BAKED VEGETABLE JALFRAZIE

Preparation Time : 15 minutes.
Cooking Time : 30 minutes.

Serves 8.
Ingredients
2 teacups chopped mixed boiled vegetables
2 chopped onions
4 tablespoons chopped capsicum
2 chopped tomatoes
1/2 to 1 teaspoon chilli powder
a pinch garam masala
2 tablespoons chopped coriander
4 tablespoons grated paneer, plus a little extra for topping
1 1/2 teacups tomato gravy
4 teaspoons oil
salt to taste
Method
1.You can take french beans, carrots, cauliflower and green peas as mixed vegetables.
2. Heat the oil and fry the onions for 1/2 minute.
3. Add the capsicum and tomatoes and fry again for 2 minutes.
4.Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
5.Spread the tomato gravy on top and sprinkle a little grated paneer over it.
6.Bake in a hot oven at 200 degree C for 10 minutes.
7.Serve hot.

Tips
Health Information :
This recipe uses baking, a superior technique of cooking, instead of sauteing or frying in oil.

FRESH GREEN PEA SOUP

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

Serves 2.
Ingredients
1 cup fresh green peas
1 small onion, chopped
2 teaspoons cornflour
1 teaspoon butter
salt and pepper to taste

Method
1.Put 2 cups of water to boil.
2.Crush the peas in a blender.
3.Heat the butter and saute the onion.
4.Add the peas, 2 cups of hot water, salt and pepper and simmer till the peas are tender.
5.Add the cornflour mixed in 2 tablespoons of water and stir well.
6.Serve hot.

Tips
Use extremely tender peas for good results.

POTATO AND SPRING ONION SOUP

A unique soup of grated potato and spring onions.


Cooking Time : 9 minutes.
Preparation Time : 3 minutes.

Serves 2.
Ingredients
1 large potato, peeled and grated
1 spring onion, sliced
juice of 1/2 lemon
2 teaspoons butter
salt and pepper to taste

Method
1.Put 2 cups of water to boil.
2.Heat the butter and saute the potato and spring onion for 2 to 3 minutes.
3.Add the 2 cups of hot water and simmer for 5 to 6 minutes till the potato is tender.
4.Season with salt, pepper and lemon juice.
5.Serve hot.

Tips
You can add a little Capsico sauce if you like spicy soup.

QUICK MUSHROOM SOUP

Mushrooms, milk and cheese make a tasty soup in a jiffy.


Cooking Time : 6 minutes.
Preparation Time : 3 minutes.

Serves 2.

Ingredients
1/2 cup mushrooms, chopped
1 tablespoon chopped onion
1 teaspoon plain flour (maida)
3/4 cup milk
1 tablespoon butter
salt and pepper to taste

For the garnish
2 tablespoons grated cheese

Method
1.Put 1 cup of water with the milk to boil in a pan.
2.In another pan, heat the butter and saute the onion for a few seconds. Then add the mushrooms and saute.
3.Add the flour and saute for a few more seconds.
4.Add the milk and water mixture gradually, stirring constantly so that no lumps from.
5.Allow the soup to come to a boil. Add salt and pepper.
6.Serve hot, topped with the grated cheese.

Tips
Variation : Creamy Spinach Soup :
If you do not like mushrooms, use 1 cup of chopped spinach instead.

CRISPY VEGETABLES

Cooking Time : 5 min.
Preparation Time : 10

Serves 4.
Ingredients
400 grams fresh vegetables (capsicum, carrots, broccoli, cauliflower ect.)
oil for deep frying

For the batter
1 cup plain flour (maida)
1/2 cup cornflour
1/4 teaspoon pepper powder
1 teaspoon sesame seeds
salt to taste

For the batter
1.Mix the flour, cornflour, pepper, sesmae seeds and salts with enough water to make a thick batter coating vegetables

How to proceed
1.Dip the vegetables in the batter and deep fry till golden brown.
2.Drain and serve with an assortment of relishes and dips
.
Tips
Use the freshest vegetables for best results.
Ensure the oil is hot befor frying the vegetables or otherwise you might end up with soggy fritters.

SWEET CORN CAKES

A crispy deep-fried corn starter flavoured with Thai curry paste and soya sauce.


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

Makes 10 to 18 Cakes.

Main Recipe
2 cups tender raw sweet corn kernels
2 tablespoons red curry paste
1 tablespoon soya sauce
4 to 5 tablespoons rice flour
salt to taste
oil for deep frying

Method
1.Lightly crush the sweet corn in a blender.
2.Add the red curry paste ans soya sauce.
3.Bind this with the rice flour.
4.Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
5.Serve hot with a dip or relish of your choice.

Tips
If sweet corn is not available, use regular corn.
Adjust the amount of Thai curry paste to suit your taste.

HOT AND SWEET DIP

A traditional Thai dip flavoured with crushed red chilli and sugar.


Cooking Time : 20 min.
Preparation Time Time : 5 min.

Makes 1 1/2cups.

Main Recipe
2 tablespoons vinegar
3/4 cup sugar
1 cup water
1 tablespoon red chilli flakes
1 tablespoon salt

Method
1.Combine the vinegar, sugar and water and boil till the mixture becomes a thick syrup.
2.Cool slightly, add the crushed red chillies and the salt.
3.Allow to stand for atleast 6 hours before using.

Tips
Adjust the vinegar and chillies to your taste.

NON FRIED DAHI VADAS

As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwhich toaster.
This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy.
Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!

Cooking Time : 15 mins.
Prepartion Time : 15 mins.

Makes 8 vadas.
Ingredients
1/2 cup split green gram (green moong dal)
2 green chillies
a pinch asafoetida (hing)
1/2 teaspoon Eno's fruit salt
2 cups fresh curds
2 pinches rosated cumin seed (jeera) powder
2 pinches chilli powder
1 tablespoon chopped coriander (optional)
salt to taste

For the tempering
1/2 teaspoon mustard seeds (rai)
3 green chillies, broken into pieces
a pinch asafoetida (hing)
1 teaspoon oil

Method
1.Clean, wash and soak the green moong dal for 3 to 4 hours. Drain and keep aside.
2.Add the green chillies and blend in a mixer with very little water.
3.Add the asafoetida and Eno’s fruit salt and mix well.
4.Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat. When ready, the mixture will be toasted into pieces of triangular shape.
5.Remove the toasted pieces and soak them in water for 20 minutes. Thereafter, squeeze out the water and arrange the vadas on a plate.
6.Whisk the curds with the salt.
7.To prepare the tempering, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida and pour the seasoning over the whisked curds.
8.Spread the seasoned curds over the vadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle khajur imli ki chutney.

Tips
Add the Eno’s fruit salt just before you are ready to cook the dahi vadas.

GAJAR AUR MOONG DAL KI CHAAT

Carrots and lentils are tossed with simple spices to make this nutritious chaat which can also be served as a salad.
You can eat large portions of this chaat without the fear of having to exercise for
hours to burn out the extra calories!

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

Serves 4.
Ingredients
1/2 cup yellow moong dal (split yellow gram)
1 cup grated carrots
2 teaspoons chaat masala
1 tablespoon amchur (dry mango powder)
2 spring onions, chopped
1/4 cup chopped raw mango
2 tablespoons mint
2 tablespoons chopped coriander
salt to taste

For the tempering
1 teaspoon mustard seeds (rai)
1/4 teaspoon asafoetida (hing)
1 tablespoon oil

Method
1.Clean, wash and parboil the moong dal.
2.Wash in cold water, drain and keep aside.
3.Combine all the ingredients except those for the tempering in a large bowl and mix well.
4.For the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida and pour over the prepared chaat.
5.Mix well and serve chilled.

KHAKRA CHAAT

This recipe uses khakras (broken into pieces) topped with paneer, sweet corn and green peas tossed in an aromatic tomato oregano chutney. This is a recipe that the entire family will relish. It is elegant and truly simple to prepare!


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

Serves 4.
Ingredients
12 to 15 khakras, broken into 4 to 6 pieces each

For the tomato chutney
1 onion, chopped
1 teaspoon garlic, grated
4 large tomatoes, blanched, peeled and pureed
1/4 cup paneer, cubed
1/4 cup sweet corn, boiled
1/4 cup green peas, boiled
1 tomato, chopped
1 red chilli, sliced
1 teaspoon sugar
1 teaspoon chilli powder
1/4 teaspoon dried oregano
2 tablespoons oil
salt to taste

For the garnish
2 tablespoons chopped coriander

For the tomato chutney
1.Heat the oil in a pan, add the onion and garlic and sauté till the onion turns translucent.
2.Add the puréed tomatoes and cook till the oil separates.
3.Add the paneer, sweet corn, green peas, tomato, red chilli, sugar, chilli powder, oregano and salt and sauté for 2 to 3 minutes.
4.Remove from the fire and keep aside.

How to proceed
1.Place the khakra pieces on a serving plate.
2.Top with the tomato chutney and garnish with the chopped coriander.
3.Serve immediately.

Tips
You can even use tortilla chips instead of the khakhras. They taste just as good.

APPLE RABDI

Ingredients

Apples 3 medium
Milk 1 litre
Sugar 4 tablespoons
Green cardamom 1/4 teaspoon
Almonds, blanched and Sliced 8-10
Pistachios, blanched and Sliced 8-10

Method

Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity. Add sugar and cook on low heat, stirring continuously. Peel and grate two apples. Add the grated apples to reduced milk and mix. Cook for three to four minutes. Add cardamom powder, almonds and pistachios. Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish. Serve hot or cold.

GAJAR KI KHEER

Preparation Time :5-10 minutes

Cooking Time :25-30 minutes

Servings :4

Ingredients

Milk (hot) 5 cups
Carrot, grated 1 large
Ghee 1/2 tablespoon
Sugar 1/4 cup
Saffron (kesar) (soaked in milk) a few strands
Green cardamom powder 1 large pinch
Almonds , blanched and slivered 5-6
Pistachios , blanched and slivered 5-6

Method

Heat ghee in a thick-bottomed vessel, add grated carrots and sauté on medium heat for six to eight minutes. Add hot milk, bring to a boil, reduce heat and simmer for six to eight minutes.Add sugar, soaked saffron and cardamom powder and continue to simmer for a few minutes more till carrots are done and milk is thick and creamy. Add almonds and pistachios, stir and serve hot.

PANEER PALAK KOFTAS IN MAKHANI GRAVY

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

Serves 4.
For the paneer palak koftas
½ cup spinach, blanched, drained and chopped
½ cup low fat paneer, grated
3 teaspoons rice flour (chawal ka atta)
½ green chilli, finely chopped
salt to taste

For the makhani gravy
3 cups tomatoes, chopped
½ cup onions, chopped
2 large cloves garlic, chopped
12 mm. (½") piece ginger, chopped
2 cloves (laung)
1 stick cinnamon (dalchini)
¼ cup red pumpkin (kaddu), chopped
½ teaspoon cumin seeds (jeera)
¼ teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon chilli powder
½ cup low fat milk
½ teaspoon cornflour
½ teaspoon sugar
1 teaspoon oil
salt to taste

For the paneer palak koftas
1.Combine all the ingredients in a bowl and mix well.
2.Divide the mixture into 12 equal portions. Shape each portion into an even sized round.
3.Steam the koftas for 4 to 5 minutes. Keep aside.

For the makhani gravy
1.Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft. Allow to cool completely. Remove the cinnamon and cloves and discard them.
2.Blend the tomato mixture to a smooth purée.
3.Heat the oil in a non-stick pan and add the cumin seeds.
4.When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds.
5.Add the puréed vegetable mixture, sugar and salt and bring to a boil.
6.Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.

How to proceed
1.Add the paneer palak koftas to the hot makhani gravy and mix well.
2.Serve hot.

Tips
Adjust the consistency of the gravy by adding water if necessary before serving.
2½ cups chopped spinach gives you ½ cup of blanched and chopped spinach.
Squeeze out all the water from the blanched spinach to make koftas.

BAKED PAV BHAJI (BAKED SPICY VEGETABLES ON TOAST)

The Indian pav bhaji covered with a Western sauce.


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

Serves 6.

Ingredients

2 onions, finely chopped
4 tomatoes, finely chopped
2 teaspoons pav bhaji masala
3/4 teaspoon chilli powder
1/4 teaspoon turmeric powder
2 tablespoons chopped coriander
1 tablespoon finely chopped green chillies
2 teacups mixed boiled vegetables ( french beans, carrots, green peas, cauliflower), chopped finely
6 toast slices
2 potatoes, boiled and coarsely mashed
4 tablespoons butter
salt to taste

For the topping

2 tablespoons beaten cream or 1 teacup white sauce
4 to 5 tablespoons grated cheese

Method
1. Melt the butter on a tava (griddle) and fry the onions until slightly brown in colour.
2. Add the tomatoes, pav bhaji masala, chilli powder, turmeric powder, coriander and green chillies and fry for 4 to 5 minutes.
3. Add the mixed vegetables, potoatoes and salt and cook for 2 to 3 minutes, sprinkling a little water from time to time
4. Put the mixture in a baking dish, top with the beaten cream and cheese and bake in a hot oven at 200 degree C (400 degree F) for 10 to 15 minutes.
5. Cut the toast in triangles, spread the mixture on top and serve hot.

BEAN AND PASTA SOUP

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

Serves 4.
Ingredients
½ cup canned baked beans
¼ cup sliced onions
½ tablespoon sliced garlic
1 cup chopped tomatoes
¼ cup macaroni or any small pasta
2 teaspoons cornflour
1 teaspoon dried oregano
2 tablespoons cream
2 tablespoons tomato ketchup
2 tablespoons butter
Salt and freshly ground pepper to taste

For the garnish
4 tablespoons grated Parmesan cheese or processed cheese

Method
1.Heat the butter in a pan, add the onions and garlic and sauté till the onions turn translucent.
2.Add the baked beans, tomatoes, macaroni, salt and 4 cups of hot water and bring to a boil. Simmer till the macaroni is cooked (approx. 8 to 10 minutes).
3.Dissolve the corn flour in 2 tablespoons of water and add to the soup.
4.Add the oregano, cream, tomato ketchup, salt and pepper and mix well.
5.Serve hot garnished with cheese.

DAHIWALE ALOO KI SUBZI AUR URAD DAL PURI

This is a streetside snack from Central India. "Puri Bhaji" was everyone’s favourite dish for breakfast, especially in the olden days, when everyone lived in joint families and puris were considered the quickest to make.
This recipe of puris uses an urad dal paste that gives bulk to the puris and also makes them crisper. Onion seeds add a hint of flavour to these puris. The aloo ki subji is a simple and delightful dish.

Preparation Time : 30 mins.
Cooking Time : 30 mins.

Serves 4.
For the dahiwale aloo
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste

For the garnish
2 to 3 tablespoons coriander

For the urad dal puris
1/2 cup urad dal (split black lentils)
1 teaspoon onion seeds (kalonji)
1/4 teaspoon asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste

Ingredients
oil for deep frying

For the dahiwale aloo
1.Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2.Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3.Add ½ cup of water and bring to a boil.
4.Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5.Garnish with the coriander.

For the urad dal puris
1.Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
2.Purée the dal in a mixer using ¼ cup of water to make a fine paste.
3.Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.
4.Add the oil and knead again.
5.Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
6.Divide the dough into 12 equal portions and roll out each portion into a circle of 75 mm. (3") diameter.
7.Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper.
8.Serve hot with dahiwale aloo ki subzi.

MOONG DAL KHANDVI

When the hunger pangs strike, be ready with this innovative and healthy snack!

Preparation Time : 5 mins.
Cooking Time : 5 mins.

Serves 2.
Ingredients
½ cup yellow moong dal (split yellow gram) flour
½ cup low fat curds
1 teaspoon ginger-green chilli paste
a pinch turmeric (haldi) powder
¼ teaspoon asafoetida (hing)
salt to taste
oil for greasing

For the tempering
1 teaspoon mustard (rai) seeds
1 teaspoon white sesame seeds (til)
¼ teaspoon asafoetida (hing)
2 teaspoons oil

For the garnish
2 tablespoons chopped coriander

Method
1.Combine the moong dal flour, curds, ginger-green chilli paste, turmeric powder, asafoetida and salt and ¼ cup of water and whisk well.
2.Heat the mixture in a non-stick pan and cook for 3 to 4 minutes, while stirring continuously. The mixture is ready when it leaves the sides of the pan.
3.Spread the mixture evenly on the back of three 200 mm. (8") diameter thalis using a flat katori or a palette knife to form a thin layer. Allow to cool for five minutes.
4.Smear the khandvi evenly with oil.
5.Cut into 50 mm. (2") thick strips. Carefully roll up each strip. Keep aside.
6.For the tempering, heat the oil in a pan and add the mustard seeds.
7.When they crackle, add the sesame seeds and asafoetida and pour over the prepared khandvis.
8.Serve garnished with the chopped coriander.

STRAWBERRY SHRIKHAND

Low fat curds tastes just like the curds made from full fat milk, hence this low calorie version can easily replace the high fat shrikhand without even compromising on taste. Strawberries added to it further enhances its flavour and appeal.

Cooking Time : Nil.
Preparation Time : 5 mins.

Serves 4.
Ingredients
1 cup hung low fat curds (dahi), page 96
½ cup crushed strawberries
¼ cup low fat cream
2 tsp sugar substitute

For the garnish
2 to 3 strawberries, cut into slices

Method
1.Combine all the ingredients together in a bowl and mix well.
2.Keep refrigerated for at least 2 to 3 hours.
3.Serve chilled garnished with strawberries.

Tips
4 cups of low fat curds gives 1 cup of hung low fat curds.

GRILLED CHEESE AND VEGETABLE SOUP

A spicy and filling soup for cold days.


Cooking Time : 30 min.
Preparation Time : 20 min.

Serves 6.
Ingredients
4 large tomatoes
3/4 teacup shredded cabbage
3/4 teacup grated carrots
3 teaspoons cornflour
1 small can (225 grams) baked beans or 1/2 teacup boiled green peas
1 chopped tomato
1 chopped onion
1 bay leaf
1/2 teaspoon sugar
2 tablespoons oil
salt to taste
pepper to taste

For the masala bag
2 sticks cinnamon
2 cloves
4 peppercorns (powdered coarsely and tied in a piece of cloth)

For grilling
4 tablespoons grated cheese

Method
1.Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain.
2.Heat the oil and fry the onion and bay leaf for 1/2 minute.
3.Add the cabbage and carrots and fry again for 1 minute. Add the tomato soup.
4.Mix the cornflour in a little cold water and add to the soup.
5.Add the masala bag and salt and boil for 20 minutes.
6.Add the beans, tomato, sugar and pepper and give one boil.
7.Remove the masala bag and pour the soup into a big bowl.
8.Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts.
9.Serve hot with garlic bread.

Tips
For masala bag powdered all the ingredients coarsely and tied in a piece of cloth.

CHEESY PASTA WITH VEGETABLES

Use of whole-wheat pasta and lots of vegetables is the speciality of this fibre rich dish. The milk in the sauce enriches it with the much-needed calcium for growing kids.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 2.
For the pasta
1½ cups cooked whole wheat pasta
1 tsp finely chopped garlic
1 dry red chilli, broken into pieces
½ teaspoon oil

For the sauce
½ cup onions, finely chopped
½ cup mixed vegetables, finely chopped
2 tsp finely chopped garlic
½ cup milk
1 tsp cornflour
1 tsp oil
salt and freshly ground pepper to taste

For the garnish
1 tbsp finely chopped parsley

For the sauce
1.Heat the oil in a non-stick pan and add the onions.
2.Sauté the onions for 4 to 6 minutes, till they are soft, over a slow flame.
3.Add the vegetables, garlic and salt and sauté again for 5 to 7 minutes.
4.Add ¼ cup water and cover and simmer till the vegetables are tender.
5.Add the milk and cornflour and mix well.
6. Bring to a boil, add the pepper and keep aside.

How to proceed
1.Heat the oil in a non-stick pan and add the garlic and red chilli and sauté for a few seconds.
2.Add the pasta and toss well.
3.Add the prepared sauce and mix well.
4.Serve hot, garnished with the chopped parsley.

Tips
You may use whole wheat fusilli, penne or tagliatelle.

MOONG SOUP WITH PANEER

This old-fashioned soup is one many of us grew up on. Use low fat paneer and just 2 tsp of oil to make it diabetic-friendly.


Cooking Time : 25 mins.
Preparation Time : 5 mins.

Serves 4.
Ingredients
1/3 cup whole moong (whole green gram)
2 tablespoons grated low fat paneer (cottage cheese)
1 teaspoon cumin seeds (jeera)
½ teaspoon mustard seeds (rai / sarson)
¼ teaspoon asafoetida (hing)
½ teaspoon chopped green chillies
4 to 5 curry leaves (kadi patta)
1 teaspoon lemon juice
2 teaspoons oil
Salt to taste

For the garnish
2 tablespoons chopped coriander

Method
1.Wash and soak the moong for a few hours. Drain, add 3 cups of water and cook in a pressure cooker till the moong is cooked. Set aside.
2.Heat the oil in a non-stick pan and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida, green chillies and curry leaves and fry for a while.
3.Add the moong, lemon juice, paneer, salt and 1 cup of water and simmer for 4 to 5 minutes.
6.Serve hot garnished with coriander.

Tips
To enhance the taste of the soup, add a pinch of sugar substitute just before serving.

GRILLED HOT N SWEET PANEER

Succulent cubes of paneer, marinated in an oriental honey chilli marinade and grilled till the honey just about caramelizes, imparting an unusual flavour to this dish.

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

Serves 2.
Ingredients
1 cup paneer (cottage cheese), cut into 25 mm. (1") cubes
4 spring onions (including greens), finely chopped
2 tablespoons honey
1 tablespoon chilli sauce
1 teaspoon lemon juice
¼ teaspoon lemon rind
3 cloves garlic, grated
1 tablespoon chopped coriander
1 tablespoon oil
salt to taste

Method
1.Combine all the ingredients in a bowl and mix well. Allow to marinate for at least 15 minutes.
2.Arrange the paneer cubes neatly onto 4 wooden skewers and grill them over a charcoal or electric barbeque till they are lightly browned on all sides.
3.Serve hot.

JAGGERY MALPUAS

The rich, soft filigreed pancakes are made with whole wheat flour batter which is sweetened with jaggery.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Makes 8 to 10 malpuas.
Ingredients
1 cup whole wheat flour (gehun ka atta)
½ cup gur (jaggery)
½ teaspoon saunf (fennel)
½ teaspoon elaichi (cardamom) powder
ghee for cooking
1 cup water

For the garnish
1 tablespoon pistachios, chopped
rose petals

Method
1.Dissolve the gur in 1 cup of warm water and mix well till it dissolves.
2.Add all the other ingredients and mix well.
3.Smear a little ghee on a non-stick pan and spread a small amount of the batter on it to make a round of 3" diameter.
4.Cook on both sides using a little ghee until golden brown. Drain on absorbent paper.
5.Repeat to make 8-10 more malpuas.
6.Serve hot garnished with the pistachios and rose petals.

KESAR SANDESH BHOG

Saffron flavoured sandesh stuffed with chopped nuts.


Preparation Time : 15 mins.
Cooking Time : Nil.

Makes 10 pieces.
Ingredients
1 recipe sandesh
10 to12 strands saffron, dissolved in 2 tablespoons milk
a few drops saffron food colour
saffron strands for garnishing

To be mixed into a stuffing
2 tablespoons chopped pistachios
2 tablespoons chopped almonds
1 teaspoon sugar
a few saffron strands
a pinch cardamom (elaichi) powder

Method
1.Divide the stuffing into 10 equal parts. Keep aside.
2.Mix together the sandesh, saffron liquid and saffron food colour and divide into 10 equal parts.
3.Roll out each portion into a circle of 50 mm. (2") diameter and place one portion of the stuffing in the centre.
4.Seal the stuffing in the dough by bringing the sides together in the centre and roll gently to ensure there are no cracks on the surface.
5.Make slits on the upper surface of the sandesh bhog as shown in the above picture.
6.Repeat to make 9 more pieces.
7.Serve chilled.

Tips

VARIATION : STUFFED KESAR SANDESH

After step 4, shape the stuffed sandesh into triangles and garnish them with saffron strands.

SANDESH (MITHAI)

A light creamy delicacy from West Bengal made with curdled milk.


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

Makes 3/4 cup.
Ingredients
1 1/4 cups chenna
1/4 cup sugar

Method
1.Add the sugar to the chenna and mix gently.
2.Cook on a very low flame in a kadhai stirring continuously with a flat wooden spoon.
3.Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh. If it does over heat, it will become grainy and fat will separate.
4.The sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5.The sandesh should be used immediately for making various shapes and garnishes.

ORANGE CHENNAR PAYESH

A delightful variation of the traditional Bengali dessert.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 4.
Ingredients
2 cups (200 ml.) milk
½ cup condensed milk
¼ teaspoon cardamom (elaichi) powder
½ cup fresh unsalted paneer, grated
½ cup orange segments

Method
1.In a broad bottomed pan, combine the milk and condensed milk and bring to a boil.
2.Simmer for 3-4 minutes and add the cardamom powder and paneer and simmer for 2 to 3 minutes.
3.Cool completely and add the orange segments. Serve chilled

THANDAI ICE-CREAM

Creamy, smooth and heavenly.


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

Serves 8 to 10.
Ingredients
1 litre full fat milk
1 1/2 cups (300 grams) sugar
1/4 cup (20 grams) cornflour
1 1/2 cups (300 grams) cream
a few saffron strands

To be ground finely for the thandai flavouring
1/4 cup almonds
2 tablespoons poppy seeds (khus khus)
2 tablespoons Lucknowi saunf (fennel seeds)
1/2 teaspoon cardamom (elaichi) powder
20 nos. white peppercorns

Method
1.Dissolve the cornflour in 1/4 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. Add the sugar and simmer for 5 minutes.
4.Add the dissolved cornflour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency.
5.Remove from the fire and allow it to coool completely.
6.Add the thandai flavouring to the milk. Strain the mixture through a sieve.
7.Add the cream and dissolved saffron to the milk mixture. Mix well.
8.Pour the mixture into a shallow freezer proof dish and freeze till slushy.
9.Remove and whisk until smooth and creamy.
10.Freeze again until firm for about 4 to 6 hours.

JHATPAT SAMOSA

Samosas filled with a delicious cottage cheese and onion mixture.


Cooking Time : 7 minutes.
Preparation Time : 3 minutes.

Makes 8 samosas.
Ingredients
8 samosas pattis

To be mixed into a filling
1 cup paneer, grated
1 onion, chopped
1/2 capsicum, finely chopped
1/4 teaspoon garam masala
1 tablespoon lemon juice
salt to taste

Other ingredients
oil for deep frying

Method
1.Place each samosa patti on a dry surface.
2.Put a teaspoonful of the filling in one corner of the samosa patti and roll into a triangle.
3.Seal the edges using a little water.
4.Deep fry in hot oil till golden brown. Drain on absorbent paper.
5.Serve hot.

STUFFED BHINDIS WITH PANEER

Rich in Calcium & Folic Acid

Low fat paneer stuffing gives a healthy slant to a popular dish.

Preparation Time : 20 mins.
Cooking Time : 20 mins.

Serves 4.

Ingredients
250 grams ladies finger (bhindi) (approx. 30 in nos.)
1 onion, grated
2 large tomatoes
½ tsp red chilli powder
¼ tsp garam masala
1 tbsp oil
Salt to taste

To be mixed into a cottage cheese stuffing
¾ cup grated low fat paneer (cottage cheese)
2 tbsp chopped coriander
½ tsp finely chopped green chillies
Salt to taste

To be ground into a ginger-garlic paste
12 mm. (½") piece of ginger
4 cloves garlic

For the garnish
2 tbsp chopped coriander

Method
1.Wash, dry and slit the ladies fingers lengthwise. Keep aside.
2.Stuff the ladies fingers with the cottage cheese stuffing.
3.Put the tomatoes in a vesselful of boiling water for 10 minutes. Peel and chop finely. Keep aside.
4.Heat 2 tsp of oil in a non-stick pan, add the ladies fingers and cook until slightly soft. Remove the ladies fingers and keep aside.
5.Add the remaining 1 tsp oil in the same pan and fry the onions till golden brown.
6.Add the ginger-garlic paste and the red chilli powder mixed with 1 tbsp of water and fry for a few minutes.
7.Add the tomatoes, garam masala and salt and cook again for a few minutes.
8.Sprinkle a little water and add the sautéed ladies finger and cook again for a few minutes.
9.Serve hot garnished with coriander.

DAHI BHINDI

South Indian style bhindi. My personal favourite.

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

Serves 4.

Ingredients
4 cups bhindi (lady fingers), cut into 1½" pieces
1 teaspoon cumin seeds (jeera)
1 teaspoon mustard seeds (rai)
1 tablespoon urad dal (split black lentils)
3 whole dry red chillies, broken into pieces
5 to 6 curry leaves (kadi patta)
½ cup chopped onions
1 cup chopped tomatoes
1 teaspoon red chilli powder
½ teaspoon turmeric powder (haldi)
¼ cup fresh curds (dahi)
3 tablespoons oil
Salt to taste

To be ground into a paste
½ cup freshly grated coconut
2 tablespoons broken cashewnuts (kaju)

For the bhindi
1.Heat the oil in a pan and sauté the lady fingers in oil until crisp. Remove and drain on absorbent paper.
2.Heat the oil again; add the cumin seeds, mustard seeds and urad dal. When they crackle, add the red chillies and curry leaves.
3.Add the onions and sauté until it is golden in colour.
4.Add the tomatoes, chilli powder, turmeric powder, the ground paste and salt and fry until the oil comes out from the sides.
5.Add 1¼ cups of water to the curds, beat well and add it to the mixture.
6.Add the sautéed bhindi and cook for a few minutes.
7.Serve hot.

Tips
If you don't wish to deep fry the bhindi you can sauté it. But the bhindi.

BHINDI DO PYAZA

"Do pyaza" denotes presence of double the quantity of onions than that found in any other style of preparation. The curds added towards the end of this dish add more sharpness to this dish.

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.

SIRKEWALA PYAZ

This quickly prepared onion relish is usually served with grilled vegetables e.g. paneer tikka, tandoori aloo etc. But I have served it on several occasions as part of a main meal and my family and friends have just loved it.
I have enjoyed making it and sharing this recipe with lots of people. I'm sure you will enjoy it too!
But just a little note of caution before you start . To avoid the strong flavour of onions and vinegar, it is best to cook them covered in a pan and to stir them occasionally. Bottle the pickle in a clean sterilised glass jar. This relish will keep well for upto one month, when stored refrigerated.


Storage upto 1 month : refrigerated.
Cooking Time : 5 mins.
Preparation Time : 5 mins.

Makes 1 1/2 cups.

Ingredients
1 cup onions, sliced
4 to 5 green chillies, slit
½ cup white vinegar
½ cup (100 grams) sugar
1 teaspoon salt

Method
1.Combine all the ingredients in a pan, cover and cook till the sugar has dissolved, stirring occasionally.
2.Allow it to cool completely. Pour the mixture into a sterilised glass jar and store refrigerated for upto 1 month.

RED MARINADE

Red marinade is a mixture of split fenugreek seeds, split mustard seeds, lemon juice and mustard oil. Store this marinade in a glass jar refrigerated and it will last for 1months. It is used in many pickles like bhindi til ka achaar, madras onion pickle, spicy mango pickle etc. This marinade is also helpful in the kitchen like sambhaar for making instant pickles.

Storage 1 Month : Refrigerated.
Preparation Time : 5 mins.

Makes 1 cup.

Ingredients
6½ tablespoons crushed fenugreek seeds (methi na kuria)
3 teaspoons split mustard seeds (rai na kuria)
3½ teaspoons lemon juice
6 tablespoons mustard oil

Method
1.Mix all the ingredients in a bowl. Use as required.

MADRAS ONION PICKLE

Madras onions or shallots are used extensively in recipes throughout South India. You can use sliced onions, if you wish. You could serve this pickle with rice, spicy vegetable, curries or parathas.
This pickle tastes best as soon as its prepared, but you can store it refrigerated for upto 2 weeks.


Preparation Time : 3 to 4 hours.
Storage : upto 2 weeks.

Makes 1/2 cup.

Ingredients
½ cup Madras onions (shallots), peeled
1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
2 teaspoons lemon juice
2 teaspoons red marinade
1 teaspoon chilli powder
2 teaspoons mustard oil

Method
1.In a bowl, combine the onions, salt, turmeric powder and lemon juice and mix well.
2.Allow it to marinate for at least 3 to 4 hours.
3.Drain out the excess liquid extracted by the marinated onions.
4.Add the red marinade, chilli powder and mustard oil and mix well.
5.Store in a sterilised glass jar, refrigerated for upto 2 weeks.

NIMONA

The cuisine of any region is incomplete unless it includes a homemakers contribution. Nimona is one such example from Lucknow, the capital of Avadh. A strictly home-fare dish, this delectable preparation is made with green peas puréed with tomatoes to make a dal like gravy.

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

Serves 4.
Ingredients

1 cup green peas, boiled
1 cup potatoes, boiled and cubed
½ teaspoon cumin seeds (jeera)
½ cup onions, sliced
1 bay leaf
1 black cardamom
½ teaspoon garlic, grated
1 teaspoon ginger, grated
2 teaspoons coriander seed (dhania) powder
1 teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
½ cup puréed tomatoes
½ teaspoon garam masala
1 tablespoon oil
salt to taste

Method
1.Purée the green peas in a blender using a little water and keep aside.
2.Heat the oil in a non-stick pan and add the cumin seeds, onions, bay leaf and cardamom and sauté over a slow flame till the onions turn golden brown.
3.Add the garlic and ginger and sauté for 2 to 3 more minutes.
4.Add the coriander powder, chilli powder, turmeric powder and puréed tomatoes and cook till the oil separates from the gravy.
5.Add the green pea purée and sauté for 2 to 3 minutes till the mixture leaves the sides of the pan.
6.Add the potatoes, salt and 1½ cups of water and mix well.
7.Bring to a boil and simmer till the gravy thickens.
8.Serve hot sprinkled with the garam masala.

PYAZ KI SUBZI

An aromatic onion vegetable flavoured with dry masalas. It makes an excellent side dish.

Preparation Time : 10 mins.
Cooking Time : 10 mins.

Serves 2.

Ingredients
12 to 15 baby onions, peeled
1 teaspoon chilli powder
1 teaspoon coriander (dhania) powder
1 teaspoon fennel seeds (saunf)
¾ teaspoon amchur (dry mango powder)
2 teaspoons oil
salt to taste

Method
1.Combine the chilli powder, coriander powder, fennel seeds, amchur and salt in a bowl and keep aside.
2.Make criss cross slits on the onions and stuff with the masala mixture.
3.Heat the oil in a non-stick pan, add the stuffed onions and cook over a slow flame for 7 to 8 minutes till the onions have softened and are lightly browned.
4.Serve hot.

BHARVA BAINGAN

Brinjals are delicate in flavour and absorb other flavours very well. In this recipe, I have used onions and potatoes to fill them along with a host of complimentary spices that enhance the taste of brinjals.
The filling mixture of these brinjals abound in vitamin C and iron.
Serve this vegetable with hot phulkas.


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

Serves 4.

Ingredients
125 grams (approx. 6 nos) small brinjals (baingan)
½ teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 medium onion, finely chopped
1 small potato, grated
¼ teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
1 teaspoon Bengal gram flour (besan)
1 teaspoon tamarind (imli) pulp
1 teaspoon jaggery (gur), grated
¼ cup chopped coriander
½ tablespoon roasted chana dal (daria)
1 teaspoon oil
salt to taste

For the garnish
1 tablespoon chopped coriander

Method
1.Heat the oil in a non-stick pan and add the cumin seeds and asafoetida.
2.When the seeds crackle, add the onion and sauté for 4 to 5 minutes till it turns golden brown in colour.
3.Add the potato, turmeric powder, chilli powder and gram flour and sauté for 2 to 3 minutes.
4.Add the tamarind pulp, jaggery, coriander, chana dal, salt and ½ cup of water and simmer till the mixture nearly dries up.
5.Remove the stems of the brinjals and make criss-cross slits on the brinjals, taking care not to separate the segments. Stuff the slits with the prepared masala mixture. About half the mixture will remain.
6.Combine the stuffed brinjals, the remaining masala mixture, salt and ¾ cup of water and pressure cook for 2 whistles.
7.Serve hot, garnished with the coriander.

KAND NA BHAJIA

Thin slices of purple yam coated with a gram flour batter and deep fried.


Cooking Time : 10 to 15 min.
Preparation Time : 30 min.

Makes 20 bhajiyas.

Ingredients
250 grams purple yam (kand)
a pinch black salt (sanchal)
a pinch asafoetida (hing)
1/2 teaspoon chilli powder
juice of 1/2 lemon

For the batter
1 cup Bengal gram flour (besan)
1/4 teaspoon asafoetida (hing0
1/4 teaspoon chilli powder
a pinch turmeric powder (haldi)
1 tablespoon hot oil
salt to taste
1 bottle soda

Other ingredients
1/2 teaspoon coriander seeds , crushed
1/4 teaspoon black pepper , crushed
oil for deep frying

Method
1.Wash and peel the purple yam. Cut into thin slices.
2.Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.

For the batter
1.Mix the gram flour with the asafoetida, chilli powder, turmeric powder, oil and salt.
2.Add enough soda to make a thin batter.

How to proceed
1.Dip each slice of yam in the batter.
2.Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.
3.Deep fry in hot oil till golden brown.
4.Drain on absorbent paper.
5.Serve hot with chutney.

Tips
The thinner the batter, the crisper the bhajias.

RICE AND CHEESE BALLS

A popular cheesy snack.

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

Makes 30 balls.

Ingredients
3 teacups cooked rice, cold
3 tablespoons plain flour
2 green chillies, chopped
2 pinches soda-bicarb
4 tablespoons grated cheese
1/2 teaspoon mustard powder
salt to taste
oil for deep frying

Method
1.Mash the rice thoroughly.
2.Add all the remaining ingredients amd mix.
3.Shape into round balls
4.Deep fry in oil.

Tips
Serve hot.

CORN PAKODAS

For the corn lovers, spongy and tasty.


Cooking Time : 10 min.
Preparation Time : 10 min.

Makes 30 to 40 pakodas.

Ingredients
6 tender corn on cobs
1 tablespoon chopped coriander
3 green chillies, finely chopped
salt to taste
oil for deep frying

Method
1.Grate the corn cobs. Add the coriander, green chillies and salt and mix.
2.Heat the oil, drop a little mixture and deep fry until golden. Repeat for the remaining mixture.

Tips
Serve hot.

POHE KE VADA

Tasty vadas made of beaten rice and moong dal.

Cooking Time : 15 min.
Preparation Time : 15 min.

Makes 30 vadas.

Ingredients
2 tablespoons moong dal
2 teacups poha (thick beaten rice)
4 tablespoons finely chopped spinach
1 tablespoon chopped coriander
1 teaspoon lemon juice
2 teaspoons sugar
3 green chillies, finely chopped
salt to taste
oil for deep frying

Method
1.Soak the moong dal in cold water for 1 hour.
2.Wash the beaten rice and leave to drain for 10 minutes.
3.Mix all the ingredients thoroughly, shape into medium size balls and flatten them.
4.Heat the oil. Fry the vadas and cook until golden brown.

Tips
Serve hot with green chutney.

AJWAIN PATTA KE PAKODE

Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great 'digestive' element to a plateful of sinful pakodas.

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.

STRAWBERRY NECTAR

Vitamin C laden recipe not only boosts up your immune system but also gives a glow to your skin.

Cooking Time : Nil.
Preparation Time : a few mins.

Makes 2 glasses.

Ingredients
1 cup strawberry purée
2 tablespoons lemon juice
2 tablespoons sugar
10 to12 ice-cubes

For the garnish
a few strawberry slices

Method
1.Blend all the ingredients together in a liquidiser with 1 cup of water.
2.Pour into in 2 tall glasses and serve immediately garnished with strawberry slices.

PEACH SATIN

Vitamin C boost poured in to a glass should be one's choice to fight infections and common cold.

Cooking Time : Nil.
Preparation Time : a few mins.

Makes 2 glasses.

Ingredients
¼ cup pineapple juice
¾ cup orange juice
½ cup sliced peach
a few ice-cubes

For the garnish
1 tablespoon whipped cream

To decorate
1 cherry
1 lemon slice

Method
1.Put all the ingredients in a blender for a few seconds.
2.Pour in a tall glass. Top with ice-cubes.
3.Serve decorated with a cherry and a lemon slice.

MELON TANGO

Vitamin A rich muskmelon blended creatively with vitamin C rich orange juice and coconut water to make a relishing immune booster.

Cooking Time : Nil.
Preparation Time : 5 mins.

Makes 4 glasses.

Ingredients
2 cups muskmelon (kharbooja), cut into cubes
juice of 2 oranges
2 cups tender coconut water
2 teaspoons sugar
a pinch black salt (sanchal)

For the garnish
a few mint leaves

Method
1.Blend the melon in a liquidiser. Strain it.
2.Combine all the ingredients and mix well.
3.Serve chilled poured into glasses and garnished with mint leaves.

Tips
To reduce the amount of sugar required, use a ripe muskmelon.

MELON AND PAPAYA SCOOPS IN HONEY GINGER DRESSING

Vitamin A rich papaya and melon scoops tossed together in an unusual zinc rich honey ginger dressing to enhance your immunity.

Cooking Time : Nil.
Preparation Time : 15 mins.

Serves 6.
Ingredients
1½ cups papaya scoops (preferably the red variety)
1½ cups muskmelon (kharbooja) scoops
1½ cups watermelon scoops

To be blended into a honey-ginger dressing
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons ginger juice
¼ teaspoon crushed pepper
salt to taste

For the garnish
mint sprigs

Method
1.Arrange the scooped fruits in a bowl, pour the dressing and toss gently.
2.Refrigerate till chill and serve garnished with mint sprigs.

MAKAI JAJARIA

This is a very popular halwa eaten in and around the areas surrounding Udaipur. Here corn is extensively cultivated especially white corn while yellow or sweet corn is grown at a few places.
I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa is simple to prepare and superbly flavoured.


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

Serves 4.

Ingredients
2 nos. sweet corn cobs, grated
1 cup milk
½ cup sugar
¼ teaspoon cardamom (elaichi) powder
2 tablespoons ghee

For the garnish
4 corn leaves
4 pistachios, sliced

Method
1.Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour.
2.Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
3.Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
4.Serve hot on 4 corn leaves as shown in the picture no.104, garnished with the sliced pistachios.

MAKAI JAJARIA

This is a very popular halwa eaten in and around the areas surrounding Udaipur. Here corn is extensively cultivated especially white corn while yellow or sweet corn is grown at a few places.
I prefer the taste of sweet corn in this recipe as compared to white corn but you can use either. This halwa is simple to prepare and superbly flavoured.


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

Serves 4.

Ingredients
2 nos. sweet corn cobs, grated
1 cup milk
½ cup sugar
¼ teaspoon cardamom (elaichi) powder
2 tablespoons ghee

For the garnish
4 corn leaves
4 pistachios, sliced

Method
1.Heat the ghee in a non stick pan, add the grated corn and cook over a slow flame for 10 to 12 minutes while stirring continuously till the mixture turns light brown in colour.
2.Add the milk and 1 cup of water and simmer till the liquid has evaporated, stirring occasionally.
3.Add the sugar and cardamom powder, mix well and cook till the sugar has dissolved.
4.Serve hot on 4 corn leaves as shown in the picture no.104, garnished with the sliced pistachios.

JHAT-PAT SUBZI

Vegetables and chick peas tossed in sesame seeds and chilli sauce. Simple, yet delicious.


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

Serves 4.

Ingredients
6 baby potatoes, peeled and boiled
8 baby onions, peeled
6 nos. baby corn
1 carrot, peeled
1 cucumber, peeled
6 cherry tomatoes
1/2 cup cooked kabuli chana (chick peas)
1 1/2 tablespoons sesame seeds (til)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 tablespoon chilli sauce
1 teaspoon chilli flakes (paprika)
1 tablespoon oil
salt to taste

Method
1.Cut the baby corn, carrot and cucumber into thick strips like french fries. Keep aside.
2.Heat the oil in a pan and add the sesame seeds to it. .
3.When they crackle, add the ginger paste and garlic paste and saute for some more time.
4.Add all the vegetables, chick peas and salt and stir.
5.Add the chilli sauce and chilli flakes and mix well .
6.Serve hot.

CORN PALAK PULAO

Delicious and healthy, this is a dish that will win the young hearts! It is a tried and tested recipe, especially good for adolescent girls to make for the blood loss (iron) during menstruation.

Cooking Time : 10 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1½ cups long grained rice
4 to 6 peppercorns
25 mm. (1") piece cinnamon (dalchini)
2 cloves (laung)
4 green cardamoms (elaichi)
1 cup sliced onions
1 tablespoon ginger-green chilli paste
2 cups chopped spinach (palak) leaves
1 cup tender sweet corn kernels
¼ teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste

Method
1.Wash the rice and keep aside.
2.Put 3 cups of water to boil. Keep aside.
3.Heat the oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onions and fry for some time.
4.Then add the ginger-green chilli paste, spinach leaves, corn kernels and turmeric powder and stir for a few seconds.
5.Finally, add the rice and 3 cups of hot water along with the salt and pressure cook for 1 whistle. Allow the steam to escape before opening.

CORN AND CHEESE TOAST

Kids are sure to have this delicious corn and cheese toast. Serve this easy to make recipe for breakfast or as an after school snack.

Cooking Time : 8 to 10 mins.
Preparation Time : 10 mins.

Makes 12 toasts.

Ingredients
6 slices whole wheat bread
½ cup corn kernels, boiled
2 tablespoons grated cheese
¼ cup onions, chopped
2 teaspoons plain flour (maida)
¾ cup milk
2 tablespoons chopped capsicum
½ teaspoon mixed herbs
¼ teaspoon mustard (rai) powder
1 tablespoon butter
salt to taste

For serving
Tabasco sauce

Method
1.Cut each slice into 2 lengthwise. Toast them and keep aside.
2.Heat the butter in a pan, add the onions and cook till they are translucent
3.Add the maida and cook for 2 minutes, over a slow flame, till the maida turns golden in colour.
4.Add the milk and whisk till no lumps remain.
5.Cook for another 2 minutes, while stirring continuously till the mixture thickens.
6.Add the capsicum, herbs, cheese, mustard powder, corn and salt and mix well.
7.Spread the corn mixture on each toast piece and serve hot with Tabasco sauce.

MAKAI SHORBA

Everyone is sure to relish this tempting, Indian-style corn soup. Serve hot with garlic bread, to make an absolutely healthy and hearty meal.

Preparation Time : 5 mins.
Cooking Time : 15 mins.

Serves 2.

Ingredients
¾ cup sweet corn kernels
1 clove (laung)
25 mm. (1") stick cinnamon (dalchini)
2 peppercorns
1 bay leaf
¼ cup onions, chopped
2 cloves garlic, sliced
½ cup carrots, cubed
½ teaspoon crushed coriander (dhania) seeds
¼ teaspoon cumin (jeera) powder
a pinch turmeric powder
1 cup low fat milk
1 teaspoon oil
salt to taste

For the garnish
roasted corn kernels
sprig of coriander

To serve
lemon juice

Method
1.Heat the oil in a non-stick pan, add the clove, cinnamon, peppercorns, bay leaf, onions and garlic and cook till the onions are translucent.
2.Add the carrots, coriander seeds, cumin powder and turmeric powder and cook for 3 to 4 minutes.
3.Add the corn kernels, 2 cups of water and salt and simmer over a medium flame for 10 to 15 minutes, till the corn is cooked.
4.Cool completely and make a smooth purée in a blender. Transfer back into a pan.
5.Add the milk, bring to a boil garnished with the corn kernels and coriander sprig and with the lemon juice.

CRISPY BREAD CUPS

A sumptuous bread delight!! These tasty calcium rich cups can equally work well as appetizers to a main meal.

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

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.

METHI ALOO PARATHAS

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

Makes 5 parathas.
For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For the methi aloo stuffing
1 cup finely chopped fenugreek (methi) leaves
1 cup boiled and mashed potatoes
½ tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
¼ tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2 tsp chaat masala
2 tbsp oil
salt to taste

Other ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For the dough
1.Combine all the ingredients and knead into a soft, smooth dough using enough water.
2.Divide the dough into 5 equal portions. Keep aside.

For the methi aloo stuffing
1.Heat the oil in a pan and add the cumin seeds. When the seeds crackle, add the fenugreek leaves and sauté for 2 to 3 minutes.
2.Add the ginger-green chilli paste, turmeric powder, coriander powder, chaat masala and salt and mix well.
3.Add the potatoes and sauté for another 2 to 3 minutes.
4.Cool completely and divide the stuffing into 5 equal portions.

How to proceed
1.Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
2.Place one portion of the methi alu stuffing in the centre of the circle.
3.Bring together all the sides in the centre and seal tightly.
4.Roll out again into a circle of 150 mm. (6") in diameter, using whole wheat flour for dusting.
5.Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
6.Repeat with the remaining dough and stuffing to make 4 more parathas.

RICE BHAKHRI

A Maharashtrian friend of mine shared the basic recipe of these bhakris with me. While I was making them at home one day, I tried adding some grated carrots, mint and coriander to add colour to these bhakris. Not only did it add colour to the rotis but the freshness of the mint and coriander complemented the rice flour really well.
These bhakris are packed with carbohydrates, protein and iron. You will relish these with even the most simplest of vegetables or a dal.


Preparation Time : 20 mins.
Cooking Time : 20 mins.

Makes 6 bhakhris.
For the dough
1 1/2 cups whole wheat flour (gehun ka atta)
1 teaspoon oil

For the filling
1 cup rice flour
1 teaspoon oil
1/2 cup grated carrot
1 green chilli, chopped
2 tablespoons chopped coriander
1 tablespoon mint, chopped
salt to taste

Other ingredients
1 tablespoon oil for cooking

For the dough
1.Combine the flour and oil and knead into a firm dough using enough water.
2.Divide into 6 equal parts and keep aside.

For the filling
1.In a pan, put 1 cup of water to boil with the oil and salt.
2.When it comes to a boil, add the rice flour and mix well using a spoon so that no lumps remain. Cook till the mixture leaves the sides of the pan.
3.Remove from the fire and allow it to cool a little. Knead this dough while it is still warm till it is smooth (for approximately 10 to 12 minutes).
4.Add the carrot, chilli, coriander and mint and mix well.
5.Divide into 6 equal portions and keep aside.

How to proceed
1.Roll out one portion of the dough into a 75 mm. (3") diameter circle.
2.Place a portion of the filling mixture and fold the edges of the dough over the filling.
3.Pinch the edges together to seal the filling in.
4.Flatten the dough and roll again into a 150 mm. (6") diameter circle.
5.Cook on both sides a tava (griddle) over a medium flame till golden brown in colour, using a little oil.
6.Repeat for the remaining dough and filling to make 5 more bhakhris.
7.Serve hot.

PRESSURE COOKER NAAN

Now you can make naan in your pressure cooker. You don't need a tandoor.

Cooking Time : 10 min.
Preparation Time : 30 min.

Makes 20 naans.
Ingredients
500 grams plain flour (maida)
1 1/2 teaspoons sugar
20 grams fresh yeast or 2 teaspoons dry yeast
2 tablespoons fresh curds
25 grams ghee or magarine or butter
1 teaspoon salt

Method
1.Sieve the flour very well.
2.Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissoves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
3.Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.
4.Knead the dough for at least 6 to 7 minutes.
5.Keep the dough under a wet cloth for 30 minutes.
6.Knead again for 1 minute.
7.Divide the dough into 20 small pieces and shape into naans.
8.Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat it upside down.
9.Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.
10.Remove and apply butter.
11.Serve hot.

QUICK MANGO CHUNDA

Mango chunda is a preserve that is common to all Gujarati households. In the rural areas of Gujarat where the farmers get up early to go to work, theplas and mango chunda form their staple diet. This combination is a popular snack option for most Gujaratis even today.
Chunda is a judicious combination of grated mangoes and sugar, the quantum of sugar used determined by the sourness of mangoes. Spicy chundas are essentially of two kinds - cumin seeds (jeera) or asafoetida (hing) flavoured. Sweet chundas can be flavoured with only saffron and cardamom or can also have pieces of mixed dry fruits to make a dry fruit chunda. Whatever the flavouring, the basic process of making chunda remains the same.
The traditional preparation of chunda is time consuming, the heat of sun being used to dissolve the sugar till the pickle reaches a clear syrupy consistency and the mango shreds are translucent.
But I have created an instant version of this very special recipe that tastes superb and is surprisingly easy to prepare. Sugar is added gradually so that it gets nearly dissolved in the juices of the grated mango. The entire process is slow and requires continuos stirring and a lot of patience. After which the prepared chunda is poured into a heated pan and cooked for a very short time till its syrup is clear.
This simple recipe will help you stock up a year's supply of mango chunda.

Storage time upto 1 year : In a cool dry place.
Cooking Time : 5 mins.
Preparation Time : 50 mins.

Makes 1 1/4 cups.
Ingredients
1 cup (140 grams) raw mangoes, grated
1 teaspoon salt
¼ teaspoon turmeric (haldi) powder
1½ (300 grams) cups sugar
1 tablespoon chilli powder
1 teaspoon roasted cumin seeds (jeera), crushed

Method
1.Combine the grated mangoes, salt and turmeric powder and leave aside for 15 minutes.
2.Add the sugar little by little (2 tablespoons at a time) to the mango mixture and stir continuously using a spoon or a whisk till all the sugar is nearly dissolved. The entire process will take about 30 to 35 minutes.
3.Heat a pan, add the mango and sugar mixture and go on stirring over a very slow flame till the sugar has dissolved completely and small bubbles appear on the surface of the mixture (approx. 3 to 4 minutes).
4.Remove from the flame and let the mixture cool completely.
5.Add chilli powder and cumin seeds and store in a sterilised glass jar.
6.Store upto 1 year in cool dry place.

Tips
Use Ladwa, a round variety of raw mangoes available at some vegetable vendors or any other raw mango variety if these are not available.
If overcooked, the chunda mixture will crystallise the following day.
In that case, take ¼ cup of grated raw mangoes and add the prepared chunda to the mangoes little by little (2 tablespoons at a time).
Stir continuously using a spoon or a whisk till the entire mixture is dissolved. Repeat step 3 of the above recipe.
If the mangoes are too sour you, may need to add extra sugar at step 2.

VARIATIONS :
KESAR ELAICHI MANGO CHUNDA
Use 1 teaspoon each of elaichi powder and khus khus and a few strands of saffron.
Use the above ingredient in place of turmeric (haldi) powder, chilli powder and cumin seeds for the above recipe.
Add all these ingredients at step 2 while adding sugar to the chunda.

DRY FRUIT CHUNDA
Add ½ cup chopped dry fruits (apricots, almonds, cashewnuts and walnuts) to the Kesar Elaichi Mango Chunda, just before bottling the pickle.

MOOLI THEPLAS

Theplas are the traditional breads of Gujarat and can be served hot or cold. Small bowls of quick mango chunda are almost always served with theplas in Gujarati homes.
Theplas can be served for breakfast, along with a meal or as a snack at any time of the day.
Fresh curds or ripe bananas are often added to the thepla dough, to make softer theplas so that they remain soft even when they are cold and do not become chewy. I have used grated radish (mooli) along with its leaves for this recipe. Instead of mooli, any other vegetable can be used. Particularly, fenugreek (methi) theplas are extremely popular.

Preparation Time : 5 mins.
Cooking Time : 25 mins.

Makes 15 theplas.
Ingredients
2 cups whole wheat flour (gehun ka atta)
¾ cup white radish (mooli), grated
¼ cup radish (mooli) leaves, finely chopped
¾ cup fresh curds
½ teaspoon turmeric (haldi) powder
1½ teaspoons chilli powder
2 tablespoons oil
salt to taste

Other ingredients
oil for cooking

For serving
quick mango chunda

Method
1.Mix all the ingredients and knead into a soft dough, adding a little water if required.
2.Divide the dough into 15 equal portions.
3.Roll out each portion thinly into a 125 mm. (5") diameter circle.
4.Cook each thepla on both sides on a tava (griddle), smearing a little oil on each side, until brown spots appear on the surface.
5.Serve hot or cold with quick mango chunda.

Tips
VARIATION : MEHI THEPLAS
You can use chopped fenugreek (methi) leaves instead of radish for the above recipe.

KADDU PALAK KI ROTI

Spinach and red pumpkin make delicious chapatis.


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

Makes 5 rotis.
Ingredients
1 cup red pumpkin (kaddu), peeled and grated
1 cup chopped spinach (palak)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon chilli powder
1/2 green chilli, chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste

Other ingredients
oil for cooking

Method
1.Heat the oil, add the spinach and saute for 2 minutes. Remove from the fire.
2.Mix all the ingredients to make a soft dough using enough water. Knead well.
3.Divide the dough into 5 equal portions.
4.Roll out each portion into a circle of 125 mm. (5") diameter.
5.Heat a tava (griddle) and cook each roti on both sides, until golden brown using a little oil.
6.Serve hot.

VEGETABLE KOLHAPURI

This popular spicy mixed vegetable preparation has many variations. I have chosen this recipe which is the closest to the traditional one and uses a mixture of desiccated coconut along with other spices as the base for the gravy.

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

Makes 6.
Ingredients
2 cups mixed boiled vegetables (carrots, cauliflower, French beans, green peas)
1 cup onions, finely chopped
½ cup tomatoes, finely chopped
1½ teaspoons garam masala
2 tablespoons oil
salt to taste

To be ground into a paste
¼ cup desiccated coconut
3 dry red chillies
5 cloves garlic
25 mm. (1") piece ginger
1 tablespoon khus-khus (poppy seeds)
1 tablespoon sesame seeds (til)

For the garnish
2 tablespoons chopped coriander

Method
1.Heat the oil, add the onions and cook till the onions turn golden brown in colour.
2.Add the ground paste and tomatoes and cook till the oil separates.
3.Add the vegetables, salt, garam masala and ¾ cup water and bring it to a boil.
4.Serve hot garnished with coriander.

ZUNKA

Zunka is ideal for these who love their food spicy. A Maharastrian speciality, this dish is generally served with Bhakri and onions but you may also enjoy it with rotis if you do not care for Bhakri.

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

Serves 4.
Ingredients
1¼ cups Bengal gram flour (besan)
2 cups onions, chopped
1 teaspoon mustard seeds (rai)
1 teaspoon cumin seeds (jeera)
¼ teaspoon asafoetida (hing)
2 teaspoons ginger, chopped
2 teaspoons garlic, chopped
1 teaspoon green chilli, chopped
2 teaspoons chilli powder
½ teaspoon turmeric powder (haldi)
½ cup chopped coriander
2 tablespoons oil
salt to taste

Method
1.Heat the oil in a pan, add the mustard seeds and allow them to crackle.
2.Add the cumin seeds, asafoetida and onions and cook till the onions are tender.
3.Add the ginger, garlic and green chilli and cook for some more time.
4.Add the chilli powder, turmeric powder, Bengal gram flour and salt and cook over a slow flame till the flour is lightly browned.
5.Add 2½ cups of water, stirring continuously, till the Bengal gram flour thickens and leaves the sides of the pan. Cook over a slow flame for 4 to 5 minutes till the besan smells cooked.
6.Add the coriander and mix well.
7.Serve hot.

KANJI VADAS

This is a Marwari delicacy of moong dal vadas immersed in tangy mustard flavoured liquid. The 'kanji' or 'Rai ka Pani' as it is known needs to be prepared a day in advance so that all the flavours mellow down. The vadas are added the following day.
Kanji vadas are a popular snack sold on the streets throughout Rajasthan.
Chukandar (beetroot) kanji is also popular and is specially prepared for the festival of Holi. Instead of moong dal vadas, large chunks of beetroot are marinated in 'Rai ka Pani' or 'Rai ka Achaar' to give it a rich red colour.
Serve plenty of kanji with the vadas so that you can enjoy a large sip of the kanji once the vadas are polished off.

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.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.Place the vadas in the kanji and allow them to soak for at least 1 hour.
3.Serve chilled.

Tips
Note : During the cold weather, you need not refrigerate the kanji once it is made.

ALOO KA BOMB

Our very own version of the "Baked Stuffed Potato", fondly named by street
vendors as a "Bomb".
Whole potatoes scooped and stuffed with a chatpata paneer filling and topped with
spicy green chutney and crispy sev.


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

Makes 2 bombs.
Ingredients
2 large potatoes, boiled and peeled
1 tablespoon butter

For the paneer filling
1/2 cup grated paneer
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
1 green chilli, chopped
2 tablespoons chopped coriander
2 tablespoons chopped mint
1/2 teaspoon black salt (sanchal)
1 tablespoon oil
salt to taste

For the topping
sev
green chutney

For the paneer filling
1.Heat the oil and add the cumin seeds and asafoetida.
2.When the cumin seeds crackle, add the green chilli, paneer, black salt, salt and mix well.
3.Add the coriander and mint and mix well. Keep aside.

How to proceed
1.Cool the potatoes completely. Cut each into 2 equal parts and scoop out the centres leaving an empty shell.
2.Fill in the paneer mixture and sauté the potatoes in butter till the outside is lightly browned.
3.Place each half on a serving plate and top with the sev and green chutney.
4.Serve immediately.

CORN SEV PURI

Although every Mumbai visitor never misses eating sev puri, those who eaten the
same thing over the years do grow weary of it.
Here is a recipe for all those who agree with me. Similar but yet very very different
from the traditional sev puri.
Baked papadis or little puris are topped with sweet corn and crunchy onions spiked
with a tangy ajwain (carom) flavoured tomato chutney. These puris are truly
divine and a must try.
All that is required to be kept ready is a batch of baked papadis which can be stored in an air-tight container. You can then easily whip up this recipe at any time of the day when unexpected guests arrive.


Cooking Time : Nil.
Preparation Time : 5 mins.

Serves 4.
To be mixed together into a corn topping
1 cup Green Giant Niblets Corn
1 cup chopped spring onions
2 green chillies, finely chopped
1 tomato, finely chopped
1 teaspoon chaat masala
2 teaspoons lemon juice
salt to taste

Other ingredients
24 Baked Papadis
1/2 cup tamatar ki chutney
1 cup sev or nylon sev
1/4 cup fresh pomegranate (anar)
2 tablespoons chopped coriander

Method
1.Arrange the papadis on a serving plate.
2.Top each papadi with 1 teaspoon of the corn topping.
3.Put 1 teaspoon of the tamatar ki chutney on each papadi and garnish with the chopped coriander, sev and pomegranate.
4.Serve immediately.

BAKED PAPADIS

This is a virtually fat free recipe for all low cal food lovers!
Crispy baked puris are delicious at any time of the day.
You can spice up the dough, if you prefer, adding a little chilli powder and cumin seeds. I personally like them just plain. Again, I would suggest the you store large quantities in an air-tight container.

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

Makes 40 puris.
Ingredients
1 cup (125 grams) whole wheat flour (gehun ka atta)
1 teaspoon oil
1/4 teaspoon salt

Method
1.Mix the flour, oil and salt. Add water and prepare a stiff dough. Knead well.
2.Divide the dough into 40 portions.
3.Roll out into thin puris and prick with a fork.
4.Arrange the puris on a lightly greased baking tray.
5.Bake in a hot oven at 200°C (400°F) for 10 minutes.

Tips
This wholesome substitute for the traditional fried and greasy puris uses the superior fat reducing method of baking.

Dhokar Dalna

2 Cups Bengal Gram
- 1 tsp, paste Ginger
- 2 Pinches Asafetida
- 1 Tsp Red Chili Powder
- 1 Tsp Salt
- 1 Tsp Sugar
- 6 cups Water
- 3 Bay Leaf
- 1/2 Tsp Cumin Seeds
- 1/2 tsp Turmeric powder
- 1 tsp Red Chili Powder
- 1 tsp, paste Ginger
- 2 medium, each cut into small 8 pc Potato
- as reqd. Ghee
- as reqd. Cooking Oil
- to taste Salt

Instructions

1. To prepare the Dhokas (fried lentil chunks), use ingredients from Bengal Gram to water. Rest of the ingredients is for the dalna (curry).

2. STEPS TO MAKE THE DHOKA: Wash and soak Bengal gram in six cups of water for about 4 to 6 hours. Drain water and grind in a mixer to a paste.

3. Heat two tbsp each of oil and ghee. Add asafetida, one tsp ginger paste, one tsp red chili powder. Pour the ground dal, salt, sugar and cook till soft but not fully dried.

4. Smear ghee (or butter) in a dish. Pour the cooked dal and spread evenly on the dish. Press lightly. Cool and cut the dhoka into cubes of one inch.

5. Heat two tbsp oil and fry the dhokas to light brown. Remove and keep aside.

6. Add little more oil to fry the potatoes, mixed with 1/2 tsp turmeric powder and 1/2 tsp salt. Fry till light brown. Keep aside.

7. STEPS TO MAKE THE DALNA: Heat two tbsp oil and one tbsp ghee. Add half tsp cumin seeds, bay leaf. Fry for a minute till it stops spluttering.

8. Add turmeric, red chili powder, and one tsp of grated ginger. Fry in medium heat for 5 to 10 minutes adding little water as required to prevent sticking.

9. Once the oil starts coming out, add two cups of water. Add the fried dhokas, and potatoes. Bring to boil. Reduce heat and simmer for ten minutes.

10. Serve hot with steamed basmati rice.

SPICY SPROUTS SANDWICH

Unlike mundane sandwiches, crispy grilled sandwiches filled with spicy sprouts and cheese are simply irresistible.

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

Serves 4.
Ingredients
8 bread slices
4 cheese slices
1 onion, sliced
butter to cook

For the sprouts
1 cup mixed sprouts, boiled
1/2 cup boiled and mashed potatoes
1 onion, finely chopped
2 teaspoons ginger-garlic paste
1 green chilli, finely chopped
2 teaspoons pav bhaji masala
2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon black salt (sanchal)
3 tomatoes, finely chopped
2 tablespoons butter
salt to taste

For the sprouts
1.Melt the butter in a pan, add the onion and saute till it turns translucent.
2.Add the ginger-garlic paste, green chilli and saute for another 1 minute.
3.Add the pav bhaji masala, coriander-cumin seed powder, turmeric powder, black salt, tomatoes and salt and cook till the oil has separated.
4.Add the sprouts and potatoes and mix well. Keep aside.

How to proceed
1.Divide the sprouts mixture into 4 equal portions.
2.Place one portion on one slice of bread. Top with a portion of onion slices and a cheese slice and sandwich using another slice of bread.
3.Repeat with the remaining ingredients to make three more sandwiches.
4.Grill the sandwiches, using a little butter to cook.
5.Serve hot.

Tips
Pav bhaji masala is a spice blend that is easily available at provision stores.

TIKI SANDWICH

A different type of sandwich.


Cooking Time : 15 min.
Preparation Time : 15 min.

Makes 5 sandwiches.
Ingredients
5 slices brown bread
5 slices white bread
5 teaspoons butter
5 teaspoons tomato ketchup

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

For garnishing
grated carrots
finely chopped lettuce leaves

For the potato tikis
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.

How to proceed
1.Cut each brown bread and white bread slice into one small round.
2.Apply butter on one side of each white bread round and tomato sauce on one side of each brown bread round.
3.Put the potato tiki on the buttered side of each white bread round.
4.Sprinkle grated carrots and lettuce side of each white bread round.
5.Cover with the brown bread rounds (with the tomato sauce side on the inside ) to make the sandwiches
6.Serve.

RUSSIAN SANDWICH

Cooking Time : Nil.
Preparation Time : 10 mins.

Makes 4 sandwiches.
Ingredients
8 bread slices, buttered
a few lettuce leaves

For the filling
¾ cup chopped and boiled mixed vegetables (carrots, peas and French beans)
2 tablespoons boiled and chopped potatoes
2 tablespoons chopped pineapple
¼ cup mayonnaise
2 tablespoons cream
salt and freshly crushed pepper to taste

Method
1.Mix together the vegetables, pineapple, mayonnaise, cream, salt and pepper to make the filling.
2.Divide into 4 portions and keep aside.
3.Place lettuce leaves on 4 buttered bread slices and top with a portion of the filling.
4.Sandwich with the remaining 4 buttered bread slices.
5.Cut each sandwich into 4 triangles and serve.

Tips
VARIATION : CLUB SANDWICH
This is a two filling sandwich.
One filling is the same as that given in the recipe of Russian Sandwich.
The second will have slices of tomato, cucumber and cheese sprinkled with a little salt and pepper.

PINWHEEL SANDWICHES

Sandwiches with that distinctive difference. Olive pinwheels go very well with drinks.


Cooking Time : Nil.
Preparation Time : 20 mins.

Serves 8 to 10.
Ingredients
1 big loaf fresh bread (unsliced)
soft butter
cheese spread
chutney
asparagus
olives

Method
1.Remove crust from all sides of the loaf. Cut into long thin slices.
2.Apply soft butter generously.
3.Spread either cheese spread or chutney over some slices.
4.In some slices, put an asparagus piece at the end of each slice. In others, put 3 to 4 olives in a row at the end of each slice.
5.Roll up the slices tightly, tying with thread if necessary.
6.Put the rolls in a plastic bag or in a box and chill in the freezer compartment of a refrigerator for 1 hour.
7.Remove and cut into slices.
8.Serve cold.

PANEER OPEN SANDWICHES

Cooking Time : 5 minutes.
Preparation Time : 5 minutes.

Makes 3 sandwiches.
Ingredients
3 brown bread slices

For the paneer spread
50 grams crumbled paneer
1 tablespoon fresh curds
a dash of finely chopped green chilli
salt to taste

Method
1.Mix all the ingredients for the spread.
2.Divide into three equal parts and apply on each bread slice.
3.Serve as open sandwiches.

Tips
Health Information :
A healthy breakfast or snack with the flavour of cheese. Low in calories.

GREEN PEAS SANDWICH

Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches!

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

Makes 4 sandwiches.
Ingredients
8 brown bread slices, lightly buttered
1 large tomato, thinly sliced

To be mixed into a filling
1 cup green peas, boiled and crushed
1 tablespoon finely chopped celery
¼ cup thousand island dressing, recipe below
Salt to taste

For the thousand island dressing (makes approx. ¼ cup)
2 tablespoons thick curds (dahi)
1 tablespoon cream
½ teaspoon mustard (rai/sarson) powder
½ teaspoon sugar
2 teaspoons tomato ketchup
¼ teaspoon chilli sauce
1 teaspoon chopped pickled cocktail onions
1 teaspoon chopped capsicum
¼ teaspoon chopped green chillies
Salt to taste

For the thousand island dressing
1.Whisk the curds and cream thoroughly to ensure that no lumps remain.
2.Add the remaining ingredients and mix well.

How to proceed
1.Toast the bread slices on both sides on a tava (griddle).
2.Arrange the tomato slices on 4 toasted bread slices. Sprinkle some salt over the tomatoes.
3.Top with the filling mixture and cover with the remaining 4 slices of toasted bread to make 4 sandwiches. Serve hot.

Tips
If your kids are fussy, be innovative and cut the sandwiches into different shapes like triangles, circles or even teddy bears or pussycats.

DELICIOUS SANDWICHES

Apples and carrots make a delicious sandwich combination.

Cooking Time : : No cooking.
Preparation Time : : 5 mins.

Makes 3 sandwiches.
Ingredients
9 bread slices

To be mixed for the Apple spread
1 apple, grated
1 tablespoon cheese spread
salt to taste
pepper to taste
To be mixed for the Carrot spread
3/4 cup grated carrot
2 tablespoons cheese spread
salt to taste
pepper to taste

Method
1.Apply the apple spread on one bread slice. Sandwich with another slice of bread.
2.Spread a layer of the carrot spread and sandwich with a third slice of bread
3.Repeat to make 2 more sandwiches.
4.Remove the crusts and cut into 4 triangles.

Tips
These are great for lunch box meals.

CUCUMBER COTTAGE CHEESE SANDWICHES

Makes 4 sandwiches.
Ingredients
8 bread slices
1 cucumber
1 cup grated paneer
1 tablespoon butter
1 tablespoon green chutney
salt to taste

Tips
Sandwiches stay nice and fresh when wrapped in a damp cloth, plastic film or butter paper.

CARROT AND CHEESE SANDWICH

Munch on this innovative and nutritious cheesy carrot sandwich to get your share of vitamin A and iron.

Cooking Time : Nil.
Preparation Time : 15 mins.

Makes 2 sandwiches.
Ingredients
4 brown bread slices
2 teaspoons butter

To be mixed together for the filling
¾ cup grated carrots
2 tablespoons grated mozarella cheese
2 tablespoons grated paneer (cottage cheese)
1 tablespoon milk
¼ teaspoon mustard (rai) powder
½ teaspoon chopped green chillies
salt to taste

Method
1.Spread half the filling on a slice of bread.
2.Top with another slice of bread to make a sandwich.
3.Repeat with remaining filling and bread slices to make one more sandwich.
4.Cut each sandwich into two 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 chillies, 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.

BAKED PURIS

Crisp, baked multi-flour puris are a great alternative to other fried snacks.

Baking Time : 15 mins.
Cooking Time : Nil
Preparation Time : 5 mins.
Baking Temperature : 200°C (400°F).

Makes approx. 40 mini puris.
Ingredients
¼ cup jowar (white millet flour) flour
¼ cup soya flour
¼ cup ragi/ nachni (red millet) flour
2 tablespoons finely chopped fenugreek (methi) leaves
2 teaspoons sesame seeds (til)
¼ teaspoon red chilli powder
¼ teaspoon turmeric powder (haldi)
2 teaspoons grated jaggery (gur), dissolved in 1 tablespoon water
1 teaspoon oil
Salt to taste

Method
1.Mix all the ingredients in a bowl and knead into soft dough using a little water.
2.Divide the dough into 40 equal portions.
3.Roll out into thin puris and prick each puri with a fork.
4.Arrange the puris on a baking tray.
5.Bake in a pre-heated oven at 200°C (400°F) for 10 minutes.
6.Cool and store in an air-tight container.

CHANA DAL SEEKH KEBABS

Vegetarians don't have to miss out on kebabs. These delicious and healthy chana dal seekh kebabs are as succulent as their non-vegetarian version!

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

Makes 4 kebabs.
Ingredients
½ cup chana dal (split Bengal gram)
1½ cups boiled and cubed raw bananas
½ cup chopped cabbage
2 tsp finely chopped green chillies
½ tsp dry ginger powder (soonth)
¼ cup chopped mint (phudina)
1 tbsp chaat masala
¼ tsp garam masala
3 tbsp oil
Salt to taste
Oil for grilling

For serving
Green chutney

Method
1.Heat 1 tbsp of oil in a pan, add the chana dal and sauté it over a low flame till it is light pink in colour.
2.Cool and grind the chana dal to a powder. Keep aside.
3.In another pan, heat the remaining 2 tbsp of oil and sauté the cabbage and green chillies well.
4.Add in the dry ginger powder and raw bananas and mix well.
5.Cool and grind to a coarse paste along with the mint without using any water.
6.Combine the chana dal powder, raw banana mixture, chaat masala, garam masala and salt and mix well.
7.Divide into 4 equal portions and shape them into kebabs on metal skewers that are 100 mm. (4") long.
8.Brush each kebab with a little oil.
9.Grill over a charcoal or electric barbeque till they are lightly browned on all sides.
10.Serve hot with green chutney.

Tips
You could use greased unsharpened pencils instead of skewers and cook the kebabs on a tava (griddle) if you do not have a barbeque.

SABUDANA VADA

These crunchy vadas simply melt in the mouth… leaving the stomach full while the tongue craves for more.

Makes 12 small vadas.
Ingredients
½ cup sabudana (sago)
1 cup boiled and mashed potatoes
¼ cup rajgira flour
1 teaspoon grated ginger
1 to 2 chopped green chillies
juice of ½ lemon
2 tablespoons chopped coriander
salt to taste

Method
1.Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana.
2.Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.
3.Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
4.Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
5.Serve hot with green chutney.

PANEER SNACKS

A totally novel snack, spicy but nutritive.

Preparation Time : 15 mins.
Cooking Time : 15 mins.

Makes 30 pieces.
Ingredients
225 grams hard paneer
1/2 teacup plain flour (maida)
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon amchur powder
1/2 teaspoon ajwain
oil for frying

Method
1.Cut the paneer into small cubes.
2.Mix the plain flour and 1/2 teaspoon salt in 1 teacup of water.
3.Mix the chilli powder, amchur powder, 1/2 teaspoon salt and ajwain.
4.Dip the paneer pieces into the batter. Deep fry the paneer pieces in oil.
5.Roll them into the prepared masala mixture.
6.Put on toothpicks and serve hot.

Tips
VARIATION : POTATO SNACKS
Instead of paneer, use potatoes. Boil the potatoes, cut into cubes and deep fry in ghee. Roll into the masala mixture and serve on toothpicks.

GREEN PAPAYA SALAD

A sweet and hot clssic Thai salad of raw papaya, tomatoes and long beans in a nutty tamarind chilli dressing.


Preparation Time : 15 to 20 min.

Serves 4 to 6.
Ingredients
3 cups raw papaya, grated
1 tomato, quartered and sliced thin
1/2 cup long beans (chawli), sliced finely
3 or 4 green chillies, pounded
1/2 cup roasted peanuts, crushed
2 tablespoons sugar
1 tablespoon tamarind pulp
1 teaspoon chilli powder
1 tablespoon soya sauce
2 tablespoons lemon juice
2 tablespoons chopped coriander
salt to taste

Method
1.Toss the all ingredients together.
2.Serve chilled.

Tips
Toss this salad at least an hour before serving so that all the flavours blend.

RED CURRY PASTE

Preparation Time : 10 min.

Makes 1 cup.
Ingredients
10 red chilles, soaked in warm water for 10 minutes and drained
1 onion, chopped
4 clove garlic , peeled
1 tablespoon ginger , grated
2 stalks lemon grass
6 stalks coriander
1 tablespoon ground coriander
2 tablespoons ground cumin
1/2 tablespoon white pepper
1/2 teaspoon salt

1.Grind all the ingredients to a paste in a mortar or a food processor using a little water.
2.Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
3.Use as required.

Tips
To obtain a bright red curry paste, use red Kashmiri chillies as far as possible

SOUTHERN STYLE YAM

A warm salad of brocolli, long beans and beans sprouts in a fiery chilli dressing with mushrooms and coconut cream.

Cooking Time : 15 min.
Preparation Time : 10 to 15 min.

Serves 4.
For the salad
1/2 cup bean sprouts
1/2 cup long beans (chawli), chopped
1 cup broccolli stalks

For the dressing
1/2 cup coconut milk
1 cup mushrooms , sliced
1 teaspoon red curry paste
2 tablespoons vegetable stock
a pinch turmeric powder
1 tablespoon soya sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 tablespoon oil
salt to taste

For the garnish
1 tablespoon sesame seeds
2 small onions, finely chopped
1 teaspoon oil

For the salad
1.Blanch all the vegetables separately in salted wate. Drain.
2.Pour cold water on top immediately to stop cooking and to retain the colour of the vegetables
3.Arrange the vegetables decoratively on a serving platter & keep aside.

For the dressing
1.In a pan, pour the coconut milk, add the mushrooms and bring to a boil. Set aside.
2.In another pan, heat the oil, add the red curry paste and fry for a few minutes.
3.Add the vegetables stock, turmeric powder, soya sauce, lemon juice, sugar and salt.
4.Stir in the mushrooms cooked in the coconut milk.
5.Bring to a boil and keep aside.

For the garnish
1.Heat the oil in a pan and add the sesame seeds. When they crackle, add the onions and fry till they are light brown in colour.
2.Keep aside.

How to proceed
1.Pour the warm dressing over the platter containing the blanched vegetables.
2.Garnish with the fried onions and sesame seeds.

Tips
Use any other vegetables if brocolli or sprouts are not available.

WHITE BEAN CURD SOUP

A simple but spicy soup cooked "fat free".

Cooking Time : 10 min.
Preparation Time : 10 min.

Serves 4.
Ingredients
1 seasoning cube(veg.)
1 cup tofu or paneer, cut into small cubes
1/2 teaspoon sugar
1/2 teaspoon white pepper powder
2 spring onions, chopped
salt to taste
For the garnish
1 teaspoon chopped coriander

Method
1.Boil 4 cups of water with the seasoning cube.
2.Add the soya sauce, sugar, pepper powder, spring onions and salt and simmer for 2 to 3 minutes.
3.Just before serving, add the tofu and simmer for 2 minutes
4.Serve garnished with coriander.

Tips
Since seasoning cubes already contain salt in excess, you may not need to add any more to this recipe.
Instead of the seasoning cube and water, you can use 4 cups of freshly made vegetables stock.