Easy dhokla Ingredients 2 tbsp besan 1/4 cup yoghurt, sour 0.

08 tsp yeast 1 salt to taste 1/8 tsp oil 1/8 tsp mustard Directions 1. sieve besan. 2. add yeast to a tsp of warm water and dissolve. 3. add salt, yoghurt and yeast to the besan. 4. beat till well mixed. 5. the batter will froth. 6. grease a square mould and pour the batter into it. 7. steam for 5 minutes. 8. heat oil, splutter mustard and garnish dhokla with it. 9. serve with fresh coriander and mint chutney and sweet dates chutney.

amil name for celery is Ajmoda Asparagus thanneervittaan Dill - sadakuppai(soyikeerai) suva aalshi balant saunf Triphala powder at night before sleeping will increase power of eyes. Heart ailments - juice from white lotus flower taken twice a day for 90 days. Ginger 1. aches and pains - apply ginger ointment made by rubbing dry ginger with little water on a grinding stone to the forehead. Toothache - apply to gums. Ginger oil for earache.

2. appetite and digestion - mix Trikatu (rock salt) pepper and long pepper in some ginger juice and gargle few times to acquire a strong appetite and healthy digestion. drinking dry ginger boiled with water and rock salt is very helpful in dealing with undigested food. 3. for diarrhea - boil dry ginger with khaskhas root in a glass of water and take three times per day. 4. for piles - make small balls of dry ginger and jaggery and eat one twice a day 5. for cold - drink ginger tea. Add crushed ginger to boiling water along with tea leaves if desired. Ginger tea will decrease respiratory inflammation, relieve congestion, and improve body aches. 6. Ginger mixed with mustard oil and applied externally on the chest to alleviate congestion. 7. asthma - add a few garlic cloves to the above tea. 8. arthritic joints - a decoction of dry ginger and castor roots should be taken every morning for lubrication of joints and relief from pain. 9. for allergic rashes - crush from jaggery to ginger juice and take twice a day to soothe the rashes.

LOW CALORIE VEGETABLE AU GRATIN

A healthy version of Vegetable Au Gratin. The veggies are cooked in a creamy sauce in which the creamy texture is retained by the use of low calorie white sauce made with cauliflower purée instead of the high fat butter. Small portions of such healthy main courses can support weight loss by taking of the edge off your appetite so you won't overeat at mealtimes. Cooking Time : 15 mins. Preparation Time : 10 mins. Serves 4. Ingredients 2 cups mixed boiled vegetables (carrots, peas, French beans), chopped ½ cup onion, chopped 1 green chilli, chopped 1 teaspoon butter 1 cup low calorie white sauce, recipe below salt to taste pepper to taste For the low calorie white sauce 1½ cups cauliflower or bottle gourd (lauki / doodhi), chopped 1 tablespoon butter 1 tablespoon whole wheat flour (gehun ka atta) 1 cup low fat milk salt to taste pepper to taste For the topping 2 tablespoons grated cheese For the low calorie white sauce 1. 2. 3. Boil the cauliflower in 2 cups of water until soft. Blend in a liquidiser and strain. Heat the butter, add the whole wheat flour and sauté for a few seconds. Add the milk and cauliflower purée and bring to a boil while stirring the mixture continuously till it becomes thick.

4. Add salt and pepper and bring to a boil. Keep aside. How to proceed 1. 2. 3. 4. 5. 6. Heat the butter and sauté the onions for ½ minute. Add the green chilli and sauté again for ½ minute. Add the vegetables, white sauce, salt and pepper and mix well. Bring to a boil and pour into a greased baking dish. Top with the grated cheese and bake in a pre-heated oven at 200°C (400°F) till the cheese melts. Serve hot.

have a crusty exterior. 4. a deliciously chewy taste and a rich att attractive aroma. Keep aside How to proceed 1. Cooking Time : 10 mins. Scoop out the centre of each baguette and apply butter in the centre. cut into half ½ cup paneer (cottage cheese). 2. Drain and keep aside. cornflour-milk mixture and salt and sauté for till the mixture coats the mushrooms and paneer. Ingredients 4 medium size baguettes (French bread) butter for spreading For the tandoori mushroom and paneer filling 1 cup mushrooms.TANDOORI MUSHROOM AND PANEER BAGUETTE Text1 Preparation Time : 10 mins. The size could vary from 15 cm to 60 cm. Add the paneer. 5. Garnish with the spring onion greens and serve immediately. and the water dries out. (1") piece ginger 2 teaspoons coriander-cumin seed (dhania-jeera) powder 2 tablespoons mustard oil For the tandoori mushroom and paneer filling 1. 2. Dissolve the cornflour in the milk and keep aside. Serves 4. Add the mushrooms and cook over high flame for 5 minutes. till the mushrooms are tender. . add the prepared chilli-garlic paste and kasuri methi and sauté for 2 minutes. 3. A good French bread will be light in texture. Wash the mushrooms thoroughly. Tips A baguette is also called French Bread. Reheat the filling and stuff each baguette with it. Heat the oil in a non-stick pan. cut into 1'' cubes ½ teaspoon cornflour ½ cup milk ½ teaspoon kasuri methi (dried fenugreek leaves) 1 teaspoon oil salt to taste To be ground into a chilli-garlic paste 4 whole dry red chillies 4 large cloves garlic 25 mm.

Ingredients 250 grams okra (bhindi) To be mixed into a filling 6 tablespoons coconut. Unlike ripened jackfruit. Cooking Time : 15 min. 3. Preapare the tempering by heating the oil in a handi and adding the asafoetida. 4. Tips You can also add 2 tablespoons of ground peanuts to the filling mixture. stirring occasionally. this is a delightful harmony of flavour and textures. Wash and cut the okra into 50 mm. KATHAL KI SUBZI This recipe makes use of raw jackfruit which absorbs all the flavours easily because of its subtle flavour. . 2. (2") pieces and slit lengthwise carefully. grated 6 tablespoons chopped coriander 3 teaspoons sugar 1 teaspoon green chilli-ginger paste 1 teaspoon turmeric powder (haldi) 2 teaspoons coriander-cumin seed powder (dhana-jeera) 1 teaspoon garam masala 1 tablespoons sesame seeds (til) 2 tablespoons lemon juice 2 tablespoons oil salt to taste For the tempering 4 tablespoons oil 1/2 teaspoon asafoetida (hing) Method 1. Add the stuffed okra. so that the slit okra segments do not separate.BHINDA SAMBHARIYA Okras stuffed with coconut and coriander mixture and cooked in its own juice. Serves 4. Preaparation Time : 10 min. cover and cook till done. Fill the slit okra with the filling mixture. Cut raw jackfruit with well oiled hands as it secretes a sap which does not wash off easily.

Serves 4. A strictly home-fare dish. salt and 1 tablespoon of oil. turmeric. mix together the jackfruit. (1") stick cinnamon (dalchini) 4 to 5 cloves (laung) 3 bay leaves 1 cup onions. Add the onions. Add 1½ cups of water and pressure cook for 2 whistles over a medium flame. 5. chopped 2 teaspoons coriander seed (dhania) powder 1 teaspoon cumin seed (jeera) powder 2 teaspoons chilli powder 3 tablespoons oil salt to taste For the garnish ¼ cup tablespoon chopped coriander Method 1. Cooking Time : 25 mins. Serves 4. the capital of Avadh. cumin seed powder and chilli powder and cook till the oil is released from the tomato mixture. Preparation Time : 15 mins. ginger and garlic and cook till onions are lightly browned. In a bowl. add the remaining 2 tablespoons of oil.Cooking Time : 20 mins. Garnish with the coriander and serve hot. Preparation Time : 15 mins. cloves and bay leaves and sauté for a few seconds. Ingredients 2 cups raw jackfruit (kathal). coriander seed powder. In a pressure cooker. 7. Nimona is one such example from Lucknow. 6. diced ¼ teaspoon turmeric powder (haldi) 25 mm. chopped 1 tablespoon garlic. 3. Ingredients . Add the tomatoes. 8. NIMONA The cuisine of any region is incomplete unless it includes a homemakers contribution. Open the cooker and dry out liquid if there is any. Add the marinated jackfruit mixture and sauté for 4 to 5 minutes. chopped 1 cup tomatoes. this delectable preparation is made with green peas puréed with tomatoes to make a dal like gravy. 4. 2. cinnamon. sliced 1 tablespoon ginger. Keep aside for 10 to 15 minutes.

Serves 6. 6. turmeric powder and puréed tomatoes and cook till the oil separates from the gravy. onions. Preparation Time : 15 min. 5. Add the coriander powder. chilli powder. Serve hot sprinkled with the garam masala. 3. grated 2 teaspoons coriander seed (dhania) powder 1 teaspoon chilli powder ¼ teaspoon turmeric powder (haldi) ½ cup puréed tomatoes ½ teaspoon garam masala 1 tablespoon oil salt to taste Method 1. 8. 2. Bring to a boil and simmer till the gravy thickens. Heat the oil in a non-stick pan and add the cumin seeds. salt and 1½ cups of water and mix well. boiled 1 cup potatoes. Cooking Time : 30 min. PALAK METHI PANEER SLICE Paneer forms the base of this dish which is then topped with spinach to form a mildly spiced dish. Add the garlic and ginger and sauté for 2 to 3 more minutes. 7. 4. boiled and cubed ½ teaspoon cumin seeds (jeera) ½ cup onions. grated 1 teaspoon ginger. Purée the green peas in a blender using a little water and keep aside. bay leaf and cardamom and sauté over a slow flame till the onions turn golden brown. sliced 1 bay leaf 1 black cardamom ½ teaspoon garlic. Add the potatoes. For the paneer layer 150 grams paneer 2 slices bread 2 boiled and mashed potatoes 3 tablespoons fresh curds 1 tablespoon chopped coriander 3 green chillies. chopped 2 tablespoons plain flour (maida) 1/4 teaspoon soda bi-carb salt to taste For the spinach layer .1 cup green peas. Add the green pea purée and sauté for 2 to 3 minutes till the mixture leaves the sides of the pan.

4. 3. Preparation Time : 25 Makes 6 skewers. Heat the oil and fry the onion for 1 minute. Heat a well greased tava. chopped 2 teaspoons cornflour 25 mm. Soak the bread slices in the curds for 10 minutes. Decorate with tomato slices and grated paneer. Serve hot. coriander. Paneer. Add the soaked bread slices. by pressing with the back of a spoon or by hand. chopped 3 green chillies. Top with the spinach layer and cook for 7 to 8 minutes on a medium flame. (1") cubes . 5. 2. Add 2 teaspoons of water and the soda bi-carb to the spinach and fenugreek and cook on a slow flame until soft. drain out the water and blend the leaves in a liquidiser. green chillies. 2. Cooking Time : 15 min. 3. 3. Add the blended leaves and salt. cut into 25mm. PANEER. cornflour and ginger and fry again for a few seconds. Main Recipe 200 grams paneer. For the spinach layer 1. flour. 4. Crumble the paneer and knead very well. Spread the paneer layer evenly all over the tava. finely chopped 3 tablespoons oil salt to taste For the decoration tomato slices grated paneer For the paneer layer 1.4 teacups finely chopped spinach 1 teacup finely chopped fenugreek (methi) leaves a pinch soda bi-carb 1 onion. Add the green chillies. soda bi-carb and salt and mix very well. MUSHROOMS AND CAPSICUM SATAY A very famous Far Eastern speciality. 2. When cooked. potatoes. How to proceed 1. mushrooms and capsicum skewers served with a peanut marinade. (1") piece ginger.

Add the remaining ingredients except the lemon juice and simmer for 10 to 15 minutes. 2. Turn off the heat. (1") cubes 12 large mushrooms For the peanut sauce 1/2 onion. Heat the oil on a tava and place the skewers on the tava. In abowl. red if available) cut into 25 mm. 2. chopped 2 cloves garlic 2 tablespoons peanut butter 1 tablespoon brown sugar 1/2 cup of coconut milk 1 stalk lemon grass 1 teaspoon chilli powder rind of 1/2 lemon juice of 1/2 lemon 1 teaspoon oil salt to taste For the peanut sauce 1. mix the sauce with the vegetables and the paneer carefully. 2. 3. Divide the mixture into 2 parts and slightly saute 1 part in a non-stick pan for about 4 to 5 minutes. Serve with extra sauce. Serves 4. Add the kewda essence and knead again. Cool and keep aside. remove the lemon grass and the lemon juice. so as not to break them. 4. Grill on all sides till the vegetables brown lightly. Ingredients 2 cups freshly made paneer 4 to 6 tablespoons icing sugar a few drops kewda essence or rose water 1 cup fresh fruits Method 1. yellow.4 capsicum (green. Heat the oil in a pan and fry the onions and garlic till soft. 3. Preparation Time : A few min. . Knead the paneer with the sugar to form a smooth dough. FRUIT SANDESH Creamy sandesh (Bengali classic) topped with fresh fruits. How to proceed 1. Allow to stand for 15 to 20 minutes. Put the vegetables and the paneer alternately on six bamboo skewers.

Mix the sauteed dough with the remaining dough and knead again. Tips Best if freshly made. Decorate with sliced fruits of your choice. Other Related Recipes Cheesy Stuffed Potatoes Aloo Paneer Chaat KAPI CHO PANEER Preparation Time : 10 mins. Add the paneer cubes. In the same oil. cut out rounds and place on serving plates. You can use a tablespoon of fresh cream to soften the paneer dough. Add the cornflour paste to the mixture and cook for 1 to 2 minutes. 4. 2. . 4. tomato ketchup. Remove. Cooking Time : 10 mins. Serves 4. add the garlic. chilli sauce and salt and mix well. 3. Chill and serve. (½") cubes 1 tsp chopped garlic ½ tsp chopped ginger 1 tsp chopped green chillies 1 tsp tomato ketchup 2 tbsp soya sauce ½ tsp chilli sauce 2 tsp cornflour mixed with ½ cup water 4 tbsp oil salt to taste For the garnish ½ cup spring onion greens. Add the paneer cubes and cook on a high flame for a few minutes till the paneer is golden brown. cut into 12mm. Roll out this mixture to 12. (1/2 ") thickness. soya sauce. 7. Using a cookie cutter. drain on absorbent paper and keep aside.5 mm. 6.3. Serve hot garnished with the spring onion greens. ginger and green chillies and stir-fry for a few seconds. Try not to store for more than a day or two. 5. Ingredients 2 cups paneer (cottage cheese). chopped Method 1. Heat the oil in a wok or frying pan on a high flame.

(½") cubes ½ cup paneer (cottage cheese). cut into 12 mm.Suggested Accompaniments Paushtic Roti Pyaz Aur Fudine Ki Roti Mixed Vegetable Parathas Other Related Recipes Kapi Cho Paneer Tandoori Paneer Tikas Paneer Kalimirch BROCCOLI ALOO AUR PANEER KI SUBZI Cooking Time : 15 mins. Serves 4. cut into 12 mm. Ingredients 1 cup broccoli florets 1 cup potato. Preparation Time : 10 mins. (½") cubes ½ cup peeled white baby onions 1 tsp ginger-garlic paste 1 tsp chilli flakes (paprika) 1 tsp oil .

Tortilla stuffed with protein rich bean filling and iron rich green salsa! Preparation Time : 30 mins. Drain the beans and grind to a coarse paste in a blender. finely chopped 1 cup finely chopped onions 1 cup chopped tomatoes ¼ cup finely chopped capsicum 1 teaspoon chilli powder 1 teaspoon roasted cumin (jeera) powder 1 teaspoon oil salt to taste For the green salsa 3 large green tomatoes ½ cup finely chopped onions 2 to 3 green chillies.. Cooking Time : 10 mins. Keep aside. soaked overnight 2 large cloves garlic.. 3. chilli powder. 2. Add 2 to 3 tbsp of water and broccoli and cook till the potatoes are done. chopped 2 teaspoons white vinegar salt to taste For the refried beans filling 1. MEXICAN BEAN FAJITA Throwing a party? Try out this Mexican delicacy. Add the potatoes and salt and sauté for another 4 to 5 minutes. mix well and sauté for 4 to 5 minutes. Heat the oil in a pan. Ingredients 6 corn tortillas 4 tablespoons grated mozarella cheese For the refried beans filling ¼ cup kidney beans (rajma). cumin powder and salt mix well. Makes 6 pieces. Combine the kidney beans with a little salt and 1½ cups of water and pressure cook till the beans are slightly overcooked. Heat the oil in a non-stick pan. 2. add the garlic and onions and sauté till the onion turns translucent. Add the tomatoes and sauté for another 3 to 4 minutes. capsicum. Add the paneer and chilli flakes. 4.salt to taste Method 1. . Serve hot. 4. 5. 3. Add the ground beans. add the ginger-garlic paste and baby onions and sauté for a few minutes. 5.

How to proceed 1.6. 4. For the toast cases 8 slices whole wheat bread 3 teaspoons low fat butter For the filling 1½ cups Green Giant Niblets Sweet Corn 2 tablespoons chopped onions 2 tablespoons chopped capsicum 2 teaspoons finely chopped green chillies 1 cup low fat milk 1 tablespoon cornflour 1 teaspoon oil salt to taste For baking 4 teaspoons grated cheese For the toast cases 1. Keep aside. When cooked. Spread a little green salsa on each tortilla. Baking Time : 15 to 20 mins. Place some bean filling. green chillies and ¼ cup water and cook. Keep aside. Add water if required to adjust the consistency. Roll out a little and press into the cavities of a muffin tray which is greased with butter. 4. Cooking Time : 25 mins. Cut the tomatoes into big pieces. Grill for a few minutes until the cheese melts. For the filling 1. 3. 2. Serve hot. add the onions and sauté till they are golden brown. Add the vinegar and salt. CRISPY BREAD CUPS A sumptuous bread delight!! These tasty calcium rich cups can equally work well as appetizers to a main meal. 2. Heat the oil in a non-stick pan. Preparation Time : 15 mins. . Remove the crust from the bread slices. blend in a liquidiser and strain. 3. Baking Temperature : 200°C (400°F). Add the onions. 2. For the green salsa 1. 3. Cook for 5 minutes. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker. Makes 8 pieces. fold from both the sides and top with cheese. Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.

finely chopped 1 teaspoon chilli powder 1 teaspoon roasted cumin (jeera) powder 1 teaspoon oil salt to taste To be blended into a mint dressing 1 cup low fat curds ¼ cup chopped mint leaves ½ green chilli ½ teaspoon roasted cumin seeds (jeera) salt to taste Other ingredients 2 tomatoes. (4") diameter 2. 3. Makes 4 pita pockets. Keep aside. For the whole wheat pita breads ¾ cup whole wheat flour (gehun ka atta) ¾ teaspoon fresh yeast. Combine all the ingredients in a bowl and knead into a soft dough using enough water. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. milk. crumbled ½ teaspoon salt For the mexican bean patties ½ cup kidney beans (rajma). 4. Add the corn. soaked overnight 2 cloves garlic. Fill a little mixture in each toast case. Served with salad and a delicious mint dressing which add a bouquet of tantalising flavours to this dish. finely chopped 1 spring onion (whites and greens separated). Cooking Time : 30 mins. Add the capsicum and green chillies and fry for 1 minute. Knead until it is smooth and elastic. Press the dough lightly to remove the air. Divide the dough into 4 equal parts.2. Roll out each portion into a circle of 100 mm. Serve hot. . MEXICAN PITA POCKETS Soft pita breads made with whole wheat flour and filled with a spicy Mexican bean filling that will help to keep the blood sugar levels in check. cornflour and salt and cook till the mixture thickens. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts. 3. finely chopped 1 cup lettuce. sprinkle cheese on top. 15 to 20 minutes). How to proceed 1. chopped ¼ cup capsicum. Preparation Time : 15 mins. 2. finely chopped ½ tomato. shredded For the whole wheat pita breads 1.

For the crust 10 digestive biscuits. LEMON CHEESECAKE This summery cheesecake is wonderful if you are looking for a dessert to be prepared well in advance. 3. crushed 2 teaspoons low fat butter. Cool completely. Heat the oil in a non-stick pan. one bean patty and a spoonful each of the mint dressings on top. Shape each portion into a patty. Serves 4. Preparation Time : 15 mins. Warm the pita bread halves on a tava (griddle). How to proceed 1. Fill each pita bread half with some tomatoes and lettuce. Cook the pita breads on a hot tava (griddle) over medium heat on each side for a minute or until the bread puffs up and a cavity is created in the bread. The cheesecake mixture is flavoured with lemon juice and zest that lends its characteristic freshness to this dessert. while the sugar substitute provides the necessary sweetness. 5. Pressure cook the beans till they are overcooked. bound with a little bit of butter. Add the rest of ingredients and sauté till the mixture has dried up. melted For the cheesecake mixture 1 recipe low fat cream cheese ½ cup low fat curds 4 sachets sugar substitute 1 teaspoon lemon juice 1 teaspoon lemon zest a few drops lemon essence For the topping (optional) 2 tablespoons sugarfree orange marmalade For the crust . For the mexican bean patties 1. 4. Remove and keep aside. Setting Time : 1 hour. 2.and 6mm. (1/4") thickness. Cooking Time : 15 mins. 2. Repeat for the remaining pita bread halves and other ingredients to make 3 more pita pockets. Drain and the grind the beans to a coarse paste in a blender or mash them. Divide the mixture into 4 equal portions. 4. 6. 5. The digestive biscuits. give a light and crispy texture to the crust. add the garlic and spring onion whites and sauté till the onion whites have turned translucent. Serve immediately. Cut each pita bread into 2 halves and keep aside. 3.

3. Add the cheese and mix well. Cooking Time : 12 mins. 2. . finely chopped 3 green chillies. finely chopped 2 teaspoons cornflour mixed with ¼ cup milk 1 tablespoon butter salt and pepper to taste For topping 2 tablespoons grated mozzarella cheese For the filling 1. For the cheesecake mixture 1. boiled with the skin on salt to taste For the filling 1 cup finely chopped broccoli 1 cup finely chopped red pepper 3 cloves garlic. Refrigerate till set. For the topping 1. Remove from the fire. 4. adding some warm milk or whey if required. Pour the cheesecake mixture over the set crust and refrigerate till the mixture sets. Cool slightly. Combine with the remaining ingredients in a bowl and whisk till it is a smooth mixture. Cut into wedges and serve cold. Blend the cream cheese in a blender till it is smooth and free of lumps. 2. Combine the butter and biscuits and line the bottom of a 100 mm. (4") diameter loose bottomed cake tin. 2. 3.1. Preparation Time : 5 mins. Heat the butter in a pan. JACKET POTATOES WITH BROCCOLI AND RED PEPPER You will love this innovative way of serving calcium and vitamin C rich dish needed for growing hair. add the broccoli. Ingredients 4 large potatoes. red pepper. Add the cornflour mixture. How to proceed 1. salt and pepper and simmer till the sauce thickens. 2. Served 4. Pour the warm topping over and chill again for 10 to 15 minutes. garlic and green chillies and sauté for 2 to 3 minutes. Combine the marmalade with 1 tablespoon of water in a pan and melt over gentle heat.

3.. SPINACH AND CARROT RICE Spinach and carrot layered with rice. 2. Cut each boiled potato into 2 halves horizontally. Each grain of the cooked rice should be separate. Top with some grated cheese. . Keep the rice aside. Serve hot. chopped ½ cup chopped onions 1 teaspoon oil salt to taste For the carrot layer 1½ cups grated carrot ½ teaspoon shah-jeera (caraway seeds) 1 teaspoon coriander (dhania) powder ¼ teaspoon cumin seed (jeera) powder 1 teaspoon oil salt to taste For baking 2 tablespoons grated cooking cheese (optional) For the rice layer 1.5. Sprinkle salt on each potato half and fill with a portion of the filling mixture.. Scoop the potato halves. 5. 4. Baking Temperature : 220°C (450°F). 7.. Serves 4. How to proceed 1. this recipe is doing wonders for hair with its high calcium and iron content. Cook the rice in boiling salted water till it is almost done. using a spoon so that a depression is formed for the filling. Bake in a pre-heated oven at 200°C (400°F) for 5 to 7 minutes till the cheese melts. 6. Baking Time : 25 mins. Preparation Time : 20 mins. Drain and discard the water. For the rice layer 1 cup long-grained rice ½ teaspoon cumin seeds (jeera) 1 teaspoon oil salt to taste For the spinach layer 2¼ cups chopped spinach (palak) ¾ cup boiled green peas 3 green chillies. Divide the mixture into 8 equal portions.. Repeat with the remaining potatoes. filling and cheese. Cooking Time : 10 mins.

remove the skin and grate into a pulp. Cook the spinach with 1 tablespoon of water. 2. 2 cups. When cooked. green peas. oregano. Add the tomato pulp. finely chopped 2 sticks celery. red tomatoes 1 large onion. Serve hot. 2. 3. Cover and cook for a few minutes. 5. 2. Add the grated carrot and 2 tablespoons of water. Sprinkle the cheese on top. chillies and salt and mix well. How to proceed 1. 6.2. 2. For the spinach layer 1. finely chopped 3 tablespoons fresh cream 1 teaspoon chilli powder 1 teaspoon oregano or 2 pinches ajwain 2 teaspoons sugar 2 tablespoons refined or salad oil salt to taste Method 1. Bake in a hot oven at 220°C (450°F) for 20 minutes. Put the tomatoes in hot water. Heat the oil in a vessel and fry the shah-jeera. Heat the oil in a vessel and fry the onions for a little time. Preparaion Time : 15 min. Next spread the spinach mixture. Add the spinach. chilli powder. cover with the remaining rice and finally with the carrot layer. Add the cream and mix. Heat the oil and fry the onion and celery for at least 5 minutes. sugar and salt. 3. Heat the oil in a vessel and fry the shah-jeera for a little time. After 10 minutes. Ingredients 1/2 kg. . drain the spinach. 4. Add the curry powder and salt and mix well. Grease a baking dish and spread half the cooked rice. Boil on a slow flame for at least 10 minutes. For the carrot layer 1. PIZZA SAUCE Cooking Time : 20 min. Makes aprrox. Add the cooked rice and salt and mix gently. Add 1/2 teacup of water and cook for 3 to 4 minutes.

When the water boils. Polenta is a cornmeal porridge that is the traditional dish of Northen Italy. 3. 5. stretching and kneading the pizza dough. 4. POLENTA BASE An innovative base made using the polenta. 15 to 20 minutes). Makes 2 bases. Remove from the fire and cool. Put 3/4 cup of water to boil along with the butter. For the polenta 6 tablespoons maize flour (makai ka atta) 1/2 teaspoon chilli powder 2 teaspoons butter salt to taste Other ingredients 1 1/2 cups plain flour (maida) 2 teaspoons (10 grams) fresh yeast. Cover with a wet muslin cloth and allow it to prove till it doubles in volume (approx. add the prepared polenta. Tips Maize flour is made by coarsely milling dried corn. then spreading and sprinkling the topping over. 4. artists and actors. crumbled 1 teaspoon sugar For the polenta 1. Cook for some time on a low flame. Maize flour or cornmeal is coarse. 3. whisking continuously all the times till the mixture thickens. Use as required. MUSHROOM AND PEPPER PIZZA Pizza bakers in Naples are often cooks. all in one. Press the dough lightly to remove the air. The pizza tray is then pushed into the oven and the pizza baker starts his show all over . sugar and enough water to make a soft dough. 6. add the maize flour and mix well with a wooden spoon or whisk. Roll each portion into a circle of 250 mm. chilli powder and salt. They can be seen through the windows of Pizzerias pulling. 2. (1/4") thickness. 2. Divide the dough into 2 equal parts.7. How to proceed 1. Sieve the flour. (10") diameter and 6 mm. grainy and pale yellow in texture. yeast. Use as required. Knead till it is smooth and elastic.

page. page. The choice of toppings is endless and can be varied according to the ingredients which happen to be on hand. 7. In the same manner. Heat 1 tablespoon of olive oil and sauté the mushrooms till they are soft. Pizzas can be made very easily at home using conventional ovens. I have topped the pizza with sautéed peppers and mushrooms.. Arrange half of the mushrooms and peppers. sliced 3 to 4 tablespoons olive oil or oil salt to taste Other ingredients 1 recipe pizza sauce. Place one polenta pizza base on a greased baking tray. 4. The base used here is an innovative polenta or cornmeal base. Makes 2 pizzas. 2. Bake in a pre-heated oven at 200°C (400°F) for 15 to 20 minutes or until the base is evenly browned. Ingredients 1 recipe polenta pizza base.. Remember to always pre-heat the oven before putting the pizza in and serve straight from the oven. one on each quarter of the pizza base as shown in the picture on page. Spread half the pizza sauce on the pizza base. Cooking Time : 40 mins. How to proceed 1. 5. sliced 1/2 green pepper. 8. 2. TOMATO SAUCE A classic Italian recipe.. Make the polenta pizza base as mentioned in the recipe. sauté all three coloured peppers in olive oil separately with a little salt till they are lightly caramelized. For the topping 1/2 cup mushrooms. Repeat with the remaining ingredients to make one more pizza. 1 cup mozzarella cheese or cooking cheese. Keep aside. sliced 1/2 yellow pepper. 6.. sliced 1/2 red pepper. grated 1 teaspoon olive oil or oil salt to taste For the topping 1... 3. Preparation Time : 15 mins. Sprinkle half of the grated cheese on top. Add salt and keep aside. Serve hot.again. .

cut into quarters and deseed the tomatoes. Add the tomato puree. 1 cup. 7. Tips Tip : You can make in advance large quantities of this sauce by multiplying the above recipe and refrigerate until required. 6. Ingredients 4 large tomatoes 2 bay leaves 4 to 6 peppercorns 1 small onions 1 teaspoon garlic. 3. bay leaves and peppercorns and discard. ketchup. Chop finely and keep the tomato pulp aside. deseeded 2 tablespoons tomato puree (optional) 1/4 cup tomato ketchup 1 teaspoon sugar 1 teaspoon dried oregano 2 tablespoons olive oil or oil salt to taste Method 1. garlic and capsicum and saute for a few minutes.Cooking Time : : 25 to 30 mins. Makes approx. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. Preparation Time : : 10 mins. crumbled . 4. Use as required. 9. Peel. 5. Add the onion. Blanch the tomatoes in boiling water. 8. add the oregano and mix well. BASIC PIZZA BASE Makes 2 bases. Finally. chopped 1/2 capsicum. Heat the oilve oil. 2. sugar and salt and simmer for some more time. Ingredients 2 cups plain flour (maida) 2 teaspoons (10 grams) fresh yeast. add the bay leaves and peppercorns and saute for a few seconds. Remove the capsicum.

Cooking Time : : 30 mins. APPLE AND FIG PIZZA A delicious dessert pizza made with a cinnamon crust. (1/4") thickness. Makes 1 pizza. dried figs. Ingredients For the cinnamon crust 3/4 cup plain flour (maida) 2 tablespoons powdered sugar 1/2 teaspoon cinnamon powder 3 tablespoons butter For the topping 3 tablespoons chopped walnuts 1/2 cup diced apples 5 nos. NOTE : This pizza base can be topped with your favourite toppings. 2. Tips Fresh yeast can be easily purchased from your local bakery in small quantities. You can also use a ready pizza base for any pizza. Preparation Time : : 15 mins. You can also use half the quantity of dry yeast instead of fresh yeast for the above recipe and follow the instructions on the packet. WALNUT. 3. sugar and cinnamon in a bowl. 5.1 teaspoon sugar 1 tablespoon olive oil or oil 1 teaspoon salt Procedure 1. 6. 4. Use as required. 2. 7. Press the dough lightly to remove the air. Add the olive oil and knead again. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. (10") diameter and 6 mm. Add the butter and rub it into the flour using your fingertips till it resembles breadcrumbs. soaked in water and chopped 2 tablespoons honey 1/2 teaspoon cinnamon powder 1 tablespoon butter 1 teaspoon lemon juice For the cinnamon crust 1. 15 to 20 minutes). Roll each portion into a circle of 250 mm. topped with juicy apples. Divide the dough into 2 equal parts. . Combine the flour. Combine all the ingredients except the oilve oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic. figs and walnuts.

Bake in a preheated oven at 180°C (350°F) for 10 to 12 minutes. Ingredients 1 recipe basic pizza base butter or oil for greasing For the tomato peanut sauce 1 recipe tomato sauce 2 tablespoons peanut butter 1 teaspoon soya sauce For the mushroom topping 2 cups slice mushrooms 2 teaspoons sesame seeds 2 teaspoons garlic. Remove the half baked crust from the oven. THAI PIZZA A cheese free pizza with peanut butter and tomato sauce topped with sesame seeds and garlic flavoured mushrooms. Tips You can also use peaches instead of apples. 5. celery and capsicum. sliced 1/4 cup red capsicum 1/4 cup green capsicum . For the topping 1. Cooking Time : : 40 mins. Roll out into a circle of 150 mm (6") diameter and 12.3. Bake in a preheated oven at 200°C (400°F) for 15 minutes or till the base is crisp. Combine all the ingredients for the topping in a bowl. keeping aside 1 tablespoon of walnuts to sprinkle on top. Preparation Time : : 15 mins. paneer. grated 2 cups chopped spring onions 1/4 cup celery. How to proceed 1. 6. Makes 2 pizzas. spring onions.5 mm (1/2") thickness and place on a greased baking tray. Prick the crust with a fork at regular intervals. Refrigerate for 10 to 15 minutes. 7. You can also use the Sweet Dough recipe instead of the cinnamon crust. 2. 4. Just add 1 teaspoon of cinnamon powder to the recipe. cool slightly and cut into wedges. Spoon the topping onto the half-baked crust. Serve warm. 4. Sprinkle the balance 1 tablespoon of chopped walnuts on top. Remove from the oven. 5. 3. Add 1 tablespoon of cold water if required and make a firm dough.

4. Add the spring onions. Combine all the ingredients and bring to a boil.(8")] ¼ cup tomato ketchup 2 tbsp tomato chilli sauce 1 cup grated mozzarella cheese Butter for greasing and glazing For the tandoori paneer topping 1 cup paneer (cottage cheese) cubes ¼ cup capsicum cubes ¼ cup tomatoes. desseeded and cubed ¼ cup onion cubes 1 tablespoon fresh cream . Remove from the heat and keep aside. Simmer till the sauce becomes smooth. Heat the oil and saute the sesame seeds and garlic. Add the mushrooma and saute for 2 to 3 minutes. For the mushroom topping 1. Ingredients 2 pizza bases [200 mm. Serve hot. 2. Makes 2 pizzas. 5. paneer. soya sauce. 4. celery. adding water if required. Preparation Time : 20 mins. 3. salt and pepper and stir well. 3. Baking Temperature : 200°C (400°F). Spread half the tomato peanut sauce on top. Keep aside. 2. Place one pizza base on a greased baking tray. diced 2 teaspoons soya sauce 1 tablespoon oil salt to taste pepper to taste For the tomato peanut sauce 1. capsicum. Top with half the mushroom topping and bake in a preheated oven at 200°C (400°F) for 15 minutes or till the base is evenly browned. Cooking Time : 3 to 5 mins. 2. How to proceed 1. Repeat with the remaining ingredients to make one more pizza. Baking Time : 30 mins.1/4 cup paneer or tofu. TANDOORI PANEER PIZZA Truly Indian an exiting fusion of Italian and Indian tastes.

Other ingredients 2 coals (koyla) 1 teaspoon oil To be mixed into a marinade 1/3 cup curds 1 teaspoon chilli powder ½ teaspoon dried fenugreek leaves (kasuri methi), roasted and powdered 2 teaspoons ginger-garlic paste 1 teaspoon garam masala powder 2 teaspoon butter Salt to taste For the tandoori paneer topping 1. 2. 3. Marinate the paneer, capsicum and tomato cubes in the prepared marinade for about 30 minutes. Heat the butter in a saucepan, add the onion cubes and saute for sometime. Add the marinated paneer, capsicum and tomatoes and fresh cream and simmer for 3 to 5 minutes. Remove from the fire and transfer to a bowl. Keep aside. Meanwhile, heat the coals on an open flame to ignite them. Transfer to a small katori (bowl) with the help of a pair of tongs. Place this katori (bowl) in the bowl containing the topping mixture. Pour oil on the ignited coal and cover the bigger bowl with a lid. Keep aside for about five minutes and then remove the lid and discard the small katori. this process is called smoking and it imparts the typical tandoori taste to the dish.

4. 5. 6. 7. 8. 9.

10. Divide into 2 equal portions. Keep aside. How to proceed 1. 2. 3. 4. 5. Place one pizza base on a greased baking tray. Spread some tomato sauce and tomato chilli sauce on it. Spread half the tandoori paneer filling over the base. Sprinkle half of the cheese on top. Bake in a preheated oven at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned and the chese melts. Repeat with the remaining ingredients to make another pizza. Serve hot.

6. 7.

Jignesh Jhaveri

BEET TREAT Kick start your day with this energy boosting treat. Rich in flavour and nutrients, it satisfies aesthetic as well as nutritional demands. The Beet Treat is high in carbohydrates as it contains beetroot, which is the richest source of natural sugars. Apples give this juice good body thus making sure it satiates your appetite. This juice is a healthy accompaniment to any breakfast or snack Makes 2 small glasses (300 ml). Ingredients 4 medium sized carrots (unpeeled), cut into pieces 1 medium sized beetroot (unpeeled), cut into pieces 1 medium sized apple (unpeeled), cored and cut into pieces crushed ice to serve HOPPER / JUICER 1. Juice all the ingredients.

2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately. MIXER / BLENDER 1. 2. 3. 4. Blend all the ingredients using little water (if required) till smooth. Strain the juice using a strainer or a muslin cloth. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

NSTANT ENERGIZER Jam-packed schedule? This is an ideal drink to boost your energy and to keep you on your toes all day. Instant Energizer is super-rich in antioxidants viz. vitamins A and C, folic acid and fibre which protect against heart disease and some cancers. As an added bonus, carotenoids from carrot and apple slow ageing and also protect the skin against sun damage. Makes 2 small glasses (300 ml). Ingredients 3 medium sized carrots (unpeeled), cut into pieces 1 medium sized apple (unpeeled), cored and cut into pieces 2 to 3 celery sticks, roughly chopped 1 small orange, peeled and separated into segments crushed ice to serve HOPPER / JUICER 1. 2. Juice all the ingredients. Add some crushed ice in 2 glasses and pour the juice over it.

3. Serve immediately. MIXER / BLENDER 1. 2. 3. 4. Blend all the ingredients using little water (if required) till smooth. Strain the juice using a strainer or a muslin cloth. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

BRAIN BOOSTER This juice is perfect for the times when you need to concentrate. This brain-booster will keep your ental faculties in top gear! Beetroots, carrots and spinach contain iron, folic acid and zinc, all of which improve the ygen-carrying power of blood and thereby increase brainpower, concentration and memory. An all-in-one great drink to increase your vitality. Makes 2 small glasses (300 ml). Ingredients 3 medium sized carrots (unpeeled), cut into pieces 1 medium sized apple (unpeeled), cored and cut into pieces 6 to 8 spinach (palak) leaves, roughly chopped ½ medium sized beetroot (unpeeled), cut into pieces crushed ice to serve HOPPER / JUICER 1. Juice all the ingredients.

2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately. MIXER / BLENDER 1. 2. 3. Blend all the ingredients using little water (if required) till smooth. Strain the juice using a strainer or a muslin cloth. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

Juice all the ingredients. Vitamin C and flavonoids like 'quercetin' and 'catechins' found in grapes add to its cancerfighting power. Cooking Time : 30 min. 2. Ingredients 2 medium sized pears (unpeeled). Remove the pineapple skin and blend all the ingredients using little water (if required) till smooth. DOUBLE DECKER PARATHAS A new layered paratha with a tasty and colourful carrot and green peas filling. Serve immediately. MIXER / BLENDER 1. Serve immediately. 4. Add some crushed ice in 2 glasses and pour the juice over it. Add some crushed ice in 2 glasses and pour the juice over it.aids digestion and also provides instant energy. with the skin ¼ cup black grapes crushed ice to serve HOPPER / JUICER 1. Strain the juice using a strainer or a muslin cloth. cored and cut into pieces 2 big pineapple slices. it is the perfect way to make your day! The soluble fibre found in pears and apples (mainly in the skin) together with the rich supply of natural sugars in grapes and natural healing enzyme 'bromelain' in pineapple . Preparation Time : 20 min. For the dough 4 teacups wheat flour (gehun ka atta) 2 tablespoons oil 1/2 teaspoon salt For the carrot stuffing 1 teaspoon cumin seeds . Makes 7 parathas.POWER BEVERAGE One sniff of this aromatic juice is enough to set the senses in overdrive. Made out of a variety of fruits. cored and cut into pieces 1 medium sized apple (unpeeled). 3. 2. Makes 2 small glasses (300 ml).

Add the green chillies. spread 1 tablespoon of the carrot stuffing and cover with a cooked round. Then spread 1 tablespoon of the green peas stuffing. Cook the double decker parathas on a tava (griddle) on both sides with the help of a little ghee. Add the green peas and cook for 1 minute. 3. ghee and salt. OAT AND SPRING ONION PARATHAS These paratha are made with a combination of oats and wheat flour to initiate you to the taste of fibre filled oats. 3. Add the carrots. How to proceed 1. Add a little warm water to make a soft dough. finely chopped 1 tablespoon chopped coriander 1 tablespoon ghee salt Other ingredients ghee for cooking For the dough 1. . 2. Serve hot. I have used the spring onion filling as it helps to disguise the raw taste of oats. Heat the ghee and fry the cumin seeds until they crackle. 4. Cook 7 rounds lightly on a tava (griddle). 2. chillies. Preparation Time : 15 mins. Knead the dough very well for a few minutes. For the carrot stuffing 1. lemon juice and salt and mix well. 3. put another uncooked round on the top and press firmly to seal the edges. finely chopped 1 teaspoon lemon juice 1 tablespoon ghee salt to taste For the green peas stuffing 2 teacups green peas. On one uncooked round. Divide the dough into 21 balls and roll each ball into thin rounds of equal size. Mix the flour. 2. coriander and salt and cook for 1 minute. This serves best when served hot with Paneer Lababdar. boiled and mashed 1 teaspoon cumin seeds 2 green chillies. 5. grated 2 green chillies. For the green peas stuffing 1. 2. Cover and cook for 2 minutes. Leave aside for 1 1/2 hours.3 carrots. Heat the ghee and fry the cumin seeds until they crackle.

Repeat with the remaining dough and filling to make 3 more paratha. (3") diameter. 7. ginger-green chilli paste. . Remove and let it cool. chopped 1 teaspoon cumin seeds (jeera) 1 teaspoon ginger-green chilli paste 1 teaspoon garlic. 2. using a little oil. 2. garlic and cook till the onions turn translucent. Serve hot. Cooking Time : 45 mins. Combine all the ingredients and knead into a soft dough. (5") diameter with the help of a little plain flour. add the cumin seeds and allow them to crackle. For the dough ¾ cup whole wheat flour (gehun ka atta) ¼ cup quick cooking rolled oats 2 tablespoons low fat curds salt to taste For the spring onion filling ½ cup spring onion whites. finely chopped ½ teaspoon oil salt to taste Other ingredients 1 teaspoon oil for cooking For the dough 1. until both sides are golden brown. Divide into 4 equal portions and keep aside. Preparation Time : 15 mins.Cooking Time : 20 mins. Cook the paratha on a non-stick pan. 3. Heat the oil in a non-stick pan. Makes 4 parathas. Place one portion of the filling in the centre of the dough circle. PANEER MASOOR PARATHA Paratha envelopes filled with lentils and cottage cheese. using enough water. 5. How to proceed 1. Roll out the one portion of the dough into a circle of 75 mm. For the spring onion filling 1. Add the spring onion whites. 6. 3. Bring together all the sides in the centre and seal tightly. 2. Roll out again into a circle of 125 mm. Add the spring onion greens and salt and cook over a high flame till the mixture dries out completely. chopped 1 cup spring onion greens. 4.

Put one portion of the stuffing in the centre of each paratha and fold all the sides in such a way so as to form a rectangle. chopped 1 teaspoon grated ginger 1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder (haldi) 1 teaspoon coriander powder 2 tablespoons chopped coriander 1 tablespoon oil salt to taste Other Ingredients oil for cooking For the dough 1. 2. ginger. 6. Cool.Makes 4 parathas. cooked 1 onion. Cook for a few minutes. Combine all the ingredients and knead into a soft dough using enough water. For the filling 1. divide into 4 parts and keep aside. 4. Heat the oil and saute the onion till it turns translucent. coriander powder. Cooking Time : 20 minutes . (10") diameter. 3. crumbled 2 tablespoons whole masoor (whole red lentils). turmeric powder. masoor. Serve hot with curds. using a little oil. 2. Repeat for the remaining dough and filling to make 3 more parathas. 2. turn over on the other side and cook again till crispy. Cover with a wet cloth and keep aside for 10 to 15 minutes. chilli powder. 3. Make a paste using a little flour and water and use this to seal the edges of the paratha. Baking Time : 30 minutes. 5. Place the paratha on a tava (griddle) with the open edge at the bottom. For the dough 1/2 cup whole wheat flour (gehun ka atta) 1 tablespoon oil salt to taste For the filling 1/2 cup paneer (cottage cheese). Add the paneer. MANGO RABDI GATEAU A delightful combination of rabdi and mangoes interlaced between layers of vanilla sponge and topped with fresh cream. How to proceed 1. Divide the dough into 4 equal parts and roll out each portion very thinly into circiles of 250 mm. coriander and salt and mix well.

Chill and keep aside. Bake in a hot oven at 200 degree C (400 degreeF) for 10 minutes. Then reduce the temperature to 150 degree C (300 degree F) and a bake for a further 15 minutes. For the whipped cream 1. 3. (6") diameter tin. The cake is ready when it leaves the sides of the tin and is springy to touch. melted butter. Simmer the milk in a broad non-stick pan till it reduces to one third. Cool the cake. Cool the rabdi and keep aside. condensed milk. For the mango rabdi filling 1. Serves 4 to 6. chilled 1/2 cup mango puree To be mixed into a soaking syrup 1/2 cup water 2 tablespoons sugar 2 tablespoons mango puree For the whipped cream 1 cup fresh cream 3 tablespoons sugar 1/4 teaspoon vanilla essence Other ingredients 1 mango. 2. 4. melted butter or margarine 1 teaspoon vanilla essence For the mango rabdi filling 1/2 litre milk 6 tablespoons sugar 1/4 teaspoon cardamom powder a pinch nutmeg (jaiphal) powder 1/2 cup cream. of water and beat well. Pour the mixture into a greased and dusted 150 mm. Sieve the flour. 2. Mix the flour mixture. . remove from the oven and leave for 1 minute. baking powder and soda bi-carb together. Whisk the cream till soft peaks form. 5. 4. 3. chopped into pieces For the sponge cake 1. Add the rabdi and the mango puree and mix well. 5. essence and 75 ml. When ready. Chill the fresh cream. For the sponge cake 1/2 can (400 grams for full can) condensed milk 140 grams self-raising flour 1 level teaspoon baking powder 1/2 teaspoon soda bi-carb 60 ml. Invert the tin over a rack and a tap sharply to remove. Add the sugar. cardamom powder and nutmeg powder. 6.Preparation Time : 15 minutes.

however. use diced mangoes (like I have done) if you prefer. 5. Serve hot with steamed rice. 2.2. 2. Place the other layer of the sponge cake on top and soak with the soaking syrup. MANGO SASAV Sasav meaning. is the main flavouring ingredients for this tantalizing sweet and sour mango dish. grated 1 teaspoon mustard seeds (rai) ¼ teaspoon turmeric powder (haldi) 1½ teaspoons chilli powder 1½ teaspoons tamarind (imli) pulp 7 to 8 black peppercorns 2 teaspoons jaggery (gur) salt to taste Method 1. Top with the whipped cream and decorate with the remaining mango pieces. Grind together all the ingredients except the mango pieces with ½ cup water to make a paste. 3. . Dry roast the mustard seeds in a pan till they crackle. Preparation Time : 10 mins. Add the sugar and vanilla essence and whisk till soft peaks form. salt and mango pieces and simmer for 2 minutes. Cooking Time : 10 mins. Soak the lower layer of the sponge cake with the soaking syrup. Tips You can buy ready-made rabdi if your are in a hurry. Ingredients 2 cup ripe mangoes. Slice the sponge cake horizontally into two. 3. Pour the mixture into a pan and bring to a boil. small. 3. peeled and diced 1 cup fresh coconut. Spread a generous layer of the mango rabdi filling and top with some mango pieces. Add the jaggery. Keep refrigerated till required. 5. Chill and serve. 6. How to proceed 1. 4. You may. 4. Serves 4. Traditionally. 'mustard seeds' in Konkani. whole mangoes are used.

(1" x 1") squares and deep-fry in hot oil until crisp. Serve it along with a spicy chaat to soothe your taste buds! Preparation Time : 10 mins. 6. Knead very well. optional ½ teaspoon cumin (jeera) seeds 1 tablespoon oil Salt to taste Other ingredients Oil for deep-frying To be mixed together into a mango salsa (for serving) ½ cup chopped ripe mangoes ½ cup chopped tomatoes 1 tablespoon chopped spring onion whites 1 tablespoon chopped spring onion greens ½ teaspoon chopped green chilli 1 tablespoon chopped coriander A pinch of sugar Salt to taste Method 1. Serves 4. Mix all the ingredients together and make a dough by adding warm water. prick all over with a fork. Serves 4. AAM LASSI SLUSH Mangoes. 3. Cooking Time : Nil. Divide the dough into small portions. 4. Store in an air-tight tin. Pound them coarsely. Prepartion Time : 10 mins. Add the carom seeds and roast again for a few seconds. Roast the cumin seeds on a tava (griddle) for a few seconds. Serve with the mango salsa. 2. 5. . 8. Cut each roti into 25 mm x 25 mm. curds and fresh mint leaves are all the ingredients you require to make this refreshing slush. 7. Ingredients 1 cup finely ground maize flour (makai ka atta) ¾ cup plain flour (maida) 1½ teaspoons carom seeds (ajwain).NACHOS WITH MANGO SALSA Cooking Time : 10 mins. Roll out each portion into thin rotis with the help of a little flour. Cook lightly on a tava (griddle). Drain thoroughly on absorbent paper.

chopped 4 tablespoons sugar 8 to 10 ice cubes For the garnish a few mint leaves Method 1. 3. Thereafter. Ingredients 1 1/2 kg. tomatoes 3/4 teaspoon Worcestershire sauce 3/4 teaspoon chilli sauce 1 clove garlic (optional) 2 teaspoons sugar salt to taste Accompaniments 1 finely chopped capsicum 1 finely chopped large onion 1 finely chopped cucumber 1 finely chopped tomato Method 1. Transfer it to a blender and liquidise till it is slushy. Freeze until slushy for about 4 to 6 hours. Pour the mango curds purée into shallow freezer proof container. remove the skins and chop. Purée all the ingredients in a food processor. .Ingredients 2 to 3 alphonso mangoes. Put the tomatoes in boiling water for 10 minutes. peeled and diced 1 1/2 cups fresh curds 1 tablespoon mint leaves. Serve immediately in small glasses garnished with mint leaves. Serves 6 to 8. Cabbage and Bean Soup French Onion Soup Corn Soup with Vegetables GAZPACHO Preparation Time : 30 min. Other Related Recipes Grilled Cheese And Vegetable Soup Tomato. 2. 4.

3. fibre and complex carbohydrates. Decorate with a sprig of dill and serve. it is also a storehouse of important minerals such as calcium and zinc. 4. horizontally. sugar and salt. chilli sauce. 2. CUCUMBER COOLER You simply must try this unusual combination! Add ripe melon for maximum sweetness. CUCUMBER SNACK Preparation Time : a few minutes. . Serve cold in cups with accompaniments in separate cups. vitamin A and C. 4. Chill thoroughly. alongside other nutrients like folic acid. Add the Worcestershire sauce. chilli. Fill the cucumber centres with the paneer mixture. Serves 4. garlic.2. Tips Health Information : This recipe is rich in Vitamins A. 5. Divide each cucumber into two. Cucumber. chromium. 3. Blend in a liquidiser and strain. C. Scoop out the centres. To add to this. K. Add the dill. Cut into slices. Tips Health Information : A low-calorie snack which is rich in proteins from dairy products and Vitamin C from cucumbers and dill. curds and salt. being full of water has a strong diuretic action and thus helps to remove toxins from the body which otherwise accumulate in our body and cause skin problems like pimples and other bodily functions. The cold soup is a refreshing summer starter with the goodness of vitamin-rich tomatoes and raw vegetables. Ingredients 3 medium cucumbers 50 grams paneer 1 teaspoon freshly chopped dill (suva) 1/4 teaspoon chopped green chilli 3 teaspoons fresh curds salt to taste Method 1. Grate the paneer.

cut into pieces crushed ice to serve HOPPER / JUICER 1. Serve chilled RED CURRY PASTE . Blend all the ingredients using little water (if required) till smooth. Juice all the ingredients. Strain the juice using a strainer or a muslin cloth. Add some crushed ice in 2 glasses and pour the juice over it. peeled. Add some crushed ice in 2 glasses and pour the juice over it. 4. Ingredients 1½ cup sliced green cucumber ¼ cup finely chopped fresh dill 1 boiled potato. 2. Serve immediately.Makes 2 small glasses (300 ml). deseeded and cut into pieces 1 medium sized cucumber (unpeeled). Add all the remaining ingredients to the marinated cucumber and toss well. Toss the cucumber slices in vinegar and salt. Ingredients ½ small musk melon (kharbooja). MIXER / BLENDER 1. peeled and cubed ¾ cup sliced onions ¾ cup peeled and sliced raddish ¾ cup garlic mayonnaise 2 tablespoons vinegar salt and freshly crushed peppercorns to taste Method 1. 3. Keep refrigerated for a 3-4 hours Drain and discard the liquid. 2. DILL CUCUMBER SALAD Light and crunchy. 3. Serve immediately. 2. it is an easy salad to make and even easier to relish! Serves 4.

Cooking Time : Nil. 3. grated 2 stalks lemon grass 6 stalks coriander 1 tablespoon ground coriander 2 tablespoons ground cumin 1/2 tablespoon white pepper 1/2 teaspoon salt 1. sliced 3 tablespoons sugar Method 1. Cover and freeze till it is set. 2. chopped 4 clove garlic . Just before serving. chopped ½ cup strawberries. Grind all the ingredients to a paste in a mortar or a food processor using a little water. Store in an airtight container (for upto 1 month). Ingredients 10 red chilles. 3. Blend all the ingredients in a liquidiser to get a smooth purée. Alternatively. Use as required. Pour into a shallow container. peeled and chopped 1 ripe banana. Spoon it into dessert glasses and serve immediately. Tips To obtain a bright red curry paste. use red Kashmiri chillies as far as possible STRAWBERRY BANANA APPLE SORBET Strawberry. soaked in warm water for 10 minutes and drained 1 onion. apple and banana lend their unusual flavours to make this sumptuous sorbet. . 2. peeled 1 tablespoon ginger . cut the frozen mixture into small cubes and blend in a liquidiser till it is thick and slushy. Makes 1 cup. Preparation Time : 10 mins. Bananas reduce the sharpness of the strawberries and impart a smooth and creamy texture to this sorbet.Preparation Time : 10 min. Serves 2. freeze for upto 3 months. 4. Ingredients 1 cup apple.

Ingredients 1 cup black grapes (deseeded) 1 banana. Cooking Time : Nil. 2. . cardamom powder and saffron and mix well. Add the sugar.PANHA A traditional summer drink that is very effective in fighting sun strokes. Drain all the water and remove the skin from the mangoes. Add the sugar. Delicately flavoured with roasted cumin powder and black salt. Tips Instead of the cardamom and saffron. cumin powder. Serves 4. 5. 4. Boil the raw mangoes in water till they are very soft. 3. Ingredients 2 raw mangoes ¾ cup sugar ½ teaspoon cardamom (elaichi) powder a few strands of saffron Method 1. Makes 4 to 6 glasses. finely chopped 2 tablespoons powdered sugar ¼ teaspoon lemon juice 1 teaspoon roasted cumin (jeera) powder ¼ teaspoon black salt (sanchal) Method 1. lemon juice. When you wish to serve. Strain the mango pulp. this granita is sure to perk you up on a hot summer afternoon. Cooking Time : 15 to 20 mins. 6. Store in a bottle and refrigerate. 2. you can add cumin powder (jeera) and black salt (sanchal) for an interesting variation. Blend the black grapes and bananas to a fine purée in a food processor. Preparation Time : 10 mins. pour 2 tablespoons of the mixture into a glass and top up with chilled water. black salt and ¼ cup of water and mix well. BLACK GRAPE GRANITA The lovely deep purple colour is enough to entice one and all to go for it. Preparation Time : 5 mins.

Preparation Time : 15 mins. For the taro nest 2 cups noodles (parboiled) 2 teaspoons cornflour salt to taste oil for deep frying For the warm salad ¼ cup spring onion whites. Ingredients 4 cups ripe pineapple. cut into small pieces 4 tablespoons celery. Combine the pineapple and celery with 2 cups of water and liquidise till it becomes a purée. sliced 1 teaspoon garlic. Serve scoops of the mixture in 4 individual bowls or long stemmed glasses. The vegetarian oyster sauce and honey make a wonderful dressing for this tongue tickling meal. Makes 2 nests. finely chopped 1 teaspoon black salt (sanchal) Method 1. Serve immediately. Freeze in a shallow container till set. 5. which is pepped up by a touch of black salt. 2. TARO NEST WITH WARM SALAD A pretty looking golden brown noodle basket which looks like a nest that's filled with a warm. Preparation Time : 20 mins. 6. crunchy asparagus salad. Makes 4 glasses. Celery adds vitamin A to this cooling drink which is a perfect hot summer treat. PINEAPPLE CELERY JUICE A fibre laden drink made with pineapple and celery. Add the black salt and mix well. finely chopped . Pineapple has loads of iron and also vitamin C (which aids in the absorption of iron in your body).3. 4. Cooking Time : Nil. Cooking Time : 20 mins. Transfer to a blender and liquidise till it is slushy.

6. NOODLES AND VEGETABLES IN CURRY SAUCE A Thai variation of the popular Burmese Khowsuey. 3. (1") pieces (parboiled) ½ cup baby corn. 4. Just before serving. Heat the oil in a pan. capsicum. Spread the noodles on a kitchen towel and dab lightly to absorb all the moisture. chopped ½ teaspoon ginger. cut diagonally (parboiled) ½ cup bean sprouts 1 tablespoon oil salt to taste To be mixed together into a dressing 1 teaspoon soya sauce 1 teaspoon vegetarian oyster sauce 1½ teaspoons honey For the garnish 1½ teaspoons sesame (til) seeds. Remove carefully from the strainer and place on absorbent kitchen paper. Keep pouring the oil on all sides until the noodles are golden brown. sliced diagonally (parboiled) ½ cup capsicum. Serve immediately. Divide into 2 equal portions. diced ½ cup snow peas. Repeat to fill the other basket. Cooking Time : 20 min. add the spring onion whites. For the warm salad 1.1 green chilli. 2. Nooodles and vegetables in a fiery Thai curry sauce. Add the asparagus. Place the half noodles in a strainer to make a basket. garlic. cut lengthwise (parboiled) ½ cup French beans. toasted For the taro nest 1. 7. along the mesh of the strainer. Heat the oil. Repeat with remaining noodles to make another nest. green chilli and ginger and sauté for a few seconds over a high flame. cut into 25 mm. 2. Remove from the flame and keep aside. How to proceed 1. toss the dressing into the salad and place half the salad in one basket. 5. Add the bean sprouts and salt and mix well. . to fry the basket. 3. Sprinkle cornflour and salt on the noodles and mix lightly. garnished with the toasted sesame seeds. snow peas and French beans and sauté for 1 to 2 minutes. hold the noodles in the strainer on top and pour the hot oil in the strainer. Preparation Time : 15 to 20 min. using a ladle. grated 6 to 8 asparagus. 2. Tips Vegetarian oyster sauce is a proprietory sauce and is available at all leading provision stores.

(1") pieces 3/4 cup broccolli florets For the curry sauce 1 cup Coconut Milk 1 1/2 tablespoons red Curry Paste 1 teaspoon tamarind paste 1 tablespoon sugar 1 tablespoon roasted peanuts. Add salt and simmer for a few minutes. Red Chili Powder 1 cup Chicken(stock) 4 tbsps. shredded) ½ cup Spring Onion(chopped) ¼ cup Carrot(chopped) ¼ cup Bell pepper ¼ tsp. Tomato Sauce 1 tbsp. In a pan. Ginger(paste) ¼ tsp. Blanch the bean sprouts. mix the coconut milk and red curry paste. Place the noodles in the centre of a serving plate and arrange the blanched vegetables around the sides. long beans and brocolli florets in hot water for 2 to 3 minutes. chopped 1 white onions. How to proceed 1. sugar. For the curry sauce 1. You can either pour the curry sauce over the noodles and vegetables or serve them separately Tips You could parboil the vegetables if you do not like them blanched. 2. peanuts and onions and bring to a boil. 2. Soy Sauce ½ tbsp. Chili Sauce (green) Salt to taste . For the noodles and vegetables 2 1/2 cups rice noodles 1/2 cup bean sprouts 1/2 cup long beans (chawli). finely chopped salt to taste For the noodles and vegetables 1. cut into 25 mm. Add the tamarind paste. Black Pepper 1 tsp. American Chopsuey Ingredients ¼ cup Chicken(boiled. Keep aside. Drain.Serves 4.

For the noodles : 1. Makes 5 khulchas. Cook uncovered for couple of minutes till the noodles are soft and firm but not mushy. Heat 4 tbsp. You can also use a sautéed onion filling instead of the paneer to make Onion Khulchas. Noodles Directions For the chopsuey sauce : 1. Corn Flour ¼ lb. Add tomato sauce. 4. Drain and wash with cold water. 3. but here's one healthy version made with whole wheat flour. mix it well and then combine with the boiling sauce. Fry another couple of minutes. 2. sugar. 5. Another speciality of this recipe is that all the khulchas are cooked only in 1 teaspoon of oil. Stir fry this over high heat for a minute before adding chicken pieces. 4. carrot. of oil in pan and add ginger paste. Set aside. Serve them hot off the tava along with the Carrot Methi Subzi. Preparation Time : 15 mins. . PANEER KHULCHAS Khulchas are always associated with refined flour (maida). spring onions. Low fat paneer has been used which provides very negligible amount of fat and also enriches these khulchas with protein and calcium. Serve immediately. 2. Pour the hot chopsuey sauce over it. To serve the chopsuey. Sugar 1 tsp. Bring to a boil. place crispy noodles in a serving bowl (or deep plate). Remove on a kitchen towel when crisp and golden. stock and salt to taste. Heat plenty of oil in a deep frying pan to frying heat. Add a little bit of oil to keep the noodles from sticking. Add drained noodles in circles. Boil water. chilli powder and salt. Vinegar 1½ tbsps. bell peppers.1 tbsp. add noodles and salt. chilli sauce. 3. Keep stirring till the sauce becomes thick. let the oil get absorbed in towel. vinegar. Cooking Time : 20 mins. In a seperate cup mix corn flour with cold water.

Roll out one portion of the khulcha dough into a 50 mm. Press the dough lightly to remove the air. crumbled a pinch sugar ½ teaspoon salt To be mixed into a paneer stuffing ½ cup low fat paneer. (2") diameter circle. 4. 3. The khulchas should puff up like phulkas. 2. Keep aside. Repeat with the remaining dough and stuffing to make 4 more khulchas. Bring together all the sides in the centre and seal tightly. (6") diameter with the help of a little flour. 3. How to proceed 1. Tips You can use ½ teaspoon of dried yeast dissolved in lukewarm water instead of fresh yeast for the above recipe. Combine all the ingredients in a bowl and knead into a soft dough. Custard Preparation Time: 5 Minutes Cooking Time: 10 Minutes Ingredients: Serves 4 3 eggs yolks 20 fluid oz's milk 25g (1oz) sugar A few drops of vanilla essence . 2. using enough water until it is smooth and elastic (approx. finely chopped ¼ teaspoon turmeric powder (haldi) ¼ teaspoon kasuri methi (dried fenugreek leaves) 3 tablespoons chopped coriander salt to taste For the khulcha dough 1. 4. 5. refrigerate it till you require it. 6.15 to 20 minutes). crumbled 1 green chilli. 5 to 7 minutes). Divide the dough into 5 equal portions. Roll out again into a circle of 150 mm. Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment. Serve immediately.For the khulcha dough 1 cup whole wheat flour (gehun ka atta) 1 teaspoon (5 grams) fresh yeast. 5. Cook on a non-stick pan. If the dough is fermenting quickly. using a little oil. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. until both sides are golden brown. 7. Place one portion of the paneer stuffing in the centre of the circle.

3. Beat the eggs yolks and the milk together. Preparation Time : 10 mins. Separate eggs leave the whites to one side. 6. beat eggs yolks. Make sure the heat isn�t too high to avoid curdling the custard. 5. put to stand in a saucepan of hot water.Mix the sugar and a couple of drops of vanilla essence to the custard. Serves 4. MALPUAS WITH SHAHI RABADI A sinful combination. simply irresistible. Place the saucepan back to the heat and keep stirring until the mixture thickens. grated ½ cup condensed milk ¼ teaspoon cardamom (elaichi) powder a few strands saffron 1 teaspoon ghee a few drops rose essence For the garnish 1 tablespoon pistachios.Cooking Instructions: 1. 7. Pour the mix into a heat proof jug or basin. 4. Cooking Time : 40 mins. 2. Warm the milk in a saucepan but don�t boil. For the malpuas 1 cup whole wheat flour ½ cup gud (jaggery) ½ teaspoon saunf (fennel) ½ teaspoon elaichi (cardamom) powder ghee for cooking 1 cup water For the shahi rabadi 1 cup milk 1 cup paneer (cottage cheese). chopped rose petals For the malpuas .

Drain on absorbent paper. until froth appears. MUSHROOM SAUCE Cooking Time : 10 minutes. Add the flour and cook on a slow flame. Add all the other ingredients and mix well. Dissolve the gud in 1 cup of warm water and mix well till it dissolves. Melt the butter on a slow flame. WHITE SAUCE Cooking Time : 5 min. Repeat to make 8-10 more malpuas. Preparation Time : 10 minutes. Variation : Thin White Sauce : 1. Ingredients . Reduce the quantity of plain flour from 1 tablespoon to 2 teaspoons. Preparation Time : A few min. Add salt and pepper and mix well. while stirring throughout. Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 75 mm. Ingredients 1 tablespoon butter 1 tablespoon plain flour (maida) 1 teacup milk salt and pepper to taste Method 1. Cook on both sides using a little ghee until golden brown.1. 5. Serves 6. Makes 1 cup. Mix all the ingredients together in a large heavy bottomed pan and simmer for 10-15 minutes. 2. 2. 3. Add the milk gradually and stir continually until the sauce thickens. Garnished with rose petals and pistachios. (3") diameter. 4. Layer the rabadi between malpuas and serve immediately. 3. For the shahi rabadi 1. 2.

Serves 6. Preparation Time : 5 minutes. Add the white sauce. Ingredients 1 1/2 teacups uncooked rice 2 tablespoons butter 1/2 teaspoon salt Method 1. Add 3/4 teacup of water and cook again for 2 to 3 minutes. 2. BUTTERED RICE Tastes delicious with stews.1 teacup mushrooms 1 onion. Preparation Time : 15 minutes. 3. Serve hot. Add the green chilli and mushrooms and fry for 3 to 4 minutes. Heat the butter on a slow flame and add the cooked rice and salt and cook for 1 minute. 3. chopped 1/2 green chilli. 4. Serve hot. Boil the rice. FOIL BAKED BUTTERED RICE WITH MUSHROOM SAUCE Cooking Time : 10 minutes. cheese and salt. Heat the butter on a slow flame and fry the onion for 1 minute. Cooking Time : 5 minutes. For the buttered rice . 5. Serves 6. 2. chopped 1 teacup thin white sauce 1/2 teaspoon oregano 2 tablespoons grated cheese 1 tablespoon butter salt to taste Method 1. oregano. Each grain of the cooked rice should be separate.

Cooking Time : 25 mins. 3. . Serve hot. 3. Ingredients 12 dried mango slices 1/2 cup grated jaggery (gur) 1/2 cup sugar 1/4 cup dried dates (kharek) 1/4 cup broken cashewnuts 2 tablespoons sultanas 1 teaspoon chilli powder 1/2 teaspoon dried ginger powder (soonth) 1 teaspoon fennel seeds (saunf) 1/2 teaspoon cumin seeds (jeera) salt to taste Method 1. bake in a hot oven at 200 degree C (400 degree F) for 10 to 15 minutes. Store refrigerated. Drain the soaked dates and cashewnuts. 2. Place some buttered rice in aluminium foil. Cook on a hot charcoal sigri grill for 10 to 15 minutes. Make similar layers using the remaining rice and mushroom sauce. Spread some mushroom sauce over it. MEETHI SOONTH A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). In a pan. turning the parcel a couple of times while cooking. Cool completely and purée into a fine paste. 2. combine the mango slices. Alternatively. Use as required. 4. 6. jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft. 5. This is also called Navratna chutney. Makes 1 1/2 cups. 5. Add all the ingredients into the puréed chutney mixture and mix well. leaving enough room for expansion of the steam generated while cooking. Soak the dates and cashewnuts in warm water. Dot with butter and make a parcel.buttered rice For the mushroom sauce mushroom sauce Other ingredients butter How to proceed 1. Preparation Time : 10 mins. Deseed and chop the dried dates. 4.

Dissolve the yeast in 1 tablespoon of water. yeast solution. 4. Keep aside for 10 minutes till the yeast ferments. For the jalebi batter 1 cup plain flour (maida) 1 teaspoon Bengal gram flour (besan) 1/2 teaspoon fresh yeast. If the batter is left for a longer period. You can subsitute the slices with approximately 2 to 3 tablespoons amchur powder. 3. You will not believe how quickly jalebis can be made. ghee. crumbled 1 tablespoon melted ghee 1 teaspoon sugar 2 to 3 drops of lemon yellow food colouring For the sugar syrup 2 cups sugar a few saffron strands 1/4 teaspoon lemon juice Other ingredients ghee for deep frying For the jalebi batter 1. making sure that no lumps remain. . You will always find serpentine queues of people waiting to savour this delicacy. I have used yeast to ferment the jalebi batter quickly and so it does not require to be left for a day to ferment. they are made as simply as that! Cooking Time : 15 mins. Mix the flour mixture.Also remember to soak the jalebis in warm sugar syrup immediately after frying them. Makes 15 jalebis. INSTANT JALEBIS Other Related Recipes Fruit Mein Kulfi Gulab Jamun Meva Bati Malpuas Fresh hot syrupy jalebis are a hit at any chaat party. Sieve the plain flour and gram flour together. sugar and lemon yellow food colouring with 2/3 cup of water to make a thick batter. it ferments and the jalebis lose shape. Dissolve the sugar in 1 cup of water and simmer for 5 minutes till the syrup is of 1 string consistency. The trick here is to immediately start frying the jalebis once the batter has rested for 10 minutes. For the sugar syrup 1. Preparation Time : 10 mins. 2. Yes.Tips Dried mango slices are available at most grocers.

Wash the beans and soak in water for a minimum of 4 hours. 4. Ingredients 1 cup mixed beans (whole moong. Keep in a jar covered with a piece of cloth for 5 to 6 hours. .) Method 1. But did you know that making sprouted beans was as easy as this. Tips Do not allow the jalebi batter to overferment. 3. Add the saffron and lemon juice and mix. Remove from the fire and keep aside. 5. matki etc. Heat the ghee in a broad saucepan [the ghee should be approximately 25 mm. Press out round whirls of the batter into the hot ghee working closely from centre to the outside of the whirl [approximately 50 mm. They will have started 2. 2. 5. 3. (2") diameter]. wash thoroughly. Fill the jalebi batter into a piping bag with a single hole nozzle or a thick cloth with a small hole in the centre which is finished with button-hole stitch. 3.2. Drain and wash thoroughly. Drain immediately and serve hot. MIXED SPROUTS Ready sprouts are available at most grocery stores. Cooking Time : Nil. Place in the refrigerator overnight. brown chana. How to proceed 1. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup. (1") deep]. Next day. green chana. drain and again keep in a jar covered with a piece of cloth for 5 to 6 hours. Preparation Time : 2 days. 4. Makes 3 cups. chick peas. Fry the jalebis immediately once the batter has rested for 10 minutes.

B group and C (which are otherwise absent in ordinary beans) are formed. Beans are very rich in proteins. Heat the oil in a pan and add the cumin seeds. Tips In the process of sprouting. Place in the refrigerator overnight. . Another thing that I must mention is Misal. Usal is served in almost all streetside eateries in Maharashtra. Ingredients 1 cup Mixed Sprouts 1 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing) 1/2 cup chopped onions 1 cup chopped tomatoes 3 to 4 tablespoons dry garlic chutney.germinating by now. Preparation Time : 10 mins. Add the garlic chutney and cook till the oil separates. USAL A traditional Maharashtrian recipe of spicy pulses in a thin watery gravy which is usually eaten with bread. Add the onions and sauté till they are translucent. Serves 4. 3. complex carbohydrates and iron. 1/2 teaspoon turmeric powder (haldi) 2 tablespoons oil salt to taste For the garnish 2 tablespoons chopped coriander 3/4 cup chopped onions For serving 4 to 6 lemon wedges 8 laddi pavs (small squares of white bread) Method 1. They serve the most lip smacking usal along with 2 pieces of pav which is filling enough to keep me satiated through the journey. One such eatery where I never miss the usal is situated on the road from Mumbai to Pune. Vitamins A. But I prefer the low cal version i. without it! Cooking Time : 15 mins. Add the tomatoes and sauté for another 2 to 3 minutes. 7. 6. When they crackle. add the asafoetida.e. 2. This is nothing but usal toped with fried ganthia and sev. Sprinkle water on the sprouted beans on the third day and store in the refrigerator until required for use. 4.

is a blend of assorted fruits (preferably sweet acidic fruits) tossed with potatoes and a delectable blend of chutneys. cut into2 halves each. diced 3/4 cup pineapple. diced 1 cup apple. For the chaat 1 cup papaya. 2. Fruit chaat. 8.5. as the name suggests. This recipe breaks the myth that chaat belongs to "junk" food category! Cooking Time : Nil. boiled and diced (optional) 2 green chillies. turmeric. . diced 1/2 cup kachalu. Tips Combine all the chaat ingredients in a bowl and toss well with the seasoning. Bring to a boil and simmer for 10 to 12 minutes till the sprouts are tender. Top with the coriander and chopped onions. (optional) 1/4 cup black and green grapes 1 cup cucumber. Serve immediately. 6. peeled and diced 10 to 12 cherry tomatoes. Preparation Time : 10 mins. Tips VARIATION : MISAL Top the usal with fried snacks like ganthia and sev and serve immediately. Serving 4. Serve with lemon wedges and laddi pav. cut into 2 halves 1/2 cup boiled potato. Any combination of fruits can be used according to the seasonal availability and personal preferences. Add the sprouts. salt and 2½ cups of water and mix well. This chaat is packed with nutrients and is also low in calories. diced 1/2 cup banana. finely chopped 1 tablespoon chopped coriander For the seasoning 1 tablespoon green chutney 1 tablespoon khajur Imli ki chutney 1/4 teaspoon black salt (sanchal) 1/2 teaspoon roasted cumin seed (jeera) powder 1 teaspoon chaat masala 1/4 teaspoon chilli powder juice of 1/2 lemon a few sprigs mint leaves salt to taste Method 1. 7. FRUIT CHAAT This chaat is sold in the street corners of Delhi. diced 4 to 5 gooseberries.

lots of sprouts and spring onions. 6. so you need not go through the effort of extracting it. PAKODI CHAAT We have all eaten dahi pakodis and dahi wadas but can you imagine the same pakodis in a coconut kadhi? Yes. coriander and serve immediately. 2. Top with the spring onions. Mix the prepared paste with the soda bi-carb adding a little water if required till the batter is light and fluffy. boiled 2 tablespoons chopped coriander For the pakodis 1.Chill the fruits thoroughly and add the seasoning just before serving. chopped a pinch soda bi-carb salt to taste oil for deep frying Other ingredients 1 recipe coconut kadhi 1/2 cup khajur lmli ki chutney 1/2 cup green chutney . How to proceed 1. (This makes about 24 pakodis) Soak the deep fried pakodis in water for about 45 minutes. 5. Drop small portions of the batter into hot oil and deep fry on a slow flame till the pakodis are golden brown. Keep aside. Drain. there is a combination that truly tastes divine. green chilli and salt in a food processor to a coarse paste. The fluffy little pakodis which are deep fried and soaked in water go well with a hot coconut and curd based kadhi topped with a sweet and spicy chutney. 3. 3. Grind together the urad dal. Spoon the khajur imli ki chutney and green chutney on top. Cooking Time : 15 mins. 2. Place the pakodis in a serving bowl and pour the hot coconut kadhi over it. moong sprouts. using a little water. Drain the soaked urad dal. 4. Serves 4. . ginger. 3/4 cup chopped spring onion 3/4 cup moong sprouts. Coconut milk is now available in tetrapacks at grocery stores. The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. Squeeze out the excess water. Preparation Time : 20 mins. For the pakodis 1/4 cup urad dal (split black lentils) 6 mm (1/4") piece ginger 1 green chilli.

Mix all the ingredients in a bowl and knead into a firm dough using water. I have experimented serving them with a coconut kadhi and to add some crunch to the dish. Cooking Time : 30 mins. melted salt to taste For the samosa filling 1 cup boiled potato. (1") stick cinnamon 1 bay leaf 6 curry leaves 1 teaspoon ginger. This chaat is a meal in itself! The coconut kadhi uses coconut milk which is the liquid extracted with water from the coconut flesh. sliced 1 teaspoon oil salt to taste For the garnish 1/2 cup khajur imli ki chutney 1/2 cup green chutney 2 tablespoons chopped coriander 2 tablespoons chopped spring onions 2 to 3 cherry tomatoes. I have added chopped spring onions. grated 1 1/2 teaspoons red chilli. samosas are served with chutney or chole. chopped 1 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing) 2 teaspoons ginger-green chilli paste 2 teaspoons amchur (dried amchur powder) 1 teaspoon coriander-cumin seed (dhania-jeera) powder 1/2 teaspoon garam masala 2 tablespoons oil salt to taste Other ingredients oil for deep frying For the coconut kadhi 1 1/2 cups coconut milk 2 tablespoons Bengal gram flour (besan) 3/4 cup fresh curds 2 cardamoms (elaichi) 2 cloves 25 mm. but this one which is a personal favourite of mine.SAMOSA KADHI CHAAT Traditionally. Coconut milk are now available in tetrapacks at grocery stores. Knead well. is a bit different. For the samosa covering 1/2 cup plain flour (maida) 2 teaspoons ghee. so you need not go through the effort of extracting it! Preparation Time : 40 mins. Serves 6. . boiled 2 tablespoons capsicum. cubed 1/2 cup green peas. sliced (optional) For the samosa covering 1.

coriander-cumin seed powder. . spring onions and cherry tomatoes. amchur. while stirring continuously. Keep aside. Simmer on a slow flame till the kadhi thickens while stirring constantly. For the samosas 1. 4. Add the coconut milk and 1 cup of water and bring to a boil. Seal the edges carefully usign a little water. When they crackle. divide into 12 equal portions and keep aside. For the samosa filling 1. Mix well and mash lightly. 3. 4. Add the gram flour-curds mixture and salt and mix well. 4. 3. 2. x 50 mm. served sprinkled with spring onions and tomatoes. Keep aside. green peas. Garnish with the coriander. add the asafoetida and gingergreen chilli paste. 4. How to serve 1. Make a cone from each part and stuff with the filling. 2. Preparation Time : 10 mins. bay leaf and curry leaves. Repeat with the remaining oval halves and filling to make 11 more samosas. capsicum. When the curry leaves splutter. 5. For the coconut kadhi 1. These corn tit-bits look like small pearls when fried. cool. garam masala and salt. Heat the oil in a pan and add the cumin seeds. This lovely preparation can be enjoyed even as an accompaniment to rice and noodles. add the ginger and red chilli and stir for a few seconds. (5" x 2") oval. 2. 3. 3. Add the gram flour to the curds. Serve hot. Divide each samosa covering oval into 2 halves. Remove from the fire. Divide the dough into 6 equal portions and roll each portion into 125 mm. PEARLY CORN Batter fried corn kernels. Deep fry in hot oil on a slow flame till golden brown in colour. Cooking Time : 15 mins. cloves. cinnamon. mix well and keep aside. Heat the oil in a pan and add the cardamoms. Keep aside. Top with the khajur imli ki chutney and green chutney. 2.2. Place the hot samosas in a serving bowl and spoon the hot kadhi over them. Sauté for 1 minute and add the potato.

2. Preparation Time : 30 mins. Serves 4. Ingredients 1 cup Green Giant Niblets Sweet Corn ½ cup plain flour (maida) ¼ cup cornflour ½ teaspoon readymade mustard paste 1 teaspoon chilli powder ½ cup water salt and pepper to taste oil for deep frying For the garnish 2 tablespoons spring onion greens. chopped 1 teaspoon tomatoes. garnished with spring onion greens and tomatoes.green chilli paste 1/4 teaspoon asafoetida (hing) 2 teaspoons sugar 1 teaspoon lemon juice 1 teaspoon Eno's fruit salt 2 teaspoons oil salt to taste For the tempering 1 teaspoon mustard seeds (rai) 1 teaspoon sesame seeds (til) a pinch asafoetida (hing) 1 tablespoon oil Other ingredients oil for greasing For the garnish 1 tablespoon chopped coriander Method . Cooking Time : 25 mins. chopped (optional) Method 1. Ingredients 1 cup maize flour (makai ka atta) 1/2 cup sour curds 1/2 cup sweet corn kernels 2 teaspoons ginger. MAKAI KA DHOKLA Scrumptious sweet corn and maize flour dhoklas ready within minutes. Serve immediately. Deep fry until they are golden brown in colour and drain on absorbent paper. Mix together all the ingredients except the oil in a bowl and keep aside.Serves 4. Heat the oil in a kadhai and scatter individual batter coated kernels in the oil. 3.

Prepare the tempering by heating the oil. 5. Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander. asafoetida. Tips Add the Eno's fruit salt just before you put the dhoklas to steam. CORN SEV PURI Although every Mumbai visitor never misses eating sev puri. 4. those who eaten the same thing over the years do grow weary of it. . Steam for 15 to 20 minutes. sesame seeds and asafoetida and frying until the seeds crackle.1. Garnish with the chopped coriander. Preparation Time : 5 mins. Serves 4. 2. Similar but yet very very different from the traditional sev puri. Pour the tempering over the prepared dhokla. Top each papadi with 1 teaspoon of the corn topping. adding the mustard seeds. 3. You can then easily whip up this recipe at any time of the day when unexpected guests arrive. sev and pomegranate. 2. ginger-green chilli paste. Cooking Time : Nil. mix gently and pour the batter into a greased 150 mm. sugar. Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. 3. 4. Cut into pieces and serve hot. Add the sweet corn. Keep aside for at least 30 minutes. To be mixed together into a corn topping 1 cup Green Giant Niblets Corn 1 cup chopped spring onions 2 green chillies. Baked papadis or little puris are topped with sweet corn and crunchy onions spiked with a tangy ajwain (carom) flavoured tomato chutney. finely chopped 1 tomato. Serve immediately. Arrange the papadis on a serving plate. Here is a recipe for all those who agree with me. (6") diameter thali. finely chopped 1 teaspoon chaat masala 2 teaspoons lemon juice salt to taste Other ingredients 24 Baked Papadis 1/2 cup tamatar ki chutney 1 cup sev or nylon sev 1/4 cup fresh pomegranate (anar) 2 tablespoons chopped coriander Method 1. Add the fruit salt. All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. These puris are truly divine and a must try. Mix well to make a smooth batter. oil and mix well. lemon juice.

TAMATAR KI CHUTNEY Ajwain and garlic flavoured tomato chutney. Knead well. I would suggest the you store large quantities in an air-tight container. grated 1 teaspoon chilli powder 1 teaspoon sugar 2 tablespoons oil salt to taste Method 1. Cooking Time : 10 mins. 2. scoop out small potions of it and reheat for use. 4. Add the pureed tomatoes. 2. Freeze large quantities of this chutney. Makes 40 puris. if you prefer. Divide the dough into 40 portions. Blanch the tomatoes in hot water. BAKED PAPADIS This is a virtually fat free recipe for all low cal food lovers! Crispy baked puris are delicious at any time of the day. Simmer for 20 minutes or till the oil has separated. oil and salt. Preparation Time : 10 mins. 3. Peel and purée in a liquidizer. sugar and salt and bring to a boil. Again. add the ajwain and asafoetida and sauté for 30 seconds. Preparation Time : 5 mins. Ingredients 1 cup (125 grams) whole wheat flour (gehun ka atta) 1 teaspoon oil 1/4 teaspoon salt Method 1. Mix the flour. Add water and prepare a stiff dough. 5. You can spice up the dough. chilli powder. adding a little chilli powder and cumin seeds. Ingredients 8 medium sized tomatoes 1 teaspoon ajwain (carom seeds) a pinch asafoetida (hing) 1 tablespoon garlic. Cooking Time : 20 mins. Cool and use as required. Makes 1 cup. Heat the oil in a pan. Add the garlic and sauté for a few seconds. I personally like them just plain. .

Put spoonfuls of the batter in hot oil and deep-fry till golden brown. just microwave them for 40 seconds. Bake in a hot oven at 200°C (400°F) for 10 minutes. If you do not want to deep-fry the koftas. For the koftas 1 cup grated white pumpkin (doodhi / lauki) ½ cup rice flour (chawal ka atta) 1 tsp green chilli paste ¼ cup chopped coriander 1 tsp sugar ½ tsp garam masala ¼ tsp turmeric powder (haldi) A pinch of soda-bi carb Salt to taste Oil for frying For the gravy ½ cup chopped tomatoes 2 to 3 bayleaves (tejpatta) 2 cloves (laung / lavang) 2 to 3 peppercorns ½ tsp chilli powder 1 tsp coriander-cumin seed (dhania-jeera) powder A pinch of asafoetida (hing) ¼ tsp nutmeg (jaiphal) powder ¼ cup tomato sauce ¾ cup coconut milk ¼ cup cream 1 tbsp cornflour mixed in ¼ cup water 3 tbsp oil Salt to taste For the garnish ¼ cup chopped coriander For the koftas 1. Roll out into thin puris and prick with a fork. Add a little water if required to make a loose dough.3. For the gravy . Tips This wholesome substitute for the traditional fried and greasy puris uses the superior fat reducing method of baking. 5. Mix all the ingredients together. Serves 4. Arrange the puris on a lightly greased baking tray. DOODHI KOFTA CURRY Grated pumpkin retains its crunchiness in these crisp koftas simmered in tangy tomato gravy. 2. Cooking Time : 10 mins. 3. Preparation Time : 10 mins. Drain on absorbent paper and keep aside. 4.

cream and the corn flour mixture. Boil a vesselful of water and immerse the tomatoes in it for 1 minute. It tastes just as good. asafoetida and nutmeg powder. coriander-cumin seed powder. until the mixture is light pink. Cook for a few minutes till the oil separates. Add the green chillies. . Heat the oil in a pan. peas) 2 tomatoes ½ tsp red chilli powder ½ tsp turmeric powder (haldi) 1 cup coconut milk 1 tsp cornflour 2 tbsp oil Salt to taste For the paste ½ cup freshly grated coconut or 25 grams desiccated coconut 3 1 1 1 1 2 1 To serve Steamed rice For the paste 1. stirring continuously. 6. cloves. curry leaves and rice and on a tava (griddle) on a slow flame. 4. Remove from flame. Add the koftas bring to a boil and simmer for some time. Cooking Time : 15 mins. Serves 4. cool and blend to a smooth paste in a blender using very little water. How to proceed 1. broken into pieces 2. Add the tomato sauce. 5. coconut milk. to 4 curry leaves (kadi patta) tbsp cooked rice tsp chopped green chillies stick cinnamon (dalchini) cloves (lavang) black peppercorns whole dry red chilli. 2. add bayleaves. Ingredients 2 cups boiled mixed vegetables (French beans. cauliflowers. cinnamon. peppercorns and red chillies. Keep aside. Serve hot. maybe even a tad better! Preparation Time : 20 mins. chilli powder.1. cloves and peppercorns to it. MALABARI CURRY This Jain version of the Malabari Curry gives its traditional non-vegetarian counterpart a real run for its money. Dry roast the coconut. Add the chopped tomatoes. 3.

8. Add the vegetables and mix well. Serve hot with steamed rice. Cook well till the oil separates. they are sure to leave your guests asking for more! Preparation Time : 10 mins. 3. Cooking Time : 20 mins. Serves 4. HARIYALI MAKAI STUFFED PADWAL The timid padwal is hardly given a thought when planning special menus. For the padwals ½ kg snake gourd (padwal) 1 cup boiled and crushed tender corn kernels (makai ke dana) ¼ cup finely chopped fenugreek (methi) leaves ¼ cup freshly grated coconut ¾ tsp sambar masala powder ¾ tsp fennel (saunf) powder ½ tsp chopped green chillies 3 tbsp chopped coriander leaves Salt to taste Other ingredients 1 cup tomato purée 2 bayleaves (tejpatta) 2 cloves (laung / lavang) 3-4 peppercorns ½ tsp cumin seeds (jeera) 1½ tbsp besan (Bengal gram flour) ¾ tsp red chilli powder ¾ tsp garam masala ¼ tsp turmeric powder (haldi) 2 tbsp cashewnut paste 1 tsp kasuri methi (dried fenugreek leaves) 2 tbsp chopped coriander 2 tbsp oil Salt to taste For the garnish A few sliced almonds A little cream For the padwals . 5. Combine cornflour with milk. 4. 6. red chilli powder. add to the gravy along with 1½ cups of water. Chop finely and keep aside. But with a stuffing of corn and fresh fenugreek.2. Heat oil in a pan. Add in chopped tomatoes. turmeric and salt. 7. add prepared paste and sauté for 5 minutes. de-skin and de-seed tomatoes. Remove. Cook till vegetables are tender.

Add tomato purée. peas. Preparation Time : 15 mins. Heat oil in a sauce pan and add the bay leave. coriander and mix well. Ingredients 2 cups boiled mixed vegetables (cauliflower. Secure with toothpicks and cook in a pan using oil till light golden and keep aside. (1") cinnamon (dalchini) 1 tbsp oil For the chettinad masala 1. turmeric powder and cook till the oil separates. Serve hot garnished with almonds and cream. Keep . Slit and carefully deseed them. Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. 3. 4. and simmer for 2-3 minutes. Parboil the padwal pieces in salted hot water. cloves. garam masala.1. The Chettinad masala for this curry can even be made a week in advance and stored in air-tight bottles. 2. Add the padwals and left over stuffing. (3") long pieces. CHETTINAD CURRY Here's a spicy curry from Tamilnadu that tastes best with steamed rice. Serves 4. if any. Keep aside. Peel and cut the padwals into 75 mm. 2. Cooking Time : 15 mins. cashewnut paste and salt and bring the gravy to a boil. Mix all the remaining ingredients and stuff the padvals. When the cumin seeds crackle. peppercorns and cumin seeds. broken into pieces 3 cardamom (elaichi) 1 tsp fennel seeds (saunf) 3 cloves (laung/lavang) 25 mm. add the besan and roast it on a low flame till the colour changes. Add the crushed dried fenugreek leaves. chilli powder. How to proceed 1. 5. Add 1 cup water. french beans) 2 tbsp poppy seeds (khus-khus) 1 tbsp broken cashewnuts 3 tomatoes 4 to 5 curry leaves (kadi patta) ¾ cup chopped cabbage ½ tsp turmeric (haldi) powder ½ tsp red chilli powder 1 cup milk 3 tbsp oil Salt to taste For the Chettinad masala ½ cup freshly grated coconut 1 tsp coriander (dhania) seeds ½ tsp cumin seeds (jeera) 2 whole dry red chillies. 3.

Chop finely and keep aside. 11. page 101 3 tsp dried fenugreek leaves (kasuri methi) 1 tsp cornflour ½ cup milk 3 tbsp chopped coriander 4 tbsp oil Salt to taste For the garnish ¼ cup chopped coriander Method 1. 3. de-skin and deseed the tomatoes. 7. 10. PANEER TIKKA MASALA With the liberal use of cabbage and dry ginger powder.aside. Sauté for some time and then add the tomatoes. Serves 4. 2. add the curry leaves and cabbage. the vegetables and milk. Boil a vesselfull of water and immerse the tomatoes in it for one minute. 9. Soak the poppy seeds and cashewnuts in hot water for 5 minutes. 4. Drain and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Cooking Time : 10 mins. 6. . Cover and simmer for a few minutes. broken into pieces ½ cup chopped cabbage 1 tsp chopped green chillies ¼ tsp dry ginger powder (soonth) 1 tbsp tomato sauce. red chilli powder and salt. ground paste. Serve hot. Remove. Ingredients 1 recipe paneer tikkas. page 26 ½ cup boiled green peas 5 medium sized tomatoes 1 tbsp coriander (dhania) seeds 5 whole dry red chillies. 8. Boil vesselfull of water and immerse the tomatoes in it for 20 seconds. 5. Keep aside. the absence of onion and garlic is barely noticeable in this otherwise onion-dominated curry! Preparation Time : 15 mins. Heat the remaining oil in another pan. Mix well and add one cup of water. Cook till the tomatoes are well blended with the masala and oil separates from the sides. turmeric powder.

Heat the oil in a pan. Keep aside. CREAM OF SPINACH SOUP Spinach. chopped ½ teaspoon garlic. Add the red chilli-coriander powder. Drain and pureé the spinach in a blender. 7. Roast the coriander seeds and red chillies lightly and grind to a powder. sauté the onions and garlic till the onion is translucent. is a multi-nutrient vegetable and is packed with the goodness of iron. 6. 7.2. 8. Mix well. tomato sauce and dried fenugreek leaves and sauté. Heat the butter in a pan. Serves 4. Serve hot garnished with coriander. 4. 6. Ingredients 3 cups spinach (palak). Add the tomatoes and dry ginger powder and fry till the oil separates from the mixture. 5. sumptuous spinach soup has been regarded best for weight watchers. Remove. Add in the spinach purée and mix well. . Since ages. 3. Whisk in 2½ cups of water to the mixture stirring continuously and bring it to a boil till it thickens. 4. remove and immerse in cold water to retain the color. Chop finely and keep aside. Mix the milk and cornflour together and add to the gravy. 9. finely chopped 1 tablespoon refined flour (maida) 2 tablespoons butter salt to taste pepper to taste For the garnish ¼ cup cream Method 1. chopped ½ cup onions. by itself. folic acid. but only if made without the use of butter and cream. Add the paneer tikkas and peas and heat for some time. Cooking Time : 5 mins. vitamin A and vitamin C. Season with salt and pepper and bring to a boil. add cabbage and green chillies and sauté for some while. 5. de-skin and de-seed the tomatoes. 2. Blanch the spinach in boiling water for 10 seconds. 3. Preparation Time : 5 mins. Add the flour and sauté till the flour gets a sandy texture.

Tips Gently simmer this soup. Heat the oil in a small pan and fry the red chilli till it is crisp. lemon grass. vegetables. SPICY COCONUT CREAM SOUP A creamy coconut soup flavoured with Thai curry paste and served topped with fried onions.8. Simmer for a few minutes. grated 1 teaspoon oil For trhe garnish fried sliced onions For the paste 1. broccoli. lemon juice. blanched 1 teaspoon sugar 1 teaspoon oil salt and pepper to taste For the paste 1 dried red chilli 1 onion 1 clove garlic . tied into a bundle 1 teaspoon lemon juice 1 tablespoon soya sauce 1/2 cup mixed vegetables (peas. baby corn). How to proceed 1. Main recipe 3 cups Coconut Milk 1 teaspoon cornflour 2 stalks lemon grass . soya sauce. Add enough water to adjust the consistency. Do not allow it to boil since this could curdle the coconut . ginger. Heat the oil in a vessel and add the coconut milk and cornflour mix. Serves 4. mushrooms. fry the onion till light brown. Add the paste when the soup starts to simmer. 5. Serve hot. 3. Make a paste of the garlic. Mixed the cornflour with the coconut milk. salt and pepper. Serve hot garnished with fried sliced onions. 6. Remove the lemon grass before serving. sugar. Keep aside. Drain and keep aside. 2. 2. In the same oil. red chilli and fried onion in a blender. cool. 3. Preparation Time : 15 min. garnished with a tablespoon of cream in each bowl. crushed 1 teaspoon ginger. 7. constantly stirring it. Cooking Time : 10 min. 4.

spicy and delicious. But it's also quite high in calories so I have found a less guilty version of enjoying my favourite snack. 3. Remove from the fire and cool. add the asafoetida and curry leaves and sauté for a few seconds. When they crackle. Heat the oil and add the mustard seeds. It's the quickest and easiest meal or snack available on every street corner in Mumbai. it's one snack I can never resist especially on a rainy day. Cooking Time : 30 mins. Add the pounded mixture and sauté again for a few seconds Add the potatoes. Preparation Time : 10 mins. 4. VADA PAV The Indian burger. chopped 1 teaspoon ginger. ginger and garlic using a mortar and pestle. Makes 8 vada pavs. Pound the green chillies. Ingredients 8 laddi pavs (small squares of white bread) 4 tablespoons dry garlic chutney For the vada filling 3 cups boiled and mashed potatoes 3 to 4 green chillies. 2. turmeric powder and salt and mix well. Hot.milk. . chopped 1½ teaspoons garlic. chopped 1 teaspoon mustard seeds (rai) ¼ teaspoon asafoetida (hing) 6 to 8 curry leaves ¼ teaspoon turmeric powder (haldi) 1½ teaspoons oil salt to taste For the outer covering ¾ cup Bengal gram flour (besan) ¼ teaspoon turmeric powder (haldi) a pinch soda bi-carb 1 teaspoon oil salt to taste Other ingredients oil for deep frying For the vada fillling 1. See the recipe of Healthy Vada Pav and discover my nutritious variation.

Serves 6 burgers. 1/3 cup of water. Preparation Time : 15 minutes. Shape into rounds. How to proceed 1. TASTY PAV BHAJI BURGERS Serve with a hot cup of soup. Dip each round of the vada filling into the batter and allow it to coat the mixture well. Tips Laddi pavs are small square shaped white bread rolls which are available at local bakeries. chopped 1 onion. 2. 2. For the outer covering 1. Place one vada in each pav and serve immediately. Deep fry in hot oil till golden brown. 3. Combine all the ingredients in a bowl and make a batter using approx. For the burgers 6 small round burgers butter for brushing For the stuffing 2 boiled potatoes 1 teacup mixed boiled vegetables or 1 teacup cooked tender corn. chopped 1/2 teaspoon crushed garlic (optional) 1 tablespoon chopped capsicum 1/2 teaspoon chilli powder 1/2 teaspoon pav bhaji masala 2 tablespoons chopped coriander a few drops of lemon juice 2 tablespoons butter salt to taste For serving onion rings Method . Ideal for unexpected guests ! Cooking Time : 10 minutes.5. Slice each pav into half horizontally and spread some dry garlic chutney inside. Divide into 8 equal portions. Drain on absorbent paper and keep aside. slightly crushed 1 tomato. You can also use bread roll or slices if the pav is not available.

lightly buttered 5 tsp tomato ketchup ½ cup grated carrots ½ cup finely chopped lettuce leaves For the potato tikis 1 cup boiled and mashed 1 tsp cumin seeds (jeera) 3 green chillies. Serve hot in folded napkins. sprinkle a little water. tomato. 2. Spread some pav bhaji mixture on the bottom portion of a burger. lemon juice and salt and cook for 2 minutes. 3. POTATO TIKI SANDWICH Preparation Time : 15 mins. How to serve 1. Cooking Time : 15 mins. . Repeat with the remaining mixture and burgers. Makes 5 sandwiches. chopped ¾ cup boiled and mashed green peas 3 tsp amchur (dry mango powder) 1 tbsp chopped coriander ½ tsp nigella seeds (kalonji) 2 tbsp ghee salt to taste oil for deep frying For the potato tikis 1. 2. 3. coriander. lightly buttered 5 slices white bread. You can take green peas. Heat the butter and fry the onion and garlic for 1/2 minute. If the mixture is too thick. carrots as mixed vegetables. For the burgers 1. Heat the ghee in a pan and fry the cumin seeds until they turn brown.1. Divide the buns into two parts horizontally. 2. Add the green chillies and fry again for a while. Ingredients 5 slices brown bread. Add the potatoes and the vegetables. chilli powder and pav bhaji masala and fry for at least 1 minute. For the stuffing 1. Add the capsicums. cauliflower. Brush with butter and bake in a hot oven at 150 degree C (300 degree F) for few minutes. 2. Brush them with butter and bake in a hot oven at 150 degree C (300 degree F) for few minutes. place some onion rings on top and cover it with the remaining top of the bun.

potatoes. garam masala. Remove and cool. Deep fry in hot oil till golden brown. add the onions and cook till the onions turn translucent. 2. Makes 4 toasts Ingredients 4 slices whole wheat bread 4 teaspoons grated cheese For the curry ½ cup finely chopped boiled vegetables (cabbage. Cooking Time : 5 mins. Sprinkle grated carrots and lettuce over it. Drain on absorbent paper and keep aside.. add 1 tbsp of cornflour. cauliflower.. Repeat for the remaining ingredients to make 4 more sandwiches. boiled and mashed lightly 2 tablespoons finely chopped onions 1 teaspoon finely chopped green chillies ½ teaspoon chilli powder 2 pinches garam masala 2 tablespoons chopped coriander 2 teaspoons oil salt to taste Method 1. . MASALA CHEESE TOAST Whole wheat bread topped with vitamin A rich vegetables and calcium rich cheese. coriander and salt and cook for 1 or 2 minutes. Preparation Time : 15 mins. Keep aside. Put the potato tiki on the buttered side of the white bread slice. Baking Time : 5 mins.. 4. 6. Baking Temperature : 200°C (400°F). 5. Toast the bread slices till they are slightly crisp. Heat the oil in a non-stick pan. Serve immediately. french beans. 3. green peas. Add the remaining ingredients and mix well. 2. Shape into 5 small flat thin circles. If you find it difficult to shape. How to proceed 1.. 5. Add the vegetables. capsicum) ¼ cup potatoes.3. chilli powder. 4. Cover with the brown bread. green chillies. 3. just perfect to tickle your taste buds. 4.. Apply tomato ketchup on the buttered side of each brown bread slice.

Serve hot. 7. 2. 4. . 5. Top 2 slices of feta cheese and some red pepper and pineapple slices. However. Pour 2 tablespoons of the mixture on each toast. Apply butter on the outer surface of the sandwich and grill in a sandwich grill or a toaster till done. 3. 6. Sprinkle salt and freshly ground pepper and sandwich with the top half of the panini. a bit dense and a little oily. Grill in a pre-heated oven approx. 6. If you do not find panini bread at your local baker. thinly sliced 8 slices pineapple 8 slices feta cheese or paneer (cottage cheese) 4 large lettuce leaves salt and freshly ground pepper to taste butter for grilling To be mixed into a spread ½ cup cheese spread 1 clove garlic. Makes 4 sndwiches.5. 8. Top with a teaspoon of grated cheese. Serve hot. Tips Pane means bread in Italian and panini means "little" bread (or buns). Repeat with the remaining panini and ingredients to make 3 more sandwiches. just use a regular burger bread instead. grated 2 tablespoons finely chopped celery salt and freshly ground pepper to taste Method 1. panini means a certain kind of sandwich The bread is used is quite flat. 200°C (400°F) till brown spots appear on the cheese. Ingredients 4 panini or burger buns 1 large red pepper. Preparation Time : 5 mins. in America. Now a days. Cut each panini into two horizontally and apply a generous layer of the spread on one side of panini. panini bread is available at speciality baking shops in India too. FETA AND PINEAPPLE SANDWICH Cooking Time : 5 mins. Place a large lettuce leaf on one half of the panini. 7.

Serves 6. tomato. Ingredients 4 large tomatoes 3/4 teacup shredded cabbage 3/4 teacup grated carrots 3 teaspoons cornflour 1 small can (225 grams) baked beans or 1/2 teacup boiled green peas 1 chopped tomato 1 chopped onion 1 bay leaf 1/2 teaspoon sugar 2 tablespoons oil salt to taste pepper to taste For the masala bag 2 sticks cinnamon 2 cloves 4 peppercorns (powdered coarsely and tied in a piece of cloth) For grilling 4 tablespoons grated cheese Method 1. Add the cabbage and carrots and fry again for 1 minute. Add the beans. When cooked. Tips For masala bag powdered all the ingredients coarsely and tied in a piece of cloth. 3. Cut the tomatoes into big pieces. 4. Add the tomato soup. Mix the cornflour in a little cold water and add to the soup. Add the masala bag and salt and boil for 20 minutes. 9. Cooking Time : 30 min. 2. MACARONI A LA MEXICANA Macaroni prepared in an unusual way based on Mexican style cooking. blend in a liquidiser and strain. 5. Heat the oil and fry the onion and bay leaf for 1/2 minute. 6. 7. add 5 teacups of water and put to cook. Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts. 8. Remove the masala bag and pour the soup into a big bowl.GRILLED CHEESE AND VEGETABLE SOUP A spicy and filling soup for cold days. sugar and pepper and give one boil. Preparation Time : 20 min. Serve hot with garlic bread. .

Shape into round balls and deep fry in oil. . Mix all the ingredients.Cooking Time : 40 min. cook in pressure cooker. For the cheese balls 200 grams (7 oz. garlic and chilli powder and fry again for a little while. For the macaroni 1. Preparation Time : 25 min. Soak the beans overnight.) fresh cream 2 teaspoons lemon juice 6 tablespoons cooking cheese 1/2 teaspoon salt a dash of chilli powder For the cheese balls 1. Add the macaroni and mix.) paneer 3 tablespoons plain flour (maida) 1 tablespoon chopped coriander 2 chopped green chillies 1/4 teaspoon soda bi-carb salt to taste oil for deep frying For the macaroni 2 teacups cooked macaroni 1 kg (2 1/4 lb. sugar and salt and cook on a slow flame for at least 10 minutes. 4. Add the capsicum. Next day. Heat the oil and fry the onion for 1 minute. 2. For the kidney bean layer 1. 5. 3. Add the tomatoes. Drain and mash.) tomatoes 1 chopped onion 1 chopped capsicum 3 cloves crushed garlic 1 teaspoon chilli powder 2 teaspoons sugar 2 tablespoons oil salt to taste For the kidney bean layer 3/4 teacup red kidney beans (rajma) 1 chopped onion 1 tablespoon butter 1 tablespoon ghee 1 teaspoon chilli powder 4 tablespoons tomato ketchup salt to taste For the baking 100 grams (4 oz. Remove the skin and chop. Put the tomatoes in hot water for 10 minutes. Serves 6 to 8.

2. Makes 1 cup. spread the layer of macaroni. Preparation Time : A few min. 3.2. CHILLIES IN VINEGAR Cooking Time : Nil. 5. chilli powder. Next. Add the beans. Spread about 12 mm. Spread the remaining cheese and dust chilli powder on top. NACHOS For the cheese lovers ! Cooking Time : A few min. (1/2") layer of cheese on the fried tortillas. Ingredients 6 to 7 green chillies . 4. 3. first make a layer of the beans. Beat the cream. Serve hot. Put below the grill untill the cheese melts. Pour the cream over this. How to proceed 1. Put the cheese balls on top. 3. 2 tablespoons of the cooking cheese and the salt. Ingredients ready corn chips or fried tortillas cooking cheese taco salad or refried red kidney beans (rajma) For serving chillies in vinegar Method 1. Heat the butter and ghee and fry the onion for few minutes. Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes. Preparation Time : A few min. Serve with taco salad or with refried kidney beans and with chopped green chillies soaked in vinegar for 15 minutes. In a greased baking dish. tomato ketchup and salt and cook for a few minutes. Add the lemon juice. 2.

3. Use as required. Add the remaining ingredients and cook for 3 to 4 minutes. 2. . Remove the skin and chop. rub off the burnt skin and chop. Ingredients 200 grams fresh cream 1 to 2 tablespoon thick curds 2 pinches salt Method 1. Heat the oil and fry the onion for 1/2 minute. 2.1 teacup white vinegar Method 1. Add the curds and salt and mix well. . SALSA DIP (PARTY COOKING) Cooking Time : 5 min. Beat the cream until thick. Preparation Time : 15 min. Put the tomatoes in hot water for about 10 minutes. Remove from heat. Makes 1 teacup. finely chopped 1/2 teaspoon chilli powder 1 capsicum 2 pinches ajwain 1 tablespoon oil 1/2 teaspoon sugar 1/2 teaspoon salt Method 1. Ingredients 3 tomatoes 2 teaspoons chillies in vinegar 1 small onion. Pierce the capsicum with a fork and hold over the flame until the skin blackens. 2. this recipe is suggested as a substitute. Cut the green chillies and add to the white vinegar. SOUR CREAM As sour cream is not available in India.

3. 4. Roll out the dough into small circles with the help of a little plain flour. 4. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger . spread the salsa dip on top and sprinkle the chillies thereon. Preparation Time : 15 min. Just before serving. 5. Deep fry lightly in oil. Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips.Tips Use as required. Put under the grill for a few seconds. 3. For the corn chips 100 grams maize flour (Makai ka atta) 50 grams plain flour 1 tablespoon oil salt to taste oil for deep frying For serving 3 teacups corn chips 1 teacup salsa dip 1 teaspoon chopped green chillies 3 tablespoons sour cream 3 tablespoons grated cheese salt to taste For the corn chips 1. Make a dough by adding hot water. Knead very well. 2. DABELI This is traditionally sold on the streets of Gujarati towns. 5. Arrange the corn chips in a plate. Remove from the oil and sprinkle salt while hot. Serves 6. How to serve 1. Mix the maize flour and plain flour with 1 tablespoon of oil and salt. Prick lightly with a fork. Serve immediately. CORN CHIPS Cooking Time : 10 min. 2.

. add the asafoetida. Top with the chopped onion. salt and ½ cup of water and mix well. Heat the oil in a pan and add the cumin seeds. Use as required. pomegranate. Grind to a fine powder in a blender. Makes 15 buns. fresh garlic chutney and sev. fresh garlic chutney and khajur imli ki chutney.) stick cinnamon 2 cloves 1/4 teaspoon cumin seeds (jeera) For the filling 1 cup boiled and mashed potato 1/2 teaspoon cumin seeds (jeera) pinch asafoetida (hing) 2 teaspoons dabeli masala. recipe above 2 tablespoons khajur imli ki chutney 2 tablespoons oil salt to taste Other ingredients 15 small burger buns butter or oil for cooking To serve 1 onion. add the 2 tablespoons of khajur imli ki chutney and mix well. 4.bun and then topped with onion. pomegranate . you can use black or green grapes cut into small pieces. When they crackle. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter. Place a portion of the filling on the lower half of each bun. For the filling 1. Roast all the ingredients in a pan for 2 to 3 minutes. For the dabeli masala 1 red chilli 1 teaspoon coriander (dhania) seeds 1/2" (12 mm. Keep aside. How to proceed 1. peanuts. 2. 2. Preparation Time : 10 mins. 2. potato. Divide into 15 portions. Remove from the fire. Cooking Time : 15 mins. 3. sev. coriander. Sandwich it with the top halves of the burger buns. Instead of pomegranate. chopped 1/2 cup roasted peanuts 1/2 cup chopped coriander 1/2 cup sev or nylon sev 1/2 cup fresh pomegranate (anar) 2 teaspoons fresh garlic chutney 6 tablespoons khajur imli ki chutney For the dabeli masala 1. dabeli masala.

GREEN CHUTNEY (CHAAT) A green mint and coriander flavoured chutney which is great for sandwich spreads. Mint adds freshness to this chutney. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens. Green chutney is probably the most favourite Indian accompaniment. Crispy samosas, dhoklas etc. are considered incomplete without this chutney. The chutney can be stored refrigerated for upto a week. Preparation Time : 10 mins. Cooking Time : Nil. Makes 1 cup. Ingredients 2 cups chopped mint leaves 1 cup chopped coriander 1 large onion, sliced juice of 1 to 2 lemons 1 tablespoon sugar 4 to 6 green chillies salt to taste Method 1. 2. Combine all the ingredients and grind to a smooth paste in a blender using very little water. Refrigerate and use as required.

FRESH GARLIC CHUTNEY (CHAAT) A must have ingredient in any chaat. The pungent aroma of garlic is unmistakable. Oil your hands before you peel garlic to prevent your fingers from discolouring and to prevent having a lingering garlic aroma throughout the day! Soaking garlic cloves in hot water makes it easier to peel them. Make this chutney in large quantities. It stays well refrigerated for upto two weeks. Cooking Time : Nil. Preparation Time : 5 mins. Makes 3/4 cup. Ingredients 1 cup garlic cloves, peeled 1 tablespoon chilli powder juice of 1/2 lemon salt to taste Method 1. 2. Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste. Before using, dilute with water and use as required.

SEV This crisp vermicelli made of gram flour is used to top almost all chaats. Mounds of different types of sevs are displayed at almost all farsan shops. The variety of flavours you get includes palak sev, garlic sev, pepper sev etc. Just name it and it is available! But did you know that making sev at home was as simple as this! Preparation Time : 5 mins. Cooking Time : 15 mins. Makes 2 cups. Ingredients 1 cup Bengal gram flour (besan) 2 tablespoons hot oil 1/4 teaspoon asafoetida (hing) 1/4 teaspoon turmeric powder (haldi) salt to taste oil for deep frying Method 1. Combine the Bengal gram flour, oil, asafoetida and turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough. Fill the dough into a sev "press" and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.

2.

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

KHAJUR IMLI KI CHUTNEY This sweet and sour chutney blend spruces up almost all chaat recipes. The addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour. An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months. Cooking Time : 15 mins. Preparation Time : 10 mins. Makes 2 cups. Ingredients 2 cups dates (khajur), deseeded 1/4 cup tamarind (imli), deseeded 1 cup jaggery (gur), grated 1 teaspoon chilli powder a pinch asafoetida (hing) salt to taste Method

1. 2.

Wash the dates and tamarind and place them in a saucepan. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes. Cool and strain the mixture through a sieve.

3.

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

FRIED ICE-CREAM WITH BUTTERSCOTCH SAUCE

Cooking Time : 5 mins. Preparation Time : 30 mins. Serves 4. Ingredients 8 scoops of vanilla ice-cream 1 cup milk Fresh bread crumbs to coat For the butterscotch sauce ½ cup sugar 1 tablespoon butter 4 tablespoon fresh cream ¼ teaspoon vanilla essence Other ingredient Oil for deep-frying For the butterscotch sauce 1. 2. Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour. Remove from the flame and add ¼ cup of hot water. Place on a slow flame and make a syrup of one string consistency. Add the butter and cream and mix well. Allow it to simmer for 5 to 7 minutes till the sauce is of a honey consistency.

3. 4.

5. Cool completely and keep aside. How to proceed 1. 2. 3. 4. 5. Line a tray with butter paper. Adjust your fridge temperature to low. Place the scoops on the tray at 25 mm (1") distance and keep in the freezer till they harden. Dip the hardened ice-cream balls in milk and roll in bread crumbs till coated properly. Put them back in the freezer to harden. Coat the ice-cream balls for about 3 to 4 times till a thick coating is achieved.

just dip and remove. How to proceed 1. But the use of liberal amounts of butter and cheese counteracts the effect of these nutritious vegetables and loads it with unnecessary excess calories. peas. 4. Heat oil on high flame in a kadai. chooped For the white sauce 2 tablespoons butter ½ teaspoon garlic. salt and pepper and mix well. Preparation Time : 20 mins. VEGETABLE AU GRATIN This is a baked dish made with vegetables which contains a wealth of nutrients. 3. Remove ice cream balls from fridge (only 2 at a time) and dip in hot oil. grated 2 tablespoons refined flour (maida) 1½ cups milk ¼ cup cheese. grated salt and pepper to taste For the topping 1/2 cup grated cheese For the white sauce 1. Ingredients 2 cups mixed bolied vegetables ( carrots.6. make sure the balls are completely immersed in the oil. Baking Time : 15 to 20 mins. Repeat for the remaining ice cream to make more balls. Add the milk gradually stirring continuously so that lumps do not form. . 2. Bring to a boil and add the cheese. Baking Temperature : 200°C (400°F). 2. Pour into an oven proof bowl and sprinkle the cheese on top Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes till the cheese melts and is lightly browned. Don't turn them while frying. When balls turn golden colour remove and serve immediately with butterscotch sauce. Combine the vegetables and the white sauce and mix well. 3. 7. Heat the butter and sauté the garlic for 1 to 2 seconds. Add the flour and sauté for 2 to 3 minutes. Tips Crushed cornflakes / desiccated coconut also make great coatings. Ensure that fried ice-cream is consumed immediately. add ½ cup of water and mix well. Serves 4. Cooking Time : 40 mins. french beans). 8.

Add the milk and 1/2 teacup of water and cook until the sauce becomes thick. ripe tomatoes. Squeeze out the water. red. Preparation Time : 30 minutes. . green chillies and salt. Serves 6 to 8. Mix the flour. Cooking Time : 30 minutes. cut into big pieces 2 tablespoons fresh cream 2 to 3 teaspoons sugar 1/2 teaspoon oregano or 1 teaspoon fresh chopped tulsi leaves 1 pinch ajwain 1/4 teaspoon chilli powder salt to taste For the baking 2 tablespoons grated cheese For the stuffing 1. 2. For the stuffing 30 to 40 spinach leaves 100 grams crumbled paneer 1/2 teaspoon green chillies salt to taste For the dough 1 teacup plain flour (maida) 2 teaspoons butter 1/2 teaspoon salt For the creamy sauce 1 teacup milk 1 tablespoon plain flour (maida) 100 grams fresh cream 2 tablespoons grated cheese 2 tablespoons butter salt and pepper to taste For the tomato gravy (optional) 1/2 kg. 2. SPINACH TARTILLINI IN CREAMY SAUCE A superb Italian dish with 2 rich sauces.4. Heat the butter. Add water and make a semi-stiff dough. butter and salt. Steam the spinach leaves. For the dough 1. add the flour and fry for 1/2 minute. For the creamy sauce 1. Serve with warm garlic bread. Chop the spinach leaves finely and mix with the paneer.

If you like. For the tomato gravy 1. Drain and keep aside in a little water. 3. oregano. carrots. How to proceed 1. Serves 4.3. Add the cheese. Ingredients ¼ cup shredded cabbage ¼ cup grated carrots ¼ cup finely chopped cauliflower ¼ cup chopped spring onions whites 2 pinches MSG (Mono Sodium Glutamate) 3 cups clear vegetable stock 1 tablespoon soya sauce 1 teaspoon chilli sauce 1 tablespoon chopped coriander 3 tablespoons cornflour dissolved in ½ cup water 2 tablespoonss oil Salt and freshly ground pepper to taste For the garnish 1 tablespoon chopped spring onion greens Method 1. Cooking Time : 5 mins. ajwain. Add the cabbage. Heat the oil in a wok over a high flame. Put plenty of water to boil and add 1 tablespoon of oil. cauliflower. cream. chilli powder and salt and boil for 10 minutes on a slow flame. Blend in a liquidiser and strain. In a greased baking dish. spread a little creamy sauce and some tartillini. Spread some spinach filling in each puri and close. . sprinkle a little tomato gravy. Add the cream. 4. Boil batches of the puris (tatillini) for 1/2 minute. Make more layers in this manner. spring onions and MSG and stir fry over a high flame for 2 minutes. 3. Sprinkle the balance cheese and bake in a hot oven at 230 degree C (450 degree F) for 10 minutes. Divide the dough into 15 balls and roll out into thin puris. HOT AND SOUR SOUP Preparation Time : 20 mins. 2. Add the sugar. 2. salt and pepper. Boil the tomatoes without any water.

Sprinkle some dill leaves. Cooking Time : 5 mins. coriander. Mix in vinegars and switch off the flame. garnished with spring onion greens. 2. Makes 4 sandwiches. Repeat with the remaining ingredients and bagel to make 3 more sandwiches. Serve hot. salt and pepper and simmer for 2 minutes. Cut each bagel into two horizontally and place a large lettuce leaf on one half of the bread. soya sauce. Serve immediately. Add the stock. 4. 3. 5. 5. Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously. 4. Spread a layer of sour cream on the lettuce. chilli sauce. SESAME BAGEL WITH CUCUMBER AND SOUR CREAM Preparation Time : 5 mins. Pastry Sheets 1 lb Flour 1 teaspoon Salt 3 tablespoons Olive Oil 1 cup Water OR 2 beaten eggs with 1/2 cup water additional Flour . lightly buttered 2 cucumbers. Top with a few slices of cucumber followed by 2 slices of paneer. 6. 3. salt and freshly ground pepper and sandwich with the other half of the bagel.2. sliced 8 thin slices paneer (cottage cheese) 4 large lettuce leaves 1 tablespoon dill leaves (suva bhaji) salt and freshly ground pepper to taste For the sour cream ¼ cup whipped cream juice of ½ lemon salt to taste freshly ground pepper Method 1. Ingredients 4 sesame bagels or burger buns.

If necessary. Use as required. Flatten each ball with a thin rolling pin on a floured pastry board and roll out to less than 1/8 inch thick. add more flour to make it stiff. wheat flour and salt. grated 1 tsp garlic. Divide the dough in 8 equal portions. . 6. roll each phyllo round the rolling pin and roll it lightly backwards and forwards until it becomes. Cover and leave to rest for 30 minutes. Knead into a stiff dough using water. Cover the dough with a wet muslin cloth and leave aside for 20 minutes.Sieve flour and salt into a large bowl. 7. Gradually mix in 1 cup water or the eggs with 1/2 cup water. Knead the dough on a floured pastry board until smooth and elastic. (¼") thickness using whole wheat flour. Ingredients 1 cup maize flour (makai ka atta) 1 cup whole wheat flour (gehun ka atta) ¼ cup chopped spring onion ¼ cup chopped tomatoes ½ tsp ginger paste ½ onion. Mix in oil by rubbing it with your fingers. Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs. Roll out each portion into a circle of 125 mm. grated 2 tbsp chopped coriander ½ tsp chopped green chillies 1 tsp chilli powder 2 tbsp melted ghee salt to taste Other ingredients whole wheat flour (gehun ka atta) for rolling ghee or oil for cooking Method 1. Makes 8 tikkar. (5") diameter or a triangle of 6 mm. 3. Add all the remaining ingredients and knead well till smooth. 2. PYAZ TAMATER TIKKAR Cooking Time : 20 mins. Preparation Time : 30 mins. If you want a very thin pastry sheet. 5. 4. Combine the maize flour. but very thin. not peper thin. Divide dough into 8 balls.

2. Preparation Time : : 10 mins. add the shredded vegetables and salt and cook on a high flame for 3 to 4 minutes. Heat the oil. On each serving plate. bean sprouts) 1 tablespoon oil salt to taste Other ingredients 1 recipe Hot and Sour Sauce For the noodle rosti 1. Tips Tikkar is an unleavened Rajasthani roti made with maize and whole wheat flour. Remove from the fire and keep aside. 2. french beans. 5. place one noodle rosti. 8. Cook the noodles in the boiling water for 2 minutes. Drain and mix the noodles with the seasoning cube and salt. Repeat with the remaining noodles to make 3 more rostis. Divide the noodles into four equal portions. 4. Heat plenty water in a broad saucepan. ORIENTAL NOODLE ROSTI Noodle pancakes topped with stir-fried vegetables. (5") diameter non-stick pan with 1 teaspoon of oil. Loosely palce one portion of the cooked noodles on the non-stick pan. 9. Cooking Time : : 25 mins. 3. till both sides are golden brown. top with a portion of the stir-fried vegetabels and spoon the Hot and Sour Sauce over. 7. 6. Serves 4. Serve hot. Heat a 125 mm. For the noodle rosti 1 packet instant noodles 1 seasoning cube (vegetarian) salt to taste oil for cooking For the stir-fried vegetable topping 2 cups shredded vegetables (carrtos. Cook each roti on a hot tava (griddle) using a little ghee or oil.8. For the stir-fried vegetable topping 1. . How to proceed 1. Cook the noodle rosti on both sides until golden brown in colour. cabbage.

Finally.). Ingredients 4 medium potatoes ½ cup chopped onions 1 teaspoon finely chopped green chillies 2 cups boiled mixed vegetables (broccoli. corn. Baking Temperature : 200°C (400°F). Serve immediately. Peel. 8. baby corn. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. add the bayleaf and peppercorns and sauté for a few seconds. Put the tomatoes in a vesselful of boiling water for 10 minutes.2. etc. 5. How to proceed . cut into cubes ½ teaspoon dried oregano ¼ cup fresh cream ¼ cup grated mozzarella cheese 2 teaspoons butter Salt and freshly ground pepper to taste For the tomato sauce 4 large tomatoes 1 bayleaf (tejpatta) 4 to 6 peppercorns ½ cup finely chopped onions 1 teaspoon chopped garlic 2 teaspoons sugar ½ teaspoon dried oregano 1 tablespoon olive oil or oil Salt to taste Other ingredients Oil for greasing For the tomato sauce 1. Chop finely and keep the tomato pulp aside. 6. ROSTI PIZZAS Mozzarella cheese and colourful vegetables help make this low fat potato snack as appealing as a regular pizza. Cooking Time : 15 mins. cut into quarters and deseed the tomatoes. 3. 2. Add the onions and garlic and sauté for a few minutes. Heat the olive oil in a pan. Serves 8. Keep aside. Remove the bayleaf and peppercorns and discard. 7. Preparation Time : 15 mins. 4. Baking Time : 20 mins. Add the sugar and salt and simmer for some more Time. add the oregano and mix well.

Ingredients 2 stalks celery 2 spring onions 2 cloves garlic 1 cup hung curds 1 tablespoon fresh cream (optional) salt to taste Method 1. Tips Add the fresh cream. add the butter and sauté the onions and green chillies. Heat a small non-stick pan. Add the hung curds and cream and blend for some more time. 3. Chill and serve. 8. Grease a 250 mm. Serves 4. Arrange a layer of vegetables over the potato layer and sprinkle salt. 5. . YAM AND POTATO ROSTI An Indianized version of the famous Swiss Dish. diameter baking dish and spread the sautéed onions and green chillies at the base. 4. Parboil the potatoes peel and allow them to cool. spring onions and garlic. YOGHURT DIP A healthy dip of yoghurt flavoured with celery. Makes 1 1/2 cups. Pour the tomato sauce over the vegetable layer and finally a layer of cream. only if the hung curds are sour. Serve hot. 2. 6. Sprinkle a little salt and pepper and then grate the potatoes evenly over it. pepper and oregano over it. Preparation Time : 10 minutes. spring onions and garlic and liquidise them with salt in a blender. Top with cheese and bake in a pre-heated oven for about 15 minutes. 3. 7. 2. Cooking Time : 30 minutes. Roughly chop the celery.1. Preparation Time : 15 minutes.

finely chopped 1 green chilli. spread one portion of the potato mixture on the pan. . finely chopped 150 grams grated cheese 2 tablespoons butter salt and pepper to taste Method 1. 6. Grate coarsely or slice. lemon juice and salt and mix well. then loosen around the edges with a knife and carefully overturn it using a flat spoon. 7. Serves 6. Sprinkle salt and pepper on top. Melt the butter in a large frying pan. 3. purple yam (kand) 2 large potatoes 2 green chillies. Divide this mixture into 4 portions. Cook on both sides on a slow flame until crisp and brown. Preparation Time : 15 minutes. Repeat with the remaining oil. When the cumin seeds crackle. Peel the potatoes. 8. Add the green chillies. 4. Cooking Time : 20 minutes. crushed 1 tablespoon lemon juice 2 teaspoons cumin seeds (jeera) 2 teaspoons oil salt to taste For serving yoghurt dip Method 1. PANEER POTATO ROSTI Youngsters will love this Indian version of the famous Swiss dish. Peel and grate the purple yam and potatoes. peanuts. par-boiled 1 onion. Ingredients 100 grams grated paneer 3 potatoes. Tips Fry one side of the rosti till it crisp and brown. chopped 1/2 cup roasted peanuts. Serve hot with yoghurt dip. Heat 1/2 tablespoon of oil in a frying pan and add 1/2 teaspoon cumin seeds to it. 5. cumin seeds and the mixture. Add onion and cook for 1 minute.Ingredients 1/2 kg. 2. 2.

3. 4. 5. 6. 7. 8.

Sprinkle the green chilli, cheese and paneer and cook on a slow flame for a few seconds. Spread the potatoes in the pan. Cook until crisp and brown on the underside. Loosen around the edges with a knife. Invert and take out in one piece. Cut into desired pieces. Serve hot.

DOODHI MUTHIA A steamed savoury made with doodhi (white pumpkin), 3 kinds of flours and fresh spices. Cooking Time : 9 min. Preparation Time : 10 to 15 min. Serves 4 to 6. For the muthias 2 cups white pumpkin (lauki), grated 1 onion, grated (optional) 1 cup whole wheat flour (gehun ka atta) 3/4 cup semolina (rawa) 1/2 cup Bengal gram flour (besan) 2 tablespoons green chilli-ginger paste 1/2 teaspoon turmeric powder (haldi) 1/2 teaspoon garam masala 1/2 teaspoon cumin seeds (jeera) 1/2 teaspoon fennel seeds juice of 1 1/2 lemons 2 tablespoons sugar 2 to 3 tablespoons chopped coriander 1/2 teaspoon soda bi-carb 1/2 teaspoon asafoetida (hing) 4 tablespoons oil salt to taste For the tempering 2 teaspoons mustard seeds 1 tablespoon sesame seeds 1/2 teaspoon asafoetida (hing) 4 tablespoons oil For the garnish 2 tablespoons chopped coriander 2 tablespoons grated coconut For the muthias 1. Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if requirted to knead the dough. Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.

2.

3.

Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8") long and 25 mm. (1") in diameter. Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid. Microwave on HIGH for 2 minutes. Allow it to stand for 1 minute. Repeat steps 4 and 5 to make 2 more rolls.

4. 5. 6.

7. Cool and slice into 20 mm. (3/4") pieces and keep aside. How to proceed 1. To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When the crackle, add the asafoetida. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes. Garnish with the coriander and coconut.

2. 3.

4. Serve hot with green chutney. Tips To check if the muthias are done, inserta toothpick in the centre. If it comes out clean, the muthias are cooked. VARIATION : You can use cabbage or fenugreek leaves instead of pumpkin.

CREPES SUZETTE Fabulous, flambe, french! Serve with a flair. Preparation time : 20 mins. Cooking time : 45 mins. Serves 10 to 12 For the pancakes 115 grams plain flour (maida) 1 egg 300 ml. milk 2 teaspoons melted ghee 2 teaspoons butter a pinch salt ghee for frying For the filling 55 grams soft buttter 85 grams powdered sugar 2 teaspoons lemon juice 2 teaspoons orange juice 1/2 teaspoon grated orange rind 1 teaspoon brandy 1 teaspoon rum or Curacao For the orange sauce juice of 6 large oranges

3 to 4 teaspoons sugar 1 level teaspoon cornflour a few drops orange essence a few drops orange colour To flambe 4 tablespoons brandy or rum For the pancakes 1. 2. Sieve the flour and add the salt, milk, fat and egg. Mix well and keep for about 30 minutes.

Prepare thin pancakes in a 150 mm. (6") diameter frying pan. Use a little ghee while frying the pancakes. For the filling 1. 2. 3. 4. Beat the butter and sugar very well. Mix the fruit juices. Add a little jiuce at a time to the creamed butter and beat well. Add the liquor, a little at a time and beat well.

5. Finally add the orange rind. For the orange sauce 1. Mix the orange juice, sugar and cornflour.

2. Boil till the mixture is slightly thick. Cool and add the colour and essence. How to proceed 1. 2. Spread the filling thinly over the pancakes. Fold each pancakes into four. Heat the orange sauce in a large frying pan. Add a few pancakes at a time and cook for 2 minutes. Remove onto a large plate. Heat the remaining pancakes in the same way. Finally, pour the remaining sauce over the pancakes. Warm a little brandy on a slow flame. Set alight and pour over the pancakes. Serve immediately.

3. 4. 5. 6.

WHIPPED CREAM

Preparation Time : A few min. Makes 4 cups. Ingredients 400 grams cream 4 to 5 tablespoons powdered sugar 1/4 teaspoon vanilla essence Method

Tips In hot weather. 3. roasted almonds and chopped walnuts. Makes 12 pancakes. Fill each pancake evenly with 1 scoop of vanilla ice-cream and roll into cylindrical shape. Serve with any dessert or use as a garnish. Tips You can use any flavour of ice-cream with the fudge sauce. The ice-cream has to be very well frozen so that it does not melt quickly when the warm fudge sauce is poured over it. Warm the chocolate sauce in a pan. Be careful not to overbeat this cream. 3. Preparation Time : 10 min. as it can separate the butter from the cream. beat the cream over a platter of crushed ice. Top with whipped cream. Gently toss the stuffed pancakes in warm chocolate sauce and place on a plate. . Chill the cream for at least 2 hours as the cream has to be very cold for whipping Put it into a bowl and beat until it doubles in volume and forms soft peaks. 4. For the pancakes pancakes For the filling 12 scoops vanilla ice-cream chocolate sauce For the topping whipped cream roasted almonds chopped walnuts Method 1. Cooking Time : 30 min. CREPES BELLE HELEN Pancakes stuffed with stewed pears and topped with a rich chocolate sauce. 2. leaving it lumpy.1. 4. Cooking Time : 20 min. HOT FUDGE SUNDAE CREPES A hot-cold dessert of crepes rolled and filled with vanilla ice-cream and topped with a hot chocolate sauce and chopped nuts. Preparation Time : 10 min. Makes 12 pancakes. Carefully fold in the sugar and vanilla essence. 2.

Keep aside.For the pancakes pancakes For the pear filling 4 medium sized pears. 2. Fold and top with some chocolate sauce and sprinkle with chopped almonds. Add milk to make a sauce-like consistency. 2. 2. Add the sugar. CREPES BELLE HELEN Pancakes stuffed with stewed pears and topped with a rich chocolate sauce. grated 2 tablespoons milk For the topping 1 tablespoon chopped almonds . For the chocolate sauce 1. Tips VARIATION : CHOCOLATE PEACH CREPES : (Picture Above) You can use peaches instead of pears and trickle some of the fudge sauce over the pancakes. How to proceed 1. Melt the chocolate in a bowl over a pan of hot water. stirring continuosly. Makes 12 pancakes. peeled and diced 4 tablespoons sugar 1 teaspoon lemon juice 1 teaspoon grated lemon rind For the chocolate sauce 100 grams chocolate. For the pancakes pancakes For the pear filling 4 medium sized pears. grated 2 tablespoons milk For the topping 1 tablespoon chopped almonds For the pear filling 1. Place the pears in a sauce pan and cover with 1/2 cup of water. Preparation Time : 10 min. peeled and diced 4 tablespoons sugar 1 teaspoon lemon juice 1 teaspoon grated lemon rind For the chocolate sauce 100 grams chocolate. Cooking Time : 20 min. lemon juice and rind and simmer gently until tender. Fill each pancake with a portion of the pear filling.

2. Fill each pancake with a portion of the pear filling. greasing the pan with butter when required. turn the pancake around and cook the other side for 30 seconds. (5") diameter non-stick pan with the butter. Repeat for the remaining batter. How to proceed 1. Add the sugar. 2. 2. Cooking Time : 25 min. tilt the pan around quickly so that the batter coats the pan evenly. 4. Fold and top with some chocolate sauce and sprinkle with chopped almonds. Place the pears in a sauce pan and cover with 1/2 cup of water. Tips Pancakes can be made ahead of time and stored in plastic film. Tips VARIATION : CHOCOLATE PEACH CREPES : (Picture Above) You can use peaches instead of pears and trickle some of the fudge sauce over the pancakes. PANCAKES Preparation Time : 5 min. Mix very well until no lumps remain. stirring continuosly. salt and 1/2 cup of water.For the pear filling 1. 5. Mix the plain flour. Melt the chocolate in a bowl over a pan of hot water. Ingredients 1/2 cup plain flour (maida) 1/2 cup cornflour 3/4 cup milk 2 teaspoons melted butter a pinch salt Method 1. When the sides starts to peel off. 3. Keep aside. . milk. Add milk to make a sauce-like consistency. cornflour. 2. lemon juice and rind and simmer gently until tender. Makes 12 pancakes. Grease a 125 mm. Pour 2 tablespoons of the batter. For the chocolate sauce 1.

potatoes. curry leaves. cut into 25 mm. cut into circles 2 potatoes. diced 2 brinjals. Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes. ginger. sweet corn. 4. How to proceed 1. (1") pieces 1 carrot. till the dals are tender. Whisk the pressure cooked dal till smooth and remove the green chilli. Cooking Time : 40 mins. 5. 3. Wash the moong dal and masoor dal. cut into 25 mm. green chilli. Serves 4. (1") pieces 1/2 cup cluster beans (guvar) . DAL PINNI . carrots. Heat the oil in a large pan and add the cumin seeds. Pressure cook the dals. diced 1/2 teaspoon cumin seeds (jeera) 6 to 8 curry leaves 1/2 teaspoon fenugreek seeds (methi) 1/4 teaspoon asafoetida (hing) 1 teaspoon chilli powder 2 tablespoons oil salt to taste For the dal 1. diced 1 sweet corn. 2. Serve hot. Drain. garlic. turmeric powder.ONE DISH DAL Vegetables simmered with pulses. brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften. For the dal 2 tablespoons yellow moong dal (split yellow lentils) 1/4 cup masoor dal (split red lentils) 1 green chilli 1 teaspoon ginger. salt with 1 cup of water. grated 1/2 teaspoon turmeric powder (haldi) Other ingredients 6 to 8 bhindi (okra). Preparation Time : 20 mins. 2. A simple dish that needs no accompaniment other than rotis or rice. Add the bhindi. cluster beans. fenugreek seeds and asafoetida and stir for a few seconds. grated 1 teaspoon garlic.

Add the cooked dals. broken into pieces 1 2 1 2 2 2 For the paste 1. Cooking Time : 25 mins. 4. 5. How to proceed 1. wash and soak the dals and kabuli chana for about 2 hours. dry ginger powder. tsp coriander (dhania) seeds to 3 cloves (laung/lavang) tsp poppy seeds (khus-khus) tbsp freshly grated coconut tbsp broken cashewnuts tbsp oil Heat oil in a pan and add all the ingredients. prepared paste and ½ cup of water and bring to a boil. add the spinach leaves and cabbage and sauté for about 5 minutes. 3. sugar. Add the lemon juice and serve hot. Drain. Sauté on a low flame till well roasted. Keep aside. 6. tomatoes. green chilli paste and salt till done.Served with piping hot steamed rice. Clean. this is a complete. KHATI MITHI DAL WITH VEGETABLES . Preparation Time : 10 mins. Pressure cook with 3 cups of water. turmeric powder. healthy and filling meal in its own right. Cool and blend till smooth. Heat the oil in a pan. 3. 2. Simmer for 10 minutes on a low flame. 2. Ingredients 2 tbsp split (moong dal) green gram 2 tbsp split (chana dal) bengal gram 2 tbsp split (masoor dal) red lentils ¼ cup kabuli chana (chick peas) ¼ tsp turmeric powder (haldi) ½ cup chopped tomatoes ½ cup chopped cabbage 1 tbsp green chilli paste 3 cups finely chopped spinach (palak) ¼ tsp dry ginger powder (soonth) 2 tbsp lemon juice 1 tsp sugar 2 tbsp oil Salt to taste For the paste 3 whole dry red chillies. Serves 4 to 6. kabuli chana.

Add 1/2 teacup of water and boil until the tamarind is soft. Add 6 teacups of water. turmeric powder and salt. Add the tamarind-jaggery water. Preparation Time : 25 min. heat the oil and fry the mustard seeds. cinnamon. 2. 3. Cook in a pressure cooker. cloves. Serves 10. . while tamarind and jaggery lend it a sweet and sour taste. 4. chopped 2 tablespoons chopped brinjal 1 large potato. Pass the mixture through a sieve.Colocasia leaves enrich this dal. red chillies and chilli powder for a few seconds. To proceed. chopped 1 teacup colocasia patrel leaves. 5. 8. Add the asafoetida and then the dal and vegetable mixture. wash the dals. finely chopped 1/2 teaspoon turmeric powder salt to taste For the tamarind-jaggery water 2 tablespoons jaggery 2 tablespoons tamarind For the tempering 2 teaspoons mustard seeds 2 cloves 2 sticks cinnamon 2 dry red chillies 1 teaspoon chilli powder 1/4 teaspoon asafoetida 3 tablespoons oil For the garnish 1 tablespoon chopped coriander Method 1. Cook for 5 minutes. 6. Sprinkle corinader on top. For the dal and vegetable mixture 1 teacup toovar (arhar) dal 1/4 teacup gram (chana) dal 100 grams red pumpkin (kaddu). Cooking Time : 30 min. Tips Goodness Guide : The dal is high in protein while colocasia leaves contain a wealth of minerals. vegetables and colocasia leaves. For the tamarind-jaggery water. 7. wash the tamarind and add the jaggery. Serve hot. Cool slightly and blend in a liquidiser. For the dal and vegetable mixture.

BROCCOLI. 3. Serves 4. Preparation Time : 45 mins. sprinkled with sesame seeds. 5. parboiled 1 cup broccoli florets. you can also use paneer instead. Just before serving. Put plenty of water to boil with salt. 4. Serve cold. Drain thoroughly. 6. bean sprouts and spring onions in a bowl and refrigerated. Put the broccoli. Add the broccoli and cook for 1 minute. Ingredients 1 cup cauliflower florets. add the dressing and toss. Drain thoroughly. Ingredients 2 cups broccoli florets 2 cups bean sprouts 1 cup green peas 3 spring onions To be mixed into a dressing 1 tbsp lemon juice 2 tsp olive oil 1 tsp soya sauce 1 tsp powdered sugar ¼ tsp pepper For the garnish 1 tbsp sesame seeds (til). Drain and put immediately in cold water for 10 to 15 minutes. BEAN SPROUTS AND GREEN PEAS SALAD An East and West salad. Preparation Time : 1 hour. Cauliflower and broccoli are smothered in this delectable marinade and grilled. roasted Method 1. Cook the green peas in boiling salted water for 3 to 4 minutes. 2. Drain and put immediately in cold water for at least half an hour. The sesame seeds add a unique taste to the salad. See that the peas remain crisp. Cooking Time : 15 mins. Serves 6. parboiled To be mixed into a marinade . Cooking Time : 20 mins. If you like. green peas. Put the bean sprouts in cold water for 10 minutes. Drain thoroughly. TANDOORI GOBI AUR BROCCOLI This popular marinade has always been a mystery to most of us who enjoy its piquant blend of spices.

15 to 20 minutes). 4. Serves 4. . Ingredients 1 cup broccoli florets 1 cup potato. 2. 2. cut into 12 mm. Grill the marinated cauliflower and broccoli florets over a charcoal or electric barbeque till the cauliflower is tender (approx. (½") cubes ½ cup peeled white baby onions 1 tsp ginger-garlic paste 1 tsp chilli flakes (paprika) 1 tsp oil salt to taste Method 1. Add 2 to 3 tbsp of water and broccoli and cook till the potatoes are done. Marinate the cauliflower and broccoli florets in the prepared marinade for Thread them on to skewers. Serve hot on a bed of onion rings and mint leaves. cut into 12 mm. add the ginger-garlic paste and baby onions and sauté for a few minutes. Add the paneer and chilli flakes. Add the potatoes and salt and sauté for another 4 to 5 minutes. BROCCOLI ALOO AUR PANEER KI SUBZI Cooking Time : 15 mins. 3.½ cup thick curds 1 teaspoon Bengal gram flour (besan) 1 teaspoon chilli powder 1 teaspoon roasted cumin seed (jeera) powder 2 teaspoons ginger-garlic paste ½ teaspoon kasuri methi (dried fenugreek leaves) 2 teaspoons chaat masala 2 tablespoons chopped coriander 1 tablespoon mustard oil or oil salt to taste For serving onion rings mint leaves Method 1. 3. Preparation Time : 10 mins. 4. (½") cubes ½ cup paneer (cottage cheese). mix well and sauté for 4 to 5 minutes. Heat the oil in a pan.

doing wonders for your bones by enhancing protein absorption. Serve hot. Pass through a blender along with the boiled potato and make a purée. BROCCOLI AND WALNUT SOUP Vitamin C rich ingredient . use any of the following to bind ingredients together: tomato paste. 2. moistened bread crumbs. although it will change the flavor of the recipe somewhat. 3.5. mashed potato. For vegetarian loaves and burgers. 6. Add the milk. 5. boiled and peeled 1 cup milk 1 tablespoon oil salt and freshly crushed pepper to taste For the garnish 2 tablespoons chopped walnuts Method 1. or rolled oats. Serve hot. Preparation Time : 10 mins. salt and pepper and mix well. Cooking Time : 15 mins. 4. Add the broccoli and cook gently for a few minutes. half of a mashed banana can be used instead of an egg. Ingredients 2 cups chopped broccoli florets and stems ¼ cup chopped onions 1 medium potato. Serves 4. Add 3 cups of water and cook until the broccoli is done.broccoli. Use 1 heaping tablespoon of soy flour or cornstarch plus 2 tablespoons of water to replace each egg in a baked product. In muffins and cookies.    Use 1 ounce of mashed tofu in place of an egg. Heat the oil in a pan and sauté the onions lightly. Homemade Mayonnaise Without Eggs 1/2 cup soft tofu .

PIZZA SAUCE 1 Cooking Time : 20 min. 2. . Blend on low speed. oregano. finely chopped 3 tablespoons fresh cream 1 teaspoon chilli powder 1 teaspoon oregano or 2 pinches ajwain 2 teaspoons sugar 2 tablespoons refined or salad oil salt to taste Method 1. After 10 minutes. 6. salt. 3. Ingredients 1/2 kg. PIZZA SAUCE 2 A classic Italian recipe. Heat the oil and fry the onion and celery for at least 5 minutes. 7. Add the cream and mix. Add 1/2 teacup of water and cook for 3 to 4 minutes. sugar and salt. finely chopped 2 sticks celery. 2 cups. wine vinegar and 1/4 cup vegetable oil in a blender. powdered mustard 1/4 cup vegetable oil 1/2 tsp. 4. chilli powder. Use as required. wine vinegar 1/2 tsp. salt 3/4 cup vegetable oil Combine soft tofu.2 tbs. Put the tomatoes in hot water. mustard. Transfer to a glass jar and refrigerate. and very slowly add the 3/4 cup of oil. 5. Makes aprrox. remove the skin and grate into a pulp. Add the tomato pulp. This is a blend of harmonious flavors of ripe tomatoes with onion. red tomatoes 1 large onion. peppercorns and oregano. Preparaion Time : 15 min. Boil on a slow flame for at least 10 minutes.

Use as required. SMALL CHOCOLATE CAKES Baking Time : 20 min. chopped 1 teaspoon garlic. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. 3. cut into quarters and deseed the tomatoes. 7. Peel. like a few leaves of basil. Makes approx. That way I am always ready to serve pizza in a hurry. chopped 2 tablespoons tomato purée (optional) 1/4 cup tomato ketchup 1 teaspoon sugar 1/2 teaspoon dried oregano 2 tablespoons olive oil or oil salt to taste Method 1. 1 cup. bay leaves and peppercorns and discard.I often make large quantities of this sauce when tomatoes are in season and freeze it in an air-tight container. garlic and capsicum and sauté for a few minutes. Makes 20 pieces. 2. sugar and salt and simmer for some more time. Preparation Time : 15 min. add the oregano and mix well. Cooking Time : 25 to 30 mins. Add the onion. Chop finely and keep the tomato pulp aside. Heat the olive oil. Dilute the sauce using water and add 2 tablespoons fresh cream to mellow the sauce a little and toss cooked pasta in it. Remove the capsicum. Finally. Preparation Time : 10 mins. 9. ketchup. Ingredients 4 large tomatoes 2 bay leaves 4 to 6 peppercorns 1 small onion. 8. Ingredients 100 grams self raising flour or plain flour mixed with 1 1/2 teaspoons baking powder . 4. Blanch the tomatoes in boiling water. You can use this recipe for a pasta sauce. Add the tomato purée. 5. add the bay leaves and peppercorns and sauté for a few seconds. You can add your favourite herbs too. 6.

Makes 1 1/2 cups. 8. add a little flour before adding the next egg.) 3/4 teaspoon vanilla essence Method 1. mix the citric acid crystals with the warm water. 4. 2. add the eggs. 3. Add the vanilla essence and mix well. If the mixture curdles while adding the egg. 3. When it comes to a boil. 4. When the mixture is light and creamy.2 tablespoons cocoa powder 100 grams butter or margarine 100 grams powdered sugar 2 eggs 1/4 teacup milk (approx. 7. remove from the flame and keep aside for a few minutes. Cool the cakes. Ingredients 1 litre full fat milk 1 teaspoon citric acid crystals 1/2 cup warm water Method 1. Put the milk to boil in a thick bottomed pan. Tips Sprinkle a little water when the cakes are cool. CREAM CHEESE Cooking Time : 10 min. Preparation Time : A few min. 2. 5. Fold in the flour mixture and add milk until the mixture forms a dropping consistency. Fill tiny paper cups upto three-quarter height with the mixture and bake in a hot oven at 200 degree C (400 degree F) for 20 minutes. In another bowl. beating each time thoroughly. Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on . 6. Take out the butter from the refrigerator 1 hour in advance. one at a time. Cream the butter and sugar very well. Sieve the flour and cocoa powder together.

Keep aside. Ingredients 1 recipe sponge cake 1/2 recipe cream cheese 5 tablespoons sugar 1/4 cup marsala or port wine 1 cup fresh cream 3 tablespoons icing sugar To mixed into a coffee soaking syrup 1 teaspoon instant coffee powder 1 tablespoon sugar 4 tablespoons warm water For the garnish 1 teaspoon cocoa powder Method 1. Allow it to cool. 2. 4. Cut the remaining sponge cake into 12 mm. Preparation Time : 20 mins. Stir gently if required.its own. . 6. Arrange the cake fingers on a baking tray and toast in a pre-heated oven at 160°C (320°F) for 20 minutes. 5. x 50 mm. Strain this mixture using a muslin cloth. In a pan. 5. (8") diameter serving dish. 3. Keep aside. Arrange the cake round on the base of a 200 mm. Soak generously with the coffee soaking syrup. Allow to cool. Setting Time : 4 to 6 hours. Whip the cream with the icing sugar until soft peaks form. heat the marsala wine with the sugar over gentle heat until the sugar has dissolved. boil it once more and strain the separated milk solids. (1/2" x 2") long fingers. Whisk the cream cheese and wine mixture together. Tips If the drained whey is milky. Blend the drained milk solids in a food processor till smooth and creamy. Use as required. Gently fold in the whipped cream. 7. 7. 6. Cut a thin round of the sponge cake. Keep refrigerated. TIRAMISU Cooking Time : 20 mins. Serves 4 to 6.

Dip each piece of toasted cake finger in the coffee soaking syrup for 10 seconds. Ingredients 3 teacups chopped fenugreek (methi) leaves 1/2 teaspoon cumin seeds 1 onion. 11. Cooking Time : 20 min. chopped 2 large tomatoes 1 teacup boiled green peas 1 teacup milk a pinch sugar 3 tablespoons oil salt to taste To be ground into a paste 1 onion 4 green chillies 25 mm. 9. Top with the remaining cream cheese mixture. Preparation Time : 20 min. Cooking Time : 15 min. Preparation Time : 20 min. Arrange the soaked cake fingers over the first layer of cream cheese. Freeze for 4 to 6 hours until set. Serves 4 to 6. Top with half of the cream cheese mixture. Cut into squares and serve immediately. Serves 6. .8. Sprinkle the cocoa powder on top. METHI MUTTER MALAI A tasty combinaton of fenugreek leaves and green peas. Freeze for 30 minutes until it has set. (1") piece ginger 3 cloves garlic 2 tablespoons cashewnuts 2 teaspoons khus-khus (poppy seeds) For the dry masala (to be roasted lightly and powdered) 2 small sticks cinnamon 4 2 4 1 cloves cardamoms peppercorns teaspoon cumin seeds PANEER IN WHITE GRAVY A delicately flavoured dish. 10.

Ingredients 200 grams (7 oz. Heat the ghee and fry the cardamoms. 7. 6. Add the coriander and cook for 1/2 minute. 9. (1/2") piece ginger 1 tablespoon water Method 1.) paneer 2 medium onions 1 tablespoon cashewnuts pieces 3 cardamoms 2 cloves 1 stick cinnamon 1 bay leaf 3 chopped green chillies 1 red chilli 1 teaspoon coriander seeds 1 teacup fresh curds 3/4 teacup finely chopped coriander 1/2 teaspoon sugar 2 tablespoons ghee salt to taste To be grounded into a paste 6 cloves garlic 12 mm. DHABEY KI DAL Cooking Time : 30 mins. . 3. 10. Take the vessel off the fire. Add the paste and fry for 1/2 minute. blend in a mixer along with the cashewnut pieces. 11. add the paneer and sugar and cook for a few minutes. Cut the onions into big pieces. 2. Finally. Fry again for a few seconds. Preparation Time : 15 mins. Add the green chillies and fry for little while. When cooked. Cut the paneer into small cubes. Add salt and cook on a slow flame until the ghee comes on top. 12. cinnamon and bay leaf for 1/2 minute. cloves. Add the ground onions and cashewnuts and fry for a little while. 8. Pound the red chilli and coriander seeds and add to the gravy. Serve hot with parathas. 4. Churn the curds and add to the mixture. 5. add 3/4 teacup of water and boil.

. Drain the soaked dals and rajma. cumin powder and salt and cook over a high flame for 3 to 4 minutes. wash and soak the urad dal. add 6 cups water and pressure cook for 15 to 20 minutes or until the dals are completely cooked.Serves 4 to 6. Add the tomatoes. onions and green chillies and sauté for 4 to 5 minutes till the onions are golden brown in colour. 3. Heat the oil in a non-stick pan. mix well and simmer for 5 to 7 minutes. 5. 6. 2. mix well and serve hot. chana dal and rajma in sufficient water for at least 6 hours. Add the kasuri methi. chilli powder. add the garlic. with skin ¼ cup chana dal (split Bengal gram) ¼ cup rajma (kidney beans) 1 tbsp finely chopped garlic 1 cup finely chopped onions 2 green chillies. Ingredients ½ cup urad dal (split black lentils). Add the cooked dals and coriander. Clean. 4. slit into 2 1 cup finely chopped tomatoes 1 tsp chilli powder 2 tsp cumin (jeera) powder ¼ cup chopped coriander leaves 1 tbsp kasuri methi (dry fenugreek leaves) 2 tsp oil salt to taste Method 1.

tamarind and jaggery pulp and salt. Cooking Time : 20 min. very similar to the North Indian rabdi. add the mustard seeds. Mix well and simmer for a few minutes. BASUNDI A delicious dessert of thickened milk. Heat the oil in a handi. 5. 2. drain and pressure cook the pulses in 2 cups of water. Wash the pulses and soak them in water overnight. 3. Add the small rounds chillies and green chilli-ginger paste and fry for a few seconds. cumin seeds. Serves 4. asafoetida and stir for a while. 4. Ingredients 1/4 cup whole Bengal gram (black chana) 1/4 cup whole green gram (green moong) 1/4 cup black-eyed beans (chowli dal) 1/4 cup moth beans (matki) 1/4 cup dried peas (suka vatana) 1/2 teaspoon mustard seeds 1 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing) 4 small round red chillies (boriya) 1 teaspoon green chilli-ginger paste 1/2 teaspoon tamarind pulp (imli) 1 tablespoon jaggery pulp (gur) 2 tablespoons oil salt ot taste Method 1.MIXED KATHOL Healthy and nutritious pulses cooked in the Gujarati way. . Preparation Time : 15 min. 6. Serve hot with chapatis or rice. 7. Add the cooked pulses. Cooking Time : 30 min. Preparation Time : 5 min. Next day.

Bring the milk to a boil in a broad bottom non-stick pan. 2. BHINDA SAMBHARIYA Okras stuffed with coconut and coriander mixture and cooked in its own juice.Serves 4. so that the slit okra segments do not separate. 5. Fill the slit okra with the filling mixture. Ingredients 1 litre full fat milk 1/2 cup sugar 1/2 teaspoon cardamom powder (elaichi) For the garnish slivers of pistachios and almonds Method 1. Cooking Time : 15 min. Serves 4. Serve warm or chilled. stirring continuously. (2") pieces and slit lengthwise carefully. Add the sugar and simmer for some more time till the milk thickens into rabdi. Reduce the flame and simmer till the volume is reduced to half. 2. Wash and cut the okra into 50 mm. Preaparation Time : 10 min. grated 6 tablespoons chopped coriander 3 teaspoons sugar 1 teaspoon green chilli-ginger paste 1 teaspoon turmeric powder (haldi) 2 teaspoons coriander-cumin seed powder (dhana-jeera) 1 teaspoon garam masala 1 tablespoons sesame seeds (til) 2 tablespoons lemon juice 2 tablespoons oil salt to taste For the tempering 4 tablespoons oil 1/2 teaspoon asafoetida (hing) Method 1. 4. Add the cardamom powder. garnished with slivers of pistachios and almonds. Ingredients 250 grams okra (bhindi) To be mixed into a filling 6 tablespoons coconut. . 3.

In another vessel.3. Preapare the tempering by heating the oil in a handi and adding the asafoetida. 4. peanuts and kharekh. chopped 50 grams jaggery (gur) juice of 1/2 lemon 1 piece ginger. diced 4 green chillies. . pressure cook the yam. Serves 4 to 6. stirring occasionally. Add the stuffed okra. Prepare the tempering by heating the ghee and oil and adding the mustard seeds. chopped 2 tablespoons peanuts 2 kharekh (optional) Other ingredients 8 pieces cocum. Ingredients 2 cups toovar dal (arhar) 1 cup yam (suran). Preparation Time : 10 min. 4. slit 1/2 teaspoon chilli powder 1/2 teaspoon turmeric powder (haldi) For the tempering 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds (jeera) 1/4 teaspoon fenugreek leaves (methi) 10 to 12 curry leaves 2 cloves 2 sticks cinnamon 1 bay leaf 2 small round red chillies (boriya) 1/2 teaspoon asafoetida (hing) 2 tablespoons ghee 1 tablespoon oil salt ot taste For the garnish 4 tablespoons chopped coriander Method 1. cool slightly and blend till it is smooth. 2. Cooking Time : 60 min. When the dal is cooked. 3. soaked 1 tomato. cover and cook till done. cumin seeds. Wash and pressure cook the dal in 4 cups of water. GUJARATI DAL A traditional recipe.

red chillies and asafoetida. Sprinkle the coriander-cumin seed powder and mix well. bay leaf. add the mustard seeds. Potatoes cooked with tomato and Gujarati spices. tomato. peeled and cubed 1/2 teaspoon mustard seeds 1/2 teaspoon cumin seeds (jeera) a pinch asafoetida (hing) 1/2 teaspoon turmeric powder (haldi) 1 teaspoon chilli powder 1/2 teaspoon green chilli-ginger paste 1 tomato. green chilli-ginger paste and stir. lemon juice.fenugreek seeds. green chilli. . turmeric and chilli powders. 7. Cover with a lid and cook till the potatoes are done. curry leaves. Add the tomato and fry with the masala. 4. Preparation Time : 10 min. 6. ginger. cinnamon. 6. jaggery. 5. cumin seeds. Add 3 cups of water. Heat the oil in a handi. the cocum. 7. 3. 2. Garnish with chopped coriander and serve hot with rotlis. peanuts. the sugar and salt. asafoetida. Serves 4. 5. Ingredients 250 grams potatoes. chilli powder and turmeric powder and simmer for 10 minutes. cloves. chopped 1 tablespoon coriander-cumin seed powder (dhana-jeera) 2 tablespoons sugar salt to taste For the garnish 2 tablespoons chopped coriander Method 1. Serve hot garnished with coriander. Cooking Time : 30 min. Add the potatoes and mix well. Add 2 cups of water. yam pieces. Add the dal. kharekh and salt and simmer for 10 to 15 minutes.

add the dissolved cornflour. Makes 2 sizzlers. 3. Remove from the freezer and beat till smooth and creamy. Ingredients 1/3 cup strawberry puree 1/2 cup milk 1 teaspoon cornflour 1/3 cup fresh cream 4 tablespoons powdered sugar Method 1. Remove from the fire and strain the mixture. Whip the cream wiht remaining powdered sugar till soft peaks form. 8. Chinese and Malay cooking. recipe below 2 teaspoons soya sauce 1 to 2 tablespoons rice flour salt to taste . 4. THAI SIZZLER Thai cooking is a tempting blend of Indian. For the sweet corn cutlets 1½ cups tender sweet corn kernels. 6. Mix the cornflour in 1 to 2 tablespoons of cold water and keep aside. Varying form the soothing coconut to fiery chillies. 2 tablespoons of powdered sugar and simmer for 3 to 4 minutes. 7. raw 1 to 2 tablespoons red curry paste. Cool completely. 5. When it comes to a boil. Pour into a shallow freezeproof dish and freeze till slushy. Mix the cooled milk mixture with the cream and strawberry puree. Freeze again until firm. 2. Heat the milk in a heavy bottomed pan. Cooking Time : 60 mins. these flavours of Thailand on one platter are sure to stimulate your tastebuds and your appetite too! Preparation Time : 15 mins.STRAWBERRY ICE-CREAM Cooking Time : 5 min Preparation Time : 10 min Makes 4 scoops.

oil for deep frying For the green rice 1 cup long grained rice 1 bay leaf 4 tablespoons chopped coriander 1 teaspoon fresh mint. shape the mixture into 4 cutlets and deep fry in hot oil till they are golden brown. Heat the oil in a pan. mixed in ½ cup water ½ tablespoon oil salt to taste For the caramelized vegetables ½ cup onions. 2. grated 1 stalk lemon grass ½ tablespoon ground coriander (dhania) powder 1 tablespoon ground cumin seeds (jeera) 1 teaspoon white pepper ¼ teaspoon salt Other ingredients 1 tablespoon oil mixed with 1 tablespoon water For the sweet corn cutlets 1. soaked in warm water for 10 minutes ½ cup onions. add the rice and fry for 4 to 5 minutes. Add the red curry paste. 3. chopped 1 teaspoon fresh basil. sliced ½ teaspoon sugar 2 teaspoons oil salt and pepper to taste To be ground into a red curry paste 5 red chillies. sliced 3 to 4 tablespoons red curry paste. chopped 4 cloves garlic. . chopped 1 tablespoon cornflour. peeled ½ tablespoon ginger. sliced thickly 1 cup capsicum. Lightly crush the sweet corn in a blender. Wash and drain the rice. recipe below 1½ cups coconut milk ½ teaspoon soya sauce 6 to 8 basil leaves. diced ½ cup broccoli florets ¼ cup mushrooms. finely chopped 1 tablespoon oil salt to taste For the Thai red curry ½ cup baby corn. chopped 1 green chilli. cut in to cubes 1 cup zucchini. soya sauce and salt and bind it with the rice flour to make a soft dough. Drain on absorbent paper. For the green rice 1. Using lightly oiled hands. 4. 2. halved ¼ cup carrots. Keep aside.

Heat 2 sizzler plates over an open flame till they are red hot. 3. broccoli and mushrooms and keep aside. Cooking Time : 20 mins. SUBZI PASANDA Sauteed paneer and capsicum in a truly unusual gravy of pureed sweet corn. 6. add the red curry paste and saute for a few seconds. Ingredients 3 capsicums. 4. Parboil the baby corn.3. 4. 4. Serve immediately. Place the warm green rice in the centre and pour the Thai red curry over it. Heat the oil in a pan. For the caramelized vegetables 1. mint. How to proceed 1. add the onions and sauté till the onions turn translucent. Add the cornflour paste and salt and simmer for 3 to 5 minutes till the curry thickens. 2. Pour the oil-water mixture over the cast iron plates for a sizzling effect. For the Thai red curry 1. carrots. 5. cover the pan again and cook for 10 minutes or till the rice is done. Keep aside. basil leaves and all the vegetables and bring to a boil. Then place them on their respective wooden trays. Place 2 hot sweet corn cutlets on one side of the plate. basil and green chilli. 5. Repeat with the remaining ingredients on the second sizzler plate to make another sizzler. 3. thinly sliced 1 1/2 cups paneer. covered with a lid till all the liquid is absorbed. Then add the zucchini slices. 3. Remove the bay leaf. the bay leaf and salt and cook on a slow flame. salt and pepper and sauté till the vegetables are caramelized. Add 2 cups of water. Lower the heat. Keep warm. Keep aside. Arrange the caramelized vegetables on the sides of each cast iron plate. Serves 4. Add the capsicum and saute for 2 to 3 more minutes. Preparation Time : 10 mins. Heat the oil in a pan. Stir in the coriander. 2. 2. cubed 1 cup sweet corn kernels . Add the coconut milk. Add the sugar. 7. soya sauce.

sugar and salt and bring it to a boil. Heat 2 tablespoons of oil in a pan and saute the capsicums and paneer till they are lightly browned. Heat the remaining 1 tablespoon of oil in the same pan and add the cumin seeds and asafoetida. 2.1 teaspoon cumin seeds (jeera) 1/4 teaspoon asafoetida (hing) 1 teaspoon green chillies. Puree the sweet corn kernels with 1/2 cup of water into a fine paste in a blender and keep aside. 7. chopped 1 1/2 teaspoons grated ginger a pinch sugar 3 tablespoons chopped coriander 3 tablespoons oil salt to taste Method 1. When the cumin seeds crackle. 5. Add the sauteed capsicum. 4. Add 1 1/2 cups of water. Serve hot with parathas. saute for a few seconds and add the pureed corn. 6. Remove and keep aside. 3. paneer and coriander and mix well. add the green chillies and ginger. .

Refrigerate and use as required. Cooking Time : Nil. Crispy samosas. Green chutney is probably the most favourite Indian accompaniment. Combine all the ingredients and grind to a smooth paste in a blender using very little water. The chutney can be stored refrigerated for upto a week. sliced juice of 1 to 2 lemons 1 tablespoon sugar 4 to 6 green chillies salt to taste Method 1. The addition of lemon juice enhances the flavours of mint and coriander and prevent discoloration of the greens. . 2. Mint adds freshness to this chutney. dhoklas etc. are considered incomplete without this chutney. Makes 1 cup. Preparation Time : 10 mins. Ingredients 2 cups chopped mint leaves 1 cup chopped coriander 1 large onion.GREEN CHUTNEY (CHAAT) A green mint and coriander flavoured chutney which is great for sandwich spreads.

. Ingredients 2 teacups chopped coriander 4 green chillies 4 tablespoons grated coconut 1 1/2 teaspoons lemon juice 3 teaspoons sugar salt to taste Method 1.GREEN CHUTNEY (Q&E) Cooking Time : Nil. Put all the ingredients in a liquidiser and grind into a paste. adding a little water if necessary. 2. Preparation Time : A few min. Makes 1 cup. Use as required.

Refrigerate and use as required. 14 tbsp). 2. sliced juice of 1 to 2 lemons 1 teaspoon sugar 4 to 6 green chillies salt to taste Method 1.NUTRITIOUS GREEN CHUTNEY Cooking Time : Nil. . Ingredients 2 cups mint (phudina) leaves. Preparation Time : 10 mins. Makes 1 cup (approx. Combine all the ingredients and grind to a smooth paste in a blender using very little water. chopped 1 cup coriander. chopped ¾ cup onions.

Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter. Serves 4 to 6. chopped a pinch asafoetida (hing) For the garnish 1 tablespoon chopped coriander Method 1. Cut into pieces and serve with green chutney. Cooking Time : 10 min. Preparation Time : 5 min. 5. heat the oil in a small katori and add the mustard seeds. pour it into a greased thali and steam for about 10 minutes. When the mustard seeds crackle. For the tempering. Ingredients For the batter 1 cup Bengal gram flour (besan) 1 1/2 tablespoons semolina (rawa) 1/2 teaspoon citric acid (nimbu ke phool) 3 teaspoons sugar 1 teaspoon green chilli-ginger paste 1 1/2 teaspoons Eno's fruit salt For the tempering 1 tablespoon oil 1/2 teaspoon mustard seeds 1/2 teaspoon sesame seeds (til) 2 green chillies. sprinkle a little water over the fruit salt and mix well. When the mixture rises. 2. add 1 tablespoon of water and pour this over the steamed dhoklas. Add in the fruit salt. green chillies and asafoetida.NYLON KHAMAN DHOKLA A quick and easy version of the traditional khaman dhokla. . 3. 4. sesame seeeds.

WHOLEMEAL PIZZA BASE

This is a healthier alternative to the basic pizza base as it packs in the goodness of whole wheat flour. Whole wheat flour is used for the dough with either fresh or dried yeast, whichever is more convenient. But when using dried yeast, use 1/2 the quantity of fresh yeast dissolved in worm water. Be sure to knead the dough very thoroughly until the dough is spring, smooth and elastic. Pizzas do not necessarily have to be round. Some are large ovals, some are square and others known as pizzettes are baked as smaller individual circles. So you can shape the pizza base the way you like! Makes 2 bases. Ingredients 2 cups whole wheat flour (gahun ka atta ) 2 teaspoons (10 grams) fresh yeast, crumbled 1 teaspoon sugar 2 tablespoons olive oil or oil 1 teaspoon salt Method 1. Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes). 2. Add the olive oil and knead again. 3. Cover the dough with a wet muslin cloth and allow ti to prove till it doubles in volume (approx. 15 to 20 minutes). 4. Press the dough lightly to remove the air. 5. Divide the dough into 2 equal parts. 6. Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness. 7. Use as required.

BASIC PIZZA BASE

Makes 2 bases. Ingredients 2 cups plain flour (maida) 2 teaspoons (10 grams) fresh yeast, crumbled 1 teaspoon sugar 1 tablespoon olive oil or oil 1 teaspoon salt Procedure 1. Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic. Add the olive oil and knead again. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). Press the dough lightly to remove the air. Divide the dough into 2 equal parts. Roll each portion into a circle of 250 mm. (10") diameter and 6 mm. (1/4") thickness. Use as required.

2. 3.

4. 5. 6.

7.

FATLESS SPONGE CAKE Cooking Time : 15 min. Preparation Time : 15 min.

For large cake 3 large eggs 80 grams (3 oz.) plain flour (maida) 80 to 110 grams (3 to 4 oz.) fine tea sugar or powdered sugar For small cake 2 large eggs 50 grams (2 oz.) plain flour (maida) 50 to 80 grams (2 to 3 oz.) fine tea sugar or powdered sugar Method 1. 2. Sieve the flour. Grease and dust a baking tin. Use approx. 250 mm. x 125 mm. (10" x 5") or 175 mm. (7") diameter tin for the large cake, and 225 mm. x 100 mm. (9" x 4") or 150 mm. (6") diameter tin for the small cake. Beat the eggs and sugar very well until thick and double in quantity. Fold in the well - sieved flour carefully and mix gently with a metal spoon. Pour the mixture into the prepared baking tin. Bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. Take out from the oven and leave for 1 minute. Loosen the sides with a knife, invert the tin over a rack and tap sharply to remove. Cool the cake.

3. 4. 5. 6. 7. 8.

9.

EGGLESS CHOCOLATE SPONGE CAKE Cooking Time : 25 min. . chocolate powder. (6" or 7") diameter tin. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes. Invert the tin over a rack and tap sharply to remove. cocoa. Ingredients 1/2 can (400 grams for full can) condensed milk 125 grams (4 1/2 oz. 5. Preparation Time : 10 min.) self-raising flour 1 tablespoon cocoa 1 tablespoon chocolate powder 1/2 teaspoon soda bi-carb 1 level teaspoon baking powder 60 ml. (2 1/2 fl. When ready. baking powder and soda bi-carb together. take out from the oven and leave for 1 minute. Mix the condensed milk. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. flour mixture. 75 ml. melted butter or margarine 1 teaspoon vanilla essence Method 1. oz. Cool the cake. 2. . 3. Pour the cake mixture into a greased and dusted 150 mm. Sieve the flour. or 175 mm. the vanilla essence and melted butter thoroughly. 6. 4.) water.

Pour this mixture into a greased 150 mm. Combine all the ingredients together with 1/2 cup (100 ml. Unmould and cool on a wire rack. Preparation Time : 5mins Ingredients 2 tablespoons cocoa powder 1 cup plain flour (maida) 1 teaspoon baking powder 1/2 teaspoon soda bi-carbonate 1/2 can (400 grams for full can) condensed milk 1/2 cup melted butter 1 teaspoon vanilla essence Method 1.CHOCOLATE CAKE A rich dark chocolate cake. 4. . 3. Baking Time : 20 mins. 6. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean. Sift the cocoa powder. flour. Cut into 1" squares and serve or use as required. baking powder and soda bi-carbonate.) of water in a bowl and mix well using a whisk. 2. 5. (6") diameter baking tin.

chopped ¼ cup (50 grams) cream To be mixed into a soaking syrup 2 tablespoons sugar ¼ cup water ¼ tsp vanilla essence For the dark chocolate truffle icing 1. Spread half of the dark chocolate truffle icing over the cake layer. Makes 1 cake. 2. Mix well till there are no lumps and till it resembles a smooth sauce. 5. Slice the chocolate cake horizontally into three equal parts. 2. Preparation Time : 15 mins. For the white chocolate truffle icing 1. 4. Stir the truffle over a bowl of ice to cool quickly. How to proceed 1.DOUBLE LAYERED CHOCOLATE TRUFFLE GATEAU An all time favourite. Stir the truffle over a bowl of ice to cool quickly. Serve chilled. 3. 3. sandwich with another layer of the cake. Moisten this cake layer with a little soaking syrup. Ingredients 1 (150 mm. 7. (6") diameter) chocolate sponge cake. In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 1 minute. Mix well till it resembles a smooth sauce. Spread the white chocolate truffle icing and top of the third cake layer. Dark chocolate sponge layered with dark and white chocolate makes an irresistible dessert for al chocolate lovers. Moisten this cake layer with the remaining soaking syrup and spread the remaining dark chocolate truffle icing on top and sides. 2. recipe on page 113 For the dark chocolate truffle icing 1 cup (150 grams) dark chocolate. 3. Baking Time : 1 min 45 secs. . In a microwave safe bowl add the cream and chocolate and microwave on HIGH for 45 seconds. Place one layer of the cake on a serving plate and sprinkle 1/3 of the soaking syrup in order to make the cake moist. chopped ½ cup (100 grams) cream For the white chocolate truffle icing ½ cup (75 grams) white chocolate. 6.

Serves 1. Preparation Time : a few mins.BANANA COFFEE FRAPPE Banana and coffee blend beautifully together to make this thick and creamy frappé. 4. Combine all the ingredients together and blend in a blender till it is a smooth frothy mixture. 2. Ingredients 1 scoop vanilla ice-cream 1 teaspoon instant coffee powder 1 teaspoon brandy ½ teaspoon sugar For the garnish ½ teaspoon cinnamon (dalchini) powder Method 1. Boil the water in a pan and add the coffee and mix well. Serve immediately. Serves 1. Cooking Time : 5 mins. chopped 1 tablespoon rum (optional) 4 to 6 cubes ice Method 1. 3. which is simply divine to taste. AFFOGATO Surprise your guests by serving hot coffee cover chilled ice-cream. 2. Serve immediately. . Ingredients 1 large scoop vanilla ice-cream 1 teaspoon instant coffee powder ½ banana. Add the brandy and pour over the vanilla ice-cream. Place the ice-cream in a coffee cup or mug. Cooking Time : Nil. Preparation Time : 5 mins. garnished with the cinnamon powder.

20 pakode. . Cut into 5 mm. 5. asafoetida. Wash and peel the purple yam. Drain on absorbent paper and serve hot. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into these pakodas. crushed oil for deep frying For the batter ¾ cup besan (Bengal gram flour) ¼ cup rice flour (chawal ka atta) ¼ teaspoon asafoetida (hing) ¼ teaspoon chilli powder a pinch turmeric powder (haldi) a pinch of soda bi-carb (optional) 1 tablespoon hot oil salt to taste For the batter 1.KAND KE PAKODE Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtleflavoured pakodas. Dip each slice of yam in the batter. Makes approx. thin slices. How to proceed 1. Sprinkle the black salt. 4. 3. crushed ¼ teaspoon black pepper. Ingredients 250 grams purple yam (kand) a pinch black salt (sanchal) a pinch asafoetida (hing) ½ teaspoon chilli powder juice of ½ lemon ½ teaspoon coriander (dhania) seeds. chilli powder and lemon juice on the yam slices and keep aside. Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices. 2. Deep fry in hot oil till golden brown. Mix all the ingredients together with a little water to make a thick batter.

peeled and chopped 2 to 3 tablespoons sugar ½ can condensed milk 2 cups full fat milk 1 teaspoon lemon juice Method 1. When mangoes are out of season you can use frozen mango pulp but I must warn you that the flavour will not be as enchanting as with fresh ripe mangoes. Serve it in chocolate cups as in the picture as chocolate and mango are flavours that complement each other beautifully.MANGO ICE-CREAM This light creamy ice-cream is deceptively easy to make. . Serves 4. Combine the condensed milk. milk. Cover and freeze till it is firm. it imparts a luscious creamy texture to this heavenly dessert. 3. puréed mangoes. There is something special about the king of fruits… sweet-scented and aromatic. lemon juice and mix well. Cover and freeze till slushy. 2. Cooking Time : Nil. 5. Ingredients 1½ cups ripe alphonso mangoes. Divide the mixture into 2 batches and blend each batch till it is smooth and creamy. Transfer both the batches into the shallow container. Pour the mixture in a shallow container. Preparation Time : 15 mins. Blend the mangoes with the sugar into a purée in a liquidiser. Scoop and serve. 4.

Turn this flavoured rice onto the centre of a banana leaf (kitchen foil can be used as substitute). Add the rice and mix well. 5. boiled ¼ cup baby corn. 2. boiled and sliced 1 tbsp finely chopped fresh basil 1 tsp lemon rind ½ banana leaf 2 tbsp olive oil salt to taste Method 1. Serves 4. add the garlic paste and red chilli paste and cook for 3 to 4 minutes. Fold the leaf into a square packet and steam in a steamer till done. Cooking Time : 15 mins. sliced diagonally and boiled ¼ cup green peas. 3. 4. lemon rind and salt and bring the coconut milk to a boil. basil. Ingredients 3 cups steamed rice 2 tbsp garlic paste 1 tbsp red chilli paste ½ cup coconut milk ¼ cup French beans. . all the boiled vegetables. Heat the olive oil. Add the coconut milk.STEAMED CURRY RICE Preparation Time : 15 mins.

Mix with all others and powder.CHAAT MASALA 1 teacup coriander seeds 1 teacup cumin seeds 1 teacup red chillies 1 teacup amchur pwdr 2 tablespoons black pepper 2 tablespoons black salt 1-3/4 teacups salt Roast coriander and cumin seeds. .

200°C (400°F) till brown spots appear on the cheese. Baking Time : 5 mins. green chillies. Pour 2 tablespoons of the mixture on each toast. Add the vegetables. Heat the oil in a non-stick pan. 2.. Cooking Time : 5 mins. green peas. boiled and mashed lightly 2 tablespoons finely chopped onions 1 teaspoon finely chopped green chillies ½ teaspoon chilli powder 2 pinches garam masala 2 tablespoons chopped coriander 2 teaspoons oil salt to taste Method 1.. Baking Temperature : 200°C (400°F). Toast the bread slices till they are slightly crisp. french beans. 4. 3. Cooking Time : Nil. coriander and salt and cook for 1 or 2 minutes.MASALA CHEESE TOAST Whole wheat bread topped with vitamin A rich vegetables and calcium rich cheese. potatoes.. . Top with a teaspoon of grated cheese. 6. 5. just perfect to tickle your taste buds.. Makes 4 toasts Ingredients 4 slices whole wheat bread 4 teaspoons grated cheese For the curry ½ cup finely chopped boiled vegetables (cabbage. cauliflower. Grill in a pre-heated oven approx. 8. capsicum) ¼ cup potatoes. HERB CHEESE Preparation Time : 4 mins.. garam masala. Remove and cool. Preparation Time : 15 mins. chilli powder. 7. Serve hot. add the onions and cook till the onions turn translucent.

finely chopped 1 green chilli. finely chopped 2 teaspoons ginger. (1½") diameter. finely chopped 1¼ cups carrots. Refrigerate till firm. Unwrap the plastic film and cut into thick slices. finely chopped ¼ teaspoon Ajinomoto powder (optional) salt and pepper to taste oil for deep frying For the sauce 1 tablespoon garlic. chopped salt to taste Method 1. Ingredients ¾ cup low fat paneer (cottage cheese). do not let mundane things like the weighing scale bother you! Just dig into these deep fried delights and enjoy! For the vegetable balls 3 cups cabbage. Spread over plastic film and roll into a cylinder of 37 mm. 3. finely chopped 2 teaspoons green chillies. grated ½ cup onions. VEGETABLE MANCHURIAN This ever popular Chinese dish is really easy to make. 2. When you eat these deep fried vegetable balls in a soya sauce based gravy. grated 1 green chilli. finely chopped 1 cup clear vegetable stock or water 1 tablespoon soya sauce 1 tablespoon cornflour mixed with 1 cup water 2 pinches sugar 2 tablespoons oil salt to taste For the vegetable balls . chopped 2 tablespoons cornflour 5 tablespoons plain flour (maida) 3 to 4 cloves garlic. Combine all the ingredients in a mixer and blend till smooth.Serves 2. grated 1 tablespoon low fat curds 1 tablespoon chopped parsley / coriander ½ teaspoon chopped dill (shepu) 1 clove garlic.

1. 2. AMERICAN CHOP SUEY A delightful preparation of crispy noodles served with vegetables and a tangy sauce. sliced (parboiled) ½ teaspoon Ajinomoto powder (optional) 1 teaspoon chilli sauce 1 tablespoon oil salt to taste To be mixed into a sauce ¼ cup brown vinegar ¼ cup sugar ¾ cup water 2 tablespoons cornflour 1 tablespoon soya sauce . For the sauce 1. Add the garlic. cut diagonal (parboiled) ½ cup carrots. Shape spoonfuls of the mixture into small balls. but an invention of Chinese restaurateurs in Western countries. cornflour paste. Add the stock. How to serve 1. green chillies and ginger and stir fry over a high flame for a few seconds. garlic. 2. put the vegetable balls in the sauce and bring to a boil. One of the literal translations of this recipe means 'savoury mess'. Ajinomoto. shredded ½ cup onions. sprinkle a little water to bind the mixture. carrots. This recipe is not an authentic Chinese one. salt and pepper in a bowl. Mix well. Just before serving. Serve hot. If you find it difficult to form balls. 3. plain flour. onions. soya sauce. Drain on absorbent paper and keep aside. Combine the cabbage. sliced ½ cup bean sprouts ½ cup French beans. cornflour. Ingredients ¾ cup boiled noodles 1½ cups crispy fried noodles 2 cups cabbage. Heat the oil in a wok or frying pan on a high flame. green chilli. 2. Deep fry in hot oil until golden brown. sugar and salt and simmer for a few minutes.

4. topped with the remaining fried noodles. Serve hot. mix well and bring to a boil. 2. 5. Add half of the fried noodles and mix well.4 tablespoons tomato ketchup Method 1. Add the prepared sauce. Combine all the ingredients for the sauce in a pan. 3. Cook until the sauce is thick. Heat the oil in another pan and add the vegetables and Ajinomoto. Keep aside. . chilli sauce and salt and cook for a few minutes. Stir fry over a high flame for 3 to 4 minutes. noodles.

Warm all the ingredients lightly and make a fine powder or pound them.GARAM MASALA Ingredients 200 grams cumin seeds 60 grams coriander seeds 50 grams cardamom 40 grams peppercorns 30 grams green cardamom 30 grams ginger 20 grams cinnamon 20 grams cloves 20 grams mace (javatri) 15 grams bay leaves 2 nutmegs salt to taste Method 1. .

Add the remaining ingredients and mix thoroughly. bread. Cut each bun horizontally into two. garam masala and salt and shape into small flattened rounds. 3. Mix the vegetables. For the salad 1. Sprinkle bread crumbs all over. Beat the cream with the sugar. Spread a little tomato ketchup and mustard sauce on the lower half.VEGETABLE BURGERS For the vegetable cutlets 4 teacups mixed boiled vegetables 3 boiled and mashed potatoes 2 slices bread 2 teaspoons chilli-ginger paste 2 teaspoons lemon juice 1 teaspoon garam masala salt to taste bread crumbs oil For the salad 3 teacups shredded cabbage 2 grated carrots 200 grams (7 oz.) fresh cream 3 teaspoons sugar 1 teaspoon mustard powder 1 1/2 teaspoons salt 3 tablespoons salad oil For the burgers 10 to 12 buns For the filling cucumber slices tomato slices lettuce leaves tomato ketchup mustard sauce For the vegetable cutlets 1. Chill. Squeeze out the water. Place a lettuce leaf and vegetable cutlet on . 2. 2. paste. How to serve 1. 2. 3. 4. potatoes. Cook on a tawa (griddle) with oil. lemon juice. Dip the bread slices in water for a few seconds.

Toss well. MASALA BHINDI Spicy. Spread a little salad and put a few cucumber slices and one tomato slice on top. 7. top. Mix together all the ingredients in a bowl. 6. Ingredients 2 cups bhindi (ladies' fingers). salad and filling. 3. cutlets. Cover with the upper half of the bun. A spicy accompaniment to dal and chawal. 4. 5. Repeat with the remaining buns. slit into four lengthwise 2 tablespoons Bengal gram flour (besan) 1/4 teaspoon turmeric powder (haldi) 1 teaspoon chilli powder 2 teaspoons chaat masala 1 teaspoon lemon juice salt to taste Other ingredients oil for deep frying Method 1. deep-fried ladies' fingers. Heat the oil in a kadhai and deep fry the bhindi till crisp. Heat below the grill for a few minutes. Serve hot. 8. 2.4. Serve hot in folded napkins. Drain on absorbent paper. .

Grind the garlic and ginger into a paste. . 2. Mix the paste with the remaining ingredients.SPICY CHILLI-GARLIC SAUCE (PARTY COOKING) Ingredients 4 cloves garlic a small piece ginger 1 teacup tomato ketchup 2 teaspoons chilli sauce 1/4 teaspoon salt Method 1.

all one needs to do is make some minor changes to it as shown in the recipe of Paneer Palak Koftas in Makhani Gravy.GREEN GARLIC SAUCE (PARTY COOKING) Ingredients 1 tablespoon chopped green chillies 1 tablespoon chopped garlic juice of 1 lemon 1 tablespoon powdered sugar 2 teaspoons vinegar 3/4 teacup water Method 1. For the malai koftas ½ cup paneer. MALAI KOFTAS IN MAKHANI GRAVY This is a dish I often call for at restaurants. grated ½ teaspoon garlic. (½") piece ginger. Both are equally tantalizing . boiled and grated 1 tablespoon milk powder 1 tablespoon tomato ketchup 1 teaspoon chilli powder a pinch turmeric (haldi) powder ¼ cup carrots. finely chopped 1 teaspoon ginger. chopped 4 to 5 cashewnuts ¼ teaspoon turmeric (haldi) powder . Mix all the ingredients together. grated 2 tablespoons capsicum. Adjust the sweetness as required. Spicy and soft vegetable dumplings in rich tomato gravy cooked in butter and topped with cream. sliced 12 mm. grated ½ cup potatoes.I assure you. To suit the purpose of an overweight person who aims to save on the calories. grated 1 tablespoon chopped coriander Other ingredients oil for deep frying For the tomato paste ½ cup onions. chopped 3 cloves garlic 2 cups tomatoes.

turmeric powder and chilli powder with ½ cup of water in a pan and simmer for 15 to 20 minutes till the vegetables are soft. Combine the mixture and divide it into 6 equal parts. garnished with the coriander and butter. add the prepared tomato paste.1 teaspoon chilli powder Other ingredients ½ teaspoon cumin seeds (jeera) 1 teaspoon garam masala 4 to 5 tablespoons cream ½ teaspoon kasuri methi (dried fenugreek leaves) 2 teaspoons sugar 4 tablespoons butter salt to taste For garnish 1 tablespoon chopped coriander 1 teaspoon butter For the malai koftas 1. Add the koftas and bring to a boil. 2. Drain and keep aside. garam masala. 3. For the tomato paste 1. tomatoes. kasuri methi. Add the cream and mix well. ginger. Roll them into rounds and deep fry them over a medium flame till they are golden brown. Heat butter and add the cumin seeds. Serve hot. . sugar and salt and bring to a boil. Combine the onion. garlic. Blend this mixture in a liquidiser to get a smooth purée. When the seeds crackle. 2. cashewnuts. Strain the mixture and keep aside. 2. How to proceed 1. 3. Cool completely.

5. 3. Add the tomato purée. coconut and khus-khus. When soft. sliced 1 tablespoon cashewnuts 1 tablespoon almonds (optional) 1 tablespoon coriander (dhania) seeds 1 tablespoon cumin seeds (jeera) 1 tablespoon khus-khus (poppy seeds) 2 teaspoons aniseeds (saunf) 2 tablespoons fresh coconut. rub in until the saffron dissolves and add to the curry. add a little milk. almonds. sugar and salt. 2. grated 25 mm. makes an equally mouth watering Nawabi curry. Heat the ghee in a pan and sauté the ground paste for 4 to 5 minutes. DUM ALOO BANARASI Dum means cooking in steam. cool and prepare a purée by straining the mixture through a sieve. You will be surprised to know that avoiding these ingredient. (1") piece cinnamon (dalchini) 7 curry leaves Method 1. Warm the saffron in a small vessel. Add 1½ cups of water to the tomatoes and boil for 10 to 12 minutes. (1") piece ginger 2 green chillies 4 red chillies 1 to 2 cardamoms (elaichi) 2 cloves (laung) 25 mm. to make a Low Calorie Nawabi Curry. chopped 1 cup mixed boiled vegetables a few strands of saffron (optional) 1 teaspoon sugar 4 tablespoons ghee salt to taste To be ground into a paste (for the curry) 1 cup onions. Serve hot.NAWABI CURRY A rich Moghlai style curry which is traditionally made creamier by the addition of cashewnuts. 4. Dum cooking brings . Ingredients 1½ cups tomatoes. Add the boiled vegetables and bring it to a boil.

Add the potatoes. to the top of the dish thus improving its appearance. How to proceed 1. . with the skin on. Simmer till the oil separates form the gravy. Drain on absorbent paper and keep aside. 3. 2. till the potatoes are cooked. 2. Ingredients 12 to 15 baby potatoes oil for deep frying For the gravy 2 cups tomatoes. green cardamom (elaichi) 1 tablespoon kasuri methi (dried fenugreek seeds). This Dum Aloo preparation uses baby potatoes which are easier to cook.the oil or ghee. if you do not find baby potatoes. You may however. (1") piece ginger 8 dry Kashmiri chillies 2 tablespoons cashewnuts. Heat the butter and oil in a pan. Pierce each potato all around with a fork and deep fry in hot oil. For the gravy 1. kasuri methi. used for the preparation. each cut into 2. Add the cream and coriander and serve hot. use medium sized potatoes. Cool the mixture and purée in a blender to make a smooth paste. 2. honey and salt and simmer for some more time. roasted 1 tablespoon honey ¼ cup fresh cream 1 tablespoon chopped coriander 2 teaspoons butter 1 teaspoon oil salt to taste Method 1. roughly chopped 3 cloves garlic 25 mm. broken 1 teaspoon cumin seeds (jeera) 1 teaspoon fennel seeds (saunf) 2½ cups water Other ingredients 8 nos. Combine all the ingredients together and simmer over a medium flame till the tomatoes are cooked. add the cardamom and gravy paste and allow it to come to a boil. Wash and dry the baby potatoes.

Serves 6. For the kadhi 1 stick cinnamon 3 cloves 2 cardamoms 1/2 teaspoon chilli powder 2 level tablespoons gram flour (besan) 1/2 teacup tamarind water 2 tablespoons fresh cream 2 tablespoons ghee salt to taste To be ground into a paste (for the kadhi) 2 tablespoons poppy seeds (khus-khus) 2 tablespoons cashewnuts 6 to 8 cloves garlic 25 mm. Cooking Time : 30 minutes.SPICY KOFTA KADHI This tasty and unusual version of kadhi omits the dahi. piece ginger 4 green chillies 2 tomatoes 1 tablespoon grated coconut For the koftas 4 tablespoons aubergines (brinjals). Preparation Time : 15 minutes. finely chopped 1/2 teacup grated cabbage 2 green chillies. finely chopped 1 onion. .

add the koftas and the cream and give one boil. Add 3 teacups of water. Heat the oil and when hot. cloves and cardamoms for a few seconds. For the kadhi 1. 2. 2. 3. drop teaspoonfuls of the batter in it. Add the gram flour and fry again for 1 minute. Add the paste and chilli powder and fry for 2 minutes. Fry for about 3 minutes until golden brown. Serve hot. Mix all the ingredients for the koftas except the oil and add a little water to make a batter. 4. . Repeat with the remaining batter. Heat the ghee and fry the cinnamon.finely chopped 4 level tablespoons gram flour (besan) 1/2 teaspoon baking powder oil for deep frying salt to taste For the koftas 1. 5. 6. 3. Just before serving. the tamarind water and salt and boil for 5 minutes.

salt and ½ cup of water and bring to a boil. Add the Madras onions and chopped onions and sauté over a slow flame till they are lightly browned. Ingredients 1 cup Madras onions.MADRAS ONION STEW A simple. grated 1 teaspoon tamarind (imli) pulp 1 tablespoon oil salt to taste To be ground into a smooth paste 2 tablespoons grated coconut 1 teaspoon chilli powder 1 tablespoon coriander (dhania) powder 4 to 6 cloves garlic 25 mm. if you prefer. 2. . Heat the oil and add the mustard seeds. peeled ½ cup onions. Add the coconut milk. well-seasoned stew of baby onions simmered in a spicy coconut gravy. 5. When they crackle. add the curry leaves and asafoetida. 4. (1") piece ginger 2 tablespoons water Method 1. tamarind pulp. jaggery. The rich flavours of this dish are satisfying as well as healthy. Simmer for 4 to 5 minutes and serve hot with appams or rice. 3. chopped ½ teaspoon mustard seeds (rai) a few curry leaves ¼ teaspoon asafoetida (hing) 1 cup coconut milk 1 teaspoon jaggery (gur). Add the ground paste and sauté till it is lightly browned. Shallots or Madras onions used here are a variety of small onions that can be substituted by small white onions.

Ingredients 6½ tablespoons crushed fenugreek seeds (methi na kuria) 3 teaspoons split mustard seeds (rai na kuria) 3½ teaspoons lemon juice 6 tablespoons mustard oil Method 1. split mustard seeds. It is used in many pickles like bhindi til ka achaar. Store this marinade in a glass jar refrigerated and it will last for 1months. This marinade is also helpful in the kitchen like sambhaar for making instant pickles.RED MARINADE Red marinade is a mixture of split fenugreek seeds. . Mix all the ingredients in a bowl. lemon juice and mustard oil. Storage 1 Month : Refrigerated. Preparation Time : 5 mins. madras onion pickle. Use as required. spicy mango pickle etc.

2. peeled teaspoon salt teaspoon turmeric (haldi) powder teaspoons lemon juice teaspoons red marinade teaspoon chilli powder teaspoons mustard oil In a bowl. 5. curries or parathas. chilli powder and mustard oil and mix well. 4. Allow it to marinate for at least 3 to 4 hours.MADRAS ONION PICKLE Madras onions or shallots are used extensively in recipes throughout South India. but you can store it refrigerated for upto 2 weeks. Ingredients ½ 1 ¼ 2 2 1 2 Method 1. turmeric powder and lemon juice and mix well. Storage : upto 2 weeks. combine the onions. . Preparation Time : 3 to 4 hours. salt. This pickle tastes best as soon as its prepared. if you wish. Drain out the excess liquid extracted by the marinated onions. cup Madras onions (shallots). 3. Store in a sterilised glass jar. refrigerated for upto 2 weeks. Add the red marinade. spicy vegetable. You can use sliced onions. You could serve this pickle with rice.

2. 4. 3.TARLA DALAL MEMBERSHIP DETAILS Membership No : 252601 Membership Login Name : sursudsid Membership Type : Regular Ingredients 250 grams paneer 2 tablespoons fresh curds 3 large tomatoes 3 onions. Put the tomatoes in hot water for 5 minutes. Add the tomatoes and fry for at least 5 minutes or until ghee floats on top. coriander-cumin seed powder. Serve hot with naan. turmeric powder and salt and fry for 1 minute. Cook for a few minutes and then add the butter. 6. Add 1 teacup of water and the cream. Heat the ghee and fry the onions until light pink in colour. 8. 5. Take out the skin and chop finely. grated 1 teaspoon garam masala 2 teaspoons coriander-cumin seed (dhanajira) powder 1 1/2 teaspoons chilli powder 1/4 teaspoon turmeric powder 100 grams fresh cream 2 teaspoons butter 4 tablespoons ghee salt to taste ghee for deep frying chopped coriander for garnishing Method 1. . 7. Garnish with coriander. 9. Cut the paneer in the shape of fingers and deep fry lightly in ghee. Add the paneer and cook for a while. Apply the curds to the fried paneer. Add the garam masala. chilli powder.

Knead the dough for at least 6 to 7 minutes. Grease a pressure cooker very lightly with oil. Preparation Time : 30 min. 10. 3. You don't need a tandoor. Knead again for 1 minute. Sieve the flour very well. apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. 4. . 7. Divide the dough into 20 small pieces and shape into naans. 8. Serve hot. Cover and wait for 5 to 7 minutes until the mixture is full of froth. Keep the dough under a wet cloth for 30 minutes. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker. Add this liquid along with the curds. Remove and apply butter. ghee and salt to the flour and make a soft dough by adding some more warm water. 11. 2. Cooking Time : 10 min. 9.PRESSURE COOKER NAAN Now you can make naan in your pressure cooker. Ingredients 500 grams plain flour (maida) 1 1/2 teaspoons sugar 20 grams fresh yeast or 2 teaspoons dry yeast 2 tablespoons fresh curds 25 grams ghee or magarine or butter 1 teaspoon salt Method 1. 6. 5. Take each naan. Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissolves. Remove the lid from the pressure cooker and heat it upside down.

Use as a dipping sauce. Keep aside. allow it to cool and store refrigerated in an air-tight container. soaked in warm water 2 tablespoons garlic. Ingredients 12 to 15 dry red chillies. chopped 6 tablespoons white vinegar 2 teaspoons sugar 2 tablespoons sesame (til) oil 1 teaspoon salt Method 1. 4. Heat the oil to smoking point and pour over the chilli-garlic paste. Mix well. 2. . Grind all ingredients except the oil in a blender to a fine paste.SCHEZUAN SAUCE (CHINESE) A treat for spice lovers! Use the variety of chillies like Kashmiri or Begdi which are rich in colour and not very spicy. Drain out all the water from the chillies and discard it. 3.

Ingredients 15 to 20 dry red chillies 1 cup oil Method 1. pungent aroma to the oil. Strain and store the oil in a bottle. Chillies add a warm. add the chillies and switch off the gas. Use as required. Cover and keep aside for 2 hours. 2. discarding the chillies. Break the red chillies into big pieces. Heat the oil to smoking point. . 3.CHILLI OIL (CHINESE) A simple way of flavouring oil to add more flavours to our cooking.

2 Cinnamon . sesame oil. chopped 1 teaspoon ginger. soya sauce and ginger combine their flavors to the fullest make this noodle preparation a real hit.350 ml Salt to taste Ghee .2 Cloves . grated 1 teaspoon oil salt to taste To be mixed into a sauce 1 tablespoon soya sauce 1 tablespoon lemon juice 1½ teaspoons sesame (til) oil 2 teaspoons sugar (optional) 2 tablespoons chopped coriander For the garnish 1 teaspoon sesame (til) seeds.100 g Capsicum . Heat the oil in a wok or frying pan. yellow and green). 3. add the celery. garnished with the sesame seeds.two medium Ginger-garlic-green chilli paste .2 Bay leaves 1 Coconut milk . toasted Method 1. Cabbage . Ingredients 2½ cups boiled noodles 1 cup capsicum (red.200 ml Basmati rice . sliced 1 teaspoon celery.one large Onion . ginger. mix well and serve immediately.TANGY CAPSICUM NOODLES This noodle preparation is sure to keep your taste buds guessing! Lemon. 2. Add the sauce. capsicum and salt and sauté over a high flame for a few seconds. Add the noodles and sauté them for a few seconds.200 g Water .one tsp Cardamom .

Drain and fry in ghee Shred cabbage. Add ginger-garlic-green chilli paste and fry well. Leftovers . until well heated. Cut capsicum into thin strips. Add cabbage and capsicum and fry for a minute.a handful for decoration Soak basmati rice for 30 minutes. Decorate with fried nuts before serving. Add onions and fry until pink. water. Add coconut milk. Heat 1 tbsp of ghee and two tbsp of oil in a heavy bottom kadai.Cooking oil Fried cashews or other nuts . Serve hot with boondi raita/fried pappad. Add all spices and fry for 30 seconds. Dice onions longitudinally. Add fried basmati rice. Reduce heat and simmer covered for 20-25 minutes until done. and salt and bring to a boil.

3. Cooking Time : Nil. Chill for at least 2 to 3 hours. The ketchup used in the dressing lends a sweet and concentrated tomato flavour. as they are filling and form a substantial meal. Combine all the ingredients except the dressing in a salad bowl. finely chopped 1 tomato. Serve immediately. 2. This Tuscan inspired salad is a combination of beans in an oregano tomato dressing which makes a quick and tasty salad. The beans need to be soaked overnight and pressure cooked separately till they are soft. which blends beautifully in the salad. cut into 12 mm. . Just before serving.THREE BEAN SALAD Tuscans take great pride in cooking and eating and are known for their hefty appetites. toss the dressing in the salad. Beans appear frequently in many guises in their cooking. deseeded and cut into small cubes 1/4 cup mozzarella cheese or cheese. Ingredients 1/4 cup boiled kidney beans (rajma) 1/2 cup boiled chick peas (kabuli chana) 1/2 cup boiled butter beans (lima beans or pavta) 2 spring onions. torn into pieces To be mixed into a dressing 1 1/2 tablespoons tomato ketchup 3 tablespoons olive oil 1/4 teaspoon dried oregano salt and freshly ground pepper to taste Method 1. Preparation Time : 20 mins. (1/2") cubes 1 cup iceberg lettuce. Toss well. Seerves 4.

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