Easy dhokla recipe

Easy dhokla
Ingredients
2 tbsp besan
1/4 cup 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 Ajmoda

Asparagus thanneervittaan
Dill - 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.
Ginger
1. 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.
Ingredients
2 cups mixed boiled vegetables (carrots, peas, French beans), chopped
½ cup onion, chopped
1 green chilli, chopped
1 teaspoon butter
1 cup low calorie white sauce, recipe below
salt to taste
pepper to taste
For the low calorie white sauce
1½ cups cauliflower or bottle gourd (lauki / doodhi), chopped
1 tablespoon butter
1 tablespoon whole wheat flour (gehun ka atta)
1 cup low fat milk
salt to taste
pepper 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.
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

Serves 4.
Ingredients
4 medium size baguettes (French bread)
butter for spreading
For the tandoori mushroom and paneer filling
1 cup mushrooms, cut into half
½ cup paneer (cottage cheese), cut into 1'' cubes
½ teaspoon cornflour
½ cup milk
½ teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon oil
salt to taste
To be ground into a chilli-garlic paste
4 whole dry red chillies
4 large cloves garlic
25 mm. (1") piece ginger
2 teaspoons coriander-cumin seed (dhania-jeera) powder
2 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.
Tips
A 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.
Ingredients
250 grams okra (bhindi)
To be mixed into a filling
6 tablespoons coconut, grated
6 tablespoons chopped coriander
3 teaspoons sugar
1 teaspoon green chilli-ginger paste
1 teaspoon turmeric powder (haldi)
2 teaspoons coriander-cumin seed powder (dhana-jeera)
1 teaspoon garam masala
1 tablespoons sesame seeds (til)
2 tablespoons lemon juice
2 tablespoons oil
salt to taste
For the tempering
4 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.
Tips
You 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.
Ingredients
2 cups raw jackfruit (kathal), diced
¼ teaspoon turmeric powder (haldi)
25 mm. (1") stick cinnamon (dalchini)
4 to 5 cloves (laung)
3 bay leaves
1 cup onions, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
1 cup tomatoes, chopped
2 teaspoons coriander seed (dhania) powder
1 teaspoon cumin seed (jeera) powder
2 teaspoons chilli powder
3 tablespoons oil
salt to taste
For the garnish
¼ 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.
Ingredients
1 cup green peas, boiled
1 cup potatoes, boiled and cubed
½ teaspoon cumin seeds (jeera)
½ cup onions, sliced
1 bay leaf
1 black cardamom
½ teaspoon garlic, grated
1 teaspoon ginger, grated
2 teaspoons coriander seed (dhania) powder
1 teaspoon chilli powder
½ cup puréed tomatoes
½ teaspoon garam masala
1 tablespoon oil
salt 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.

Preparation Time : 15 min.
Serves 6.
For the paneer layer

150 grams paneer
2 slices bread
2 boiled and mashed potatoes
3 tablespoons fresh curds
1 tablespoon chopped coriander
3 green chillies, chopped
2 tablespoons plain flour (maida)
1/4 teaspoon soda bi-carb
salt to taste
For the spinach layer
4 teacups finely chopped spinach
1 teacup finely chopped fenugreek (methi) leaves
a pinch soda bi-carb
1 onion, chopped
2 teaspoons cornflour
25 mm. (1") piece ginger, finely chopped
3 tablespoons oil
salt to taste
For the decoration
tomato 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.
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.

Preparation Time : 25
Makes 6 skewers.
Main Recipe
200 grams paneer, cut into 25mm. (1") cubes
4 capsicum (green, yellow, red if available) cut into 25 mm. (1") cubes
12 large mushrooms
For the peanut sauce
1/2 onion, chopped
2 cloves garlic
2 tablespoons peanut butter
1 tablespoon brown sugar
1/2 cup of coconut milk
1 stalk lemon grass
rind of 1/2 lemon
juice of 1/2 lemon
1 teaspoon oil
salt 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.
Ingredients
2 cups freshly made paneer
4 to 6 tablespoons icing sugar
a few drops kewda essence or rose water
1 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.

Tips
Best 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 Recipes

Cheesy Stuffed Potatoes
Aloo Paneer Chaat
KAPI CHO PANEER

Serves 4.
Ingredients
2 cups paneer (cottage cheese), cut into 12mm. (½") cubes
1 tsp chopped garlic
½ tsp chopped ginger
1 tsp chopped green chillies
1 tsp tomato ketchup
2 tbsp soya sauce
½ tsp chilli sauce
2 tsp cornflour mixed with ½ cup water
4 tbsp oil
salt to taste
For the garnish
½ 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.

Suggested Accompaniments
Paushtic Roti
Pyaz Aur Fudine Ki Roti
Mixed Vegetable Parathas

Kapi Cho Paneer
Tandoori Paneer Tikas
Paneer Kalimirch
BROCCOLI ALOO AUR PANEER KI SUBZI

Serves 4.
Ingredients
1 cup broccoli florets
1 cup potato, cut into 12 mm. (½") cubes
½ cup paneer (cottage cheese), cut into 12 mm. (½") cubes
½ cup peeled white baby onions
1 tsp ginger-garlic paste
1 tsp chilli flakes (paprika)
1 tsp oil
salt 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.
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.
Ingredients
6 corn tortillas
4 tablespoons grated mozarella cheese
For the refried beans filling
¼ cup kidney beans (rajma), soaked overnight
2 large cloves garlic, finely chopped
1 cup finely chopped onions
1 cup chopped tomatoes
¼ cup finely chopped capsicum
1 teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste
For the green salsa
3 large green tomatoes
½ cup finely chopped onions
2 to 3 green chillies, chopped
2 teaspoons white vinegar
salt 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.

Baking Temperature : 200°C (400°F).
Makes 8 pieces.
For the toast cases

8 slices whole wheat bread
3 teaspoons low fat butter
For the filling
1½ cups Green Giant Niblets Sweet Corn
2 tablespoons chopped onions
2 tablespoons chopped capsicum
2 teaspoons finely chopped green chillies
1 cup low fat milk
1 tablespoon cornflour
1 teaspoon oil
salt to taste
For baking
4 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 breads

¾ cup whole wheat flour (gehun ka atta)
¾ teaspoon fresh yeast, crumbled
½ teaspoon salt
For the mexican bean patties
½ cup kidney beans (rajma), soaked overnight
2 cloves garlic, finely chopped
1 spring onion (whites and greens separated), finely chopped
½ tomato, chopped
¼ cup capsicum, finely chopped
1 teaspoon oil
salt to taste
To be blended into a mint dressing
1 cup low fat curds
¼ cup chopped mint leaves
½ green chilli
½ teaspoon roasted cumin seeds (jeera)
salt to taste
Other ingredients
2 tomatoes, finely chopped
1 cup lettuce, shredded
For 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.

Setting Time : 1 hour.
Serves 4.
For the crust

10 digestive biscuits, crushed
2 teaspoons low fat butter, melted
For the cheesecake mixture
1 recipe low fat cream cheese
½ cup low fat curds
4 sachets sugar substitute
1 teaspoon lemon juice
1 teaspoon lemon zest
a 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.
Ingredients
4 large potatoes, boiled with the skin on
salt to taste
For the filling
1 cup finely chopped broccoli
1 cup finely chopped red pepper
3 cloves garlic, finely chopped
3 green chillies, finely chopped
2 teaspoons cornflour mixed with ¼ cup milk
1 tablespoon butter
salt and pepper to taste
For topping
2 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.

Baking Time : 25 mins.
Serves 4.
For the rice layer

1 cup long-grained rice
1 teaspoon oil
salt to taste
2¼ cups chopped spinach (palak)
¾ cup boiled green peas
½ cup chopped onions
1 teaspoon oil
salt to taste
For the carrot layer
1½ cups grated carrot
½ teaspoon shah-jeera (caraway seeds)
1 teaspoon coriander (dhania) powder
¼ teaspoon cumin seed (jeera) powder
1 teaspoon oil
salt to taste
For baking
2 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.
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

Preparaion Time : 15 min.
Makes aprrox. 2 cups.
Ingredients
1/2 kg. red tomatoes
1 large onion, finely chopped
2 sticks celery, finely chopped
3 tablespoons fresh cream
1 teaspoon oregano or 2 pinches ajwain
2 teaspoons sugar
2 tablespoons refined or salad oil
salt 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 powder
2 teaspoons butter
salt to taste
Other ingredients
1 1/2 cups plain flour (maida)
2 teaspoons (10 grams) fresh yeast, crumbled
1 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).
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.
Tips
Maize 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.
Ingredients
1 recipe polenta pizza base, page...
For the topping
1/2 cup mushrooms, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 to 4 tablespoons olive oil or oil
salt to taste
Other ingredients
1 recipe pizza sauce, page...
1 cup mozzarella cheese or cooking cheese, grated
1 teaspoon olive oil or oil
salt 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 leaves
4 to 6 peppercorns
1 small onions
1 teaspoon garlic, chopped
1/2 capsicum, deseeded
2 tablespoons tomato puree (optional)
1/4 cup tomato ketchup
1 teaspoon sugar
1 teaspoon dried oregano
2 tablespoons olive oil or oil
salt 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.
Tips
Tip : 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)
1 teaspoon sugar
1 tablespoon olive oil or oil
1 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. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15
to 20 minutes).
7. Use as required.
Tips
Fresh 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.

Makes 1 pizza.
Ingredients
For the cinnamon crust
3/4 cup plain flour (maida)
2 tablespoons powdered sugar
1/2 teaspoon cinnamon powder
3 tablespoons butter
For the topping
3 tablespoons chopped walnuts
1/2 cup diced apples
5 nos. dried figs, soaked in water and chopped
2 tablespoons honey
1/2 teaspoon cinnamon powder
1 tablespoon butter
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.

Makes 2 pizzas.
Ingredients
1 recipe basic pizza base
butter or oil for greasing
For the tomato peanut sauce
1 recipe tomato sauce
2 tablespoons peanut butter
1 teaspoon soya sauce
For the mushroom topping
2 cups slice mushrooms
2 teaspoons sesame seeds
2 teaspoons garlic, grated
2 cups chopped spring onions
1/4 cup celery, sliced
1/4 cup red capsicum
1/4 cup green capsicum
1/4 cup paneer or tofu, diced
2 teaspoons soya sauce
1 tablespoon oil
salt to taste
pepper 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.

Cooking Time : 3 to 5 mins.
Makes 2 pizzas.
Ingredients
2 pizza bases [200 mm.(8")]
¼ cup tomato ketchup
2 tbsp tomato chilli sauce
1 cup grated mozzarella cheese
Butter for greasing and glazing
For the tandoori paneer topping
1 cup paneer (cottage cheese) cubes
¼ cup capsicum cubes
¼ cup tomatoes, desseeded and cubed
¼ cup onion cubes
1 tablespoon fresh cream
Other ingredients
2 coals (koyla)
1 teaspoon oil
To be mixed into a marinade
1/3 cup curds
½ teaspoon dried fenugreek leaves (kasuri methi), roasted and
powdered
2 teaspoons ginger-garlic paste
1 teaspoon garam masala powder
2 teaspoon butter
Salt 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).
Ingredients
4 medium sized carrots (unpeeled), cut into pieces
1 medium sized beetroot (unpeeled), cut into pieces
1 medium sized apple (unpeeled), cored and cut into pieces
crushed 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.
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.
Ingredients
2 to 3 celery sticks, roughly chopped
1 small orange, peeled and separated into segments
HOPPER / JUICER
MIXER / BLENDER
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.
Ingredients
6 to 8 spinach (palak) leaves, roughly chopped
½ medium sized beetroot (unpeeled), cut into pieces
HOPPER / JUICER
MIXER / BLENDER
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.
Ingredients
2 medium sized pears (unpeeled), cored and cut into pieces
2 big pineapple slices, with the skin
¼ cup black grapes
HOPPER / JUICER
MIXER / BLENDER
1. Remove the pineapple skin and blend all the ingredients using little water (if required) till smooth.
DOUBLE DECKER PARATHAS
A new layered paratha with a tasty and colourful carrot and green peas filling.

Makes 7 parathas.
For the dough

4 teacups wheat flour (gehun ka atta)
2 tablespoons oil
1/2 teaspoon salt
For the carrot stuffing
1 teaspoon cumin seeds
3 carrots, grated
1 tablespoon ghee
salt to taste
For the green peas stuffing
2 teacups green peas, boiled and mashed
1 tablespoon ghee
salt
Other ingredients
ghee 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 dough

¾ cup whole wheat flour (gehun ka atta)
¼ cup quick cooking rolled oats
2 tablespoons low fat curds
salt to taste
For the spring onion filling
½ cup spring onion whites, chopped
1 cup spring onion greens, chopped
1 teaspoon cumin seeds (jeera)
1 teaspoon ginger-green chilli paste
1 teaspoon garlic, finely chopped
½ teaspoon oil
salt to taste
Other ingredients
1 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 dough

1/2 cup whole wheat flour (gehun ka atta)
1 tablespoon oil
salt to taste
For the filling
1/2 cup paneer (cottage cheese), crumbled
2 tablespoons whole masoor (whole red lentils), cooked
1 onion, chopped
1 teaspoon grated ginger
1/2 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder
1 tablespoon oil
salt 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 minutes
Preparation Time : 15 minutes.
Serves 4 to 6.
For the sponge cake

1/2 can (400 grams for full can) condensed milk
140 grams self-raising flour
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence
For the mango rabdi filling
1/2 litre milk
6 tablespoons sugar
1/4 teaspoon cardamom powder
a pinch nutmeg (jaiphal) powder
1/2 cup cream, chilled
1/2 cup mango puree
To be mixed into a soaking syrup
1/2 cup water
2 tablespoons sugar
2 tablespoons mango puree
For the whipped cream
1 cup fresh cream
3 tablespoons sugar
1/4 teaspoon vanilla essence
Other ingredients
1 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.

Tips
You 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.
Ingredients
2 cup ripe mangoes, peeled and diced
1 cup fresh coconut, grated
1 teaspoon mustard seeds (rai)
1½ teaspoons chilli powder
1½ teaspoons tamarind (imli) pulp
7 to 8 black peppercorns
2 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

Prepartion Time : 10 mins.
Serves 4.
Ingredients
1 cup finely ground maize flour (makai ka atta)
¾ cup plain flour (maida)
1½ teaspoons carom seeds (ajwain), optional
½ teaspoon cumin (jeera) seeds
1 tablespoon oil
Salt to taste
Other ingredients
Oil 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 whites
1 tablespoon chopped spring onion greens
½ teaspoon chopped green chilli
A pinch of sugar
Salt 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!

Cooking Time : Nil.
Serves 4.
Ingredients
2 to 3 alphonso mangoes, peeled and diced
1 1/2 cups fresh curds
1 tablespoon mint leaves, chopped
4 tablespoons sugar
8 to 10 ice cubes
For the garnish
a 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.

Grilled Cheese And Vegetable Soup
Tomato, Cabbage and Bean Soup
French Onion Soup
Corn Soup with Vegetables
GAZPACHO
Serves 6 to 8.
Ingredients
1 1/2 kg. tomatoes
3/4 teaspoon Worcestershire sauce
3/4 teaspoon chilli sauce
1 clove garlic (optional)
2 teaspoons sugar
salt to taste
Accompaniments
1 finely chopped capsicum
1 finely chopped large onion
1 finely chopped cucumber
1 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.

Tips
Health 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.
Ingredients
3 medium cucumbers
50 grams paneer
1 teaspoon freshly chopped dill (suva)
1/4 teaspoon chopped green chilli
3 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.

Tips
Health 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.
Ingredients
½ small musk melon (kharbooja), peeled, deseeded and cut into pieces
1 medium sized cucumber (unpeeled), cut into pieces
HOPPER / JUICER
MIXER / BLENDER
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 cubed
¾ cup sliced onions
¾ cup peeled and sliced raddish
¾ cup garlic mayonnaise
2 tablespoons vinegar
salt 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.
Ingredients
10 red chilles, soaked in warm water for 10 minutes and drained
1 onion, chopped
4 clove garlic , peeled
1 tablespoon ginger , grated
2 stalks lemon grass
6 stalks coriander
1 tablespoon ground coriander
2 tablespoons ground cumin
1/2 tablespoon white pepper
1/2 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.
Tips
To 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.

Serves 2.
Ingredients
1 cup apple, peeled and chopped
1 ripe banana, chopped
½ cup strawberries, sliced
3 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.

Makes 4 to 6 glasses.
Ingredients
2 raw mangoes
¾ cup sugar
½ teaspoon cardamom (elaichi) powder
a 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.
Tips
Instead 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.
Cooking Time : Nil.

Serves 4.
Ingredients
1 cup black grapes (deseeded)
1 banana, finely chopped
¼ teaspoon lemon juice
¼ 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.
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.

Cooking Time : Nil.
Makes 4 glasses.
Ingredients
4 cups ripe pineapple, cut into small pieces
4 tablespoons celery, finely chopped
1 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 nest

2 cups noodles (parboiled)
salt to taste
oil for deep frying
For the warm salad
¼ cup spring onion whites, sliced
1 teaspoon garlic, finely chopped
½ teaspoon ginger, grated
6 to 8 asparagus, cut into 25 mm. (1") pieces (parboiled)
½ cup baby corn, sliced diagonally (parboiled)
½ cup capsicum, diced
½ cup snow peas, cut lengthwise (parboiled)
½ cup French beans, cut diagonally (parboiled)
½ cup bean sprouts
1 tablespoon oil
salt to taste
To be mixed together into a dressing
1 teaspoon soya sauce
1 teaspoon vegetarian oyster sauce
1½ teaspoons honey
For the garnish
1½ 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.

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") pieces
3/4 cup broccolli florets
For the curry sauce
1 cup Coconut Milk
1 1/2 tablespoons red Curry Paste
1 teaspoon tamarind paste
1 tablespoon sugar
1 tablespoon roasted peanuts, chopped
1 white onions, finely chopped
salt 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
Tips
You could parboil the vegetables if you do not like them blanched.
American Chopsuey
Ingredients
¼ cup Chicken(boiled, shredded)
½ cup Spring Onion(chopped)
¼ cup Carrot(chopped)
¼ cup Bell pepper
¼ tsp. Black Pepper
1 tsp. Ginger(paste)
¼ tsp. Red Chili Powder
1 cup Chicken(stock)
4 tbsps. Tomato Sauce
1 tbsp. Soy Sauce
½ tbsp. Chili Sauce (green)
Salt to taste
1 tbsp. Sugar
1 tsp. Vinegar
1½ tbsps. Corn Flour
¼ lb. Noodles
Directions
For 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 dough
1 cup whole wheat flour (gehun ka atta)
1 teaspoon (5 grams) fresh yeast, crumbled
a pinch sugar
½ teaspoon salt
To be mixed into a paneer stuffing
½ cup low fat paneer, crumbled
1 green chilli, finely chopped
¼ teaspoon kasuri methi (dried fenugreek leaves)
salt 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).
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.
Tips
You 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 Minutes

Cooking Time: 10 Minutes
Ingredients: Serves 4
3 eggs yolks
20 fluid oz's milk
25g (1oz) sugar
A 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 malpuas

1 cup whole wheat flour
½ cup gud (jaggery)
½ teaspoon saunf (fennel)
½ teaspoon elaichi (cardamom) powder
ghee for cooking
1 cup water
For the shahi rabadi
1 cup milk
1 cup paneer (cottage cheese), grated
½ cup condensed milk
¼ teaspoon cardamom (elaichi) powder
a few strands saffron
1 teaspoon ghee
a few drops rose essence
For the garnish
1 tablespoon pistachios, chopped
rose petals
For 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

Makes 1 cup.
Ingredients
1 tablespoon butter
1 tablespoon plain flour (maida)
1 teacup milk
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.

Serves 6.
Ingredients
1 teacup mushrooms
1 onion, chopped
1/2 green chilli, chopped
1 teacup thin white sauce
1/2 teaspoon oregano
1 tablespoon butter
salt 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.
Ingredients
1 1/2 teacups uncooked rice
1/2 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 rice

buttered rice
For the mushroom sauce
mushroom 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.
Ingredients
12 dried mango slices
1/2 cup grated jaggery (gur)
1/2 cup sugar
1/4 cup dried dates (kharek)
1/4 cup broken cashewnuts
2 tablespoons sultanas
1/2 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.

Tips
Dried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3
tablespoons amchur powder.
INSTANT JALEBIS
Other Related Recipes Fresh hot syrupy jalebis are a hit at any chaat
Fruit Mein Kulfi party. You will always find serpentine queues of
Gulab Jamun people waiting to savour this delicacy.
Meva Bati You will not believe how quickly jalebis can be
Malpuas 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 batter

1 cup plain flour (maida)
1 teaspoon Bengal gram flour
(besan)
1/2 teaspoon fresh yeast,
crumbled
1 tablespoon melted ghee
1 teaspoon sugar
2 to 3 drops of lemon yellow food
colouring
For the sugar syrup
2 cups sugar
a few saffron strands
1/4 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.

Tips
Do 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.
Ingredients
1 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.
Tips
In 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.
Ingredients
1 cup Mixed Sprouts
1/2 cup chopped onions
1 cup chopped tomatoes
3 to 4 tablespoons dry garlic chutney,
2 tablespoons oil
salt to taste
For the garnish
3/4 cup chopped onions
For 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.

Tips
VARIATION : 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.

Serving 4.
For the chaat

1 cup papaya, diced
3/4 cup pineapple, diced
1 cup apple, diced
1/2 cup banana, diced
4 to 5 gooseberries, cut into2 halves each, (optional)
1/4 cup black and green grapes
1 cup cucumber, peeled and diced
10 to 12 cherry tomatoes, cut into 2 halves
1/2 cup boiled potato, diced
1/2 cup kachalu, boiled and diced (optional)
For the seasoning
1 tablespoon green chutney
1 tablespoon khajur Imli ki chutney
1/4 teaspoon black salt (sanchal)
1/2 teaspoon roasted cumin seed (jeera) powder
1 teaspoon chaat masala
juice of 1/2 lemon
a few sprigs mint leaves
salt to taste
Method
1. Combine all the chaat ingredients in a bowl and toss well with the seasoning.
Tips
Chill 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 pakodis

1/4 cup urad dal (split black lentils)
6 mm (1/4") piece ginger
salt to taste
oil for deep frying
Other ingredients
1 recipe coconut kadhi
1/2 cup khajur lmli ki chutney
1/2 cup green chutney ,
3/4 cup chopped spring onion
3/4 cup moong sprouts, boiled
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 covering

2 teaspoons ghee, melted
salt to taste
For the samosa filling
1 cup boiled potato, cubed
1/2 cup green peas, boiled
2 tablespoons capsicum, chopped
2 teaspoons ginger-green chilli paste
2 teaspoons amchur (dried amchur powder)
1 teaspoon coriander-cumin seed (dhania-jeera) powder
1/2 teaspoon garam masala
2 tablespoons oil
salt to taste
Other ingredients
oil for deep frying
For the coconut kadhi
1 1/2 cups coconut milk
2 tablespoons Bengal gram flour (besan)
3/4 cup fresh curds
2 cardamoms (elaichi)
2 cloves
25 mm. (1") stick cinnamon
1 bay leaf
6 curry leaves
1 1/2 teaspoons red chilli, sliced
1 teaspoon oil
salt to taste
For the garnish
1/2 cup khajur imli ki chutney
1/2 cup green chutney
2 tablespoons chopped spring onions
2 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.
Ingredients
1 cup Green Giant Niblets Sweet Corn
½ cup plain flour (maida)
¼ cup cornflour
½ teaspoon readymade mustard paste
½ cup water
oil for deep frying
For the garnish
2 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.
Ingredients
1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
2 teaspoons sugar
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste
For the tempering
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil
Other ingredients
oil for greasing
For the garnish
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.
Tips
Add 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.

Serves 4.
To be mixed together into a corn topping

1 cup Green Giant Niblets Corn
1 cup chopped spring onions
1 tomato, finely chopped
1 teaspoon chaat masala
2 teaspoons lemon juice
salt to taste
Other ingredients
24 Baked Papadis
1/2 cup tamatar ki chutney
1 cup sev or nylon sev
1/4 cup fresh pomegranate (anar)
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.
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.
Ingredients
8 medium sized tomatoes
1 teaspoon ajwain (carom seeds)
1 tablespoon garlic, grated
1 teaspoon sugar
2 tablespoons oil
salt 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.
Ingredients
1 cup (125 grams) whole wheat flour (gehun ka atta)
1 teaspoon oil
1/4 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.

Tips
This 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 koftas

1 cup grated white pumpkin (doodhi / lauki)
½ cup rice flour (chawal ka atta)
1 tsp green chilli paste
¼ cup chopped coriander
1 tsp sugar
½ tsp garam masala
¼ tsp turmeric powder (haldi)
A pinch of soda-bi carb
Salt to taste
Oil for frying
For the gravy
2 to 3 bayleaves (tejpatta)
2 cloves (laung / lavang)
2 to 3 peppercorns
½ tsp chilli powder
1 tsp coriander-cumin seed (dhania-jeera) powder
A pinch of asafoetida (hing)
¼ tsp nutmeg (jaiphal) powder
¼ cup tomato sauce
¾ cup coconut milk
¼ cup cream
1 tbsp cornflour mixed in ¼ cup water
3 tbsp oil
Salt to taste
For the garnish
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.
Ingredients
2 cups boiled mixed vegetables (French beans, cauliflowers, peas)
2 tomatoes
½ tsp red chilli powder
½ tsp turmeric powder (haldi)
1 cup coconut milk
1 tsp cornflour
2 tbsp oil
Salt to taste
For the paste
½ cup freshly grated coconut or 25 grams desiccated coconut
3 to 4 curry leaves (kadi patta)
1 tbsp cooked rice
1 stick cinnamon (dalchini)
1 cloves (lavang)
2 black peppercorns
1 whole dry red chilli, broken into pieces
To serve
Steamed 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 padwals

½ 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 coconut
¾ tsp sambar masala powder
¾ tsp fennel (saunf) powder
½ tsp chopped green chillies
3 tbsp chopped coriander leaves
Salt to taste
Other ingredients
1 cup tomato purée
2 bayleaves (tejpatta)
2 cloves (laung / lavang)
3-4 peppercorns
½ tsp cumin seeds (jeera)
1½ tbsp besan (Bengal gram flour)
¾ tsp red chilli powder
¾ tsp garam masala
2 tbsp cashewnut paste
1 tsp kasuri methi (dried fenugreek leaves)
2 tbsp chopped coriander
2 tbsp oil
Salt to taste
For the garnish
A few sliced almonds
A little cream
For 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.
Ingredients
2 cups boiled mixed vegetables (cauliflower, peas, french beans)
2 tbsp poppy seeds (khus-khus)
1 tbsp broken cashewnuts
3 tomatoes
4 to 5 curry leaves (kadi patta)
¾ cup chopped cabbage
½ tsp turmeric (haldi) powder
½ tsp red chilli powder
1 cup milk
3 tbsp oil
Salt 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 pieces
3 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.
Ingredients
1 recipe paneer tikkas, page 26
½ cup boiled green peas
5 medium sized tomatoes
1 tbsp coriander (dhania) seeds
½ cup chopped cabbage
¼ tsp dry ginger powder (soonth)
1 tbsp tomato sauce, page 101
3 tsp dried fenugreek leaves (kasuri methi)
1 tsp cornflour
½ cup milk
4 tbsp oil
Salt to taste
For the garnish
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.
Ingredients
3 cups spinach (palak), chopped
½ cup onions, chopped
½ teaspoon garlic, finely chopped
1 tablespoon refined flour (maida)
salt to taste
pepper to taste
For the garnish
¼ 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 recipe
3 cups Coconut Milk
1 teaspoon cornflour
2 stalks lemon grass , tied into a bundle
1 tablespoon soya sauce
1/2 cup mixed vegetables (peas, mushrooms, broccoli, baby corn),
blanched
1 teaspoon sugar
1 teaspoon oil
For the paste
1 dried red chilli
1 onion
1 clove garlic , crushed
1 teaspoon oil
For trhe garnish
fried 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.

Tips
Gently 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.
Ingredients
8 laddi pavs (small squares of
white bread)
4 tablespoons dry garlic chutney
For the vada filling
3 cups boiled and mashed
potatoes
3 to 4 green chillies, chopped
1 teaspoon ginger, chopped
1½ teaspoons garlic, chopped
¼ teaspoon asafoetida (hing)
6 to 8 curry leaves
¼ teaspoon turmeric powder
(haldi)
1½ teaspoons oil
salt to taste
For the outer covering
¾ cup Bengal gram flour (besan)
¼ teaspoon turmeric powder
(haldi)
1 teaspoon oil
salt to taste
Other ingredients
oil 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.
Tips
Laddi 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 brushing
For the stuffing
2 boiled potatoes
1 teacup mixed boiled vegetables or 1 teacup cooked tender corn,
slightly crushed
1 tomato, chopped
1 onion, chopped
1/2 teaspoon crushed garlic (optional)
1 tablespoon chopped capsicum
1/2 teaspoon pav bhaji masala
a few drops of lemon juice
salt to taste
For serving
onion rings
Method
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.
Ingredients
5 slices brown bread, lightly buttered
5 slices white bread, lightly buttered
5 tsp tomato ketchup
½ cup grated carrots
½ cup finely chopped lettuce leaves
For the potato tikis
1 cup boiled and mashed
1 tsp cumin seeds (jeera)
¾ cup boiled and mashed green peas
3 tsp amchur (dry mango powder)
½ tsp nigella seeds (kalonji)
2 tbsp ghee
salt to taste
oil 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.
MASALA CHEESE TOAST
Whole wheat bread topped with vitamin A rich vegetables and calcium rich cheese...... just perfect to
tickle your taste buds.

Makes 4 toasts
Ingredients
For 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 masala
2 teaspoons oil
salt 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 sliced
8 slices pineapple
8 slices feta cheese or paneer (cottage cheese)
4 large lettuce leaves
salt and freshly ground pepper to taste
butter for grilling
To be mixed into a spread
½ cup cheese spread
1 clove garlic, grated
2 tablespoons finely chopped celery
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.
Tips
Pane 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.
Ingredients
4 large tomatoes
3/4 teacup shredded cabbage
3/4 teacup grated carrots
1 small can (225 grams) baked beans or 1/2 teacup boiled green peas
1 chopped tomato
1 chopped onion
1 bay leaf
1/2 teaspoon sugar
2 tablespoons oil
salt to taste
pepper to taste
For the masala bag
2 sticks cinnamon
2 cloves
4 peppercorns (powdered coarsely and tied in a piece of cloth)
For grilling
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.

Tips
For 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.

Serves 6 to 8.
For the cheese balls

200 grams (7 oz.) paneer
2 chopped green chillies
salt to taste
oil for deep frying
For the macaroni
2 teacups cooked macaroni
1 kg (2 1/4 lb.) tomatoes
1 chopped onion
1 chopped capsicum
3 cloves crushed garlic
2 teaspoons sugar
2 tablespoons oil
salt to taste
For the kidney bean layer
3/4 teacup red kidney beans (rajma)
1 chopped onion
1 tablespoon butter
1 tablespoon ghee
4 tablespoons tomato ketchup
salt to taste
For the baking
100 grams (4 oz.) fresh cream
6 tablespoons cooking cheese
1/2 teaspoon salt
a 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.

Ingredients
ready corn chips or fried tortillas
cooking cheese
taco salad or
refried red kidney beans (rajma)
For serving
chillies 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.

Makes 1 cup.
Ingredients
6 to 7 green chillies
1 teacup white vinegar
Method
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.
Ingredients
200 grams fresh cream
1 to 2 tablespoon thick curds
2 pinches salt
Method
1. Beat the cream until thick.
2. Add the curds and salt and mix well.
SALSA DIP (PARTY COOKING)

Makes 1 teacup.
Ingredients
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
1 capsicum
2 pinches ajwain
1 tablespoon oil
1/2 teaspoon sugar
1/2 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.
Tips
Use as required.
CORN CHIPS

Serves 6.
For the corn chips

100 grams maize flour (Makai ka atta)
50 grams plain flour
1 tablespoon oil
salt to taste
oil for deep frying
For serving
3 teacups corn chips
1 teacup salsa dip
1 teaspoon chopped green chillies
3 tablespoons sour cream
salt 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.
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 burger
bun 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 masala

1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) stick cinnamon
2 cloves
For the filling
1 cup boiled and mashed potato
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tablespoons khajur imli ki chutney
2 tablespoons oil
salt to taste
Other ingredients
15 small burger buns
butter or oil for cooking
To serve
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup sev or nylon sev
1/2 cup fresh pomegranate (anar)
2 teaspoons fresh garlic chutney
6 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.

Cooking Time : Nil.
Makes 1 cup.
Ingredients
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
juice of 1 to 2 lemons
1 tablespoon sugar
salt 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.
Cooking Time : Nil.

Makes 3/4 cup.
Ingredients
1 cup garlic cloves, peeled
1 tablespoon chilli powder
juice of 1/2 lemon
salt 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.
Ingredients
1 cup Bengal gram flour (besan)
2 tablespoons hot oil
salt to taste
oil 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.

Tips
You 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.
Ingredients
2 cups dates (khajur), deseeded
1/4 cup tamarind (imli), deseeded
1 cup jaggery (gur), grated
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.

Tips
You can also purée the chutney in a food processor and then strain it.
FRIED ICE-CREAM WITH BUTTERSCOTCH SAUCE

Serves 4.
Ingredients
8 scoops of vanilla ice-cream
1 cup milk
Fresh bread crumbs to coat
For the butterscotch sauce
½ cup sugar
1 tablespoon butter
4 tablespoon fresh cream
¼ teaspoon vanilla essence
Other ingredient
Oil 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.
Tips
Crushed 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.

Baking Time : 15 to 20 mins.
Serves 4.
Ingredients
2 cups mixed bolied vegetables ( carrots, peas, french beans), chooped
For the white sauce
2 tablespoons refined flour (maida)
1½ cups milk
¼ cup cheese, grated
For the topping
1/2 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 stuffing

30 to 40 spinach leaves
100 grams crumbled paneer
1/2 teaspoon green chillies
salt to taste
For the dough
1 teacup plain flour (maida)
2 teaspoons butter
1/2 teaspoon salt
For the creamy sauce
1 teacup milk
1 tablespoon plain flour (maida)
For the tomato gravy (optional)
1/2 kg. red, ripe tomatoes, cut into big pieces
2 to 3 teaspoons sugar
1/2 teaspoon oregano or 1 teaspoon fresh chopped tulsi leaves
1 pinch ajwain
salt to taste
For the baking
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.
Ingredients
¼ cup shredded cabbage
¼ cup grated carrots
¼ cup finely chopped cauliflower
¼ cup chopped spring onions whites
2 pinches MSG (Mono Sodium Glutamate)
3 cups clear vegetable stock
1 teaspoon chilli sauce
3 tablespoons cornflour dissolved in ½ cup water
2 tablespoonss oil
Salt and freshly ground pepper to taste
For the garnish
1 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.
Ingredients
4 sesame bagels or burger buns, lightly buttered
2 cucumbers, sliced
8 thin slices paneer (cottage cheese)
4 large lettuce leaves
1 tablespoon dill leaves (suva bhaji)
For the sour cream
¼ cup whipped cream
juice of ½ lemon
salt to taste
freshly 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.
Pastry Sheets
1 lb Flour
1 teaspoon Salt
3 tablespoons Olive Oil
1 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.
Ingredients
1 cup maize flour (makai ka atta)
¼ cup chopped spring onion
¼ cup chopped tomatoes
½ tsp ginger paste
½ onion, grated
1 tsp garlic, grated
½ tsp chopped green chillies
1 tsp chilli powder
2 tbsp melted ghee
salt to taste
Other ingredients
whole wheat flour (gehun ka atta) for rolling
ghee or oil for cooking
Method
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.
Tips
Tikkar is an unleavened Rajasthani roti made with maize and whole wheat flour.
ORIENTAL NOODLE ROSTI
Noodle pancakes topped with stir-fried vegetables.

Serves 4.
For the noodle rosti

1 packet instant noodles
1 seasoning cube (vegetarian)
salt to taste
oil for cooking
For the stir-fried vegetable topping
2 cups shredded vegetables (carrtos, french beans, cabbage, bean
sprouts)
1 tablespoon oil
salt 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.
ROSTI PIZZAS
Mozzarella cheese and colourful vegetables help make this low fat potato snack as appealing as a regular
pizza.

Serves 8.
Ingredients
4 medium potatoes
½ cup chopped onions
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
Salt to taste
Other ingredients
Oil for greasing
For the tomato sauce
1. Put the tomatoes in a vesselful of boiling water for 10 minutes.
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.
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.
Makes 1 1/2 cups.
Ingredients
2 stalks celery
2 spring onions
2 cloves garlic
1 cup hung curds
1 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.

Tips
Add the fresh cream, only if the hung curds are sour.
YAM AND POTATO ROSTI
An Indianized version of the famous Swiss Dish.

Serves 4.
Ingredients
1/2 kg. purple yam (kand)
2 large potatoes
1/2 cup roasted peanuts, crushed
1 tablespoon lemon juice
2 teaspoons cumin seeds (jeera)
2 teaspoons oil
salt to taste
For serving
yoghurt 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.

Tips
Fry 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.
Ingredients
100 grams grated paneer
3 potatoes, par-boiled
1 onion, finely chopped
150 grams grated cheese
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.

Preparation Time : 10 to 15 min.
Serves 4 to 6.
For the muthias

2 cups white pumpkin (lauki), grated
1 onion, grated (optional)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon garam masala
1/2 teaspoon fennel seeds
juice of 1 1/2 lemons
2 tablespoons sugar
2 to 3 tablespoons chopped coriander
4 tablespoons oil
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds
4 tablespoons oil
For the garnish
2 tablespoons grated coconut
For 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.

Tips
To 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. milk
2 teaspoons melted ghee
2 teaspoons butter
a pinch salt
ghee for frying
For the filling
55 grams soft buttter
85 grams powdered sugar
2 teaspoons orange juice
1/2 teaspoon grated orange rind
1 teaspoon brandy
1 teaspoon rum or Curacao
For the orange sauce
juice of 6 large oranges
3 to 4 teaspoons sugar
1 level teaspoon cornflour
a few drops orange essence
a few drops orange colour
To flambe
4 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.
WHIPPED CREAM
Makes 4 cups.
Ingredients
400 grams cream
4 to 5 tablespoons powdered sugar
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.

Tips
In 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.

Makes 12 pancakes.
For the pancakes

pancakes
For the filling
12 scoops vanilla ice-cream
chocolate sauce
For the topping
whipped cream
roasted almonds
chopped 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.

Tips
You 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 pancakes
pancakes
For the pear filling
4 medium sized pears, peeled and diced
4 tablespoons sugar
1 teaspoon grated lemon rind
For the chocolate sauce
100 grams chocolate, grated
2 tablespoons milk
For the topping
1 tablespoon chopped almonds
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.
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.
Tips
VARIATION : 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 pancakes

pancakes
4 medium sized pears, peeled and diced
4 tablespoons sugar
1 teaspoon grated lemon rind
100 grams chocolate, grated
2 tablespoons milk
For the topping
1 tablespoon chopped almonds
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.
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.
Tips
VARIATION : CHOCOLATE PEACH CREPES : (Picture Above)
You can use peaches instead of pears and trickle some of the fudge sauce over the pancakes.
PANCAKES

Makes 12 pancakes.
Ingredients
1/2 cup cornflour
3/4 cup milk
2 teaspoons melted butter
a 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.
Tips
Pancakes 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.

Serves 4.
For the dal

2 tablespoons yellow moong dal (split yellow lentils)
1/4 cup masoor dal (split red lentils)
1 green chilli
1 teaspoon garlic, grated
Other ingredients
6 to 8 bhindi (okra), cut into 25 mm. (1") pieces
1/2 cup cluster beans (guvar) , cut into 25 mm. (1") pieces
1 carrot, diced
1 sweet corn, cut into circles
2 potatoes, diced
2 brinjals, diced
6 to 8 curry leaves
1/2 teaspoon fenugreek seeds (methi)
2 tablespoons oil
salt 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.
Ingredients
2 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)
½ cup chopped cabbage
1 tbsp green chilli paste
3 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
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 mixture

1 teacup toovar (arhar) dal
1/4 teacup gram (chana) dal
100 grams red pumpkin (kaddu), chopped
2 tablespoons chopped brinjal
1 large potato, chopped
1 teacup colocasia patrel leaves, finely chopped
1/2 teaspoon turmeric powder
salt to taste
For the tamarind-jaggery water
2 tablespoons jaggery
2 tablespoons tamarind
For the tempering
2 teaspoons mustard seeds
2 cloves
2 sticks cinnamon
2 dry red chillies
1/4 teaspoon asafoetida
3 tablespoons oil
For the garnish
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.

Tips
Goodness 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.
Ingredients
2 cups broccoli florets
2 cups bean sprouts
1 cup green peas
3 spring onions
To be mixed into a dressing
1 tbsp lemon juice
2 tsp olive oil
1 tsp soya sauce
1 tsp powdered sugar
¼ tsp pepper
For the garnish
1 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.

Preparation Time : 1 hour.
Serves 4.
Ingredients
1 cup cauliflower florets, parboiled
1 cup broccoli florets, parboiled
To be mixed into a marinade
½ cup thick curds
1 teaspoon Bengal gram flour (besan)
1 teaspoon roasted cumin seed (jeera) powder
2 teaspoons ginger-garlic paste
½ teaspoon kasuri methi (dried fenugreek leaves)
2 teaspoons chaat masala
1 tablespoon mustard oil or oil
salt to taste
For serving
onion rings
mint leaves
Method
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.
Ingredients
1 cup broccoli florets
1 cup potato, cut into 12 mm. (½") cubes
½ cup paneer (cottage cheese), cut into 12 mm. (½") cubes
½ cup peeled white baby onions
1 tsp ginger-garlic paste
1 tsp chilli flakes (paprika)
1 tsp oil
salt 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.
Ingredients
2 cups chopped broccoli florets and stems
¼ cup chopped onions
1 medium potato, boiled and peeled
1 cup milk
1 tablespoon oil
salt and freshly crushed pepper to taste
For the garnish
2 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

Preparaion Time : 15 min.
Makes aprrox. 2 cups.
Ingredients
1/2 kg. red tomatoes
1 large onion, finely chopped
2 sticks celery, finely chopped
1 teaspoon oregano or 2 pinches ajwain
2 teaspoons sugar
2 tablespoons refined or salad oil
salt 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.
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.

Makes approx. 1 cup.
Ingredients
4 large tomatoes
2 bay leaves
4 to 6 peppercorns
1 small onion, chopped
1 teaspoon garlic, chopped
2 tablespoons tomato purée (optional)
1/4 cup tomato ketchup
1 teaspoon sugar
1/2 teaspoon dried oregano
salt to taste
Method
1. Blanch the tomatoes in boiling water.
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.
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.

Makes 20 pieces.
Ingredients
100 grams self raising flour or
plain flour mixed with 1 1/2
teaspoons baking powder
2 tablespoons cocoa powder
100 grams butter or margarine
100 grams powdered sugar
2 eggs
1/4 teacup milk (approx.)
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.

Tips
Sprinkle a little water when the cakes are cool.
CREAM CHEESE

Makes 1 1/2 cups.
Ingredients
1 litre full fat milk
1 teaspoon citric acid crystals
1/2 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.
Tips
If the drained whey is milky, boil it once more and strain the separated milk solids.
TIRAMISU

Setting Time : 4 to 6 hours.
Serves 4 to 6.
Ingredients
1 recipe sponge cake
1/2 recipe cream cheese
5 tablespoons sugar
1/4 cup marsala or port wine
1 cup fresh cream
3 tablespoons icing sugar
To mixed into a coffee soaking syrup
1 teaspoon instant coffee powder
1 tablespoon sugar
4 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.
Ingredients
3 teacups chopped fenugreek (methi) leaves
1/2 teaspoon cumin seeds
1 onion, chopped
2 large tomatoes
1 teacup boiled green peas
1 teacup milk
a pinch sugar
3 tablespoons oil
salt to taste
To be ground into a paste
1 onion
4 green chillies
3 cloves garlic
2 tablespoons cashewnuts
2 teaspoons khus-khus (poppy seeds)
For the dry masala (to be roasted lightly and powdered)
2 small sticks cinnamon
4 cloves
2 cardamoms
4 peppercorns
PANEER IN WHITE GRAVY
A delicately flavoured dish.

Serves 4 to 6.
Ingredients
200 grams (7 oz.) paneer
2 medium onions
1 tablespoon cashewnuts pieces
3 cardamoms
2 cloves
1 stick cinnamon
1 bay leaf
3 chopped green chillies
1 red chilli
1 teaspoon coriander seeds
1 teacup fresh curds
3/4 teacup finely chopped coriander
1/2 teaspoon sugar
2 tablespoons ghee
salt to taste
To be grounded into a paste
6 cloves garlic
12 mm. (1/2") piece ginger
1 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 garlic
1 cup finely chopped onions
2 green chillies, slit into 2
1 cup finely chopped tomatoes
1 tsp chilli powder
2 tsp cumin (jeera) powder
¼ cup chopped coriander leaves
1 tbsp kasuri methi (dry fenugreek leaves)
2 tsp oil
salt 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.
Ingredients
1/4 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
4 small round red chillies (boriya)
1/2 teaspoon tamarind pulp (imli)
1 tablespoon jaggery pulp (gur)
2 tablespoons oil
salt 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.
Ingredients
1 litre full fat milk
1/2 cup sugar
1/2 teaspoon cardamom powder (elaichi)
For the garnish
slivers 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.

Preaparation Time : 10 min.
Serves 4.
Ingredients
250 grams okra (bhindi)
To be mixed into a filling
6 tablespoons coconut, grated
3 teaspoons sugar
1 teaspoon turmeric powder (haldi)
2 teaspoons coriander-cumin seed powder (dhana-jeera)
1 tablespoons sesame seeds (til)
2 tablespoons lemon juice
2 tablespoons oil
salt to taste
For the tempering
4 tablespoons oil
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.
Ingredients
2 cups toovar dal (arhar)
1 cup yam (suran), chopped
2 tablespoons peanuts
2 kharekh (optional)
Other ingredients
8 pieces cocum, soaked
1 tomato, chopped
50 grams jaggery (gur)
juice of 1/2 lemon
1 piece ginger, diced
4 green chillies, slit
For the tempering
1/4 teaspoon fenugreek leaves (methi)
10 to 12 curry leaves
2 cloves
2 sticks cinnamon
1 bay leaf
2 small round red chillies (boriya)
2 tablespoons ghee
1 tablespoon oil
salt ot taste
For the garnish
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.
Ingredients
250 grams potatoes, peeled and cubed
1/2 teaspoon green chilli-ginger paste
1 tomato, chopped
1 tablespoon coriander-cumin seed powder (dhana-jeera)
2 tablespoons sugar
salt to taste
For the garnish
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 min

Preparation Time : 10 min
Makes 4 scoops.
Ingredients
1/3 cup strawberry puree
1/2 cup milk
1 teaspoon cornflour
1/3 cup fresh cream
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 cutlets

1½ cups tender sweet corn kernels, raw
1 to 2 tablespoons red curry paste, recipe below
2 teaspoons soya sauce
1 to 2 tablespoons rice flour
salt to taste
oil for deep frying
For the green rice
1 cup long grained rice
1 bay leaf
1 teaspoon fresh mint, chopped
1 teaspoon fresh basil, chopped
1 tablespoon oil
salt to taste
For the Thai red curry
½ cup baby corn, halved
¼ cup carrots, diced
½ cup broccoli florets
¼ cup mushrooms, sliced
3 to 4 tablespoons red curry paste, recipe below
1½ cups coconut milk
½ teaspoon soya sauce
6 to 8 basil leaves, chopped
1 tablespoon cornflour, mixed in ½ cup water
½ tablespoon oil
salt to taste
For the caramelized vegetables
½ cup onions, sliced thickly
1 cup capsicum, cut in to cubes
1 cup zucchini, sliced
½ teaspoon sugar
2 teaspoons oil
To be ground into a red curry paste
5 red chillies, soaked in warm water for 10 minutes
4 cloves garlic, peeled
½ tablespoon ginger, grated
1 stalk lemon grass
½ tablespoon ground coriander (dhania) powder
1 tablespoon ground cumin seeds (jeera)
1 teaspoon white pepper
¼ teaspoon salt
Other ingredients
1 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.
SUBZI PASANDA
Sauteed paneer and capsicum in a truly unusual gravy of pureed sweet corn.

Serves 4.
Ingredients
3 capsicums, thinly sliced
1 1/2 cups paneer, cubed
1 cup sweet corn kernels
1 teaspoon green chillies, chopped
1 1/2 teaspoons grated ginger
a pinch sugar
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.

Cooking Time : Nil.
Makes 1 cup.
Ingredients
2 cups chopped mint leaves
1 cup chopped coriander
1 large onion, sliced
1 tablespoon sugar
salt to taste
Method

GREEN CHUTNEY (Q&E)
Cooking Time : Nil.

Makes 1 cup.
Ingredients
2 teacups chopped coriander
4 green chillies
1 1/2 teaspoons lemon juice
3 teaspoons sugar
salt 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
Cooking Time : Nil.

Makes 1 cup (approx. 14 tbsp).
Ingredients
2 cups mint (phudina) leaves, chopped
1 cup coriander, chopped
¾ cup onions, sliced
1 teaspoon sugar
salt to taste
Method

NYLON KHAMAN DHOKLA
A quick and easy version of the traditional khaman dhokla.

Serves 4 to 6.
Ingredients
For the batter
1 cup Bengal gram flour (besan)
1 1/2 tablespoons semolina (rawa)
1/2 teaspoon citric acid (nimbu ke phool)
3 teaspoons sugar
1 1/2 teaspoons Eno's fruit salt
For the tempering
1 tablespoon oil
1/2 teaspoon sesame seeds (til)
For the garnish
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.
Ingredients
2 cups whole wheat flour (gahun ka atta )
1 teaspoon sugar
1 teaspoon salt
Method
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 (approx. 5 to 7 minutes).
3. Cover the dough with a wet muslin cloth and allow ti to prove till it doubles in volume
(approx. 15 to 20 minutes).
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 sugar
1 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.
3. Cover the dough with a wet muslin cloth and

allow it to prove till it doubles in volume
(approx. 15 to 20 minutes).
6. Roll each portion into a circle of 250 mm.

(10") diameter and 6 mm. (1/4") thickness.
7. Use as required.
FATLESS SPONGE CAKE

For large cake

3 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 cake
2 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

Ingredients
1/2 can (400 grams for full can)
condensed milk
125 grams (4 1/2 oz.) self-raising
flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1 level teaspoon baking powder
60 ml. melted butter or
margarine
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.

Preparation Time : 5mins
Ingredients
2 tablespoons cocoa powder
1 cup plain flour (maida)
1 teaspoon baking powder
1/2 teaspoon soda bi-carbonate
1/2 can (400 grams for full can) condensed milk
1/2 cup melted butter
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.

Makes 1 cake.
Ingredients
1 (150 mm. (6") diameter) chocolate sponge cake, recipe on page 113
For the dark chocolate truffle icing
1 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 water
¼ 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.
Cooking Time : Nil.

Serves 1.
Ingredients
1 large scoop vanilla ice-cream
½ banana, chopped
1 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.
AFFOGATO
Surprise your guests by serving hot coffee cover chilled ice-cream, which is simply divine to taste.

Preparation Time : a few mins.
Serves 1.
Ingredients
1 scoop vanilla ice-cream
1 teaspoon brandy
½ teaspoon sugar
For the garnish
½ 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.
Ingredients
250 grams purple yam (kand)
a pinch black salt (sanchal)
juice of ½ lemon
½ teaspoon coriander (dhania) seeds, crushed
¼ teaspoon black pepper, crushed
oil for deep frying
For the batter
¾ cup besan (Bengal gram flour)
¼ cup rice flour (chawal ka atta)
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.
Cooking Time : Nil.

Serves 4.
Ingredients
1½ cups ripe alphonso mangoes, peeled and chopped
2 to 3 tablespoons sugar
½ can condensed milk
2 cups full fat milk
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.
Ingredients
3 cups steamed rice
2 tbsp garlic paste
1 tbsp red chilli paste
½ cup coconut milk
¼ cup French beans, sliced diagonally and boiled
¼ cup green peas, boiled
¼ cup baby corn, boiled and sliced
1 tbsp finely chopped fresh basil
1 tsp lemon rind
½ banana leaf
2 tbsp olive oil
salt 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 seeds

1 teacup cumin seeds
1 teacup red chillies
1 teacup amchur pwdr
2 tablespoons black pepper
2 tablespoons black salt
1-3/4 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.

Makes 4 toasts
Ingredients
For 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
2 pinches garam masala
2 teaspoons oil
salt 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

Cooking Time : Nil.
Serves 2.
Ingredients
¾ cup low fat paneer (cottage cheese), grated
1 tablespoon low fat curds
1 tablespoon chopped parsley / coriander
½ teaspoon chopped dill (shepu)
1 clove garlic, grated
salt 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 MANCHURIAN
This 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, grated
2 tablespoons cornflour
3 to 4 cloves garlic, finely chopped
¼ teaspoon Ajinomoto powder (optional)
oil for deep frying
For the sauce
1 tablespoon garlic, finely chopped
2 teaspoons green chillies, finely
chopped
2 teaspoons ginger, finely chopped
1 cup clear vegetable stock or water
1 tablespoon cornflour mixed with 1 cup
water
2 pinches sugar
2 tablespoons oil
salt 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 sauce
1. 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 serve
1. Just before serving, put the vegetable balls in the
sauce and bring to a boil.
2. Serve hot.
AMERICAN CHOP SUEY

A 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 noodles
1½ cups crispy fried noodles
2 cups cabbage, shredded
½ cup bean sprouts
½ cup French beans, cut diagonal
(parboiled)
½ cup carrots, sliced (parboiled)
½ teaspoon Ajinomoto powder (optional)
1 teaspoon chilli sauce
1 tablespoon oil
salt to taste
To be mixed into a sauce
¼ cup brown vinegar
¼ cup sugar
¾ cup water
2 tablespoons cornflour
4 tablespoons tomato ketchup
Method
1. 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 MASALA
Ingredients
200 grams cumin seeds

60 grams coriander seeds
50 grams cardamom
40 grams peppercorns
30 grams green cardamom
30 grams ginger
20 grams cinnamon
20 grams cloves
20 grams mace (javatri)
15 grams bay leaves
2 nutmegs
salt to taste
Method
1. Warm all the ingredients lightly and make a fine
powder or pound them.
VEGETABLE BURGERS
For the vegetable cutlets
4 teacups mixed boiled vegetables

3 boiled and mashed potatoes
2 slices bread
2 teaspoons chilli-ginger paste
salt to taste
bread crumbs
oil
For the salad
3 teacups shredded cabbage
2 grated carrots
200 grams (7 oz.) fresh cream
3 teaspoons sugar
1 teaspoon mustard powder
1 1/2 teaspoons salt
3 tablespoons salad oil
For the burgers
10 to 12 buns
For the filling
cucumber slices
tomato slices
lettuce leaves
tomato ketchup
mustard sauce
For the vegetable cutlets

1. 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 salad
1. Beat the cream with the sugar.
2. Add the remaining ingredients and mix thoroughly.
Chill.
How to serve
1. 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 lengthwise
2 tablespoons Bengal gram flour (besan)
2 teaspoons chaat masala
salt to taste
Other ingredients
oil for deep frying
Method
1. 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 ketchup
2 teaspoons chilli sauce
1/4 teaspoon salt
Method
1. Grind the garlic and ginger into a paste.
2. Mix the paste with the remaining ingredients.
GREEN GARLIC SAUCE (PARTY COOKING)
Ingredients
1 tablespoon chopped green chillies
1 tablespoon chopped garlic
juice of 1 lemon
1 tablespoon powdered sugar
2 teaspoons vinegar
3/4 teacup water
Method
1. Mix all the ingredients together. Adjust the sweetness
as required.
MALAI KOFTAS IN MAKHANI GRAVY

This 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 grated
1 tablespoon milk powder
1 tablespoon tomato ketchup
a pinch turmeric (haldi) powder
¼ cup carrots, grated
2 tablespoons capsicum, finely chopped
Other ingredients
oil for deep frying
For the tomato paste
12 mm. (½") piece ginger, chopped
3 cloves garlic
2 cups tomatoes, chopped
4 to 5 cashewnuts
¼ teaspoon turmeric (haldi) powder
Other ingredients
4 to 5 tablespoons cream
½ teaspoon kasuri methi (dried fenugreek
leaves)
2 teaspoons sugar
salt to taste
For garnish
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 CURRY
A 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 vegetables
a few strands of saffron (optional)
1 teaspoon sugar
4 tablespoons ghee
salt 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) seeds
1 tablespoon cumin seeds (jeera)
1 tablespoon khus-khus (poppy seeds)
2 teaspoons aniseeds (saunf)
2 tablespoons fresh coconut, grated
2 green chillies
4 red chillies
1 to 2 cardamoms (elaichi)
2 cloves (laung)
25 mm. (1") piece cinnamon (dalchini)
7 curry leaves
Method
1. 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 BANARASI

Dum 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 potatoes
oil for deep frying
For the gravy
2 cups tomatoes, roughly chopped
3 cloves garlic
8 dry Kashmiri chillies
2 tablespoons cashewnuts, broken
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 honey
¼ cup fresh cream
2 teaspoons butter
1 teaspoon oil
salt to taste
Method
1. 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 gravy
1. 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 proceed
1. 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 kadhi

1 stick cinnamon
3 cloves
2 cardamoms
1/2 teaspoon chilli
powder
2 level tablespoons
gram flour (besan)
1/2 teacup tamarind
water
2 tablespoons fresh
cream
2 tablespoons ghee
salt to taste
To be ground into a
paste (for the kadhi)
2 tablespoons poppy
seeds (khus-khus)
2 tablespoons
cashewnuts
6 to 8 cloves
garlic
25 mm. piece ginger
4 green chillies
2 tomatoes
1 tablespoon grated
coconut
For the koftas
4 tablespoons
aubergines
(brinjals), finely
chopped
1 onion, finely
chopped
1/2 teacup grated
cabbage
2 green chillies,
finely chopped
4 level tablespoons
gram flour (besan)
1/2 teaspoon baking
powder
oil for deep frying
salt to taste
For the koftas
1. 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 kadhi
1. 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 STEW
A 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, peeled

½ teaspoon mustard seeds (rai)
a few curry leaves
1 cup coconut milk
1 teaspoon jaggery (gur), grated
1 teaspoon tamarind (imli) pulp
1 tablespoon oil
salt to taste
To be ground into a smooth paste
1 tablespoon coriander (dhania) powder
4 to 6 cloves garlic
2 tablespoons water
Method
1. 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 MARINADE
Red 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.

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
Method
1. Mix all the ingredients in a bowl. Use as required.
MADRAS ONION PICKLE
Madras 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), peeled

1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
2 teaspoons red marinade
2 teaspoons mustard oil
Method
1. 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
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Membership Login Name : sursudsid
Membership Type : Regular
Ingredients
250 grams paneer

3 large tomatoes
3 onions, grated
2 teaspoons coriander-cumin seed (dhana-
jira) powder
1 1/2 teaspoons chilli powder
1/4 teaspoon turmeric powder
2 teaspoons butter
4 tablespoons ghee
salt to taste
ghee for deep frying
chopped coriander for garnishing
Method
1. 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 NAAN
Now you can make naan in your pressure cooker. You don't
need a tandoor.

Ingredients
500 grams plain flour (maida)

1 1/2 teaspoons sugar
20 grams fresh yeast or 2 teaspoons dry
yeast
25 grams ghee or magarine or butter
1 teaspoon salt
Method
1. 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 water
2 tablespoons garlic, chopped
6 tablespoons white vinegar
2 teaspoons sugar
2 tablespoons sesame (til) oil
1 teaspoon salt
Method
1. 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
Method
1. 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 NOODLES
This 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 noodles

1 cup capsicum (red, yellow and green),
sliced
1 teaspoon celery, chopped
1 teaspoon oil
salt to taste
To be mixed into a sauce
1 tablespoon lemon juice
1½ teaspoons sesame (til) oil
2 teaspoons sugar (optional)
For the garnish
1 teaspoon sesame (til) seeds, toasted
Method
1. 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 g
Capsicum - one large
Onion - two medium
Ginger-garlic-green chilli paste - one tsp
Cardamom - 2
Cloves - 2
Cinnamon - 2
Bay leaves 1
Coconut milk - 200 ml
Basmati rice - 200 g
Water - 350 ml
Salt to taste
Ghee
Cooking oil
Fried 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.

Cooking Time : Nil.
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 chopped
1 tomato, deseeded and cut into small cubes
1/4 cup mozzarella cheese or cheese, cut into 12 mm. (1/2") cubes
1 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 oregano
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.

Easy dhokla recipe

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Easy dhokla recipe

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Easy dhokla

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.

amil name for celery is Ajmoda

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

Cooking Time : 15 mins.

4. Add salt and pepper and bring to a boil. Keep aside.

1. Heat the butter and sauté the onions for ½ minute.

2. Add the green chilli and sauté again for ½ minute.

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

Preparation Time : 10 mins.

1. Wash the mushrooms thoroughly. Drain and keep aside.

2. Dissolve the cornflour in the milk and keep aside.

Cooking Time : 15 min.

2. Fill the slit okra with the filling mixture.

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

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

8. Garnish with the coriander and serve hot.

Preparation Time : 15 mins.

7. Bring to a boil and simmer till the gravy thickens.

8. Serve hot sprinkled with the garam masala.

PALAK METHI PANEER SLICE

Cooking Time : 30 min.

For the paneer layer

1. Soak the bread slices in the curds for 10 minutes.

2. Crumble the paneer and knead very well.

3. Heat the oil and fry the onion for 1 minute.

5. Add the blended leaves and salt.

3. Decorate with tomato slices and grated paneer.

PANEER, MUSHROOMS AND CAPSICUM SATAY

Cooking Time : 15 min.

3. Cool and keep aside.

2. Allow to stand for 15 to 20 minutes.

Creamy sandesh (Bengali classic) topped with fresh fruits.

Preparation Time : A few min.

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

6. Decorate with sliced fruits of your choice.

7. Chill and serve.

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KAPI CHO PANEER

Preparation Time : 10 mins.

4. Serve hot garnished with the spring onion greens.

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BROCCOLI ALOO AUR PANEER KI SUBZI

Cooking Time : 15 mins.

MEXICAN BEAN FAJITA

Preparation Time : 30 mins.

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

2. When cooked, blend in a liquidiser and strain.

3. Add the vinegar and salt. Keep aside.

1. Spread a little green salsa on each tortilla.

3. Grill for a few minutes until the cheese melts.

CRISPY BREAD CUPS

Baking Time : 15 to 20 mins.

For the toast cases

1. Remove the crust from the bread slices.

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