Potato Frankies

I was introduced to frankies when I was in Pune and used to go out with my friends.Frankies, the popular street food of Mumbai.It tastes delicious and spicy.The stall-version contained extra oil and used to come wrapped in paper so, why not try to create the same kinds of food at home ? That is exactly what I did, cooked hot & spicy potato frankie! Now there are various stuffings that you can cook up including paneer,mix vegetables, the ever popular potato & the non-veg variety.

For the Paratha:

Wheat flour- 2cups
All purpose flour(maida)-3 tbsp
Red chilli powder-1/2 tbsp
Turmeric powder-1/4 tbsp
Carom seeds(ajwain)-1/2 tbsp
Ginger garlic paste -1 tbsp
Salt to taste

For Vegetable Stuffing:

Potatoes-2

Onion-1

Salt to taste

Peas-1/2 cup

Mustard seeds-1/2tbsp

Asafoetida(hing)-1 pinch

Ginger garlic paste-1/2tbsp

Red chilli powder-1tbsp

Turmeric powder-1/4tbsp

For the Paste: (optional)

All purpose flour/Corn flour- 1 tbsp
Water- 2 tbsp


Making the stuffing:

1. Boil the potatoes and peas. Mash them together. Finely chopped the onions.
2. Heat oil in a pan. Add mustard seeds, asafoetida, and turmeric powder. Add the onions and fry till light brown. Add the ginger and garlic paste.
3. Next add mashed potatoes and peas, red chilli powder, and salt. Fry for some time.

Making the Parathas:

1. Mix together all ingredients and make firm dough. Use enough oil.
2. Make small balls of the dough and roll out parathas.
3. Semi-cook both sides of the paratha on a pan.

Assembling the Frankie:

1. Make a paste of all-purpose flour and water.

2. If you like spread green chutney over the paratha.

3. Add some cooked vegetables on top of one paratha.

4. Spread the vegetables on the paratha. Don’t spread more on the edges.

Roll the paratha and seal one end with the paste. You can also seal the bottom on one side.

Heat a pan and add some butter. Fry the assembled Frankie on both sides till it is crispy.

Add some chopped onion and chat masala on the Frankie and serve hot with ketchup/chutney.

Ps:Instead of making parathas you can use readymade tortillas.

Cardamom Cake

Today I decided to appease my craving by baking low sugar cardamom cake.This cake is fragrant with cardamom and vanilla essence.When I first tasted this cake I knew I had to make it.It could be iced if you wanted to, but seeing as I was trying to cut down on the added sugar that would definitely have defeated the object!.Bake yourself some cardamom cake, sit down with a cup of coffee/tea and..........relax! .This is a very easy cake to make with a delightful taste that wraps itself around your tongue, and into your psyche, leaving you helpless to resist.

Ingredients:

Baking Powder-1/2tbsp

Eggs-3(at room temperature)

Castor Sugar-1/2 cup

Vanilla essence-1tbsp

Butter/Ghee-1/2cup(melted,luke warm)

All purpose flour/maida-1 cup

Green cardamom powder-1 tbsp

Milk-2 tbsp(at room temp.)

Cake pan(8"/9")

Method:

1. Preheat oven to 350°F (175°C).

2. Sieve all purpose flour,baking powder and green cardamom powder in a bowl.

3. Break eggs into another bowl. Add sugar and vanilla essence and mix with whisk or mixer.electric

4. Add the flour mixture to eggs mixture and mix well.

5. Add melted butter and milk and mix.

6. Pour batter into grease cake pan/baking tray and place it in preheated oven for 15-20 min.

7. You can insert a wooden pick/knife in the center of the cake to test if the cake is full baked.

8. Cool in cake pan for 30 minutes.Then invert cake onto cooling rack to cool completely.

9. Enjoy this cake with tea/coffee.

Carrot&Tomato Soup

Because of our hectic life lifestyle we ignore adding fibre to our diet which is important but it is very difficult for some people to consume it in its original form.Juices and soups always work better than just boiled/steamed vegetables or salads.Carrots and tomatoes are available year round, but for some reason, the warm, red colour and the use of a spices like pepper and salt make carrot tomato soup feel like an autumn food.The nutritional value of tomato n carrot makes it good for eye disorders,indigestion,diarrhea,skin care,weight loss and helps in cleansing body of toxic compounds.You don't have to saute anything in this recipe, its very simple, quick n easy to make.Enjoy this soup with nice grilled cheese sandwich.

Serves-2

Ingredients:

Tomatoes-2

Carrots-4

Pepper powder to taste

Salt to taste

Water -1 1/2 cup

Method:

1. Peel the carrots and wash carrorts n tomato in water.Roughly chop the carrots into small pieces.

2. In pressure cooker add water and to it add tomatoes and chopped carrots.Close the lid of cooker and let it pressure cook for 15 min on medium flame or after 2 whistles of cooker switch off the flame.Let it cool down till the pressure goes.

3. Now in a blender transfer carrots,tomatoes(if u want remove the skin of tomatoes) n water.Now blend it till it forms into smooth puree.

4. Add this puree in cooker and to it add little salt n pepper as desired and let it boil for few minutes.Transfer it in a serving bowl.

5. Serve hot.

Indian Lamb Curry

This lamb curry when well cooked and seasoned it gives excellent curry flavour.The meat is so very soft and delicious that you don't need to cut the meat off the bone, it just came apart by itself - beautiful.I hope you will love this delicious healthy lamb curry recipe.

Ingredients:

Lamb(with bones,1/2 inch chopped)- 500g

Ginger garlic paste-1 tbsp

Pepper pwdr-1tbsp

Cumin powder-1 tbsp

Coriander pwdr-1 tbsp

Whole garam masala

(cloves,green cardamom,cinnamon)

Red chilli pwdr(acc.to your taste)- 2tbsp

Green chillies chopped(optional)-6

Turmeric pwdr-1 pinch

Corinader fresh leaves-1/4 bunch

Cumin seeds- 1tbsp

Onion(chopped)-1

Coconut pwdr- 1tbsp

Salt ot taste

Oil- 2tbp

Method:

1. Heat oil in a pan and to it add whole garam masala,cumin seeds,add onions,salt when onion gets slightly brown colour add turmeric pwdr,ginger garlic paste mix well and cook for 2 min and tehn add cleanly washed chopped lamb pieces and let it cook for few min.

2. Add red chilli pwdr,coriander pwdr,cumin pwdr and little water.

(If you are cooking large portion of lamb then no need to add water because lamb oozes out its own moisture n it cooks in its own mositure which tastes good).

3. Mix well and cover it with a lid and let it cook for 20 min on low flame till the lamb is tender.Add chopped green chillies(its optional).

4. Add coconut powder and pepper powder and finish it off with fresh chopped coriander leaves.Cover it with lid and let it cook for 10 min more till the gravy is thick.

5. Serve hot with rice or rotis.

Peanut Chutney

Ingredients:

Roasted Peanuts-2 cups

Coriander leaves-1/4 bunch

Salt to taste

Garlic cloves-5-6

Green chillies-6-7

Method:

1.If you dont have roasted peanuts then in a heated pan on slow flame roast the peanuts till they get nicely roasted.Let them cool down.

2. In a blender add roasted peanuts,garlic cloves, green chillies,coriander leaves,salt to taste,add little water and then blend it till it forms into smooth paste.Transfer it in a serving bowl.

For Tempering:

Ingredients:

Mustard seeds- 1 tbsp

Dry whole red chillies-4

Asafoetida(hing)-1pinch

Curry leaves-5

Oil-1tbsp

Method:

1.Heat oil in a pan and add hing,mustard seeds,dry red chillies,curry leaves.Let it splutter for 2-3 min,switch off the flame and immediately add this tempering to the peanut chutney.

2.Serve this chutney with idli/dosa or with parathas/snacks.

PS.You can store this chutney in refrigerator for few days and can use it when needed.

Lauki/dhoodhi Paratha

Lauki parathas are rich in calcium,fibre and protein.They make a good travelling healthy snack also as they stay well for couple of days without refrigeration.I usually make these parathas on Sundays for brunch as these are very tasty and I only need to make peanut chutney or kadhi to complement them.Those who don't have liking for lauki vegetable,can have in thier diet in paratha form.Trust me you will start liking bottle gourd:)



Ingredients:

Bottle gourd/lauki/doodhi(grated)-1
Whole wheat flour-2 cups
Yoghurt-1/2 cup
Turmeric Pwdr-1/2 tbsp
Red chilli pwdr-1 tbsp
Corinader pwdr-1 tbsp
Cumin pwdr-1/2tbsp
Garam masala pwdr-1 tbsp
Salt to taste
Coriander leaves- 1/4 bunch
Oil-1tbsp


Method:

1.Grate the bottle gourd/Lauki.




2. Mix all the ingredients and knead into a soft dough using water only if required otherwise there is no need to add water.Let the dough rest for 15-20min.



3.Divide the dough into equal portions in small ball forms.

4.Roll out each portion thinly into a circle .

5.Cook each paratha on both sides on a non-stick pan until brown spots appear on the surface. If you like your parathas to be cooked in butter/oil then you can use it.

6.Serve hot with peanut chutney or any chutney/kadhi/raita of your choice.

Corn Bhel

A riot of flavours, typical of any chaat but with the sev adding a great new dimension.

Ingredients:

Boiled sweet corn kernels-1 cup

Chopped onions-1/2 cup

Chopped tomatoes -1/2 cup
Chopped green chillies-2 tbsp
Boiled potatoes(diced)-2
Chopped coriander -1/4
Lemon juice-1tbsp
Chat masala to taste

Green chutney-1 tbsp

Tamarind chutney- 1 tbsp
Sev-1/4 cup(optional)
Salt to taste

Method:

1. In bowl, mix boiled corns, onion, tomato, potatoes, chaat masala, green chillies, green chutney, sweet chutney and coriander leaves well.Add lemon juice, salt and mix.

2. Spread the bhel in a serving dish and sprinkle the sev over it.

3. Serve immediately.

Rava Dosa

The best thing about rava dosa is that its quick and easy to make.Rava dosa doesn't need to be fermented like regualr dosa. It gives unique kind of crispiness.If you have a craving for dosa try making it now and enjoy this quick onion rava dosa.It goes extremely well with sambar and coconut chutney.

Ingredients:

Semolina/Rava/Sooji- 1 cup
Rice flour- 1cup
All purpose flour(maida)-1/2 cup
Salt to taste
Pepper pwdr-1 pinch
Asafoetida(hing)-pinch
Chopped green chillies(as needed)-4-5
Chopped ginger-1 tbsp
Cumin seeds-1 tbsp
Oil/ghee

Method:

In a bowl add maida,rice flour,semolina,salt,pepper pwdr,cumin seeds, chopped ginger & green chillies,hing.Mix all the ingredients and add water and make thin batter.

Before making dosa make sure your non-stick pan is wipe clean and should be greased well with oil/ghee .Now on heated pan sprinkle some chopped onions and then with your hands sprinkle this thin batter of dosa on the pan so that it forms somewhat into net kind.

Sprinkle little oil on the dosa and with spoon try to spread oil evenly on dosa.Cook till dosa gets nice brown colour.

P.S.Make sure the batter is very thin(thinner than the dosa batter). If the batter becomes thick after making few dosas add little water to it.

Mushroom Fry

Ingredients :

Onion chopped-1

Curry leaves-6

Salt to taste

Whole garam masala

(bayleaf,cardamom,cinnamon,cloves)

Cumin seeds-1 tbsp

Tomatoes(chopped)-1

Lemon juice(optional)- 1 tbsp

Pepper pwdr-pinch

Turmeric pwdr-1/4 tbsp

Coriander leaves(chopped)-1 spring

Cumin pwdr-1 tbsp

Coriander pwdr-1 tbsp

Ginger garlic paste-1 tbsp

Green chillies(chopped)-3-4

Oil-1 tbsp

Chopped spring onion(optional)-1

Butter-1 tbsp

Red chilli pwdr-1 tbsp

Mushrooms- 1 pound

Method:

Heat oil in a pan and add whole garam masala,cumin seeds,chopped onions,salt,turmeric pwdr,ginger garlic paste,curry leaves,chopped green chillies.When onions gets brown colour add chopped tomatoes.

Let them cook for 10min and slightly mashed the tomotoes.After tomotoes are cooked then add mushrooms and add very little water and cover it with lid and let it cook for few minutes.After mushrooms get cooked switch off the flame and keep it aside.

For Garlic Spice:

Take 3-4 garlic cloves,cumin seeds,and 5-6 pepper corns and crushed them.Garlic spice is ready.

Now heat butter in another pan and on low flame add crushed garlic spice and saute them and add chopped coriander leaves,cuminpwdr-1/4tbsp,coriander pwdr-1/2tbsp,chilli pwdr-1/4tbsp.Stir and immediately add cooked mushroom mixture and cook till the moisture evaporates and dry.

If you like add few drops of lemon juice,its optional.Finish it off with fresh chopped coriander leaves and chopped spring onions.

P.S. Cut mushrooms just before adding to the pan otherwise if cut in advance it gets darker in colour.

Tomato Soup

Soups are always comforting and soothing.Anytime is a perfect time to satisfy your soul with a piping hot bowl of broth based soup. Soup is a filling food that can be low in calories. In fact, many people make a meal out of soup and salad. Calorie control is just one benefit to including more soups.Soups and salads together make good foods as they are filling. Include this healthy soup in your diet.

Ingredients:

Tomatoes-1 kg

Butter-1 1/2tbsp

Small ginger piece(fine chopped)

Garlic chopped-4tbsp

Green chilli chopped-1-2

Light cream-1 tbsp

Bassil leaves to taste

Salt to taste

Pepper pwdr(optional)-1 pinch

Coriander leaves-1/4 bunch

Method:

Puree the tomatoes and keep it aside.

Heat butter in a pan and to it add chopped garlic,ginger and coriander leaves and saute them for 1-2 min.

Add the pureed tomato,add little water if required and let it simmer for sometime.

Now add salt and basil leaves.

When the soup boils switch off the flame and let it cool.

After the soup cools,strain the soup.

Heat the strained soup on medium flame,add pepper pwdr,add cream to it and let it simmer for sometime.

Healthy and delicious soup is ready.Serve hot.

Dry Chilli Paneer

This chatpata dry chilli paneer goes extremely well with any dish,as appetizer or as snacks.

Ingredients:

Paneer(cut into cube size)-200g
Salt to taste
Ginger garlic paste
Corn flour- 1 1/2tbsp
Water
Egg(optional)-1
All pupose flour(maida)-2-3tbsp
Cumin seeds-1 tbsp
Garlic(chopped)-4 cloves
Chopped green chillies-4
Onion(cut into cubes)-1/2
Coriander pwdr-1 tbsp
Chilli garlic sauce-1 tbsp
Ajinamoto-1 pinch
Red bell pepper(cut into small cubes)-1/2
Green bell pepper(cut into small cubes)-1/2
Chilli pwdr-1 tbsp
Soya sauce to taste
Curry leaves chopped-few
Lime juice-1 tbsp
Coriander leaves-1/4 bunch


Method:

Cut paneer into cube size.


In a bowl add salt,1/2tbsp of ginger-garlic paste,corn flour,2-3 tbsp of water,egg,mix well all this mixture.Pour this mixture on paneer,add little bit of maida and mix it.

Now heat oil in a pan and add fry this paneer cubes on medium flame.

Now add little bit of oil in a pan,add cumin seeds,chopped garlic,1/2tbsp of ginger garlic paste,chopped green chillies,onions,coriander pwdr.3-4 tbsp of water,chilli garlic sauce,pinch of ajinamoto,red n green bell pepper,red chilli pwdr,soya sauce,chopped curry leaves and add some salt to taste and little lime juice.

Mix well and to this add fried paneer cubes and chopped fresh coriander leaves .Enjoy this exotic recipe.

P.S.Adding egg is optional those who are vegetarian can only add water no need to add egg.

Punjabi Pakoda Kadi

I always thought that it was too difficult to make but once I learnt the right way I've been making it often.Before you make kadi make sure the yoghurt should be sour and kadi should be cooked atleast for 20-30min to get the proper taste of kadi.Enjoy this kadi with rice as I do.



Ingredients:

For the Pakodas:
Butter milk-1 cup
Chilli powder-1pinch
Chopped Onions-1 small
Chopped potatoes(peeled)-1
Salt -pinch
Baking powder-pinch
Crushed whole dhania-1tbsp
Cumin seeds-1tbsp
Chopped green chillies-3-4
Besan(gram flour)-(as required)




Method:

Mix All the above ingredientshey in a bowl well.Make sure the batter is not too thin and too thick otherwise pakodas wont puff up well.Then take teaspoonful of batter(small) and drop in heated oil and fry them till they get nice golden colour.

To make curry:

Butter milk-3 cups
Water- 2 cups
Besan-(as needed)


Method:

In a bowl take butter milk,water and add besan and continously whisk.Mix well to avoid forming of lumps.After it dissolves well keep the mixture aside.


For Tempering:

Ghee/oil- 1tbsp
Whole red chillies-3-4
Mustard seeds-1 tbsp
Cumin seeds-1 tbsp
Kalonji(optiona)
Fenugreek seeds(methi)-very little(7-8)
Asafoetida(hing)-pinch
Chilli powder-1/2tbsp
Curry leaves-6
Turmeric-1/4 tbsp
Coriander leaves-1/4 bunch


Method:

Heat oil/ghee in a pan and add,hing,whole red chillies,mustard,cumin seeds,fenugreek seeds,curry leaves,turmeric pwdr,chilli pwdr and now add the curry mixture to it.Add little water if besan is more to get the right consistency of the curry,add salt and mix well.

Bring it to boil and on low heat whisk continuously When the froth disappears the add pakodas to the curry.If u want to add additional tempering you can add and sprinkle chopped fresh coriander leaves. Serve hot with rice or phulkas.

Potato Sandwich

This time i thought of posting some potato/aloo recipe.I think potato is one of the vegetables which any novice can cook as well.The best thing about potato is that they are edible and versatile.When you are going on a trip or picnic and dont want to cook complete meal then potato sandwich comes to mind , which is something solid enough to keep us full.They are too good to resist.I hope you will try to make this simple,quick and delicious recipe.

Ingredients:

Bread slices-8(or as per need)

Boiled potatoes-4-5(depends upon slices of bread)

Cumin seeds-1tbsp

Mustard seeds-1tbsp

Onion(chopped finely)-1

Green chillies(chopped)-4-5

Chopped fine garlic/paste-1 tbsp

Oil-1tbsp

Butter

Salt to taste

Turmeric Powder-1 pinch

Garam masala-1tbsp

Coriander powder-1tbsp

Cumin powder-1/2tbsp

Coriander leaves(chopped)-1/4 bunch

Method:

Boil the potatoes and peel them off.Mashed the boiled potatoes nicely.

Heat oil in a pan and to it add cumin,mustard seeds,green chillies,chopped garlic/paste,chopped onion,salt.Let onion to cook well till it gets brown colour.Then on low heat add turmeric pwdr,cumin pwdr,corainder pwdr,garam masala,sprinle few drops of water so that masala do not get burn.Mix well.Now add mashed potatoes ,coriander leaves and mix well.Cover it with lid and let it cook for few minutes.

Now you can take either sandwich maker/toaster or electric grill.Apply little butter/oil on the slices of the bread and place a couple of spoonful of potato mixture.Cover it with another slice of bread and apply butter on the top of covered bread so that it can toast to get the golden brown colour.Let them toast till the brown colour of your choice is formed.

Serve them hot with ketchup/chutney of your choice.

Masala Baingan/Eggplant

Ingredients:

Egg plants/Brinjals-8

Roasted Peanuts-1cup

Cumin seeds-1 tbsp

Turmeric pwdr-1/2tbsp

Garlic paste-1 tbsp

Garam masala-1tbsp

Coriander powder-1 tbsp

Cumin powder-1 tbsp

Mango pwdr(amchur pwdr)-1 pinch

Salt to taste

Water -2-3 cups(as needed)

Red chilli pwdr- 1tbsp

Coriander Fresh Leaves-1/4 bunch

Method:

If you dont have roasted peanuts/groundnuts then roast them first in pan on low heat for few min.

Let them cool. Then blend the roasted peanuts in a blender so that it forms into powder.

To this peanut powder add garam masala,turmeric pwdr,coriander pwdr,red chilli pwdr,salt to taste,pinch of mango pwdr.Mix well.

Wash eggplants/brinjals with water.Then cut each eggplants/brinjals into four quarters in such a way that the four quarters are still joined at the top.Now stuff the peanut mixture into these brinjals with spoon or by hand.

Heat oil in pressure cooker and add cumin seeds,garlic paste,add brinjals and remaning peanut mixture and add 2 cups of water and coriander leaves.Close the lid and let it pressure cook for 10-15 min or till one whistle.Serve with rice or rotis.

Sweet Corn Vegetable soup

Ingredients:

Vegetable stock-4 cups

Mix vegetables(fine chopped)

(carrorts,baby corns,celery,beans

Sweet corn cream style pastIngredientse-1/2 cup

Rice Vinegar/normal vinegar-1 tbsp

Corn starch-1 tbsp

(little corn flour mix in water)

Salt to taste

Sesame oil-1 tbsp

Ajinamoto-1 pinch

Pepper powder-1 pinch

Soya sauce-as needed

Chilli vinegar-as needed

Method:

Take vegetable stock in a pan and to it add carrorts,baby corns,beans,celery,sweet corn paste and mix it up.Add rice vinegar.Bring this mixture to boil.Add little corn starch to the mixture.

When mixture is boiling slightly remove the froth which is forming with a spoon to make clear soup.Add very little salt.Add few drops of sesame seed oil.Pinch of ajinamoto.Little pepper pwdr.

Add drop by drop 2-3 tbsp of corn starch to the soup.Check the consistency of soup and check if u want soup to be more thick then add little more corn flour.Mix well.

Take some chopped spring onions in a bowl and add soup on it.Add little soya sauce and chilli vinegar to suit to your taste.Serve hot.

Veg Manchurian

Ingredients:

For Vegetable Dumplings:

Finely chopped mixed vegetables(either chopped in blender or grated)

(carrorts,cabbage,celery,cauliflower,beans,capsicum)

Pepper powdered

Corn Flour

Chopped green chilli

Spring Onion- 1 sping

Chopped Ginger

Soya Sauce-4 tbsp

Chilli paste-3tbsp

Ajinamoto-1 pinch

Salt to taste

Boiled rice- 1cup

Method:

In a pan take very little water and add all these finely chopped mix vegetables.Cover it with lid and let it steam for some time till vegetables become soft.

Drain the steam vegetables in a muslin cloth and squeeze them well.Do not throw water which you squeezed.Used it as vegetable stock for making manchurian sauce.

Now to the vegetables add little salt,pinch of ajinamoto,chopped green chilli,pepper pwdr,chopped ginger,little soya sauce,chilli paste,some spring onion,add some boiled rice and mashed it up and add handful of corn flour.Mix the mixture well and make small round dumplings.

Fry these dumplings till they are golden brown. If your dumplings break while frying, mix little more boiled rice to your vegetable mixture and mashed it,mix well and make dumplings.

For Cauliflower Manchurian:

Take litte cornflour,pinch of pepper pwdr,chilli sauce,little chopped garlic and ginger,add little water and make to make a fine paste.Mix well.Dip cauliflower florets in it and deep fry them them.

For Manchurian Sauce:

Green chillies

Soya sauce

Chilli paste

Pepper pwdr

Chopped garlic

Chopped ginger

Spring onions

Salt to taste

Onions(chopped)-1

Ajinamoto-pinch

Sugar(use if sweet sour sauce not available)

Sesame oil/other oil-2 tbsp

Sweet and Sour sauce-1 tbsp

Vegetable stock/water

Corn flour

(take some cornflour n mix some water to it.)

Heat oil in a pan and add cumin seeds,chopped garlic,ginger,chopped onion,chopped green chilli,little pepper pwdr,little soya sauce, sweet& sour sauce,chilli paste,pinch of ajinamoto and add very little salt,chopped spring onions.Mix well.

Divide the manchurian sauce into two.

Heat half portion of sauce mixture in pan and add vegetable dumplings.Mix well and manchurian dry is ready to serve.

In another pan take other half sauce mixture,heat it, add vegetable stock,add little salt if desired,little soya sauce.Let it boil and add cornflour mixture to thicken the sauce and add fried cauliflower florets.Add cauliflower florets to manchurian sauce just before serving.Cauliflower manchurian is ready.

Serve hot with noodles or rice.

Jeera Aloo

Ingredients:

Potatoes (diced)-250g
Chilli powder -1tbsp
Salt to taste
Coriander leaves -1/4 bunch
Coriander powder -1 tbsp
Cumin seeds- 1tbsp

Ginger garlic paste-1 tbsp
Cumin powder -1/2 tbsp
Mustard seeds-1 tbsp
Oil -2tbsp

Green chilli-2
Onion -1
Red dry chilli(optional)-3
Red chilli pdr-1 tbsp
Turmeric powder-1 pinch

Method:

Heat oil in a pan and add cumin,mustard seeds,dry red chilli,add chopped onion,salt(cook onion till they get light brown colour) then add ginger/garlic paste,turmeric pwdr,cumin pwdr,coriander pwdr,red chilli pwdr,and add fine diced potatoes.

Sprinkle little water and cover it with lid and let it cook for 15-20min.Top it with fresh coriander leaves.Stir in between.Serve with roti,bread or puri.

Zafrani Pulao

Ingredients:

Basmati Rice (long, grained) -200g
Almonds-5
Biryani Masala-1 pinch
Black cumin--1/2tbsp
Butter-4tbsp
Cashewnuts-10
Coriander leaves-1/2 bunch
Fried onion-3 tbsp
Ginger garlic paste- 1tbsp
Mint-1/2 bunch

Yoghurt-1/2 cup
Onion(fine sliced)-1
Pomogranate seeds ripe-1/2
Raisins-10
Saffron- 1 pinch
Salt to taste

Method:

Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water.

Heat oil add whole garam masala,cumin,cashew nuts,almonds,raisins and onions and saute for few min then add ginger garlic paste,salt,chopped mint and coriander leaves,yoghurt, biryani masala.Mix well and add water and when water is simmering add rice. Mix once and cook wit lid on it on low heat.

When water is almost absorbed top it with fried onions,saffron colour and pomogranate seeds and top it with 2-3 butter cubes.Let it steam for another 5 min.
Serve with curries.

Spring Rolls

Ingredients:

Water-1 1/2 cup

Mixed vegetables finely chopped

(carrots,onions/spring onions,cabbage,celery,

capsicum)

Ajinamoto-1 pinch

Soy sauce-1 tbsp

Pepper-1 pinch

Egg wash or mashed rice

Salt to taste

Cumin powder-1/2 tbsp

Chilli garlic sauce to taste

Spring roll/Egg roll sheets-10

Method:

Boil water in a pan add chopped vegetables.Covet ir with lid.Let it steam for sometimes till the vegetables get soft.Strain the water from the vegetables and put vegetables in muslin cloth to squeeze out the extra water from the vegetables.See to it vegetables should be moisture free.

In a bowl add these vegetables and add pinch of ajinamoto,little soy sauce,pepper ,chilli garlic sauce, cumin powder and salt.

Take spring roll sheet and put little vegetable mixture on it and tightly roll it and bring it to a point and press the edges and now apply egg wash(egg beaten,used as a glue to seal edges the spring rolls) or mashed rice to seal the edges of spring rolls.Again apply little egg wash or mashed rice to other edge sqeeze it hard and roll it on.

Heat oil in pan and fry these spring rolls. Do not fry them on low heat otherwise oil will ooze into the spring rolls.

Hot and Sour Soup

Ingredients:

Vegetable stock/Chicken stock powder-1 tbsp
Water-3 cups

Soy sauce-2 tbsp

Rice vinegar-1 tbsp
Chilli sauce to taste

Pepper- 1 pinch

Sugar-1/4tbsp

Ginger(fine sliced)-1/4tbsp

Tofu(firm),cut into cubes)-1/4 cup

Green onion-1/4 cup

Ajinamoto-1 pinch

Sesame oil-1 tbsp

Cornflour-1/2 tbsp

Salt-1 pinch

Chopped fine vegetables

(mushrooms,carrots,snowpeas,beans)

Method:

Add vegetable stock in a pan and add water.Mix.To this stock add soy sauce,rice vinegar and add little hot chilli sauce according to how much hot you want.Add pinch of pepper,sugar and chopped vegetables.Add ginger,green opnions,pinch of ajinamoto.Now mix well and bring this to boil and check the seasoning.When it come to boil add sesame oil.Mix.

Remove excess froth which is floating on top of the mixture with spoon.Add pinch of salt if you need.Now add tofu(tofu breaks easily so add it in last after soup boils).Now add corn flour(1/2tbsp of cornflour mix with little water).

Let the soup boil n remove any excess froth.If u want soup more thick then add little more cornflour.Take out in serving bowl and garnish with chopped green onions and serve hot.

Palak Pakoda

Ingredients:

Bunch of spinach/palak-1

Bengal gram flour-1 cup

Carrom seeds(ajwain)-1 tbsp

Fenugreek leaves(kasturi methi)-2tbsp

Onion(fine chopped)-1 samll

Salt to taste

Bi-carbonate soda(optional)-1 pinch

Red chilli powder-1 tbsp

Turmeric powder-1/2tbsp

Oil to fry

Method:

Wash palak leaves properly and leave it for drying.

Chop the palak leaves.

Add water to besan and make a batter of thick consistency.

Add chopped green chilies,turmeric pwdr, red chili powder, carrom seeds,and kasturi methi, salt and mix it well with spoon or by hand.

Fry small portions of mixture in oil till they turn golden brown.

Serve spinach pakora hot with sauce or with green chutney.

Tuscan Bean Soup

Ingredients:

Yellow onions(diced)-1 cup)
Celery(diced)-1 cup
Carrots(diced)-1 cup
Garlic-2 tbsp
Olive oil-3 tbsp
Kidney beans(rinsed&drained)-1 can
Cannellini beans(rinsed& drained)-1can
Chick peas(rinsed& drained)-1 can
Diced tomatoes-1 cup
Chicken stock -6 cups
Fresh rosemary-1 tbsp

Fresh thyme- 1tbsp
Fresh basil -6
Baby spinach(washed)-2 cups

Method:

In a large soup pan, heat the olive oil over medium heat.

Sauté the onion, celery, carrot and garlic for 3 to 4 minutes.

Finely chop the fresh rosemary, thyme, and basil and add them to the pan.

Add the diced tomatoes, boiled kidney beans, cannellini beans, chick peas, and the chicken stock.

Bring the pan to a boil and then turn down heat to simmer. Simmer for approximately 10-12 minutes or until the vegetables are tender.

Add the spinach.It will take approx. 1-2 minutes for the spinach to cook.

Season with salt and freshly ground black pepper, to taste.

Chicken Noodle Soup

Ingredients:

Butter -2bsp
Onion - 1/2chopped
Carrot(sliced)-1
Stalk of celery(sliced)-1
Chicken stock (approx 4-6 cups)
Noodles -1 cup

Chicken(cooked and shredded)-1 1/2 cup
Salt to taste
Pepper -1 pinch

Method:

Melt the butter over med high heat.
Cook the onions, celery, and carrots, until lightly browned about 5 minutes.
Stir in stock (approximately 4-6 cups of chicken stock) and simmer, covered, until vegetables are tender – 10-15 minutes.
Add noodles and simmer uncovered until they are tender.
Add the shredded chicken and simmer until chicken is warm.
Add the parsley.
Season with salt and pepper to taste.

Vegetable Salad

Ingredients:

Head of lettuce-1
Cucumber-1

Carrots -2

Stalks of celery -2
Green spring onions -2
Red bell pepper -1
Tomatoes(medium)-2
Salad dressing-1/2 cup

Method:

Wash and dry lettuce. Chop or tear into bite size pieces and add to salad bowl.
Wash, peel, slice cucumber.
Wash, peel, then slice or grate carrots.
Wash and slice celery.
Wash, slice green onion.
Wash red pepper, cut in half, remove seeds and stem, cut into strips.
Wash tomatoes, slice into wedges or if using cherry tomatoes, cut in half.
Arrange vegetables in salad bowl. Pour dressing on top. Using two large spoons toss salad so the dressing gets evenly distributed.

Broccoli Salad

Ingredients:

Fresh broccoli florets-5 cups

Salt -1tbsp

Toasted slivered almonds-1/2 cup

Cooked chicken(cut into pieces)-1/2 cup

Red onion-1/4 cup

Frozen/Fresh peas-1 cup

Mayonnaise-1/2 cup

Apple cider Vinegar-2tbsp

Honey-1/4 cup

Method:

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy.2 minutes will cook the broccoli through, but still firm.

Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, cooked chicken, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Mattar Paneer

Ingredients:

Cashewnuts-5g
Chilli pdr-2tbsp
Coriander leaves-1/2 bunch
Coriander pwdr-1tbsp
Cream(optional)-30ml
Cumin seeds-1tbsp
Cumin pwdr-1tbsp
Ginger garlic paste-1tbsp
Green chillies(optional)-4
Kastoori methi pwdr-i tbsp
Oil-2tbsp
Onion-1 large
Paneer Indian cheese-225g
Peas-1/2 cup
Salt to taste
Tomatoes- 1 large
Turmeric- 1pinch
Whole garam masala

(cloves 4,bay leaf 1,cardamom 3,cinnamon 2,)

Method:

1. Fry cashewnuts, onions and tomatoes ginger/garlic ,turmeric.

2. Blend onion, ginger and garlic ,tomatoes cashewnuts together into a fine paste.

3. Heat oil in a sauce pan add cumin and masala paste, chilli powder, coriander and salt and continue to fry for another 2 min.

4. Add boiled peas and stir to mix with the spices. Add water and bring to a boil, cover and simmer on low flame for 5 min. Add kasturi methi powder.

5. Add fried paneer and simmer for 10 min more.Add cream and fresh coriander.Serve hot.

Baingan Ka Bharta

Ingredients:

Eggplant/Brinjal-1

Cumin seeds-1tbsp

Mustard seeds-1tbsp

Coriander fresh-1/4 bunch

Onion(fine sliced)-1 large

Spring onion(optional)-1 bunch

Green chillies slit -4

Garam masala(optional)-1/2tbsp

Garlic cloves-5

Oil-1tbsp

Method:

Apply some oil to the eggplant. Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake .Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides. It takes around 10-15 minutes to cook the whole eggplant. Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well.

Heat oil in a pan,add cumin,mustard seeds, add garlic ,green chilli and chopped onions and fry over medium flame until light golden brown.Stir well.

Now add the mashed eggplant, salt,pinch of garam masala and stir for 5-6 minutes on a medium flame.Garnish with chopped coriander leaves. Serve hot with chapatis or as a side dish with rice.