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.