different flavour of food

ORANGE ICE-CREAMFor the orange lovers. This tasty ice-cream will melt in your mouth.Cooking Time : Nil.Preparation Time : 25 min.Serves 8.
Ingredients

1 can (400 grams) condensed milk

2 bottles orange drink

2 1/2 teacups milk

2 tablespoons orange segments

1 teaspoon lemon juice (optional)

grated chocolate to serve

Method


1.
Mix all the ingredients.


2.
Check the sweetness and adjust to your liking using sugar or lemon juice.


3.
Prepare the ice-cream in an ice-cream churner .


4.
Sprinkle plenty of grated chocolate and serve.
KESAR ELAICHI ICE-CREAMTry this traditional Indian combination in an ice-cream. It will always win you praise from your guests.Preparation Time : 10 mins.Cooking Time : 15 mins.Serves 4.
Ingredients

2 cups full fat milk

1 cup milk powder

½ cup sugar

1 tablespoon cornflour

a few strands saffron

½ teaspoon cardamom (elaichi) powder

½ cup (100 grams) fresh cream

Method


1.
Mix 1 cup of milk, milk powder and cornflour in a bowl till it is a smooth paste.


2.
Dissolve the saffron in 2 tablespoons of milk and keep aside.


3.
Combine 1 cup of milk with the sugar, saffron and cardamom powder and bring to a boil.


4.
Simmer the milk for 5 to 7 minutes and add the milk, milk powder and cornflour mixture.


5.
Simmer for 2 to 3 minutes till the mixture coats the back of a spoon. Cool completely.


6.
Add the cream, mix well and pour into a shallow container. Cover and freeze till almost set.


7.
Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.


8.
Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.
ROCKY ROAD ICE-CREAMAn American innovation.......this flavour gets its name from the crunchy almonds and walnuts and chewy marshmallows that add a deliciously unusual element to the otherwise smooth texture of ice-cream. Bring out your largest serving spoon.......your little devils are sure to ask for large helpings of this "bumpy" creation.Cooking Time : 10 mins.Preparation Time : 10 mins.Serves 6.
Ingredients

1 cup chocolate, grated

1 can (400 grams) condensed milk

1 cup water

2 cups (400 grams) fresh cream

¼ cup walnuts, chopped

¼ cup almonds, chopped

¼ cup chocolate chips

½ teaspoon vanilla essence

1/3 cup small marshmallows

Method


1.
Combine the chocolate and condensed milk in a pan and melt over a slow flame till the chocolate melts completely.


2.
Allow it to cool slightly, add water and mix well. Cool completely.


3.
Add the cream and vanilla essence and mix again. Blend this mixture in a blender if necessary, to ensure that it is smooth.


4.
Pour into a shallow container and cover and freeze till it is almost set.


5.
Divide the mixture into 2 parts and churn each portion in a blender.


6.
Add the walnuts, almonds, chocolate chips and marshmallows and gently stir them in.


7.
Transfer into a shallow container, cover and freeze till it is set. Scoop and serve.
PANCHRATNI DALPreparation Time : 15 mins.Cooking Time : 25 mins.Serves 6 to 8.
Ingredients


¼ cup whole moong (whole green gram)

¼ cup whole masoor (whole red lentils)

¼ cup whole urad (whole black lentils)

¼ cup chana dal (split Bengal gram)

¼ cup toovar (HYPERLINK "GlossaryDisc.asp?id=476&Typ=Cook"arhar) dal

3 cardamoms (elaichi)

25 mm. (1") stick cinnamon (dalchini)

1 tsp cumin seeds (jeera)

½ cup chopped onions

¼ cup chopped tomatoes

1 tsp coriander (dhania) powder

2 tsp chilli powder

¼ tsp turmeric powder (haldi)

½ tsp cumin (jeera) powder

1½ tsp fennel (saunf) powder

½ cup curds, whisked

2 tsp oil

salt to taste
For the garnish


2 tbsp chopped coriander

Method


1.
Clean, wash and soak the dals in warm water for at least an hour. Drain and keep aside.


2.
Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.


3.
Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.


4.
Add the onions and cook till they are golden brown.


5.
Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin powder and fennel powder and cook for 4 to 5 minutes.


6.
Add the curds and cook for 2 to 3 minutes.


7.
Add the cooked dals and salt and allow the dal to come to a boil.


8.
Garnish with coriander and serve hot with rice or rotis.
Maturing Time : 3 to 4 days.Preparation Time : 5 mins.Cooking Time : 5 mins.Storage 2 to 3 Months : In a cool dry place.Makes 4 cups.
Ingredients

1½ cups baby white onions, peeled

½ cup garlic cloves, peeled

6 whole red chillies

1 teaspoon nigella seeds (kalonji)

1 cup white vinegar

½ cup (100 grams) sugar

1 tablespoon salt

Method


1.
Combine the vinegar, sugar, salt and 1 cup of water and bring to a boil, stirring occasionally till the sugar has dissolved. Allow to cool completely.


2.
Add the onions, garlic, red chillies and nigella seeds to the vinegar-sugar solution and mix well.


3.
Pour into a sterilised glass jar and allow the pickle to mature for 3 to 4 days at room temperature.
CITRUS KHUS COOLERThis combination of khus, kewra and falooda seeds makes a delicious cooling drink for the summer. Always serve in a tall glass with lots of crushed ice.Cooking Time : Nil.Preparation Time : 5 mins.Makes 6 tall glasses.
Ingredients

6 tablespoons khus syrup

6 teaspoons kewra water

6 teaspoons lemon juice

6 teaspoons falooda seeds

6 bottles (200 ml. each) lemonade crushed ice

Method


1.
Soak the falooda seeds in 2 cups of water for 1 hour.


2.
In a tall glass, pour 1 tablespoonp of khus syrup, 1teaspoon of kewra water and 1 teaspoon of lemon juice. Pour in one bottle lemonade.


3.
Top with the falooda seeds and crushed ice. Repeat for the remaining glasses.


4.
Serve immediately.
Ingredients


1 cup plain flour (maida)


¼ cup sliced almonds


½ teaspoon baking powder


1 teaspoon vanilla essence


¼ cup castor sugar or powdered sugar


1 teaspoon lemon rind


¼ cup softened butter


1½ tablespoons cold milk


Method


1.
Sift the flour and baking powder into a bowl. Add the vanilla essence, castor sugar and lemon rind.


2.
Rub the butter into the flour mixture till the mixture resembles bread crumbs.


3.
Add the cold milk and almonds. Gently knead it into a dough.


4.
Refrigerate for 15 to 20 minutes.


5.
Roll into a 12 mm. ( ½") thick sheet.


6.
Cut into 3" x 5" rectangles. Re-roll the scraps to get more rectangles.


7.
Place them on a baking tray and bake in a pre-heated oven at 160°C (320°F) for 20 to 25 minutes. Remove and cool on a wire rack.


8.
Serve with cappuccino.
MEXICAN MINESTRONEMexicans have adapted the Italian Minestrone with the corn and mushrooms to suit their palates.Cooking Time : 15 min.Preparation Time : 15 min.Makes 6 cups.
Ingredients

1/2 teacup cucumber, finely chopped

6 teacups brown stock

1 teacup cooked corn kernels

2 tablespoons sliced mushrooms

2 tablespoons chopped onions

2 large tomatoes, peeled and chopped

1 tablespoon chopped coriander

1 teacup chopped spinach

1 tablespoon butter

salt to taste
For serving

2 tablespoons grated cheese

Method


1.
Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them.


2.
Heat the butter and fry the onions for a few seconds.


3.
Add the corn, mushrooms and salt and cook for 2 to 3 minutes.


4.
Add the tomatoes, spinach, cucumber and brown stock and boil.


5.
Serve hot garnished with the coriander and cheese.
MALPUA RABDI SIZZLERA mithai lover's delight! Sumptuous malpuas filled with seasonal fruits and topped with creamy rabadi that's made in a jiffy.You can substitute the seasonal fruits with any one fruit of your choice like mango, strawberries etc. Feel free to serve this dessert without the sizzler plate too. It will be just as delicious, I assure you.Cooking Time : 25 mins.Preparation Time : 15 mins.Makes 2 sizzlers.
For the sugar syrup

½ cup sugar

¼ cup water

a few saffron strands
For the malpuas

1 cup (200 grams) fresh cream

¼ cup plain flour (maida)

½ teaspoon cardamom (elaichi) powder

ghee for cooking
For the malpua stuffing

½ cup chopped mixed fruits (pineapple, peaches, strawberries etc.)

1 teaspoon sugar

1 teaspoon butter
For the rabdi

1½ cups milk

½ cup condensed milk

¼ teaspoon cardamom (elaichi) powder

a few saffron strands
For the skewered fruits

1 cup assorted fruits (pears, apples, oranges, bananas), cut into cubes

1 teaspoon sugar

1 teaspoon melted butter
Other ingredients

2 banana leaves

For the sugar syrup


1.
Dissolve the sugar in water and boil for approximately 5 minutes to make a syrup of 1 string consistency.


2.
Add the saffron and mix well.


3.
Keep the syrup warm.
For the malpuas


1.
Combine the cream, plain flour and cardamom powder and mix well to make a smooth batter.


2.
Smear very little ghee on a non-stick pan and spread 2 tablespoons of the batter on it to make a 100 mm. (4") diameter pancake. Cook on both sides using a little ghee.


3.
Repeat with the rest of the batter to make 3 more malpuas.


4.
Dip the hot malpuas in the warm syrup for a few seconds. Drain and keep
For the malpua stuffing


1.
Combine all the ingredients in a pan and sauté for a few seconds. Keep aside.
For the rabdi


1.
Combine all the ingredients in a non-stick pan and simmer for 15 to 20 minutes, or until the milk has thickened. Keep aside.
For the skewered fruits


1.
Arrange the fruits on 4 wooden sticks or metallic skewers. Brush with melted butter and sprinkle sugar over them. Keep aside.
How to proceed


1.
Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays.


2.
Place a teaspoon of the stuffing mixture over each malpua and fold into two.


3.
Arrange 2 fruit skewers on a hot sizzler plate and place one banana leaf on one side of the hot sizzler plate.


4.
Place the stuffed malpuas over the banana leaf on the sizzler plate.


5.
Pour half the rabdi over the malpuas.


6.
Repeat with the remaining ingredients to make one more sizzler.


7.
Serve immediately.

Tips
The banana leaf is placed over the sizzler plate to prevent the malpuas and rabdi from getting scorched.
ITALIAN SIZZLERItalian cooking is wholesome and flavourful. This sizzler is a hearty combination of pasta tossed in a robust mushroom and black pepper sauce and served with zucchini pancakes. Buttered vegetables and a perfectly baked potato topped with a knob of butter complete this meal. Cooking Time : 60 mins.Preparation Time : 15 mins.Makes 2 sizzlers.
For the penne with mushroom pepper sauce

2 cups penne pasta, cooked

½ cup onions, sliced

4 cloves garlic, sliced

2 cups mushrooms, sliced

2 sticks celery, cut into 25 mm. (1") pieces

1 tablespoon plain flour (maida)

1 teaspoon coarsely ground pepper

3 tablespoons cream

2 tablespoons oil

salt to taste
For the zucchini pancakes

1 cup zucchini, grated

1 cup carrot, grated

½ cup cottage cheese (paneer), grated

2 to 3 tablespoons plain flour (maida)

½ teaspoon mixed dried herbs

1 teaspoon butter

salt and pepper to taste
For the buttered vegetables

½ cup French beans, cut into strips

½ cup carrots, peeled and cubed

1½ teaspoons butter

salt and pepper to taste
For the baked potatoes

2 medium sized potatoes

2 teaspoons butter

½ teaspoon parsley, chopped

salt and pepper to taste
Other ingredients

butter for cooking the pancakes

1 tablespoon oil mixed with 1 tablespoon water

For the penne with mushroom pepper sauce


1.
Heat the oil in a pan, add the onions, garlic, mushrooms and celery and sauté till they are browned.


2.
Add the flour and sauté for 4 to 5 minutes over a slow flame, till the flour is lightly browned.


3.
Add salt and 3 cups of water and simmer till the sauce has thickened (approx. 10 to 15 minutes).


4.
Add the pepper and cream and bring the sauce to a boil.


5.
Simmer for 2 to 3 minutes and adjust the seasoning. Keep hot.


6.
Just before serving, toss the pasta in this sauce and mix well.
For the zucchini pancakes


1.
Combine all the ingredients together except the butter and shape into 4 pancakes, 75 mm. (3") in diameter.


2.
Cook over a medium flame on a non-stick griddle (tava) using a little butter, till both sides are golden brown. Keep aside.
For the buttered vegetables


1.
Parboil all the vegetables and immerse them in cold water.


2.
Heat the butter in a pan, add the vegetables, salt and pepper and toss for a few seconds. Keep aside.
For the baked potatoes


1.
Apply a little butter on the outer surface of each potato and wrap them separately in pieces of aluminum foil.


2.
Bake in a preheated oven at 180°C (350°F) for 45 to 50 minutes or till the


3.
Slit the potatoes in a criss-cross shape to make a cavity in each and spoon some butter into the cavities.


4.
Sprinkle some parsley, salt and pepper on top and keep warm.
How to proceed


1.
Heat 2 sizzler plates over an open flame till they are red hot. Place them on their respective wooden trays.


2.
Reheat the pasta with the mushroom pepper sauce. Serve half on one side of


3.
Top with 2 zucchini pancakes on the other side of the sizzler plate.


4.
Add some buttered vegetables and one baked potato on the other side of the sizzler plate.


5.
Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.


6.
Pour the oil-water mixture on the sides of the cast iron plates for a sizzling effect.


7.
Serve immediately.
INDONESIAN SIZZLERThis sizzler is laden with a bounty of flavours and spices. A delicately flavoured rice noodle preparation is topped with a smoky, curry flavoured satay, grilled and served with a spicy-sweet peanut sauce and crispy potatoes.Preparation Time : 30 mins.Cooking Time : 30 mins.Makes 2 sizzlers.
For the peanut sauce

¼ cup onions, finely chopped

2 large cloves garlic, chopped

1 cup coconut milk

4 tablespoons peanut butter

rind of ½ lemon

1 stalk lemon grass

1 teaspoon chilli powder

1½ teaspoons brown sugar

juice of 1 lemon

1 teaspoon oil

salt to taste
For the satay

1 cup paneer, cubed

½ cup capsicum, diced

1 cup mushrooms, halved

½ cup peanut sauce, recipe above

2 teaspoons curry powder

salt to taste
For the noodles

2 cups cooked rice noodles

1 cup onions, sliced

1 teaspoon ginger paste

1 to 2 green chillies, finely chopped

½ cup carrots and french beans, chopped and boiled

1 tablespoon soya sauce

¼ cup chopped coriander

1 teaspoon oil

salt to taste
For the crispy potatoes

2 cups potatoes, peeled and cut into strips

2 teaspoons ginger-garlic paste

1 green chilli, sliced

1 tablespoon soya sauce

1 teaspoon cornflour

¼ teaspoon sugar

¼ cup chopped coriander

½ cup spring onions, chopped

1 teaspoon oil

salt to taste

oil for deep frying
Other ingredients

3 to 4 sago wafers, fried

1 tablespoon oil mixed with 1 tablespoon of water

For the peanut sauce


1.
Heat the oil and sauté the onions and garlic till they are translucent.


2.
Add the coconut milk, peanut butter and ½ cup water and bring to a boil.


3.
Simmer and add the lemon rind, lemon grass, chilli powder, brown sugar, lemon juice and salt and simmer for 4 to 5 minutes. keep aside. Remove and discard the lemon grass.
For the satay


1.
Combine all the ingredients in a bowl and allow them to marinate for 10 to 15 minutes.


2.
Thread them onto 4 skewer sticks and grill them for 5 to 7 minutes over a
For the noodles


1.
Heat the oil and sauté the onions, ginger paste and green chillies.


2.
When the onions turn pink, add the carrots and french beans and saute for a few minutes.


3.
Add the noodles, soya sauce and salt and mix well over a high flame.


4.
Top with the chopped coriander and keep aside.
For the crispy potatoes


1.
Deep fry the potatoes in hot oil till they are crisp. Drain on absorbent paper and keep aside.


2.
In a small bowl, combine the soya sauce, cornflour, sugar and salt with 1 tablespoon of water and keep aside.


3.
Heat 1 teaspoon of oil in a pan and sauté the ginger-garlic paste and green chilli. Add the potatoes and soya sauce mixture and mix well over a high flame. Adjust the seasoning if required.


4.
Top with the coriander and spring onions and keep aside.
How to proceed


1.
Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.


2.
Arrange half the noodles on one plate and top with two warm satay skewers.


3.
Place half the potatoes on the rest of the plate.


4.
Reheat the peanut sauce, adding some water to adjust the consistency and pour over the satay skewers and noodles.


5.
Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.


6.
Pour the oil-water mixture over the cast iron plates for a sizzling effect.


7.
Top with the fried sago wafers and serve immediately.
CONTINENTAL SIZZLERSumptuous cheese corn balls served with buttered parsley rice, glazed vegetables topped with a red wine flavoured tomato sauce. You can serve pasta instead of the rice if you prefer.Cooking Time : 45 mins.Preparation Time : 30 mins.Makes 2 sizzlers.
For the tomato cream sauce

1½ cups tomatoes, blanched and finely chopped

¼ cup onions, chopped

1 tablespoon garlic, chopped

½ cup red wine (optional)

1 teaspoon chilli flakes

2 tablespoons tomato purée

4 tablespoons fresh cream

2 tablespoons olive oil or oil

salt to taste
For the buttered rice

2 cups cooked rice

½ cup onions, finely chopped

2 tablespoons butter

1 tablespoon parsley, chopped

salt to taste
For the cheese corn balls

¾ cup sweet corn, boiled and crushed

1 heaped tablespoon plain flour (maida)

½ cup milk

1 tablespoon celery, chopped

1 to 2 green chillies, chopped

3 to 4 tablespoons cheese, grated

2 tablespoons butter

salt to taste
Other ingredients (for the cheese corn balls)

¼ cup plain flour (maida) to coat the cheese corn balls

bread crumbs to coat the cheese corn balls

oil for deep frying
For the glazed vegetables

2 onions, cut into thick slices

1 cup mixed boiled vegetables (baby corn, carrots, French beans)

1½ tablespoons butter

salt and pepper to taste
Other ingredients

1 tablespoon oil mixed with 1 tablespoon water

For the tomato cream sauce


1.
Heat the olive oil, add the garlic and onions and sauté for 1 minute.


2.
Add the tomatoes and wine and cook till the sauce thickens.


3.
Add the chilli flakes, tomato purée, salt and ½ cup of water and bring to a boil.


4.
Add the cream. Mix well and keep aside.
For the buttered rice


1.
Heat the butter in a pan, add the onions and sauté for 2 minutes.


2.
Add the rice, parsley and salt and toss well.


3.
Keep aside.
For the cheese corn balls


1.
Melt the butter in a pan, add the flour and cook for 1 minute.


2.
Add the milk and keep stirring till the mixture becomes very thick and leaves the sides of the pan. Cool completely.


3.
Add the crushed corn, celery, green chillies, cheese and salt and mix well.


4.
Divide the mixture into 8 equal portions. Shape into even sized balls.


5.
Mix ¼ cup of flour with water to make a thin paste. Dip the corn balls into the paste. Roll into breadcrumbs. Keep refrigerated.


6.
When you want to serve, deep fry them in oil till they are golden brown. Drain and keep aside.
For the glazed vegetables


1.
Heat 1 tablespoon butter in a pan, add the onions, salt and sauté till the onions have turned light brown in colour. Remove and keep aside.


2.
Add the vegetables and sauté them over a slow flame for 4 to 7 minutes.


3.
Add salt and pepper, mix well and keep aside.
How to proceed


1.
Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.


2.
Place half the cheese corn balls on one side of a hot sizzler plate.


3.
Place half of the buttered rice in the center of the plate.


4.
Top with half the tomato cream sauce and place the caramelized vegetables and onions on the other side.


5.
Repeat with the remaining ingredients to make one more sizzler.


6.
Pour the oil-water mixture on the sides the cast iron plates for a sizzling effect.


7.
Serve immediately
LEBANESE SIZZLERSimple and sophisticated are two words that come to mind when one thinks of Lebanese cooking. Lebanon is where Arabian cuisine meets the Mediterranean providing the framework for an exotic cuisine that's loved the world over. This combination comprises of a bed of bean and spinach rice topped with a spicy vegetable curry along with felafel. Serve it with chilled yoghurt spiked with roasted cumin seeds to tone down this fiery sizzler.Preparation Time : 20 mins.Cooking Time : 45 mins.Makes 2 sizzlers.
For the bean and spinach rice

2 cups cooked rice

2 cloves garlic, grated

1 green chilli, finely chopped

1 cup spinach, finely chopped

¼ cup kidney beans (rajma), boiled and cooked

½ teaspoon roasted cumin seed (jeera) powder

1 tablespoon oil

salt to taste
For the vegetables in hot sauce

2 cups boiled vegetables (zucchini, carrots, mushrooms, brinjals), cut into cubes

4 large tomatoes, blanched and peeled

2 teaspoons chilli powder

3 cloves garlic

¼ cup spring onion, whites, finely chopped

½ cup spring onion, greens, finely chopped

½ teaspoon roasted cumin seed (jeera) powder

2 tablespoons tomato ketchup

1 tablespoon oil

salt to taste
For the felafel

1 cup soaked chick peas (kabuli chana)

¼ cup chopped coriander

¼ cup parsley, chopped

½ cup mint (phudina), chopped

1 to 2 green chillies, chopped

2 cloves garlic, chopped

½ teaspoon roasted cumin seed (jeera) powder

salt to taste
Other ingredients

oil for deep frying

2 tablespoons oil mixed with ½ cup water

For the bean and spinach rice


1.
Heat the oil in a pan, add the garlic and green chilli and sauté for a few seconds.


2.
Add the spinach, kidney beans and salt and sauté for 3 to 4 minutes.


3.
Add the rice and cumin seed powder and toss well. Keep aside.
For the vegetables in hot sauce


1.
Blend the tomatoes, chilli powder and garlic to a smooth pureé in a blender.


2.
Heat the oil in a pan, add the spring onion whites and sauté till they turn translucent.


3.
Add the puréed tomatoes, cumin seed powder, tomato ketchup and salt and cook till the oil has separated from the sauce.


4.
Add the vegetables and simmer for another 2 to 3 minutes.


5.
Add the spring onion greens and mix well. Keep aside.
For the felafel


1.
Drain the chick peas. Grind all the ingredients in a blender without using any water to make a coarse paste.


2.
Divide the mixture into 4 equal portions and shape each portion into a flat patty.


3.
Deep fry the patties in hot oil over a medium flame till they are golden brown in colour.


4.
Drain on absorbent paper and keep aside.
How to proceed


1.
Heat 2 sizzler plates over an open flame till they are red hot. Then place them on their respective wooden trays.


2.
Arrange half of the bean and spinach rice on a hot sizzler plate.


3.
Pour half the vegetables in hot sauce over.


4.
Place 2 felafels on one side of the sizzler plate.


5.
Repeat with the remaining ingredients on the other sizzler plate to make one more sizzler.


6.
Pour the oil-water mixture over the cast iron plates for a sizzling effect.


7.
Serve immediately
CLEAR GAZPACHOA chilled Mexican soup, ideal for the summer.Cooking Time : 10 min.Preparation Time : 10 min.Makes 6 cups.
For the stock

1 cucumber

1 onion
Other ingredients

2 tomatoes, chopped
For the topping

1 tablespoon salad oil

1 teaspoon sugar

1 tablespoon chopped coriander

1 chopped tomato

1 tablespoon chopped capsicum

1 tablespoon chopped cucumber

a few drops Tabasco sauce

salt to taste

Method


1.
Cut the cucumber and onion into big pieces. Add 6 cups of water and cook.


2.
When cooked, add the tomatoes and blend in a blender. Pass through a sieve.


3.
Put the topping in the soup, add a few ice cubes and mix well.


4.
Serve cold.
KIDNEY BEAN SALADA tasty and nutritious accompaniment for barbeque parties.Cooking Time : Nil.Preparation Time : 10 min.Serves 4 to 6.
Ingredients

2 teacups boiled red kidney beans (rajma)

1 chopped tomato

1 onion, thinly sliced

1 chopped spring onion
To be mixed into a dressing (in a bottle)

3 tablespoons salad oil

1 tablespoon lemon juice

salt and pepper to taste

Method


1.
Mix the beans, tomato, onion and spring onion and arrange in a serving bowl.


2.
Pour the dressing on top and place in the refrigerator.


3.
Just before serving, surround the salad with the shredded lettuce.

Tips
Note:- You can also make this salad in Indian style by adding 2 tablespoons of chopped coriander.
And 1 chopped green chilli and 1 teaspoon of lemon juice.
TEX MEX PIZZAUsing flour tortillas as a base, top with beans, corn and cheese and then grill to make this tasty pizza.Cooking Time : 10 min.Preparation Time : 10 min.Makes 6 pizzas.
Ingredients

12 flour tortillas

refried beans

cooked corn kernels

jalapenos

spring onion, chopped

tomato slices
For the topping

12 tablespoons grated cooking cheese

dried chilli flakes

Method


1.
Cook the tortillas on a tava (griddle) on moderate heat until crisp.


2.
On top of a tortilla, spread some beans, corn, jalapenos, spring onion and tomato slices. Put another tortilla on top. Cover with 2 tablespoons of the cheese and put below the grill until the cheese melts.


3.
Repeat with the remaining tortillas and stuffing.


4.
Top with crushed red pepper.


5.
Serve hot.
ALMOND STRAWBERRY SHORTCAKESAlmond pastry biscuits sandwiched with strawberries and cream, served with strawberry sauce.Baking Time : 20 min.Preparation Time : 45 min.Makes 8 shortcakes.
For the pastry

200 grams plain flour (maida)

100 grams butter

30 grams ground almonds

2/3 cup icing sugar

a pinch salt

2 to 3 tablespoons ice-cold water
For the strawberry sauce

2 cups strawberries, hulled

2 tablespoons icing sugar

juice of 1/2 lemon
For the filling

1 1/2 cups strawberries, sliced

1 1/2 cups whipped cream
For the garnish

icing sugar to sprinkle

a few strawberries

For the pastry


1.
Sieve the flour and salt together. Mix with the ground almonds.


2.
Rub the butter into the flour with your fingertips. Add the sugar and mix well.


3.
Add enough ice-cold water to make a dough. Chill for 30 minutes.


4.
Preheat the oven to 200 degree C (400 degree F).


5.
Roll out the pastry on a lightly floured surface and using a 100 mm. (4") fluted cutter, cut sixteen rounds of 3mm. (1/8") thickness.


6.
Bake for 15 to 20 minutes until pale golden. Cool and keep aside the shortcakes.
For the strawberry sauce


1.
Puree the strawberries in a blender. Add the icing sugar and lemon juice.


2.
Strain and refrigerate.
How to proceed


1.
Place one shortcake on a plate. Pipe some whipped cream on top and place some sliced strawberries thereon. Sandwich with another shortcake.


2.
Make the other 7 shortcakes in the some manner.
For the garnish


1.
Dust icing sugar on top of each shortcake and garnish with strawberries.


2.
Serve surrounded by the sauce.

Tips
You can also make these bite sized, if you use a smaller cookie cutter to cut the shortcake dough.
The dough can be refrigerated for a few days, wrapped in a plastic film
TAVA CHENNA PEACH DELIGHTA selection of juicy fruits encased between 2 layers of lightly fried paneer.Cooking Time : 10 min.Preparation Time : 10 min.Serves 4.
Ingredients

200 grams paneer, grated

1 tablespoon plain flour (maida)

4 tablespoons powdered sugar

some chopped fruits

ghee for cooking
For serving

orange sauce

Method


1.
Mix the paneer, sugar and flour and knead well.


2.
Divide into 2 portions.


3.
Press half the mixture into a 125 mm. (5") square or round dish.


4.
Spread the fruit pieces on top.


5.
Cover with the remaining mixture and press well.


6.
Chill for 1/2 hour.


7.
Cut into small squares.


8.
Cook on a tava on both sides with a little ghee.


9.
Serve hot with chilled orange sauce.

Tips
Cook these on a gentle flame, so that they brown evenly and also so that the paneer does not stick or crumble.
You can take strawberries, canned peaches, canned pineapple as the fruits
CHOCOLATE DEVIL PIEA velvety chocolate and cream filling on a crunchy biscuits crust. A chocoholic's delight.Setting Time : 60 min.Preparation Time : 15 min.Serves 6 to 8.
For the crust

200 grams crumbled chocolate or Bourbon biscuits

6 tablespoons butter

3 tablespoons powdered sugar
For the filling

200 grams milk chocolate, grated

1 cup whipped cream
For the garnish

whipped cream

grated chocolate

For the crust


1.
Melt the butter, stir in the sugar and biscuits crumbs.


2.
Press the mixture with the back of a spoon on the sides and bottom of a shallow pie plate of 225 mm. (9") diameter to form the biscuit crust. {approx. 5 mm. (1/5") thick}.


3.
Chill till firm.
For the filling


1.
Melt the chocolate in a little water over low heat. Do not boil.


2.
Remove from the heat and allow to cool.


3.
Stir in the whipped cream.
How to proceed


1.
Spoon the chocolate mixture into the crust.


2.
Chill till firm.


3.
Serve with whipped cream and grated chocolate sprinkled on top.

Tips
You could microwave the chocolate for a few seconds to melt it.
MIAMI CUPLayers of chocolate ice-cream, whipped cream and orange sauce, topped with crunchy roasted coconut served in ice-cream glasses.Cooking Time : 5 min.Preparation Time : 5 min.Makes 6 glasses.
Ingredients

6 scoops chocolate ice-cream

1 teacup orange sauce

1 cup fresh cream

3 tablespoons powdered sugar

2 tablespoons fresh coconut, grated

Method


1.
Whisk the cream with the sugar until thick.


2.
Roast the coconut in a pan.


3.
Arrange the ice-cream, whipped cream and orange sauce in layers in six individual glasses.


4.
Top with the roasted coconut.


5.
Serve immediately.

Tips
You could use any other flavour of ice-cream.
QUICK LEMON CHEESE PIEFreshly whipped cream blended with lemon and cottage cheese chilled on a crunchy biscuit base.Setting Time : 60 min.Cooking Time : 5 min.Preparation Time : 10 min.Serves 4 to 5.
For the Marie base

1 cup crumbled marie biscuits

1/3 cup melted butter
For the filling

2/3 cup whipped cream

juice of 1 1/2 lemons

grated rind of 1 lemon

1 cup cream cheese

1/2 cup powdered sugar

1/2 teaspoon lemon essence
For the garnish

1/2 cup biscuit crumbs

lemon wedges

For the base


1.
Mix the biscuit crumbs with the melted butter and press the mixture into the base of a 175 mm. (7") diameter flan ring.


2.
Chill until firm.
For the filling


1.
Fold in the whipped cream with the lemon rind, juice, cream cheese, sugar and lemon essence.
How to proceed


1.
Spread the filling over the base and chill until firm.
For the garnish


1.
Remove the flan ring. Top the cheese pie with the biscuit crumbs forming criss cross patterns and decorate with lemon wedges.


2.
Serve chilled.

Tips
The best way to crumble biscuits is to put them in a plastic bag.
Or use a tea towel and crush using both hands till you get medium sized crumbs.
Serving Suggestion :
Strawberry sauce complements this dessert very well.
SPINACH RAITACooking Time : 10 minutes.Preparation Time : 10 minutes.Serves 5.
Ingredients

100 grams chopped spinach

1 teacup fresh curds

1/4 teaspoon chilli-ginger paste

salt and pepper to taste
FRUIT AND VEGETABLE RAITASweet, sour and slightly pungent.Preparation Time : 10 minutes.Serves 6.
Ingredients

1 1/2 teacups thick fresh curds

2 tablespoons fresh cream

1 teaspoon mustard powder

1 teaspoon cumin seeds

3 tablespoons grapes
ORIENTAL STYLE STIR-FRIED VEGETABLE PARATHASA novel type of paratha, stuffed with Chinese stir-fried vegetables.Cooking Time : 20 min.Preparation Time : 45 min.Makes 12 parathas.
For the dough

3 teacups plain flour (maida)

1 tablespoon oil

1/2 teaspoon salt
For the stuffing

2 onions, sliced

2 teacups shredded cabbage
FRUIT COCKTAILHave this filling fruit cocktail in case you are on the run or are not really hungry. The natural fruit sugar will keep you going for hours. The fruits will also provide all the essential vitamins, minerals and fibre you require.Cooking Time : Nil.Preparation Time : 25 mins.Serves 2.
Ingredients

1½ cups apple, chopped

1 cup black grapes

1 cup pineapple, peeled and chopped

½ cup orange juice

1 tablespoon glucose powder
THAI FRIED RICEThailand's answer to the Chinese fried rice! Long-grained rice sauteed with baby corn, capsicum, spring onion and a hint of curry paste.Preparation Time : 10 min.Cooking Time : 5 min.Serves 4.
Ingredients

3 cups cooked Basmati rice

4 nos. baby corn, sliced thin

1 large capsicum, sliced thin

2 tablespoons red or green curry paste

2 red or green chillies ,chopped

6 spring onions, chopped

2 tablespoons soya sauce

1 tablespoon oil

salt and pepper to taste

Method


1.
Heat the oil in a wok, add the baby corn and capsicum and stir fry for 2 to 3 minutes.


2.
Add the curry paste, chillies and spring onions.


3.
Add the rice, soya sauce, salt and pepper.


4.
Serve hot

Tips
You can change the quantity of curry paste to suit your taste.
VEGETABLE FRIED RICENo Chinese meal is complete without fried rice or steamed rice. To keep the rice grains separate, spread the cooked rice grains on a tray and allow it to cool. Rub a little oil on the cooked rice and keep aside till you require it.Cooking Time : 30 mins.Preparation Time : 15 mins.Serves 4.
Ingredients

2 cups Chinese rice

½ cup French beans, cut diagonally into thin strips

½ cup carrots, cut into long thin strips

½ cup capsicum, cut into long thin strips

1 tablespoon celery, chopped

1 cup spring onion whites, chopped

1 teaspoon soya sauce

1 cup spring onion greens, chopped

a pinch Ajinomoto powder (optional)

1 tablespoon oil

salt to taste

Method


1.
Heat the oil in a pan, add the vegetables, celery, spring onion whites and Ajinomoto and sauté over a high flame for 3 to 4 minutes till the vegetables soften.


2.
Add the rice, soya sauce, spring onion greens and salt. Mix well and sauté for 2 minutes.


3.
Serve hot.
LEMON RICEPreparation Time : 5 mins.Cooking Time : 10 mins.Serves 4.
Ingredients

3 cups steamed rice

2 whole dry red chillies, broken into pieces

½ tsp mustard seeds (rai)

½ tsp urad dal (split black lentils)

½ tsp grated ginger

1 tsp roasted chana dal (daria)

4 to 5 curry leaves

1/8 tsp turmeric powder (haldi)

juice of ½ lemon

1 tsp oil

salt to taste
For the garnish

few springs of coriander

Method


1.
Heat the oil in a non-stick pan and add the red chilies, mustard seeds, urad dal, ginger, chana dal and curry leaves.


2.
When the mustard seeds crackle, add the turmeric powder, steamed rice, lemon juice and salt and toss well.


3.
Serve hot garnished with the sprigs of coriander.
CARROT DOSASSoft pancake-like dosas that are made from rice flour and grated carrots.Cooking Time : 8 mins.Preparation Time : 5 mins.Makes 8. dosas.
Ingredients

1 cup rice flour (chawal ka atta)

1/2 cup coconut, grated

1 cup carrot, grated

2 teaspoons sugar

3 green chillies, chopped

4 to 5 tablespoons curds

4 tablespoon melted ghee

salt to taste
Other ingredients

oil for cooking
For serving

green chutney

Method


1.
Combine all the ingredients in a bowl with enough water to make a batter of dropping consistency.


2.
Heat a non-stick tava and grease it lightly with some oil.


3.
Pour 1 ladle full of the batter on the hot tava and spread it to get a dosa of 125 mm. (5") in diameter and 3 mm. to 4mm. thickness.


4.
Cook on both sides using a little oil, over a slow flame until golden brown in colour.


5.
Repeat with the remaining batter to make 7 more dosas.


6.
Serve hot with green chutney.
VAGETABLE QUESIDILLASA quick and nutritious version of the famed Mexican starter! Vegetables and cheese make a great filling for these quesidillas. Ready-made samosa pattis are used in this recipe but you can use tortillas or even left-over chapatis to make this delicious snack.Preparation Time : 5 mins.Cooking Time : 8 mins.Serves 4.
Ingredients

10 samosa patti

butter or oil for cooking
For the filling

1/2 cup thinly sliced cabbage

1/2 cup grated carrot

1 medium onion, chopped

2 green chillies, finely chopped

2 cloves garlic, grated

12 mm (1/2") piece ginger, grated

1/4 cup boiled and mashed potato

1/2 cup grated cheese

1 tablespoon butter

salt to taste
For serving

tomato ketchup or salsa

For the filling


1.
Heat the butter in a pan, add the green chillies, garlic and ginger and sauté for 1 minute.


2.
Add the cabbage, carrots and onion and sauté for 2 to 3 minutes.


3.
Remove from the fire, add the potato and cheese and mix well.


4.
Divide the filling into 10 equal portions. Keep aside.
How to proceed


1.
Spread a portion of the filling on one half of a samosa patti. Fold it into half.


2.
Repeat with the remaining samosa pattis and filling.


3.
Heat a tava (griddle) and using a little butter, cook the prepared quesidillas on both sides until golden brown in colour.


4.
Serve hot with tomato ketchup or salsa.

more n more cooking

PISTA CHOCO ROLl
Ingredients

1 cup grated khoya (mava)

6 gms SugaRite or 1/4 cup powdered sugar

1 teaspoon cocoa powder

2 tablespoons chopped pistachios

2 drops rose essence

Method


1.
Combine the khoya and SugaRite/powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the SugaRite/sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).


2.
Cool completely , add the rose essence and mix well. Divide into 2 equal portions.


3.
In one portion, add the cocoa powder and mix well. Roll into a 200 mm. x 75 mm. (6" x 3") rectangle. Keep aside.


4.
In the other portion, add the chopped pistachios and mix well. Make a roll of 25 mm. (1") diameter and 200 mm, (8") length.


5.
Place the pistachio roll on the chocolate rectangle and roll it in such a way that the chocolate rectangle covers the pistachio roll evenly from all sides and there are no cracks on the surface.


6.
Wrap the roll in a plastic sheet or grease-proof paper and refrigerate till firm (for approx. 10 minutes).


7.
Remove the plastic sheet or grease-proof paper and cut into 12 mm. (1/2") slices.

Tips
VARIATION : PISTA CHOCO ROLL (SUGAR FREE)
Add 3 teaspoons of artificial sweetner instead of the sugar and proceed as per the above.
WHITE CHOCOLATE PISTACHIO TRUFFLES For the white chocolate truffle

1 cup (125 grams) white chocolate, chopped

1/3 cup fresh cream

a few drops coconut essence
To be mixed into a topping

3 tablespoons coarsely powdered pistachios

3 tablespoons desiccated coconut

For the white chocolate truffle


1.
Heat the cream in a broad pan and bring it to a boil.


2.
Remove from the fire and add the white chocolate and coconut essence. Mix well to get a smooth mixture.


3.
Refrigerate until firm.
How to proceed


1.
Divide the white chocolate truffle into 30 equal portions.


2.
Shape into even sized rounds.


3.
Evenly coat the pistachio and coconut topping on the truffles by rolling them in the topping mixture.


4.
Refrigertate until firm.


5.
Serve chilled.

Tips
Use 1 tablepsoon Malibu (coconut flavoured liqueur) instead of coocnut essence to get a better flavour.
WHITE CHOCOLATE PISTACHIO PIE
For the crust

3 tablespoons butter, softened

3 tablespoons castor sugar

1/2 teaspoon vanilla essence

1/3 cup desiccated coconut

2 tablespoons cocoa powder

1/2 cup plain flour (maida)

2 tablespoons cold milk
For the filling

1/2 cup (60 grams) white chocolate, grated

1/2 cup milk

2 tablespoons sugar

1/2 cup (100 grams) fresh cream, chilled
For the garnish

2 tablespoons chopped pistachios

whipped Cream

fresh fruits, sliced (kiwis, plums, strawberries or mangoes)

For the crust


1.
Cream the butter, sugar and vanilla essence in a bowl till light and fluffy.


2.
Add the desiccated coconut, cocoa powder and flour and mix well.


3.
Add the milk and knead gently to make a soft dough.


4.
Lightlly flour the rolling pin and the pastry board.


5.
Roll out the pastry to line a 150 mm. (6") diameter tart mould.


6.
Prick with a fork at regular intervals.


7.
Bake in a pre-heated oven at 180°C (360°F) for 20 to 25 minutes until golden brown.


8.
Remove from the oven and cool completely.
For the filling


1.
Combine the white chocolate, milk, cornflour, and sugar and mix well.


2.
Simmer over gentle heat for 2 to 3 minutes, stirring continuously to get a smooth sauce.


3.
Whisk the fresh cream in another bowl till soft peaks form. Cool completely.


4.
Gently combine the cooled white chocolate mixture and whipped cream using a spatula.
How to proceed


1.
Pour the filling mixture over the baked crust.


2.
Garnish with the pistachios, whipped cream and fresh fruits.


3.
Refrigerate for 4 to 6 hours.


4.
Serve chilled.
ALOO KI SUBZI AUR URAD DAL PURI
For the dahiwale aloo

2 1/2 cups peeled baby potatoes

1/2 teaspoon cumin seeds (jeera)

1/2 teaspoon mustard seeds (rai)

1/2 teaspoon onion seeds (kalonji)

1/2 teaspoon fennel seeds (saunf)

1/4 teaspoon asafoetida (hing)

2 bay leaves

3 cloves

2 sticks cinnamon

3 to 4 curry leaves

1 green chilli, slit

2 teaspoons chilli powder

1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder

1/4 teaspoon turmeric powder (haldi)

1 cup curds, beaten

2 tablespoons ghee

salt to taste
For the garnish

2 to 3 tablespoons coriander
For the urad dal puris

1/2 cup urad dal (split black lentils)

1 teaspoon onion seeds (kalonji)

1/4 teaspoon asafoetida (hing)

1 cup whole wheat flour (gehun ka atta)

1 teaspoon oil

salt to taste
Ingredients

oil for deep frying

For the dahiwale aloo


1.
Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.


2.
Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.


3.
Add ½ cup of water and bring to a boil.


4.
Add the curds and bring to a boil while stirring continuously so that the gravy does not split.


5.
Garnish with the coriander.
For the urad dal puris


1.
Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.


2.
Purée the dal in a mixer using ¼ cup of water to make a fine paste.


3.
Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.


4.
Add the oil and knead again.


5.
Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.


6.
Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter.


7.
Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.


8.
Serve hot with dahiwale aloo ki subzi.
PHUDINA LASSI
Ingredients

1½ cups fresh curds (dahi)

½ cup chopped mint (phudina) leaves

½ teaspoon black salt (sanchal)

4 tablespoons sugar

1 teaspoon cumin seed (jeera) powder

8 to 10 ice-cubes
For the garnish

A few mint (phudina) leaves

Method


1.
Combine all the ingredients except the ice, in a blender and blend for 2-3 minutes.


2.
Add ½ cup of water and the ice-cubes and blend again for about 30 seconds.


3.
Serve immediately in small individual glasses garnished with mint leaves.


4.


Tips
To make a salty version, just omit the sugar and add salt to taste instead.
CURD SHORBA.
Ingredients

4 cups fresh low fat curds

1 tbsp plain flour (maida)

¼ tsp turmeric powder (haldi)

2 tbsp low fat milk

1 tsp oil

½ tsp cumin seeds (jeera)

¼ cup onions, finely chopped (optional)

2 finely chopped green chillies

½ tsp grated ginger (optional)

2 to 4 tsp finely chopped tomatoes

1 tbsp finely chopped cucumber
For the garnish

1 tbsp chopped coriander

Method


1.
Beat the curds, plain flour, turmeric powder and milk together.


2.
Heat the oil and fry the cumin seeds until they crackle.


3.
Add the onions, green chillies and ginger and fry again for a few seconds.


4.
Add the curds mixture and boil for a few minutes.


5.
Add the tomatoes and cucumber and cook for 1 minute.


6.
Serve hot garnished with the coriander.

MAKHMALI PANEER TIKKABaking temperature : 200°C (400°F). Baking time : 20 minutes. 3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubesTo be mixed into a marinade¾ cup thick fresh hung curds (dahi)¼ cup cheese spread1 tsp green chilli paste2 tbsp cashewnut (kaju)powder½ tsp garam masalaSalt to taste 1.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes. 2.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F) and grill till the paneer is done (approx. 15 minutes). 3.Remove from the oven serve MUTTER AUR PHUDINE KI TIKKI Green peas make great tikkis when combined with potatoes and a handful of mint leaves.Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis. 1 cup boiled green peas½ cup boiled and mashed potatoes2 tbsp mint leaves (phudina)Salt to taste1½ tsp garam masala2 green chillies, finely choppedOil for deep-frying1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.RAJMA GALOUTI KEBABPreparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.Oil for deep-frying¾ cup sliced onions2 tbsp ghee2 tbsp finely chopped ginger (adrak)1½ tsp finely chopped green chillies¼ tsp turmeric powder (haldi)½ cup paneer (cottage cheese)1 cup soaked and boiled rajma (kidney beans)¼ cup boiled, peeled and mashed potatoes1 tbsp chopped coriander (dhania)Salt to taste½ tsp garam masala1 tbsp oil1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs. 5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.
VITAMIN BHELServes 10 1 cup boiled and peeled potato cubes½ cup boiled peas½ cup boiled corn½ cup pomegranate½ cup chopped apples½ cup chopped orange segments¼ cup boiled peanuts¼ cup grated carrots2 cups crisp mamra1 cup sev½ cup khajur imli chutney2 tbsp green chutneySalt to taste1. Combine all ingredients in a big bowl and mix gently.2. Serve immediately.BANANA WALNUT MUFFINS Makes 15 muffins ½ cup refined flour (maida) ¼ cup butter ¼ cup powdered sugar ½ cup mashed banana ¼ tsp vanilla essence 2 tbsp milk2 tbsp chopped walnuts 2 tbsp quick cooking rolled oats1 tsp fruit salt
For the topping1/4 cup Chocolate Chips1. Sieve the flour. Keep aside. 2. Cream the butter and sugar till smooth and creamy 3. Add the mashed banana, vanilla essence and milk and mix well. 4. Add chopped walnuts, oats and flour and mix well. 5. Add the fruit salt and sprinkle a little water on it. When bubbles form, mix gently.6. Spoon the mixture into 15 paper cups. Top with chocolate chips7. Microwave them for 1 minute and 30 seconds. Serve warm.Mango CubesMakes 30 ½ cup fresh curds ¼ cup milk powder¼ cup condensed milk2 tbsp roasted and powdered oats1 cup mango puree 2 tbsp castor sugar½ teaspoon vanilla essence Ice cream sticks cut into half1. Combine all the ingredients in a mixer and blend into a smooth mixture. 2. Pour into ice cube trays and freeze for 4 to 5 hours till firm. 3. Insert wooden ice-cream sticks into the semi frozen lollies and freeze again for 6- 8 hours4. Unmould and serve immediately.

PANEER AND CORN QUESADILLAS Preparation time: 20 minutes. Cooking time: 30 minutes. Makes 6 6 flour tortillas, recipe belowTo be mixed into a stuffing½ cup cooked corn, slightly crushed½ cup finely chopped green, red and yellow capsicum½ cup crumbled paneer½ cup cooking cheese 1 green chilli, finely chopped 1 tomato without the pulp, chopped Salt to tasteFor the flour tortillas¾ cup wheat flour (gehun ka atta) 1½ cups plain flour (maida) 4 teaspoons oil ½ teaspoon salt Other ingredientsOil for cookingFor the flour tortillas1. Mix the flours, oil and salt and make a dough by adding enough warm water.2. Knead the dough well and keep aside for 30 minutes. Knead again.3. Depending on the diameter you require for the dish, roll out the dough into 150 mm (.6") diameter thin rounds with the help of a little flour. 4. Cook lightly on a tava (griddle) and keep aside.How to proceed1. When you want to serve, spread a little stuffing on one half of a tortilla. Fold to get a half moon shape and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook until crisp.2. Cut into pieces and serve hot.ROSTI PIZZASPreparation Time: 15 minutes. Cooking Time: 15 minutes. Serves 8. Baking Time: 20 minutes. Baking Temperature: 200°C (400°F).4 medium potatoes ½ cup chopped onions 1 teaspoon finely chopped green chillies 2 cups boiled mixed vegetables (broccoli, corn, baby corn, etc.) cut into cubes ½ teaspoon dried oregano ¼ cup fresh cream (rich cream) ¼ cup grated mozzarella cheese 2 teaspoons butter Salt and freshly ground pepper to taste For the tomato sauce 4 large tomatoes 1 bayleaf (tejpatta) 4 to 6 peppercorns ½ cup finely chopped onions 1 teaspoon chopped garlic 2 teaspoons sugar ½ teaspoon dried oregano 1 tablespoon olive oil or oil Salt to taste Other ingredientsOil for greasing For the tomato sauce 1. Put the tomatoes in a vesselful of boiling water for 10 minutes. 2. Peel, cut into quarters and deseed the tomatoes. 3. Chop finely and keep the tomato pulp aside. 4. Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds.5. Add the onions and garlic and sauté for a few minutes. 6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little. 7. Add the sugar and salt and simmer for some more Time. 8. Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard. Keep aside. How to proceed 1. Parboil the potatoes peel and allow them to cool. 2. Heat a small non-stick pan, add the butter and sauté the onions and green chillies. 3. Grease a 250 mm. diameter baking dish and spread the sautéed onions and green chillies at the base. 4. Sprinkle a little salt and pepper and then grate the potatoes evenly over it. 5. Arrange a layer of vegetables over the potato layer and sprinkle salt, pepper and oregano over it. 6. Pour the tomato sauce over the vegetable layer and finally a layer of cream. 7. Top with cheese and bake in a pre-heated oven for about 15 minutes. Serve hot.
HEALTHY OONDHIYAPreparation Time : 15 mins.Cooking Time : 30 mins.Serves 6. For the oondhiya 2 cups surti papadi (double beans) 1¼ cups kand (purple yam), peeled and cut into cubes 1 cup baby potatoes 1¼ cups sweet potatoes, peeled and cut into cubes 3 to 4 small brinjals ½ teaspoon carom seeds (ajwain) a pinch soda bi-carb salt to taste To be mixed into a masala1 cup chopped coriander (dhania)½ cup poha (beaten rice flakes) ¼ cup green garlic, chopped 3 teaspoons coriander-cumin seed (dhania-jeera) powder 1 teaspoon ginger-green chilli paste 1 teaspoon chilli powder 1 teaspoon sugar ½ teaspoon carom seeds (ajwain) ¼ teaspoon turmeric powder (haldi) ¼ teaspoon asafoetida (hing) 1 ripe banana, mashed salt to taste For the baked methi muthias1 cup chopped fenugreek (methi) leaves 1/3cup whole-wheat flour (gehun ka atta) 1/3cup besan (Bengal gram flour) ½ tsp ginger-green chilli paste 1 tsp sugar 1 tsp lemon juice ¼ tsp turmeric powder (haldi) ¼ tsp garam masala 1 tsp oil Salt to taste For the garnish 1 tablespoon chopped coriander (dhania)For the baked methi muthias1. Mix all the ingredients in a bowl and knead into a soft dough using a little water. 2. Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms. 3. Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 7 to 8 minutes. Keep aside.For the oondhiya1. String the surti papadi taking care not to separate the 2 sides. 2. Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well. 3. Make criss-cross slits in the kand, baby potatoes, sweet potatoes and brinjals taking care not to separate the segments. 4. Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes and brinjals. Keep aside the remaining masala mixture. 5. Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles. How to proceed 1. Transfer the cooked oondhiya, methi muthias into a large serving dish and toss lightly. 2. Serve hot, garnished with the chopped coriander. MINTY MORNINGMakes 2 small glasses (300 ml). Ingredients4 medium sized oranges, peeled and separated into segments 8 to 10 sprigs of mint (phudina) with the leaves, roughly chopped crushed ice to serve HOPPER / JUICER1. Juice all the ingredients.2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.MIXER / BLENDER1. Blend all the ingredients using little water (if required) till smooth.2. Strain the juice using a strainer or a muslin cloth. 3. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediatelyGAUND KE LADDUPreparation Time : 15 mins.Cooking Time : 30 mins.Makes 15 laddus. 1¼ cups whole wheat flour (gehun ka atta) 3 tablespoons gaund (edible gum) ½ cup powdered sugar ½ teaspoon cardamom (elaichi) powder ¼ cup ghee Other ingredients ghee for deep frying Method1. Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.2. Deep fry the gaund in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside. 3. Add the powdered sugar, fried gaund and cardamom powder to the roasted wheat flour and mix well. 4. Divide the mixture into 15 portions and shape each portion into round laddus using your hands. If you find it difficult to shape the laddus, add a little melted ghee. 5. Store in an air-tight container.
FRENCH DRESSING
Ingredients

1 teaspoon salt

3 tablespoons powdered sugar

1 teaspoon mustard powder

1 teaspoon pepper

1 teacup salad oil

1/2 teacup white vinegar

1 garlic clove, chopped (optional)

Method


1.
Combine the ingredients in a jar, cover and shake vigorously to blend.

METHI ALOO PARATHAS Preparation time : 10 minutes. Cooking time : 20 minutes. Makes 5 parathas.For the dough1 cup whole wheat flour (gehun ka atta)1 tsp oilsalt to tasteFor the methi aloo stuffing 1 cup finely chopped fenugreek (methi) leaves 1 cup boiled and mashed potatoes½ tsp cumin seeds (jeera)2 tsp ginger-green chilli paste¼ tsp turmeric powder (haldi)1 tsp coriander (dhania) powder2 tsp chaat masala2 tbsp oilsalt to tasteOther ingredientswhole wheat flour (gehun ka atta) for rollingoil for cookingFor the dough 1.Combine all the ingredients and knead into a soft, smooth dough using enough water.2.Divide the dough into 5 equal portions. Keep aside.For the methi alu stuffing1.Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes. 2.Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well. 3.Add the potatoes and sauté for another 2 to 3 minutes. 4.Cool completely and divide the stuffing into 5 equal portions. How to proceed 1.Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for dusting. 2.Place one portion of the methi alu stuffing in the centre of the circle. 3.Bring together all the sides in the centre and seal tightly. 4.Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting. 5.Cook on a hot tava (griddle), using a little oil, until both sides are golden brown. 6.Repeat with the remaining dough and stuffing to make 4 more parathas. Serve hot.
DOUBLE DECKER PARATHAS Preparation time : 20 minutes. Cooking time : 30 minutes. Makes 7 parathas.
For the dough4 cups whole wheat flour (gehun ka atta)2 tbsp oil½ tsp saltFor the carrot stuffing1 tsp cumin seeds (jeera)2 cups grated carrots 2 green chillies, finely chopped 1 tsp cumin seeds (jeera)1 tsp lemon juice1 tbsp gheesalt to tasteFor the green peas stuffing2 cups boiled and mashed green peas 1 tsp cumin seeds (jeera)2 green chillies, finely chopped 1 tbsp chopped coriander 1 tbsp gheesalt to tasteOther ingredientswhole wheat flour (gehun ka atta) for rollingghee for cookingFor the dough1.Combine the whole wheat flour, oil and salt with enough water and knead into a smooth soft dough.2.Keep aside under a wet muslin cloth for 3 minutes.3.Divide the dough into 21 equal portions and roll each portion into thin rounds of 175 mm. (7”) diameter.4.Cook 7 rounds lightly on a tava (griddle). Keep aside.For the carrot stuffing1.Heat the ghee and add the cumin seeds.2.When they crackle, add the carrots, green chillies, lemon juice and salt and mix well. 3.Cover and cook for 2 minutes. Keep aside.For the green peas stuffing1.Heat the ghee and add the cumin seeds.2.When they crackle, add the green chillies, coriander and salt and cook for 1 minute. 3.Add the green peas and cook again. Keep aside.How to proceed1.Place one uncooked round of dough on a flat surface, spread 1 tbsp of the carrot stuffing and cover with a cooked roti. Spread 1 tbsp of the green peas stuffing, put another uncooked round of dough roti on the top and press firmly to seal the edges.2.Cook the double decker parathas on a tava (griddle) on both sides with a little ghee.3.Cut into wedges and serve hot.

CHEESE AND BROCCOLI TIKKISPreparation Time: 15 minutes. Cooking Time: 15 Makes 4 tikkis.1 tsp olive oil¼ cup finely chopped onions 1 tsp ginger-garlic paste1 tsp finely chopped green chillies½ cup finely chopped broccoli Salt to taste¼ cup boiled and grated potatoes 2 tbsp grated mozzarella cheese ¼ cup whole wheat bread crumbs for coating 2 tsp olive oil for cooking 1.Heat the oil in a non-stick pan, add the onions, ginger-garlic paste and green chillies and sauté for 2 minutes while stirring continuously. 2.Add the broccoli and salt and sauté on a slow flame for another 5 to 7 minutes or till the broccoli is almost cooked. 3.Remove from the flame, add the potatoes and mix well. Keep aside to cool.4.Divide the mixture into 4 equal portions and shape each portion into small rounds.5.Press a little in the centre of each round to make a depression and put 1½ tsp of cheese and shape them into flat tikkis (approximately 1½” in diameter).6.Roll them in the bread crumbs. Keep aside. 7.Heat a non-stick pan and cook each tikki using ½ tsp of oil till they turn golden brown on both the sides.8.Cut each tikki into 2 pieces and serve hot.

CAPSICUM RINGSPreparation time: 15 minutes. Cooking time: 5 minutes. Serves 4. 3 medium capsicums
1 cup grated paneer (cottage cheese)½ cup boiled, peeled and mashed raw bananas6 tbsp finely chopped mint (phudina)3 tsp finely chopped green chillies3 tsp corn flour Salt to tasteCorn flour for coatingOil for deep frying1.Cut the stems of the capsicum and de-seed them. 2.Cut them into 10 mm. thick rings and keep aside.3.Combine all the ingredients in a bowl, except the capsicum rings, and mix well.4.Stuff this mixture in the capsicum rings, pressing tightly.5.Press each rings between your palms to make sure the stuffing does not fall off.6.Coat the capsicum ring with cornflour form all sides and deep fry in hot oil till they are golden brown.Serve hot sprinkled with the chaat masala.VEGETABLE MAKHANWALA Preparation time: 10 minutes. Cooking time: 15 minutes. Serves 4.2 cups mixed vegetables (French beans, raw banana, cauliflower, peas)3 tomatoes2 tbsp tomato sauce (no garlic, no onions)½ cup coconut milk2 tsp cornflour2 tbsp cashewnut powder3 peppercorns2 cloves (lavang)25 mm. (1”) cinnamons (dalchini)2 to 3 cardamom (elaichi)3 whole dry red chillies,broken into pieces3 tbsp butter Salt to taste
1.Boil a vesselful water and immerse the tomatoes in it for one minute. 2.Remove, de-skin and de-seed tomatoes and chop finely. Keep aside.3.Heat the butter in a pan, add peppercorns, cloves, cinnamon, cardamom and red chillies. 4.Add the chopped tomatoes and cook till mashed.5.Add the sauce and boiled vegetables and mix well.6.Dissolve the cornflour in the coconut milk and add to the gravy.7.Add the ½ cup water and bring tc a boil.8.Add the salt and cashewnut powder. Cover and cook for 5 minutes.Serve hot garnished with chopped coriander.DAL MAKHANIPreparation time: 15 minutes. Cooking time: 20 to 25 minutes. Serves 4.¾ cup whole urad (whole black lentils)2 tbsp rajma (kidney beans)1 tsp cumin seeds (jeera)2 green chilles, slit25 mm. (1") stick cinnamon (dalchini)2 cloves (lavang)3 cardamoms (elaichi) 1 tsp chilli powder¼ tsp turmeric powder (haldi)¼ tsp (dry ginger powder) soonth1½ cups fresh tomato pulp¾ cup (150 grams) cream3 tbsp butterSalt to tasteFor the garnish2 tbsp chopped coriander 1 tbsp butter1.Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside. 2.Combine the dals and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed. 3.Heat the butter in a pan and add the cumin seeds. 4.When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, and sauté well. 5.Add the chilli powder, turmeric powder, dry ginger powder and tomato pulp and cook over a medium flame till the oil separates from the tomato gravy. 6.Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes. 7.Add the cream and mix well. 8.Serve hot garnished with the coriander and butter. CABBAGE AND PANEER PARATHASPreparation time: 15 minutes. Cooking time: 30 minutes. Makes 5 parathas.1 cup whole wheat flour (gehun ka atta) ½ tsp salt 1 tbsp melted ghee Oil for cookingFor the stuffing1 cup grated cabbage ½ cup crumbled paneer (cottage cheese) 2 tbsp chopped coriander 1 tsp finely chopped green chillies Salt to taste Other ingredientsWhole wheat flour (gehun ka attta) for rollingGhee for cookingFor the stuffing1.Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water.2.Add the paneer, coriander, green chillies and salt and mix well. Keep aside.How to proceed1.Sieve the flour with the salt.2.Add the ghee and mix well.3.Add enough water to make a soft dough.4.Knead well for 3 to 4 minutes.5.Divide the dough into 10 equal portions.6.Roll out each portion of the dough into a round of about 100 mm. diameter with help of a little whole wheat flour.7.Spread a little stuffing on one round and cover with another round. Press the sides well. 8.Cook on a hot tava (griddle) on both sides using a little ghee until pink spots come on top.9.Repeat with remaining dough and stuffing to make 4 more parathas.Serve hot.

SALAD WRAP Preparation time: 15 minutes. Cooking time: 30 minutes. Makes 4 wraps. 4 chapatis2 tbsp Hot and Sweet ketchupOil for cookingFor the salad½ cup shredded cabbage½ cup shredded lettuce½ cup grated carrots½ cup eggless mayonnaiseSalt to tasteFor the paneer croquettes1/2 cup boiled tender corn kernels, crushed 1 cup boiled and grated potatoes ½ cup grated paneer (cottage cheese)2 tbsp chopped coriander 2 green chillies, finely chopped ¼ teaspoon garam masala 2 teaspoons lemon juice 2 to 3 tbsp bread crumbs Salt to taste Oil for cookingFor the saladCombine all the ingredients for the salad. Divide into 4 equal portions and refrigerate to chill.For the paneer croquettes1.Combine all the ingredients in a bowl and mix well.2.Divide the mixture into 4 equal portions. Shape each portion into even sized croquettes (cylindrical shapes). 3.Heat a non-stick pan and cook each croquette over a high flame, using a little oil until both sides are golden brown in colour. How to proceed1.Place one chapati on a clean dry surface.2.Spread an even layer of the hot and sweet ketchup on it.3.Put a portion of salad in the centre of the chapati. 4.Place a paneer croquette on top and roll up tightly.5.Grill on a sandwich griller using a little oil .6.Repeat to make 3 more wraps.Serve immediately.
UTTAPA PIZZAPreparation time: 10 minutes. Cooking time: 20 minutes. Makes 2 uttapa pizzas. 1 cup leftover dosa batter¼ cup tomato ketchup2 tbsp tomato chilli sauce1 cup grated mozzarella cheeseOil for greasing and glazingFor the topping 6 capsicum rings6 tomato slices6 onion rings1. Heat a non-stick pan on a medium flame and grease it with a little oil.2. Pour ½ cup of the batter on it in such a way that it forms a 150 mm. (6”) diameter circle. 3. Lower the flame and allow it to cook for 2 to 3 minutes. 4. Spread some tomato ketchup and tomato chilli sauce on it.5. Top with 3 slices of each of capsicum, tomatoes and onions. 6. Sprinkle half of the cheese on top. 7. Cover with a lid and cook on a low flame 10 to 15 minutes or till the base is evenly browned and the cheese melts.8. Repeat with the remaining ingredients to make another uttapa pizza.Serve hot.

HARA BHARA SOYA TIKKISPreparation Time : 10 minutes. Cooking Time : 20 minutes. Makes 6 tikkis. ¼ cup soya granules, coarsely grinded 1 cup blanched and chopped spinach (palak) ¼ cup chopped coriander 1 teaspoon ginger-green chilli paste ½ teaspoon chopped garlic 2 tablespoons powdered roasted chana dal (daria) 2 tablespoons besan (Bengal gram) flour Salt to taste Other ingredients1 teaspoon oil for cooking 1. Soak the soya granules in lukewarm water for ½ an hour. Squeeze out the water. Keep aside.2. In a bowl, mix the soya granules with all the other ingredients. Sprinkle a little water and mix well.3. Divide the mixture into 6 equal portions and shape them into flat tikkis (approx. 1½" in diameter).4. Heat the oil in a non-stick pan and cook the tikkis on both sides till they are golden brown in colour.5. Serve hot. Soya Methi Masala Preparation time: 10 minutes. Cooking time: 20 minutes. Serves 4.1 tbsp soya oil1 tsp cumin seeds (jeera)½ cup chopped onions1 tsp ginger-green chilli paste1 cup soaked soya granules, page....1½ cups chopped fenugreek leaves (methi)½ tsp turmeric powder (haldi)1 tsp chilli powder1 tsp garam masalaSalt to taste ½ cup boiled green peas 2 tbsp low fat milk (99.7% fat-free readily available in the market)¼ cup chopped tomatoes and 2 tbsp chopped coriander (dhania) for the garnish1.Heat the soya oil in a non-stick kadhai and add the cumin seeds.2.When the seeds crackle, add the onions and ginger-green chilli paste and sauté till the onions turn light brown in colour.3.Add the soya granules and fenugreek leaves and sauté for 6 to 7 minutes.4.Add the turmeric powder, chilli powder, garam masala and salt and mix well and cook for 1 minute. Sprinkle a little water if the mixture is dry.5.Add the green peas and milk, mix well and cook for another minute.Serve hot garnished with tomatoes and coriander.

HYDERABADI BAINGAN SUBZICooking Time : 20 mins.Preparation Time : 15 mins.Serves 4. 6 small brinjals (baingan) ¼ teaspoon mustard seeds (rai) ¼ teaspoon fenugreek (methi) seeds ¼ teaspoon nigella seeds (kalonji) 8 to 10 curry leaves (kadi patta) 2 green chillies, slit 2 teaspoons oil Salt to taste For the paste2 tablespoons sesame seeds (til) 2 tablespoons grated cauliflower 2 tablespoons roasted chana dal (daria) 1 teaspoon chopped ginger 1 teaspoon chopped garlic ¼ cup chopped onions ¼ teaspoon turmeric powder (haldi) 2 teaspoons coriander-cumin seeds (dhania- jeera) powder 1 teaspoon chilli powder ½ teaspoon tamarind (imli) For the garnish2 tablespoons chopped coriander For the paste1. Combine the sesame seeds, cauliflower, roasted chana dal, ginger, garlic and onions in a pan, and dry roast them over a slow flame till the flavours are released and the ingredients are lightly browned. 2. Add the turmeric powder, coriander-cumin seed powder, chilli powder and tamarind and grind it to a smooth paste using ½ cup of water. Keep aside. How to proceed1. Slit the brinjals lengthwise into four, leaving the stems on so the brinjals remain joined at the stem. Keep aside.2. Heat the oil in a pressure cooker, add the mustard seeds, fenugreek seeds and nigella seeds. 3. When they crackle, add the brinjals, curry leaves and green chillies, and sauté over medium heat for a couple of minutes. 4. Add the paste, ½ cup of water and salt and mix well. Pressure cook for 2 whistles.5. Serve hot garnished with coriander.MASALA ROTISPreparation Time : 5 mins.Cooking Time : 30 mins.Makes 12 rotis. 1½ cups whole wheat flour (gehun ka atta) ¼ cup besan (Bengal gram flour) ¾ cup fresh low fat curds (dahi) ¾ cup boiled, peeled and grated potatoes ½ cup boiled sweet corn kernels (makai ka dana) ¼ cup chopped spinach (palak) ½ teaspoon turmeric powder (haldi) ½ teaspoon finely chopped green chillies 1 teaspoon oil Salt to taste Other ingredientsWhole wheat flour (gehun ka atta) for rolling 2 teaspoons oil for cooking 1. Mix all the ingredients together and knead into a soft dough using water only if required.2. Knead the dough till it is smooth and divide into 12 equal portions.3. Roll each portion into small 125 mm. (5") diameter rotis using little flour.4. On a non-stick tava (griddle), cook each roti on both sides, smearing a little oil until brown spots appear on the surface.5. Serve hot.

CAPSICUM AND BEAN SPROUTS STIR-FRY SOUPPreparation time: 5 minutes. Cooking time: 6 minutes. Serves 4.1 tbsp oil½ cup thinly sliced onions½ red capsicum, cut into thin strips½ cup bean sprouts2 tbsp finely chopped coriander (dhania)Salt and freshly ground pepper to taste 1.Put 3 cups of water to boil.2.Heat the oil in a wok, add the onions and sauté on a high flame for a couple of minutes.3.Add the red capsicum and bean sprouts and sauté for a couple of more minutes.4.Add the hot water, coriander, salt and pepper. Mix well and cook for a few more minutes.Serve hot.STIR-FRY INDIAN RICEPreparation time: 10 minutes. Cooking time: 10 minutes. Serves: 4.3 tbsp oil½ cup sliced onions4 cloves crushed garlic1 tsp chilli powder¼ tsp turmeric powder (haldi)½ cup sliced capsicum½ cup chopped tomatoes 3 cups cooked long grain rice2 tbsp fresh curds (dahi), beaten¼ cup grated cheeseSalt to taste1.Heat the oil in a wok, add the onions and garlic and stir-fry for a couple of seconds.2.Add the chilli powder, turmeric powder, capsicum and tomatoes and stir-fry for a few minutes.3.Add the cooked rice, curds, cheese and salt and stir-fry for a few more minutes.Serve immediately.PINEAPPLE STIR-FRYPreparation time: 15 minutes. Cooking time: 5 minutes. Serves 4.2 tbsp oil1 tsp dry red chilli flakes½ cup pineapple cubes½ cup carrot cubes, boiled½ cup zucchini cubes, boiled½ cup bean sprouts ½ cup blanched baby corn, cut into 25mm. (1”) pieces½ cup shredded cabbage½ red capsicum, cut into cubes½ cup thinly sliced spring onion whitesSalt to taste½ cup finely chopped spring onion greens½ cup fresh pineapple juice2 tsp soya sauce1 tsp sugar1.Heat the oil in a wok on a high flame, add the chilli flakes, pineapple, carrot, zucchini, bean sprouts, baby corn, cabbage, capsicum, spring onion whites and salt and stir-fry on a high flame for 3 to 4 minutes.2.Add the spring onion greens, pineapple juice, soya sauce and sugar and stir-fry for 3 to 4 more minutes.Serve immediately.

COCO PINEAPPLE DELIGHTMakes 2 glasses (300 ml).Ingredients3 big slices of pineapple with the skin, cut into pieces1 small tender coconut (coconut water)½ cup tender coconut meatProcedureMixer/ Blender1.Blend all the ingredients till smooth.2.Strain the juice using a strainer or a muslin cloth.3.Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.GRAPLEMakes 2 glasses (300 ml).Ingredients 2 small apples, unpeeled, cored and cut into pieces1 cup green grapesCrushed ice to serveProcedureHopper/ Juicer1.Juice all the ingredients.2.Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.ORMixer/ Blender1.Blend all the ingredients using little water (if required) till smooth.2.Strain the juice using a strainer or a muslin cloth.3.Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

JALFRAZIE LAYERED BROWN RICEPreparation Time: 20 minutes. Cooking Time: 25 minutes. Serves 4.Baking temperature: 200ºC (400ºC). Baking time: 15 minutes.For the brown rice1¼ cups uncooked brown riceSalt to tasteFor the jalfraize¼ cup sliced spring onions (including greens)¼ cup sliced capsicum¼ cup sliced mushrooms (khumbh)1 cup boiled mixed vegetables (sliced baby corn, sliced carrots, cauliflower florets, sweet corn etc.)½ cup tomato slices¼ cup tomato purée2 tbsp tomato ketchup1 tsp vinegar1 tsp cornflour mixed with ½ cup water½ tsp sugarA pinch of turmeric powder (haldi)1 tsp chilli powder½ tsp garam masala1 tsp coriander-cumin seed (dhania-jeera) powderSalt to tasteOther ingredients2 tbsp low fat milk2 tbsp finely chopped spring onions greens for the garnishFor the brown rice1. Mix the rice with 4 cups of hot water and salt and pressure cook for 3 whistles.2. Allow the steam to escape before opening the lid the lid. Remove and keep aside.For the jalfraize1. Heat a non-stick pan, add the onions and capsicum, and dry roast for 2 minutes stirring continuously.2. Add the mushrooms, mixed vegetables and tomatoes and dry roast for 1 minute.3.Mix together ¼ cup tomato purée, tomato ketchup, vinegar, orn flour paste, sugar, turmeric powder, chilli powder, garam masala, coriander-cumin seed powder and salt in a bowl.4.Add this mixture to the vegetables, mix well and simmer on a slow flame for 5 minutes till the gravy thickens and coats the vegetables.How to proceed1.Divide the brown rice into 2 equal portions and keep aside.2. Put the milk at the bottom of a glass baking tray and spread one portion of the brown rice in an even layer and then spread the jalfrazie over it.3. Spread the remaining brown rice over it an even layer. 4. Cover with an aluminium foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or microwave for 2 minutes. Ensure you do not use aluminium foil while microwaving, as it may be cause a spark.5. Turn upside down on a large serving plate just before serving.Serve hot garnished with spring onions greens.

MIXED DALCooking Time : 40 min. Preparation Time : 10 min. Serves 6.Ingredients1 tablespoon moong dal1 tablespoon masoor dal1 tablespoon urad dal1 tablespoon chana dal2 tablespoons toovar dal1 teaspoon cumin seeds1 onion, chopped2 teaspoons coriander powder1 teaspoon chilli powder1/2 teaspoon turmeric powder2 tablespoons chopped coriander3 tablespoons gheesalt to tasteFor the tempering2 tablespoons butter1 chopped tomato1 teacup fresh curds1/2 teaspoon garam masalaMethod1. Wash all the dals. Soak for 1 hour and then drain.2.Heat the ghee. Add the cumin seeds and cook until they begin to crackle.3. Add the onion and cook until light pink.4. Now add all the dals and cook again for 4 to 5 minutes.5. Add 1 litre of water and cook on a slow flame until soft.6. Then add the coriander powder, chilli powder, turmeric powder and salt. Cover and cook until two thirds of the water has evaporated.7. Mash the dals lightly.8. Prepare the tempering by melting the butter, adding the tomato, curds and garam masala and cooking on a slow flame for 1 to 2 minutes.9. Add to the cooked dals and stir for 3 to 4 minutes.Sprinkle coriander on top and serve hot.
Tikkar, Rajasthani Paratha Time : 20 mins. Preparation Time : 30 mins. Makes 8 rotis.Ingredients1 cup maize flour (makai ka atta)1 cup whole wheat flour (gehun ka atta)½ teaspoon ginger paste1/2 onion, grated1 teaspoon garlic, grated2 tablespoons chopped coriander1/2 teaspoon chopped green chillies1 teaspoon chilli powder2 tablespoons melted gheesalt to tasteOther ingredientsghee or oil for cookingMethod1. Combine the maize flour, wheat flour and salt.2. Add in the ghee and rub with your fingertips till the mixture resembles bread crumbs.3. Knead into a stiff dough using water.4. Cover the dough with a wet muslin cloth and leave aside for 20 minutes.5. Add all the remaining ingredients and knead well.6. Divide the dough in 8 equal portions.7. Roll out each portion into a circle of 125 mm. (5") diameter or a triangle of 6 mm. (1/4") thickness.8. Cook each roti on a hot tava (griddle) using a little ghee or oil, till both sides are golden brown. Serve hot.