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.

High Fibre Chilas

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

Ingredients :

1/2 cup buckwheat (kutto or kutti no daro)
1/4 cup quick cooking rolled oats
1/4 cup low-fat curds (dahi)
1 1/2 tsp ginger-green chilli paste
1/2 cup grated carrot
1/2 cup chopped spring onions whites and greens
2 tbsp finely chopped coriander (dhania)
salt to taste
1 tsp oil for cooking

For Serving
low calorie green chutney

Method :

Combine the buckwheat, curds and ½ cup of water in a deep bowl and mix well. Cover with a lid and keep aside for 2 hours.Blend the mixture to a smooth paste using no water.Transfer the mixture into a deep bowl, add all the remaining ingredients and ¼ cup of water and mix well.Heat the oil in a non-stick tava (griddle) and pour a ladleful of the batter and spread it evenly to make a 125 mm. (5”) diameter thin circle and cook on a medium flame using ¼ tsp of oil till both the sides are golden brown in colour.Repeat with the remaining batter to make 3 more chilas.Serve immediately with low calorie green chutney.

Exotica Sandwich

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 4 servings

Ingredients :

For Mayonnaise Stuffing
1/2 cup hung curds (chakka dahi)
1/2 cup mayonnaise
salt to taste
1 onion , chopped
2 slit green chillies
1 cup chopped cauliflower
1/4 capsicum , chopped

For The Beans Stuffing
1 tsp oil
1 tsp carom seeds (ajwain)
1 onion , chopped
salt to taste
1 tomato , chopped
1/4 capsicum , roasted and chopped
1 tsp chili powder
1 tsp garlic (lehsun) paste
1 tsp mixed herb
1/2 cup tomato ketchup
3/4 cup baked beans
1 tsp cornflour , dissolved in water

Other Ingredients
3 slices bread
1/2 cup butter

For Serving
tomato ketchup

Method :

For mayonnaise stuffing
For mayonnaise stuffingCombine the curd, mayonnaise and salt and blend in a mixer till smooth.Transfer to bowl, add the cauliflower, onion, capsicum and green chilli and mix well.Keep refrigerated till used.
For beans stuffing
For beans stuffingHeat the oil in non-stick pan, add the carom seeds, onion and salt, mix well and saute till the onion turns pink.Add the capsicum and 2 tsp of water, mix well and cook for a minute.Add the red chilli powder, garlic and mixed herb, mix well and sauté on a medium flame for a minute.Add the tomato ketchup, baked beans and little water and mix well.When the mixture comes to boil, add the cornflour paste and mix well.Remove form the flame and keep aside.
How to proceed
How to proceedRemove the edges of the bread slices.Spread 2 to 3 tsp of mayonnaise stuffing evenly and cover with another slice.Apply 2 to 3 tsp of the beans stuffing over it and spread evenly and cover with the third slice.Apply little butter on top of the sandwich.Cook the sandwich in pre-heated griller, facing the buttered side downwards.Apply a little butter on top and grill for 3-4 minutes or till it becomes brown.Serve hot with ketchup.

Bread Upma

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

Ingredients :

10 bread slices
1 tomato, finely chopped
1 onion, finely chopped
3 green chillies, chopped
1/2 tbsp mustard seeds ( rai / sarson)
1/2 tbsp urad dal (split black lentils)
10 bayleaves (tejpatta)
salt to taste
3 to 4 tbsp oil for tempering
1 tbsp ghee

Method :

Take a kadhai.pour oil in it.Put the mustard seeds in it.Once it starts spluttering,Add urad dal.After the urad dal turns brown,add finely chopped green chillies&bay leaves.Now add onion,fry for 5 mtsAnd saute tomato.saute for 3mts &cover with lid till cooked.Now add the bread pieces ,add salt and saute it .add ghee.cover and cook for 3mts.serve piping hot with achar.

Strawberry Oat Muffins

Preparation :20 mins
Cook :25 mins
Total Time :45 mins
Servings :Makes 4 servings

Ingredients :

80 gms quick cooking rolled oats
240 ml buttermilk
125 gms plain flour (maida)
3 gms baking powder
2 gms baking soda
a pinch of salt
1 egg
1/4 cup oil
3/4 cup brown sugar
1 tsp vanilla essence
1 cup fresh chopped strawberries

Method :

Preheat oven to 375 degrees F (190 degrees C).Grease and flour a muffin pan, or use paper liners.In a small bowl, combine oats and buttermilk, and let stand 5 minutes.In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.In a large bowl, beat together the egg, oil, brown sugar and vanilla. Blend in the oat mixture.Stir in the flour mixture, just until moistened. Fold in strawberries. Fill muffin cups 2/3 to 3/4 full.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Cheese Sandwiches

Preparation :4-5 minutes
Cook :4-5 minutes
Total Time :10 mins
Servings :

Ingredients :

4 slices of bread
2 cheese slices
2 tsp finely chopped coriander (dhania) leaves
1/2 onion, chopped
1/2 tomato, chopped
1/2 cup boiled mixed vegetables (carrots, beans,peas), (optional)
1 tsp ghee or butter for cooking
salt
pepper powder to taste
1/2 tsp finely chopped green chillies
a little melted butter for brushing the sandwiches

Method :

Cook together the onion,tomato,vegetables,coriander,green chillies,salt and pepper in a little ghee for 3 minute.Divide the filling into two equal parts.To make the sandwich-take 1 slice bread,place one slice of cheese,one portion of filling in between the cheese slice,then place another bread slice on the top.Brush a little meled butter on each sandwich and toast it in a sandwich maker till golden brown or crisp.Repeat the same with the other sandwich.Cut each sandwich into 2 triangles and serve hot.Serve with: serve with green chutney or tomato ketchup.

Poha

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

Ingredients :

For Making The Poha
1/2 cup finely chopped onions
2 cups beaten rice (poha) flakes
2 tbsp oil
1/4 cup raw peanuts
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
4 curry leaves (kadi patta)
2 tsp finely chopped green chillies
a pinch of asafoetida (hing)
1/2 tsp turmeric powder (haldi)
salt to taste

Garnish For The Poha
8 tsp freshly grated coconut
8 tsp nylon sev
8 tsp finely chopped coriander (dhania)

For Serving With The Poha
4 lemon wedges

Method :

To make the poha recipe, clean and wash the rice flakes in a sieve in enough water and keep aside.Heat the oil in a deep non-sick pan, add the peanuts and sauté on a medium flame for 2 minutes.Add the mustard seeds, cumin seeds, curry leaves, green chillies, asafoetida and onions and sauté on a medium flame for 1 to 2 minutes.Add the turmeric powder, rice flakes and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Place equal portions of poha on 4 plates, garnish each plate with 2 tsp of coconut, 1 tsp of sev and 1 tsp of coriander evenly over it.Serve the poha immediately with lemon wedges.

Green Peas Pancakes

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

Ingredients :

3/4 cup boiled green peas
1/2 cup rice flour (chawal ka atta)
1/2 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tbsp finely chopped green chillies
salt to taste
1/2 tsp fruit salt
2 tsp oil for greasing and cooking
1/4 cup grated low-fat paneer (cottage cheese)
1/2 cup grated carrot
1/4 cup finely chopped tomatoes
salt to taste

Method :

Grind the green peas in a blender to a coarse paste, using very little water.
Transfer the paste to a bowl, add the rice flour, besan, turmeric powder, green chillies, salt and 1¼ cup water and mix well to make a batter of pouring consistency.
Just before making the pancakes, add the fruit salt and mix gently.
Heat a tava (griddle) and grease it lightly with oil.
Pour a small spoonful of the batter on the tava and spread it to make a 50mm (2”) diameter circle.
Sprinkle a little paneer, carrots and tomatoes over it and smear a little oil along the edges of the pancake.
When cooked on one side, turn it over and cook on the other side for a few seconds.Repeat for the remaining batter and topping to make more mini pancakes.Serve hot.
Handy tip:
Handy tip:You can make 6 to 7 pancakes at a time.

Upma

Preparation :5 mins
Cook :12 mins
Total Time :17 mins
Servings :Makes 4 servings

Ingredients :

For Upma
1 cup semolina (rava / sooji)
1 1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
4 curry leaves (kadi patta)
2 slit green chillies
1/4 cup finely chopped onions
salt to taste
2 tsp lemon juice
2 tsp sugar

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

Method :

For upma
For upmaHeat the semolina in a kadhai and dry roast on a mdium flame for 4 to 5 minutes, while stirring occasionally. Keep aside.Heat the oil in a kadhai and add the mustard seeds.When the seeds crackle, add the urad dal, curry leaves and green chillies and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 1 to 2 minutes.Add the roasted semolina, 3 cups of hot water and salt and mix well and cover with a lid and cook on a slow flame for 3 to 4 minutes, while stirring occasionally.Add the lemon juice and sugar, mix well and cook on a medium flame for another 1 minute, while stirring continuously.Fill the upma in a glass bowl and demould on a plate.Serve the upma immediately garnished with coriander.

Ginger Paratha

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 7 parathas

Ingredients :

1 tbsp grated ginger (adrak)
1 1/2 cups whole wheat flour (gehun ka atta)
2 tbsp curd (dahi)
1/4 tsp carom seeds (ajwain)
1 tbsp sesame seeds (til)
2 tbsp finely coriander (dhania)
1 tsp finely chopped green chillies
salt to taste
3 tsp 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 7 equal portions.
Roll a portion of the dough into a 150 mm. (6\") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using ½ tsp oil, till golden brown spots appear on both the sides.
Repeat steps 3 and 4 to make 6 more parathas.Serve immediately.

Appam Kerala

Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 15 appams

Ingredients :

For The Batter
2 cups uncooked rice (chawal) , soaked for 4 to 5 hours and drained
1/2 cup cooked rice (chawal)
1/2 tsp dry yeast
2 pinches of sugar
a pinch of plain flour (maida)
1 cup coconut milk (nariyal ka doodh)
salt to taste
2 tsp sugar

Other Ingredients
oil brush (for greasing) and cooking

For Serving
coconut stew

Method :


For the batter
For the batterCombine the soaked rice, cooked rice and approx. ½ cup of warm water and blend in a mixer to smooth paste. Keep aside.
Combine the dry yeast, sugar and ½ cup of warm water in a bowl and mix well.
Put a pinch of plain flour, cover and keep aside for 10 minutes.
Combine the ground paste, coconut milk, salt and sugar and mix well.
Add the prepared yeast mixture and mix very well. Cover and keep aside to ferment for 2 to 3 hours.
Heat an appachatti (appam kadhai) and grease it lightly with oil.
Pour a big ladleful of the batter into it and slowly rotate the kadhai in a circular motion so that a thin layer forms on the side while it remains thick in the centre.
Put a little oil on the edges, cover with a lid and cook on a slow flame for 2 to 3 minutes, remove the appam when the centre fluffy part is cooked.
Repeat with the remaining batter to make 14 more appams.Serve immediately with coconut stew.

Cool Salad Sandwich

Preparation :15 mins
Cook :Nil
Total Time :15 mins
Servings :

Ingredients :

1 cucumber, grated
1 onion, finely chopped
1 potato, boiled and mashed
150 gms paneer (cottage cheese)
1 cup boiled sweet corn kernels (makai ka dana)
6 slices of bread
salt and pepper to taste

Method :

1. mix all the above ingredients in a bowl.2. take two slices of bread and cut their sides.3. take the mixture and spread it on one side of the bread. cover it with another slice of bread.spread the mixture on the bread and cover it with another slice of bread.4. cut the sandwich in triangles.5. serve.

Palak Methi Dhokla

Preparation :10 mins
Cook :20 mins
Total Time :5108 hours 30 minutes
Servings :Makes 6 servings (6serving )

Ingredients :

1 cup chola dal (split cow peas)
1/2 cup chopped spinach (palak)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp oil
1 tsp green chilli paste
1/4 tsp asafoetida (hing)
salt to taste
1 tsp fruit salt

For Serving
green chutney

Method :

Clean, wash and soak the chola dal in enough water for at least 6 hours. Drain and keep aside.
Put in a mixer along with approx. ¾ cup of water and blend till smooth.
Transfer the mixture into a deep bowl, add the spinach, fenugreek, oil, ginger-green chilli paste, asafoetida and salt and mix well.
Just before steaming, sprinkle the fruit salt and add 2 tsp of water evenly over it.
When the bubbles form, mix gently.Pour half the batter immediately into a greased 175 mm. (7\") diameter thali and shake the thali clockwise to spread it to make an even layer.
Steam for 10 to 12 minutes or till the dhoklas are cooked.
Cool slightly and cut into equal pieces.
Repeat with the remaining batter to make 1 more thali.Serve immediately with green chutney.

Thai Smoothie

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 2 big glasses (2 big glass )

Ingredients :

1/2 cup chilled mango pulp
1/2 cup chilled thick coconut milk
1 cup chilled fresh curds (dahi)
3 tbsp sugar
2 pinches cardamom (elaichi) powder

Method :

Combine the coconut milk, mango pulp, curds, sugar and cardamom powder and blend in a juicer till the mixture is smooth and frothy.
Pour equal quantities of the smoothie into 2 individual glasses.
Serve immediately.

Brown Rice and Moong Dal Pongal

Preparation :10 mins
Cook :30 mins
Total Time :701 hours 10 minutes
Servings :Makes 4 servings

Ingredients :

1/2 cup brown rice
1/2 cup yellow moong dal (split yellow gram)
1/2 tsp roasted and crushed cumin seeds (jeera)
1/2 tsp crushed peppercorns (kalimirch)
1/8 tsp salt
2 tsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
1 tsp finely chopped ginger (adrak)

Method :

Clean, wash the brown rice and moong dal using a strainer and drain well.
Spread the brown rice on a dry muslin cloth and allow it to completely dry for 30 minutes.
Heat a deep non-stick pan, add the brown rice and moong dal and dry roast on medium flame for 7 to 8 minutes.
Combine the rice- moong dal mixture, crushed cumin seeds, peppercorns, 3¼ cups of water and salt, mix well and pressure cook for 5 whistles.
Allow the steam to escape before opening the lid.Mash it well using a spatula. Keep aside.
Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the asafoetida, curry leaves ,dry red chillies and ginger and sauté on medium flame for 1 minute.Add this tempering over the cooked pongal and mix well.
Serve immediately.

Soya Daliya

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 2 servings

Ingredients :

3/4 cup roasted broken wheat (dalia)
1 cup soaked soya granules
1/2 cup finely chopped onions
1 tsp chana dal (split bengal gram)
1 tsp urad dal (split black lentils)
1/2 cup chopped mixed vegetables
1/2 tsp mustard seeds ( rai / sarson)
4 to 5 curry leaves (kadi patta)
2 tbsp finely chopped coriander (dhania) leaves
1 tsp oil
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tbsp lemon juice
salt to taste

Method :

Heat the oil in a pan and add mustard seeds.When the seeds crackle, add curry leaves, onions, chana dal, urad dal and ginger garlic paste and saute till the dals become golden brown.Add the vegetables, salt, red chilli powder and garam masala and saute on a medium flame for 2 mins.Drain the excess water from soya granules and add them and saute again for 2 mins.Add 2 cups of water and bring it to a boil.Add the daliya slowly to the pan while continuously stirring so that no lumps are formed.Cover and cook on a slow flame for 8 - 10 minutes.Uncover the daliya, increase the flame and cook till the water has dried and the consistancy is like of upma.Serve hot garnished with coriander.

Green Moong Dal and Spring Onion Paratha

Preparation :5 mins
Cook :15 mins
Total Time :2003 hours 20 minutes
Servings :Makes 6 parathas

Ingredients :

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

To Be Mixed Into A Stuffing
3 tbsp green moong dal (split green gram) , soaked for 3 hours , boiled and drained
1/4 cup finely chopped spring onions (whites and greens)
1 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/4 tsp asafoetida (hing)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water.Divide the dough into 6 equal portions. Keep aside.
How to proceed
How to proceedDivide the stuffing into 6 equal portions. Keep aside.Roll out each portion of the dough into a 75 mm. (3\") diameter circle.Place one portion of the stuffing in the centre of the circle and bring together all the sides in the centre and seal tightly.Roll out again into a 125 mm. (5\") diameter circle, using a little whole wheat flour for rolling.Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till they turn golden brown in colour from both the sides.Repeat steps 2 to 4 to make 5 more parathas.Serve immediately with fresh curds.

Bread Utappa

Preparation :15 min
Cook :5 min
Total Time :20 mins
Servings :

Ingredients :

1/4 cup thick curds (dahi)
1/2 cup semolina (rava)
4 bread slices
1 onion, chopped
1 tomato , chopped
1 green chilli, chopped
1 tsp grated ginger (adrak)
1 capsicum, chopped
5 french beans, chopped
1/4 tbsp chilli powder
salt and black pepper (kalimirch) powder to taste
1 tsp sesame seeds (til)
chopped coriander (dhania) leaves
butter for cooking

Method :

In a bowl add the beaten curds and semolina and mix it well.Add all the vegetables, except tomatoes,all the seasonings add a little waterAnd mix well to make a batter with a coating consistency.Take a bread slice cut it into quaters andApply the batter on itPut some tomatoes pieces on it and press itSprinkle little white til on it and shallow fry on tava, using a little butter, on both sides.Garnish with coriander leaves and serve hot with ketchup and coriander chutney.

Paneer Potato Rosti

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 2 rostis

Ingredients :

1 cup grated paneer (cottage cheese)
1 1/2 cups grated potatoes
1/4 cup finely chopped onions
2 tsp finely chopped green chillies
salt and freshly ground black pepper (kalimirch) to taste
oil for greasing and cooking

Method :

Combine the paneer, potatoes, , green chillies, salt and pepper in a deep bowl, mix well and keep aside.
Heat a non-stick tava (griddle) and grease it with oil, place half the portion of the potato-paneer mixture and spread it evenly using your fingers.
Put little more oil evenly all over it, cover with a lid and cook on a medium flame for 3 minutes.Turnover and cook again on a medium flame for 3 more minutes without covering it with a lid.
Repeat steps 2 to 4 to make 1 more rosti.Serve immediately.

Whole Wheat Salad

Preparation :15 mins
Cook :30 mins
Total Time :45 mins
Servings :Makes 4 wraps

Ingredients :

4 leftover chapatis
1 recipe garlic tomato chutney

To Be Mixed Together For The Salad
1/2 cup thinly sliced tomatoes
1/2 cup thinly sliced spring onions whites
1/2 cup carrot juliennes
1/2 cup bean sprouts
1 cup shredded iceberg lettuce
1/2 cup sliced capsicum
1/2 tbsp lemon juice
1 tsp olive oil
salt to taste

Method :

Divide the salad and garlic tomato chutney into 4 equal portions and keep aside.Place a chapati on a clean, dry surface and spread a portion of the garlic tomato chutney evenly over it.
Place a portion of salad in the centre of the chapati and roll it up tightly.
Repeat steps 2 and 3 to make 3 more wraps.Serve immediately.

Bubbly Citrus Drink

Preparation :15 mins
Cook :0 mins
Total Time :15 mins
Servings :Makes 2 to 4 glasses

Ingredients :

5 tbsp lemon juice
4 tbsp orange squash
4 tbsp pineapple squash
1 glass of water
4 tbsp sugar
1 tsp salt
crushed ice
2 glasses soft drink (7up/lemonade)

For The Garnish
4 lemon wedges

Method :

Combine the lemon juice, orange squash, pineapple squash, salt, sugar and water in a blender and blend to a smooth mixture.Place the crushed ice in each tall glasses, pour the carbonated drink and top with equal quantity of lemon mixture in each glasses.Serve chilled garnish with lemon wedges.

Instant Palak Dosa

Preparation :10 mins
Cook :20 mins
Total Time :30 mins
Servings :Makes 3 serving

Ingredients :

1/2 cup rice flour (chawal ka atta)
2 tbsp semolina (rava / sooji)
1/2 cup wheat (gehun) flour
1/2 cup spinach (palak) puree
1 tbsp curd (dahi)
salt to taste
1 tsp garam masala
water as required
oil as required
2 tbsp chopped onions
1 tbsp chopped green chillies

Method :

Take a bowl and add rice and wheat flour and rawa. Mix well.Now add salt and curd and slowly add palak puree and whisk till no lumpsNow add garam masala and chopped onions n green chilliAdd water to make batter of dosa consistencyGrease oil on dosa tawa and spread batter evenlySprinkle oil on top n let it get crispy and golden brown on low flame.Serve wit coconut chutney

Gujrati Nylon Dhokla

Preparation :5 min
Cook :10 min
Total Time :15 mins
Servings :

Ingredients :

For the batter
1 cup besan (Bengal gram flour)
1 1/2 tbsp semolina (rava)
1/2 tsp citric acid (nimbu ka phool)
3 tsp sugar
1 tsp ginger-green chilli paste
1 1/2 tsp eno's fruit salt
For the tempering
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
2 green chillies, chopped
a pinch of asafoetida (hing)
For the garnish
1 tbsp chopped coriander (dhania)

Method :

Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
for the tempering
for the temperingHeat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida.When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.Cut into pieces and serve with green chutney.

Apple Jam

Preparation :5 mins
Cook :0 mins
Total Time :5 mins
Servings :Makes 0.5 cup (7 tbsp )

Ingredients :

1 1/2 cups peeled and grated apples
2 tbsp sugar
1 1/2 tsp lemon juice
1/4 tsp cinnamon (dalchini) powder (optional)

Method :

Combine the apple and sugar in a microwave safe bowl and microwave on high for 2 minutes.Remove from the microwave and add the lemon juice and cinnamon powder. Mix well and microwave on high for another 2½ minutes.Cool and store refrigerated in an air-tight container. Use as required.

Mix Dal Idli

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

Ingredients :

1 cup chana dal (split bengal gram) , soaked
1/2 cup moong dal (split green gram) , soaked
1/4 cup urad dal (split black lentils) , soaked
salt to taste
1 tsp ginger-green chilli paste
1/2 tsp fruit salt
sweet curd for serving

For Sprinkling
salt
a pinch of chaat masala
a pinch of red chilli powder

Method :

Combine the dals and blend in a mixer to a smooth paste.Transfer to bowl, add the salt and ginger-green chilli paste and mix well.Just before making, add the fruit salt and mix gently.Put 2-3 tsp of batter in greased idli mould.Steam in an idli steamer for 10-12 minutes.Un-mould and dip the idlis in little lukewarm water for 2 minutes. Squeeze out the excess waterArrange the idlis in serving plate, pour sweet curds on idli, sprinkle salt, chast masala and chili powder.Serve immediately.

Cheese and Capsicum Sandwich

Preparation :10 mins.
Cook :nil
Total Time :10 mins
Servings :

Ingredients :

4 slices of bread (white or brown bread)
3 tbsp Green Chutney
2 tbsp butter spread
1 large sized capsicum, chopped
1 small green chillies, finely chopped
4 tbsp grated mozzrella cheese
a pinch of salt

Method :

Remove the sides of bread with cutter.On one side of 2 slices spread the butter evenly.On one side of other 2 slices, spread green chutney evenly and all slices keep asideMix grated cheese, chopped capsicum, chopped green chilli and salt.Divide the mix in equal two portions.Put and spread the cheese-capcicum mix on both the buttered slices.Put the slice with chutney on top of that and press it lightly.Divide the sandwich diagonally in two halves and serve.

Palak Chila

Preparation :20 min
Cook :20 min
Total Time :40 mins
Servings :

Ingredients :

1 bunch of spinach (palak)
2 cups besan (Bengal gram flour)
3 tbsp whole wheat flour (gehun ka atta)
10 cloves garlic (lehsun)
7 green chillies (or to taste)
1 tsp cumin seeds (jeera)
salt to taste

Method :

Dip the spinach leaves in boiling water for 2 mins. wash under cold running water. grind to a smooth paste alongwith the chilles and garlic. In a bowl, combine the rest of the ingredients alongwith the palak paste to make a smooth batter of dropping consistency. add water as needed. set aside for 30 mins. In a non-stick pan, put a few drops of oil. when hot put a spoonful of batter and spread it with the back of the spoon to make a thin round. when done on one side, flip over and brown the other side. Serve hot with green coriander chutney - coriander, green chillies, garlic, one tomato, salt - all chopped together.

Soya Nutri Parantha

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

Ingredients :

2 cups wheat (gehun) flour , kneaded into a soft dough
2 cups soya granules
1 onion , finely chopped
1 tsp chopped green chillies
salt to taste
freshly ground black pepper powder to taste
oil for cooking

Method :

In a deep pan, boil some water and add the soya granules.Boil for 6-8 minutes, drain and keep as aside.Combine the soya granules with the remaining ingredients and mix well.Divide the prepared dough into 8 equal portions and roll out into a small chapati.Place the stuffing at the center and seal the edges.Roll out again into a paratha of 5\" diameter.Cook on a hot tava using little oil.Serve hot with mint raita

Egg Masala Khurma

Preparation :10minutes
Cook :20 minutes
Total Time :30 mins
Servings :

Ingredients :

5 medium eggs
2 small onions
7 cloves (laung / lavang)
3 cinnamon (dalchini) sticks
6 red chillies
oil for frying
fennel seeds (saunf)
salt to taste

Method :

Boil eggs (hard).make them into 6 pieces.(remove the hard part)Boil potatoes,remove the peel and cut them into cubes.Make a fine paste with chillies,cinnamon,cloves,fennel seeds.Chop the onion.Heat oil and fry the fennel seeds,saute` for second,add ground masala,fry it.Add potato bits.add 1 cup of water,boil it till it gives gravy.Add salt,and boil.When it is boiling add egg pieces.allow to boil for 3 minutes,take off the heat.Serve hot with garnishing fresh,chopped coriander leaves,as accompaniment to puri or chapathi.

Hari Mirchi Paratha

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 6 parathas

Ingredients :

For The Dough
1/2 cup whole wheat flour (gehun ka atta)
1 tbsp besan (bengal gram flour)
1/2 tbsp oil
salt to taste

For The Stuffing
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
1/2 cup deseeded and finely chopped light green chillies
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
fresh curd

Method :

For the dough
For the doughCombine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing
For the stuffingHeat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds.
When the seeds crackle, add the green chillies and salt and sauté on a medium flame for 1 to 2 minutes. Keep aside.

How to proceed
How to proceedDivide the stuffing into 6 equal portions and keep aside.Divide 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.
Place 1½ tsp of stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll again into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a little oil till golden brown spots appear on both the sides.
Repeat steps 3 to 5 to make 5 more parathas.Serve immediately with fresh curds.

Fried Egg

Preparation :2 mins
Cook :4 mins
Total Time :6 mins
Servings :Makes 2 fried eggs

Ingredients :

2 eggs
1 tsp oil
salt and freshly ground black pepper (kalimirch) to taste

Method :

Heat ½ tsp of oil in a small non-stick pan, crack one egg on the pan.Sprinkle salt and pepper evenly over it and allow it to cook on a medium flame for 1 minute.
Turnover the egg with the help of a wooden spatula, and cook on a medium flame for a few seconds.
Repeat steps 1 to 3 to make one more fried egg.Serve immediately.

Minty Green Peas and Cabbage Paratha

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 5 parathas

Ingredients :

To Be Blended Into A Mint Sauce (for The Chapati)
1/4 cup chopped mint leaves (phudina)
1/2 tsp lemon juice
1/4 tsp cumin seeds (jeera)
1/2 tsp chopped green chillies
salt to taste
2 tbsp of water

For The Roti
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1/2 cup boiled green peas
1/2 cup finely chopped cabbage
2 tsp oil
1/4 cup finely chopped onions
1/4 cup boiled , peeled and chopped potatoes
1 tbsp lemon juice
1/4 tsp garam masala
1 tbsp chopped coriander (dhania)
1/2 tsp green chilli paste
1/2 tsp sugar
salt to taste

Other Ingredients
1 1/4 tsp oil for cooking

For Serving
fresh curd

Method :

For the roti
For the rotiCombine the whole wheat flour, salt and mint sauce in a deep bowl and knead into a soft dough using enough water. Cover it with a lid and keep aside for 10 minutes.Knead the dough well using oil till smooth and divide it into 5 equal portions. Keep aside.
For the stuffing
For the stuffingHeat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the potatoes, green peas and cabbage, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a 150 mm. (6?) diameter circle, using a little whole wheat flour for rolling.Place a portion of the stuffing on one halve of the rolled roti and fold it to make a semi-circle.Seal the edges by pressing lightly using your fingertips.Repeat steps 1 to 3 to make 4 more parathas.Cook each paratha on a hot non-stick tava (griddle), using ¼ tsp of oil, till golden brown spots appear on both the sides.Serve hot with fresh curds.

Mini Banana Sesame Pancake

Preparation :5 mins
Cook :8 mins
Total Time :13 mins
Servings :Makes 10 mini pancakes

Ingredients :

1/4 cup mashed banana
1 1/2 tsp sesame seeds (til)
4 tbsp plain flour (maida)
3 tbsp grated jaggery (gur)
a pinch of baking soda (soda bi-carb)
a pinch of cinnamon (dalchini) powder
oil for greasing and cooking

For Serving
10 small scoops vanilla ice-cream

Method :

Combine all the ingredients along with 5½ tbsp of water in a deep bowl and mix well to make a smooth batter.Grease a non-stick mini uttapa pan using a little oil.Pour approximately 1½ tbsp of batter in each uttapa mould and spread it lightly.Cook, using a little oil, till they turn crisp and golden brown in colour from both the sides.Repeat steps 2 to 4 to make more mini pancakes.Place the pancakes on a serving plate and top each pancake with a small scoop of vanilla ice-cream.Serve immediately

Rava Chana Dal Crispy Kachori

Preparation :30 mins
Cook :20 mins
Total Time :50 mins
Servings :Makes 2 servings

Ingredients :

1 cup semolina (rava)
1/2 cup soaked chana dal (split bengal gram)
salt to taste
1/4 tsp nigella seeds (kalonji)
1/4 tsp dried mango powder (amchur)
1/2 tsp cumin seeds (jeera)
1/2 tsp coriander (dhania) seeds
1/4 tsp red chilli powder
1/4 tsp dried fenugreek leaves (kasuri methi)
2 tsp oil
oil for deep frying

Method :

Soak chaana dal for 30 min then boil and grind channa dal.Add dry roast and coarsely ground cumin and coriander seed, chilli powder, kasuri methi, amchur powder, onion seeds. Keep asideNow make a dough by adding salt,2 tsp oil in rawa, knead little tight dough, keep aside for rest for 15 min to 20 minutes.Take channa dal filling and fill the dough in a dough ball and now roll the ball in the shape of round like a puri.Deep fry till golden color.Serve hot with any kind pickle.

Cucumber Soya Pancake

Preparation :5 mins
Cook :15 mins
Total Time :20 mins
Servings :Makes 8 servings

Ingredients :

1 cup thickly grated cucumber
1/2 cup soya flour
1/2 cup semolina (rava)
2 tsp finely chopped green chillies
1/2 cup finely chopped coriander (dhania)
2 tbsp low-fat curds
salt to taste
2 1/4 tsp oil for greasing and cooking

For Serving
nutritious green chutney

Method :

Combine all the ingredients along with 1 cup of water in a bowl and mix well to make a batter of dropping consistency.
Heat a non-stick tava (griddle) and grease it lightly using ¼ tsp of oil.
Pour a ladleful of the batter on it and spread in a circular motion to make a pancake of 125 mm. (5”) in diameter circle.
Cook, using ¼ tsp of oil, till it is golden brown in colour from both the sides.
Repeat steps 3 and 4 to make 7 more pancakes.Serve hot with nutritious green chutney.

Makai Upma

Preparation :5 mins
Cook :11 mins
Total Time :16 mins
Servings :Makes 2 servings

Ingredients :

1 1/2 cups coarsely crushed sweet corn kernels (makai ke dane)
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1 1/2 tsp chopped green chillies
1/2 cup milk
salt to taste
1/2 tbsp lemon juice

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method :

Heat the oil in a deep non-stick pan, add the mustard seeds, cumin seeds, asafoetida and green chillies, mix well and cook on a medium flame for a few seconds.When the seeds crackle, add the corn, mix well and cook on a slow flame for about 5 minutes, while stirring occasionally.Add the milk and salt, mix well and cook a slow flame for another 5 minutes or till the liquid evaporates, while stirring continuously.Add the lemon juice and mix well.Serve immediately garnished with coriander.

Apple Cinnamon Sandwich

Preparation :10 mins
Cook :5 mins
Total Time :15 mins
Servings :Makes 1 serving

Ingredients :

4 slices multi grain bread
1 apple , sliced
a pinch of cinnamon (dalchini) powder
1 tbsp of honey
butter as required

Method :

Put the apple slices in a bowl, add the cinnamon powder and honey and mix well till all pieces are coated well.Apply little butter on the bread slices.Place one slice on a clean and dry surface and spread the apple mix generously and cover with another buttered slice of bread.Grill in a sandwich maker till crisp and serve immediately.Make more such sandwiches using remaining ingredients.

Sevaiyan Upma

Preparation :10 mins
Cook :12 mins
Total Time :22 mins
Servings :Makes 2 servings

Ingredients :

1 cup vermicelli (sevaiyan)
4 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
4 curry leaves (kadi patta)
2 slit green chillies
1/2 cup chopped onions
1/4 cup chopped coriander (dhania)
salt to taste

Method :

Combine 2 tsp of oil and vermicelli in a microwave safe bowl, mix well and microwave on high for 2 minutes, while stirring once in between. Keep aside.
Heat the remaining 2 tsp of oil in a microwave safe bowl, add the mustard seeds, urad dal and asafoetida, mix well and microwave on high for 2 minutes.
Add the curry leaves, green chillies, mix well and microwave on high for 30 seconds.
Add the onions, mix well and microwave on high for 2 minutes.
Add 1¼ cups of water, mix well and microwave on high for 2 minutes.
Add the roasted vermicelli , coriander and salt, mix well and microwave on high for 3 minutes, while stirring once in between.
Serve immediately.

Pineapple and Cheese Grilled Sandwich

Preparation :15 mins
Cook :20 mins
Total Time :35 mins
Servings :Makes 3 sandwiches (3 sandwich )

Ingredients :

6 bread slices , lightly buttered
butter for brushing

To Be Mixed Into A Filling
1/2 cup chopped pineapple
3/4 cup grated processed cheese
freshly ground black pepper (kalimirch) to taste

Method :

Divide the filling into 3 equal portions. Keep aside.Place 2 bread slices on a clean, dry surface with the buttered side facing upwards.
Place a portion of the prepared filling and spread it evenly.Cover the sandwich with another bread slice with the buttered side facing downwards. Brush a little butter evenly over it.
Grill the sandwich in a pre-heated grilled for 5 minutes or till the sandwich turns golden brown in colour from both the sides.
Repeat steps 2 to 5 to make 2 more grilled sandwiches.Serve immediately.

Egg Bhurji Paratha

Preparation :20 mins
Cook :28 mins
Total Time :48 mins
Servings :Makes 5 parathas

Ingredients :

For The Bhurji
3 eggs
1 tbsp oil
1 tsp finely chopped green chillies
1/4 cup chopped onions
1/4 cup chopped capsicum
1/4 cup chopped tomatoes
1/4 tsp chilli powder
salt to taste
2 tbsp finely chopped coriander (dhania)

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

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
5 tsp ghee for cooking

For Serving
green chutney
tomato ketchup

Method :

For the bhurji
For the bhurjiBeat the eggs in a deep bowl and whisk it using a fork. Keep aside.Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for a few seconds.Add the onions and sauté on a medium flame for 2 minutes.Add the capsicum and sauté on a medium flame for 1 minute.Add the tomatoes, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.Add the chilli powder, beaten egg mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Keep aside to cool completely.
For the paratha
For the parathaCombine all the ingredients and knead into a soft, smooth dough using enough water.Keep aside for 30 minutes.
How to proceed
How to proceedDivide the dough and bhurji into 5 equal portions.Roll out one portion of the dough into a circle of 75 mm. (3\") diameter using whole wheat flour for rolling.Place one portion of the bhurji in the centre of the circle.Bring together all the sides in the centre and seal tightly.Roll out again into a circle of 150 mm. (6\") in diameter, using whole wheat flour for rolling.Cook on a hot tava (griddle), using a 1 tsp of ghee, till both sides are golden brown in colour.Repeat with the remaining dough and bhurji to make 4 more parathas.Serve hot with green chutney and tomato ketchup.

Tuppa Dosa

Preparation :5 mins
Cook :45 mins
Total Time :65010 hours 50 minutes
Servings :Makes 15 dosas

Ingredients :

1 cup raw rice (chawal) , washed and drained
1/2 cup urad dal (split black lentils) , washed and drained
1/2 tsp fenugreek (methi) seeds
salt to taste
ghee for cooking

For Serving
sambhar
coconut chutney

Method :

Combine the raw rice, urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well.
Blend in a mixer along with approx. 1¼ cups of water till smooth.
Transfer the mixture into a deep bowl, add the salt, mix well and cover with a lid and keep aside to ferment in a warm place for 8 hours.
Once fermented, mix it very well.
Heat a non-stick tava (griddle) pour a ladleful of the batter over it and spread it evenly to make a 175 mm. (7”) diameter circle and cook using ghee on a medium flame till it turns light brown in colour from both the sides.
Repeat with the remaining batter to make 14 more dosas.Serve immediately with sambhar and coconut chutney.

Corn Rava Chila

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 5 to 6 chilas

Ingredients :

To Be Mixed Altogether
1/2 cup grated carrot
2 tbsp chopped red capsicum
1 tsp chopped green chilly
salt to taste

Other Ingredients For The Chilla Batter
1 cup crushed uncooked corn (makai ke dane)
1/4 cup semolina (rava)
1/4 cup plain flour (maida)
2 tbsp chopped coriander (dhania)
2 tbsp chopped green capsicum
salt to taste
1/2 tsp fruit salt
curd as required for making the batter
oil for shallow frying

Method :

For the topping
For the toppingMix carrots,capsicum,chilly and salt and keep aside.
For the chilla
For the chillaMix all the ingredients under the heading\"other ingredients for the chilla batter\" and keep aside.Add dahi so that the batter should be of idli batter consistency.Spread this batter on a hot tawa and put the topping and slightly press with a spatula so that the topping sticks properly.Roast this chilla till golden brown on both the sides using oil.Serve hot with green chutney.Don't keep the batter for too long else it may become soggy.

High Protein Wheat Idli

Preparation :15 mins
Cook :45 mins
Total Time :601 hours
Servings :Makes 30 idlis

Ingredients :

1 cup urad dal (split black lentils)
1 cup moong dal (split green gram)
2 cups whole wheat (gehun) semolina (rava)
2 tsp chopped green chillies
1/2 tsp asafoetida (hing)
2 tbsp finely chopped curry leaves (kadi patta)
salt to taste

Method :

Wash and soak both the dals in lukewarm water for 2 to 3 hours.Drain, wash and grind to a smooth paste.Cover and keep aside overnight to ferment.Add the salt and mix well.Meanwhile soak wheat rava in water for 1-2 hours.Drain the rava and add to dal batter.Add green chili, asafetida and curry leaves.Add some of the wheat soaking water if needed, to make batter of thick pouring consistency.Pour spoonfuls of the batter into greased idli moulds and steam for 10-12 minutes.Cool slightly and unmould the idlis.Serve hot with chutney of your choice or sambhar.

Akki Roti

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

Ingredients :

1 1/2 cups rice flour (chawal ka atta)
1/2 cup finely chopped onions
1/2 cup grated carrot
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped green chillies
1 tsp coarsely crushed cumin seeds (jeera)
5 tbsp freshly grated coconut
salt to taste
4 1/2 tsp oil for greasing and cooking

Method :

Combine all the ingredients in a deep bowl and knead into a loose soft dough using enough water.
Divide the dough into 6 equal portions.Heat a non-stick tava (griddle) and grease it with ¼ tsp of oil, take a portion of the dough place in the centre of the greased tava (griddle) and flatten it with wet fingers to make a 250 mm. (6”) diameter circle.
Make 3 to 4 holes at regular intervals using a rolling pin as shown in the image.
Drizzle ½ tsp of oil evenly over it and cook on both the sides till they turn golden brown in colour.
Repeat steps 3 to 5 to make 5 more akki rotis.Serve immediately.

Dahi Vada

Preparation :15 mins
Cook :20 mins
Total Time :1552 hours 35 minutes
Servings :Makes 3 servings

Ingredients :

For The Vadas
1/2 cup urad dal (split black lentils) , soaked for 2 hours and drained
1/2 tsp roughly chopped ginger (adrak)
1/2 tbsp roughly chopped green chillies
salt to taste
3/4 tsp oil for greasing

To Be Mixed Into A Curd Mixture
1 1/2 cups whisked thick curds (dahi)
2 tbsp milk
a pinch of salt

For Serving
3 tbsp khajur imli ki chutney
6 tsp green chutney
chilli powder for sprinkling
cumin seeds (jeera) powder for sprinkling

For The Garnish
3 tbsp finely chopped coriander (dhania)

Method :

For the vadas
For the vadasCombine the urad dal, ginger, green chillies and salt and blend in a mixer to a smooth paste using approx. ½ cup of water.
Transfer the batter into a deep bowl and keep aside.Heat a broad non-stick pan, grease it with ¼ tsp of oil, put 1 tbsp of the batter , you can make 4 vadas at a time, cover with a lid and cook on a slow flame for 2 to 3 minutes.Turnover, cover with a lid and cook again on a slow flame for 2 to 3 minutes.
Put them in a bowl with enough water and allow them to soak for 5 minutes. Squeeze and keep aside.
Repeat steps 3 to 5 to make 2 more batches. Keep aside.
How to proceed
How to proceedPlace 4 vadas in a serving plate, put little curd mixture 1 tbsp of khajur imli ki chutney, 2 tsp green chutney , little chilli powder, cumin seeds powder and finally 1 tbsp of coriander evenly over the curd mixture.Repeat step 1 to make 2 more servings.Serve immediately.

Chapati Poha

Preparation :30 mins
Cook :20 mins
Total Time :50 mins
Servings :Makes 4 to 5 servings

Ingredients :

5 left over chapatis
1 tsp oil
2 medium onions , sliced
5 chopped green chillies
4 to 5 curry leaves (kadi patta)
3 cups shredded cabbage
1 cup green peas
1 cup carrot , chopped
1/2 cup peanuts
1 capsicum , cut lenght wise
1/2 tsp green chilli sauce
1/4 cup chopped coriander (dhania)
salt to taste
1 tsp turmeric powder (haldi)

Method :

Cut the chapatis in to small pieces using hands and keep aside.Heat the oil in a kadhai, add the mustard seeds.when the seeds crackle, add the onions, green chilles and curry leaves and saute for couple of minutes.Add the vegetables and saute till veggies are half cooked.Add the chapatis and saute for 5 minutes.Add the groundnuts and saute for 2 minutes.ADd the chilli sauce and mix well.Add the coriander and mix well.Serve hot.

Methi Palak Chawli Dhokla

Preparation :15 mins
Cook :30 mins
Total Time :5258 hours 45 minutes
Servings :Makes 4 servings

Ingredients :

1 cup black-eyed beans (chawli)
1/2 cup chopped spinach (palak)
1/2 cup chopped fenugreek (methi) leaves
1 tbsp ginger-green chilli paste
1/4 tsp asafoetida (hing)
2 tsp oil
salt to taste
2 tsp fruit salt

For Serving
green chutney

Method :

Wash and soak the beans in enough water for at least 8 hours. Drain.Combine the soaked chawli and approx. ¾ cup of water in a mixer and blend till smooth.Transfer the mixture into a deep bowl, add all the remaining ingredients, except the fruit salt and mix well.Just before steaming, add the fruit salt and 1 tbsp of water and mix gently.Pour half the batter into a greased 175 mm. (7”) diameter thali.Steam in a steamer for 12 minutes or till the dhoklas are cooked.Cool slightly and cut into equal pieces using a sharp knife.Repeat steps 5 to 7 to steam one more batch.Serve immediately with green chutney.

Mung Pancake

Preparation :15 min
Cook :15 min
Total Time :30 mins
Servings :

Ingredients :

1 cup sprouted moong (whole green gram)
1/4 cup chana dal (split Bengal gram) (soak overnight)
2 tsp rice flour (chawal ka atta)
2 green chillies
salt to taste
cumin seeds (jeera)
a pinch of turmeric powder (haldi)
2 tbsp oil
little butter
1/2 cup chopped onions and tomatoes
coriander (dhania)

Method :

Take sprouted mung in mixer pot.add soaked harbara dal and chillies.grind it to fine paste.Take this paste in bowl.Add rice floor, salt to taste, jeera, termeric powder. mix well.heat tawa and add little oil.put a big spoonful of mixture and spread to make pancake of about 1/4th inch thickness.Cover and cook on medium flame for 2-3 min or ti

Cabbage and Carrot Rice Bhakri

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

Ingredients :

1 cup rice flour (chawal ka atta)
1/4 cup finely chopped onions
1/2 tbsp finely chopped coriander (dhania)
1 tsp finely chopped green chillies
1/2 tsp crushed cumin seeds (jeera)
salt to taste
1/2 cup chopped cabbage
1/4 cup grated carrot
rice flour (chawal ka atta) for rolling

Method :

Combine the rice flour, onions, coriander, green chillies, cumin seeds and salt in a deep bowl, mix well and keep aside.
Heat 1 cup of water and little salt in a deep non-stick pan and allow the water to come to a boil.Add the cabbage and carrot, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add the cabbage and carrot mixture to the rice flour mixture, mix well and let it cool slightly.Once slightly cooled, knead into a soft dough without using any water.
Divide the dough into 11 equal portions.Roll out a portion of the dough with help of your hand into a 125 mm. (5”) diameter thick circle using a little rice flour for rolling.
Heat a non-stick tava (griddle) and cook the bhakri on a medium flame till both the sides turn light brown in colour.
Repeat steps 7 and 8 to make 10 more bhakris.Serve immediately.

Sannas

Preparation :10 mins
Cook :30 mins
Total Time :5208 hours 40 minutes
Servings :Makes 10 sannas

Ingredients :

2 cups raw rice (chawal)
1 tbsp instant dry yeast
2 tbsp sugar
3/4 cup grated coconut
salt to taste

Method :

Clean, wash and soak the rice in a deep bowl overnight in enough water. Next day drain the water completely using a strainer. Keep aside.
Combine the yeast, ½ tbsp sugar and 3 tbsp warm water in a deep bowl, mix well and cover it with a lid and keep aside for 15 minutes.
Combine the soaked rice, coconut, remaining 1½ tbsp of sugar and 1¼ cups of water in a mixer and blend it till smooth.
Transfer the mixture into a deep bowl, add the yeast sugar mixture and salt and mix well.
Cover it with a lid and keep aside for 2 hours for fermenting.
Once fermented, mix well.
Place 7 greased sanna moulds or small steel vati and pour the batter till ¾ of the moulds and steam in a steamer on a medium flame for 10 to 12 minutes.
Cool slightly, loosen the edges with the knife and demould it.Repeat steps 7 and 8 to make 7 more sannas.Serve hot with a curry of your choice.

Apple Cinnamon Muffins

Preparation :15 mins
Cook :2 mins
Total Time :42 mins
Servings :Makes 9 mufifns

Ingredients :

1 1/4 cups chopped apples (unpeeled)
1/4 tsp cinnamon (dalchini) powder
1 cup whole wheat flour (gehun ka atta)
1/2 tsp baking soda
a pinch of salt
1/2 cup sugar
1/2 tsp vanilla essence
3 tbsp melted butter
1/2 tbsp vinegar
cinnamon (dalchini) powder for sprinkling

Method :

Sift the whole wheat flour, baking soda, cinnamon powder and pinch of salt in a deep bowl using a sieve and keep aside.
Heat a deep non-stick pan add ½ cup of water and sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Switch off the flame, add the vanilla essence, butter, vinegar and mix well.
Add the sifted flour and 2 tbsp of water and mix gently using a whisk.
Add the apples and mix gently.
Place 9 paper cups in 9 muffin moulds in a muffin tray.Drop spoonful of the batter into each muffin mould and tap it lightly.
Sprinkle little cinnamon powder on each muffin mould.
Bake in a pre-heated oven at 180°c (360°f) for 20 minutes or until a toothpick inserted in a muffin comes out clean.
Serve warm.

Leek and Dill Muffin

Preparation :15 mins
Cook :0 mins
Total Time :35 mins
Servings :Makes 9 muffins

Ingredients :

1 cup grated processed cheese
3/4 cup chopped leek
1/4 cup finely chopped dill leaves
1 tbsp olive oil
1/4 cup finely chopped garlic (lehsun)
1 cup plain flour (maida)
1/4 tsp nutmeg (jaiphal) powder
1/4 tsp cardamom (elaichi) powder
1 tsp baking powder
1/2 tsp baking soda
1 tsp dry red chilli flakes (paprika)
1/2 tsp dried mixed herbs
1 tsp garlic (lehsun) powder
3/4 cup milk
salt to taste

Method :

Heat olive oil in a broad non-stick pan, add the garlic and leek and sauté on medium flame for 2 minutes. Keep aside to cool completely.
Combine the plain flour, ½ cup cheese, leek-garlic mixture, nutmeg powder, cardamom powder, dill leaves, baking powder, baking soda, chilli flakes, mixed herbs, garlic powder, milk and salt in a deep bowl and mix well using a spatula.
Add the olive oil and mix gently with a spatula.
Pour 1 tbsp of the mixture into greased muffin moulds.
Sprinkle 1 tsp of cheese in the centre and spread 1 tbsp of the mixture evenly over it.
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.
Cool slightly and serve.

Spanish Omelette

Preparation :10 mins
Cook :14 mins
Total Time :24 mins
Servings :Makes 3 servings

Ingredients :

6 eggs
1/4 cup oil
1 cup sliced onions
1 cup sliced potatoes
salt and freshly ground black pepper (kalimirch) to taste

Method :

Crack and break the eggs in a deep bowl and mix well using a whisk. Keep aside.
Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 5 minutes. Drain on an absorbent paper and keep aside.
In the same oil add the potatoes and sprinkle little salt evenly over it, and sauté on a medium flame for 5 minutes. Drain on an absorbent paper.
Add the fried onion, fried potato, salt and pepper powder in the egg mixture and mix gently using a spatula.
In the same remaining oil in the pan add the egg - potato mixture, spread it gently and cook on a medium flame for 2 minutes. Turnover and cook again on a medium flame for 2 minutes.
Cut into wedges and serve immediately.

Lauki Thalipeeth

Preparation :20 mins
Cook :10 mins
Total Time :30 mins
Servings :Makes 6 to 8 pieces

Ingredients :

1 cup grated bottle gourd (doodhi / lauki)
1 cup besan (bengal gram flour)
1 cup whole wheat flour (gehun ka atta)
1 cup rice flour (chawal ka atta)
1 cup curds (dahi)
1/4 tsp carom seeds (ajwain)
1 tsp chopped green chillies
1 tsp grated ginger (adrak)
2 tsp chopped coriander (dhania)
salt to taste
water as required
oil as required

Method :

Take a mixture bowl, pour in besan, wheat flour, rice flour, grated lauki and curdMix all ingredients and make a batter.Add the green chillies, ginger, carom seeds, salt and coriander, mix well and mix the batter and cover with lid and leave it for 10 minutes.Heat non-stick pan and grease with 1 tsp oil.Put the flame on medium and pour 2 spoon the batter and spread on the pan.Now pour few drops of oil at the corner of lauki thalipeeth.Cook the thalipeeth till the upper layer change its colour and the bottom layer turn golden brown in colour.Prepare all lauki thalipeeth in the same manner.Serve with green chutney, pickles and curd.

Pumpkin Steel Cut Oats

Preparation :15 mins
Cook :16 mins
Total Time :31 mins
Servings :Makes 2 servings

Ingredients :

1 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup steel cut oats
1/2 cup chopped apple , unpeeled
a pinch of nutmeg (jaiphal)
1/4 tsp vanilla essence
1 tsp maple syrup

For The Topping
1/4 cup chopped apples , unpeeled
1 tbsp roasted pumpkin seeds

Method :

Combine the red pumpkin and 1 cup of water in a deep non-stick pan, cover with a lid and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
Cool completely and blend in a mixer till smooth.
Transfer the mixture into a deep bowl, add all the other ingredients along with ¼ cup of warm water and mix well.
Finally top it with the apples and pumpkin seeds.Serve or store in an air-tight container in the fridge and use as required.