NUTRITIOUS SOYA KABABS

A nutritious kabab made with soya chunks and tofu Preparation Time : 15-20 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Soya bean chunks, soaked and drained 2 cups Onion , finely chopped 1 large Green chillies, finely chopped 2 Coriander powder 1 teaspoon Salt to taste Cumin powder 1 teaspoon Red chilli powder 1/2 teaspoon Ginger, grated 1 inch piece Chaat masala 1 teaspoon Dry mango powder (amchur) 1/4 teaspoon Tofu, grated 150 grams Pressed rice (poha), soaked and mashed 1/2 cup Sago (sabudana) 3-4 tablespoons Garam masala powder 1 teaspoon Fresh coriander leaves, chopped 1 tablespoon Oil to shallow fry METHOD Blend soya chunks, onion, green chillies, coriander powder, salt, cumin powder, red chilli powder, ginger, chaat masala and amchur in a blender. Add tofu and continue to blend for two more minutes. Transfer the mixture into a bowl, add poha, sabudana, garam masala powder and coriander leaves and mix well Divide the mixture into sixteen equal portions and shape them into round kababs. Heat sufficient oil in a frying pan. Gently lower the

kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides. Drain on absorbent paper. Serve hot with green chutney.

ALU KE ROLL
These spicy croquettes of potato and carrot mixture stuffed in brown bread go well with tea Preparation Time : 15 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Potatoes, grated 4 medium Carrot, grated 1 medium Onion , chopped 1 medium Fresh coriander leaves, chopped 2 tablespoons Salt to taste Green chutney 3 tablespoons Cheddar cheese, grated 1/2 cup Milk 2 cups Brown bread slices 8 Olive oil 1/2 cup METHOD Preheat oven to 200°C. Mix together potatoes, carrot and onion well. Add coriander leaves and salt and mix well. Add green chutney and grated cheese and mix again. Divide the mixture into eight portions. Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk. Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape it into a croquette. .Grease a baking tray with a little olive oil and place these rolls on it. Brush some oil on the rolls. .Place the tray in the preheated oven and bake at 200°C for about fifteen minutes. Brush with a little more olive oil and continue to bake till the rolls are crisp. Serve hot.

KHAMAN DHOKLA

A famous Gujarati Snack. Preparation Time : 3-4 hours Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Gram flour (besan), sieved 2 cups Yogurt, beaten 1 cup Salt to taste Turmeric powder 1/2 teaspoon Green chilli-ginger paste 1 teaspoon Oil 2 tablespoons Lemon juice 1 tablespoon Soda bicarbonate 1 teaspoon Mustard seeds 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons Coconut, scraped 1/2 cup METHOD Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again. Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilliginger paste. Mix Heat the steamer. Grease a thali. In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer. Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate. Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas. Serve, garnished with chopped coriander leaves and scraped coconut.

KADA PARSHAD
Preparation Time : 5-10 minutes Cooking Time : 15-20 minutes Servings : 4

Similarly prepare the remaining spring rolls. stirring continuously for eight to ten minutes or till it turns red. Heat sufficient oil in a kadai and deep-fry the spring rolls till golden brown and crisp. To prepare spring rolls. Cook for five more minutes or till it leaves the sides of the pan. Add sugar and mix. Serve hot. Seal the edges using cornstarch paste.INGREDIENTS Whole wheat flour (atta). Combine cornstarch with two tablespoons of water to make a thick paste. Add three and a half cups of water. chopped 10-12 Cornflour/ corn starch 1 tablespoon Oil to deep fry Vanilla ice cream 4 scoops Honey 4 teaspoons METHOD Cut spring roll wrappers into quarters using a scissor and keep aside. Dry roast almonds for three to four minutes till golden crisp. place two to three spring rolls vertically in the same bowl and serve immediately. Add more water if required. coarsely ground 1 cup Ghee 1 cup Sugar 1 cup METHOD Heat ghee in a kadai and add the flour. stir and cook for five minutes or till it is a little thick. . Divide vanilla ice cream into four dessert bowls. Remove and drain onto an absorbent paper and keep aside. Roast. drizzle a spoonful of honey. place a spoonful of grated chocolate on one corner of the spring roll wrapper and roll it up to enclose the filling completely. CHOCOLATE SPRING ROLLS Sweet avatar of spring rolls – these are filled with chocolate and served with icecream Preparation Time : 20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Dark chocolate. sprinkle some roasted chopped almonds. grated 1 cup Spring roll wrappers 4-5 Almonds.

Heat oil in a pan. whisked 1 cup Black salt (kala namak) 1/2 teaspoon Garam masala powder 1 teaspoon Red chilli powder 1 teaspoon Roasted chana dal (dalia). Add . grated 1/2 cup Chaat masala 2 teaspoons Green chillies. Drain and place them on an absorbent paper. powdered 3 tablespoons Fresh coriander leaves. chopped 2 Fried papads. For marinade take yogurt in a bowl. chopped 3 tablespoons Mustard oil 2 tablespoons Cottage cheese (paneer).ALOO NAZAKATH Fried potato cases stuffed with paneer. Add salt and let it cook on medium heat. Preheat oven to 180ºC. Heat sufficient oil in a kadai and deep-fry until the outer surface of the potatoes turn golden and the potatoes are cooked. marinated in spicy yogurt and baked Preparation Time : 1 hour Cooking Time : 20 minutes Servings : 4 INGREDIENTS Potatoes 4 large Oil 2 tablespoons + to deep fry Ginger paste 1 1/2 teaspoons Garlic paste 1 1/2 teaspoons Salt to taste Yogurt. Chop the scooped out portion of the potatoes and add. crushed 2 METHOD Peel and scoop the potatoes leaving a shell all around. add one teaspoon ginger-garlic paste.

the cooked potatoes.salt. remaining ginger-garlic paste and mix. chaat masala. crushed fried papads and mix. Put these stuffed potatoes in the yogurt marinade and mix well with a light hand. Arrange the stuffed potatoes on the baking tray and keep the tray in the preheated oven and bake for fifteen to twenty minutes. Add mustard oil and mix. red chilli powder. Stuff the potato shells generously with the paneer mixture. For stuffing take paneer in a bowl. black salt. garam masala powder. roasted chana dal powder. Grease a baking tray. Preparation Time : 1 1/2 hours Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Refined flour (maida) rotis 4 cups Baking powder 1 teaspoon Soda bicarbonate 1/2 teaspoon Salt to taste Sugar 2 teaspoons Egg 1 Milk 1 cup Yogurt 2 tablespoons Oil 2 tablespoons Onion seeds (kalonji) 2 teaspoons Butter as required Stuffing Cottage cheese (paneer). green chillies. Serve hot. Let them stand for about thirty minutes. Set aside. remaining coriander leaves. grated 800 grams Oil 3 tablespoons Cumin seeds 2 teaspoons . Add salt. two tablespoons chopped coriander leaves. PANEER AUR PUDINA NAAN Paneer-pudina stuffed naan tandoori style.

press lightly and roll out into a seven-inch diameter disc using a rolling pin. Add grated paneer and salt. Add cumin seeds. Divide into eight equal portions. Heat a pressure cooker. gently stick the dampened side to the inner wall of the pressure cooker. Straighten the cooker and gently dislodge the naan from the cooker wall. milk. Flatten each ball and shape them into four. gather the edges together and shape into a ball again. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Make round balls and dust them with flour. egg. yogurt and sufficient water and knead into a medium soft dough. Take care to apply enough water while sticking the naan. Apply oil. Cover with a damp muslin cloth and set aside for one hour. Knead the dough again and divide it into eight equal portions. toss well and transfer onto a plate to cool. Place one portion of paneer mixture on the disc.inch discs using a rolling pin. chopped 4 Coriander and mint chutney 1/2 cup Salt to taste METHOD Sieve refined flour with baking powder.Onions 2 medium Green chillies. When they begin to change colour add onions and green chillies and sauté on medium heat for a minute. Add sugar. Sprinkle one fourth teaspoon of kalonji. Place the cooker over the flame upside down so that the open end is towards the flame. Rub a wet hand on one side of the naan. For the stuffing heat oil in a pan. DAL SAMOSA Delicious samosas stuffed with spicy moong dal Preparation Time : 2 hours 15 minutes Cooking Time : 30 minutes Servings : 4 INGREDIENTS Split green gram skinless (dhuli moong dal) 3/4 cup Refined flour (maida) 1/2 cup Green chillies 4 Cloves 3 Fennel seeds (saunf) 2 teaspoons . Cut into quarters and serve hot with a dollop of butter. soda bicarbonate and salt into a deep bowl. Similarly make the remaining naans. Add Coriander and Mint Chutney and continue to sauté for another minute.

Drain and place on an absorbent paper. Divide into four and roll out into thin oval shaped chapatis. cloves. Heat sufficient oil in kadai and deep fry samosas on medium heat till golden and crisp. black peppercorns and ginger to a paste. Add enough water and knead into a stiff dough. Sauté for three to four minutes and add green chilli paste and salt. Rub in two tablespoons of hot ghee. As the seeds begin to change colour add chilli powder and dal paste. BADAM HALWA Servings : 4 INGREDIENTS Almonds half quantity blanched 1 1/2 cup Milk 10 cups . Divide into eight portions. Fill with a portion of the dal mixture. Drain and grind coarsely using very little water. Cover and cook till the dal mixture is cooked. Serve hot with tamarind chutney. Heat two tablespoons ghee in a kadai. Similarly make more samosas. Sieve maida and add a little salt. Sprinkle a little water occasionally to prevent scorching. Remove from heat and allow to cool. Seal the open edges.Black peppercorns 4-5 Ginger 1 inch piece Ghee 4 tablespoons Asafoetida a generous pinch Cumin seeds 1/2 teaspoon Red chilli powder 1 teaspoon Salt to taste Chaat masala 2 teaspoons Oil to deep fry METHOD Soak dal in three cups of water for two hours. Grind green chillies. Add asafoetida and cumin seeds. Then cut into half and fold into a cone. Add chaat masala and mix well. fennel seeds.

Add sugar and continue to sauté. Heat ghee in another pan and sauté the ground almonds on medium heat till golden and fragrant. Add reduced milk and mix well. sliced 2 medium Ginger. Serve warm. Preparation Time : 15-20 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer). Add green cardamom powder and mix. till all the liquid is absorbed and halwa consistency is reached. 1 inch cubes 500 grams Almonds.Ghee 1/2 cup Sugar 1 cup Green cardamom powder 1/2 teaspoon METHOD Blanch half the almonds. Peel and coarsely grind with the remaining almondsHeat milk in a deep pan and simmer till it reduces to half. roughly chopped 1 inch piece Coriander seeds 2 tablespoons Turmeric powder . blanched and ground 1 1/2 cups Split Bengal gram (chana dal) 1/4 cup Ghee 1/2 cup Green cardamoms 4 Cloves 4 Black peppercorns 10 Cinnamon 1 inch stick Onions. PANEER KALIYA Cottage cheese combined with blanched almonds and chana dal and cooked in fresh indian spices. Cook. stirring continuously.

Take off the heat. Drain. sliced onions and sauté for two to three minutes. Add cinnamon. peppercorns in a mortar with a pestle and add to the ghee. Add the paneer cubes and sauté till lightly coloured. Heat the remaining ghee in a handi. Crush cardamoms. Preparation Time : 15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Spinach 2 large bunches Cottage cheese (paneer) 200 grams Green chillies 2-3 Garlic 8-10 cloves Oil 3 tablespoons Cumin seeds 1/2 teaspoon Salt to taste Lemon juice 1 tablespoon Fresh cream 4 tablespoons . Add ginger and coriander seeds to the onions and sauté for a minute more. Grind roasted chana dal to a fine powder. Add paneer cubes and the remaining milk and simmer for ten minutes. Heat two tablespoons of ghee in a kadai. Add salt to taste and mix well to make a smooth gravy. cloves. Add turmeric powder and simmer for a while. Serve hot garnished with coriander leaves. cool slightly and grind into a fine paste using little water. Add a little water. In the same ghee add the ground masala paste and sauté until ghee separates.1/2 teaspoon Milk 1 cup Fresh coriander leaves 2 tablespoons Salt to taste METHOD Grind almonds to a fine paste. Mix almond paste with a little water and add to the masala. Add a little milk to roasted chana dal powder and add to the gravy. PALAK PANEER Cottage cheese cooked in spinach based gravy and fresh indian spices.

PASTA IN CREOLE SAUCE Pasta served with flavourful creole sauce. Add water if required. sliced thickly 3 large Garlic. Dice paneer into one inch by one inch by half inch pieces. Preparation Time : 25 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Penne 250 grams Salt to taste Olive oil 3 tablespoons Onions. Squeeze out excess water. Peel. add chopped garlic and sauté for half a minute. Drain and set aside. parsley and coriander leaves and mix. Finally add fresh cream. Grind spinach into a fine paste along with green chillies. Add the spinach puree and stir. Stir in lemon juice.METHOD Remove stems. wash spinach thoroughly in running water. add the paneer and mix well. Add onions. Serve hot. fresh thyme. wash and chop garlic. garlic and ginger and sauté for two minutes. Add cumin seeds. Refresh in chilled water. Add a little water if the . cut diagonally 4 Tomato concasse 1 1/2 cups Fresh thyme 1 sprig Fresh parsley.Heat two tablespoons olive oil in a pan. finely chopped 1 inch piece Green chillies. When the gravy comes to a boil. Check seasoning. chopped 1 teaspoon Fresh coriander leaves. crushed 6 cloves Ginger. Remove stems. Add salt. Add the pasta to the sauce. chopped 1 tablespoon METHOD Boil the pasta in plenty of salted water till just cooked or al dente. Blanch in salted boiling water for two minutes. Heat oil in a pan. wash and roughly chop green chillies. Add green chillies and tomato concasse and mix. When they begin to change colour.

sliced thinly 15 cloves Whole wheat penne pasta 200 grams Olive oil 4 tablespoons Green capsicum. halved 6 Salt to taste Crushed red chillies 1 teaspoon Dried mixed herbs 1 teaspoon Broccoli. blanched 5-6 florets METHOD Boil plenty of water in a deep pan and cook pasta in it till al dante. Press the tomatoes with the back of the stirring spoon so that they release some juices. Drain and refresh. Serve hot. blanched . Drain the pasta and add to the wok. Add cherry tomatoes and continue to sauté. crushed red chillies and dry mixed herbs and stir. BURNT GARLIC WITH WHOLE WHEAT PASTA Healthy pasta flavoured deeply with burnt garlic Preparation Time : 40 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Garlic.mixture is too dry. CHUNKY PASTA. Transfer into a serving dish. Add green capsicum and sauté. seeded and chopped 1 medium Cherry tomatoes. Add garlic and sauté till golden. VEGETABLE AND HERB STEW A medley of vegetables and pasta with herbs make a delicious stew Preparation Time : 30-40 minutes Cooking Time : 10-12 minutes Servings : 4 INGREDIENTS Fusilli. Drizzle the remaining olive oil and serve immediately. Add broccoli and mix. Add salt.Heat olive oil in a wok.

crushed 1 teaspoon Oregano 1 teaspoon Basil leaves. fresh or dried oregano. Serve hot. baby onions and sauté. blanched French beans and mix. Add tomato concasse and stir. grated 5 tablespoons METHOD Heat chilli flavoured olive oil in a pan. flaked 6 cloves Baby onions 6 Corn kernels. Mix. sweet basil (torn with hands) and mix again. Add crushed peppercorns. boiled 1/2 cup Tomato juice 1/2 cup Carrot. tomato juice and bring it a boil. separated into florets and boiled 1/2 small Salt to taste Black peppercorns. 1/2 inch pieces and blanched 6-8 Tomato concasse 1 cup Cauliflower. Add corn kernels. Add fresh cream and mix. Add grated cheese and mix.Add boiled carrot dices. 1/2 inch pieces and boiled 1 medium French beans. CALIFORNIA PISTACHIO PASTA SALAD Pasta and pista in a colourful cheesy salad Preparation Time : 15-20 mins . Stir and add salt.1 cup Chilli flavoured olive oil 2 tablespoons Garlic. torn 5 Fresh cream 1/2 cup Cheese. Add boiled cauliflower florets and blanched pasta. Add garlic flakes.

Add the blanched pasta to the dressing. cut into thin strips . Add coarsely chopped pistachios and mix well. Serve hot or cold. chopped 2 medium Baby spinach leaves 6-8 Parmesan cheese shavings 1/2 cup FOR THE DRESSING Olive oil 3 tablespoons Balsamic vinegar 1 tablespoon Oregano. blanched and broken 10-12 Tomatoes. blanched 1 cup Snow peas . Add snow peas.Servings : 4 INGREDIENTS Pineapples. Finally add Parmesan cheese shavings and toss. Preparation Time : 10-15 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS Fettuccine 200 grams Jalapeno 2 Chilli oil 2 tablespoons Zucchini. Add baby spinach leaves and mix. chopped 1/4 cup Pasta. tomatoes and mix. dried a pinch Salt Black pepper powder 1/4 teaspoon METHOD Mix all the ingredients of the salad dressing together. TEX MEX PASTA Delicious pasta recipe.

capsicum. Take a large baking dish and spread salsa on it. roasted cumin powder. Add salt to taste and stir-fry for three to four minutes.1/2 medium Red capsicum. Apply oil and set aside. crushed 4 cloves Onion . For salsa. When it cools. Slice jalapeno peppers. chopped 2 tablespoons METHOD C. Add boiled fettuccine. In another pan. sauté and set aside. Stir well and add salt to taste. Drain. chopped 2 Green capsicum. heat garlic and chilli flavoured olive oil and add strips of zucchini. cut into thin strips 1 small To Serve Tortillas 8-10 Mozzarella cheese. add lemon juice and chopped coriander leaves. Cook for two to three minutes and then remove from heat. heat oil and sauté garlic and onion. red. stirring gently.°Preheat oven to 180 Bring sufficient water to boil and cook pasta in it for five to seven minutes or till it is al-dente. grated 1 cup For salsa Oil 1 1/2 tablespoons Garlic. chopped 1/2 small Roasted cumin powder 1/2 teaspoon Red chilli powder 1 teaspoon Tomato puree 1 cup Salt to taste Lemon juice 1 tablespoon Fresh coriander leaves. red chilli powder and tomato puree. cut into thin strips 1 small Yellow capsicum. chopped 1 small Fresh red chillies. Add red chillies. refresh with cold water. cut into thin strips 1 small Green capsicum. yellow and green capsicums. Crumble tortilla chips and sprinkle .

quartered 4 medium Pasta . Drain the pasta well and transfer to a large serving bowl. sliced 2 small Salt to taste Fresh basil leaves to garnish For dressing Olive oil 4 tablespoons Red wine vinegar 1 1/2 tablespoons Dijon mustard 1 teaspoon Castor sugar (caster sugar) 1/4 teaspoon Salt to taste Black peppercorns.on salsa. Mix together all the ingredients for the dressing. RED ONION TOMATO AND PASTA SALAD A delicious healthy salad of pastas. Add the . thinly sliced 1 large Tomatoes. in different shapes and cooked al dente 3 cups Yellow capsicum. crushed 12-15 Fresh basil leaves. red onion and tomato toss in olive oil and red wine vinegar. torn 1/2 cup METHOD Cool the capsicum. Place jalapeno peppers and bake in the preheated oven for six to seven minutes or till cheese melts completely. Serve hot. Blanch the zucchini and refresh in cold water. roasted 1 Zucchini. Add the dressing and toss well. Preparation Time : 15 minutes Cooking Time : 5-10 minutes INGREDIENTS Onion . peel and slice into strips ( see page…). Spread pasta and cover with grated mozzarella cheese.

Add the walnut pesto. garlic. salt and two tablespoons olive oil till smooth. halved 12-14 Salt to taste Crushed red chillies 1 teaspoon Walnut pesto Walnut kernels. crush them with the back of the ladle. zucchini. add the baby tomatoes and salt.capsicum. When the tomatoes soften. Put the penne in a colander. Serve. Drain the pasta and add to the pesto sauce and mix well. crushed red chillies and mix well. Sprinkle the remaining parmesan cheese and serve hot immediately. walnuts. Grind together basil leaves. sprinkle salt and place it in the boiling water. Cover and cook till just done. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Whole wheat penne pasta 200 grams Olive oil 2 tablespoons Baby tomatoes. crushed 8-10 Basil leaves 3/4 cup Garlic 3-4 cloves Salt to taste Olive oil 2 tablespoons Parmesan cheese. Cover and cook. onion and tomatoes. Cover the bowl and leave to stand at room temperature for about thirty minutes to allow the flavours to develop. grated 4 tablespoons METHOD Heat oil in a pan. WHOLE WHEAT PASTA WITH WALNUT PESTO A nutritious and healthy pasta served with walnut pesto. garnished with sprigs of basil. Add two tablespoons parmesan cheese and grind. Meanwhile boil water in a deep pan. toss well to mix. .

PASTA AND VEGETABLE SALAD Roasted vegetables and farfalle served with crumbled feta cheese and basil leaves Preparation Time : 15-20 minutes Cooking Time : 30-40 minutes Servings : 4 INGREDIENTS Farfalle (bow tie pasta) 1 cup Brinjal. sliced 1 clove Olive oil 1 1/2 tablespoons Salt to taste Black pepper powder 1/4 teaspoon Lettuce leaves a few Feta cheese. sliced 1 small Garlic. torn 3-4 For dressing Olive oil 1 1/2 tablespoons Orange juice 3 tablespoons Paprika a pinch Black peppercorns. crushed 3-4 Salt to taste . thinly sliced 1 small Onion . crumbled 1/8 Feta cheese. peeled and cut into wedges 1 large Red capsicum. sliced 1 medium Tomato. crumbled 1/8 Fresh basil leaves.

Toss well and set aside to cool. Mix together all the ingredients for the dressing in a small bowl. PISTOU Delicious soup made with assorted vegetables and flavoured with pesto Preparation Time : 10-15 minutes Cooking Time : 10 minutes Servings : 4 INGREDIENTS Pesto sauce 4 tablespoons Pasta small shapes 1/2 cups Courgette. Cook the farfalle in plenty of boiling salted water till al dente (cooked but still firm to the bite). Sprinkle the crumbled Feta cheese and basil leaves over the salad. Serve immediately.METHOD Preheat the oven to 220°C. or until the vegetables begin to turn brown. red capsicum and garlic in a single layer in an ovenproof dish. Drizzle with olive oil and season with salt and pepper powder. Cook in the oven for thirty to forty minutes. diced 1 small Shallot. diced 1 Tomatoes. Arrange the brinjal slices. Remove from the oven and set aside to cool. chopped 3 medium Vegetable stock 5 cups French beans cut into lengthways 10 Salt to taste Black pepper powder to taste Green peas 1/2 cup Sundried tomato paste 1 tablespoons . Pour the dressing over the farfalle while it is still hot. onion. Drain and place farfalle in a bowl. place the farfalle in the centre of the platter. To serve. Arrange the cold roasted vegetables in a pile in the centre. diced 1 Potato. tomato. chopped 1 Carrot. Line a serving platter with lettuce leaves.

the red of the tomatoes and the green broccoli it is a visual delight.Parmesan cheese. green peas and pasta and cook till the pasta is tender. SUMMER TOMATO PASTA SALAD They say eat with your eyes first! This salad will whet your appetite – with the white of the pasta. Sprinkle grated parmesan cheese on the soup in each bowl and serve hot. Add vegetable stock and season with salt and pepper powder. Put the soup into individual bowls. grated to sprinkle METHOD Place the courgette. halved 10-12 Penne 1 1/2 cups Salt to taste Broccoli. Bring the mixture to boil. carrot and tomatoes in a large pan. cut into 2 inch long strips 150 grams Vinegar 1 tablespoon Castor sugar (caster sugar) 1 teaspoon Pine nuts(chilgoza) or chopped walnuts (akhrot) 2 tablespoons METHOD Cook the pasta in five to six cups of salted boiling water till al dente (cooked. separated into florets 1/4 medium Sugar 1/2 teaspoon Black peppercorns 10-12 Basil leaves 15-20 Olive oil 2 tablespoons Cottage cheese (paneer). reduce heat and simmerAdd the French beans. Mix together pesto sauce and sun dried tomatoes paste and stir into each bowl. shallot. but still . The paneer is an Indian touch that I just could not resist! Preparation Time : 5-10 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Cherry tomatoes. potato. Adjust the seasoning.

heat butter. PANEER KAJU PASANDA . Drain. Drain. Add fresh breadcrumbs as required to get dough consistency. Preparation Time : 20-25 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Spaghetti 250 grams Milk 2 cups Refined flour (maida) 2 tablespoons Butter 2 tablespoons Black pepper powder 1/2 teaspoon Salt to taste Mustard powder 1/4 teaspoon Cheese. Take the pan off the heat and add grated cheese and mix well. stirring all the while to avoid lumps. Add spaghetti and cook till al-dente. Heat sufficient oil in a deep pan. cherry tomatoes. vinegar. Refresh in cold water. Gradually add milk. Boil the broccoli with salt and sugar for two to three minutes. Stir the remaining olive oil into the paste. add refined flour and sauté for a couple of minutes. grated 1/2 cup Fresh bread crumbs as required METHOD Boil five cups of water with half a teaspoon of salt and one teaspoon oil. refresh in cold water and set it aside. Toss well to mix. add boiled spaghetti and mix. garnish with the remaining basil leaves and pinenuts or walnuts and serve immediately. prepared paste. When the white sauce cools a little. paneer. pepper and mustard powder and stir to mix well. Reserve three to four basil leaves for garnishing and crush the rest with the peppercorns and one tablespoon of olive oil with a mortar and pestle. caster sugar and salt. Add salt. broccoli. Transfer the salad onto a serving dish. To prepare white sauce. refresh in cold water and spread on a large plate to cool. press slightly and deep fry till light golden. Drain onto an absorbent paper and serve hot with a sauce of your choice. In a large bowl combine pasta. PASTA CUTLET Delightful cutlets made out of Spaghetti.firm to the bite). drain and spread on a plate to cool. Shape the dough into marble sized balls.

Preparation Time : 25-30 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer) 400 grams Cashewnuts 15-20 Onions 2 medium Coconut 2 inch piece Ginger 1 inch piece Garlic 2-3 cloves Fresh coriander leaves a few sprigs Kashmiri red chillies 5-6 Poppy seeds (khuskhus/posto) 1 tablespoon Cumin seeds 1 teaspoon Coriander seeds 1 tablespoon Cloves 2 Cinnamon 1 inch stick Sunflower seeds (charoli/chironji) 2 tablespoons Oil 3 tablespoons + to deep fry Tomato puree 1 cup Sugar 1 teaspoon Salt to taste Fresh cream 1/2 cup .Cottage cheese and cashewnuts cooked into a delicious gravy with fresh indian spices.

Drain onto an absorbent paper and keep aside. cumin seeds. cloves. cumin seeds. Add around half a litre of water and whisk well in order to avoid lumps. cloves and cinnamon. Peel. coriander seeds. ginger.METHOD Cut cottage cheese into one and a half inch sized cubes. Similarly make other cones. Heat three tablespoons of oil in a kadai. swirl to cover the base of the pan. Add tomato puree. Gently stir in the fresh cream and serve hot. Deep-fry cashewnuts in the same oil till light golden. Remove stems and dry roast Kashmiri red chillies along with poppy seeds. Kashmiri red chillies. coriander seeds. pressing with the cloth till the second side is evenly golden brown. Combine onion. ICECREAM CONE Easy to make. . wash and roughly chop ginger and garlic. salt and half cup of water and continue to simmer on low heat for ten to fifteen minutes or till gravy is thick. salt. poppy seeds.Cook pressing with a piece of cloth so that the moisture on the surface is soaked up. oil and vanilla essence in a deep bowl. pressing lightly. cinnamon and sunflower seeds and grind to a paste using a little water. Heat sufficient oil in a kadai and deep-fry the cottage cheese cubes till light golden. Drain onto an absorbent paper and set aside. Preparation Time : 2 hours Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Refined flour (maida) 2 3/4 cups Salt a pinch Sugar 1/2 cup + 2 tablespoons Oil 3 tablespoons Vanilla essence 1/2 teaspoon METHOD Mix refined flour. COLD PASTA SALAD Macaroni and vegetables in vinaigrette dressing. Pour a ladle full of batter. crispy icecream cone. Wash and roughly chop the coconut. garlic. Add the fried cottage cheese and cashewnuts and cook further for a minute. coconut. Clean. Cook till evenly golden brown. add the ground paste and fry for four to five minutes till it emits a nice aroma or till oil leaves the masala. coriander leaves. Heat a non-stick pan on medium heat. sugar. wash and roughly chop coriander leaves. sugar. Flip and cook the other side too. Peel. Rest the batter for about two hours. Transfer it onto a tissue paper and immediately roll it around a conical mould and hold it firmly. wash and roughly chop onions.

grated 1/2 cup Oil 1 tablespoon Butter 2 tablespoons Whole wheat flour (atta) . Pour dressing over the salad. lettuce. penne and farfalle) 1 cup Processed cheese. blanched 7-8 florets Cherry tomatoes 5-6 Yellow capsicum. broccoli. Toss well and sprinkle dried basil. cut into thin strips 1 medium Red capsicum. cut into thin strips 1 medium Olive oil 1 tablespoon Vinegar 2 teaspoons Salt to taste White pepper powder to taste Dry Basil a pinch METHOD Place macaroni. vinegar. salt and white pepper in another bowl till well blended. cherry tomatoes.Preparation Time : 20-25 minutes Cooking Time : 5-6 minutes Servings : 4 INGREDIENTS Macaroni.Mix olive oil. boiled 1 cup Broccoli. PASTA JUMBLE Mixed pasta served in a cheese sauce Preparation Time : 15 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Mixed pasta (coloured fussili. bell peppers in a deep bowl.

blanched 7-8 florets Iceberg lettuce . Drain and keep aside. Add the pasta and corn kernels and mix. TOSSED PASTA AND GREEN SALAD Macaroni and exotic vegges tossed in vinegrette Preparation Time : 10-15 minutes Servings : 4 INGREDIENTS Macaroni. Add all the pastas and cook till soft but firm. julienne 1 medium Olive oil 1 tablespoon Vinegar 2 teaspoons Salt .2 tablespoons Milk 2 cups + more as required Salt to taste White pepper powder to taste Corn kernels (canned) 1/2 cup Fresh parsley. chopped 1 teaspoon METHOD Boil water in a non-stick deep pan with salt and one tablespoon oil. Heat two tablespoons butter or oil in a nonstick pan. Add the whole wheat flour and sauté lightly. taking care that it does not change colour. Keeping aside two tablespoons of grated cheese and add the rest to the sauce and continue to stir. Add the milk. boiled 1 cup Broccoli. shredded 1 bunch Cherry tomatoes 5-6 Yellow capsicum. gradually. white pepper powder and mix. After adding cheese the sauce will thicken further. Add salt. julienne 1 medium Red capsicum. so add more milk to adjust the consistency. Sprinkle the reserved cheese and chopped parsley on top and serve. stirring continuously so that no lumps are formed.

Remove and place on an absorbent paper and set aside. bell peppers in a deep bowl. Mix olive oil. finely chopped 1 large Tomato. green chutney and tamarind chutney . Pour dressing over the salad.just as delicious Preparation Time : 10 minutes Cooking Time : 30 minutes Servings : 4 INGREDIENTS Bread 8 slices Oil to deep fry Onion . finely chopped 1 large Pomegranate seeds (anardana) 2 tablespoons Lemon juice 1 teaspoon Fresh coriander leaves. salt and white pepper. pomegranate seeds. shredded 5-6 METHOD Place macaroni. lettuce.the main ingredient here is bread croutons . Place the bread pieces in a bowl. lemon juice. finely chopped 1 cup Salt to taste Green chutney 2 tablespoons Tamarind chutney 1/4 cup Sev 1/2 cup METHOD Take the bread slices. Toss well and serve immediately garnished with shredded basil leaves. BREAD BHEL PURI A bhel puri with a difference .to taste White pepper powder to taste Fresh basil leaves. Heat sufficient oil in a kadai and deep-fry the bread pieces. broccoli. tomato. cherry tomatoes. vinegar. half the coriander leaves and mix. remove crust and cut into small squares (croutons). Add salt. Add onion.

Knead the dough well once again. Sprinkle dry flour liberally and using a rolling pin roll it up tightly. Trim the sides to form a rectangle.and mix well. shredded 5-6 Black peppercorns. crushed 1 teaspoon Salt to taste METHOD Sieve both the flours together. Open out the rolls and spread out on a mesh and . GOURMET PASTA Pasta cooked in traditional tomato basil sauce. Sprinkle dry flour and roll the dough into as think a sheet as possible. Sprinkle water and knead into a soft dough. finely chopped 1 medium Garlic. Put sev on top. finely chopped 3-4 cloves Red chilli flakes 1 teaspoon Fresh basil leaves. for thirty minutes. covered with a wet cloth. Rest the dough. Add salt. Preparation Time : 30-35 minutes Cooking Time : 10-12 minutes Servings : 4 INGREDIENTS Pasta Whole wheat flour (atta) 2 cups Refined flour (maida) 3/4 cup Salt 1 teaspoon Olive oil 2 teaspoons Eggs 2 Sauce Tomatoes 6 medium Olive oil 2 teaspoons Onion . one teaspoon oil and add the eggs one by one. With a sharp knife cut the roll into half to three-fourth centimetre thick sections. garnish with the remaining coriander leaves and serve immediately.

add onion and garlic and sauté till they turn translucent. Add the basil. To make the sauce blanch the tomatoes for two minutes in boiling water. KINDERGARTEN PASTA . boiled 1 cup Tomatoes.let them dry in a cool airy place overnight. Add the cooked pasta to the sauce and toss over high heat till it is heated through. chopped 2 medium Baby spinach leaves 6-8 Parmesan cheese 2 tablespoons For dressing Olive oil 3 tablespoons Balsamic vinegar 1 tablespoon Dried oregano a pinch Salt to taste Black pepper powder 1/4 teaspoon METHOD Mix together all the ingredients for the dressing in a large bowl. while you prepare the sauce. coarsely chopped 1/4 cup Short pasta. peel. Adjust seasoning and serve hot garnished with the reserved basil. Add the crushed peppercorns. Boil lots of water. Heat oil in a non-stick pan. CALIFORNIA PISTA PASTA SALAD Unique salad with a combination of boiled pasta and chopped pistachios tossed in balsamic vinegar and olive oil dressing Preparation Time : 5-10 minutes Cooking Time : 5-10 minutes Servings : 4 INGREDIENTS Pistachios. reserving some for garnishing.Add the pasta to the dressing and toss to mix. Drain. Sprinkle with the Parmesan cheese powder and serve. Add the pasta into the boiling water and stir. add one teaspoon oil and salt. Add red chilli flakes and toss well. Cook till it is just done or al dente. Keep the pasta warm. remove seeds and chop roughly. Pour one cup cold water and drain the pasta well. Add the tomatoes. Add the tomatoes and cook till the mixture starts bubbling. salt and mix well. spinach leaves and pistachios and mix well.

Preparation Time : 15-20 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Penne 2 tablespoons Farfalle (bow tie pasta) 2 tablespoons Pasta . filled with spinach and mushrooms. optional . salt and white pepper powder and mix. Add the pasta and mix. Preparation Time : 1 hour 30 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS FOR PASTA Refined flour (maida) 3/4 cup Salt 1/4 teaspoon . Cook till al dente.Pasta in different shapes! Kiddy delight. Drain and keep aside. sprinkle grated cheese on top just before serving. Add tomato ketchup.any shape 2 tablespoons Pasta . Serve hot in a fancy plate. CANNELONI WITH SPINACH AND MUSHROOM Pasta sheets cooked. alphabets 2 tablespoons Oil 2 tablespoons Salt to taste Carrot 4 Tomato ketchup 1/2 cup White pepper powder 1/4 teaspoon Cheese. coloured. grated 1/2 cup METHOD Boil water in a pan with salt and oil. Add carrot puree and sauté. If desired. Add all the pastas except the alphabet pasta for they are small. Once the water starts boiling again add the alphabet pastas... topped with creamy white sauce and cheese and baked. rolled into cylindrical shapes.In another pan heat oil.

Boil some water with salt and put these pieces in it for a minute. If the crumbs come together when pressed between the fingers. Divide the dough into four portions. Wrap it in a plastic wrap and refrigerate for twenty minutes. Keep the portions covered and work with one portion at a time. grated 1 tablespoon Fresh bread crumbs 1 tablespoon METHOD Place the flour. sliced thinly 6Onion 1/2 small Milk 2 cups Bay leaf 1 Unsalted butter 3 tablespoons Refined flour (maida) 5 teaspoons Mustard powder 1/2 teaspoon Garlic 1 cloves White pepper powder 1/2 teaspoon Nutmeg powder a pinch Egg yolk 1 Parmesan cheese. it is ready otherwise continue the process for a few more bursts. Turn it out onto a lightly floured surface and knead into a smooth dough. Repeat this process with the remaining portions. Put the onion with milk and bay leaf in a pan and bring to a boil slowly. Repeat this process ten times till the sheets can be rolled very thin. Flatten it into a rectangle and roll with a light hand. Remove with a slotted spoon and refresh in cold water. remove . olive oil and egg in a food processor and mix in short bursts till the mixture resembles large crumbs. salt.Olive oil 2 teaspoons Egg. Fold the sheet thrice and again roll. Strain and set aside. Melt half the butter in a pan. chopped 3 bunches Mushrooms. beaten 1 FOR FILLING Spinach. Lay them on a tea towel.

Add spinach and mushrooms. Lay the pasta on a board. Add egg yolk. cover and cook over moderate heat till the leaves wilt. Remove from heat. Sprinkle the remaining parmesan cheese mixed with breadcrumbs over the top evenly. Bake for twenty to twenty five minutes till the top is golden brown. Cook on medium heat stirring continuously so that the sauce does not stick to the bottom of the pan.from heat and add five teaspoons of flour. Again remove from heat and stir in mustard powder. Once the sauce thickens.Heat milk in a heavy bottomed pan. Allow it boil. Heat butter in another pan. half the parmesan cheese and enough white sauce to bind it all together. Drain excess water. put it off the heat and set aside to cool. BENARASI BHARWAN ALOO Stuffed potatoes Benarasi style Preparation Time : 30-40 minutes Cooking Time : 10-15 minutes Servings : 4 . Return to the heat and simmer for ten minutes stirring all the while till the sauce coats the back of a spoon. butter and refined flour to make a rich white sauce. Spoon the filling along the centre of each piece and roll. Strain the cooled milk to the butter and flour mixture. add flour and sauté for minute not letting it brown. F). Cook over low heat for two minutes. Place in a buttered ovenproof dish and pour the remaining sauce over. Gradually add the hot milk and whisk till it is smooth. Season with salt. strain the white sauce and use as required.°C (375°Preheat oven to 190 Melt the remaining butter over low heat and cook garlic till soft taking care that the colour does not change. whisking continuously so that no lumps are formed. pepper powder and nutmeg. WHITE SAUCE Onion stud with clove and cooked with milk. cover and keep aside. Preparation Time : 5 minutes Cooking Time : 10-15 minutes INGREDIENTS Onion 1 medium Cloves 4 Milk 2 1/2 cups Bay leaf 1 Butter 2 tablespoons Refined flour (maida) 2 tablespoons METHOD Stud an onion with cloves to make a cloute and set aside. add cloute and bay leaf.

Add paneer. Drain onto an absorbent paper and set aside to cool. Wipe dry. coriander leaves. green chillies. raisins. medium sized 20-25 Cottage cheese (paneer). Scoop out the middle of each half potato. chopped 10 Salt to taste Asafoetida a pinch Cumin seeds 1 teaspoon Ginger. grated 100 grams Fennel seeds (saunf) 1 teaspoon Oil to deep fry+2 tablespoons Fresh coriander leaves.INGREDIENTS Potatoes . grated 1 inch piece Tomato puree 2 cups Turmeric powder 1/2 teaspoon Red chilli powder 1/2 teaspoon Tamarind pulp 1 1/2 tablespoons Dry mango powder (amchur) 1/2 teaspoon Jaggery (gur). Chop the scooped out portion of the potatoes. grated 1/2 cup Fresh cream 2 tablespoons METHOD Peel and halve potatoes. . Dry roast fennel seeds and crush slightly. chopped 2 tablespoons Green chillies. chopped 4 Raisins 10 Cashewnuts. Heat sufficient oil in a kadai and deep-fry potatoes till they are golden brown.

Add asafoetida. . Add half a cup of water and cook for three to four minutes. Add tamarind pulp and stir. grated jaggery and salt to taste. chopped 2 White sauce 1 cup Bread crumbs 1 cup METHOD Heat oil in a deep pan. boiled and mashed 2 large Green capsicum. Grate the boiled potatoes into the bowl. CHEESE AND VEGETABLE CROQUETTES Croquettes made with fresh vegetables. Cook till the gravy is reduced slightly. Mix well. Add fresh cream and stir gently. Stuffed the scooped out potato halves with this filling. finely chopped 1 medium Salt to taste Pickled jalapenos. Serve hot.Add pickled jalapenos and mix. Add onion and French beans and sauté for a minute. Add carrot and salt and continue to sauté. Transfer them into a bowl. boiled potatoes and cheese and can be stored in the freezer to be used later Servings : 4 INGREDIENTS Mozzarella cheese. chopped 2 tablespoons Oil 1 tablespoon + to deep fry Onion . Heat two tablespoons of oil in a kadai. Add half the white sauce and mix. Add green and red capsicums and continue to sauté till all the vegetables are slightly softened. cumin seeds. Add turmeric powder and red chilli powder. Add stuffed potatoes to this gravy and cook on low heat for three to four minutes. cut into 1 inch long sticks 12 French beans. finely chopped 7-8 Carrot. ginger and sauté. Adjust salt and mix all the ingredients well together.cashewnuts and salt. grated 1 medium Potatoes. chopped 2 tablespoons Red capsicum. roasted fennel seeds. Add half the bread crumbs and mix well. Add tomato puree and mix well. Add amchur powder.

chopped 8-10 Ginger. finely chopped 1 inch piece Green chilli. Arrange the croquettes on a plate. Preparation Time : 15-20 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Refined flour (maida) 1 cup French beans. finely chopped 1 medium Fresh button mushrooms. finely chopped 10 Carrot. cover with cling wrap and freeze to be used when required. Drain on absorbent paper and serve hot. finely chopped 4-5 Spring onions. Close up the edges and roll to enclose the cheese completely. Divide the mixture into twelve equal portions and shape them into croquettes. Create an indentation in the middle of each and place a stick of mozzarella. heat sufficient oil in a pan and deep fry the croquettes till golden. VEGETABLE MOMOS A famous street food steamed delicacy. Just before serving. crushed 8-10 Light soy sauce 1/2 tablespoon Sesame oil (til oil) 1 teaspoon MSG. finely chopped 2 Bean sprouts 1/4 cup Cashewnuts. chopped 1 .Spread the remaining white sauce on a plate and keep the remaining bread crumbs on another plate. Roll the croquettes in the white sauce and then in the bread crumbs. finely chopped 1 Black peppercorns. optional 1/4 teaspoon Salt to taste Spring onion greens.

METHOD Mix the refined flour with five tablespoons of water and knead into a stiff dough. green chilli. cover and steam for eight to ten minutes. MSG and salt in a large bowl. heat sufficient oil in a wok. chopped 4 cloves Ginger. cool and puree. ginger. boiled and mashed 1 Black peppercorns. For the filling. For crisp spinach. bean sprouts. crushed peppercorns and salt. Cook. peppercorns. combine the French beans. carrot. cashewnuts. grated 5 medium Fresh spinach leaves (palak). sesame oil. Transfer to a serving plate. Line a steamer rack with a clean. GAJAR SHORBA WITH CRISP SPINACH AND TOASTED SESAME Carrot soup served with a sprinkle of sesame seeds and crispy fried spinach Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Carrots. till soup comes to a boil and is well blended. pinching firmly together to form a dumpling. chopped 1 inch piece Vegetable stock 4 cups Potato. Remove from heat. Pass the soup through a strainer. damp piece of muslin and arrange the momos on it. add cumin seeds and when they begin to change colour add garlic. Pour the soup into individual . shredded 2 cups Sesame seeds (til). Cover with a damp cloth and set aside for fifteen minutes. add the spinach and deep fry till crisp. mushrooms. Garnish with spring onion greens and serve hot with Sichuan sauce. stirring continuously. Place the rack in the steamer. soy sauce. Divide the dough into sixteen equal portions and roll into small thin discs. Drain on absorbent paper. remaining stock. Place a spoonful of the vegetable filling in the centre of each disc and bring the sides together in the centre. Add one cup stock and cook till the carrots are soft. toasted 4 teaspoons Butter 1 tablespoon Cumin seeds 1 teaspoon Garlic. until the momos are cooked through. crushed 2 teaspoons Salt to taste Oil to deep fry METHOD Heat the butter in a pan. ginger and carrots. spring onions.Pour the puree into a pan and add the mashed potato.

either hot or cold. chopped 2 medium Mushroom. Serve. turned out with caramel side up. Add a few drops of water and heat till the sugar caramelizes. Remove when done. Add four cups of water and heat. Break eggs into a bowl. Preparation Time : 10-12 minutes Cooking Time : 5-6 minutes Servings : 4 INGREDIENTS Gram flour (besan) 2 cup Fresh fenugreek leaves (methi). Add half cup of sugar. Pour the caramel into a mould and let it settle by cooling. Heat milk either in a microwave oven or on gas flame. Pour the egg-milk mixture into the mould with the caramel. Cover with aluminium foil and place it in the cooker. garnish with crisp spinach and sprinkle sesame seeds. Add warm milk and mix. chopped 1 cup Cottage cheese (paneer). CARAMEL CUSTARD The combination of caramalised sugar and egg custard is irresistible Preparation Time : 20 minutes Cooking Time : 40 minutes Servings : 4 INGREDIENTS Sugar 3/4 cup Milk 2 1/2 cups Eggs 4 Vanilla essence 1 teaspoon METHOD Take quarter cup of sugar in a thick-bottomed pan. sliced 8-10 Salt to taste . Place a metallic ring in the pressure cooker. Do not use the whistle. vanilla essence and mix gently with a whisk.bowls. BESAN METHI CHEELA WITH CHEESE A light and refreshing snack for rainy season. Cover with lid and steam for twenty-five to thirty minutes. grated 2 1/2 cup Olive oil +shallow fry 1 tablespoon Onion . Serve immediately. Strain the mixture.

chopped 1 inch piece Green chillies. boiled 1/2 cup Olive oil 2 tablespoon Cumin seeds 1 teaspoon Ginger.Black pepper powder 1/4 teaspoon Soda bicarbonate 1/4 teaspoon Red chilli powder 1 teaspoon Carom seeds (ajwain) 1 teaspoon Asafoetida a pinch Fresh coriander leaves. Let cool and mix in cottage cheese. coriander leaves and sufficient water to make a batter of pouring consistency. drizzle a few drops of olive oil. 1 inch cubes 4-5 medium Green peas.Heat a pan. Whisk well to ensure there are no lumps. using a little more olive oil. pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle. Add methi and cook for another minute. PUNJABI SAMOSA a tangy fulfilling starter. Add salt and black pepper powder. fold the other side over it and serve immediately. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS FOR COVERING Refined flour (maida) 1 cup Carom seeds (ajwain) 1/2 teaspoon Salt to taste Olive oil +deep fry 5 tablespoon For stuffing Potato. asafoetida. red chilli powder. chopped 3-4 . Set aside. Place a portion of the stuffing on one side of the cheela. till golden brown. salt. Cook the cheela on both sides. In a bowl mix together gram flour. chopped 2 tablespoon METHOD Heat one tablespoon olive oil in a kadai (wok) and sauté onions till translucent. carom seeds. soda bicarbonate. Add mushrooms and sauté on high heat for a minute.

soaked and drained 1 1/2 cups Olive oil 2 tablespoons Red capsicum. Keep. tomatoes and carrots give this Mexican dish a lovely red colour. chopped 2 tablespoon Sweet date and tamarind chutney as required METHOD Mix refined flour. carom seeds. Stir and add red chilli powder. 1 inch pieces 1 medium Whole dry red chillies 2-3 Tomatoes. sliced 1 large Vegetable stock 2 1/2 cups Salt to taste Carrots . Stir well. apply water on the edges. Apply a little flour and roll them into four-inch diameter elongated diskettes.Red chilli powder 1 teaspoon Dry mango powder (amchur) 1 teaspoon Garam masala 1 teaspoon Salt to taste Fresh coriander leaves. garam masala powder and salt to taste. Serve hot with sweet date and tamarind chutney. Divide the dough into eight equal portions and roll them into balls. Seal the edges well. salt and three tablespoons of olive oil in a bowl. dry mango powder. Heat two tablespoons of olive oil in a pan. MEXICAN RICE Red capsicum. When done. Cut into half. add ginger. Add coriander leaves and mix well. Add green peas and cook for five minutes on low heat till dry. Divide the filling into sixteen equal portions. Drain and place on an absorbent paper. Add water little by little and knead into a stiff dough. add cumin seeds and when they start to change colour. set the mixture aside to cool. Sprinkle water and cook covered for eight to ten minutes or till potatoes are done. thickly grated 2 medium . green chillies and potatoes. covered with a damp napkin. 1 inch pieces 2 large Garlic 6 cloves Onion . Shape each half into a cone and stuff it with the potato and peas filling. Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Rice . Heat sufficient oil in a kadai (wok) and deep-fry the samosas in medium hot oil till crisp and golden brown. for ten to fifteen minutes.

Add the ground paste. .METHOD Heat one tablespoon olive oil in a pan. red chilli powder. sweet date and tamarind chutney. garam masala powder and salt. boiled and mashed 4 medium Oil 2 teaspoons Mustard seeds 1/2 teaspoon Red chilli powder 1 teaspoon Turmeric powder 1/4 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Pav 8 Butter 3-4 tablespoons Green chutney 4 tablespoons Sweet date and tamarind chutney 4 tablespoons Onion . dry red chillies. tomatoes and garlic cloves and sauté on high heat till slightly charred. Add red capsicum. Slit two pav breads horizontally. Heat the remaining olive oil in another pan. vegetable stock and salt and mix. add mustard seeds. Stuff the prepared potato mixture in and lightly roast these pavs on a tawa using a little butter Arrange two roasted pavs on each serving plate. add onion and sauté till light golden. onion and a generous helping of sev. Mix well and cook for three to four minutes. Cook till done. Apply butter to the inner side of pavs. Remove and set aside. but do not cut them fully. Serve hot. chopped 4 tablespoons METHOD Heat oil in a pan. Preparation Time : 15-20 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Potatoes. After they splutter add mashed potatoes. Cool and grind to a smooth paste. MASALA SANDWICH DOUBLE ROTI CHAAT Buns stuffed with potato stuffing and toasted. turmeric powder. Add carrots and mix. Add rice and sauté. Top up with green chutney. chopped 1 medium Sev 8 tablespoons Fresh coriander leaves. Finally garnish with coriander leaves and serve immediately.

Place in a refrigerator to chill. Pour half a tablespoon of rose syrup into four wide-mouthed falooda glasses. soaked 1/2 packet Rose syrup 2 tablespoon Cashewnuts. Pour the milk into each glass. Add the soaked subza to the milk. a scoop of vanilla ice cream and a sprinkling of chopped cashew nuts.FALOODA a favorite indian drink Preparation Time : 40-45 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Milk 3 cup Sugar 3 tablespoon Subza soaked 1 teaspoon Falooda. Set aside to cool. broken 2 Cloves 2 Coriander seeds. Serve at once. top with two to three tablespoons of falooda. chopped 10-12 Vanilla ice cream 4 scoop METHOD Heat the milk with the sugar and bring to a boil. stir and chill it in the refrigerator. crushed 2 tablespoons Onion . sliced 2 medium Cinnamon one inch sticks . KADAI PANEER Cottage cheese cooked in spicy kadai masala Preparation Time : 25-30 minutes Cooking Time : 12-15 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer) 1 inch triangles 500 grams Oil 3 tablespoons Whole dry red chillies.

2 Bay leaves 2 Garlic paste 2 teaspoons Ginger paste 2 teaspoons Red chilli powder 2 teaspoons Tomatoes, chopped 5-6 medium Salt to taste Fresh coriander leaves, chopped 2 tablespoons METHOD Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and sauté for two minutes. Add cinnamon and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to sauté for two minutes. Add tomatoes and salt and sauté till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated through. Garnish with coriander leaves, toss and serve

FIG AND APRICOT SANDESH
Sandesh served over stewed figs and golden apricots Preparation Time : 10 minutes Cooking Time : 15 minutes Servings : 4

INGREDIENTS Figs, soaked 8-10 Golden apricots , soaked 8-10 Sugar 1 tablespoon Cottage cheese (paneer) 400 grams Powdered sugar 1/2 cup Saffron (kesar) a few strands Pistachios, blanched and peeled 16-20 METHOD Drain the figs and apricots and put them in a pan. Add one cup water, one tablespoon sugar and cook on medium heat till soft. Mash the chenna well with your palms. Add powdered sugar and mash some more. Soak saffron in a little warm water. Divide chenna into sixteen to twenty equal sized balls and arrange them on a plate. Press a few saffron strands on each ball and place a pistachio over the saffron. Place the stewed figs and apricots on a serving plate. Place a chenna ball on each and serve.

RAJMA RASMISA
A nutritious kidney bean preparation, tastes excellent with steamed rice Preparation Time : 25 minutes Cooking Time : 30 minutes Servings : 4

INGREDIENTS Red kidney beans (rajma), soaked overnight 1 1/2 cups Salt to taste Oil 3 tablespoons Bay leaves 2 Onions, finely chopped 2 medium Ginger, chopped 1 inch piece Garlic, chopped 6-8 cloves Tomatoes, pureed 3 medium Coriander powder 1 tablespoon Cumin powder 1 teaspoon Red chilli powder 2 teaspoons Turmeric powder 1/2 teaspoon Garam masala powder 1 teaspoon METHOD Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

VEGETABLE BIRYANI
A healthy and delicious biryani with vegetables and rice. Preparation Time : 15-20 minutes Cooking Time : 25-30 minutes Servings : 4

INGREDIENTS Basmati rice, soaked 1 1/2 cups Onions, diced 2 medium Carrots, 1/2 inch pieces 2 medium French beans, 1/2 inch pieces 15 Cauliflower 10-12 florets Green peas, shelled 1 cup Salt to taste Green cardamoms 8 Black cardamom 1 Cloves 15 Cinnamon 1 1/2 inch stick Bay leaf 1 Caraway seeds (shahi jeera) 1/2 teaspoon Ginger-garlic paste 1 1/2 tablespoons Turmeric powder 1 teaspoon Red chilli powder 1 tablespoon Coriander powder 1 tablespoon Yogurt 1/2 cup Rose water 1/2 teaspoon Saffron (kesar) a few strands Fresh tomato puree 1 cup Garam masala powder 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons Fresh mint leaves, chopped 2 tablespoons METHOD Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas. Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook. Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree

remaining mint leaves and the remaining yogurt mixture. remaining coriander leaves. wash and prick potatoes all over with the help of a fork. Sprinkle the remaining garam masala powder. half the coriander leaves. Keep in salted water for fifteen minutes. Serve hot. chopped 2 large Ginger-garlic paste 1 tablespoon Tomatoes. Simmer for two minutes. Add cumin seeds and asafoetida and cook on medium . Sprinkle half of the remaining garam masala powder. half the mint leaves and half the yogurt mixture. Preparation Time : 30-40 minutes Cooking Time : 30 minutes Servings : 4 INGREDIENTS Baby potatoes 20-24 Oil to deep fry Mustard oil 2 tablespoons Cumin seeds 1 teaspoon Asafoetida a pinch Onions.to the vegetables along with half teaspoon garam masala powder and mix well. Take a microwave safe deep bowl. Cool and heat again. Let it stand for five minutes. Arrange the remaining vegetables followed by the remaining rice. Over that arrange half the cooked vegetables followed by another layer of rice. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%).Heat mustard oil in a pan to smoking point. cut into thin strips 1 inch piece METHOD Peel. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. chopped 3 large Red chilli powder 1/2 tablespoon Cumin powder 1/2 teaspoon Coriander powder 1 tablespoon Turmeric powder 1/2 teaspoon Salt to taste Garam masala powder 1/2 teaspoon Fresh coriander leaves. DUM ALOO AMRITSARI Punjabi baby potatoes in mustard oil. Drain and place on an absorbent paper and keep aside. chopped 1 tablespoon Ginger. Arrange a layer of rice at the bottom.

COCONUT RICE Rice cooked with coconut milk. turmeric powder and a little water and stir. Add a little water and salt. cumin powder. 3Add ginger-garlic paste and sauté for a minute. Add garam masala powder and stir. deseed. Add this to the cream cheese. Add onion and sauté for three to four minutes or till the onion turns light golden. Add salt to taste and tomato ketchup. cheesy. Tightly roll the tortillas pressing with hand while rolling. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Mix properly. Slit the green chillies. Add red chilli powder. CHILLI CHEESE CHAKRI . cut into long strips and chop. Preparation Time : 20 . Add tomatoes and sauté for a minute.KHANA KHAZANA Cool. Remove from heat and serve hot garnished with coriander leaves and ginger strips. crushed 1/2 teaspoon Salt to taste Tomato ketchup 2 tablespoons Onion . Add a little water and cook till tomatoes turn pulpy. coriander powder. yummy rolls Preparation Time : 10 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cream cheese 200 grams Tortillas 4 Green chillies 3-4 Fresh red chillies. Add fried potatoes and stir to mix well and cook for two minutes. Spread the warmed tortillas on the tabletop and place a portion of chilli cheese mixture and spread. chopped 1 medium Fresh coriander leaves. chopped 2 tablespoons Fresh mint leaves a few METHOD Take cream cheese in a bowl and mash it with a spoon to make a paste. Add chopped fresh red chillies and crushed red chillies and mix. chopped 2 Red chilli. Heat a pan and warm the tortillas on both the sides to make them soft. Add a little water and stir. Place them in the refrigerator for fifteen minutes.heat till the cumin seeds change colour. Add chopped onion and chopped coriander leaves and mix once again. Cut into small roundels in slant and serve garnished with fresh small mint leaves.

soaked 1 1/2 cups Ghee 2 tablespoons Cloves 4-5 Black peppercorns 4-5 Onion . GRAPES AND WALNUT RAITA Grapes yogurt. Add cloves. black peppercorns and onion. Remove from heat and allow to rest for five minutes. Cut them into one centimeter thick slices and further cut into finger sized pieces. When the mixture comes to a boil. Sauté till onion starts turning brown. sliced 1 medium Sugar 2 tablespoons Salt to taste METHOD Heat ghee in a deep pan. Serve hot. Drain and place on absorbent paper. Add salt only after removing them from hot oil. and walnuts in seasoned . Keep sufficient water for boiling in a large pan. Keep them in the deep freezer. add salt and boil for five minutes. Add coconut milk and one cup of water and stir.minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Coconut milk 2 cups Rice. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. Cover and cook on medium heat till done. Drain and cool the potatoes in the refrigerator. When required remove them from the deep freezer and deep fry directly in medium hot oil till golden and crisp.Add sugar and sauté till it caramelizes. Put the potato pieces in the water. add salt and boil till half done. FRENCH FRIES Your favourite snack ready in a flash Preparation Time : 30 minutes Servings : 4 INGREDIENTS Potatoes non starchy-waxy 5 large Salt to taste Oil to deep fry METHOD Peel the potatoes and keep them soaked in water. Serve hot. Add drained rice and stir gently so that the rice grains do not break.

chopped 2 tablespoons Red chilli powder a pinch METHOD Whisk yogurt in a large bowl adding salt. seeded and chopped 2 medium Marinade Yogurt. chopped 1/2 cup Yogurt. sugar and cumin powder. PANEER TIKKA KATHI ROLL Delicious tangy and spicy paneer mixture rolled in chapatis Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Paneer tikka filling Low fat cottage cheese (paneer). seeded and chopped 2 medium Oil 1 teaspoon Green capsicum. whisked 1/4 cup Red chilli powder 1 teaspoon Turmeric powder 1/4 teaspoon . halved 25-30 Walnut kernels. 1/2 inch cubes 1 cup Tomatoes.Preparation Time : 15 minutes Servings : 4 INGREDIENTS Green grapes. Sprinkle red chilli powder and serve. Add grapes. Place in refrigerator to chill. walnuts and mint leaves and fold in gently. whisked 2 cups Salt to taste Sugar 1 1/2 teaspoons Roasted cumin powder 1/2 teaspoon Fresh mint leaves.

Place one portion of the filling in the centre of each chapati and roll up tightly. blanched and chopped 5-6 Beetroot.tasty and nutritious cutlet Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Potatoes. grated 1 medium Green peas. Heat a tawa and cook each chapati lightly on both sides. For chapatis combine all the ingredients and knead into soft dough. When you want to serve. blanched & crushed 1/2 cup Oil 2 tablespoons + to shallow fry Cumin seeds 1/2 teaspoon . Add paneer and tomatoes and toss lightly. boiled and mashed 5-6 French beans.Ginger paste 1/2 teaspoon Garlic paste 1/4 teaspoon Gram flour (besan) 1 tablespoon Chaat masala 1/2 teaspoon Dry fenugreek leaves (kasuri methi) 1/2 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Chapatis Whole wheat flour (atta) 1 cup Skimmed milk 1/4 cup Salt to taste METHOD Mix together all the ingredients of the marinade in a deep bowl. Add green capsicum and sauté for two minutes. MIXED VEGETABLE CUTLETS A healthy. Cut into two-inch long pieces and serve hot. Roll out each portion into a thin chapati. cook the rolls on a hot tawa till they get warmed up. stirring occasionally. Add the paneer mixture and sauté over high heat for four to five minutes.Heat oil in a non-stick pan. Set aside. Set aside to marinate for ten minutes. Divide the dough into eight equal portions. Divide the paneer tikka filling into eight equal portions. Cook till dry and set aside.

Similarly prepare more cutlets. green peas and mix. Heat sufficient oil in another pan. red chilli powder. Take a portion of the mixture. BESAN KI MASALA ROTI Gram flour rotis stuffed with mixed spices Preparation Time : 20-25 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS For roti Gram flour (besan) 1 cup Whole wheat flour (atta) 1/2 cup Salt to taste Pure ghee 2 tablespoons For masala filling Cumin powder 1 1/2 teaspoons . Add French beans.Take mashed potatoes in a deep bowl. Press lightly and place the cutlet in the pan. finely chopped 1-2 Red chilli powder 1 teaspoon Turmeric powder 1/4 teaspoon Salt to taste Cashewnuts. Shallow fry till both the sides are evenly golden. beetroot. Add coriander leaves and adjust salt. Add the vegetable mixture and mix well. Add cumin seeds. shape into a ball and roll in breadcrumbs. Add lemon juice and mix. ginger and onion and sauté for two minutes. finely chopped 1 inch piece Onion . Add crushed cashewnuts and refined flour and sauté for two minutes.Ginger. crushed 10 Refined flour (maida) 2 tablespoons Fresh coriander leaves. finely chopped 1 medium Green chillies. turmeric powder and sauté for a minute. Set aside. chopped 2 tablespoons Lemon juice 1 tablespoon Bread crumbs 1 cup METHOD Heat two tablespoons of oil in a pan. Drain and place on an absorbent paper and serve hot. Add green chillies. Add salt and continue to sauté for two minutes.

Heat a tawa and fry each roti with a little ghee till both sides are golden brown. Divide into eight portions and set aside. Roll out each ball into a four inch disc and place one portion of the masala filling on to it. Combine all the ingredients for roti and knead into a soft dough using water as required. Repeat the same with the remaining portions. Serve hot. Roll out again to make a triangular roti. Apply a little ghee and press it gently between your palms. Divide the dough in eight portions and make balls. VEGETABLE ROLLS Crisp rolls of vegetables and bread Preparation Time : 20 minutes Cooking Time : 25 minutes Servings : 4 INGREDIENTS French beans. chopped 1 Salt to taste Dry mango powder (amchur) 1/2 teaspoon Red chilli powder 1/2 teaspoon Pure ghee 1 1/2 tablespoons METHOD Combine all the ingredients for the masala filling in a small bowl. finely chopped 2 medium Potatoes. finely chopped 2 large Oil 2 tablespoons + to deep fry Garam masala powder 1/2 teaspoon Red chilli powder 1 1/2 teaspoons Dry mango powder (amchur) 1 1/4 teaspoons Salt to taste Bread 4 slices Semolina (rawa/suji) 50 grams Green chutney as required .Coriander powder 1/2 teaspoon Turmeric powder 1/4 teaspoon Green chilli. finely chopped 10-12 Carrots. Fold into half and thenagain in half to make a triangle.

Add to the vegetables.METHOD Heat two tablespoons oil in a pan and sauté French beans. carom seeds and asafoetida. Coat the rolls with semolina and deep fry on medium heat till golden brown and crisp. Add sufficient water to make a thin batter. Serve hot with green chutney. red chilli powder. Wipe the leaves dry.Heat sufficient oil in a kadai. Heat sufficient oil in a kadai. PALAK KE PAKORE Spinach leaves dipped in a thin gram flour batter and deep-fried to a crisp finish is an ideal monsoon snack. dry mango powder and salt. Mix well and shape into long thick rolls. Take coarse besan in a bowl. Mix well. Add garam masala powder. red chilli powder. Preparation Time : 5-10 minutes Cooking Time : 5-10 minutes Servings : 4 INGREDIENTS Spinach leaves 16-20 Gram flour (besan) 1 cup Salt to taste Red chilli powder 1 teaspoon Turmeric powder 1/4 teaspoon Green chilli paste 1 teaspoon Carom seeds (ajwain) 1/2 teaspoon Asafoetida a pinch Oil to deep fry METHOD Take fresh spinach leaves. DAHI SHORBA A tangy vegetable soup. Soak the bread slices in water for a couple of seconds and then squeeze thoroughly. Keep the stems intact or break off keeping only a small part intact. Add salt. Drain and place on an absorbent paper. Dip each spinach leaf in the batter and deep fry in hot oil till golden brown and crisp. carrots and potatoes till all the moisture evaporates and they are slightly tender. Drain onto an absorbent paper. Preparation Time : 10 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS . green chilli paste. turmeric powder. Serve hot. Mash them slightly while hot.

chopped 1 medium Cauliflower. Adjust seasoning and serve hot. crushed 3-4 cloves . green chilli-ginger paste. chopped 1-2 Ginger 1 inch piece Sugar 1/4 teaspoon Salt to taste Pure ghee 2 teaspoons Cumin seeds 1 teaspoon Carrot. chopped 4-6 Green capsicum. soaked for an hour 25-30 Oil 1 tablespoon Cumin seeds 1/2 teaspoon Garlic. add cumin seeds and stir-fry until it changes colour. chopped 1 medium French beans. French beans. bring to a boil. TENDER COCONUT AND CASHEWNUT SUKKE Tender coconut and cashewnuts in mildly spiced thick coconut milk Preparation Time : 1 hour Cooking Time : 18-20 minutes Servings : 4 INGREDIENTS Tender coconut flesh (malai). Add besan. reduce heat and simmer for eight to ten minutes or until it thickens to a soup consistency. cauliflower and green peas.Yogurt 1 cup Gram flour (besan) 2 teaspoons Green chillies. chopped 5-6 florets Green peas. sugar and salt and blend well. capsicum. Heat desi ghee in a thickbottomed vessel. sliced 1 cup Cashewnuts . shelled 2 tablespoons METHOD Grind green chillies and ginger to a fine paste. Stir in the yogurt mixture. Stir well and sauté vegetables for two to three minutes. Whisk yogurt with three cups water. Add chopped carrot.

garlic and onions and sauté. red chilli powder and cook for a while. turmeric powder. Add cashewnuts and a little water. Add coconut milk and cook till almost dry. chopped 2 tablespoons METHOD Heat oil in a pan and add cumin seeds. finely chopped 3-4 Fennel seeds (saunf) 1 teaspoon Fenugreek seeds (methi dana) 1/4 teaspoon Salt to taste . Add coriander leaves and mix well. tomato puree and mix. Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Ladyfingers (bhindi) 1/2 kilogram Oil 2 teaspoons Cumin seeds 1 teaspoon Onion . Serve hot. thinly sliced 1 medium Ginger. chopped 2 medium Turmeric powder 1/2 teaspoon Red chilli powder 1 teaspoon Sea salt to taste Tomato puree 3 tablespoons Coconut.Add curry leaves and stir. Add tomatoes. Add tender coconut slices and scraped coconut and stir. Cook for a while. SPICY BHINDI Bhindi cooked spicy in fresh indian spices. finely chopped 1 inch piece Green chillies.Onion . chopped 1 large Curry leaves 5-6 Tomatoes. then add sea salt. scraped 2 tablespoons Thick coconut milk 1/2 cup Fresh coriander leaves.

Add fennel seeds and fenugreek seeds and mix well. amchur and red chilli powder. Toss well. ginger. roughly chopped 1 stalk Oil 2 tablespoons Honey 2 teaspoons Fresh coriander leaves. Cook. ginger and green chillies.Coriander powder 1 tablespoon Dry mango powder (amchur) 1 teaspoon Red chilli powder 2 teaspoons METHOD Cut head and tail of ladyfingers. Continue to cook for one minute. Add the ground paste and stir. Heat oil in a pan and sauté the fish pieces for a couple for minutes. COCONUT RAWAS Rawas fillets in delicious coconut gravy Preparation Time : 15-20 minutes Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Coconut milk 1 1/2 cups Rawas fillets. Sauté for a couple of minutes more or till the fish is cooked over high heat. two fresh red chillies and lemon grass to a paste. Add honey and coriander leaves and . Add coriander powder.Grind onion. cubed 2 Salt to taste Lemon juice 1 tablespoon Onion . As they begin to change colour add onion. roughly chopped 3-4 cloves Fresh red chillies. covered. Cut each into two or three pieces depending on the size. Serve hot. Diagonally slice the remaining fresh red chilli. on medium heat till done. roughly chopped 1 medium Ginger. Add ladyfingers and sprinkle salt. Heat oil in a pan and add cumin seeds. stemmed 3 Lemon grass. roughly chopped 1 tablespoon METHOD Sprinkle salt and half the lemon juice on the fish pieces and set aside for fifteen minutes. roughly chopped 1 inch piece Garlic. garlic. Add coconut milk and cook for a minute. Stir-fry till onion turns pinkish.

spring onion biryani. soaked 1 1/2 cups Button mushrooms. seeded and chopped 3 Red chilli powder 1/2 teaspoon Turmeric powder 1 teaspoon Olive oil 1 tablespoon Garam masala powder 1 tablespoon Green cardamom powder 1 teaspoon Fresh coriander leaves. Add the remaining lemon juice and mix. sliced 10-12 Spring onion greens. garnished with red chilli slices. chopped 3 tablespoons Fresh mint leaves. torn 15 Saffron (kesar) a pinch Rose water 1 teaspoon Kewra water 1 teaspoon For garnishing Fresh coriander leaves a few sprigs . 1 inch pieces 5 stalks Bay leaves 2-3 Caraway seeds (shahi jeera) 1 tablespoon Salt to taste Skimmed milk yogurt. KHUMB HARA PYAAZ BIRYANI Mushrooms. Preparation Time : 15-20 minutes Cooking Time : 30-35 minutes Servings : 4 INGREDIENTS Basmati rice. finely chopped 8 cloves Ginger. quartered 300 grams Spring onions.mix. whisked 1 1/2 cups Garlic. Serve hot. finely chopped 2 inch piece Green chillies.

chopped 3 Fresh coriander leaves. asafoetida and red chilli powder to the mashed potatoes and mix well.Fresh mint leaves a few sprigs METHOD Bring eight cups of water to a boil. SABUDANA VADA Fried dumplings of sago and potatoes great during fast Preparation Time : 2 hours Cooking Time : 15-20 mins . rock salt. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain excess water. add the mixture and cook till it thickens and excess water evaporates. Reduce heat and cook under dum for about C) for°twenty minutes. Repeat these layers once. Finally spread the remaining rice and the remaining garam masala powder. Mix saffron in rose water and kewra water and sprinkle some of this over the layers. Sprinkle one-third of the garam masala powder. over it spread half of the mushroom masala. one-third of the green cardamom powder. coriander leaves. Cook till the rice is almost done. Alternatively bake in a preheated medium hot oven (180 twenty minutes. Serve with green chutney or lemon pickle. mushrooms. Cover with a tight lid and place on a hot tawa. Heat olive oil in a pan. chopped a few sprigs Rock salt (sendha namak) to taste Asafoetida a pinch Red chilli powder 1/2 tablespoon Ghee to fry METHOD Wash. green chillies. Add bay leaves. peel and mash while still warm. salt and drained rice. Preparation Time : 20 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Potatoes 3-4 large Green chillies. red chilli powder. caraway seeds. Spread a layer of one-third of the rice. spring onion greens. Spread onethird of the spring onion greens. Take a thick-bottomed pan. Add green chillies. Serve hot garnished with coriander and mint sprigs accompanied with Palak Raita ALOO KI TIKKI Pan fried small potato cakes (tikki). Drain onto an absorbent paper. Shape them into round tikkis. Take yogurt in a bowl and add garlic. spring onions. salt. ginger. boil potatoes. served with chutney or pickle. saffron with rose and kewra water. coriander and mint leaves. green cardamom powder. Sprinkle some coriander and mint leaves. turmeric powder and let it stand for five minutes. Divide into ten to twelve portions.

for about two hours. flatten between palms of your hands. potatoes. Serve hot with chutney of your choice. finely chopped 3 Fresh coriander leaves. peanuts. lemon juice and salt. Drain on absorbent paper. green chillies. coriander leaves. Mix thoroughly. Drain off excess water. finely chopped 2 tablespoons Lemon juice 1 tablespoon Salt to taste Oil for deep-frying METHOD Soak the sabudana. Preparation Time : 25 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer) 250 grams Oil to deep fry Boondi 1 cup FOR GARLIC CHUTNEY Garlic 8-10 cloves Oil 1 teaspoon Red chilli powder 1 tablespoon Salt to taste FOR BATTER . boiled and mashed 3 medium Roasted peanuts.Servings : 4 INGREDIENTS Sago (sabudana) 1 1/2 cups Potatoes. in enough water to cover it. Divide into sixteen lemon sized balls. coarsely ground 1 cup Green chillies. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. CRUNCHY PANEER PAKORA Chunks of cottage cheese coated with boondi and fried crisp. Mix together sabudana.

JAIN PANEER MAKHNI Paneer cubes cooked in a delicious makhni gravy Preparation Time : 20 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer). Rest the batter for about fifteen minutes. turmeric powder. peel and roast garlic in one teaspoon of oil. Mix with red chilli powder and salt and grind to a smooth paste. Slit each baton into half leaving one edge intact for filling. 1/2 inch cubes 200 grams Oil 2 tablespoons Green cardamoms 2 Bay leaf 1 Cinnamon 1 inch stick Cloves 3 Coriander powder 2 teaspoons Cumin powder 1 teaspoon Red chilli powder 1 1/2 teaspoons Tomato puree . Heat sufficient oil in a kadai. Stuff garlic chutney into the slit of each cottage cheese baton. fresh 1 1/2 cups . roll in the crushed boondi and deep fry on medium heat till crisp and golden brown. Drain on absorbent paper. soda bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating consistency. To make garlic chutney. dip each cottage cheese baton in the batter.Gram flour (besan) 1 cup Ginger paste 1 tablespoon Garlic paste 1 teaspoon Red chilli powder 1 teaspoon Turmeric powder 1/2 teaspoon Soda bicarbonate a pinch Salt to taste METHOD Cut cottage cheese into two inch by half inch by half inch batons. Crush the boondi with your hand and set aside. red chilli powder. Serve hot with a chutney of your choice. To prepare batter mix gram flour with this paste.

bay leaf and cloves and sauté till fragrant. chopped 2 tablespoons Garlic. Add paneer pieces and mix gently. PARSLEY GARLIC AND MUSHROOMS ON TOAST Mushrooms with parsley and garlic make an excellent topping for toasts.Add fresh tomato puree and sauté. Add honey and mix. crushed 5-6 METHOD Preheat oven to 180°C. Add coriander powder. sliced 10-12 French bread 1 loaf Olive oil 2 tablespoons Onion . Slice bread diagonally. roasted 1/2 teaspoon METHOD Heat oil in a pan. Strain the tomato gravy into a bowl pressing the mixture so that all the flavours are extracted. sliced 1 medium Whole wheat flour (atta) 2 tablespoons Milk 1 1/2 cups Salt to taste Black peppercorns. Clover and cook till oil begins to leave the masala. slit 2 Honey 2 tablespoons Fresh cream 1 cup Kasoori methi . Roast the kasoori methi and crush coarsely between your palms. Pour this into a fresh pan and bring it to a boil. Add green cardamoms. cumin powder and red chilli powder and sauté for half a minute. cinnamon. Sprinkle kasoori methi and serve hot. Add fresh cream and mix gently. Add salt and cashewnut paste and continue to sauté for a minute. Add green chillies and mix. Cook for two minutes. Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Fresh parsley. sliced 4 cloves Button mushrooms. Toast the bread slices in the preheated .Salt to taste Cashewnut paste 2 tablespoons Green chillies.

Arrange the toasts on a serving plate. Add garlic and continue to sauté. soaked and drained 1 1/2 cups Onion 4 medium Saffron (kesar) a few strands Kewra water a few drops Salt to taste Green cardamoms 2-3 Black cardamom 1 Cloves 2-3 Cinnamon 1 inch stick Bay leaf 1 Carrot. chopped 4-5 Coriander powder . 1/2 inch cubes 1 medium Cauliflower. spread the mixture over the toasts and serve immediately. Add the milk gradually and stir continuously to avoid lumps. cut into small florets 1/4 medium French beans. Preparation Time : 10-15 minutes Cooking Time : 30-45 minutes Servings : 4 INGREDIENTS Rice.oven.PARTY COOKING Use flamboyance when you serve handi biryani…open the seal with a little bit of drama as the aromas that escape foretell the wonderful contents…your effort in making it deserves all the accolades you will get. Cook till the mixture thickens. 1/2 inch pieces 10-15 Green peas 1/2 cup Oil 2 tablespoons + for deep-frying Caraway seeds (shahi jeera) 1/2 teaspoon Ginger paste 1/2 tablespoon Garlic paste 1/2 tablespoon Green chillies. crushed black peppercorns. salt. Add mushrooms. HANDI BIRYANI .Heat olive oil in a pan. Add whole wheat flour and continue to sauté till the raw smells disappear. Add onion and sauté lightly. parsley and mix.

cut into thin strips 1 inch piece METHOD Chop one onion and slice the others. Add the coriander powder. Make sure that you end with the rice layer topped with saffron and spices. Add the boiled vegetables and salt and mix well. cauliflower. Sprinkle the saffron-flavoured kewra water. garam masala powder. turmeric powder.1 tablespoon Turmeric powder 1 teaspoon Red chilli powder 1 teaspoon Yogurt 3/4 cup Tomatoes. Heat two tablespoons of oil in a thick-bottomed pan and add the caraway seeds. cloves. Add the ginger paste. Place the handi on a tawa and cook on low heat for twenty minutes. Drain and set aside. Serve hot with a raita. coriander leaves. French beans and peas and boil in three cups of salted water till three-fourth done. DAHI PAPAD KI SABZI Moong papads cooked in a spicy yogurt gravy make a delicious curry Preparation Time : 5 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Sour yogurt 1 1/2 cups Bikaneri moong papads 3 Gram flour (besan) 3/4 tablespoon Turmeric powder 1/2 teaspoon . add the chopped onion and sauté until golden brown. When they begin to change colour. cinnamon and bay leaf. Cover and seal with aluminum foil or roti dough. Cool the rice in four cups of boiling salted water with green cardamoms. Soak the saffron in kewra water. In a handi. Drain and refresh under cold running water. chopped 2 medium Garam masala powder 1/2 teaspoon Fresh coriander leaves. Set aside. until three-fourth done. chopped 2 tablespoons Ghee 2 tablespoons Ginger. red chilli powder and yogurt and mix well. Drain on absorbent paper and set aside. mint leaves. Add the tomatoes and cook on medium heat till the oil seaprates. chopped 2 tablespoons Fresh mint leaves. Heat plenty of oil in a kadai and deep-fry the sliced onions till golden brown. fried onions and ghee in between the layers and on top. Mix together the carrot. arrange alternate layers of cooked vegetables and rice. garlic paste and green chillies and stir. black cardamom.

Boil for two to three minutes. red chilli powder and salt. Add cumin seeds. Serve hot. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Button mushrooms. Add asafoetida and dry red chillies. Sauté for half a minute. cubed 100 grams Oil to deep fry Onions. Adjust seasoning. boiled 1 cup Cottage cheese (paneer). Add two cups of water and blend it. Sauté for one minute. broken 2 Boondi 3/4 cup Fresh coriander leaves. Heat a tawa and roast papads on both sides. SHAHI DHINGRI MATAR PANEER Cottage cheese and green peas cooked with button mushrooms in fresh indian spices. add coriander powder. combine yogurt. chopped 1 tablespoon Garam masala powder 1/2 teaspoon METHOD In a large bowl. Add papads and boondi into the simmering yogurt mixture. halved 10-15 Green peas.Red chilli powder 3/4 teaspoon Salt to taste Pure ghee 2 1/2 tablespoons Cumin seeds 1 teaspoon Coriander powder 1 1/2 teaspoons Asafoetida 1/2 teaspoon Dried red chillies.Heat ghee in a kadai. sliced 2 large Cashewnuts 10 Ghee 6 tablespoons Green cardamoms . When it changes colour. Garnish with coriander leaves and garam masala powder. Add yogurt mixture. Stir continuously till it boils. Strain and set aside. turmeric powder. gram flour. Roughly break into two inch pieces. Reduce heat and let it simmer for two minutes.

grated 1 1/2 tablespoons Turmeric powder 1/4 teaspoon Red chilli powder 1 teaspoon Yogurt 1/2 cup Coriander powder 2 teaspoons Cumin powder 1/2 teaspoon Salt to taste Fresh cream 3 tablespoons Garam masala powder 1 teaspoon METHOD Heat sufficient oil in a kadai and deep fry the sliced onions till well browned. black cardamom.3 Black cardamoms 1 Cloves 3 Cinnamon 1 inch stick Black peppercorns 6-8 Bay leaf 1 Mawa (khoya). Add khoya/mawa and sauté for two minutes. Grind cashewnuts into a fine paste using water. add green cardamoms. Add brown onion paste. Add fresh cream and mix. cloves. Add paneer cubes. cinnamon. Add turmeric powder. Add boiled peas and cook for three to four minutes. mix and serve hot. quartered 2 large Oil 2 tablespoons Cloves . Sprinkle garam masala powder. Add coriander powder. Tastes great the following day too! Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer) 400 grams Onion . peppercorns and bay leaf. Add yogurt. cashewnut paste and sauté. Once they crackle add mushroom pieces and sauté.Heat ghee in a pan. Cool slightly and grind into a fine paste. red chilli powder and mix. cumin powder and salt. Mix well. mix well and cook for two to three minutes. SHAHI PANEER Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the kitchen.

shredded 1 medium Cauliflower. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the paneer and stir gently to mix. Grind to a fine paste. saffron and garam masala powder and salt to taste. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. cinnamon and bay leaf and sauté till fragrant. Stir in the cream. Drain and allow to cool. Boil the onions in quarter cup of water. Heat the oil in a kadai.3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies. Add the cashewnut paste and sauté for another two minutes. grated 1 medium Cabbage. slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste Green cardamom powder 1/4 teaspoon METHOD Cut the paneer into half inch wide and one inch long pieces. add the cloves. Sprinkle green cardamom powder and serve hot. MANCHURIAN ROLL Vegetable munchurian filling stuffed in crusty bread rolls Preparation Time : 30-40 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Crusty bread rolls 4 Carrot. Add the yogurt and sauté till the water from the yogurt gets absorbed. grated 1/4 small Salt . peppercorns.

grated 200 grams . garlic and green chillies and sauté till fragrant. Mix cornflour with a quarter cup of water and add to the pan and stir. Add vinegar and mix. Meanwhile heat two tablespoons oil in a pan. Heat sufficient oil in a wok and deep fry the balls till golden.7 minutes Servings : 4 with cottage INGREDIENTS Refined flour (maida) 2 cups Salt 1/2 teaspoon Yogurt 1 tablespoon Soda bicarbonate 1/4 teaspoon Sugar 1 teaspoon Milk 1/2 cup Stuffing Cottage cheese (paneer). Add spring onion with greens and mix well. Add cabbage. Slit the rolls without cutting through. Serve immediately. chopped 4-6 cloves Green chillies. PANEER KULCHA Refined flour kulcha stuffed cheese. Drain and add the fried balls and stir. Add sugar and salt and mix. chopped 3 Sugar 1 teaspoon Cornflour/ corn starch 2 teaspoons Spring onions with greens. Add refined flour and dark soy sauce and mix well. chopped 1 inch piece Garlic. cauliflower and salt and mix. Shape into marble sized balls. Put some of the Manchurian mixture in the slit and press lightly. chopped 3 medium White vinegar 1 tablespoon METHOD Take carrot in a bowl. Add ginger. Preparation Time : 1 hour Cooking Time : 5.Refined flour (maida) 3 tablespoons Dark soy sauce 3 teaspoons Oil 2 tablespoons + to deep fry Ginger. Add half a cup of water and dark soy sauce and stir.

coriander leaves. Take the toasts out of the oven. PANEER PAKODE Cubes of cottage cheese dipped in a mildly spiced chickpea batter and then deep fried. Rub a little water on the surface and sprinkle some red chilli powder. Pat each ball into a six inch round kulcha and place on a baking tray. and capsicum applied on brown bread slices and baked. chopped 4 Fresh coriander leaves. Preparation Time : 15-20 minutes Cooking Time : 10 minutes Servings : 4 . soda bicarbonate. Strips of fresh paneer cheese dipped in a mildly spiced chickpea batter and then deep fried. Rest the stuffed balls for five minutes. half teaspoon red chilli powder and chaat masala and mix well. Bake in the preheated oven for five to seven minutes. Add salt. onion. Preheat oven to the maximum temperature. seeded and chopped 1 medium METHOD C. Spread a thick layer of the cheese mixture on the toasts and place them on the baking tray again. Place the bread°Preheat oven to 180 slices on a baking tray and toast in the preheated oven. Serve hot with a dollop of butter on each kulcha. Cover with a damp cloth and rest for an hour. Preparation Time : 30 minutes Servings : 4 INGREDIENTS Brown bread 8 slices Cheese. add salt. chopped 1 medium Green capsicum. green capsicum and mix well. CHILLI CHEESE TOAST Cheese mixed with green chillies. Place in the oven again and cook for five minutes or till the cheese melts. Roll each dough peda to a small puri.Salt to taste Red chilli powder 1 teaspoon Chaat masala 1/2 teaspoon METHOD Take refined flour in a bowl. place a portion of the paneer mixture and roll into a ball again. Make pedas of the dough and rest for five minutes. yogurt. Take grated cheese in a bowl. Take paneer in a bowl. add green chillies. onion. grated 1 1/2 cups Green chillies. chopped 2 tablespoons Onions. sugar and milk and knead into a soft dough.

remaining red chilli powder. soda bi carbonate. rice flour. Mix gram flour with ginger-garlic paste. Dip the sandwiched paneer cubes in the batter and deep fry till golden. carom seeds.INGREDIENTS Cottage cheese (paneer) 400 grams Green chutney 1/2 cup Red chilli powder 1 1/2 teaspoons Salt to taste Gram flour (besan) 1 1/2 cups Ginger-garlic paste 1 teaspoon Carom seeds (ajwain) 2 teaspoons Soda bicarbonate a pinch Rice flour 2 tablespoons Lemon juice 1 tablespoon Oil to deep fry METHOD Slit each paneer cube without cutting through. CHOCOLATE AND COFFEE DRINK Dinner is over and your guests are replete. Preparation Time : 5-10 minutes Cooking Time : 10 minutes Servings : 4 INGREDIENTS Milk 3 cups Instant coffee powder 4 teaspoons Sugar 4 tablespoons Vanilla ice cream 4 scoops Advocaat (liqueur) 4 tablespoons . It can be served warm without the ice cream. Apply the green chutney in the slit and set aside. Bring on one more surprise with this Advocaatlaced delight that is truly creamy and soothing. lemon juice and salt. Set aside for ten to fifteen minutes. Serve hot with tomato ketchup or chutney of your choice. Drain and place on an absorbent paper. Add sufficient water and blend to make a thick and smooth batter. Heat sufficient oil in a kadai. Mix half teaspoon red chilli powder and salt in a plate and coat the sandwiched paneer with this mixture all over.

POTATO CHEESE BALLS IN SPINACH GRAVY Make the koftas and the gravy ahead of time. Gently place a scoop of ice cream on the coffee in each cup. Pour the mixture into four large cups. chopped 5-6 cloves Tomato puree 1/2 cup Turmeric powder 1/2 teaspoon Coriander powder 1 teaspoon . Drizzle a tablespoon of Advocaat over the ice cream and serve immediately.METHOD Heat milk and set aside. The last minute putting together is what makes this dish so perfect for a party! I sometimes halve the koftas and serve them cut side up so that the stuffing can be seen. Preparation Time : 5-10 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Potatoes. mashed 200 grams Cornflour/ corn starch 3 tablespoons Red chilli powder 1/2 teaspoon Ginger. Strain the milk and pour into the cups till three fourths full and stir gently. boiled and mashed 2 medium Cottage cheese (paneer). combine the coffee powder and sugar in a large bowl. chopped 12-15 Raisins 12-15 Oil for deep-frying Spinach Gravy Fresh spinach leaves (palak) 2 medium bunches Green chillies. chopped 2 Oil 3 tablespoons Caraway seeds (shahi jeera) 1/2 teaspoon Garlic. Add two to three tablespoons of water and whisk for six to eight minutes till the mixture changes colour and turns creamy. chopped 1/2 inch piece Salt to taste White pepper powder 1/2 teaspoon Cashewnuts. To make the coffee.

blanch the spinach in pletny of water. For the gravy. Drain on absorbent paper and set aside. salt and white pepper powder. Blend with the green chillies to a smooth puree. until golden brown. Divide the mixture into sixteen balls. Lower the heat and allow to simmer for five to seven minutes. Stuff each ball with cashewnuts and raisins. Pour the hot gravy over and serve hot. a few at a time. Remove from heat. spring onion bulb. ginger. stir in the cream and cook for half a minute. Heat plenty of oil in a kadai and deep fry the balls. Stir in the tomato puree and mix well. Add onion. red chilli powder. Add the spinach puree and cook for about two to three minutes. Preparation Time : 1 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Lemon juice 2 tablespoons Fresh coriander leaves. Arrange the koftas in a serving dish. cubed 1 medium Black peppercorns. chopped 1 medium Ginger. chopped 5 cloves Gram flour (besan) 2 tablespoons Vegetable stock 4 1/2 cups Cabbage. Heat the oil in a handi. chopped 1/4 small Carrot. Add the turmeric powder. coriander powder and salt. refresh under cold running water and drain well. crushed 7-8 Salt to taste METHOD Reserve the stems of coriander leaves. chopped 1 inch piece Garlic.Garam masala powder 1 teaspoon Cream 1/4 cup METHOD Mix together the mashed potatoes and paneer along with the cornflour. Lower the heat. Add one cup of water and bring to a boil. chopped 1 medium Spring onion bulb . chopped 2 tablespoons Oil 2 tablespoons Onion . Heat oil in a pan. ginger . add the caraway seeds and garlic and stirfry for a few minutes. LEMON AND CORIANDER SOUP An herbed flavour tangy soup. Stir and cook for four to five minutes. Stir in the garam masala powder and cook till the curry is reduced by half.

Add a little water. Add salt. Heat two tablespoons of ghee in a kadai. cool slightly and grind into a fine paste using little water. lemon juice and bring to a boil again.and garlic and sauté till translucent. sliced 2 medium Ginger. Add crushed peppercorns and continue to boil. Take off the heat. Heat the strained soup. In the same ghee add the ground masala paste and sauté until ghee separates. cabbage and carrot cubes and bring to a boil. peppercorns in a mortar with a pestle and add to the ghee. Add vegetable stock. Add gram flour and continue to sauté till you get a nice aroma. Preparation Time : 15-20 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer). Add ginger and coriander seeds to the onions and sauté for a minute more. roughly chopped 1 inch piece Coriander seeds 2 tablespoons Turmeric powder 1/2 teaspoon Milk 1 cup Fresh coriander leaves 2 tablespoons Salt to taste METHOD Grind almonds to a fine paste. Drain. Add half of the chopped coriander leaves and cook for five to ten minutes. Crush cardamoms. coriander stems. sliced onions and sauté for two to three minutes. Strain and keep aside cooked vegetables. Grind roasted chana dal to a fine powder. Add cinnamon. Add the paneer cubes and sauté till lightly coloured. Heat the remaining ghee in a handi. Season with the remaining chopped coriander leaves and serve hot. Mix almond paste with a little . 1 inch cubes 500 grams Almonds. cloves. blanched and ground 1 1/2 cups Split Bengal gram (chana dal) 1/4 cup Ghee 1/2 cup Green cardamoms 4 Cloves 4 Black peppercorns 10 Cinnamon 1 inch stick Onions. PANEER KALIYA Cottage cheese combined with blanched almonds and chana dal and cooked in fresh indian spices.

carrot. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Tofu . Remove and drain onto an absorbent paper and serve hot. NOODLE CUTLET . If they are too big. Take the spring roll wrappers.water and add to the masala. Heat sufficient oil in a wok and deep fry the spring rolls till golden and crisp. Add sliced onion. shredded 1/4 small Oil 2 tablespoons + to deep fry Onion . Shred roughly. green capsicum. Add tofu. mix and transfer into a plate to cool. white pepper powder and red chilli paste. TOFU AND VEGETABLE SPRING ROLLS Spring roll with a variation. salt. Add turmeric powder and simmer for a while. Add a little milk to roasted chana dal powder and add to the gravy. spring onions. Serve hot garnished with coriander leaves. Add salt to taste and mix well to make a smooth gravy. cut each into two. Dissolve cornflour in little water to make a paste. When half rolled apply cornflour paste and fold in the sides and roll again. Sauté and toss. cabbage. Heat oil in a pan. Apply cornflour paste again at the end and seal. cut into thin strips 1 medium Cabbage. bean curd 1/2 cup Carrot. bean sprouts.Put the stuffing on one side of the wrapper and roll. sliced 1 medium Spring onions with greens 2 Bean sprouts 1/2 cup Salt to taste White pepper powder 1/4 teaspoon Red chilli paste 2 teaspoons Spring roll wrappers 8 Cornflour/ corn starch 2 tablespoons METHOD Slice the tofu. grated 1 medium Green capsicum. Add paneer cubes and the remaining milk and simmer for ten minutes.

Preparation Time : 15 minutes Cooking Time : 25 minutes Servings : 4 INGREDIENTS Potatoes. Mix well. chopped 2 medium . Add cheese. black pepper powder and stir to mix well. Cook on medium heat till both the sides are evenly golden. Break the noodles and add. Gradually add milk and whisk continuously to avoid lumps. roll it in fresh breadcrumbs and shape it as you wish. mashed and cooked with a spicy masala and served with butter fried pav. add refined flour and sauté for a couple of minutes. Grease a baking dish.A delightful combination of noodles and white sauce.Take it out of the refrigerator. Add a little oil and place the cutlets on it. Drain and place them on an absorbent paper. Take a spoon-full of the mixture. Serve hot. boiled and mashed 4 medium Tomatoes. Set aside to cool in the refrigerator for half an hour. grated 1/2 cup Salt to taste Mustard powder 1/4 teaspoon Black pepper powder 1/2 teaspoon Bread crumbs as required Oil 1 teaspoon + to deep fry METHOD Heat butter. chopped 4 medium Onions. Keep them in the refrigerator for fifteen to twenty minutes. mustard powder.a mixture of various vegetables are boiled. Similarly make other cutlets. boiled 250 grams Butter 2 tablespoons Refined flour (maida) 2 tablespoons Milk 2 cups Cheese. Preparation Time : 30-35 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Noodles. salt. BOMBAY PAVBHAJI Most popular snack . Transfer the mixture into it and spread evenly. Heat a pan.

Bring it to a boil and simmer for ten minutes. till all the vegetables are completely mashed. Garnish the bhaji with chopped coriander leaves. Add half the quantity of tomatoes and cook on medium heat for three to four minutes. chopped deseeded 1 medium Cauliflower. pressing two or three times or till pav is crisp and light brown. Add green chillies and ginger-garlic paste. Grind ginger and garlic to a fine paste. grated 1/4 small Green peas.Green capsicum. Cook on medium heat for two minutes. HARIYALI PANEER MAKHANI The all time favourite Makhani in its new avtar – green tomatoes lend their colour and taste to this unique dish Preparation Time : 5-20 mins Cooking Time : 25-30 mins Servings : 4 INGREDIENTS Cottage cheese (paneer) 250 grams Lemon juice 1 tablespoon Green chilli paste 1 teaspoon Salt to taste FOR GREEN MAKHANI GRAVY Tomatoes 6 medium . shelled 1/4 cup Ginger. salt and remaining tomatoes. Add capsicum. Sauté till light brown. Stir-fry for half a minute. cut into wedges 2 METHOD Boil green peas in salted water till soft. pressing with back of the spoon a few times. Slice pav horizontally into two and pan fry in butter for half a minute. Add Pavbhaji Masala. Heat oil in a pan and add three fourth quantity of onions. potatoes and one and half cups of water. cauliflower. chopped 1/4 cup Lemons. stirring continuously or till oil separates from the masala. remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges. chopped 1 inch piece Garlic 8-10 cloves Oil 3 tablespoons Green chillies. mash lightly and set aside. Heat half of the butter in a thick-bottomed pan or a tawa. chopped 3-4 Pav bhaji masala 1 1/2 tablespoons Salt to taste Butter 3 tablespoons Pav 8 Fresh coriander leaves. mashed peas. drain. stirring continuously.

Cool and blend to a puree. Set aside in a bowl. chopped 6-8 bulbs Ginger paste 1 tablespoon Mawa (khoya) 3 tablespoons Garam masala powder 1 teaspoon Honey 2 tablespoons Salt to taste Fresh cream 1/2 cup Kasoori methi 1/2 teaspoon METHOD Place green tomatoes in a pan. Add marinated paneer pieces and mix. cloves. VEGETABLE MAKHANWALA Vegetables cooked in creamy gravy. Add khoya and green tomato puree and sauté. cinnamon and sauté. Strain and blend the tomatoes to a puree. Add garam masala powder. chopped 4 stalks Green capsicum. chopped 4 stalks White butter 4 tablespoons Bay leaf 1 Cloves 5 Green cardamom 3 Cinnamon 1 inch stick Green garlic. Reserve the cooking liquid. add green garlic greens. capsicum. Sprinkle kasuri methi and remove from heat. cardamoms. Strain reserved cooking liquid and add to gravy. add a little water and boil. ginger paste and sauté. salt and mix. Marinate paneer pieces with lemon juice. Preparation Time : 15-20 minutes Cooking Time : 35-40 minutes Servings : 4 INGREDIENTS . Add capsicum puree and mix.Oil 1 tablespoon Green garlic. spring onion greens and sauté. Mix gently and serve hot. Heat white butter in a pan. Add fresh cream and stir gently. Add chopped green garlic bulbs. green chilli paste and salt for fifteen minutes Heat oil in a pan. Add bay leaf. deseeded & chopped 1 medium Spring onions with greens. Cover and cook for fifteen to twenty minutes. Set aside in a bowl. honey.

cut into florets 1/2 medium Turmeric powder 1/4 teaspoon Green peas. shelled 1/2 cup French beans. Cover and cook on low heat. Drain and keep aside. chopped 5-6 cloves Onion seeds (kalonji) 1/8 teaspoon Salt to taste Whole dry red chillies. peeled 4 Curry leaves 4-5 Green capsicum. Sprinkle kalonji and salt to taste. chopped 2 medium Corn corb. When these are half done add cauliflower. When vegetables are done add broken red chillies. potatoes and curry leaves. boiled 1 cup Cottage cheese (paneer) 100 grams Fresh cream 1/2 cup Kasoori methi 1 tablespoon Fresh coriander leaves a few sprigs Cashewnuts. add green peas. carrots. French beans. corn. crushed 10 METHOD Boil cauliflower florets with a pinch of turmeric powder. crushed 10 Almonds. thinly sliced 1 medium Baby potatoes.Heat oil in a pan and add cumin seeds and chopped garlic.Cauliflower. As they begin to change colour. chopped 1 medium Button mushrooms 8 Butter 3 1/2 tablespoons Oil 2 tablespoons Cumin seeds 1/2 teaspoon Garlic. chopped 4 Carrots. fresh red chilli paste and tomato . broken 4 Red chilli paste 1/2 teaspoon Tomato ketchup 1 tablespoon Tomato puree . capsicum and mushrooms.

Boil pumpkin and drumsticks in two cups of water with salt till tender. mustard seeds. Mash the cooked dal lightly with a wooden spoon. add asafoetida. dosa. Stir well.1 inch cubes 6-8 pieces Drumsticks . . Adjust salt. finely chopped 1/4 cup METHOD Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. Add half a teaspoon of sambhar masala and sauté for a minute. Serve hot sprinkled with coriander leaves and coarsely crushed cashewnuts and almonds. Add the remaining sambhar masala and mix again. Add tamarind pulp to the boiling vegetables and mix. medu vada or with steamed rice. Add this mixture to the dal mixture. SAMBHAR Sour and spicy pigeon pea split cooked with vegetables. Add fresh cream and sprinkle crushed kasoori methi. broken red chillies. 2 1/2 inch pieces 10-12 pieces Asafoetida a pinch Mustard seeds 1/2 teaspoon Whole dry red chillies 4 Curry leaves 10-12 Sambhar onions. Stir in butter. Preparation Time : 30 minutes Cooking Time : 30 minutes Servings : 4 INGREDIENTS Split pigeon pea (toor dal/arhar dal) 1/2 cup Turmeric powder 1/4 teaspoon Oil 4 tablespoons Pumpkin. mix well and let it come to a boil. Garnish with chopped coriander leaves and serve hot with idli.Heat remaining oil in a thick-bottomed pan. A popular South Indian preparation served with rice. peeled 10-12 Tamarind pulp 1 tablespoon Sambhar powder 1 1/2 teaspoons Salt to taste Fresh coriander leaves. Add boiled tomato puree and paneer cubes and sauté for a minute. peeled . Add mashed dal and stir to mix well. curry leaves and sambhar onions and sauté.ketchup.

tomato. Add half a cup of water and mix. ginger paste and garlic paste in a bowl.paneer. 1/2 inch squares 2 medium Gram flour (besan) 2 cups Salt to taste Red chilli powder 1 tablespoon Chaat masala 1 teaspoon Garam masala powder 1 teaspoon Ginger paste 1 tablespoon Garlic paste 1 tablespoon Yogurt 1/2 cup Oil to deep fry METHOD Skewer onto toothpicks paneer and vegetables in this order: onion. paneer and capsicum. red chilli powder. paneer. Repeat the same on the remaining skewers. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS . salt. Add yogurt and mix again. Dip boti in batter and deep fry in medium hot oil till golden in colour and crisp. Heat sufficient oil in a kadai. 1/2 inch cubes 300 grams Onions. onions. Use more water to correct the consistency. capsicum. Remove and place on an absorbent paper. 1/2 inch squares 2 medium Green capsicums.PANEER DI SOTI BOTI Batter fried . Serve hot with chutney. 1/2 inch squares 2 medium Tomatoes. Mix gram flour. garam masala powder. chaat masala. BLACK GRAPE PANI PURI Pani puri with a twist with the pani being replaced with black grape juice. tomatoes and capsicums make a delightful starter. Preparation Time : 15-20 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer).

black salt. chopped 2 Peanuts. chopped . And it's superb taste will have everyone asking for more! Preparation Time : 10-15 minutes Cooking Time : 10-12 minutes Servings : 4 INGREDIENTS Potatoes. boiled and mashed as required METHOD Grind mint leaves. Mix together fresh black grape juice. chopped 1 large Green chillies. red chilli powder and lemon juice.Crisp puris (meant for pani puri) as required Fresh black grape juice 1 litre Tamarind pulp 2 tablespoons Salt to taste Black salt (kala namak) 1/2 teaspoon Roasted cumin powder 1 teaspoon Red chilli powder 1 teaspoon Lemon juice 1 tablespoon For paste Fresh mint leaves 1/2 medium bunch Fresh coriander leaves 1/4 medium bunch FILLING (optional) Sprouted Green gram as required Potatoes. coriander leaves and green chillies into a fine paste. boiled 1 inch pieces 2 large Pomegranate pearls 1 cup Onion . tamarind pulp. roasted cumin powder. If you want to you may fill each puri with a little sprouted green gram or mashed potatoes. then fill it up with the grape juice mixture and relish this unusual pani puri ALOO ANARDANA CHAAT The bejewled look of this chaat is a sight to behold. salt. the ground paste. Chill in the refrigerator till required. roasted 1/2 cup Fresh coriander leaves.

lemon juice and green chutney (if using) and toss the mixture again. pomegranate pearls. coriander leaves.2 tablespoons Fresh mint leaves. chopped 8 cloves Tomato concasse 1 1/2 cups Tomato puree 1/2 cup Salt to taste . optional 2 tablespoons METHOD In a large bowl combine potatoes. chopped 1 tablespoon Chaat masala 2 teaspoons Salt to taste Sev 1/2 cup Lemon juice 1 teaspoon Green chutney. Transfer the mixture into individual bowls and serve immediately. mint leaves. peanuts. green chillies. chopped 1 medium Garlic. chaat masala and salt and toss wellAdd sev. onion. DEEP PAN PIZZA It’s pizza time – this deep pan pizza has delicious curried chicken for topping Preparation Time : 1 1/2 hours Cooking Time : 15 minutes Servings : 4 INGREDIENTS Whole wheat flour (atta) 1 1/2 cups Wheat bran flour 3 tablespoons Soya flour 3 tablespoons Fresh yeast 1 teaspoon Salt 1 teaspoon Sugar 1 teaspoon Olive oil 3 tablespoons For sauce Olive oil 2 tablespoons Onion .

Take deep pan and grease it lightly. green olives. tomato concasse and sauté. canned curried 1/2 cup Mozzarella cheese. Add fresh basil torn with hands. Spread some sauce on it. some mozzarella cheese. Layer with curried chicken. Add the two solutions to the flour mixture and mix. Add sufficient water to make a soft dough. Enrich it with wheat bran and soya flour. more of mozzarella cheese and onion rings.Heat a pan. Add tomato puree. grated 1 cup METHOD Take whole meal flour in a bowl. salt and freshly ground pepper and stir. Thickly grate apples without peeling. Cut into slices and serve hot SAEB KI KHEER Simple and sweet Apple Kheer Preparation Time : 15 minutes Cooking Time : 30 minutes Servings : 4 INGREDIENTS Apples 2 medium Milk 5 cups Sugar 1/2 cup Green cardamom powder 1/2 teaspoon Almonds 6-8 Pistachios 6-8 METHOD Bring milk to a boil in a thick bottom pan and simmer till it thickens. To make the pizza sauce. Add some of . jalapeno slices. chopped garlic. Dissolve sugar and salt in a little water. Apply a little more oil and knead the dough to remove excess air and keep covered once again for half an hour. Divide into four equal portions. Add fresh oregano and simmer for five minutes.Black peppercorns. add the grated apples and cook on medium heat. pepperonis. Dab a little oil over the dough. Add sugar and stew till sugar melts and continue to cook till most of the moisture evaporates. Add chopped onion. Bake in the preheated oven for fifteen to twenty minutes. Add one tablespoon olive oil and mix. Add dried oregano mix and take off the heat. cover with a wet muslin cloth and keep aside in a warm place for about forty-five minutes to ferment.Preheat oven to 220˚C. Take a portion of the dough and press lightly to spread it to the size of the pan. Dissolve separately yeast in a little warm water. ground 1/2 teaspoon Fresh basil leaves 6-8 Fresh oregano 4 leaves Dry oregano 1/4 teaspoon Topping Chicken. heat olive oil in a pan.

peeled and chopped 2 Lemon juice 2 tablespoons Yogurt 2 cups Ice cubes. As the mixture thickens add the remaining milk and cook till the kheer thickens some more. Preparation Time : 10-15 minutes Servings : 4 INGREDIENTS Honey 5 tablespoons Ripe bananas. Add green cardamom powder. honey. almonds and pistachios and continue to cook till the kheer thickens to the desired consistency. PANEER MALAI CURRY Paneer pieces cooked in a spicy masala with coconut milk make a most delicious curry Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer) 200 grams Coconut. peeled and chopped 3 Ripe mangoes.Place the frozen fruit. Cool and then chill before serving HONEY AND FRUIT SMOOTHIE Sweetened with honey. garnished with mint sprigs. Pour into individual glasses and serve. scraped 1 1/2 cup Oil . crushed 8-10 Fresh mint leaves for garnish METHOD Place banana and mango pieces in the freezer for one hour. lemon juice and yogurt in a blender and blend until smooth.the reduced milk and cook. Add crushed ice cubes and blend again. this smoothie makes a quick nutritious breakfst.

cloves and cinnamon. Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes Servings : 4 INGREDIENTS Pizza base mini 8 Pizza sauce 16 tablespoons Onion . Sauté paneer pieces till lightly browned on all sides.4 tablespoons Salt to taste Turmeric powder 1/2 teaspoon Bay leaves 2 Green cardamoms 3-4 Cloves 3-4 Cinnamon 1 inch stick Onions. Stir-fry briefly. Blend red chilli powder and the remaining turmeric powder in a little water and add to onions. Reserve one tablespoon scraped coconut and grind the remaining with one and a half cups of warm water. Remove contents. cut into rings 1 medium Green capsicum. cut into rings . Keep coconut shell in hot oven for fifteen to twenty minutes to cook on dum. Dissolve one-fourth teaspoon of turmeric powder in a tablespoon of water and add to pan. Fill empty coconut shell with this mixture. Sauté till water dries up. Add bay leaves. grated 2 medium Ginger paste 1 tablespoon Red chilli powder 1 teaspoon Pure ghee 1 tablespoon Tender coconut 1 large METHOD Cut paneer into one and a half inch by one inch by half inch sized rectangular pieces. Heat remaining oil in a pan. cover and cook for five to seven minutes. Preheat oven to 200º C .220º C. Serve directly from the coconut shell. green cardamoms. reserved scraped coconut and pure ghee. You can sprinkle a little water if required. Squeeze and extract coconut milk. Add grated onions and sauté for two to three minutes and then add ginger paste. MINI PIZZA A light and a easy to prepare snack. Stir-fry on medium heat for two to three minutes and add coconut milk. Add salt. Cover with lid and seal it with atta dough. Add salt. Take a tender coconut. Add paneer. Heat two tablespoons of oil in a pan.

APPLESLAW Apple and cabbabe toss mayonnaise Preparation Time : 10-15 mins Servings : 4 in creamy INGREDIENTS Apples 2 medium Cabbage. onions. sliced thinly 2 Lemon juice 1 tablespoon Fresh cream 3 tablespoons Mayonnaise 6 tablespoons Salt White pepper powder 1/2 teaspoon METHOD Peel. boiled 1/2 cup Green olives. hand torn basil leaves and crushed black peppercorns. torn 3-4 Black peppercorns. crushed 1 teaspoon Oregano 1 teaspoon Mozzarella cheese. INDONESIAN PINEAPPLE CURRY Indonesian style pineapple curry . radishes. grated 1/2 cup METHOD Preheat oven to 220°C. apples and lemon juice in a bowl. Arrange the pizzas on a baking tray. salt and pepper. sliced 6-8 Basil leaves. sliced thinly 2 small Red radish.1 medium American corn kernels. Serve hot. Spread the sauce on the pizzas. Place some onion rings on each of them followed by American corn niblets and green capsicum rings. Mix cabbage. Add fresh cream. mayonnaise. core and grate apples. green olive slices.Sprinkle oregano. Chill and serve. Finally top with grated mozzarella cheese and bake in the preheated oven till the cheese melts. Mix well. shredded 1/2 medium Onions.

freshly ground 4-5 Tamarind pulp 1 tablespoon Thick coconut milk 1/2 cup Crisply fried shallots 1 tablespoon For paste Roasted peanuts 1/4 cup Shallots. Cover and cook it for three to four minutes. ginger. Add tamarind pulp and thick coconut milk. lemongrass and the paste and sauté for about three to four minutes. coriander powder. peeled 2 cloves Ginger. Add peppercorns and cover and continue to cook for about seven to eight minutes or until pineapple is tender. garlic. add cinnamon. star anise. add shallots.Preparation Time : 15-20 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Ripe pineapple. Heat oil in a pan. peeled and 1/2 inch pieces 1 large Oil 2 tablespoons Cinnamon 1 inch stick Star anise 2 Lemon grass . Add salt. chopped 1/2 inch piece Coriander powder 1/2 teaspoon Brown sugar 1 teaspoon METHOD Take peanuts in a blender. turmeric powder and mix well. Add the pineapple and thin coconut milk and mix well. Remove the lemongrass and garnish with crisply . peeled and thinly sliced 4-5 Garlic. stir well and continue to cook for two more minutes. brown sugar and a little water and blend it into a smooth paste. outer layer removed and inner layer bruised 1 stalk Thin coconut milk 3 1/2 cups Salt to taste Turmeric powder 1/4 teaspoon Black peppercorns.

Grind into a smooth paste. Stir and cook for a minute. Cook on low heat for five to ten minutes. slit 2 Mawa (khoya). green cardamoms.Heat oil in a handi and add boiled onion paste. grated 1/4 cup Yogurt. salt and white pepper powder. Stir and add grated mawa and cashewnut paste. Add half cup of water and mix. quartered 4 large Cashewnuts 1 cup Oil 2 tablespoons Garlic paste 1 tablespoon Ginger paste 1 tablespoon Green cardamoms 2 Green chillies. Serve hot with steamed rice. WHITE GRAVY Creamy full flavoured base for those special preparations Preparation Time : 10-15 minutes Cooking Time : 20-25 minnutes Servings : 4 INGREDIENTS Onions. Cool. Stir. Preparation Time : 5-10 minutes Cooking Time : 25-30 minutes Servings : 4 .fried shallots. Add a cup of water and boil till soft. Drain and cool. Add whisked yogurt. GREEN PEAS KACHORI Crisp savoury bursting with fresh flavour of seasonal peas. then they have to be stir fried using oil to get crispy fried shallots. Soak the cashewnuts in half cup of warm water for half an hour and grind to a smooth paste. Stir and add garlic paste. Note: The shallots have to peeled and sliced thinly. whisked 1/2 cup Salt to taste White pepper powder 1/2 teaspoon METHOD Place onions in a pan. paste. Do not burn them as they will taste bitter then. ginger. slit green chillies.

Mix and set aside to cool. green peas and salt. Divide the dough into equal portions. carom seeds. add ginger. crushed 4 tablespoons METHOD Mix refined flour. Serve hot with a chutney of your choice. Add asafoetida and cumin seeds. shelled 1 cup Oil 1 tablespoon + to deep fry Asafoetida a pinch Cumin seeds 1/2 teaspoon Ginger. chopped 3-4 Salt to taste Garam masala powder 1/2 teaspoon Coconut. Roll each portion and press to make round puris. KHAMAN DHOKLA A famous Gujarati Snack.Heat oil in a pan. green chillies. Drain and place them on absorbent paper. chopped 1 inch piece Green chillies. Take off the heat and add garam masala powder. salt and pure ghee in a bowl. Preparation Time : 3-4 hours Cooking Time : 15-20 minutes Servings : 4 . Mix and cook. Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden. scraped 4 tablespoons Roasted peanuts.INGREDIENTS Refined flour (maida) 1 cup Carom seeds (ajwain) 1/4 teaspoon Salt 1/4 teaspoon Pure ghee 2 tablespoons For filling Green peas. Add cold water as required to knead a stiff dough. Stuff each puri with the stuffing and further shape into a kachori. Add scraped coconut and crushed peanuts to the green pea mixture and mix. When the cumin seeds begin to change colour.

scraped 1/2 cup METHOD Take gram flour in a bowl. Add it to the batter and whisk briskly. Heat remaining oil in a small pan. chopped 2 tablespoons Coconut. garnished with chopped coriander leaves and scraped coconut. one teaspoon of oil and mix. sieved 2 cups Yogurt. GATTE KA PULAO Flavourful rice dotted with fried dumplings and peas. When a little cool. Pour batter into the greased thali and place it in the steamer.INGREDIENTS Gram flour (besan). Grease a thali. add turmeric powder and green chilli-ginger paste. remove and pour over the dhoklas. Preparation Time : 15-20 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS For gatta Gram flour (besan) 1 cup . When the seeds begin to crackle. soda bicarbonate. Serve. When gram flour mixture has fermented. In a small bowl take lemon juice. Leave it aside to ferment for three to four hours. Avoid lumps. Add mustard seeds. cut into squares and keep in a serving bowl/plate. beaten 1 cup Salt to taste Turmeric powder 1/2 teaspoon Green chilli-ginger paste 1 teaspoon Oil 2 tablespoons Lemon juice 1 tablespoon Soda bicarbonate 1 teaspoon Mustard seeds 1 teaspoon Fresh coriander leaves. Add yogurt and approximately one cup of warm water and mix. Mix Heat the steamer. Cover with the lid and steam for ten minutes. Add salt and mix again.

Heat sufficient oil in a kadai and deep fry the boiled gattas. Add bay leaves. chopped 7-8 Oil to deep fry FOR RICE Basmati rice. Drain and add to the rice. Add drained rice and continue to sauté. Heat ghee in a deep pan. chopped 1/2 inch piece Yogurt 2 tablespoons Fresh mint leaves. Divide into six equal parts and roll into cylindrical shape. ginger. Add three cups of water and bring to a boil. salt. green cardamoms. slightly opened black cardamoms. cloves. red chilli powder. Cook in two cups of boiling water for ten to fifteen minutes. roasted cumin powder and mix. Add green peas . soda bicarbonate. Drain. ginger paste and sauté for a minute. cumin seeds.Turmeric powder 1/2 teaspoon Red chilli powder 1/2 teaspoon Salt to taste Soda bicarbonate a pinch Cumin seeds 1/2 teaspoon Ginger. Add salt. cinnamon. Let the gattas cool a bit. garam masala powder. turmeric powder. soaked 1 1/2 cups Ghee 4 tablespoons Bay leaves 2 Cloves 5-6 Green cardamoms 3 Black cardamoms 2 Cinnamon 2 inch stick Ginger paste 3 teaspoons Salt to taste Garam masala powder 2 teaspoons Roasted cumin powder 1 teaspoon Green peas. shelled 1 cup METHOD Mix gram flour. yogurt and mint leaves. Add a little water to make a stiff dough. Cut into two inch pieces.

grated 1 tablespoon Fenugreek seeds (methi dana) a pinch Turmeric powder a pinch Red chilli powder 1/2 teaspoon Jaggery (gur) or sugar 1/2 teaspoon Tamarind pulp 2 tablespoons Oil 1/2 cup Salt .ROYAL HYDERABADI COOKING Hyderabadi style stuffed eggplants Preparation Time : 30-40 minutes Cooking Time : 20 minutes Servings : 4 INGREDIENTS Baby brinjals 250 grams Onions 2 medium Ginger 1 inch piece Garlic 6-8 cloves Curry leaves 1 sprig Coriander seeds 1 1/2 teaspoons Sesame seeds (til) 1 1/2 tablespoons Peanuts 2 tablespoons Cumin seeds 1/2 teaspoon Poppy seeds (khuskhus/posto) 3/4 teaspoon Dry coconut (khopra). BAGHARE BAINGAN . cover and cook till done. Reduce heat.and mix.

Dry roast together coriander seeds. salt. poppy seeds.to taste METHOD Wash brinjals and make slits along the length taking care that the brinjal is held together at the stem. CHHOLAY BIRYANI a combination of chole and rice cooked to make a biryani. Peel. ginger. peanuts. Grind together roasted onions. red chilli powder and jaggery or sugar to a very fine paste. turmeric powder. Peel. cover and cook over medium heat till the brinjals are fully cooked and oil comes to the surface. Add half a cup of water. Serve hot. add curry leaves and sauté for a minute. Add tamarind pulp and mix well. roasted spices. Heat oil in a kadai. cumin seeds. Wash curry leaves and pat them dry. Stuff this mixture into the slit brinjals and reserve the remaining mixture. sesame seeds. khopra and fenugreek seeds till they begin to change colour and give out a nice aroma. wash and roughly chop ginger and garlic. Add the stuffed brinjals and sauté for about ten minutes. wash and quarter onions. Dry roast on a tawa till they turn lightly brown and soften. Add the reserved masala mixture and mix gently. sliced 1 medium Ginger paste 1 tablespoon Garlic paste 1 tablespoon Green chilli paste 1 teaspoon . garlic. Preparation Time : 40-45 mins Cooking Time : 30-35 mins Servings : 4 INGREDIENTS Chickpeas (kabuli chana) 1 cup Basmati rice 1 1/2 cup Salt to taste Green cardamom 5-6 Bay leaf 2-3 Clove 2-3 Tea leaves 2 tablespoon Oil 3 tablespoon Onion .

Add chholay masala and red chilli powder and mix. half the mint leaves and ginger strips. Boil four cups of water in a deep pan with salt and green cardamoms. Add salt to the chholay and mix. add onion and sauté. the remaining fried onions and remaining mint leaves. Drain and pressure cook in four cups of water with salt and tea leaves tied in a piece of muslin cloth. Soak kabuli chana overnight in four cups of water. half the fried onions. Drizzle the yogurt. PUDINA PANEER Paneer cooked in a rich gravy flavoured with mint Preparation Time : 5 minutes Cooking Time : 12-15 minutes Servings : 4 INGREDIENTS Fresh mint leaves 5-6 sprigs Cottage cheese (paneer). Add the boiled chana and mix. green chilli paste and continue to sauté till fragrant. ginger paste. Spread the remaining rice. till tender. Remove the muslin cloth bag and drain kabuli chana. Drizzle the saffron milk. Heat two tablespoons oil in a non stick deep pan.Chole masala 2 teaspoon Red chilli powder 1 teaspoon Potato. Spread half the rice in a layer over the chholay. add the potatoes and sauté till golden. Drain excess water. Drain. bay leaves and cloves. ½ inch triangles 250 grams Oil . boiled and cut into 1cm pieces 2 medium Saffron (kesar) a few Skimmed milk 1/4 cup Yogurt 1/2 cup Fried onions 1/2 cup Mint leaves a few Ginger. Add rice and cook till half done. Serve hot. Add the potatoes and mix. Cover and cook on low heat for ten minutes. Mix saffron and milk and heat it in the microwave for one minute. Add garlic paste. thin strips 1 inch piece METHOD Soak rice in three cups of water for about half an hour. Heat the remaining oil in another non stick pan.

grated 2 medium Poppy seed paste (khuskhus) 2 tablespoons Salt to taste Fresh cream 2 tablespoons METHOD Heat oil in a pan. black peppercorns and cinnamon and sauté. grated onions and continue to sauté till the onions brown lightly. Tie up the mint sprigs together and add to the pan. cloves. CHOCOLATE CAKE Preparation Time : 10-15 minutes Cooking Time : 35-40 minutes Servings : 4 INGREDIENTS Self raising flour 250 grams Baking powder 2 teaspoons Salt a pinch Cocoa powder 3-4 tablespoons . Let it simmer for three to four minutes. green cardamoms. Bruise the leaves lightly. Add poppy seed paste and mix. add one and a half cups of water and mix.1 tablespoon Black cardamoms 2 Cloves 6 Black peppercorns 8 Cinnamon 1 inch stick Green cardamoms 4 Green chillies. Serve hot. Add black cardamoms. Mix with a light hand and cook for three to four minutes or till the paneer triangles are heated through. Add salt and bring the gravy to a boil. Add broken green chillies. broken 3-4 Onions. Add fresh cream and take it off the heat. Take the mint sprigs out and add the paneer triangles.

Mix in one egg at a time. salt and cocoa powder. Grease an eight inch round tin.Butter /margarine 250 grams Powdered sugar 250 grams Eggs 4 Buttermilk 1 cup Vanilla essence 1 teaspoon METHOD Preheat oven to 180 º C. chopped 4 stalks Green capsicum. Pour batter in prepared cake tin and bake at 180 º C for thirty five to forty minutes. deseeded & chopped 1 medium Spring onions with greens.Fold in flour and cocoa mixture two to three spoons at a time. Lastly mix in vanilla essence. taking a little of buttermilk to make a smooth batter. chopped 4 stalks White butter . Mix together softened butter with sugar and beat well with a wire whisk or electric beater till light and fluffy. Sieve self-raising flour with baking powder. HARIYALI PANEER MAKHANI The all time favourite Makhani in its new avtar – green tomatoes lend their colour and taste to this unique dish Preparation Time : 5-20 mins Cooking Time : 25-30 mins Servings : 4 INGREDIENTS Cottage cheese (paneer) 250 grams Lemon juice 1 tablespoon Green chilli paste 1 teaspoon Salt to taste FOR GREEN MAKHANI GRAVY Tomatoes 6 medium Oil 1 tablespoon Green garlic.

Set aside in a bowl. cinnamon and sauté. Mix gently and serve hot. Add garam masala powder. Marinate paneer pieces with lemon juice. Set aside in a bowl. green chilli paste and salt for fifteen minutes Heat oil in a pan. Cool and blend to a puree. chopped 6-8 bulbs Ginger paste 1 tablespoon Mawa (khoya) 3 tablespoons Garam masala powder 1 teaspoon Honey 2 tablespoons Salt to taste Fresh cream 1/2 cup Kasoori methi 1/2 teaspoon METHOD Place green tomatoes in a pan. Add khoya and green tomato puree and sauté. Sprinkle kasuri methi and remove from heat. Strain and blend the tomatoes to a puree. spring onion greens and sauté. cloves. Cover and cook for fifteen to twenty minutes. capsicum. ginger paste and sauté. Reserve the cooking liquid. add green garlic greens. Heat white butter in a pan.4 tablespoons Bay leaf 1 Cloves 5 Green cardamom 3 Cinnamon 1 inch stick Green garlic. Preparation Time : 1 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS . Add capsicum puree and mix. Strain reserved cooking liquid and add to gravy. Add chopped green garlic bulbs. honey. Add fresh cream and stir gently. add a little water and boil. Add bay leaf. CREAM OF VEGETABLE SOUP WITH SPINACH A creamy soup of mixed vegetable which is very nutritious. salt and mix. cardamoms. Add marinated paneer pieces and mix.

Stir and bring to a boil. cauliflower and French beans. chopped 6-8 Potato. Serve hot. grated 4-5 florets French beans. add onion and sauté for two minutes over medium heat. Add cabbage. If the mixture is too thick you can add a little more vegetable stock and adjust the consistency. carrot. Sprinkle refined flour and cook for two minutes.Cabbage. Stir in the vegetable stock (or water) and salt. Add cream and switch off the heat. 2 inch cubes 500 grams Fresh coriander leaves . chopped 1 medium Cauliflower. Add spinach and simmer for three to four minutes. Stir and cook on high heat for three to four minutes. stirring continuously over medium heat or till flour starts giving a cooked aroma. chopped 1/4 medium Carrot. shredded 1 small bunch Butter 1 tablespoon Onion . Add potato and white pepper powder and cook till the vegetables are cooked. boiled and chopped 1 medium Spinach. HARA BHARA PANEER TIKKA Delicious and tasty Paneer Tikka grilled on stone Preparation Time : 2-3 hours Cooking Time : 20-30 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer). chopped 1 medium Refined flour (maida) 2 teaspoons Vegetable stock 2 cups Salt to taste White pepper powder to taste Cream 2 cups METHOD Heat butter in a pan.

2 bunches Fresh mint leaves 1 bunch Green chillies 4 Garlic 10 cloves Ginger 1 1/2 inch piece Lemon juice 2 teaspoons Onions, chopped 2 medium Salt to taste Hung yogurt 1 cup Fresh pomegranate pearls 2 tablespoons Gram flour (besan) 4 tablespoons Kasoori methi powder 2 tablespoons Chaat masala 2 teaspoons Roasted cumin powder 2 teaspoons Garam masala powder 2 teaspoons Mustard oil 2 tablespoons + for basting Onions, 2 inch pieces 2 medium Green capsicums, seeded , 2 inch pieces 2 medium Tomatoes, seeded , 2 inch cubes 2 medium For garnishing Onion , sliced 1 medium Lemon, cut into wedges 2 METHOD Grind together green chillies, coriander leaves, mint leaves, garlic, ginger, lemon juice, onion, salt, yogurt and pomegranate pearls into a thick paste using very little water. In a

pan roast gram flour for two to three minutes and set aside. Place the paneer in a bowl, add kasoori methi powder, chaat masala, roasted cumin powder, garam masala powder, roasted gram flour and the ground paste and mix well. Add one tablespoon mustard oil and mix well. Marinate the paneer for two hours. Thread the paneer pieces onto skewers alternating with onion, capsicum and tomato pieces. Season the grill stone with oil and heat. Place the skewers on the hot stone and grill for three to four minutes. Baste with oil, turn the skewers and cook for two to three minutes. Serve hot with onion slices and lemon wedges.

DAHI BATATA PURI
Potatoe mixture served on crisp puris topped with chutnies and yogurt Preparation Time : 25 minutes Servings : 4 INGREDIENTS Yogurt 1 cup Potatoes, boiled and chopped 2 medium Puris 24 Salt to taste Sugar 1 tablespoon Moong sprouts , blanched 1/2 cup Red chilli powder 1 teaspoon Chaat masala 1/2 teaspoon Green chutney 1/4 cup Sweet tamarind chutney 1/4 cup Sev as required Roasted cumin powder 1 teaspoon Fresh coriander leaves, chopped 2 tablespoons Pomegranate seeds (anardana) Fresh 2 tablespoons METHOD Add salt and sugar to yogurt and whisk till well mixed. Keep it in the refrigerator till use.

Mix boiled potatoes, sprouted moong, salt, half teaspoon of red chilli powder, chaat masala. Put the yogurt in a muslin cloth kept over a bowl. Gather the edges and squeeze tight to get a smooth mixture. Break the puris a little on one side, fill it up with the potato filling, dip them in the yogurt and place them on a plate. Alternatively you can also keep the puris on the plate and then pour the yogurt over leaving aside some for topping at the end. Put green chutney, sweet tamarind chutney, sev, remaining red chilli powder, roasted cumin powder, coriander leaves, pomegranate pearls over the puris and finally dribble the remaining yogurt on top. Serve immediately.

AAM KA PANNA
Made from raw mangoes, this is an ideal drink for hot summer days Preparation Time : 30 minutes Cooking Time : 10 minutes Servings : 4 INGREDIENTS Raw mangoes 2 large Cumin powder 2 teaspoons Black peppercorns, crushed 4-5 Black salt (kala namak) to taste Asafoetida a pinch Sugar 1/2 cup METHOD Wash and boil mangoes. Let them cool. Peel, mash and strain the pulp. Add cumin powder, crushed peppercorns, black salt, asafeotida and sugar. Mix well till sugar is dissolved. Divide the mixture into four tall glasses, fill it up with chilled water. Stir well and serve.

CHOCOLATE PANCAKES WITH MIXED FRUITS
Yummy chocolte and fruit pancakes. Kids will surely love this. Preparation Time : 15-20 minutes Cooking Time : 5-7 minutes Servings : 4 INGREDIENTS Pancakes Refined flour (maida) 3/4 cup Baking powder

Pour a ladle full of the pancake batter over the fruits. cover again and cook till done. Similarly make more pancakes and serve hot. Cover and cook for three to four minutes.1/2 teaspoon Cocoa powder 1 tablespoon Egg 1 Warm milk 1 cup Oil 2 teaspoons+ to shallow fry Stuffing Bananas. Preparation Time : 30 minutes Cooking Time : 30 minutes Servings : 4 INGREDIENTS Split pigeon pea (toor dal/arhar dal) 1/2 cup . grated 100 grams Fresh pomegranate pearls 1/4 cup METHOD For the pancake batter mix together refined flour. cut into cubes 1 small Green grapes. Add milk and mix with a hand blender. baking powder. Sprinkle a little of grated chocolate on top. cocoa powder in a bowl. apple and grapes and sauté for two minutes. sliced seedless 10 Black grapes. Add a little oil and blend till smooth. sliced seedless 10 Butter 2 tablespoons Castor sugar (caster sugar) 8 tablespoons Chocolate. Add two tablespoons sugar and sauté till the sugar melts. add some of the banana. sliced 2 small Apple. sprinkle a few pomegranate pearls. Uncover. Add egg and mix. SAMBHAR Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice. Heat half tablespoon butter in a non-stick pan.

1 inch cubes 6-8 pieces Drumsticks . 2 1/2 inch pieces 10-12 pieces Asafoetida a pinch Mustard seeds 1/2 teaspoon Whole dry red chillies 4 Curry leaves 10-12 Sambhar onions. Add tamarind pulp to the boiling vegetables and mix. Add mashed dal and stir to mix well. mustard seeds. Add this mixture to the dal mixture.A perfecct accompaniment to your coffee.Turmeric powder 1/4 teaspoon Oil 4 tablespoons Pumpkin. diced 2 . Add the remaining sambhar masala and mix again. finely chopped 1/4 cup METHOD Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. curry leaves and sambhar onions and sauté. add asafoetida. Preparation Time : 10-15 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS Apples. mix well and let it come to a boil. Add half a teaspoon of sambhar masala and sauté for a minute. broken red chillies. Garnish with chopped coriander leaves and serve hot with idli. Mash the cooked dal lightly with a wooden spoon. APPLE MUFFINS Muffins with diced apples and almonds. peeled 10-12 Tamarind pulp 1 tablespoon Sambhar powder 1 1/2 teaspoons Salt to taste Fresh coriander leaves. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thickbottomed pan. peeled . Adjust salt. dosa. medu vada or with steamed rice.

sliced thinly 2 medium Ghee 2 tablespoons Bay leaves . Bake in the preheated oven for twenty five to thirty minutes or till golden brown. Add this mixture to the flour mixture and mix. 1 inch cubes 400 grams Ginger 1 inch piece Garlic 4-5 cloves Green chillies 2-3 Oil to deep fry Onions. Combine milk.°C/350°Preheat the oven at 180 Grease the muffin moulds. Sift the flour along with sugar. Demould and serve. Add the diced apples and mix gently.Refined flour (maida) 2 cups Powdered sugar 1/4 cup Baking powder 1 1/2 teaspoons Salt 1/2 teaspoon Milk 1 cup Eggs. beaten 2 Butter. Sprinkle the almond flakes on top. melted 1/4 cup Almonds. baking powder and salt in a bowl. eggs and butter and beat lightly. slow cooked in an earthen pot Preparation Time : 25-30 minutes Cooking Time : 25-30 minutes Servings : 4 INGREDIENTS Cottage cheese (paneer). blanched and slivered 2 tablespoons METHOD F. Pour this mixture into muffin moulds. DUM PANEER KALIMIRCH Cottage cheese flavoured with black peppercorns.

add bay leaves. green cardamoms and cloves. cumin powder and salt to taste. Preparation Time : 20-25 minutes Cooking Time : 25-30 minutes Servings : 4 . garlic and green chillies to a fine paste. Drain and place on absorbent paper and cool. stirring frequently. finely chopped 2 tablespoons Fresh mint leaves. Heat oil in a kadai and deep fry onions till golden brown. Sprinkle garam masala powder. Stir in the fresh cream and crushed black peppercorns. Cover the handi with a tight-fitting lid and seal using whole-wheat dough (atta) or alternatively. whisked 1 cup Coriander powder 2 tablespoons Cumin powder 1 teaspoon Salt to taste Fresh coriander leaves.2 Cinnamon 1 inch stick Green cardamoms 3-4 Cloves 3-4 Yogurt. whisked yogurt. Grind the fried onions with two tablespoons of water to a smooth paste. Stir-fry briefly. C. seal tightly with aluminum foil. chopped 1 tablespoon Fresh cream 1/2 cup Black peppercorns. crushed 1 tablespoon Garam masala powder 1 teaspoon METHOD Grind ginger. Add the brown onion paste. Add ginger-garlic-green chilli paste and sauté on high heat for half a minute. till the gravy starts boiling. Open the handi just before serving and serve immediately. add one cup of water and cook on high heat. topped with cheese and baked till golden. Stir well.°Preheat oven to 180 Heat pure ghee in a narrow mouthed handi. Add paneer pieces. cinnamon. chopped coriander and mint leaves. Place sealed handi in the preheated oven and cook for ten to fifteen minutes. POTATO CUPS Potato cups stuffed with creamy corn mixture. coriander powder.

When cool. PANEER STUFFED PAPAD ROLLS roasted papad rolls stuffed with spicy cottage cheese Preparation Time : 15 minutes Cooking Time : 15 minutes Servings : 4 INGREDIENTS Papad 8 Oil 1 tablespoon Ginger. boiled 1 cup Salt to taste Peppercorns. Cook for two minutes stirring continuously. grated 1/2 cup Fresh parsley. salt. Bake in the preheated oven at 200º C for ten minutes or till the cheese turns golden. Serve hot. Place the potato cups on a baking tray. half the crushed peppercorns and stir. Add chopped parsley. Add fresh cream. Add milk gradually and cook stirring continuously.INGREDIENTS Potatoes 4 large Butter 2 tablespoons Refined flour (maida) 2 tablespoons Milk 1 1/2 cups Corn kernels. For the filling. add refined flour and roast. chopped 2 inch piece . heat butter in a pan. chopped 2 tablespoons METHOD Preheat oven to 200º C. halve lengthwise. Add boiled corn kernels. half the grated cheese and mix again. Sprinkle the remaining cheese and the remaining crushed peppercorns on the top. crushed 4-5 Fresh cream 4 tablespoons Cheese. Parboil potatoes with skin. Grate scooped out potatoes. scoop out the potatoes leaving thick shells. Fill them up with the filling. Add grated potatoes to the corn mixture and mix.

Fill the cones with the paneer stuffing and serve immediately garnished with a mint leaf on each.Green chilli 2 Cottage cheese (paneer). chaat masala. red chilli powder. chopped 7-8 . Take the pan off the heat. grated 2 small Brown bread 4 slices Fresh mint leaves. pressing them slightly so that they get the grill lines on them. Add the paneer. mint leaves and coriander leaves and mix. 1/4 inch pieces 150 gram Salt to taste Red chilli powder 1/2 teaspoon Chaat masala 1 teaspoon Mint leaves. Add the green chillies and continue to sauté. Heat a grill pan and roast the papads. add the ginger and sauté for one minute. chopped a few Mint leaves a few METHOD Heat the oil in a non stick pan. CHEESE AND VEGETABLE BALLS Delicious creamy and cheesy vegetable balls Preparation Time : 15-20 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Cheese spread 3 tablespoons Potatoes. salt. Place the papad cones in small glasses. boiled 5-6 Cauliflower.Halve the papads. grated 1/4 small Carrots. chopped 4-5 Fresh coriander leaves. Shape them immediately into a cone.

Grease your palms and shape the mixture into small balls. Squeeze the bread slices and crumble and add to the mixture in the bowl. Add salt and mix all the ingredients well together. chopped 1 Salt to taste Oil to deep fry Tomato ketchup as required METHOD Grate the potatoes into a bowl. chopped 1 tablespoon Green chilli. dip in tomato ketchup and prick the tooth picks on a halved cabbage or lettuce head. Add cheese spread and mix. soaked 1 1/2 cups Ginger.A must try recipe. coriander leaves and green chilli to the potatoes and mix. roughly chopped 1/2 inch piece Green chillies 4 Fresh coriander leaves. Skewer each ball on two tooth picks. Serve immediately. Drain on absorbent paper. Grate cauliflower and carrots. chopped 1/2 cup + to garnish Lemon juice 1/2 tablespoon Ghee 2 tablespoons Cinnamon 1 inch stick Cloves . carrots.Fresh coriander leaves. LILVA RICE Rice cooked with surti papde and fresh coariander. Dampen the bread slices. Add cauliflower. mint leaves. Deep fry the balls till golden. Heat sufficient oil in a deep pan. Preparation Time : 10-15 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Surti papdi 1/4 cup Papadi beans 1/4 cup Basmati rice.

Add the ground paste diluted in half cup of water. boiled 1 cup Cottage cheese (paneer). Once the mixture comes to a boil. coriander leaves and lemon juice to a smooth paste. halved 10-15 Green peas. Heat ghee in a pan. Preparation Time : 10-15 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Button mushrooms. cloves and rice and sauté for two to three minutes. Mix well. sliced 2 large Cashewnuts 10 Ghee 6 tablespoons Green cardamoms 3 Black cardamoms 1 Cloves 3 Cinnamon 1 inch stick Black peppercorns 6-8 Bay leaf 1 Mawa (khoya). cover and let it cook till done. Serve hot SHAHI DHINGRI MATAR PANEER Cottage cheese and green peas cooked with button mushrooms in fresh indian spices.2 Salt to taste METHOD Grind ginger. grated 1 1/2 tablespoons . Add two and a half cups of water and mix. Add surti papdi and the papdi beans along with salt and mix. green chillies. add cinnamon. cubed 100 grams Oil to deep fry Onions. reduce heat.

Add turmeric powder. Add paneer cubes. Add yogurt. Add khoya/mawa and sauté for two minutes. Cool slightly and grind into a fine paste. Sprinkle garam masala powder. Add coriander powder.Turmeric powder 1/4 teaspoon Red chilli powder 1 teaspoon Yogurt 1/2 cup Coriander powder 2 teaspoons Cumin powder 1/2 teaspoon Salt to taste Fresh cream 3 tablespoons Garam masala powder 1 teaspoon METHOD Heat sufficient oil in a kadai and deep fry the sliced onions till well browned. Mix well. mix well and cook for two to three minutes. Add brown onion paste. add green cardamoms. black cardamom. Once they crackle add mushroom pieces and sauté. cashewnut paste and sauté. cloves. Add fresh cream and mix. Grind cashewnuts into a fine paste using water. red chilli powder and mix. peppercorns and bay leaf.Heat ghee in a pan. mix and serve hot. halved 8-10 medium Pure ghee 3 tablespoons Buttermilk 3 cups Gram flour (besan) 2 tablespoons Salt to taste Green chilli paste 1/2 teaspoon Asafoetida . Add boiled peas and cook for three to four minutes. cinnamon. cumin powder and salt. BHINDI KI KADHI Sauteed bhindi pieces in buttermilk and besan kadhi Preparation Time : 5 minutes Cooking Time : 20-25 minutes Servings : 4 INGREDIENTS Ladyfingers (bhindi).

sliced 2 METHOD Heat sufficient oil in a wok. cinnamon and curry leaves. Add the sautéed bhindis and continue to boil for another five to eight minutes. Sauté till cumin seeds start changing colour.Heat half the ghee in a pan. Whisk well adding one cup of water. cloves. Garnish with fresh coriander leaves and serve hot. INDONESIAN POTATOES You just cannot resist this simple yet delicious potato dish cooked the Indonesian way. Add asafoetida. add the bhindi pieces and sauté till they are almost done. on low heat. . cumin seeds. sliced 3 Sugar 1 1/2 tablespoons Soy sauce 2 tablespoons Salt to taste Fresh red chillies. cut into wedges 4 large Oil 1 tablespoon + to deep fry Spring onions. Heat the remaining ghee in a pan. Add gram flour and mix well with a whisk. Add the buttermilk mixture and cook. stirring continuously for five minutes. finely chopped 2 tablespoons METHOD Pour buttermilk in a deep bowl.a pinch Cumin seeds 1/2 teaspoon Cloves 1-2 Cinnamon 1 inch stick Curry leaves 7-8 Jaggery (gur). add the potato wedges and deep fry till lightly browned. grated 1 tablespoon Fresh coriander leaves. Add jaggery and stir well. Preparation Time : 15 minutes Cooking Time : 6-8 minutes Servings : 4 INGREDIENTS Potatoes. Add salt and green chilli paste.

PANEER KEEMA a very simple and quick dish of cottage cheese. Place some batata bhaji in the centre and fold the dosa into a half moon shape.Heat a dosa tawa. Preparation Time : 5-10 minutes Cooking Time : 5-10 minutes Servings : 4 INGREDIENTS . roasted chana dal and salt. Add a little water and lemon juice and grind till smooth. roughly chopped 1 inch piece Roasted chana dal (dalia) 1/2 cup Salt to taste Lemon juice 1 tablespoon METHOD To make the chutney place the red chillies in a mixer. Transfer into a bowl.Drain and set aside on absorbent paper. Serve immediately. roughly chopped 7-8 cloves Ginger. Ensure the dosa is not too thin. Add fried potatoes and fresh red chillies. Spread some chutney all over. Drizzle some oil and sprinkle a little water and wipe it with a piece of cloth. Add garlic. Drizzle some oil all around and let it cook till the underside is done. MYSORE MASALA DOSA Spicy dosa with red chutney as base and stuffed with potato mixture Preparation Time : 15-20 minutes Cooking Time : 15-20 minutes Servings : 4 INGREDIENTS Dosa Batter 3 cups Potato bhaji 1 1/2 cups Oil to shallow fry Red chutney Dried red chillies 5-6 Garlic. dark soy sauce and salt and mix. Pour a ladleful of batter onto the tawa and spread to cover the entire surface. Add sugar. Serve hot.Heat one tablespoon of oil in another wok and add spring onions and sauté for a minute. Mix and cook for a minute. ginger.

Add cumin seeds. SUJI AUR BADAM KA HALWA Semolina and almond mixed with milk and sugar . green chilli. Sauté for thirty seconds. crumbled 250 gram Olive oil 2 tablespoon Onion . salt and garam masala powder. roasted 1 cup Almonds. Add paneer. chopped 1 Salt to taste Garam masala powder 1/2 teaspoon Fresh coriander leaves 1 tablespoon METHOD Heat olive oil in a kadai (wok).20 minutes Cooking Time : 25 .30 minutes Servings : 4 INGREDIENTS Semolina (rawa/suji). Preparation Time : 15 . Add red chilli powder. Garnish with coriander leaves and serve hot. cooked till perfection. blanched and peeled 2 1/2 cups Ghee 1/2 cup + 1 tablespoon Sugar 2 1/2 cups Milk 1 cup Saffron (kesar) few strands Green cardamom powder 1 1/2 teaspoons .Cottage cheese (paneer). chopped 1 large Cumin seeds 1 teaspoon Red chilli powder 1 teaspoon Green chilli. As they begin to change colour add onion and sauté till lightly browned. Sauté for half a minute.

Sauté for half a minute.Heat half a cup of ghee in a pan. Garnish with reserved almonds and serve hot. The paranthas should be as thin as a papad. Pressure cook chana dal with two cups of water and salt till two to three whistles. coriander powder. Add one tablespoon of ghee to finish off. Open lid when pressure reduces and allow to cool. Add sufficient water to and knead into a soft and smooth dough. red chilli powder and garam masala powder. Continue to cook till the halwa thickens. Preparation Time : 20 mins Cooking Time : 45 mins Servings : 4 INGREDIENTS Refined flour (maida) 1 1/2 cups Salt to taste Ghee 6 tablespoons Split Bengal gram (chana dal). Grind dal to a coarse paste. gather up the edges and shape into a ball again. Make other paranthas in the similar way. place a portion of stuffing in the centre. Spread each dough portion in your palm to a small puri. Heat sufficient oil in a . Add sugar and mix. Add asafoetida. Divide into eight portions and set it aside. Add almond powder and sauté over medium heat till golden. Adjust seasoning and mix well.METHOD Pat the almonds dry. Divide the dough into eight portions and roll into balls. Remove from heat and allow it to cool. Add green cardamom powder and stir to mix well. Add saffron and stir. Keep aside twenty almonds for garnish and grind the rest to a coarse powder. Add the dal paste. Let it cook for eight to ten minutes. Cook for three to four minutes or till dry. salt and four tablespoons of ghee. Roll out into a thin parantha dusting with flour if needed. soaked 1 1/4 cups Asafoetida 1/4 teaspoon Coriander powder 1 teaspoon Red chilli powder 1 teaspoon Garam masala powder 1/2 teaspoon Oil to shallow fry METHOD Combine refined flour. Add semolina and mix well. Press lightly on tabletop. BIKANERI DAL PARANTHA Authentic Rajasthani parantha stuffed with tempered chana dal stuffing. Cover with a damp cloth and rest the dough for ten minutes. Heat remaining ghee in a kadai. Add milk and stir to mix well.

Add the blanched green peas and cook for 5 minutes on a low heat. stiff dough. chopped 1/2 inch piece Green chillies. Sprinkle over a little water and cook. BAKED SAMOSA A very famous Indian snack cooked in a different way. Stir well. Preparation Time : 20-25 minutes Cooking Time : 30-35 minutes Servings : 4 INGREDIENTS FOR COVERING Whole wheat flour (atta) 1 cup Carom seeds (ajwain) 1/2 teaspoon Salt to taste Stuffing Potatoes.pan. for 10–15 minutes. chopped 2 tablespoons METHOD Mix the ingredients for the covering. Slide the parantha gently into the oil and shallow fry till evenly golden on both the sides. Add the ginger. Drain and place on an absorbent paper and serve hot. covered. Add the red chilli powder. Let it rest. garam masala and salt. Heat a non-stick pan and lightly roast the cumin seeds. amchur. chopped 3-4 Red chilli powder 1 teaspoon Dry mango powder (amchur) 1/2 teaspoon Garam masala powder 1/2 teaspoon Salt to taste Fresh coriander leaves. Add five to six tablespoons of water and knead to a smooth. Let the mixture cool and divide into eight portions. blanched 1/4 cup Cumin seeds 1 teaspoon Ginger. covered with a damp cloth. green chillies and potatoes and stir. Add the coriander leaves and mix. Preheat the oven to 200° C. Divide the . cut into small pieces 2 medium Green peas. for 10–12 minutes.

Cut them in half and dampen the edges with water. Seal the edges well. turning them every 5 minutes.peas filling. . Best had hot with green chutney.dough into four equal portions and roll them into balls. Arrange the samosas on a baking tray and bake in the preheated oven at 180°C for 20–25 minutes. Then roll them into oval-shaped rotis . Shape each half into a cone and stuff it with the potato-and.