Priya’s Recipe Book

Table of Contents

GOBI MANCHURIAN...............................................................................................................................................................4
METHOD 1..................................................................................................................................................................................4
Ingredients............................................................................................................................................................................4
Preparation...........................................................................................................................................................................4
METHOD 2 DOUBLE FRY...........................................................................................................................................................4
Ingredients............................................................................................................................................................................4
Preparation...........................................................................................................................................................................5
METHOD 3 (SLURRY).................................................................................................................................................................5
Ingredients............................................................................................................................................................................5
Slurry.....................................................................................................................................................................................5
Preparation...........................................................................................................................................................................6
SAMOSA......................................................................................................................................................................................7
Ingredients............................................................................................................................................................................7
Preparation...........................................................................................................................................................................7
CROSTINI...................................................................................................................................................................................8
Ingredients............................................................................................................................................................................8
Preparation...........................................................................................................................................................................8
VEGAN ORANGE CHICKEN..................................................................................................................................................9
Ingredients............................................................................................................................................................................9
Preparation...........................................................................................................................................................................9
SPANISH RICE (MEXICAN RICE)......................................................................................................................................10
Ingredients..........................................................................................................................................................................10
Preparation.........................................................................................................................................................................10
FRIED EGGPLANT.................................................................................................................................................................11
Ingredients..........................................................................................................................................................................11
Preparation.........................................................................................................................................................................11
DAL MAKHANI.......................................................................................................................................................................12
Ingredients..........................................................................................................................................................................12
Preparation.........................................................................................................................................................................12
SMART SNACK.......................................................................................................................................................................13
Crunchy Chick pea..............................................................................................................................................................13
LOW FAT SMOOTHIE...........................................................................................................................................................13
QUICKIE QUESADILLA........................................................................................................................................................14
AUTHENTIC SOUTH INDIAN RASAM..............................................................................................................................15
Ingredients..........................................................................................................................................................................15
Preparation.........................................................................................................................................................................15
Rasam Seasoning................................................................................................................................................................15
AUTHENTIC SOUTH INDIAN SAMBAR............................................................................................................................16
Ingredients..........................................................................................................................................................................16
Preparation.........................................................................................................................................................................16
IDLY PREPARATION.............................................................................................................................................................17
Ingredients..........................................................................................................................................................................17
Preparation.........................................................................................................................................................................17
Cooking Process.................................................................................................................................................................17
DOSA PREPARATION...........................................................................................................................................................18
Ingredients..........................................................................................................................................................................18
Preparation.........................................................................................................................................................................18
SAMBHAR SAADAM..............................................................................................................................................................19
Ingredients..........................................................................................................................................................................19
For Powder.........................................................................................................................................................................19
Preparation.........................................................................................................................................................................19
CAULIFLOWER KASOORI METHI....................................................................................................................................20
Ingredients..........................................................................................................................................................................20
Preparation.........................................................................................................................................................................20
RED CHILI PASTE..................................................................................................................................................................21
Ingredients..........................................................................................................................................................................21
Preparation.........................................................................................................................................................................21
CHILI PAROTTA.....................................................................................................................................................................22
Ingredients..........................................................................................................................................................................22
PANEER TIKKA MASALA....................................................................................................................................................23
Ingredients for Tikka...........................................................................................................................................................23
Ingredients for Gravy..........................................................................................................................................................23
SMART SNACK.......................................................................................................................................................................24
Crunchy Chick pea..............................................................................................................................................................24
Low Fat Smoothie...............................................................................................................................................................24
Quickie Quesadilla..............................................................................................................................................................25
SAMBHAR POWDER PRIYA STYLE..................................................................................................................................26
Ingredients for Sambhar Powder........................................................................................................................................26
Preparation.........................................................................................................................................................................26
RASAM POWDER PRIYA STYLE.......................................................................................................................................27
Ingredients for Sambhar Powder........................................................................................................................................27
Preparation.........................................................................................................................................................................27
Gobi Manchurian
For any of the methods below, substitute Gobi with Paneer, Tofu, Baby Potatoes, Baby Corn, Soya Chunks etc.

Method 1
Ingredients
- 250 Gms Cauliflower Flowerets
- 1&1/2 tbsp finely chopped Garlic
- 1&1/2 tbsp finely chopped Ginger
- 3 finely chopped Green Chillies
- 1/2 tsp Vinegar
- 2 tbsp Tomato Ketchup
- 2 tbsp Soya Sauce
- 1 tbsp Green Chilli Sauce
- Salt
- 2 tbsp Corn Flour
- 2 tbsp Plain Flour (Maida)
- 1 Spring Onion (chopped with leaves)
- Oil
Preparation
- Mix all purpose flour, cornflour, salt and water in a bowl to make the batter
- Heat oil in a pan.
- Meanwhile dip the cauliflower in the batter, enough to coat them well.
- Put the coated cauliflower in the hot oil and fry it in medium flame.
- Once its done put it aside and again add some oil to a pan and heat it.
- Add ginger, garlic, chillies and sauté it for a minute.
- Add chili sauce, tomato ketchup, soya sauce and cook for about a minute.
- Add vinegar, 1/2 a cup water and salt and cook it for another couple of minute
- Add the cauliflower and toss them, enough to coat the cauliflower with the sauce and cook it for about 3 to
4 minute
- Add chopped spring onion and its ready to be served.

Method 2 Double Fry

Ingredients

- Cauliflower florets, blanched in hot water - 1 cup

Batter Mixture
- All purpose flour - ½ cup
- Cornstarch - ¼ cup
- Salt - to taste
- Pepper powder - 1 tsp
- Light Soya Sauce - 1 tsp
- Oil for deep frying

For making the sauce:

- Ginger, finely chopped - ½ tsp
- Garlic, finely chopped - ½ tsp
- Green chillies, finely chopped - ½ tsp
- Celery, finely chopped - 1 tbsp
- Onions, finely chopped - 2 tbsp
- Green bell pepper, finely chopped - 1 no
 - Peppercorn, crushed - ½ tsp
- Light Soya sauce - ½ tsp
- Dark Soya sauce - ½ tsp
- Sugar – pinch
- Vinegar - 1 tbsp
- Red Chili paste - ½ tsp
- Green Chili sauce - ½ tsp
- Coriander leaves, for garnishing – few
- Spring onions, finely chopped - 1 tbsp

Preparation
- Cut cauliflower into florets and blanch them in hot water.
- For making the batter, in a bowl, add all-purpose flour and cornstarch, salt, pepper pd and little light soya
sauce.
- Add little water and make into a thick paste. Pour the batter on the cauliflower florets and mix.
- Heat oil in a pan for deep frying the florets; when the oil is hot, deep fry the batter coated florets until they
slightly change colour.
- Remove and again deep fry the florets for the second time to make them crispy.

For making the sauce:

- Add oil in a pan, and when it gets hot, add finely chopped ginger and garlic celery, chopped green chillies,
chopped onions, sauté until transparent, salt, finely chopped bell pepper (optional), crushed pepper, light
soya sauce, dark soya sauce, sugar, vinegar, chilli paste, chilli sauce and mix well.
- Add the double fried cauliflower florets into the sauce and toss well.
- Sprinkle some coriander leaves and finely chopped spring onions and toss well. Serve hot

Method 3 (Slurry)
In this method, use the Slurry to use it in the preparation, and follow the method 2 for preparing the Manchurian.
Ingredients

- Tofu, cut into cubes - 200 gms

- Chilli paste - ½ tsp
- Salt - to taste
- Cornstarch - 1 tbsp
- All purpose flour - 1 ½ tbsp.
- Water - as needed
- Tomato ketchup - 1 tsp
- Vinegar - 1 tsp
- MSG – pinch
- Salt - to taste
- Soya sauce - 1 tbsp
- Green chilli sauce - 1 tbsp
- Pepper pd - ½ tsp
- Garlic, chopped - ½ tsp
- Ginger, chopped - ½ tsp
- Bell peppers, red, green,yellow - ½ cup
- Onions, cut - 1 no
- Sugar – pinch
- Oil for frying

Slurry
- In a bowl add tomato ketchup, vinegar, MSG, salt, soya sauce, green chilli sauce, pepper Powder and
mix well.
 - Keep this mixture aside.
Preparation
- In a bowl, add some chilli paste, salt, cornstarch, all-purpose flour, little water and make a slightly thick
batter.
- Put in the tofu pieces in this mixture and mix gently to coat all the tofu pieces nicely.
- Heat oil in a pan and deep fry the tofu pieces until golden in colour and crisp.
- Heat little oil in a pan and when it's hot, add finely chopped ginger, garlic, green chillies and sauté.
- Add red, green and yellow coloured bell peppers and onions.
- Slightly sauté and add the slurry, mix and bring to a boil.
- Add sugar and toss all the ingredients. Finally add the fried tofu and toss well. Serve hot.
Samosa

Ingredients

- 2 potatoes boiled and chopped

- 1 cup boiled green peas
- 1 tablespoon clarified butter (ghee)
- 1/2 cup coriander leaves
- 1 teaspoon ginger chilli paste
- salt to taste
- 1/2 teaspoon chaat masala
- 1/2 teaspoon raw mango powder (amchur powder)
- 1 teaspoon garam masala
- 1 teaspoon fennel seeds (saunf)
- 1 and 1/2 tablespoons semolina (rava)
- 1 cup plain flour (maida)

Preparation
Filling
- Heat 1 tbsp. clarified butter (ghee) in a round bottom pan. Add cumin seeds, fennel seeds and ginger chilli
paste.
- Add chopped potatoes.
- Add green peas and mix well. Mash the mixture a little bit.
- Add coriander leaves, garam masala, raw mango powder and chaat masala. Mix it well. Add salt as per
taste.
- Turn off the flame and keep the filling aside for cooling.
Covering
- Heat ghee in a round bottom pan.
- In a bowl, add a cup of plain flour. Add semolina, salt and 1 and 1/2 tablespoons of hot ghee.
- Add some water in the flour making a well.
- Mix the flour well and knead a medium consistency dough. Keep it aside for 10 minutes.
Samosa
- With the help of a rolling pin and a rolling board or any other flat surface, roll out thin, round rotis out of
the small pieces of the dough. 
- Cut the roti into half and fold the semi-circles making a cone. Fill up the cones with the mixture.
- Make sure you keep some space at the top of the cone so that the edges of the cone can stick properly.
- Apply a little bit of water to the edges and stick them well.
- At the joint, form a pleat making a fold. The samosas are ready to fry.
- Samosas need to be double fried in order to get the crunchiness. Half fry them first and then fry them
again.
Crostini
Ingredients

- French Loaf
- Red Bell Pepper
- Yellow Bell Pepper
- Green Bell Pepper
- Sliced Baby Corn
- Tomato Ketchup
- Pizza Seasoning
- Chopped Parsley
- Garlic Paste
- Salt To Taste
- Mozzarella Cubes
- Dry Oregano
- 1&1/2 tbsp Butter
- Olive Oil
- Pepper

Preparation

- Cut the French Loafs into thin Slices

- Take Butter, Dry Oregano (Hand Crushed), Garlic Paste, fresh Parsley in a Bowl and mix well
- Apply this Butter mixture evenly on the Loafs on both the sides.
- On a baking tray wrapped in Aluminium Foil, Put these Bread Loafs and put it in the Oven (Bake this
Slices at 180 Degree Celsius for 5 mins)
- Meanwhile, In a frying Pan put some Oilve Oil
- Add Garlic Paste (1/4 Tsp), Bell Peppers, Baby Corns, Fresh Parsley, Pizza Seasoning, Dry Oregano,
Tomato Ketchup, Grated Black Pepper and fry them for a few minutes. Turn off the Flame
- Let the Topping cool a little and salt to taste
- Take out the Bread Loafs from the oven
- Top the Bread Slices with the Vegetables
- Lastly top it up with Mozzarella cubes and sprinkle pizza seasoning on the chesse cubes
- Put the Bread Slices back in oven for 5 - 6 Minutes and bake it till the cheese cubes belts the Dish is
ready to be Served hot
Vegan Orange Chicken

Ingredients

- 1Ib Wheat Gluten Strips, or soy protean (Seitan will work)

- 3/4 Cup Flour
- 3/4 Cup Water
- 1/2 Tsp Salt
- 1/4 Tsp Baking Powder

Sauce Preparation

- 1/2 Cup Orange Juice (Fresh If Possible)

- ¼ (as per taste) Cup Brown Sugar
- 1 TBS Soy Sauce 
- 1 Tsp Corn Starch
- 1/2 TBS Lemon Juice
- 1 TBS Oil
- 2 cloves Garlic Minced
- 2 Green Onions Chopped
- 1 Tsp Ginger
- 1/4 Tsp Red Pepper Flake
- 1-2 TBS Orange Peel 

Preparation

- Make a thick paste with wheat flour

- Dip the Soy Protein in the batter and deep fry this in hot oil and keep it aside

Sauce

- Mix Orange Juice, Lemon Juice, Soy Sauce, Sugar, Corn Starch until the Sugar and corn starch dissolve.
- In a vok, add oil, and heat.
- Once heated, Add Garlic, Ginger and sauté.
- Add Red pepper flakes, Green onions and sauté for a min
- Add the Orange Peel and sauté for another half to one min.
- Add the Sauce mix kept separately and stir it while adding it slowly.
- After it comes to a boil, and slightly thickens, add the fried soy chunks and mix well with the sauce
- Garnish with some sesame seeds on top and serve hot.
Spanish Rice (Mexican Rice)

Ingredients

- 4 cups Water
- 2 cups Dry Long Grain Rice
- 4 Tablespoons oil (olive oil, vegetable oil, cooking oil, etc., whatever you have on hand)
- 1 8oz can of Tomato Paste
- Garlic Powder
- Onion Powder
- Regular Salt

Preparation

- Start by boiling the water

- Simultaneously grab another pan and put it on medium heat.
- Pour the oil into the pan, and add in the uncooked rice as well (Do not wash the rice).
- The goal here is to saute or brown the rice. Keep stirring the uncooked rice as it gets browned in the oil.
- Once the uncooked rice is mostly browned (but not burned!), add in the small can of tomato Paste to the
rice.
- Stir it a few times, then turn the heat LOW.
- By this time, the water should be boiling in the other pot, so pick it up and CAREFULLY pour it into the
pan with the rice and the tomato sauce.
- The reason why we turned the heat low earlier was so the broth wouldn't splash all over the place when
pouring it into the pan. 
- Stir the liquid and rice a few times, then turn the heat back on to high so the liquid can start to boil again.
- Add in some garlic powder and onion powder (a little at a time of course) tasting along the way until you
feel the flavor is to your liking.
- Add regular salt per taste.
- Let the liquid come to a boil, then cover the pan with a lid and turn the heat down low.

- Lift the lid and check the rice every 10 minutes or so. If the pan lid is made of glass and is see-through,
that's even better so you don't have to constantly lift the lid.
- Anyways, the rice should soak up the liquid and puff out and the rest of the liquid should steam up and
evaporate against the lid. As you're checking the rice, what you want to see are small bubbles rising from
the bottom of the pan and pushing up through the cooked rice.
- When you see the small bubbles, make sure the lid is still on the pan and turn off the heat.
- Do not opent the pan and just let the rice cook up some more with the remaining steam in the pan. Let it
sit for about 5 mins. 
Fried Eggplant

Ingredients

Bowl 1
- ½ cup All Purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper

Bowl 2
- 2 tablespoons ground flax seeds or flax meal
- ½ cup warm water
- ¼ cup non dairy milk

Bowl 3
- 2 cups vegan panko breadcrumbs
- 1 tablespoon Italian seasoning
- 2 teaspoons salt
- ½ teaspoon black pepper

Preparation

- Prepare 3 separate shallow dishes for the eggplant breading. In one, add the flour, ¼ teaspoon salt and
⅛ teaspoon pepper.

- In another dish, combine the flax seeds, water and milk.

- In the last dish, combine the breadcrumbs, Italian seasoning, 2 teaspoons salt and ½ teaspoon pepper.

- Slice the eggplant into ½ inch rounds. 

- Dip an eggplant slice in the flour, then the flax mixture, then coat it with the breadcrumb mixture.

- Repeat this for all eggplant slices.

- Add oil to a pan on medium high heat.

- Fry the eggplant for 4-5 minutes on each side.

Dal Makhani

Ingredients

- 1 Cup of whole Urad black dal

- Less than ¼ cup of Rajma
Soak the above for 7 hours or over night
Pressure cook the above after, for 7 whistles, with 4 – 5 cups of water.

- 2 Medium sized tomatoes chopped

- 1 med size onion chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 tbsp red chilli powder
- 1 tsp turmeric pd
- 1 tsp coriander pdr
- 1 tsp jeera powder
- Salt to taste
- 1 tbsp of Dal Makhani Masala
- Cilantro to Garnish
- 2 tbsp Butter / ghee
- 1 tbsp slightly crushed coriander seeds
- 1 tbsp of cumin seeds

Preparation

- Slightly blend the Dal so that we get a right consistency, in the pressure cooker, after the cooking is
cooled down.
- Heat a Pan and add ghee / butter
- Once hot, add cumin seeds, and crushed coriander seeds
- Add onion
- Sauté for 2 mins until Onions, cover it and cook.
- Add ginger paste , and garlic paste
- Sauté for 2 mins until Onions, cover it and cook
- Mixture turns brown slightly
- Add chopped tomatoes
- Cover this for 2 mins and cook
- Take all the spices and add it into a small bowl with 4 tsp of water
- Add this to the pan now.
- Keep stirring so that it does not burn and cover it for 2 – 3 mins
- Cook until ghee separates out
- Add dal and mix it well
- Add salt
- Let it come to a boil
- Garnish with cream and Cilantro
Smart Snack
Crunchy Chick pea
If you love snacks with crunch but are getting bored of almonds and carrot sticks, try making some
crispy, crunchy chickpeas.

Here's how:

1. Preheat the oven to 350 degrees.

2. Rinse and drain a can of chickpeas (also known as garbanzo beans).
3. Toss them with a tablespoon of olive oil (or whatever healthy, monounsaturated oil you have on
hand).
4. Sprinkle them with salt and pepper (see below for more seasoning ideas).
5. Bake at 350 degrees for 15 minutes, or until toasty.

Low Fat Smoothie

A smoothie is a great way to work towards your goal of two cups a day of fruit. Just blend your choice
of fruit, fresh or frozen, with plain yogurt, silken tofu or a splash of low-fat milk.  

You can also sneak in veggies, like spinach, carrot or tomato without sacrificing sweetness.

Make it ahead of time and store in the fridge for when you need a fruity pick-me-up.
Quickie Quesadilla

Package up protein and fiber in one fell swoop.

1. Take a small whole-wheat tortilla.

2. Sprinkle with a little bit of low-fat shredded cheese.
3. Heat in the microwave or in a pan until cheese melts.
4. Enjoy with a few spoonfuls of salsa.

What makes the Quickie Quesadilla a good snack (besides being tasty and satisfying your cravings for
south-of-the-border foods!)?

 The whole wheat tortilla offers fiber.

 The cheese provides calcium, and the fat helps satisfy you.
 The salsa is packed with veggies and gives you lycopene, a powerful antioxidant that's
abundant in cooked tomatoes.
Authentic South Indian Rasam
Ingredients

Serves 2 People

- Toor Dal Water with little Cooked Dal

- Rasam Powder - ½ Spoon
- Sambar Powder - ¼ Spoon
- Tamrind – ½ of Golf ball size
- Asofateda (Inguva) – Pinch
- Turmeric Powder – Pinch
- Salt to Taste
- Sugar – ½ Spoon
- Tomatoes – ½ Medum Size Tomato
- Curry Leaves
- 1 Clove Garlic
- Coriander – to taste

Seasoning
- Mustard Seeds
- Jeera Seeds
Preparation

- Take a little Toor dal and boil it in a cooker with a good amount of water ( Dal should be immersed in
water thoroughly)
o Let it cook for 5 whistles
- In a small Vessel, add the ingredients in one shot
Let the mixture cook on a medium heat until, the boil over (Pongu) happens for at least 3 times

Rasam Seasoning

- Add little oil in the seasoning pan and heat it up.

- Once hot, add Mustard seeds
- Once Mustard seeds splutter, add the Jeera seeds
- Add it on top of the Rasam Bowl.
Authentic South Indian Sambar
Ingredients

Serves 5 People

- Toor Dal (¾ of Alaaku)

- Onion ½ Medium Size (Diced)
- Tomato 1 Medium Size
- Vegetable ( Used in Sambar )
- Mustard Seeds
- Curry Leaves
- Coriander
- Sambar Powder 1½ Spoon
- Oil
- Tamrind
- Turmeric Powder
- Asofateeda (Hing)
- Salt to taste

Preparation

- Cook Toor Dal, Tomato, onion Diced into quarts in a cooker with enough water (immersed completely and
little over)
o Let it cook for 5 – 6 Whistles
o Note: If cooking Drumstick / Radish / Chayote Squash, or any other similar vegetables, then
these can be cooked with the above mix. Drum stick alone can be done with the below
preparation as well. Vegetable has to be cooked before boiling finally.

- In the interim, Cut the desired vegetables

- Take a golf ball size tamrind and soak in water for 10 mins (or microwave for 1 min and allow it to cool for
5 mins)
- Take a pan, and add oil and once heated, add mustard seeds.
- Once mustard seeds splutter, add Curry leaves, Asofateeda
- Add the cut vegetables into this oil and shallow fry the vegetables until nicely cooked
- Add the tamrind water into the mix
- Add turmeric powder and let the mix cook with a lid closed for 5 – 6 minutes / until the vegetables are
softened nicely.
- Add the cooked toor dal mix into the pan
- Add needed water and let this cook for 5 – 6 minutes.
- Once the bubbles are visible, add the Sambar powder, Salt as necessary and let it cook for another 5 – 6
minutes with no lid on top.
- Once it is cooked and flavors show up, add coriander to garnish.
Idly Preparation

Ingredients

Serves 20 – 25 Idlys

- Urad Dal ½ Cup

- Idly Rava 1 cup + little less than ¼ Cup

Preparation

- Soak Both Urad dal and Idly rava separately for 4 hours
- Wash and grind Urad dal
- Wash Rava and sqeeze it and add it into a container.
- Once ground, mix them up and add needed salt, and let it ferment in a warm place.
- Fermentation is generally overnight ( 8 – 10 hours)

Cooking Process

- Mix properly after fermentation

- Wash idly plates with water
- Add one inch water in the idly cooker
- Add one ladle of batter on the idly plate for every hole
- Let it cook in the cooker for 10 – 12 mins.
- Cooking is complete, when the idly does not stick to your wet hand when touched.
Dosa Preparation

Ingredients

- Idly Rice – 2 Cup (Par boiled)

- Urad Dal – 1 Cup
- Little Poha ¼ Cup
- Methi seeds – 1 spoon

Preparation

- Soak Both Urad dal + Methi Seeds

- Idly Rice, Poha
- Wash and grind Urad dal
- Wash and grind Rice
- Once ground, mix them up and add needed salt, and let it ferment in a warm place.
- Fermentation is generally overnight ( 8 – 10 hours)
Sambhar Saadam

Ingredients

- Rice 1 Cup
- Toor Dal ¾ Cup
- Moong Dal 1 Tbsp
- Vegetables
o Mixed Vegetables
o Carrot, Beans, Brinjal, Taro Root, Plantain, Peas, Double Beans
- Tomatoes 2 Medium
- Small Onions 100 gms
- Tamrind Big Lemon Size
- Curry Leaves
- Coriander
- Turmeric Powder
- Asofateda
- Salt
- Mustard Oil
- Mustard
- Ghee
- Urad Dal
- Fenugreek

For Powder

- Dry Red Chili 4

- Coriander Seeds 3 T Spoon
- Jeera 11/2 T Spoon
- Chenna Dal 1 T Spoon
- Coconut Grated 1 T Spoon
- Curry Leaves

Fry it with very little oil and then powder it.

Preparation

- Boil Rice along with all the vegetables with 5 cups of water (if Brown rice) or 3 ½ cups (if white rice), with
required Salt.
- Boil Toor Dal, Moong Dal in another cooker with little turmeric and 1 spoon oil
- In another frying pan, add oil, mustard seeds, Methi seeds, Urad dal, Curry leaves, asofateda, add
onions, and fry for a while until onions are translucent.
- Add Tomatoes, and let it fry fully.
- Mix the Powder.
- Add Tamrind Water and boil until the tamrind lose the raw flavor
- Add Dal
- Let it cook together for 5 minutes.
- Once it is boiled, mix the dal with Rice and if needed, add water and let it boil together
- If needed close the lid of the cooker and let it cook until one whistle.
- Add ghee, Coriander leaves and garnish with a few cashew nuts.
Cauliflower Kasoori Methi
Ingredients

- Cauliflower florets Blanched (Can be replaced with Mushroom, Capsicum, Potato)

- Peas
- Onion
- Tomato Puree
- Garam Masala
- Ginger
- Coriander for Garnishing
- 1 Tbsp Kasoori Methi
- Oil
- Salt

For the Powder

- Coriander Seeds 2 Tbsps
- Red Chili 2 (as per taste)

Preparation

- In a pan, add Oil, Kasoori Methi, ginder, Onions and Fry

- Add the blanched Cauliflower, and fry until well cooked
- Add Green Peas and fry
- Add the Tomato Puree and fry until raw flavor is lost
- Add the powder made above
- Add Garam masala
- Adjust water as needed
- Add salt to taste
- Garnish with Coriander
Red Chili Paste

Ingredients

- Red Chili 5
- Oil
- Water
- Vinegar

Preparation

- Boil Water and once nicely boiled, add 1 spoon of vinegar and red chilies and let boil for about 5 mins
- Drain the water and grind it in a mixed
- Take a frying pan, and add a 2 t spoons of oil and add the ground paste and fry until the oil oozes out.

This can be used for a variety of dishes and be stored in the refrigerator for a month.
Chili Parotta

Ingredients

- 2 Cooked Parotta (Home made or store bought)

- Tomato Sauce 1 to 1.5 tbsp
- Red Chili paste 1 tbsp
- Coriander
- Onion ½ cubed
- Capsicum Different colors Cubed
- Ginger as per taste
- Green Chili ½
- Garlic as per taste
- Salt
- A Pinch of Pepper
- Cabbage
- Oil
- Spring Onions

Preparation

- Cut the Parotta into some sizes try to make it uniform and keep it aside
o In a pan, shallow / deep fry these parotta pieces as per your need, and diet conscious.
o Try to make it a bit crispy and crunchy
- In another wok or non stick pan, add a little oil (1.5 tbsp approximate)
- Add the cut Green chili to it and fry for some time.
- Once oil is heated, add Onions, Cabbage, Capsicum, little spring onions all at once and shallow fry for a
few minutes.
- Onions need not caramelize. It has to just lose the raw flavor slightly. It is more like Chinese cooking, so,
flavors can be retained for Capsicum .. Crunchiness is always more tasty.
- Add tomato sauce first and let it fry for a minute
- Add Red chili paste and fry for a min.
- Once the sauces gets coated onto veggies, add the parotta in.
- Let the sauce quote parotta as well.
- Let it fry for a min. Keep it a little juicy so that it tastes good.
- Add salt to taste and pepper on top and toss a little
- Add the coriander and remaining Green onions to garnish.

Serve it with Onion Raita which goes best with this dish.
Paneer Tikka Masala

Ingredients for Tikka

- Paneer 200 gms sliced as 2 Inch * 1 Inch * .4 cms thickness sizes

- Capsicum all colors ¼ each cubed
- Onion ¼ medium size cubed
- Tomato ½ cubed
- Ginger Garlic Paste
- Turmeric Powder
- Dhania Powder
- Garam Masala
- Curd 1.5 tbsp
- Chili Powder
- Salt to taste
- 1 spoon lemon Juice

Ingredients for Gravy

- Tomato 2 medium size (Pureed)

- Green Chili 1
- Tomato Paste 2 tbsp
- Red Chili powder
- Salt
- Chat Masala
- Coriander Leaves
- Dhaniya Powder
- Corn starch 1 tea spoon – battered in water
- Milk / cream ½ cup

Preparation

- Mix all the Tikka ingredients in a bowl, and refrigerate it for marinating at least for one hour.
- Once marinated, grill them as barbeque or on non stick tava.
- In a Pan add oil, and season it with Jeera.
- Pour in the Tomato puree along with tomato paste, green chili
- Add dhaniya powder, red chili powder, salt
- Let it fry well, add corn starch with water and boil it for a while until it thickens
- At the end add milk / cream and cook for another 5 mins.
- Add all the barbequed veggies and panneer into the gravy.
- Add coriander to garnish it and sprinkle a pinch of chat masala.
Smart Snack
Crunchy Chick pea
If you love snacks with crunch but are getting bored of almonds and carrot sticks, try making some
crispy, crunchy chickpeas.

Here's how:

6. Preheat the oven to 350 degrees.

7. Rinse and drain a can of chickpeas (also known as garbanzo beans).
8. Toss them with a tablespoon of olive oil (or whatever healthy, monounsaturated oil you have on
hand).
9. Sprinkle them with salt and pepper (see below for more seasoning ideas).
10. Bake at 350 degrees for 15 minutes, or until toasty.

Low Fat Smoothie

A smoothie is a great way to work towards your goal of two cups a day of fruit. Just blend your choice
of fruit, fresh or frozen, with plain yogurt, silken tofu or a splash of low-fat milk.  

You can also sneak in veggies, like spinach, carrot or tomato without sacrificing sweetness.

Make it ahead of time and store in the fridge for when you need a fruity pick-me-up.
Quickie Quesadilla

Package up protein and fiber in one fell swoop.

5. Take a small whole-wheat tortilla.

6. Sprinkle with a little bit of low-fat shredded cheese.
7. Heat in the microwave or in a pan until cheese melts.
8. Enjoy with a few spoonfuls of salsa.

What makes the Quickie Quesadilla a good snack (besides being tasty and satisfying your cravings for
south-of-the-border foods!)?

 The whole wheat tortilla offers fiber.

 The cheese provides calcium, and the fat helps satisfy you.
 The salsa is packed with veggies and gives you lycopene, a powerful antioxidant that's
abundant in cooked tomatoes.
Sambhar Powder Priya Style

Ingredients for Sambhar Powder

- Red Chilies – 200 Gms

- Dhaniya (Coriander Seeds) - 1 ½ Alaaku
- Methi Seeds - ¼ Alaaku
- Chenna Dal - ¼ Alaaku
- Toor Dal - ¼ Alaaku
- Urad Dal - ¼ Alaaku
- Asafetida - 2 spoons
- Kashmiri Red Chilies - 10 to 15 pieces
- Oil - 3 – 4 spoons

Preparation

Roast all the ingredients with oil . Make sure that all the ingredients get nicely coated with oil and roasted well.
Let it cool down completely.
Once cool down, grind it to a very fine powder.

Store it in an air tight container.

Rasam Powder Priya Style

Ingredients

- Black Pepper - 100 gms -A

- Cumin Seeds - 1 ½ Alaaku -A
- Methi Seets - ¼ Alaaku -A
- Dhaniya (Coriander Seeds) - ½ Alaaku -A
- Channa Dal - ¼ Alaaku -B
- Toor Dal - ¼ Alaaku -B
- Asafetida - 2 spoons -B
- Oil As needed -B

Preparation
Dry Roast all the ingredients marked A above without oil. Keep it aside. Let it cool.

Roast all the ingredients marked B above with oil . Make sure that all the ingredients get nicely coated with oil and
roasted well.
Let it cool down completely.

Once cool down, grind it to a very fine powder. You can mix both A and B ingredients together while grinding

Store it in an air tight container.

Kandi Podi Recipe

Ingredients

- Toor Dal - 1 Cup

- Roasted channa Dal - 1 Cup
- Red Chilies - 15 pieces
- Cumin Seeds - 1 Tbl spoon
- Garlic - 4 cloves
- Curry Leaves - 2 strands
- Asafetida - ½ spoon
- Salt - As needed

Preparation

Start Dry roasting with Red Chilies, Toor Dal, Jeera first. Once half fried, add all rest of the ingredients.
Let it cool down and grind to a fine powder.
Add adequate needed salt
Kandi Podi Recipe

Ingredients for Sambhar Powder

- Toor Dal - 1 Cup

- Roasted channa Dal - 1 Cup
- Red Chilies - 15 pieces
- Cumin Seeds - 1 Tbl spoon
- Garlic - 4 cloves
- Curry Leaves - 2 strands
- Asafetida - ½ spoon
- Salt - As needed

Preparation

Start Dry roasting with Red Chilies, Toor Dal, Jeera first. Once half fried, add all rest of the ingredients.
Let it cool down and grind to a fine powder.
Add adequate needed salt