Mushroom Soup

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 3 servings

Ingredients :

2 cups chopped mushrooms (khumbh)
2 tsp low-fat butter
1/4 cup chopped onions
salt and to taste
1/4 cup low-fat milk , 99.7% fat-free

Method :

Heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté on a medium flame for 1 minute.Add 3 cups of hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.Allow it to cool slightly and blend in a mixer to a smooth transfer the purée into the deep non-stick pan, add the salt, pepper and milk, mix well and bring to a boil.Serve hot.

Quick Cashew Barfi

Preparation :5 mins
Cook :5 mins
Total Time :10 mins
Servings :Makes 8 barfis

Ingredients :

1 cup (200 grams) broken cashewnuts (kaju)
1/2 cup (50 grams) sugar
1/2 tsp cardamom (elaichi) powder
melted ghee for greasing

Method :

Blend the cashewnuts in a mixer to a fine powder and keep aside.Combine the sugar and ¼ cup of water in a broad non-stick pan and cook on a medium flame for 3 minutes, while stirring occasionally.Add the cashew powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Add the cardamom powder and mix well.Grease a 125 mm. (5”) diameter plate with a little melted ghee, transfer the mixture into it and spread it evenly.Allow the mixture to cool for 2 to 3 minutes, cut into 8 equal-sized diamond shaped pieces.Serve immediately or store in an air-tight container.
Did you know?
Did you know?Traditional cashew barfis made with mava take a longer time to cook and also need refrigeration after making. This version is made in a jiffy and stays fresh for up to a week at room temperature itself, as it does not contain mava.

Chocolate Chip and Mango Muffin

Preparation :10 mins
Cook :0 mins
Total Time :30 mins
Servings :Makes 8 muffins (8 muffin )

Ingredients :

16 tsp chocolate chips
4 tbsp mango pulp
1 cup plain flour (maida)
1/2 tsp baking powder
a pinch of soda bi-carb
1/2 cup condensed milk
4 tbsp melted butter
a few drops of vanilla essence

Method :

Sieve the plain flour, baking powder and soda bi-carb in a deep bowl. Keep aside.
Combine the condensed milk, mango pulp, butter and vanilla essence in another deep bowl and mix well.
Combine the flour mixture and the wet mixture and fold gently using a wooden spoon or spatula.
Add 2 tbsp of water, mix well to get a batter of dropping consistency.
Place 8 paper cups in 8 muffin moulds of a muffin tray.
Drop spoonful of the batter into each muffin mould and tap it lightly.
Sprinkle 2 tsp of chocolate chips evenly on each muffin mould and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or until a toothpick inserted in a muffin comes out clean.

How to pack:
How to pack:Cool slightly, unmould and wrap in an aluminum foil or cling film and pack in a tiffin box.

Maggi Bhel

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

Ingredients :

2 packets maggi noodles (70 gms) each
1 cup puffed rice (kurmura)
1/4 cup roasted peanuts
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
2 tbsp sev
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1 tsp lemon juice
1/2 tsp chaat masala

To Be Mixed Into A Paste
2 packets maggi tastemaker
2 tbsp tomato ketchup

For The Garnish
1 tbsp sev
1 tbsp finely chopped coriander (dhania)

Method :

Lightly crush the maggi noodles into small pieces.Dry roast the coarsely crushed maggi noodles in a broad non-stick pan on a medium flame for 10 minutes. Cool completely.Transfer into a deep bowl, add all other ingredients including the prepared paste and toss well.Serve immediately garnished with sev and coriander.

Thai Sweet Corn Cutlets

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 8 cutlets (8 cutlet )

Ingredients :

To Be Blended Into A Smooth Red Curry Paste (using A Little Water)
5 whole dry kashmiri red chillies , soaked in warm water for 10 minutes
1/4 cup chopped onions
4 garlic (lehsun) cloves
1/2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
5 to 6 black peppercorns (kalimirch)
10 stalks of coriander (dhania)
2 tbsp chopped lemon grass (hare chai ki patti)
salt to taste

For The Cutlets
1 1/2 cups boiled and coarsely crushed sweet corn kernels (makai ke dane)
1/4 cup rice flour (chawal ka atta)
salt to taste
2 tbsp red curry paste , recipe above
2 tsp soy sauce

For The Hot and Sweet Dip
3/4 cup sugar
2 tbsp vinegar
1 tbsp dry red chilli flakes (paprika)
1/2 tsp chilli powder
salt to taste

Other Ingredients
oil for greasing and cooking

Method :

For the cutlets
For the cutletsCombine the sweet corn, rice flour, salt, red curry paste and soy sauce in a bowl and mix well.
Divide the mixture into 8 equal portions and shape each portion into 50 mm. (2”) diameter round.
Heat a non-stick tava (griddle), grease it with oil and cook 4 cutlets at a time, using a little oil, till they turn brown in colour from both the sides.
Repeat step 3 to cook 4 more cutlets. Keep aside.

For the hot and sweet dip
For the hot and sweet dipCombine ¾ cup of water, sugar and vinegar in a broad non-stick pan and cook on a high flame for 4 to 5 minutes or till the syrup is thick, while stirring continuously.
Switch off the flame, add the dry red chilli flakes and mix well.
Add the chilli powder and salt and mix well.
Allow it to cool and keep aside.

How to proceed
How to proceedServe the cutlets hot with hot and sweet dip.

Pineapple Sheera

Preparation :10 mins
Cook :7 mins
Total Time :17 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup fresh pineapple purée
1/4 cup ghee
1/2 cup semolina (rava)
1/2 cup sugar

For The Garnish
2 tbsp almond (badam) slivers

Method :

Heat the ghee in a broad non-stick pan, the semolina, mix well and cook on a medium flame for 2 to 3 minutes or till the semolina leaves the aroma, while stirring continuously.
Add the pineapple purée and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Serve warm garnished with almond slivers.
Did you know?
Did you know?Sheeras can be served immediately after preparation, or stored in the freezer in an air-tight container for up to a month or two. Whenever needed, just thaw it, heat it and enjoy it!

Cinnamon Peach Cake

Preparation :15 mins
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 cake

Ingredients :

1 tsp cinnamon (dalchini) powder
1/2 cup chopped canned peaches
1/2 cup powdered sugar
1/2 cup soft butter
3 eggs
1/2 cup plain flour (maida)
1/2 tsp baking powder
1/2 tsp dried ginger (soonth) powder
1/2 tsp vanilla essence
a pinch of salt
1/4 cup chopped walnuts (akhrot)

Method :

Combine the sugar and butter in a deep bowl and mix well using a spatula.
Add the eggs, one at a time and mix very well.
Add the plain flour, baking powder, cinnamon powder, dry ginger powder, vanilla essence and salt and fold it gently using a spatula.
Add the peaches and walnuts and mix gently using a spatula.
Transfer the mixture into a greased 175 mm. (7”) diameter aluminium tin and bake in a pre- heated oven at 180°c (360°f) for 30 minutes.
Cool slightly and loosen the edges of the cake with the help of a sharp knife.Demould the cake and cut into 6 equal wedges.Serve immediately.

Cheesy Mushrooms

Preparation :15 mins
Cook :0 mins
Total Time :30 mins
Servings :Makes 25 cheesy mushrooms

Ingredients :

25 large sized mushrooms (khumbh)

To Be Mixed Into A Stuffing
1 cup grated processed cheese
1/4 cup finely chopped onions
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/2 tsp mustard (rai / sarson) powder
1/4 cup bread crumbs
2 tsp butter
salt to taste

Method :

Divide the stuffing into 25 equal portions and keep aside.Remove the stems of the mushrooms and discard them so as to form a cavity in the mushroom caps.Stuff each mushroom cap with a portion of the stuffing.Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes.Serve immediately.

Masala Maggi

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

Ingredients :

2 packets maggi noodles , broken into pieces
2 masala maggi sachet
1 1/2 tbsp oil
1/2 tsp finely chopped ginger (adrak)
2 slit green chillies
1/2 cup chopped onions
1/4 cup chopped tomatoes
1/2 cup chopped capsicum
1/4 tsp turmeric powder (haldi)
1/2 tsp garam masala
salt to taste

Method :

Heat the oil in a deep non-stick pan, add the ginger and green chillies and sauté on a medium flame for few seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.Add the tomatoes and sauté on a medium flame for 1 minute.Add the capsicum and sauté on a medium flame for 1 minute.Add the turmeric powder, garam masala and 2 maggi masala sachet, mix well and sauté on a medium flame for 30 seconds.Add 2 cups of water and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the maggi noodles, mix well and cook on a medium flame for 2 to 3 minutes, or till the water has been absorbed completely, while stirring occasionally.Discard the green chillies.Serve immediately.

Peanut Chaat

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

Ingredients :

1 cup raw peanuts
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 cup chopped tomatoes
1/2 cup chopped cucumber
1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp chilli powder
1/4 tsp cumin seeds (jeera) powder
1 1/2 tsp chaat masala
1 tbsp lemon juice
2 tbsp sev
2 tbsp pomegranate (anar)

Method :

Combine the peanuts, turmeric powder, salt and enough water in a pressure cooker, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.Drain and cool it completely.
Once cooled, put in a deep bowl along with all other ingredients and toss well.
Serve immediately.

Kopra Pak

Preparation :20 mins
Cook :54 mins
Total Time :741 hours 14 minutes
Servings :Makes 15 pieces

Ingredients :

3 cups freshly grated coconut
1 tbsp ghee
a few cardamom (elaichi) seeds
3 cups full-fat milk
1 1/2 cups sugar

For The Garnish
1 tbsp blanched and finely chopped pistachios

Method :

Heat the ghee in a deep non-stick pan, add the cardamom seeds and sauté on a medium flame for a few seconds.Add the coconut and sauté on a medium flame for 7 to 8 minutes.Add the milk and sugar, mix well and cook on a medium flame for 45 minutes, while stirring occasionally and scraping the sides of the pan.Transfer the mixture into a greased thali of 175 mm. (7”) diameter and 25 mm. (1”) in height and spread it evenly using a flat ladle.Garnish with pistachios, press it lightly using the flat ladle and keep aside to cool completely for 1 hour.Cut into square pieces and serve or store in an air-tight container.
Handy tip:
Handy tip:Kopra pak stays fresh for 4 to 5 days at room temperature in an air-tight container. To store for more days, refrigerated and store in an air-tight container.

Veggie Mayo Pasta

Preparation :20 mins
Cook :9 mins
Total Time :29 mins
Servings :Makes 2 servings

Ingredients :

Main Ingredients For Making Veggie Mayo Pasta
3/4 cup sliced coloured capsicum
1/2 cup sliced zucchini
1/4 cup blanched broccoli florets
1/2 cup boiled sweet corn kernels (makai ke dane)
3 tbsp eggless mayonnaise
1 cup cooked macaroni (and 1 cup of drained pasta water) , refer handy tip
2 tbsp butter
1 tbsp finely chopped garlic (lehsun)
2 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
salt to taste

Method :

To make veggie mayo pasta recipe, heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.Add the coloured capsicum and zucchini and sauté on a high flame for 2 minutes.Add the broccoli florets and sweet corn kernels, mix well and cook on a medium flame for 1 minute, while stirring continuously.Add the drained pasta water, mix well and cook on a medium flame for 1 minute.Add the mayonnaise and mix gently using a whisk till no lumps remain.Add the dried mixed herbs, chilli flakes and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the macaroni and cook on a medium flame for 2 minutes, while stirring occasionally.Serve veggie mayo pasta immediately.
Handy tip to make veggie mayo pasta:
Handy tip to make veggie mayo pasta:After cooking the macaroni, drain it but don't throw away the water in which it is cooked. Retain 1 cup of water to add at step 4.

Methi Pakoda

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 3 servings

Ingredients :

3/4 cup chopped fenugreek (methi)
1 cup besan (bengal gram flour)
1/4 cup finely chopped coriander (dhania)
1 1/2 tsp finely chopped green chillies
1/4 cup finely chopped onions
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
a pinch of baking soda
salt to taste
oil for deep-frying

For Serving
green chutney
tomato ketchup

Method :

Combine all the ingredients and ½ cup of water in a deep bowl and mix well using your hands.
Heat the oil in a deep non-stick pan and drop small spoonful of the mixture into the hot oil, a few at a time, and cook on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper.
Serve immediately with green chutney and tomato ketchup.

Bow Pasta with Curried Vegetables

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

Ingredients :

2 cups cooked farfalle (bow pasta)
3/4 cup capsicum cubes (red , yellow and green)
3/4 cup blanched babycorn , diagonally cut
1 cup blanched , deseeded and chopped tomatoes
1 tbsp butter
2 tsp finely chopped garlic (lehsun)
1/4 cup tomato puree
2 tbsp tomato ketchup
1 tsp madras curry powder
1/2 tsp chilli powder
2 tbsp fresh cream
salt to taste

For Serving
garlic bread

Method :

Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.Add the capsicum and babycorn and sauté on a medium flame for 2 minutes.Add the tomatoes, tomato purée, tomato ketchup, curry powder and chilli powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add the fresh cream and salt, mix well and cook on a medium flame for 1 minute.Add the cooked pasta, toss well and cook on a medium flame for 1 minute, while stirring occasionally.Serve immediately with garlic bread.

Nachni Methi Muthia

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

Ingredients :

1 cup ragi (nachni / red millet) flour
1 1/2 cups finely chopped fenugreek (methi) leaves
1 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
1/2 cup finely chopped spinach (palak)
1 tbsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp green chilli paste
2 tsp sugar
1/2 tsp turmeric powder (haldi)
4 tbsp fresh low-fat curds (dahi)
salt to taste

Other Ingredients
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
healthy green chutney

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using approx. ¼ cup of water.
Divide the mixture into 4 equal portions and shape each portion into a cylindrical roll.
Place the rolls on a greased sieve and steam in a steamer for 15 minutes.
Cool slightly and cut into 12 mm. (½”) slices. Keep aside.
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the muthia slices, toss well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately garnished with coriander.

Grilled Mushrooms

Preparation :15 mins
Cook :3 mins
Total Time :18 mins
Servings :Makes 2 servings

Ingredients :

2 tsp olive oil
2 cups mushroom (khumbh) quarters
sea salt and freshly ground black pepper (kalimirch) to taste

Method :

Heat the olive oil in a griller pan or a pan, add the mushrooms and sea salt and saute on a medium flame for 2 to 3 minutes.
Switch off the flame, add the pepper powder and toss gently.
Serve immediately.

Quick Bhakarwadi Chaat

Preparation :15 mins
Cook :0 mins
Total Time :15 mins
Servings :Makes 2 servings (2 serving )

Ingredients :

1 1/2 cups readymade mini bhakarwadi
1/4 cup chopped cucumber
1/4 cup deseeded and chopped tomatoes
1/4 cup chopped onions
1/2 tsp cumin seeds (jeera) powder
1 tsp chilli powder
1/2 tsp chaat masala
2 tbsp finely chopped coriander (dhania)
1/4 cup sev
2 tsp lemon juice
salt and freshly ground black pepper (kalimirch) to taste

Method :

Combine all the ingredients, except the bhakarwadi, in a deep bowl and mix well.Add the bhakarwadi and toss well.Serve immediately.

Bow Pasta with Sun-dried Tomato Pesto Sauce

Preparation :15 mins
Cook :8 mins
Total Time :38 mins
Servings :Makes 3 servings

Ingredients :

3 cups cooked farfalle (bow pasta)

For The Sun-dried Tomato Pesto Sauce
1/4 cup sun-dried tomatoes
1/4 cup pinenuts (chilgoza) or walnuts (akhrot)
1 tsp chopped garlic (lehsun)
1 tsp chilli powder
4 tbsp olive oil
3/4 cup fresh cream
1/2 cup milk
salt to taste

For The Garnish
1 tbsp finely chopped celery (ajmoda)

For Serving
garlic bread

Method :

For the sun-dried tomato pesto sauce
For the sun-dried tomato pesto sauceSoak the sun-dried tomatoes in ½ cup of warm water in a bowl for 15 minutes. Drain and keep aside.Lightly roast the pinenuts in a broad non-stick pan for 1 to 2 minutes, while stirring continuously.Combine the sun-dried tomatoes, pinenuts or walnuts, garlic, chilli powder and olive oil and blend in a mixer to a smooth paste.Transfer the paste into the same broad non-stick pan, add the fresh cream, milk and salt, mix well and cook on a slow flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
How to proceed
How to proceedJust before serving, re-heat the sun-dried tomato pesto sauce, add the farfalle, toss gently and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Garnish with celery and serve immediately with garlic bread.
Handy tip:
Handy tip:If walnuts are used for making the sun-dried tomato pesto sauce, dry roasting can be omitted at step 2.

Malai Paneer Chilli Flake Balls

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 5 balls

Ingredients :

1/4 cup crumbled malai paneer (cottage cheese)
salt to taste
2 tbsp dry red chilli flakes (paprika)

Method :

Combine the paneer and salt in a plate and knead very well to form a dough.
Divide the dough into 5 equal portions and roll each portion into a round.
Roll them into the chilli flakes till they are evenly coated from all the sides and serve immediately.

Chocolate Coconut Cake

Preparation :15 mins
Cook :0 mins
Total Time :50 mins
Servings :Makes 1 servings

Ingredients :

1 1/2 cups plain flour (maida)
3/4 tsp baking powder
3/4 cup softened butter
1/4 cup brown sugar
1/4 cup condensed milk
3/4 cup milk
1/2 cup desiccated coconut
1/2 cup grated dark chocolate
1 tsp vanilla essence
plain flour (maida) for dusting
melted butter for brushing

Method :

Sieve the flour with the baking powder. Keep aside.
Cream the butter and brown sugar till light and fluffy.
Add the condensed milk and mix well.
Add the milk, desiccated coconut, chocolate and vanilla essence and ix well.
Add the plain flour-baking powder mixture and fold in gently.
Pour into a 200 mm. (8\") diameter greased and dusted cake tin.
Bake in a pre-heated oven at 180°c (360°f) for 25 to 30 minutes, until the cake is golden brown in colour or a knife inserted in the cake comes out clean.
Cut into wedges and serve.

Crispy Palak Bhajiya

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 8 servings

Ingredients :

25 fresh spinach (palak) leaves , washed and dried
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
salt to taste
oil for deep-frying

For Sprinkling
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder

Method :

Combine the besan, chilli powder, salt and ¾ cup of water in a deep bowl and mix well. Keep aside.Heat the oil in a deep non-stick kadhai and when hot, dip each spinach leaf in the besan batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on an absorbent paper. Repeat for the remaining spinach leaves.Place the crispy spinach on a serving plate. Sprinkle a little chilli powder and a little roasted cumin seeds powder over each leaf and serve immediately.

Cauliflower Greens and Besan Muthia

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 3 servings

Ingredients :

1/2 cup chopped cauliflower greens
3/4 cup besan (bengal gram flour)
1/2 cup whole wheat flour (gehun ka atta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp sugar
2 tsp oil
2 tbsp finely chopped coriander (dhania)
salt to taste
1 tsp oil for tempering
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For Serving
green chutney

Method :

Combine the cauliflower greens, besan, whole wheat flour, chilli powder, turmeric powder, sugar, oil, coriander and salt in a deep bowl, mix well and knead into a soft dough using enough water.
Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of approximately 150 mm. (6\") in length and 25 mm. (1\") in diameter.
Arrange both the rolls on a greased sieve and steam in a steamer for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.
Cut each roll into 12 mm. (½”) slices and keep aside.
For the tempering, heat the oil in a broad non-stick pan and add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
Add the muthia pieces, toss gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately with green chutney.

Corn Cheese Balls

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 15 balls

Ingredients :

2 tbsp butter
2 1/2 tbsp plain flour (maida)
1/2 cup warm milk
3/4 cup boiled and crushed sweet corn kernels (makai ke dane)
1/4 cup finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1/3 cup grated processed cheese
salt to taste
bread crumbs for coating
oil for deep-frying

To Be Mixed Into A Batter
1 cup plain flour (maida)
3/4 cup water

For Serving
tomato ketchup

Method :

Heat the butter in a deep non-stick pan, add the flour and cook for 1/2 minute.Add the milk and allow to simmer till the mixture thickens and leaves the sides of the pan, while stirring continuously.Remove from the flame and transfer to a plate.Add the corn,cheese, coriander, green chillies and salt. Allow it to cool completely.Once cooled, mix well and divide the mixture into 15 equal portions and shape each into a round ball.Dip a few balls at a time in the flour-water mixture and roll them in the breadcrumbs till they are evenly coated from all the sdies.Heat the oil in a kadhai and deep-fry the balls a few at time on a medium flame till they are golden brown in colour from all the sides. Drain on absorbent paper.Serve immediately with tomato ketchup.

Eggplant and Mozzarella Panini

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 4 paninis

Ingredients :

8 brinjal (baingan / eggplant) slices
4 tbsp grated mozzarella cheese
2 hot dog rolls
4 tsp olive oil
3/4 tsp sea salt
1 tsp dry red chilli flakes (paprika)
10 tsp butter for spreading and brushing

Method :

Heat 2 tsp of olive oil on a non-stick tava (griddle), place the brinjal slices on it and cook on a medium flame for 5 minutes using the remaining 2 tsp of olive oil till it turns light brown in colour from both the sides.
Cool slightly and cut them into halves using a sharp knife. Keep aside.
Slit a hot dog roll horizontally using a sharp knife and apply 1 tsp of butter on each bread halve.
Put 4 brinjal halves on the lower halve, sprinkle 1/8 tsp of sea salt and ¼ tsp of chilli flakes and evenly over it.
Finally put 1 tbsp of cheese evenly over it.
Close the bread roll and brush ½ tsp of butter on top of the bread and grill in a greased pre-heated sandwich griller for 5 minutes or till they turn crispy and brown from both the sides.
Repeat steps 3 to 5 to make 3 more paninis.Cut each panini diagonally into 2 equal pieces.Serve immediately.

Pasta Cheese Balls

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 11 balls

Ingredients :

1 cup leftover boiled and chopped pasta
1/2 cup grated processed cheese
2 tbsp butter
5 tbsp plain flour (maida)
1 1/2 cups milk
2 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped celery (ajmoda)
2 tsp finely chopped green chillies
salt to taste
1/2 cup bread crumbs for rolling
oil for deep-frying

To Be Mixed Together Into Plain Flour Mixture
1/2 cup plain flour (maida)
3/4 cup water

For Serving
tomato ketchup / chilli sauce

Method :

Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 1 to 2 minutes.
Add the milk, mix well and cook on a medium flame for 6 to 7 minutes or till the mixture leaves the sides of the pan and resembles a thick sauce, while stirring continuously using a whisk.
Transfer the mixture into a deep bowl and keep aside to cool completely.
Add the pasta, cheese, coriander, celery, green chillies and salt and mix well.
Divide the mixture into 11 equal portions and shape each portion into small rounds.
Dip the balls in the plain flour mixture and roll them in bread crumbs till they are evenly coated from all the sides.
Heat the oil in a deep non-stick kadhai, and deep-fry a few balls 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 tomato ketchup or chilli sauce.

Chocolate Cake

Preparation :10 mins
Cook :0 mins
Total Time :45 mins
Servings :Makes 6 servings

Ingredients :

For The Cake
1 cup plain flour (maida)
3 eggs
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 cup powdered sugar
1/2 cup soft butter
1/2 tsp vanilla essence
2 tbsp milk

Other Ingredients
1 recipe chocolate butter cream
2 tbsp powdered sugar
for the garnish
1/4 cup canned cherries

Method :

For the cake
For the cakeCombine the butter and powdered sugar in a deep bowl and beat till smooth using a spatula.
Add the eggs gradually and keep mixing using an electric beater.
Add the plain flour, baking powder, cocoa powder and milk and mix well.
Pour the batter into a greased and dusted 175 mm. (7”) diameter tin and bake in a pre-heated oven at 180ºc ( 360ºf) for 25 minutes.
Cool and demould. Keep aside.
How to proceed
How to proceedCombine 2 tbsp of the powdered sugar and ¼ cup of hot water in a bowl, mix well and keep aside.
Place the chocolate cake on a turntable and slice it horizontally into 2 equal halves. Keep aside.
Place the bottom layer of the chocolate cake on the turntable and soak with the soaking syrup on both the halves.
Spread a little of the buttercream mixture on the bottom cake halve and spread it evenly using a palette knife.
Cover with the second halve with the soaking side facing downwards.
Spread the remaining chocolate butter cream evenly on top and at the sides of the cake with the help of a palette knife.
Garnish with whole canned cherries and use as required.

Pasta in Tomato Sauce

Preparation :15 mins
Cook :8 mins
Total Time :23 mins
Servings :Makes 2 servings

Ingredients :

2 cups boiled fusilli
1 cup fresh tomato pulp , refer handy tip
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
2 tbsp finely chopped spring onions whites
1/2 tsp chilli powder
2 tbsp tomato ketchup
salt to taste
1/2 tsp dried mixed herbs
2 tbsp fresh cream
2 tbsp finely chopped spring onion greens

For The Topping
2 tbsp grated processed cheese

Method :

Heat the butter in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.Add the spring onion whites and sauté on a medium flame for 1 to 2 minutes.Add the fresh tomato pulp, chilli powder, tomato ketchup, ½ cup of water, salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.Add the fusilli, herbs, fresh cream and spring onions greens, mix gently and cook on a medium flame for 1 minute.
How to pack
How to packCool slightly and pack in a tiffin box topped with cheese.
Handy tip:
Handy tip:4 medium tomatoes when blanched in water, peeled, deseeded, chopped and blended will give approx. 1 cup of tomato pulp.

Orange Cake

Preparation :15 mins
Cook :0 mins
Total Time :55 mins
Servings :Makes 1 loaf (12 slices) (12 slice )

Ingredients :

1/4 cup fresh orange juice
1/4 tsp orange essence
few drops of orange colour
1 1/2 tsp orange rind
1/2 cup soft butter
1/2 cup condensed milk
1 1/4 cups plain flour (maida)
2 tsp baking powder
1 tsp baking soda

Method :

Combine the butter and the condensed milk in a deep bowl, mix well using a spatula.
Add the orange essence, orange colour and orange rind and mix well.
Add the plain flour, baking powder, baking soda and orange juice and mix well.
Pour the batter into a greased and dusted 175mm. (7”) rectangle aluminium loaf tin and tap it lightly. Bake in a pre-heated oven at 180°c ( 360°f ) for 35 minutes.
Cool slightly, loosen the sides with the help of a knife and demould it.Cut the cake into 13 mm. ( ½“) slices.
Serve immediately or store in an air-tight container.

Mishti Doi

Preparation :10 mins
Cook :15 mins
Total Time :40 mins
Servings :Makes 4 servings

Ingredients :

1 cup thick curds (dahi)
3/4 cup fresh cream
3/4 cup condensed milk

Method :

Combine all the ingredients in a deep bowl and whisk well.
Pour equal quantities of the mixture into 4 individual oven safe bowls.Take an aluminium tray, fill it with 1 cup of water and place the 4 moulds on it at equal intervals.Bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
Cool completely and refrigerate for 2 hours.
Serve chilled.

Pumpkin and Dill Seed Soup

Preparation :10 mins
Cook :12 mins
Total Time :22 mins
Servings :Makes 4 servings

Ingredients :

3 cups red pumpkin (bhopla / kaddu) cubes
1/2 tsp dill seeds (suva dana)
2 tbsp butter
2 tbsp finely chopped onions
salt to taste
1/4 cup milk
freshly ground black pepper (kalimirch) to taste

For The Garnish
2 tbsp fresh cream
2 tbsp chopped spring onion greens

Method :

Heat the butter in a non-stick deep pan, add the onions and sauté on a medium flame for 1 minute.Add the dill seeds and sauté for 1 more minute.Add the pumpkin pieces, salt and 3 cups of water and cook on a medium flame for 10 minutes. Allow it to cool completely.
Once cooled, blend using a hand blender to a smooth mixture.
Add the milk, mix well and cook on a medium flame for 2 more minutes.
Serve hot garnished with fresh cream and spring onion greens.

Vanilla Cupcakes

Preparation :5 mins
Cook :0 mins
Total Time :30 mins
Servings :Makes 9 cupcakes

Ingredients :

1 cup plain flour (maida)
1/2 cup milk powder
1/2 tsp baking powder
1/4 tsp baking soda
1/2 cup soft butter
1/2 cup powdered sugar
1/2 cup milk
1/2 tsp vanilla essence

Method :

Combine the plain flour, milk powder, baking powder and baking soda, mix well and keep aside.Combine the butter and sugar in a deep bowl and mix well till it is smooth and light using a spatula.Add the plain flour mixture gradually and fold gently.Add the milk gradually and vanilla essence, mix well.Divide the mixture into 9 equal portions.Place 9 paper muffin cups in a muffin tray and fill each cup with a portion of the batter.Bake it in a pre-heated oven at 180°c (360°f) for 20 minutes.Cool slightly and serve.