Whole Wheat and Carrot Beetroot Savoury Muffins

Preparation :15 mins
Cook :0 mins
Total Time :45 mins
Servings :Makes 9 muffins (9 muffin )

Ingredients :

3/4 cup whole wheat flour (gehun ka atta)
1/4 cup plain flour (maida)
1/2 cup grated carrot
1/4 cup grated beetroot
1/2 cup curds (dahi)
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp dried mixed herbs
salt to taste
1/4 cup grated paneer (cottage cheese)
2 tbsp melted butter

For The Topping
9 stp grated processed cheese
9 tsp bread crumbs

Method :

Combine the curds and approx. ½ cup of water in a bowl and mix well. Keep aside.
Combine the whole wheat flour, plain flour, baking powder, baking soda, mixed herbs and salt in a bowl, mix well and keep aside.
Combine the carrot, beetroot, paneer, melted butter and curd-water mixture in a deep bowl and mix well.
Add the dry ingredients and fold it gently using a spatula to get a thick batter.
Pour equal quantities of the batter into greased muffin moulds. Sprinkle 1 tsp of cheese in the centre and 1 tsp of bread crumbs evenly over it.
Bake in a pre-heated oven at 180ºc (360ºf) for 25 minutes.Serve warm.

Palak and Doodhi Muthia

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

Ingredients :

1 cup shredded spinach (palak)
1 cup grated bottle gourd (doodhi / lauki)
1/2 cup boiled sprouted moong (whole green gram)
1/4 cup cooked rice (chawal)
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
3 tbsp besan (bengal gram flour)
2 tbsp oil
salt to taste
2 tsp green chilli paste
1/2 tsp sugar
1/4 tsp soda bi-carb
oil for greasing

For Serving
dahiwali phudine ki chutney

Method :

Combine all the ingredients in a deep bowl and mix well to make a semi-soft dough adding water if required.Apply a little oil on your hands and divide the mixture into 4 equal portions.Shape each portion into approximately 150 mm. (6”) length and 25 mm (1”) in diameter cylindrical roll.Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean. Remove and keep aside to cool slightly. Remove and keep aside to cool slightly.Cut into 25 mm. (1 “) slices and serve hot with dahiwali phudine ki chutney.
How to pack
How to packCool slightly, wrap the muthia in an aluminum foil and pack the chutney in an air-tight box separately.
Handy tips
Handy tipsSqueeze out all the water from the bottle gourd before using in the recipe.If you feel the mixture is watery add more 1 to 2 tbsp of besan.Once the mixture is ready immediately steam the muthias.

Manchow Soup

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

Ingredients :

For The Vegetable Stock
1/2 cup roughly chopped cabbage
1/2 cup roughly chopped carrots
1/4 cup chopped celery
2 tbsp chopped spring onions
3 to 4 cauliflower florets

For The Soup
4 cups vegetable stock
2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
2 tbsp finely chopped cabbage
2 tbsp finely chopped cauliflower
2 tbsp finely chopped capsicum
2 tbsp finely chopped carrots
2 tbsp finely chopped tomatoes
1 tbsp finely chopped mint leaves (phudina)
1/2 tbsp finely chopped coriander (dhania)
2 tbsp cornflour dissolved in 1/2 cup
salt to taste
1 tbsp soy sauce
1/4 tsp black peppercorns (kalimirch) powder

For The Topping
fried noodles

Method :

For the vegetable stock
For the vegetable stockHeat 6 cups of water in a kadhai, add all the vegetables and boil on a medium flame for 15 to 20 minutes. Allow the vegetables to settle at the bottom of the vessel and pour out the stock. Discard the vegetables and keep aside.

For the soup
For the soupHeat the oil in a wok / kadhai on a high flame till it smokes.
Add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add the cabbage, cauliflower, capsicum, carrots and sauté on a high flame for 1 to 2 minutes.
Add the tomatoes, mint leaves and coriander, mix well and sauté on a high flame for 1 minute.
Add the vegetable stock, mix well and cook on a high flame for 2 to 3 minutes, while stirring occasionally.
Add the salt, soya sauce, mix well and cook on a high flame for another 2 minutes, while stirring occasionally.
Add the prepared cornflour-water mixture, mix well and cook on a high flame for 2 to 3 more minutes, while stirring continuously.
Add the pepper powder and mix well.
Serve immediately topped with fried noodles.

Cauliflower in Schezuan Sauce

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

Ingredients :

2 cups cauliflower florets
oil for deep-frying
2 tbsp oil
1 tbsp chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/4 cup finely chopped spring onions whites and greens
5 tbsp schezuan sauce
1 tbsp tomato ketchup
a pinch of sugar
salt to taste

To Be Mixed Into A Batter
1/2 cup plain flour (maida)
1/4 cup cornflour
1 tsp oil
salt to taste
1/2 cup water

For The Garnish
2 tbsp finely chopped spring onion greens

Method :

Heat the oil in a deep non-stick kadhai, dip a few cauliflower florets in the prepared batter and deep-fry till golden brown in colour from all the sides.Drain on an absorbent paper. Keep aside.Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.Add the spring onion whites and greens and sauté on a high flame for 1 minute.Add the schezuan sauce, tomato ketchup, sugar and salt, mix well and cook on a high flame for 30 seconds.Add the fried cauliflower, toss gently and cook on a high flame for 1 to 2 minutes.Serve immediately garnished with spring onion greens.

Sprouts Tikki

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 6 tikkis

Ingredients :

1 cup sprouted moong (whole green gram)
3 tbsp chopped coriander (dhania)
3 tbsp chopped mint leaves (phudina)
1 tbsp besan (bengal gram flour)
salt to taste
a pinch asafoetida (hing)
2 tsp green chilli paste
1 tbsp chopped coriander (dhania) for rolling
1 tbsp chopped mint leaves (phudina) for rolling
1 tsp oil for greasing and cooking

Method :

Blend the sprouted moong along with little water in a mixer to a smooth paste.
Transfer it to a bowl, add the coriander, mint leaves, besan, salt, asafoetida and green chilli paste and mix well.
Divide the mixture into 6 equal portions and roll out each portion into 50 mm. (2”) round flat thin tikkis.
Roll each tikki in mint leaves and coriander, till they are covered from all the sides.
Heat a non-stick tava (griddle), and cook each tikki, using 1/8 tsp oil, till they turn golden brown in colour from both the sides.
Serve immediately.

Sesame Paneer

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 6 pieces

Ingredients :

2 cups sliced paneer (cottage cheese)
sesame seeds (til) for rolling
1/4 cup cornflour
4 tbsp plain flour (maida)
1/2 tsp soy sauce
salt to taste
oil for deep-frying

For Serving
schezuan sauce

Method :

Combine the cornflour, plain flour, soya sauce, salt and approx. 4½ tbsp of water in a deep bowl and mix well to make a smooth batter.Dip each sliced paneer in the prepared batter and roll in the sesame seeds till they are evenly coated from all the sides.Heat the oil in a deep non-stick kadhai and deep-fry, a few paneer slices 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 schezuan sauce.

Ram Ladoo

Preparation :10 mins
Cook :25 mins
Total Time :2754 hours 35 minutes
Servings :Makes 5 plates

Ingredients :

1/2 cup yellow moong dal (split yellow gram) , wash and drained
1/4 cup chana dal (split bengal gram) , wash and drained
1 tsp finely chopped ginger (adrak)
1 tsp finely chopped green chillies
1/2 tsp roasted and chopped peanuts
1/4 tsp asafoetida (hing)
2 tbsp finely chopped coriander (dhania)
salt to taste
oil for deep-frying

For The Topping
7 1/2 tsp green chutney
5 tsp sweet chutney
5 tbsp grated radish (mooli)
2 1/2 tsp lemon juice
1 1/4 tsp chaat masala
5 tsp coriander (dhania)

Method :

Combine the yellow moong dal and chana dal in a deep bowl and soak it in enough water for 4 hours. Drain well.Put the dals in a mixer along with 1 tbsp water and blend it into smooth paste.Transfer the mixture in a deep bowl add all the remaining ingredients, mix well with your hands.Heat the oil in a deep non-stick pan, drop few spoonful of the mixture and deep-fry till it is golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.Place 6 ram ladoos on a serving plate, top it up with 1½ of green chutney and 1 tsp of sweet chutney evenly over it.Put 1 tbsp of radish, ½ tsp lemon juice, sprinkle ¼ tsp chaat masala and 1 tsp of coriander evenly over it.Repeat steps 5 and 6 to make 4 more plates.Serve immediately.

Curd Shorba

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

Ingredients :

3 cups fresh curds (dahi)
4 tsp besan (bengal gram flour)
1/4 cup milk
2 tbsp oil
1 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tbsp finely chopped green chillies
1/2 tsp grated ginger (adrak)
a pinch of turmeric powder (haldi)
salt to taste
1 tsp sugar
1/2 cup finely chopped cucumber
1/4 cup finely chopped coriander (dhania)

Method :

Combine the curds, besan and milk in a deep bowl and whisk well till no lumps remain. Keep aside.Heat the oil in a deep non-stick pan and add the cumin seeds.When the seeds crackle, add the onions, green chillies and ginger and sauté on a medium flame for 1 to 2 minutes.Add the curds–besan–milk mixture, turmeric powder, salt, sugar, cucumber and coriander, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.Serve hot.

Creamy Pesto Pasta

Preparation :20 mins
Cook :6 mins
Total Time :26 mins
Servings :Makes 2 servings

Ingredients :

For The Pesto
1/2 cup chopped basil
1 cup chopped spinach (palak)
1/2 cup whole walnuts (akhrot)
1 tbsp roughly chopped garlic (lehsun)
1/4 cup cheese cubes
1/2 cup milk
1/2 tsp roughly chopped green chillies
salt to taste

Other Ingredients
2 cups cooked fusilli
2 tbsp olive oil
1 tbsp grated processed cheese for sprinkling

Method :

For the pesto
For the pestoBoil enough water in a deep non-stick pan, add the basil and spinach, mix well and cook on a medium flame for 2 minutes.Drain and refresh it with cold water and allow it to cool.Once cooled, combine all the ingredients in a mixer and blend to a smooth paste. Keep aside.
How to proceed
How to proceedHeat the olive oil in a broad non-stick pan, add the fusilli and sauté on a medium flame for 1 to 2 minutes.Add the prepared pesto, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
How to pack
How to packAllow it to cool completely, and pack it with the cheese sprinkled on top in an air-tight tiffin box.

Avocado and Coconut Crostini

Preparation :15 mins
Cook :0 mins
Total Time :30 mins
Servings :Makes 8 crostinis

Ingredients :

32 avocado slices
1 tsp coconut oil for brushing
8 french bread slices
2 tsp lemon juice
dry red chilli flakes (paprika) for sprinkling
sea salt for sprinkling

For The Garnish
8 tsp freshly grated coconut

Method :

Place the french bread slices on a greased baking tray and apply a little coconut oil on each bread slice.
Bake in pre-heated oven at 200°c(400°f) for 15 minutes, or till they turn light brown.
Cool completely and arrange 4 avocado slices on each toasted bread slice.
Put ¼ tsp lemon juice, a little chilli flakes and sea salt on each toast.
Serve immediately garnished with 1 tsp of coconut on each toasts.

Veg Rice Cutlets

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 12 cutlets

Ingredients :

For Veg Rice Cutlets
1 cup boiled and mashed potatoes
1/2 cup finely chopped spring onions whites and greens
1 cup cooked rice (chawal)
1 tsp dry red chilli flakes (paprika)
1/2 cup grated processed cheese
1 tbsp cornflour
salt to taste
3 tbsp oil

For Serving With Veg Rice Cutlets
honey chilli sauce

Method :

For veg rice cutlets
For veg rice cutletsTo make veg rice cutlets, combine all the ingredients in a deep bowl and mix very well.Divide the mixture into 12 equal portions and shape each portion into a flat round cutlet.Heat 1½ tbsp of oil in a non-stick tava (griddle), place 6 cutlets on it and cook on a medium flame till they turn golden brown in colour from both the sides. Remove on a plate and keep aside.Repeat step 3 to cook 6 more cutlets in one more batch.Serve the veg rice cutlets hot with honey chilli sauce.

Chilli Garlic Mushroom

Preparation :15 mins
Cook :6 mins
Total Time :21 mins
Servings :Makes 2 servings

Ingredients :

1 tbsp chilli garlic paste
2 cups sliced mushrooms (khumbh)
2 tbsp oil
1/2 cup finely chopped onions
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tbsp tomato ketchup
1 tsp lemon juice

Method :

Heat the oil in a broad non-stick pan, add the onions and chilli garlic paste and sauté on a medium flame for 2 minutes.
Add the mushrooms and salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the coriander, tomato ketchup and lemon juice, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve hot.

Makai Shorba

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 5 servings (5serving )

Ingredients :

1 1/2 cups sweet corn kernels (makai ke dane)
2 tsp oil
2 cloves (laung / lavang)
25 mm (1\") stick of cinnamon (dalchini)
3 to 4 black peppercorns (kalimirch)
1 bayleaf (tejpatta)
1/2 cup chopped onions
1 tsp roughly chopped garlic (lehsun)
1/2 cup carrot cubes
1 tsp crushed coriander (dhania) seeds
1/2 tsp cumin seeds (jeera) powder
a pinch of turmeric powder (haldi)
2 cups milk
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method :

Heat the oil in a deep non-stick pan, add the cloves, cinnamon, peppercorns, bay leaf, onions and garlic and sauté on a medium flame for 1 minute.
Add the carrot, coriander seeds, cumin seeds powder and turmeric powder, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
Add the corn, 3½ cups of water and salt, mix well and cook on a medium flame for 10 minutes, while stirring occasionally. Cool completely.
Once cooled, discard the bayleaf and cinnamon and blend it in a mixer till smooth.
Transfer the mixture back into the same non-stick pan, add milk and ½ cup of water, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.Serve hot garnished with coriander.

Bhel Puri

Preparation :20 mins
Cook :0 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

4 cups puffed rice (kurmura)
1/2 cup finely chopped onions
1/2 cup boiled , peeled and chopped potatoes
3/4 cup khajur imli ki chutney
1/2 cup green chutney
2 tbsp fresh garlic chutney
1/4 cup finely chopped coriander (dhania)
1 1/2 tsp chaat masala
salt to taste
1/2 tbsp lemon juice
1 cup sev
1/2 cup coarsely crushed papdis

For The Garnish
coarsely crushed papdis
masala dal
finely chopped raw mango
finely chopped coriander (dhania)
4 papdis

Method :

Combine all the ingredients in a large bowl and toss gently till all the ingredients are well mixed.
Divide the mixture into 4 equal portions and garnish each portion with sev, papdis, masala dal, raw mango, coriander and 1 papdi.
Serve immediately.
Handy tip:
Handy tip:Nylon sev is a very thin variety of deep fried besan sev used as a topping for chaats. It is readily available at most provision stores.

Chana Dal Chaat

Preparation :10 mins
Cook :0 mins
Total Time :10 mins
Servings :Makes 1.5 cups

Ingredients :

1 cup masala chana dal (split bengal gram)
1/4 cup finely chopped onions
1/4 cup finely chopped tomatoes
2 tbsp finely chopped coriander (dhania)
1 tsp lemon juice
1/2 tsp finely chopped green chillies
1/2 tsp chaat masala

For The Garnish
1 tbsp sev

Method :

Combine all the ingredients in a deep bowl and mix well.
Serve immediately garnished with sev.

Cinnamon French Toast

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 10 french toasts

Ingredients :

1/2 tsp cinnamon (dalchini) powder
3 eggs
3/4 cup milk
4 tbsp powdered sugar
1/4 tsp vanilla essence
5 tsp butter for cooking
10 bread slices
1/4 tsp cinnamon (dalchini) powder for sprinkling

Method :

Combine the eggs, cinnamon powder, milk, powdered sugar and vanilla essence in a deep bowl and mix well using a whisk.
Heat 1 tsp of butter on a non-stick tava (griddle). Dip 2 slices of bread at a time into the egg- cinnamon mixture and cook till they turn golden brown in colour from both the sides.
Repeat step 2 to make 8 more toasts in 4 more batches.Serve immediately sprinkled with cinnamon powder.

Russian Salad Sandwich

Preparation :15 mins
Cook :0 mins
Total Time :15 mins
Servings :Makes 4 sandwiches

Ingredients :

For The Russian Salad
3/4 cup chopped and boiled mixed vegetables (carrot , green peas and french beans)
1/2 cup mayonnaise
2 tbsp fresh cream
1/4 cup chopped canned pineapple
1/4 cup boiled , peeled and chopped potatoes
salt and to taste

Other Ingredients For The Russian Salad Sandwich
8 bread slices
butter for spreading

For Serving With The Russian Salad Sandwich
tomato ketchup
potato wafers

Method :

For the russian salad
For the russian saladCombine all the ingredients in a deep bowl and mix well.Divide it into 4 equal portions and keep aside.
How to proceed to make russian salad sandwich
How to proceed to make russian salad sandwichPlace 2 bread slices on a clean, dry surface and apply a little butter on each bread slice.Place 1 portion of the prepared russian salad in the centre of 1 buttered bread slice and spread it evenly.Sandwich it using another bread slice with the buttered side facing downwards.Cut the sandwich diagonally into 2 equal pieces.Repeat steps 1 to 4 to make 3 more sandwiches.Serve the russian salad sandwich immediately with tomato ketchup and potato wafers.

Paneer Cheese Balls

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 20 balls

Ingredients :

To Be Mixed Into A Mixture
2 cups crumbled paneer (cottage cheese)
1/4 cup finely chopped onions
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 tbsp rice flour (chawal ka atta)
1 tbsp besan (bengal gram flour)
1 tbsp cornflour
2 tbsp finely chopped coriander (dhania)
salt to taste

Other Ingredients
20 small processed cheese cubes
oil for deep-frying

For Serving
chilli sauce

Method :

Divde the mixture into 20 equal portions.Shape each portion into a flat round and put a small cube of cheese in the center.Bring all the sides together, seal them completely and roll them again lightly.Heat the oil in a deep non-stick pan and deep-fry, a few balls at a time, on a medium flame till they turn golden brown in colour and crispy from all the sides. Drain on an absorbent paper.Serve immediately with chilli sauce.

Bengali Rice Kheer

Preparation :10 mins
Cook :32 mins
Total Time :721 hours 12 minutes
Servings :Makes 4 servings

Ingredients :

1/4 cup long grained rice (basmati)
4 cups full-fat milk
a pinch of saffron (kesar) strands
1/4 cup warm milk
1/2 cup sugar
2 bayleaves (tejpatta)
1/4 tsp cardamom (elaichi) powder
1/4 cup chopped mixed nuts ( cashewnuts , almonds and pistachios)

Method :

Wash and soak the rice in enough water for 30 minutes. Drain and keep aside.
Combine the saffron-warm milk in a bowl, mix well and keep aside.
Heat the milk in a deep non-stick pan, boil on a medium flame for 8 minutes.
Add the rice, mix gently and cook on a medium flame for 20 minutes, while stirring occasionally.
Add the sugar, bayleaves, cardamom powder and saffron-milk mixture, mix well and cook on a medium flame for 4 minutes, while stirring continuously.
Switch off the flame, discard the bayleaves and add the mixed nuts and mix well.
Refrigerate for atleast 1 hour and serve chilled.

Mooli Muthia

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

Ingredients :

1 cup grated radish (mooli)
1/4 cup chopped radish (mooli) leaves
1/2 cup besan (bengal gram flour)
3/4 cup jowar (white millet) flour
2 tbsp curds (dahi)
2 tbsp chopped coriander (dhania)
1 tsp lemon juice
2 tsp ginger-green chilli paste
1/2 tsp garlic (lehsun) paste
1/2 tsp turmeric powder (haldi)
1/2 tsp fruit salt
salt to taste
3 tsp oil
1 tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For Serving
green chutney

Method :

Combine the radish, radish leaves, besan, jowar flour, curds, coriander, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, fruit salt, salt and 2 tsp of oil in a deep bowl, mix well and knead into a soft dough using approx. 2 tbsp of water.
Apply a little oil on your hands and divide the mixture into 2 equal portions.Shape each portion into approximately 150 mm. (6”) length and 25 mm. (1”) in diameter cylindrical roll.Arrange both the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes or till a knife inserted into the muthia comes out clean.
Remove, cool slightly and cut into 25 mm. (1“) slices. Keep aside.For the tempering, heat the remaining 1 tsp of oil in a broad non-stick pan and add the cumin seeds.When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the muthia pieces and sauté gently on a medium flame for 1 to 2 minutes.
Serve immediately.

Peanut Pakoda

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 4 servings

Ingredients :

3/4 cup roasted and coarsely crushed peanuts
3/4 cup besan (bengal gram flour)
1/2 cup whole wheat flour (gehun ka atta)
3/4 cup shredded spinach (palak)
1 tbsp warm oil
1 1/2 tbsp finely chopped green chillies
1 tbsp lemon juice
1/4tsp baking soda
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
oil for deep-frying

For Serving
green chutney
sweet chutney

Method :

Combine 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 pan, drop small spoonfuls of batter in the oil, few at a time, and deep-fry till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with green chutney and sweet chutney.

Chutney Cheese Toast Sandwich

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

Ingredients :

8 bread slices
4 cheese slices
8 tsp green chutney
4 tsp butter for spreading
1 tsp butter for brushing
2 tsp butter for topping

For Serving
tomato ketchup

Method :

Place 2 bread slices on a clean, dry surface. Apply ½ tsp of butter on each bread slice.
Spread 1 tsp of green chutney on each buttered bread slice.
Place a cheese slice over one buttered-chutney bread slice.
Cover it with another slice of bread, with the buttered-chutney side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over it.
Place the sandwich in a greased sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides.
Cut into 6 equal pieces, place it on a plate and apply ½ tsp of butter evenly over it.
Repeat steps 1 to 7 to make 3 more toasts.Serve immediately with tomato ketchup.

Rava Dhokla

Preparation :5 mins
Cook :20 mins
Total Time :55 mins
Servings :Makes 4 servings

Ingredients :

1 1/2 cups semolina (rava)
1/2 cup curds (dahi)
1 1/2 tsp green chilli paste
2 tbsp oil
salt to taste
1 1/2 tsp fruit salt
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
1 tbsp finely chopped coriander (dhania)

For Serving
green chutney

Method :

Combine the semolina, curds, green chilli paste, 1 tbsp oil, salt and 1½ cups of water in a deep bowl, whisk well, cover with a lid and keep aside for 30 minutes.Just before steaming the dhoklas, add the fruit salt and 2 tsp of water. When the bubbles form, mix gently.Pour 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.Heat the remaining 1 tbsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.Pour the tempering over the dhoklas, sprinkle the coriander evenly over it.Cool slightly, cut into squares pieces.Serve immediately with green chutney.

Whole Wheat Carrot and Raisin Muffins

Preparation :10 mins
Cook :0 mins
Total Time :30 mins
Servings :Makes 9 muffins (9 muffin )

Ingredients :

1/4 cup whole wheat flour (gehun ka atta)
2 tbsp thickly grated carrot
1/4 cup raisins (kismis)
1/2 cup plain flour (maida)
2 tbsp wheat bran
1 tsp baking powder
4 tsp melted butter
3/4 cup milk
5 tbsp brown sugar
1 tsp vanilla essence
1/2 tsp fruit salt

For The Topping
2 tbsp brown sugar
9 raisins (kismis)

Method :

Combine the wheat flour, plain flour, wheat bran, raisin, carrots and baking powder in a deep bowl, mix well and keep aside.Combine the butter, milk, brown sugar and vanilla essence in another deep bowl and mix well.Add the flour mixture and mix well using a wooden spoon or spatula.Add the fruit salt and mix gently.Place 9 paper cups in 9 muffin moulds of a muffin tray.Drop 1½ spoonfuls of the batter into each muffin moulds.Sprinkle a little of brown sugar on top and place a raisin in the center of each muffin.Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or until a toothpick inserted in a muffin comes out clean.Cool slightly and serve.

Ice-cream On A Coconut Crust

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

Ingredients :

For The Coconut Crust
2 cups thinly grated coconut
4 tbsp melted butter
2 tbsp sugar

Other Ingredients
4 scoops strawberry ice-cream

For The Garnish
2 strawberries , cut into halves horizontally

Method :

For the coconut crust
For the coconut crustDry roast the coconut in a broad non-stick pan on a medium flame for approx. 8 to 10 minutes or till the coconut turns light brown in colour, while stirring continuously.
Add the butter and sugar and mix well.
Spread the coconut mixture evenly into a 175 mm. (7\") loose-bottomed cake tin and press gently.
Refrigerate for atleast 30 minutes and keep aside.
How to proceed
How to proceedJust before serving, demould the coconut crust and cut into 4 equal wedges.Place the wedges in a serving plate, top each wedge with a scoop of strawberry ice-cream.Serve immediately garnished with strawberry halves.

Quick Vegetable Soup

Preparation :15 mins
Cook :5 mins
Total Time :20 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup thinly sliced onions
1/2 cup thinly sliced potatoes
1/2 cup thinly sliced tomatoes
1/4 cup thinly sliced carrots
1/4 cup peeled and thinly sliced bottle gourd (doodhi / lauki)
1 tbsp finely chopped celery (ajmoda) , optional
1 tsp butter
4 black peppercorns (kalimirch)
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method :

Combine all the ingredients along with 3½ cups of water in pressure cooker, mix well and pressure cook for 1 whistle.Allow the steam to escape before opening the lid.Serve hot garnished with coriander.

Zucchini Rollups

Preparation :15 mins
Cook :0 mins
Total Time :25 mins
Servings :Makes 6 servings

Ingredients :

12 sliced zucchini
3 tbsp feta cheese
1 tsp lemon juice
freshly ground black pepper (kalimirch) to taste
1/2 cup chopped basil
12 baby spinach
salt to taste
3 tsp olive oil

Method :

Grease a baking tray with 1 tsp olive oil. Place the zucchini over it, drizzle 2 tsp olive oil and sprinkle black pepper evenly over it. Bake it in a preheated oven at 150°c (300°f) for 5 minutes. Keep it aside to cool.
In a deep bowl, add the feta cheese and mash it well with the back of a spoon till it is creamy in texture.
Add the lemon juice, black pepper and the basil and mix well. Keep it aside.
Place the zucchini slice on a clean, dry surface. Tear a baby spinach into two halves and place it on along one side of the slice, place a portion of the feta mixture over it and roll it from one end to other.
Repeat steps 3 and 4 to make 11 more rolls.Serve immediately.

Karela Muthias

Preparation :10 mins
Cook :18 mins
Total Time :28 mins
Servings :Makes 4 servings

Ingredients :

1/2 cup grated bitter gourd (karela) , unpeeled (refer handy tip)
1/4 cup finely chopped onions
1 1/2 tsp finely chopped garlic (lehsun)
1 tsp ginger (adrak) paste
1 tsp finely chopped green chillies
1 tbsp finely chopped coriander (dhania)
1/2 tsp turmeric powder (haldi)
1 tbsp low-fat curds (dahi)
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup jowar (white millet) flour
1/2 cup besan (bengal gram flour)
salt to taste

For The Tempering
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)

For Serving
low calorie green chutney

Method :

Combine all the ingredients in a deep bowl, mix well and knead into a soft dough using little water.
Divide the dough into 2 equal portions and shape each portion into a cylindrical roll of 150 mm. (6\") in length and 25 mm. (1\") in diameter.
Steam the rolls in a steamer for 15 minutes or till the knife comes out clean.
Cool slightly and slice the muthias into 12 mm ( ½”) pieces and keep aside.

How to proceed
How to proceedFor the tempering, heat oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle add asafoetida and sauté on a medium flame for a few seconds.
Add the muthia pieces, mix well and cook on a medium flame for 1 to 2 minutes.
Garnish with coriander and serve hot with green chutney.
Handy tip
Handy tipWhile grating the bitter gourd, start grating without peeling and avoid including the white portion and seeds inside it.

Strawberry and Pineapple Praline Cake

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

Ingredients :

1/4 cup chopped strawberries
1/4 cup chopped pineapple
1/4 cup crushed mixed nut chikki
1 eggless vanilla sponge cake (7”)
1 1/2 cups whipped cream
1/2 cup sliced strawberries

To Be Mixed Into A Soaking Syrup
1/4 cup water
1 tbsp powdered sugar

Method :

Cut the cake horizontally into two parts.Sprinkle the soaking syrup on both the cake halves.
Spread ½ cup of the prepared beaten whipped cream mixture on the lower half and spread it evenly using a palette knife.
Sprinkle the pineapple and strawberries evenly over it.
Sandwich with the other halve of the cake and press it lightly.
Spread the remaining 1cup of beaten whipped cream mixture evenly on top and at the sides of the cake with the help of a palette knife and sprinkle the mixed nut chikki evenly over it.
Finally decorate it with strawberry slices all around the sides of the cake.
Chill in the refrigerator for 1 hour, cut into wedges and serve.

Baby Corn Fritters

Preparation :10 mins
Cook :15 mins
Total Time :25 mins
Servings :Makes 3 servings

Ingredients :

1 cup baby corn , cut into halves vertically
1/2 cup plain flour (maida)
1 tbsp cornflour
2 tbsp curds (dahi)
1 tsp chilli powder
1 tsp garlic (lehsun) paste
a pinch of baking soda
salt to taste
oil for deep-frying

For Serving
chilli-garlic sauce

Method :

Combine all the ingredients along with approx. ½ cup of water in a deep bowl and mix well using a whisk to make a thick batter.
Dip each baby corn halve into the batter and deep-fry in hot oil, a few at a time, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with chilli-garlic sauce.

Easy Cheesy Vegetable Pasta

Preparation :10 mins.
Cook :10 mins.
Total Time :20 mins
Servings :Serves 4.

Ingredients :

2 cups cooked pasta (penne, macaroni or fusilli)
1 onion, sliced
1 tbsp chopped celery
1/2 cup capsicum, sliced
1 cup boiled mixed vegetables
3/4 cup milk
3 cheese slices ( or 1/2 cup grated processed cheese)
1/2 tsp dried mixed herbs
1 tsp butter
salt and black pepper powder to taste

Method :

[{"Method":"Method

Main ProcedureHeat the butter in a pan and sauté the onion, celery and capsicum for 2 minutes. Add the milk and cheese slices and bring to a boil. Add the vegetables, mixed herbs, salt and pepper and mix well. Toss the cooked pasta in the sauce and bring to a boil. Serve hot with toast or garlic bread.
TipsApproximately 1¼ cups of dried pasta will yield 2 cups of cooked pasta.