Chocolate Chip Cupcake

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 6 cupcakes

Ingredients :

For The Vanilla Chocolate Chip Sponge
3/4 cup plain flour (maida)
3/4 tsp baking powder
1/4 tsp baking soda
1/2 cup (200 gms) condensed milk
3 tbsp melted butter
1/2 tsp vanilla essence
2 tbsp chocolate chips

For The Frosting
6 tbsp butter (at room temperature)
12 tbsp icing sugar
3 tbsp melted chocolate

For The Garnish
chocolate chips
edible silver balls

Method :

For the vanilla chocolate chip sponge
For the vanilla chocolate chip spongeSieve the plain flour, baking powder and soda bi-carb together in a bowl and keep aside.Combine the condensed milk, melted butter, vanilla essence and 2 tbsp of water in another bowl and whisk well.Add the flour mixture and chocolate chips and mix gently with help of a spatula to make a batter of dropping consistency.Pour equal quantity of the batter into 6 greased and dusted 68 mm. (2½”) diameter aluminum moulds.Bake in a pre-heated oven at 200ºc (400ºf) for 10 minutes and at 150ºc (300ºf) for 15 to 20 minutes or till done. The sponge is done when it leaves the sides of the mould and is springy to touch.Allow it to cool completely (approx. 30 minutes). Keep aside.
For the frosting
For the frostingPut the butter in a deep bowl and beat it using a spatula.Add the icing sugar and melted chocolate and mix well. Keep aside.
How to proceed
How to proceedFill the frosting in a piping bag as shown on page 20 and pipe out swirls of your choice on each cupcake.Garnish each cupcake with a chocolate chips and edible silver balls and serve immediately.

Basil and Tomato Pasta

Preparation :20 mins
Cook :15 mins
Total Time :35 mins
Servings :Makes 2 servings

Ingredients :

2 cups cooked spaghetti

For The Tomato Basil Sauce
1/4 cup cherries tomatoes halves
1 1/2 cups fresh tomato pulp
1/2 cup chopped basil leaves
2 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1 tsp chilli powder
2 tbsp tomato puree
1 tsp sugar
salt to taste
5 tbsp fresh cream

For The Garnish
2 tbsp grated parmesan cheese
a few basil leaves

Method :

For the tomato basil sauce
For the tomato basil sauceHeat the olive oil in a broad non-stick pan, add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.Add the cherry tomatoes and sauté on a high flame for 1 to 2 minutes.Add the tomato pulp and cook on a medium flame for 5 to 7 minutes or till the sauce thickens, while stirring occasionally.Add the chilli powder, tomato purée, sugar, salt and ¼ cup of water and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Switch off the flame, add the cream and basil leaves and mix well.
How to proceed
How to proceedJust before serving, re-heat the tomato basil sauce, add the spaghetti in it and toss well. Cook on a medium flame for 1 minute or till the sauce coats the spaghetti well.Serve hot garnished with the cheese and basil leaves.

Fresh Fruits Stuffed Rasmalai

Preparation :10 mins
Cook :11 mins
Total Time :21 mins
Servings :Makes 4 servings

Ingredients :

8 rasgullas
2 1/2 cups milk
1/4 cup sugar
1 tbsp milk masala powder
a pinch of saffron (kesar) strands

To Be Mixed Into A Fresh Fruit Stuffing
2 tbsp finely chopped bananas
2 tbsp finely chopped apples
1/4 cup finely chopped pear
1/2 tsp powdered sugar
1/4 tsp cardamom (elaichi) powder

Method :

Squeeze the syrup from rasgullas and discard the syrup.Cut each rasgulla into two halves and scoop out the centre of each halve of the rasgulla. Keep aside.
Combine the milk and sugar in a broad non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Add the milk masala powder, mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside to cool completely.
Once cooled, divide the masala milk into 4 equal portions and keep aside.Divide the fresh fruits stuffing into 16 equal portions and stuff each halve of the rasgulla with a portion of the stuffing.
Place 4 stuffed rasgullas on a serving plate and pour a portion of the masala milk over it.Refrigerate for at least an hour and serve chilled.

Barley Idli

Preparation :10 mins
Cook :30 mins
Total Time :4006 hours 40 minutes
Servings :Makes 30 idlis

Ingredients :

1/2 cup barley (jau)
1 cup parboiled rice (ukda chawal)
1/2 cup urad dal (split black lentils)
1/4 tsp fenugreek (methi) seeds
salt to taste
1/2 cup chopped and boiled mixed vegetables (carrot and french beans)

For Serving
sambhar

Method :

Wash and soak the parboiled rice, urad dal and fenugreek seeds in a deep bowl in enough water for 2 hours. Drain and keep aside.
Wash and soak the barley separately in a bowl in enough water for 2 hours. Drain and keep aside.
Combine the parboiled rice, urad dal, fenugreek seeds and and barley in a mixer to a smooth paste using approx. 1½ cups of water.
Transfer the paste into a deep bowl, add the salt and mix well.Cover it with a lid and keep the batter aside to ferment for 4 hours.
After fermentation, mix the batter well once again.Wet the idli moulds with a little water and pour spoonfuls of the batter into each of the idli moulds.Sprinkle a few mixed vegetables over each idli.Steam in an idli steamer for 12 minutes or till they are cooked.Repeat steps 7 to 9 to make more idlis.Serve immediately with sambhar.

Jowar and Vegetable Paratha

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 12 parathas (12 paratha )

Ingredients :

1/4 cup jowar (white millet) flour
3/4 cup whole wheat flour (gehun ka atta)
1/4 cup grated carrot
1/4 cup shredded spinach (palak)
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp roasted cumin seeds (jeera)
1 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 12 equal portions.Roll a portion of the dough into a 125 mm. (5\") diameter circle using a little whole wheat flour for rolling.4. Heat a non-stick tava (griddle) and cook it on a medium flame, using a little oil till golden brown spots appear on both the sides.Repeat steps 3 and 4 to make 11 more parathas.
How to pack
How to packAllow the parathas to cool completely, wrap in an aluminium foil, and pack in an air-tight tiffin box.

Raspberry Oatmeal Nut Bars

Preparation :15 mins
Cook :0 mins
Total Time :45 mins
Servings :Makes 15 squares

Ingredients :

1/2 cup raspberry jam
1 cup quick cooking rolled oats
1/4 cup chopped almonds (badam)
1/4 cup chopped walnuts (akhrot)
3/4 cup soft butter
3/4 cup brown sugar
1 1/2 cups plain flour (maida)
1/4 cup crushed flax seeds (alsi)
1/4 tsp baking soda
1/4 tsp salt

Method :

Combine the butter and brown sugar in a deep bowl and mix very well using a spatula.
Add the plain flour, oats, almonds, walnuts, flax seeds, baking soda and salt, mix very well with help of your hand to make a crumbly mixture. Keep aside.
Line a 250 mm. × 150 mm. (10” x 6”) aluminum tin with aluminum foil and cover it from all sides.
Put 2½ cups of the plain flour-nut mixture in the lined aluminium tray and spread it evenly while pressing it tightly with your hands.
Spread the raspberry jam evenly over it.
Put all the remaining plain flour-nut mixture and spread it evenly while pressing it tightly with your hands. .
Bake it in a pre-heated oven at 180°c (360°f) for 25 minutes.
Cool completely and cut into 15 equal squares using a sharp knife.
Serve or store it in an air-tight container and use as required.

Sprout Pancakes

Preparation :10 minutes
Cook :4 to 5minutes
Total Time :15 mins
Servings :

Ingredients :

1 cup sprouted moong (whole green gram)
1 tbsp besan (Bengal gram flour) or plain flour (maida) or rice flour (chawal ka atta) (as you desire)
1 tsp curds (dahi)
2 green chillies, chopped
1 tsp finely chopped coriander (dhania)
salt to taste

Method :

Grind sprouted moongs in a mixie with little water.Addsalt,chillies,coriander,gram flour[or any flour of your choice] , beaten curd & water if required to make pancake consistancy.Rest it for 5 minutes. heat the frying pan & grease it with half a spoon of oil & heat it,pour one big spoon of mixture & smooth evenly to shape round pancake.Cover with the lid,After 3 to 4 minutes,toss it & turn it,sprinkle little oil if desired.Cook for one more minute & remove.Serve with low cal. curd & green chutney.

Onion Tomato Uttapam

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

Ingredients :

1 cup readymade dosa batter
6 tbsp finely chopped onions
6 tbsp finely chopped tomatoes
3 tsp finely chopped green chillies
1 1/2 tbsp finely chopped coriander (dhania)
salt to taste
oil for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the dosa batter with little water and salt in a bowl and mix well.Heat a non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.Pour a ladleful of the batter on the tava (griddle), spread in a circular motion to make a 150 mm. (6\") thick uttapa and cook on a medium flame for a minute.Sprinkle 2 tbsp of onions, 2 tbsp of tomatoes, 1 tsp green chillies, ½ tbsp coriander and little salt and press it lightly using a flat ladle.
Pour oil on it and over the edges and cook on a medium flame for 2 minutes or till light brown in colour from both the sides.Repeat steps 2 to 5 to make 2 more uttapams.Serve immediately with sambhar and coconut chutney.

Fruity Poha

Preparation :10 mins
Cook :0
Total Time :10 mins
Servings :

Ingredients :

2 cups beaten rice (poha)
1 cup mixed fruits (any fruits which you like which do not give out too much water.)
a few pineapple slices (to decorate the dish)
1/2 cup milk or coconut milk
sugar (optional)

Method :

Clean and soak the poha and drain it and keepCut the fruits of your choice into small cubes and keep.If you are using coconut milk instead of milk then:-Grate the coconut and blend it in a mixer with a little warm water.Drain the juice properly. this should give you 1/2 cup coconut milk.If it does not then repeat the process once more.The above step can be missed if you are using plain milk.Just before serving mix the ingredients in a bowl and serve.Decorate with a slice of pineapple.Add sugar to taste.If you are using plain milk then add a little sugar it tastes good.With coconut milk the do not add sugar and let the flavour of the coconut come alive in the dish.

Indian Lasagna

Preparation :60 mins
Cook :60 mins
Total Time :1202 hours
Servings :Makes 8 to 10 servings

Ingredients :

12 boiled lasagna noodles
2 cups grated cheeses
1 cup grated paneer (cottage cheese)
3 cups boiled mixed vegetables
3 cups chopped mixed fruits
1 tsp sugar
1 cup curds (dahi)
1/2 cup cream (I851)
1 tsp freshly ground black pepper (kalimirch)
1 tsp dry red chilly flakes
1 tsp dried oregano
salt to taste
oil for shallow frying

Method :

Heat the oil in pan, add boiled vegetables, salt ,red chilly flakes and mix well.Add the fruits, salt and sugar and mix well.Add the cream and mix well.Add the paneer,cheese, salt,pepper powder and oregano and curds and mix well.Take baking dish -9 to 13 inch size and apply butter to it.Spread veg mix in one layer, on top of this spread 4 lasagna noodles.Spread fruit mix and then spread paneer cheese mix.Repeat steps 1 , 2 , 3 and spread 4 noodlesCover the dish with foil and bake in a pre-heated oven at 200 degrees for 15 minutes.Keep aside for 5 minutes.Serve hot.

Soya Sesame Khakhra

Preparation :20 mins
Cook :30 mins
Total Time :50 mins
Servings :Makes 6 khakhras

Ingredients :

1/2 cup soya flour
1/4 cup whole wheat flour (gehun ka atta)
1 tsp black sesame seeds (kala til)
salt to taste

Method :

Main procedureCombine all the ingredients together in a bowl and knead into a firm dough using water as required. Keep aside for 10 to 15 minutes.Divide the dough into 6 equal portions and roll out each portion into large thin circles of 150 mm. (6\") in diameter.Heat a non-stick pan and cook each circle over a low flame pressing from all sides with a cloth to make the khakhras crisp.Cool and store in an air-tight container.

Chilkewale Parathe

Preparation :10 mins
Cook :25 mins
Total Time :1552 hours 35 minutes
Servings :Makes 6 parathas

Ingredients :

1/4 cup green moong dal (split green gram) , soaked for 2 hours and drained
1 cup whole wheat flour (gehun ka atta)
1/4 cup finely chopped onions
1/4 cup boiled , peeled and mashed potatoes
1 tsp finely chopped green chillies
2 tsp coriander (dhania) powder
1/2 tsp garam masala
1/2 tsp oil
salt to taste
whole wheat flour (gehun ka atta) for rolling
3 1/2 tsp oil for kneading and cooking

For Serving
fresh curd (dahii)

Method :

Combine the green moong dal and 1 cup of water in a deep non-stick pan, mix well and cook on a medium flame for 13 to 14 minutes, while stirring occasionally. Do not drain it.Combine all the ingredients in a deep bowl, including the cooked green moong dal (along with the water remaining behind) and knead into a soft dough without using any water.Cover with a lid and keep aside for 10 minutes.Knead the dough again using ½ tsp of oil till it is smooth and divide it into 6 equal portions.Roll out each portion into 150 mm (6”) diameter circle using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each paratha on a medium flame, using ½ tsp of oil, till they turn golden brown in colour from both the sides.Serve immediately with a bowl of fresh curds.

Idli

Preparation :5 mins
Cook :40 mins
Total Time :100516 hours 45 minutes
Servings :Makes 50 idlis

Ingredients :

1/2 cup urad dal (split black lentils)
1 tbsp fenugreek (methi) seeds
2 cups par-boiled rice (ukda chawal)
3 tbsp thick beaten rice (jada poha)
salt to taste

For Serving
sambhar
coconut chutney
malgapodi

Method :

Combine the urad dal and fenugreek seeds and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Combine the par-boiled rice and thick beaten rice and enough water in a deep bowl and mix well. Cover with a lid and keep aside to soak for 4 hours.
Wash and drain the urad dal and fenugreek seeds and blend in a mixer to a smooth paste using approx. 1 cup of water. Transfer the mixture into a deep bowl and keep aside.
Wash and drain the par-boiled rice and thick rice flakes and blend in a mixer to a slightly coarse paste using approx. 1½ cups of water. Add this mixture to the urad dal-fenugreek seeds mixture, add the salt and mix very well.
Cover it with a lid and keep aside to ferment in a warm place for 12 hours.
After fermentation, mix the batter well once again and pour spoonfuls of the batter into each of the greased idli moulds.
Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside.
Repeat with the remaining batter to make more idlis.Serve hot with sambhar, coconut chutney and malgapodi.

Waffles

Preparation :5 mins
Cook :30 mins
Total Time :35 mins
Servings :Makes 6 waffles (6 waffle )

Ingredients :

1 3/4 cups plain flour (maida)
2 tsp baking powder
a pinch of salt
2 eggs
2 tbsp powdered sugar
4 tbsp soft butter
3/4 cup milk
butter for greasing

For Serving
chocolate sauce
honey

Method :

Combine the plain flour, baking powder and salt in a deep bowl, and mix well. Keep aside.
Separate the egg whites and egg yolks in two different bowls. Keep aside.
Combine the flour mixture, egg yolks, sugar, butter and milk in a deep bowl and mix well using a spatula, till a thick paste has formed.
Beat the egg-whites using an electric beater till stiff peaks appear and no liquid is remained.Add this to the flour- egg yolk mixture and fold it gently.
Pre-heat the waffle iron, grease it with little butter, pour a ladleful of the mixture into each waffle cavity, spread it evenly and cook till it is brown from both the sides.
Repeat step 6 to make 4 more waffles.Serve immediately with chocolate sauce or honey.

Paneer Vegetable Idli

Preparation :15 mins
Cook :30 mins
Total Time :751 hours 15 minutes
Servings :Makes 25 idlis

Ingredients :

1/2 cup crumbled paneer (cottage cheese)
1/4 cup grated carrot
1/4 cup finely chopped cabbage
1/2 cup semolina (rava / sooji)
1/2 cup besan (bengal gram flour)
1 cup curds (dahi)
2 tbsp finely chopped coriander (dhania)
1 tsp green chilli paste
salt to taste
1 tsp fruit salt

For Serving
sambhar
coconut chutney

Method :

Combine the rava, besan, curds and ¼ cup of water in a deep bowl and mix well.
Cover with a lid and keep aside for 30 minutes.
Add all the other ingredients, except the fruit salt and ¼ cup of water and mix well.
Just before steaming, add the fruit salt and 2 tsp of water and mix gently.Pour spoonfuls of the batter into each of the greased idli moulds.Steam in an idli steamer for 10 to 12 minutes or till they are cooked.Once the idlis are cooked, cool them slightly. Dip a spoon in the water and using this spoon loosen the sides of idli and demould them. Keep aside.Repeat with the remaining batter to make more idlis.Serve immediately with sambhar and coconut chutney.

Crispy Potato Omelette

Preparation :10 mins
Cook :10 mins
Total Time :20 mins
Servings :Makes 1 omelette

Ingredients :

1 medium sized thickly grated potato
2 eggs , beaten
1 small finely chopped onion
salt to taste
1 finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1 tbsp oil

Method :

To the beaten eggs add the onions, green chilli, salt and coriander. Mix well.Heat oil in a broad non-stick pan, add the grated potatoes and spread it gently using a flat ladle to form a circle.Sprinkle a little salt over it, cover it with a lid and cook on a medium flame till the potatoes are cooked and golden brown.Pour the egg mixture evenly over the potatoes and let it cook, flip the omelette and cook on the other side.Serve immediately.

Curd Idli

Preparation :30 mins
Cook :30 mins
Total Time :601 hours
Servings :Makes 8 idlis

Ingredients :

2 cups rice (chawal)
1 cup urad dal (split black lentils)
2 tsp cumin seeds (jeera)
2 tsp freshly ground black pepper powder
1 tbsp chana dal (split bengal gram) paste
salt to taste
2 cups sour thick curds (dahi)
10 green chillies
1/2 tsp baking soda
4 tbsp oil

Method :

Soak the dhal and rice seperately for 2 hours.Drain and blend the dal with just enough water till smooth consistency.Drain and blend the rice with green chillies till smooth.Combine both the dal and rice along with sour curds and salt and mix well.Add the pepper, cumin seeds powder and bengal gram dhal on top of the batter and cover and keep aside for fermenting for 15 to 20 hours.Just before preparing idlis, pour the hot oil and soda to the batter and mix well.Pour spoonful of this batter in the greased idli moulds and cook in an idli steamer for 15-20 minutes or till cooked.Serve hot.

Ragi and Coriander Uttapa

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 40 mini uttapas (40 mini uttapa )

Ingredients :

2 cups ragi (nachni / red millet) flour
1/2 cup rice flour (chawal ka atta)
1/2 cup finely chopped onions
1 cup chopped coriander (dhania)
1/2 cup curds (dahi)
1 1/2 tbsp finely chopped green chillies
salt to taste
4 1/2 tsp oil for tempering , greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp cumin seeds (jeera)
3 to 4 curry leaves (kadi patta)
a pinch asafoetida (hing)

For Serving
coconut chutney
sambhar

Method :

Combine the ragi flour, rice flour, onions, coriander, curds, green chillies, salt and 3 cups of water in a bowl and mix well to make a batter of pouring consistency. Keep aside to ferment for 2 hours.For the tempering, heat 1 tsp of oil in a small non-stick pan and add the mustard seeds and cumin seeds.When the seeds crackle, add the curry leaves and asafoetida and sauté on a medium flame for a few seconds.Pour this tempering over the batter and mix well.Heat a non-stick mini uttapa pan and grease it lightly using ½ tsp of oil.Pour a spoonful of the batter into each of the 7 uttapa moulds and cook them on a medium flame on both the sides, using ½ tsp of oil.Repeat with the remaining batter to make more uttapas in 5 more batches.Serve hot with coconut chutney and sambhar.

Soya Bomb Spring Dosa

Preparation :10 mins
Cook :35 mins
Total Time :45 mins
Servings :Makes 6 serving

Ingredients :

readymade dosa batter

For The Soya Keema
150 gms boiled soya keema, refer handy tip
2 tsp freshly ground black pepper (kalimirch)
salt to taste
4 to 5 tsp olive oil
1 tbsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup thinly sliced onions
1/3 cup french beans sliced diagonally into thin pieces
1/2 cup carrot juliennes
1/2 cup capsicum juliennes
1/2 cup thinly sliced cabbage
1/3 cup chopped spring onions
1 tsp soy sauce
2 tbsp tomato ketchup
1 tbsp chilli sauce
1/2 cup chopped coriander (dhania)

Method :

Heat 2 teaspoon oil in a pan on a medium flame. Add garlic , ginger and onions, sauté for 2 minutes, then add French bean andsaute again for 2 to 3 minutes, then add carrots , capsicum, cabbage and spring onions.Mix well and sauté for another 5-6 minutes or until veggies are soft and almost done .Add soya keema and mix well.Add soy sauce, tomato ketchup and chilli sauce, mix well .Cook for 2 minutes add salt , pepper powder and coriander and mix well and switch off the gas.
How to proceed
How to proceedHeat and grease a a non-stick tava (griddle), pour a 1/2 - 3/4 cup of the batter on it and spread it in a circular motion to make a circle.Drizzle 1/2 teaspoon oil and cook for a minute when one side is done , flip over to the other side and cook for a few seconds.Again flip over and spread some soya bomb mxyure on one side of the dosa and roll tightly or put the filling in the center of the dosa and fold the side.Cook for 30 seconds , transfer to a plate and slice diagonally and serve immediately.
Handy tip
Handy tipTo make soya keema, soak soya chunks or granules in hot water till they soften, discard the water and rinse in cold water, squeeze off the excess water and blend the chunks in a mixer to the desired texture.

Pesto Dhokla

Preparation :15 mins
Cook :30 mins
Total Time :751 hours 15 minutes
Servings :Makes 6 servings

Ingredients :

To Be Blended Into A Smooth Pesto Paste ( Using 2 Tbsp Water)
1/2 cup chopped basil leaves
2 tbsp roughly chopped walnuts (akhrot)
1 tbsp olive oil
1 tsp roughly chopped garlic (lehsun)
1 tsp lemon juice

Other Ingredients
1 1/2 cups semolina (rava)
1/2 cup curds (dahi)
1 1/2 tsp green chilli paste
1 tbsp oil
salt to taste
1 1/2 tsp fruit salt

For Serving
green chutney

Method :

Combine the semolina, curds, green chilli paste, oil, salt and 1½ cups of water in a deep bowl, whisk well, cover with a lid and keep aside for 30 minutes.
Add the pesto paste and mix well.
Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.
Divide the batter into 2 equal portions.Pour a portion of the batter immediately into a 175 mm. (7”) diameter greased thali and shake the thali clockwise to spread the batter in an even layer.Steam in a steamer for 12 minutes. Keep aside.
Cool slightly, cut into squares pieces.Repeat steps 5 and to 7 to make 1 more thali.Serve immediately with green chutney.

Rajma Dhokla

Preparation :5 mins
Cook :12 mins
Total Time :4978 hours 17 minutes
Servings :Makes 14 pieces

Ingredients :

For The Rajma Dhokla
1/2 cup rajma (kidney beans)
1 tsp ginger (adrak) paste
1 tsp green chilli paste
1 tsp sugar
salt to taste
1 tsp fruit salt
1/2 tsp oil for greasing

For The Tempering On Rajma Dhokla
1 tsp oil
1/4 tsp asafoetida (hing)
1/2 tsp mustard seeds ( rai / sarson)
5-6 curry leaves (kadi patta)

To Serve With Rajma Dhokla
green chutney

Method :

How to make the rajma dhokla
How to make the rajma dhoklaTo make the rajma dhokla recipe, first clean, wash and soak the rajma overnight.Drain the rajma and blend in a mixer using enough water to make a smooth batter. (approx. ½ cup)Add the ginger-green chilli paste, sugar and salt and mix well. Keep aside.Just before steaming, add the fruit salt to the rajma batter and 2 tsp of water over it.When the bubbles form, mix gently.Pour the batter immediately into a greased 175 mm. (7\") diameter thali and shake the thali clockwise to spread it evenly.Steam in a steamer for 10 to 12 minutes on medium flame or till the dhoklas are cooked. Keep aside.Cool slightly and cut into square pieces.Heat the oil in a small non-stick pan and add the , asafetida and mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for few seconds.Pour the tempering over the prepared dhoklas and spread it evenly.Serve the rajma dhokla immediately with green chutney.

Thepla Paatra

Preparation :5 mins
Cook :10 mins
Total Time :15 mins
Servings :Makes 4 serving

Ingredients :

4 theplas

To Be Mixed Together For The Paste
1 cup besan (bengal gram flour)
2 tbsp khajur imli ki chutney
salt to taste
2 tsp coriander (dhania) powder
1 tsp turmeric powder (haldi)
2 tsp chilli powder
2 tsp green chilli paste
1 tsp garam masala
1 tbsp chopped coriander (dhania)
1 tbsp oil
water as required

For The Tempering
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp sesame seeds (til)
a few curry leaves (kadi patta)
a pinch asafoetida (hing)

For The Garnish
1 tbsp chopped coriander (dhania)
1 tbsp freshly grated coconut

Method :

Place a thepla on a plain dry surface.Spread paste on the thepla and place another thepla on it. apply paste all over this also. roll them both together. apply paste on top and sides and keep it in greased thali in the steamer.Repeat the same with another two theplas and roll and keep it to steam with the above roll.Pour 1 tsp oil on each roll and steam it for 10 minutes.Cool and cut 1\" slices from rolls. arrange it on a serving plate and pour the hot tempering on it.Garnish it with coriander and coconut and serve with chunda and tea.

Carrot and Red Pepper Juice

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 2 small glasses

Ingredients :

3/4 cup carrot cubes (unpeeled)
3/4 cup red capscium cubes
1 cup tomato cubes
salt to taste

For Serving
8 ice-cubes

Method :

Add the carrots, capsicum and tomatoes a few at a time in a hopper.
Add the salt and mix well.
Add 2 ice-cubes in each glass and pour equal quantities of drink over it.
Serve immediately.

Semolina Corn Pancakes

Preparation :15 mins
Cook :25 mins
Total Time :40 mins
Servings :Makes 21 pancakes

Ingredients :

1 cup semolina (rava / sooji) (rava/sooji)
1/2 cup fresh curds (dahi)
1/2 cup boiled sweet corn kernels (makai ke dane)
1 tsp chopped green chillies
1/4 cup finely chopped onions
2 tbsp finely chopped coriander (dhania)
1/4 tsp baking soda
a pinch of asafoetida (hing)
salt to taste
3/4 tsp oil for greasing
1 1/2 tsp oil for cooking

For Serving
green chutney

Method :

Combine the semolina, curds and ¾ cup of water in a deep bowl, whisk well. Cover with a lid and keep aside for 30 minutes.
Add all the remaining ingredients and mix very well.
Grease a non-stick mini uttapa pan with ¼ tsp of oil.Pour 1 tbsp of the batter in each of the 7 uttapa moulds and spread it gently in a circular motion to make a 75 mm. (3”) round pancake.Cook all the 7 pancakes using ½ tsp of oil, till they turn golden brown in colour from both the sides.
Repeat steps 3 to 5 to make 14 more pancakes in 2 more batches.Serve immediately with green chutney.

Varagu Upma

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

Ingredients :

1/2 cup kodri (varagu) , cleaned and washed
1/4 cup chopped onions
3/4 cup mixed vegetables
1 tsp urad dal (split black lentils)
1/2 tsp mustard seeds ( rai / sarson)
1 to 2 green chillies , slit green chillies lengthwise
2 to 3 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp oil
1/4 cup low fat curds (dahi) , beaten
salt to taste

Method :

Main procedureDry roast the varagu till it is golden brown. Keep aside.Heat the oil in a non-stick pan and add the urad dal, mustard seeds, green chillies and curry leaves.When the mustard seeds crackle, add the asafoetida and onions and sauté till the onions are golden brown in colour.Add the vegetables along with ½ cup of water and cook till they are tender.Add the varagu, salt and 1½ cups of water. Mix well, cover and simmer for 5 to 10 minutes till the varagu is cooked, adding more water if required.Add the curds and mix well.Serve hot.

Sugar Paratha

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 6 parathas

Ingredients :

6 tbsp sugar
6 tsp ghee for cooking
whole wheat flour (gehun ka atta) for rolling

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp ghee
salt to taste

Method :

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

How to proceed
How to proceedDivide the dough into 6 equal portions.
Roll a portion of the dough into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
Put 1 tbsp of sugar 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. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using 1 tsp of ghee until golden brown spots appear on both the sides.
Repeat with the remaining dough and sugar to make 5 more parathas.Serve immediately.

Fresh Cream Sandwich

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

Ingredients :

4 slices of bread
2 tbsp fresh cream
1 big capsicum, finely chopped
1 laege tomato, finely chopped
1 carrot, grated
1 mdium onion, finely chopped
1/2 tsp pepper powder
1 tbsp butter
salt as required

Method :

Apply butter on all the four slices of breadMix fresh cream with capsicum, tomato, carrot, onion, pepper and saltPut the mixture in between the slices of buttered bread, which makes two sanwiches and toast it in a toaster for five minutes.Cut into two triangles and serve hot

Chocolate Biscuit Cake

Preparation :10 mins
Cook :4 mins
Total Time :14 mins
Servings :Makes 1 cake

Ingredients :

30 digestive biscuits (360 gms) , broken into pieces
3/4 cup melted dark chocolate
3/4 cup fresh cream
1/2 cup cocoa powder
1/2 cup sugar
1/2 cup soft butter

Method :

Combine the dark chocolate and fresh cream in a deep bowl and mix well. If chocolate-cream mixture drops from the spoon instantly, then refrigerate it for 5 minutes.Combine ¾ cup of water, sugar, cocoa powder and butter in a non-stick saucepan, mix well and bring to boil and cook on a medium flame for 2 minutes or till the chocolate mixture starts boiling for 2 minutes, while stirring continuously.Reduce the flame and cook on a slow flame for 2 minutes, while stirring occasionally. Keep aside to cool slightly.Place the digestive biscuits in a deep bowl, pour the warm chocolate mixture gradually over it and mix well using a spatula till the chocolate mixture coats the biscuit pieces evenly. Keep aside.Place a loose bottom tin without the base on a flat plate, pour the biscuit-chocolate mixture in it and spread it evenly using a spatula.Pour the chocolate-cream mixture over it and spread it evenly using the spatula. Finally form small peeks of chocolate-cream mixture using the spatula.Loosen the sides of the tin with a knife and demould the cake.Refrigerate for atleast 1 hour.Serve chilled.