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.
Wednesday, June 24, 2009
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.
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.
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.
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.
- 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.
Sunday, June 21, 2009
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
Friday, June 19, 2009
THAI FRIED RICE
Thailand's answer to the Chinese fried rice! Long-grained rice sauteed with baby corn, capsicum, spring onion and a hint of curry paste.
Preparation Time : 10 min.
Cooking Time : 5 min.
Serves 4.
Ingredients
3 cups cooked Basmati rice
4 nos. baby corn, sliced thin
1 large capsicum, sliced thin
2 tablespoons red or green curry paste
2 red or green chillies ,chopped
6 spring onions, chopped
2 tablespoons soya sauce
1 tablespoon oil
salt and pepper to taste
Method
1.Heat the oil in a wok, add the baby corn and capsicum and stir fry for 2 to 3 minutes.
2.Add the curry paste, chillies and spring onions.
3.Add the rice, soya sauce, salt and pepper.
4.Serve hot
Tips
You can change the quantity of curry paste to suit your taste.
Preparation Time : 10 min.
Cooking Time : 5 min.
Serves 4.
Ingredients
3 cups cooked Basmati rice
4 nos. baby corn, sliced thin
1 large capsicum, sliced thin
2 tablespoons red or green curry paste
2 red or green chillies ,chopped
6 spring onions, chopped
2 tablespoons soya sauce
1 tablespoon oil
salt and pepper to taste
Method
1.Heat the oil in a wok, add the baby corn and capsicum and stir fry for 2 to 3 minutes.
2.Add the curry paste, chillies and spring onions.
3.Add the rice, soya sauce, salt and pepper.
4.Serve hot
Tips
You can change the quantity of curry paste to suit your taste.
QUICK TAVA RICE
A mildly spiced rice which can be made very quickly. Ensure that each grain of the cooked rice is separate.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.
Ingredients
2 teacups cooked rice
1 onion, sliced
3 cloves crushed garlic
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 capsicum, sliced
1 tomato, chopped
1 tablespoon fresh curds
3 tablespoons oil
salt to taste
For garnishing
grated cheese (optional)
Method
1.Heat the oil in a tava and fry the onions for 1 minute.
2.Add the garlic and fry again for a few seconds.
3.Add the chilli and turmeric powders, capsicum, tomato and curds and fry again for a few minutes.
4.Add the cooked rice and salt and cook again for a few minutes.
5.If you like, sprinkle cheese on top.
6.Serve hot.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.
Ingredients
2 teacups cooked rice
1 onion, sliced
3 cloves crushed garlic
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 capsicum, sliced
1 tomato, chopped
1 tablespoon fresh curds
3 tablespoons oil
salt to taste
For garnishing
grated cheese (optional)
Method
1.Heat the oil in a tava and fry the onions for 1 minute.
2.Add the garlic and fry again for a few seconds.
3.Add the chilli and turmeric powders, capsicum, tomato and curds and fry again for a few minutes.
4.Add the cooked rice and salt and cook again for a few minutes.
5.If you like, sprinkle cheese on top.
6.Serve hot.
GREEN CURRY PASTE
Preparation Time : 10 min.
Makes 1 cup.
Ingredients
10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass
1 teaspoon salt
1/2 teaspoon pepper
Method
1.Grind all the ingredients in a mortar or a food processor using a little water.
2.Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.
3.Use as required.
Tips
Make 2 recipes of this paste as you might need it for another recipe.
Eg. Thai fried rice, Table-top Thai Curry or to use another time when you are in a hurry.
Makes 1 cup.
Ingredients
10 green chillies, chopped
6 clove garlic, peeled
1 onion, chopped
3/4 piece of ginger, peeled
1 cup chopped coriander
Rind of 1 lemon, grated
Juice of 1/2 lemon
1 tablespoon ground coriander
2 tablespoons ground cumin
2 stalks lemon grass
1 teaspoon salt
1/2 teaspoon pepper
Method
1.Grind all the ingredients in a mortar or a food processor using a little water.
2.Store in an airtight container or in the refrigerator. Alternatively, freeze for upto 3 months.
3.Use as required.
Tips
Make 2 recipes of this paste as you might need it for another recipe.
Eg. Thai fried rice, Table-top Thai Curry or to use another time when you are in a hurry.
MUTTER DHINGRI
A delicious combination of peas and mushrooms in a thick, rich gravy.
Cooking Time : 15 min.
Preparation Time : 15 min.
Serves 4.
Ingredients
1 teacup boiled green peas
200 grams fresh mushrooms, sliced
1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste
To be ground into a ginger-garlic paste
4 cloves garlic
12 mm. (1/2") piece ginger
To be ground into a cashewnut paste
2 tablespoons poppy seeds
2 teaspoons cashewnuts
Method
1.Heat the oil in a tava and fry the onion until golden.
2.Add the ginger-garlic paste and tomato and cook until soft.
3.Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4.Add the peas, mushrooms and curds and cook for another 3 minutes.
5.Serve hot.
Tips
Note : Chef's Tip :
Fresh mushrooms need to be washed carefully.
A tablespoon of cornflour on to the fresh mushrooms removes all surface mud and gives you white washed mushrooms.
Cooking Time : 15 min.
Preparation Time : 15 min.
Serves 4.
Ingredients
1 teacup boiled green peas
200 grams fresh mushrooms, sliced
1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste
To be ground into a ginger-garlic paste
4 cloves garlic
12 mm. (1/2") piece ginger
To be ground into a cashewnut paste
2 tablespoons poppy seeds
2 teaspoons cashewnuts
Method
1.Heat the oil in a tava and fry the onion until golden.
2.Add the ginger-garlic paste and tomato and cook until soft.
3.Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4.Add the peas, mushrooms and curds and cook for another 3 minutes.
5.Serve hot.
Tips
Note : Chef's Tip :
Fresh mushrooms need to be washed carefully.
A tablespoon of cornflour on to the fresh mushrooms removes all surface mud and gives you white washed mushrooms.
RICE AND CURRY SIZZLER
A meal by itself.
Cooking Time : 15 min.
Preparation Time : 10 min.
Serves 1.
For the rice
2 teacups cooked rice
2 pinches saffron
2 small sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste
For the curry
mutter dhingri, or a curry of your choice
Method
1.Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
2.Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.
How to sizzle
1.Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
2.When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
3.Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
4.Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).
Cooking Time : 15 min.
Preparation Time : 10 min.
Serves 1.
For the rice
2 teacups cooked rice
2 pinches saffron
2 small sticks cinnamon
2 cloves
2 tablespoons ghee
salt to taste
For the curry
mutter dhingri, or a curry of your choice
Method
1.Warm the saffron in a small vessel, add 2 teaspoons of water and rub until the saffron dissolves.
2.Heat the ghee on a tava and fry the cinnamon and cloves for a few seconds. Add the rice, saffron water and salt and mix well.
How to sizzle
1.Heat a sizzling cast iron plate or tava until red hot. Keep the rice and curry warm in separate vessels.
2.When you want to serve, put a large leaf of lettuce or cabbage on the red hot cast iron plate so that the food will not stick. Then, spread the rice on the sizzling plate first.
3.Make a well in the centre and put the curry into it. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the rice to get the sizzling effect.
4.Serve with papad, sweet mango pickle and tomato-onion kachumber (salad).
PANEER MUSHROOM, POTATO AND RICE SIZZLER
This combination of vegetables and rice makes it a meal by itself.
Cooking Time : A few min.
Preparation Time : A few min.
Serves 1.
Ingredients
1/2 recipe vegetable taka tak
2 cups cooked rice
Method
1.Heat a tava until red hot.
2.Keep the rice and vegetables warm in separate vessels.
3.When you want to serve, place a large leaf of lettuce or cabbage on the red hot tava, so that the food will not stick.
4.Then spread the rice on the tava and top with the vegetables.
5.Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the food to get the sizzling effect. Serve hot.
Cooking Time : A few min.
Preparation Time : A few min.
Serves 1.
Ingredients
1/2 recipe vegetable taka tak
2 cups cooked rice
Method
1.Heat a tava until red hot.
2.Keep the rice and vegetables warm in separate vessels.
3.When you want to serve, place a large leaf of lettuce or cabbage on the red hot tava, so that the food will not stick.
4.Then spread the rice on the tava and top with the vegetables.
5.Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the food to get the sizzling effect. Serve hot.
ITALIAN SIZZLLER
Noodles Sizzling with a combination of vegetables and pizza sauce.
Cooking Time : 20 minutes.
Preparation Time : 20 minutes.
Serves 1.
Ingredients
10 to 12 big pieces of carrots, boiled
5 to 6 florets of broccoli
2 tablespoons green peas, boiled
2 tablespoons sliced mushrooms
5 to 6 baby corn, parboiled and sliced
1/2 teacup boiled green pasta
1/2 teacup boiled white pasta
1/2 teacup tomato gravy, see below
salt and pepper to taste
butter for cooking
For the tomato gravy
1/2 kg. red, ripe tomatoes, cut into big pieces
2 tablespoons fresh cream
2 to 3 teaspoons sugar
1/2 teaspoon oregano or 1 teaspoon fresh chopped tulsi leaves
1 pinch ajwain
1/4 teaspoon chilli powder
salt to taste
Method
1.Heat a little butter and saute the carrots for 1 minute. Season with salt and pepper.
2.Blanch the broccoli in salted boiling water for a few minutes. Drain.
3.Heat a little butter and saute the broccoli for 1 minute. Season with salted with salt and pepper.
4.Heat a little butter and saute the green peas for 1 minute. Season with salt and pepper.
5.Heat a little butter and saute the mushrooms and baby corn for 1 minute.
6.Season with salt and pepper.
For the tomato gravy
1.Boil the tomatoes without any water. Blend in a liquidiser and strain.
2.Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.
3.Add the cream
How to proceed
1.When you want to serve, heat a sizzler plate on the gas and brush with butter.
2.Arrange the vegetables and paste and heat the plate for 1/2 minute.
3.Sprinkle a little tomato gravy over the pasta and put very small knobs of butter over the plate to get the sizzling effect.
4.Serve immediately.
Cooking Time : 20 minutes.
Preparation Time : 20 minutes.
Serves 1.
Ingredients
10 to 12 big pieces of carrots, boiled
5 to 6 florets of broccoli
2 tablespoons green peas, boiled
2 tablespoons sliced mushrooms
5 to 6 baby corn, parboiled and sliced
1/2 teacup boiled green pasta
1/2 teacup boiled white pasta
1/2 teacup tomato gravy, see below
salt and pepper to taste
butter for cooking
For the tomato gravy
1/2 kg. red, ripe tomatoes, cut into big pieces
2 tablespoons fresh cream
2 to 3 teaspoons sugar
1/2 teaspoon oregano or 1 teaspoon fresh chopped tulsi leaves
1 pinch ajwain
1/4 teaspoon chilli powder
salt to taste
Method
1.Heat a little butter and saute the carrots for 1 minute. Season with salt and pepper.
2.Blanch the broccoli in salted boiling water for a few minutes. Drain.
3.Heat a little butter and saute the broccoli for 1 minute. Season with salted with salt and pepper.
4.Heat a little butter and saute the green peas for 1 minute. Season with salt and pepper.
5.Heat a little butter and saute the mushrooms and baby corn for 1 minute.
6.Season with salt and pepper.
For the tomato gravy
1.Boil the tomatoes without any water. Blend in a liquidiser and strain.
2.Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.
3.Add the cream
How to proceed
1.When you want to serve, heat a sizzler plate on the gas and brush with butter.
2.Arrange the vegetables and paste and heat the plate for 1/2 minute.
3.Sprinkle a little tomato gravy over the pasta and put very small knobs of butter over the plate to get the sizzling effect.
4.Serve immediately.
STUFFED CAPSICUM SIZZLER
Ingredients
8 capsicums
vegetable taka tak
Method
1.Cut the capsicums into two and put them in boiling salted water.
2.After 3 to 4 minutes, take out the capsicum halves and fill with any rice or pullav or any green vegetable of your choice.
How to sizzle
1.Heat a sizzling cast iron plate or tava until red hot.
2.When you want to serve, put a large leaf of lettuce or cabbage on the red hot iron cast plate so that the food will not stick. Then, place the stuffed capsicums on the sizzling plate .
3.Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the stuffed capsicums to get the sizzling effect.
8 capsicums
vegetable taka tak
Method
1.Cut the capsicums into two and put them in boiling salted water.
2.After 3 to 4 minutes, take out the capsicum halves and fill with any rice or pullav or any green vegetable of your choice.
How to sizzle
1.Heat a sizzling cast iron plate or tava until red hot.
2.When you want to serve, put a large leaf of lettuce or cabbage on the red hot iron cast plate so that the food will not stick. Then, place the stuffed capsicums on the sizzling plate .
3.Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the stuffed capsicums to get the sizzling effect.
VEGETABLE TAKA TAK
A tasty and attractive vegetable curry. Cook it in front of your guests.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 6.
Ingredients
10 to 12 potatoes, cut into cubes
1 teacup paneer, cut into big pieces
1 teacup green peas, boiled
1 teacup fresh mushrooms, sliced
1/4 teaspoon chaat masala
1 onion, chopped
2 tomatoes, chopped
1/2 teaspoon chilli powder
1/4 teaspoon pav bhaji masala
2 green chillies, chopped
1/4 teaspoon turmeric powder
1 tablespoon chopped coriander
3 tablespoons oil
salt to taste
Method
1.Mix the potatoes, peas, mushrooms, paneer and salt and sprinkle the chaat masala on top.
2.Heat the oil in a large tava and fry the onion for 1 minute. Add the tomatoes and fry for 2 minutes.
3.Add the chilli powder, pav bhaji masala, green chillies, turmeric powder and salt and fry again for a few seconds.
4.Add the vegetables and coriander and fry again for a while.
5.Serve hot
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 6.
Ingredients
10 to 12 potatoes, cut into cubes
1 teacup paneer, cut into big pieces
1 teacup green peas, boiled
1 teacup fresh mushrooms, sliced
1/4 teaspoon chaat masala
1 onion, chopped
2 tomatoes, chopped
1/2 teaspoon chilli powder
1/4 teaspoon pav bhaji masala
2 green chillies, chopped
1/4 teaspoon turmeric powder
1 tablespoon chopped coriander
3 tablespoons oil
salt to taste
Method
1.Mix the potatoes, peas, mushrooms, paneer and salt and sprinkle the chaat masala on top.
2.Heat the oil in a large tava and fry the onion for 1 minute. Add the tomatoes and fry for 2 minutes.
3.Add the chilli powder, pav bhaji masala, green chillies, turmeric powder and salt and fry again for a few seconds.
4.Add the vegetables and coriander and fry again for a while.
5.Serve hot
STUFFED MUSHROOMS
Cooking Time : 7 mins. 52 secs.
Makes 20 pieces.
Ingredients
20 fresh large mushrooms
2 teaspoons butter
For the stuffing
1 teacup finely chopped parsley
2 slices fresh bread
1 onion, chopped
a few drops lemon juice
1/4 teaspoon green chilli, chopped
2 tablespoons butter
salt to taste
Method
1.For the mushroom
2.Detach and discard the stems from the mushrooms. Wash the mushroom caps.
For the stuffing
1.Put the butter in a glass bowl and microwave on HIGH for about 20 seconds. Add the onion and microwave on HIGH for 1 minute, stirring once in-between after 30 seconds.
2.Add the green chilli and microwave on HIGH for about 20 seconds.
3.Crumble the bread slices.
4.Add the crumbled bread, parsley, lemon juice and salt. Mix well and microwave on HIGH for about 2 minutes, stirring once in-between after 1 minute.
How to proceed
1.Stuff the cavities of the mushroom caps with the stuffing.
2.Put the butter in a shallow glass dish and microwave on HIGH for about 12 seconds.
3.Arrange the stuffed mushrooms in the dish and sprinkle 1 tablespoon of water on top. Cover and microwave on HIGH for 3 to 4 minutes.
Tips
Serve hot.
Makes 20 pieces.
Ingredients
20 fresh large mushrooms
2 teaspoons butter
For the stuffing
1 teacup finely chopped parsley
2 slices fresh bread
1 onion, chopped
a few drops lemon juice
1/4 teaspoon green chilli, chopped
2 tablespoons butter
salt to taste
Method
1.For the mushroom
2.Detach and discard the stems from the mushrooms. Wash the mushroom caps.
For the stuffing
1.Put the butter in a glass bowl and microwave on HIGH for about 20 seconds. Add the onion and microwave on HIGH for 1 minute, stirring once in-between after 30 seconds.
2.Add the green chilli and microwave on HIGH for about 20 seconds.
3.Crumble the bread slices.
4.Add the crumbled bread, parsley, lemon juice and salt. Mix well and microwave on HIGH for about 2 minutes, stirring once in-between after 1 minute.
How to proceed
1.Stuff the cavities of the mushroom caps with the stuffing.
2.Put the butter in a shallow glass dish and microwave on HIGH for about 12 seconds.
3.Arrange the stuffed mushrooms in the dish and sprinkle 1 tablespoon of water on top. Cover and microwave on HIGH for 3 to 4 minutes.
Tips
Serve hot.
TAVA MUSHROOMS
An ideal snack for outdoor parties.
Cooking Time : 20 min.
Preparation Time : 20 min.
Ingredients
400 grams fresh mushrooms
1 tablespoon plain flour
2 onion, grated
2 large tomatoes
1/2 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoon coriander-cumin seed powder
1 tablespoon kasuri methi (dried fenugreek leaves)
3 tablespoons oil
2 tablespoons fresh cream
salt to taste
For the ginger-garlic paste
12 mm. (1/2") piece ginger
3 to 4 cloves garlic
For the topping
2 tablespoons chopped coriander
For serving
bread slices
Method
1.Wash the mushrooms and cut in halves. Sprinkle the flour and keep aside.
2.Heat the oil and fry the onions till brown in colour. Add the ginger-garlic paste and fry again.
3.Add the garam masala, chilli powder and coriander-cumin seed powder and fry again.
4.Prepare tomato puree by putting the tomatoes into hot water for 10 minutes and then grating into a pulp.
5.Add the tomato puree and fry again.
6.Add the mushrooms, kasuri methi and salt and cook for a few minutes. Sprinkle a little water while cooking.
7.Finally, add the cream and mix well.
Tips
Srpinkle the coriander on top and serve hot with bread slices.
Cooking Time : 20 min.
Preparation Time : 20 min.
Ingredients
400 grams fresh mushrooms
1 tablespoon plain flour
2 onion, grated
2 large tomatoes
1/2 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoon coriander-cumin seed powder
1 tablespoon kasuri methi (dried fenugreek leaves)
3 tablespoons oil
2 tablespoons fresh cream
salt to taste
For the ginger-garlic paste
12 mm. (1/2") piece ginger
3 to 4 cloves garlic
For the topping
2 tablespoons chopped coriander
For serving
bread slices
Method
1.Wash the mushrooms and cut in halves. Sprinkle the flour and keep aside.
2.Heat the oil and fry the onions till brown in colour. Add the ginger-garlic paste and fry again.
3.Add the garam masala, chilli powder and coriander-cumin seed powder and fry again.
4.Prepare tomato puree by putting the tomatoes into hot water for 10 minutes and then grating into a pulp.
5.Add the tomato puree and fry again.
6.Add the mushrooms, kasuri methi and salt and cook for a few minutes. Sprinkle a little water while cooking.
7.Finally, add the cream and mix well.
Tips
Srpinkle the coriander on top and serve hot with bread slices.
MUSHROOMS STUFFED WITH PANEER
Moderately spiced mushrooms and paneer make an excellent cocktail snack combination.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.
Ingredients
200 grams (1 packet) fresh button mushrooms
2 tablespoons oil
salt to taste
To be mixed into a stuffing
100 grams finely mashed paneer
1 tablespoon chopped coriander
1 green chilli, chopped
2 pinches sugar
a few raisins
salt to taste
For the topping
Tabasco or Capsico sauce
Method
1.Wash the mushrooms and take out the thick stems. Put them in hot water for 2 minutes. Drain.
2.Fill the mushrooms with the stuffing.
3.When you want to serve, heat the oil in a tava and cook the mushrooms for 2 minutes. Add salt. Top with a few drops of Tabasco or Capsico sauce.
4.Serve hot.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.
Ingredients
200 grams (1 packet) fresh button mushrooms
2 tablespoons oil
salt to taste
To be mixed into a stuffing
100 grams finely mashed paneer
1 tablespoon chopped coriander
1 green chilli, chopped
2 pinches sugar
a few raisins
salt to taste
For the topping
Tabasco or Capsico sauce
Method
1.Wash the mushrooms and take out the thick stems. Put them in hot water for 2 minutes. Drain.
2.Fill the mushrooms with the stuffing.
3.When you want to serve, heat the oil in a tava and cook the mushrooms for 2 minutes. Add salt. Top with a few drops of Tabasco or Capsico sauce.
4.Serve hot.
PALAK KOFTA KADHI
Spinach dumplings simmered in a yoghurt curry.
Cooking Time : 20 mins.
Preparation Time : 15 mins.
Serves 4.
For the palak koftas
1 cup spinach leaves (palak), blanched, drained and chopped
1/4 cup Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
a pinch soda bi-carbonate
salt to taste
oil for deep frying
For the kadhi
1 cup curds
2 tablespoons Bengal gram flour (besan)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves
1 onion, sliced
2 cloves garlic, finely chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
For the palak koftas
1.Mix the spinach leaves, gram flour, chilli powder, cumin seeds, soda bi-carb and salt in a bowl to get a soft dough.
2.Mix well, divide into 16 equal portions and shape into even-sized rounds.
3.Heat oil in a kadai and deep fry the koftas.
4.Remove and drain on absorbent paper. Keep aside.
For the kadhi
1.Mix the curds and gram flour in a bowl. Keep aside.
2.Heat the oil in a saucepan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onion and garlic and saute for 4 to 5 minutes.
3.Add the curds and gram flour mixture, turmeric powder, salt and 1 cup of water and bring to a boil.
How to proceed
1.Add the palak koftas to the hot kadhi and simmer for 4 to 5 minutes.
2.Serve hot with rice.
Cooking Time : 20 mins.
Preparation Time : 15 mins.
Serves 4.
For the palak koftas
1 cup spinach leaves (palak), blanched, drained and chopped
1/4 cup Bengal gram flour (besan)
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
a pinch soda bi-carbonate
salt to taste
oil for deep frying
For the kadhi
1 cup curds
2 tablespoons Bengal gram flour (besan)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves
1 onion, sliced
2 cloves garlic, finely chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
For the palak koftas
1.Mix the spinach leaves, gram flour, chilli powder, cumin seeds, soda bi-carb and salt in a bowl to get a soft dough.
2.Mix well, divide into 16 equal portions and shape into even-sized rounds.
3.Heat oil in a kadai and deep fry the koftas.
4.Remove and drain on absorbent paper. Keep aside.
For the kadhi
1.Mix the curds and gram flour in a bowl. Keep aside.
2.Heat the oil in a saucepan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onion and garlic and saute for 4 to 5 minutes.
3.Add the curds and gram flour mixture, turmeric powder, salt and 1 cup of water and bring to a boil.
How to proceed
1.Add the palak koftas to the hot kadhi and simmer for 4 to 5 minutes.
2.Serve hot with rice.
CREAMY CORN CRACKERS
Cream corn, baked on crackers, topped with Tabasco sauce.
Cooking Time : 5 to 10 minutes.
Preparation Time : 15 minutes.
Makes 50 pieces.
For the base
25 cream cracker biscuits
For the corn filling
1 can (450 grams) cream style corn
1 onion, chopped
2 tablespoons chopped carrots
2 tablespoons chopped capsicums
2 pinches Ajinomoto powder
1 green chilli, chopped
1 teaspoon lemon juice or vinegar
1 tablespoon oil
salt to taste
For the baking
grated cooking cheese
Tabasco sauce or chilli sauce
For the corn filling
1.Heat the oil, add the onion, carrots, capsicums and Ajinomoto powder and cook on a high flame for 2 to 3 minutes.
2.Add the green chilli and fry again for a few seconds.
3.Add the corn, lemon juice and salt and mix well.
How to proceed
1.Arrange the biscuits in a baking tray.
2.Spread some filling on each biscuit and sprinkle grated cheese on top.
3.Put under a hot grill for 3 to 4 minutes. Cut into 2 parts.
Tips
You can also use khari (puffed) biscuits instead of cream cracker biscuits but split them into two horizontally before spreading the filling.
(i.e. step 1 of How to proceed) instead of after grilling (i.e. step 3 of How to proceed).
Cooking Time : 5 to 10 minutes.
Preparation Time : 15 minutes.
Makes 50 pieces.
For the base
25 cream cracker biscuits
For the corn filling
1 can (450 grams) cream style corn
1 onion, chopped
2 tablespoons chopped carrots
2 tablespoons chopped capsicums
2 pinches Ajinomoto powder
1 green chilli, chopped
1 teaspoon lemon juice or vinegar
1 tablespoon oil
salt to taste
For the baking
grated cooking cheese
Tabasco sauce or chilli sauce
For the corn filling
1.Heat the oil, add the onion, carrots, capsicums and Ajinomoto powder and cook on a high flame for 2 to 3 minutes.
2.Add the green chilli and fry again for a few seconds.
3.Add the corn, lemon juice and salt and mix well.
How to proceed
1.Arrange the biscuits in a baking tray.
2.Spread some filling on each biscuit and sprinkle grated cheese on top.
3.Put under a hot grill for 3 to 4 minutes. Cut into 2 parts.
Tips
You can also use khari (puffed) biscuits instead of cream cracker biscuits but split them into two horizontally before spreading the filling.
(i.e. step 1 of How to proceed) instead of after grilling (i.e. step 3 of How to proceed).
TOASTED BREAD CANAPES
A bread base for cocktail parties.
Cooking Time : 20 min.
Preparation Time : 10 min.
Makes 40 to 50 canapes.
For the canapes
1 sliced bread loaf
a little butter
For the spread No. 1- Green butter
100 grams butter
2 tablespoons fresh cream
1/4 teacup finely chopped parsley
1/4 teaspoon salt
a few drops of green colour
For the spread No.2-Mustard butter
100 grams butter
1 tablespoon prepared mustard
For the topping
baby tomatoes
cheese
chutney
olives
asparagus
baked beans
pineapple slices
Russian salad
For decoration
sprig of parsley
sprigs of dill
cherry slices
For the spread No.1
1.Beat the butter until creamy.
2.Spoon in the cream and mix well.
3.Add the parsley, salt and green colour and mix well.
For the spread No. 2
1.Beat the butter until creamy.
2.Beat in the prepared mustard and mix well.
How to proceed
1.Remove the crust from the bread slices and cut them in different shapes (round, club, heart, spade, diamond) with a cookie cutter.
2.Arrange the canapes on a frying pan and spread a little butter around the frying pan.
3.Cook on low heat on one side until crisp. Remove.
4.On the uncooked side, spread the topping of your choice and bake in a hot oven at 200°C (400°F) for 5 to 7 minutes.
5.Decorate each canape with a sprig of parsely or dill or a cherry stick.
6.Serve hot.
Cooking Time : 20 min.
Preparation Time : 10 min.
Makes 40 to 50 canapes.
For the canapes
1 sliced bread loaf
a little butter
For the spread No. 1- Green butter
100 grams butter
2 tablespoons fresh cream
1/4 teacup finely chopped parsley
1/4 teaspoon salt
a few drops of green colour
For the spread No.2-Mustard butter
100 grams butter
1 tablespoon prepared mustard
For the topping
baby tomatoes
cheese
chutney
olives
asparagus
baked beans
pineapple slices
Russian salad
For decoration
sprig of parsley
sprigs of dill
cherry slices
For the spread No.1
1.Beat the butter until creamy.
2.Spoon in the cream and mix well.
3.Add the parsley, salt and green colour and mix well.
For the spread No. 2
1.Beat the butter until creamy.
2.Beat in the prepared mustard and mix well.
How to proceed
1.Remove the crust from the bread slices and cut them in different shapes (round, club, heart, spade, diamond) with a cookie cutter.
2.Arrange the canapes on a frying pan and spread a little butter around the frying pan.
3.Cook on low heat on one side until crisp. Remove.
4.On the uncooked side, spread the topping of your choice and bake in a hot oven at 200°C (400°F) for 5 to 7 minutes.
5.Decorate each canape with a sprig of parsely or dill or a cherry stick.
6.Serve hot.
CHEESE CIRCLES
Tastes good with or without topping. Can be made well in advance.
Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 30 circles.
For the circles
100 grams margarine or butter (at room temperature)
2 tablespoons grated cheese
a pinch chilli powder
100 grams plain flour
a pinch salt
To be mixed into a cheese topping
2 tablespoons butter (at room temperature)
2 to 3 tablespoons fresh cream
3 tablespoons grated cheese
a pinch chilli powder
For the decoration
3 to 4 olives, sliced
a pinch salt
For the circle
1.Beat the butter until light and creamy.
2.Add the cheese, chilli powder and salt and beat again.
3.Add the flour and make a dough.
4.Roll the dough thinly and cut into small rounds.
5.Bake in a moderately hot oven at 180 degree C (375degree F) for 7 to 10 minutes.
6.Cool and store. Use when you want to serve.
How to proceed
1.Fit a star nozzle in a piping bag and fill the bag with the cheese topping.
2.Pipe out a circle on each round and decorate with sliced olives.
Cooking Time : 15 min.
Preparation Time : 15 min.
Makes 30 circles.
For the circles
100 grams margarine or butter (at room temperature)
2 tablespoons grated cheese
a pinch chilli powder
100 grams plain flour
a pinch salt
To be mixed into a cheese topping
2 tablespoons butter (at room temperature)
2 to 3 tablespoons fresh cream
3 tablespoons grated cheese
a pinch chilli powder
For the decoration
3 to 4 olives, sliced
a pinch salt
For the circle
1.Beat the butter until light and creamy.
2.Add the cheese, chilli powder and salt and beat again.
3.Add the flour and make a dough.
4.Roll the dough thinly and cut into small rounds.
5.Bake in a moderately hot oven at 180 degree C (375degree F) for 7 to 10 minutes.
6.Cool and store. Use when you want to serve.
How to proceed
1.Fit a star nozzle in a piping bag and fill the bag with the cheese topping.
2.Pipe out a circle on each round and decorate with sliced olives.
PIZZAS ON CRACKERS
A quick variation of serving pizzas.
Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 50 pizzas.
Ingredients
25 cream crackers biscuits
For the pizzas sauce
1/2 kg tomatoes
1 onion, chopped
3 cloves garlic, crushed
1/2 teaspoon chilli powder
1 teaspoon sugar(approx.)
1/2 teaspoon oregano
2 tablespoons oil
salt ot taste
For the topping
1 capsicum, sliced
4 tablespoons grated cheese
For the pizza sauce
1.Chop the tomatoes. Drain the liquid.
2.Heat the oil and fry the onion and garlic for 1 to 2 minutes.
3.Add the chopped tomatoes, chilli powder, sugar and salt and boil until the tomatoes are soft.
4.Add the oregano and mix well.
How to proceed
1.Cut the crackers in half.
2.Spread a little sauce on each cracker half and top with the capsicum and grated cheese.
Tips
VARIATION : MINI PIZZAS : (Picture Above)
Make mini pizzas the same way using ready made coin pizza base from the market.
Top with grated cheese, spring onions and a dash of chilli powder.
Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 50 pizzas.
Ingredients
25 cream crackers biscuits
For the pizzas sauce
1/2 kg tomatoes
1 onion, chopped
3 cloves garlic, crushed
1/2 teaspoon chilli powder
1 teaspoon sugar(approx.)
1/2 teaspoon oregano
2 tablespoons oil
salt ot taste
For the topping
1 capsicum, sliced
4 tablespoons grated cheese
For the pizza sauce
1.Chop the tomatoes. Drain the liquid.
2.Heat the oil and fry the onion and garlic for 1 to 2 minutes.
3.Add the chopped tomatoes, chilli powder, sugar and salt and boil until the tomatoes are soft.
4.Add the oregano and mix well.
How to proceed
1.Cut the crackers in half.
2.Spread a little sauce on each cracker half and top with the capsicum and grated cheese.
Tips
VARIATION : MINI PIZZAS : (Picture Above)
Make mini pizzas the same way using ready made coin pizza base from the market.
Top with grated cheese, spring onions and a dash of chilli powder.
GREEN TEMPTATION
Makes 1 glass.
Ingredients
1 teaspoon lemon juice
1/2 bottle lemonade, chilled
For the peppermint syrup
1 tablespoon sugar syrup
2 drops peppermint essence
few drops green colour
Method
1.In a tall glass , add all the ingredients.
Tips
Serve cold. Decorate with a cherry if you like.
Instead of peppermint syrup, you can use kewra syrup by replacing peppermint essence with kewra essence.
Ingredients
1 teaspoon lemon juice
1/2 bottle lemonade, chilled
For the peppermint syrup
1 tablespoon sugar syrup
2 drops peppermint essence
few drops green colour
Method
1.In a tall glass , add all the ingredients.
Tips
Serve cold. Decorate with a cherry if you like.
Instead of peppermint syrup, you can use kewra syrup by replacing peppermint essence with kewra essence.
Tuesday, June 9, 2009
POTATO BHAJI
Cooking Time : 15 min.
Preparation Time : 10 min.
Makes 2 cups.
Ingredients
3 large potatoes, peeled and boiled
1 teaspoon mustard seeds
5 to 6 curry leaves
4 green chillies, chopped
5 small onions, chopped
a pinch turmeric powder (haldi)
2 tablespoons grated coconut
juice of 1 lemon
1/4 cup chopped coriander
2 tablespoons oil
salt to taste
Method
1.Mash the potatoes and keep aside.
2.Heat the oil in a pan and add the mustard seeds to it.
3.When they crackle, add the curry leaves, green chillies and onions and stir till the onions turn golden brown.
4.Add the mashed potatoes, turmeric, coconut, lemon juice, coriander and salt and mix well.
5.Remove from the heat and keep aside.
6.Use as required
Preparation Time : 10 min.
Makes 2 cups.
Ingredients
3 large potatoes, peeled and boiled
1 teaspoon mustard seeds
5 to 6 curry leaves
4 green chillies, chopped
5 small onions, chopped
a pinch turmeric powder (haldi)
2 tablespoons grated coconut
juice of 1 lemon
1/4 cup chopped coriander
2 tablespoons oil
salt to taste
Method
1.Mash the potatoes and keep aside.
2.Heat the oil in a pan and add the mustard seeds to it.
3.When they crackle, add the curry leaves, green chillies and onions and stir till the onions turn golden brown.
4.Add the mashed potatoes, turmeric, coconut, lemon juice, coriander and salt and mix well.
5.Remove from the heat and keep aside.
6.Use as required
PANEER PHUDINA TIKKIS
Serve these crisp mint flavoured paneer tikkis on cocktail plates.
Quite a conversation starter!
Preparation Time : 5 mins.
Cooking Time : 5 mins.
Makes 16 tikkis.
Ingredients
3/4 cup paneer (cottage cheese), grated
4 tablespoons mint, finely chopped
3 green chillies, finely chopped
2 to 3 teaspoons cornflour
salt to taste
Other ingredients
oil for deep frying
For serving
1 teaspoon chaat masala
Method
1.Combine all the ingredients in a bowl and mix well. Divide this mixture into 16 equal portions.
2.Shape each portion into a round and flatten slightly to make tikkis.
3.Deep fry the tikkis in hot oil over a medium flame till they are golden brown.
4.Drain on absorbent paper.
5.Serve hot sprinkled with the chaat masala.
Quite a conversation starter!
Preparation Time : 5 mins.
Cooking Time : 5 mins.
Makes 16 tikkis.
Ingredients
3/4 cup paneer (cottage cheese), grated
4 tablespoons mint, finely chopped
3 green chillies, finely chopped
2 to 3 teaspoons cornflour
salt to taste
Other ingredients
oil for deep frying
For serving
1 teaspoon chaat masala
Method
1.Combine all the ingredients in a bowl and mix well. Divide this mixture into 16 equal portions.
2.Shape each portion into a round and flatten slightly to make tikkis.
3.Deep fry the tikkis in hot oil over a medium flame till they are golden brown.
4.Drain on absorbent paper.
5.Serve hot sprinkled with the chaat masala.
MICROWAVE MAGIC
Given below are some handy tips and quick fixes that will make your daily cooking less of a chore.
Dried Mint : Just place one cup of fresh mint leaves in a glass dish and microwave on HIGH for 3 minutes. Remove and crush them lightly.
Popcorn : Just place half or cup of popping corn in a glass dish covered with a lid and microwave on HIGH for 3 minutes with 2 tablespoons of butter and salt.
Roasting : Half a cup of cashewnuts or almonds when microwaved on HIGH for 1 minute
and 30 seconds make crisper nuts. Papads and spices can be roasted by microwaving for
only a minute.
Blanching Almonds : Just combine ½ cup of almonds with a quarter cup of water and
microwave on HIGH for 3 minutes. Allow to stand for 2 minutes, drain and then peel the skins.
Zero Fat Potato Wafers : Slice the potatoes thinly, soak them in ice cold water for about 10 to 15 minutes, drain and pat dry on an absorbent cloth and microwave on HIGH in a flat plate for 5 to 6 minutes or until crisp. Salt and spices may be sprinkled over later.
Dried Mint : Just place one cup of fresh mint leaves in a glass dish and microwave on HIGH for 3 minutes. Remove and crush them lightly.
Popcorn : Just place half or cup of popping corn in a glass dish covered with a lid and microwave on HIGH for 3 minutes with 2 tablespoons of butter and salt.
Roasting : Half a cup of cashewnuts or almonds when microwaved on HIGH for 1 minute
and 30 seconds make crisper nuts. Papads and spices can be roasted by microwaving for
only a minute.
Blanching Almonds : Just combine ½ cup of almonds with a quarter cup of water and
microwave on HIGH for 3 minutes. Allow to stand for 2 minutes, drain and then peel the skins.
Zero Fat Potato Wafers : Slice the potatoes thinly, soak them in ice cold water for about 10 to 15 minutes, drain and pat dry on an absorbent cloth and microwave on HIGH in a flat plate for 5 to 6 minutes or until crisp. Salt and spices may be sprinkled over later.
QUICK CHEESY FONDUE
Cheese spread and milk combine to give a creamy fondue almost instantly.
Fondue pots are available in cast iron and ceramic at specialty stores. I personally prefer to use the cast iron ones as the fondue does not stick down as in the ceramic pots. Sautéed vegetables like broccoli, potatoes, mushrooms and pickled olives make good accompaniments for the fondue.
Preparation Time : a few mins.
Cooking Time : 4 mins.
Makes 2 cups.
Ingredients
1 cup milk
¾ cup cheese spread
2 tablespoons cornflour
1 teaspoon chopped onions
½ teaspoon freshly ground pepper
salt to taste
1 teaspoon butter
Method
1.Dissolve the cornflour in 2 tablespoons of cold milk. Keep aside.
2.Combine the butter and onions in a microwave safe bowl and microwave on HIGH for 1
minute.
3.Add the milk, cheese spread, cornflour mixture and salt. Mix well and microwave on HIGH for 3 minutes stirring once in between.
4.Sprinkle the pepper and mix well.
Fondue pots are available in cast iron and ceramic at specialty stores. I personally prefer to use the cast iron ones as the fondue does not stick down as in the ceramic pots. Sautéed vegetables like broccoli, potatoes, mushrooms and pickled olives make good accompaniments for the fondue.
Preparation Time : a few mins.
Cooking Time : 4 mins.
Makes 2 cups.
Ingredients
1 cup milk
¾ cup cheese spread
2 tablespoons cornflour
1 teaspoon chopped onions
½ teaspoon freshly ground pepper
salt to taste
1 teaspoon butter
Method
1.Dissolve the cornflour in 2 tablespoons of cold milk. Keep aside.
2.Combine the butter and onions in a microwave safe bowl and microwave on HIGH for 1
minute.
3.Add the milk, cheese spread, cornflour mixture and salt. Mix well and microwave on HIGH for 3 minutes stirring once in between.
4.Sprinkle the pepper and mix well.
MEDITERRANEAN CROSTINI
This delicious olive, cheese and tomato topped bread is perfect for parties, buffets and makes a welcome appetizer. It also makes a perfect accompaniment to pasta, soup or any other continental main course.
Preparation Time : 5 mins.
Cooking Time : 30 sec.
Makes 6 crostinis.
Ingredients
6 slices French bread
¼ cup black olives, sliced
¼ cup cheese, grated
1 tablespoon butter
To be mixed together for the marinated tomatoes
12 thin slices of tomatoes
1 teaspoon chopped basil
½ teaspoon chopped garlic
1 teaspoon olive oil
salt to taste
freshly crushed pepper to taste
Method
1.Butter the bread slices. Top each slice with 2 slices of the marinated tomatoes.
2.Sprinkle with the olives and cheese and microwave on HIGH for 30 seconds.
3.Serve hot.
Tips
VARIATION : FOR THE GRILL OPTION
At step 1, pre-heat the oven to 250°C (500°F) and bake the bread slices for 3 minutes
before adding the topping.
Preparation Time : 5 mins.
Cooking Time : 30 sec.
Makes 6 crostinis.
Ingredients
6 slices French bread
¼ cup black olives, sliced
¼ cup cheese, grated
1 tablespoon butter
To be mixed together for the marinated tomatoes
12 thin slices of tomatoes
1 teaspoon chopped basil
½ teaspoon chopped garlic
1 teaspoon olive oil
salt to taste
freshly crushed pepper to taste
Method
1.Butter the bread slices. Top each slice with 2 slices of the marinated tomatoes.
2.Sprinkle with the olives and cheese and microwave on HIGH for 30 seconds.
3.Serve hot.
Tips
VARIATION : FOR THE GRILL OPTION
At step 1, pre-heat the oven to 250°C (500°F) and bake the bread slices for 3 minutes
before adding the topping.
VEGETABLE SATAY WITH PEANUT SAUCE
A medley of vegetables and paneer threaded on wooden skewers and flavoured with a sweet and spicy peanut sauce makes a lip smacking snack.
Cooking Time : 5 mins. 30 sec.
Preparation TimeC : 10 mins.
Makes 4 satays.
For the vegetable satay
4 satay sticks or wooden skewers
8 cubes of paneer (25 mm. (1") dices)
8 pieces baby corn (25 mm. (1") dices)
8 pieces onions (25 mm. (1") cube)
8 cubes capsicum (25 mm. (1") dices)
For the satay marinade
1 teaspoon curry powder
1 tablespoon oil
1 teaspoon lemon juice
salt to taste
For the peanut sauce
1 tablespoon chopped onions
1 clove garlic, chopped
½ cup roasted peanut powder
½ teaspoon chilli powder
¼ cup water
½ teaspoon soya sauce
½ teaspoon jaggery (gur)
1½ teaspoons lemon juice
salt to taste
1 teaspoon butter
For the satay sticks
1.In a microwave safe bowl mix add the capsicum and baby corn along with 1 teaspoon water and microwave on HIGH for 1½ minutes. Remove and keep aside.
2.Combine all the ingredients for the satay marinade in a bowl and add the paneer, baby corn,onions and capsicum and marinate for 10 minutes.
3.Thread the paneer, baby corn, onions and capsicum alternatively on 4 satay sticks or wooden skewers.
For the peanut sauce
1.Combine the onions, garlic and butter in a microwave safe bowl and microwave on HIGH for 30 seconds.
2.Add the peanut powder and chilli powder and microwave on HIGH for 30 seconds.
3.Add the water, soya sauce, jaggery, lemon juice and salt, mix well and microwave on HIGH for 1½ minutes. Keep aside.
How to proceed
1.Place the satay on a greased microwave safe flat plate, pour the satay sauce over and microwave on HIGH for 1 minute.
2.Remove and spoon the sauce back from the plate and microwave on HIGH for another 30
seconds.
3.Serve hot.
Tips
If the satay sauce becomes a little thick add some water to thin down its consistency.
Cooking Time : 5 mins. 30 sec.
Preparation TimeC : 10 mins.
Makes 4 satays.
For the vegetable satay
4 satay sticks or wooden skewers
8 cubes of paneer (25 mm. (1") dices)
8 pieces baby corn (25 mm. (1") dices)
8 pieces onions (25 mm. (1") cube)
8 cubes capsicum (25 mm. (1") dices)
For the satay marinade
1 teaspoon curry powder
1 tablespoon oil
1 teaspoon lemon juice
salt to taste
For the peanut sauce
1 tablespoon chopped onions
1 clove garlic, chopped
½ cup roasted peanut powder
½ teaspoon chilli powder
¼ cup water
½ teaspoon soya sauce
½ teaspoon jaggery (gur)
1½ teaspoons lemon juice
salt to taste
1 teaspoon butter
For the satay sticks
1.In a microwave safe bowl mix add the capsicum and baby corn along with 1 teaspoon water and microwave on HIGH for 1½ minutes. Remove and keep aside.
2.Combine all the ingredients for the satay marinade in a bowl and add the paneer, baby corn,onions and capsicum and marinate for 10 minutes.
3.Thread the paneer, baby corn, onions and capsicum alternatively on 4 satay sticks or wooden skewers.
For the peanut sauce
1.Combine the onions, garlic and butter in a microwave safe bowl and microwave on HIGH for 30 seconds.
2.Add the peanut powder and chilli powder and microwave on HIGH for 30 seconds.
3.Add the water, soya sauce, jaggery, lemon juice and salt, mix well and microwave on HIGH for 1½ minutes. Keep aside.
How to proceed
1.Place the satay on a greased microwave safe flat plate, pour the satay sauce over and microwave on HIGH for 1 minute.
2.Remove and spoon the sauce back from the plate and microwave on HIGH for another 30
seconds.
3.Serve hot.
Tips
If the satay sauce becomes a little thick add some water to thin down its consistency.
SPICY STUFFED POTATOES
Potato cups filled with a cheese vegetable mixture. I have used a mixture of mushrooms and peas for the stuffing, but you may use any combination of vegetables that strike your fancy. Remember to place a bowl of water in the centre of the microwave, while cooking the potatoes, to prevent them from dehydrating.
Preparation Time : 10 mins.
Cooking Time : 8 mins 45 sec.
Makes 4 potatoes.
Ingredients
2 medium sized potatoes
¼ cup onions, chopped
1/3 cup mushroom / baby corn, finely chopped
1 to 2 green chillies, chopped
½ teaspoon grated ginger
1 tablespoon green peas, boiled
2 tablespoons chopped tomatoes
1 tablespoon butter
2 slices cheese
1 teaspoon butter for greasing the potatoes
salt and pepper to taste
For the garnish
1 tablespoon chopped coriander
Method
1.Wash and prick the potatoes with a fork and microwave on HIGH for 5 minutes. Remove and cool.
2.Cut each potato into 2 halves and scoop out the centers.
3.Mash the scooped out potatoes and keep aside.
4.In a microwave safe bowl, combine the onions, mushrooms and butter and microwave on
HIGH for 2 minutes stirring once in between.
5.Add the green chillies, ginger, green peas, scooped mashed potatoes, salt and pepper. Mix well and microwave on HIGH for 1 more minute.
6.Add the tomatoes, mix well and keep aside.
7.Rub some salt, pepper and butter on the skin.
8.Place them on a microwave safe plate and fill it with mushroom and pea mixture and
microwave on HIGH for 15 seconds.
9.Remove and place ½ slice cheese on each half and microwave on HIGH for another 15
seconds.
10.Serve immediately garnished with the chopped coriander.
Preparation Time : 10 mins.
Cooking Time : 8 mins 45 sec.
Makes 4 potatoes.
Ingredients
2 medium sized potatoes
¼ cup onions, chopped
1/3 cup mushroom / baby corn, finely chopped
1 to 2 green chillies, chopped
½ teaspoon grated ginger
1 tablespoon green peas, boiled
2 tablespoons chopped tomatoes
1 tablespoon butter
2 slices cheese
1 teaspoon butter for greasing the potatoes
salt and pepper to taste
For the garnish
1 tablespoon chopped coriander
Method
1.Wash and prick the potatoes with a fork and microwave on HIGH for 5 minutes. Remove and cool.
2.Cut each potato into 2 halves and scoop out the centers.
3.Mash the scooped out potatoes and keep aside.
4.In a microwave safe bowl, combine the onions, mushrooms and butter and microwave on
HIGH for 2 minutes stirring once in between.
5.Add the green chillies, ginger, green peas, scooped mashed potatoes, salt and pepper. Mix well and microwave on HIGH for 1 more minute.
6.Add the tomatoes, mix well and keep aside.
7.Rub some salt, pepper and butter on the skin.
8.Place them on a microwave safe plate and fill it with mushroom and pea mixture and
microwave on HIGH for 15 seconds.
9.Remove and place ½ slice cheese on each half and microwave on HIGH for another 15
seconds.
10.Serve immediately garnished with the chopped coriander.
NOODLES WITH CREAMY MUSHROOMS
Noodles tossed in a mushroom and cheese sauce make this delightful recipe.
Dried oregano lends a beautiful fragrance to the dish and complements the robust flavour of mushrooms.
Cooking time : 9½ mins.
Preparation time : 10 mins
Serves 2.
Ingredients
½ cup noodles
¼ cup onions, chopped
¼ teaspoon finely chopped garlic
1 teaspoon plain flour (maida)
½ cup mushrooms, sliced
¼ teaspoon dried oregano
¾ cup milk
¼ cup water
1 tablespoon grated cheese
salt and pepper to taste
1 tablespoon butter
For the garnish
1 tablespoon chopped parsley
Method
1.Heat butter in a microwave safe bowl for 20 seconds.
2.Add the onions and garlic and microwave on HIGH for 2 minutes.
3.Add the flour, mix well an microwave for ½ a minute.
4.Add the mushrooms, oregano, noodles, water and milk and mix well. Microwave for 6
minutes, stirring once every 2 minutes.
Dried oregano lends a beautiful fragrance to the dish and complements the robust flavour of mushrooms.
Cooking time : 9½ mins.
Preparation time : 10 mins
Serves 2.
Ingredients
½ cup noodles
¼ cup onions, chopped
¼ teaspoon finely chopped garlic
1 teaspoon plain flour (maida)
½ cup mushrooms, sliced
¼ teaspoon dried oregano
¾ cup milk
¼ cup water
1 tablespoon grated cheese
salt and pepper to taste
1 tablespoon butter
For the garnish
1 tablespoon chopped parsley
Method
1.Heat butter in a microwave safe bowl for 20 seconds.
2.Add the onions and garlic and microwave on HIGH for 2 minutes.
3.Add the flour, mix well an microwave for ½ a minute.
4.Add the mushrooms, oregano, noodles, water and milk and mix well. Microwave for 6
minutes, stirring once every 2 minutes.
PASTA WITH CHUNKY TOMATO SAUCE
arfalle (bow-shaped pasta) tossed in a tomato basil sauce makes a quick and delicious
snack to kids. You may use any other pasta if the bow shaped one is not available. The time taken to cook will differ with the different shapes and sizes of the paste.
Cooking Time : 19 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
¾ cup farfalle (bow-shaped pasta)
1 teaspoon oil
½ cup onions, finely chopped
3 large cloves garlic, finely chopped
1 tablespoon finely chopped celery
6 medium tomatoes
1 teaspoon basil or dried mixed herbs
1 tablespoon cream
1 teaspoon sugar
1 tablespoon olive oil
salt and pepper to taste
Method
1.Make a criss cross slit on each tomato and place in a microwave safe plate and microwave on HIGH for 3 minutes.
2.Place them in a bowl of cold water and keep aside for 2 to 3 minutes.
3.Peel and quarter the tomatoes into 6 to 8 pieces. Remove and discard the seeds and keep the tomatoes aside.
4.In a medium sized microwave safe bowl, heat 1½ cups of water for 2 minutes.
5.Add 1 teaspoon oil and the pasta and microwave on HIGH for 5 minutes, stirring once in between.
6.Drain and pour cold water over the pasta to arrest cooking. Drain and keep aside.
7.Add the tomatoes and microwave on HIGH for 4 minutes.
8.Add the basil, salt, pepper and microwave on HIGH for 2 more minutes.
9.Add the cream and sugar and mix well.
10.Just before serving, add the pasta mix well and microwave on HIGH for 1 more minute.
11.Serve hot.
snack to kids. You may use any other pasta if the bow shaped one is not available. The time taken to cook will differ with the different shapes and sizes of the paste.
Cooking Time : 19 mins.
Preparation Time : 10 mins.
Serves 4.
Ingredients
¾ cup farfalle (bow-shaped pasta)
1 teaspoon oil
½ cup onions, finely chopped
3 large cloves garlic, finely chopped
1 tablespoon finely chopped celery
6 medium tomatoes
1 teaspoon basil or dried mixed herbs
1 tablespoon cream
1 teaspoon sugar
1 tablespoon olive oil
salt and pepper to taste
Method
1.Make a criss cross slit on each tomato and place in a microwave safe plate and microwave on HIGH for 3 minutes.
2.Place them in a bowl of cold water and keep aside for 2 to 3 minutes.
3.Peel and quarter the tomatoes into 6 to 8 pieces. Remove and discard the seeds and keep the tomatoes aside.
4.In a medium sized microwave safe bowl, heat 1½ cups of water for 2 minutes.
5.Add 1 teaspoon oil and the pasta and microwave on HIGH for 5 minutes, stirring once in between.
6.Drain and pour cold water over the pasta to arrest cooking. Drain and keep aside.
7.Add the tomatoes and microwave on HIGH for 4 minutes.
8.Add the basil, salt, pepper and microwave on HIGH for 2 more minutes.
9.Add the cream and sugar and mix well.
10.Just before serving, add the pasta mix well and microwave on HIGH for 1 more minute.
11.Serve hot.
MIXED VEGETABLE STIR-FRY
Fresh vegetables like baby corn, snow peas and bean sprouts are tossed together in garlic to make this delectable stir-fry. The cornflour and water mixture helps to make a thick sauce which coats the veggies lightly and prevents them from drying out.
Cooking Time : 4 mins.
Preparation Time : 10 mins.
Serves 2.
Ingredients
½ cup baby corn, cut into 25 mm. (1") pieces
½ cup snow peas, cut into 25 mm. (1") pieces
½ cup bean sprouts
¼ cup spring onion greens, chopped
¼ cup spring onion whites, chopped
½ teaspoon chopped garlic
½ teaspoon chopped green chillies
½ cup water
1 teaspoon corn flour mixed with 1 teaspoon water
1 teaspoon oil
a pinch sugar
salt and pepper to taste
Method
1.In a microwave safe bowl, combine together baby corn, snow peas and bean sprouts along with 2 tablespoons of water and microwave on HIGH for 1 minute. Remove and keep aside.
2.In another microwave safe bowl, add the oil, spring onion whites, garlic and green chillies and microwave on HIGH for 1 minute.
3.Add the water, cornflour mixture, cooked vegetables, spring onion greens, sugar, salt and pepper, mix well and microwave on HIGH for 2 minutes.
Cooking Time : 4 mins.
Preparation Time : 10 mins.
Serves 2.
Ingredients
½ cup baby corn, cut into 25 mm. (1") pieces
½ cup snow peas, cut into 25 mm. (1") pieces
½ cup bean sprouts
¼ cup spring onion greens, chopped
¼ cup spring onion whites, chopped
½ teaspoon chopped garlic
½ teaspoon chopped green chillies
½ cup water
1 teaspoon corn flour mixed with 1 teaspoon water
1 teaspoon oil
a pinch sugar
salt and pepper to taste
Method
1.In a microwave safe bowl, combine together baby corn, snow peas and bean sprouts along with 2 tablespoons of water and microwave on HIGH for 1 minute. Remove and keep aside.
2.In another microwave safe bowl, add the oil, spring onion whites, garlic and green chillies and microwave on HIGH for 1 minute.
3.Add the water, cornflour mixture, cooked vegetables, spring onion greens, sugar, salt and pepper, mix well and microwave on HIGH for 2 minutes.
ALMONDS ROCKS (MICROWAVE)
Cooking Time : 15 min.
Makes 50 pieces.
Ingredients
400 grams small almonds, coarsely sliced
400 grams plain chocolate
100 grams milk chocolate
Method
1.Spread the almond slices evenly in a plate and microwave on HIGH for about 5 to 7 minutes or until light pink in colour. Stir in-between after every 30 seconds to obtain even colour. Cool.
2.Break up the chocolate into small pieces and put into a small bowl. Microwave on LOW for about 8 minutes, stirring once in-betrween after 4 minutes. The chocolate will first become shiny and then begin to lose its shape.
3.Continue microwaving for a little longer period until it melts, stirring in-between after every 1 minute. Do not overcook as otherwise the chocolate will burn.
4.Remove from the oven and continuously stir the chocolate until it cools a little. Add the almond pieces and mix well.
5.Put small pieces of the coated almonds on a tray lined with aluminium foil. Keep in the refrigerator for 2 hours.
6.Wrap in decorative foil and store in refrigerator.
Makes 50 pieces.
Ingredients
400 grams small almonds, coarsely sliced
400 grams plain chocolate
100 grams milk chocolate
Method
1.Spread the almond slices evenly in a plate and microwave on HIGH for about 5 to 7 minutes or until light pink in colour. Stir in-between after every 30 seconds to obtain even colour. Cool.
2.Break up the chocolate into small pieces and put into a small bowl. Microwave on LOW for about 8 minutes, stirring once in-betrween after 4 minutes. The chocolate will first become shiny and then begin to lose its shape.
3.Continue microwaving for a little longer period until it melts, stirring in-between after every 1 minute. Do not overcook as otherwise the chocolate will burn.
4.Remove from the oven and continuously stir the chocolate until it cools a little. Add the almond pieces and mix well.
5.Put small pieces of the coated almonds on a tray lined with aluminium foil. Keep in the refrigerator for 2 hours.
6.Wrap in decorative foil and store in refrigerator.
CHERRY JUBILEE
Cooking Time : 4 min.
Serves 8.
Ingredients
1 small can (450) cherries
1 1/2 teaspoons cornflour
2 teaspoons raspberry jam
2 teaspoons sugar
2 teaspoons lemon juice
a few drops cochineal
2 tablespoons brandy
whipped cream or vanilla ice-cream to serve
Method
1.Stone the cherries. Keep aside the syrup.
2.To the cherry syrup, add the cornflour, jam and sugar and microwave on HIGH for about 3 to 4 minutes or until the mixture reaches pouring consistency, stirring in-between after every 30 seconds.
3.Add the lemon juice, cochineal and the cherries. Mix very well.
4.Just before serving, pour the brandy into a large spoon and warm on a flame. Set alight and pour the burning brandy over the cherries. Mix well.
Tips
Serve immediately with whipped cream or with vanilla ice-cream as desired.
Serves 8.
Ingredients
1 small can (450) cherries
1 1/2 teaspoons cornflour
2 teaspoons raspberry jam
2 teaspoons sugar
2 teaspoons lemon juice
a few drops cochineal
2 tablespoons brandy
whipped cream or vanilla ice-cream to serve
Method
1.Stone the cherries. Keep aside the syrup.
2.To the cherry syrup, add the cornflour, jam and sugar and microwave on HIGH for about 3 to 4 minutes or until the mixture reaches pouring consistency, stirring in-between after every 30 seconds.
3.Add the lemon juice, cochineal and the cherries. Mix very well.
4.Just before serving, pour the brandy into a large spoon and warm on a flame. Set alight and pour the burning brandy over the cherries. Mix well.
Tips
Serve immediately with whipped cream or with vanilla ice-cream as desired.
SPICY CORN CURRY
Corn curry cooked using a South Indian spice blend. Serve with steamed rice.
Cooking Time : 12 min. 30 sec.
Preparation Time : 15 min.
Serves 4.
Ingredients
2 sweet corn cobs
1/2 cup potatoes
1/2 cup onions
1 tablespoon sambhar masala
1/2 tomato, chopped
1 teaspoon mustard seeds (rai)
10 curry leaves
a pinch asafoetida (hing)
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
Method
1.Combine the oil, mustard seeds, curry leaves and asafoetida in a glass bowl and microwave on HIGH for 1 1/2 minutes.
2.Add the potaotes, onions and 1 1/2 cups of water and microwave on HIGH for 6 minutes.
3.Add the grated corn, sambhar masala, salt and 1 cup of water and microwave on HIGH for 3 minutes.
4.Add the tomato and microwave on HIGH for a further 2 minutes. Mix well.
5.Serve hot, garnished with the chopped coriander.
Cooking Time : 12 min. 30 sec.
Preparation Time : 15 min.
Serves 4.
Ingredients
2 sweet corn cobs
1/2 cup potatoes
1/2 cup onions
1 tablespoon sambhar masala
1/2 tomato, chopped
1 teaspoon mustard seeds (rai)
10 curry leaves
a pinch asafoetida (hing)
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
Method
1.Combine the oil, mustard seeds, curry leaves and asafoetida in a glass bowl and microwave on HIGH for 1 1/2 minutes.
2.Add the potaotes, onions and 1 1/2 cups of water and microwave on HIGH for 6 minutes.
3.Add the grated corn, sambhar masala, salt and 1 cup of water and microwave on HIGH for 3 minutes.
4.Add the tomato and microwave on HIGH for a further 2 minutes. Mix well.
5.Serve hot, garnished with the chopped coriander.
HARIYALI DAL
A nutritious and tasty recipe using masoor dal and greens.
Preparation Time : 10 min.
Cooking Time : 18 min.
Serves 2 to 3.
Ingredients
3/4 cup uncooked split red lentils (masoor dal)
1 cup mixed greens (palak, methi and coriander), chopped
1 small onion, chopped
2 cloves garlic, finely chopped
2 green chillies, finely chopped
6 mm. (1/4") piece ginger, grated
1/2 teaspoon cumin seeds (jeera)
1 teaspoon amchur (dry mango) powder
1 medium tomato, chopped
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 tablespoons ghee
salt to taste
Method
1.Combine and wash the dal. Allow it to soak in warm water for 30 minutes. Drain.
2.Combine the dal with 1 1/2 cups of water in a glass bowl. Microwave on HIGH for 10
minutes, stirring twice in between after every 3 minutes.
3.Add an additional 1/2 cup of water, cover with a lid and microwave on HIGH for 3 minutes.
4.In another glass bowl, combine the ghee, onion, garlic, green chillies, ginger and cumin
seeds and microwave on HIGH for 1 minute.
5.Add the cooked dal and the remaining ingredients, cover with a lid and microwave on HIGH
for 4 minutes.
6.Serve hot.
Tips
Use a large glass bowl, as the dal generally spills over when it is boiling.
Preparation Time : 10 min.
Cooking Time : 18 min.
Serves 2 to 3.
Ingredients
3/4 cup uncooked split red lentils (masoor dal)
1 cup mixed greens (palak, methi and coriander), chopped
1 small onion, chopped
2 cloves garlic, finely chopped
2 green chillies, finely chopped
6 mm. (1/4") piece ginger, grated
1/2 teaspoon cumin seeds (jeera)
1 teaspoon amchur (dry mango) powder
1 medium tomato, chopped
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 tablespoons ghee
salt to taste
Method
1.Combine and wash the dal. Allow it to soak in warm water for 30 minutes. Drain.
2.Combine the dal with 1 1/2 cups of water in a glass bowl. Microwave on HIGH for 10
minutes, stirring twice in between after every 3 minutes.
3.Add an additional 1/2 cup of water, cover with a lid and microwave on HIGH for 3 minutes.
4.In another glass bowl, combine the ghee, onion, garlic, green chillies, ginger and cumin
seeds and microwave on HIGH for 1 minute.
5.Add the cooked dal and the remaining ingredients, cover with a lid and microwave on HIGH
for 4 minutes.
6.Serve hot.
Tips
Use a large glass bowl, as the dal generally spills over when it is boiling.
TURAI AUR NARIAL
Ridge gourd and coconut are combined to make this scrumptious vegetable.
Preparation Time : 10 min.
Cooking Time : 9 min.
Serves 2.
Ingredients
1/2 cup grated coconut
4 to 5 curry leaves
1 teaspoon ginger, grated
1 green chilli, finely chopped
1/8 teaspoon turmeric powder (haldi)
1 teaspoon sugar
juice of 1/2 lemon
1 tablespoon oil
For the garnish
2 tablespoons chopped coriander
Method
1.In a glass bowl, combine the oil, mustard seeds, curry leaves, ginger and green chilli and
microwave on HIGH for 1 minute.
2.Add the turai, turmeric powder and salt and mix well. Cover with a lid and microwave on
HIGH for 6 minutes.
3.Add the coconut, sugar and lemon juice, cover with a lid and microwave on HIGH for 2
minutes.
4.Serve hot, garnished with the chopped coriander.
Tips
Peel off only the hard veins of the turai taking care not to peel the turai completely.
Preparation Time : 10 min.
Cooking Time : 9 min.
Serves 2.
Ingredients
1/2 cup grated coconut
4 to 5 curry leaves
1 teaspoon ginger, grated
1 green chilli, finely chopped
1/8 teaspoon turmeric powder (haldi)
1 teaspoon sugar
juice of 1/2 lemon
1 tablespoon oil
For the garnish
2 tablespoons chopped coriander
Method
1.In a glass bowl, combine the oil, mustard seeds, curry leaves, ginger and green chilli and
microwave on HIGH for 1 minute.
2.Add the turai, turmeric powder and salt and mix well. Cover with a lid and microwave on
HIGH for 6 minutes.
3.Add the coconut, sugar and lemon juice, cover with a lid and microwave on HIGH for 2
minutes.
4.Serve hot, garnished with the chopped coriander.
Tips
Peel off only the hard veins of the turai taking care not to peel the turai completely.
KADDU KI SUBZI
A Rajasthani style red pumpkin vegetable.
Preparation Time : 10 min.
Cooking Time : 8 min 30 sec.
Serves 2.
Ingredients
1 1/2 cups red pumpkin (kaddu), cubed
1 bay leaf
6 mm. (1/4") stick cinnamon
2 cloves
2 green cardamoms
1/2 teaspoon nigella seeds (kalonji)
1/4 teaspoon mustard seeds (rai)
1/4 teaspoon fenugreek (methi) seeds
a pinch asafoetida (hing)
3/4 teaspoon chilli powder
1 teaspoon coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
2 tablespoons finely chopped tomato
1 tablespoon fresh curds
1/2 teaspoon amchur (dry mango) powder
1/2 teaspoon sugar
1 tablespoon ghee
salt to taste
Method
1.Combine the ghee, bay leaf, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds,
fenugreek seeds, asafoetida, chilli powder, coriander-cumin seed powder and turmeric
powder in a shallow glass bowl and microwave on HIGH for 1 minute.
2.Add the chopped tomato and microwave on HIGH for 2 minutes.
3.Add the pumpkin cubes and salt, cover with a lid and microwave on HIGH for 5 minutes.
4.Allow to stand for 2 minutes and then add the curds, amchur powder and sugar and mix
well. Microwave on HIGH for 30 seconds.
5.Serve hot with puris.
Preparation Time : 10 min.
Cooking Time : 8 min 30 sec.
Serves 2.
Ingredients
1 1/2 cups red pumpkin (kaddu), cubed
1 bay leaf
6 mm. (1/4") stick cinnamon
2 cloves
2 green cardamoms
1/2 teaspoon nigella seeds (kalonji)
1/4 teaspoon mustard seeds (rai)
1/4 teaspoon fenugreek (methi) seeds
a pinch asafoetida (hing)
3/4 teaspoon chilli powder
1 teaspoon coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
2 tablespoons finely chopped tomato
1 tablespoon fresh curds
1/2 teaspoon amchur (dry mango) powder
1/2 teaspoon sugar
1 tablespoon ghee
salt to taste
Method
1.Combine the ghee, bay leaf, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds,
fenugreek seeds, asafoetida, chilli powder, coriander-cumin seed powder and turmeric
powder in a shallow glass bowl and microwave on HIGH for 1 minute.
2.Add the chopped tomato and microwave on HIGH for 2 minutes.
3.Add the pumpkin cubes and salt, cover with a lid and microwave on HIGH for 5 minutes.
4.Allow to stand for 2 minutes and then add the curds, amchur powder and sugar and mix
well. Microwave on HIGH for 30 seconds.
5.Serve hot with puris.
MEETHA CHAWAL
Delicious saffron and cardamom flavoured sweet rice.
Cooking Time : 21 min.
Preparation Time : 10 min.
Serves 4.
Ingredients
1 cup uncooked rice
25 mm. (1") stick cinnamon
2 cloves
3 green cardamoms
a few saffron strands
1 cup sugar
2 tablespoons ghee
For the garnish
a few blanched and sliced almonds
a few blanched and sliced pistachios
Method
1.Wash the rice and soak in warm water for 10 to 15 minutes. Drain and keep aside.
2.In a glass bowl, combine the ghee, rice, cinnamon, cloves and cardamoms and microwave
on HIGH for 1 minute.
3.Add the saffron , 2 1/2 cups of water and mix well. Microwave on HIGH for 18 minutes,
stirring thrice in between after every 5 minutes.
4.Add the sugar and mix well. Microwave on HIGH for a further 2 minutes until the sugar
dissolves.
5.Serve hot, garnished with almonds and pistachios.
Cooking Time : 21 min.
Preparation Time : 10 min.
Serves 4.
Ingredients
1 cup uncooked rice
25 mm. (1") stick cinnamon
2 cloves
3 green cardamoms
a few saffron strands
1 cup sugar
2 tablespoons ghee
For the garnish
a few blanched and sliced almonds
a few blanched and sliced pistachios
Method
1.Wash the rice and soak in warm water for 10 to 15 minutes. Drain and keep aside.
2.In a glass bowl, combine the ghee, rice, cinnamon, cloves and cardamoms and microwave
on HIGH for 1 minute.
3.Add the saffron , 2 1/2 cups of water and mix well. Microwave on HIGH for 18 minutes,
stirring thrice in between after every 5 minutes.
4.Add the sugar and mix well. Microwave on HIGH for a further 2 minutes until the sugar
dissolves.
5.Serve hot, garnished with almonds and pistachios.
KAJU KOPRA SHEERA
A dessert of cashewnuts and fresh coconut flavoured with cardamom and saffron.
Preparation Time : 10 min.
Cooking Time : 4 min.
Serves 2.
Ingredients
1/2 cup (50 grams) cashewnuts, coarsely powdered
1/2 cup grated fresh coconut
1/3 cup sugar
a pinch of cardamom (elaichi) powder
a few drops saffron of saffron food colour
2 tablespoons ghee
Method
1.Combine the cashewnut powder, grated coconut and ghee in a glass bowl and microwave on
HIGH for 2 minutes, stirring once in between.
2.Add the sugar, cardamom powder, saffron food color and 1/4 cup of water and mix well.
Microwave on HIGH for 2 minutes, stirring once in between.
3.Serve warm.
Preparation Time : 10 min.
Cooking Time : 4 min.
Serves 2.
Ingredients
1/2 cup (50 grams) cashewnuts, coarsely powdered
1/2 cup grated fresh coconut
1/3 cup sugar
a pinch of cardamom (elaichi) powder
a few drops saffron of saffron food colour
2 tablespoons ghee
Method
1.Combine the cashewnut powder, grated coconut and ghee in a glass bowl and microwave on
HIGH for 2 minutes, stirring once in between.
2.Add the sugar, cardamom powder, saffron food color and 1/4 cup of water and mix well.
Microwave on HIGH for 2 minutes, stirring once in between.
3.Serve warm.
SITAFAL FIRNI
Milk thickened with trice flour and flavoured with custard apple.
Cooking Time : 6 min.
Preparation Time : 5 min.
Serves 2.
Ingredients
1 1/2 cups full fat milk
2 tablespoons long grained rice
4 tablespoons powdered sugar
1/4 teaspoon cardamom (elaichi) powder
3/4 cup custard apple (sitafal) pulp, deseeded
Method
1.Grind the rice to a fine powder in a food processor.
2.In a large glass bowl, combine 1 cup of milk and the ground rice, mix well and microwave on
HIGH for 4 minutes, stirring twice in between after 2 minutes.
3.Add the remaining milk and microwave on HIGH for a further 2 minutes.
4.Remove and allow to cool. Add the sugar, cardamom powder and custard apple pulp and mix
well.
5.Chill for 2 to 3 hours.
6.Serve chilled.
Tips
You can add another fruit of you choice instead of the custard apple e.g. strawberry, mango
etc.
Cooking Time : 6 min.
Preparation Time : 5 min.
Serves 2.
Ingredients
1 1/2 cups full fat milk
2 tablespoons long grained rice
4 tablespoons powdered sugar
1/4 teaspoon cardamom (elaichi) powder
3/4 cup custard apple (sitafal) pulp, deseeded
Method
1.Grind the rice to a fine powder in a food processor.
2.In a large glass bowl, combine 1 cup of milk and the ground rice, mix well and microwave on
HIGH for 4 minutes, stirring twice in between after 2 minutes.
3.Add the remaining milk and microwave on HIGH for a further 2 minutes.
4.Remove and allow to cool. Add the sugar, cardamom powder and custard apple pulp and mix
well.
5.Chill for 2 to 3 hours.
6.Serve chilled.
Tips
You can add another fruit of you choice instead of the custard apple e.g. strawberry, mango
etc.
GAJAR KA HALWA
A quick and easy version.
Preparation Time : 5 min.
Cooking Time : 6 min.
Serves 2.
Ingredients
2 cups grated carrots
1/4 cup milk powder
5 tablespoons sugar
1/4 teaspoon cardamom (elaichi) powder
1 tablespoon melted ghee
For the garnish
1 tablespoon sliced pistachios and cashewnuts
1 edible silver leaf (varq)
Method
1. In a glass bowl, combine the ghee and grated carrots. Cover with a lid and microwave on
HIGH for 4 minutes.
2. Add the milk powder, sugar, cardamom powder and mix well. Cover with a lid and
microwave on HIGH for 2 minutes.
3. Serve hot, garnished with the sliced pistachios, cashewnuts and varq.
Preparation Time : 5 min.
Cooking Time : 6 min.
Serves 2.
Ingredients
2 cups grated carrots
1/4 cup milk powder
5 tablespoons sugar
1/4 teaspoon cardamom (elaichi) powder
1 tablespoon melted ghee
For the garnish
1 tablespoon sliced pistachios and cashewnuts
1 edible silver leaf (varq)
Method
1. In a glass bowl, combine the ghee and grated carrots. Cover with a lid and microwave on
HIGH for 4 minutes.
2. Add the milk powder, sugar, cardamom powder and mix well. Cover with a lid and
microwave on HIGH for 2 minutes.
3. Serve hot, garnished with the sliced pistachios, cashewnuts and varq.
GOL PAPDI
A wheat flour sweet which is easy to prepare.
Preparation Time : 5 min.
Cooking Time : 3 min. 20 sec.
Makes 20 pieces.
Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1/3 cup jaggery (gur), grated
1/2 teaspoon poppy seeds (khus-khus)
1/4 teaspoon cardamom powder (elaichi)
4 tablespoons ghee
Method
1.Sprinkle the poppy seeds on a 100 mm. (4") diameter greased thali. Keep aside.
2.Combine the ghee and wheat flour in a glass bowl and microwave on HIGH for 3 minutes 30
seconds, till it turns golden brown in colour. Mix well.
3.Remove from the microwave and add the jaggery and cardamom powder while the mixture
is hot. Stir well till the jaggery melts.
4.Pour the mixture into the greased thali with poppy seeds while still warm and spread it
evenly with the help of the base of a small bowl (katori).
5.Cut into diamond shapes while still warm.
6.Store in an air-tight container when cool.
Tips
You can add 1 tablespoon of milk along with the jaggery if the mixture becomes too hard.
Preparation Time : 5 min.
Cooking Time : 3 min. 20 sec.
Makes 20 pieces.
Ingredients
1/2 cup whole wheat flour (gehun ka atta)
1/3 cup jaggery (gur), grated
1/2 teaspoon poppy seeds (khus-khus)
1/4 teaspoon cardamom powder (elaichi)
4 tablespoons ghee
Method
1.Sprinkle the poppy seeds on a 100 mm. (4") diameter greased thali. Keep aside.
2.Combine the ghee and wheat flour in a glass bowl and microwave on HIGH for 3 minutes 30
seconds, till it turns golden brown in colour. Mix well.
3.Remove from the microwave and add the jaggery and cardamom powder while the mixture
is hot. Stir well till the jaggery melts.
4.Pour the mixture into the greased thali with poppy seeds while still warm and spread it
evenly with the help of the base of a small bowl (katori).
5.Cut into diamond shapes while still warm.
6.Store in an air-tight container when cool.
Tips
You can add 1 tablespoon of milk along with the jaggery if the mixture becomes too hard.
DOODHI MUTHIA
For the muthias
2 cups white pumpkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
¾ cup semolina (rawa)
½ cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
½ teaspoon turmeric (haldi) powder
½ teaspoon garam masala
½ teaspoon cumin (jeera) seeds
½ teaspoon fennel (saunf) seeds
juice of 1½ lemons
2 tablespoons sugar
2 to 3 tablespoons chopped coriander
½ teaspoon soda bi-carb
½ teaspoon asafoetida (hing)
4 tablespoons oil
salt to taste
For the tempering
2 teaspoons mustard (rai) seeds
1 tablespoon sesame (til) seeds
½ teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut
For the muthias
1. Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if required to knead the dough.
2. Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
3. Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8”) long and 25 mm. (1”) in diameter.
4. Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
5. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
6. Repeat steps 4 and 5 to make 2 more rolls.
7. Cool and slice into 20 mm. (¾”) pieces and keep aside.
How to proceed
1. To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When they crackle, add the asafoetida.
2. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
3. Garnish with the coriander and coconut.
Serve hot with green chutney.
Handy Tip: To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
Variation: You can use cabbage or fenugreek leaves instead of pumpkin.
2 cups white pumpkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
¾ cup semolina (rawa)
½ cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
½ teaspoon turmeric (haldi) powder
½ teaspoon garam masala
½ teaspoon cumin (jeera) seeds
½ teaspoon fennel (saunf) seeds
juice of 1½ lemons
2 tablespoons sugar
2 to 3 tablespoons chopped coriander
½ teaspoon soda bi-carb
½ teaspoon asafoetida (hing)
4 tablespoons oil
salt to taste
For the tempering
2 teaspoons mustard (rai) seeds
1 tablespoon sesame (til) seeds
½ teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut
For the muthias
1. Strain the liquid out of the grated pumpkin and onion, keeping the liquid aside to use if required to knead the dough.
2. Combine all the ingredients for the muthias in a bowl and knead into a very soft dough adding the strained vegetable liquid if required.
3. Using oiled palms, divide the mixture into 4 parts and roll out into cylindrical rolls approximately 200 mm. (8”) long and 25 mm. (1”) in diameter.
4. Place 2 cylindrical rolls in a greased shallow glass dish and cover with a lid.
5. Microwave on HIGH for 2 minutes. Allow to stand for 1 minute.
6. Repeat steps 4 and 5 to make 2 more rolls.
7. Cool and slice into 20 mm. (¾”) pieces and keep aside.
How to proceed
1. To prepare the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When they crackle, add the asafoetida.
2. Add the sliced muthias, toss well and stir over a medium flame for 2 to 3 minutes.
3. Garnish with the coriander and coconut.
Serve hot with green chutney.
Handy Tip: To check if the muthias are done, insert a toothpick in the centre. If it comes out clean, the muthias are cooked.
Variation: You can use cabbage or fenugreek leaves instead of pumpkin.
MASALA PEANUTS
Preparation time: 5 minutes. Cooking time: 2 minutes. Makes 1 cup approx.
½ cup Unskinned and salted peanuts
½ cup Bengal gram flour (besan)
2 tsp chilli powder
2 tsp fennel (saunf) powder
1½ tsp black salt (sanchal)
1 tbsp oil
2 to 3 tbsp water
1.Mix all the ingredients together in a bowl ensuring the batter coats the peanuts evenly.
2.On a greased microwave safe plate drop each of the coated peanuts separately and microwave on HIGH for 1½ minutes.
3.Remove and cool. Store in an air-tight container.
½ cup Unskinned and salted peanuts
½ cup Bengal gram flour (besan)
2 tsp chilli powder
2 tsp fennel (saunf) powder
1½ tsp black salt (sanchal)
1 tbsp oil
2 to 3 tbsp water
1.Mix all the ingredients together in a bowl ensuring the batter coats the peanuts evenly.
2.On a greased microwave safe plate drop each of the coated peanuts separately and microwave on HIGH for 1½ minutes.
3.Remove and cool. Store in an air-tight container.
Lettuce Wraps
This recipe goes to prove that healthy food can also be fun and interesting! Veggies are stuffed in small lettuce squares that are rolled up to make wraps.
Preparation time: 10 minutes. Cooking time: 15 minutes. Makes 6 wraps.
For the stuffing
2 tsp oil
2 tsp finely chopped garlic
1 tsp finely chopped galangal/ ginger
¼ cup chopped spring onions with the greens
¼ cup chopped mushrooms (khumbh)
¼ cup finely chopped carrots
¼ cup finely chopped cabbage
¼ cup chopped bean sprouts
¼ cup chopped tofu (bean curd/ soya paneer)
½ tsp lemon juice
1 tsp soya sauce
Salt to taste
¼ tsp dry red chilli flakes (paprika)
Other ingredients
6 lettuce leaves
2 tbsp peanuts, roasted and coarsely ground
2 tbsp finely chopped fresh basil leaves for serving
For the stuffing
1.Heat the oil in a non-stick kadhai, add the garlic, ginger and onions and sauté till the onions turn translucent.
2.Add the mushrooms, carrots and cabbage, mix well and sauté for 2 to 3 minutes.
3.Add the bean sprouts, tofu, lemon juice, soya sauce, salt and red chilli flakes, mix gently and cook for another minute.
4.Divide the stuffing into 6 equal portions and keep aside.
How to proceed
1.Wash the lettuce leaves, dry them on a towel and keep aside.
2.Place a lettuce leaf on a clean, flat surface and place a portion of the stuffing along one side of the leaf.
3.Add ½ tsp of peanuts and ½ tsp of basil over the stuffing, roll it up gently and secure the roll by inserting a toothpick or tie using a spring onion green.
4.Repeat with the remaining ingredients to make 11 more wraps.
Serve immediately.
Preparation time: 10 minutes. Cooking time: 15 minutes. Makes 6 wraps.
For the stuffing
2 tsp oil
2 tsp finely chopped garlic
1 tsp finely chopped galangal/ ginger
¼ cup chopped spring onions with the greens
¼ cup chopped mushrooms (khumbh)
¼ cup finely chopped carrots
¼ cup finely chopped cabbage
¼ cup chopped bean sprouts
¼ cup chopped tofu (bean curd/ soya paneer)
½ tsp lemon juice
1 tsp soya sauce
Salt to taste
¼ tsp dry red chilli flakes (paprika)
Other ingredients
6 lettuce leaves
2 tbsp peanuts, roasted and coarsely ground
2 tbsp finely chopped fresh basil leaves for serving
For the stuffing
1.Heat the oil in a non-stick kadhai, add the garlic, ginger and onions and sauté till the onions turn translucent.
2.Add the mushrooms, carrots and cabbage, mix well and sauté for 2 to 3 minutes.
3.Add the bean sprouts, tofu, lemon juice, soya sauce, salt and red chilli flakes, mix gently and cook for another minute.
4.Divide the stuffing into 6 equal portions and keep aside.
How to proceed
1.Wash the lettuce leaves, dry them on a towel and keep aside.
2.Place a lettuce leaf on a clean, flat surface and place a portion of the stuffing along one side of the leaf.
3.Add ½ tsp of peanuts and ½ tsp of basil over the stuffing, roll it up gently and secure the roll by inserting a toothpick or tie using a spring onion green.
4.Repeat with the remaining ingredients to make 11 more wraps.
Serve immediately.
GARLIC VEGETABLE SOUP
A garlic flavoured vegetable soup thickened with oats. Both vegetables and oats are high in fibre.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 2.
Ingredients
1 cup mixed vegetables (carrots, French beans, cauliflower, peas, baby corn), finely chopped
2 teaspoons garlic, finely chopped
¼ cup onions, finely chopped
2 tablespoons quick cooking rolled oats
1 teaspoon oil
salt and pepper to taste
For the garnish
2 tablespoons chopped coriander
Method
1. Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent.
2.Add the vegetables and sauté for a few minutes.
3.Add 2 cups of water and salt and pepper. Allow it to come to a boil and simmer till the vegetables are tender.
4.Add the oats and simmer for another 5 minutes.
5.Serve hot garnished with the coriander.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 2.
Ingredients
1 cup mixed vegetables (carrots, French beans, cauliflower, peas, baby corn), finely chopped
2 teaspoons garlic, finely chopped
¼ cup onions, finely chopped
2 tablespoons quick cooking rolled oats
1 teaspoon oil
salt and pepper to taste
For the garnish
2 tablespoons chopped coriander
Method
1. Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent.
2.Add the vegetables and sauté for a few minutes.
3.Add 2 cups of water and salt and pepper. Allow it to come to a boil and simmer till the vegetables are tender.
4.Add the oats and simmer for another 5 minutes.
5.Serve hot garnished with the coriander.
RED GARLIC CHUTNEY
Cooking Time : a few min.
Preparation Time : 10 min.
Makes 1 cup.
Ingredients
1 cup coconut, grated
6 to 7 cloves garlic, crushed
3 small red chillies
1 teaspoon tamarind pulp (imli)
1 teaspoon oil
salt to taste
Method
1. Heat the oil in a saucepan and saute the garlic and red chillies for 1/2 minute.
2.Add the coconut and stir for 1 more minute.
3.Cool and grind to a coarse paste with the tamarind and salt using a little water.
4.Refrigerate till ready to serve.
Preparation Time : 10 min.
Makes 1 cup.
Ingredients
1 cup coconut, grated
6 to 7 cloves garlic, crushed
3 small red chillies
1 teaspoon tamarind pulp (imli)
1 teaspoon oil
salt to taste
Method
1. Heat the oil in a saucepan and saute the garlic and red chillies for 1/2 minute.
2.Add the coconut and stir for 1 more minute.
3.Cool and grind to a coarse paste with the tamarind and salt using a little water.
4.Refrigerate till ready to serve.
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.
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.
SALSA DIP (PARTY COOKING)
Cooking Time : 5 min.
Preparation Time : 15 min.
Makes 1 teacup.
Ingredients
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
1/2 teaspoon chilli powder
1 capsicum
2 pinches ajwain
1 tablespoon oil
1/2 teaspoon sugar
1/2 teaspoon salt
Method
1.Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.
Tips
Use as required.
Preparation Time : 15 min.
Makes 1 teacup.
Ingredients
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
1/2 teaspoon chilli powder
1 capsicum
2 pinches ajwain
1 tablespoon oil
1/2 teaspoon sugar
1/2 teaspoon salt
Method
1.Put the tomatoes in hot water for about 10 minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the flame until the skin blackens. Remove from heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for 1/2 minute. Add the remaining ingredients and cook for 3 to 4 minutes.
Tips
Use as required.
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