more fun with cooking

GUJARATI DALA traditional recipe.Cooking Time : 60 min.Preparation Time : 10 min.Serves 4 to 6. Ingredients2 cups toovar dal (arhar)
1 cup yam (suran), chopped
2 tablespoons peanuts
2 kharekh (optional)
Other ingredients
8 pieces cocum, soaked
1 tomato, chopped
50 grams jaggery (gur)
juice of 1/2 lemon
1 piece ginger, diced
4 green chillies, slit
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
For the tempering
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds (jeera)
1/4 teaspoon fenugreek leaves (methi)
10 to 12 curry leaves
2 cloves
2 sticks cinnamon
1 bay leaf

2 small round red chillies (boriya)
1/2 teaspoon asafoetida (hing)
2 tablespoons ghee
1 tablespoon oil
salt ot taste
For the garnish
4 tablespoons chopped coriander
Method
1.Wash and pressure cook the dal in 4 cups of water.
2.In another vessel, pressure cook the yam, peanuts and kharekh.
3.When the dal is cooked, cool slightly and blend till it is smooth.
4.Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.
5.Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.
6.Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.
7.Serve hot garnished with coriander.
Tips
The longer this dal is simmered, the better it tastes.

NACHOS WITH MANGO SALSACooking Time : 10 mins.Prepartion Time : 10 mins.Serves 4.
Ingredients
1 cup finely ground maize flour (makai ka atta)
¾ cup plain flour (maida)
1½ teaspoons carom seeds (ajwain), optional
½ teaspoon cumin (jeera) seeds

1 tablespoon oil
Salt to taste
Other ingredients
Oil for deep-frying
To be mixed together into a mango salsa (for serving)
½ cup chopped ripe mangoes

½ cup chopped tomatoes

1 tablespoon chopped spring onion whites

1 tablespoon chopped spring onion greens

½ teaspoon chopped green chilli

1 tablespoon chopped coriander

A pinch of sugar

Salt to taste

Method


1.
Roast the cumin seeds on a tava (griddle) for a few seconds.


2.
Add the carom seeds and roast again for a few seconds. Pound them coarsely.


3.
Mix all the ingredients together and make a dough by adding warm water. Knead very well.


4.
Divide the dough into small portions.


5.
Roll out each portion into thin rotis with the help of a little flour, prick all over with a fork. Cook lightly on a tava (griddle).


6.
Cut each roti into 25 mm x 25 mm. (1" x 1") squares and deep-fry in hot oil until crisp.


7.
Drain thoroughly on absorbent paper. Store in an air-tight tin.


8.
Serve with the mango salsa.
NOODLE SALAD WITH SALSAMakes a healthy side -serving or a main course - works well cold too, even as a packed lunch.Cooking Time : 15 mins.Preparation Time : 20 mins.Serves 4.
For the noodle salad

1 cup noodles/spaghetti

½ cup corn kernels, boiled

1 tomato, deseeded and diced

1 capsicum, diced

1 spring onion with greens, chopped
Suggested AccompanimentsCorn ChipsNoodle Salad with Salsa
CITRUS SALSAFor the health-conscious, a light-n-easy choice.Makes 2 cups.
Ingredients

2 oranges

2 sweet limes

1 ½ teaspoon chilli flakes

¼ cup chopped corriander

¼ teaspoon sugar
Baking Temperature : 180°C (360°F).Baking Time : 15 mins.Cooking Time : 15 mins.Preparation Time : 5 mins.Makes 4 toasts.
Ingredients


4 slices of whole wheat bread
To be coarsely ground into a paste


¼ cup celery, chopped

2 to 3 cloves garlic

salt to taste

Method


1.
Apply the ground celery paste equally on all 4 toasts.


2.
Bake in a pre-heated oven at 180°C (360°F) for 10 minutes or till the toasts are evenly browned.


3.
Cut into halves and serve immediately
MEIN CHOW SOUPThick, hot and spicy with the flavour of mint and corianderCooking Time : 10 min.Preparation Time : 15 min.Serves 6.
Ingredients


6 teacups clear vegetable stock

2 tablespoons finely chopped tomato

2 tablespoons finely chopped capsicum

2 tablespoons finely chopped cauliflower

2 tablespoons finely chopped carrot

2 tablespoons finely chopped cabbage

1 tablespoon finely chopped fresh mint leaves

1 tablespoon chopped coriander

2 teaspoons chopped garlic

2 teaspoons chopped ginger

3 teaspoons soya sauce

2 tablespoons cornflour

a pinch Ajinomoto powder (optional)

2 tablespoons oil

1/2 teaspoon pepper powder

salt to taste
For the topping


chilli oil

chopped coriander

Method


1.
Heat the oil in a wok on a high flame.


2.
Add the mint leaves, coriander, garlic, ginger, vegetables and Ajinomoto and stir fry for 2 to 3 minutes over a high flame.


3.
Add the stock, soya sauce, salt and pepper powder.


4.
Mix the cornflour in 1 teacup of water and add to the soup. Boil for 1 minute. Top with chilli oil and coriander.


5.
Serve hot with chillies in vinegar, chilli sauce and soya sauce.
SOUR AND HOT SOUPSpicy and filling for cold days.Cooking Time : 5 min.Preparation Time : 20 min.Serves 6.
Ingredients


1/2 teacup shredded cabbage

1/2 teacup grated carrot

1/2 teacup small cauliflower florets

1/2 teacup chopped spring onions with greens

1 tablespoon chopped coriander

2 pinches Ajinomoto powder (optional)

5 teacups clear vegetable stock

2 tablespoons brown vinegar

1 tablespoon soya sauce

1 teaspoon chilli sauce

1/2 teaspoon black pepper powder

3 tablespoons cornflour

2 tablespoons oil

salt to taste
For the topping


chopped coriander

Method


1.
Heat the oil in a wok on a high flame. Add the vegetables and Ajinomoto powder and stir fry over a high flame for 2 minutes.


2.
Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for 2 minutes


3.
Mix the cornflour in 1/2 teacup of water and add to the soup. Boil for 1 minute whille stirring continuously.


4.
Top with coriander and serve hot with chillies in vinegar, soya sauce and chilli sauce.
CREAM OF BEETROOT SOUPThis delightful soup contains lots of iron.Cooking Time : 30 mins.Preparation Time : 15 mins.Serves 6 to 8.
Ingredients

1 recipe basic white stock

2 medium or 1 large beetroot

1 level tablespoon cornflour

1 chopped onion

2 tablespoons butter

1 teaspoon white vinegar

4 tablespoons fresh cream

a few drops lemon juice

salt and pepper to taste

Method


1.
Boil the beetroot and grate.


2.
Heat the butter in a vessel, add the chopped onion and fry for a little time.


3.
Add the cornflour and fry again.


4.
Add the stock, beetroot and salt.


5.
Boil the soup for 10 minutes and then blend in a liquidiser.


6.
Put it to boil again.


7.
Beat the cream with lemon juice.


8.
Add this cream, vinegar and plenty of pepper to the soup.


9.
Serve hot.
TWO IN A BOWL SOUPCooking Time : 30 mins.Preparation Time : 20 mins.Serves 4.
For the potato soup


1 cup peeled and cubed potatoes

1 teaspoon chopped garlic

1 cup chopped onions

½ teaspoon dry red chilli flakes

1½ cups milk

2 tablespoons oil

Salt to taste
For the broccoli soup


2 cups broccoli florets

½ onion, chopped

1 tablespoon plain flour (maida)

2 tablespoons butter

Salt and pepper to taste

For the potato soup



1.
Heat the oil in a pan, add the garlic and onions and sauté for a few minutes.


2.
Add the potatoes and sauté for a few more minutes.


3.
Add 1½ cups of water and salt and simmer till the potatoes are cooked.


4.
Cool the potato mixture and blend to a smooth purée in a mixer with the milk.


5.
Add the chilli flakes and keep aside.
For the broccoli soup



1.
Heat the butter in a pan, add the onion and sauté for a few minutes.


2.
Add the broccoli and stir for 4 to 5 minutes.


3.
Sprinkle the flour over the broccoli and continue stirring for another 2 minutes.


4.
Add 2 cups of water, stirring continuously.


5.
Simmer till the broccoli is tender and add the salt and pepper.


6.
Cool slightly and blend to a smooth purée in a mixer.


7.
Keep aside.
How to proceed



1.
Re-heat both the soups separately.


2.
Carefully pour both the soups on opposite sides of the bowl, so that both the soups have a line of differentiation.


3.
Repeat with three other bowls.


4.
Serve hot.

Tips
Both the soups should be thick so that they do not mix easily.
FRENCH ONION SOUPThe popular soup cooked in the Parisienne tradition.Cooking Time : 10 min.Preparation Time : 10 min.Serves 6.
Ingredients

1 teacup onion rings

2 tablespoons butter

5 tablespoons grated cheese (preferably cooking cheese)

1 teaspoon prepared mustard

2 slices bread

salt to taste

Method


1.
Heat the butter and fry the onions on a very slow flame until brown colour.


2.
Add 6 teacups of water, 3 tablespoons of the grated cheese, the mustard and salt and boil for a few minutes.


3.
Toast the bread slices, butter lightly and sprinkle a little cheese on top. Cut each toast into 3 pieces.


4.
Pour the soup into individual soup bowls, put 1 toast piece in each bowl and sprinkle the balance cheese on top of the toast pieces.


5.
Put below the grill until the cheese starts sizzling.


6.
Serve hot.
SPRING ONION AND CURD DIPPreparation Time : 5 mins.Cooking Time : Nil.Makes 1½ cups.
Ingredients

1 cup fresh thick curds

4 spring onions, chopped

1 teaspoon garlic, chopped

½ teaspoon cumin seeds (jeera) powder

1 green chilli, chopped

salt to taste

Method


1.
Combine all the ingredients in a blender and blend till it is smooth.


2.
Refrigerate till required.


3.
Serve chilled with vegetable crudites or any barbequed dish of your choice.
Preparation Time : 10 mins.Cooking Time : 10 mins.Makes 1 cup.
Ingredients

1 cup spring onions, finely chopped

3 tablespoons ginger, finely grated

1 teaspoon sugar

a pinch Ajinomoto powder (optional)

2 tablespoons oil

1 teaspoon salt

Method


1.
Combine all the ingredients except the oil in a metal bowl and mix well.


2.
Heat the oil to boiling point, pour over the spring onion mixture and mix well again.


3.
Allow it to cool completely and serve.

Tips
Chop the spring onion green and whites separately and then mix them together.
SALSA DIPCooking Time : 5 min.Preparation Time : 15 min.Makes 1 cup.
Ingredients

3 tomatoes

2 teaspoons chillies in vinegar

1 onion, finely chopped

1/2 teaspoon chilli powder

1 capsicum

2 pinches ajwain

1 tablespoon oil

1/2 teaspoon sugar

1/2 teaspoon salt

Method


1.
Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.


2.
Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from heat, rub off the skin and chop.


3.
Heat the oil and fry the onion for 1/2 minutes. Add the remaining ingredients and cook for 3 to 4 minutes.


4.
Use as required.
HAWAIIAN BEET AND PINEAPPLE SALADA satisfying salad.Cooking Time : 5 min.Preparation Time : 5 min.Serves 6.
Ingredients

1 small can (450 grams) pineapple tidbits

2 large beetroots

1 tablespoon sugar

1 tablespoon cornflour

1 tablespoon butter

1 tablespoon lemon juice

1/4 teaspoon salt

Method


1.
Boil the beetroots and slice. Keep aside a few for decoration.


2.
Mix the sugar, cornflour, pineapple tidbits and salt and cook until thick.


3.
Add the butter, lemon juice and beetroot slices and cook for few minutes. Cool.


4.
Serve cold decorated with beetroot slices and pineapple pieces.
SPICY POTATO AND CHANA SALADA very different and masaledar salad.Cooking Time : 15 min.Preparation Time : 10 min.Serves 6 to 8.
Ingredients


500 grams (1 1/8 lb.) potatoes

150 grams (6 oz.) chick peas (Kabuli chana)

a pinch soda bi-carb

2 to 3 tablespoons fresh pomegranate seeds
For the masala


3 to 4 teaspoons lemon juice

2 teaspoons cumin powder

2 teaspoons chaat masala

2 tablespoons groundnut oil

1 tablespoon chopped coriander

salt to taste
For decoration


2 small onions, sliced

2 medium sized tomatoes, sliced

a few mint leaves

Method


1.
Boil the potatoes and cut into small pieces.


2.
Soak the chick peas overnight. Next day, cook in pressure cooker with soda bi-carb. Drain when tender.


3.
Mix the lemon juice, cumin powder, chaat masala, groundnut oil, coriander and salt.


4.
Add the potatoes and chick peas and mix well.


5.
Sprinkle pomegranate seeds on top. Surround with tomato and onion slices. Decorate with mint leaves.


6.
Serve cold
SPANISH SALADA basil flavoured dressing complements the mushrooms very well in this salad.Cooking Time : Nil.Preparation Time : 20 min.Serves 6.
Ingredients


1/2 teacup sliced onions

1/4 teacup sliced capsicum

2 teacups sliced mushrooms (canned or fresh)

1/4 teacup gherkins, cut like matchsticks (optional)

2 fresh red tomatoes

3/4 teacup french beans

2 tablespoons lemon juice (if using fresh mushrooms)
To be blended into a dressing


1 tablespoon lemon juice

2 tablespoons olive oil or salad oil

1/2 teaspoon dried basil or tulsi leaves
For the garnish


stuffed olives, cut into half

Method


1.
If using fresh mushrooms, put them for 10 minutes in water mixed with the lemon juice. Drain.


2.
Cut each tomato into four parts.


3.
Cut the french beans into cubes or diamonds. Blanch in boiling salted water for 5 minutes. Drain and refresh in ice-cold water. Drain thoroughly


4.
Mix all the salad ingredients and put into the refrigerator.


5.
Just before serving, add the dressing to the salad and toss.


6.
Serve cold, garnished with stuffed olives.
Babycorn Paneer Masala
Veg Non Spicy Indian
Method
Cut paneer into one inch sized triangular pieces. Chop half of the ginger and cut the remaining half into julienne. Reserve these for garnishing. Grind red chillies, almonds, onions, garlic and ginger into a fine paste using half a cup of water. Heat oil in a pan, add the ground paste and sauté for three to four minutes. Add tomato puree, salt and continue to sauté for a couple of minutes. Add red chilli powder, cumin powder and coriander powder and sauté till oil begins to leave the masala. Stir and add sliced baby corn, paneer pieces, garam masala powder and mix well. Cover and cook on low heat for five minutes. Lightly roast kasuri methi and crush. Sprinkle over the gravy. Serve hot.
Ingredients
Serves 4
200 gms Cottage cheese (paneer)
3-4 Red chillies whole
2 medium sized Onions (roughly chopped)
10-12 Baby corns (sliced thinly)
4-5 cloves Garlic (roughly chopped)
3 tbsps Oil
2 cups Tomato puree
Salt to taste
1 tsp Red chilli powder
1/2 tsp Cumin powder
2 tsps Coriander powder
1 tsp Garam masala powder
1 tbsp Dry fenugreek powder (kasuri methi)
2 inch piece Ginger (peeled)
12-15 Almond
ZAFRANI SEVIAN
Veg Sweet Indian
Method
Heat a non-stick pan and roast vermicelli on medium heat till lightly browned.Take milk in a deep pan and bring it to a boil. Lower heat and simmer for two to three minutes.Add sugar and cook till sugar dissolves. Add vermicelli and raisins and cook for two minutes. Take it off the heat. Add saffron and green cardamom powder and stir well.Serve hot or cold garnished with toasted almond slivers.
Ingredients
Serves 4
3 tbsps Vermicelli (sevian)
10-15 strands Saffron
4 1/4 cup Skimmed milk
4 tbsps Sugar
20 Raisins
1 tsp Green Cardamom Powder
1 tbsp Almond slivers (toasted)
Iced Tea
Veg Sweet Non Indian
Method
Boil five cups of water, add sugar and tealeaves and brew the tea for a minute. Add eight to ten fresh mint leaves. Remove from heat, strain and set aside to cool. Cut the lemon into round slices. When the tea cools to room temperature add lemon juice and mix well. Pour a cup of the decoction into an ice tray and set it to freeze for making "tea" ice cubes. Chill rest of the decoction. While serving pour the chilled tea into individual glasses, place the tea ice cubes, garnish with a sprig of mint leaves and lemon slices.
Ingredients
Serves 4
4 tsps Tea leaves
1 Lemon
10 tsps Sugar
Fresh mint leaves a few sprigs
4 tsps Lemon juice
Aam Kalakand
Veg Sweet Uttar Pradesh
Method
Put the sugar to boil on high heat. Add a pinch of tartaric acid. Keep stirring. After few minutes add another pinch of tartaric acid. Keep stirring. Add the rest of the acid and stir. Keep aside. Boil the milk stirring continuously till it thickens. When the milk becomes thick, add sugar syrup and mango pulp and let boil. Continue to stir till the milk mixture becomes granular without actually curdling. Reduce the heat. When the mixture thickens further and the bubbles form on surface. Pour into a greased tray. Cut into desired shapes. Cool and decorate with silver warq.
Ingredients
Serves 4
3/4 cup Sugar
4 pinches Tartaric acid
1 cup Milk
1 cup Mango pulp
1/2 tsp Cardamom powder
1 tbsp Nuts (chopped)
1 Silver warq
Peethiwali Puri
Tangy Indian
Method
Wash and soak urad dal in two to three cups of water for a couple of hours. Drain and keep aside. Remove stems, wash and chop green chillies. Heat ghee in a pan, add cumin seeds, green cardamoms, cinnamon, coriander seeds, asafoetida and sauté. Add drained urad dal and continue to sauté. Add sea salt, green chillies and red chilli powder. Mix and remove from heat. Cool slightly and grind mixture to a coarse paste. Make a dough with whole wheat flour, salt, a little oil and enough water. Keep it covered with a damp cloth for about fifteen minutes. Divide the dough into twelve to sixteen equal balls. Flatten each ball with fingertips and place a little dal filling in the centre. Bring the edges together and form a ball. Roll these balls into medium thick puris. Heat sufficient oil in a kadai and deep fry puris till puffed up and golden brown. Serve hot.
Ingredients
Serves 4
1/4 cup Black gram split (dhuli urad dal)
3 tbsps Ghee
1½ cups Whole-wheat flour (atta)
1 tsp Cumin seeds
3 Green cardamoms
1 inch stick Cinnamon
1 tbsp Coriander seeds
Asafoetida a pinch
Sea salt to taste
1/2 tsp Red chilli powder
Oil to deep fry
3-4 Green chillies
Palak Aur Beetroot Dorangi Puri
Veg Non Spicy Indian
Method
Divide wheat flour into two equal portions. In one portion add spinach puree, salt to taste and two tablespoons of oil. Knead to a stiff dough using water only if required. Cover with a damp muslin cloth and set aside for half an hour. Similarly add pureed beetroot, salt and two tablespoons of oil to the second portion of wheat flour and knead to a stiff dough. Cover with a damp cloth and set aside for half an hour. Divide each dough into small marble sized balls. Combine one ball of the beetroot dough and one ball of the palak dough. Press and roll out to make puris of three inches in diameter. Similarly prepare the remaining puris. Heat sufficient oil in a kadai and deep fry in hot oil till nicely puffed. Drain onto an absorbent paper. Serve hot.
Ingredients
Serves 4
10 leaves Spinach (palak)
1/2 medium sized Beetroot (boiled & pureed)
Salt to taste
4 tbsps + to deep fry Oil
2 cups Whole wheat flour (atta)
Bemisaal Paneer
Veg Non Spicy Indian
Method
Cut paneer into rectangles of two by two inches with one-fourth inch thickness. To prepare stuffing, grate paneer. Peel, wash and grate carrot. Wash and shred cabbage. Wash, halve, deseed and chop capsicums finely. Mix all these with red chilli powder and salt. Spread the stuffing on half of the paneer pieces, keeping aside some of the stuffing to be used in the gravy. Cover each piece with the remaining pieces. For batter, remove stem, wash and chop green chilli. Clean, wash and chop coriander leaves. Prepare a thick batter with cornstarch, chopped green chilli, chopped coriander leaves, salt and water as required. Heat sufficient oil in a kadai, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain onto an absorbent paper and keep aside. To make gravy, peel, wash and grind ginger and garlic to a fine paste. Clean, wash and chop coriander leaves. Heat oil in a pan. Add bay leaves, green cardamoms, black cardamom, cinnamon, mace and cloves. When they splutter, add the reserved stuffing mixture and cook on high heat. Add hung yogurt, ginger-garlic paste and mix well. Add turmeric powder, red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates. Add tomato puree and mix well. Add water, salt, garam masala powder and kasoori methi. Stir to mix well. Add fried paneer pieces and chopped coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes. Serve hot.
Ingredients
Serves 4
500 gms Cottage cheese (paneer)
Batter
1 Green chilli
Oil to deep fry
1/2 cup Cornstarch
1/4 medium bunch Fresh coriander leaves
Salt to taste
Gravy
2 tbsps Oil
1 inch stick Cinnamon
4 Cloves
1 tbsp Dried fenugreek leaves (kasoori methi)
2 cups Yogurt (hung)
1 tsp Turmeric powder
1 tsp Red chilli powder
1 tbsp Coriander powder
1 cup Tomato puree
Salt to taste
1 tsp Garam masala powder
1/2 cup Fresh cream
1½ inch piece Ginger
10 cloves Garlic
Fresh coriander leaves a few sprigs
2 Bay leaves
2 Green cardamoms
1 Black cardamom
2 blades Mace
Stuffing
2 medium sized Carrots
2 medium sized Capsicums
1/2 tsp Red chilli powder
100 gms Cottage cheese (paneer)
1/2 medium sized Cabbage
Salt to taste
Anjeer Ki Chutney
Veg Sweet Indian
Method
Blanch anjeer and almonds. Peel almonds and slice. Peel, wash and chop onions and garlic. Remove stems, wash and finely chop green chillies. Heat two tablespoons of oil in a kadai, add garlic and sauté briefly. Add onions and sauté. Add malt vinegar, red chilli powder, salt and three tablespoons of sugar. Add a quarter cup of water and mix well. Remove from heat and let cool. Grind together anjeer, green chillies, half of the almonds, green cardamom powder and the cooked ingredients. Add one tablespoon of white vinegar and water to dilute the paste. Heat remaining oil in a kadai but take care not to heat it too much. Add melon seeds and remaining sliced almonds. Add the ground chutney and mix well. Adjust seasoning. Add remaining sugar for glaze and white vinegar for sourness. Serve when cool.
Ingredients
15-20 Almonds
3 tbsps Oil
1 tsp Red chilli powder
1 tsp Green Cardamom Powder
1 tbsp Melon seeds (magaz)
500 gms Figs (anjeer)
2 medium sized Onions
4-5 cloves Garlic
3 Green chillies
2 tbsps Malt vinegar
Salt to taste
4 tbsps Sugar
2 tbsps White vinegar
RAJGIRE KI PURI
Veg Non Spicy Indian
Method
Take rajgira flour, mashed potato, rock salt and two tablespoons of ghee in a bowl and mix. Add water, a little at a time. Knead into a stiff dough. Cover with a damp cloth and rest for fifteen minutes.Divide into sixteen equal sized balls. With greased fingers pat each ball to a puri. These puris are a little thick.Heat sufficient ghee in a kadai and deep-fry the puris on medium heat till golden. Drain and place on an absorbent paper. Serve hot.
Ingredients
Serves 4
A special bread for fasting days
2 cups Rajgira flour
1 large sized Potato (boiled and mashed)
Rock salt (sendha namak)to taste
2 tbsps + to deep fry Ghee

Malai Na Parantha
Veg Non Spicy Gujarat
Method
Sieve wheat flour. Add salt and malai. Mix well. Add milk and knead to a soft dough. Cover dough and keep aside for half an hour. Divide dough in eight equal portions. Roll out one balls and apply a little ghee. Carefully fold both opposite flaps into the centre of the circle and then fold again from the sides till you get a small square packet. Roll out into a square parantha. Heat the griddle and place the parantha on it and cook it from both the sides, applying ghee. Serve hot.
Ingredients
Serves 4
Salt to taste
2 cups Wheat flour
1/4 cup Thick malai or cream
1/4 cup Milk
1/4 cup Pure ghee
Almond Vegetables
Veg Non Spicy Chinese
Method
Heat oil in a pan. Add finely chopped garlic, ginger and quartered mushrooms and stir-fry for a minute. Add cauliflower florets, carrot, French beans and a little salt and continue to stir-fry. Add vegetable stock, white pepper powder and stir. Blend cornstarch in a little water and keep aside. Add blanched almonds and half a cup of water to the pan and cook. Add ajinomoto, capsicum, paneer and stir. Add blended cornstarch and cook for two to three minutes. Drizzle chilli oil and serve hot.
Ingredients
Serves 4
2 tbsps Oil
1/2 inch piece Ginger (chopped fine)
8-10 Cauliflower (small florets)
Salt to taste
1/4 tsp White pepper powder
1 medium sized Capsicum (1 inch diamonds)
2 tbsps Cornstarch
1/4 tsp Ajinomoto
100 gms Cottage cheese (paneer, 1 inch diamonds)
1 tbsp Chilli oil
6-8 Button mushrooms (quartered)
3-4 cloves Garlic (chopped fine)
1 medium sized Carrot (1 inch diamonds)
4-6 French beans (1 inch diamonds)
2 cups Vegetable stock
15-20 Almonds (blanched & peeled)








ALOO PANEER CHAATSnack on this lip-smacking, easy to cook chaat, which serves as a protein and calcium booster for your eyes.Preparation Time : 10 mins.Cooking Time : 15 mins.Serves 6.
Ingredients

2 cups paneer (cottage cheese), cut into cubes

10 to 12 baby potatoes, boiled

1 cup boiled green peas

25 mm. (1") piece ginger

2 to 3 green chillies, finely chopped

2 teaspoons dry mango powder (amchur)

½ teaspoon freshly crushed pepper

1 teaspoon lemon juice

1 tablespoon oil

salt to taste
For the garnish

2 tablespoons chopped coriander

Method


1.
Heat the oil in a non-stick pan and add the green chilles and ginger and sauté for 1 minute.


2.
Add the paneer, potatoes and green peas and cook for another minute.


3.
Add the amchur, crushed pepper, lemon juice and salt and mix well.


4.
Serve hot garnished with the chopped coriander.
FRUIT SANDESHA Bengali's delight, enjoyed by people with all tastes. Turn to this calcium specialty when you have paneer and fresh fruits in your refrigeratorCooking Time : 5 mins.Preparation Time : 5 mins.Serves 4.
For the sandesh

1 cup paneer (cottage cheese), grated

4 tsp sugar

2 tsp milk powder

1 tbsp milk
For the orange sauce

1/3 cup fresh orange juice

¼ tsp cornflour

1 tsp sugar

2 to 3 drops lemon juice
For the garnish

¼ cup fresh fruits (oranges, strawberries etc.), chopped

For the sandesh


1.
Combine all the ingredients and blend to a smooth paste in a blender.


2.
Spread the sandesh evenly in a 100 mm. (4") diameter serving dish and chill for at


3.
least 30 minutes.
For the orange sauce


1.
Combine all the ingredients in a pan and mix well.


2.
Cook till the sugar has dissolved. Cool completely.
How to proceed


1.
Garnish the sandesh with the chopped fruits.


2.
Cut the sandesh into squares and serve with the orange sauce.
STIR FRY SALAD


Method


1.
Heat the oil and add the onion seeds.


2.
Add all the vegetables and salt and saute on a high flame till the vegetables are tender.


3.
Add the paneer and sauté for another minute.


4.
Remove from the flame and serve immediately.

Tips
You can add 3 colours of capsicum (yellow, red and green).
BEACH TROPICANAAn eye catching fibre rich cocktail whipped up with nature's harvest (fruits). I have avoided straining this juice to retain the fibre which helps to overcome constipation. Cooking Time : Nil.Preparation Time : 10 mins.Serves 2.
Ingredients

1 cup papaya, peeled and chopped

1 cup fresh pineapple, peeled and chopped

1 banana, peeled and sliced

1 tablespoon sugar (optional)

¾ cup crushed ice

Method


1.
Blend all the ingredients in a liquidiser till smooth and serve immediately.
FRUITY VEGETABLE SALADAn interesting and colourful fibre rich salad well complemented with an orange and curd dressing. Preparation Time : 10 mins. Cooking Time : 10 mins.Serves 4.
Ingredients

1½ cups cauliflower

4 dates, chopped

1/3 cup banana, sliced

½ cup orange, segmented

2 cups unpeeled red apples, cut into cubes

juice of ½ lemon

½ tsp grated lemon rind

1 tsp oil

½ tbsp vinegar

salt and pepper to taste
For the orange dressing

½ cup thick fresh low fat curd

4 tsp orange juice

½ tsp mustard powder

½ tsp powdered sugar

a pinch salt

Method


1.
For the orange dressing, mix all the ingredients very well and chill.


2.
Break the cauliflower into small florets, then steam for 5 minutes. Cool.


3.
Combine the oil, vinegar, salt and pepper. Marinate the cauliflower in this mixture.


4.
Mix all the ingredients in the bowl. Chill.


5.
Serve with orange dressing immediately.
Idli curd vada



Preparation Time : 15 mtsCooking Time : 5mtsServes / Makes : 4

Ingredients
15 – 20 mini idlis(previous day's leftover)refrigeratedOil - 2 tbspFresh curds - 1 cupMixture of half milk & half water - 1 cupGrind to a paste:Coconut - 2 tbspGreen chillies - 2, 3 ( or more by choice )Cashewnuts - 4, 5To temper:Oil - 1 tspMustard seeds - ½ tspJeera - ½ tspTo Garnish:Karaboondhi - 2 tbspChopped coriander leaves - 1 tbsp

Method
Heat 2 tbsp oil & lightly saute the mini idlis on a low flame till they get thoroughly heated.Make sure, the colour does not turn brown, but light cream.This is important for them to soak soft.In the meanwhile just warm the water-milk mixture ( shoud not become very hot )Transfer the idlis to the serving bowl & pour this mixture over them.Cool thoroughly.Mix the ground paste with curds & little salt.Add this mixture on top of the soaked idlis.Temper as given.Chill in the refrigerator.Garnish & serve.

User Comments & Tips
Tastes like vadas but without the deep-frying.

Green Paneer Kabab



Preparation Time : 30 minCooking Time : 10 minServes / Makes : 4 persons

Ingredients
1 cup Paneer2 boiled potatos1 cup Green sprouted moong 1 cup fine chooped spinach1 tbsp fine chooped green coriander1 tbsp cornflour1 tsp green chillis pest(spicy as you want)1 tsp ginger-garlic pest1/2 tsp garam masala1/2 tsp jeera powder1 tsp lemon juicesalt to testOil to fry1 cup bread crumstomato sauce

Method
Smash paneer and potatospiece moong from mixtureMix smashed Paneer,Potatos,moong and above ingrediants without breadcrums and tomato saucemix wellMake a kabab's of prepared mixturecover with breadcrumsDeep fry in oilServe with tomato sauceGreen Paneer Kabab is ready

User Comments & Tips
you can give shape of cutlets

paneer- cheeswale kabab



Preparation Time : 5 minCooking Time : 10 minServes / Makes : 4-5

Ingredients
1 tblsp Fresh Cream8 Cheese sliced1 cup Cheese grated1/2 tsp Peppercorns crushed2 medium sized Tomatoes sliced8 tblsp Mint Chutney2 medium sized Onions sliced400 gms Cottage CheeseFor MarinadeChaat Masala to taste1/3 cup Hung Yogurt2 tblsp Mustard Oil4 tsp Ginger Garlic Paste1 tsp Garam Masala Powder1 tsp Coriander Powder1 tsp Cumin Powder2 tsp Red Chilli PowderSalt to taste

Method
Slice paneer into seven pieces. Mix well all the marinade ingredients and spread evenly on the cut paneer. Keep aside for 10 minutes. Spread mint chutney evenly on the cut paneer. Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese. Stack each layer of cut paneer one on top of the other, by repeating the process. Make a mixture of cream and crushed black pepper and pour out over the top layer. Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven. Cut into desired equal sizes.
Paneer Chandni



Preparation Time : 30 minutes.Cooking Time : 30 minutes.Serves / Makes : 4.

Ingredients
500 gms Cottage Cheese, 1½ inch piecesFor the Paste3 Cloves 5 Cardamoms 50 gms Ginger 150 gms Ghee 200 gms Khoya 5 Green Chillies 100 gms Cashewnuts 200 ml Milk or Cream 100 gms Onions, finely chopped White Pepper to taste Salt to tasteFor the Garnish2 tsp Almonds, flaked 1 tsp Coriander leaves, chopped 4 Saffron threads, dissolved in water

Method
Make paste of cashewnuts, ginger, green chillies, reduced milk and a few cardamoms. Heat ghee in a pan, add cloves, the rest of the cardamoms and chopped onions, and saute. Make sure that it does not brown otherwise it will change the colour of the gravy. Add the paste and cook for some time, stirring constantly so that it does not stick to the bottom. Add salt and pepper to adjust the seasoning and then add cottage cheese batons and cook for some time. Finish with cream or milk to adjust the consistency. Remove to a bowl, garnish with chopped coriander, saffron drops, and almond flakes and serve.

Saunfia Paneer Tikka



Preparation Time : 90 minutes.Cooking Time : 5 minsServes / Makes : 4

Ingredients
500 gms Cottage cheese (paneer) 3/4 inch piece Ginger 5 cloves Garlic 2 medium sized Capsicums 2 tsps Oil 2 tbsps Gram flour (besan) 1/2 tsp Turmeric powder 1 tsp White pepper powder Salt to taste 1 tbsp Lemon juice 1/2 tsp Green Cardamom Powder 1/2 tsp Fennel (Lucknowi saunf powder) Saffron (kesar)a few strands 1 cup Fresh cream Butter for basting 1½ tsps Chaat masala 1 tbsp Lemon juice

Method
Wash and cut paneer into one and a half inch sized squares of half-inch thickness.Peel, wash and grind ginger and garlic. Wash, remove stalk, halve, deseed and cut capsicums into one and a half inch sized squares.Heat oil in a pan. Add besan and cook until it emits a fragrant aroma, remove from heat and add turmeric powder.Cool flour and transfer into a bowl.Add ginger-garlic paste, white pepper powder, salt, lemon juice, green cardamom powder, fennel powder, saffron and fresh cream.Whisk well to make a batter. Add paneer cubes to the batter and marinate for at least an hour.Thread paneer cubes and caspicum squares onto skewers.Roast in a tandoor/charcoal grill for five minutes, basting with melted butter occasionally till the tikkas are golden in colour.Remove and sprinkle with chaat masala powder and lemon juice.Serve with green chutney or sweet & sour chutney.

TOMATO CHUTNEYCooking Time : 15 min.Preparation Time : 10 min.Makes 1 cup.
Ingredients

2 tablespoons split Bengal gram (chana dal)

1 onion, chopped

3 to 4 curry leaves

2 red chillies

1/4 teaspoon turmeric powder (haldi)

1/4 teaspoon asafoetida (hing)

1 cup tomatoes, chopped

1 teaspoon oil

salt to taste
For the tempering

1/2 teaspoon mustard seeds

2 red chillies

1 tablespoon oil

Method


1.
Wash the dal and keep aside.


2.
Heat the oil in a pan, add the washed dal and stir till it becomes golden brown in colour.


3.
Add the onion, curry leaves, red chillies, turmeric powder and asafoetida and fry for a few minutes.


4.
Then add the chopped tomatoes and fry for about 5 minutes to soften them.


5.
Remove from the fire and cool to room temperature.


6.
Put the tomato mixture in a blender, add salt and a little water and grind to a coarse paste.


7.
Prepare the tempering by heating the oil in a small bowl and adding the mustard seeds and red chillies and frying till the seeds crackle.


8.
Pour the tempering over the chutney and mix well.


9.
Refrigerate and use as required.
KAJU KOPRA SHEERACashewnuts and fresh coconut, sweetened with sugar and flavoured with cardamom and saffron make a delicious Indian sweet. Preparation Time : 10 mins.Cooking Time : 9 mins.Serves 2.
Ingredients

½ cup (100 grams) cashewnuts, coarsely powdered

½ cup fresh coconut, grated

1/3 cup sugar

¼ teaspoon cardamom (elaichi) powder

a few saffron strands

2 tablespoons ghee
For the garnish

4 to 6 cashewnuts

Method


1.
Heat the ghee in a pan and sauté the cashewnuts and coconut.


2.
Cook for 3 to 4 minutes over medium heat, stirring continuously. The mixture should be very lightly browned.


3.
Add the sugar with ¼ cup of water and cook till the sugar has dissolved (approx. 5 minutes).


4.
Rub the saffron in 1 teaspoon of warm water and keep aside.


5.
Add the cardamom and dissolved saffron and mix well.


6.
Serve warm, garnished with cashewnuts.
NARIYAL KI MEETHI ROTINutmeg gives a special flavour to this sweet roti.Preparation Time : 20 minutes.Cooking Time : 30 minutes.Makes about 10 rotis.
For the dough

3 teacups whole wheat flour

1 tablespoon melted ghee

salt to taste
For the stuffing

1 teacup grated fresh coconut

1 teacup powdered sugar

1/2 teaspoon cardamom powder

1/2 teaspoon nutmeg (jaiphal) powder

2 teaspoons ghee
For cooking

ghee
MATKI PULAOMoath and rice that are used in everyday cooking, surprisingly make a delectable dish. Cooking Time : 30 mins. Preparation Time : 20 mins. Served 4.
Ingredients

1 cup cooked long grained rice

1 cup sprouted matki (moath), parboiled

2 cloves

1/4 teaspoon asafoetida (hing)

1 green chilli, chopped

1 teaspoon grated ginger

1/2 capsicum, chopped

4 to 6 spring onions, chopped

1/4 teaspoon turmeric powder (haldi)

1 teaspoon chilli powder

1 teaspoon coriander powder

1 tablespoon oil

salt to taste
For the garnish

1 tomato, chopped

2 tablespoons chopped coriander

Method


1.
Heat the oil, add the cloves and asafoetida and saute for a few seconds.


2.
Add the green chilli, ginger, capsicum and spring onions and saute for 2 to 3 minutes.


3.
Add the turmeric powder, chilli powder, coriander powder and the matki and mix well.


4.
Add 1/4 cup of water and salt and simmer over a slow flame till the matki is cooked.


5.
Add the rice and toss well.


6.
Serve hot, garnished with the chopped tomato and coriander.

Tips
To sprout matki - soak in water for 6 to 8 hours and then tie them in a damp muslin cloth. They will sprout in about 24 to 36 hours in warm water.
Shahi Khus Paneer with kasuri methi



Preparation Time : 10 minsCooking Time : 15Serves / Makes : 4

Ingredients
1. 5 tomatoes grated2. 2tbsp poppy seeds soaked in 1/2 cup of warm mild3. 1 cup paneer cut into cubes4. 1/2 chopped Capsicum5. 2tbsp Kasuri Methi6. 1" dalchini7. 2tsp Chilli powder8. 2tbsp fresh cream.9. 1 green chilli, deseeded and cut into julliennes10. 1tsp oil11. Salt to taste

Method
1. Blend lightly grated tomatoes and the poppy seeds.2. Heat the oil and add dalchini to it and saute for a few seconds.3. Add the capsicum and fry for a few mins. They should be half done.4. Add the tomato and khus mixture and saute for 4-5 mins.5. Add the milk in which the khus was soaked, the kasuri methi, chilli powder and salt to taste.6. Add the cream and garnish with julliennes of the green chillies

User Comments & Tips
You can also add cashew paste if you like a richer gravy. Goes well with rice and rotis.

SALAD WRAP Crispy golden brown croquettes wrapped in whole wheat chapatis.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 PIZZAPizza gets an Indian makeover and it can also be made on the gas without an oven!Preparation 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.
MUGHLAI TOFU The magic touch of the Mughals transforms tofu into a royal treat! The white paste is the key ingredient of this delicacy as it imparts the required taste and rich texture. Make sure you soak the seeds in warm water as it softens and forms a smooth paste on grinding. You can also make white paste using cashewnuts, poppy seeds and watermelon seeds if you do not like onions. The spices and pastes used are unique to this gravy… so, go ahead and binge on this rich treat! Preparation time: 10 minutes. Cooking time: 20 minutes. Serves 4.½ cup tofu (bean curd/ soya paneer) cubes¼ cup boiled green peas¼ cup boiled and cubed carrotsFor the white paste (makes approx. ¼ cup)1 onion, peeled and roughly chopped2 tsp poppy seeds (khus-khus)2 tsp watermelon seeds (charmagaz)For the gravy2 tbsp soya oil1 green chili, slit½ tsp chilli powder¼ tsp fennel seeds (saunf) powder1/8 tsp cardamom (elaichi) powder½ tsp garam masalaSalt to taste3 tbsp fresh cream (malai)Other ingredients2 tbsp chopped coriander (dhania) for the garnishFor the white paste1.Combine together the onions, poppy seeds, watermelon seeds and ½ cup water and simmer for 8 to 10 minutes or till they become soft.2.Remove from the flame and keep aside to cool.3.When cool, blend in a mixer to a smooth paste. Keep aside.For the gravy1.Heat the soya oil in a kadhai, add the white paste and green chilli and sauté till the paste turns golden brown in colour.2.Add the chilli powder, fennel seeds powder, cardamom powder, garam masala and salt and mix well. 3.Cook for 5 minutes while stirring continuously. 4.Add the tofu, cream and ¾ cup of water, mix well and cook for another 2 to 3 minutes.Serve hot garnished with coriander.HARA BHARA SOYA TIKKISThe goodness of soya, garlic and spinach is reinforced in these tikkis. Certain compounds in garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels.Preparation 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 A low calorie subzi for health freaks! Relish it with phulkas or with any other roti or paratha and cut down on your fat intake. This subzi doles out a double dose of health as it is not only low cal but also made using soya oil, soya granules, fenugreek etc. which are high in vitamin A and calcium. Low fat milk (99.7% fat free) is easily available in the market, however you can make skimmed milk (low fat milk) at home by boiling the milk and removing the cream; repeat this twice and your skimmed milk is ready. Milk helps to pep up the flavour of this dish as well as moistens the subzi. Relish it hot with phulkas, page…. or soya puris, page…. If the subzi becomes dry after some time, add milk and reheat. 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.
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.6 tablespoons khus syrup6 teaspoons kewra water6 teaspoons lemon juice6 teaspoonsfalooda seeds6 bottles (200 ml. each) lemonade crushed ice1. 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.
HYDERABADI BAINGAN SUBZIGrated cauliflower replaces coconut to create a healthier and heart-friendly version of the traditional baghara baingan.Cooking 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 ROTISA variety of vegetables add flavour and colour to these rotis. Do not sieve the wheat flour to avoid losing fibre.Preparation 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 SOUPA simple yet healthy and refreshing soup with capsicums and bean sprouts.Preparation 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 RICEMildly spiced rice, with select vegetables, curds and cheese, which can be made very quickly. Preparation 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-FRYOften, just the aroma of pineapple is enough to get your taste buds revving so enjoy this spicy combination of pineapple and mixed vegetables.Preparation 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.
POTATO POPSA great hit with kids of all ages, these miniature party pieces will have them rushing back for more
Preparation time: 10 minutes Cooking time: 12 to 15 minutes Makes 8 pops.
1 cup boiled and grated potatoes
¼ cup grated carrots
1 brown bread slice, soaked and squeezed
½ tsp ginger-green chilli paste
2 tbsp chopped coriander
A pinch sugar
1 cheese cube
2 tsp oil for cooking
Salt to taste
1. Cut the cheese cube into 8 equal pieces and keep aside.
2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread.
3. In a bowl place the mashed bread and add potatoes, carrots, green chilli paste, coriander, sugar, salt and mix well.
4. Divide into 8 equal portions and shape each portion into a flat round.
5. Place a cheese cube in the centre of each round and shape into ovals.
6. Pierce a candy stick into each oval and press the potato pops on the stick making an oval shape. Keep aside.
7. Cook both sides on a lightly greased non-stick pan till golden brown.
Serve hot.
Nutritive values per pop
Energy: 44 calories
Protein: 1.3 gm
Carbohydrates: 4.9 gm
Fats: 2.1 gm
Vitamin A: 129.0 mcg
Potassium: 41.9 mg
Zinc: 0.1 mg
FRUIT LOLLIES
Lip-smacking lollies made from protein- and calcium-rich curds and fruits that provide fibre
Preparation time: 5 minutes Cooking time: Nil. Makes 8 fruit lollies.
1 cup stewed apples, recipe below
¼ cup chopped bananas
½ cup fresh curds (dahi)
1 tbsp sugar
¼ tsp lemon juice
For the stewed apples
¼ cup chopped apples
1 tbsp sugar
¼ tsp lemon juice
For the stewed apples
1. In a vessel, mix all the ingredients with 2 tbsp of water and cook till all the moisture evaporates and apples become soft and light brown in colour.
2. Remove from the flame and keep aside to cool.
How to proceed
1. Combine the stewed apples, bananas, curds and sugar and blend into a smooth mixture in a blender.
2. Add the lemon juice and mix well.
3. Pour into plastic moulds and freeze for 6 to 8 hours till firm.
4. Insert tooth picks into the frozen lollies and unmould.
Serve immediately.
COCO PINEAPPLE DELIGHTMakes 2 glasses (300 ml).What could be more refreshing than some coconut water? With the added nutrition of pineapple, this delightful drink becomes a seasonal must-have.A mind-blowing combination of pineapple and coconut meat, added to the wholesome coconut water! Coconut is rich in potassium and pineapple in vitamin C. Enzyme ‘bromelin’ in pineapple helps stabilize the acid-alkaline balance of body fluids and improved digestion.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).Tangy grapes and the reliable apple make for a refreshingly cool drink this season. A glassful will help you fight illness and keep you energetic all through the day.Apples are basically sweet and the juice of grapes is a little sour. When mixed together, they compliment each other’s flavour and enhance the overall taste. Grapes are rich in antioxidants and together, apple and grapes join to help clean the kidneys and liver.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
Nawabi Paneer



Preparation Time : 20 minCooking Time : 25 minServes / Makes : makes

Ingredients
Malai Paneer,cashewnuts,pista,badams,walnut,fresh cream,onions,green chillies,tumeric,salt to taste,coriander,mint,mawa,tomatoes,ginger,garlic,....garam masala whole,jeera

Method
take malai paneer..make balls stuff by mawa,dry fruits,jeera,ginger,garlic...fry them...take ghee in oil pan....add whole garam masala & remove it...u will enjoy the flavour but,saute onions..till it turns pinkish..add cashew paste,tomatoes,chillies,ginger-garlic....add paneer balls,add cream...garnish with pista,coriander,mint.....hmmm nawabi style

User Comments & Tips
Take fresh malai paneer,a good quality,if balls r soft..keep them in freeze for 15-20 mints....

Corn Capsicum Gravy



Preparation Time : 10minCooking Time : 10minServes / Makes : 3

Ingredients
baby corn-5 to 6capsicum-2onion-2chopped spring onions-1/4 cupchopped coriander leaves-3 to 4 tbsptomato-1tomato sauce-1 tbspsoya sauce-1tbspchilly sauce-1 tbspsalt-to tastewater-3/4 cupchilly powder-2tsp corn flour-1 tbsp

Method
boil the corn and slice them into 1 inch slanting pieces.dice the onions and capsicums into 1 inch square shaped pieces.chop the tomato.put some oil in the kadai and fry the onion pieces.then add the chopped tomato and fry until tomato becomes soft.then add the chopped coriander and spring onions n fry for a min.now sprinkle few spoons of water and add chilly powder and mix well.now add capsicums and baby corns and salt and fry well for two mins.now add the sauces and saute for 3 more mins.now add the remaining water and corn flour and mix well. until it gets a gravy consistency.serve hot

Alu Channa



Preparation Time : 10 minsCooking Time : 10 minsServes / Makes : 4

Ingredients
channa-1 cup potatoes-2 bigonions-2tomatoes-2coriander leaves-for garnishingsalt to tastechilly powder-1 tbspcoriander powder-1 tbspchanna masala powder-1 tbsp

Method
soak channa for 5 hrs.and boil it and keep aside.boil potato.peal its skin and mash partially n keep aside.fry finely chopped onions and add chopped tomatoes to it.now add all the powders and salt and fry well.now add water to make a gravy.now add partially mashed potato and boiled channa.allow to boil for 2 to 3 mins.add water again if necessary.serve hot.

CHOCOLATE COATED STRAWBERRIESRich dark chocolate delicately coats the succulent strawberries to make attractive after dinner treats. Cooking Time : Nil.Preparation Time : 5 mins.Makes 12.
Ingredients

12 large strawberries

¾ cup dark chocolate, chopped

Method


1.
Wash and dry the strawberries thoroughly.


2.
Place the chocolate in double boiler and melt it over a slow flame.


3.
Stir well using a spatula till the chocolate has melted and resembles a sauce.


4.
Remove from the double boiler and continue to stir it for a few minutes till it comes down to room temperature and is still a sauce like consistency.


5.
Dip the base of the strawberries so that the chocolate coats half of each strawberry evenly.


6.
Place them on a tray covered with grease proof paper and refrigerate till required.


7.
Serve as petit fours or as an interesting garnish on a bowl of ice-cream.

Tips
You can also use white chocolate instead of dark chocolate if you prefer.
Store cooking chocolate at room temperature and not refrigerated.
RUM BALLSThese delectable chocolate vermicelli coated rum balls will turn any ordinary event into an extraordinary one. Preparation Time : 7 to 8 mins.Cooking Time : 5 mins.Makes 6 rum balls.
Ingredients

1 cup chocolate sponge, crumbled

1 teaspoon rum

¼ cup chocolate vermicelli
For the chocolate truffle

½ cup chocolate, chopped

¼ cup cream

For the chocolate truffle


1.
Mix together the chocolate and cream in a pan.


2.
Cook over a slow flame, stirring continuously till there are no lumps. Allow the truffle to cool slightly.
How to proceed


1.
Mix together the sponge, rum and chocolate truffle.


2.
Divide the mixture into 6 equal portions and shape into rounds.


3.
Roll the rum balls in the chocolate vermicelli, to coat evenly. Place on individual paper cups and refrigerate till required.
STRAWBERRY AND BANANA FLAMBÉ WITH BUTTERSCOTCH SAUCEMake your special event a truly memorable occasion by serving this dessert which not only tastes amazing but also looks spectacular. Flambé the fruits in front of your guests for that added effect.Cooking Time : 10 mins.Preparation Time : 5 mins.Serves 4.
Ingredients

1 cup strawberries, halved

1 cup bananas, sliced
For the butterscotch sauce

½ cup sugar

1 tablespoon butter

4 tablespoons fresh cream

¼ teaspoon vanilla essence

4 tablespoons brandy for the flambé
For serving

2 scoops vanilla ice-cream

For the butterscotch sauce


1.
Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour.


2.
Add ¼ cup hot water and allow it to mix with the caramel to make a syrup, over a slow flame.


3.
Add the butter and cream and mix well.


4.
Allow it to simmer for 5 to 7 minutes till it is of a syrupy consistency. Keep warm.
How to proceed


1.
Just before serving, toss the strawberries and bananas into the butterscotch sauce and bring to a boil.


2.
Pour onto a serving platter.


3.
Heat the brandy, ignite and pour over the butterscotch coated fruits.


4.
Serve immediately with whipped cream or ice-cream.
APRICOT FOOL"Fool" comes from the French word "fouler" meaning to purée a mixture. Here we have used the delicate apricot purée to make this light dessert.Preparation Time : 10 mins.Cooking Time : Nil.Makes 3 glasses.
Ingredients

1 cup dried apricot, puréed

½ cup whipped cream

2 tablespoons condensed milk

4 digestive biscuits, crushed
For the garnish

¼ cup whipped cream

4 sliced apricots

Method


1.
In a bowl, mix together the condensed milk and the apricot purée.


2.
Fold in the whipped cream and the biscuits gently.


3.
Pour into 4 stemmed glasses and refrigerate till firm.


4.
Serve garnished with the cream and apricots.

Tips
To make apricot purée, soak the apricots in hot water for 8 to 10 minutes.
Remove and discard the seeds and grind to a smooth purée, using very little water, in a blender.
TROPICAL AMBROSIAAmbrosia designates a dessert of chilled fruit mixed with coconut.Layers of fruit set in flavoured yoghurt is the ideal dessert when entertaining.Cooking Time : Nil.Preparation Time : 9 mins.Makes 2 glasses.
Ingredients

1 cup mixed fruits, chopped (strawberry, pineapple, peaches, pears)

½ cup hung curd

2 tablespoons cream

1 tablespoon powdered sugar

a few drops vanilla essence
Other ingredients

2 tablespoons desiccated coconut

2 tablespoons sugar

Method


1.
Dry roast the desiccated coconut and sugar together on a pan over a slow flame till the coconut turns golden brown. Keep aside.


2.
Combine the hung curd, cream, sugar and vanilla essence and whisk well. Keep refrigerated.


3.
Arrange half the fruits in a long stemmed glass.


4.
Top with the curd and cream mixture.


5.
Sprinkle the desiccated coconut mixture on top and chill.


6.
Repeat to make another glass.


7.
Serve chilled.

Tips
Approximately 1 cup fresh curds will yield ½ cup of hung curds when hung in muslin cloth for approx. 20 minutes.
FLAMBÉED PINEAPPLESFresh pineapple slices grilled with butter, cinnamon and brown sugar. Flambé them with brandy or rum if you like. It definitely adds more life to this dessert.Preparation Time : 5 mins.Cooking Time : 10 mins.Serves 4.
Ingredients

8 pineapple slices

3 tablespoons butter

2 tablespoons brown sugar

¼ teaspoon cinnamon (dalchini) powder

1 tablespoon brandy or rum (optional)
For serving

vanilla ice-cream

Method


1.
Combine the butter, brown sugar and cinnamon in a bowl and cream the mixture till it is soft.


2.
Using a knife spread an even layer of the creamed butter mixture on both sides of each pineapple slice.


3.
Place them on a non-stick pan and cook till both sides are lightly browned. Remove and place on a serving plate.


4.
Pour the brandy in a ladle and warm it lightly. Pour over the pineapples and set it alight to flambé.


5.
Serve immediately with a scoop of vanilla ice-cream or a dollop of whipped cream.

Tips
VARIATION : Flambéed Bananas
You can also use bananas instead of pineapple to make flambéed bananas.
TACO SALADA colourful, quick, tasty salad.Cooking Time : Nil.Preparation Time : 10 min.Serves 6.
Ingredients

1 recipe salsa dip

1 head lettuce

2 capsicums

4 to 5 spring onions

2 tomatoes

1 teacup boiled red kidney beans (rajma)

2 teacups corn chips

Method


1.
Chop the lettuce coarsely.


2.
Chop the spring onions with a few leaves.


3.
Cut the capsicum into big pieces.


4.
Cut the tomatoes into small pieces.


5.
Put the lettuce, onions and capsicum into cold water for 10 minutes. Remove from the water, add the tomatoes and beans and put in the refrigerator.
How to serve


1.
Put the salad in a big bowl, surround with corn chips, spread 3 to 4 tablespoons of salsa dip on top and serve.
VEGETABLE GARDEN SALAD WITH NUTSSesame seeds and almonds enhance the taste of this salad.Cooking Time : 15 min.Preparation Time : 15 min.Serves 6.
Ingredients

250 grams cauliflower florets

250 grams young carrots

250 grams french beans
For the spicy almond powder

3 tablespoons sesame seeds

2 tablespoons blanched and sliced almonds

salt and pepper to taste
For the dressing

vinaigrette dressing or low calorie dressing

For the spicy almond powder


1.
Lightly roast the sesame seeds and almonds on a medium flame while stirring constantly.


2.
Grind the roasted sesame seeds and almonds coarsely in a coffee grinder.


3.
Add salt and pepper and mix.
How to proceed


1.
Cut the carrots into thin rounds.


2.
Cut the french beans diagonally into pieces of about 25 mm. width.


3.
Put plenty of water to boil with salt. Add the vegetables and cook for a few minutes. Drain and put immediately in cold water for 10 to 15 minutes. Drain thoroughly.


4.
Put the vegetables in a mixing bowl and put in the refrigerator.


5.
Just before serving, add the dressing and toss.


6.
Sprinkle the spicy almond powder on top and serve cold.
FRIED ICE-CREAM WITH BUTTERSCOTCH SAUCECooking Time : 5 mins.Preparation Time : 30 mins.Serves 4.
Ingredients

8 scoops of vanilla ice-cream

1 cup milk

Fresh bread crumbs to coat
For the butterscotch sauce

½ cup sugar

1 tablespoon butter

4 tablespoon fresh cream

¼ teaspoon vanilla essence
Other ingredient

Oil for deep-frying

For the butterscotch sauce


1.
Heat the sugar in a non-stick pan and allow it to caramelize to a light brown colour.


2.
Remove from the flame and add ¼ cup of hot water. Place on a slow flame and make a syrup of one string consistency.


3.
Add the butter and cream and mix well.


4.
Allow it to simmer for 5 to 7 minutes till the sauce is of a honey consistency.


5.
Cool completely and keep aside.
How to proceed


1.
Line a tray with butter paper. Adjust your fridge temperature to low.


2.
Place the scoops on the tray at 25 mm (1") distance and keep in the freezer till they harden.


3.
Dip the hardened ice-cream balls in milk and roll in bread crumbs till coated properly.


4.
Put them back in the freezer to harden.


5.
Coat the ice-cream balls for about 3 to 4 times till a thick coating is achieved.


6.
Heat oil on high flame in a kadai.


7.
Remove ice cream balls from fridge (only 2 at a time) and dip in hot oil, make sure the balls are completely immersed in the oil. Don't turn them while frying, just dip and remove.


8.
When balls turn golden colour remove and serve immediately with butterscotch sauce. Repeat for the remaining ice cream to make more balls.

Tips
Crushed cornflakes / desiccated coconut also make great coatings.
Ensure that fried ice-cream is consumed immediately.
FETA AND PINEAPPLE SANDWICHCooking Time : 5 mins.Preparation Time : 5 mins.Makes 4 sndwiches.
Ingredients

4 panini or burger buns

1 large red pepper, thinly sliced

8 slices pineapple

8 slices feta cheese or paneer (cottage cheese)

4 large lettuce leaves

salt and freshly ground pepper to taste

butter for grilling
To be mixed into a spread

½ cup cheese spread

1 clove garlic, grated

2 tablespoons finely chopped celery

salt and freshly ground pepper to taste

Method


1.
Cut each panini into two horizontally and apply a generous layer of the spread on one side of panini.


2.
Place a large lettuce leaf on one half of the panini.


3.
Top 2 slices of feta cheese and some red pepper and pineapple slices.


4.
Sprinkle salt and freshly ground pepper and sandwich with the top half of the panini.


5.
Repeat with the remaining panini and ingredients to make 3 more sandwiches.


6.
Apply butter on the outer surface of the sandwich and grill in a sandwich grill or a toaster till done.


7.
Serve hot.

Tips
Pane means bread in Italian and panini means "little" bread (or buns).
However, in America, panini means a certain kind of sandwich The bread is used is quite flat, a bit dense and a little oily.
Now a days, panini bread is available at speciality baking shops in India too.
If you do not find panini bread at your local baker, just use a regular burger bread instead.

VEGETABLE AU GRATINThis is a baked dish made with vegetables which contains a wealth of nutrients. But the use of liberal amounts of butter and cheese counteracts the effect of these nutritious vegetables and loads it with unnecessary excess calories. Cooking Time : 40 mins.Preparation Time : 20 mins.Baking Temperature : 200°C (400°F).Baking Time : 15 to 20 mins.Serves 4.
Ingredients

2 cups mixed bolied vegetables ( carrots, peas, french beans), chooped
For the white sauce

2 tablespoons butter

½ teaspoon garlic, grated

2 tablespoons refined flour (maida)

1½ cups milk

¼ cup cheese, grated

salt and pepper to taste
For the topping

1/2 cup grated cheese

For the white sauce


1.
Heat the butter and sauté the garlic for 1 to 2 seconds.


2.
Add the flour and sauté for 2 to 3 minutes.


3.
Add the milk gradually stirring continuously so that lumps do not form, add ½ cup of water and mix well.


4.
Bring to a boil and add the cheese, salt and pepper and mix well.
How to proceed


1.
Combine the vegetables and the white sauce and mix well.


2.
Pour into an oven proof bowl and sprinkle the cheese on top


3.
Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes till the cheese melts and is lightly browned.


4.
Serve with warm garlic bread.
MACARONI A LA MEXICANAMacaroni prepared in an unusual way based on Mexican style cooking.Cooking Time : 40 min.Preparation Time : 25 min.Serves 6 to 8.
For the cheese balls

200 grams (7 oz.) paneer

3 tablespoons plain flour (maida)

1 tablespoon chopped coriander

2 chopped green chillies

1/4 teaspoon soda bi-carb

salt to taste

oil for deep frying
For the macaroni

2 teacups cooked macaroni

1 kg (2 1/4 lb.) tomatoes

1 chopped onion

1 chopped capsicum

3 cloves crushed garlic

1 teaspoon chilli powder

2 teaspoons sugar

2 tablespoons oil

salt to taste
For the kidney bean layer

3/4 teacup red kidney beans (rajma)

1 chopped onion

1 tablespoon butter

1 tablespoon ghee

1 teaspoon chilli powder

4 tablespoons tomato ketchup

salt to taste
For the baking

100 grams (4 oz.) fresh cream

2 teaspoons lemon juice

6 tablespoons cooking cheese

1/2 teaspoon salt

a dash of chilli powder

For the cheese balls


1.
Mix all the ingredients. Shape into round balls and deep fry in oil.
For the macaroni


1.
Put the tomatoes in hot water for 10 minutes. Remove the skin and chop.


2.
Heat the oil and fry the onion for 1 minute.


3.
Add the capsicum, garlic and chilli powder and fry again for a little while.


4.
Add the tomatoes, sugar and salt and cook on a slow flame for at least 10 minutes.


5.
Add the macaroni and mix.
For the kidney bean layer


1.
Soak the beans overnight. Next day, cook in pressure cooker. Drain and mash.


2.
Heat the butter and ghee and fry the onion for few minutes.


3.
Add the beans, chilli powder, tomato ketchup and salt and cook for a few minutes.
How to proceed


1.
Beat the cream. Add the lemon juice, 2 tablespoons of the cooking cheese and the salt.


2.
In a greased baking dish, first make a layer of the beans. Next, spread the layer of macaroni. Put the cheese balls on top. Pour the cream over this.


3.
Spread the remaining cheese and dust chilli powder on top.


4.
Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes.


5.
Serve hot.



GUJARATI DALA traditional recipe.Cooking Time : 60 min.Preparation Time : 10 min.Serves 4 to 6.
Ingredients


2 cups toovar dal (arhar)

1 cup yam (suran), chopped

2 tablespoons peanuts

2 kharekh (optional)
Other ingredients


8 pieces cocum, soaked

1 tomato, chopped

50 grams jaggery (gur)

juice of 1/2 lemon

1 piece ginger, diced

4 green chillies, slit

1/2 teaspoon chilli powder

1/2 teaspoon turmeric powder (haldi)
For the tempering


1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds (jeera)

1/4 teaspoon fenugreek leaves (methi)

10 to 12 curry leaves

2 cloves

2 sticks cinnamon

1 bay leaf

2 small round red chillies (boriya)

1/2 teaspoon asafoetida (hing)

2 tablespoons ghee

1 tablespoon oil

salt ot taste
For the garnish


4 tablespoons chopped coriander

Method


1.
Wash and pressure cook the dal in 4 cups of water.


2.
In another vessel, pressure cook the yam, peanuts and kharekh.


3.
When the dal is cooked, cool slightly and blend till it is smooth.


4.
Prepare the tempering by heating the ghee and oil and adding the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, red chillies and asafoetida.


5.
Add 3 cups of water, the cocum, tomato, jaggery, lemon juice, ginger, green chilli, chilli powder and turmeric powder and simmer for 10 minutes.


6.
Add the dal, yam pieces, peanuts, kharekh and salt and simmer for 10 to 15 minutes.


7.
Serve hot garnished with coriander.

Tips
The longer this dal is simmered, the better it tastes.
NACHOS WITH MANGO SALSACooking Time : 10 mins.Prepartion Time : 10 mins.Serves 4.
Ingredients


1 cup finely ground maize flour (makai ka atta)

¾ cup plain flour (maida)

1½ teaspoons carom seeds (ajwain), optional

½ teaspoon cumin (jeera) seeds

1 tablespoon oil

Salt to taste
Other ingredients


Oil for deep-frying
To be mixed together into a mango salsa (for serving)


½ cup chopped ripe mangoes

½ cup chopped tomatoes

1 tablespoon chopped spring onion whites

1 tablespoon chopped spring onion greens

½ teaspoon chopped green chilli

1 tablespoon chopped coriander

A pinch of sugar

Salt to taste

Method


1.
Roast the cumin seeds on a tava (griddle) for a few seconds.


2.
Add the carom seeds and roast again for a few seconds. Pound them coarsely.


3.
Mix all the ingredients together and make a dough by adding warm water. Knead very well.


4.
Divide the dough into small portions.


5.
Roll out each portion into thin rotis with the help of a little flour, prick all over with a fork. Cook lightly on a tava (griddle).


6.
Cut each roti into 25 mm x 25 mm. (1" x 1") squares and deep-fry in hot oil until crisp.


7.
Drain thoroughly on absorbent paper. Store in an air-tight tin.


8.
Serve with the mango salsa.
NOODLE SALAD WITH SALSAMakes a healthy side -serving or a main course - works well cold too, even as a packed lunch.Cooking Time : 15 mins.Preparation Time : 20 mins.Serves 4.
For the noodle salad

1 cup noodles/spaghetti

½ cup corn kernels, boiled

1 tomato, deseeded and diced

1 capsicum, diced

1 spring onion with greens, chopped
Suggested AccompanimentsCorn ChipsNoodle Salad with Salsa
CITRUS SALSAFor the health-conscious, a light-n-easy choice.Makes 2 cups.
Ingredients

2 oranges

2 sweet limes

1 ½ teaspoon chilli flakes

¼ cup chopped corriander

¼ teaspoon sugar
Baking Temperature : 180°C (360°F).Baking Time : 15 mins.Cooking Time : 15 mins.Preparation Time : 5 mins.Makes 4 toasts.
Ingredients


4 slices of whole wheat bread
To be coarsely ground into a paste


¼ cup celery, chopped

2 to 3 cloves garlic

salt to taste

Method


1.
Apply the ground celery paste equally on all 4 toasts.


2.
Bake in a pre-heated oven at 180°C (360°F) for 10 minutes or till the toasts are evenly browned.


3.
Cut into halves and serve immediately
MEIN CHOW SOUPThick, hot and spicy with the flavour of mint and corianderCooking Time : 10 min.Preparation Time : 15 min.Serves 6.
Ingredients


6 teacups clear vegetable stock

2 tablespoons finely chopped tomato

2 tablespoons finely chopped capsicum

2 tablespoons finely chopped cauliflower

2 tablespoons finely chopped carrot

2 tablespoons finely chopped cabbage

1 tablespoon finely chopped fresh mint leaves

1 tablespoon chopped coriander

2 teaspoons chopped garlic

2 teaspoons chopped ginger

3 teaspoons soya sauce

2 tablespoons cornflour

a pinch Ajinomoto powder (optional)

2 tablespoons oil

1/2 teaspoon pepper powder

salt to taste
For the topping


chilli oil

chopped coriander

Method


1.
Heat the oil in a wok on a high flame.


2.
Add the mint leaves, coriander, garlic, ginger, vegetables and Ajinomoto and stir fry for 2 to 3 minutes over a high flame.


3.
Add the stock, soya sauce, salt and pepper powder.


4.
Mix the cornflour in 1 teacup of water and add to the soup. Boil for 1 minute. Top with chilli oil and coriander.


5.
Serve hot with chillies in vinegar, chilli sauce and soya sauce.