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100 Indian Breakfast Recipes

Quick And Easy Dishes

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Rushed mornings hardly ever leave you time to make or eat a proper, well-balanced breakfast. The first meal we have after a gap of 8-12 hours surely deserves more respect. After all, it is the most important meal of the day and gives us the energy and nutrients our body utilises through the day. Here, we bring you 100 different ideas on what to cook up for your family – most of the recipes are quick and easy do, or can be largely prepared for in advance. And the best part is that many of these are based on healthy grains that give your body the best boost possible to go through the day. Choose what you like from the “Multigrains” section. Ready-touse mixes, now available in delicious multigrain versions too, are a boon for every homemaker. When used judiciously, they can make life much easier and ensure ­ well-being for the whole family. The “Easy Ideas” section gives you simple recipes that can be ready in a jiffy. For the weekends, when you have the leisure of time, try your hand at options from our “Novelties” section. It offers a whole host of new ideas you can try with traditional Indian recipes. There are serving suggestions alongside to help make the breakfast appetising for fussy eaters as well. Many can also be easily packed into your toddler’s tiffin. Do write in to let us know what you liked best. Send your feedback to ghindia@intoday. com captioned “Good Housekeeping MTR Indian Breakfast Booklet”. Here’s to a healthy year...

Editor’s note

Enjoy!

Manjira Dutta, Editor Good Housekeeping

Contents
MULTIGRAIN
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REEN GOODNESS CHILLA G l CARROT KATLI l TAKA-TAK RAGI IDLI l VEGGIE DELIGHT l MULTIGRAIN MATAR DOSA l SOYA-TOFU RAGI DOSA l VEGGIE DOSA ROLL l HEALTHY ALOO BONDA l FIBRE PARANTHA l FRUITY KATHI ROLL l SAUNF CHILLA l R AGI BREAD PAKORAS

EASY IDEAS
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AT VADA O PEANUT BUTTER DALIA  l SALAD KATHI ROLL l VEGGIE KULCHA l R AJMA-RICE ROLLS l PANEER-MUSHROOM SABZI l DAHI KULCHA l KIDNEY BEAN KATHIS l CHANA KULCHA l OATS CHOCOLATE CHIKKI l APPLE DALIA l QUICK-DO CHEESE AND CUCUMBER KULCHA

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ILK & HONEY ROTI DALIA M FRUITY RICE KHEER  l R AINBOW KULCHA l SPICY SPINACH KULCHAS l VEGGIE KULCHA l SUJI PAKORI l VEGETABLE RICE ROLLS l LEMON OATS l R AGI ROTIS l RICE AND VEGETABLE PAKORAS l SUPER-QUICK HALWA l BESAN ON TOAST l BREAD POHA l SPRING CRISPIES l ALOO-VEGGIE UPMA l SOYA PARANTHA l CHINESE PARANTHA l BATHUA PARANTHA l METHI PARANTHA l DHANIA PARANTHA l FRUITY CHILLA l CARROT DOSA l CAPSICUM UTTAPAM l BREAD UPMA l SOYA CHAAT l SPROUT CHAAT l PALAK PANEER/TOFU UPMA l DAL DOSA WITH CHUTNEY l TOMATO AND ONION SWEET BHEL l MEETHA CHILLA l SUJI-OATS HALWA l GUD-KAJU RICE l PANEER/TOFU TIKKI l R AVA KHICHDI l OATS PARANTHA l POHA CUTLET l GREEN KATHI l TOMATO PURI l ALOO TIKKI l MATAR PARANTHA
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ANANA ROLLS B K ACHCHE KELE KA VADA  l RICE BALLS l ALOO CHAAT l SPICY POHA
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Good Housekeeping
EDITOR-IN-CHIEF AROON PURIE Group Chief Executive officer ashish bagga GROUP SYNERGY AND CREATIVE OFFICER kalli purie CHIEF OPERATING OFFICER MALA SEKHRI Editor Manjira Dutta Associate Editor mohini mehrotra, Senior Features Writer Vanessa Fitter,
ishita sharma Editorial Coordinator neha dey Contributing Deputy Editor Mamta UpadhyayA Vishveshwar jatain

®

NOVELTIES
l 

PROUTED PULSE AND BROWN S RICE PILAF l VEG UTTAPAM ROLL l MASALA DHOKLA l R AWA SANDWICH l RICE DHOKLA l VADA PAKORI l DOSA-GUJIYA ROLL l SINGHARA AUR KUTTU KA PARANTHA l MALAI CHILLA l DALIA-BADAM CHIKKI l HUNG CURD VEGGIE DELIGHT l R AVA BHURJI l R AGI, BESAN & SPINACH CHILLA l MASALA IDLI MEDLEY l MIX DAL CHILLA l R AGI & MIXED BRAN PARANTHA l OATS AND DRY FRUIT UTTAPAM l DAHI BHAAT l ADAI l SEWAIYAN BIRYANI l SEWAIYAN UPMA l R AVA PONGAL l DALIA KHICHDI l L ASSI OATS l IDLI UPMA l OATS PONGAL l R AVA COCONUT UPMA l MEETHA RAVA CHILLA l ALOO BEDMI l BEDMI PURI l ROTI PORRIDGE

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Recipes compiled by: NEHARIKA MATHUR SINHA. Recipes contributed by: Komal Taneja, Delhi-based culinary author & expert; Kavita Ashok, model, actor and etiquette consultant; Veena Katyal, Sushma, Suman Mathur, Anahita Dhondy & Rishab Varma, all home chefs

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Multigrain

Multigrain

Green Goodness Chilla

Grain power
With multiple nutrient benefits, grains give your brain and muscles a much-needed boost at breakfast.
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Prep Time: 10 minutes Cook Time: 10 minutes Makes: 2 chillas 4tbsp MTR Multigrain Dosa Mix; thick curd to make the dosa batter; 1 onion, chopped; 1 green chilli, chopped; 1 capsicum, chopped; 4-5 spinach leaves, chopped; salt to taste; a pinch of red chilli powder; 2tsp olive oil

1. To make the dosa batter, add enough dahi to the dosa mix to make a pouring

consistency. Stir with a balloon whisk to make a smooth paste. Now add all the veggies into the batter. Also put in the salt and chilli powder. Set aside. 2. Put 1tsp oil on a pan and heat on low flame. Spread the batter evenly with a ladle (use enough to make a chilla the size of an average roti) and let it cook. Once golden around the edges, flip it over and leave for 30 seconds. Take off pan. Follow the same instructions for the second chilla. 3. Serve the chillas hot with ­ coconut, tamarind, or mint chutney.

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Multigrain
carrot katli
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 6 servings 1 cup MTR Ragi Rawa Idli Mix; 1 ⁄4 cup peas; 1 carrot, grated; 2tbsp olive oil; salt to taste; water to make batter or till a toothpick inserted in the ­ centre comes out clean. 5. Remove from the moulds and cool the idlis completely. 6. Cut each idli into six pieces. Fold idli pieces into the veggie paste. Serve hot with coconut chutney.

Multigrain
Multigrain Matar Dosa
Prep Time: 10 minutes Cook Time: 40 minutes Makes: 8 dosas 1 ⁄2 packet MTR Multigrain Dosa Mix; thick curd to make the dosa batter; 150gm peas, boiled; 25gm kishmish (raisins), soaked in warm water; 10-12 kaju (cashew nuts), fried and chopped; 4-5 green chillies, chopped; 1tsp roasted jeera (cumin) powder; 8-10 curry leaves; 1tsp hing (asafoetida); salt to taste; oil

Soya-tofu Ragi Dosa

1. Pour enough water into the idli mix to make a paste of ribbon-like pouring consistency. Beat well with a balloon ­ whisk. Add in the peas, carrot and salt. 2. Brush a rectangular dish (which can fit into your electric steamer) with olive oil and pour in the batter. Steam for around 15 minutes or until a toothpick inserted in the centre comes out clean. 3. Cut into bite-sized rectangular ­ “biscuits” and serve hot with mint chutney.

Veggie delight

Prep Time: 10 minutes Cook Time: 15 minutes Makes: 6 servings 1 ⁄4 packet MTR Oats Idli Mix; thick curd to make the idli batter; 11 ⁄2 cup of finely chopped veggies – ­ capsicum, carrot, onion and tomato; 2tsp mustard seeds; 10 curry leaves; 2tbsp oil, plus extra for greasing; salt to taste

Prep Time: 20 minutes Cook Time: 40 minutes Makes: 8 dosas 1 ⁄2 packet MTR Ragi Dosa Mix; thick curd to make the dosa batter; 100gm paneer or tofu; 25gm soya churi, soaked in hot water and drained; then fried with 1tsp oil; 1 ⁄2 cup onion, chopped; 4-5 green chillies, chopped; 1tsp roasted jeera (cumin) powder; 8-10 curry leaves; 1tsp hing (asafoetida); salt to taste; oil

Taka-tak Ragi Idli

Prep Time: 10 minutes Cook Time: 15 minutes Makes: 6 servings 1 ⁄4 packet MTR Ragi Rawa Idli Mix; thick curd to make the idli batter; 1 cup onion, sliced; 1 ⁄2 cup tomato, sliced; 1 ⁄2 cup tomato puree; 1tsp mustard seeds; 10 curry leaves; 1tbsp oil, plus extra for greasing; 1tsp black pepper powder; 1tsp white vinegar; salt to taste

1. Add curd into the idli mix to make a batter of ribbon-like pouring consistency. ­ Stir with a balloon whisk. Keep aside. 2. In a non-stick kadhai, heat oil and add mustard seeds. When the seeds start to crackle, add curry leaves. 3. Now add onions and fry till crisp. Put in the tomatoes and cook till soft. Add puree, salt, pepper and vinegar and cook for 2-3 minutes more. Keep aside. 4. Grease the idli moulds and pour mix into each case. Cook for around 10 ­ minutes
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1. Add curd into the idli mix to make a batter of ribbon-like pouring consistency. ­ Stir with a balloon whisk. Keep aside. 2. In a non-stick kadhai heat 1tbsp oil and add 1tsp mustard seeds. When they start crackling, add salt and 4-5 curry leaves. Now put in the chopped veggies and cook for a minute more. Set aside. 3. Grease the idli moulds and pour the mix into each case. Cook for 10 minutes or until a toothpick inserted in the centre comes out clean. 4. Lightly crumble each idli and mix in the veggies. Heat 1tbsp oil, add the rest of the curry leaves and mustard seeds. When they start to crackle, take off the stove and pour tadka over the mix. Serve hot with coconut or tamarind chutney.

1. Add curd to the dosa mix to make a batter of ribbon-like pouring consistency. ­ Stir well with a balloon whisk. Set aside. 2. In a non-stick pan, heat 2tbsp oil. Add hing. When it starts to crackle, add curry leaves, chillies, cashew nuts, raisins, salt, peas and jeera powder. Cook 3 minutes. 3. To prepare the dosa, mix the batter for 2-3 minutes. Heat a non-stick tawa on high flame. Reduce the flame and pour 1tsp of oil. Spread evenly and rub the tawa with a wet cloth. Pour 1 ladleful of the batter and spread quickly, as thin as you need. Cook till golden around the edges. 4. Spread 1tbsp of the peas mixture on the dosa; gently loosen the sides and the bottom. Fold over and remove from tawa. ­ Repeat the procedure to make dosas till all the batter is finished. 5. Serve hot with coconut, tamarind, or tomato chutney.

1. Add curd to the dosa mix to make a batter of ribbon-like pouring consistency. ­ Set aside. 2. In a non-stick pan, heat 2tbsp oil and add hing. When it starts to crackle, add curry leaves, chillies, onion, tofu or paneer, soya churi, jeera powder and salt. Cook on medium flame for 2-3 minutes. 3. To prepare the dosa, beat the batter for 2-3 minutes. Heat a non-stick tawa on high flame. Reduce the flame and pour 1tsp of oil. Spread evenly and rub the tawa with a wet cloth. Pour 1 ladleful of the batter and spread quickly, as thin as you need. Cook till golden around the edges. 4. Spread 1tbsp of the tofu/paneer ­ mixture on the dosa and gently loosen the sides and bottom. Fold over and remove from tawa. Repeat the procedure till the batter is finished. 5. Serve hot with coconut, tamarind, or tomato chutney.

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Multigrain
Veggie Dosa Roll
Prep Time: 20 minutes Cook Time: 20 minutes Makes: 8 servings 2cups MTR Multigrain Dosa Mix; 1 ⁄2 cup vegetables – carrot, capsicum and cabbage – cooked in Chinese style (add soya, vinegar and salt and sauté in a little oil); 1tsp oil; a pinch of salt; oil for frying; 1tsp maida; water 4. Place a potato ball into each, seal shut, and deep fry till golden brown. 5. Serve hot.

Multigrain
Fruity Kathi Roll
Prep Time: 15 minutes Cook Time: 10 minutes Makes: 2 rolls 2tbsp MTR Oats Idli Mix; thick curd for batter; 1tbsp sugar; 1 ⁄2 cup malai (fresh cream); 4 strawberries, chopped; 1 kiwi, chopped; sugar or maple syrup (optional); olive oil for frying

Ragi Bread Pakoras

Fibre Parantha

1. Sieve the dosa mix. Make a soft dough by a ­ dding salt, oil and water. 2. Cover with a wet cloth. Keep aside for half an hour. 3. Divide the dough into equal-sized balls. Roll out like a chapatti with a rolling pin. Spread the veggies on half the “roti” and fold it in half. Seal the sides with a maidawater paste. 4. Heat the oil. Deep fry and cut into pieces. Serve hot with chutney. ­

Prep Time: 15 minutes, plus soaking Cook Time: 20 minutes Makes: 8 servings 2cups MTR Ragi Rawa Idli Mix; 1 ⁄4 cup moong dal split, soaked overnight and ground into a paste with a little water; 1 ⁄4 cup urad dal spilt, soaked overnight and ground into a paste with a little water; 1 ⁄4 cup wheat bran; 1tbsp powdered anar dana; 1tsp dry dhania (coriander) powder; 1 ⁄2 tsp ajwain; 1 ⁄2 tsp saunf powder; salt to taste; red chilli powder to taste; a pinch of haldi; 1 ⁄2 tsp green chillies, chopped; 1 ⁄2 tsp pudina, chopped; ghee for frying

1. Mix the curd into the idli mix to make a smooth batter. Stir well with a balloon whisk. Ladle onto a pan and spread like a dosa. Flip it and take it off the pan. 2. Now layer it with half the fresh cream. Fold it like an icecream cone and gently add chopped strawberries and kiwi. Pour over sugar or maple syrup if desired. 3. Follow the same instructions for the second kathi roll. Serve. ­

Prep Time: 15 minutes Cook Time: 10 minutes Makes: 8 pakoras 1 cup MTR Ragi Dosa Mix; thick curd to make dosa batter; 4 medium-sized potatoes, boiled and mashed; 8 slices bread; red chilli powder to taste; salt to taste; chaat masala, to taste; 1 ⁄2 tsp hing (asafoetida); 1tsp jeera (cumin); 1 onion, finely chopped; 2 green chillies, finely chopped; a handful of fresh dhania (coriander), chopped 1. Mix together the red chilli powder, salt, chaat masala, hing, jeera, onions, green chillies and dhania with the mashed potatoes using your hands. Set aside. ­ 2. Mix the dahi with the MTR Ragi Dosa to make a thick batter. 3. Cut all the bread slices into half using a knife. Spread the potato mix on one side of a bread half and cover with the other half to make a sandwich. Dip into the ragi batter to coat and deep-fry in hot oil until crisp. Follow the same procedure for all the bread slices. 4. Serve hot with pudina chutney or tomato ketchup.

Healthy Aloo Bonda

Prep Time: 15 minutes Cook Time: 20 minutes Makes: 4 servings 1 cup MTR Ragi Dosa Mix; 250gm potatoes, boiled; 1tbsp dhania patta (fresh coriander), chopped; 1 ⁄4 tsp fresh red chillies, chopped and deseeded; a pinch of haldi; salt to taste; red chilli powder to taste; 1 ⁄4 tsp kalaunji (nigella seeds); 1 ⁄4 tsp chaat masala, a pinch of meetha soda (soda bicarb); oil for frying

1. Mix all the ingredients to make a soft dough using lukewarm water. 2. Divide into equal portions. Roll into paranthas using a rolling pin. 3. Place on a hot tawa and fry using ghee on both sides, as required. 4. Serve hot with pudina chutney.

Saunf Chilla

Prep Time: 7 minutes Cook Time: 10 minutes Makes: 2 chillas 2tbsp MTR Multigrain Dosa Mix; 1 ⁄2 tsp saunf ; 2tsp sugar; 1 small elaichi; olive oil for frying

1. Mix all the ingredients together and beat till fine by adding enough water. 2. Put some olive oil on a pan and spread the mix evenly (use enough mix to make a chilla the size of a roti). Flip over to fry the other side. 3. Take off pan and serve hot with mango pickle or tamarind chutney.

1. Sieve the dosa mix. Make a dough by adding water, salt, meetha soda and 1tsp of oil. Keep aside for 10-15 minutes. 2. Mash boiled potatoes. Add all spices, chopped dhania and fresh red chillies. Mix well and divide into eight portions. 3. Heat oil. Divide the dough into eight portions. Make a bowl-like shape.
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Easy Ideas

Easy Ideas

Prep time: 10 minutes, plus half an hour for soaking Cook time: 10 minutes Makes: 8 vadas 3 ⁄4 cup oats; 1 ⁄4 cup chana dal; 1 onion, chopped; 1 ⁄2 tsp salt; 1tbsp dhania patta (fresh coriander), chopped; 2tbsp cashewnuts, broken into small pieces; 1 ⁄2 cup milk; oil for frying 1. Soak chana dal for half an hour in hot water. Drain the water and grind coarsely in the blender. 2. Mix all the ingredients to make a soft dough. Divide into eight parts. 3. Heat oil in a pan. Roll into balls and then flatten on a plastic sheet with your palms. Make a hole in the centre using your finger. Transfer carefully ­ into pan. Deep-fry till golden brown. Serve hot with coconut, pudina or tamarind chutney.

Oat Vada

Health boost
A good breakfast helps you lose weight – since you’re feeling full, you end up snacking less.
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Easy Ideas
Prep time: 5 minutes Cook time: 30 minutes Makes: 2 servings 1 large ripe banana, peeled and roughly chopped; 1tsp butter; 1 ⁄2tbsp peanut butter; 1 ⁄2 cup dalia; 1 ⁄2tsp alsi (flaxseed); 1 cup milk; 1tsp dalchini (cinnamon) powder; 1 ⁄4tsp ground jaiphal (nutmeg); a pinch of salt; 1tsp pure vanilla extract For topping: 1 ⁄2 tbsp peanut butter, assorted nuts (walnuts, cashew nuts, pista), dalchini powder, maple syrup 1. Put 1tsp butter in a medium-sized pot. Add the banana and cook for 5 minutes on medium heat, stirring frequently. 2. Stir in 1 ⁄2 tbsp peanut butter. Add the dalia, alsi, milk, spices and salt. Whisk well with a spoon until combined. 3. Bring to a low boil and then reduce heat to a simmer, stirring often for 8-10 ­ minutes. Remove from heat and stir in vanilla. 4. Scoop the mix into a bowl and top with the ­ peanut butter, cinnamon, chopped nuts and maple syrup.

Easy Ideas
mozzarella cheese or paneer and roll it tightly. Repeat for all the rotis. Serve hot. ­ udina chutney: Grind mint leaves with p green chillies together to make a smooth paste, with little water and salt to taste. Add lemon juice while serving.)

Peanut Butter Dalia

the ingredients and roll up tightly to make a big kathi roll. Serve warm.

Prep time: 15 minutes Cook time: 10 minutes Makes: 8 servings 4 kulchas; 2-3tbsp malai (fresh cream) or dahi (yoghurt); a big handful of grated cheese or paneer; a handful of dhania patta (fresh coriander); 2 cups of any fresh vegetables cut into small cubes – capsicum, mushrooms, spring onions, tomatoes... 1. Mix all ingredients, except the malai/ dahi, together in a bowl and season with salt and pepper. 2. Stir-fry on medium heat until the ­ veggies are cooked, around 10 minutes. Now mix in the malai or dahi. 3. Spread mixture onto two kulchas. ­ Cover with the other two kulchas. 4. Serve hot.

Veggie Kulcha

Prep time: 10 minutes Cook time: 12 minutes Makes: 4-5 servings 300gm paneer; 10-12 button mushrooms; 2-3 onions; 2 spring ­ onions; oregano and chilli flakes to taste; red chilli sauce; 3tsp black pepper; salt to taste; 4 kulchas

Paneer-mushroom Sabzi with KulchaS

Prep time: 10 minutes Cook time: 1 minute Makes: 2 servings 1 large tomato; 5-inch piece of cucumber; 2 large rotis; 50gm paneer; 2tbsp pudina chutney; iceberg lettuce 1. Roughly chop the tomato and cut the cucumber into fine sticks. 2. Heat the rotis – put each for 10 seconds on a lit gas ring. 3. Make a row of tomato, cucumber and paneer down the centre of each warm roti. Now lightly spread the chutney around the top and sides of the roti. Break some lettuce leaves. Fold in the sides to seal in
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Salad Kathi Roll

Prep time: 5 minutes Cook time: 20 minutes Makes: 10 servings 10 rotis; 500gm rajma (kidney beans), boiled; 2tsp garlic paste; 2tsp red chilli powder; 4 lettuce leaves; 1 cup sour cream or hung curd; 1 cup grated cheese or paneer; salt to taste; oil 1. Heat oil in a pan. Add garlic paste and fry for 2 minutes. 2. Add red chilli powder and fry for a minute. Now add rajma and salt. Mix well ­ and cook for 5 minutes on low flame. Let it cool. 3. Using some oil, fry the rotis on a tawa. 4. Place the rotis on a plate. Spread sour cream on it. Add a lettuce leaf and spread rajma in the centre. Top it up with grated

Rajma-rice Rolls

1. Chop the mushrooms and paneer into small cubes. 2. Now chop onions and spring onions and saute them in a pan. Add the mushrooms and cook for five minutes. 3. Add oregano, chilli flakes and salt, and mix well. 4. Take paneer in a separate bowl and mix with black pepper and red chilli sauce. 5. Mix all these together and serve hot with kulchas.

Prep: 25 minutes Cook: 10 minutes Makes: 4 servings 8 rotis; 150gm rajma (kidney beans), boiled and mashed; 10gm ginger paste; 5gm garlic paste; 1 ⁄2 cup onion, chopped; 20gm dhania patta (fresh coriander), chopped; 1tsp paprika powder or deggi mirch; 1tsp black pepper powder; juice of 1 lemon; 20ml olive oil; salt to taste 1. Heat oil in a non-stick pan. Add ginger and garlic paste. Cook for 1-2 minutes. 2. Add onion and cook till brown. Add mashed rajma, mix well. 3. Season with salt, paprika, pepper and lemon juice. Cook for 2 minutes. 4. Spread the mix onto rotis and garnish with coriander. Roll up and serve hot.

Kidney Bean Kathis

Dahi Kulcha

Prep time: 10 minutes Makes: 2 servings 4 kulchas; 3tbsp dahi (yoghurt); 2tsp red chilli powder; 2tsp chaat masala; 1tsp black pepper powder; 1tsp garlic paste; 1 cucumber, grated; 2-3 tomatoes, grated; For pudina chutney: 3-4 green chillies; 5-6 drops lemon juice; 1 small bundle of pudina (mint) leaves

1. Take yoghurt in a bowl. Beat it well. Now add pepper, red chilli, garlic paste and chaat masala. 2. Apply the yogurt mix on all kulchas. 3. Put tomatoes and cucumber on two kulchas; cover with other two kulchas. 4. Serve with pudina chutney. (For the

Prep time: 25 minutes Cook time: 10 minutes Makes: 4 servings 8 kulchas; 150gm chana (chickpeas), boiled and mashed; 10gm ginger paste; 5gm garlic paste; 1 ⁄2 cup onion, chopped; 20gm dhania patta (fresh coriander), chopped; 1tsp paprika powder or deggi mirch; 1tsp black pepper powder; juice of 1 lemon; 20ml olive oil; salt to taste 1. Heat oil in a non-stick pan. Add ginger and garlic paste. Cook for 1-2 minutes. 2. Add onion and cook till brown. Put in the mashed chana and mix well. 3. Season with salt, paprika, pepper and
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Chana Kulcha

Easy Ideas
lemon juice. Cook for 2 minutes more. 4. S pread onto four kulchas and garnish with coriander. Cover with the other four kulchas, slice in half and serve hot.

Easy Ideas
Prep time: 10 minutes Cook time: 30 minutes Makes: 4 servings 1 cup rice; 1 cup milk; 20 almonds; 2tbsp honey; 1 medium apple, peeled, cored and diced 1. Whisk the milk and almonds together in a mixie till well-blended. 2. Cook the rice separately. 3. Combine the almond milk and rice in a pan and bring to a boil. Lower heat and simmer till the mixture acquires a creamy consistency – about 15 minutes. 4. Add the honey and stir. Now add the apple pieces and let it stand covered for 5 minutes. Serve hot or cold.

Prep time: 20 minutes, plus chilling Cook time: 10 minutes Makes: 30 bars 200gm milk chocolate, chopped; 200gm dark chocolate, chopped; 100gm butter, cubed; 3tsp honey; 100gm oats, dry roasted; 8 pieces of crystallised ginger, chopped finely; 50gm walnuts, chopped 1. Melt together both chocolates, butter and honey on a double boiler till smooth. 2. Mix well with oats, walnuts and ginger, and tip into a rectangular tin lined with cling film. Press lightly to level. Cover with the cling film. 3. Cool until firm and turn out. Cut with a sharp warm knife. Serve.

Oats Chocolate Chikki

Prep time: 5 minutes Cook time: 5 minutes Makes: 4 kulchas Half a cucumber, chopped; half a tomato, chopped; 2 slices processed cheese; 1tsp mustard sauce; 1tsp tomato sauce; 1tsp mayonnaise; 4 kulchas; butter for toasting; salt and pepper to taste 1. Toast the kulchas on both sides on a hot tawa with butter. 2. Layer the cucumber and tomato on two of the kulchas. 3. Sprinkle over the mayonnaise, mustard and tomato sauce. Place cheese slices. 4. Add salt and pepper to taste. Cover with the other two kulchas. Slice into two and serve hot.

Quick-do Cheese and Cucumber Kulcha

Fruity Rice Kheer

leaves, rock salt, amchoor powder and green chillies.)

Prep time: 20 minutes Cook time: 10 minutes Makes: 6 kulchas 500gm spinach; 100gm mushrooms, finely chopped; salt to taste; pepper to taste; 1tbsp Schezwan sauce; six kulchas; butter 1. Wash and shred the spinach leaves. Boil and drain completely so that no excess water remains. 2. Clean, wash and chop the mushrooms and sauté in a little olive or sunflower oil. Add the Schezwan sauce. Let it cool. 3. Add salt and pepper. Mix in spinach. 4. Lightly coat one side of the kulcha with butter. Spread the veggie mixture on the unbuttered side of the kulcha. Cover with ­ another buttered kuclha, buttered side up. Repeat for all the kulchas. 5. Grill the kulchas in a sandwich toaster for 5-7 m ­ inutes or till golden brown.

Spicy Spinach Kulchas

Rainbow Kulcha

Prep time: 5 minutes Cook time: 15 minutes Makes: 2 servings 2 cups water; 1tsp sugar; 1tsp ground dalchini (cinnamon); 2tsp honey; 75gm dalia; 1 apple – peeled, cored and finely chopped; 1tbsp ghee 1. Dry roast the dalia in 1tbsp ghee. 2. Pour water into a saucepan. Add sugar, dalchini powder and honey and bring to a boil. 3. Reduce heat and add dalia. Cook till it is soft, around 10 minutes – the water should be soaked up. 4. Take off stove, stir in the apple. 5. Serve hot.

Apple Dalia

Prep time: 10 minutes Cook time: 5 minutes Makes: 2 servings 2 leftover chapattis; 1 ⁄2 apple, chopped; 1 ⁄2 banana, chopped; 1 chikoo, chopped; 1 cup milk; 4tsp honey; dry fruits (walnuts, cashew nuts, pista), finely chopped; pinch of cardamom powder

Milk & Honey Roti Dalia

Prep time: 20 minutes Makes: 2 servings 6 kulchas; 5tbsp butter, softened; 2tbsp mayonnaise; 1tsp mustard sauce; salt to taste; 1tsp kali mirch (black pepper); 3 firm red tomatoes, pulp removed and chopped; 1 ⁄2 cup dhania (coriander) chutney

Veggie Kulcha

1. Tear the chapattis into small pieces and grind with a little water to make a paste. 2. Pour into a bowl. Mix in the milk, honey and cardamom powder. Now add the fresh fruits. 3. Bring to a boil on medium heat. Add more milk if mixture becomes too thick. 4. Chill in the refrigerator. Pour into bowls and sprinkle on the dry fruits. Serve.

1. Mix together the butter, mayonnaise, mustard, salt and kali mirch. Divide into two portions. Mix the tomatoes with one half and the chutney with the other. 2. Spread one kulcha with the chutney mixture, cover with another kulcha. 3. Spread the second kulcha with the tomato mixture and then cover it with a ­ third kulcha. 4. Follow the same procedure for the remaining kulchas. Wrap in a damp tea ­ towel or cling film. Chill for 1 hour. 5. When ready to serve, slice into two. Garnish with shredded cabbage and serve with coriander chutney. (For coriander chutney: Blend together fresh coriander

Prep time: 5-10 minutes Cook time: 5 minutes Makes: 8 kulchas 2-4tbsp mustard sauce; 8 kulchas; 1 ⁄2 cup small broccoli florets; 1 ⁄2 cup red, yellow or green capsicum, chopped; 1 ⁄2 cup carrot, shredded; 1 ⁄2 cup low-fat cheese, grated

1. Preheat oven to 150oC (300oF). 2. Spread mustard on one side of four kulchas. Arrange the broccoli, capsicum and carrot over the mustard. Sprinkle with the cheese. 3. Place kulchas on the wire rack of the oven. Grill for 2-3 minutes, or until the cheese melts.
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4. Cover with the rest of the kulchas and insert a toothpick at the centre to serve. Tip: For a healthier option, use cottage cheese instead of processed. While it may not melt and go gooey, it’ll certainly keep your heart happy. Prep time: 5 minutes Cook tme: 10 minutes Makes: 2 servings 1 cup oats, dry roasted for 2 minutes; 3 ⁄4 cup water; a pinch of haldi (turmeric); 1tsp lemon juice; 1 ⁄4 cup roasted peanuts; salt to taste; oil; 1 ⁄2tsp mustard seeds; 1tsp chana dal; 2 green chillies, chopped; 5-6 curry patta (curry leaves) 1. Heat oil. Add mustard seeds. Once they start spluttering, add green chillies and curry leaves. Stir. 2. Add haldi and stir. Now add water and salt and bring to a boil. 3. Add oats and mix well. Lower flame, cover and simmer for a few minutes, till the oats become soft. 4. Now add lemon juice, mix and continue to simmer. 5. Garnish with roasted peanuts and serve warm with curd and/or chutney.

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5. Add the flours, dhania patta and 1tbsp oil and knead into a stiff dough, adding water as required. 6. Divide dough into four portions and roll out into rotis, using dry flour to prevent it from sticking to the chakla. 7. Cook each roti on a non-stick pan, using 1 ⁄4 tsp of oil, till both sides are golden brown in colour. Serve hot. mixed nuts (walnut, cashew nut, pista), chopped; 1 ⁄2 cup sugar 1. Pressure cook the carrots and milk through one steam. Cool. 2. Now cook over slow fire to thicken. 3. Add the ghee, elaichi and sugar, and fry until the sugar melts into the carrots. Add the dry fruits and cook for 5 minutes. 4. Serve hot.

Lemon Oats

Prep time: 15 minutes Cook time: 10 minutes Makes: 4 servings (about 12 pakoris) 1 cup suji (semolina); 1 ⁄2 cup bread crumbs; 5-6tbsp milk; 2-3 chillies; 1 medium-sized onion, finely chopped; a handful of dhania patta (fresh coriander), finely chopped; salt to taste; oil for frying 1. Soak suji in milk for 10 minutes. 2. Mix all ingredients, including suji. 3. Heat oil in non-stick pan. Dollop one tablespoon of the suji batter into pan for each pakora. Fry until golden brown. 4. Drain on kitchen paper and serve hot with any tangy, spicy chutney.

Suji pakori

Prep time: 15 minutes Cook time: 10 minutes Makes: 6 cutlets 1 cup cooked rice; 1 ⁄2 cup any leftover dry sabzi; 1 ⁄2 tbsp ararot (arrowroot); salt and red chilli powder to taste; 1 ⁄2tsp dhania (coriander) powder; 1 ⁄2tsp chaat masala; oil for frying 1. Mix the rice, sabzi, ararot, and spices in a bowl. Divide the mixture into equal-sized balls and shape into cutlets. 2. Deep-fry till the cutlets turn golden brown. Keep on tissue paper. 3. Serve hot with pudina chutney.

Rice and vegetable pakoras

Prep time: 15 minutes Cook time: 20 minutes Makes: 2 toasts 4 slices of bread; 5tbsp besan (gram flour); 1 onion; 1 medium tomato; 1 small green chilli, deseeded; a few sprigs of dhania patta (fresh coriander); salt to taste; 3tbsp oil ­ 1. Finely chop the onion, tomato, green chilli and dhania. 2. Mix besan with chopped ingredients. Put in salt to taste. Add a little water to make a smooth, thick batter. 3. Toast the bread. Spread besan mixture on one side of the slice. 4. Heat oil in a pan and place the side with the batter in the oil. Cook on a low fire. The plain side need not be fried. 5. Cut the slice into triangles. Serve hot.

Besan on toast

Prep time: 10 minutes Cook time: 15 minutes Makes: 4 rolls 1 ⁄2 cup any leftover dry sabzi; 1 cup dahi (curd); 2tbsp milk; juice of 1 lemon; 1 cup MTR Idli Mix; salt to taste; 1 ⁄2 tsp red chilli powder; butter to fry 1. Add dahi to idli mix, then put in salt and a pinch of chilli powder. Mix in the milk to make a smooth batter. Keep aside. 2. Sauté the vegetables in 1tbsp of butter until crisp. Add lemon juice, chilli powder and salt. Take off fire. 3. Make thin pancakes with the batter – take a ladleful, spread on a hot tawa, add oil and fry. Put in the vegetable filling. Roll it up tightly. Serve hot.
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Vegetable rice rolls

Prep time: 15 minutes Cook time: 20 minutes Make: 4 rotis 1 ⁄2 tsp jeera (cumin seeds); 1 ⁄4 cup onion, finely chopped; 1 ⁄4 cup dhania patta (fresh ­ coriander), finely chopped; 1tsp dhania powder; 1tsp jeera powder; 1 ⁄2 tsp chilli powder; 2 pinches haldi (turmeric powder); 1 ⁄4 cup ragi flour; 1 ⁄4 cup atta ­ (wheat flour), plus some for rolling rotis; 2tbsp oil; salt to taste 1. Heat oil in a kadhai. Add cumin seeds. 2. When seeds crackle, add onions and sauté on a medium flame till translucent. 3. Add the dhania, jeera and chilli ­ powders, haldi and salt. Mix well. 4. Remove from flame and cool.

Ragi rotis

Prep time: 5 minutes Cook time: 20 minutes Makes: 4 servings 3 cups carrots, grated; 11 ⁄2 cups milk; 2tsp ghee; 3 ⁄4 tsp elaichi (cardamoms), crushed; 1tbsp raisins; 1tbsp roasted

Super-quick halwa

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Prep time: 20 minutes Cook time: 30 minutes Makes: 4 servings 1 cup finely chopped onion; 1 cup diced potatoes, boiled; 1 ⁄2 cup green peas, boiled; 1 cup diced carrots, boiled; 2tbsp grated coconut; 5 slices wholewheat bread, cut in squares; juice of 2 lemons; 1tbsp sugar; 1 small green chilli, deseeded and chopped; 1 ⁄2 inch ginger, finely chopped; 1tsp jeera (cumin); 1tsp black mustard seeds; 1tsp haldi (turmeric) powder; 1 ⁄2 cup water; 5 curry patta (curry leaves); 1tbsp dhania patta (fresh coriander), chopped; salt to taste; 2 tbsp oil 1. Mix lemon and sugar with 2tbsp water. 2. Heat oil in a pan, add mustard seeds, jeera and curry patta. 3. Then add the ginger, onions and chillies. Add the haldi and salt. 4. Fry till onions are soft and transparent. Add the bread, peas, carrot, potatoes and 2tbsp coconut. 5. Add the lemon juice mixture and check for seasoning. 6. Fry for two more minutes and take off heat. Serve.

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soft, for about 7-8 minutes. Add pieces of bread, veggies and the broken-up tikkis. Cook, stirring, till the vegetables are just tooth-tender. 4. Season to taste and serve hot with coconut chutney or spicy green chutney. ­ Prep time: 10 minutes Cook time: 5 minutes (per parantha) Makes: 8 paranthas 250gm flour; 4tbps oil; 4-5tsp any sweet and sour noodle soup powder; salt to taste 1. Make paratha dough with flour, oil, salt and water. 2. Roll out into baby parathas, sprinkle each with sweet-and-sour noodle soup powder. Fold into half and again sprinkle soup powder on top. 3. Fold again and roll out into paranthas. 4. Cook on the tava and serve with hot and sour soup.

Bread poha

1. Preheat oven to 120°C (250°F). Line baking sheet with paper napkins. 2. In bowl, mix chives, flour, onion, lemon juice, bread crumbs, salt and pepper. Grate potatoes, place them in a colander; squeeze out any liquid. Stir potatoes into the mixture. 3. In 12-inch non-stick frying pan, heat 3 tablespoons oil over medium-high heat until very hot. Drop potato mixture, 1 ⁄2 cup at a time, into oil to make six fritters. Flatten into three-inch rounds. ­ 4. Cook fritters 8-10 minutes, or until both sides are browned and crisp, turning over once. With slotted spatula, transfer to lined baking sheet. Keep warm in heated oven till ready to serve. 5. Meanwhile, make the other batches, adding oil as required. Serve with chutney and yoghurt.

Chinese Parantha

Prep time: 15 minutes Cook time: 20 minutes Makes: 10-12 paranthas 2 cups soya granules; 1 onion, finely chopped; 1 green chilli, finely chopped; 1 ⁄2 cup dhania patta (fresh coriander), chopped; 1tsp salt; 1tsp red chilli powder; a pinch of ajwain; 1 ⁄4tsp garam masala; 3 cups atta, kneaded into a dough; 1 ⁄4 cup olive oil 1. Soak soya in warm water for 10 minutes. Squeeze the granules dry. 2. In a shallow bowl, mix soya ­ granules with the onion, green chilli, dhania, salt, chilli powder, garam masala and ajwain. 3. Roll out a chapatti, spread 3-4tbsp of the mixture on it. Fold from all sides; dust with atta and roll out. 4. Fry the parantha on a tava. Serve with curd and pickle.

Soya Parantha

Prep time: 20 minutes Cook time: About 8 minutes per batch Makes: About 18 crispies 11 ⁄4 kg potatoes, peeled; 1 ⁄2 cup bread crumbs; 3tbsp chives or spring onions, chopped; 2tbsp flour; 2tbsp onion, grated; 1tbsp fresh lemon juice; 3 ⁄4tsp salt; 1 ⁄4 tsp black pepper, coarsely ground; 1 ⁄2 cup vegetable oil for frying; mango chutney and plain yoghurt, or dips of your choice

spring crispies

Prep time: 15 minutes Cook time: 15 minutes Makes: 4 servings 1 carrot, chopped; 1 capsicum, chopped; 8 aloo tikkis (boil potatoes, mash and mix with salt and red chilli powder. Roll into flattened balls and shallow fry); 3tbsp oil; 4 slices day-old bread, torn up into small pieces; 1tsp sarson (black mustard) seeds; a handful of fresh curry patta (curry leaves); 1tbsp ginger paste; 2 tomatoes, diced; salt to taste 1. Heat oil in a large kadhai. Quickly fry the bread at high heat till golden and crisp for about 2-3 minutes. Remove to a paper towel to drain excess oil. 2. Add a tempering of sarson and curry leaves to the oil. 3. When they splutter, add ginger, fry a bit; add tomatoes and salt to taste. Saute till tomatoes are cooked – they should be

Aloo-Veggie Upma

Prep time: 15 minutes Cook time: 40 minutes Makes: 4-6 paranthas 200gm atta (wheat flour); 100gm besan; 200gm bathua leaves, pureed; 1tsp hing (asafoetida); salt to taste; oil for greasing 1. Mix wheat flour, besan, hing, salt and bathua puree and knead into a dough. 2. Let the dough stand for half an hour. Make medium-sized balls and roll into thin paranthas. 3. Cook the parantha on both sides till crisp, using oil as required. 4. Serve hot with plain curd.

Bathua Parantha

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Prep time: 20 minutes Cook time: 40 minutes Makes: 4-6 paranthas 11 ⁄2 cup atta (wheat flour); 1 ⁄2 cup besan; 400gm methi leaves, finely chopped; 1tsp hing (asafoetida); water for kneading dough; salt to taste; oil for greasing 1. Mix atta, methi leaves, hing and salt, add water and knead into dough. 2. Let the dough stand for half an hour. Divide into medium-sized balls and roll into thin paranthas. 4. Cook the parantha on both sides till crisp, using oil as required. 5. Serve hot with plain curd.

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crackle, add curry leaves, chillies, carrot and raisins. Cook for 2-3 minutes. 3. To prepare the dosa, beat the batter for 2-3 minutes. Heat a non-stick tawa on high flame. Reduce the flame. Pour 1tsp of oil and spread evenly. Rub the tawa with a wet cloth. Pour 1 ladleful of batter and spread quickly, as thin as you need. Cook till it turns golden around the edges. 4. Spread 1tbsp of carrot mixture and gently loosen the sides and bottom. Fold ­ over. Remove from tawa. 5. Serve hot with coconut chutney. Rub the tawa with a wet cloth. 4. Pour 1 ladleful of batter and spread – it should be as thick as a parantha. Cook till golden around the edges. 5. Spread 1tbsp of capsicum mixture and gently loosen the sides and bottom. Flip over and cook other side. Remove from the tawa. 6. Serve hot with tomato chutney.

Methi Parantha

Fruity Chilla

Prep Time: 10 minutes Cook Time: 40 minutes Makes: 4 servings For the chilla: 21 ⁄2 cups maida; 11 ⁄2tbsp baking powder; 1tsp baking soda; a pinch of salt; 500ml milk; 2 eggs; 4tbsp powdered sugar, 3-4tbsp butter For the filling: 4 ripe pears or apples, peeled, cored and thickly sliced; 2tbsp brown sugar or castor sugar; 1 ⁄2 cup butter 1. Whisk together all ingredients for the chilla, except butter. Heat some butter in a pan on low flame. Ladle on 2tbsp batter on the pan, and spread it thin using a ladle. Once cooked, flip over. Set aside. Repeat till all the batter is used up. 2. Now heat 1 ⁄2 cup butter and add pears or apples. Sauté for 1-2 minutes, until golden. Sprinkle sugar and cook 2-3 minutes, until pan juices are sticky. 3. On each chilla, put the fruit filling on one quarter. Fold in half and then into a quarter. Drizzle juices over. Serve.

Prep time: 30 minutes Cook time: 40 minutes Makes: 4-6 paranthas 11 ⁄2 cup atta (wheat flour); 1 ⁄2 cup besan (Bengal gram dal powder); 200gm dhania patta (fresh coriander leaves), finely chopped; 200gm muli (radish) leaves, finely chopped; 1tsp hing (asafoetida); water for kneading dough; salt to taste; oil 1. Mix wheat flour, besan, hing and salt, add water and knead into dough. 2. Let the dough stand for half an hour. 3. Make medium-sized balls and roll into thin chapatis. Brush a little oil in the ­ centre, fill in1tbsp of chopped dhania and muli leaves, and fold the chapatti. Roll out again to make the parantha. 4. Cook the parantha on both sides till crisp, using oil as required. 5. Serve hot with boondi raita.

Dhania Parantha

Prep time: 30 minutes, plus soaking Cook time: 40 minutes Makes: 8 uttapams 1 ⁄2 packet MTR Uttapam Mix; thick curd for uttapam batter; water for uttapam batter; 50gm green capsicum, finely sliced; 50gm red ­ capsicum, finely sliced; 50gm yellow capsicum, finely sliced; 8-10 curry leaves; 1tsp hing (asafoetida); salt to taste; oil for frying uttapam 1. Make the uttapam mix according to packet instructions. 2. For the filling: In a non-stick pan, heat 2tbsp oil. Add hing. When it starts to crackle, add curry leaves and capsicum. Cook for 2-3 minutes. 3. Beat the batter for 2-3 minutes. Heat a non-stick tava on high flame. Reduce the flame. Pour 1tsp of oil and spread evenly.

Capsicum Uttapam

Prep time: 30 minutes Cook time: 30 minutes Makes: 6 servings 12 slices bread; 100ml milk; 1 cup tomato, chopped; 1 ⁄2 cup onion, sliced; 2-4 spring onions with stem, chopped; 2-3 green chillies, chopped; 50gm dhania patta (fresh coriander), chopped; 50ml tomato puree; 1tbsp jeera (cumin) powder; 1tbsp mustard seeds; 8-10 curry leaves; salt to taste; 20ml olive oil 1. One by one, dip the bread slices in milk, squeeze and set aside. 2. In a non-stick kadhai, heat oil. Add the mustard seeds. When they start crackling, add curry leaves. Cook both onions till golden brown. Add tomatoes and cook till soft. Add puree, lower flame, cover and cook for 5 more minutes. 3. Add salt, green chillies and jeera. 4. Crumble the bread slices and add to the mix. Keep covered on low flame for around 5 minutes, stirring occasionally.

Bread Upma

Prep time: 30 minutes, plus soaking Cook time: 40 minutes Makes: 8 dosas 1 ⁄2 packet MTR Dosa Mix; thick curd to make dosa batter, water for dosa batter; 150gm carrot, finely grated; 25gm raisins, soaked in warm water; 4-5 green chillies, chopped; 8-10 curry leaves; 1tsp hing (asafoetida); salt to taste; oil for frying dosas 1. Mix the dosa mix by adding curd and water. Use a balloon whisk to make a smooth paste. 2. For the filling: In a non-stick pan heat 2tbsp oil. Add hing. When it starts to

Carrot Dosa

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5. Remove from fire and garnish with coriander. Serve hot with imli chutney. ­ thinly sliced; 1 ⁄4 cup capsicum, chopped; 1tsp chaat masala 1. Soak dal and chana in water overnight. Drain and tie in soft cotton cloth. Leave for another night. Little sprouts will form. 2. In a non-stick pan, heat oil. Add cumin seeds. When they start to crackle, add onion, tomato, capsicum, cabbage and green chillies. Turn down the flame. 3. Remove from fire add salt, lemon juice, chaat masala and garnish with coriander. 4. Serve with mint or imli chutney.

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Prep time: 15 minutes Cook time: 2-3 minutes Makes: 4 dosas 1 cup MTR Dosa Mix; thick curd for dosa batter; water for dosa batter; 1tsp salt; 1tsp red chilli powder; 1tsp haldi (turmeric); 2tsp chopped ginger. For chutney: 3 tomatoes and 5 green chillies 1. Make the dosa batter by adding curd and water – it should be of a ribbon-like pouring consistency. Add salt, red chilli powder, haldi and chopped ginger. Mix. 2. On a non-stick pan, spread one ladle of mixture. Cook well on low heat for 2-3 minutes. Fold over and serve hot with pudina chutney. ­ 3. For the chutney: Chop tomatoes and grind with green chillies, adding salt and water as necessary.

Dal dosa with chutney

Prep time: 30 minutes Cook time: 15 minutes Makes: 4 servings 100gm soyabean churi; water for soaking; 1 cup spring onion with stem, chopped; 1 ⁄2 cup tomato, chopped; 4tbsp olive oil; salt to taste; 1tsp cumin seeds; 25gm dhania patta (fresh coriander leaves), chopped; 3-4 green chillies; 20gm cabbage, thinly sliced; 1 ⁄4 cup capsicum, chopped; 1tsp chaat masala 1. Soak soyabean churi in hot water for 5 minutes with 1tsp of salt. Squeeze excess water and keep aside. 2. In a non-stick pan, heat 2tbsp oil. Add cumin. When it crackles, add the onion, capsicum and tomato; cook till soft. Add salt, green chillies and cabbage. Cook for 2-3 minutes. 3. In another non-stick pan or kadhai, heat oil and add soya churi. Fry till crisp. 4. Add vegetable paste into the soya. Mix well. Cook for 2 minutes on low flame. 5. Remove from fire, add chaat masala and garnish with coriander leaves. Serve hot with mint chutney.

Soya chaat

1. In a pan, saute onions in butter till light golden brown. 2. Add the tomatoes and peanuts. Cook. 3. Add the gud and allow it to melt. Take off heat once everything is mixed. 4. Add murmura and sev and mix. 5. Garnish with coriander and sev. Serve.

Prep time: 30 minutes, plus soaking Cook time: 15 minutes Makes: 2 servings 100gm suji (semolina); 1 ⁄2 cup onion, chopped; 1 ⁄4 cup tomato, chopped; 1 ⁄4 cup spinch puree; 50gm paneer or tofu, cubed; 2-3 green chillies, chopped; 1tbsp chana dal (soaked in hot water for 10 minutes); 15gm dhania patta, (fresh coriander), chopped; 25gm fresh coconut, grated; 1tsp mustard seeds; 6-8 curry leaves; 20gm fried groundnuts; salt to taste; 1tbsp ghee; 1tbsp coconut oil 1. Fry suji with ghee on low flame till it becomes fragrant. Remove from fire and keep aside. 2. In a non-stick kadhai, heat oil. Now add mustard seeds and then curry leaves. When they start to crackle, add onion and cook till light brown. Add tomato, green chillies, salt, channa dal, paneer, coconut and groundnuts. Cook for 2-3 minutes. 3. Add suji and mix well. Add palak puree. If needed, add a little water. 4. Remove from fire and garnish with coriander. Serve with coconut chutney. ­

Palak-paneer/ tofu upma

Prep time: 1 hour Cook time: 40 minutes Makes: 10 chillas 300gm atta (wheat flour); 100gm brown (or white) sugar; water to make batter; ghee for greasing; 50gm badam (almonds), roasted and sliced; 50gm kaju (cashew nuts), fried and chopped 1. Mix flour, sugar and water to make a thick paste. Keep aside for half an hour. 2. Beat well and add little water to make it of a pouring consistency. 3. Heat non-stick tawa and spread a little ghee. Pour a ladleful of batter on a hot tava and spread evenly (not too thin). Cook for 2-3 minutes on each side. Grease the edges with ghee in case it sticks. 4. Sprinkle on some almonds and cashew

Meetha chilla

Prep time: 30 minutes, plus soaking Cook time: 5 minutes Makes: 4 servings 1 ⁄2 cup split green moong dal; 1 ⁄2 cup kala chana; water for soaking; 1 ⁄2 cup spring onion with stem, chopped; 1 ⁄2 cup tomato, chopped; juice of 1 lemon; 1tsp olive oil; salt to taste; 1tsp cumin seeds; 25gm dhania patta (fresh coriander), chopped; 3-4 green chillies, chopped; 20gm cabbage,
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Sprout chaat

Prep time: 15 minutes Cook time: 8-10 minutes Makes: 4 servings 4-5 tomatoes, chopped; 3-4 onions, chopped; 3tbsp gud (jaggery); 3 cups poha; salt to taste; sev to taste; 2 cups murmura (puffed rice); 1 cup peanuts; dhania patta (fresh coriander) to garnish; 1tsp butter

Tomato And Onion Sweet Bhel

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nuts. Serve hot with mango pickle.

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hot with coconut chutney.

Prep time: 10 minutes Cook time: 20 minutes Makes: 2-4 servings 100gm suji (semolina); 50gm oats; 50gm sugar; 4tbsp ghee; water as required; 1 ⁄4 cup mixed nuts (almond, cashew nut, raisins), sliced and fried in ghee 1. In a non-stick kadhai, roast suji with 2tbsp ghee till brown. Keep aside. 2. In another non-stick kadhai, roast oats with 1tbsp of ghee for 2 minutes; add roasted suji. 3. Mix in sugar and add warm water till it leaves the sides of the kadhai. Remove from fire and garnish with the nuts and remaining ghee. Serve hot. ­

Suji-oats Halwa

⁄4 cup onions, finely chopped; 1 ⁄4 cup mix of cabbage and capsicum, finely sliced; 25gm dhania patta (fresh coriander), chopped; 2-3 green chillies, chopped; salt to taste; 1tbsp white pepper; oil for shallow frying
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1. In a bowl, mix paneer/ tofu, potato, suji, peas, onion, cabbage, capsicum, chilles, coriander, pepper and salt. 2. Grease your palms with a little oil, make medium-size balls and press to make even-sized tikkis. 3. In a non-stick pan, heat oil for shallow frying. Roll tikkis in the bread crumbs to cover and fry on both sides till golden. 4. Serve hot with mint or imli chutney.

Prep time: 15 minutes Cook time: 15 minutes Makes: 4 paranthas 1 cup atta (wheat flour); 1 ⁄2 cup oats, powdered in a blender; 1 ⁄4 cup besan; 1 carrot, peeled and grated; 1 small onion, finely chopped; 1 green chilli, finely chopped; 1-inch piece of ginger, finely chopped; a handful of dhania patta (fresh coriander), finely chopped; 11 ⁄4 tsp dhania (coriander) powder; 1 ⁄2 tsp jeera (cumin) powder; a pinch of red chilli powder; salt to taste; 1 ⁄4 cup dahi; water; ghee 1. In a large bowl, mix all the ingredients. Add water and knead into a soft dough. Keep aside for 10 minutes. 2. Divide the dough into equal balls. Roll out like rotis, using dry flour as required to prevent it from sticking. 3. On a non-stick tawa, cook on both sides. Now add a little ghee and roast paranthas till golden brown. 4. Serve warm with any raita.

Oats Parantha

1. Mix the poha, peanuts, chillies, mashed potatoes, coriander, spices and bread slices to form a dough. 2. Roll the dough into balls and deep fry till golden brown. 3. Serve hot with pudina chutney.

Prep time: 20 minutes Cook time: 20 minutes Makes: 4 servings 200gm dahi; 2 cups atta (wheat flour); 1 cup besan; 1 medium-sized onion, chopped; 1 green chilli, chopped; 250gm torai, peeled and grated; 2 cups spinach, chopped; 1tsp salt; pudina chutney 1. Make hung curd by ­ placing dahi a in muslin cloth and allowing to drain. 2. Use the whey to knead a smooth dough with the atta and besan. 3. In a kadhai, cook the onion, green chilli, grated torai and spinach till all the water has evaporated. Then add salt. 4. Add the hung curd to these veggies. 5. Divide the dough into eight pieces and the dahi mixture into eight portions. 6. Spread a spoonful of pudina chutney onto each roti, add a portion of the hungcurd-veggie mix and roll into a kathi. 7. Follow the same procedure for other kathis. Serve warm.

Green Kathi

Prep time: 20 minutes Cook time: 30-40 minutes Makes: 2-4 servings 2 cups Basmati rice; 100gm gud (jaggery), dissolved in water; 50gm cashew nuts, fried in ghee; 20gm rasins, soaked in warm water; water 1. Cook rice in gud water, for around 20-25 minutes. Keep in a tray for 10 minutes. 2. Fluff up the rice using a fork. Garnish with cashew and drained raisins. 3. Serve hot with mango pickle.

Gud-kaju Rice

Prep time: 15 minutes Cook time: 20 minutes Makes: 2 servings 1 cup suji (semolina), roasted; 1 onion, chopped; 2 green chillies, minced 1 tomato, chopped; 1 carrot, grated; 1 ⁄4 cup green peas; 1 ⁄4 tsp turmeric powder; 1 ⁄4 tsp mustard seeds; 5 curry leaves; a handful of cilantro, chopped; 1tbsp oil; 1tsp ghee; salt to taste; 3 cups water 1. Heat oil in a pan, add mustard seeds and curry leaves. 2. When they start to sputter, add onions and green chillies and sauté until onions become transparent. 3. Add the tomatoes, green peas and grated carrot. Add turmeric powder and salt and cook on medium flame till the veggies are soft. 4. Add water and bring to a boil. Now add the suji. Keep stirring to avoid lumps. 5. Cover and let it cook till all the water is absorbed, around 5 minutes. 6. Sprinkle over chopped cilantro. Serve

Rava Khichdi

Prep time: 30 minutes Cook time: 30 minutes Makes: 4-5 tikkis 1 cup crumbled paneer or tofu; 2 cups potatoes, boiled and mashed; bread crumbs for coating the tikkis; 2tbsp suji (semolina); 1 ⁄4 cup peas, boiled;
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Paneer/tofu Tikki

Prep time: 25 minutes Cook time: 10 minutes Makes: 4 servings 1 ⁄2 cup poha, washed and drained; 1 ⁄2 cup potato, boiled, peeled and mashed; 2 green chillies, finely chopped; a handful of roasted peanuts, coarsely ground; 1 ⁄4 tsp amchur (dry mango powder); 1 ⁄4 tsp garam masala powder; 1 ⁄4 tsp red chilli powder; 2 slices bread, soaked in water for a minute and then drained; salt to taste; a handful of dhania patta (fresh coriander), chopped

Poha Cutlet

Prep time: 15 minutes Cook time: 20 minutes Makes: 8 servings 2 cups atta (wholewheat flour), plus extra for making rotis; 3 tomatoes; a pinch of red chilli powder; salt to taste; water for the dough; refined oil 1. Make a cut on each tomato and boil. Once done, remove skins and blend.
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Tomato Puri

Easy Ideas
2. Add salt, red chilli powder and tomato puree to the atta and make a soft dough, using water as required. 3. Divide the dough into equal-sized balls. Roll out, using dry flour as required. 4. Deep-fry in oil. Serve hot with pudina chutney or curd. 1. Mix atta, maida, salt, ghee and water into a soft dough. Keep aside for half hour. 2. Heat oil in a pan. Add the ginger and green chillies. When they crackle, add peas, red chilli, hing, dhania patta, gud and lemon juice. Stir-fry for 2 minutes. 3. Divide the atta dough into large balls. Roll out into rotis. Add the filling in the centre of each roti, seal the edges and roll again. Cook on a non-stick tawa till golden brown, using oil to fry the parantha. 4. Serve hot with raita or chutney.

Easy Ideas
1. Soak the dal in water for two hours. 2. Boil the bananas in a pressure cooker. Peel and mash them. 3. Drain the water and grind the dal into a coarse paste. Mix in the mashed bananas and the rest of the ingredients to make a soft dough. 4. Divide the dough into equal parts. Pat onto a greased plastic sheet in a circular shape. Wet your finger and make a hole in the centre. 5. Carefully drop each vada (wet your palms again if need be) into hot oil and deep fry till golden brown. 6. Serve hot with coconut chutney. 1. Boil potato and cut into small cubes. 2. In a bowl, add all the ingredients except pomegranate and sev, and mix well. 3. Garnish with pomegranate and sev.

Prep time: 25 minutes Cook time: 15 minutes Makes: 6 servings 3 potatoes, boiled and mashed; 1 cup peas, boiled and mashed; salt and pepper, to taste; 1 ⁄2 tsp ginger, finely chopped; 1 ⁄2 tsp red chilli powder; 1tsp jeera powder; oil for frying 1. Add all the masalas to the mashed peas and mix well. 2. Add salt and pepper to the mashed potatoes and mix well. Divide into equalsized portions. Grease your palms and roll into balls. 3. Flatten each potato ball, add a spoonful of the peas mixture in the middle and fold the edges. Flatten them again. Repeat for all the tikkis. 4. Shallow-fry on medium heat till golden brown on both sides. 5. Serve hot with pudina chutney.

Aloo Tikki

Prep time: 30 minutes Cook time: 20 minutes Makes: 2 servings 3 raw bananas, peeled; 1 potato, peeled; 1 tsp amchur (dry mango powder); 3-4 green chilies, finely chopped; salt to taste; 2tbsp suji (semolina); 1tbsp oil 1. Pressure cook the bananas and potatoes for 5 minutes on low flame. 2. Once cool, mash them well with the salt, amchur and green chillies. 3. Grease your palms and make cylindrical rolls out of the mix. 4. Pour out the suji on a plate. Roll each piece in the suji and shallow-fry till they are ­ golden brown. 5. Serve hot with pudina chutney.

Banana Rolls

Prep time: 10 minutes Cook time: 20 minutes Makes: 2 servings 1cup poha; 1 ⁄2 tsp black pepper powder; 1 ⁄2 tsp jeera (cumin) powder; 1tsp mustard seeds; 1tsp urad dal; a few curry patta (curry leaves); 2 green chillies, finely chopped; salt to taste; refined oil 1. Wash poha, add salt and set aside. 2. Heat oil in a kadhai. Add mustard seeds, curry patta and green chillies. When they start to crackle, add the urad dal. Now put in the black pepper, jeera and poha. 3. Mix well and cook for a minute. Remove from flame and serve hot.

Spicy Poha

Rice Balls

Prep time: 30 minutes, plus soaking time Cook time: 30 minutes Makes: 4 servings 11 ⁄2 cup rice; 1 ⁄2 cup fresh coconut, grated; salt to taste; water 1. Soak rice overnight. Drain and grind into a fine powder. 2. Put in coconut and salt. Add water gradually to make a soft dough. 3. Divide into small balls and steam in an idli-maker for 15-20 minutes. 4. Serve hot with coconut chutney.

Prep time: 30 minutes Cook time: 20 minutes Makes: 8 servings 2 cups atta (wholewheat flour); 1 ⁄3 cup maida; 1 ⁄3 cup ghee; salt to taste; 1 ⁄2 cup peas, cooked and mashed; 2 green chillies, chopped; A pinch of red chilli powder; 1tsp ginger, finely chopped; a handful of dhania patta (fresh coriander), finely chopped; a pinch of hing (asafoetida); 2tsp lemon juice; 2tsp gud (jaggery); oil for frying
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Matar Parantha

Prep time: 30 minutes, plus soaking Cook time: 10 minutes Makes: 4 servings 2 cups chana dal; 2 raw bananas; 2 green chillies, finely chopped; a handful of dhania patta (coriander leaves), chopped; a few sprigs of pudina (mint) leaves; 2tsp gingergarlic paste; 1 small onion, chopped; salt to taste; oil for frying

Kachche Kele Ka Vada

Prep time: 10 minutes Cook time: 10 minutes Makes: 2 servings 1 potato; 1 tomato, cubed; 1 onion, finely chopped; 1 ⁄4 cup anar dana; 1 ⁄4 cup sprouts; 4tbsp sev; 4tbsp salted peanuts; kala namak (black salt), to taste; a few sprigs of dhania patta (fresh coriander) and pudina (mint); 1 ⁄4 cup imli juice; 1tsp chilli powder; 1 tsp chaat masala
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Aloo chaat

Novelties

Novelties

Prep time: 15 minutes Cook time: 20 minutes Makes: 6 servings 4 cups brown rice, boiled; 1 cup black chana sprouts, boiled; 1 cup green moong sprouts, boiled; 1 cup onions, finely chopped; 1 cup tomatoes, finely chopped; 1 cup capsicum, finely chopped; 1tbsp garlic, grated; 2tbsp olive oil For seasoning: 1 ⁄2 tsp red chilli flakes; 1 ⁄2 tsp dried mixed herbs; 1 ⁄2 tsp chaat masala; 1tbsp lemon juice; 2tbsp sweet chilli sauce; salt and pepper to taste 1. Heat oil in non-stick kadhai. Stir-fry the garlic till colour changes. 2. Add the onions. Sauté till pink, add the tomatoes and capsicum, cook for around 2 minutes; then add both the sprouts. 3. Stir well, add the seasoning; cook on medium heat for few minutes and add the ­ brown rice. 4. Reduce to simmer; stir and mix gently. Cover and cook for 2-3 minutes until the aroma is absorbed. 5. Arrange on a serving platter or bowl, garnish with carrot juliennes and serve hot with mint raita.

Sprouted Pulse & Brown Rice Pilaf

Useful tip
Be consistent with your breakfast portions. If it’s less on one day, you might be left dissatisfied.
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31

Novelties
Prep time: 30 minutes Cook time: 40 minutes Makes: 2 servings 1 cup MTR Uttapam Mix; thick curd for uttapam batter; 1 ⁄2 cup mix vegetables – tomato, onion, capsicum, carrot, beans, cabbage, finely sliced; 8-10 curry leaves; 1tsp hing (asafoetida); salt to taste; oil for making uttapams 1. Soak mix with curd and add a little salt. Keep aside. 2. In a non-stick pan, heat 2tbsp oil. Add hing. When it starts to crackle, add curry leaves and veggies. Sauté for 2 minutes. 3. To prepare the uttapam, heat a nonstick tawa on high flame. Reduce flame. Pour 1tsp of oil and spread evenly. Rub the tawa with a wet cloth. Pour 1 ladleful of batter and spread quickly. Cook till golden around the edges. 4. Gently loosen the sides and bottom. Flip over carefully to cook the other side. Remove from the tawa. ­ 5. Keep the uttapam on a plate. Spread half of the veggies on it and roll up to make a kathi. Cut into half and close with a toothpick. Serve with coconut chutney.

Novelties
salt, curry leaves and sugar. Put in some water. Boil and temper all the idlis with it. 6. Garnish with coconut and coriander. and any other vegetable of your choice, sliced into 1 ⁄4th-inch thick pieces; salt to taste; 1 ⁄2 tsp red chilli; 1tsp garam masala; 1tbsp chaat masala; 1 cup curd; water; oil 1. Mix curd, vada powder and water. 2. Add salt, chilli and garam masala. The batter should be thick enough to coat all the veggies. 3. Heat oil in a kadhai. The oil should be hot. but not burning. Test by frying a drop of batter. 4. Coat one vegetable at a time and put 4-5 pieces at a time in a kadhai. Fry till golden and crisp. 5. Drain on a tissue or kitchen towel to soak excess oil. Serve hot with chutney.

Veg Uttapam roll

Keep a big katori upside down for the dhokla mould. 3. Grease a square tin with refined oil and keep aside. 4. Add fruit salt to the curd mix and beat well. Pour quickly into the greased mould. Keep the mould carefully on top of the katori in the container. Cover with lid. 5. Cook for 10 minutes or till toothpick inserted in the centre comes out clean. Cool completely. Cut into squares and take out of the mould. 6. In a non-stick kadhai, heat oil. Add the mustard seeds. When they start crackling, add chilli, sugar and a little water. Temper the dhokla with this seasoning. 7. Garnish with coriander and coconut.

Prep time: 30 minutes plus soaking Cook time: 30 minutes Makes: 4-6 servings 1 cup rice, cooked; 1 ⁄4 cup urad dhuli dal; 1 ⁄4 cup suji; curd; water; 1tsp fruit salt; 2-3 green chillies; 50gm dhania patta chopped; 100gm fresh coconut, grated; 1tbsp mustard seeds; 1tbsp sugar; salt to taste; 2tbsp olive oil, plus extra for greasing 1. Soak rice, dal and suji with water for four hours. Grind to a thick paste by adding curd as required. The batter should be of a ribbon-like pouring consistency. 2. In a heavy bottomed container, boil water. Keep a big katori upside down for the dhokla mould. 3. Grease a square tin with refined oil and keep it aside. 4. Add fruit salt to the curd mix and beat well. Pour quickly into the greased mould. Keep the mould carefully on top of the katori in the container. Cover. 5. Cook for 10 minutes or till a toothpick inserted in the centre comes out clean. Cool completely. Cut into squares and take out of the mould. 6. In a non-stick kadhai, heat oil and add mustard seeds. When they start crackling, add chilli, sugar and a little water. Temper the dhokla with this seasoning. 7. Garnish with coriander and coconut.

Rice Dhokla

Prep time: 25 minutes Cook time: 15 minutes Makes: 4 servings 1 ⁄2 packet MTR Rava Idli Mix; curd for making batter; 100gm fresh coconut, grated; 25gm dhania patta (fresh coriander), chopped; 100ml mint chutney; 100ml tomato sauce; 1tsp mustard seeds; salt to taste; 2tbsp olive oil; water for tempering 1. Mix rava idli mix with curd to make a batter of ribbon-like pouring consistency. Add salt and keep aside. 2. Prepare the idli maker and grease the idli moulds. Pour mix into each case. Cook for 10 minutes or till a toothpick inserted in the centre comes out clean. 3. Let the idlis cool completely. Cut each idli into two. 4. Spread 1tbsp mint chutney onto one idli and top with a plain one. Spread 1tbsp of tomato sauce on it and top again with a plain idli. Repeat for all the idlis. 5. In a non-stick kadhai, heat oil and add mustard seeds. When they crackle, add

Rava Sandwich

Prep time: 30 minutes Cook time: 30 minutes Makes: 4-6 servings 1 ⁄2 packet MTR Masala Upma Mix; curd for making batter; 1tsp fruit salt; 2-3 green chillies; 50gm dhania patta (fresh coriander), chopped; 100gm fresh coconut, grated; 1tbsp mustard seeds; 1tbsp sugar; salt to taste; 25ml olive oil, plus extra for greasing 1. Mix upma mix with curd and oil till smooth. Keep aside. 2. In a heavy bottomed pan, boil water.
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Masala Dhokla

Prep time: 20 minutes Cook time: 40 minutes Makes: 4 servings 1 ⁄4 packet of MTR Dosa Mix; 100gm sugar; 1 ⁄2 cup curd; water; 100gm soft khoya, crumbled; 25gm almonds, blanched and sliced; 25gm rasins, soaked and drained in warm water; 15gm kalonji; 1tsp cardamom, crushed without skin; honey for garnish 1. In a kadhai, heat khoya till it becomes golden and starts leaving the sides of the pan. Add 75gm sugar, almonds, raisins, kalonji and 1 ⁄2 tsp cardamom. Cook till well mixed. Let it cool completely. 2. Mix dosa powder, curd, remaining s ­ ugar and water. It should of a ribbon-like pouring consistency. Beat well, keep aside. 3. Heat a non-stick tava on high flame. Reduce the flame and pour 1tsp of oil. Rub the tawa with a wet cloth. Pour 1 ladleful of the batter and spread quickly. Cook till dosa is golden around the edges. 4. Gently loosen the sides and bottom.
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Dosa-Gujiya Roll

Prep time: 20 minutes Cook time: 30 minutes Makes: 8 servings 1 ⁄2 packet MTR Vada Mix; 1 ⁄2 kg onion, potato, palak, gobhi, mirch, paneer

Vada Pakori

Novelties
Fold over and remove. Cool completely and spread 2tbsp of the mixture length wise. Roll into a thin cylinder. Close with a toothpick. Serve with honey. tablespoon of diced banana on each ­ chilla. Cook 2-3 minutes, until bubbles appear on top and underside is nicely browned. Flip and cook on other side for 1 minute, or until golden brown. 4. Wipe pan with paper towel, add more butter to pan, and continue cooking chillas until all batter is used up.

Novelties
coriander), chopped finely; salt to taste; 6 kulchas; 2 tomatoes, chopped finely; half a cabbage, chopped finely; 1 large carrot, chopped finely; 1 capsicum, chopped finely 1. Pour the dahi into a muslin cloth, tie up into a bundle and hang for 40 minutes to drain out water. 2. Transfer the dahi into a bowl. Add chilli flakes, oregano, garlic, olives, dhania and salt and mix well with a spoon. 3. Spread the mixture onto three kulchas. Add chopped veggies. 4. Close the “sandwich” with the three remaining kulchas and cut into two. 5. Serve with chutney. fold over from one side to other with the help of a karchchi. Remove from tawa. 5. Cool and cut into small pieces. Fold dosa pieces with tomato-paneer mixture. Serve with coconut chutney.

Singhara Aur Kuttu Ka Parantha

Prep time: 20 minutes Cook time: 30 minutes Makes: 4 servings 250gm kuttu ka atta; 125gm singhare ka atta; salt to taste; 1 ⁄2 cup potatoes, boiled and crumbled; 1 ⁄2 tsp red chilli powder; 25gm dhania patta (fresh coriander), chopped; water; oil 1. Make dough with kuttu and singhare ka atta, salt, red chilli powder, potatoes, dhania and water. ­ 2. Make small balls with the dough. Roll out like a chapatti, grease with oil. 3. Grease a non-stick tava with a little oil and cook the parantha till golden crisp. 4. Serve hot with curd and pickle.

Prep time: 15 minutes Bake time: 30 minutes plus cooling Makes: 24 bars 1 ⁄2 cup heart-friendly vegetable oil; 1 ⁄2 cup honey; 2tsp vanilla essence; 1 egg; 2 cups dalia (cracked wheat); 3 ⁄4 cup maida; 1 ⁄2 cup packed, light brown sugar; 1 ⁄2 cup badam (almonds), sliced; 1 ⁄2 cup toasted choker (bran); 1 ⁄2 cup kishmish (raisins); 3 ⁄4 tsp salt 1. Preheat oven to 180oC (350oF). Line a metal pan with lightly greased foil. 2. In a bowl, stir oil, honey, vanilla and egg until mixed. In another bowl, with fork, mix dalia, maida, sugar, badam, choker, raisins and salt until combined. With rubber spatula, stir honey mixture into dalia mixture until blended; scrape into prepared pan. With wet hands, pat the mixture evenly into the pan. 3. Bake 30 to 35 minutes or until pale golden around edges. Cool completely in pan on wire rack, about 1 hour. 4. When cool, transfer using foil to cutting board. Cut into squares.

Dalia-badam Chikki

Prep time: 20 minutes Cook time: About 8 minutes per batch Makes: 4 servings 1 cup MTR Dosa Mix; 3tbsp castor sugar; 2tsp baking powder; 11 ⁄2 salt; 1 cup milk; 1 ⁄2 cup dahi; 3 large eggs; 1tsp vanilla essence; 1tsp grated lemon zest; 50gm unsalted butter; 3 large bananas, diced 1. Sift together dosa mix, sugar, baking powder and salt. Set aside. 2. Whisk milk, sour cream, eggs, vanilla essence, lemon zest. Add wet ingredients to dry ones; mix until just combined. 3. In large non-stick frying pan, melt 1tbsp butter on medium-low heat until it starts to bubble. Ladle about 1 ⁄4 cup batter into pan for each chilla. Distribute a rounded
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Malai Chilla

Prep time: 30 minutes Cook time: 40 minutes Makes: 8 servings 1 ⁄2 packet MTR Rava Dosa Mix; 1 cup tomatoes, chopped; 1 cup spring onions, finely sliced; 1 ⁄4 cup paneer, crumbled; sour curd to make dosa batter; 25gm dhania patta (fresh coriander), chopped; 4-5 green chillies, chopped; 8-10 curry leaves; 1tsp hing (asafoetida); salt to taste; oil for making dosas 1. Soak rava mix with dahi and add a little salt. Keep aside. 2. In a non-stick pan, heat 2tbsp oil. Add hing. When it starts to crackle, add curry leaves, chillies, onion, then tomatoes and paneer. Mix well and keep aside. 3. To prepare the dosa, heat a non-stick tawa on high flame. Reduce flame, pour 1tsp of oil and spread evenly to grease the tawa. Rub the tawa with a wet cloth. Pour 1 ladleful of batter and spread quickly. Cook till golden around the edges. 4. Gently loosen the sides and bottom and

Rava Bhurji

Prep time: 20 minutes Cook time: 40 minutes Makes: 6 chillas 2 cups ragi flour plus 1 ⁄2 cup suji (semolina); 2 cups besan (gram flour); 11 ⁄2 cups palak (spinach), finely chopped; 1tbsp oil + 1 ⁄2 cup coriander leaves, chopped; 1 ⁄2 cup onions, finely chopped; green chillies, chopped, to taste; 1tsp coriander seeds, crushed; 1 ⁄2 tsp red chilli powder; 1 ⁄2 tsp jeera (cumin) powder; 1 ⁄2 tsp kasoori methi; 1 ⁄2 tsp ajwain (carom seeds); salt and chaat masala to taste; water; oil for shallow frying, tomato and cucumber slices for garnishing 1. Transfer all the ingredients into a mixing bowl, make a smooth flowing thick batter using water as required. Let it stand for around 20 minutes. 2. Heat oil on a non-stick tawa, pour 1 ⁄2 cup of batter mixture on the tawa, spread in a circular motion with back of the spoon. 3. Increase the flame, sprinkle few drops of oil on sides, cook till golden reddish brown and then turn the side, simmer and add a few drops of oil again. 4. Cook on medium flame till both the sides are cooked and golden brown. Repeat the same with rest of the batter ­ and make the chillas one by one. 5. Arrange the chillas on a serving platter, garnish with tomato and cucumber. Serve hot with curd and chutney.

Ragi, Besan & Spinach Chilla

Hung Curd Veggie DELIGHT

Prep time: 40 minutes Makes: 6 kulchas 200gm dahi; 1tsp dried oregano; 1tsp chilli flakes; 2 cloves garlic, chopped finely; 5-6 green olives, chopped finely; 2tbsp dhania (fresh

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Novelties
Prep time: 25 minutes Cook time: 15 minutes Makes: 4 servings For Idlis: 1 cup MTR Idli Mix; 1 cup curd; 1tsp green chilli, finely chopped; 1tsp dhania patta (fresh coriander), finely chopped; 1 ⁄2 tsp salt; oil For Salad: 1 ⁄4 cup boiled rajma cut into two; 1 ⁄4 cup onions, finely chopped; 1 ⁄4 cup roasted peanuts; 1 ⁄4 cup ­ capsicum, finely chopped; 1 ⁄4 cup carrot, finely chopped; For seasoning: 1 ⁄2 tsp mustard seeds; 1 ⁄2 tsp red chilli flakes; 1 ⁄2 tsp jeera (cumin) seeds; 1 ⁄2 tsp anardana powder; 1tbsp lemon juice; 1tbsp salsa sauce; 1tbsp Thai chilly dip (available at most upmarket ­ departmental stores); 2tbsp olive oil For Garnishing: 1 ⁄2 cup onions rings; 1 ⁄2 cup shredded cabbage; lemon 1. To make the idlis, mix all the ingredients given for idlis and make small ­ cocktail idlis in an idli maker or cooker. 2. To make masala: take a wok, heat oil. Add mustard, red chilli flakes and jeera. Stir-fry and add onions, peanuts, ­ capsicum and carrot. Sauté for 2 minutes. Add the split rajma and stir well. Add idlis, mix. 3. Add all the sauces. Stir well and season with salt, anardana powder and pepper. 4. Remove from fire. Serve on a bed of onions rings and cabbage, sautéed in 1tsp butter, pepper, chaat masala and salt. 5. Squeeze over juice of 2 lemons. Serve.

Novelties
powder; 1 ⁄2 tsp jeera (cumin) powder; salt and pepper to taste; tomato and cucumber strips to garnish ­ 1. Put all ingredients in a bowl and add seasoning. Rub with fingers to mix. 2. Add enough water and knead into a smooth but firm and pliable dough. 3. Divide the dough into equal portions, make a round ball from each portion, and roll into in 3”- or 5”-diameter paranthas. 4. Heat non-stick tawa and cook the paranthas with oil until crisp. 5. Serve hot with curd, pickle and papad. cabbage, chopped; 1 ⁄4 cup potatoes, sliced and half boiled; 1 ⁄4 cup onion, sliced; 1tbsp mustard seeds; 2-3 green chillies, finely chopped; 5-6 curry leaves; salt to taste; 2tbsp oil 1. Add dahi to idli mix to make a smooth paste. Pour into a kadhai on medium heat. When half done, add milk and boil till rice is cooked. Keep aside. 2. In a non-stick kadhai, heat oil and add mustard seeds. When they start to ­ crackle, add curry leaves, onion, cabbage and potato. Cook for 5 minutes. ­ 3. Add salt. Fluff up the rice with a fork and gently fold in the veggies with rice. Remove from the flame and fold in curd. ­ 4. Serve hot with onion pickle.

Masala Idli Medley

8-10 green chillies (optional); 1 cup paneer, crumbled; 100gm dhania patta (fresh coriander), chopped; 1tsp hing (asafoetida); salt to taste; 2tbsp olive oil, plus for greasing 1. Soak all dals in water overnight. 2. Grind the dals with little water to a coarse paste. Add salt. The batter should be of pouring consistency. Add some water if required. ­ 3. Heat oil in a non-stick pan. Add hing. When it starts to crackle, add onion and cook till it becomes translucent. Remove from flame. Add coriander, paneer and chillies, if using. Keep the mixture aside. 4. Heat a non-stick tava. Spread 1tsp oil. Rub the tava with wet cloth. 5. Pour 1 karchhi batter and spread it quickly with the back of the karchhi. Do not spread it thin. Cook for 2-3 minutes. 6. Spread 1tbps of paneer, coriander and chilli mixture on the chilla. 7. Turn to cook the other side for around 3 minutes. 8. Serve hot with green chutney.

Prep time: 10 minutes, plus soaking Cook time: 2 minutes Makes: 6-8 uttapams 1 cup MTR Uttapam Mix; dahi (curd) to make batter; 1tsp salt; 15-20 kaju (cashew nuts); 15-20 kishmish (raisins); 15-20 peanuts; 2tbsp oats; 2tbsp desiccated coconut; 2tsp sugar; 2tbsp honey; oil for cooking 1. Make the uttapam batter by mixing with dahi according to packet instructions. 2. Roast almonds, raisins, peanuts, oats, desiccated coconut and cashew nuts in a pan with butter. Chop. 3. Heat a non stick pan/tawa and spread 1tbsp batter on it. Spread some butter on it and let it cook for 2 minutes on a low flame. Grease the edges and flip over. 4. Put the roasted dry fruits ­ mixture on it. Take it off heat, drizzle over some honey.

Oats and Dry Fruit Uttapam

Prep time: 30 minutes, plus soaking Cook time: 40 minutes Makes: 8-10 1 ⁄2 cup moong dal yellow; 1 ⁄2 cup split green moong dal; 1 ⁄2 cup split black gram dal; 1 cup onion, chopped;
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Mix Dal Chilla

Prep time: 20 minutes Cook time: 40 minutes Makes: 6 paranthas 1 cup ragi flour; 3 ⁄4 cup wheat bran; 3 ⁄4 cup oat bran; 1 ⁄2 cup fine rava (semolina); 1 ⁄2 cup fenugreek leaves, ­ finely chopped; 1 ⁄2 cup spinach leaves, finely chopped; 1 ⁄2 cup carrot, grated; 1 ⁄2 cup onions, finely chopped; 2-3 green chillies, chopped; 2tbsp coriander leaves, chopped; 2tbsp sesame seeds; Water as required to knead dough; olive oil for basting For seasoning: 1 ⁄2 tsp coriander powder; 1 ⁄2 tsp pomegranate powder; 1 ⁄2 tsp chaat masala; 1 ⁄2 tsp red chilli

Ragi & Mixed Bran Parantha

Prep time: 20 minutes, plus soaking Cook time: 40 minutes Makes: 4 servings 1 ⁄2 cup rice; 1 ⁄2 cup parboiled rice; 1 ⁄2 cup toor dal; 1 ⁄4 cup chana dal; 1tbsp urad dal; 2 green chillies; 3 red chillies; salt to taste; oil For batter: 1 ⁄4 tsp hing (asafoetida); 2-3 onions, finely chopped; 2 tbsp coconut, grated; a few curry leaves; 1-inch piece ginger; 1 ⁄2 carrot, grated; a few drumstick leaves 1. Soak rice and dal together for 4- 5 hours. Grind it coarsely with red chillies, green chillies, ginger and salt. The batter should not be thick or watery. 2. Add hing, finely chopped onions, curry leaves, coconut and drumstick leaves. 3. Heat a non stick tawa and pour a ­ ladleful of batter on it. Spread it thickly and add a teaspoon of oil around it. 4. When golden around the edges, flip it over and let it cook. Serve hot.

Adai

Prep time: 30 minutes Cook time: 25-30 minutes Makes: 2 servings 1 cup MTR Idli Mix; 11 ⁄2 cup water; 1 ⁄2 cup milk; 1 cup thick curd; 1 ⁄2 cup

Dahi Bhaat

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Novelties
Prep time: 15 minutes Cook time: 20 minutes Makes: 2 servings 1 cup vermicelli or sewaiyan;11 ⁄2 cup water; 1 onion, chopped lengthwise; 3 ⁄4 tsp ginger-garlic paste; 2 green chillies, slit into two; a few mint leaves; a few coriander leaves; 1 cup mixed vegetables - beans, carrot, peas, potato, cauliflower; 1tsp red chilli powder; 1tsp biryani masala; salt For seasoning: 1tbsp oil; 1-inch piece of cinnamon; 2 cloves; 1 cardamom; 1 bay leaf 1. Heat 1tsp oil and roast sewaiyan. 2. Cut veggies into medium-sized pieces. Steam them and keep aside. 3. Heat a tablespoon of oil, add whole spices. When they crackle, add onion and green chillies and fry till translucent. 4. Add ginger-garlic paste and saute. Put in mint and coriander leaves, chilli powder and biryani masala. Saute. Add veggies, water and salt. When it boils, simmer and add the roasted sewaiyan. Cover and cook on low flame till cooked. Keep stirring. Serve hot with raita.

Novelties
1. Soak daliya and the rava dosa mix in hot water for around 10 minutes. 2. Heat oil and add jeera and mustard seeds. When they start crackling, add onions. Saute till they turn transparent. ­ 3. Now add green chilli and ginger-garlic paste and cook for a few more minutes. Add carrot, beans, coriander powder , chilli powder and salt. Put in the daliya, 1 cup of hot water and pressure cook for three whistles. Serve hot with dahi. 1. Cook the idlis as per packet instructions and set aside to cool. Crumble them. 2. Heat oil and add mustard seeds. When they start crackling, add chana dal, urad dal, red chillies, hing and curry leaves. 3. Then put in onions, green chillies, ­ ginger, turmeric powder and salt. Cook till onions turns transparent. 4. Now add the crumbled idli. Mix well. 5. Garnish with coriander leaves. Serve.

Sewaiyan Biryani

Cook for two minutes. Heat oil and add mustard seeds. When they start to crackle, add hing, urad dal, red chillies and curry leaves. 2. Once golden brown, add onions, green chillies, ginger and saute. 3. Add veggies and saute till it half cooked. Add water and salt. When it boils, add the sewaiyan. Cover and cook on low heat. 4. Serve with mango pickle.

Prep time: 15 minutes Cook time: 20 minutes Makes: 2 servings 1 cup MTR Rava Idli Mix; dahi for batter; 1tsp ginger, finely chopped; 1tsp whole black pepper; 1tsp jeera (cumin); 1 ⁄4 cup ghee; a few kaju (cashew nuts); salt to taste 1. Mix the idli powder with the dahi to make a smooth batter. 2. Grind together jeera and pepper. 3. In a pan, add ghee, ginger, pepper and cumin seed mix, cashew nuts and curry leaves. Saute. Add 2 cups of boiling water and salt. Lower flame and gradually put in the batter, stirring continuously. 4. Once the suji is cooked, add the moong dal. Cook till all the water evaporates.

Rava Pongal

Prep time: 15 minutes Cook time: 10 minutes Makes: 1 serving 1 ⁄4 cup oats; 1 cup water; 1tbsp MTR Idli Mix; 1 cup salted lassi; salt to taste For the seasoning: 1tsp oil; a pinch of rye (mustard seeds); a pinch of jeera (cumin); 1 gren chilli, chopped; 1 ⁄2 -inch piece ginger, crushed; curry leaves 1. Mix oats, idli mix, water, salt in a pan. 2. Cook on low flame. Keep stirring. Once done, allow to cool. Add salted lassi. Mix. 3. Heat a tsp of oil and add mustard seeds. When they start crackling, add jeera, crushed ginger, green chillies and curry leaves. Add this seasoning to the prepared oats, mix well and serve.

Lassi Oats

Prep time: 10 minutes Cook time: 15 minutes Makes: 1 serving 1 ⁄2 cup oats; 1 ⁄4 cup split yellow moong dal; 3 cashew nuts; salt to taste; ghee for frying cashew nuts and oats For the seasoning: 2tsp ghee; 1tsp ginger, finely chopped; 1tsp whole black pepper; 1tsp jeera, curry leaves 1. Soak moong dal in hot water for around 10 minutes and cook until soft. 2. Fry cashew nuts in 1 ⁄2 tsp of ghee until golden brown. Fry oats in 1 ⁄2 tsp of ghee for 2 minutes in low flame. Cook them in half a cup of water adding salt. 3. Add cooked moong dal to oats and cook for some more time till blended. 4. Heat 2tsp ghee, add pepper and jeera. When it start crackling, add ginger and curry leaves, sauté. Pour it over the cooked oats and dal mix. Mix well and serve hot with coconut chutney.

Oats Pongal

Prep time: 15 minutes Cook time: 20 minutes Makes: 2 servings 180gm sewaiyan; 1 ⁄2 cup MTR Upma Mix; 1 onion; 1-inch piece ginger, finely chopped; 2 green chillies, finely chopped; 4 beans, finely chopped; 1 carrot, finely chopped; a handful of peas; 3tsp oil and 400ml water For the seasoning: 1tsp mustard; 1tsp urad dal; a pinch of hing (asafoetida); 2 red chillies; a few curry leaves 1. Dry roast sewaiyan. Add upma powder.
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Sewaiyan Upma

Prep time: 15 minutes Cook time: 20 minutes Makes: 1 serving 1 ⁄2 cup daliya; 1 ⁄4 cup MTR Rava Dosa Mix; 11 ⁄4 cup water; 1 onion, finely chopped; 1 green chilli, finely chopped; 1 ⁄2 tsp ginger-garlic paste; 1 carrot, finely chopped; 6 beans, finely chopped; 1 ⁄2 tsp red chilli powder; 1 ⁄2 tsp dhania (coriander) powder; salt to taste; oil; a pinch of jeera (cumin); a pinch of rye (mustard)

Dalia Khichdi

Prep time: 10 minutes Cook time: 10 minutes Makes: 1 serving 1 cup MTR Idli Mix; 1 cup onions, finely chopped; 3 green chillies, finely chopped; 1-inch piece ginger, finely chopped; a pinch of haldi (turmeric powder); salt to taste For the seasoning: 1tsp oil; 1tsp mustard; 3 ⁄4 tsp chana dal; 3 ⁄4 tsp urad dal; 2 red chillies; a pinch of hing (asafoetida); curry leaves

Idli Upma

Prep time: 10 minutes Cook time: 20 minutes Makes: 2 servings 1 cup MTR Rava Dosa Mix; dahi to make batter; 1 ⁄2 tsp mustard seeds; 1tsp urad dal; 1 tsp chana dal; 2 red chillies; a few curry leaves; 1 small onion, chopped; 2-3 green chillies,
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Rava Coconut Upma

Novelties
halved; 2tbsp fresh coconut, grated and ground in a mixie; 2tsp ghee; 2tsp oil; 11 ⁄2 cup water 1. Mix dosa powder with curd to make a smooth batter. 2. Put oil in a pan. Add mustard, urad and chana dals and fry till light brown. 3. Add red chillies and curry leaves, then onion and green chillies. 4. Add some water to the coconut and squeeze lightly to get the “milk”. Pour into a pan. Add salt to taste. 5. Bring to a boil, reduce flame to simmer. Add dosa batter. Stiry. Add ghee. Cover. 6. Lower flame and cook for another 5 minutes or till all the water is soaked up. 7. Gently fluff up with the spoon and serve with coconut chutney. haldi (turmeric); a pinch of red chilli powder; 2tbsp oil, salt to taste 1. Heat oil in a wok and add ginger-garlic paste. Cook till golden. Add onion paste and cook for 2-3 minutes. Add tomato paste and cook for 2-3 minutes more. 2. Add salt, haldi, red chilli powder and garam masala. Put in potatoes, cook for 5 minutes on low heat. Keep it covered. 3. Serve hot with curd.

Prep time: 40 minutes Cook time: 10 minutes Makes: 12 servings 250gm atta; 100gm urad dal; salt and red chilli powder to taste; 2tbsp oil plus extra for frying; water as required 1. Mix atta, dal, salt, chilli powder. Pour in oil and make thick dough, adding water as required. Cover for 20 minutes. 2. Heat oil in a kadhai. Make small balls of dough and roll into chapatis. Fry puris. 3. Serve with aloo sabzi, curd and pickle.

Bedmi puri

Prep time: 15 minutes Cook time: 40 minutes Makes: 4 servings 1 cup MTR Rava Idli Mix; dahi for batter; 70gm sugar; 1 ⁄2 tsp baking powder; 100gm ghee/ butter; 150ml milk; jam or icing sugar 1. Add curd to idli mix to make a smooth batter. Add sugar and baking powder, half the ghee or butter and milk. Mix well. Beat for 2 minutes and then keep aside. 2. In a non-stick pan, put little ghee. Pour on a ladleful of batter and spread. Cook till golden brown.Serve hot with jam.

MEETHA Rava chilla

Prep time: 10 minutes Cook time: 20 minutes Makes: 4 servings 4 leftover chapattis; 1 ⁄2 apple, 1 banana, 1 chikoo; a pinch of cardamom powder, 2 cups milk, ­ 2tsp sugar, 2 tsp honey; dry fruits 1. Microwave the rotis for 2 minutes to make them crisp. 2. Break them and put it in the mixer and grind to a fine powder. 3. Transfer to a bowl and add milk, sugar, honey and cardamom powder. Stir. 4. Add extra milk if you feel it’s too thick. Cut the fruits and mix into the batter. Garnish with chopped dry fruits. ­

Roti Porridge

Prep time: 30 minutes Cook time: 20 minutes Makes: 4 servings For sabzi:2 large potatoes, boiled and mashed; 2 cup tomato puree; 1 cup onion paste; 1tbsp ginger paste; 1tsp garlic paste; 1tbsp garam masala; 2tsp
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Aloo bedmi