Preparation :5 mins
Cook :4 mins
Total Time :9 mins
Servings :Makes 2 servings
Ingredients :
1 cup curd (dahi)
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
5 leftover chapatis , torn into small pieces
1/4 tsp turmeric powder (haldi)
1 tbsp chopped jaggery (gur)
1 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
Method :
Combine the curds with 1 cup of water in a deep bowl and mix well using whisk. Keep aside.Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal.When the mustard seeds crackle, add the chapati pieces and sauté on a medium flame for a few seconds.Switch off the flame, add the curd-water mixture, turmeric powder, jaggery, chilli powder and salt.Switch on the flame, mix well and cook on a slow flame for 1 minute, while stirring continuously.Add the coriander, cook on a medium flame for 2 minutes, while stirring occasionally.Serve immediately.
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Monday, September 30, 2019
Whole Wheat Vegetable Dosa
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 10 dosas
Ingredients :
1 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
1/4 cup finely chopped tomatoes
1/4 cup finely chopped onions
1/4 cup grated carrot
1/2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
oil for greasing and cooking
For Serving
chutney
sambhar
Method :
Combine the flour, salt and 1¼ cups of water in a deep bowl and mix well using a whisk.
Add all the remaining ingredients, and mix well using a spatula.
Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.Grease it with oil and pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle.Smear with little oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
Repeat steps 3 to 5 to make 9 more dosas.Serve immediately with chutney and sambhar.
Cook :20 mins
Total Time :30 mins
Servings :Makes 10 dosas
Ingredients :
1 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
1/4 cup finely chopped tomatoes
1/4 cup finely chopped onions
1/4 cup grated carrot
1/2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
oil for greasing and cooking
For Serving
chutney
sambhar
Method :
Combine the flour, salt and 1¼ cups of water in a deep bowl and mix well using a whisk.
Add all the remaining ingredients, and mix well using a spatula.
Heat a non-stick tava (griddle), sprinkle a little water on it and wipe it off gently using a muslin cloth.Grease it with oil and pour a ladleful of the batter on it and spread it in a circular motion to make a 150 mm. (6”) diameter thin circle.Smear with little oil over it and along the edges and cook on a medium flame till the dosa turns light brown in colour from both the sides.
Repeat steps 3 to 5 to make 9 more dosas.Serve immediately with chutney and sambhar.
Muskmelon and Orange Juice
Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 4 small glasses
Ingredients :
2 1/2 cups chilled and roughly chopped muskmelon (kharbooja)
1 cup chilled and roughly chopped orange
1 cup chilled carrot strips
1 tsp lemon juice
1 tsp sugar
For Serving
8 ice-cubes
Method :
Add the muskmelon, orange and carrots a few at a time in a hopper.Add the lemon juice and sugar to the juice and mix well.Pour equal quantities of the juice into 4 individual glasses.Serve immediately topped with 2 ice-cubes in each glass.
Cook :0 mins
Total Time :5 mins
Servings :Makes 4 small glasses
Ingredients :
2 1/2 cups chilled and roughly chopped muskmelon (kharbooja)
1 cup chilled and roughly chopped orange
1 cup chilled carrot strips
1 tsp lemon juice
1 tsp sugar
For Serving
8 ice-cubes
Method :
Add the muskmelon, orange and carrots a few at a time in a hopper.Add the lemon juice and sugar to the juice and mix well.Pour equal quantities of the juice into 4 individual glasses.Serve immediately topped with 2 ice-cubes in each glass.
Oats Porridge
Preparation :10min
Cook :5min
Total Time :15 mins
Servings :
Ingredients :
70 gms quick cooking rolled oats
450 ml milk
1/4 tsp cardamom (elaichi) powder
2 tbsp mixed nuts
Method :
Pour milk in panPut oats in milkAdd sugar free or sugar as per tasteBoil for 5 minutes stir regularly on slow fire 2-3 minutesAdd ilaychi powder, add kishmish badam pieces
Cook :5min
Total Time :15 mins
Servings :
Ingredients :
70 gms quick cooking rolled oats
450 ml milk
1/4 tsp cardamom (elaichi) powder
2 tbsp mixed nuts
Method :
Pour milk in panPut oats in milkAdd sugar free or sugar as per tasteBoil for 5 minutes stir regularly on slow fire 2-3 minutesAdd ilaychi powder, add kishmish badam pieces
Smoked Mango Sandwich
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
For The Filling
1/4 cup grated blanched raw mangoes
1/4 cup chopped ripe mango
1/4 cup chopped tomatoes
1/4 cup chopped capsicum
1/2 cup chopped spring onions
1 tsp chopped garlic (lehsun)
1 tsp cumin seeds (jeera) powder
1 tbsp olive oil
salt to taste
For Sandwich
8 whole wheat bread slices
2 tbsp mayonnaise
8 lettuce leaves
a few basil leaves , chopped
2 tbsp roasted almonds (badam) , coarsely crushed
2 tbsp finely chopped red capsicum
salt and freshly ground black pepper powder to taste
To Garnish
2 tbsp finely chopped coriander (dhania)
1 tbsp grated dark chocolate
Method :
for the filling
for the fillingcombine all the ingredients in a bowl, mix well and refrigerate it for half an hour.Remove, bring it to room temperature and keep aside.Heat a small piece of coal until burning hot and place it on an aluminum foil on the mixture.Pour olive oil on it and immediately over the bowl well immediately so that the released smoke infuses in to the mixture. Keep aside.
How to proceed
How to proceedApply mayonnaise on all the bread slices.Arrange lettuce leaves and spread 2tbsp of mixture.Sprinkle basil, almonds, capsicum, salt and pepper.Cover it with lettuce leaves, another slice of bread.Garnish it with green and dark brown colours from coriander and chocolate and serve fresh with baked chips and iced lemon green tea.
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
For The Filling
1/4 cup grated blanched raw mangoes
1/4 cup chopped ripe mango
1/4 cup chopped tomatoes
1/4 cup chopped capsicum
1/2 cup chopped spring onions
1 tsp chopped garlic (lehsun)
1 tsp cumin seeds (jeera) powder
1 tbsp olive oil
salt to taste
For Sandwich
8 whole wheat bread slices
2 tbsp mayonnaise
8 lettuce leaves
a few basil leaves , chopped
2 tbsp roasted almonds (badam) , coarsely crushed
2 tbsp finely chopped red capsicum
salt and freshly ground black pepper powder to taste
To Garnish
2 tbsp finely chopped coriander (dhania)
1 tbsp grated dark chocolate
Method :
for the filling
for the fillingcombine all the ingredients in a bowl, mix well and refrigerate it for half an hour.Remove, bring it to room temperature and keep aside.Heat a small piece of coal until burning hot and place it on an aluminum foil on the mixture.Pour olive oil on it and immediately over the bowl well immediately so that the released smoke infuses in to the mixture. Keep aside.
How to proceed
How to proceedApply mayonnaise on all the bread slices.Arrange lettuce leaves and spread 2tbsp of mixture.Sprinkle basil, almonds, capsicum, salt and pepper.Cover it with lettuce leaves, another slice of bread.Garnish it with green and dark brown colours from coriander and chocolate and serve fresh with baked chips and iced lemon green tea.
Poha Dosa, Aval Dosa with Curd
Preparation :5 mins
Cook :50 mins
Total Time :55 mins
Servings :Makes 22 dosas
Ingredients :
1 cup thick beaten rice (jada poha)
1 1/2 cups raw rice (chawal)
5 tbsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/2 cup curds (dahi)
salt to taste
11 tsp ghee for cooking
For Serving
sambhar
coconut chutney
Method :
Combine the raw rice and urad dal in a deep bowl, wash well and drain.
Add the rice flakes and fenugreek seeds and soak in enough water in a deep bowl for 6 hours.
Drain, blend in a mixer along with the curds and approx. 1 ¾ cups of water till smooth.
Transfer the batter into a deep bowl, add the salt, mix well and cover with a lid and keep in a warm place for 8 hours.
Once fermented, mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) 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 250 mm. (6”) diameter circle.Drizzle a little ghee evenly over it and cover with a lid and cook on a medium flame for 1 to 2 minutes.
Open the lid, and fold over to make a semi-circle or a roll.Repeat steps 6 to 9 to make 21 more dosas.Serve immediately with sambhar and coconut chutney.
Cook :50 mins
Total Time :55 mins
Servings :Makes 22 dosas
Ingredients :
1 cup thick beaten rice (jada poha)
1 1/2 cups raw rice (chawal)
5 tbsp urad dal (split black lentils)
1/2 tsp fenugreek (methi) seeds
1/2 cup curds (dahi)
salt to taste
11 tsp ghee for cooking
For Serving
sambhar
coconut chutney
Method :
Combine the raw rice and urad dal in a deep bowl, wash well and drain.
Add the rice flakes and fenugreek seeds and soak in enough water in a deep bowl for 6 hours.
Drain, blend in a mixer along with the curds and approx. 1 ¾ cups of water till smooth.
Transfer the batter into a deep bowl, add the salt, mix well and cover with a lid and keep in a warm place for 8 hours.
Once fermented, mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) 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 250 mm. (6”) diameter circle.Drizzle a little ghee evenly over it and cover with a lid and cook on a medium flame for 1 to 2 minutes.
Open the lid, and fold over to make a semi-circle or a roll.Repeat steps 6 to 9 to make 21 more dosas.Serve immediately with sambhar and coconut chutney.
Roti ka Chiwada
Preparation :7 mins
Cook :7 mins
Total Time :14 mins
Servings :Makes 4 servings
Ingredients :
8 chapatis
1 onion , finely chopped
1 tomato , chopped
100 gms fresh green peas
2 green chillies , finely chopped
2 tbsp chopped coriander (dhania)
25 gms peanuts
1 tbsp oil
1 1/2 tbsp chilli powder
1 tsp cumin seeds (jeera)
1 tsp sugar
a pinch of turmeric powder (haldi)
salt to taste
Method :
Break the rotis into very small pieces using your hand or a blender. Keep aside.Heat the oil in pan and add the cumin seeds.When the seeds crackle, add the groundnuts and saute till the nuts turn golden brown.Add the green chillies and onion, mix well and saute till the onions turn golden brown in colour.Add the tomato and green peas, mix well and cook for 2 minutes.Add the turmeric powder, chilli powder, salt and sugar and mix well.Add the chapatis, mix well and cover and cook for 3 minutes.Add some lemon juice and mix well.Garnish with coriander and serve hot.
Cook :7 mins
Total Time :14 mins
Servings :Makes 4 servings
Ingredients :
8 chapatis
1 onion , finely chopped
1 tomato , chopped
100 gms fresh green peas
2 green chillies , finely chopped
2 tbsp chopped coriander (dhania)
25 gms peanuts
1 tbsp oil
1 1/2 tbsp chilli powder
1 tsp cumin seeds (jeera)
1 tsp sugar
a pinch of turmeric powder (haldi)
salt to taste
Method :
Break the rotis into very small pieces using your hand or a blender. Keep aside.Heat the oil in pan and add the cumin seeds.When the seeds crackle, add the groundnuts and saute till the nuts turn golden brown.Add the green chillies and onion, mix well and saute till the onions turn golden brown in colour.Add the tomato and green peas, mix well and cook for 2 minutes.Add the turmeric powder, chilli powder, salt and sugar and mix well.Add the chapatis, mix well and cover and cook for 3 minutes.Add some lemon juice and mix well.Garnish with coriander and serve hot.
Hyderabadi Baghara Baingan
Preparation :15 mins
Cook :14 mins
Total Time :29 mins
Servings :Makes 4 servings
Ingredients :
8 brinjals (baingan / eggplant)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
3 green chillies , slit
4 tbsp oil
salt to taste
For The Coconut and Sesame Paste
2 tbsp sesame seeds (til)
2 tbsp grated coconut
2 tbsp raw peanuts
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1 tsp tamarind (imli) pulp
For The Garnish
2 tbsp chopped coriander (dhania)
Method :
For the coconut and sesame paste
For the coconut and sesame pasteCombine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes.Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside.
How to proceed
How to proceedSlit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside.
In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Cook :14 mins
Total Time :29 mins
Servings :Makes 4 servings
Ingredients :
8 brinjals (baingan / eggplant)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1/4 tsp nigella seeds (kalonji)
8 to 10 curry leaves (kadi patta)
3 green chillies , slit
4 tbsp oil
salt to taste
For The Coconut and Sesame Paste
2 tbsp sesame seeds (til)
2 tbsp grated coconut
2 tbsp raw peanuts
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
1/4 cup chopped onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1 tsp tamarind (imli) pulp
For The Garnish
2 tbsp chopped coriander (dhania)
Method :
For the coconut and sesame paste
For the coconut and sesame pasteCombine the sesame seeds, coconut, peanuts, ginger, garlic and onions in a broad non-stick pan and dry roast them over a slow flame for 3 minutes.Add the turmeric powder, coriander powder, cumin seeds powder, chilli powder and tamarind pulp and blend to a smooth paste using ½ cup water. Keep aside.
How to proceed
How to proceedSlit the brinjals, lengthwise, into four, but leave the stems on, so the eggplants remain joined at the stem. Keep aside.
Heat the oil in a deep non-stick pan, add the mustard seeds, fenugreek seeds and nigella seeds and sauté on a medium flame for 30 seconds.
When the seeds crackle, add the brinjals, curry leaves and green chillies and sauté over medium flame for 3 minutes, while stirring occasionally. Remove the brinjals and keep aside.
In the same pan, add the coconut and sesame paste, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked brinjals, ½ cup of water and salt, mix gently and cover with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Khatta Dhokla
Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
2 cups readymade idli batter
salt to taste
1/4 tsp asafoetida (hing)
2 tsp ginger (adrak) green
2 tbsp curds (dahi)
2 tbsp rice flour (chawal ka atta)
1 tbsp oil
1 tsp fruit salt
1 tsp coarsely crushed black pepper (kalimirch)
oil for greasing and smearing
For Serving
green chutney
Method :
Grease a 175 mm. (7\") diameter thali using a little oil.Combine the idli batter, salt, asafoetida, ginger-green chilli paste, curds and rice flour in a bowl and mix well.
Add the oil and mix again.
Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter.
When the bubbles form, mix gently.Divide the batter into 2 equal portions.Pour one portion of the batter immediately into the greased thali and shake the thali clockwise to spread it evenly to make an even layer.Sprinkle ½ tsp of coarsely crushed pepper powder evenly over it and steam in a steamer for 7 minutes or till the dhoklas are cooked.
Smear little oil on top, cool slightly and cut into diamond shaped equal pieces.
Repeat steps 7 to 9 to make 1 more thali.Serve immediately with green chutney.
Cook :15 mins
Total Time :20 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
2 cups readymade idli batter
salt to taste
1/4 tsp asafoetida (hing)
2 tsp ginger (adrak) green
2 tbsp curds (dahi)
2 tbsp rice flour (chawal ka atta)
1 tbsp oil
1 tsp fruit salt
1 tsp coarsely crushed black pepper (kalimirch)
oil for greasing and smearing
For Serving
green chutney
Method :
Grease a 175 mm. (7\") diameter thali using a little oil.Combine the idli batter, salt, asafoetida, ginger-green chilli paste, curds and rice flour in a bowl and mix well.
Add the oil and mix again.
Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter.
When the bubbles form, mix gently.Divide the batter into 2 equal portions.Pour one portion of the batter immediately into the greased thali and shake the thali clockwise to spread it evenly to make an even layer.Sprinkle ½ tsp of coarsely crushed pepper powder evenly over it and steam in a steamer for 7 minutes or till the dhoklas are cooked.
Smear little oil on top, cool slightly and cut into diamond shaped equal pieces.
Repeat steps 7 to 9 to make 1 more thali.Serve immediately with green chutney.
Rava Toast
Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
For The Topping
1/4 cup semolina (rava)
2 tbsp finely chopped onions
2 tbsp finely chopped capsicum
2 tbsp finely chopped tomatoes
1 tbsp finely chopped coriander (dhania)
2 tbsp curds (dahi)
1/4 tsp chilli powder
salt to taste
Other Ingredients
4 whole wheat bread slices
oil for greasing and cooking
For Serving
tomato ketchup
Method :
For the topping
For the toppingCombine all ingredients in a deep bowl and mix well.
Divide the mixture into 4 equal portions and keep aside.
How to proceed
How to proceedPlace all the bread slices on a clean, dry surface and spread a portion of the topping evenly over it.
Heat a non-stick tava (griddle) and grease it with little oil. Place 2 open toasts on it with the topping side facing downwards and cook it on a medium flame using a little oil, till the topping turns golden brown in colour.
Turnover and cook on the other side till they turn golden brown in colour.
Cut each toasts diagonally into 2 equal pieces.Repeat steps 2 to 4 to cook 2 more toasts.Serve immediately or cool completely and pack in a tiffin box.
Cook :15 mins
Total Time :25 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
For The Topping
1/4 cup semolina (rava)
2 tbsp finely chopped onions
2 tbsp finely chopped capsicum
2 tbsp finely chopped tomatoes
1 tbsp finely chopped coriander (dhania)
2 tbsp curds (dahi)
1/4 tsp chilli powder
salt to taste
Other Ingredients
4 whole wheat bread slices
oil for greasing and cooking
For Serving
tomato ketchup
Method :
For the topping
For the toppingCombine all ingredients in a deep bowl and mix well.
Divide the mixture into 4 equal portions and keep aside.
How to proceed
How to proceedPlace all the bread slices on a clean, dry surface and spread a portion of the topping evenly over it.
Heat a non-stick tava (griddle) and grease it with little oil. Place 2 open toasts on it with the topping side facing downwards and cook it on a medium flame using a little oil, till the topping turns golden brown in colour.
Turnover and cook on the other side till they turn golden brown in colour.
Cut each toasts diagonally into 2 equal pieces.Repeat steps 2 to 4 to cook 2 more toasts.Serve immediately or cool completely and pack in a tiffin box.
Kala Chana Subzi
Preparation :15 mins
Cook :24 mins
Total Time :39 mins
Servings :Makes 4 servings
Ingredients :
1 1/4 cups soaked and drained kala chana (brown chick peas)
1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp finely chopped onions
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped tomatoes
1/2 recipe basic malvani paste
1/2 tbsp tamarind (imli) pulp
salt to taste
For Serving
steamed rice
Method :
Combine the kala chana and 1¼ cups of water in a pressure cooker 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 and add the mustard seeds, cumin seeds, curry leaves and asafoetida.When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds.Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Add the kalal chana with the water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve hot with rice.
Cook :24 mins
Total Time :39 mins
Servings :Makes 4 servings
Ingredients :
1 1/4 cups soaked and drained kala chana (brown chick peas)
1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
3 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp finely chopped onions
1/2 tsp chopped ginger (adrak)
1/2 tsp chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
1/2 cup finely chopped tomatoes
1/2 recipe basic malvani paste
1/2 tbsp tamarind (imli) pulp
salt to taste
For Serving
steamed rice
Method :
Combine the kala chana and 1¼ cups of water in a pressure cooker 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 and add the mustard seeds, cumin seeds, curry leaves and asafoetida.When the seeds crackle, add the onions and sauté on a medium flame for 30 seconds.Add the ginger, garlic, turmeric powder and sauté on a medium flame for 30 seconds.Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the malvani gravy and tamarind pulp, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Add the kalal chana with the water and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Serve hot with rice.
Gatte ki Kadhi
Preparation :10 mins
Cook :13 mins
Total Time :23 mins
Servings :Makes 4 servings
Ingredients :
For The Gattas
3/4 cup besan (bengal gram flour)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/8 tsp carom seeds (ajwain)
1 tbsp curds (dahi)
2 tbsp oil
salt to taste
For The Kadhi
2 cups curds (dahi)
1 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1 clove (laung / lavang)
4 to 6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
For the gattas
For the gattasCombine all the ingredients in a deep bowl and knead into a stiff dough using 1½ tbsp of water.
Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8\") long thin cylindrical roll.
Cut the gattas into 10 to 12 equal pieces and keep aside.
Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water 7 to 8 minutes. Drain and keep aside.
For the kadhi
For the kadhiCombine the curds, besan and ½ cup of water in a deep bowl and mix well using a whisk so that no lumps remain.
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bayleaf, cardamom, clove and curry leaves and sauté on a medium flame for a few seconds.
When the seeds crackle, add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for 30 seconds.
Add ½ cup of water, curds-besan mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
How to proceed
How to proceedJust before serving, add the prepared gattas to the kadhi and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Cook :13 mins
Total Time :23 mins
Servings :Makes 4 servings
Ingredients :
For The Gattas
3/4 cup besan (bengal gram flour)
1 tsp chilli powder
1 tsp fennel seeds (saunf)
1/8 tsp carom seeds (ajwain)
1 tbsp curds (dahi)
2 tbsp oil
salt to taste
For The Kadhi
2 cups curds (dahi)
1 tbsp besan (bengal gram flour)
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp asafoetida (hing)
1 bayleaf (tejpatta)
1 cardamom (elaichi)
1 clove (laung / lavang)
4 to 6 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
For the gattas
For the gattasCombine all the ingredients in a deep bowl and knead into a stiff dough using 1½ tbsp of water.
Divide the mixture into 8 equal portions and shape each portion into a 200 mm. (8\") long thin cylindrical roll.
Cut the gattas into 10 to 12 equal pieces and keep aside.
Boil plenty of water in a deep non-stick pan and cook the gattas in boiling water 7 to 8 minutes. Drain and keep aside.
For the kadhi
For the kadhiCombine the curds, besan and ½ cup of water in a deep bowl and mix well using a whisk so that no lumps remain.
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bayleaf, cardamom, clove and curry leaves and sauté on a medium flame for a few seconds.
When the seeds crackle, add the turmeric powder, chilli powder and coriander-cumin seeds powder and sauté on a medium flame for 30 seconds.
Add ½ cup of water, curds-besan mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
How to proceed
How to proceedJust before serving, add the prepared gattas to the kadhi and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Mughlai Dum Aloo
Preparation :15 mins
Cook :52 mins
Total Time :771 hours 17 minutes
Servings :Makes 4 servings
Ingredients :
For The Mughlai Dum Aloo Stuffed Potatoes
7 medium potatoes
oil for deep-frying
To Be Mixed Into A Stuffing Mixture For Mughlai Dum Aloo
1/2 cup grated paneer (cottage cheese)
2 tbsp chopped cashew nuts (kaju)
1 tbsp chopped raisins (kismis)
1 tsp finely chopped green chillies
salt to taste
For The Mughlai Dum Aloo Gravy
3 tbsp ghee
2 cloves (laung / lavang)
25 mm stick of cinnamon (dalchini)
2 cardamoms (elaichi)
1 1/2 cups fresh tomato puree
salt to taste
1/4 tsp sugar
3 tbsp fresh cream
To Be Ground Into A Paste (for The Gravy)
1 cup chopped onions
1 tsp chopped green chillies
2 tsp chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
2 tsp salt
4 to 5 whole dry kashmiri red chillies , broken into pieces and soaked in 1 cup hot for 1 hour and drained
8 to 10 cashew nuts (kaju) , soaked in 1 cup hot for 1 hour and drained
2 tsp chopped garlic (lehsun)
Method :
For the mughlai dum aloo stuffed potatoes
For the mughlai dum aloo stuffed potatoesPeel the potatoes and prick them at few places.Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes.Cut each parboiled potato into 2 halves vertically with help of a sharp knife.Scoop the potatoes and mash the scooped portion and keep aside.Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the side. Drain on an absorbent paper and keep aside to cool slightly.Add all the ingredients mentioned for the stuffing mixture in a bowl along with the scooped out mashed potatoes and mix well.Stuff the potatoes with the prepared stuffing mixture. Keep aside.
For the mughlai dum aloo gravy
For the mughlai dum aloo gravyHeat the ghee in a kadhai and add the cloves, cinnamon and cardamoms.When they crackle, add the prepared paste and sauté for 3 to 4 minutes.Add the tomato purée and salt and simmer for 5 to 7 minutes.Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside.
How to proceed to make mughlai dum aloo
How to proceed to make mughlai dum alooJust before serving, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them.Serve the mughlai dum aloo immediately garnished with fresh cream and coriander.Alternatively, bake with the gravy in a pre-heated oven at 225º c (450º f) for 10 minutes and serve the mughlai dum aloo immediately.
Cook :52 mins
Total Time :771 hours 17 minutes
Servings :Makes 4 servings
Ingredients :
For The Mughlai Dum Aloo Stuffed Potatoes
7 medium potatoes
oil for deep-frying
To Be Mixed Into A Stuffing Mixture For Mughlai Dum Aloo
1/2 cup grated paneer (cottage cheese)
2 tbsp chopped cashew nuts (kaju)
1 tbsp chopped raisins (kismis)
1 tsp finely chopped green chillies
salt to taste
For The Mughlai Dum Aloo Gravy
3 tbsp ghee
2 cloves (laung / lavang)
25 mm stick of cinnamon (dalchini)
2 cardamoms (elaichi)
1 1/2 cups fresh tomato puree
salt to taste
1/4 tsp sugar
3 tbsp fresh cream
To Be Ground Into A Paste (for The Gravy)
1 cup chopped onions
1 tsp chopped green chillies
2 tsp chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
2 tsp salt
4 to 5 whole dry kashmiri red chillies , broken into pieces and soaked in 1 cup hot for 1 hour and drained
8 to 10 cashew nuts (kaju) , soaked in 1 cup hot for 1 hour and drained
2 tsp chopped garlic (lehsun)
Method :
For the mughlai dum aloo stuffed potatoes
For the mughlai dum aloo stuffed potatoesPeel the potatoes and prick them at few places.Partially cook the potatoes for about 22-25 minutes on a medium flame so you get parboiled potatoes.Cut each parboiled potato into 2 halves vertically with help of a sharp knife.Scoop the potatoes and mash the scooped portion and keep aside.Heat the oil in a deep non-stick pan and deep-fry the potato halves till they turn golden brown in colour from both the side. Drain on an absorbent paper and keep aside to cool slightly.Add all the ingredients mentioned for the stuffing mixture in a bowl along with the scooped out mashed potatoes and mix well.Stuff the potatoes with the prepared stuffing mixture. Keep aside.
For the mughlai dum aloo gravy
For the mughlai dum aloo gravyHeat the ghee in a kadhai and add the cloves, cinnamon and cardamoms.When they crackle, add the prepared paste and sauté for 3 to 4 minutes.Add the tomato purée and salt and simmer for 5 to 7 minutes.Add the sugar and cream and mix well. Simmer for 2 to 3 more minutes and keep aside.
How to proceed to make mughlai dum aloo
How to proceed to make mughlai dum alooJust before serving, arrange the stuffed potatoes in a serving dish and pour the hot gravy over them.Serve the mughlai dum aloo immediately garnished with fresh cream and coriander.Alternatively, bake with the gravy in a pre-heated oven at 225º c (450º f) for 10 minutes and serve the mughlai dum aloo immediately.
Gavar Aur Masoor ki Dal
Preparation :10 mins
Cook :28 mins
Total Time :38 mins
Servings :Makes 4 servings
Ingredients :
3/4 cup chopped cluster beans (gavarfali)
3/4 cup masoor dal (split red lentil) , washed and drained
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1/4 cup finely chopped tomatoes
3/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
Method :
Combine the masoor dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Add 1½ cups of water and mix well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the onions and garlic paste and sauté on a medium flame for 1 minute.
Add the tomatoes, mix well and cook on a medium flame for 1 minute.
Add the cluster beans, chilli powder, turmeric powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
Add the cooked masoor dal, mix well and cook on a medium flame for another 3 minutes, while stirring occasionally.
Serve hot.
Cook :28 mins
Total Time :38 mins
Servings :Makes 4 servings
Ingredients :
3/4 cup chopped cluster beans (gavarfali)
3/4 cup masoor dal (split red lentil) , washed and drained
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1/4 cup finely chopped tomatoes
3/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
Method :
Combine the masoor dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Add 1½ cups of water and mix well using a whisk. Keep aside.
Heat the oil in a deep non-stick pan and add the cumin seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the onions and garlic paste and sauté on a medium flame for 1 minute.
Add the tomatoes, mix well and cook on a medium flame for 1 minute.
Add the cluster beans, chilli powder, turmeric powder, salt and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 6 minutes, while stirring occasionally.
Add the cooked masoor dal, mix well and cook on a medium flame for another 3 minutes, while stirring occasionally.
Serve hot.
Dal Fry
Preparation :10 mins
Cook :22 mins
Total Time :1522 hours 32 minutes
Servings :Makes 4 servings (4 serving )
Ingredients :
1/4 cup yellow moong dal (split yellow gram) , , washed , soaked for 2 hours and drained
1 cup masoor dal (split red lentil) , washed , soaked for 2 hours and drained
1/4 tsp turmeric powder (haldi)
2 green chillies ,
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
Combine the dals, 2½ cups of water, turmeric powder, green chillies, ginger, garlic and salt in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid and keep aside.
Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds and dry kashmiri red chilli and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent.
Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve immediately garnished with coriander.
Cook :22 mins
Total Time :1522 hours 32 minutes
Servings :Makes 4 servings (4 serving )
Ingredients :
1/4 cup yellow moong dal (split yellow gram) , , washed , soaked for 2 hours and drained
1 cup masoor dal (split red lentil) , washed , soaked for 2 hours and drained
1/4 tsp turmeric powder (haldi)
2 green chillies ,
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
Combine the dals, 2½ cups of water, turmeric powder, green chillies, ginger, garlic and salt in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid and keep aside.
Heat the ghee in a deep non-stick kadhai, add the mustard seeds, nigella seeds and dry kashmiri red chilli and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn translucent.
Add the tomatoes and ¼ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the cooked dal mixture and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve immediately garnished with coriander.
Bharleli Vaangi
Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 6 servings (6serving )
Ingredients :
8 small brinjals (baingan / eggplant)
1/4 cup oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
To Be Mixed Into A Masala Mixture
1 cup finely chopped onions
1/4 cup roasted and coarsely crushed unsalted peanuts
1/4 cup freshly grated coconut
1 tbsp finely chopped coriander (dhania)
2 1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
2 tbsp tamarind (imli) pulp
1 tsp sesame seeds (til)
1/2 tsp garlic (lehsun) paste
2 tsp oil
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
Make criss-cross slit on each brinjal taking care not to separate the segments.
Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes.
Pat them dry.
Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Cook :25 mins
Total Time :40 mins
Servings :Makes 6 servings (6serving )
Ingredients :
8 small brinjals (baingan / eggplant)
1/4 cup oil
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
5 curry leaves (kadi patta)
To Be Mixed Into A Masala Mixture
1 cup finely chopped onions
1/4 cup roasted and coarsely crushed unsalted peanuts
1/4 cup freshly grated coconut
1 tbsp finely chopped coriander (dhania)
2 1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tsp garam masala
2 tbsp tamarind (imli) pulp
1 tsp sesame seeds (til)
1/2 tsp garlic (lehsun) paste
2 tsp oil
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
Make criss-cross slit on each brinjal taking care not to separate the segments.
Soak the brinjals in enough water in a deep bowl with little salt for 10 to 15 minutes.
Pat them dry.
Stuff each brinjal evenly with the prepared masala mixture and keep the remaining mixture aside for later use.
Heat the oil in a deep non- stick pan and add the mustard seeds, asafoetida and curry leaves and sauté on a medium flame for 30 seconds.
Add the remaining masala mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the stuffed brinjals and 1¼ cups of water, mix gently cover it with a lid and cook on a medium flame for 15 to 17 minutes, while stirring occasionally.
Serve hot garnished with coriander.
Sunday, September 29, 2019
Vegetable Toast
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 1 to 2 servings
Ingredients :
1 tbsp oil
1/4 tsp cumin seeds (jeera)
1/4 cup chopped onions
1/4 cup chopped capsicum
1/4 cup chopped tomatoes
1/4 cup grated carrot
1 tsp chilli powder
1/2 tsp chaat masala
salt to taste
2 tsp tomato sauce
4 bread slices
butter for cooking
For Serving
tomato sauce
Method :
Heat oil in a pan add the cumin seeds.When the seeds crackles add the onion, capsicum and saute till onion is translucent.Add the tomato and cook till mushy.Add the carrot, chilli powder, chat masala and salt, mix well and cook for a minute.Add tomato ketchup,mix well and remove from heat.Divide the mixture into 4 equal portion and keep aside.Apply little butter and toast the bread slices.Take one portion of the filling and heap over the toasted bread and level it with a spoon.Serve hot with tomato sauce.
Cook :20 mins
Total Time :30 mins
Servings :Makes 1 to 2 servings
Ingredients :
1 tbsp oil
1/4 tsp cumin seeds (jeera)
1/4 cup chopped onions
1/4 cup chopped capsicum
1/4 cup chopped tomatoes
1/4 cup grated carrot
1 tsp chilli powder
1/2 tsp chaat masala
salt to taste
2 tsp tomato sauce
4 bread slices
butter for cooking
For Serving
tomato sauce
Method :
Heat oil in a pan add the cumin seeds.When the seeds crackles add the onion, capsicum and saute till onion is translucent.Add the tomato and cook till mushy.Add the carrot, chilli powder, chat masala and salt, mix well and cook for a minute.Add tomato ketchup,mix well and remove from heat.Divide the mixture into 4 equal portion and keep aside.Apply little butter and toast the bread slices.Take one portion of the filling and heap over the toasted bread and level it with a spoon.Serve hot with tomato sauce.
Sesame Coconut Chutney
Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 1 bowl
Ingredients :
1 cup freshly grated coconut
3 tbsp roasted sesame seeds (til)
2 tbsp roasted peanuts
1 tbsp tamarind (imli)
3 whole dry kashmiri red chilies , broken and deseeded
2-3 garlic clove
salt to taste
Method :
Mix all the ingredients and grind to a smooth paste with some water.Serve sesame coconut chutney with idli, dosa or rice kanji.
Cook :15 mins
Total Time :30 mins
Servings :Makes 1 bowl
Ingredients :
1 cup freshly grated coconut
3 tbsp roasted sesame seeds (til)
2 tbsp roasted peanuts
1 tbsp tamarind (imli)
3 whole dry kashmiri red chilies , broken and deseeded
2-3 garlic clove
salt to taste
Method :
Mix all the ingredients and grind to a smooth paste with some water.Serve sesame coconut chutney with idli, dosa or rice kanji.
Jeera Mari Ni Puri
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 30 to 40 puris
Ingredients :
3 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp crushed black pepper (kalimirch)
1 tsp roaste cumin seeds (jeera) powder
oil for kneading and deep frying
Method :
Combine all the ingredients in a deep bowl, mix well and knead into a semi soft dough using water as required.Divide the dough into 40 equal portions and roll out each portion into small semi thin rounds of about 40-42 mm. (1½\") diameter.Heat oil in a kadhai deep fry each puri till they turn little pinkish in colour and crisp.Drain on absorbent paper.Serve immediately with chunda or store in an air tight container.
Cook :20 mins
Total Time :30 mins
Servings :Makes 30 to 40 puris
Ingredients :
3 1/2 cups whole wheat flour (gehun ka atta)
salt to taste
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp crushed black pepper (kalimirch)
1 tsp roaste cumin seeds (jeera) powder
oil for kneading and deep frying
Method :
Combine all the ingredients in a deep bowl, mix well and knead into a semi soft dough using water as required.Divide the dough into 40 equal portions and roll out each portion into small semi thin rounds of about 40-42 mm. (1½\") diameter.Heat oil in a kadhai deep fry each puri till they turn little pinkish in colour and crisp.Drain on absorbent paper.Serve immediately with chunda or store in an air tight container.
Rava Upma
Preparation :15 mins
Cook :8 mins
Total Time :23 mins
Servings :Makes 3 servings
Ingredients :
1/2 cup semolina (rava / sooji)
1 1/2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1/2 cup finely chopped onions
6 to 8 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1/2 tsp finely chopped green chillies
salt to taste
1 tbsp finely chopped coriander (dhania)
Method :
Place the rava in a microwave safe bowl and microwave on high for 1½ minutes. Keep aside.
Combine the oil, mustard seeds and urad dal in another microwave safe bowl, mix well and microwave on high for 2 minutes.
Add the onions, curry leaves, ginger and green chillies, mix well and microwave on high for 1½ minutes.
Add the rava, mix well and microwave on high for 1½ minutes.
Add the salt and 1½ cups of hot water, mix well microwave on high for 2 minutes.
Add the coriander and mix well.
Serve immediately.
Cook :8 mins
Total Time :23 mins
Servings :Makes 3 servings
Ingredients :
1/2 cup semolina (rava / sooji)
1 1/2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
1/2 cup finely chopped onions
6 to 8 curry leaves (kadi patta)
1 tsp grated ginger (adrak)
1/2 tsp finely chopped green chillies
salt to taste
1 tbsp finely chopped coriander (dhania)
Method :
Place the rava in a microwave safe bowl and microwave on high for 1½ minutes. Keep aside.
Combine the oil, mustard seeds and urad dal in another microwave safe bowl, mix well and microwave on high for 2 minutes.
Add the onions, curry leaves, ginger and green chillies, mix well and microwave on high for 1½ minutes.
Add the rava, mix well and microwave on high for 1½ minutes.
Add the salt and 1½ cups of hot water, mix well microwave on high for 2 minutes.
Add the coriander and mix well.
Serve immediately.
Cabbage and Carrot Sandwiches
Preparation :null
Cook :nil
Total Time :0 mins
Servings :
Ingredients :
6 brown bread slices
3/4 cup hung curds (dahi) (made fr low fat milk)
1/4 cup grated cabbage
1/4 cup grated carrot
salt to taste
1/4 tsp pepper powder
Method :
Take one half of curd & mix grated cabbage.To another half mix the carrot.Add salt and pepper to both the mixture.Now take 3 slices ,apply cabbage spread to one slice and keep another slice on itAnd apply the carrot spread.Press the slices and cut inTraingles.repeat for the other3 slices.serve with fresh juice.
Cook :nil
Total Time :0 mins
Servings :
Ingredients :
6 brown bread slices
3/4 cup hung curds (dahi) (made fr low fat milk)
1/4 cup grated cabbage
1/4 cup grated carrot
salt to taste
1/4 tsp pepper powder
Method :
Take one half of curd & mix grated cabbage.To another half mix the carrot.Add salt and pepper to both the mixture.Now take 3 slices ,apply cabbage spread to one slice and keep another slice on itAnd apply the carrot spread.Press the slices and cut inTraingles.repeat for the other3 slices.serve with fresh juice.
Khakhra with Sprouted Moong
Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 4 servings
Ingredients :
2 cups whole wheat khakhras , broken into pieces
1 1/4 cups boiled sprouted moong (whole green gram)
1/2 tbsp lemon juice
1 tsp chilli powder
1 tbsp finely chopped coriander (dhania)
salt to taste
Method :
Combine all the ingredients in a deep bowl and toss well.Serve immediately to prevent from getting soggy.
Cook :0 mins
Total Time :5 mins
Servings :Makes 4 servings
Ingredients :
2 cups whole wheat khakhras , broken into pieces
1 1/4 cups boiled sprouted moong (whole green gram)
1/2 tbsp lemon juice
1 tsp chilli powder
1 tbsp finely chopped coriander (dhania)
salt to taste
Method :
Combine all the ingredients in a deep bowl and toss well.Serve immediately to prevent from getting soggy.
Aloo Paratha
Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 12 servings (12 paratha )
Ingredients :
For The Aloo Paratha Dough
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste
For The Aloo Paratha Stuffing
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing
For Serving With Aloo Paratha
curds (dahi)
Method :
For the aloo paratha dough
For the aloo paratha doughCombine the whole wheat flour, ghee and salt in a bowl and mix well.Add enough water and knead into a semi-stiff dough. Keep aside.
For the aloo paratha stuffing
For the aloo paratha stuffingHeat the ghee in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the green chillies, mix well and sauté on a medium flame for 1 minute.Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Divide the stuffing into 12 equal portions and keep aside.
How to proceed to make aloo paratha
How to proceed to make aloo parathaTo make aloo paratha, divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.Place a little stuffing in the centre of the circle.Bring together all the sides in the centre and seal tightly.Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.Repeat with the remaining dough and stuffing to make 11 more aloo parathas.Serve the aloo paratha immediately with fresh curds.
Cook :30 mins
Total Time :40 mins
Servings :Makes 12 servings (12 paratha )
Ingredients :
For The Aloo Paratha Dough
2 1/4 cups whole wheat flour (gehun ka atta)
2 tbsp melted ghee
salt to taste
For The Aloo Paratha Stuffing
2 1/2 cups boiled , peeled and mashed potatoes
2 tsp melted ghee
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tsp dried mango powder (amchur)
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking and greasing
For Serving With Aloo Paratha
curds (dahi)
Method :
For the aloo paratha dough
For the aloo paratha doughCombine the whole wheat flour, ghee and salt in a bowl and mix well.Add enough water and knead into a semi-stiff dough. Keep aside.
For the aloo paratha stuffing
For the aloo paratha stuffingHeat the ghee in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the green chillies, mix well and sauté on a medium flame for 1 minute.Add the potatoes, salt, chilli powder, coriander, dry mango powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.Divide the stuffing into 12 equal portions and keep aside.
How to proceed to make aloo paratha
How to proceed to make aloo parathaTo make aloo paratha, divide the dough into 12 equal portions and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.Place a little stuffing in the centre of the circle.Bring together all the sides in the centre and seal tightly.Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.Repeat with the remaining dough and stuffing to make 11 more aloo parathas.Serve the aloo paratha immediately with fresh curds.
Mag Na Dhokla
Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 servings (40 pieces)
Ingredients :
1 1/2 cups moong (whole green gram)
2 tsp ginger-green chilli paste
1 tsp cumin seeds (jeera) powder
1 cup low-fat curds (dahi)
salt to taste
1 tsp fruit salt
1 tsp oil for greasing
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
Wash and soak the moong in enough water in a deep bowl for 4 hours. Drain well and blend it in a mixture to a coarse mixture, without using any water.
Transfer the mixture into a deep bowl, add the ginger-green chilli paste, cumin seeds powder, curds and salt and mix well.Grease a 175 mm. (7\") diameter thali using ½ tsp of oil and keep aside.Divide the batter into 2 equal portions.Just before steaming, add ½ tsp of fruit salt and 2 tsp water over the batter.
Mix gently and pour the batter into a 175 mm. (7\") diameter greased thali.Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and cut into 19 diamond shaped pieces.
Repeat steps 3 to 7 to make one more batch of dhokla from the remaining batter.Serve hot garnished with coriander.
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 servings (40 pieces)
Ingredients :
1 1/2 cups moong (whole green gram)
2 tsp ginger-green chilli paste
1 tsp cumin seeds (jeera) powder
1 cup low-fat curds (dahi)
salt to taste
1 tsp fruit salt
1 tsp oil for greasing
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
Wash and soak the moong in enough water in a deep bowl for 4 hours. Drain well and blend it in a mixture to a coarse mixture, without using any water.
Transfer the mixture into a deep bowl, add the ginger-green chilli paste, cumin seeds powder, curds and salt and mix well.Grease a 175 mm. (7\") diameter thali using ½ tsp of oil and keep aside.Divide the batter into 2 equal portions.Just before steaming, add ½ tsp of fruit salt and 2 tsp water over the batter.
Mix gently and pour the batter into a 175 mm. (7\") diameter greased thali.Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and cut into 19 diamond shaped pieces.
Repeat steps 3 to 7 to make one more batch of dhokla from the remaining batter.Serve hot garnished with coriander.
Mixed Vegetable Kuzhambu
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
For The Paste (makes Approx. 1/2 Cup)
1 tsp coconut oil or any other refined oil
1/2 tsp fenugreek (methi) seeds
2 tbsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp cumin seeds (jeera)
1/4 cup freshly grated coconut
5 to 6 peppercorns (kalimirch)
Other Ingredients
2 tbsp tamarind (imli) pulp
1/2 cup chopped raw banana
1/2 cup chopped yam (suran)
1/2 cup chopped red pumpkin (bhopla / kaddu)
1/2 cup chopped bottle gourd (doodhi / lauki)
salt to taste
1/2 tsp turmeric powder (haldi)
1 1/2 cups cooked chana dal (split bengal gram)
coconut oil or any other refined
1 tsp mustard seeds ( rai / sarson)
1 tbsp freshly grated coconut
8 to 10 curry leaves (kadi patta)
Method :
For the paste
For the pasteHeat the oil in a small pan, add the fenugreek seeds, coriander seeds, red chillies, cumin seeds and coconut, mix well and sauté on a slow flame till they turn golden brown in colour (approx. 5 to 7 minutes) while stirring continuously. Keep aside.When cool, add 3 tbsp of water and blend in a mixer to a smooth paste. Keep aside.
How to proceed
How to proceedCombine the tamarind pulp with ¼ cup of water in a small pan, mix well and cook on a medium flame for 5 minutes or till the raw flavour of tamarind disappears. Keep aside.Combine the raw banana, yam, red pumpkin, bottle gourd, 1 cup of water, cooked tamarind pulp, salt and turmeric powder in a deep pan, mix well and cover and cook on a medium flame till the water evaporates and vegetables are cooked (approx. For 10 to 12 minutes), stirring once in between.Add the cooked dal and prepared paste, mix gently and simmer for another 5 to 7 minutes.For the tempering, heat the oil in a small pan and add the mustard seeds.When the seeds crackle, add the coconut and sauté on a medium flame till it turns light brown in a colour, while stirring continuously.Add the curry leaves and sauté for a second and pour the tempering over the curry. Serve hot.
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
For The Paste (makes Approx. 1/2 Cup)
1 tsp coconut oil or any other refined oil
1/2 tsp fenugreek (methi) seeds
2 tbsp coriander (dhania) seeds
3 whole dry kashmiri red chillies , broken into pieces
1/2 tsp cumin seeds (jeera)
1/4 cup freshly grated coconut
5 to 6 peppercorns (kalimirch)
Other Ingredients
2 tbsp tamarind (imli) pulp
1/2 cup chopped raw banana
1/2 cup chopped yam (suran)
1/2 cup chopped red pumpkin (bhopla / kaddu)
1/2 cup chopped bottle gourd (doodhi / lauki)
salt to taste
1/2 tsp turmeric powder (haldi)
1 1/2 cups cooked chana dal (split bengal gram)
coconut oil or any other refined
1 tsp mustard seeds ( rai / sarson)
1 tbsp freshly grated coconut
8 to 10 curry leaves (kadi patta)
Method :
For the paste
For the pasteHeat the oil in a small pan, add the fenugreek seeds, coriander seeds, red chillies, cumin seeds and coconut, mix well and sauté on a slow flame till they turn golden brown in colour (approx. 5 to 7 minutes) while stirring continuously. Keep aside.When cool, add 3 tbsp of water and blend in a mixer to a smooth paste. Keep aside.
How to proceed
How to proceedCombine the tamarind pulp with ¼ cup of water in a small pan, mix well and cook on a medium flame for 5 minutes or till the raw flavour of tamarind disappears. Keep aside.Combine the raw banana, yam, red pumpkin, bottle gourd, 1 cup of water, cooked tamarind pulp, salt and turmeric powder in a deep pan, mix well and cover and cook on a medium flame till the water evaporates and vegetables are cooked (approx. For 10 to 12 minutes), stirring once in between.Add the cooked dal and prepared paste, mix gently and simmer for another 5 to 7 minutes.For the tempering, heat the oil in a small pan and add the mustard seeds.When the seeds crackle, add the coconut and sauté on a medium flame till it turns light brown in a colour, while stirring continuously.Add the curry leaves and sauté for a second and pour the tempering over the curry. Serve hot.
Padvali Roti
Preparation :25 mins
Cook :10 mins
Total Time :35 mins
Servings :Makes 4 sets (4 set )
Ingredients :
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
oil for kneading and brushing
whole wheat flour (gehun ka atta) for rolling and sprinkling
ghee for smearing
Method :
Combine the whole wheat flour, oil and salt in a deep bowl, mix well and knead into a soft dough using enough water.Add 2 to 3 drops of oil and again knead it well.Divide the dough into 8 equal portions.Roll 2 portions of the dough into 63 mm. (2. 5”) diameter circle using a little whole wheat flour for rolling.Brush one side of each of the 2 rolled portions with little oil and sprinkle some whole wheat flour evenly over it.Place one rolled portion over the other with the brushed side facing downwards and again roll into a 225 mm. (7”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook the roti on a medium flame till golden brown spots appear on both the sides.Remove on a plate, tap it lightly and gently separate both the layers.Repeat steps 4 to 8 to make 3 more padvali rotis.Apply ghee over it and serve immediately.
Cook :10 mins
Total Time :35 mins
Servings :Makes 4 sets (4 set )
Ingredients :
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
oil for kneading and brushing
whole wheat flour (gehun ka atta) for rolling and sprinkling
ghee for smearing
Method :
Combine the whole wheat flour, oil and salt in a deep bowl, mix well and knead into a soft dough using enough water.Add 2 to 3 drops of oil and again knead it well.Divide the dough into 8 equal portions.Roll 2 portions of the dough into 63 mm. (2. 5”) diameter circle using a little whole wheat flour for rolling.Brush one side of each of the 2 rolled portions with little oil and sprinkle some whole wheat flour evenly over it.Place one rolled portion over the other with the brushed side facing downwards and again roll into a 225 mm. (7”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook the roti on a medium flame till golden brown spots appear on both the sides.Remove on a plate, tap it lightly and gently separate both the layers.Repeat steps 4 to 8 to make 3 more padvali rotis.Apply ghee over it and serve immediately.
Dal Baati Churma
Preparation :20 mins
Cook :1 hrs
Total Time :801 hours 20 minutes
Servings :Makes 4 servings
Ingredients :
For The Churma
1 cup coarse whole wheat flour (jada gehun ka atta)
1/4 cup semolina (rava)
4 tbsp melted ghee
2 tbsp almond (badam) slivers
1/4 tsp cardamom (elaichi) powder
5 tbsp powdered sugar
ghee for deep-frying
For The Dal
5 tbsp chana dal (split bengal gram)
5 tbsp toovar (arhar) dal
5 tbsp green moong dal (split green gram)
1 tbsp urad dal (split black lentils)
salt to taste
3 tbsp ghee
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies , slit green chillies
a pinch of asafoetida (hing)
1 tsp garlic (lehsun) paste
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1 tbsp chilli powder
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
For The Baatis
1 cup coarse whole wheat flour (jada gehun ka atta)
1/2 cup semolina (rava)
2 tbsp besan (bengal gram flour)
1/2 cup milk
4 tbsp melted ghee
1 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)
salt to taste
ghee for deep-frying
For The Topping
4 tbsp melted ghee
8 tbsp finely chopped onions
2 tsp lemon juice
Method :
For the churma
For the churmaCombine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
Divide the dough into 8 equal portions.
Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
Drain on an absorbent paper and allow them to cool.
Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.
For the dal
For the dalClean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Do not drain the water and keep aside.Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the coriander and mix well. Keep aside.
For the baatis
For the baatisCombine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
Divide the dough into 8 equal portions and shape each portion into an even sized round.
Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.
How to serve
How to serveWarm the dal again till piping hot.Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
Repeat step 2 to make 3 more servings.Serve immediately with churma.
Cook :1 hrs
Total Time :801 hours 20 minutes
Servings :Makes 4 servings
Ingredients :
For The Churma
1 cup coarse whole wheat flour (jada gehun ka atta)
1/4 cup semolina (rava)
4 tbsp melted ghee
2 tbsp almond (badam) slivers
1/4 tsp cardamom (elaichi) powder
5 tbsp powdered sugar
ghee for deep-frying
For The Dal
5 tbsp chana dal (split bengal gram)
5 tbsp toovar (arhar) dal
5 tbsp green moong dal (split green gram)
1 tbsp urad dal (split black lentils)
salt to taste
3 tbsp ghee
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies , slit green chillies
a pinch of asafoetida (hing)
1 tsp garlic (lehsun) paste
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 tsp coriander (dhania) powder
1/2 tsp turmeric powder (haldi)
1 tbsp chilli powder
1/2 tsp garam masala
1 tbsp finely chopped coriander (dhania)
For The Baatis
1 cup coarse whole wheat flour (jada gehun ka atta)
1/2 cup semolina (rava)
2 tbsp besan (bengal gram flour)
1/2 cup milk
4 tbsp melted ghee
1 tsp fennel seeds (saunf)
1/4 tsp carom seeds (ajwain)
salt to taste
ghee for deep-frying
For The Topping
4 tbsp melted ghee
8 tbsp finely chopped onions
2 tsp lemon juice
Method :
For the churma
For the churmaCombine the whole wheat flour, semolina and melted ghee in a deep bowl and mix well. Add approx. ¼ cup of water and knead well to make a stiff dough.
Divide the dough into 8 equal portions.
Shape each dough portion in the shape of your fist and press with your fingers in the centre of each portion to make an indentation (as shown in the images 1 to 3).
Heat the ghee in a deep non-stick kadhai and deep-fry, a few dough portions at a time on a slow flame, till they are golden brown in colour from all the sides. These will take a long time to fry as the insides also need to be cooked.
Drain on an absorbent paper and allow them to cool.
Break the fried dough portions into small pieces with your hands and blend in a mixer into a fine powder.
Add the almonds, cardamom powder and powdered sugar and mix well. Keep aside.
For the dal
For the dalClean and wash the dals. Combine the dals, 4 cups of water and salt in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Do not drain the water and keep aside.Heat the ghee in a deep non-stick kadhai, add the cloves, bayleaves, cumin seeds, green chillies and asafoetida and sauté on a medium flame for a few seconds.
When the seeds crackle, add the garlic paste and onions and sauté on a medium flame for 2 to 3 minutes.
Add the tomatoes, coriander powder, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cooked dals (along with the water) and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the coriander and mix well. Keep aside.
For the baatis
For the baatisCombine all the ingredients in a deep bowl and knead into a semi-stiff dough, without using any water.
Divide the dough into 8 equal portions and shape each portion into an even sized round.
Flatten the rounds, make a small indentation in the center of the baatis using your thumb. Keep aside.
Boil enough water in a deep non-stick kadhai, add all the baatis into the boiling water and cook on a high flame for 15 minutes, while turning them occasionally. Drain and allow them to cool completely.
Heat the ghee in a deep non-stick kadhai, add 4 baatis at a time and deep-fry till they turn golden brown in colour from all the sides.
Repeat step 7 to deep-fry the remaining 4 baatis in one more batch. Drain on an absorbent paper and keep aside.
How to serve
How to serveWarm the dal again till piping hot.Arrange 2 baatis on a serving dish, break them into pieces and pour 1 tbsp melted ghee evenly over it. Pour ¼ of the dal evenly over it. Sprinkle 2 tbsp of onions and ½ tsp lemon juice evenly over it.
Repeat step 2 to make 3 more servings.Serve immediately with churma.
Layered Bread Kofta Biryani
Preparation :25 mins
Cook :30 mins
Total Time :701 hours 10 minutes
Servings :Makes 4 servings
Ingredients :
For The Bread Koftas
4 bread slices , torn into pieces
2 tbsp finely chopped onions
1 1/2 tsp finely chopped green chillies
1 tbsp curds (dahi)
a pinch of soda bi-carb
1 tsp garlic (lehsun) paste
salt to taste
oil for deep-frying
For The Rice
1 cup long grained rice (basmati)
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cardamoms
2 cloves (laung / lavang)
salt to taste
For The Gravy
3 tbsp oil
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup sliced onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/2 cup sliced tomatoes
salt to taste
1/2 cup whisked fresh curds
1/4 cup boiled green peas
To Be Mixed Into A Curd Dressing
1/4 cup whisked fresh curds
2 tbsp finely chopped mint leaves (phudina) leaves
2 tbsp finely chopped coriander (dhania)
salt to taste
Method :
For the bread koftas
For the bread koftasCombine all the remaining ingredients with 2 tsp of water in a deep bowl and mix till the mixture binds well.
Divide the mixture into 12 equal portions and shape each portion into a round ball.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside.
For the rice
For the riceSoak the rice in enough water in a deep bowl for 15 minutes. Drain well and keep aside.Boil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is well cooked and all the moisture has evaporated, while stirring occasionally. Keep aside.
For the gravy
For the gravyHeat the oil in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 minute.
Add the tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the tomatoes turn soft and the oil separates, while stirring occasionally.
Lower the flame, add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.
How to proceed
How to proceedPut the rice in a greased microwave-safe bowl and spread it evenly.
Pour the prepared gravy over it and spread it evenly.
Arrange the koftas over the gravy at regular intervals and press them lightly.
Finally top it with the prepared curd dressing evenly over it.
Cover it with a microwave-safe lid and microwave on high for 2 minutes.Serve immediately.
Cook :30 mins
Total Time :701 hours 10 minutes
Servings :Makes 4 servings
Ingredients :
For The Bread Koftas
4 bread slices , torn into pieces
2 tbsp finely chopped onions
1 1/2 tsp finely chopped green chillies
1 tbsp curds (dahi)
a pinch of soda bi-carb
1 tsp garlic (lehsun) paste
salt to taste
oil for deep-frying
For The Rice
1 cup long grained rice (basmati)
1 bayleaf (tejpatta)
1 small stick cinnamon (dalchini)
2 cardamoms
2 cloves (laung / lavang)
salt to taste
For The Gravy
3 tbsp oil
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 cup sliced onions
2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/2 cup sliced tomatoes
salt to taste
1/2 cup whisked fresh curds
1/4 cup boiled green peas
To Be Mixed Into A Curd Dressing
1/4 cup whisked fresh curds
2 tbsp finely chopped mint leaves (phudina) leaves
2 tbsp finely chopped coriander (dhania)
salt to taste
Method :
For the bread koftas
For the bread koftasCombine all the remaining ingredients with 2 tsp of water in a deep bowl and mix till the mixture binds well.
Divide the mixture into 12 equal portions and shape each portion into a round ball.
Heat the oil in a deep non-stick kadhai and deep-fry, a few koftas at a time on a medium flame till they turn brown in colour from all the sides. Drain on an absorbent paper and keep aside.
For the rice
For the riceSoak the rice in enough water in a deep bowl for 15 minutes. Drain well and keep aside.Boil 2 cups of water in a deep non-stick pan, add the bayleaf, cinnamon, cardamom, cloves, rice and salt, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is well cooked and all the moisture has evaporated, while stirring occasionally. Keep aside.
For the gravy
For the gravyHeat the oil in a broad non-stick pan, add the cinnamon and cloves and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the ginger-garlic paste, chilli powder, coriander-cumin seeds powder and turmeric powder and sauté on a medium flame for 1 minute.
Add the tomatoes and salt, mix well and cook on a medium flame for 3 to 4 minutes or till the tomatoes turn soft and the oil separates, while stirring occasionally.
Lower the flame, add the curds, mix well and cook on a slow flame for 1 minute, while stirring continuously.
Add the green peas, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.
How to proceed
How to proceedPut the rice in a greased microwave-safe bowl and spread it evenly.
Pour the prepared gravy over it and spread it evenly.
Arrange the koftas over the gravy at regular intervals and press them lightly.
Finally top it with the prepared curd dressing evenly over it.
Cover it with a microwave-safe lid and microwave on high for 2 minutes.Serve immediately.
Zaffrani Pulao
Preparation :10 mins
Cook :14 mins
Total Time :39 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
1 1/4 cups long-grained rice (basmati)
1/4 tsp saffron (kesar) strands
2 tsp warm milk
1 1/2 tbsp oil
1 cup paneer (cottage cheese) cubes
1 tbsp ghee
1 bayleaf (tejpatta)
4 cardamoms
3 to 4 cinnamon (dalchini) sticks
salt to taste
1/4 cup raisins (kismis)
For The Garnish
2 tbsp fried cashewnut halves
Method :
Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside.Combine the saffron and warm milk in a small bowl, mix well and keep aside.Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes, while stirring occasionally or till they turn light brown in colour. Keep aside to cool.
Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds.Add the rice and sauté on a medium flame for 1 to 2 minutes.
Add 2½ cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the raisins, paneer and saffron-milk mixture, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot garnished with cashewnuts.
Cook :14 mins
Total Time :39 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
1 1/4 cups long-grained rice (basmati)
1/4 tsp saffron (kesar) strands
2 tsp warm milk
1 1/2 tbsp oil
1 cup paneer (cottage cheese) cubes
1 tbsp ghee
1 bayleaf (tejpatta)
4 cardamoms
3 to 4 cinnamon (dalchini) sticks
salt to taste
1/4 cup raisins (kismis)
For The Garnish
2 tbsp fried cashewnut halves
Method :
Clean, wash and soak the rice for about 15 minutes. . Drain and keep aside.Combine the saffron and warm milk in a small bowl, mix well and keep aside.Heat the oil in a broad non-stick pan, add the paneer cubes and sauté on a medium flame for 2 minutes, while stirring occasionally or till they turn light brown in colour. Keep aside to cool.
Heat the ghee in a deep non-stick pan, add the bayleaf, cardamom and cinnamon and sauté on a medium flame for few seconds.Add the rice and sauté on a medium flame for 1 to 2 minutes.
Add 2½ cups of hot water and salt, mix well and cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Add the raisins, paneer and saffron-milk mixture, mix well and cover and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Serve hot garnished with cashewnuts.
Rajma and Cheese Grilled Sandwich
Preparation :20 mins
Cook :25 mins
Total Time :45 mins
Servings :Makes 6 sandwiches
Ingredients :
12 bread slices
6 cheese slices
butter for spreading and brushing
To Be Mixed Together Into Rajma Stuffing
1 cup soaked , boiled and coarsely crushed rajma (kidney beans)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 cup finely chopped spring onions (whites and greens)
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
1/2 tsp chilli powder
salt to taste
Method :
Divide the rajma stuffing into 6 equal portions.Place 4 bread slices on a clean, dry surface and spread a little butter evenly over it.Spread two portions of the rajma stuffing evenly on 2 buttered slices and place 2 cheese slices over it.
Sandwich it using the remaining 2 buttered slices of bread with the buttered side facing downwards.Apply a little butter on the upper side of the bread slice.Grill in a pre-heated greased sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides.Grill in a greased pre-heated sandwich griller for 4 to 5 minutes or till they turn crispy and brown from both the sides.
Cut each sandwich diagonally into 2 equal pieces.Repeat steps 2 to 7 to make 4 more sandwiches.Serve immediately.
Cook :25 mins
Total Time :45 mins
Servings :Makes 6 sandwiches
Ingredients :
12 bread slices
6 cheese slices
butter for spreading and brushing
To Be Mixed Together Into Rajma Stuffing
1 cup soaked , boiled and coarsely crushed rajma (kidney beans)
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1/4 cup finely chopped spring onions (whites and greens)
1 tsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
1/2 tsp chilli powder
salt to taste
Method :
Divide the rajma stuffing into 6 equal portions.Place 4 bread slices on a clean, dry surface and spread a little butter evenly over it.Spread two portions of the rajma stuffing evenly on 2 buttered slices and place 2 cheese slices over it.
Sandwich it using the remaining 2 buttered slices of bread with the buttered side facing downwards.Apply a little butter on the upper side of the bread slice.Grill in a pre-heated greased sandwich griller for 4 to 5 minutes or till it turns crispy and brown from both the sides.Grill in a greased pre-heated sandwich griller for 4 to 5 minutes or till they turn crispy and brown from both the sides.
Cut each sandwich diagonally into 2 equal pieces.Repeat steps 2 to 7 to make 4 more sandwiches.Serve immediately.
Motichoor Ke Ladoo
Preparation :15 mins
Cook :33 mins
Total Time :48 mins
Servings :Makes 13 ladoos
Ingredients :
For The Boondi Batter
1 cup besan (bengal gram flour)
1/4 tsp baking powder
1/4 tsp edible orange food colour
3/4 cup cold milk
ghee for deep- frying
Other Ingredients
1 cup sugar
1 tsp lemon juice
2 pinch edible orange food colour
1 tbsp chopped pistachios
1 tbsp melon seeds (charmagaz)
a few saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
few drops of rose essence
ghee for greasing
Method :
For the boondi batter
For the boondi batterCombine all the ingredients in a deep bowl and mix well using a whisk till smooth.Heat the ghee in a deep non-stick pan and hold the perforated spoon (boondi jhara) over the hot ghee.Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall into the ghee. Cook on a medium flame till they turn light golden brown in colour or till crisp. Make sure to wash the perforated spoon and wipe it till dry before using it to fry the next batch of booRepeat steps 2 and 3 to make 3 more batches of boondi.Cool slightly and blend it in a mixer till they are coarsely crushed. Keep aside.
How to proceed
How to proceedCombine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamon powder and rose essence and mix well.Switch on the flame, add the crushed boondi, mix well and cook on a very slow flame for 3 minutes, while stirring continuously.Transfer the mixture on a plate, and allow it to cool slightly for 10 minutes.Divide the mixture into 13 equal portions.Grease your palm with a little ghee, take a portion of the mixture and shape to make round ladoos.Keep it aside for 2 to 3 hours and roll again and serve or store in an air-tight container and use as required.
Handy tip:
Handy tip:These ladoos can be stored at room temperature for 4 to 5 days.
Cook :33 mins
Total Time :48 mins
Servings :Makes 13 ladoos
Ingredients :
For The Boondi Batter
1 cup besan (bengal gram flour)
1/4 tsp baking powder
1/4 tsp edible orange food colour
3/4 cup cold milk
ghee for deep- frying
Other Ingredients
1 cup sugar
1 tsp lemon juice
2 pinch edible orange food colour
1 tbsp chopped pistachios
1 tbsp melon seeds (charmagaz)
a few saffron (kesar) strands
1/4 tsp cardamom (elaichi) powder
few drops of rose essence
ghee for greasing
Method :
For the boondi batter
For the boondi batterCombine all the ingredients in a deep bowl and mix well using a whisk till smooth.Heat the ghee in a deep non-stick pan and hold the perforated spoon (boondi jhara) over the hot ghee.Pour a ladle of the batter over it and tap the handle of the perforated spoon so that boondis fall into the ghee. Cook on a medium flame till they turn light golden brown in colour or till crisp. Make sure to wash the perforated spoon and wipe it till dry before using it to fry the next batch of booRepeat steps 2 and 3 to make 3 more batches of boondi.Cool slightly and blend it in a mixer till they are coarsely crushed. Keep aside.
How to proceed
How to proceedCombine the sugar, lemon juice, orange food colour and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Switch off the flame, add the pistachios, melon seeds, saffron strands, cardamon powder and rose essence and mix well.Switch on the flame, add the crushed boondi, mix well and cook on a very slow flame for 3 minutes, while stirring continuously.Transfer the mixture on a plate, and allow it to cool slightly for 10 minutes.Divide the mixture into 13 equal portions.Grease your palm with a little ghee, take a portion of the mixture and shape to make round ladoos.Keep it aside for 2 to 3 hours and roll again and serve or store in an air-tight container and use as required.
Handy tip:
Handy tip:These ladoos can be stored at room temperature for 4 to 5 days.
Stuffed Bhindi Sambhariya
Preparation :20 mins
Cook :17 mins
Total Time :37 mins
Servings :Makes 3 servings
Ingredients :
3 cups slit ladies finger (bhindi)
1 cup besan (bengal gram flour)
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
2 tsp sugar
salt to taste
5 tbsp oil
Method :
Heat a broad non-stick pan, add the besan and dry roast on a medium flame for 4 minutes.
Transfer the besan on a plate and cool slightly.
Add the chilli powder, turmeric powder, asafoetida, coriander powder, cumin seeds powder, dried mango powder, sugar and salt and mix well.Fill each slit ladies finger with a little of the prepared besan mixture and keep aside. Also keep the remaining masala aside.
Heat the oil in a broad non-stick pan, add the stuffed bhindi with the remaining masala over it, mix well cover it with a lid and cook on a medium flame for 13 minutes, while stirring occasionally.
Serve hot.
Cook :17 mins
Total Time :37 mins
Servings :Makes 3 servings
Ingredients :
3 cups slit ladies finger (bhindi)
1 cup besan (bengal gram flour)
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
2 tsp sugar
salt to taste
5 tbsp oil
Method :
Heat a broad non-stick pan, add the besan and dry roast on a medium flame for 4 minutes.
Transfer the besan on a plate and cool slightly.
Add the chilli powder, turmeric powder, asafoetida, coriander powder, cumin seeds powder, dried mango powder, sugar and salt and mix well.Fill each slit ladies finger with a little of the prepared besan mixture and keep aside. Also keep the remaining masala aside.
Heat the oil in a broad non-stick pan, add the stuffed bhindi with the remaining masala over it, mix well cover it with a lid and cook on a medium flame for 13 minutes, while stirring occasionally.
Serve hot.
Raw Mango Onion Subzi
Preparation :15 mins
Cook :11 mins
Total Time :26 mins
Servings :Makes 3 servings
Ingredients :
1 cup chopped raw mango
1/2 cup finely chopped onions
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp chaat masala
salt to taste
Method :
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds and fennel seeds and sauté on medium flame for 30 seconds.
Add the onions and sauté on medium flame for 2 minutes.
Add the raw mango, turmeric powder, chilli powder, coriander powder, chaat masala and salt, mix well and cook on medium flame for 8 minutes, while stirring occasionally.
Serve immediately.
Cook :11 mins
Total Time :26 mins
Servings :Makes 3 servings
Ingredients :
1 cup chopped raw mango
1/2 cup finely chopped onions
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp fennel seeds (saunf)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp coriander (dhania) powder
1/2 tsp chaat masala
salt to taste
Method :
Heat the oil in a deep non-stick pan, add the cumin seeds, mustard seeds and fennel seeds and sauté on medium flame for 30 seconds.
Add the onions and sauté on medium flame for 2 minutes.
Add the raw mango, turmeric powder, chilli powder, coriander powder, chaat masala and salt, mix well and cook on medium flame for 8 minutes, while stirring occasionally.
Serve immediately.
Saturday, September 28, 2019
French Toast Cheddar Sandwiches
Preparation :10 min
Cook :10 min
Total Time :20 mins
Servings :
Ingredients :
2 large sized eggs
1/3 cup milk
1/2 tsp salt
8 slices bread
4 tsp mustard paste
4 ounces cheddar cheese, cut into 4 slices
1 tbsp butter
Method :
Beat 2 eggs slightly in a shallow bowl and add milk and salt; set aside. Spread 8 slices of white bread out on a working surface. spread one side of four slices lightly with prepared mustard. Place cheddar cheese slices on 4 slices. Butter the remaining four slices of bread with 4 teaspoons butter and place on top of the other bread, butter side down. Heat 1 tablespoon butter in a skillet and carefully dip each sandwich into the egg mixture, coating both sides. allow the excess egg mixture to drain. cook over low heat until browned. turn and brown the other side. Serve with any dip, tomato sauce, green chutney etc.
Cook :10 min
Total Time :20 mins
Servings :
Ingredients :
2 large sized eggs
1/3 cup milk
1/2 tsp salt
8 slices bread
4 tsp mustard paste
4 ounces cheddar cheese, cut into 4 slices
1 tbsp butter
Method :
Beat 2 eggs slightly in a shallow bowl and add milk and salt; set aside. Spread 8 slices of white bread out on a working surface. spread one side of four slices lightly with prepared mustard. Place cheddar cheese slices on 4 slices. Butter the remaining four slices of bread with 4 teaspoons butter and place on top of the other bread, butter side down. Heat 1 tablespoon butter in a skillet and carefully dip each sandwich into the egg mixture, coating both sides. allow the excess egg mixture to drain. cook over low heat until browned. turn and brown the other side. Serve with any dip, tomato sauce, green chutney etc.
Bean Sprouts and Green Tomato Salsa Wrap
Preparation :10 mins
Cook :19 mins
Total Time :29 mins
Servings :Makes 4 wraps
Ingredients :
4 left-over rotis (approx. 150 mm. (6”) in diameter)
For The Bean Sprouts Mixture
1 cup bean sprouts
1 tsp oil
1/2 cup thinly sliced onions
1 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced capsicum
1/2 cup thinly sliced tomatoes
1 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
salt to taste
For The Green Tomato Salsa
1 cup roughly chopped green tomatoes
1/4 cup roughly chopped onions
1 tsp roughly chopped green chillies
salt to taste
Method :
For the bean sprouts mixture
For the bean sprouts mixtureHeat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.Add the capsicum and sauté on a medium flame for another minute.Add the tomatoes, bean sprouts, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Divide the mixture into 4 equal portions and keep aside.
For the green tomato salsa
For the green tomato salsaCombine all the ingredients along with ¼ cup of water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Cool slightly and blend in a mixer till smooth.Divide the salsa into 4 equal portions and keep aside.
How to proceed
How to proceedPlace a roti on a clean, dry surface and spread a portion of the green tomato salsa evenly over it.Spread a portion of the bean sprouts mixture on 1 end of the roti and roll it up tightly.Repeat steps 1 and 2 to make 3 more wraps.Serve immediately.
Cook :19 mins
Total Time :29 mins
Servings :Makes 4 wraps
Ingredients :
4 left-over rotis (approx. 150 mm. (6”) in diameter)
For The Bean Sprouts Mixture
1 cup bean sprouts
1 tsp oil
1/2 cup thinly sliced onions
1 tsp finely chopped garlic (lehsun)
1/2 cup thinly sliced capsicum
1/2 cup thinly sliced tomatoes
1 tsp chilli powder
1 tsp roasted cumin seeds (jeera) powder
salt to taste
For The Green Tomato Salsa
1 cup roughly chopped green tomatoes
1/4 cup roughly chopped onions
1 tsp roughly chopped green chillies
salt to taste
Method :
For the bean sprouts mixture
For the bean sprouts mixtureHeat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 minute.Add the capsicum and sauté on a medium flame for another minute.Add the tomatoes, bean sprouts, chilli powder, cumin seeds powder and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Divide the mixture into 4 equal portions and keep aside.
For the green tomato salsa
For the green tomato salsaCombine all the ingredients along with ¼ cup of water in a pressure cooker and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.Cool slightly and blend in a mixer till smooth.Divide the salsa into 4 equal portions and keep aside.
How to proceed
How to proceedPlace a roti on a clean, dry surface and spread a portion of the green tomato salsa evenly over it.Spread a portion of the bean sprouts mixture on 1 end of the roti and roll it up tightly.Repeat steps 1 and 2 to make 3 more wraps.Serve immediately.
Crispy Paper Dosa
Preparation :2 mins
Cook :25 mins
Total Time :2674 hours 27 minutes
Servings :Makes 10 dosas. (10 dosa )
Ingredients :
1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking
For Serving
sambhar
coconut chutney
Method :
Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well.Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency.Add the salt and mix well.Heat a non-stick tava (griddle) and grease it lightly using ghee.Sprinkle a little water on the tava (griddle) 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 225 mm. (9”) diameter thin circle.Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 9 more dosas.Serve immediately with sambhar and coconut chutney.
Cook :25 mins
Total Time :2674 hours 27 minutes
Servings :Makes 10 dosas. (10 dosa )
Ingredients :
1/2 cup raw rice (chawal)
3/4 cup urad dal (split black lentils)
1/2 cup rice flour (chawal ka atta)
salt to taste
ghee for greasing and cooking
For Serving
sambhar
coconut chutney
Method :
Wash and soak the raw rice and urad dal separately in enough water in deep bowls for 3 to 4 hours and drain well.Combine the rice, urad dal and rice flour and blend in a mixer to a smooth paste using approx. 1 ½ cups of water to get a batter of thick pouring consistency.Add the salt and mix well.Heat a non-stick tava (griddle) and grease it lightly using ghee.Sprinkle a little water on the tava (griddle) 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 225 mm. (9”) diameter thin circle.Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 9 more dosas.Serve immediately with sambhar and coconut chutney.
Garlic Methi Thepla
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 8 theplas
Ingredients :
2 cups whole wheat flour (gehun ka atta)
1 cup chopped fenugreek (methi)
2 tsp oil
salt to taste
1/2 tbsp chopped ginger (adrak)
1 1/2 tbsp chopped garlic (lehsun)
1 chopped green chillies
1 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp carom seeds (ajwain)
a pinch asafoetida (hing)
1 tbsp coriander (dhania) seeds powder
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method :
Heat the oil in a kadhai, add the fenugreek leaves, salt, ginger and garlic and saute for 2 minutes on a medium flame.Remove in a bowl allow to cool.Add all the remaining ingredients and knead into a soft dough, using enough water.Cover and keep aside for an hour.Divide the dough into 8 equal portions and roll out each portion using little flour into a circle of 125 mm. (5\") diameter.Heat the tava and cook each thepla, using little oil, till golden brown spots appear on both the sides.Serve hot.
Cook :20 mins
Total Time :35 mins
Servings :Makes 8 theplas
Ingredients :
2 cups whole wheat flour (gehun ka atta)
1 cup chopped fenugreek (methi)
2 tsp oil
salt to taste
1/2 tbsp chopped ginger (adrak)
1 1/2 tbsp chopped garlic (lehsun)
1 chopped green chillies
1 tsp chilli powder
1 tsp turmeric powder (haldi)
2 tsp carom seeds (ajwain)
a pinch asafoetida (hing)
1 tbsp coriander (dhania) seeds powder
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method :
Heat the oil in a kadhai, add the fenugreek leaves, salt, ginger and garlic and saute for 2 minutes on a medium flame.Remove in a bowl allow to cool.Add all the remaining ingredients and knead into a soft dough, using enough water.Cover and keep aside for an hour.Divide the dough into 8 equal portions and roll out each portion using little flour into a circle of 125 mm. (5\") diameter.Heat the tava and cook each thepla, using little oil, till golden brown spots appear on both the sides.Serve hot.
Lifafa Paratha
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 20 parathas
Ingredients :
For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 cup inely chopped and boiled vegetables (carrot , green peas and french beans)
1/2 cup chopped and boiled cauliflower
1 cup boiled and mashed potatoes
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
2 tsp lemon juice
2 tbsp chopped coriander (dhania)
salt to taste
Other Ingredients
1 tbsp plain flour (maida)
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For Serving
green chutney
tomato ketchup
Method :
For the dough
For the doughCombine all the ingredients 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.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceedCombine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.
Divide the stuffing into 6 equal portions and keep aside.Divide the dough into 6 equal portions.Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.
Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.
Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.
Fold the upper half of the roti over the stuffing.
Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it.
Seal both the edges using a little plain flour-water paste to form a lifafa.
Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in colour.Repeat steps 6 to 10 to make 5 more parathas.Serve immediately with green chutney and tomato ketchup.
Cook :20 mins
Total Time :35 mins
Servings :Makes 20 parathas
Ingredients :
For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 cup inely chopped and boiled vegetables (carrot , green peas and french beans)
1/2 cup chopped and boiled cauliflower
1 cup boiled and mashed potatoes
1 1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
2 tsp lemon juice
2 tbsp chopped coriander (dhania)
salt to taste
Other Ingredients
1 tbsp plain flour (maida)
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For Serving
green chutney
tomato ketchup
Method :
For the dough
For the doughCombine all the ingredients 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.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceedCombine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.
Divide the stuffing into 6 equal portions and keep aside.Divide the dough into 6 equal portions.Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.
Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.
Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.
Fold the upper half of the roti over the stuffing.
Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it.
Seal both the edges using a little plain flour-water paste to form a lifafa.
Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in colour.Repeat steps 6 to 10 to make 5 more parathas.Serve immediately with green chutney and tomato ketchup.
Pineapple and Banana Smoothie
Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 4 glasses
Ingredients :
3/4 cup roughly chopped pineapple
1/2 cup roughly chopped banana
1 3/4 cups curds (dahi)
1/2 cup orange segments
1 tsp roughly chopped ginger (adrak)
1 tbsp honey
Method :
Combine all the ingredients along with ¼ cup of water in a mixer and blend till smooth.
Transfer the smoothie into a deep bowl and refrigerate for atleast 1 hour.Pour equal quantities of the smoothie into 4 individual glasses.Serve chilled.
Cook :0 mins
Total Time :10 mins
Servings :Makes 4 glasses
Ingredients :
3/4 cup roughly chopped pineapple
1/2 cup roughly chopped banana
1 3/4 cups curds (dahi)
1/2 cup orange segments
1 tsp roughly chopped ginger (adrak)
1 tbsp honey
Method :
Combine all the ingredients along with ¼ cup of water in a mixer and blend till smooth.
Transfer the smoothie into a deep bowl and refrigerate for atleast 1 hour.Pour equal quantities of the smoothie into 4 individual glasses.Serve chilled.
Vegetable Appe
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 6 servings
Ingredients :
1 cup semolina (rava)
4 tbsp curds (dahi)
1/2 cup grated mixed vegetables (carrot , cabbage , beetroot)
1/2 tsp finely chopped green chillies
1 tbsp finely chopped onions
1 tbsp chopped coriander (dhania)
1 tsp salt
1/2 tsp turmeric powder (haldi)
1 tsp mustard seeds ( rai / sarson)
10-12 curry leaves (kadi patta)
1/2 cup water
1 tbsp oil
1 tsp fruit salt
Method :
Combine the semolina and curds in a deep bowl, add water and mix well.Add salt and turmeric, mix well.Add the grated vegetables, coriander, onions, green chilies and mix well.Add the fruit salt, sprinkle a litle water and when bubbles form mix gently.Heat the appe mould on a medium flame and put 1 to 2 drops of oil, a few mustard seeds and curry leaves in each appe mould.When the seeds crackle pour a spoonful of the batter into each mould.Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side using a little more oil.Serve immediately with coconut chutney.
Cook :10 mins
Total Time :20 mins
Servings :Makes 6 servings
Ingredients :
1 cup semolina (rava)
4 tbsp curds (dahi)
1/2 cup grated mixed vegetables (carrot , cabbage , beetroot)
1/2 tsp finely chopped green chillies
1 tbsp finely chopped onions
1 tbsp chopped coriander (dhania)
1 tsp salt
1/2 tsp turmeric powder (haldi)
1 tsp mustard seeds ( rai / sarson)
10-12 curry leaves (kadi patta)
1/2 cup water
1 tbsp oil
1 tsp fruit salt
Method :
Combine the semolina and curds in a deep bowl, add water and mix well.Add salt and turmeric, mix well.Add the grated vegetables, coriander, onions, green chilies and mix well.Add the fruit salt, sprinkle a litle water and when bubbles form mix gently.Heat the appe mould on a medium flame and put 1 to 2 drops of oil, a few mustard seeds and curry leaves in each appe mould.When the seeds crackle pour a spoonful of the batter into each mould.Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side using a little more oil.Serve immediately with coconut chutney.
Hara Bhara Kebab in Green Gravy
Preparation :30 mins
Cook :30 mins
Total Time :601 hours
Servings :Makes 4 servings
Ingredients :
For The Hara Bhara Kebab
1/2 cup chopped and blanched spinach (palak)
1/4 cup plain flour (maida)
2 tbsp chana dal (split bengal gram)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1/4 cup boiled green peas
1/4 cup crumbled paneer (cottage cheese)
salt to taste
2 pinches garam masala
1/2 tsp chaat masala
2 tbsp bread crumbs
bread crumbs for rolling
oil for deep-frying
For The Green Gravy
5 cups roughly chopped spinach (palak)
2 cups chopped fenugreek (methi)
1 tbsp oil
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
1/2 tsp garam masala
2 tbsp fresh cream
salt to taste
For The Garnish
2 tbsp grated processed cheese
Method :
For the hara bhara kebab
For the hara bhara kebabCombine the plain flour and approx. 5 tbsp of water in a deep bowl and mix well using a whisk. Keep aside.
Clean, wash and soak the chana dal with enough water in a deep bowl for 1 hour and drain well
Combine the chana dal, garlic, ginger, green chillies and ¼ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Drain well.
Combine the chana dal, spinach and green peas in a mixer and blend till smooth using ½ tbsp of water if needed.Transfer the mixture into a deep bowl and add the paneer, salt, garam masala, chaat masala and bread crumbs and mix well.
Divide the mixture into 4 equal portions and shape each portion into a long oblong kebab.Dip each kebab into the prepared plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
Refrigerate the kebabs for at least 20 minutes.Heat the oil in a deep non-stick pan and deep-fry the kebabs, 2 at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
For the green gravy
For the green gravyBoil enough water in a deep non-stick pan, add the spinach and fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Drain and refresh it with cold water. Blend in a mixer till smooth and keep aside.
Heat the oil in a non-stick pan kadhai, add the onions and garlic paste and sauté on a medium flame for 1 minute.
Add the spinach-fenugreek mixture, green chilli paste, garam masala, fresh cream, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceed Just before serving, re-heat the green gravy.Place the hara bhara kebabs in a serving dish and pour the hot green gravy evenly over it.Serve immediately garnished with cheese.
Cook :30 mins
Total Time :601 hours
Servings :Makes 4 servings
Ingredients :
For The Hara Bhara Kebab
1/2 cup chopped and blanched spinach (palak)
1/4 cup plain flour (maida)
2 tbsp chana dal (split bengal gram)
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped ginger (adrak)
1/2 tbsp finely chopped green chillies
1/4 cup boiled green peas
1/4 cup crumbled paneer (cottage cheese)
salt to taste
2 pinches garam masala
1/2 tsp chaat masala
2 tbsp bread crumbs
bread crumbs for rolling
oil for deep-frying
For The Green Gravy
5 cups roughly chopped spinach (palak)
2 cups chopped fenugreek (methi)
1 tbsp oil
1/4 cup finely chopped onions
1 tsp garlic (lehsun) paste
1 tsp green chilli paste
1/2 tsp garam masala
2 tbsp fresh cream
salt to taste
For The Garnish
2 tbsp grated processed cheese
Method :
For the hara bhara kebab
For the hara bhara kebabCombine the plain flour and approx. 5 tbsp of water in a deep bowl and mix well using a whisk. Keep aside.
Clean, wash and soak the chana dal with enough water in a deep bowl for 1 hour and drain well
Combine the chana dal, garlic, ginger, green chillies and ¼ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid. Drain well.
Combine the chana dal, spinach and green peas in a mixer and blend till smooth using ½ tbsp of water if needed.Transfer the mixture into a deep bowl and add the paneer, salt, garam masala, chaat masala and bread crumbs and mix well.
Divide the mixture into 4 equal portions and shape each portion into a long oblong kebab.Dip each kebab into the prepared plain flour-water mixture and roll in the bread crumbs till it is evenly coated from all the sides.
Refrigerate the kebabs for at least 20 minutes.Heat the oil in a deep non-stick pan and deep-fry the kebabs, 2 at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
For the green gravy
For the green gravyBoil enough water in a deep non-stick pan, add the spinach and fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Drain and refresh it with cold water. Blend in a mixer till smooth and keep aside.
Heat the oil in a non-stick pan kadhai, add the onions and garlic paste and sauté on a medium flame for 1 minute.
Add the spinach-fenugreek mixture, green chilli paste, garam masala, fresh cream, salt and ½ cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceed Just before serving, re-heat the green gravy.Place the hara bhara kebabs in a serving dish and pour the hot green gravy evenly over it.Serve immediately garnished with cheese.
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.
Dal Khichdi
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings
Ingredients :
For The Dal Khichdi
1 cup toovar (arhar) dal , washed and drained
1 cup rice (chawal) , washed and drained
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp ghee
2 cloves (laung / lavang)
25 mm (1\") stick cinnamon (dalchini)
6 to 8 black peppercorns (kalimirch)
2 round red chillies (boriya mirch)
1 tsp cumin seeds (jeera)
2 slit green chillies
6 to 8 curry leaves (kadi patta)
1/2 cup finely chopped onions
2 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped tomatoes
3/4 tbsp chilli powder
Method :
For the dal khichdi
For the dal khichdiTo make dal khichdi, combine the toovar dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 5 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 ghee in a deep non-stick kadhai, add the cloves, cinnamon, peppercorns, red chillies and cumin seeds and sauté on a medium flame for a few seconds.Add the remaining ¼ tsp of asafoetida, green chillies, curry leaves, onions and garlic and sauté on a medium flame for 1 minute.Add the tomatoes, a little salt and chilli powder and sauté on a medium flame for another 1 minute.Add the cooked rice-dal mixture and 1 ¼ cup water. Mix well and cook on a medium flame for 2 minutes,while stirring occasionally.
Serve the dal khichdi immediately.
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings
Ingredients :
For The Dal Khichdi
1 cup toovar (arhar) dal , washed and drained
1 cup rice (chawal) , washed and drained
1/4 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
salt to taste
1 tbsp ghee
2 cloves (laung / lavang)
25 mm (1\") stick cinnamon (dalchini)
6 to 8 black peppercorns (kalimirch)
2 round red chillies (boriya mirch)
1 tsp cumin seeds (jeera)
2 slit green chillies
6 to 8 curry leaves (kadi patta)
1/2 cup finely chopped onions
2 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped tomatoes
3/4 tbsp chilli powder
Method :
For the dal khichdi
For the dal khichdiTo make dal khichdi, combine the toovar dal, rice, turmeric powder, ¼ tsp of asafoetida, salt and 5 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 ghee in a deep non-stick kadhai, add the cloves, cinnamon, peppercorns, red chillies and cumin seeds and sauté on a medium flame for a few seconds.Add the remaining ¼ tsp of asafoetida, green chillies, curry leaves, onions and garlic and sauté on a medium flame for 1 minute.Add the tomatoes, a little salt and chilli powder and sauté on a medium flame for another 1 minute.Add the cooked rice-dal mixture and 1 ¼ cup water. Mix well and cook on a medium flame for 2 minutes,while stirring occasionally.
Serve the dal khichdi immediately.
Vegetable Makhani
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings
Ingredients :
2 cups boiled mixed vegetables
1/2 cup paneer (cottage cheese) cubes
1 tsp chilli powder
2 cups fresh tomato pulp
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp honey
1/4 cup milk
1/4 cup fresh cream
1 tbsp oil
2 tbsp butter
salt to taste
To Be Ground To A Paste
1 cup chopped onions
25 mm (1\") piece of ginger (adrak)
4 cloves of garlic (lehsun)
2 tbsp broken cashewnuts (kaju)
Method :
Main procedure Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.Add the chilli powder and tomato pulp and cook for a few minutes.Add the cumin powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.Add this to the tomato gravy, along with the boiled vegetables, honey, milk, cream, paneer and salt and allow it to come to a boil.Serve hot with rotis or parathas.
Tips: Approximately 4 large tomatoes yield 2 cups tomato purée. The paneer may be fried on a tava (griddle) before adding to the subzi.
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings
Ingredients :
2 cups boiled mixed vegetables
1/2 cup paneer (cottage cheese) cubes
1 tsp chilli powder
2 cups fresh tomato pulp
1 tsp cumin seeds (jeera) powder
1/2 tsp garam masala
1 tsp dried fenugreek leaves (kasuri methi)
1 tbsp honey
1/4 cup milk
1/4 cup fresh cream
1 tbsp oil
2 tbsp butter
salt to taste
To Be Ground To A Paste
1 cup chopped onions
25 mm (1\") piece of ginger (adrak)
4 cloves of garlic (lehsun)
2 tbsp broken cashewnuts (kaju)
Method :
Main procedure Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.Add the chilli powder and tomato pulp and cook for a few minutes.Add the cumin powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.In another pan, melt the butter, add the kasuri methi and onions and cook till the onions are lightly browned.Add this to the tomato gravy, along with the boiled vegetables, honey, milk, cream, paneer and salt and allow it to come to a boil.Serve hot with rotis or parathas.
Tips: Approximately 4 large tomatoes yield 2 cups tomato purée. The paneer may be fried on a tava (griddle) before adding to the subzi.
Rajasthani Pakoda Kadhi
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 6 servings (6 serving )
Ingredients :
For The Pakodas
1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
1 1/2 tsp finely chopped green chillies
salt to taste
oil for deep-frying
For The Kadhi
2 cups curds (dahi)
2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
1/2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
Method :
For the pakodas
For the pakodasCombine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
For the kadhi
For the kadhiCombine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
How to proceed
How to proceedJust before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Serve immediately.
Cook :20 mins
Total Time :35 mins
Servings :Makes 6 servings (6 serving )
Ingredients :
For The Pakodas
1 cup besan (bengal gram flour)
2 tbsp finely chopped coriander (dhania)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp cumin seeds (jeera)
1 1/2 tsp finely chopped green chillies
salt to taste
oil for deep-frying
For The Kadhi
2 cups curds (dahi)
2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp oil
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
2 whole dry kashmiri red chillies
1/2 tsp fennel seeds (saunf)
1/2 tsp coriander (dhania) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
1/2 tsp grated ginger (adrak)
4 to 6 curry leaves (kadi patta)
1/2 tsp chilli powder
Method :
For the pakodas
For the pakodasCombine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well.Heat the oil in a deep non-stick kadhai, drop spoonfuls of the batter into it and deep-fry a few pakodas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
For the kadhi
For the kadhiCombine the curds, besan, turmeric powder, salt and 2½ cups of water in a deep bowl and mix well using a whisk. Keep aside.Heat the oil in a deep non-stick pan, add the cinnamon, cloves, red chillies, fennel seeds, coriander seeds, cumin seeds, fenugreek seeds, ginger, curry leaves and chilli powder and sauté on a medium flame for a few seconds.Add the curds-besan mixture, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
How to proceed
How to proceedJust before serving, add the pakodas to the hot kadhi, mix gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Serve immediately.
Whole Masoor Dal
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 6 servings
Ingredients :
1 cup whole masoor (whole red lentil) , washed and drained
10 to 12 shallots (madras onions)
2 tsp oil
1 cup sliced onions
3/4 cup chopped tomatoes
salt to taste
To Be Ground Into A Smooth Paste(using Little Water)
8 garlic (lehsun) cloves
1 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
1 tbsp roughly chopped ginger (adrak)
8 whole dry kashmiri red chillies
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving
brown rice (chawal)
Method :
Combine the masoor, shallots and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the prepared paste, 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes, cooked masoor mixture, salt and i cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Garnish with coriander and serve hot with brown rice.
Cook :20 mins
Total Time :30 mins
Servings :Makes 6 servings
Ingredients :
1 cup whole masoor (whole red lentil) , washed and drained
10 to 12 shallots (madras onions)
2 tsp oil
1 cup sliced onions
3/4 cup chopped tomatoes
salt to taste
To Be Ground Into A Smooth Paste(using Little Water)
8 garlic (lehsun) cloves
1 tsp cumin seeds (jeera)
2 tsp coriander (dhania) seeds
1 tbsp roughly chopped ginger (adrak)
8 whole dry kashmiri red chillies
For The Garnish
2 tbsp finely chopped coriander (dhania)
For Serving
brown rice (chawal)
Method :
Combine the masoor, shallots and 2½ cups of water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Heat the oil in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the prepared paste, 2 tbsp of water and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes, cooked masoor mixture, salt and i cup of water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
Garnish with coriander and serve hot with brown rice.
Egg Curry
Preparation :10 mins
Cook :27 mins
Total Time :37 mins
Servings :Makes 4 servings
Ingredients :
4 boiled eggs
5 tsp oil
2 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp kitchen king masala
salt to taste
2 tbsp finely chopped coriander (dhania)
To Be Blended Into A Smooth Paste (without Using Water)
1/2 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
3/4 cup tomato cubes
Method :
Prick the eggs lightly all over using a knife.
Heat 2 tsp of oil in a deep non-stick pan, add the eggs and sauté on a medium flame for 5 minutes or till it is golden brown in colour from all the sides. Keep aside.
Heat the remaining 3 tsp of oil in a deep non-stick pan add cardamom, cloves and bayleaf and sauté on a medium flame for few seconds.
Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Add the chilli powder, turmeric powder, coriander powder, kitchen king masala and salt and mix well and cook on a medium flame for 8 to 9 minutes, while stirring occasionally.Add 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the sautéed boiled eggs, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Switch of the flame, add the coriander and mix well.
Serve hot.
Cook :27 mins
Total Time :37 mins
Servings :Makes 4 servings
Ingredients :
4 boiled eggs
5 tsp oil
2 cardamoms
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp kitchen king masala
salt to taste
2 tbsp finely chopped coriander (dhania)
To Be Blended Into A Smooth Paste (without Using Water)
1/2 cup roughly chopped onions
1 tbsp roughly chopped garlic (lehsun)
1 tsp roughly chopped ginger (adrak)
3/4 cup tomato cubes
Method :
Prick the eggs lightly all over using a knife.
Heat 2 tsp of oil in a deep non-stick pan, add the eggs and sauté on a medium flame for 5 minutes or till it is golden brown in colour from all the sides. Keep aside.
Heat the remaining 3 tsp of oil in a deep non-stick pan add cardamom, cloves and bayleaf and sauté on a medium flame for few seconds.
Add the prepared paste, mix well and cook on a medium flame for 3 minutes, while stirring continuously.
Add the chilli powder, turmeric powder, coriander powder, kitchen king masala and salt and mix well and cook on a medium flame for 8 to 9 minutes, while stirring occasionally.Add 1 cup of water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the sautéed boiled eggs, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
Switch of the flame, add the coriander and mix well.
Serve hot.
Phulka
Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 6 servings (6 serving )
Ingredients :
For Phulka
1 cup whole wheat flour (gehun ka atta)
1/2 tsp salt
1 tsp oil
Other Ingredients For Phulka
ghee for serving
Method :
For phulka
For phulkaTo make phulkas, combine the flour and salt and knead into a smooth soft dough using enough water.Add the oil and knead again till it is smooth and elastic.Cover and keep aside for 10 to 15 minutes.Divide the dough into 6 equal parts.Roll out each one using a little flour into approx. 150 mm. (6\") diameter circles. Dust dry flour as required to facilitate even rolling.Dust off any excess dry flour and place the chapati on a hot tava.Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface.Cook the other side for a few more seconds.Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up.Flatten the chapati and apply some ghee on top.Repeat to make 5 more chapatis.
Serve the phulkas hot.
Cook :15 mins
Total Time :25 mins
Servings :Makes 6 servings (6 serving )
Ingredients :
For Phulka
1 cup whole wheat flour (gehun ka atta)
1/2 tsp salt
1 tsp oil
Other Ingredients For Phulka
ghee for serving
Method :
For phulka
For phulkaTo make phulkas, combine the flour and salt and knead into a smooth soft dough using enough water.Add the oil and knead again till it is smooth and elastic.Cover and keep aside for 10 to 15 minutes.Divide the dough into 6 equal parts.Roll out each one using a little flour into approx. 150 mm. (6\") diameter circles. Dust dry flour as required to facilitate even rolling.Dust off any excess dry flour and place the chapati on a hot tava.Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface.Cook the other side for a few more seconds.Lift the chapati with a pair of flat tongs and roast on both sides over an open flame till it puffs up.Flatten the chapati and apply some ghee on top.Repeat to make 5 more chapatis.
Serve the phulkas hot.
Kand Stir Fry
Preparation :20 mins
Cook :4 mins
Total Time :24 mins
Servings :Makes 3 servings
Ingredients :
2 1/2 cups purple yam (kand) strips
2 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp finely chopped green chillies
1/4 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
salt to taste
Method :
Steam the kand strips in a steamer for 8 minutes. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for 30 seconds.
Add the kand, peanuts, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while tossing occasionally.
Serve immediately.
Cook :4 mins
Total Time :24 mins
Servings :Makes 3 servings
Ingredients :
2 1/2 cups purple yam (kand) strips
2 tbsp oil
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
2 tsp finely chopped green chillies
1/4 cup roasted and coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
salt to taste
Method :
Steam the kand strips in a steamer for 8 minutes. Keep aside.
Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for 30 seconds.
Add the kand, peanuts, coriander, lemon juice and salt, mix well and cook on a medium flame for 2 to 3 minutes, while tossing occasionally.
Serve immediately.
Dal Makhani
Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings
Ingredients :
3/4 cup urad (whole black lentil)
2 tbsp rajma (kidney beans)
1 tsp cumin seeds (jeera) (jeera)
2 green chillies , slit lengthwise
25 mm (1\") stick of cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms (elaichi)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp dried ginger (soonth) powder
1 1/2 cups fresh tomato pulp
3/4 cup fresh cream
3 tbsp butter
salt to taste
For The Garnish
2 tbsp chopped coriander (dhania) (dhania)
1 tbsp butter
Method :
Main procedure Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.Heat the butter in a pan and add the cumin seeds.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well.Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.Add the cream and mix well.Serve hot garnished with the coriander and butter.
Tips : You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings
Ingredients :
3/4 cup urad (whole black lentil)
2 tbsp rajma (kidney beans)
1 tsp cumin seeds (jeera) (jeera)
2 green chillies , slit lengthwise
25 mm (1\") stick of cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms (elaichi)
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp dried ginger (soonth) powder
1 1/2 cups fresh tomato pulp
3/4 cup fresh cream
3 tbsp butter
salt to taste
For The Garnish
2 tbsp chopped coriander (dhania) (dhania)
1 tbsp butter
Method :
Main procedure Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.Heat the butter in a pan and add the cumin seeds.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom and sauté well.Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy.Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.Add the cream and mix well.Serve hot garnished with the coriander and butter.
Tips : You will require 4 medium tomatoes to make 1½ cups fresh tomato pulp.
Friday, September 27, 2019
Muesli
Preparation :5 mins
Cook :5 mins
Total Time :10 mins
Servings :Makes 3 cups
Ingredients :
2 cups corn flakes
1 cup quick cooking rolled oats
4 tbsp wheat bran
1/2 tsp vanilla essence
3 tbsp raisins (kismis)
Method :
Combine the oats and wheat bran in a broad non-stick pan and lightly roast over a slow flame for 5 minutes.
Cool completely, add the cornflakes, vanilla essence and raisins and mix well.
Store in an air-tight container. Use as required.
Cook :5 mins
Total Time :10 mins
Servings :Makes 3 cups
Ingredients :
2 cups corn flakes
1 cup quick cooking rolled oats
4 tbsp wheat bran
1/2 tsp vanilla essence
3 tbsp raisins (kismis)
Method :
Combine the oats and wheat bran in a broad non-stick pan and lightly roast over a slow flame for 5 minutes.
Cool completely, add the cornflakes, vanilla essence and raisins and mix well.
Store in an air-tight container. Use as required.
Stir- Fried Spinach Pancake
Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 pancakes
Ingredients :
For The Pancakes
3 tbsp cornflour
2 tbsp plain flour (maida)
2 tbsp low-fat milk
1 tsp melted low-fat butter
a pinch of salt
1 tsp oil for cooking
For Stir-fried Spinach
1 1/2 tsp oil
2 tsp finely chopped garlic (lehsun)
6 cups shredded spinach (palak)
2 tsp toasted sesame seeds (til)
2 tsp soy sauce
salt to taste
Method :
For the pancakes
For the pancakesCombine all the ingredients together in a bowl, add 2 tbsp of water and mix well to make a smooth batter (add 1 tbsp of water if required to make it of pouring consistency).Divide the batter into 4 equal portions and keep aside.Heat a non-stick pan, pour a portion of the batter and tilt the pan around quickly to make a 125 mm. (5\") diameter thin circle.Cook using ¼ tsp of oil till both sides turn brown in colour.Repeat with the remaining batter to make 3 more pancakes and keep aside.
For stir-fried spinach
For stir-fried spinachHeat the oil in a non-stick kadhai, add the garlic and sauté on high flame for a minute, while stirring continuously.Add the spinach and sauté on a high flame for 5 to 7 minutes, or till all the water evaporates, while stirring continuously.Add the sesame seeds, soya sauce and salt and toss gently.Divide the mixture into 4 equal portions and keep aside.
How to proceed
How to proceedPlace a pancake on a clean, dry surface and spread one portion of the stir-fried spinach mixture in a row at one corner and roll it up tightly.Repeat with the remaining ingredients to make 3 more stir-fried spinach pancakes.Serve hot.
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 pancakes
Ingredients :
For The Pancakes
3 tbsp cornflour
2 tbsp plain flour (maida)
2 tbsp low-fat milk
1 tsp melted low-fat butter
a pinch of salt
1 tsp oil for cooking
For Stir-fried Spinach
1 1/2 tsp oil
2 tsp finely chopped garlic (lehsun)
6 cups shredded spinach (palak)
2 tsp toasted sesame seeds (til)
2 tsp soy sauce
salt to taste
Method :
For the pancakes
For the pancakesCombine all the ingredients together in a bowl, add 2 tbsp of water and mix well to make a smooth batter (add 1 tbsp of water if required to make it of pouring consistency).Divide the batter into 4 equal portions and keep aside.Heat a non-stick pan, pour a portion of the batter and tilt the pan around quickly to make a 125 mm. (5\") diameter thin circle.Cook using ¼ tsp of oil till both sides turn brown in colour.Repeat with the remaining batter to make 3 more pancakes and keep aside.
For stir-fried spinach
For stir-fried spinachHeat the oil in a non-stick kadhai, add the garlic and sauté on high flame for a minute, while stirring continuously.Add the spinach and sauté on a high flame for 5 to 7 minutes, or till all the water evaporates, while stirring continuously.Add the sesame seeds, soya sauce and salt and toss gently.Divide the mixture into 4 equal portions and keep aside.
How to proceed
How to proceedPlace a pancake on a clean, dry surface and spread one portion of the stir-fried spinach mixture in a row at one corner and roll it up tightly.Repeat with the remaining ingredients to make 3 more stir-fried spinach pancakes.Serve hot.
Cold Cocoa Milkshake
Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 4 small glasses
Ingredients :
2 1/2 tbsp cocoa powder
2 cups chilled full-fat milk
1/4 cup sugar
10 ice-cubes
For The Garnish
2 tbsp grated chocolate
Method :
Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy.
Pour equal quantities of the milkshake into 4 individual glasses.
Serve immediately garnished with chocolate.
Cook :0 mins
Total Time :5 mins
Servings :Makes 4 small glasses
Ingredients :
2 1/2 tbsp cocoa powder
2 cups chilled full-fat milk
1/4 cup sugar
10 ice-cubes
For The Garnish
2 tbsp grated chocolate
Method :
Combine all the ingredients and blend in a juicer till the mixture is smooth and frothy.
Pour equal quantities of the milkshake into 4 individual glasses.
Serve immediately garnished with chocolate.
Cabbage Pancakes
Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 14 mini pancakes
Ingredients :
1 cup grated cabbage
1/2 cup besan (bengal gram flour)
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera) powder
1/2 tsp ginger (adrak) paste
2 tbsp finely chopped coriander (dhania)
salt to taste
Other Ingredients
oil for greasing and cooking
Method :
Combine all the ingredients in a deep bowl along with approx. ½ cup water and mix well.
Grease a non-stick mini uttapa pan with a little oil.
Pour a little batter in each uttapa mould and spread it lightly.
Cook on a medium flame, using a little oil till they turn golden brown in colour from both the sides.
Repeat steps 2 to 4 to make more mini pancakes.Serve immediately.
Cook :15 mins
Total Time :30 mins
Servings :Makes 14 mini pancakes
Ingredients :
1 cup grated cabbage
1/2 cup besan (bengal gram flour)
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera) powder
1/2 tsp ginger (adrak) paste
2 tbsp finely chopped coriander (dhania)
salt to taste
Other Ingredients
oil for greasing and cooking
Method :
Combine all the ingredients in a deep bowl along with approx. ½ cup water and mix well.
Grease a non-stick mini uttapa pan with a little oil.
Pour a little batter in each uttapa mould and spread it lightly.
Cook on a medium flame, using a little oil till they turn golden brown in colour from both the sides.
Repeat steps 2 to 4 to make more mini pancakes.Serve immediately.
Jhatpat Sooji Uttapam
Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 6 uttapam
Ingredients :
1 cup semolina (rava)
1 tbsp grated ginger (adrak)
1 cup curds (dahi)
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tbsp chopped green chillies
salt to taste
oil for cooking
For Serving
coconut chutney
Method :
Heat a pan and roast the rava for 2 minutes.Combine the roasted semolina, ginger and curds in a bowl and mix well, adding water if required.Cover and keep aside to ferment for 40-60 minutes.Add the salt and mix gently.Heat the oil in a non-stick pan, pour a ladleful of batter and spread it in circular motion to make a thin uttapa.Top it with little onions, tomatoes and green chillies.Cook from one side, using little oil, turn over and cook from the other side.Make more such uttapa using the remaining batter.Serve hot with coconut chutney.
Cook :25 mins
Total Time :40 mins
Servings :Makes 6 uttapam
Ingredients :
1 cup semolina (rava)
1 tbsp grated ginger (adrak)
1 cup curds (dahi)
1/2 cup chopped onions
1/2 cup chopped tomatoes
2 tbsp chopped green chillies
salt to taste
oil for cooking
For Serving
coconut chutney
Method :
Heat a pan and roast the rava for 2 minutes.Combine the roasted semolina, ginger and curds in a bowl and mix well, adding water if required.Cover and keep aside to ferment for 40-60 minutes.Add the salt and mix gently.Heat the oil in a non-stick pan, pour a ladleful of batter and spread it in circular motion to make a thin uttapa.Top it with little onions, tomatoes and green chillies.Cook from one side, using little oil, turn over and cook from the other side.Make more such uttapa using the remaining batter.Serve hot with coconut chutney.
Pizza Khichu
Preparation :15 mins
Cook :4 mins
Total Time :19 mins
Servings :Makes 15 balls
Ingredients :
2 tbsp pizza sauce
a pinch of baking soda
1/2 tsp cumin seeds (jeera)
1 tsp dried mixed herbs
1/2 tsp finely chopped green chillies
salt to taste
1 tbsp oil
1/2 cup rice flour (chawal ka atta)
1/4 cup finely chopped capsicum (red , yellow and green)
For The Topping
1/4 cup grated processed cheese
olive oil for drizzling
dried mixed herbs for sprinkling
Method :
Heat ¾ cup of water in a deep non-stick pan, add the soda bi-carb, cumin seeds, mixed herbs, green chillies, salt and oil, mix well and cook on a medium flame for 1 minute.
Add the rice flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously with help of a rolling pin.
Add the pizza sauce, coloured capsicum, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Cool slightly, divide the mixture into 15 equal portions.Roll each portion into a ball making a depression in the center.
Top each ball with a little cheese, little mixed herbs and finally drizzle olive oil evenly over it.
Serve immediately.
Cook :4 mins
Total Time :19 mins
Servings :Makes 15 balls
Ingredients :
2 tbsp pizza sauce
a pinch of baking soda
1/2 tsp cumin seeds (jeera)
1 tsp dried mixed herbs
1/2 tsp finely chopped green chillies
salt to taste
1 tbsp oil
1/2 cup rice flour (chawal ka atta)
1/4 cup finely chopped capsicum (red , yellow and green)
For The Topping
1/4 cup grated processed cheese
olive oil for drizzling
dried mixed herbs for sprinkling
Method :
Heat ¾ cup of water in a deep non-stick pan, add the soda bi-carb, cumin seeds, mixed herbs, green chillies, salt and oil, mix well and cook on a medium flame for 1 minute.
Add the rice flour, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously with help of a rolling pin.
Add the pizza sauce, coloured capsicum, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Cool slightly, divide the mixture into 15 equal portions.Roll each portion into a ball making a depression in the center.
Top each ball with a little cheese, little mixed herbs and finally drizzle olive oil evenly over it.
Serve immediately.
Paneer Open Sandwich
Preparation :5 min
Cook :5 min
Total Time :10 mins
Servings :
Ingredients :
Ingredients
3 slices of brown bread
For the paneer spread
50 gms crumbled paneer (cottage cheese)
1 tbsp fresh curds (dahi)
a little of finely chopped green chillies
salt to taste
Method :
Mx all the ingredients for the spread.Divide into three equal parts and apply on each bread slice.Serve as open sandwiches.
Cook :5 min
Total Time :10 mins
Servings :
Ingredients :
Ingredients
3 slices of brown bread
For the paneer spread
50 gms crumbled paneer (cottage cheese)
1 tbsp fresh curds (dahi)
a little of finely chopped green chillies
salt to taste
Method :
Mx all the ingredients for the spread.Divide into three equal parts and apply on each bread slice.Serve as open sandwiches.
Masala Vadas
Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 16 vadas (16 vada )
Ingredients :
1 cup chana dal (split bengal gram)
1 tsp fennel seeds (saunf)
3 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped onions
1/2 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tbsp curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying
For Serving
coconut chutney
Method :
Soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.
Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water.
Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well.
Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with coconut chutney.
Cook :25 mins
Total Time :40 mins
Servings :Makes 16 vadas (16 vada )
Ingredients :
1 cup chana dal (split bengal gram)
1 tsp fennel seeds (saunf)
3 whole dry kashmiri red chillies , broken into pieces
1/2 cup chopped onions
1/2 tsp ginger (adrak) paste
2 tbsp chopped coriander (dhania)
1 tsp finely chopped green chillies
1 tbsp curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
salt to taste
oil for deep-frying
For Serving
coconut chutney
Method :
Soak the chana dal in enough water in a deep bowl and keep aside for 2 hours. Drain and keep aside.
Remove ¼ cup of soaked and drained chana dal in a bowl and keep aside.Blend the remaining chana dal, fennel seeds and kashmiri dry red chillies in a mixer to a coarse mixture without using any water.
Transfer the mixture into a deep bowl, add all the remaining ingredients, including the soaked and drained chana dal and mix well.
Divide the mixture into 16 equal portions and shape each portion into 50 mm. (2”) diameter round flat vada.
Heat the oil in a deep non-stick kadhai and deep-fry, a few vadas at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with coconut chutney.
Corn Palak Pulao
Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
1 cup boiled sweet corn kernels (makai ke dane)
2 cups chopped spinach (palak)
2 1/4 cups cooked brown rice , refer handy tip
2 tsp oil
4 black peppercorns (kalimirch)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 cardamoms (elaichi)
1 cup sliced onions
1/2 tbsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
salt to taste
Method :
Heat the oil in a broad non-stick pan, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes.Add the green chillies, spinach, corn kernels and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Finally, add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Serve hot.
Handy tip:
Handy tip:¾ cup brown rice, when soaked for 2 hours and cooked yields 2 ¼ cups of cooked brown rice.
Cook :10 mins
Total Time :20 mins
Servings :Makes 4 servings
Ingredients :
1 cup boiled sweet corn kernels (makai ke dane)
2 cups chopped spinach (palak)
2 1/4 cups cooked brown rice , refer handy tip
2 tsp oil
4 black peppercorns (kalimirch)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)
4 cardamoms (elaichi)
1 cup sliced onions
1/2 tbsp finely chopped green chillies
1/4 tsp turmeric powder (haldi)
salt to taste
Method :
Heat the oil in a broad non-stick pan, add the peppercorns, cinnamon, cloves, cardamom and onions and sauté on a medium flame for 1 to 2 minutes.Add the green chillies, spinach, corn kernels and turmeric powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Finally, add the rice and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Serve hot.
Handy tip:
Handy tip:¾ cup brown rice, when soaked for 2 hours and cooked yields 2 ¼ cups of cooked brown rice.
Nourishing Khichdi
Preparation :15 mins
Cook :17 mins
Total Time :52 mins
Servings :Makes 4 servings
Ingredients :
1 cup quick cooking rolled oats
1/4 cup yellow moong dal (split yellow gram)
1/4 cup chopped carrot
1/4 cup chopped french beans
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
2 slit green chillies
1/2 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp salt
Method :
Clean, wash and soak the moong dal for 30 minutes. Drain well and keep aside.Heat the oil in a pressure cooker add the cumin seeds and asafoetida and sauté for few seconds.Add the onions and green chillies and sauté on medium flame for 1 minute.Add the garlic paste, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for few seconds.Add the oats, moong dal, carrots and french beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add 2¾ cups of hot water and salt, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Serve immediately.
Cook :17 mins
Total Time :52 mins
Servings :Makes 4 servings
Ingredients :
1 cup quick cooking rolled oats
1/4 cup yellow moong dal (split yellow gram)
1/4 cup chopped carrot
1/4 cup chopped french beans
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/4 cup finely chopped onions
2 slit green chillies
1/2 tsp garlic (lehsun) paste
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp salt
Method :
Clean, wash and soak the moong dal for 30 minutes. Drain well and keep aside.Heat the oil in a pressure cooker add the cumin seeds and asafoetida and sauté for few seconds.Add the onions and green chillies and sauté on medium flame for 1 minute.Add the garlic paste, chilli powder, turmeric powder and 1 tbsp of water and sauté on a medium flame for few seconds.Add the oats, moong dal, carrots and french beans, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add 2¾ cups of hot water and salt, mix well and pressure cook for 3 whistles.Allow the steam to escape before opening the lid.
Serve immediately.
Cheesy Thepla Potato Wrap
Preparation :20 mins
Cook :20 mins
Total Time :40 mins
Servings :Makes 6 wraps (6 wrap )
Ingredients :
For The Methi Thepla
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup whole wheat flour (gehun ka atta)
1 tsp sesame seeds (til)
2 tsp sugar
1/2 tsp chopped garlic (lehsun)
1 tbsp oil
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For The Crispy Potatoes
1 1/2 cups chopped potatoes
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1 tsp dried mango powder (amchur)
salt to taste
Other Ingredients
6 tsp cheese spread
Method :
For the methi thepla
For the methi theplaCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 6 equal portions.Roll out a portion of the dough into a 150 mm. (6\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil, golden brown spots appear on both the sides. Keep aside.Repeat steps 3 and 4 to make 5 more theplas.
For the crispy potatoes
For the crispy potatoesHeat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.When the seeds crackle, add the potatoes, mix gently and cook on a slow flame for 8 to10 minutes or till they turn crisp, while stirring occasionally.Add the chilli powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside to cool completely.
How to proceed
How to proceed Place a methi thepla on a clean, dry surface and spread 1 tsp of cheese spread evenly over it.
Place 2 tbsp of the crispy potatoes at one end of the methi thepla.
Fold the two opposite ends of the methi thepla over the crispy potatoes.
Roll the methi thepla from the stuffed end over the 2 folded sides and seal it tightly. .
Repeat steps 1 to 4 make 5 more wraps.
How to pack
How to pack Allow the wraps to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.
Cook :20 mins
Total Time :40 mins
Servings :Makes 6 wraps (6 wrap )
Ingredients :
For The Methi Thepla
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup whole wheat flour (gehun ka atta)
1 tsp sesame seeds (til)
2 tsp sugar
1/2 tsp chopped garlic (lehsun)
1 tbsp oil
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For The Crispy Potatoes
1 1/2 cups chopped potatoes
1 1/2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp chilli powder
1 tsp dried mango powder (amchur)
salt to taste
Other Ingredients
6 tsp cheese spread
Method :
For the methi thepla
For the methi theplaCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 6 equal portions.Roll out a portion of the dough into a 150 mm. (6\") diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil, golden brown spots appear on both the sides. Keep aside.Repeat steps 3 and 4 to make 5 more theplas.
For the crispy potatoes
For the crispy potatoesHeat the oil in a broad non-stick pan and add the cumin seeds and asafoetida.When the seeds crackle, add the potatoes, mix gently and cook on a slow flame for 8 to10 minutes or till they turn crisp, while stirring occasionally.Add the chilli powder, dried mango powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Keep aside to cool completely.
How to proceed
How to proceed Place a methi thepla on a clean, dry surface and spread 1 tsp of cheese spread evenly over it.
Place 2 tbsp of the crispy potatoes at one end of the methi thepla.
Fold the two opposite ends of the methi thepla over the crispy potatoes.
Roll the methi thepla from the stuffed end over the 2 folded sides and seal it tightly. .
Repeat steps 1 to 4 make 5 more wraps.
How to pack
How to pack Allow the wraps to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.
Mooli Subzi
Preparation :15 mins
Cook :8 mins
Total Time :23 mins
Servings :Makes 3 servings
Ingredients :
1/2 cup chopped radish (mooli)
3 cups shredded radish leaves (mooli ke patte)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
salt to taste
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 pinches asafoetida (hing)
Method :
Combine the besan, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 tbsp of oil in a bowl and mix well. Keep aside.
Heat the remaining 2 tbsp of oil in a broad non-stick pan add the mustard seeds.
When the seeds crackle, add the asafoetida and radish and sauté on a medium flame for 3 minutes.
Add the radish leaves and sauté on a medium flame for 1 minute. 5. Cover with a lid and cook on a medium flame for 2 minutes, while stirring once in between.
Sprinkle the besan mixture evenly over it, mix well and cover and cook on a slow flame for 2 minutes, while stirring occasionally.
Serve immediately.
Cook :8 mins
Total Time :23 mins
Servings :Makes 3 servings
Ingredients :
1/2 cup chopped radish (mooli)
3 cups shredded radish leaves (mooli ke patte)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp chilli powder
salt to taste
3 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 pinches asafoetida (hing)
Method :
Combine the besan, turmeric powder, coriander-cumin seeds powder, chilli powder, salt and 1 tbsp of oil in a bowl and mix well. Keep aside.
Heat the remaining 2 tbsp of oil in a broad non-stick pan add the mustard seeds.
When the seeds crackle, add the asafoetida and radish and sauté on a medium flame for 3 minutes.
Add the radish leaves and sauté on a medium flame for 1 minute. 5. Cover with a lid and cook on a medium flame for 2 minutes, while stirring once in between.
Sprinkle the besan mixture evenly over it, mix well and cover and cook on a slow flame for 2 minutes, while stirring occasionally.
Serve immediately.
Tomato Raita
Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 0.50 cup (7 cup )
Ingredients :
1/2 cup thick curds (dahi)
1/4 cup finely chopped tomatoes
1 tbsp finely chopped coriander (dhania)
1/4 tsp cumin seeds (jeera) powder
1/4 tsp chilli powder
salt to taste
Method :
Put the curds in a deep bowl and whisk till smooth.Add all the other ingredients and mix well.
Refrigerate for atleast 1 hour and serve chilled.
Cook :0 mins
Total Time :10 mins
Servings :Makes 0.50 cup (7 cup )
Ingredients :
1/2 cup thick curds (dahi)
1/4 cup finely chopped tomatoes
1 tbsp finely chopped coriander (dhania)
1/4 tsp cumin seeds (jeera) powder
1/4 tsp chilli powder
salt to taste
Method :
Put the curds in a deep bowl and whisk till smooth.Add all the other ingredients and mix well.
Refrigerate for atleast 1 hour and serve chilled.
Sev Tameta
Preparation :10 mins
Cook :11 mins
Total Time :21 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
3/4 cup sev
2 cups tomato cubes
1 tbsp ghee
1 tsp cumin seeds (jeera)
6 curry leaves (kadi patta)
1 tbsp chopped jaggery (gur)
1 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
Method :
Heat the ghee in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds.
Add the tomatoes, chill powder, jaggery, salt and 1 cup of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Switch off the flame, add the coriander and lemon juice and mix well.
Just before serving, re-heat the subzi, add the sev and mix well.
Serve immediately.
Cook :11 mins
Total Time :21 mins
Servings :Makes 4 servings (4 serving )
Ingredients :
3/4 cup sev
2 cups tomato cubes
1 tbsp ghee
1 tsp cumin seeds (jeera)
6 curry leaves (kadi patta)
1 tbsp chopped jaggery (gur)
1 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
Method :
Heat the ghee in a deep non-stick pan, add the cumin seeds and curry leaves and sauté on a medium flame for 30 seconds.
Add the tomatoes, chill powder, jaggery, salt and 1 cup of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Switch off the flame, add the coriander and lemon juice and mix well.
Just before serving, re-heat the subzi, add the sev and mix well.
Serve immediately.
Dudhi and Chana Dal Sabzi
Preparation :10 mins
Cook :25 mins
Total Time :1552 hours 35 minutes
Servings :Makes 4 servings
Ingredients :
For Dudhi and Chana Dal Sabzi
2 cups bottle gourd (doodhi / lauki) cubes
1/2 cup chana dal (split bengal gram) , soaked for 2 hours and drained
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 cup chopped tomatoes
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
For dudhi and chana dal sabzi
For dudhi and chana dal sabziTo make dudhi and chana dal sabzi, combine the bottle gourd, chana dal, salt and 1 cup 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 kadhai and add the mustard seeds and cumin seeds.When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.Add the tomatoes, chilli powder, turmeric powder, coriander-cumin seeds powder, little salt and 1 tbsp of water and mash the tomatoes lightly using a potato masher. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the bottle gourd-chana dal mixture, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.Serve the dudhi and chana dal sabzi hot garnished with coriander.
Cook :25 mins
Total Time :1552 hours 35 minutes
Servings :Makes 4 servings
Ingredients :
For Dudhi and Chana Dal Sabzi
2 cups bottle gourd (doodhi / lauki) cubes
1/2 cup chana dal (split bengal gram) , soaked for 2 hours and drained
salt to taste
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 cup chopped tomatoes
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method :
For dudhi and chana dal sabzi
For dudhi and chana dal sabziTo make dudhi and chana dal sabzi, combine the bottle gourd, chana dal, salt and 1 cup 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 kadhai and add the mustard seeds and cumin seeds.When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.Add the tomatoes, chilli powder, turmeric powder, coriander-cumin seeds powder, little salt and 1 tbsp of water and mash the tomatoes lightly using a potato masher. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Add the bottle gourd-chana dal mixture, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.Serve the dudhi and chana dal sabzi hot garnished with coriander.
Cheese Vegetable Sandwich
Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 4 sandwiches
Ingredients :
8 bread slices
4 cheese slices
6 tsp butter for spreading and brushing
4 tsp butter for cooking
To Be Mixed Into A Stuffing
1 1/2 cups boiled and mashed potatoes
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/4 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
For Serving
tomato ketchup
Method :
Divide the stuffing into 4 equal portions.Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice.Spread a portion of the prepared stuffing on a buttered bread slice.Place a slice of cheese over the potato stuffing, cover it with another bread slice with the buttered side facing downwards and press it lightly. Apply ½ tsp of butter on it and spread it evenly.Heat 1 tsp of butter on a non-stick tava (griddle), place the prepared sandwich on it with the buttered side facing upwards and cook on a medium flame till both sides turn crispy and golden brown in colour. Repeat steps 2 to 5 to make 3 more sandwiches.
Serve immediately with tomato ketchup.
Cook :15 mins
Total Time :30 mins
Servings :Makes 4 sandwiches
Ingredients :
8 bread slices
4 cheese slices
6 tsp butter for spreading and brushing
4 tsp butter for cooking
To Be Mixed Into A Stuffing
1 1/2 cups boiled and mashed potatoes
1/4 cup finely chopped onions
1/4 cup finely chopped capsicum
1/4 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
salt to taste
For Serving
tomato ketchup
Method :
Divide the stuffing into 4 equal portions.Place 2 bread slices on a clean, dry surface, spread ½ tsp of butter on each bread slice.Spread a portion of the prepared stuffing on a buttered bread slice.Place a slice of cheese over the potato stuffing, cover it with another bread slice with the buttered side facing downwards and press it lightly. Apply ½ tsp of butter on it and spread it evenly.Heat 1 tsp of butter on a non-stick tava (griddle), place the prepared sandwich on it with the buttered side facing upwards and cook on a medium flame till both sides turn crispy and golden brown in colour. Repeat steps 2 to 5 to make 3 more sandwiches.
Serve immediately with tomato ketchup.
Almond Biryani
Preparation :25 mins
Cook :9 mins
Total Time :34 mins
Servings :Makes 4 servings
Ingredients :
1/2 cup vertically sliced almonds (badam)
3 cups cooked long grained rice
2 tbsp ghee
2 cloves (laung / lavang)
2 cardamoms
25 mm (1\") stick cinnamon (dalchini)
1 bayleaf (tejpatta)
1 tsp caraway seeds (shahjeera)
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/2 cup chopped and boiled french beans
1/2 cup boiled green peas
1 tsp finely chopped green chillies
1 tbsp biryani masala
1 tbsp lemon juice
For The Garnish
1/4 cup sliced and fried onions
1 tbsp sliced and fried almonds (badam)
Method :
Heat the ghee in deep non-stick pan, add the almonds and sauté on a medium flame for 2 minutes. Drain and keep aside.Add the cloves, cardamom, cinnamon and bayleaf in the same non-stick pan and sauté on a medium flame for a few seconds.Add the caraway seeds and onions and sauté on a medium flame for 1 minute.Add the garlic and sauté on a medium flame for a few more seconds.Add the french beans, green peas, green chillies and biryani masala, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the almonds and rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the lemon juice and mix gently.
Serve immediately garnished with fried onions and fried almonds.
Cook :9 mins
Total Time :34 mins
Servings :Makes 4 servings
Ingredients :
1/2 cup vertically sliced almonds (badam)
3 cups cooked long grained rice
2 tbsp ghee
2 cloves (laung / lavang)
2 cardamoms
25 mm (1\") stick cinnamon (dalchini)
1 bayleaf (tejpatta)
1 tsp caraway seeds (shahjeera)
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/2 cup chopped and boiled french beans
1/2 cup boiled green peas
1 tsp finely chopped green chillies
1 tbsp biryani masala
1 tbsp lemon juice
For The Garnish
1/4 cup sliced and fried onions
1 tbsp sliced and fried almonds (badam)
Method :
Heat the ghee in deep non-stick pan, add the almonds and sauté on a medium flame for 2 minutes. Drain and keep aside.Add the cloves, cardamom, cinnamon and bayleaf in the same non-stick pan and sauté on a medium flame for a few seconds.Add the caraway seeds and onions and sauté on a medium flame for 1 minute.Add the garlic and sauté on a medium flame for a few more seconds.Add the french beans, green peas, green chillies and biryani masala, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the almonds and rice, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the lemon juice and mix gently.
Serve immediately garnished with fried onions and fried almonds.
Thursday, September 26, 2019
Cheese 'n' Pepper Sandwich
Preparation :10 mins.
Cook :2 mins.
Total Time :12 mins
Servings :
Ingredients :
2 bread slices
1 tbsp cheese spread
1/4 cucumber, sliced
1 tsp black pepper (kalimirch) powder
Method :
Slightly toast the bread slices on a tava with butter till light brown.Spread the cheese on both the slices evenly.Sprinkle the pepper on the bread.Spread 5 slices of the cucumber on one slice.Sprinkle pepper on the cucumber.Do the same for the other slice of bread.Sandwich them and serve.
Cook :2 mins.
Total Time :12 mins
Servings :
Ingredients :
2 bread slices
1 tbsp cheese spread
1/4 cucumber, sliced
1 tsp black pepper (kalimirch) powder
Method :
Slightly toast the bread slices on a tava with butter till light brown.Spread the cheese on both the slices evenly.Sprinkle the pepper on the bread.Spread 5 slices of the cucumber on one slice.Sprinkle pepper on the cucumber.Do the same for the other slice of bread.Sandwich them and serve.
Mag Na Dhokla
Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 servings (40 pieces)
Ingredients :
1 1/2 cups moong (whole green gram)
2 tsp ginger-green chilli paste
1 tsp cumin seeds (jeera) powder
1 cup low-fat curds (dahi)
salt to taste
1 tsp fruit salt
1 tsp oil for greasing
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
Wash and soak the moong in enough water in a deep bowl for 4 hours. Drain well and blend it in a mixture to a coarse mixture, without using any water.
Transfer the mixture into a deep bowl, add the ginger-green chilli paste, cumin seeds powder, curds and salt and mix well.Grease a 175 mm. (7\") diameter thali using ½ tsp of oil and keep aside.Divide the batter into 2 equal portions.Just before steaming, add ½ tsp of fruit salt and 2 tsp water over the batter.
Mix gently and pour the batter into a 175 mm. (7\") diameter greased thali.Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and cut into 19 diamond shaped pieces.
Repeat steps 3 to 7 to make one more batch of dhokla from the remaining batter.Serve hot garnished with coriander.
Cook :25 mins
Total Time :35 mins
Servings :Makes 8 servings (40 pieces)
Ingredients :
1 1/2 cups moong (whole green gram)
2 tsp ginger-green chilli paste
1 tsp cumin seeds (jeera) powder
1 cup low-fat curds (dahi)
salt to taste
1 tsp fruit salt
1 tsp oil for greasing
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method :
Wash and soak the moong in enough water in a deep bowl for 4 hours. Drain well and blend it in a mixture to a coarse mixture, without using any water.
Transfer the mixture into a deep bowl, add the ginger-green chilli paste, cumin seeds powder, curds and salt and mix well.Grease a 175 mm. (7\") diameter thali using ½ tsp of oil and keep aside.Divide the batter into 2 equal portions.Just before steaming, add ½ tsp of fruit salt and 2 tsp water over the batter.
Mix gently and pour the batter into a 175 mm. (7\") diameter greased thali.Steam in a steamer for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and cut into 19 diamond shaped pieces.
Repeat steps 3 to 7 to make one more batch of dhokla from the remaining batter.Serve hot garnished with coriander.