TROPICAL AMBROSIA

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.

KOPRA PAK

Cooking Time : 15 mins.
Preparation Time : 20 mins.
Makes 20 pieces.

Ingredients
2 cups grated fresh coconut
2 cups sugar
1 teaspoon lemon juice
a few saffron strands
1 teaspoon milk
1/4 teaspoon cardamom (elaichi) powder
2 teaspoons ghee

For the garnish
5 pistachios, blanched, peeled and cut into slices

Method
1. Warm the milk in a small bowl, add the saffron and rub in until the saffron dissolves.
2. Dissolve the sugar with 1 cup of water and bring it to a boil. Add the lemon juice.
3. Remove the floating dirt using a slotted spoon and strain the syrup if necessary.
4. Boil the syrup again until it is of 2 string consistency.
5. Add the coconut, ghee, prepared saffron and cardamom powder. Remove from the fire while stirring continuously.
6. Spread the mixture on a thali (flat metal plate) and allow to cool.
7. Decorate with the pistachios. Cut into desired shape.

Pineapple Angel Food Cake

INGREDIENTS:
1 (16 ounce) package angel food cake mix
1 (20 ounce) can crushed pineapple with juice
1 (12 ounce) container frozen whipped topping, thawed

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 inch pan with vegetable oil spray.
2. In a large bowl, combine cake mix and pineapple (with juice). Mix until well blended.
3. Pour batter into prepared 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes or until golden brown. Let cool.
Serve with whipped topping

ALMOND PISTACHIOS PRALINE TRIANGLES

Preparation Time : : 10 mins.

Cooking Time : : 15 mins.

Serves 4.

Ingredients
1/3 cup coarsely powdered nuts (almonds and pistachio)
2 tablespoons melon seeds (charmagaz)
2 tablespoons poppy seeds (khus khus)
1/4 teaspoon cardamom (elaichi) powder
1/2 cup sugar
oil to grease

Method
1. In a heavy bottomed pan, add the sugar and melt it over gentle heat, stirring continuously till the sugar is light brown in colour (caramelised).
2. Remove from the fire, add the rest of the ingredients and mix well.
3. Pour this mixture onto a greased marble or stone surface.
4. Using a large greased rolling pin, roll out the praline as thinly as you can.
5. While it is still warm, cut into triangles. Allow it to cool completely.
6. Store in an air-tight container.

Tips
Sugar burns very quickly, so give it your full attention.
Remove the sugar from the flame just when it starts to caramelise because it continues to brown even after it is removed from heat.

RICE AND CURRY SIZZLER

Cooking Time : 15 min.
Preparation Time : 10 min.
Serves 1.

Ingridents
For the rice
2 teacups cooked rice
2 pinches saffron
2 small sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste

For the curry
mutter dhingri, or a curry of your choice

Method
1. Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
2. Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.

How to sizzle
1. Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
2. When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
3. Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
4. Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).

BAKED BEANS DIP

Cooking Time : 5 mins.
Preparation Time : 10 mins.
Makes 2 teacups.

Ingredients
1 large can (450 grams) baked beans
3 tablespoons grated cheese
4 tablespoons tomato ketchup
1/2 teaspoon chilli powder
3 teaspoons chilli sauce
salt to taste

To serve
potato wafers salted biscuits (e.g. Monaco)

Method
1. Put the contents of the can in a liquidiser.
2. Add the grated cheese, tomato ketchup, chilli powder, chilli sauce and salt.
3. Boil for 5 minutes. If the mixture is too thick, add water.

How to serve
1. Take out the dip in a small bowl. Put the bowl in the centre of a serving dish, surround with potato wafers or salted biscuits and serve.

NACHOS WITH MANGO SALSA

Cooking 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.

POTATO DAHIWADA

Ingredients:

green chillies chopped as per taste

3 tbsp chopped corriander leaves

6 potato

1 1/2 tsp garam masala powder

2 tsp jeera powder

salt to taste

4 bread slices

1/2 tsp black salt

1 tsp chat masala powder

1/2 kg curd

2 tsp red chilli powder

oil to fry

Method:

1. Boil and mash the potatoes.
2. Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.
3. Take the bread slices and cut them in a round shape, with a help of a mould.
4. Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.
5. Take approximately 2 tblsp potato mixture and spread on the round slices evenly. Make it smooth.
6. Heat the oil for frying and fry the rounds till golden brown.
7. Take off on a paper towel to get off excess oil.
8. Let them cool.
9. Mean while cream the curds and spice up it with common salt and black salt.
10. When the rounds are cool assemble them in a dish and pour out the curd on it.
11. Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.
12. Serve with sweet tarmarind chutney

POTATO TIKIS

Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 5 sandwiches.

Ingredients
2 boiled potatoes
1 teaspoon cumin seeds
3 green chillies, chopped
1 teacup boiled and mashed green peas
3 teaspoons amchur powder
1 tablespoon choppedcoriander
1/2 teaspoon kalonji (onion seeds)
2 tablespoons ghee
salt to taste

Method
1. Cut the potatoes into very small pieces.
2. Heat the ghee and fry the cumin seeds until they turn brown.
3. Add the green chillies and fry again for a while.
4. Add the remaining ingredients and mix well.
5. Shape into 5 small flat thin circles. If you find it difficult to shape, add 1 tablespoon of cornflour.

CHOLE TIKI CHAAT

Cooking Time : 20 min.

Preparation Time : 30 min.

Serves 8.

For the chole
1 1/2 teacups chick peas (kabuli chana)
1/2 teaspoon soda-bi-carb
2 onions, chopped
2 tablespoons coriander-cumin seed (dhana-jira) powder
1 tablespoon chilli powder
1 tablespoon amchur powder
1 1/2 teaspoons garam masala
1/4 teaspoon black pepper powder
2 tablespoons tomato ketchup
2 tablespoons ghee
salt to taste

Other ingredients
potato tikis

To serve
beaten curds
green chutney
sweet chutney
sev
chopped coriander
tomato wedges for decoration

For the chole
1. Soak the chick peas for at least 6 hours.
2. Add the soda bi-carb and cook in a pressure cooker.
3. Heat the ghee and fry the onions for a few minutes.
4. Add the coriander-cumin seed and chilli powders and fry for 1 minute.
5. Add the boiled chick peas and cook for 5 minutes.
6. Add the amchur powder, garam masala, pepper powder and ketchup and cook for 2 minutes.

How to serve
1. Place potato tikis on individual serving plates and top with some chole mixture.
2. Spread some curds, green chutney and sweet chutney on top.
3. Sprinkle sev and coriander on top.
4. Decorate with tomato wedges.
5. Serve immediately.

GREEN PEA BHEL

Cooking Time : 15 min.

Preparation Time : 10 min.

Serves 6.

Ingredients
3 teacups steamed green peas
1 teaspoon cumin seeds
2 green chillies, chopped
1 tablespoon oil
salt to taste

For serving
1 teacup fresh yoghurt, beaten
1 tablespoon chilli powder
2 teaspoons roasted cumin seed powder
2 tablespoons sweet chutney
1 tablespoon green chutney
1 tablespoon finely chopped coriander
1 tablespoon oil
salt to taste

Method
1. For the peas, heat the oil and fry the cumin seeds until they crackle. Add the green chillies and fry for a few seconds.
2. Add the green peas and salt.
3. To serve, put the green peas on a big flat serving dish.
4. Spread the yoghurt, sprinkle the chilli powder, cumin seed powder, sweet chutney, green chutney, coriander and salt. Serve immediately.

Tips
Variation:
Sprouted Moong Bhel. Use sprouted moong instead of green peas.

WALNUT BARFI

Preparation Time : 10 mins.
Cooking Time : 3 mins.
Makes 6 pieces.

Ingredients
½ cup walnuts, crushed
2 tablespoons sugar
2 tablespoons milk powder
2 tablespoons milk
a pinch nutmeg (jaiphal) powder
1 teaspoon ghee

Method
1. In a bowl, mix together the sugar, milk powder, milk and nutmeg powder and keep aside.
2. In a microwave safe bowl, mix together the walnuts and ghee and microwave on HIGH for 2 minutes, stirring once after 1 minute.
3. Add the milk mixture, mix well and microwave on HIGH for 1 minute.
4. Remove and spread in a greased 125 mm. (5") tray and allow to set for 1 hour.
5. Cut into diamond shapes and serve.

GAUND KE LADDU

Gaund is an "edible gum" that is extracted from the bark of a tree.It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive.
Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. I have also discovered that if you dry roast it on a non-stick pan, it puffs up just like popcorn. This is a great way to cut down on those unnecessary calories. These delicious gaund laddus are a traditional winter delicacy that are had with a glass of warm milk for breakfast. I personally prefer them as a dessert after a nice meal.

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Makes 15 laddus.

Ingredients:
1¼ cups whole wheat flour (gehun ka atta)
3 tablespoons gaund (edible gum)
½ cup powdered sugar
½ teaspoon cardamom (elaichi) powder
¼ cup ghee

Other ingredients
ghee for deep frying

Method:
1. Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
2. Deep fry the gaund in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.
3. Add the powdered sugar, fried gaund and cardamom powder to the roasted wheat flour and mix well.
4. Divide the mixture into 15 portions and shape each portion into round laddus using your hands. If you find it difficult to shape the laddus, add a little melted ghee.
5. Store in an air-tight container.

BAKED RASGULLAS

Baking Time : 10 mins.
Cooking Time : Nil.
Preparation Time : 10 mins.
Baking Temperature : 150ºC (300ºF).
Serves 4.

Ingredients
8 rasgullas, cut into halves
1 cup low fat paneer (cottage cheese)
¼ cup low fat milk
2½ tbsp sugar substitute
1 tsp cornflour dissolved in 2 tsp water
A few strands saffron (kesar) dissolved in 1 tsp water
A pinch cardamom (elaichi) powder

Method
1. Soak the rasgullas in water for 1 minute, drain and discard the water.
2. Repeat step 1 for 4 to 5 times till all the sugar syrup has been removed from the rasgullas and keep aside.
3. Mix together the paneer, milk, sugar substitute, cornflour mixture, saffron and cardamom powder and blend to a smooth paste in a mixer. Keep aside.
4. Arrange the rasgullas in a rectangular glass baking dish and pour the paneer mixture on top.
5. Bake it in a pre-heated oven at 150º C (300º F) for 5 minutes.
6. Serve hot.

AMRIT PEDA

Preparation Time : 15 mins.
Cooking Time : 15 mins.
Makes 8 pedas.

Ingredients
1 cup grated khoya (mava)
1/4 cup powdered sugar
1/4 teaspoon cardamom (elaichi) powder
1/4 cup pistachios, blanched, peeled and chopped
a few saffron strands

For the garnish
2 to 3 slivered pistachios

Method
1. Combine the khoya and powdered sugar in a heavy bottomed pan and cook on a slow flame, while stirring continuously till the sugar has dissolved and the moisture has evaporated (approximately 5 to 10 minutes).
2. Remove from the fire, add the cardamom powder and mix well. Allow it to cool completely.
3. Divide the mixture into two portions, 2/3 and 1/3.
4. In the 1/3 mixture, add the pistachios and mix well.
5. In the 2/3 mixture, add the saffron strands and mix well.
6. Divide the pistachios mixture into 8 equal portions. Shape into even sized rounds.
7. Divide the saffron mixture into 8 equal portions and shape into even sized rounds.
8. Stuff each saffron round with the pistachio round and seal the edges completely.
9. Make designs on the peda using a toothpick.
10. Garnish with slivered pistachios.

ACHARI PANEER

Cooking Time : 7 minutes.
Preparation Time : 6 minutes.
Serves 2.

Ingredients
1 cup paneer, cubed
1 teaspoon fennel seeds (saunf)
1/4 teaspoon mustard seeds
5 to 6 fenugreek seeds (methi)
1 teaspoon onion seeds (kalonji)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
1 onion, sliced
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon black salt (sanchal)
3/4 cup curds
1 teaspoon plain flour (maida)
3 tablespoons chopped coriander
1 tablespoon oil
salt to taste

Method
1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafoetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and saute till it turns translucent.
4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
5. Add the curds, sprinkle the plain flour and mix well.
6. Add the coriander and salt and bring to a boil.
7. Serve hot with rice or rotis.

DABELI

This is traditionally sold on the streets of Gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burgerbun and then topped with onion, pomegranate,fresh garlic chutney and sev.
Instead of pomegranate, you can use black or green grapes cut into small pieces.

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Makes 15 buns.

For the dabeli masala
1 red chilli
1 teaspoon coriander (dhania) seeds
1/2" (12 mm.) stick cinnamon
2 cloves
1/4 teaspoon cumin seeds (jeera)

For the filling
1 cup boiled and mashed potato
1/2 teaspoon cumin seeds (jeera)
pinch asafoetida (hing)
2 teaspoons dabeli masala, recipe above
2 tablespoons khajur imli ki chutney
2 tablespoons oil
salt to taste

Other ingredients
15 small burger buns
butter or oil for cooking

To serve
1 onion, chopped
1/2 cup roasted peanuts
1/2 cup chopped coriander
1/2 cup sev or nylon sev
1/2 cup fresh pomegranate (anar)
2 teaspoons fresh garlic chutney
6 tablespoons khajur imli ki chutney

For the dabeli masala
1. Roast all the ingredients in a pan for 2 to 3 minutes.
2. Grind to a fine powder in a blender. Use as required.

For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
2. Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed
1. Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
2. Place a portion of the filling on the lower half of each bun.
3. Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.
4. Sandwich it with the top halves of the burger buns.

CORN ROLLS

Cooking Time : 20 min.
Preparation Time : 10 min.
Makes 20 rolls.

Ingredients
10 bread slices
2 tablespoons plain flour
oil for deep frying

For the filling
1 teacup canned sweet corn, cream style
1 onion, chopped
1 green chilli, finley chopped
1 teaspoon soya sauce
1/4 teaspoon Ajinomoto powder (optional)
2 tablespoons oil
salt and pepper to taste

To serve
1 teaspoon chilli sauce

For the filling
1. Heat the oil and fry the onion and green chilli for 1/2 minute.
2. Add the sweet corn, soya sauce, Ajinomoto, salt and pepper. Mix well and cook till the mixture becomes dry. Cool.

How to proceed
1. Steam the bread for 1 minute and roll out with a rolling pin so that it becomes thinner.
2. On the corner of each slice, spread a little filling and roll into cylinder shape.
3. Make a paste of the flour with 2 tablespoons of water.
4. Seal the edges of the rolls from all sides with a little flour paste.
5. Deep fry in oil until golden brown.
6. Cut each roll into two.
7. Serve with chilli sauce.

HERBED FOOTLONG

Preparation Time : 10 mins.
Baking Time : 15 mins.
Cooking Time : 25 mins.
Baking Temperature : 180°C (360°F).
Makes 2 footlongs.

Ingredients
2 large French breads, sliced into 2 horizontally
1 cup grated mozzarella cheese or cooking cheese
oil for greasing

For the filling
1 cup chopped onions
1 cup chopped capsicum
4 large cloves garlic, finely chopped
2 stalks celery, chopped
1 cup chopped brinjal (optional)
½ cup boiled sweet corn
1 cup chopped tomatoes
8 tablespoons tomato ketchup
½ cup milk
½ teaspoon mixed dried herbs
2 tablespoons oil
salt and pepper to taste

For the filling
1. Heat the oil in a pan, add the onions, capsicum, garlic and celery and sauté till the onions turn translucent.
2. Add the brinjal and corn and sauté for 4 to 5 minutes till the brinjal softens.
3. Add the tomatoes, tomato ketchup, salt and pepper and stir till the tomatoes soften.
4. Add the milk and mixed dried herbs and mix well.
5. Simmer till the liquid evaporates, remove from fire and cool slightly.
6. Divide into 2 equal portions and keep aside.

How to proceed
1. Spread one portion of the filling mixture on one half of the sliced French bread.
2. Place it on a greased baking tray.
3. Top with half the grated cheese and then top half of the French bread and bake in a pre-heated oven at 180°C (360°F) for 8 to 10 minutes or till the cheese melts.
4. Repeat for the remaining filling, cheese and French bread to make another footlong. Serve hot.

BEETROOT CUCUMBER AND TOMATO RAITA

Preparation Time : 15 minutes.
Cooking Time : 1 minute.
Serves 6.

Ingredients
2 teacups fresh curds
1 beetroot, boiled and cut into cubes
2 cucumbers, cut into cubes
2 tomatoes, chopped
3 tablespoons roughly chopped peanuts
2 tablespoons chopped coriander
1 teaspoon chopped green chillies
2 tablespoons grated fresh or flaked coconut
1 teaspoon sugar
salt to taste

For the tempering
1 teaspoon cumin seeds
2 pinches asafoetida
2 teaspoons oil

Method
1. Beat the curds and add all the remaining ingredients.
2. Prepare the tempering by heating the oil and frying the cumin seeds until they begin to crackle. Then add the asafoetida.
3. Pour the tempering over the raita.
4. Serve cold.

BANANA PEPPER WAFERS

Preparation Time : a few mins.
Cooking Time : 5 mins.
Makes 1 cup.

Ingredients
1 raw banana, peeled
salt to taste
½ teaspoon freshly ground pepper

Method
1. Peel the banana and slice them using a wafer slicer.
2. Place them on a microwave safe plate lined with a thick paper tissue.
3. Microwave them on HIGH for 3 minutes turning them over once after 1 minute.
4. Sprinkle salt and pepper and microwave on HIGH for 2 minutes.

Papaya Halwa

Ingredients:
papaya (papeeta)
sugar (cheeni)
khova
ghee and cardamom powder

Method:
1. Use a heavy or nonstick pan.
2. Heat pan, add khova, stirring till light pink in colour. Remove keep aside.
3. Add papaya pulp to pan, allow to come to boil.
4. Add sugar a little at a time, till all is used up, and dissolved.
5. Add citiric acid, allow to boil till thick like gravy.
6. Crumble and add cooled khova, stir and cook on low.
7. When mixture is like a soft ball, add ghee and cardamom powder.Stir and remove from fire.
8. Add half dry fruit, keep remaining to garnish while serving in individual bowls.Serve hot.

Banana Fritters

Ingredients:
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup water
4 firm bananas
5 cups vegetable oil (for frying)

Method:
1. In a large bowl combine 1 cup of flour, baking powder, soda and salt. Gradually blend in
the water and beat with whisk until smooth.
2. Cut each banana crosswise into 3 pieces. You should have 12 pieces altogether. Coat
bananas with remaining 1/2 cup of flour.
3. Heat oil in a large skillet over high heat. Dip banana pieces in flour water mixture, coating
well. Cook 4-6 pieces at a time until golden brown, about 3-5 minutes.
4. Drain on paper towels.

STUFFED CAULIFLOWER PURIS

Preparation Time : 20 mins.
Cooking Time : 30 mins.
Serves 4.

Ingredients
2½ cups whole wheat flour (gehun ka atta)
½ tsp turmeric powder (haldi)
1 tbsp ghee
½ tsp salt

To be mixed into a stuffing
1½ cups finely grated cauliflower
½ cup freshly grated coconut
¼ cup roasted and coarsely pounded peanuts
2 tsp finely chopped green chillies
2 tbsp chopped coriander
Salt to taste

Other ingredients
Oil for deep-frying

For the sweet and sour sauce (for serving)
10 to 12 green chillies, slit lenghtwise
½ cup jaggery (gur)
3 tbsp tamarind (imli)
½ tsp mustard seeds (rai / sarson)
1 tsp fenugreek (methi) seeds
1 tbsp oil
Salt to taste

Method
1. For the sweet and sour sauce (for serving)
2. Soak the tamarind in ½ cup of water. Strain and squeeze out the tamarind water.
3. Mix the tamarind water, jaggery and green chillies. Boil on a low flame for a few minutes. Keep aside.
4. Heat the oil and add the mustard seeds and fenugreek seeds. Cook until the fenugreek seeds become red. Pour over the sauce.
5. Boil again for 2 minutes. Keep aside.

For the dough
1. Mix all the ingredients and add enough water to make a soft dough.
2. Knead for 5 minutes and divide the dough into 32 equal portions.
3. Roll out each portion in to small puris. Keep aside..

How to proceed
1. Divide the stuffing mixture into 16 equal portions.
2. Spread a one portion of the stuffing mixture on one puri and put another on top.
3. Stick the edges, applying a little water if necessary. Roll once and keep aside. Repeat with the remaining puri to make 15 more puris.
4. Deep-fry in hot oil till they puff.
5. Serve hot with the sweet and sour sauce.

MUGHLAI TOFU

Preparation time: 10 minutes.
Cooking time: 20 minutes.
Serves 4.

Ingridents:
½ cup tofu (bean curd/ soya paneer) cubes
¼ cup boiled green peas
¼ cup boiled and cubed carrots

For the white paste (makes approx. ¼ cup)
1 onion peeled and roughly chopped
2 tsp poppy seeds (khus-khus)
2 tsp watermelon seeds (charmagaz)

For the gravy
2 tbsp soya oil
1 green chili slit
½ tsp chilli powder
¼ tsp fennel seeds (saunf) powder
1/8 tsp cardamom (elaichi) powder
½ tsp garam masala
Salt to taste
3 tbsp fresh cream (malai)

Other ingredients
2 tbsp chopped coriander (dhania) for the garnish

Method:
For the white paste
1. 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 gravy
1. 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, green peas, carrots, cream and ¾ cup of water, mix well and cook for another 2 to 3 minutes.
5. Serve hot garnished with coriander.

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!

Paneer Parathas

Ingredients
1 recipe paratha dough (refer introduction)
1 cup paneer crumbs
4-5 green chillies finely chopped
1 onion finely chopped
1 tbsp. coriander finely chopped
1 tsp. mint leaves finely chopped
salt to taste
2 tbsp. ghee
ghee or oil to shallow fry

Method
Roll dough to a large square.
Spread some ghee all over.
Fold in half. Spread ghee.
Fold in quarter. Spread ghee.
Roll again to full size. Repeat above procedure.
Roll into a tight swissroll. Refrigerate for 15 minutes.
Break off lumps and use as regular paratha dough.
Mix all filling ingredients.
Take a lump of dough.
Roll halfway. Spread some filling.
Make a tight swissroll. Twist to a spiral.
Press roll to full size.
Shallow fry. Serve hot with any gravy vegetable.

Spinach Parathas

Ingredients
1 recipe paratha dough (refer introduction)
1 cup spinach cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
salt to taste
2 tbsp. plain flour
oil to shallow fry

Method
The spinach must be towel dried well.
Or else the filling will ooze out and make rolling difficult.
Mix all dry ingredients together.
Roll a lump of dough as for paratha.
Spread some spinach over it.
Sprinkle some dry mixture all over.
Make a tight swiss roll. Now twist into a coil.
Press together and reroll to full size.
Shallow fry as given in introduction.
Serve hot.

Variation: Use chopped fenugreek leaves instead of spinach.

Introduction to Parathas

A corollary to the rotis and naan, a variety of parathas, I present this week, hoping
you will like the novel and traditional tastes alike.
Basic dough for the parathas is same, and the fillings and their methods change.
Though most paratha makers would use nothing less than maida for the dough, I
prefer to use wheat flour instead, since it is easier to digest. So feel free to interchange
the two flours as you like.

Basic paratha dough:

Ingredients
2 cups flour
1 tbsp. fat (oil or ghee)
salt to taste
water to knead

Method
Mix all ingredients except water. Add a little at a time and form a soft pliable dough.
Keep for 30 minutes before using.
Always keep covered with a moist cloth, and see that the cloth is kept moist.
One paratha requires a pingpong ball sized lump of dough. Henceforth in this
section 1 lump means this size.
For rolling, use dry flour as in phulka, etc., to roll easier. Dust the roti with dry flour
now and then.

General rule about filling the paratha:

Roll a thick roti about 4" diameter.
Place a tbsp. of filling at centre.
Brings the ends to the centre from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently.
Dust with dry flour, proceed to roll to 6" diameter

General rule about frying the parathas:

Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.

ATTE KA MALPUA

Cooking Time : 30 mins.
Preparation Time : 15 mins.
Makes 20 malpuas.

Ingredients
1 cup coarsely ground whole wheat flour (gehun ka atta)
½ cup sugar
1 tablespoon fennel seeds (saunf)
10 peppercorns, crushed
¼ cup curds, beaten
½ cup milk

Other ingredients
ghee for deep frying

For the garnish
2 teaspoons chopped pistachios

Method
1. Combine all the ingredients in a bowl and add approx. 1½ cups of warm water. Mix well to make a smooth batter. Leave aside for 45 minutes.
2. Heat ghee in a shallow kadhai (the ghee should be approximately 25 mm. (1") deep).
3. Pour a spoonful of the batter into the hot ghee and deep fry over a medium flame. Cook on both sides till the malpua is golden brown.
4. Drain on absorbent paper.
5. Repeat steps 3 and 4 for the remaining batter.
6. Serve hot, garnished with pistachios.

Tips
You will find coarsely ground wheat flour at some provision stores.
You can use 2 tablespoons of semolina with 1 cup whole wheat flour (gehun ka atta) instead of coarsely ground wheat flour for the above recipe.

BHINDI DO PYAZA

Cooking Time : 15 mins.
Preparation Time : 10 mins.
Serves 4.

Ingredients
3 cups bhindi (ladies finger), sliced
1½ cups onions, chopped
3 teaspoons cumin seeds (jeera)
1 teaspoon nigella seeds (kalonji)
¼ teaspoon turmeric powder (haldi)
3 teaspoons ginger paste
1 to 2 green chillies, chopped
¾ cup thick curds, whisked
3 tablespoons oil
salt to taste

Method
1. Heat the oil in a pan, add the cumin seeds and nigella seeds and allow the seeds to crackle.
2. Add the onions, turmeric powder, ginger paste and green chillies and cook till the onions are tender.
3. Add the bhindi and salt and cook over a medium flame till the bhindi is tender.
4. Add the whisked curds and cook till the curds dry out.
5. Serve hot with parathas or rotis.

Tips
Bhindi tends to get sticky while cooking. Do not cover the pan while cooking and the stickiness will dry out without the presence of steam.
Cook the bhindi over a slow flame for best results.

FRUIT SANDESH

Preparation Time : A few min.

Serves 4.

Ingredients
2 cups freshly made paneer
4 to 6 tablespoons icing sugar
a few drops kewda essence or rose water
1 cup fresh fruits

Method
1. Knead the paneer with the sugar to form a smooth dough. Add the kewda essence and knead again.
2. Divide the mixture into 2 parts and slightly saute 1 part in a non-stick pan for about 4 to 5 minutes.
3. Mix the sauteed dough with the remaining dough and knead again.
4. Roll out this mixture to 12.5 mm. (1/2 ") thickness.

5. Using a cookie cutter, cut out rounds and place on serving plates.
6. Decorate with sliced fruits of your choice.
7. Chill and serve.

Tips
Best if freshly made. Try not to store for more than a day or two.
You can use a tablespoon of fresh cream to soften the paneer dough.

CHILLI GARLIC NOODLES

Preparation Time : 10 mins.
Cooking Time : 5 mins.
Serves 4.

Ingredients
2 cups boiled noodles
¼ cup spring onion greens, chopped
¼ teaspoon Ajinomoto powder (optional)
¼ cup Schezuan sauce
1 tablespoon chilli oil
1 tablespoon oil
salt to taste

Method
1. Heat the oil thoroughly in a large wok or pan.
2. Add the spring onion greens, Ajinomoto, noodles, Schezuan sauce and salt and sauté over a high flame for a few seconds.
3. Pour the chilli oil on top and toss well.
4. Serve hot.

CRISPY BREAD CUPS

Baking Time : 15 to 20 mins.

Preparation Time : 15 mins.

Baking Temperature : 200°C (400°F).

Cooking Time : 25 mins.Makes 8 pieces.

For the toast cases
8 slices whole wheat bread
3 teaspoons low fat butter

For the filling
1½ cups Green Giant Niblets Sweet Corn
2 tablespoons chopped onions
2 tablespoons chopped capsicum
2 teaspoons finely chopped green chillies
1 cup low fat milk
1 tablespoon cornflour
1 teaspoon oil
salt to taste

For baking
4 teaspoons grated cheese

Method:
For the toast cases
1. Remove the crust from the bread slices.
2. Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a pressure cooker.
3. Roll out a little and press into the cavities of a muffin tray which is greased with butter.
4. Brush with melted butter and bake in a hot oven at 200°C (400°F) for 10 minutes or until crisp.

For the filling
1. Heat the oil in a non-stick pan, add the onions and sauté till they are golden brown.
2. Add the capsicum and green chillies and fry for 1 minute.
3. Add the corn, milk, cornflour and salt and cook till the mixture thickens. Keep aside.

How to proceed
1. Fill a little mixture in each toast case, sprinkle cheese on top. Bake in hot oven at 200°C (400°F) for 5 to 10 minutes or until the cheese melts.
2. Serve hot.

KATORI CHAAT

Cooking Time : 40 mins.

Preparation Time : 15 mins.

Makes 12 pieces.

For the katoris
1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 teaspoon salt

For the filling
1 cup mixed sprouts (boiled)
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
2 teaspoons chilli powder
2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric (haldi) powder
1 teaspoon amchur (dry mango powder)
1 teaspoon chole masala (chana masala)
2 tablespoons oil
salt to taste

For serving
beaten curds
khajur imli ki chutney
green chutney
sev or nylon sev
chaat masala

For the katoris
1. Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well. 2. Divide the dough into 2 equal portions.
3. Roll out each dough portion into a sheet of 6 mm. (¼") thickness.

4. Cut rounds of pastry using a large 50 mm. (2") diameter cookie cutter and press into tart moulds.
5. Prick all over with a fork.
6. Bake in a hot oven at 230°C (450°F) for 10 to 15 minutes.
7. Cool the tart cases.

For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida.
2. Add the sprouts, chilli powder, coriander-cumin seed powder, turmeric powder, amchur, chole masala, salt and 2 tablespoons of water and mix well. Cook on a slow flame for 4 to 5 minutes. Keep aside.

How to proceed
1. Fill each tart with a portion of the filling.
2. Top with curds, khajur imli ki chutney, green chutney, sev and chaat masala.
3. Serve immediately.

DAL BAATI

Cooking Time : 1hour
Preparation Time : 20 mins.
Serves 5.

For the panchmel dal
1/3 cup split Bengal gram (chana dal)
1/3 cup toovar (arhar) dal
1/3 cup green moong dal (split green gram)
1 tablespoon urad dal (split black lentils)
1 tablespoon whole moong (whole green gram)
3 teaspoons chilli powder
1/4 teaspoon turmeric powder (haldi)
1 teaspoon coriander (dhania) powder
1/2 teaspoon garam masala
3 cloves
2 bay leaves
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
a pinch asafoetida (hing)
2 teaspoons amchur (dry mango powder)
2 teaspoons tamarind (imli) pulp
3 tablespoons ghee
salt to taste

For the baatis (for 10 baatis)
1 cup whole wheat flour (gehun ka atta)
1/2 cup semolina (rawa)
2 tablespoons Bengal gram flour (besan)
8 tablespoons milk
4 tablespoons melted ghee
salt to taste

For serving
melted ghee

Method:
For the panchmel dal
1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.
3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis
1. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.
3. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.
4. When the baatis are done, drain and keep aside.
5. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
6. Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

How to proceed
1. Pour hot panchmel dal over the baatis.

Tips
You can cook the baatis in a gas tandoor (without boiling them).
Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally.
Or even deep fry them in hot ghee instead of cooking them in a tandoor.

AJWAIN PATTA KE PAKODE

Makes 20.

Ingredients
20 whole ajwain leaves
oil for deep frying

For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of soda bi-carb

salt to taste

For the batter
1. Mix all the ingredients together with a little water to make a thick batter.

How to proceed
1. Dip each ajwain leaf in the batter.
2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3. Serve hot.

MAKAI NI KHICHDI

Cooking Time : 25 min.
Preparation Time : 15 min.
Serves 4.

Ingredients
6 nos. tender corn (makai)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
2 green chillies, chopped
1 teaspoon sugar
juice of 1/2 lemon
2 tablespoons oil
salt to taste

Method
1. Peel and grate the corn.
2. Heat the oil in apan, add the mustard seeds, cumin seeds, asafoetida and green chilli and fry till the seeds crackle.
3. Add the corn and cook on a slow flame for 5 minutes.
4. Add enough water to cover the corn and add the sugar and salt.
5. Cover and simmer till the corn is tender.
6. Add the lemon juice and mix well.
7. Garnish with coriander and serve hot.

ALOO GOBI METHI TUK

Preparation Time : 15 mins.
Cooking Time : 25 mins.
Serves 4.

Ingredients
2 medium potatoes
1½ cups cauliflower, cut into florets
1 teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
1½ teaspoons ginger-green chilli paste
1 cup fenugreek (methi) leaves, finely chopped
2 teaspoons chaat masala
1 tablespoon oil
salt to taste

Other ingredients
oil for deep frying

Method
1. Cut the potatoes into thick wedges (lengthwise) with the skin on.
2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.
3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.
4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.
5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.
6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.
7. Serve hot.

SOOJI KA HALWA

Cooking Time: 9 min. 45 sec.

Serves 4.

Ingridents:
1/3 cup semolina (sooji/rawa)

1/3 cup milk

6 tablespoons sugar

1 ripe banana, finely chopped

¼ teaspoon cardamom (elaichi) powder

3 tablespoons ghee

Method:

1. Put the milk, sugar and 1 1/2 teacups of water in a large glass bowl and microwave on HIGH for about 5 minutes, stirring once in between after 2 1/2 minutes. Keep aside.

2. Put the ghee in another glass bowl and microwave on HIGH for about 15 seconds.

3. Add the semolina, mix well and microwave on HIGH for about 3 minutes, stirring in-between after every 1 minute or until the semolina is light pink in colour.

4. Add the parboiled sweetened milk mixture and banana and mix well. Microwave on HIGH for 1 1/2 minutes, stirring in-between after every 30 seconds.

5. Sprinkle cardamom powder on top.

6. Serve hot.

SPINACH RAITA

Cooking Time : 10 minutes.
Preparation Time : 10 minutes.
Serves 5.

Ingredients
100 grams chopped spinach
1 teacup fresh curds
1/4 teaspoon chilli-ginger paste
salt and pepper to taste

Method
1. Steam the spinach.
2. Beat the curds. Add the chilli-ginger paste, salt and pepper and mix well.
3. Add the spinach and mix thoroughly.
4. Put in the refrigerator to cool.
5. Serve cold.

Tips
Health Information :
A protein rich accompaniment to parathas.
Full of vitamins and minerals.

RAJGIRA PARATHA CANAPÉS

Makes 8 Canapés.

For the paratha canapés
½ cup rajgira flour
¼ cup grated bottle gourd (doodhi / lauki)
1 tablespoon oil
oil for cooking
salt to taste

For the aloo subzi
1 cup boiled and diced potatoes
½ teaspoon cumin seeds (jeera)
1 to 2 green chillies
1 tablespoon chopped coriander
1 teaspoon oil
salt to taste

For the garnish
green chutney
grated coconut

For the paratha canapés
1. Mix all the ingredients and knead into a soft dough using water only if required.
2. Divide the dough into 8 equal portions.
3. Roll out each portion thinly into a circle of 1" diameter.
4. Cook each paratha canapé on both sides using a non-stick pan until brown spots appear on the surface. Keep aside.

For the aloo subzi
1. Heat the oil in a non- stick pan, add the cumin seeds and allow them to crackle.
2. Add the green chillies, potatoes and salt, mix well and cook for a minute.
3. Add the coriander, mix well and keep aside.

Put it together
1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi.
2. Top with a dollop of green chutney.
3. Serve garnished with grated coconut.

MOOLI DHANIA PARATHAS

Cooking Time : 25 mins.
Preparation Time : 25 mins.
Makes 12 parathas.

Ingredients
12 chapatis

For the stuffing
2 cups grated radish
2 tbsp chopped coriander
2 green chillies, chopped
salt

Other ingredients
ghee for cooking
fresh curds to serve

For the stuffing
1. Sprinkle a little salt over the radish. Keep aside for 30 minutes and then squeeze out the water.
2. Add the coriander, green chillies and salt and mix well. Keep aside.

How to proceed
1. When you want to serve, take one chapati, spread some mixture on one half. Turn the other side over it so that it gets the shape of a semi-circle.
2. Cook on a tava (griddle) on both sides using ghee till crisp.
3. Repeat with the remaining chapatis and stuffing to make 11 more parathas.
4. Serve hot with fresh curds.

HARIYALI MAKAI STUFFED PADWAL

Preparation Time : 10 mins.
Cooking Time : 20 mins.
Serves 4.

For the padwals
½ kg snake gourd (padwal)
1 cup boiled and crushed tender corn kernels (makai ke dana)
¼ cup finely chopped fenugreek (methi) leaves
¼ cup freshly grated coconut
¾ tsp sambar masala powder
¾ tsp fennel (saunf) powder
½ tsp chopped green chillies
3 tbsp chopped coriander leaves
Salt to taste

Other ingredients
1 cup tomato purée
2 bayleaves (tejpatta)
2 cloves (laung / lavang)
3-4 peppercorns
½ tsp cumin seeds (jeera)
1½ tbsp besan (Bengal gram flour)
¾ tsp red chilli powder
¾ tsp garam masala
¼ tsp turmeric powder (haldi)
2 tbsp cashewnut paste
1 tsp kasuri methi (dried fenugreek leaves)
2 tbsp chopped coriander
2 tbsp oil
Salt to taste

For the garnish
A few sliced almonds
A little cream

For the padwals
1. Peel and cut the padwals into 75 mm. (3") long pieces. Slit and carefully deseed them.
2. Parboil the padwal pieces in salted hot water. Keep aside.
3. Mix all the remaining ingredients and stuff the padvals. Secure with toothpicks and cook in a pan using oil till light golden and keep aside.

How to proceed
1. Heat oil in a sauce pan and add the bay leave, cloves, peppercorns and cumin seeds. When the cumin seeds crackle, add the besan and roast it on a low flame till the colour changes.
2. Add tomato purée, chilli powder, garam masala, turmeric powder and cook till the oil separates. Add 1 cup water, cashewnut paste and salt and bring the gravy to a boil.
3. Add the padwals and left over stuffing, if any, and simmer for 2-3 minutes.
4. Add the crushed dried fenugreek leaves, coriander and mix well.
5. Serve hot garnished with almonds and cream.

PAHADI PANEER TIKKAS

Cooking Time : 15 mins.
Preparation Time : 25 mins.
Serves 6.

Ingredients
2 cups paneer (cottage cheese), cut into 25 mm (1") cubes
2 cups onions, cut into 25 mm (1") cubes
1 cup capsicum, cut into 25 mm (1") cubes
1 cup tomatoes, cut into 25 mm (1") cubes
1 tablespoon fresh cream
2 tablespoons fresh curds (dahi)
1 tablespoon oil
Salt to taste

For the green marinade
1 cup chopped mint (phudina)
½ cup chopped coriander
1 teaspoon cumin seeds (jeera)
4 green chillies, chopped
1 teaspoon lemon juice
Salt to taste

Other ingredients
A few toothpicks

Method
1. Pierce the cubes of paneer, onions, capsicum and tomato onto the toothpicks in the following order: 1 cube onion, 1 cube capsicum, 1 cube paneer, 1 cube tomato and finally 1 more cube of onion.
2. Apply half the green marinade on the cubes and keep aside for 15 to 20 minutes.
3. Heat 2 teaspoons of oil in a non-stick pan and sauté the tikkas on all sides till they brown lightly (approx. 4 to 5 minutes).
4. Remove from the pan and keep aside.
5. Heat the remaining 1 teaspoon oil in a non-stick pan, add the rest of the green marinade and fry for a while.
6. Add the cream, curds and salt and cook for some Time. Keep aside.
7. To serve, arrange the tikkas on a serving plate and pour the gravy on top.
8. Serve hot.

Chora Daal-Fenugreek Dhokla

Ingredients:

1.5 cups Chora Daal
1/2 cup yellow moong daal

1 bunch- fresh or frozen Methi or Fenugreek leaves

2-3 large - chili peppers ( for heat)

1 large piece - ginger

4-5 cloves garlic

1 small bunch cilantro

1 heaping tbsp - besan flour

1 tsp- jeera (cumin) seeds

salt

sugar to taste

1 tsp- Eno or Fruit Salt

Method:

1. Soak Chora Daal and the yellow moong daal together for at least a few hours.

2. When ready to make the dhokla, grind the daals together with the jeera seeds and some salt. The mixture should resemble an Idli batter and should not be too thick or too thin.

3. Grind the peppers, ginger , garlic and cilantro. Add this to the batter along with the sugar and some more salt. Adjust to your taste.

4. Leave the batter aside for 15 minutes, and then add the methi leaves and besan to it. Stir well.

5. When ready to steam the dhoklas, add the eno to it. This will make them fluffier.

6. Pour the dhokla batter into a sprayed cake pan. Steam on medium high for at least 15-20 minutes.

7. Temper them with some mustard seeds and curry leaves.

8. Serve with Cilantro-Mint chutney and some hot tea or coffee for a perfectly healthy lunch.

Variation:

Add some spinach leaves to the batter instead of Fenugreek leaves.

DOODHI KOFTA CURRY

Cooking Time : 10 mins.
Preparation Time : 10 mins.
Serves 4.

For the koftas
1 cup grated white pumpkin (doodhi / lauki)
½ cup rice flour (chawal ka atta)
1 tsp green chilli paste
¼ cup chopped coriander
1 tsp sugar
½ tsp garam masala
¼ tsp turmeric powder (haldi)
A pinch of soda-bi carb
Salt to taste
Oil for frying

For the gravy
½ cup chopped tomatoes
2 to 3 bayleaves (tejpatta)
2 cloves (laung / lavang)
2 to 3 peppercorns
½ tsp chilli powder
1 tsp coriander-cumin seed (dhania-jeera) powder
A pinch of asafoetida (hing)
¼ tsp nutmeg (jaiphal) powder
¼ cup tomato sauce
¾ cup coconut milk
¼ cup cream
1 tbsp cornflour mixed in ¼ cup water
3 tbsp oil
Salt to taste

For the garnish
¼ cup chopped coriander

For the koftas
1. Mix all the ingredients together. Add a little water if required to make a loose dough.
2. Put spoonfuls of the batter in hot oil and deep-fry till golden brown. Drain on absorbent paper and keep aside.
3. If you do not want to deep-fry the koftas, just microwave them for 40 seconds.

For the gravy
1. Heat the oil in a pan, add bayleaves, cloves and peppercorns to it.
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder.
3. Cook for a few minutes till the oil separates.
4. Add the tomato sauce, coconut milk, cream and the corn flour mixture.
5. Add the koftas bring to a boil and simmer for some time.
6. Serve hot.

HARE BHARE KEBAB

Preparation Time : 20 mins.
Cooking Time : 20 Mins.
Makes 8 kebabs.

Ingredients
1½ cups boiled and mashed potatoes
¼ cup finely chopped french beans
¼ cup finely chopped carrots
½ cup spinach (palak) leaves, torn into pieces
2 tablespoons chopped coriander
2 tablespoons chopped green chillies
1 tablespoon chopped ginger
2 teaspoons fresh breadcrumbs
A few drops of green colour (optional)
A few drops of lemon juice
Salt to taste

Other ingredients
Oil for deep-frying

Method
1. Mix all the ingredients except the oil and divide into 8 equal portions.
2. Shape each portion into a round and press the round lightly to make flat kebabs.
3. Deep-fry the kebabs in hot oil till they are golden brown.
4. Drain on absorbent paper.
5. Serve hot.

Blackberry Spinach Salad

PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)

DIRECTIONS
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

BAJRA KAND ROTIS

Preparation Time : 15 mins.
Cooking Time : 15 mins.
Makes 7 rotis.

Ingredients
1 cup bajra flour (black millet flour)
½ cup kand (purple yam), boiled, peeled and grated
¼ cup low fat curds
½ teaspoon garlic paste
½ teaspoon ginger-green chilli paste
½ teaspoon fennel seeds (saunf)
1 teaspoon oil
salt to taste

Method
1. Combine all the ingredients and knead into a soft dough using water only if required.
2. Divide the dough into 7 equal portions.
3. Roll out each portion into a circle of 125 mm. (5") diameter.
4. Cook each roti on a tava (griddle) on both sides till brown spots appear.
5. Serve hot.

BADSHAHI KHICHDI

Preparation Time : 10 mins.
Cooking Time : 30 mins.
Serves 4

For the rice
1 cup rice
1/2 cup toovar (arhar) dal
2 cloves
1 stick cinnamon
a pinch asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
2 tablespoons ghee
salt to taste

For the potato vegetables
4 medium sized potatoes, boiled, peeled and diced
1 teaspoon ginger-green chilli paste
1 teaspoon mustard seeds (rai)
2 onions, sliced
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon coriander powder
3 tablespoons fresh curds
2 tablespoons ghee
salt to taste

For the tempered curds
1 cup fresh curds
1 teaspoon mustard seeds (rai)
4 to 6 curry leaves
1 teaspoon ghee
salt to taste

For the garnish
2 tablespoons chopped coriander

For the rice
1. Clean, wash and soak the rice and toovar dal for about 30 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker, add the cloves and cinnamon and stir fry for half a minute. Then add the asafoetida and turmeric powder.
3. Add the rice, toovar dal, salt and 4 cups of hot water and pressure cool till the rice is slightly over-cooked. Keep aside.

For the potato vegetable
1. Heat the ghee in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
2. Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and saute for 1 to 2 minutes.
3. Add the potatoes and salt and saute for some more time.
4. Add the curds, mix well and keep aside.

For the tempered curds
1. Whisk the curds with salt and keep aside.
2. Heat the ghee in a small pan and add the mustard seeds to it.
3. When they crackle, add the curry leaves and pour over the curds. Mix well.

How to proceed
1. Place the potato vegetable at the bottom of a serving dish.
2. Top with a layer of the rice over it.
3. Pour the curds on top and garnish with the chopped coriander.
4. Serve hot.

KANJI VADAS

Cooking Time : 15 mins.
Preparation Time : 1 day.
Serves 4.

For the kanji
1/4 cup split mustard seeds (rai ka kuria)
1 tablespoon black salt (sanchal)
1 1/2 teaspoons chilli powder
salt to taste

For the vadas
2 1/2 cups soaked yellow moong dal (split yellow gram)
1 teaspoon ginger-green chilli paste
1/2 teaspoon fennel seeds
1/4 teaspoon asafoetida (hing)
salt to taste

Other ingredients
oil for deep frying

For the kanji
1. Combine all the ingredients and grind to a fine powder.
2. Dissolve this powder in 1½ litres of water, cover and keep refrigerated for 24 hours to allow all the flavours to blend.

For the vadas
1. Drain and grind the moong dal to a coarse paste without using water.
2. Add the ginger-green chilli paste, fennel seeds, asafoetida and salt and mix well.
3. Wet your hands, take 2 tablespoons of the dal paste on your palm or on a sheet of wet plastic and shape into a 25 mm. (1") diameter circle.
4. Repeat with the remaining paste.
5. Deep fry the circles in hot oil over a medium flame till golden brown in colour.
6. Drain on absorbent paper and cool.

How to proceed
1. 1. Soak the vadas in water for approx. 1 hour. Drain and squeeze out all the water by pressing each vada gently between your palms.
2. 2. Place the vadas in the kanji and allow them to soak for at least 1 hour.
3. Serve chilled.

Amla aur Beetroot ki Tikki

Ingredients
Indian gooseberries (amlas), grated 5-6 medium
Beetroot, boiled and grated 1 cup
Potatoes, boiled and mashed 3 medium
Oil 1 tablespoon + to shallow fry
Onion, chopped 1 medium
Sea salt to taste
Red chilli powder ½ tablespoon
Salt to taste
Lemon juice 1 tablespoon

METHOD
1. Heat one tablespoon oil in a pan. Add onion and sauté till lightly browned. Add beetroot and sea salt and continue to sauté till all the moisture evaporates. Add red chilli powder and mix
2. Add salt and lemon juice and mix.
3. Add the beetroot mixture to potatoes and mix. Add amla and mix. Cool and chill in the refrigerator for half an hour.
4. Heat oil on a tawa. Grease your hands, take a portion of the beetroot mixture and shape into a tikki. Place on the tawa and shallow fry till both sides are evenly cooked.
5. Serve hot.

SINGAPORE RICE NOODLES

Preparation Time : 10 mins.
Cooking Time : 10 mins.
Serves 4.

To be mixed together
1½ cups cooked rice noodles
½ cup bean sprouts
1 cup spring onion greens, chopped
¼ teaspoon cumin (jeera) powder
¼ teaspoon coriander (dhania) powder
a pinch turmeric powder (haldi)
1 tablespoon sesame (til) oil
salt to taste

Other ingredients
½ cup spring onion whites, sliced
1 teaspoon garlic, chopped
¼ cup carrots, cut into thin strips
¼ cup French beans, cut into thin strips
¼ cup red cabbage, shredded (optional)
¼ cup red pepper, sliced
¼ cup capsicum, sliced
1 teaspoon oil
salt to taste

Method
1. Heat the oil in a wok and sauté the spring onion whites and garlic for a few seconds.
2. Add the carrots, French beans, red cabbage, red pepper, capsicum and salt and sauté for some time till the vegetables soften. Sprinkle some water if required.
3. Add the rice noodles mixed with the other ingredients and toss well over a high flame.
4. Spoon out into a serving plate and serve immediately.

Tips
To cook rice noodles, soak them in boiling hot water for 10 to 15 minutes or as the instructions on the package specify.
Drain the water and immerse in cold water in order to arrest any further cooking. Drain and use as required.

DOUBLE DECKER PARATHAS

Cooking Time : 30 min.

Preparation Time : 20 min.

Makes 7 parathas.

Ingredients
For the dough
4 teacups wheat flour (gehun ka atta)
2 tablespoons oil
1/2 teaspoon salt

For the carrot stuffing
1 teaspoon cumin seeds
3 carrots, grated
2 green chillies, finely chopped
1 teaspoon lemon juice
1 tablespoon ghee
salt to taste

For the green peas stuffing
2 teacups green peas, boiled and mashed
1 teaspoon cumin seeds
2 green chillies, finely chopped
1 tablespoon chopped coriander
1 tablespoon ghee
salt

Other ingredients
ghee for cooking

Method
For the dough
1. Mix the flour, ghee and salt. Add a little warm water to make a soft dough.
2. Knead the dough very well for a few minutes. Leave aside for 1 1/2 hours.

For the carrot stuffing
1. Heat the ghee and fry the cumin seeds until they crackle.
2. Add the carrots, chillies, lemon juice and salt and mix well.
3. Cover and cook for 2 minutes.

For the green peas stuffing
1. Heat the ghee and fry the cumin seeds until they crackle.
2. Add the green chillies, coriander and salt and cook for 1 minute.
3. Add the green peas and cook for 1 minute.

How to proceed
1. Divide the dough into 21 balls and roll each ball into thin rounds of equal size.
2. Cook 7 rounds lightly on a tava (griddle).
3. On one uncooked round, spread 1 tablespoon of the carrot stuffing and cover with a cooked round. Then spread 1 tablespoon of the green peas stuffing, put another uncooked round on the top and press firmly to seal the edges.
4. Cook the double decker parathas on a tava (griddle) on both sides with the help of a little ghee.
5. Serve hot.

Green Chili Grilled Cheese

PREP TIME 10 Min
READY IN 10 Min

INGREDIENTS
4 slices bread
4 slices Cheddar cheese
1 (4 ounce) can chopped green chilies, drained
30 g butter or margarine, softened

DIRECTIONS
1. Top two slices of bread with two slices of cheese; sprinkle with chilies. Top with remaining bread. Butter the outsides of sandwiches. In a large skillet over medium heat, cook sandwiches on both sides until golden brown and cheese is melted.

JHAT-PAT CHAAT

Cooking Time : 5 minutes per batch.
Preparation Time : 30 minutes.
Serves 6 to 8.

Ingredients
1 teacup boiled green peas
1 teacup boiled Kabuli chana (chick peas)
1 teacup boiled white peas (dried)
1/2 teacup moong sprouts, parboiled
3 potatoes, boiled, sliced and fried
salt to taste
oil for cooking

For the topping
1/2 teacup chopped tomatoes
chilli oil
sweet chutney
green chutney
raw mango slices
sev
chopped coriander
puris

Method
1. Heat a tawa (griddle) and place a little of each ingredient at a time on it. Cook each batch in a little oil for 4 to 5 minutes.
2. Serve hot with the toppings.

Mango Cheesecake

For the sponge cake
1 eggless sponge cake

For the cheesecake mixture
1 recipe cream cheese
2 mangoes, peeled and cut into pieces
4 tablespoons thick curds
½ cup cream
¾ cup castor sugar

To be mixed into a soaking syrup
1 cup water
1 tablespoon sugar

For the garnish
a few mango slices

For the sponge cake
1. Slice the sponge cake into two horizontally. Use only one layer of the sponge.
2. Use the other layer for the variation.

For the cheesecake mix
1. Liquidize the cream cheese, mango pieces, curds and sugar to a smooth puree in a blender..
2. Whip the cream till soft peaks form and mix gently with the mango mixture.

How to proceed
1. Place one layer of the sponge cake on the bottom of a loose bottomed 150 mm. (6") diameter cake tin.
2. Sprinkle the soaking syrup over the sponge.
3. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin.
4. Serve chilled garnished with mango slices.

DOSA

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Fermenting Time: 4 hours.
Soaking Time: 2 hours.
Makes 8 dosas.
Ingredients:
1 cup raw rice (chawal)
1/3 cup urad dal (split black gram)
2 tbsp cooked rice (chawal)
2 tbsp beaten rice (poha)
5 to 7 fenugreek seeds(methi)
salt to taste
oil for cooking
To serve
coconut chutney
sambhar
Method:
1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar

FRUIT LOLLIES

Lollies are an all-time favourite… to the extent of being one of the most interesting aspects of childhood! Unlike their commercial counterparts, these fruit lollies don't use artificial flavours and colours. Instead, they provide lots of nutrients including vitamins C and A. Ensure that the fruits are completely ripe and sweet to avoid adding any extra sugar.

Preparation Time: 5 minutes.
Cooking Time: Nil.
Serves 4.

½ cup freshly squeezed pineapple juice
½ cup freshly squeezed black grape juice
½ cup freshly squeezed orange juice

1. Take 4 candy moulds of desired shapes, pour 2 tbsp of pineapple juice at the bottom of each mould and refrigerate to set.
2. When fully set, insert candy sticks and pour 2 tbsp of black grape juice in each candy mould to make a layer and refrigerate to set without disturbing.
3. When fully set, pour 2 tbsp of orange juice in each candy mould and refrigerate again to set for atleast an hour.
4. Just before serving, hold the moulds under a running tap and take out the lollies. Serve immediately.

PEAR AND APPLE DRINK

Makes 2 small glasses (300 ml).

Ingredients
2 medium sized apples (unpeeled), cored and cut into pieces
2 small pears (unpeeled), cored and cut into pieces
4 to 5 sprigs of mint (phudina) with the leaves, roughly chopped
1 medium sized carrot (unpeeled), cut into pieces
crushed ice to serve

HOPPER / JUICER
1. Juice all the ingredients.
2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

MIXER / BLENDER
1. 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.

ORANGE SANDESH

Preparation Time : 15 minutes.

Cooking Time : 10 minutes.

Serves 6 to 8.

Ingredients
500 grams paneer
4 to 5 tablespoons powdered sugar
1 teaspoon orange juice
2 drops orange essence (optional)
2 drops orange colour (optional)

For decoration
segments of 2 oranges
4 almonds, blanched and sliced
4 pistachios, blanched and sliced

Method
1. Knead the paneer thoroughly with the sugar. Add the orange juice, orange essence and orange colour and mix well. Spread half this mixture to form a 125 mm. square on a plate or dish. Arrange half the orange segments on top.
2. Cover with the remaining paneer mixture, spreading it evenly on top chill.
3. Decorate with the remaining orange segments, almonds and pistachios.

HERB CHEESE WITH CRACKERS

Preparation Time : 4 minutes.

Serves 2.

Ingredients
3/4 cup grated cottage cheese (paneer)
1 tablespoon curds
1 tablespoon chopped parsley
1/2 teaspoon chopped dill
1 clove garlic, grated
1 green chilli, chopped
salt to taste

Method
1. Combine all the ingredients in a mixer and blend till smooth.

2. Spread over plastic film and roll into a cylinder of 37 mm. (1 1/2") diameter.
3. Refrigerator till firm.

4. Unwrap the plastic film and cut into thick slices.
5. Place on cream crackers and serve with soup or as a starter.

CORN CHIPS WITH SALSA

Preparation Time : 10 min.
Cooking Time : 10 min.
Serves 4.

Ingredients :
For the dough
1 1/2 teacups finely ground maize flour (makai ka atta)
1 teacup plain flour (maida)
4 teaspoons oil
1 1/2 teaspoons ajwain (optional)
1/2 teaspoon cumin seeds
salt to taste

Other ingredients
oil for deep frying

For serving
salsa

Method
1. Roast the cumin seeds on a tava (griddle) for a few seconds. Add the ajwain and roast both again for a few seconds. Pound them coarsely.
2. Mix all the ingredients together and make a dough by adding warm water. Knead very well.
3. Divide the dough into small portions. Roll out each portion thinly with the help of a little flour and prick all over with a fork. Cook lightly on a tava (griddle).
4. Repeat with the rest of the dough
5. Cut into small squares and deep fry in oil until crisp.
6. Drain thoruoghly on absorbment paper. Store in an airtight tin.
7. Serve with salsa.

THANDAI ICE-CREAM

Cooking Time : 10 mins.

Preparation Time : 15 mins.

Serves 8.

Ingredients
1 litre full fat milk
1½ cups sugar
¼ cup cornflour
1½ cups (300 grams) fresh cream
a few saffron strands
To be ground finely for the thandai flavouring
¼ cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
½ teaspoon cardamom (elaichi) powder
20 nos. white peppercorns

Method

1. Dissolve the cornflour in ¼ cup of cold milk. Keep aside.
2. Dissolve the saffron in 2 tablespoons of warm milk. Keep aside.
3. Place the rest of the milk in a heavy bottomed pan and bring it to a boil.
4. Add the sugar and simmer for 5 minutes.
5. Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. Add the thandai flavouring and mix well.
6. Remove from the fire and allow it to cool completly.

7. Strain the mixture through a strainer.
8. Add the cream and dissolved saffron to the milk mixture. Mix well.
9. Pour the mixture into a shallow dish, cover and freeze till slushy.
10. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth.

11. Transfer into a shallow container, cover and freeze till it is firm. Scoop and serve.

CABBAGE AND PANEER SANDWICH

Preparation Time : 15 mins.
Cooking Time : 20 mins.
Makes 4 sandwiches.

Ingredients
8 bread slices
1 cup grated cabbage
¾ cup crumbled paneer (cottage cheese)
2 tablespoons chopped coriander
2 green chilies, finely chopped
butter for grilling
salt to taste

Method
1. Combine the cabbage, paneer, coriander, green chillies, butter and salt.
2. Divide into 4 portions.
3. Place a portion of this filling on a slice of bread.
4. Top with another slice of bread.
5. Apply butter on the outer surface of the sandwich and grill in sandwich grill or toaster till done.
6. Serve hot.

MINTY MORNING

This is a variation of the most popular breakfast juice of all time, the orange juice. It is sure to appeal to everyone's taste buds as well as health.Oranges boost overall resistance and also stimulate the salivary glands thus aiding digestion. Mint on the other hand is rich in iron and vitamin C. It is also the best digestive and cooling herb. By combining the health-giving properties of oranges with mint; this juice makes for a powerful cleanser.

Makes 2 small glasses (300 ml).

Ingredients

4 medium sized oranges, peeled and separated into segments

8 to 10 sprigs of mint (phudina) with the leaves, roughly chopped

crushed ice to serve

HOPPER / JUICER

1. Juice all the ingredients.

2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

OR

MIXER / BLENDER

1. 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

BUNDI AND POMEGRANATE RAITA

A simple but tasty raita.

Cooking Time : No Cooking.

Preparation Time : 5 min.

Serves 6.
Ingredients
1 teacup bundi
1 teacup pomegranate seeds (anardana)
2 teacups fresh curds
2 pinches roasted cumin seeds powder
2 pinches red chilli powder
salt to taste

Method
1. Add salt to the curds and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chilli powder.
5. Serve cold.

EASY CHOCOLATE MOUSSE

A delicious, no fuss dessert your kids are sure to love.
Preparation Time : : 10 mins.
Cooking Time : : 5 mins.
Serves 4.


Ingredients

2 cups (250 grams) dark chocolate, finely chopped
1 1/2 tablespoons golden syrup (Golden syrup is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane juice into sugar, or by treatment of a sugar solution with acid.)
1 cup (200 grams) fresh cream

To garnish

2 crushed sweet biscuits
1/2 cup chopped mixed fruits


Method

1. Combine the chocolate, golden syrup and 1 1/2 tablespoons of water in a saucepan and melt over gentle heat till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.

CHOCOLATE WALNUT SLICE

A crisp chocolate walnut slice that melts in the mouth.
Cooking Time : 25 mins.
Preparation Time : 10 mins.
Makes 18 pieces.

Ingredients

1/2 cup plain flour (maida)
1/4 teaspoon soda bi-carbonate
1/3 cup coarsely powdered walnuts
2 tablespoons castor sugar
2 tablespoons golden syrup
1/4 cup (30 grams) dark chocolate, grated
1/4 cup condensed milk
1/3 cup melted butter


Method

1. Sieve the flour with the soda bi-carbonate. Add the walnut powder and castor sugar and keep aside.
2. Heat the golden syrup, dark chocolate and condensed milk in a non-stick pan over gentle heat. Keep aside.
3. Combine together the chocolate mixture, flour mixture, and melted butter and mix well.
4. Pour into a greased 150 mm. x 150 mm. (6" x 6") square baking tin.
5. Bake in a pre-heated oven at 180°C (360°F) for about 20 minutes or until a knife inserted in the slice comes out clean.
6. Cool slightly, unmould and cut into 50 mm. x 25 mm. (2" x 1") pieces, while it is still warm.
7. Store in an air-tight container.