receipe

Easy dhokla

Ingredients

2 tbsp besan

1/4cup yoghurt, sour

0.08 tsp yeast

1 salt to taste

1/8 tsp oil

1/8 tsp mustard

Directions

1. sieve besan.

2. add yeast to a tsp of warm water and dissolve.3. add salt, yoghurt and yeast to the besan.4. beat till well mixed.5. the batter will froth.6. grease a square mould and pour the batter into it.7. steam for 5 minutes.8. heat oil, splutter mustard and garnish dhokla with it.9. serve with fresh coriander and mint chutney and sweet dates chutney.

amil name for celery is AjmodaAsparagus thanneervittaanDill - sadakuppai(soyikeerai) suva aalshi balant saunf

Triphala powder at night before sleeping will increase power of eyes.

Heart ailments - juice from white lotus flower taken twice a day for 90 days.

Ginger1. aches and pains - apply ginger ointment made by rubbing dry ginger with little water on a grinding stone to the forehead. Toothache - apply to gums. Ginger oil for earache.2. appetite and digestion - mix Trikatu (rock salt) pepper and long pepper in some ginger juice and gargle few times to acquire a strong appetite and healthy digestion. drinking dry ginger boiled with water and rock salt is very helpful in dealing with undigested food.3. for diarrhea - boil dry ginger with khaskhas root in a glass of water and take three times per day.4. for piles - make small balls of dry ginger and jaggery and eat one twice a day

5. for cold - drink ginger tea. Add crushed ginger to boiling water along with tea leaves if desired. Ginger tea will decrease respiratory inflammation, relieve congestion, and improve body aches. 6. Ginger mixed with mustard oil and applied externally on the chest to alleviate congestion.7. asthma - add a few garlic cloves to the above tea.8. arthritic joints - a decoction of dry ginger and castor roots should be taken every morning for lubrication of joints and relief from pain.9. for allergic rashes - crush from jaggery to ginger juice and take twice a day to soothe the rashes.

LOW CALORIE VEGETABLE AU GRATIN

A healthy version of Vegetable Au Gratin. The veggies are cooked in a creamy sauce in which the creamy texture is retained by the use of low calorie white sauce made with cauliflower purée instead of the high fat butter. Small portions of such healthy main courses can support weight loss by taking of the edge off your appetite so you won't overeat at mealtimes.

Cooking Time : 15 mins.Preparation Time : 10 mins.

Serves 4.

Ingredients2 cups mixed boiled vegetables (carrots, peas, French beans), chopped

½ cup onion, chopped1 green chilli, chopped1 teaspoon butter1 cup low calorie white sauce, recipe below salt to tastepepper to taste

For the low calorie white sauce1½ cups cauliflower or bottle gourd (lauki / doodhi), chopped

1 tablespoon butter1 tablespoon whole wheat flour (gehun ka atta)1 cup low fat milk salt to tastepepper to taste

For the topping 2 tablespoons grated cheese

For the low calorie white sauce

1.

Boil the cauliflower in 2 cups of water until soft. Blend in a liquidiser and strain.

2.

Heat the butter, add the whole wheat flour and sauté for a few seconds.

3.

Add the milk and cauliflower purée and bring to a boil while stirring the mixture continuously till it becomes thick.

4.

Add salt and pepper and bring to a boil. Keep aside. How to proceed

1.

Heat the butter and sauté the onions for ½ minute.

2.

Add the green chilli and sauté again for ½ minute.

3.

Add the vegetables, white sauce, salt and pepper and mix well.

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4.

Bring to a boil and pour into a greased baking dish.

5.

Top with the grated cheese and bake in a pre-heated oven at 200°C (400°F) till the cheese melts.

6.

Serve hot.

TANDOORI MUSHROOM AND PANEER BAGUETTE

Text1

Preparation Time : 10 mins.Cooking Time : 10 mins.

Serves 4.

Ingredients4 medium size baguettes (French bread)

butter for spreadingFor the tandoori mushroom and paneer filling

1 cup mushrooms, cut into half

½ cup paneer (cottage cheese), cut into 1'' cubes½ teaspoon cornflour½ cup milk½ teaspoon kasuri methi (dried fenugreek leaves)1 teaspoon oilsalt to taste

To be ground into a chilli-garlic paste4 whole dry red chillies

4 large cloves garlic25 mm. (1") piece ginger2 teaspoons coriander-cumin seed (dhania-jeera) powder2 tablespoons mustard oil

For the tandoori mushroom and paneer filling

1.

Wash the mushrooms thoroughly. Drain and keep aside.

2.

Dissolve the cornflour in the milk and keep aside.

3.

Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for 2 minutes.

4.

Add the mushrooms and cook over high flame for 5 minutes, till the mushrooms are tender, and the water dries out.



















5.

Add the paneer, cornflour-milk mixture and salt and sauté for till the mixture coats the mushrooms and paneer. Keep aside

How to proceed

1.

Scoop out the centre of each baguette and apply butter in the centre.

2.

Reheat the filling and stuff each baguette with it. Garnish with the spring onion greens and serve immediately.

TipsA baguette is also called French Bread. A good French bread will be light in texture,have a crusty exterior,

a deliciously chewy taste and a rich att attractive aroma. The size could vary from 15 cm to 60 cm.

BHINDA SAMBHARIYA

Okras stuffed with coconut and coriander mixture and cooked in its own juice.

Cooking Time : 15 min.Preaparation Time : 10 min.

Serves 4.

Ingredients250 grams okra (bhindi)

To be mixed into a filling6 tablespoons coconut, grated

6 tablespoons chopped coriander3 teaspoons sugar1 teaspoon green chilli-ginger paste1 teaspoon turmeric powder (haldi)2 teaspoons coriander-cumin seed powder (dhana-jeera)1 teaspoon garam masala1 tablespoons sesame seeds (til)2 tablespoons lemon juice2 tablespoons oilsalt to taste

For the tempering4 tablespoons oil

1/2 teaspoon asafoetida (hing)Method

1.

Wash and cut the okra into 50 mm. (2") pieces and slit lengthwise carefully, so that the slit okra segments do not separate.

2.

Fill the slit okra with the filling mixture.

3.

Preapare the tempering by heating the oil in a handi and adding the asafoetida.

4.

Add the stuffed okra, cover and cook till done, stirring occasionally.TipsYou can also add 2 tablespoons of ground peanuts to the filling mixture.

KATHAL KI SUBZI






















This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its subtle flavour. Unlike ripened jackfruit, this is a delightful harmony of flavour and textures.Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily.


Serves 4.

Ingredients2 cups raw jackfruit (kathal), diced

¼ teaspoon turmeric powder (haldi)25 mm. (1") stick cinnamon (dalchini)4 to 5 cloves (laung)3 bay leaves1 cup onions, sliced1 tablespoon ginger, chopped1 tablespoon garlic, chopped1 cup tomatoes, chopped2 teaspoons coriander seed (dhania) powder1 teaspoon cumin seed (jeera) powder2 teaspoons chilli powder3 tablespoons oilsalt to taste

For the garnish¼ cup tablespoon chopped coriander

Method

1.

In a bowl, mix together the jackfruit, turmeric, salt and 1 tablespoon of oil. Keep aside for 10 to 15 minutes.

2.

In a pressure cooker, add the remaining 2 tablespoons of oil, cinnamon, cloves and bay leaves and sauté for a few seconds.

3.

Add the onions, ginger and garlic and cook till onions are lightly browned.

4.

Add the tomatoes, coriander seed powder, cumin seed powder and chilli powder and cook till the oil is released from the tomato mixture.

5.

Add the marinated jackfruit mixture and sauté for 4 to 5 minutes.

6.

Add 1½ cups of water and pressure cook for 2 whistles over a medium flame.

7.

Open the cooker and dry out liquid if there is any.

8.

Garnish with the coriander and serve hot.




















NIMONA

The cuisine of any region is incomplete unless it includes a homemakers contribution. Nimona is one such example from Lucknow, the capital of Avadh. A strictly home-fare dish, this delectable preparation is made with green peas puréed with tomatoes to make a dal like gravy.


Serves 4.

Ingredients1 cup green peas, boiled

1 cup potatoes, boiled and cubed½ teaspoon cumin seeds (jeera)½ cup onions, sliced1 bay leaf 1 black cardamom½ teaspoon garlic, grated1 teaspoon ginger, grated2 teaspoons coriander seed (dhania) powder1 teaspoon chilli powder¼ teaspoon turmeric powder (haldi)½ cup puréed tomatoes½ teaspoon garam masala1 tablespoon oilsalt to taste

Method

1.

Purée the green peas in a blender using a little water and keep aside.

2.

Heat the oil in a non-stick pan and add the cumin seeds, onions, bay leaf and cardamom and sauté over a slow flame till the onions turn golden brown.

3.

Add the garlic and ginger and sauté for 2 to 3 more minutes.

4.

Add the coriander powder, chilli powder, turmeric powder and puréed tomatoes and cook till the oil separates from the gravy.

5.

Add the green pea purée and sauté for 2 to 3 minutes till the mixture leaves the sides of the pan.

6.

Add the potatoes, salt and 1½ cups of water and mix well.

7.

Bring to a boil and simmer till the gravy thickens.

8.

Serve hot sprinkled with the garam masala.
















PALAK METHI PANEER SLICE

Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish.

Cooking Time : 30 min.Preparation Time : 15 min.

Serves 6.

For the paneer layer150 grams paneer

2 slices bread2 boiled and mashed potatoes3 tablespoons fresh curds1 tablespoon chopped coriander3 green chillies, chopped2 tablespoons plain flour (maida)1/4 teaspoon soda bi-carbsalt to taste

For the spinach layer4 teacups finely chopped spinach

1 teacup finely chopped fenugreek (methi) leaves a pinch soda bi-carb1 onion, chopped3 green chillies, chopped2 teaspoons cornflour25 mm. (1") piece ginger, finely chopped3 tablespoons oilsalt to taste

For the decorationtomato slices

grated paneer For the paneer layer

1.

Soak the bread slices in the curds for 10 minutes.

2.

Crumble the paneer and knead very well.

3.

Add the soaked bread slices, potatoes, coriander, green chillies, flour, soda bi-carb and salt and mix very well.

For the spinach layer

1.

Add 2 teaspoons of water and the soda bi-carb to the spinach and fenugreek and cook on a slow flame until soft.

2.

When cooked, drain out the water and blend the leaves in a liquidiser.

3.

Heat the oil and fry the onion for 1 minute.





















4.

Add the green chillies, cornflour and ginger and fry again for a few seconds.

5.

Add the blended leaves and salt.How to proceed

1.

Heat a well greased tava. Spread the paneer layer evenly all over the tava, by pressing with the back of a spoon or by hand.

2.

Top with the spinach layer and cook for 7 to 8 minutes on a medium flame.

3.

Decorate with tomato slices and grated paneer.

4.

Serve hot.

PANEER, MUSHROOMS AND CAPSICUM SATAY

A very famous Far Eastern speciality. Paneer, mushrooms and capsicum skewers served with a peanut marinade.

Cooking Time : 15 min.Preparation Time : 25

Makes 6 skewers.

Main Recipe200 grams paneer, cut into 25mm. (1") cubes

4 capsicum (green, yellow, red if available) cut into 25 mm. (1") cubes12 large mushrooms

For the peanut sauce 1/2 onion, chopped

2 cloves garlic2 tablespoons peanut butter1 tablespoon brown sugar1/2 cup of coconut milk 1 stalk lemon grass1 teaspoon chilli powderrind of 1/2 lemonjuice of 1/2 lemon1 teaspoon oilsalt to taste

For the peanut sauce

1.

Heat the oil in a pan and fry the onions and garlic till soft. Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes.

2.

Turn off the heat, remove the lemon grass and the lemon juice.

















3.

Cool and keep aside. How to proceed

1.

In abowl, mix the sauce with the vegetables and the paneer carefully, so as not to break them.

2.

Allow to stand for 15 to 20 minutes.

3.

Put the vegetables and the paneer alternately on six bamboo skewers.

4.

Heat the oil on a tava and place the skewers on the tava. Grill on all sides till the vegetables brown lightly. Serve with extra sauce.

FRUIT SANDESH

Creamy sandesh (Bengali classic) topped with fresh fruits.

Preparation Time : A few min.

Serves 4.

Ingredients2 cups freshly made paneer

4 to 6 tablespoons icing sugara few drops kewda essence or rose water1 cup fresh fruits

Method

1.

Knead the paneer with the sugar to form a smooth dough. Add the kewda essence and knead again.

2.

Divide the mixture into 2 parts and slightly saute 1 part in a non-stick pan for about 4 to 5 minutes.

3.

Mix the sauteed dough with the remaining dough and knead again.

4.

Roll out this mixture to 12.5 mm. (1/2 ") thickness.

5.

Using a cookie cutter, cut out rounds and place on serving plates.

6.

Decorate with sliced fruits of your choice.




7.

Chill and serve.TipsBest if freshly made. Try not to store for more than a day or two. You can use a tablespoon of fresh cream to soften the paneer dough.

Other Related RecipesCheesy Stuffed PotatoesAloo Paneer Chaat

KAPI CHO PANEER


Serves 4.

Ingredients2 cups paneer (cottage cheese), cut into 12mm. (½") cubes

1 tsp chopped garlic½ tsp chopped ginger1 tsp chopped green chillies1 tsp tomato ketchup2 tbsp soya sauce½ tsp chilli sauce 2 tsp cornflour mixed with ½ cup water4 tbsp oilsalt to taste

For the garnish½ cup spring onion greens, chopped

Method

1.

Heat the oil in a wok or frying pan on a high flame. Add the paneer cubes and cook on a high flame for a few minutes till the paneer is golden brown. Remove, drain on absorbent paper and keep aside.

2.

In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the paneer cubes, tomato ketchup, soya sauce, chilli sauce and salt and mix well.

3.

Add the cornflour paste to the mixture and cook for 1 to 2 minutes.

4.

Serve hot garnished with the spring onion greens.











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Suggested AccompanimentsPaushtic RotiPyaz Aur Fudine Ki RotiMixed Vegetable Parathas

Other Related RecipesKapi Cho PaneerTandoori Paneer TikasPaneer Kalimirch

BROCCOLI ALOO AUR PANEER KI SUBZI


Serves 4.

Ingredients1 cup broccoli florets

1 cup potato, cut into 12 mm. (½") cubes½ cup paneer (cottage cheese), cut into 12 mm. (½") cubes½ cup peeled white baby onions1 tsp ginger-garlic paste1 tsp chilli flakes (paprika)1 tsp oilsalt to taste

Method















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1.

Heat the oil in a pan, add the ginger-garlic paste and baby onions and sauté for a few minutes.

2.

Add the potatoes and salt and sauté for another 4 to 5 minutes.

3.

Add 2 to 3 tbsp of water and broccoli and cook till the potatoes are done.

4.

Add the paneer and chilli flakes, mix well and sauté for 4 to 5 minutes.

5.

Serve hot.

MEXICAN BEAN FAJITA

Throwing a party? Try out this Mexican delicacy...Tortilla stuffed with protein rich bean filling and iron rich green salsa!


Makes 6 pieces.

Ingredients6 corn tortillas

4 tablespoons grated mozarella cheeseFor the refried beans filling

¼ cup kidney beans (rajma), soaked overnight

2 large cloves garlic, finely chopped1 cup finely chopped onions1 cup chopped tomatoes ¼ cup finely chopped capsicum1 teaspoon chilli powder1 teaspoon roasted cumin (jeera) powder1 teaspoon oilsalt to taste

For the green salsa 3 large green tomatoes

½ cup finely chopped onions2 to 3 green chillies, chopped2 teaspoons white vinegarsalt to taste

For the refried beans filling

1.

Combine the kidney beans with a little salt and 1½ cups of water and pressure cook till the beans are slightly overcooked.

2.

Drain the beans and grind to a coarse paste in a blender. Keep aside.

















3.

Heat the oil in a non-stick pan, add the garlic and onions and sauté till the onion turns translucent.

4.

Add the tomatoes and sauté for another 3 to 4 minutes.

5.

Add the ground beans, capsicum, chilli powder, cumin powder and salt mix well.

6.

Cook for 5 minutes. Add water if required to adjust the consistency. Keep aside. For the green salsa

1.

Cut the tomatoes into big pieces. Add the onions, green chillies and ¼ cup water and cook.

2.

When cooked, blend in a liquidiser and strain.

3.

Add the vinegar and salt. Keep aside.How to proceed

1.

Spread a little green salsa on each tortilla.

2.

Place some bean filling, fold from both the sides and top with cheese.

3.

Grill for a few minutes until the cheese melts.

4.

Serve hot.

CRISPY BREAD CUPS

A sumptuous bread delight!! These tasty calcium rich cups can equally work well as appetizers to a main meal.

Baking Time : 15 to 20 mins.Preparation Time : 15 mins.Baking Temperature : 200°C (400°F).Cooking Time : 25 mins.

Makes 8 pieces.

For the toast cases8 slices whole wheat bread

3 teaspoons low fat butterFor the filling

1½ cups Green Giant Niblets Sweet Corn

2 tablespoons chopped onions2 tablespoons chopped capsicum







2 teaspoons finely chopped green chillies1 cup low fat milk1 tablespoon cornflour1 teaspoon oilsalt to taste

For baking4 teaspoons grated cheese

For the toast cases

1.

Remove the crust from the bread slices.

2.

Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.

3.

Roll out a little and press into the cavities of a muffin tray which is greased with butter.

4.

Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.For the filling

1.

Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.

2.

Add the capsicum and green chillies and fry for 1 minute.

3.

Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.How to proceed

1.

Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.

2.

Serve hot.

MEXICAN PITA POCKETS

Soft pita breads made with whole wheat flour and filled with a spicy Mexican bean filling that will help to keep the blood sugar levels in check. Served with salad and a delicious mint dressing which add a bouquet of tantalising flavours to this dish.


Makes 4 pita pockets.

For the whole wheat pita breads¾ cup whole wheat flour (gehun ka atta)

¾ teaspoon fresh yeast, crumbled½ teaspoon salt

For the mexican bean patties











½ cup kidney beans (rajma), soaked overnight

2 cloves garlic, finely chopped1 spring onion (whites and greens separated), finely chopped½ tomato, chopped¼ cup capsicum, finely chopped1 teaspoon chilli powder1 teaspoon roasted cumin (jeera) powder1 teaspoon oilsalt to taste

To be blended into a mint dressing 1 cup low fat curds

¼ cup chopped mint leaves½ green chilli½ teaspoon roasted cumin seeds (jeera)salt to taste

Other ingredients 2 tomatoes, finely chopped

1 cup lettuce, shreddedFor the whole wheat pita breads

1.

Combine all the ingredients in a bowl and knead into a soft dough using enough water. Knead until it is smooth and elastic.

2.

Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).

3.

Press the dough lightly to remove the air.

4.

Divide the dough into 4 equal parts. Roll out each portion into a circle of 100 mm. (4") diameter and 6mm. (1/4") thickness.

5.

Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. Remove and keep aside.

6.

Cut each pita bread into 2 halves and keep aside. For the mexican bean patties

1.

Pressure cook the beans till they are overcooked.

2.

Drain and the grind the beans to a coarse paste in a blender or mash them.

3.

Heat the oil in a non-stick pan, add the garlic and spring onion whites and sauté till the onion whites have turned translucent.

4.

Add the rest of ingredients and sauté till the mixture has dried up. Cool completely.




















5.

Divide the mixture into 4 equal portions. Shape each portion into a patty.How to proceed

1.

Warm the pita bread halves on a tava (griddle).

2.

Fill each pita bread half with some tomatoes and lettuce, one bean patty and a spoonful each of the mint dressings on top.

3.

Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets.

4.

Serve immediately.

LEMON CHEESECAKE

This summery cheesecake is wonderful if you are looking for a dessert to be prepared well in advance. The digestive biscuits, bound with a little bit of butter, give a light and crispy texture to the crust. The cheesecake mixture is flavoured with lemon juice and zest that lends its characteristic freshness to this dessert, while the sugar substitute provides the necessary sweetness.

Cooking Time : 15 mins.Preparation Time : 15 mins.Setting Time : 1 hour.

Serves 4.

For the crust10 digestive biscuits, crushed

2 teaspoons low fat butter, meltedFor the cheesecake mixture

1 recipe low fat cream cheese

½ cup low fat curds4 sachets sugar substitute1 teaspoon lemon juice1 teaspoon lemon zesta few drops lemon essence

For the topping (optional) 2 tablespoons sugarfree orange marmalade

For the crust

1.

Combine the butter and biscuits and line the bottom of a 100 mm. (4") diameter loose bottomed cake tin.

2.

Refrigerate till set. For the cheesecake mixture

1.

Blend the cream cheese in a blender till it is smooth and free of lumps, adding some warm milk or










whey if required.

2.

Combine with the remaining ingredients in a bowl and whisk till it is a smooth mixture. For the topping

1.

Combine the marmalade with 1 tablespoon of water in a pan and melt over gentle heat. Cool slightly.

How to proceed

1.

Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets.

2.

Pour the warm topping over and chill again for 10 to 15 minutes.

3.

Cut into wedges and serve cold.

JACKET POTATOES WITH BROCCOLI AND RED PEPPER

You will love this innovative way of serving calcium and vitamin C rich dish needed for growing hair.


Served 4.

Ingredients4 large potatoes, boiled with the skin on

salt to tasteFor the filling

1 cup finely chopped broccoli

1 cup finely chopped red pepper3 cloves garlic, finely chopped3 green chillies, finely chopped2 teaspoons cornflour mixed with ¼ cup milk1 tablespoon buttersalt and pepper to taste

For topping2 tablespoons grated mozzarella cheese

For the filling

1.

Heat the butter in a pan, add the broccoli, red pepper, garlic and green chillies and sauté for 2 to 3 minutes.

2.

Add the cornflour mixture, salt and pepper and simmer till the sauce thickens.

3.

Remove from the fire.














4.

Add the cheese and mix well.

5.

Divide the mixture into 8 equal portions.How to proceed

1.

Cut each boiled potato into 2 halves horizontally.

2.

Scoop the potato halves, using a spoon so that a depression is formed for the filling.

3.

Sprinkle salt on each potato half and fill with a portion of the filling mixture.

4.

Top with some grated cheese.

5.

Repeat with the remaining potatoes, filling and cheese.

6.

Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes till the cheese melts.

7.

Serve hot.

SPINACH AND CARROT RICE

Spinach and carrot layered with rice..... this recipe is doing wonders for hair with its high calcium and iron content.

Preparation Time : 20 mins.Baking Temperature : 220°C (450°F).Cooking Time : 10 mins.Baking Time : 25 mins.

Serves 4.

For the rice layer1 cup long-grained rice

½ teaspoon cumin seeds (jeera)1 teaspoon oilsalt to taste

For the spinach layer2¼ cups chopped spinach (palak)

¾ cup boiled green peas3 green chillies, chopped½ cup chopped onions1 teaspoon oilsalt to taste













For the carrot layer1½ cups grated carrot

½ teaspoon shah-jeera (caraway seeds)1 teaspoon coriander (dhania) powder¼ teaspoon cumin seed (jeera) powder1 teaspoon oilsalt to taste

For baking2 tablespoons grated cooking cheese (optional)

For the rice layer

1.

Cook the rice in boiling salted water till it is almost done. Each grain of the cooked rice should be separate. Drain and discard the water. Keep the rice aside.

2.

Heat the oil in a vessel and fry the shah-jeera for a little time. Add the cooked rice and salt and mix gently.

For the spinach layer

1.

Cook the spinach with 1 tablespoon of water. When cooked, drain the spinach.

2.

Heat the oil in a vessel and fry the onions for a little time. Add the spinach, green peas, chillies and salt and mix well.

For the carrot layer

1.

Heat the oil in a vessel and fry the shah-jeera.

2.

Add the grated carrot and 2 tablespoons of water. Add the curry powder and salt and mix well. Cover and cook for a few minutes.

How to proceed

1.

Grease a baking dish and spread half the cooked rice. Next spread the spinach mixture, cover with the remaining rice and finally with the carrot layer. Sprinkle the cheese on top.

2.

Bake in a hot oven at 220°C (450°F) for 20 minutes.

3.

Serve hot.

PIZZA SAUCE

Cooking Time : 20 min.Preparaion Time : 15 min.

Makes aprrox. 2 cups.










Ingredients1/2 kg. red tomatoes

1 large onion, finely chopped2 sticks celery, finely chopped3 tablespoons fresh cream1 teaspoon chilli powder1 teaspoon oregano or 2 pinches ajwain2 teaspoons sugar2 tablespoons refined or salad oilsalt to taste

Method

1.

Put the tomatoes in hot water. After 10 minutes, remove the skin and grate into a pulp.

2.

Heat the oil and fry the onion and celery for at least 5 minutes.

3.

Add 1/2 teacup of water and cook for 3 to 4 minutes.

4.

Add the tomato pulp, chilli powder, oregano, sugar and salt.

5.

Boil on a slow flame for at least 10 minutes.

6.

Add the cream and mix.

7.

Use as required.

POLENTA BASE

An innovative base made using the polenta. Polenta is a cornmeal porridge that is the traditional dish of Northen Italy.

Makes 2 bases.

For the polenta 6 tablespoons maize flour (makai ka atta)

1/2 teaspoon chilli powder2 teaspoons buttersalt to taste

Other ingredients 1 1/2 cups plain flour (maida)

2 teaspoons (10 grams) fresh yeast, crumbled1 teaspoon sugar

For the polenta


















1.

Put 3/4 cup of water to boil along with the butter, chilli powder and salt.

2.

When the water boils, add the maize flour and mix well with a wooden spoon or whisk.

3.

Cook for some time on a low flame, whisking continuously all the times till the mixture thickens.

4.

Remove from the fire and cool.How to proceed

1.

Sieve the flour, add the prepared polenta, yeast, sugar and enough water to make a soft dough. Knead till it is smooth and elastic.

2.

Cover with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).

3.


4.

Divide the dough into 2 equal parts.

5.

Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.

6.

Use as required. TipsMaize flour is made by coarsely milling dried corn. Maize flour or cornmeal is coarse, grainy and pale yellow in texture.

MUSHROOM AND PEPPER PIZZA

Pizza bakers in Naples are often cooks, artists and actors, all in one. They can be seen through the windows of Pizzerias pulling, stretching and kneading the pizza dough, then spreading and sprinkling the topping over. The pizza tray is then pushed into the oven and the pizza baker starts his show all over again.Pizzas can be made very easily at home using conventional ovens.I have topped the pizza with sautéed peppers and mushrooms. The base used here is an innovative polenta or cornmeal base. The choice of toppings is endless and can be varied according to the ingredients which happen to be on hand.Remember to always pre-heat the oven before putting the pizza in and serve straight from the oven.


Makes 2 pizzas.

Ingredients1 recipe polenta pizza base, page...


For the topping1/2 cup mushrooms, sliced

1/2 green pepper, sliced1/2 red pepper, sliced1/2 yellow pepper, sliced3 to 4 tablespoons olive oil or oilsalt to taste

Other ingredients 1 recipe pizza sauce, page...

1 cup mozzarella cheese or cooking cheese, grated1 teaspoon olive oil or oilsalt to taste

For the topping

1.

Heat 1 tablespoon of olive oil and sauté the mushrooms till they are soft. Add salt and keep aside.

2.

In the same manner, sauté all three coloured peppers in olive oil separately with a little salt till they are lightly caramelized. Keep aside.

How to proceed

1.

Make the polenta pizza base as mentioned in the recipe.

2.

Place one polenta pizza base on a greased baking tray.

3.

Spread half the pizza sauce on the pizza base.

4.

Arrange half of the mushrooms and peppers, one on each quarter of the pizza base as shown in the picture on page...

5.

Sprinkle half of the grated cheese on top.

6.

Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or until the base is evenly browned.

7.

Repeat with the remaining ingredients to make one more pizza.

8.

Serve hot.

TOMATO SAUCE

A classic Italian recipe.

Cooking Time : : 25 to 30 mins. Preparation Time : : 10 mins.











Makes approx. 1 cup.

Ingredients 4 large tomatoes

2 bay leaves4 to 6 peppercorns1 small onions1 teaspoon garlic, chopped1/2 capsicum, deseeded2 tablespoons tomato puree (optional)1/4 cup tomato ketchup1 teaspoon sugar1 teaspoon dried oregano2 tablespoons olive oil or oilsalt to taste

Method

1.

Blanch the tomatoes in boiling water.

2.

Peel, cut into quarters and deseed the tomatoes.

3.

Chop finely and keep the tomato pulp aside.

4.

Heat the oilve oil, add the bay leaves and peppercorns and saute for a few seconds.

5.

Add the onion, garlic and capsicum and saute for a few minutes.

6.

Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.

7.

Add the tomato puree, ketchup, sugar and salt and simmer for some more time.

8.

Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.

9.

Use as required. TipsTip : You can make in advance large quantities of this sauce by multiplying the above recipe and refrigerate until required.

BASIC PIZZA BASE












Makes 2 bases.

Ingredients 2 cups plain flour (maida)

2 teaspoons (10 grams) fresh yeast, crumbled1 teaspoon sugar1 tablespoon olive oil or oil1 teaspoon salt

Procedure

1.

Combine all the ingredients except the oilve oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.

2.

Add the olive oil and knead again.

3.


4.


5.


6.


7.

Use as required.TipsFresh yeast can be easily purchased from your local bakery in small quantities. You can also use half the quantity of dry yeast instead of fresh yeast for the above recipe and follow the

instructions on the packet. You can also use a ready pizza base for any pizza. NOTE : This pizza base can be topped with your favourite toppings.

WALNUT, APPLE AND FIG PIZZA

A delicious dessert pizza made with a cinnamon crust, topped with juicy apples, figs and walnuts.

Cooking Time : : 30 mins.Preparation Time : : 15 mins.

Makes 1 pizza.

IngredientsFor the cinnamon crust

3/4 cup plain flour (maida)2 tablespoons powdered sugar











1/2 teaspoon cinnamon powder3 tablespoons butter

For the topping 3 tablespoons chopped walnuts

1/2 cup diced apples5 nos. dried figs, soaked in water and chopped 2 tablespoons honey1/2 teaspoon cinnamon powder1 tablespoon butter1 teaspoon lemon juice

For the cinnamon crust

1.

Combine the flour, sugar and cinnamon in a bowl.

2.

Add the butter and rub it into the flour using your fingertips till it resembles breadcrumbs.

3.

Add 1 tablespoon of cold water if required and make a firm dough.

4.

Roll out into a circle of 150 mm (6") diameter and 12.5 mm (1/2") thickness and place on a greased baking tray.

5.

Prick the crust with a fork at regular intervals.

6.

Refrigerate for 10 to 15 minutes.

7.

Bake in a preheated oven at 180°C (350°F) for 10 to 12 minutes. Remove the half baked crust from the oven.

For the topping

1.

Combine all the ingredients for the topping in a bowl, keeping aside 1 tablespoon of walnuts to sprinkle on top.

How to proceed

1.

Spoon the topping onto the half-baked crust.

2.

Sprinkle the balance 1 tablespoon of chopped walnuts on top.

3.

Bake in a preheated oven at 200°C (400°F) for 15 minutes or till the base is crisp.

4.

Remove from the oven, cool slightly and cut into wedges.

5.

Serve warm.Tips









You can also use peaches instead of apples. You can also use the Sweet Dough recipe instead of the cinnamon crust. Just add 1 teaspoon of cinnamon powder to the recipe.

THAI PIZZA

A cheese free pizza with peanut butter and tomato sauce topped with sesame seeds and garlic flavoured mushrooms, spring onions, paneer, celery and capsicum.

Cooking Time : : 40 mins.Preparation Time : : 15 mins.

Makes 2 pizzas.

Ingredients1 recipe basic pizza base

butter or oil for greasingFor the tomato peanut sauce

1 recipe tomato sauce

2 tablespoons peanut butter1 teaspoon soya sauce

For the mushroom topping 2 cups slice mushrooms

2 teaspoons sesame seeds2 teaspoons garlic, grated2 cups chopped spring onions1/4 cup celery, sliced1/4 cup red capsicum1/4 cup green capsicum1/4 cup paneer or tofu, diced2 teaspoons soya sauce1 tablespoon oilsalt to tastepepper to taste

For the tomato peanut sauce

1.

Combine all the ingredients and bring to a boil.

2.

Simmer till the sauce becomes smooth, adding water if required. Keep aside. For the mushroom topping

1.

Heat the oil and saute the sesame seeds and garlic.

2.

Add the mushrooma and saute for 2 to 3 minutes.

3.

Add the spring onions, celery, capsicum, paneer, soya sauce, salt and pepper and stir well.

4.

Remove from the heat and keep aside. How to proceed




















1.

Place one pizza base on a greased baking tray.

2.

Spread half the tomato peanut sauce on top.

3.

Top with half the mushroom topping and bake in a preheated oven at 200°C (400°F) for 15 minutes or till the base is evenly browned.

4.

Repeat with the remaining ingredients to make one more pizza.

5.

Serve hot.

TANDOORI PANEER PIZZA

Truly Indian an exiting fusion of Italian and Indian tastes.

Baking Time : 30 mins.Cooking Time : 3 to 5 mins.Preparation Time : 20 mins.Baking Temperature : 200°C (400°F).

Makes 2 pizzas.

Ingredients2 pizza bases [200 mm.(8")]

¼ cup tomato ketchup2 tbsp tomato chilli sauce1 cup grated mozzarella cheeseButter for greasing and glazing

For the tandoori paneer topping 1 cup paneer (cottage cheese) cubes

¼ cup capsicum cubes¼ cup tomatoes, desseeded and cubed ¼ cup onion cubes1 tablespoon fresh cream

Other ingredients 2 coals (koyla)

1 teaspoon oilTo be mixed into a marinade

1/3 cup curds

1 teaspoon chilli powder½ teaspoon dried fenugreek leaves (kasuri methi), roasted and powdered2 teaspoons ginger-garlic paste1 teaspoon garam masala powder2 teaspoon butterSalt to taste

For the tandoori paneer topping



















1.

Marinate the paneer, capsicum and tomato cubes in the prepared marinade for about 30 minutes.

2.

Heat the butter in a saucepan, add the onion cubes and saute for sometime.

3.

Add the marinated paneer, capsicum and tomatoes and fresh cream and simmer for 3 to 5 minutes.

4.

Remove from the fire and transfer to a bowl. Keep aside.

5.

Meanwhile, heat the coals on an open flame to ignite them.

6.

Transfer to a small katori (bowl) with the help of a pair of tongs.

7.

Place this katori (bowl) in the bowl containing the topping mixture.

8.

Pour oil on the ignited coal and cover the bigger bowl with a lid.

9.

Keep aside for about five minutes and then remove the lid and discard the small katori. this process is called smoking and it imparts the typical tandoori taste to the dish.

10.

Divide into 2 equal portions. Keep aside.How to proceed

1.

Place one pizza base on a greased baking tray.

2.

Spread some tomato sauce and tomato chilli sauce on it.

3.

Spread half the tandoori paneer filling over the base.

4.

Sprinkle half of the cheese on top.

5.

Bake in a preheated oven at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned and the chese melts.

6.

Repeat with the remaining ingredients to make another pizza.

7.

Serve hot.

Jignesh Jhaveri

BEET TREAT

Kick start your day with this energy boosting treat. Rich in flavour and nutrients, it satisfies aesthetic as well as nutritional demands.The Beet Treat is high in carbohydrates as it contains beetroot, which is the richest source of natural sugars. Apples give this juice good body thus making sure it satiates your appetite. This juice is a healthy accompaniment to any breakfast or snack

Makes 2 small glasses (300 ml).

Ingredients4 medium sized carrots (unpeeled), cut into pieces

1 medium sized beetroot (unpeeled), cut into pieces1 medium sized apple (unpeeled), cored and cut into piecescrushed ice to serve

HOPPER / JUICER

1.

Juice all the ingredients.

2.

Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.MIXER / BLENDER

1.

Blend all the ingredients using little water (if required) till smooth.

2.

Strain the juice using a strainer or a muslin cloth.

3.

Add some crushed ice in 2 glasses and pour the juice over it.

4.

Serve immediately.

NSTANT ENERGIZER

Jam-packed schedule? This is an ideal drink to boost your energy and to keep you on your toes all day.Instant Energizer is super-rich in antioxidants viz. vitamins A and C, folic acid and fibre which protect against heart disease and some cancers. As an added bonus, carotenoids from carrot and apple slow ageing and also protect the skin against sun damage.






1 medium sized apple (unpeeled), cored and cut into pieces2 to 3 celery sticks, roughly chopped1 small orange, peeled and separated into segmentscrushed ice to serve

HOPPER / JUICER

1.


2.


3.

Serve immediately.MIXER / BLENDER

1.


2.


3.


4.

Serve immediately.

BRAIN BOOSTER

This juice is perfect for the times when you need to concentrate. This brain-booster will keep your ental faculties in top gear!Beetroots, carrots and spinach contain iron, folic acid and zinc, all of which improve the ygen-carrying power of blood and thereby increase brainpower, concentration and memory. An all-in-one great drink to increase your vitality.



1 medium sized apple (unpeeled), cored and cut into pieces6 to 8 spinach (palak) leaves, roughly chopped½ medium sized beetroot (unpeeled), cut into piecescrushed ice to serve

HOPPER / JUICER

1.











2.


1.


2.


3.

Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

POWER BEVERAGE

One sniff of this aromatic juice is enough to set the senses in overdrive. Made out of a variety of fruits, it is the perfect way to make your day!The soluble fibre found in pears and apples (mainly in the skin) together with the rich supply of natural sugars in grapes and natural healing enzyme 'bromelain' in pineapple - aids digestion and also provides instant energy. Vitamin C and flavonoids like 'quercetin' and 'catechins' found in grapes add to its cancer-fighting power.


Ingredients2 medium sized pears (unpeeled), cored and cut into pieces

1 medium sized apple (unpeeled), cored and cut into pieces2 big pineapple slices, with the skin¼ cup black grapescrushed ice to serve

HOPPER / JUICER




http://www.tarladalal.com/ProductDetail.asp?id=188

1.


2.


1.

Remove the pineapple skin and blend all the ingredients using little water (if required) till smooth.

2.


3.


4.

Serve immediately.

DOUBLE DECKER PARATHAS

A new layered paratha with a tasty and colourful carrot and green peas filling.


Makes 7 parathas.

For the dough4 teacups wheat flour (gehun ka atta)

2 tablespoons oil1/2 teaspoon salt

For the carrot stuffing1 teaspoon cumin seeds

3 carrots, grated2 green chillies, finely chopped1 teaspoon lemon juice1 tablespoon gheesalt to taste

For the green peas stuffing2 teacups green peas, boiled and mashed

1 teaspoon cumin seeds2 green chillies, finely chopped1 tablespoon chopped coriander1 tablespoon gheesalt

Other ingredientsghee for cooking

For the dough

1.

Mix the flour, ghee and salt. Add a little warm water to make a soft dough.

















2.

Knead the dough very well for a few minutes. Leave aside for 1 1/2 hours.For the carrot stuffing

1.

Heat the ghee and fry the cumin seeds until they crackle.

2.

Add the carrots, chillies, lemon juice and salt and mix well.

3.

Cover and cook for 2 minutes.For the green peas stuffing

1.

Heat the ghee and fry the cumin seeds until they crackle.

2.

Add the green chillies, coriander and salt and cook for 1 minute.

3.

Add the green peas and cook for 1 minute.How to proceed

1.

Divide the dough into 21 balls and roll each ball into thin rounds of equal size.

2.

Cook 7 rounds lightly on a tava (griddle).

3.

On one uncooked round, spread 1 tablespoon of the carrot stuffing and cover with a cooked round. Then spread 1 tablespoon of the green peas stuffing, put another uncooked round on the top and press firmly to seal the edges.

4.

Cook the double decker parathas on a tava (griddle) on both sides with the help of a little ghee.

5.

Serve hot.

OAT AND SPRING ONION PARATHAS

These paratha are made with a combination of oats and wheat flour to initiate you to the taste of fibre filled oats. I have used the spring onion filling as it helps to disguise the raw taste of oats. This serves best when served hot with Paneer Lababdar.


Makes 4 parathas.

For the dough¾ cup whole wheat flour (gehun ka atta)

¼ cup quick cooking rolled oats2 tablespoons low fat curdssalt to taste

For the spring onion filling½ cup spring onion whites, chopped

1 cup spring onion greens, chopped1 teaspoon cumin seeds (jeera)1 teaspoon ginger-green chilli paste1 teaspoon garlic, finely chopped½ teaspoon oilsalt to taste

Other ingredients1 teaspoon oil for cooking

For the dough

1.

Combine all the ingredients and knead into a soft dough, using enough water.

2.

Divide into 4 equal portions and keep aside.For the spring onion filling

1.

Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.

2.

Add the spring onion whites, ginger-green chilli paste, garlic and cook till the onions turn translucent.

3.

Add the spring onion greens and salt and cook over a high flame till the mixture dries out completely. Remove and let it cool.

How to proceed

1.

Roll out the one portion of the dough into a circle of 75 mm. (3") diameter.

2.

Place one portion of the filling in the centre of the dough circle.

3.

Bring together all the sides in the centre and seal tightly.

4.

Roll out again into a circle of 125 mm. (5") diameter with the help of a little plain flour.

5.

Cook the paratha on a non-stick pan, using a little oil, until both sides are golden brown.

6.

Repeat with the remaining dough and filling to make 3 more paratha.

7.

Serve hot.
















PANEER MASOOR PARATHA

Paratha envelopes filled with lentils and cottage cheese.


Makes 4 parathas.

For the dough1/2 cup whole wheat flour (gehun ka atta)

1 tablespoon oilsalt to taste

For the filling 1/2 cup paneer (cottage cheese), crumbled

2 tablespoons whole masoor (whole red lentils), cooked1 onion, chopped1 teaspoon grated ginger1/2 teaspoon chilli powder1/2 teaspoon turmeric powder (haldi)1 teaspoon coriander powder2 tablespoons chopped coriander1 tablespoon oilsalt to taste

Other Ingredients oil for cooking

For the dough

1.

Combine all the ingredients and knead into a soft dough using enough water.

2.

Cover with a wet cloth and keep aside for 10 to 15 minutes. For the filling

1.

Heat the oil and saute the onion till it turns translucent.

2.

Add the paneer, masoor, ginger, chilli powder, turmeric powder, coriander powder, coriander and salt and mix well.

3.

Cool, divide into 4 parts and keep aside. How to proceed

1.

Divide the dough into 4 equal parts and roll out each portion very thinly into circiles of 250 mm. (10") diameter.

2.

Put one portion of the stuffing in the centre of each paratha and fold all the sides in such a way so as to form a rectangle.

















3.

Make a paste using a little flour and water and use this to seal the edges of the paratha.

4.

Place the paratha on a tava (griddle) with the open edge at the bottom. Cook for a few minutes, turn over on the other side and cook again till crispy, using a little oil.

5.

Repeat for the remaining dough and filling to make 3 more parathas.

6.

Serve hot with curds.

MANGO RABDI GATEAU

A delightful combination of rabdi and mangoes interlaced between layers of vanilla sponge and topped with fresh cream.

Baking Time : 30 minutes.Cooking Time : 20 minutesPreparation Time : 15 minutes.

Serves 4 to 6.

For the sponge cake1/2 can (400 grams for full can) condensed milk

140 grams self-raising flour1 level teaspoon baking powder1/2 teaspoon soda bi-carb60 ml. melted butter or margarine1 teaspoon vanilla essence

For the mango rabdi filling1/2 litre milk

6 tablespoons sugar1/4 teaspoon cardamom powdera pinch nutmeg (jaiphal) powder1/2 cup cream, chilled1/2 cup mango puree

To be mixed into a soaking syrup1/2 cup water

2 tablespoons sugar2 tablespoons mango puree

For the whipped cream1 cup fresh cream

3 tablespoons sugar1/4 teaspoon vanilla essence

Other ingredients1 mango, chopped into pieces

For the sponge cake

1.

Sieve the flour, baking powder and soda bi-carb together.





















2.

Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. of water and beat well.

3.

Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.

4.

Bake in a hot oven at 200 degree C (400 degreeF) for 10 minutes. Then reduce the temperature to 150 degree C (300 degree F) and a bake for a further 15 minutes.

5.

The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, remove from the oven and leave for 1 minute. Invert the tin over a rack and a tap sharply to remove.

6.

Cool the cake.For the mango rabdi filling

1.

Simmer the milk in a broad non-stick pan till it reduces to one third.

2.

Add the sugar, cardamom powder and nutmeg powder. Cool the rabdi and keep aside.

3.

Whisk the cream till soft peaks form.

4.

Add the rabdi and the mango puree and mix well.

5.

Chill and keep aside.For the whipped cream

1.

Chill the fresh cream.

2.

Add the sugar and vanilla essence and whisk till soft peaks form.

3.

Keep refrigerated till required.How to proceed

1.

Slice the sponge cake horizontally into two.

2.

Soak the lower layer of the sponge cake with the soaking syrup.

3.

Spread a generous layer of the mango rabdi filling and top with some mango pieces.

4.

Place the other layer of the sponge cake on top and soak with the soaking syrup.

5.

Top with the whipped cream and decorate with the remaining mango pieces.

6.

Chill and serve.TipsYou can buy ready-made rabdi if your are in a hurry.

MANGO SASAV

Sasav meaning, 'mustard seeds' in Konkani, is the main flavouring ingredients for this tantalizing sweet and sour mango dish. Traditionally, small, whole mangoes are used. You may, however, use diced mangoes (like I have done) if you prefer.


Serves 4.

Ingredients2 cup ripe mangoes, peeled and diced

1 cup fresh coconut, grated1 teaspoon mustard seeds (rai)¼ teaspoon turmeric powder (haldi)1½ teaspoons chilli powder1½ teaspoons tamarind (imli) pulp7 to 8 black peppercorns2 teaspoons jaggery (gur)salt to taste

Method

1.

Dry roast the mustard seeds in a pan till they crackle.

2.

Grind together all the ingredients except the mango pieces with ½ cup water to make a paste.

3.

Pour the mixture into a pan and bring to a boil.

4.

Add the jaggery, salt and mango pieces and simmer for 2 minutes.

5.

Serve hot with steamed rice.

NACHOS WITH MANGO SALSA














Cooking Time : 10 mins.Prepartion Time : 10 mins.

Serves 4.

Ingredients1 cup finely ground maize flour (makai ka atta)

¾ cup plain flour (maida)1½ teaspoons carom seeds (ajwain), optional½ teaspoon cumin (jeera) seeds1 tablespoon oilSalt to taste

Other ingredientsOil for deep-frying

To be mixed together into a mango salsa (for serving)½ cup chopped ripe mangoes

½ cup chopped tomatoes 1 tablespoon chopped spring onion whites1 tablespoon chopped spring onion greens½ teaspoon chopped green chilli1 tablespoon chopped corianderA pinch of sugarSalt to taste

Method

1.

Roast the cumin seeds on a tava (griddle) for a few seconds.

2.

Add the carom seeds and roast again for a few seconds. Pound them coarsely.

3.

Mix all the ingredients together and make a dough by adding warm water. Knead very well.

4.

Divide the dough into small portions.

5.

Roll out each portion into thin rotis with the help of a little flour, prick all over with a fork. Cook lightly on a tava (griddle).

6.

Cut each roti into 25 mm x 25 mm. (1" x 1") squares and deep-fry in hot oil until crisp.

7.

Drain thoroughly on absorbent paper. Store in an air-tight tin.

8.

Serve with the mango salsa.

AAM LASSI SLUSH

Mangoes, curds and fresh mint leaves are all the ingredients you require to make this refreshing slush.


















Serve it along with a spicy chaat to soothe your taste buds!

Preparation Time : 10 mins.Cooking Time : Nil.

Serves 4.

Ingredients2 to 3 alphonso mangoes, peeled and diced

1 1/2 cups fresh curds1 tablespoon mint leaves, chopped4 tablespoons sugar8 to 10 ice cubes

For the garnisha few mint leaves

Method

1.

Purée all the ingredients in a food processor.

2.

Pour the mango curds purée into shallow freezer proof container. Freeze until slushy for about 4 to 6 hours.

3.

Transfer it to a blender and liquidise till it is slushy.

4.

Serve immediately in small glasses garnished with mint leaves.

Other Related RecipesGrilled Cheese And Vegetable SoupTomato, Cabbage and Bean SoupFrench Onion SoupCorn Soup with Vegetables

GAZPACHO

Preparation Time : 30 min.

Serves 6 to 8.

Ingredients1 1/2 kg. tomatoes

3/4 teaspoon Worcestershire sauce3/4 teaspoon chilli sauce 1 clove garlic (optional)2 teaspoons sugar













salt to tasteAccompaniments

1 finely chopped capsicum

1 finely chopped large onion1 finely chopped cucumber1 finely chopped tomato

Method

1.

Put the tomatoes in boiling water for 10 minutes. Thereafter, remove the skins and chop.

2.

Blend in a liquidiser and strain.

3.

Add the Worcestershire sauce, chilli sauce. garlic, sugar and salt.

4.

Chill thoroughly.

5.

Serve cold in cups with accompaniments in separate cups.TipsHealth Information : This recipe is rich in Vitamins A, C, K, chromium, fibre and complex carbohydrates. The cold soup is a refreshing summer starter with the goodness of vitamin-rich tomatoes and raw vegetables.

CUCUMBER SNACK

Preparation Time : a few minutes.

Serves 4.

Ingredients3 medium cucumbers

50 grams paneer1 teaspoon freshly chopped dill (suva)1/4 teaspoon chopped green chilli3 teaspoons fresh curds salt to taste

Method

1.

Divide each cucumber into two, horizontally. Scoop out the centres.

2.

Grate the paneer. Add the dill, chilli, curds and salt.

3.

Fill the cucumber centres with the paneer mixture. Cut into slices.










4.

Decorate with a sprig of dill and serve.TipsHealth Information : A low-calorie snack which is rich in proteins from dairy products and Vitamin C from cucumbers and dill.

CUCUMBER COOLER

You simply must try this unusual combination! Add ripe melon for maximum sweetness. Cucumber, being full of water has a strong diuretic action and thus helps to remove toxins from the body which otherwise accumulate in our body and cause skin problems like pimples and other bodily functions.To add to this, it is also a storehouse of important minerals such as calcium and zinc, alongside other nutrients like folic acid, vitamin A and C.


Ingredients½ small musk melon (kharbooja), peeled, deseeded and cut into pieces

1 medium sized cucumber (unpeeled), cut into piecescrushed ice to serve

HOPPER / JUICER

1.


2.


1.


2.


3.

Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

DILL CUCUMBER SALAD

Light and crunchy, it is an easy salad to make and even easier to relish!

Serves 4.

Ingredients



1½ cup sliced green cucumber

¼ cup finely chopped fresh dill 1 boiled potato, peeled and cubed¾ cup sliced onions¾ cup peeled and sliced raddish ¾ cup garlic mayonnaise2 tablespoons vinegarsalt and freshly crushed peppercorns to taste

Method

1.

Toss the cucumber slices in vinegar and salt. Keep refrigerated for a 3-4 hours

2.

Drain and discard the liquid.

3.

Add all the remaining ingredients to the marinated cucumber and toss well.

4.

Serve chilled

RED CURRY PASTE


Makes 1 cup.

Ingredients10 red chilles, soaked in warm water for 10 minutes and drained

1 onion, chopped4 clove garlic , peeled1 tablespoon ginger , grated2 stalks lemon grass6 stalks coriander1 tablespoon ground coriander2 tablespoons ground cumin1/2 tablespoon white pepper1/2 teaspoon salt

1.

Grind all the ingredients to a paste in a mortar or a food processor using a little water.

2.

Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.

3.

Use as required. TipsTo obtain a bright red curry paste, use red Kashmiri chillies as far as possible

















STRAWBERRY BANANA APPLE SORBET

Strawberry, apple and banana lend their unusual flavours to make this sumptuous sorbet. Bananas reduce the sharpness of the strawberries and impart a smooth and creamy texture to this sorbet.

Cooking Time : Nil.Preparation Time : 10 mins.

Serves 2.

Ingredients1 cup apple, peeled and chopped

1 ripe banana, chopped½ cup strawberries, sliced3 tablespoons sugar

Method

1.

Blend all the ingredients in a liquidiser to get a smooth purée.

2.

Pour into a shallow container. Cover and freeze till it is set.

3.

Just before serving, cut the frozen mixture into small cubes and blend in a liquidiser till it is thick and slushy.

4.

Spoon it into dessert glasses and serve immediately.

PANHA

A traditional summer drink that is very effective in fighting sun strokes.

Cooking Time : 15 to 20 mins.Preparation Time : 5 mins.

Makes 4 to 6 glasses.

Ingredients2 raw mangoes

¾ cup sugar½ teaspoon cardamom (elaichi) powdera few strands of saffron

Method

1.

Boil the raw mangoes in water till they are very soft.









2.

Drain all the water and remove the skin from the mangoes.

3.

Strain the mango pulp.

4.

Add the sugar, cardamom powder and saffron and mix well.

5.

Store in a bottle and refrigerate.

6.

When you wish to serve, pour 2 tablespoons of the mixture into a glass and top up with chilled water.

TipsInstead of the cardamom and saffron, you can add cumin powder (jeera) and black salt (sanchal) for an interesting variation.

BLACK GRAPE GRANITA

The lovely deep purple colour is enough to entice one and all to go for it. Delicately flavoured with roasted cumin powder and black salt, this granita is sure to perk you up on a hot summer afternoon.


Serves 4.

Ingredients1 cup black grapes (deseeded)

1 banana, finely chopped2 tablespoons powdered sugar¼ teaspoon lemon juice1 teaspoon roasted cumin (jeera) powder¼ teaspoon black salt (sanchal)

Method

1.

Blend the black grapes and bananas to a fine purée in a food processor.

2.

Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.

3.

Freeze in a shallow container till set.

4.

Transfer to a blender and liquidise till it is slushy.

5.

Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.









6.

Serve immediately.

PINEAPPLE CELERY JUICE

A fibre laden drink made with pineapple and celery, which is pepped up by a touch of black salt. Pineapple has loads of iron and also vitamin C (which aids in the absorption of iron in your body). Celery adds vitamin A to this cooling drink which is a perfect hot summer treat.


Makes 4 glasses.

Ingredients4 cups ripe pineapple, cut into small pieces

4 tablespoons celery, finely chopped1 teaspoon black salt (sanchal)

Method

1.

Combine the pineapple and celery with 2 cups of water and liquidise till it becomes a purée.

2.

Add the black salt and mix well.

TARO NEST WITH WARM SALAD

A pretty looking golden brown noodle basket which looks like a nest that's filled with a warm, crunchy asparagus salad. The vegetarian oyster sauce and honey make a wonderful dressing for this tongue tickling meal.


Makes 2 nests.

For the taro nest2 cups noodles (parboiled)

2 teaspoons cornfloursalt to tasteoil for deep frying

For the warm salad¼ cup spring onion whites, sliced

1 teaspoon garlic, finely chopped1 green chilli, chopped½ teaspoon ginger, grated6 to 8 asparagus, cut into 25 mm. (1") pieces (parboiled)














½ cup baby corn, sliced diagonally (parboiled)½ cup capsicum, diced½ cup snow peas, cut lengthwise (parboiled)½ cup French beans, cut diagonally (parboiled)½ cup bean sprouts1 tablespoon oilsalt to taste

To be mixed together into a dressing1 teaspoon soya sauce

1 teaspoon vegetarian oyster sauce 1½ teaspoons honey

For the garnish1½ teaspoons sesame (til) seeds, toasted

For the taro nest

1.

Spread the noodles on a kitchen towel and dab lightly to absorb all the moisture.

2.

Sprinkle cornflour and salt on the noodles and mix lightly. Divide into 2 equal portions.

3.

Place the half noodles in a strainer to make a basket, along the mesh of the strainer.

4.

Heat the oil, hold the noodles in the strainer on top and pour the hot oil in the strainer, using a ladle, to fry the basket.

5.

Keep pouring the oil on all sides until the noodles are golden brown.

6.

Remove carefully from the strainer and place on absorbent kitchen paper.

7.

Repeat with remaining noodles to make another nest. For the warm salad

1.

Heat the oil in a pan, add the spring onion whites, garlic, green chilli and ginger and sauté for a few seconds over a high flame.

2.

Add the asparagus, capsicum, snow peas and French beans and sauté for 1 to 2 minutes.

3.

Add the bean sprouts and salt and mix well. Remove from the flame and keep aside. How to proceed

1.

Just before serving, toss the dressing into the salad and place half the salad in one basket. Repeat to fill the other basket.

2.

Serve immediately, garnished with the toasted sesame seeds.Tips











Vegetarian oyster sauce is a proprietory sauce and is available at all leading provision stores.

NOODLES AND VEGETABLES IN CURRY SAUCE

A Thai variation of the popular Burmese Khowsuey. Nooodles and vegetables in a fiery Thai curry sauce.

Cooking Time : 20 min.Preparation Time : 15 to 20 min.

Serves 4.

For the noodles and vegetables 2 1/2 cups rice noodles

1/2 cup bean sprouts 1/2 cup long beans (chawli), cut into 25 mm. (1") pieces3/4 cup broccolli florets

For the curry sauce1 cup Coconut Milk

1 1/2 tablespoons red Curry Paste1 teaspoon tamarind paste1 tablespoon sugar1 tablespoon roasted peanuts, chopped1 white onions, finely choppedsalt to taste

For the noodles and vegetables

1.

Blanch the bean sprouts, long beans and brocolli florets in hot water for 2 to 3 minutes. Drain.

2.

Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides. Keep aside.

For the curry sauce

1.

In a pan, mix the coconut milk and red curry paste, Add the tamarind paste, sugar, peanuts and onions and bring to a boil.

2.

Add salt and simmer for a few minutes.How to proceed

1.

You can either pour the curry sauce over the noodles and vegetables or serve them separately TipsYou could parboil the vegetables if you do not like them blanched.

American Chopsuey











Ingredients¼ cup Chicken(boiled, shredded)½ cup Spring Onion(chopped)¼ cup Carrot(chopped)¼ cup Bell pepper¼ tsp. Black Pepper1 tsp. Ginger(paste)¼ tsp. Red Chili Powder1 cup Chicken(stock)4 tbsps. Tomato Sauce1 tbsp. Soy Sauce½ tbsp. Chili Sauce (green)Salt to taste1 tbsp. Sugar1 tsp. Vinegar1½ tbsps. Corn Flour¼ lb. Noodles

DirectionsFor the chopsuey sauce :

1. Heat 4 tbsp. of oil in pan and add ginger paste, spring onions, carrot, bell peppers, chilli powder and salt.

2. Stir fry this over high heat for a minute before adding chicken pieces. Fry another couple of minutes.

3. Add tomato sauce, chilli sauce, sugar, vinegar, stock and salt to taste. Bring to a boil.

4. In a seperate cup mix corn flour with cold water, mix it well and then combine with the boiling sauce.

5. Keep stirring till the sauce becomes thick. Set aside.

For the noodles :1. Boil water, add noodles and salt. Cook uncovered for couple of minutes till the

noodles are soft and firm but not mushy. 2. Drain and wash with cold water. Add a little bit of oil to keep the noodles from

sticking. 3. Heat plenty of oil in a deep frying pan to frying heat. Add drained noodles in

circles. 4. Remove on a kitchen towel when crisp and golden, let the oil get absorbed in

towel.

To serve the chopsuey, place crispy noodles in a serving bowl (or deep plate). Pour the hot chopsuey sauce over it.Serve immediately.

PANEER KHULCHAS

Khulchas are always associated with refined flour (maida), but here's one healthy version made with whole wheat flour. Low fat paneer has been used which provides very negligible amount of fat and also enriches these khulchas with protein and calcium. Another speciality of this recipe is that all the khulchas are cooked only in 1 teaspoon of oil. Serve them hot off the tava along with the Carrot Methi Subzi.You can also use a sautéed onion filling instead of the paneer to make Onion Khulchas.


Makes 5 khulchas.

For the khulcha dough1 cup whole wheat flour (gehun ka atta)

1 teaspoon (5 grams) fresh yeast, crumbleda pinch sugar½ teaspoon salt

To be mixed into a paneer stuffing½ cup low fat paneer, crumbled

1 green chilli, finely chopped¼ teaspoon turmeric powder (haldi)¼ teaspoon kasuri methi (dried fenugreek leaves)3 tablespoons chopped coriandersalt to taste

For the khulcha dough

1.

Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.

2.

Combine all the ingredients in a bowl and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).

3.

Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx.15 to 20 minutes).

4.


5.

Divide the dough into 5 equal portions. Keep aside. How to proceed

1.

Roll out one portion of the khulcha dough into a 50 mm. (2") diameter circle.

2.

Place one portion of the paneer stuffing in the centre of the circle.

3.

Bring together all the sides in the centre and seal tightly.














4.

Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour.

5.

Cook on a non-stick pan, using a little oil, until both sides are golden brown. The khulchas should puff up like phulkas.

6.

Repeat with the remaining dough and stuffing to make 4 more khulchas.

7.

Serve immediately. TipsYou can use ½ teaspoon of dried yeast dissolved in lukewarm water instead of fresh yeast for the above recipe. If the dough is fermenting quickly, refrigerate it till you require it.

Custard

Preparation Time: 5 MinutesCooking Time: 10 Minutes

Ingredients: Serves 43 eggs yolks20 fluid oz's milk25g (1oz) sugarA few drops of vanilla essence

Cooking Instructions:

1. Separate eggs leave the whites to one side, beat eggs yolks.

2. Warm the milk in a saucepan but don�t boil.

3. Beat the eggs yolks and the milk together.

4. Pour the mix into a heat proof jug or basin, put to stand in a saucepan of hot water.

5. Place the saucepan back to the heat and keep stirring until the mixture thickens.

6. Make sure the heat isn�t too high to avoid curdling the custard.

7.Mix the sugar and a couple of drops of vanilla essence to the custard.

MALPUAS WITH SHAHI RABADI

A sinful combination, simply irresistible.


Serves 4.

For the malpuas1 cup whole wheat flour

½ cup gud (jaggery)½ teaspoon saunf (fennel)½ teaspoon elaichi (cardamom) powderghee for cooking1 cup water

For the shahi rabadi1 cup milk

1 cup paneer (cottage cheese), grated½ cup condensed milk¼ teaspoon cardamom (elaichi) powdera few strands saffron1 teaspoon gheea few drops rose essence

For the garnish1 tablespoon pistachios, chopped

rose petalsFor the malpuas

1.

Dissolve the gud in 1 cup of warm water and mix well till it dissolves.

2.

Add all the other ingredients and mix well.

3.

Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. (3") diameter.

4.

Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.

5.

Repeat to make 8-10 more malpuas. For the shahi rabadi

1.

Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes.

2.

Layer the rabadi between malpuas and serve immediately. Garnished with rose petals and pistachios.
















WHITE SAUCE

Cooking Time : 5 min.Preparation Time : A few min.

Makes 1 cup.

Ingredients1 tablespoon butter

1 tablespoon plain flour (maida)1 teacup milksalt and pepper to taste

Method

1.

Melt the butter on a slow flame. Add the flour and cook on a slow flame, while stirring throughout, until froth appears.

2.

Add the milk gradually and stir continually until the sauce thickens.

3.

Add salt and pepper and mix well.Variation : Thin White Sauce :

1.

Reduce the quantity of plain flour from 1 tablespoon to 2 teaspoons.

MUSHROOM SAUCE

Cooking Time : 10 minutes.Preparation Time : 10 minutes.

Serves 6.

Ingredients1 teacup mushrooms

1 onion, chopped1/2 green chilli, chopped1 teacup thin white sauce 1/2 teaspoon oregano2 tablespoons grated cheese1 tablespoon buttersalt to taste

Method

1.

Heat the butter on a slow flame and fry the onion for 1 minute.

2.

Add the green chilli and mushrooms and fry for 3 to 4 minutes.















3.

Add 3/4 teacup of water and cook again for 2 to 3 minutes.

4.

Add the white sauce, oregano, cheese and salt.

5.

Serve hot.

BUTTERED RICE

Tastes delicious with stews.


Serves 6.

Ingredients1 1/2 teacups uncooked rice

2 tablespoons butter1/2 teaspoon salt

Method

1.

Boil the rice. Each grain of the cooked rice should be separate.

2.

Heat the butter on a slow flame and add the cooked rice and salt and cook for 1 minute.

3.

Serve hot.

FOIL BAKED BUTTERED RICE WITH MUSHROOM SAUCE


Serves 6.

For the buttered ricebuttered rice

For the mushroom saucemushroom sauce

Other ingredients butter

How to proceed







1.

Place some buttered rice in aluminium foil. Spread some mushroom sauce over it.

2.

Make similar layers using the remaining rice and mushroom sauce.

3.

Dot with butter and make a parcel, leaving enough room for expansion of the steam generated while cooking.

4.

Cook on a hot charcoal sigri grill for 10 to 15 minutes, turning the parcel a couple of times while cooking. Alternatively, bake in a hot oven at 200 degree C (400 degree F) for 10 to 15 minutes.

5.

Serve hot.

MEETHI SOONTH

A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.


Makes 1 1/2 cups.

Ingredients12 dried mango slices

1/2 cup grated jaggery (gur)1/2 cup sugar1/4 cup dried dates (kharek)1/4 cup broken cashewnuts2 tablespoons sultanas1 teaspoon chilli powder1/2 teaspoon dried ginger powder (soonth)1 teaspoon fennel seeds (saunf)1/2 teaspoon cumin seeds (jeera)salt to taste

Method

1.

Soak the dates and cashewnuts in warm water.

2.

In a pan, combine the mango slices, jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft.

3.

Cool completely and purée into a fine paste.

4.

Drain the soaked dates and cashewnuts. Deseed and chop the dried dates.

















5.

Add all the ingredients into the puréed chutney mixture and mix well.

6.

Use as required. Store refrigerated.TipsDried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3

tablespoons amchur powder.

Other Related RecipesFruit Mein KulfiGulab JamunMeva BatiMalpuas

INSTANT JALEBIS

Fresh hot syrupy jalebis are a hit at any chaat party. You will always find serpentine queues of people waiting to savour this delicacy. You will not believe how quickly jalebis can be made. I have used yeast to ferment the jalebi batter quickly and so it does not require to be left for a day to ferment. The trick here is to immediately start frying the jalebis once the batter has rested for 10 minutes. If the batter is left for a longer period, it ferments and the jalebis lose shape.Also remember to soak the jalebis in warm sugar syrup immediately after frying them. Yes, they are made as simply as that!


Makes 15 jalebis.

For the jalebi batter1 cup plain flour (maida)1 teaspoon Bengal gram flour (besan)1/2 teaspoon fresh yeast, crumbled1 tablespoon melted ghee1 teaspoon sugar2 to 3 drops of lemon yellow food colouring

For the sugar syrup2 cups sugar

a few saffron strands1/4 teaspoon lemon juice

Other ingredients ghee for deep frying

For the jalebi batter

1.

Sieve the plain flour and gram flour together.

2.

Dissolve the yeast in 1 tablespoon of water.

3.

Mix the flour mixture, yeast solution, ghee, sugar and lemon yellow food colouring with

















2/3 cup of water to make a thick batter, making sure that no lumps remain.

4.

Keep aside for 10 minutes till the yeast ferments.

For the sugar syrup

1.

Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency.

2.

Add the saffron and lemon juice and mix.

3.

Remove from the fire and keep aside. How to proceed

1.

Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. (1") deep].

2.

Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch.

3.

Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. (2") diameter].

4.

Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.

5.

Drain immediately and serve hot. TipsDo not allow the jalebi batter to overferment. Fry the jalebis immediately once the batter has rested for 10 minutes.

MIXED SPROUTS

Ready sprouts are available at most grocery stores. But did you know that making sprouted beans was as easy as this.

Cooking Time : Nil.Preparation Time : 2 days.

Makes 3 cups.

Ingredients1 cup mixed beans (whole moong, chick peas, green chana, brown chana, matki etc.)

Method

1.

Wash the beans and soak in water for a minimum of 4 hours.

2.

Drain and wash thoroughly.

3.

Keep in a jar covered with a piece of cloth for 5 to 6 hours.

4.

Place in the refrigerator overnight.

5.

Next day, wash thoroughly, drain and again keep in a jar covered with a piece of cloth for 5 to 6 hours. They will have started germinating by now.

6.

Place in the refrigerator overnight.

7.

Sprinkle water on the sprouted beans on the third day and store in the refrigerator until required for use.

TipsIn the process of sprouting, Vitamins A, B group and C (which are otherwise absent in ordinary beans) are formed. Beans are very rich in proteins, complex carbohydrates and iron.

USAL

A traditional Maharashtrian recipe of spicy pulses in a thin watery gravy which is usually eaten with bread.Usal is served in almost all streetside eateries in Maharashtra. One such eatery where I never miss the usal is situated on the road from Mumbai to Pune. They serve the most lip smacking usal along with 2 pieces of pav which is filling enough to keep me satiated through the journey. Another thing that I must mention is Misal. This is nothing but usal toped with fried ganthia and sev. But I prefer the low cal version i.e. without it!


Serves 4.



Ingredients1 cup Mixed Sprouts

1 teaspoon cumin seeds (jeera)1/4 teaspoon asafoetida (hing)1/2 cup chopped onions1 cup chopped tomatoes 3 to 4 tablespoons dry garlic chutney,1/2 teaspoon turmeric powder (haldi)2 tablespoons oilsalt to taste

For the garnish2 tablespoons chopped coriander

3/4 cup chopped onionsFor serving

4 to 6 lemon wedges

8 laddi pavs (small squares of white bread)Method

1.

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.

2.

Add the onions and sauté till they are translucent.

3.

Add the tomatoes and sauté for another 2 to 3 minutes.

4.

Add the garlic chutney and cook till the oil separates.

5.

Add the sprouts, turmeric, salt and 2½ cups of water and mix well.

6.

Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender.

7.

Top with the coriander and chopped onions.

8.

Serve with lemon wedges and laddi pav. TipsVARIATION : MISAL Top the usal with fried snacks like ganthia and sev and serve immediately.

FRUIT CHAAT

This chaat is sold in the street corners of Delhi. Fruit chaat, as the name suggests, is a blend of assorted fruits (preferably sweet acidic fruits) tossed with potatoes and a delectable blend of chutneys.Any combination of fruits can be used according to the seasonal availability and personal preferences. This chaat is packed with nutrients and is also low in calories. This recipe breaks the myth that chaat belongs to "junk" food category!
















Cooking Time : Nil. Preparation Time : 10 mins.

Serving 4.

For the chaat1 cup papaya, diced

3/4 cup pineapple, diced1 cup apple, diced1/2 cup banana, diced4 to 5 gooseberries, cut into2 halves each, (optional) 1/4 cup black and green grapes1 cup cucumber, peeled and diced10 to 12 cherry tomatoes, cut into 2 halves1/2 cup boiled potato, diced1/2 cup kachalu, boiled and diced (optional)2 green chillies, finely chopped1 tablespoon chopped coriander

For the seasoning1 tablespoon green chutney

1 tablespoon khajur Imli ki chutney1/4 teaspoon black salt (sanchal)1/2 teaspoon roasted cumin seed (jeera) powder1 teaspoon chaat masala 1/4 teaspoon chilli powderjuice of 1/2 lemona few sprigs mint leavessalt to taste

Method

1.

Combine all the chaat ingredients in a bowl and toss well with the seasoning.

2.

Serve immediately.TipsChill the fruits thoroughly and add the seasoning just before serving.

PAKODI CHAAT

We have all eaten dahi pakodis and dahi wadas but can you imagine the same pakodis in a coconut kadhi? Yes, there is a combination that truly tastes divine.The fluffy little pakodis which are deep fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney, lots of sprouts and spring onions.The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk is now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it.


Serves 4.

For the pakodis1/4 cup urad dal (split black lentils)
























6 mm (1/4") piece ginger1 green chilli, choppeda pinch soda bi-carbsalt to tasteoil for deep frying

Other ingredients1 recipe coconut kadhi

1/2 cup khajur lmli ki chutney 1/2 cup green chutney , 3/4 cup chopped spring onion3/4 cup moong sprouts, boiled 2 tablespoons chopped coriander

For the pakodis

1.

Drain the soaked urad dal.

2.

Grind together the urad dal, ginger, green chilli and salt in a food processor to a coarse paste, using a little water.

3.

Mix the prepared paste with the soda bi-carb adding a little water if required till the batter is light and fluffy.

4.

Drop small portions of the batter into hot oil and deep fry on a slow flame till the pakodis are golden brown. (This makes about 24 pakodis)

5.

Soak the deep fried pakodis in water for about 45 minutes. Drain.

6.

Squeeze out the excess water. Keep aside. How to proceed

1.

Place the pakodis in a serving bowl and pour the hot coconut kadhi over it.

2.

Spoon the khajur imli ki chutney and green chutney on top.

3.

Top with the spring onions, moong sprouts, coriander and serve immediately.

SAMOSA KADHI CHAAT

Traditionally, samosas are served with chutney or chole, but this one which is a personal favourite of mine, is a bit different. I have experimented serving them with a coconut kadhi and to add some crunch to the dish, I have added chopped spring onions. This chaat is a meal in itself!The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Coconut milk are now available in tetrapacks at grocery stores, so you need not go through the effort of extracting it!












Serves 6.

For the samosa covering1/2 cup plain flour (maida)

2 teaspoons ghee, meltedsalt to taste

For the samosa filling1 cup boiled potato, cubed

1/2 cup green peas, boiled2 tablespoons capsicum, chopped1 teaspoon cumin seeds (jeera)1/4 teaspoon asafoetida (hing)2 teaspoons ginger-green chilli paste2 teaspoons amchur (dried amchur powder)1 teaspoon coriander-cumin seed (dhania-jeera) powder1/2 teaspoon garam masala2 tablespoons oilsalt to taste

Other ingredients oil for deep frying

For the coconut kadhi1 1/2 cups coconut milk

2 tablespoons Bengal gram flour (besan)3/4 cup fresh curds2 cardamoms (elaichi)2 cloves25 mm. (1") stick cinnamon1 bay leaf6 curry leaves1 teaspoon ginger, grated1 1/2 teaspoons red chilli, sliced 1 teaspoon oilsalt to taste

For the garnish1/2 cup khajur imli ki chutney

1/2 cup green chutney 2 tablespoons chopped coriander2 tablespoons chopped spring onions2 to 3 cherry tomatoes, sliced (optional)

For the samosa covering

1.

Mix all the ingredients in a bowl and knead into a firm dough using water. Knead well.

2.

Divide the dough into 6 equal portions and roll each portion into 125 mm. x 50 mm. (5" x 2") oval. Keep aside.

For the samosa filling

1.

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida and ginger-green chilli paste.

2.

Sauté for 1 minute and add the potato, green peas, capsicum, amchur, coriander-cumin seed






































powder, garam masala and salt.

3.

Mix well and mash lightly.

4.

Remove from the fire, cool, divide into 12 equal portions and keep aside. For the samosas

1.

Divide each samosa covering oval into 2 halves.

2.

Make a cone from each part and stuff with the filling.

3.

Seal the edges carefully usign a little water. Repeat with the remaining oval halves and filling to make 11 more samosas.

4.

Deep fry in hot oil on a slow flame till golden brown in colour. Keep aside.For the coconut kadhi

1.

Add the gram flour to the curds, mix well and keep aside.

2.

Heat the oil in a pan and add the cardamoms, cloves, cinnamon, bay leaf and curry leaves.

3.

When the curry leaves splutter, add the ginger and red chilli and stir for a few seconds.

4.

Add the coconut milk and 1 cup of water and bring to a boil, while stirring continuously.

5.

Add the gram flour-curds mixture and salt and mix well. Simmer on a slow flame till the kadhi thickens while stirring constantly. Keep aside.

How to serve

1.

Place the hot samosas in a serving bowl and spoon the hot kadhi over them.

2.

Top with the khajur imli ki chutney and green chutney.

3.

Garnish with the coriander, spring onions and cherry tomatoes.

4.

Serve hot.

PEARLY CORN

Batter fried corn kernels, served sprinkled with spring onions and tomatoes. These corn tit-bits look like small pearls when fried. This lovely preparation can be enjoyed even as an accompaniment to rice and noodles.


Serves 4.

Ingredients1 cup Green Giant Niblets Sweet Corn

½ cup plain flour (maida)¼ cup cornflour½ teaspoon readymade mustard paste1 teaspoon chilli powder½ cup watersalt and pepper to tasteoil for deep frying

For the garnish2 tablespoons spring onion greens, chopped

1 teaspoon tomatoes, chopped (optional) Method

1.

Mix together all the ingredients except the oil in a bowl and keep aside.

2.

Heat the oil in a kadhai and scatter individual batter coated kernels in the oil. Deep fry until they are golden brown in colour and drain on absorbent paper.

3.

Serve immediately, garnished with spring onion greens and tomatoes.

MAKAI KA DHOKLA

Scrumptious sweet corn and maize flour dhoklas ready within minutes.


Serves 4.

Ingredients1 cup maize flour (makai ka atta)

1/2 cup sour curds1/2 cup sweet corn kernels2 teaspoons ginger- green chilli paste1/4 teaspoon asafoetida (hing)2 teaspoons sugar1 teaspoon lemon juice1 teaspoon Eno's fruit salt





















2 teaspoons oilsalt to taste

For the tempering 1 teaspoon mustard seeds (rai)

1 teaspoon sesame seeds (til)a pinch asafoetida (hing)1 tablespoon oil

Other ingredients oil for greasing

For the garnish 1 tablespoon chopped coriander

Method

1.

Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.

2.

Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.

3.

Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.

4.

Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.

5.

Garnish with the chopped coriander. Cut into pieces and serve hot. TipsAdd the Eno's fruit salt just before you put the dhoklas to steam.

CORN SEV PURI

Although every Mumbai visitor never misses eating sev puri, those who eaten the same thing over the years do grow weary of it. Here is a recipe for all those who agree with me. Similar but yet very very different from the traditional sev puri.Baked papadis or little puris are topped with sweet corn and crunchy onions spiked with a tangy ajwain (carom) flavoured tomato chutney. These puris are truly divine and a must try.All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive.

Cooking Time : Nil. Preparation Time : 5 mins.

Serves 4.

To be mixed together into a corn topping 1 cup Green Giant Niblets Corn

1 cup chopped spring onions2 green chillies, finely chopped1 tomato, finely chopped1 teaspoon chaat masala
















2 teaspoons lemon juicesalt to taste

Other ingredients24 Baked Papadis

1/2 cup tamatar ki chutney1 cup sev or nylon sev 1/4 cup fresh pomegranate (anar)2 tablespoons chopped coriander

Method

1.

Arrange the papadis on a serving plate.

2.

Top each papadi with 1 teaspoon of the corn topping.

3.

Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.

4.

Serve immediately.

TAMATAR KI CHUTNEY

Ajwain and garlic flavoured tomato chutney. Freeze large quantities of this chutney, scoop out small potions of it and reheat for use.


Makes 1 cup.

Ingredients8 medium sized tomatoes

1 teaspoon ajwain (carom seeds)a pinch asafoetida (hing)1 tablespoon garlic, grated1 teaspoon chilli powder1 teaspoon sugar2 tablespoons oilsalt to taste

Method

1.

Blanch the tomatoes in hot water. Peel and purée in a liquidizer.

2.

Heat the oil in a pan, add the ajwain and asafoetida and sauté for 30 seconds.

3.

Add the garlic and sauté for a few seconds.

















4.

Add the pureed tomatoes, chilli powder, sugar and salt and bring to a boil.

5.

Simmer for 20 minutes or till the oil has separated. Cool and use as required.

BAKED PAPADIS

This is a virtually fat free recipe for all low cal food lovers! Crispy baked puris are delicious at any time of the day.You can spice up the dough, if you prefer, adding a little chilli powder and cumin seeds. I personally like them just plain. Again, I would suggest the you store large quantities in an air-tight container.


Makes 40 puris.

Ingredients1 cup (125 grams) whole wheat flour (gehun ka atta)

1 teaspoon oil1/4 teaspoon salt

Method

1.

Mix the flour, oil and salt. Add water and prepare a stiff dough. Knead well.

2.

Divide the dough into 40 portions.

3.

Roll out into thin puris and prick with a fork.

4.

Arrange the puris on a lightly greased baking tray.

5.

Bake in a hot oven at 200°C (400°F) for 10 minutes. TipsThis wholesome substitute for the traditional fried and greasy puris uses the superior fat reducing method of baking.

DOODHI KOFTA CURRY

Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy.


Serves 4.

For the koftas1 cup grated white pumpkin (doodhi / lauki)

½ cup rice flour (chawal ka atta)1 tsp green chilli paste





¼ cup chopped coriander1 tsp sugar½ tsp garam masala¼ tsp turmeric powder (haldi)A pinch of soda-bi carbSalt to tasteOil for frying

For the gravy½ cup chopped tomatoes

2 to 3 bayleaves (tejpatta)2 cloves (laung / lavang)2 to 3 peppercorns½ tsp chilli powder1 tsp coriander-cumin seed (dhania-jeera) powderA pinch of asafoetida (hing)¼ tsp nutmeg (jaiphal) powder¼ cup tomato sauce¾ cup coconut milk¼ cup cream1 tbsp cornflour mixed in ¼ cup water3 tbsp oilSalt to taste

For the garnish¼ cup chopped coriander

For the koftas

1.

Mix all the ingredients together. Add a little water if required to make a loose dough.

2.

Put spoonfuls of the batter in hot oil and deep-fry till golden brown. Drain on absorbent paper and keep aside.

3.

If you do not want to deep-fry the koftas, just microwave them for 40 seconds.For the gravy

1.

Heat the oil in a pan, add bayleaves, cloves and peppercorns to it.

2.

Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder.

3.

Cook for a few minutes till the oil separates.

4.

Add the tomato sauce, coconut milk, cream and the corn flour mixture.

5.

Add the koftas bring to a boil and simmer for some time.

6.

Serve hot.

MALABARI CURRY

This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. It tastes just as good, maybe even a tad better!


Serves 4.

Ingredients2 cups boiled mixed vegetables (French beans, cauliflowers, peas)

2 tomatoes ½ tsp red chilli powder½ tsp turmeric powder (haldi)1 cup coconut milk1 tsp cornflour2 tbsp oilSalt to taste

For the paste½ cup freshly grated coconut or 25 grams desiccated coconut

3 to 4 curry leaves (kadi patta)1 tbsp cooked rice 1 tsp chopped green chillies1 stick cinnamon (dalchini)1 cloves (lavang)2 black peppercorns 1 whole dry red chilli, broken into pieces

To serveSteamed rice

For the paste

1.

Dry roast the coconut, curry leaves and rice and on a tava (griddle) on a slow flame, stirring continuously, until the mixture is light pink.

2.

Add the green chillies, cinnamon, cloves, peppercorns and red chillies. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside.

How to proceed

1.

Boil a vesselful of water and immerse the tomatoes in it for 1 minute.

2.

Remove, de-skin and de-seed tomatoes. Chop finely and keep aside.

3.

Heat oil in a pan, add prepared paste and sauté for 5 minutes.

4.

Add in chopped tomatoes, red chilli powder, turmeric and salt. Cook well till the oil separates.

5.

Add the vegetables and mix well.

6.

Combine cornflour with milk, add to the gravy along with 1½ cups of water.

7.

Cook till vegetables are tender.

8.

Serve hot with steamed rice.

HARIYALI MAKAI STUFFED PADWAL

The timid padwal is hardly given a thought when planning special menus. But with a stuffing of corn and fresh fenugreek, they are sure to leave your guests asking for more!


Serves 4.

For the padwals½ kg snake gourd (padwal)

1 cup boiled and crushed tender corn kernels (makai ke dana) ¼ cup finely chopped fenugreek (methi) leaves ¼ cup freshly grated coconut¾ tsp sambar masala powder¾ tsp fennel (saunf) powder½ tsp chopped green chillies3 tbsp chopped coriander leavesSalt to taste

Other ingredients1 cup tomato purée

2 bayleaves (tejpatta)2 cloves (laung / lavang)3-4 peppercorns½ tsp cumin seeds (jeera) 1½ tbsp besan (Bengal gram flour) ¾ tsp red chilli powder¾ tsp garam masala ¼ tsp turmeric powder (haldi)2 tbsp cashewnut paste1 tsp kasuri methi (dried fenugreek leaves)2 tbsp chopped coriander2 tbsp oilSalt to taste

For the garnishA few sliced almonds

A little creamFor the padwals

1.

Peel and cut the padwals into 75 mm. (3") long pieces. Slit and carefully deseed them.

2.

Parboil the padwal pieces in salted hot water. Keep aside.

3.

Mix all the remaining ingredients and stuff the padvals. Secure with toothpicks and cook in a pan using oil till light golden and keep aside.

How to proceed

1.

Heat oil in a sauce pan and add the bay leave, cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the besan and roast it on a low flame till the colour changes.

2.

Add tomato purée, chilli powder, garam masala, turmeric powder and cook till the oil separates. Add 1 cup water, cashewnut paste and salt and bring the gravy to a boil.

3.

Add the padwals and left over stuffing, if any, and simmer for 2-3 minutes.

4.

Add the crushed dried fenugreek leaves, coriander and mix well.

5.

Serve hot garnished with almonds and cream.

CHETTINAD CURRY

Here's a spicy curry from Tamilnadu that tastes best with steamed rice. The Chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles.


Serves 4.

Ingredients2 cups boiled mixed vegetables (cauliflower, peas, french beans)

2 tbsp poppy seeds (khus-khus)1 tbsp broken cashewnuts 3 tomatoes4 to 5 curry leaves (kadi patta)¾ cup chopped cabbage½ tsp turmeric (haldi) powder½ tsp red chilli powder1 cup milk3 tbsp oilSalt to taste

For the Chettinad masala ½ cup freshly grated coconut

1 tsp coriander (dhania) seeds ½ tsp cumin seeds (jeera)2 whole dry red chillies, broken into pieces3 cardamom (elaichi)

1 tsp fennel seeds (saunf)3 cloves (laung/lavang)25 mm. (1") cinnamon (dalchini)1 tbsp oil

For the chettinad masala

1.

Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.

2.

Soak the poppy seeds and cashewnuts in hot water for 5 minutes.

3.

Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.

4.

Boil vesselfull of water and immerse the tomatoes in it for 20 seconds.

5.

Remove, de-skin and deseed the tomatoes. Chop finely and keep aside.

6.

Heat the remaining oil in another pan, add the curry leaves and cabbage.

7.

Sauté for some time and then add the tomatoes, ground paste, turmeric powder, red chilli powder and salt.

8.

Cook till the tomatoes are well blended with the masala and oil separates from the sides.

9.

Mix well and add one cup of water, the vegetables and milk.

10.

Cover and simmer for a few minutes.

11.

Serve hot.

PANEER TIKKA MASALA

With the liberal use of cabbage and dry ginger powder, the absence of onion and garlic is barely noticeable in this otherwise onion-dominated curry!


Serves 4.

Ingredients1 recipe paneer tikkas, page 26

½ cup boiled green peas5 medium sized tomatoes1 tbsp coriander (dhania) seeds5 whole dry red chillies, broken into pieces½ cup chopped cabbage1 tsp chopped green chillies¼ tsp dry ginger powder (soonth)1 tbsp tomato sauce, page 1013 tsp dried fenugreek leaves (kasuri methi)1 tsp cornflour½ cup milk3 tbsp chopped coriander4 tbsp oilSalt to taste

For the garnish¼ cup chopped coriander

Method

1.

Boil a vesselfull of water and immerse the tomatoes in it for one minute.

2.

Remove, de-skin and de-seed the tomatoes. Chop finely and keep aside.

3.

Roast the coriander seeds and red chillies lightly and grind to a powder. Keep aside.

4.

Heat the oil in a pan, add cabbage and green chillies and sauté for some while.

5.

Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture.

6.

Add the red chilli-coriander powder, tomato sauce and dried fenugreek leaves and sauté.

7.

Mix the milk and cornflour together and add to the gravy. Mix well.

8.

Add the paneer tikkas and peas and heat for some time.

9.

Serve hot garnished with coriander.

CREAM OF SPINACH SOUP

Spinach, by itself, is a multi-nutrient vegetable and is packed with the goodness of iron, folic acid, vitamin A and vitamin C. Since ages, sumptuous spinach soup has been regarded best for weight watchers; but only if made without the use of butter and cream.


Serves 4.

Ingredients3 cups spinach (palak), chopped

½ cup onions, chopped½ teaspoon garlic, finely chopped1 tablespoon refined flour (maida)2 tablespoons buttersalt to tastepepper to taste

For the garnish¼ cup cream

Method

1.

Blanch the spinach in boiling water for 10 seconds, remove and immerse in cold water to retain the color.

2.

Drain and pureé the spinach in a blender.

3.

Heat the butter in a pan, sauté the onions and garlic till the onion is translucent.

4.

Add the flour and sauté till the flour gets a sandy texture.

5.

Whisk in 2½ cups of water to the mixture stirring continuously and bring it to a boil till it thickens.

6.

Add in the spinach purée and mix well.

7.

Season with salt and pepper and bring to a boil.

8.

Serve hot, garnished with a tablespoon of cream in each bowl.

SPICY COCONUT CREAM SOUP

A creamy coconut soup flavoured with Thai curry paste and served topped with fried onions.


Serves 4.

Main recipe3 cups Coconut Milk

1 teaspoon cornflour2 stalks lemon grass , tied into a bundle1 teaspoon lemon juice















1 tablespoon soya sauce1/2 cup mixed vegetables (peas, mushrooms, broccoli, baby corn), blanched1 teaspoon sugar1 teaspoon oilsalt and pepper to taste

For the paste1 dried red chilli

1 onion1 clove garlic , crushed1 teaspoon ginger, grated1 teaspoon oil

For trhe garnishfried sliced onions

For the paste

1.

Heat the oil in a small pan and fry the red chilli till it is crisp. Drain and keep aside.

2.

In the same oil, fry the onion till light brown, cool.

3.

Make a paste of the garlic, ginger, red chilli and fried onion in a blender. Keep aside. How to proceed

1.

Mixed the cornflour with the coconut milk.

2.

Heat the oil in a vessel and add the coconut milk and cornflour mix, lemon grass, lemon juice, soya sauce, vegetables, sugar, salt and pepper.

3.

Add the paste when the soup starts to simmer.

4.

Add enough water to adjust the consistency.

5.

Simmer for a few minutes.

6.

Remove the lemon grass before serving.

7.

Serve hot garnished with fried sliced onions. TipsGently simmer this soup, constantly stirring it. Do not allow it to boil since this could curdle the coconut milk.

VADA PAV

The Indian burger. It's the quickest and easiest















meal or snack available on every street corner in Mumbai. Hot, spicy and delicious, it's one snack I can never resist especially on a rainy day. But it's also quite high in calories so I have found a less guilty version of enjoying my favourite snack. See the recipe of Healthy Vada Pav and discover my nutritious variation.


Makes 8 vada pavs.

Ingredients8 laddi pavs (small squares of white bread)4 tablespoons dry garlic chutney

For the vada filling 3 cups boiled and mashed potatoes3 to 4 green chillies, chopped1 teaspoon ginger, chopped1½ teaspoons garlic, chopped1 teaspoon mustard seeds (rai)¼ teaspoon asafoetida (hing)6 to 8 curry leaves¼ teaspoon turmeric powder (haldi)1½ teaspoons oilsalt to taste

For the outer covering¾ cup Bengal gram flour (besan)¼ teaspoon turmeric powder (haldi)a pinch soda bi-carb1 teaspoon oilsalt to taste

Other ingredientsoil for deep frying

For the vada fillling

1.

Pound the green chillies, ginger and garlic using a mortar and pestle.

2.

Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.

3.

Add the pounded mixture and sauté again for a few seconds Add the potatoes, turmeric powder and salt and mix well.

4.

Remove from the fire and cool.

5.

Divide into 8 equal portions. Shape into rounds.
























For the outer covering

1.

Combine all the ingredients in a bowl and make a batter using approx. 1/3 cup of water.

2.

Dip each round of the vada filling into the batter and allow it to coat the mixture well.

3.

Deep fry in hot oil till golden brown. Drain on absorbent paper and keep aside.

How to proceed

1.

Slice each pav into half horizontally and spread some dry garlic chutney inside.

2.

Place one vada in each pav and serve immediately.

TipsLaddi pavs are small square shaped white bread rolls which are available at local bakeries. You can also use bread roll or slices if the pav is

not available.

TASTY PAV BHAJI BURGERS

Serve with a hot cup of soup. Ideal for unexpected guests !


Serves 6 burgers.

For the burgers 6 small round burgers

butter for brushingFor the stuffing

2 boiled potatoes1 teacup mixed boiled vegetables or 1 teacup cooked tender corn, slightly crushed1 tomato, chopped1 onion, chopped1/2 teaspoon crushed garlic (optional)1 tablespoon chopped capsicum1/2 teaspoon chilli powder1/2 teaspoon pav bhaji masala2 tablespoons chopped coriandera few drops of lemon juice2 tablespoons buttersalt to taste

For serving













onion ringsMethod

1.

You can take green peas, cauliflower, carrots as mixed vegetables.For the burgers

1.

Divide the buns into two parts horizontally.

2.

Brush them with butter and bake in a hot oven at 150 degree C (300 degree F) for few minutes.For the stuffing

1.

Heat the butter and fry the onion and garlic for 1/2 minute.

2.

Add the capsicums, tomato, chilli powder and pav bhaji masala and fry for at least 1 minute.

3.

Add the potatoes and the vegetables, coriander, lemon juice and salt and cook for 2 minutes. If the mixture is too thick, sprinkle a little water.

How to serve

1.

Spread some pav bhaji mixture on the bottom portion of a burger, place some onion rings on top and cover it with the remaining top of the bun. Repeat with the remaining mixture and burgers.

2.

Brush with butter and bake in a hot oven at 150 degree C (300 degree F) for few minutes.

3.

Serve hot in folded napkins.

POTATO TIKI SANDWICH


Makes 5 sandwiches.

Ingredients5 slices brown bread, lightly buttered

5 slices white bread, lightly buttered5 tsp tomato ketchup½ cup grated carrots½ cup finely chopped lettuce leaves

For the potato tikis1 cup boiled and mashed

1 tsp cumin seeds (jeera)3 green chillies, chopped










¾ cup boiled and mashed green peas3 tsp amchur (dry mango powder)1 tbsp chopped coriander½ tsp nigella seeds (kalonji)2 tbsp gheesalt to tasteoil for deep frying

For the potato tikis

1.

Heat the ghee in a pan and fry the cumin seeds until they turn brown.

2.

Add the green chillies and fry again for a while.

3.

Add the remaining ingredients and mix well.

4.

Shape into 5 small flat thin circles. If you find it difficult to shape, add 1 tbsp of cornflour.

5.

Deep fry in hot oil till golden brown. Drain on absorbent paper and keep aside.How to proceed

1.

Apply tomato ketchup on the buttered side of each brown bread slice. Keep aside.

2.

Put the potato tiki on the buttered side of the white bread slice.

3.

Sprinkle grated carrots and lettuce over it.

4.

Cover with the brown bread.

5.

Repeat for the remaining ingredients to make 4 more sandwiches.

6.

Serve immediately.

MASALA CHEESE TOAST

Whole wheat bread topped with vitamin A rich vegetables and calcium rich cheese...... just perfect to tickle your taste buds.

Cooking Time : 5 mins.Baking Temperature : 200°C (400°F).Baking Time : 5 mins.Preparation Time : 15 mins.










Makes 4 toasts

Ingredients4 slices whole wheat bread

4 teaspoons grated cheeseFor the curry

½ cup finely chopped boiled vegetables (cabbage, cauliflower, green peas, french beans, capsicum)¼ cup potatoes, boiled and mashed lightly2 tablespoons finely chopped onions1 teaspoon finely chopped green chillies½ teaspoon chilli powder2 pinches garam masala2 tablespoons chopped coriander2 teaspoons oilsalt to taste

Method

1.

Heat the oil in a non-stick pan, add the onions and cook till the onions turn translucent.

2.

Add the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.

3.

Remove and cool.

4.

Toast the bread slices till they are slightly crisp.

5.

Pour 2 tablespoons of the mixture on each toast.

6.

Top with a teaspoon of grated cheese.

7.

Grill in a pre-heated oven approx. 200°C (400°F) till brown spots appear on the cheese.

8.

Serve hot.

FETA AND PINEAPPLE SANDWICH


Makes 4 sndwiches.

Ingredients
















4 panini or burger buns

1 large red pepper, thinly sliced8 slices pineapple8 slices feta cheese or paneer (cottage cheese)4 large lettuce leavessalt and freshly ground pepper to tastebutter for grilling

To be mixed into a spread½ cup cheese spread

1 clove garlic, grated2 tablespoons finely chopped celerysalt and freshly ground pepper to taste

Method

1.

Cut each panini into two horizontally and apply a generous layer of the spread on one side of panini.

2.

Place a large lettuce leaf on one half of the panini.

3.

Top 2 slices of feta cheese and some red pepper and pineapple slices.

4.

Sprinkle salt and freshly ground pepper and sandwich with the top half of the panini.

5.

Repeat with the remaining panini and ingredients to make 3 more sandwiches.

6.

Apply butter on the outer surface of the sandwich and grill in a sandwich grill or a toaster till done.

7.

Serve hot.TipsPane means bread in Italian and panini means "little" bread (or buns). However, in America, panini means a certain kind of sandwich The bread is used is quite flat, a bit dense and a little oily. Now a days, panini bread is available at speciality baking shops in India too. If you do not find panini bread at your local baker, just use a regular burger bread instead.

GRILLED CHEESE AND VEGETABLE SOUP

A spicy and filling soup for cold days.


Serves 6.

Ingredients4 large tomatoes

3/4 teacup shredded cabbage3/4 teacup grated carrots
















3 teaspoons cornflour1 small can (225 grams) baked beans or 1/2 teacup boiled green peas1 chopped tomato1 chopped onion1 bay leaf 1/2 teaspoon sugar2 tablespoons oilsalt to tastepepper to taste

For the masala bag2 sticks cinnamon

2 cloves4 peppercorns (powdered coarsely and tied in a piece of cloth)

For grilling4 tablespoons grated cheese

Method

1.

Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain.

2.

Heat the oil and fry the onion and bay leaf for 1/2 minute.

3.

Add the cabbage and carrots and fry again for 1 minute. Add the tomato soup.

4.

Mix the cornflour in a little cold water and add to the soup.

5.

Add the masala bag and salt and boil for 20 minutes.

6.

Add the beans, tomato, sugar and pepper and give one boil.

7.

Remove the masala bag and pour the soup into a big bowl.

8.

Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.

9.

Serve hot with garlic bread.TipsFor masala bag powdered all the ingredients coarsely and tied in a piece of cloth.

MACARONI A LA MEXICANA

Macaroni prepared in an unusual way based on Mexican style cooking.

Cooking Time : 40 min.















Serves 6 to 8.

For the cheese balls200 grams (7 oz.) paneer

3 tablespoons plain flour (maida)1 tablespoon chopped coriander2 chopped green chillies1/4 teaspoon soda bi-carbsalt to tasteoil for deep frying

For the macaroni2 teacups cooked macaroni

1 kg (2 1/4 lb.) tomatoes 1 chopped onion1 chopped capsicum3 cloves crushed garlic1 teaspoon chilli powder2 teaspoons sugar2 tablespoons oilsalt to taste

For the kidney bean layer3/4 teacup red kidney beans (rajma)

1 chopped onion1 tablespoon butter1 tablespoon ghee1 teaspoon chilli powder4 tablespoons tomato ketchupsalt to taste

For the baking100 grams (4 oz.) fresh cream

2 teaspoons lemon juice6 tablespoons cooking cheese1/2 teaspoon salta dash of chilli powder

For the cheese balls

1.

Mix all the ingredients. Shape into round balls and deep fry in oil.For the macaroni

1.

Put the tomatoes in hot water for 10 minutes. Remove the skin and chop.

2.

Heat the oil and fry the onion for 1 minute.

3.

Add the capsicum, garlic and chilli powder and fry again for a little while.

4.

Add the tomatoes, sugar and salt and cook on a slow flame for at least 10 minutes.






























5.

Add the macaroni and mix.For the kidney bean layer

1.

Soak the beans overnight. Next day, cook in pressure cooker. Drain and mash.

2.

Heat the butter and ghee and fry the onion for few minutes.

3.

Add the beans, chilli powder, tomato ketchup and salt and cook for a few minutes.How to proceed

1.

Beat the cream. Add the lemon juice, 2 tablespoons of the cooking cheese and the salt.

2.

In a greased baking dish, first make a layer of the beans. Next, spread the layer of macaroni. Put the cheese balls on top. Pour the cream over this.

3.

Spread the remaining cheese and dust chilli powder on top.

4.

Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.

5.

Serve hot.

NACHOS

For the cheese lovers !

Cooking Time : A few min.Preparation Time : A few min.

Ingredientsready corn chips or fried tortillas

cooking cheesetaco salad orrefried red kidney beans (rajma)For servingchillies in vinegar

Method

1.

Spread about 12 mm. (1/2") layer of cheese on the fried tortillas.

2.

Put below the grill untill the cheese melts.







3.

Serve with taco salad or with refried kidney beans and with chopped green chillies soaked in vinegar for 15 minutes.

CHILLIES IN VINEGAR

Cooking Time : Nil.Preparation Time : A few min.

Makes 1 cup.

Ingredients6 to 7 green chillies

1 teacup white vinegarMethod

1.

Cut the green chillies and add to the white vinegar.

2.

Use as required.

SOUR CREAM

As sour cream is not available in India, this recipe is suggested as a substitute.

.

Ingredients200 grams fresh cream

1 to 2 tablespoon thick curds2 pinches salt

Method

1.

Beat the cream until thick.

2.

Add the curds and salt and mix well.

SALSA DIP (PARTY COOKING)

Cooking Time : 5 min.







Makes 1 teacup.

Ingredients3 tomatoes

2 teaspoons chillies in vinegar 1 small onion, finely chopped1/2 teaspoon chilli powder1 capsicum2 pinches ajwain1 tablespoon oil1/2 teaspoon sugar1/2 teaspoon salt

Method

1.

Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.

2.

Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from heat, rub off the burnt skin and chop.

3.

Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.

TipsUse as required.

CORN CHIPS


Serves 6.

For the corn chips100 grams maize flour (Makai ka atta)

50 grams plain flour1 tablespoon oilsalt to tasteoil for deep frying

For serving3 teacups corn chips

1 teacup salsa dip 1 teaspoon chopped green chillies3 tablespoons sour cream3 tablespoons grated cheesesalt to taste

For the corn chips



















1.

Mix the maize flour and plain flour with 1 tablespoon of oil and salt.

2.

Make a dough by adding hot water. Knead very well.

3.

Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.

4.

Deep fry lightly in oil.

5.

Remove from the oil and sprinkle salt while hot.How to serve

1.

Arrange the corn chips in a plate.

2.

Just before serving, spread the salsa dip on top and sprinkle the chillies thereon.

3.

Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips.

4.

Put under the grill for a few seconds.

5.

Serve immediately.

DABELI

This is traditionally sold on the streets of Gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burgerbun and then topped with onion, pomegranate,fresh garlic chutney and sev. Instead of pomegranate, you can use black or green grapes cut into small pieces.


Makes 15 buns.

For the dabeli masala1 red chilli

1 teaspoon coriander (dhania) seeds1/2" (12 mm.) stick cinnamon2 cloves1/4 teaspoon cumin seeds (jeera)

For the filling1 cup boiled and mashed potato

1/2 teaspoon cumin seeds (jeera)









pinch asafoetida (hing)2 teaspoons dabeli masala, recipe above2 tablespoons khajur imli ki chutney2 tablespoons oilsalt to taste

Other ingredients15 small burger buns

butter or oil for cookingTo serve

1 onion, chopped

1/2 cup roasted peanuts1/2 cup chopped coriander1/2 cup sev or nylon sev1/2 cup fresh pomegranate (anar)2 teaspoons fresh garlic chutney6 tablespoons khajur imli ki chutney

For the dabeli masala

1.

Roast all the ingredients in a pan for 2 to 3 minutes.

2.

Grind to a fine powder in a blender. Use as required. For the filling

1.

Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.

2.

Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed

1.

Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.

2.

Place a portion of the filling on the lower half of each bun.

3.

Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.

4.

Sandwich it with the top halves of the burger buns.

GREEN CHUTNEY (CHAAT)

A green mint and coriander flavoured chutney which is great for sandwich spreads. Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are
















considered incomplete without this chutney. The chutney can be stored refrigerated for upto a week.


Makes 1 cup.

Ingredients2 cups chopped mint leaves

1 cup chopped coriander1 large onion, slicedjuice of 1 to 2 lemons1 tablespoon sugar4 to 6 green chilliessalt to taste

Method

1.

Combine all the ingredients and grind to a smooth paste in a blender using very little water.

2.

Refrigerate and use as required.

FRESH GARLIC CHUTNEY (CHAAT)

A must have ingredient in any chaat. The pungent aroma of garlic is unmistakable. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! Soaking garlic cloves in hot water makes it easier to peel them. Make this chutney in large quantities. It stays well refrigerated for upto two weeks.


Makes 3/4 cup.

Ingredients1 cup garlic cloves, peeled

1 tablespoon chilli powderjuice of 1/2 lemonsalt to taste

Method

1.

Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.

2.

Before using, dilute with water and use as required.

SEV

This crisp vermicelli made of gram flour is used to top almost all chaats.Mounds of different types of sevs are displayed at almost all farsan shops. The variety of flavours you get













includes palak sev, garlic sev, pepper sev etc. Just name it and it is available!But did you know that making sev at home was as simple as this!


Makes 2 cups.

Ingredients1 cup Bengal gram flour (besan)

2 tablespoons hot oil1/4 teaspoon asafoetida (hing)1/4 teaspoon turmeric powder (haldi)salt to tasteoil for deep frying

Method

1.

Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.

2.

Fill the dough into a sev "press" and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.

3.

Cool and store in an air-tight container. TipsYou can also flavour the batter with chilli powder or garlic paste or spinach purée to make spicy sev, garlic sev or spinach sev.

KHAJUR IMLI KI CHUTNEY

This sweet and sour chutney blend spruces up almost all chaat recipes. The addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.


Makes 2 cups.

Ingredients2 cups dates (khajur), deseeded

1/4 cup tamarind (imli), deseeded1 cup jaggery (gur), grated1 teaspoon chilli powdera pinch asafoetida (hing)salt to taste

Method

1.

Wash the dates and tamarind and place them in a saucepan.




















2.

Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.

3.

Cool and strain the mixture through a sieve.

4.

Use as required. Store refrigerated. TipsYou can also purée the chutney in a food processor and then strain it.

FRIED ICE-CREAM WITH BUTTERSCOTCH SAUCE


Serves 4.

Ingredients8 scoops of vanilla ice-cream

1 cup milkFresh bread crumbs to coat

For the butterscotch sauce½ cup sugar

1 tablespoon butter4 tablespoon fresh cream¼ teaspoon vanilla essence

Other ingredientOil for deep-frying

For the butterscotch sauce

1.

Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour.

2.

Remove from the flame and add ¼ cup of hot water. Place on a slow flame and make a syrup of one string consistency.

3.

Add the butter and cream and mix well.

4.

Allow it to simmer for 5 to 7 minutes till the sauce is of a honey consistency.

5.

Cool completely and keep aside.How to proceed

1.

Line a tray with butter paper. Adjust your fridge temperature to low.









2.

Place the scoops on the tray at 25 mm (1") distance and keep in the freezer till they harden.

3.

Dip the hardened ice-cream balls in milk and roll in bread crumbs till coated properly.

4.

Put them back in the freezer to harden.

5.

Coat the ice-cream balls for about 3 to 4 times till a thick coating is achieved.

6.

Heat oil on high flame in a kadai.

7.

Remove ice cream balls from fridge (only 2 at a time) and dip in hot oil, make sure the balls are completely immersed in the oil. Don't turn them while frying, just dip and remove.

8.

When balls turn golden colour remove and serve immediately with butterscotch sauce. Repeat for the remaining ice cream to make more balls.

TipsCrushed cornflakes / desiccated coconut also make great coatings. Ensure that fried ice-cream is consumed immediately.

VEGETABLE AU GRATIN

This is a baked dish made with vegetables which contains a wealth of nutrients. But the use of liberal amounts of butter and cheese counteracts the effect of these nutritious vegetables and loads it with unnecessary excess calories.

Cooking Time : 40 mins.Preparation Time : 20 mins.Baking Temperature : 200°C (400°F).Baking Time : 15 to 20 mins.

Serves 4. Ingredients

2 cups mixed bolied vegetables ( carrots, peas, french beans), chooped

For the white sauce2 tablespoons butter

½ teaspoon garlic, grated2 tablespoons refined flour (maida)1½ cups milk¼ cup cheese, gratedsalt and pepper to taste

For the topping1/2 cup grated cheese

For the white sauce













1.

Heat the butter and sauté the garlic for 1 to 2 seconds.

2.

Add the flour and sauté for 2 to 3 minutes.

3.

Add the milk gradually stirring continuously so that lumps do not form, add ½ cup of water and mix well.

4.

Bring to a boil and add the cheese, salt and pepper and mix well. How to proceed

1.

Combine the vegetables and the white sauce and mix well.

2.

Pour into an oven proof bowl and sprinkle the cheese on top

3.

Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes till the cheese melts and is lightly browned.

4.

Serve with warm garlic bread.

SPINACH TARTILLINI IN CREAMY SAUCE

A superb Italian dish with 2 rich sauces.


Serves 6 to 8.

For the stuffing30 to 40 spinach leaves

100 grams crumbled paneer 1/2 teaspoon green chilliessalt to taste

For the dough1 teacup plain flour (maida)

2 teaspoons butter1/2 teaspoon salt

For the creamy sauce1 teacup milk

1 tablespoon plain flour (maida)100 grams fresh cream2 tablespoons grated cheese2 tablespoons butter














salt and pepper to tasteFor the tomato gravy (optional)

1/2 kg. red, ripe tomatoes, cut into big pieces

2 tablespoons fresh cream2 to 3 teaspoons sugar1/2 teaspoon oregano or 1 teaspoon fresh chopped tulsi leaves1 pinch ajwain1/4 teaspoon chilli powdersalt to taste

For the baking2 tablespoons grated cheese

For the stuffing

1.

Steam the spinach leaves. Squeeze out the water.

2.

Chop the spinach leaves finely and mix with the paneer, green chillies and salt.For the dough

1.

Mix the flour, butter and salt. Add water and make a semi-stiff dough.For the creamy sauce

1.

Heat the butter, add the flour and fry for 1/2 minute.

2.

Add the milk and 1/2 teacup of water and cook until the sauce becomes thick.

3.

Add the cheese, cream, salt and pepper.For the tomato gravy

1.

Boil the tomatoes without any water. Blend in a liquidiser and strain.

2.

Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.

3.

Add the cream.How to proceed

1.

Divide the dough into 15 balls and roll out into thin puris. Spread some spinach filling in each puri and close.

2.

Put plenty of water to boil and add 1 tablespoon of oil. Boil batches of the puris (tatillini) for 1/2 minute. Drain and keep aside in a little water.

3.

In a greased baking dish, spread a little creamy sauce and some tartillini. If you like, sprinkle a little tomato gravy.











4.

Make more layers in this manner. Sprinkle the balance cheese and bake in a hot oven at 230 degree C (450 degree F) for 10 minutes.

HOT AND SOUR SOUP


Serves 4.

Ingredients¼ cup shredded cabbage

¼ cup grated carrots¼ cup finely chopped cauliflower¼ cup chopped spring onions whites2 pinches MSG (Mono Sodium Glutamate) 3 cups clear vegetable stock1 tablespoon soya sauce1 teaspoon chilli sauce1 tablespoon chopped coriander3 tablespoons cornflour dissolved in ½ cup water2 tablespoonss oilSalt and freshly ground pepper to taste

For the garnish1 tablespoon chopped spring onion greens

Method

1.

Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower, spring onions and MSG and stir fry over a high flame for 2 minutes.

2.

Add the stock, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.

3.

Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.

4.

Mix in vinegars and switch off the flame.

5.

Serve hot, garnished with spring onion greens.












SESAME BAGEL WITH CUCUMBER AND SOUR CREAM


Makes 4 sandwiches.

Ingredients4 sesame bagels or burger buns, lightly buttered

2 cucumbers, sliced8 thin slices paneer (cottage cheese)4 large lettuce leaves1 tablespoon dill leaves (suva bhaji)salt and freshly ground pepper to taste

For the sour cream¼ cup whipped cream

juice of ½ lemonsalt to tastefreshly ground pepper

Method

1.

Cut each bagel into two horizontally and place a large lettuce leaf on one half of the bread.

2.

Spread a layer of sour cream on the lettuce.

3.

Top with a few slices of cucumber followed by 2 slices of paneer.

4.

Sprinkle some dill leaves, salt and freshly ground pepper and sandwich with the other half of the bagel.

5.

Repeat with the remaining ingredients and bagel to make 3 more sandwiches.

6.

Serve immediately.

Pastry Sheets 1 lb Flour1 teaspoon Salt3 tablespoons Olive Oil1 cup Water OR 2 beaten eggs with 1/2 cup water additional Flour












Sieve flour and salt into a large bowl. Mix in oil by rubbing it with your fingers. Gradually mix in 1 cup water or the eggs with 1/2 cup water. Knead the dough on a floured pastry board until smooth and elastic. If necessary, add more flour to make it stiff. Cover and leave to rest for 30 minutes. Divide dough into 8 balls. Flatten each ball with a thin rolling pin on a floured pastry board and roll out to less than 1/8 inch thick. If you want a very thin pastry sheet, roll each phyllo round the rolling pin and roll it lightly backwards and forwards until it becomes, not peper thin, but very thin. Use as required.

PYAZ TAMATER TIKKAR


Makes 8 tikkar.

Ingredients1 cup maize flour (makai ka atta)

1 cup whole wheat flour (gehun ka atta)¼ cup chopped spring onion¼ cup chopped tomatoes½ tsp ginger paste½ onion, grated1 tsp garlic, grated2 tbsp chopped coriander½ tsp chopped green chillies1 tsp chilli powder2 tbsp melted gheesalt to taste

Other ingredients whole wheat flour (gehun ka atta) for rolling

ghee or oil for cookingMethod

1.

Combine the maize flour, wheat flour and salt.

2.

Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs.

3.

Knead into a stiff dough using water.

4.

Cover the dough with a wet muslin cloth and leave aside for 20 minutes.

5.

Add all the remaining ingredients and knead well till smooth.

6.

Divide the dough in 8 equal portions.

















7.

Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (¼") thickness using whole wheat flour.

8.

Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown.

9.

Serve hot.TipsTikkar is an unleavened Rajasthani roti made with maize and whole wheat flour.

ORIENTAL NOODLE ROSTI

Noodle pancakes topped with stir-fried vegetables.

Cooking Time : : 25 mins. Preparation Time : : 10 mins.

Serves 4.

For the noodle rosti 1 packet instant noodles

1 seasoning cube (vegetarian) salt to tasteoil for cooking

For the stir-fried vegetable topping 2 cups shredded vegetables (carrtos, french beans, cabbage, bean sprouts)1 tablespoon oilsalt to taste

Other ingredients 1 recipe Hot and Sour Sauce

For the noodle rosti

1.

Heat plenty water in a broad saucepan.

2.

Cook the noodles in the boiling water for 2 minutes.

3.

Drain and mix the noodles with the seasoning cube and salt.

4.

Divide the noodles into four equal portions.

5.

Heat a 125 mm. (5") diameter non-stick pan with 1 teaspoon of oil.

6.

Loosely palce one portion of the cooked noodles on the non-stick pan.











7.

Cook the noodle rosti on both sides until golden brown in colour.

8.

Repeat with the remaining noodles to make 3 more rostis. For the stir-fried vegetable topping

1.

Heat the oil, add the shredded vegetables and salt and cook on a high flame for 3 to 4 minutes.

2.

Remove from the fire and keep aside. How to proceed

1.

On each serving plate, place one noodle rosti, top with a portion of the stir-fried vegetabels and spoon the Hot and Sour Sauce over.

2.

Serve immediately.

ROSTI PIZZAS

Mozzarella cheese and colourful vegetables help make this low fat potato snack as appealing as a regular pizza.

Baking Time : 20 mins. Baking Temperature : 200°C (400°F).Cooking Time : 15 mins.Preparation Time : 15 mins.

Serves 8.

Ingredients4 medium potatoes

½ cup chopped onions 1 teaspoon finely chopped green chillies 2 cups boiled mixed vegetables (broccoli, corn, baby corn, etc.), cut into cubes ½ teaspoon dried oregano ¼ cup fresh cream ¼ cup grated mozzarella cheese 2 teaspoons butter Salt and freshly ground pepper to taste

For the tomato sauce 4 large tomatoes

1 bayleaf (tejpatta) 4 to 6 peppercorns ½ cup finely chopped onions 1 teaspoon chopped garlic 2 teaspoons sugar ½ teaspoon dried oregano 1 tablespoon olive oil or oil Salt to taste

Other ingredientsOil for greasing

For the tomato sauce

1.

Put the tomatoes in a vesselful of boiling water for 10 minutes.

2.


3.


4.

Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds.

5.

Add the onions and garlic and sauté for a few minutes.

6.


7.

Add the sugar and salt and simmer for some more Time.

8.

Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard. Keep aside.

How to proceed

1.

Parboil the potatoes peel and allow them to cool.

2.

Heat a small non-stick pan, add the butter and sauté the onions and green chillies.

3.

Grease a 250 mm. diameter baking dish and spread the sautéed onions and green chillies at the base.

4.

Sprinkle a little salt and pepper and then grate the potatoes evenly over it.

5.

Arrange a layer of vegetables over the potato layer and sprinkle salt, pepper and oregano over it.

6.

Pour the tomato sauce over the vegetable layer and finally a layer of cream.

7.

Top with cheese and bake in a pre-heated oven for about 15 minutes.

8.

Serve hot.

YOGHURT DIP

A healthy dip of yoghurt flavoured with celery, spring onions and garlic.

Preparation Time : 10 minutes.

Makes 1 1/2 cups.

Ingredients2 stalks celery

2 spring onions2 cloves garlic1 cup hung curds1 tablespoon fresh cream (optional)salt to taste

Method

1.

Roughly chop the celery, spring onions and garlic and liquidise them with salt in a blender.

2.

Add the hung curds and cream and blend for some more time.

3.

Chill and serve.TipsAdd the fresh cream, only if the hung curds are sour.

YAM AND POTATO ROSTI

An Indianized version of the famous Swiss Dish.


Serves 4.

Ingredients1/2 kg. purple yam (kand)

2 large potatoes2 green chillies, chopped1/2 cup roasted peanuts, crushed1 tablespoon lemon juice2 teaspoons cumin seeds (jeera)2 teaspoons oilsalt to taste

For servingyoghurt dip

Method

1.

Peel and grate the purple yam and potatoes.



















2.

Add the green chillies, peanuts, lemon juice and salt and mix well.

3.

Divide this mixture into 4 portions.

4.

Heat 1/2 tablespoon of oil in a frying pan and add 1/2 teaspoon cumin seeds to it.

5.

When the cumin seeds crackle, spread one portion of the potato mixture on the pan.

6.

Cook on both sides on a slow flame until crisp and brown.

7.

Repeat with the remaining oil, cumin seeds and the mixture.

8.

Serve hot with yoghurt dip.TipsFry one side of the rosti till it crisp and brown, then loosen around the edges with a knife and carefully

overturn it using a flat spoon.

PANEER POTATO ROSTI

Youngsters will love this Indian version of the famous Swiss dish.


Serves 6.

Ingredients100 grams grated paneer

3 potatoes, par-boiled1 onion, finely chopped1 green chilli, finely chopped150 grams grated cheese2 tablespoons buttersalt and pepper to taste

Method

1.

Peel the potatoes. Grate coarsely or slice. Sprinkle salt and pepper on top.

2.

Melt the butter in a large frying pan. Add onion and cook for 1 minute.

3.

Sprinkle the green chilli, cheese and paneer and cook on a slow flame for a few seconds.








4.

Spread the potatoes in the pan.

5.

Cook until crisp and brown on the underside.

6.

Loosen around the edges with a knife.

7.

Invert and take out in one piece. Cut into desired pieces.

8.

Serve hot.

DOODHI MUTHIA

A steamed savoury made with doodhi (white pumpkin), 3 kinds of flours and fresh spices.

Cooking Time : 9 min.Preparation Time : 10 to 15 min.

Serves 4 to 6.

For the muthias2 cups white pumpkin (lauki), grated

1 onion, grated (optional)1 cup whole wheat flour (gehun ka atta)3/4 cup semolina (rawa)1/2 cup Bengal gram flour (besan)2 tablespoons green chilli-ginger paste1/2 teaspoon turmeric powder (haldi)1/2 teaspoon garam masala1/2 teaspoon cumin seeds (jeera)1/2 teaspoon fennel seedsjuice of 1 1/2 lemons2 tablespoons sugar2 to 3 tablespoons chopped coriander1/2 teaspoon soda bi-carb1/2 teaspoon asafoetida (hing)4 tablespoons oilsalt to taste

For the tempering2 teaspoons mustard seeds

1 tablespoon sesame seeds1/2 teaspoon asafoetida (hing)4 tablespoons oil


2 tablespoons grated coconutFor the muthias
































1.

Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if requirted to knead the dough.

2.

Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.

3.

Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8") long and 25 mm. (1") in diameter.

4.

Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.

5.

Microwave on HIGH for 2 minutes. Allow it to stand for 1 minute.

6.

Repeat steps 4 and 5 to make 2 more rolls.

7.

Cool and slice into 20 mm. (3/4") pieces and keep aside.How to proceed

1.

To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When the crackle, add the asafoetida.

2.

Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.

3.

Garnish with the coriander and coconut.

4.

Serve hot with green chutney.TipsTo check if the muthias are done, inserta toothpick in the centre. If it comes out clean, the muthias are

cooked. VARIATION : You can use cabbage or fenugreek leaves instead of pumpkin.

CREPES SUZETTE

Fabulous, flambe, french! Serve with a flair.

Preparation time : 20 mins.Cooking time : 45 mins.

Serves 10 to 12

For the pancakes

115 grams plain flour (maida)

1 egg 300 ml. milk2 teaspoons melted ghee2 teaspoons buttera pinch saltghee for frying

For the filling55 grams soft buttter

85 grams powdered sugar2 teaspoons lemon juice2 teaspoons orange juice1/2 teaspoon grated orange rind1 teaspoon brandy1 teaspoon rum or Curacao

For the orange saucejuice of 6 large oranges

3 to 4 teaspoons sugar1 level teaspoon cornfloura few drops orange essencea few drops orange colourTo flambe4 tablespoons brandy or rum

For the pancakes

1.

Sieve the flour and add the salt, milk, fat and egg. Mix well and keep for about 30 minutes.

2.

Prepare thin pancakes in a 150 mm. (6") diameter frying pan. Use a little ghee while frying the pancakes.

For the filling

1.

Beat the butter and sugar very well.

2.

Mix the fruit juices.

3.

Add a little jiuce at a time to the creamed butter and beat well.

4.

Add the liquor, a little at a time and beat well.

5.

Finally add the orange rind.For the orange sauce

1.

Mix the orange juice, sugar and cornflour.

2.

Boil till the mixture is slightly thick. Cool and add the colour and essence.How to proceed






















1.

Spread the filling thinly over the pancakes. Fold each pancakes into four.

2.

Heat the orange sauce in a large frying pan. Add a few pancakes at a time and cook for 2 minutes. Remove onto a large plate. Heat the remaining pancakes in the same way.

3.

Finally, pour the remaining sauce over the pancakes.

4.

Warm a little brandy on a slow flame.

5.

Set alight and pour over the pancakes.

6.

Serve immediately.

WHIPPED CREAM

Preparation Time : A few min.

Makes 4 cups.

Ingredients400 grams cream

4 to 5 tablespoons powdered sugar1/4 teaspoon vanilla essence

Method

1.

Chill the cream for at least 2 hours as the cream has to be very cold for whipping

2.

Put it into a bowl and beat until it doubles in volume and forms soft peaks.

3.

Carefully fold in the sugar and vanilla essence.

4.

Serve with any dessert or use as a garnish.TipsIn hot weather, beat the cream over a platter of crushed ice. Be careful not to overbeat this cream, as it can separate the butter from the cream, leaving it lumpy.

HOT FUDGE SUNDAE CREPES

A hot-cold dessert of crepes rolled and filled with vanilla ice-cream and topped with a hot chocolate sauce and chopped nuts.




Preparation Time : 10 min.Cooking Time : 30 min.

Makes 12 pancakes.

For the pancakespancakes

For the filling12 scoops vanilla ice-cream

chocolate sauce For the topping

whipped cream

roasted almondschopped walnuts

Method

1.

Fill each pancake evenly with 1 scoop of vanilla ice-cream and roll into cylindrical shape.

2.

Warm the chocolate sauce in a pan.

3.

Gently toss the stuffed pancakes in warm chocolate sauce and place on a plate.

4.

Top with whipped cream, roasted almonds and chopped walnuts. TipsYou can use any flavour of ice-cream with the fudge sauce. The ice-cream has to be very well frozen so that it does not melt quickly when the warm fudge sauce is

poured over it.

CREPES BELLE HELEN

Pancakes stuffed with stewed pears and topped with a rich chocolate sauce.


Makes 12 pancakes.


For the pear filling4 medium sized pears, peeled and diced

4 tablespoons sugar1 teaspoon lemon juice1 teaspoon grated lemon rind

For the chocolate sauce100 grams chocolate, grated

2 tablespoons milkFor the topping

1 tablespoon chopped almonds














For the pear filling

1.

Place the pears in a sauce pan and cover with 1/2 cup of water.

2.

Add the sugar, lemon juice and rind and simmer gently until tender.For the chocolate sauce

1.

Melt the chocolate in a bowl over a pan of hot water, stirring continuosly. Add milk to make a sauce-like consistency.

2.

Keep aside.How to proceed

1.

Fill each pancake with a portion of the pear filling.

2.

Fold and top with some chocolate sauce and sprinkle with chopped almonds.TipsVARIATION : CHOCOLATE PEACH CREPES : (Picture Above) You can use peaches instead of pears and trickle some of the fudge sauce over the pancakes.

CREPES BELLE HELEN

Pancakes stuffed with stewed pears and topped with a rich chocolate sauce.


Makes 12 pancakes.


For the pear filling4 medium sized pears, peeled and diced

4 tablespoons sugar1 teaspoon lemon juice1 teaspoon grated lemon rind

For the chocolate sauce100 grams chocolate, grated

2 tablespoons milkFor the topping

1 tablespoon chopped almondsFor the pear filling

1.

Place the pears in a sauce pan and cover with 1/2 cup of water.








2.

Add the sugar, lemon juice and rind and simmer gently until tender.For the chocolate sauce

1.

Melt the chocolate in a bowl over a pan of hot water, stirring continuosly. Add milk to make a sauce-like consistency.

2.

Keep aside.How to proceed

1.

Fill each pancake with a portion of the pear filling.

2.

Fold and top with some chocolate sauce and sprinkle with chopped almonds.TipsVARIATION : CHOCOLATE PEACH CREPES : (Picture Above) You can use peaches instead of pears and trickle some of the fudge sauce over the pancakes.

PANCAKES

Preparation Time : 5 min.Cooking Time : 25 min.

Makes 12 pancakes.

Ingredients1/2 cup plain flour (maida)

1/2 cup cornflour3/4 cup milk2 teaspoons melted buttera pinch salt

Method

1.

Mix the plain flour, cornflour, milk, salt and 1/2 cup of water. Mix very well until no lumps remain.

2.

Grease a 125 mm. (5") diameter non-stick pan with the butter.

3.

Pour 2 tablespoons of the batter, tilt the pan around quickly so that the batter coats the pan evenly.

4.

When the sides starts to peel off, turn the pancake around and cook the other side for 30 seconds.







5.

Repeat for the remaining batter, greasing the pan with butter when required.TipsPancakes can be made ahead of time and stored in plastic film.

ONE DISH DAL

Vegetables simmered with pulses. A simple dish that needs no accompaniment other than rotis or rice.

Cooking Time : 40 mins. Preparation Time : 20 mins.

Serves 4.

For the dal2 tablespoons yellow moong dal (split yellow lentils)

1/4 cup masoor dal (split red lentils)1 green chilli1 teaspoon ginger, grated1 teaspoon garlic, grated1/2 teaspoon turmeric powder (haldi)

Other ingredients 6 to 8 bhindi (okra), cut into 25 mm. (1") pieces

1/2 cup cluster beans (guvar) , cut into 25 mm. (1") pieces1 carrot, diced1 sweet corn, cut into circles2 potatoes, diced2 brinjals, diced1/2 teaspoon cumin seeds (jeera)6 to 8 curry leaves1/2 teaspoon fenugreek seeds (methi)1/4 teaspoon asafoetida (hing)1 teaspoon chilli powder2 tablespoons oilsalt to taste

For the dal

1.

Wash the moong dal and masoor dal. Drain.

2.

Pressure cook the dals, green chilli, ginger, garlic, turmeric powder, salt with 1 cup of water, till the dals are tender.

How to proceed

1.

Whisk the pressure cooked dal till smooth and remove the green chilli.

2.

Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and asafoetida and stir for a few seconds.

3.

Add the bhindi, cluster beans, carrots, sweet corn, potatoes, brinjal and chilli powder and saute

























for 5 to 7 minutes till the vegetables soften.

4.

Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes.

5.

Serve hot.

DAL PINNI

Served with piping hot steamed rice, this is a complete, healthy and filling meal in its own right.


Serves 4 to 6.

Ingredients2 tbsp split (moong dal) green gram

2 tbsp split (chana dal) bengal gram 2 tbsp split (masoor dal) red lentils ¼ cup kabuli chana (chick peas)¼ tsp turmeric powder (haldi) ½ cup chopped tomatoes½ cup chopped cabbage 1 tbsp green chilli paste3 cups finely chopped spinach (palak) ¼ tsp dry ginger powder (soonth)2 tbsp lemon juice 1 tsp sugar 2 tbsp oil Salt to taste

For the paste 3 whole dry red chillies, broken into pieces

1 tsp coriander (dhania) seeds 2 to 3 cloves (laung/lavang) 1 tsp poppy seeds (khus-khus) 2 tbsp freshly grated coconut 2 tbsp broken cashewnuts 2 tbsp oil

For the paste

1.

Heat oil in a pan and add all the ingredients.

2.

Sauté on a low flame till well roasted.

3.

Cool and blend till smooth. Keep aside.How to proceed

1.

Clean, wash and soak the dals and kabuli chana for about 2 hours. Drain.

2.

Pressure cook with 3 cups of water, turmeric powder, tomatoes, green chilli paste and salt till done.

3.

Heat the oil in a pan, add the spinach leaves and cabbage and sauté for about 5 minutes.

4.

Add the cooked dals, kabuli chana, sugar, dry ginger powder, prepared paste and ½ cup of water and bring to a boil.

5.

Simmer for 10 minutes on a low flame.

6.

Add the lemon juice and serve hot.

KHATI MITHI DAL WITH VEGETABLES

Colocasia leaves enrich this dal, while tamarind and jaggery lend it a sweet and sour taste.


Serves 10.

For the dal and vegetable mixture1 teacup toovar (arhar) dal

1/4 teacup gram (chana) dal 100 grams red pumpkin (kaddu), chopped2 tablespoons chopped brinjal1 large potato, chopped1 teacup colocasia patrel leaves, finely chopped 1/2 teaspoon turmeric powdersalt to taste

For the tamarind-jaggery water2 tablespoons jaggery

2 tablespoons tamarindFor the tempering

2 teaspoons mustard seeds

2 cloves2 sticks cinnamon2 dry red chillies1 teaspoon chilli powder1/4 teaspoon asafoetida3 tablespoons oil

For the garnish1 tablespoon chopped coriander

Method



















1.

For the dal and vegetable mixture, wash the dals, vegetables and colocasia leaves. Add 6 teacups of water.

2.

Cook in a pressure cooker. Cool slightly and blend in a liquidiser.

3.

For the tamarind-jaggery water, wash the tamarind and add the jaggery. Add 1/2 teacup of water and boil until the tamarind is soft.

4.

Pass the mixture through a sieve.

5.

To proceed, heat the oil and fry the mustard seeds, cloves, cinnamon, red chillies and chilli powder for a few seconds.

6.

Add the asafoetida and then the dal and vegetable mixture.

7.

Add the tamarind-jaggery water, turmeric powder and salt. Cook for 5 minutes.

8.

Sprinkle corinader on top. Serve hot. TipsGoodness Guide : The dal is high in protein while colocasia leaves contain a wealth of minerals.

BROCCOLI, BEAN SPROUTS AND GREEN PEAS SALAD

An East and West salad. The sesame seeds add a unique taste to the salad.


Serves 6.

Ingredients2 cups broccoli florets

2 cups bean sprouts1 cup green peas3 spring onions

To be mixed into a dressing1 tbsp lemon juice

2 tsp olive oil1 tsp soya sauce1 tsp powdered sugar¼ tsp pepper

For the garnish1 tbsp sesame seeds (til), roasted












Method

1.

Put plenty of water to boil with salt. Add the broccoli and cook for 1 minute. Drain and put immediately in cold water for 10 to 15 minutes. Drain thoroughly.

2.

Cook the green peas in boiling salted water for 3 to 4 minutes. Drain and put immediately in cold water for at least half an hour. Drain thoroughly. See that the peas remain crisp.

3.

Put the bean sprouts in cold water for 10 minutes. Drain thoroughly.

4.

Put the broccoli, green peas, bean sprouts and spring onions in a bowl and refrigerated.

5.

Just before serving, add the dressing and toss.

6.

Serve cold, sprinkled with sesame seeds.

TANDOORI GOBI AUR BROCCOLI

This popular marinade has always been a mystery to most of us who enjoy its piquant blend of spices.Cauliflower and broccoli are smothered in this delectable marinade and grilled. If you like, you can also use paneer instead.

Cooking Time : 20 mins.Preparation Time : 1 hour.

Serves 4.

Ingredients1 cup cauliflower florets, parboiled

1 cup broccoli florets, parboiledTo be mixed into a marinade

½ cup thick curds

1 teaspoon Bengal gram flour (besan)1 teaspoon chilli powder1 teaspoon roasted cumin seed (jeera) powder2 teaspoons ginger-garlic paste½ teaspoon kasuri methi (dried fenugreek leaves)2 teaspoons chaat masala2 tablespoons chopped coriander1 tablespoon mustard oil or oilsalt to taste

For servingonion rings

mint leavesMethod



















1.

Marinate the cauliflower and broccoli florets in the prepared marinade for

2.

Thread them on to skewers.

3.

Grill the marinated cauliflower and broccoli florets over a charcoal or electric barbeque till the cauliflower is tender (approx. 15 to 20 minutes).

4.

Serve hot on a bed of onion rings and mint leaves.

BROCCOLI ALOO AUR PANEER KI SUBZI


Serves 4.

Ingredients1 cup broccoli florets

1 cup potato, cut into 12 mm. (½") cubes½ cup paneer (cottage cheese), cut into 12 mm. (½") cubes½ cup peeled white baby onions1 tsp ginger-garlic paste1 tsp chilli flakes (paprika)1 tsp oilsalt to taste

Method

1.

Heat the oil in a pan, add the ginger-garlic paste and baby onions and sauté for a few minutes.

2.

Add the potatoes and salt and sauté for another 4 to 5 minutes.

3.

Add 2 to 3 tbsp of water and broccoli and cook till the potatoes are done.

4.

Add the paneer and chilli flakes, mix well and sauté for 4 to 5 minutes.

5.

Serve hot.

BROCCOLI AND WALNUT SOUP









Vitamin C rich ingredient - broccoli, doing wonders for your bones by enhancing protein absorption.


Serves 4.

Ingredients2 cups chopped broccoli florets and stems

¼ cup chopped onions1 medium potato, boiled and peeled1 cup milk1 tablespoon oilsalt and freshly crushed pepper to taste

For the garnish2 tablespoons chopped walnuts

Method

1.

Heat the oil in a pan and sauté the onions lightly.

2.

Add the broccoli and cook gently for a few minutes.

3.

Add 3 cups of water and cook until the broccoli is done.

4.

Pass through a blender along with the boiled potato and make a purée.

5.

Add the milk, salt and pepper and mix well.

6.

Serve hot.

Use 1 heaping tablespoon of soy flour or cornstarch plus 2 tablespoons of water to replace

each egg in a baked product.

Use 1 ounce of mashed tofu in place of an egg.

In muffins and cookies, half of a mashed banana can be used instead of an egg,

although it will change the flavor of the recipe somewhat.

For vegetarian loaves and burgers, use any of the following to bind ingredients

together: tomato paste, mashed potato, moistened bread crumbs, or rolled oats.

Homemade Mayonnaise Without Eggs 1/2 cup soft tofu









2 tbs. wine vinegar 1/2 tsp. powdered mustard 1/4 cup vegetable oil 1/2 tsp. salt 3/4 cup vegetable oil

Combine soft tofu, mustard, salt, wine vinegar and 1/4 cup vegetable oil in a blender. Blend on low speed, and very slowly add the 3/4 cup of oil. Transfer to a glass jar and refrigerate.

PIZZA SAUCE 1

Cooking Time : 20 min.Preparaion Time : 15 min.

Makes aprrox. 2 cups.

Ingredients1/2 kg. red tomatoes

1 large onion, finely chopped2 sticks celery, finely chopped3 tablespoons fresh cream1 teaspoon chilli powder1 teaspoon oregano or 2 pinches ajwain2 teaspoons sugar2 tablespoons refined or salad oilsalt to taste

Method

1.

Put the tomatoes in hot water. After 10 minutes, remove the skin and grate into a pulp.

2.

Heat the oil and fry the onion and celery for at least 5 minutes.

3.

Add 1/2 teacup of water and cook for 3 to 4 minutes.

4.

Add the tomato pulp, chilli powder, oregano, sugar and salt.

5.

Boil on a slow flame for at least 10 minutes.

6.

Add the cream and mix.

7.

Use as required.

http://tarladalal.com/GlossaryDisc.asp?id=573&Typ=Cook









PIZZA SAUCE 2

A classic Italian recipe. This is a blend of harmonious flavors of ripe tomatoes with onion, peppercorns and oregano. I often make large quantities of this sauce when tomatoes are in season and freeze it in an air-tight container. That way I am always ready to serve pizza in a hurry.You can use this recipe for a pasta sauce. Dilute the sauce using water and add 2 tablespoons fresh cream to mellow the sauce a little and toss cooked pasta in it. You can add your favourite herbs too, like a few leaves of basil.

Cooking Time : 25 to 30 mins.Preparation Time : 10 mins.

Makes approx. 1 cup.

Ingredients4 large tomatoes

2 bay leaves4 to 6 peppercorns1 small onion, chopped1 teaspoon garlic, chopped2 tablespoons tomato purée (optional)1/4 cup tomato ketchup1 teaspoon sugar1/2 teaspoon dried oregano2 tablespoons olive oil or oilsalt to taste

Method

1.

Blanch the tomatoes in boiling water.

2.


3.


4.

Heat the olive oil, add the bay leaves and peppercorns and sauté for a few seconds.

5.

Add the onion, garlic and capsicum and sauté for a few minutes.

6.


7.

Add the tomato purée, ketchup, sugar and salt and simmer for some more time.

8.

Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.











9.

Use as required.

SMALL CHOCOLATE CAKES

Baking Time : 20 min.Preparation Time : 15 min.

Makes 20 pieces.

Ingredients100 grams self raising flour or plain flour mixed with 1 1/2 teaspoons baking powder2 tablespoons cocoa powder100 grams butter or margarine100 grams powdered sugar2 eggs1/4 teacup milk (approx.)3/4 teaspoon vanilla essence

Method

1.

Sieve the flour and cocoa powder together.

2.

Take out the butter from the refrigerator 1 hour in advance.

3.

Cream the butter and sugar very well.

4.

When the mixture is light and creamy, add the eggs, one at a time, beating each time thoroughly. If the mixture curdles while adding the egg, add a little flour before adding the next egg.

5.

Fold in the flour mixture and add milk until the mixture forms a dropping consistency.

6.

Add the vanilla essence and mix well.

7.

Fill tiny paper cups upto three-quarter height with the mixture and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes.

8.

Cool the cakes.TipsSprinkle a little water when the cakes are cool.









CREAM CHEESE

Cooking Time : 10 min.Preparation Time : A few min.

Makes 1 1/2 cups.

Ingredients1 litre full fat milk

1 teaspoon citric acid crystals1/2 cup warm water

Method

1.

Put the milk to boil in a thick bottomed pan.

2.

When it comes to a boil, remove from the flame and keep aside for a few minutes.

3.

In another bowl, mix the citric acid crystals with the warm water.

4.

Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own. Stir gently if required.

5.

Strain this mixture using a muslin cloth.

6.

Blend the drained milk solids in a food processor till smooth and creamy.

7.

Use as required.TipsIf the drained whey is milky, boil it once more and strain the separated milk solids.

TIRAMISU

Cooking Time : 20 mins.Preparation Time : 20 mins.Setting Time : 4 to 6 hours.

Serves 4 to 6.

Ingredients



1 recipe sponge cake

1/2 recipe cream cheese 5 tablespoons sugar1/4 cup marsala or port wine1 cup fresh cream3 tablespoons icing sugar

To mixed into a coffee soaking syrup 1 teaspoon instant coffee powder

1 tablespoon sugar4 tablespoons warm water

For the garnish 1 teaspoon cocoa powder

Method

1.

Cut a thin round of the sponge cake. Keep aside.

2.

Cut the remaining sponge cake into 12 mm. x 50 mm. (1/2" x 2") long fingers.

3.

Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°C (320°F) for 20 minutes. Allow to cool.

4.

In a pan, heat the marsala wine with the sugar over gentle heat until the sugar has dissolved. Allow it to cool.

5.

Whip the cream with the icing sugar until soft peaks form. Keep refrigerated.

6.

Whisk the cream cheese and wine mixture together. Gently fold in the whipped cream. Keep aside.

7.

Arrange the cake round on the base of a 200 mm. (8") diameter serving dish. Soak generously with the coffee soaking syrup.

8.

Top with half of the cream cheese mixture. Freeze for 30 minutes until it has set.

9.

Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds.

10.

Arrange the soaked cake fingers over the first layer of cream cheese. Top with the remaining cream cheese mixture. Freeze for 4 to 6 hours until set.

11.

Sprinkle the cocoa powder on top. Cut into squares and serve immediately.

METHI MUTTER MALAI

A tasty combinaton of fenugreek leaves and green peas.









Serves 6.

Ingredients3 teacups chopped fenugreek (methi) leaves

1/2 teaspoon cumin seeds1 onion, chopped2 large tomatoes 1 teacup boiled green peas1 teacup milka pinch sugar3 tablespoons oilsalt to taste

To be ground into a paste1 onion

4 green chillies25 mm. (1") piece ginger3 cloves garlic2 tablespoons cashewnuts2 teaspoons khus-khus (poppy seeds)

For the dry masala (to be roasted lightly and powdered)2 small sticks cinnamon

4 cloves2 cardamoms4 peppercorns1 teaspoon cumin seeds

PANEER IN WHITE GRAVY

A delicately flavoured dish.


Serves 4 to 6.

Ingredients200 grams (7 oz.) paneer

2 medium onions1 tablespoon cashewnuts pieces3 cardamoms 2 cloves1 stick cinnamon1 bay leaf 3 chopped green chillies1 red chilli 1 teaspoon coriander seeds1 teacup fresh curds3/4 teacup finely chopped coriander1/2 teaspoon sugar2 tablespoons gheesalt to taste































To be grounded into a paste6 cloves garlic

12 mm. (1/2") piece ginger1 tablespoon water

Method

1.

Cut the paneer into small cubes.

2.

Cut the onions into big pieces, add 3/4 teacup of water and boil.

3.

When cooked, blend in a mixer along with the cashewnut pieces.

4.

Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.

5.

Add the paste and fry for 1/2 minute.

6.

Add the ground onions and cashewnuts and fry for a little while.

7.

Add the green chillies and fry for little while.

8.

Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.

9.

Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.

10.

Add the coriander and cook for 1/2 minute.

11.

Finally, add the paneer and sugar and cook for a few minutes.

12.

Serve hot with parathas.

DHABEY KI DAL


Serves 4 to 6.

Ingredients




½ cup urad dal (split black lentils), with skin

¼ cup chana dal (split Bengal gram)¼ cup rajma (kidney beans)1 tbsp finely chopped garlic1 cup finely chopped onions2 green chillies, slit into 21 cup finely chopped tomatoes1 tsp chilli powder2 tsp cumin (jeera) powder¼ cup chopped coriander leaves1 tbsp kasuri methi (dry fenugreek leaves)2 tsp oilsalt to taste

Method

1.

Clean, wash and soak the urad dal, chana dal and rajma in sufficient water for at least 6 hours.

2.

Drain the soaked dals and rajma, add 6 cups water and pressure cook for 15 to 20 minutes or until the dals are completely cooked.

3.

Heat the oil in a non-stick pan, add the garlic, onions and green chillies and sauté for 4 to 5 minutes till the onions are golden brown in colour.

4.

Add the tomatoes, chilli powder, cumin powder and salt and cook over a high flame for 3 to 4 minutes.

5.

Add the cooked dals and coriander, mix well and simmer for 5 to 7 minutes.

6.

Add the kasuri methi, mix well and serve hot.


















MIXED KATHOL

Healthy and nutritious pulses cooked in the Gujarati way.


Serves 4.

Ingredients1/4 cup whole Bengal gram (black chana)

1/4 cup whole green gram (green moong) 1/4 cup black-eyed beans (chowli dal)1/4 cup moth beans (matki)1/4 cup dried peas (suka vatana)1/2 teaspoon mustard seeds 1 teaspoon cumin seeds (jeera)1/4 teaspoon asafoetida (hing)4 small round red chillies (boriya)1 teaspoon green chilli-ginger paste1/2 teaspoon tamarind pulp (imli)1 tablespoon jaggery pulp (gur)2 tablespoons oilsalt ot taste

Method

1.

Wash the pulses and soak them in water overnight.

2.

Next day, drain and pressure cook the pulses in 2 cups of water.

3.

Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida and stir for a while.

4.

Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds.

5.

Add the cooked pulses, tamarind and jaggery pulp and salt.

6.

Mix well and simmer for a few minutes.

7.

Serve hot with chapatis or rice.

BASUNDI

A delicious dessert of thickened milk, very similar to the North Indian rabdi.


Serves 4.

Ingredients1 litre full fat milk

1/2 cup sugar 1/2 teaspoon cardamom powder (elaichi)

For the garnishslivers of pistachios and almonds

Method

1.

Bring the milk to a boil in a broad bottom non-stick pan.

2.

Reduce the flame and simmer till the volume is reduced to half, stirring continuously.

3.

Add the sugar and simmer for some more time till the milk thickens into rabdi.

4.

Add the cardamom powder.

5.

Serve warm or chilled, garnished with slivers of pistachios and almonds.

BHINDA SAMBHARIYA

Okras stuffed with coconut and coriander mixture and cooked in its own juice.

Cooking Time : 15 min.Preaparation Time : 10 min.

Serves 4.

Ingredients250 grams okra (bhindi)

To be mixed into a filling6 tablespoons coconut, grated

6 tablespoons chopped coriander 3 teaspoons sugar1 teaspoon green chilli-ginger paste1 teaspoon turmeric powder (haldi)2 teaspoons coriander-cumin seed powder (dhana-jeera)1 teaspoon garam masala1 tablespoons sesame seeds (til)

2 tablespoons lemon juice2 tablespoons oilsalt to taste

For the tempering4 tablespoons oil

1/2 teaspoon asafoetida (hing)Method

1.

Wash and cut the okra into 50 mm. (2") pieces and slit lengthwise carefully, so that the slit okra segments do not separate.

2.

Fill the slit okra with the filling mixture.

3.

Preapare the tempering by heating the oil in a handi and adding the asafoetida.

4.

Add the stuffed okra, cover and cook till done, stirring occasionally.

GUJARATI DAL

A traditional recipe.


Serves 4 to 6.

Ingredients2 cups toovar dal (arhar)

1 cup yam (suran), chopped 2 tablespoons peanuts2 kharekh (optional)

Other ingredients8 pieces cocum, soaked

1 tomato, chopped50 grams jaggery (gur)juice of 1/2 lemon1 piece ginger, diced4 green chillies, slit1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder (haldi)

For the tempering1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds (jeera)1/4 teaspoon fenugreek leaves (methi)10 to 12 curry leaves 2 cloves2 sticks cinnamon

1 bay leaf 2 small round red chillies (boriya)1/2 teaspoon asafoetida (hing)2 tablespoons ghee1 tablespoon oilsalt ot taste


Method

1.

Wash and pressure cook the dal in 4 cups of water.

2.

In another vessel, pressure cook the yam, peanuts and kharekh.

3.

When the dal is cooked, cool slightly and blend till it is smooth.

4.

Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.

5.

Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.

6.

Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.

7.

Serve hot garnished with coriander.

Potatoes cooked with tomato and Gujarati spices.


Serves 4.

Ingredients250 grams potatoes, peeled and cubed

1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds (jeera)a pinch asafoetida (hing)1/2 teaspoon turmeric powder (haldi)1 teaspoon chilli powder1/2 teaspoon green chilli-ginger paste 1 tomato, chopped1 tablespoon coriander-cumin seed powder (dhana-jeera)

2 tablespoons sugarsalt to taste


Method

1.

Heat the oil in a handi, add the mustard seeds, cumin seeds, asafoetida, turmeric and chilli powders, green chilli-ginger paste and stir.

2.

Add the tomato and fry with the masala.

3.

Add the potatoes and mix well.

4.

Add 2 cups of water, the sugar and salt.

5.

Cover with a lid and cook till the potatoes are done.

6.

Sprinkle the coriander-cumin seed powder and mix well.

7.

Garnish with chopped coriander and serve hot with rotlis.

STRAWBERRY ICE-CREAM

Cooking Time : 5 minPreparation Time : 10 min

Makes 4 scoops.

Ingredients1/3 cup strawberry puree

1/2 cup milk 1 teaspoon cornflour 1/3 cup fresh cream 4 tablespoons powdered sugar

Method

1.

Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside.

2.

Heat the milk in a heavy bottomed pan. When it comes to a boil, add the dissolved cornflour, 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes.

3.

Remove from the fire and strain the mixture. Cool completely.

4.

Whip the cream wiht remaining powdered sugar till soft peaks form.

5.

Pour into a shallow freezeproof dish and freeze till slushy.

6.

Mix the cooled milk mixture with the cream and strawberry puree.

7.

Remove from the freezer and beat till smooth and creamy.

8.

Freeze again until firm.

THAI SIZZLER

Thai cooking is a tempting blend of Indian, Chinese and Malay cooking. Varying form the soothing coconut to fiery chillies, these flavours of Thailand on one platter are sure to stimulate your tastebuds and your appetite too!


Makes 2 sizzlers.

For the sweet corn cutlets1½ cups tender sweet corn kernels, raw

1 to 2 tablespoons red curry paste, recipe below 2 teaspoons soya sauce1 to 2 tablespoons rice flour salt to tasteoil for deep frying

For the green rice1 cup long grained rice

1 bay leaf4 tablespoons chopped coriander 1 teaspoon fresh mint, chopped1 teaspoon fresh basil, chopped1 green chilli, finely chopped1 tablespoon oilsalt to taste

For the Thai red curry½ cup baby corn, halved

¼ cup carrots, diced½ cup broccoli florets¼ cup mushrooms, sliced3 to 4 tablespoons red curry paste, recipe below 1½ cups coconut milk½ teaspoon soya sauce6 to 8 basil leaves, chopped1 tablespoon cornflour, mixed in ½ cup water½ tablespoon oilsalt to taste

For the caramelized vegetables½ cup onions, sliced thickly

1 cup capsicum, cut in to cubes1 cup zucchini, sliced½ teaspoon sugar2 teaspoons oilsalt and pepper to taste

To be ground into a red curry paste5 red chillies, soaked in warm water for 10 minutes

½ cup onions, chopped4 cloves garlic, peeled½ tablespoon ginger, grated1 stalk lemon grass½ tablespoon ground coriander (dhania) powder 1 tablespoon ground cumin seeds (jeera) 1 teaspoon white pepper¼ teaspoon salt

Other ingredients1 tablespoon oil mixed with 1 tablespoon water

For the sweet corn cutlets

1.

Lightly crush the sweet corn in a blender.

2.

Add the red curry paste, soya sauce and salt and bind it with the rice flour to make a soft dough.

3.

Using lightly oiled hands, shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown.

4.

Drain on absorbent paper. Keep aside.For the green rice

1.

Wash and drain the rice.

2.

Heat the oil in a pan, add the rice and fry for 4 to 5 minutes.

3.

Add 2 cups of water, the bay leaf and salt and cook on a slow flame, covered with a lid till all the liquid is absorbed.

4.

Lower the heat, cover the pan again and cook for 10 minutes or till the rice is done.

5.

Remove the bay leaf. Stir in the coriander, mint, basil and green chilli. Keep aside.For the Thai red curry

1.

Parboil the baby corn, carrots, broccoli and mushrooms and keep aside.

2.

Heat the oil in a pan, add the red curry paste and saute for a few seconds.

3.

Add the coconut milk, soya sauce, basil leaves and all the vegetables and bring to a boil.

4.

Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. Keep warm.For the caramelized vegetables

1.

Heat the oil in a pan, add the onions and sauté till the onions turn translucent.

2.

Add the capsicum and saute for 2 to 3 more minutes. Then add the zucchini slices.

3.

Add the sugar, salt and pepper and sauté till the vegetables are caramelized. Keep aside.How to proceed

1.

Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.

2.

Arrange the caramelized vegetables on the sides of each cast iron plate.

3.

Place the warm green rice in the centre and pour the Thai red curry over it.

4.

Place 2 hot sweet corn cutlets on one side of the plate.

5.

Repeat with the remaining ingredients on the second sizzler plate to make another sizzler.

6.

Pour the oil-water mixture over the cast iron plates for a sizzling effect.

7.

Serve immediately.

SUBZI PASANDA

Sauteed paneer and capsicum in a truly unusual gravy of pureed sweet corn.


Serves 4.

Ingredients3 capsicums, thinly sliced

1 1/2 cups paneer, cubed 1 cup sweet corn kernels1 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing) 1 teaspoon green chillies, chopped 1 1/2 teaspoons grated ginger a pinch sugar 3 tablespoons chopped coriander 3 tablespoons oil salt to taste

Method

1.

Puree the sweet corn kernels with 1/2 cup of water into a fine paste in a blender and keep aside.

2.

Heat 2 tablespoons of oil in a pan and saute the capsicums and paneer till they are lightly browned. Remove and keep aside.

3.

Heat the remaining 1 tablespoon of oil in the same pan and add the cumin seeds and asafoetida.

4.

When the cumin seeds crackle, add the green chillies and ginger, saute for a few seconds and add the pureed corn.

5.

Add 1 1/2 cups of water, sugar and salt and bring it to a boil.

6.

Add the sauteed capsicum, paneer and coriander and mix well.

7.

Serve hot with parathas.

GREEN CHUTNEY (CHAAT)

A green mint and coriander flavoured chutney which is great for sandwich spreads. Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens.Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are considered incomplete without this chutney. The chutney can be stored refrigerated for upto a week.


Makes 1 cup.

Ingredients2 cups chopped mint leaves

1 cup chopped coriander 1 large onion, slicedjuice of 1 to 2 lemons1 tablespoon sugar4 to 6 green chillies salt to taste

Method

1.


2.


GREEN CHUTNEY (Q&E)

Cooking Time : Nil.Preparation Time : A few min.

Makes 1 cup.

Ingredients2 teacups chopped coriander

4 green chillies 4 tablespoons grated coconut 1 1/2 teaspoons lemon juice 3 teaspoons sugarsalt to taste

Method

1.

Put all the ingredients in a liquidiser and grind into a paste, adding a little water if necessary.

2.

Use as required.

NUTRITIOUS GREEN CHUTNEY


Makes 1 cup (approx. 14 tbsp).

Ingredients2 cups mint (phudina) leaves, chopped

1 cup coriander, chopped¾ cup onions, slicedjuice of 1 to 2 lemons1 teaspoon sugar4 to 6 green chilliessalt to taste

Method

1.


2.


NYLON KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla.


Serves 4 to 6.

IngredientsFor the batter

1 cup Bengal gram flour (besan) 1 1/2 tablespoons semolina (rawa) 1/2 teaspoon citric acid (nimbu ke phool) 3 teaspoons sugar1 teaspoon green chilli-ginger paste1 1/2 teaspoons Eno's fruit salt

For the tempering1 tablespoon oil

1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds (til)2 green chillies, chopped a pinch asafoetida (hing)

For the garnish1 tablespoon chopped coriander

Method

1.

Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.

2.

Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

3.

When the mixture rises, pour it into a greased thali and steam for about 10 minutes.

4.

For the tempering, heat 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.

5.

Cut into pieces and serve with green chutney.

WHOLEMEAL PIZZA BASE

This is a healthier alternative to the basic pizza base as it packs in the goodness of whole wheat flour. Whole wheat flour is used for the dough with either fresh or dried yeast, whichever is more convenient. But when using dried yeast, use 1/2 the quantity of fresh yeast dissolved in worm water. Be sure to knead the dough very thoroughly until the dough is spring, smooth and elastic. Pizzas do not necessarily have to be round. Some are large ovals, some are square and others known as pizzettes are baked as smaller individual circles. So you can shape the pizza base the way you like!

Makes 2 bases.

Ingredients2 cups whole wheat flour (gahun ka atta )2 teaspoons (10 grams) fresh yeast, crumbled 1 teaspoon sugar2 tablespoons olive oil or oil1 teaspoon saltMethod1.

Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes).

2.

Add the olive oil and knead again.3.

Cover the dough with a wet muslin cloth and allow ti to prove till it doubles in volume (approx. 15 to 20 minutes).

4.

Press the dough lightly to remove the air.5.

Divide the dough into 2 equal parts.6.

Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness.7.

Use as required.

BASIC PIZZA BASE

Makes 2 bases.

Ingredients 2 cups plain flour (maida)2 teaspoons (10 grams) fresh yeast, crumbled 1 teaspoon sugar1 tablespoon olive oil or oil1 teaspoon salt

Procedure

1.

Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.

2.

Add the olive oil and knead again.

3.


4.


5.


6.


7.

Use as required.

FATLESS SPONGE CAKE


For large cake3 large eggs

80 grams (3 oz.) plain flour (maida)80 to 110 grams (3 to 4 oz.) fine tea sugar or powdered sugar

For small cake2 large eggs

50 grams (2 oz.) plain flour (maida)50 to 80 grams (2 to 3 oz.) fine tea sugar or powdered sugar

Method

1.

Sieve the flour.

2.

Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake, and 225 mm. x 100 mm. (9" x 4") or 150 mm. (6") diameter tin for the small cake.

3.

Beat the eggs and sugar very well until thick and double in quantity.

4.

Fold in the well - sieved flour carefully and mix gently with a metal spoon.

5.

Pour the mixture into the prepared baking tin.

6.

Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.

7.

The cake is ready when it leaves the sides of the tin and is springy to touch.

8.

Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove.

9.

Cool the cake.

EGGLESS CHOCOLATE SPONGE CAKE


.

Ingredients1/2 can (400 grams for full can) condensed milk 125 grams (4 1/2 oz.) self-raising flour 1 tablespoon cocoa1 tablespoon chocolate powder1/2 teaspoon soda bi-carb 1 level teaspoon baking powder 60 ml. melted butter or margarine 1 teaspoon vanilla essence

Method

1.

Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.

2.

Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.

3.

Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.

4.

Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.

5.

The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.

6.

Cool the cake.

CHOCOLATE CAKE

A rich dark chocolate cake.

Baking Time : 20 mins.Preparation Time : 5mins

Ingredients2 tablespoons cocoa powder

1 cup plain flour (maida)1 teaspoon baking powder1/2 teaspoon soda bi-carbonate 1/2 can (400 grams for full can) condensed milk 1/2 cup melted butter 1 teaspoon vanilla essence

Method

1.

Sift the cocoa powder, flour, baking powder and soda bi-carbonate.

2.

Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk.

3.

Pour this mixture into a greased 150 mm. (6") diameter baking tin.

4.

Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean.

5.

Unmould and cool on a wire rack.

6.

Cut into 1" squares and serve or use as required.

DOUBLE LAYERED CHOCOLATE TRUFFLE GATEAU

An all time favourite. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers.

Baking Time : 1 min 45 secs. Preparation Time : 15 mins.

Makes 1 cake.

Ingredients1 (150 mm. (6") diameter) chocolate sponge cake, recipe on page 113

For the dark chocolate truffle icing1 cup (150 grams) dark chocolate, chopped

½ cup (100 grams) cream For the white chocolate truffle icing

½ cup (75 grams) white chocolate, chopped

¼ cup (50 grams) cream To be mixed into a soaking syrup

2 tablespoons sugar

¼ cup water¼ tsp vanilla essence

For the dark chocolate truffle icing

1.

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute.

2.

Mix well till there are no lumps and till it resembles a smooth sauce.

3.

Stir the truffle over a bowl of ice to cool quickly. For the white chocolate truffle icing

1.

In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds.

2.

Mix well till it resembles a smooth sauce.

3.

Stir the truffle over a bowl of ice to cool quickly. How to proceed

1.

Slice the chocolate cake horizontally into three equal parts.

2.

Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist.

3.

Spread half of the dark chocolate truffle icing over the cake layer, sandwich with another layer of the cake.

4.

Moisten this cake layer with a little soaking syrup.

5.

Spread the white chocolate truffle icing and top of the third cake layer.

6.

Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on top and sides.

7.

Serve chilled.

BANANA COFFEE FRAPPE

Banana and coffee blend beautifully together to make this thick and creamy frappé.


Serves 1.

Ingredients1 large scoop vanilla ice-cream

1 teaspoon instant coffee powder½ banana, chopped1 tablespoon rum (optional) 4 to 6 cubes ice

Method

1.

Combine all the ingredients together and blend in a blender till it is a smooth frothy mixture.

2.

Serve immediately.

AFFOGATO

Surprise your guests by serving hot coffee cover chilled ice-cream, which is simply divine to taste.

Cooking Time : 5 mins.Preparation Time : a few mins.

Serves 1.

Ingredients1 scoop vanilla ice-cream

1 teaspoon instant coffee powder1 teaspoon brandy½ teaspoon sugar

For the garnish½ teaspoon cinnamon (dalchini) powder

Method

1.

Place the ice-cream in a coffee cup or mug.

2.

Boil the water in a pan and add the coffee and mix well.

3.

Add the brandy and pour over the vanilla ice-cream.

4.

Serve immediately, garnished with the cinnamon powder.

KAND KE PAKODE

Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into these pakodas.

Makes approx.20 pakode.

Ingredients250 grams purple yam (kand)

a pinch black salt (sanchal)a pinch asafoetida (hing)½ teaspoon chilli powder juice of ½ lemon½ teaspoon coriander (dhania) seeds, crushed ¼ teaspoon black pepper, crushed oil for deep frying

For the batter¾ cup besan (Bengal gram flour)

¼ cup rice flour (chawal ka atta) ¼ teaspoon asafoetida (hing) ¼ teaspoon chilli powder a pinch turmeric powder (haldi) a pinch of soda bi-carb (optional)1 tablespoon hot oil salt to taste

For the batter

1.

Mix all the ingredients together with a little water to make a thick batter.How to proceed

1.

Wash and peel the purple yam. Cut into 5 mm. thin slices.

2.

Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.

3.

Dip each slice of yam in the batter.

4.

Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.

5.

Deep fry in hot oil till golden brown. Drain on absorbent paper and serve hot.

MANGO ICE-CREAM

This light creamy ice-cream is deceptively easy to make. There is something special about the king of fruits… sweet-scented and aromatic, it imparts a luscious creamy texture to this heavenly dessert. Serve it in chocolate cups as in the picture as chocolate and mango are flavours that complement each other beautifully. When mangoes are out of season you can use frozen mango pulp but I must warn you that the flavour will not be as enchanting as with fresh ripe mangoes.


Serves 4.

Ingredients1½ cups ripe alphonso mangoes, peeled and chopped

2 to 3 tablespoons sugar½ can condensed milk2 cups full fat milk1 teaspoon lemon juice

Method

1.

Blend the mangoes with the sugar into a purée in a liquidiser.

2.

Combine the condensed milk, milk, puréed mangoes, lemon juice and mix well.

3.

Pour the mixture in a shallow container. Cover and freeze till slushy.

4.

Divide the mixture into 2 batches and blend each batch till it is smooth and creamy.

5.

Transfer both the batches into the shallow container. Cover and freeze till it is firm. Scoop and serve.

STEAMED CURRY RICE


Serves 4.

Ingredients3 cups steamed rice

2 tbsp garlic paste1 tbsp red chilli paste½ cup coconut milk¼ cup French beans, sliced diagonally and boiled¼ cup green peas, boiled¼ cup baby corn, boiled and sliced1 tbsp finely chopped fresh basil 1 tsp lemon rind½ banana leaf2 tbsp olive oilsalt to taste

Method

1.

Heat the olive oil, add the garlic paste and red chilli paste and cook for 3 to 4 minutes.

2.

Add the coconut milk, all the boiled vegetables, basil, lemon rind and salt and bring the coconut milk to a boil.

3.

Add the rice and mix well.

4.

Turn this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute).

5.

Fold the leaf into a square packet and steam in a steamer till done.

CHAAT MASALA

1 teacup coriander seeds1 teacup cumin seeds1 teacup red chillies1 teacup amchur pwdr2 tablespoons black pepper2 tablespoons black salt1-3/4 teacups salt

Roast coriander and cumin seeds. Mix with all others and powder.

MASALA CHEESE TOAST

Whole wheat bread topped with vitamin A rich vegetables and calcium rich cheese...... just perfect to tickle your taste buds.

Cooking Time : 5 mins.Baking Temperature : 200°C (400°F).Baking Time : 5 mins.Preparation Time : 15 mins.

Makes 4 toasts Ingredients

4 slices whole wheat bread

4 teaspoons grated cheeseFor the curry

½ cup finely chopped boiled vegetables (cabbage, cauliflower, green peas, french beans, capsicum) ¼ cup potatoes, boiled and mashed lightly 2 tablespoons finely chopped onions 1 teaspoon finely chopped green chillies ½ teaspoon chilli powder 2 pinches garam masala2 tablespoons chopped coriander 2 teaspoons oilsalt to taste

Method

1.

Heat the oil in a non-stick pan, add the onions and cook till the onions turn translucent.

2.

Add the vegetables, potatoes, green chillies, chilli powder, garam masala, coriander and salt and cook for 1 or 2 minutes.

3.

Remove and cool.

4.

Toast the bread slices till they are slightly crisp.

5.

Pour 2 tablespoons of the mixture on each toast.

6.

Top with a teaspoon of grated cheese.

7.

Grill in a pre-heated oven approx. 200°C (400°F) till brown spots appear on the cheese.

8.

Serve hot.

HERB CHEESE


Serves 2.

Ingredients¾ cup low fat paneer (cottage cheese), grated

1 tablespoon low fat curds1 tablespoon chopped parsley / coriander ½ teaspoon chopped dill (shepu) 1 clove garlic, grated1 green chilli, choppedsalt to taste

Method

1.

Combine all the ingredients in a mixer and blend till smooth.

2.

Spread over plastic film and roll into a cylinder of 37 mm. (1½") diameter.

3.

Refrigerate till firm. Unwrap the plastic film and cut into thick slices.

VEGETABLE MANCHURIANThis ever popular Chinese dish is really easy to make. When you eat these deep fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! Just dig into these deep fried delights and enjoy!For the vegetable balls

3 cups cabbage, finely chopped 1¼ cups carrots, grated½ cup onions, chopped 2 tablespoons cornflour 5 tablespoons plain flour (maida)3 to 4 cloves garlic, finely chopped 1 green chilli, finely chopped ¼ teaspoon Ajinomoto powder (optional) salt and pepper to tasteoil for deep frying

For the sauce1 tablespoon garlic, finely chopped2 teaspoons green chillies, finely chopped

2 teaspoons ginger, finely chopped1 cup clear vegetable stock or water1 tablespoon soya sauce1 tablespoon cornflour mixed with 1 cup water2 pinches sugar 2 tablespoons oilsalt to taste

For the vegetable balls 1.

Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, Ajinomoto, salt and pepper in a bowl. Mix well.

2.Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.

3.Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce1.

Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.

2.Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve1.

Just before serving, put the vegetable balls in the sauce and bring to a boil.

2.Serve hot.

AMERICAN CHOP SUEYA delightful preparation of crispy noodles served with vegetables and a tangy sauce.This recipe is not an authentic Chinese one, but an invention of Chinese restaurateurs in Western countries. One of the literal translations of this recipe means 'savoury mess'.Ingredients

¾ cup boiled noodles1½ cups crispy fried noodles




2 cups cabbage, shredded½ cup onions, sliced½ cup bean sprouts½ cup French beans, cut diagonal (parboiled)½ cup carrots, sliced (parboiled)½ teaspoon Ajinomoto powder (optional)1 teaspoon chilli sauce1 tablespoon oil salt to taste

To be mixed into a sauce¼ cup brown vinegar ¼ cup sugar ¾ cup water2 tablespoons cornflour1 tablespoon soya sauce4 tablespoons tomato ketchup

Method1.

Combine all the ingredients for the sauce in a pan, mix well and bring to a boil. Cook until the sauce is thick. Keep aside.

2.Heat the oil in another pan and add the vegetables and Ajinomoto. Stir fry over a high flame for 3 to 4 minutes.

3.Add the prepared sauce, noodles, chilli sauce and salt and cook for a few minutes.

4.Add half of the fried noodles and mix well.

5.Serve hot, topped with the remaining fried noodles.

GARAM MASALAIngredients

200 grams cumin seeds60 grams coriander seeds50 grams cardamom 40 grams peppercorns 30 grams green cardamom30 grams ginger20 grams cinnamon20 grams cloves20 grams mace (javatri) 15 grams bay leaves2 nutmegs salt to taste

Method1.

Warm all the ingredients lightly and make a fine powder or pound them.

VEGETABLE BURGERSFor the vegetable cutlets

4 teacups mixed boiled vegetables 3 boiled and mashed potatoes 2 slices bread2 teaspoons chilli-ginger paste2 teaspoons lemon juice1 teaspoon garam masalasalt to tastebread crumbs oil

For the salad3 teacups shredded cabbage 2 grated carrots 200 grams (7 oz.) fresh cream 3 teaspoons sugar1 teaspoon mustard powder1 1/2 teaspoons salt 3 tablespoons salad oil

For the burgers10 to 12 buns

For the fillingcucumber slices tomato slices lettuce leaves tomato ketchup mustard sauce

For the vegetable cutlets1.

Dip the bread slices in water for a few seconds. Squeeze out the water.

2.Mix the vegetables, potatoes, bread, paste, lemon juice, garam masala and salt and shape into small flattened rounds.

3.Sprinkle bread crumbs all over.

4.Cook on a tawa (griddle) with oil.

For the salad1.

Beat the cream with the sugar.2.

Add the remaining ingredients and mix thoroughly.


Chill.How to serve1.

Cut each bun horizontally into two.2.

Spread a little tomato ketchup and mustard sauce on the lower half.

3.Place a lettuce leaf and vegetable cutlet on top.

4.Spread a little salad and put a few cucumber slices and one tomato slice on top.

5.Cover with the upper half of the bun.

6.Heat below the grill for a few minutes.

7.Repeat with the remaining buns, cutlets, salad and filling.

8.Serve hot in folded napkins.

MASALA BHINDI Spicy, deep-fried ladies' fingers. A spicy accompaniment to dal and chawal. Ingredients

2 cups bhindi (ladies' fingers), slit into four lengthwise2 tablespoons Bengal gram flour (besan) 1/4 teaspoon turmeric powder (haldi) 1 teaspoon chilli powder 2 teaspoons chaat masala 1 teaspoon lemon juicesalt to taste


Method1.

Mix together all the ingredients in a bowl. Toss well.

2.Heat the oil in a kadhai and deep fry the bhindi till crisp.

3.Drain on absorbent paper.

4.Serve hot.

SPICY CHILLI-GARLIC SAUCE (PARTY COOKING)Ingredients

4 cloves garlic a small piece ginger 1 teacup tomato ketchup2 teaspoons chilli sauce1/4 teaspoon salt

Method1.

Grind the garlic and ginger into a paste.2.

Mix the paste with the remaining ingredients.

GREEN GARLIC SAUCE (PARTY COOKING)

Ingredients1 tablespoon chopped green chillies1 tablespoon chopped garlic juice of 1 lemon1 tablespoon powdered sugar2 teaspoons vinegar3/4 teacup water

Method1.

Mix all the ingredients together. Adjust the sweetness as required.

MALAI KOFTAS IN MAKHANI GRAVYThis is a dish I often call for at restaurants. Spicy and soft vegetable dumplings in rich tomato gravy cooked in butter and topped with cream. To suit the purpose of an overweight person who aims to save on the calories, all one needs to do is make some minor changes to it as shown in the recipe of Paneer Palak Koftas in Makhani Gravy. Both are equally tantalizing - I assure you.For the malai koftas

½ cup paneer, grated ½ cup potatoes, boiled and grated1 tablespoon milk powder1 tablespoon tomato ketchup1 teaspoon chilli powdera pinch turmeric (haldi) powder¼ cup carrots, grated2 tablespoons capsicum, finely chopped1 teaspoon ginger, grated½ teaspoon garlic, grated1 tablespoon chopped coriander


For the tomato paste½ cup onions, sliced12 mm. (½") piece ginger, chopped3 cloves garlic 2 cups tomatoes, chopped4 to 5 cashewnuts

¼ teaspoon turmeric (haldi) powder1 teaspoon chilli powder

Other ingredients½ teaspoon cumin seeds (jeera) 1 teaspoon garam masala 4 to 5 tablespoons cream ½ teaspoon kasuri methi (dried fenugreek leaves)2 teaspoons sugar 4 tablespoons buttersalt to taste

For garnish 1 tablespoon chopped coriander 1 teaspoon butter

For the malai koftas 1.

Combine the mixture and divide it into 6 equal parts. 2.

Roll them into rounds and deep fry them over a medium flame till they are golden brown. Drain and keep aside.

For the tomato paste 1.

Combine the onion, ginger, garlic, tomatoes, cashewnuts, turmeric powder and chilli powder with ½ cup of water in a pan and simmer for 15 to 20 minutes till the vegetables are soft. Cool completely.

2.Blend this mixture in a liquidiser to get a smooth purée.

3.Strain the mixture and keep aside.

How to proceed 1.

Heat butter and add the cumin seeds. When the seeds crackle, add the prepared tomato paste, garam masala, kasuri methi, sugar and salt and bring to a boil.

2.Add the cream and mix well. Add the koftas and bring to a boil.

3.Serve hot, garnished with the coriander and butter.

NAWABI CURRYA rich Moghlai style curry which is traditionally made creamier by the addition of cashewnuts, almonds, coconut and khus-khus. You will be surprised to know that avoiding these ingredient, to make a Low Calorie Nawabi Curry, makes an equally mouth watering Nawabi curry.Ingredients

1½ cups tomatoes, chopped 1 cup mixed boiled vegetablesa few strands of saffron (optional)1 teaspoon sugar4 tablespoons gheesalt to taste

To be ground into a paste (for the curry)1 cup onions, sliced 1 tablespoon cashewnuts 1 tablespoon almonds (optional)1 tablespoon coriander (dhania) seeds1 tablespoon cumin seeds (jeera)1 tablespoon khus-khus (poppy seeds)2 teaspoons aniseeds (saunf)2 tablespoons fresh coconut, grated25 mm. (1") piece ginger2 green chillies 4 red chillies 1 to 2 cardamoms (elaichi)2 cloves (laung)25 mm. (1") piece cinnamon (dalchini)7 curry leaves

Method1.

Add 1½ cups of water to the tomatoes and boil for 10 to 12 minutes. When soft, cool and prepare a purée by straining the mixture through a sieve.

2.Heat the ghee in a pan and sauté the ground paste for 4 to 5 minutes. Add the tomato purée, sugar and salt.

3.Warm the saffron in a small vessel, add a little milk, rub in until the saffron dissolves and add to the curry.

4.Add the boiled vegetables and bring it to a boil.

5.Serve hot.

DUM ALOO BANARASIDum means cooking in steam. Dum cooking brings the oil or ghee, used for the preparation, to the top of the dish thus improving its appearance. This Dum Aloo preparation uses baby potatoes which are easier to cook. You may however, use medium sized potatoes, each cut into 2, if you do not find baby potatoes.Ingredients

12 to 15 baby potatoesoil for deep frying

For the gravy2 cups tomatoes, roughly chopped3 cloves garlic25 mm. (1") piece ginger8 dry Kashmiri chillies2 tablespoons cashewnuts, broken 1 teaspoon cumin seeds (jeera)1 teaspoon fennel seeds (saunf)2½ cups water

Other ingredients 8 nos. green cardamom (elaichi)1 tablespoon kasuri methi (dried fenugreek seeds), roasted 1 tablespoon honey¼ cup fresh cream1 tablespoon chopped coriander 2 teaspoons butter1 teaspoon oilsalt to taste

Method1.

Wash and dry the baby potatoes. Pierce each potato all around with a fork and deep fry in hot oil, with the skin on, till the potatoes are cooked.

2.Drain on absorbent paper and keep aside.

For the gravy1.

Combine all the ingredients together and simmer over a medium flame till the tomatoes are cooked.

2.Cool the mixture and purée in a blender to make a

smooth paste. How to proceed1.

Heat the butter and oil in a pan, add the cardamom and gravy paste and allow it to come to a boil. Simmer till the oil separates form the gravy.

2.Add the potatoes, kasuri methi, honey and salt and simmer for some more time.

3.Add the cream and coriander and serve hot.

SPICY KOFTA KADHI

This tasty and unusual version of kadhi omits the dahi.


Serves 6.

For the kadhi1 stick cinnamon3 cloves 2 cardamoms1/2 teaspoon chilli powder 2 level tablespoons gram flour (besan) 1/2 teacup tamarind water 2 tablespoons fresh cream2 tablespoons gheesalt to taste

To be ground into a paste (for the kadhi)

2 tablespoons poppy seeds (khus-khus)2 tablespoons cashewnuts6 to 8 cloves



garlic 25 mm. piece ginger 4 green chillies2 tomatoes1 tablespoon grated coconut

For the koftas4 tablespoons aubergines (brinjals), finely chopped1 onion, finely chopped1/2 teacup grated cabbage 2 green chillies, finely chopped4 level tablespoons gram flour (besan)1/2 teaspoon baking powder oil for deep fryingsalt to taste

For the koftas1.

Mix all the ingredients for the koftas except the oil and add a little water to make a batter.

2.Heat the oil and when hot, drop teaspoonfuls of the batter in it. Fry for about 3 minutes until golden brown.

3.Repeat with the remaining batter.

For the kadhi1.

Heat the ghee and fry the cinnamon, cloves and cardamoms for a

few seconds.2.

Add the paste and chilli powder and fry for 2 minutes.

3.Add the gram flour and fry again for 1 minute.

4.Add 3 teacups of water, the tamarind water and salt and boil for 5 minutes.

5.Just before serving, add the koftas and the cream and give one boil.

6.Serve hot.

MADRAS ONION STEWA simple, well-seasoned stew of baby onions simmered in a spicy coconut gravy. The rich flavours of this dish are satisfying as well as healthy. Shallots or Madras onions used here are a variety of small onions that can be substituted by small white onions, if you prefer.Ingredients

1 cup Madras onions, peeled½ cup onions, chopped½ teaspoon mustard seeds (rai)a few curry leaves¼ teaspoon asafoetida (hing)1 cup coconut milk1 teaspoon jaggery (gur), grated1 teaspoon tamarind (imli) pulp 1 tablespoon oilsalt to taste

To be ground into a smooth paste2 tablespoons grated coconut1 teaspoon chilli powder1 tablespoon coriander (dhania) powder4 to 6 cloves garlic25 mm. (1") piece ginger2 tablespoons water

Method1.

Heat the oil and add the mustard seeds. When they crackle, add the curry leaves and asafoetida.

2.Add the Madras onions and chopped onions and sauté over a slow flame till they are lightly browned.

3.Add the ground paste and sauté till it is lightly browned.

4.Add the coconut milk, jaggery, tamarind pulp, salt and ½ cup of water and bring to a boil.

5.Simmer for 4 to 5 minutes and serve hot with appams or rice.

RED MARINADERed marinade is a mixture of split fenugreek seeds, split mustard seeds, lemon juice and mustard oil. Store this marinade in a glass jar refrigerated and it will last for 1months. It is used in many pickles like bhindi til ka achaar, madras onion pickle, spicy mango pickle etc. This marinade is also helpful in the kitchen like sambhaar for making instant pickles.

Storage 1 Month : Refrigerated.Preparation Time : 5 mins.Ingredients

6½ tablespoons crushed fenugreek seeds (methi na kuria)3 teaspoons split mustard seeds (rai na kuria)3½ teaspoons lemon juice 6 tablespoons mustard oil

Method1.

Mix all the ingredients in a bowl. Use as required.

MADRAS ONION PICKLEMadras onions or shallots are used extensively in recipes throughout South India. You can use sliced onions, if you wish. You could serve this pickle with rice, spicy vegetable, curries or parathas.This pickle tastes best as soon as its prepared, but you can store it refrigerated for upto 2 weeks.

Preparation Time : 3 to 4 hours.Storage : upto 2 weeks.Ingredients

½ cup Madras onions (shallots), peeled1 teaspoon salt¼ teaspoon turmeric (haldi) powder 2 teaspoons lemon juice2 teaspoons red marinade1 teaspoon chilli powder2 teaspoons mustard oil

Method1.

In a bowl, combine the onions, salt, turmeric powder and lemon juice and mix well.

2.Allow it to marinate for at least 3 to 4 hours.

3.Drain out the excess liquid extracted by the marinated onions.

4.Add the red marinade, chilli powder and mustard oil and mix well.

5.Store in a sterilised glass jar, refrigerated for upto 2 weeks.


TARLA DALAL MEMBERSHIP DETAILS

Membership No : 252601Membership Login Name : sursudsidMembership Type : Regular

Ingredients

250 grams paneer 2 tablespoons fresh curds 3 large tomatoes3 onions, grated1 teaspoon garam masala 2 teaspoons coriander-cumin seed (dhana-jira) powder 1 1/2 teaspoons chilli powder 1/4 teaspoon turmeric powder 100 grams fresh cream2 teaspoons butter4 tablespoons gheesalt to tasteghee for deep fryingchopped coriander for garnishing

Method1.

Cut the paneer in the shape of fingers and deep fry lightly in ghee.

2.Apply the curds to the fried paneer.

3.Put the tomatoes in hot water for 5 minutes. Take out the skin and chop finely.

4.Heat the ghee and fry the onions until light pink in colour.

5.Add the garam masala, coriander-cumin seed powder, chilli powder, turmeric powder and salt and fry for 1 minute.

6.Add the tomatoes and fry for at least 5 minutes or until ghee floats on top.

7.Add 1 teacup of water and the cream. Cook for a few minutes and then add the butter.



8.Add the paneer and cook for a while. Garnish with coriander.

9.Serve hot with naan.

PRESSURE COOKER NAANNow you can make naan in your pressure cooker. You don't need a tandoor.

Cooking Time : 10 min.Preparation Time : 30 min.Ingredients

500 grams plain flour (maida) 1 1/2 teaspoons sugar 20 grams fresh yeast or 2 teaspoons dry yeast2 tablespoons fresh curds 25 grams ghee or magarine or butter1 teaspoon salt

Method1.

Sieve the flour very well.2.

Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.

3.Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.

4.Knead the dough for at least 6 to 7 minutes.

5.Keep the dough under a wet cloth for 30 minutes.

6.Knead again for 1 minute.

7.Divide the dough into 20 small pieces and shape into naans.

8.Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down.

9.Take each naan, apply a little water on one side and stick the wet side around the inside

of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.

10.Remove and apply butter.

11.Serve hot.

SCHEZUAN SAUCE (CHINESE)A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy.Ingredients

12 to 15 dry red chillies, soaked in warm water2 tablespoons garlic, chopped6 tablespoons white vinegar2 teaspoons sugar2 tablespoons sesame (til) oil1 teaspoon salt

Method1.

Drain out all the water from the chillies and discard it.

2.Grind all ingredients except the oil in a blender to a fine paste. Keep aside.

3.Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well, allow it to cool and store refrigerated in an air-tight container.

4.Use as a dipping sauce.

CHILLI OIL (CHINESE)A simple way of flavouring oil to add more flavours to our cooking. Chillies add a warm, pungent aroma to the oil.Ingredients

15 to 20 dry red chillies 1 cup oil

Method1.

Break the red chillies into big pieces. 2.

Heat the oil to smoking point, add the chillies and switch off the gas.

3.Cover and keep aside for 2 hours. Strain and store the oil in a bottle, discarding the chillies. Use as required.

TANGY CAPSICUM NOODLESThis noodle preparation is sure to keep your taste buds guessing! Lemon, sesame oil, soya sauce and ginger combine their flavors to the fullest make this noodle preparation a real hit.Ingredients

2½ cups boiled noodles1 cup capsicum (red, yellow and green), sliced1 teaspoon celery, chopped1 teaspoon ginger, grated1 teaspoon oilsalt to taste

To be mixed into a sauce1 tablespoon soya sauce1 tablespoon lemon juice1½ teaspoons sesame (til) oil2 teaspoons sugar (optional)2 tablespoons chopped coriander

For the garnish1 teaspoon sesame (til) seeds, toasted

Method1.

Heat the oil in a wok or frying pan, add the celery, ginger, capsicum and salt and sauté over a high flame for a few seconds.

2.Add the noodles and sauté them for a few seconds.

3.Add the sauce, mix well and serve immediately, garnished with the sesame seeds.

Cabbage - 100 gCapsicum - one largeOnion - two mediumGinger-garlic-green chilli paste - one tspCardamom - 2Cloves - 2Cinnamon - 2Bay leaves 1Coconut milk - 200 mlBasmati rice - 200 g


Water - 350 mlSalt to tasteGheeCooking oilFried cashews or other nuts - a handful for decoration

Soak basmati rice for 30 minutes. Drain and fry in ghee until well heated.

Shred cabbage. Cut capsicum into thin strips. Dice onions longitudinally. Heat 1 tbsp of ghee and two tbsp of oil in a heavy bottom kadai. Add all spices and fry for 30 seconds. Add ginger-garlic-green chilli paste and fry well. Add onions and fry until pink. Add cabbage and capsicum and fry for a minute. Add coconut milk, water, and salt and bring to a boil. Add fried basmati rice. Reduce heat and simmer covered for 20-25 minutes until done. Decorate with fried nuts before serving.

Serve hot with boondi raita/fried pappad.

Leftovers

THREE BEAN SALAD

Tuscans take great pride in cooking and eating and are known for their hefty appetites. Beans appear frequently in many guises in their cooking, as they are filling and form a substantial meal.This Tuscan inspired salad is a combination of beans in an oregano tomato dressing which makes a quick and tasty salad.The beans need to be soaked overnight and pressure cooked separately till they are soft. The ketchup used in the dressing lends a sweet and concentrated tomato flavour, which blends beautifully in the salad.


Seerves 4. Ingredients

1/4 cup boiled kidney beans (rajma)

1/2 cup boiled chick peas (kabuli chana)1/2 cup boiled butter beans (lima beans or pavta)2 spring onions, finely chopped1 tomato, deseeded and cut into small cubes1/4 cup mozzarella cheese or cheese, cut into 12 mm. (1/2") cubes1 cup iceberg lettuce, torn into pieces

To be mixed into a dressing 1 1/2 tablespoons tomato ketchup

3 tablespoons olive oil 1/4 teaspoon dried oreganosalt and freshly ground pepper to taste

Method

1.

Combine all the ingredients except the dressing in a salad bowl. Toss well. Chill for at least 2 to 3 hours.

2.

Just before serving, toss the dressing in the salad.

3.

Serve immediately.

receipe

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