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.