Vegetarian Cuisines - Tarla Dalal

Some Vegetarian Cuisines by Tarla Dalal
Vegetarian Cuisines – Tarla Dalal

Soups
Grilled Cheese And Vegetable Soup
Ingredients
4 large tomatoes
¾ teacup shredded cabbage
¾ teacup grated carrots
3 teaspoons cornflour
1 small can (225 grams) baked beans or ½ teacup boiled green peas
1 chopped tomato
1 chopped onion
1 bay leaf
½ 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
4 tablespoons grated cheese
Method
1. Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser
and strain.
2. Heat the oil and fry the onion and bay leaf for ½ 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
October 27, 2006 1 - Animish

Sour And Hot Soup

Serves 6.
Ingredients
½ teacup shredded cabbage
½ teacup grated carrot
½ teacup small cauliflower florets
½ teacup chopped spring onions with greens
1 tablespoon chopped coriander
2 pinches Ajinomoto powder (optional)
5 teacups clear vegetable stock
2 tablespoons brown vinegar
1 tablespoon soya sauce
1 teaspoon chilli sauce
½ teaspoon black pepper powder
3 tablespoons cornflour
2 tablespoons oil
salt to taste
For the topping

chopped coriander
Method
1. Heat the oil in a wok on a high flame. Add the vegetables and Ajinomoto powder and stir fry over a high
flame for 2 minutes.
2. Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for 2 minutes
3. Mix the cornflour in 1/2 teacup of water and add to the soup. Boil for 1 minute while stirring continuously.
4. Top with coriander and serve hot with chillies in vinegar, soya sauce and chilli sauce.

Snacks and Starters
Cottage Cheese Dumplings With Green Herb Sauce

For the dumplings
200 grams cottage cheese (paneer)
6 tablespoons finely chopped cabbage
1 potato, boiled and mashed
2 tablespoons plain flour
½ teaspoon chopped green chillies
salt to taste
For the green herb sauce

1 recipe low calorie white sauce
¾ teacup chopped spinach leaves
a pinch soda-bi-carb
For the garnish

2 tablespoons finely chopped tomato
1 tablespoon finely chopped parsley
Method
1. For the dumplings, mix all the ingredients very well and shape into 12 small balls.
2. Steam for 5 to 7 minutes.
3. For the green herb sauce, chop the spinach leaves finely.
4. Add 3 to 4 teaspoons of water and the soda bi-carb and cook on a slow flame until soft.
5. When cooked, blend in a liquidiser. Mix with the white sauce.
6. To proceed, arrange the dumplings in a serving plate, spread the sauce evenly and top with tomato pieces
and parsely. Serve hot.

Spinach And Cottage Cheese Canneloni

For the cannelloni
1 recipe fresh pasta dough
1 teaspoon salt and 1 tablespoon oil for cooking the pasta
For the spinach stuffing

3 cups spinach leaves, chopped
1 cup crumbled cottage cheese (paneer)
½ teaspoon chopped green chillies
a pinch nutmeg (jaiphal) powder
3 tablespoons cream
salt to taste
For the white sauce

3 tablespoons plain flour (maida)
3 tablespoons butter
3 cups milk
salt and pepper to taste
Other ingredients
butter or oil for grassing
For the spinach stuffing

1. Blanch the spinach in boiling water. Refresh in ice-cold water and drain out the water. Keep aside.
2. Chop finely and mix with the cottage cheese, green chillies, nutmeg powder, cream and salt. Keep aside.
For the cannelloni

1. Prepare the pasta dough as mentioned in the recipe.
2. Divide the pasta dough into 6 portions and roll out each portion as thinly as possible.
3. Cut each portion of the rolled out dough into a 100 mm. x 150 mm. (4" x 6") rectangle, to make 6 cannelloni
sheets.
4. Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil.
5. Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes.
6. Drain and transfer into a bowl of cold water. Drain again and keep aside.
For the white sauce

1. Heat the butter, add the flour and sauté for 1 minute.
2. Slowly pour in the milk, whisking it continuously so that no lumps form. Bring to a boil.
3. Add salt and pepper and mix well. Remove from the fire.
How to proceed
1. Fill each cannelloni sheet with 1 tablespoon of the spinach stuffing and roll up.
2. Arrange on a greased baking dish, pour the white sauce over the prepared cannelloni and sprinkle grated
cheese on top.
3. Bake in a pre-heated oven at 200 (400) for 15 minutes.
4. Serve hot.

Paneer Phudina Tikkis
Ingredients
¾ cup paneer (cottage cheese), grated
4 tablespoons mint, finely chopped
3 green chillies, finely chopped
2 to 3 teaspoons cornflour
salt to taste
Other ingredients
oil for deep frying
For serving
1 teaspoon chaat masala
How To Proceed
1. Combine all the ingredients in a bowl and mix well. Divide this mixture into 16 equal portions.
2. Shape each portion into a round and flatten slightly to make tikkis.
3. Deep fry the tikkis in hot oil over a medium flame till they are golden brown.
4. Drain on absorbent paper.
5. Serve hot sprinkled with the chaat masala.

Paneer Tikkas
Ingredients
2 cups paneer (cottage cheese), cut into 50 mm. (2") cubes
½ cup capsicum, cut into 50 mm. (2") pieces
½ cup thick curds
1 teaspoon ginger paste
1 teaspoon garlic paste
2 teaspoons chilli powder
½ teaspoon kasuri methi (dried fenugreek leaves)
½ teaspoon garam masala
2 tablespoons chopped coriander
2 tablespoons oil
salt to taste
For serving
1 teaspoon chaat masala
How To Proceed
1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1
tablespoon of oil and mix well to prepare a marinade.
2. Add the paneer and capsicum to it and keep aside for 8 to 10 minutes.
3. Arrange the paneer and capsicum pieces on toothpicks.
4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown
lightly (approximately 4 to 5 minutes).
5. Serve hot, sprinkled with the chaat masala

Cabbage And Paneer Rolls
Ingredients
10 fresh bread slices
For the stuffing

1 ½ teacups grated cabbage
¾ teacup crumbled paneer
2 green chillies, finely chopped
oil for frying
salt to taste
Other ingredients
a few tablespoons gram flour (besan)
Method
1. Remove the crusts from the bread and roll out the slices.
2. Mix together the cabbage, paneer, coriander and green chillies. Add salt.
3. Divide the stuffing into 10 portions.
4. Put the stuffing in the corner of the bread slice and roll the slice.
5. Seal the edge with a paste made of equal quantity of gram flour and water.
6. Deep fry in oil until golden.
7. Serve hot.

Pani Puri Delight
For the hing pani

2 tablespoons tamarind (imli)
1 tablespoon coriander (dhania) powder
¼ teaspoon asafoetida (hing)
¼ teaspoon chilli powder
¼ teaspoon black salt (sanchal)
½ teaspoon chaat masala
salt to taste
For the kewra pani

¼ cup sugar
½ teaspoon black salt (sanchal)
juice of ½ lemon
2 to 3 drops kewra essence
For the Limca phudina pani

1 bottle Limca (lemon) drink
1 cup mint leaves
2 to 3 green chillies
½ teaspoon black salt (sanchal)
½ teaspoon roasted cumin seed (jeera) powder
salt to taste
For the khajur imli pani

½ recipe khajur imli ki chutney, mixed with 2 cups of water
Ingredients
1 recipe puris
1 cup boondi, soaked and drained
For the hing pani

1. Combine all the ingredients with 2 cups of water in a large bowl.
2. Allow it to rest for 3 to 4 hours.
3. Strain through a muslin cloth and add 1 cup of water. Mix well.
4. Chill before serving.
For the jeera pani

1. Substitute the asafoetida in the recipe for hing pani with 1 tablespoon cumin seeds (jeera), roasted and tied in
a muslin cloth in the above recipe. Chill before serving.
2. Remove the cumin tied in muslin cloth just before serving.
For the Limca phudina pani

1. Grind the mint leaves and chillies to a paste in a blender.
2. Combine with the remaining ingredients and 1½ cups of water.
3. Chill for at least 3 to 4 hours before serving.

For the kewra pani

1. Combine the sugar with 2½ cups of water and cook till the sugar has dissolved completely.
2. Allow to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well.
3. Chill for 2 to 3 hours before serving.

Stuffed French Rolls
For the French rolls

2 medium French rolls
2 tablespoons melted butter
For the filling

2 teacups fresh sliced mushrooms or cooked plain corn
1 onion, finely chopped
½ green chilli, chopped
2 teacups white sauce
a few drops Tabasco sauce
1 tablespoon butter
salt to taste
For the topping

grated cooking cheese
sliced capsicum
tomato pieces
For the French rolls

1. Divide each roll horizontally into two parts. Scoop out the centres.
2. Brush the scooped sides with melted butter.
3. Bake in a hot oven at 200 degree C (400 degree F) for 5 minutes.
For the filling

1. Heat the butter and fry the onion and green chilli for 1 minute.
2. Add the mushrooms and fry again for a few minutes.
3. Add the white sauce and cheese and cook for 2 minutes.
4. Add the Tabasco sauce, salt and pepper.
How to proceed
1. Spread a little filling in each base.
2. Cover with grated cheese and capsicum slices. Arrange tomato pieces on top.
3. Place under a hot grill for 4 to 5 minutes or until the cheese has melted.
4. Just before serving, cut into parts.
5. Serve hot.

Chilli Cheese Toast

Ingredients
½ teacup milk
1 tablespoon plain flour (maida)
2 cloves crushed garlic
4 tablespoons grated cooking cheese
4 tablespoons grated table cheese
2 chopped green chillies
6 to 8 bread slices
Method
1. Heat the butter in a vessel and fry the garlic for a few seconds.
2. Add the flour and fry again for ½ minute.
3. Add the milk, ½ teacup of water, the table cheese and 3 tablespoons of the cooking cheese.
4. Go on stirring until the mixture becomes thick.
5. Add the chopped green chillies.
6. Toast the bread slices.
7. Spread a little of the chilli mixture on the toasts, sprinkle the balance cooking cheese on top and grill until
golden in colour.
8. Cut into pieces and serve hot.

Sesame Fingers
Ingredients
1 big loaf sliced bread
4 spring onions, finely chopped
100 grams finely chopped carrots (parboiled)
100 grams finely chopped french beans
1 large capsicum, finely chopped
1 small head celery, finely chopped
½ teaspoon Ajinomoto powder (optional)
2 potatoes
2 teaspoons soya sauce
1 teaspoon chilli powder
1 teacup plain flour
1 tablespoon sesame seeds
4 tablespoons refined oil
salt to taste
oil for deep frying
To serve
chilli sauce
Method
1. Boil the potatoes and smash them coarsely.
2. Heat the oil in a wok or frying pan over a high flame. Add the onions, carrots, french beans, capsicum, celery
and Ajinomoto powder and stir fry for 3 to 4 minutes.
3. Add the potatoes, soya sauce, chilli powder and salt and cook for 3 minutes. Cool the mixture.
4. Put a little mixture on each bread slice and press well by hand..
5. Make a paste of the flour in ½ teacup of water. Apply this paste over the vegetables.
6. Sprinkle the sesame seeds over the vegetables.
7. Deep fry the bread slices in oil.
8. Cut each slice into 4 long strips.
9. Serve hot dotted with chilli sauce.

Tomato Cheese Roll
Ingredients
1 loaf French bread
butter for the French bread
1 teacup grated cooking cheese
2 tablespoons milk
tomatoes, sliced
Method
1. Cut the French bread diagonally and apply butter lightly to the bread.
2. Mix the cheese, milk and 1 tablespoon of water and cook on a slow flame until the cheese melts.
3. Arrange the tomato slices on the bread and top with the cheese mixture. Bake in a hot oven at 200 degree C
(400 degree F) for 5 minutes.
4. Serve hot.

Main Course
Paneer Taka Tak

The dish gets its name from the sound of spatula on the tava which is used vertically to break the food morsels
and to turn the masala
Ingredients
250 grams mashed paneer
2 tomatoes, finely chopped
2 pinches ajwain
½ teaspoon chilli powder
¼ teaspoon turmeric powder
½ teaspoon pav bhaji masala
4 tablespoons oil
salt to taste
For the garnish

1 teaspoon chopped coriander
Method
1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry
again for ½ minute.
2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala
and fry for 1 minute.
3. Cook for a few minutes. Add the paneer and salt and cook for a while. Garnish with the chopped coriander
and serve hot.

Stuffed Paneer Slices In Moghlai Gravy

A delectable vegetarian dish made from paneer, which is simmered in a rich gravy and flavoured with ajwain.
Ingredients
400 grams paneer
4 large tomatoes
1 onion, chopped
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste
For the stuffing

100 grams paneer
1 tablespoon crushed cashewnuts
1 tablespoon raisins
a pinch of sugar
salt to taste
To be ground into a ginger-garlic paste

4 cloves garlic
12 mm. (½“) piece ginger
¼ teaspoon cardamom powder
For the garnish

a little fresh cream
chopped coriander
For the stuffing

1. Grate the paneer.
2. Add the remaining ingredients and mix well.
How to proceed
1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. Sandwich the paneer slices with the stuffing.
4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar
and fry again for a while.
6. Add the tomatoes, kasuri methi and salt and fry again for a while.
7. Put the paneer pieces back in the gravy on the tava and fry again for a while.
8. Garnish with the cream and coriander.
9. Serve hot.

Quick Baby Corn And Paneer Subzi

Colourful and easy to make.
Ingredients
1 teacup sliced baby corn
1 teacup sliced paneer
1 teacup sliced onion
½ teacup sliced capsicum
1 teacup sliced tomatoes
1 teaspoon roasted cumin seed powder
2 tablespoons oil
salt to taste
Method
1. Heat the oil and fry the onion . Add the baby corn and capsicum and cook for at least 3 to 4 minutes.
2. Add the tomatoes and fry again.
3. Add the cumin seed powder, chilli powder and salt. Mix well and cook for 1 minute.
4. Add the paneer and cook for 3 minutes.
5. Serve hot.

Vegetable Imperial
A baked dish, royal like its name.
Ingredients
1 teacup boiled spaghetti
1 big potato
2 carrots
100 grams cauliflower
1 big capsicum
a few asparagus pieces
a few mushrooms pieces
½ teacup fresh cream (optional)
100 grams cooking cheese
4 tablespoons cheese biscuits (cheeselings)
2 tablespoons bread crumbs
salt to taste
pepper to taste
Method
1. Cut all the vegetables into long pieces and boil them; do not boil the capsicum.
2. Mix the white sauce and cream. Add salt and pepper and half the cheese.
3. Add the vegetables, asparagus, mushrooms and spaghetti.
4. Grease a baking dish and put the mixture in it. Crush the cheese biscuits and sprinkle on top. Sprinkle bread
crumbs and the remaining cheese. Dot with butter.
5. Butter in a hot oven at 450°F for 25 minutes or until golden brown.
6. Serve hot.

Kadhi
For the tempering

½ teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds
a pinch asafoetida (hing)
1 red chilli, broken into pieces
2 teaspoons ghee
Ingredients
2 tablespoons Bengal gram flour (besan)
2 cups fresh curds
1 teaspoon green chilli-ginger paste
2 curry leaves
2 teaspoons sugar (approx.)
salt to taste
For the topping

Method
1. Mix the gram flour, curds and 3 cups of water and beat well so that no lumps remain.
2. Add the green chilli-ginger paste, curry leaves, sugar and salt and put to boil.
3. Simmer for a while whilst stirring occasionally.
4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they crackle. Add
the asafoetida and red chilli.
5. Add the tempering to the kadhi and boil for a few minutes.
6. Sprinkle the coriander on top and serve hot.

Stuffed Paneer Slices In Moghlai Gravy
Ingredients
400 grams paneer
4 large tomatoes
1 onion, chopped
2 pinches sugar
1 tablespoon kasoori methi (dried fenugreek leaves)
4 tablespoons oil
salt to taste
For the stuffing

100 grams paneer
1 tablespoon crushed cashewnuts
1 tablespoon raisins
a pinch of sugar
salt to taste
To be ground into a ginger-garlic paste

4 cloves garlic
12 mm. (½") piece ginger
¼ teaspoon cardamom powder
For the garnish

a little fresh cream
chopped coriander
For the stuffing

1. Grate the paneer.
2. Add the remaining ingredients and mix well.
How to proceed
1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them.
2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm.
3. Sandwich the paneer slices with the stuffing.
4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer.
5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar
and fry again for a while.
6. Add the tomatoes, kasuri methi and salt and fry again for a while.
7. Put the paneer pieces back in the gravy on the tava and fry again for a while.
8. Garnish with the cream and coriander.
9. Serve hot.

Panchmel ki Subji
Ingredients
¾ cup gavarfali (cluster beans), chopped
¾ cup chawli (long beans), chopped
1 capsicum, chopped
1 cucumber, peeled and diced
2 carrots, peeled and diced
1 teaspoon cumin seeds (jeera)
2 teaspoons ginger-green chilli paste
¼ teaspoon turmeric powder (haldi)
2 teaspoons coriander (dhania) powder
1 teaspoon amchur (dry mango powder)
2 tablespoons oil
salt to taste
How To Proceed
1. Heat the oil in a non-stick pan, add the cumin seeds and ginger-green chilli paste and sauté for few seconds.
2. Add the gavarfali, chawli, capsicum, cucumber, carrots, chilli powder, turmeric powder, salt and ¼ cup of
water. Cover and cook over a slow flame, till the vegetables are cooked, stirring occassionally.
3. Add the coriander powder and amchur and mix well.
4. Serve hot.

Mooli ki Subji
Ingredients
2 medium white radish (mooli), peeled and chopped with the leaves
a pinch soda bi-carb
½ teaspoon ajwain (carom seeds)
2 teaspoons ginger-green chilli paste
2 teaspoons coriander (dhania) powder
1 tablespoon kachri powder
2 tablespoons oil
salt to taste
How To Proceed
1. Boil the radish (with the leaves) with soda bi-carb in water till it is cooked (approx. 5 to 7 minutes). Drain
and keep aside.
2. Heat the oil in a pan, add the cumin seeds, ajwain, asafoetida and ginger-green chilli paste and sauté for a few
seconds.
3. Add the cooked radish, turmeric powder, coriander powder, chilli powder, kachri powder and salt. Mix well
and sauté for 4 to 5 minutes.
4. Serve hot.

Dal Baati Churma

For the panchmel dal
1/3 cup split Bengal gram (chana dal)
1/3 cup toovar (arhar) dal
1/3 cup green moong dal (split green gram)
1 tablespoon urad dal (split black lentils)
1 tablespoon whole moong (whole green gram)
3 teaspoons chilli powder
1 teaspoon coriander (dhania) powder
3 cloves
2 bay leaves
2 green chillies, slit
a pinch asafoetida (hing)
2 teaspoons amchur (dry mango powder)
2 teaspoons tamarind (imli) pulp
3 tablespoons ghee
salt to taste
For the baatis (for 10 baatis)

1 cup whole wheat flour (gehun ka atta)
½ cup semolina (rawa)
8 tablespoons milk
4 tablespoons melted ghee
salt to taste
For serving
melted ghee
1 recipe churma
For the panchmel dal

1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons
of water and mix well. Keep aside.
3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the
cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency
of the dal before serving and if required, add some water.
For the baatis

1. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds
lightly using your thumb to make an indentation in the centre of the baati.
3. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high
flame.
4. When the baatis are done, drain and keep aside.
5. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25
minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
6. Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.
How to proceed
1. Pour hot panchmel dal over the baatis.
2. Serve hot with churma.

Pithore Kadhi
For the kadhi
2 cups sour curds
a pinch turmeric powder (haldi)
1/4 teaspoon fenugreek seeds (methi)
1 teaspoon mustard seeds (rai)
1 teaspoon green chillies, finely chopped
7 to 8 curry leaves
2 tablespoons ghee
salt to taste
For the pithore

3/4 cup Bengal gram flour (besan)
1/2 teaspoon turmeric powder (haldi)
4 tablespoons curds
1/2 teaspoon mustard seeds (rai)
2 teaspoons ghee
salt to taste
oil for deep frying
For the kadhi

1. Combine the curds, gram flour, turmeric powder and salt in a bowl and whisk well. Add 2 cups of water and
mix well.
2. Heat the ghee in a pan and add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry
leaves.
3. When the seeds crackle, add the curd-gram flour mixture and mix well.
4. Bring the kadhi to a boil stirring continuously. Simmer for 2 to 3 minutes. Keep aside.
For the pithore

1. Combine the gram flour, turmeric powder, chilli powder, curds, salt and ¾ cup of water in a bowl and whisk
well.
2. Heat the ghee in a non-stick pan and add the mustard seeds.
3. When the seeds crackle, add the gram flour mixture and sauté for 5 to 6 minutes over a high flame, while
stirring continuously till the mixture leaves the sides of the pan.
4. Pour the mixture on a flat plate (thali) of 150 mm. (6") in diameter and allow it to set. Cool completely.
5. Cut the pithore into small 25 mm. (1") squares.
6. Deep fry the squares in hot oil till they are golden brown. Drain on absorbent paper. Keep aside.
How to procced
1. Add the deep-fried pithore to the hot kadhi and serve hot with with bajra roti or gatte ka pulao.

Hariyali Cheese Subzi

Serves 2
Ingredients
2 cups spring onions (including greens), chopped
2 cups spinach (palak), chopped
a pinch ajwain (carom seeds)
1 teaspoon chopped garlic
1 to 2 green chillies, finely chopped
¼ cup cheese, grated
1 tablespoon oil
salt to taste
How To Proceed
1. Heat the oil, add the ajwain, garlic and green chilli.
2. Add the spring onions and sauté for 2 to 3 minutes.
3. Add the spinach and salt and cook for 3 to 4 more minutes over a high flame.
4. Reduce the flame and add the cheese and simmer for a few minutes.
5. Serve hot with chapati.

Vegetable Au Gratin
Mixed vegetable baked in white sauce and cheese
Ingredients
2 teacups mixed bolied vegetables ( carrots, french beans, green peas, potatoes)
100 grams grated cooking cheese
salt to taste
pepper to taste
Method
1. Add salt and pepper to the white sauce and mix well. Add half of the grated cheese and mix well. Now add
the mixed vegetables and mix well.
2. Grease a baking dish and put the mixture in it. Cover with the remaining cheese and dot with butter.
3. Bake in a hot oven at 400°F for 25 minutes or until golden brown.
4. Serve hot.

Rice
Paneer Pulao
Ingredients
1 cup Basmati rice
1 onion, sliced
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
1 teaspoon green chilli paste
3 tablespoons tomato puree
1 cup paneer cubes
3 tablespoons curds
a pinch sugar
1 teaspoon butter
1 teaspoon oil
salt to taste
Method
1. Wash the rice and keep aside.
2. Put 2 cups of water to boil.
3. Heat the butter and oil in a pressure cooker, add the onion, ginger, garlic and green chilli paste and stir for a
few seconds.
4. Then add the tomato puree and paneer cubes and cook for some time.
5. Finally, add the rice, curds, garam masala, coriander, sugar, 2 cups of hot water and salt and pressure cook
for 1 whistle.
6. Allow the steam to escape before opening.
7. Serve hot.

Gatte ka Pulao
For the gattas

1 cup Bengal gram flour (besan)
1 teaspon fennel seeds (saunf)
½ teaspoon ajwain (carom seeds)
1 tablespoon curds
2 tablespoons oil
salt to taste
For the pulao

1½ cups cooked long grain rice
1 onion, sliced
1 cardamom (elaichi)
2 cloves
½ teaspoon mustard seeds (rai)
½ teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
To be ground into a paste

4 cloves garlic
2 green chillies
50 mm. (2") piece ginger
1 small onion
Other ingredients
oil for deep frying
For the garnish

chopped coriander
For the gattas

1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required.
2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6")
diameter cylindrical roll.
3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes.
4. When cooked, drain the gattas and keep aside.
5. Cut the gattas into small pieces when cool.
6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.

Chinese Fried Rice

Serves 8
Ingredients
1 ½ teacups uncooked rice
100 grams french beans
100 grams carrots
100 grams capsicums
4 sticks celery
1 bunch spring onions
2 tablespoons soya sauce
½ teaspoon Ajinomoto powder
4 teaspoons refined oil
salt to taste
green chillies in vinegar
chilli sauce to serve
Method
1. Boil the rice. Each grain of the cooked rice should be separate.
2. Cut the vegetables into small pieces. Chop the leaves of the spring onions.
3. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for
3 to 4 minutes.
4. Add the rice,soya sauce and salt. Mix very well and cook for 2 minutes.
5. Serve hot with chillies in vinegar and chilli sauce.

Parathas
Parathas Stuffed With Vegetables And Cheese
Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds.
For the dough

1 ½ teacups plain flour (maida)
1 ½ teacups whole wheat flour
1 tablespoon ghee
¾ teaspoon salt
To be ground into a paste (for the stuffing)

3 green chillies
25 mm. piece ginger
For the stuffing

3 carrots, finely chopped
1 small cauliflower, finely chopped
2 potatoes, finely chopped
1 teacup green peas
1 teaspoon cumin seeds
2 green chillies, chopped
2 tablespoons ghee
salt to taste
For cooking
ghee
For the dough

1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough.
For the stuffing

1. Heat the ghee and fry the cumin seeds until they begin to crackle.
2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame
until the vegetables become soft.
3. Alternatively, cook in a pressure cooker without adding any water.
4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well.
How to proceed
1. Knead the dough and divide into 20 portions.
2. Roll out each portion of the dough into a small thin round with the help of flour.
3. Spread a little filling on one round, cover with the other round and press well.
4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.
5. Repeat for the remaining rounds and stuffing.
6. Serve hot.

Minty Corn And Vegetable Parathas

A minty cover with a spicy filling.
For the dough

1 ½ teacups plain flour (maida)
1 ½ teacups whole wheat flour
1 tablespoon melted ghee
To be blended into a mint sauce (for the dough)

2 tablespoons mint leaves
1 teaspoon lemon juice
½ teaspoon cumin seeds
½ teascup water
3 green chillies
1 teaspoon salt
For the stuffing

½ teacup finely chopped cabbage
1 ¼ teacups fresh or frozen corn, cooked
2 potatoes, peeled and chopped
1 onion, chopped
juice of 1 lemon
1 teaspoon ground green chilli
1 teaspoon sugar
1 tablespoon oil
salt to taste
For cooking
ghee
For the dough

1. Mix the flours, ghee and the mint sauce and make a soft dough, adding water if necessary.
2. Knead well and divide into 15 portions.
3. Roll out each portion into a very thin round of about 150 mm. diameter.
4. Cook lightly on a hot tawa (griddle) on both sides without using ghee.
For the stuffing

1. Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water.
2. Crush the cooked corn.
3. Heat the oil and add the potatoes, sprinkle a little water, cover and cook until soft.
4. Add the cabbage and onion and cook for 1 minute.
5. Add the corn, lemon juice, garam masala, coriander, green chilli, sugar and salt and cook for 1 minute.
How to proceed
1. Put 2 tablespoons of the stuffing in the centre of each dough round.
2. Fold towards the centre from all 4 sides and press to seal.
3. Repeat for the remaining rounds and stuffing.
4. Brush lightly with ghee and cook on a hot tawa (griddle) on both sides using a little ghee until pink spots
come on top.
5. Serve hot.

Continental and Chinese

Quick Masala Spaghetti
Cook this dish in front of the guests and serve immediately.
Ingredients
2 teacups boiled spaghetti
1 chopped onion
1 large tomato
2 tablespoons chopped capsicum
1 tablespoon chopped celery
4 tablespoons tomato ketchup
½ teaspoon chilli sauce
½ teaspoon mustard powder
100 grams (4 oz.) fresh cream
1 ½ teacups sliced mushrooms (optional)
salt to taste
grated cheese to serve
To be ground into a paste

4 cloves garlic
12 mm. (½") piece ginger
4 red chillies
Method
1. Put the tomato into hot water for 10 minutes. Remove the skin and chop.
2. Heat the butter and fry the onion till pale in colour.
3. Add the celery and fry again for ½ minute. Add the paste and fry again for ½ minute.
4. Add the tomato pulp and the capsicum and fry for 3 to 4 minutes.
5. Add the spaghetti, tomato ketchup, chilli sauce, mustard powder, three quarters of the cream and salt and
cook for 1 minute.
6. Add the lemon juice and the mushrooms and cook again.
7. Serve hot with the remaining cream and the grated cheese.

Macaroni In A Hurry
A very tasty way of serving this popular pasta
Ingredients
3 teacups boiled macaroni
1 chopped onion
1 chopped capsicum
2 chopped tomatoes
½ teaspoon finely chopped green chilli (optional)
1 chopped spring onion
salt to taste
Method
1. Heat the butter and fry the onion for 1 minute.
2. Add the capsicum, tomatoes, green chillies and fry again for 1 minute.
3. Add the macaroni, cheese and salt and sprinkle the spring onion on top.
4. Serve hot.

Ratatouille Ravioli With Tomato Cream Sauce

For the ratatouille filling
¼ cup zucchini, finely chopped
¼ cup eggplant (baingan), finely chopped
¼ cup capsicum, finely chopped
¼ cup onions, finely chopped
1 teaspoon garlic, finely chopped
½ cup tomatoes, finely chopped
½ teaspoon dried oregano
1 tablespoon olive oil or oil
salt to taste
For the tomato cream sauce

1 ½ cups tomato pulp
1 tablespoon garlic, finely chopped
2 tablespoons tomato purée
1 teaspoon sugar
½ teaspoon dried oregano
4 to 5 tablespoons cream
3 tablespoons olive oil or oil
salt to taste
For the garnish

½ teaspoon chilli flakes
For the ratatouille filling

1. Heat the olive oil in a pan, add the zucchini, eggplant, capsicum, onions and garlic and sauté for 2 minutes.
2. Add the tomatoes and salt and cook on a slow flame till the moisture evaporates (approximately 5 to 7
minutes).
3. Sprinkle the oregano and mix well. Allow to cool completely.
For the ravioli

1. Divide the pasta dough into 2 portions and roll out each portion as thinly as possible without breaking the
dough.
2. Brush one sheet with cold water and place the ratatouille filling in little heaps (using a teaspoon) on it at
regular intervals.
3. Cover with the second sheet of pasta and press around each mound of filling.
4. Cut with a small cookie cutter or knife into squares of 30 mm. x 30 mm. (1 ¼ " x 1 ¼") and keep aside.
5. Boil plenty of water in a large saucepan with 1 teaspoon of salt and 1 tablespoon of oil added to it. Drop the
ravioli in it piece by piece and cook a few pieces at a time for about 3 minutes.
6. Drain the ravioli and transfer it into a bowl of cold water to refresh it.
7. Drain again and keep aside.
For the tomato cream sauce

1. Heat the olive oil in a pan, add the garlic and onion and sauté till the onion turns translucent.
2. Add the tomato pulp and cook till the sauce thickens.
3. Add the tomato purée, sugar, salt and 1/2 cup of water and bring to a boil.
4. Add the oregano and cream and mix well. Keep aside.
How to proceed
1. Heat the tomato cream sauce and spoon it onto a plate.
2. Top with the ravioli and garnish with the cheese and chilli flakes.

Gratin Dauphinoise
Ingredients
400 grams boiled potatoes
200 grams fresh cream
10 cloves crushed garlic (optional)
2 teacups grated cheese
For decoration
1 tomato, cut into thin slices
Method
1. Cut the boiled potatoes into thin slices.
2. Grease a baking tray and arrange some potato slices on it.
3. Spread some cream on top.
4. Mix the garlic and salt and sprinkle on the potato slices.
5. Sprinkle some grated cheese, salt and pepper on top.
6. Repeat this with the remaining ingredients and make more layers. Spread the remaining cheese on the top
layer.
7. Decorate with the tomato slices.
8. Bake in a hot oven at 200 degree C (400 degree F) for 25 minutes or until the potatoes are brown in colour.
9. Serve hot.

Mexican Bean Faheeta

Ingredients
12 flour tortillas
refried beans
tomato salsa
guacamole
green salsa
grated cooking cheese
Method
1. Spread a little tomato salsa and guacamole or green salsa on each tortilla.
2. Place some bean filling, fold from both the sides and top with some tomato salsa and cheese.
3. Grill for a few minutes until the cheese melts.
4. Serve hot.

Pasta Genovese
Ingredients
3 cups cooked fettuccine
For the sauce

1 recipe pesto
1 onion, sliced
1 ½ cups mushrooms, sliced
1 cup milk
4 tablespoons cream
½ cup grated cheese
How To Proceed
1. Heat the butter in a pan and sauté the onion slices till they are translucent.
2. Add the mushrooms and salt and sauté for 3 to 4 minutes.
3. Add the pesto, milk and cream and mix well. Bring to a boil while stirring continuously.
4. Toss in the pasta, pepper and cheese and serve immediately.

Easy Cheesy Vegetable Pasta
Ingredients
2 cups cooked pasta (macaroni or fusilli)
1 cup boiled vegetables (carrots, peas, french beans etc.), diced
½ cup capsicum, sliced
½ cup milk
3 cheese slices
1 teaspoon butter
salt to taste
pepper to taste
Method
1. Heat the butter in a pan and saute the capsicum in it for 2 minutes.
2. Add the milk and cheese slices and bring to a boil.
3. Add the vegetables, salt and pepper and mix well.
4. Toss the cooked pasta in the sauce and bring to a boil.
5. Serve hot with toast or garlic bread.

American Chop Suey
Ingredients
450 grams cabbage
3 onions
100 grams bean sprouts
10 french beans
2 carrots
1 teacup boiled noodles
2 teacups fried noodles
1/2 teaspoon Ajinomoto powder
4 teaspoons refrined oil
1 teaspoon chilli sauce
salt to taste
For the sauce
3/4 teacup brown vinegar
3/4 teacup sugar
1 teacup water
2 tablespoons plain flour (maida)
1 tablespoon soya sauce
4 tablespoons tomato ketchup
Method
1. Slice the onions.
2. Cut all the vegetables ( except bean sprouts) into long thin strips.
3. Place all the ingredients of the sauce in a vessel, mix well and put to boil. Go on cooking and stirring until
the sauce is thick.
4. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for
3 to 4 minutes.
5. Add the prepared sauce, boiled noodles, chilli sauce and salt and cook for a few minutes.
6. Add half of the fried noodles and mix well.
7. Serve hot, topped with the rest of the fried noodles.

Mexican Minestrone
Ingredients
½ teacup cucumber, finely chopped
6 teacups brown stock
1 teacup cooked corn kernels
2 tablespoons sliced mushrooms
2 tablespoons chopped onions
2 large tomatoes, peeled and chopped
1 teacup chopped spinach
1 tablespoon butter
salt to taste
For serving
Method
1. Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them.
2. Heat the butter and fry the onions for a few seconds.
3. Add the corn, mushrooms and salt and cook for 2 to 3 minutes.
4. Add the tomatoes, spinach, cucumber and brown stock and boil.
5. Serve hot garnished with the coriander and cheese.

Moyettes
Ingredients
6 bread buns
refried beans
a little butter
For the topping

cabbage, shredded
carrots, grated
1 chopped spring onions
salsa
Method
1. Cut off the tops from the buns. Sccop out the centres.
2. Fill the centres with some refried beans.
3. Top with some grated cheese and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes.
4. Take out from the oven and top with the vegetables and salsa.
5. Apply butter lightly on the top and bake for a few minutes until crisp.
6. Serve hot covered with the bun tops.

Sweets
Spicy Pancakes
A delicious and colourful dish.
For the pancakes

100 grams (4 oz.) plain flour (maida)
240 to 270 ml. (8 to 9 fl. oz.) milk
2 to 3 teaspoons melted butter or ghee
1 egg (optional)
a pinch salt
For the stuffing

1 chopped onion
3 teacups mixed boiled vegetables (french beans, carrots, green peas, potatoes, cauliflower) , finely chopped
2 boiled and mashed potatoes
1 tablespoon butter
salt to taste
For the baking

1 teacup tomato ketchup
1 small can (225 grams) baked beans
a little butter
salt to taste
For the pancakes

1. Mix the flour, milk, butter, egg and salt into a batter. Keep aside for 20 minutes.
2. Prepare small pancakes in a frying pan using a little butter. Use a non-stick frying pan if not using egg.
For the stuffing

1. Heat the butter and fry the onion until golden.
2. Add the remaining ingredients and cook for 1 minute.
How to proceed
1. Spread a little white sauce in a greased baking dish.
2. Fill each pancake with a little stuffing, then spread 1 tablespoon of tomato ketchup and close. Repeat with
the remaining pancakes and stuffing.
3. Place the stuffed pancakes in the dish.
4. Spread the remaining white sauce on top and then the balance tomato ketchup. Sprinkle the cheese and
make a border of baked beans. Dot with butter.
6. Serve hot.

Spicy Pancakes Baked Cheesecake

Ingredients
For the crust
7 tablespoons crushed Marie biscuits
1 tablespoon sugar
4 tablespoons melted butter
For the filling

1 ½ cups grated fresh paneer
1 tablespoon thick curds
a pinch soda bi-carb
a pinch ground nutmeg (jaiphal)
¼ can (100 grams) condensed milk
¼ cup raisins
For the decoration

1 tablespoon icing sugar
Method
1. For the crust
2. Mix the biscuits, sugar and butter and press the mixture evenly into a 150 mm. (6") diameter loose bottom
tin.
3. Put to chill.
For the filling

1. In a blender, liquidize the paneer with 1 tablespoon of water, the curds, baking soda and nutmeg.
2. Whip in the condensed milk until well blended.
3. Mix in the raisins.
How to proceed
1. Pour the filling over the set crust.
3. Remove and sprinkle the icing sugar on top.
4. Serve hot.

Mango Cheesecake
For the sponge cake
1 eggless sponge cake
For the cheesecake mixture

1 recipe cream cheese
2 mangoes, peeled and cut into pieces
4 tablespoons thick curds
½ cup cream
¾ cup castor sugar
To be mixed into a soaking syrup

1 cup water
1 tablespoon sugar
For the garnish

a few mango slices
For the sponge cake

1. Slice the sponge cake into two horizontally. Use only one layer of the sponge.
2. Use the other layer for the variation.
For the cheesecake mix

1. Liquidize the cream cheese, mango pieces, curds and sugar to a smooth puree in a blender..
2. Whip the cream till soft peaks form and mix gently with the mango mixture.
How to proceed
1. Place one layer of the sponge cake on the bottom of a loose bottomed 150 mm. (6") diameter cake tin.
2. Sprinkle the soaking syrup over the sponge.
3. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin.
4. Serve chilled garnished with mango slices.

Cream Cheese
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.

Apple Sandesh
Serves 4
For the apple mixture

2 grated apple
7 teaspoons sugar
½ teaspoon saffron
For the sandesh

100 grams freshly made cottage cheese (paneer)
2 tablespoons powdered sugar
4 teaspoons low fat milk
a few drops rose or kewra essence (optional)
Method
1. For the apple mixture, warm the saffron and rub with a little water until it dissolves.
2. Add the lemon juice, sugar, 1 tablespoon of water and the grated apples and cook for 10 minutes.
3. For the sandesh, blend all the ingredients in a mixture and shape into 4 balls.
4. Decorate by putting the apple mixture on top of the sandesh. Serve cold.

Rice Kheer
Ingredients
1 cup cooked rice
2 cups milk
1/3 cup condensed milk
2 tablespoons sugar
½ teaspoon cardamom (elaichi) powder
1 teaspoon ghee
Method
1. Mix together the rice, milk and condensed milk in a broad non-stick pan and simmer on a flame, stirring
continuously, for about 10 minutes.
2. Add the sugar, cardamom powder and ghee and mix well till the sugar has dissolved.
3. Serve hot.

Kaju Kopra Sheera

Ingredients
1 cup (100 grams) cashewnuts, coarsely powdered
1 cup grated coconut
¾ cup sugar
¼ teaspoon cardamom (elaichi) powder
a few saffron strands
4 tablespoons ghee
For the garnish

4 to 6 cashewnuts
Method
1. Heat the ghee in a heavy bottomed pan add saute the cashewnuts and coconut in it for 7 to 10 minutes over
medium heat, stirring continuously. The mixture should be very lightly browned.
2. Add the sugar with ½ cup of water and cook till the sugar has dissolved (approx. 5 minutes).
3. Add the cardamom and saffron and mix well.
4. Serve warm, garnished with cashewnuts

Apple Rabadi
Ingredients
1 litre full fat milk
4 tablespoons sugar
2 dessert apples
½ teaspoon cardamom powder
3 almonds, blanched and sliced
Method
1. Put the milk in a broad vessel and boil.
2. Add the sugar and cook on a slow flame while stirring continuously, until the mixture reduces to half.
3. Peel the apples and grated them. Add to the milk, give one boil and remove from the heat at once. Sprinkle
almonds and cardamom powder on top.
4. Serve hot.

Quick Rabadi
Ingredients
2 cups milk
2 bread slices
¼ cup condensed milk
2 tablespoons sugar
¼ teaspoons cardamom (elaichi) powder
Method
1. Remove the crusts of the bread slices and discard. Grind the bread slices in food processor to make fresh
bread crumbs. Keep aside.
2. Bring the milk to boil in a heavy bottomed pan. Add the fresh bread crumbs, condensed milk and sugar and
cook on a high flame, while stirring continuously (approx. 10 minutes).
3. Remove from the fire, add the cardamom powder, saffron and mix well.
4. Refrigerate for 2 to 3 hours and serve chilled.

Shrikhand
Ingredients
1 kg. thick curds
¾ cup powdered sugar
1 tablespoon warm milk
2 teaspoons cardamom (elaichi) powder
For the garnish

slivers of pistachios
slivers of almonds
Method
1. Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has
drained off.
2. Rub the saffron into the warm milk until it dissolves.
3. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand
blender.
4. Serve garnished with slivers of pistachicos and almonds.

Paneer And Coconut Balls

This colourful sweet does not use any fat.
For the paneer balls

500 grams paneer
8 tablespoons powdered sugar
2 to 3 teaspoons rose water
a few drops rose essence
For the coconut mixture

3 teacups grated fresh coconut
1 ½ teacups granulated sugar
2 pinches saffron
a little milk
For decoration
4 to 5 blanched and chopped pistachios
silver foil
For the paneer balls

1. Mix all the ingredients very well and make a dough.
2. Divide the dough into 20 portions and shape into small round balls.
For the coconut mixture

1. Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
2. Warm the saffron in a small vessel. Add a little milk and rub in until the saffron dissolves.
3. Add the saffron mixture to the coconut mixture. Mix well.
How to proceed
1. Make a covering of the coconut mixture over each paneer ball using hand pressure.
2. Arrange the balls in a plate and cover with silver foil. Chill.
3. Cut each ball into 2 parts. Decorate with pistachios.
4. Serve cold.

Easy Chocolate Mousse
Ingredients
2 cups (250 grams) dark chocolate, finely chopped
1 ½ tablespoons golden syrup
1 cup (200 grams) fresh cream
To garnish
2 crushed sweet biscuits
½ cup chopped mixed fruits
Method
1. Combine the chocolate, golden syrup and 1 ½ tablespoons of water in a saucepan and melt over gentle heat
till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.

Salads and Raitas
Three Bean Salad

Ingredients
¼ cup boiled kidney beans (rajma)
½ cup boiled chick peas (kabuli chana)
½ cup boiled butter beans (lima beans or pavta)
2 spring onions, finely chopped
1 tomato, deseeded and cut into small cubes
¼ cup mozzarella cheese or cheese, cut into 12 mm. (½") cubes
1 cup iceberg lettuce, torn into pieces
To be mixed into a dressing

1 ½ tablespoons tomato ketchup
3 tablespoons olive oil
¼ teaspoon dried oregano
salt and freshly ground pepper to taste
How To Proceed
1. Combine all the ingredients except the dressing in a salad bowl. Toss well. Chill for at least 2 to 3 hours.
2. Just before serving, toss the dressing in the salad.
3. Serve immediately.

Bundi And Pomegranate Raita
Ingredients
1 teacup bundi
1 teacup pomegranate seeds (anardana)
2 teacups fresh curds
2 pinches roasted cumin seeds powder
2 pinches red chilli powder
salt to taste
Method
1. Add salt to the curds and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chilli powder.
5. Serve cold.

Mixed Vegetables in Creamy Sauce
Ingredients
1 teacup sliced and boiled mixed vegetables
1 chopped onion
1 chopped green chilli
1 teacup white sauce
1 teaspoon butter
Method
1. Heat the butter and fry the onion for ½ minute.
2. Add the green chilli and fry again for ½ minute.
3. Add the vegetables (french beans, carrots, cauliflower) and cook for 1 minute.
4. Add the white sauce, salt and pepper and mix thoroughly

Baked Paneer in Spinach with Tomato Gravy

For the spinach
6 teacups chopped spinach
1 chopped onion
2 teaspoons plain flour
3 chopped green chilles
2 teaspoons oil
salt to taste
Other Ingredients
200 grams paneer, chopped
2 teacups chopped mixed boiled vegetables
1 teacup tomato gravy
salt to taste
For the spinach

1. Cook the spinach without adding any water.
2. When cooked, blend in a liquidiser.
3. Heat the oil and fry the onion for ½ minute.
4. Add the flour and fry again for ½ minute.
5. Add the green chillies, spinach and salt and cook for 1 minute.
How to proceed
1. Mix the spinach with the paneer, vegetables (french beans, carrots, cauliflower) and salt and spread in a
baking dish.
2. Pour the tomato gravy on top.
3. If you like, grate a little of the paneer and sprinkle on top.
4. Bake in a hot oven at 200 degree C for 10 minutes.
5. Serve hot.

Spinach Raita
Ingredients
100 grams chopped spinach
1 teacup fresh curds
¼ teaspoon chilli-ginger paste
Method
1. Steam the spinach.
2. Beat the curds. Add the chilli-ginger paste, salt and pepper and mix well.
3. Add the spinach and mix thoroughly.
4. Put in the refrigerator to cool.
5. Serve cold.

Kesari Sweet Curds
Ingredients
2 ¼ teacups skim milk
2 teaspoons skim milk powder
1 ½ teaspoons fresh curds
4 teaspoons sugar
2 pinches cardamom powder
2 pinches saffron
Method
1. Add the skim milk powder to the prepared milk and mix well.
2. Cool or heat the milk until lukewarm and add the curds, sugar and cardamom powder.
3. Warm the saffron, add 2 teaspoons of the milk mixture and stir until the saffron dissolves.
4. Add the dissolved saffron to the milk and put to set in a closed cupboard.
5. When set, place in the refrigerator.
6. Serve cold.

Vegetarian Cuisines - Tarla Dalal

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Some Vegetarian Cuisines by Tarla Dalal

Vegetarian Cuisines – Tarla Dalal

For the masala bag

October 27, 2006 1 - Animish

Sour And Hot Soup

For the topping

October 27, 2006 2 - Animish

Snacks and Starters

Cottage Cheese Dumplings With Green Herb Sauce

For the green herb sauce

For the garnish

October 27, 2006 3 - Animish

Spinach And Cottage Cheese Canneloni

For the spinach stuffing

For the white sauce

For the spinach stuffing

For the cannelloni

For the white sauce

October 27, 2006 4 - Animish

Paneer Phudina Tikkis

October 27, 2006 5 - Animish

October 27, 2006 6 - Animish

Cabbage And Paneer Rolls

For the stuffing

October 27, 2006 7 - Animish

Pani Puri Delight

For the hing pani

For the kewra pani

For the Limca phudina pani

For the khajur imli pani

For the hing pani

For the jeera pani

For the Limca phudina pani

October 27, 2006 8 - Animish

For the kewra pani

October 27, 2006 9 - Animish

Stuffed French Rolls

For the French rolls

For the filling

For the topping

For the French rolls

For the filling

October 27, 2006 10 - Animish

Chilli Cheese Toast

October 27, 2006 11 - Animish

October 27, 2006 12 - Animish

Tomato Cheese Roll

October 27, 2006 13 - Animish

Paneer Taka Tak

For the garnish

October 27, 2006 14 - Animish

Stuffed Paneer Slices In Moghlai Gravy

For the stuffing

To be ground into a ginger-garlic paste

For the garnish

For the stuffing

October 27, 2006 15 - Animish

Quick Baby Corn And Paneer Subzi

October 27, 2006 16 - Animish

October 27, 2006 17 - Animish

For the tempering

For the topping

October 27, 2006 18 - Animish

Stuffed Paneer Slices In Moghlai Gravy