Preparation Time : 15 minutes.
Cooking Time : 30 minutes.
Serves 8.
Ingredients
2 teacups chopped mixed boiled vegetables
2 chopped onions
4 tablespoons chopped capsicum
2 chopped tomatoes
1/2 to 1 teaspoon chilli powder
a pinch garam masala
2 tablespoons chopped coriander
4 tablespoons grated paneer, plus a little extra for topping
1 1/2 teacups tomato gravy
4 teaspoons oil
salt to taste
Method
1.You can take french beans, carrots, cauliflower and green peas as mixed vegetables.
2. Heat the oil and fry the onions for 1/2 minute.
3. Add the capsicum and tomatoes and fry again for 2 minutes.
4.Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.
5.Spread the tomato gravy on top and sprinkle a little grated paneer over it.
6.Bake in a hot oven at 200 degree C for 10 minutes.
7.Serve hot.
Tips
Health Information :
This recipe uses baking, a superior technique of cooking, instead of sauteing or frying in oil.
Wednesday, December 30, 2009
Thursday, December 17, 2009
FRESH GREEN PEA SOUP
Cooking Time : 7 minutes.
Preparation Time : 2 minutes.
Serves 2.
Ingredients
1 cup fresh green peas
1 small onion, chopped
2 teaspoons cornflour
1 teaspoon butter
salt and pepper to taste
Method
1.Put 2 cups of water to boil.
2.Crush the peas in a blender.
3.Heat the butter and saute the onion.
4.Add the peas, 2 cups of hot water, salt and pepper and simmer till the peas are tender.
5.Add the cornflour mixed in 2 tablespoons of water and stir well.
6.Serve hot.
Tips
Use extremely tender peas for good results.
Preparation Time : 2 minutes.
Serves 2.
Ingredients
1 cup fresh green peas
1 small onion, chopped
2 teaspoons cornflour
1 teaspoon butter
salt and pepper to taste
Method
1.Put 2 cups of water to boil.
2.Crush the peas in a blender.
3.Heat the butter and saute the onion.
4.Add the peas, 2 cups of hot water, salt and pepper and simmer till the peas are tender.
5.Add the cornflour mixed in 2 tablespoons of water and stir well.
6.Serve hot.
Tips
Use extremely tender peas for good results.
POTATO AND SPRING ONION SOUP
A unique soup of grated potato and spring onions.
Cooking Time : 9 minutes.
Preparation Time : 3 minutes.
Serves 2.
Ingredients
1 large potato, peeled and grated
1 spring onion, sliced
juice of 1/2 lemon
2 teaspoons butter
salt and pepper to taste
Method
1.Put 2 cups of water to boil.
2.Heat the butter and saute the potato and spring onion for 2 to 3 minutes.
3.Add the 2 cups of hot water and simmer for 5 to 6 minutes till the potato is tender.
4.Season with salt, pepper and lemon juice.
5.Serve hot.
Tips
You can add a little Capsico sauce if you like spicy soup.
Cooking Time : 9 minutes.
Preparation Time : 3 minutes.
Serves 2.
Ingredients
1 large potato, peeled and grated
1 spring onion, sliced
juice of 1/2 lemon
2 teaspoons butter
salt and pepper to taste
Method
1.Put 2 cups of water to boil.
2.Heat the butter and saute the potato and spring onion for 2 to 3 minutes.
3.Add the 2 cups of hot water and simmer for 5 to 6 minutes till the potato is tender.
4.Season with salt, pepper and lemon juice.
5.Serve hot.
Tips
You can add a little Capsico sauce if you like spicy soup.
QUICK MUSHROOM SOUP
Mushrooms, milk and cheese make a tasty soup in a jiffy.
Cooking Time : 6 minutes.
Preparation Time : 3 minutes.
Serves 2.
Ingredients
1/2 cup mushrooms, chopped
1 tablespoon chopped onion
1 teaspoon plain flour (maida)
3/4 cup milk
1 tablespoon butter
salt and pepper to taste
For the garnish
2 tablespoons grated cheese
Method
1.Put 1 cup of water with the milk to boil in a pan.
2.In another pan, heat the butter and saute the onion for a few seconds. Then add the mushrooms and saute.
3.Add the flour and saute for a few more seconds.
4.Add the milk and water mixture gradually, stirring constantly so that no lumps from.
5.Allow the soup to come to a boil. Add salt and pepper.
6.Serve hot, topped with the grated cheese.
Tips
Variation : Creamy Spinach Soup :
If you do not like mushrooms, use 1 cup of chopped spinach instead.
Cooking Time : 6 minutes.
Preparation Time : 3 minutes.
Serves 2.
Ingredients
1/2 cup mushrooms, chopped
1 tablespoon chopped onion
1 teaspoon plain flour (maida)
3/4 cup milk
1 tablespoon butter
salt and pepper to taste
For the garnish
2 tablespoons grated cheese
Method
1.Put 1 cup of water with the milk to boil in a pan.
2.In another pan, heat the butter and saute the onion for a few seconds. Then add the mushrooms and saute.
3.Add the flour and saute for a few more seconds.
4.Add the milk and water mixture gradually, stirring constantly so that no lumps from.
5.Allow the soup to come to a boil. Add salt and pepper.
6.Serve hot, topped with the grated cheese.
Tips
Variation : Creamy Spinach Soup :
If you do not like mushrooms, use 1 cup of chopped spinach instead.
CRISPY VEGETABLES
Cooking Time : 5 min.
Preparation Time : 10
Serves 4.
Ingredients
400 grams fresh vegetables (capsicum, carrots, broccoli, cauliflower ect.)
oil for deep frying
For the batter
1 cup plain flour (maida)
1/2 cup cornflour
1/4 teaspoon pepper powder
1 teaspoon sesame seeds
salt to taste
For the batter
1.Mix the flour, cornflour, pepper, sesmae seeds and salts with enough water to make a thick batter coating vegetables
How to proceed
1.Dip the vegetables in the batter and deep fry till golden brown.
2.Drain and serve with an assortment of relishes and dips
.
Tips
Use the freshest vegetables for best results.
Ensure the oil is hot befor frying the vegetables or otherwise you might end up with soggy fritters.
Preparation Time : 10
Serves 4.
Ingredients
400 grams fresh vegetables (capsicum, carrots, broccoli, cauliflower ect.)
oil for deep frying
For the batter
1 cup plain flour (maida)
1/2 cup cornflour
1/4 teaspoon pepper powder
1 teaspoon sesame seeds
salt to taste
For the batter
1.Mix the flour, cornflour, pepper, sesmae seeds and salts with enough water to make a thick batter coating vegetables
How to proceed
1.Dip the vegetables in the batter and deep fry till golden brown.
2.Drain and serve with an assortment of relishes and dips
.
Tips
Use the freshest vegetables for best results.
Ensure the oil is hot befor frying the vegetables or otherwise you might end up with soggy fritters.
SWEET CORN CAKES
A crispy deep-fried corn starter flavoured with Thai curry paste and soya sauce.
Cooking Time : 20 min.
Preparation Time : 10 min.
Makes 10 to 18 Cakes.
Main Recipe
2 cups tender raw sweet corn kernels
2 tablespoons red curry paste
1 tablespoon soya sauce
4 to 5 tablespoons rice flour
salt to taste
oil for deep frying
Method
1.Lightly crush the sweet corn in a blender.
2.Add the red curry paste ans soya sauce.
3.Bind this with the rice flour.
4.Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
5.Serve hot with a dip or relish of your choice.
Tips
If sweet corn is not available, use regular corn.
Adjust the amount of Thai curry paste to suit your taste.
Cooking Time : 20 min.
Preparation Time : 10 min.
Makes 10 to 18 Cakes.
Main Recipe
2 cups tender raw sweet corn kernels
2 tablespoons red curry paste
1 tablespoon soya sauce
4 to 5 tablespoons rice flour
salt to taste
oil for deep frying
Method
1.Lightly crush the sweet corn in a blender.
2.Add the red curry paste ans soya sauce.
3.Bind this with the rice flour.
4.Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
5.Serve hot with a dip or relish of your choice.
Tips
If sweet corn is not available, use regular corn.
Adjust the amount of Thai curry paste to suit your taste.
HOT AND SWEET DIP
A traditional Thai dip flavoured with crushed red chilli and sugar.
Cooking Time : 20 min.
Preparation Time Time : 5 min.
Makes 1 1/2cups.
Main Recipe
2 tablespoons vinegar
3/4 cup sugar
1 cup water
1 tablespoon red chilli flakes
1 tablespoon salt
Method
1.Combine the vinegar, sugar and water and boil till the mixture becomes a thick syrup.
2.Cool slightly, add the crushed red chillies and the salt.
3.Allow to stand for atleast 6 hours before using.
Tips
Adjust the vinegar and chillies to your taste.
Cooking Time : 20 min.
Preparation Time Time : 5 min.
Makes 1 1/2cups.
Main Recipe
2 tablespoons vinegar
3/4 cup sugar
1 cup water
1 tablespoon red chilli flakes
1 tablespoon salt
Method
1.Combine the vinegar, sugar and water and boil till the mixture becomes a thick syrup.
2.Cool slightly, add the crushed red chillies and the salt.
3.Allow to stand for atleast 6 hours before using.
Tips
Adjust the vinegar and chillies to your taste.
NON FRIED DAHI VADAS
As they say, necessity is the mother of invention and this recipe came about because I always ended up binging on dahi vadas and the guilt which followed after a deep fried dahi vada snack was immense. But with this recipe, I realised that without compromising on the taste, I could make almost zero fat dahi vadas using a sandwhich toaster.
This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy.
Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!
Cooking Time : 15 mins.
Prepartion Time : 15 mins.
Makes 8 vadas.
Ingredients
1/2 cup split green gram (green moong dal)
2 green chillies
a pinch asafoetida (hing)
1/2 teaspoon Eno's fruit salt
2 cups fresh curds
2 pinches rosated cumin seed (jeera) powder
2 pinches chilli powder
1 tablespoon chopped coriander (optional)
salt to taste
For the tempering
1/2 teaspoon mustard seeds (rai)
3 green chillies, broken into pieces
a pinch asafoetida (hing)
1 teaspoon oil
Method
1.Clean, wash and soak the green moong dal for 3 to 4 hours. Drain and keep aside.
2.Add the green chillies and blend in a mixer with very little water.
3.Add the asafoetida and Eno’s fruit salt and mix well.
4.Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat. When ready, the mixture will be toasted into pieces of triangular shape.
5.Remove the toasted pieces and soak them in water for 20 minutes. Thereafter, squeeze out the water and arrange the vadas on a plate.
6.Whisk the curds with the salt.
7.To prepare the tempering, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida and pour the seasoning over the whisked curds.
8.Spread the seasoned curds over the vadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle khajur imli ki chutney.
Tips
Add the Eno’s fruit salt just before you are ready to cook the dahi vadas.
This recipe however works better using moong dal as compared to urad dal and the addition of a little Eno’s fruit salt makes the dahi vadas soft and spongy.
Keep the prepared dahi vadas soaked in water and drain them out just before serving. Top with low fat curds and go ahead eat as much as you can!
Cooking Time : 15 mins.
Prepartion Time : 15 mins.
Makes 8 vadas.
Ingredients
1/2 cup split green gram (green moong dal)
2 green chillies
a pinch asafoetida (hing)
1/2 teaspoon Eno's fruit salt
2 cups fresh curds
2 pinches rosated cumin seed (jeera) powder
2 pinches chilli powder
1 tablespoon chopped coriander (optional)
salt to taste
For the tempering
1/2 teaspoon mustard seeds (rai)
3 green chillies, broken into pieces
a pinch asafoetida (hing)
1 teaspoon oil
Method
1.Clean, wash and soak the green moong dal for 3 to 4 hours. Drain and keep aside.
2.Add the green chillies and blend in a mixer with very little water.
3.Add the asafoetida and Eno’s fruit salt and mix well.
4.Heat a non-stick sandwhich toaster and spread 1 teaspoon of the mixture in each cavity. Close and heat. When ready, the mixture will be toasted into pieces of triangular shape.
5.Remove the toasted pieces and soak them in water for 20 minutes. Thereafter, squeeze out the water and arrange the vadas on a plate.
6.Whisk the curds with the salt.
7.To prepare the tempering, heat the oil and fry the mustard seeds for 1/2 minute. Add the green chillies and asafoetida and pour the seasoning over the whisked curds.
8.Spread the seasoned curds over the vadas. Sprinkle the cumin powder, chilli powder and coriander on top and serve. If you like, also sprinkle khajur imli ki chutney.
Tips
Add the Eno’s fruit salt just before you are ready to cook the dahi vadas.
GAJAR AUR MOONG DAL KI CHAAT
Carrots and lentils are tossed with simple spices to make this nutritious chaat which can also be served as a salad.
You can eat large portions of this chaat without the fear of having to exercise for
hours to burn out the extra calories!
Preparation Time : 15 mins.
Cooking Time : 10 mins.
Serves 4.
Ingredients
1/2 cup yellow moong dal (split yellow gram)
1 cup grated carrots
2 teaspoons chaat masala
1 tablespoon amchur (dry mango powder)
2 spring onions, chopped
1/4 cup chopped raw mango
2 tablespoons mint
2 tablespoons chopped coriander
salt to taste
For the tempering
1 teaspoon mustard seeds (rai)
1/4 teaspoon asafoetida (hing)
1 tablespoon oil
Method
1.Clean, wash and parboil the moong dal.
2.Wash in cold water, drain and keep aside.
3.Combine all the ingredients except those for the tempering in a large bowl and mix well.
4.For the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida and pour over the prepared chaat.
5.Mix well and serve chilled.
You can eat large portions of this chaat without the fear of having to exercise for
hours to burn out the extra calories!
Preparation Time : 15 mins.
Cooking Time : 10 mins.
Serves 4.
Ingredients
1/2 cup yellow moong dal (split yellow gram)
1 cup grated carrots
2 teaspoons chaat masala
1 tablespoon amchur (dry mango powder)
2 spring onions, chopped
1/4 cup chopped raw mango
2 tablespoons mint
2 tablespoons chopped coriander
salt to taste
For the tempering
1 teaspoon mustard seeds (rai)
1/4 teaspoon asafoetida (hing)
1 tablespoon oil
Method
1.Clean, wash and parboil the moong dal.
2.Wash in cold water, drain and keep aside.
3.Combine all the ingredients except those for the tempering in a large bowl and mix well.
4.For the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida and pour over the prepared chaat.
5.Mix well and serve chilled.
KHAKRA CHAAT
This recipe uses khakras (broken into pieces) topped with paneer, sweet corn and green peas tossed in an aromatic tomato oregano chutney. This is a recipe that the entire family will relish. It is elegant and truly simple to prepare!
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
12 to 15 khakras, broken into 4 to 6 pieces each
For the tomato chutney
1 onion, chopped
1 teaspoon garlic, grated
4 large tomatoes, blanched, peeled and pureed
1/4 cup paneer, cubed
1/4 cup sweet corn, boiled
1/4 cup green peas, boiled
1 tomato, chopped
1 red chilli, sliced
1 teaspoon sugar
1 teaspoon chilli powder
1/4 teaspoon dried oregano
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
For the tomato chutney
1.Heat the oil in a pan, add the onion and garlic and sauté till the onion turns translucent.
2.Add the puréed tomatoes and cook till the oil separates.
3.Add the paneer, sweet corn, green peas, tomato, red chilli, sugar, chilli powder, oregano and salt and sauté for 2 to 3 minutes.
4.Remove from the fire and keep aside.
How to proceed
1.Place the khakra pieces on a serving plate.
2.Top with the tomato chutney and garnish with the chopped coriander.
3.Serve immediately.
Tips
You can even use tortilla chips instead of the khakhras. They taste just as good.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
12 to 15 khakras, broken into 4 to 6 pieces each
For the tomato chutney
1 onion, chopped
1 teaspoon garlic, grated
4 large tomatoes, blanched, peeled and pureed
1/4 cup paneer, cubed
1/4 cup sweet corn, boiled
1/4 cup green peas, boiled
1 tomato, chopped
1 red chilli, sliced
1 teaspoon sugar
1 teaspoon chilli powder
1/4 teaspoon dried oregano
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
For the tomato chutney
1.Heat the oil in a pan, add the onion and garlic and sauté till the onion turns translucent.
2.Add the puréed tomatoes and cook till the oil separates.
3.Add the paneer, sweet corn, green peas, tomato, red chilli, sugar, chilli powder, oregano and salt and sauté for 2 to 3 minutes.
4.Remove from the fire and keep aside.
How to proceed
1.Place the khakra pieces on a serving plate.
2.Top with the tomato chutney and garnish with the chopped coriander.
3.Serve immediately.
Tips
You can even use tortilla chips instead of the khakhras. They taste just as good.
Tuesday, December 15, 2009
APPLE RABDI
Ingredients
Apples 3 medium
Milk 1 litre
Sugar 4 tablespoons
Green cardamom 1/4 teaspoon
Almonds, blanched and Sliced 8-10
Pistachios, blanched and Sliced 8-10
Method
Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity. Add sugar and cook on low heat, stirring continuously. Peel and grate two apples. Add the grated apples to reduced milk and mix. Cook for three to four minutes. Add cardamom powder, almonds and pistachios. Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish. Serve hot or cold.
Apples 3 medium
Milk 1 litre
Sugar 4 tablespoons
Green cardamom 1/4 teaspoon
Almonds, blanched and Sliced 8-10
Pistachios, blanched and Sliced 8-10
Method
Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity. Add sugar and cook on low heat, stirring continuously. Peel and grate two apples. Add the grated apples to reduced milk and mix. Cook for three to four minutes. Add cardamom powder, almonds and pistachios. Pour into a serving dish. Thinly slice the remaining apple. Arrange the slices all around the dish. Serve hot or cold.
GAJAR KI KHEER
Preparation Time :5-10 minutes
Cooking Time :25-30 minutes
Servings :4
Ingredients
Milk (hot) 5 cups
Carrot, grated 1 large
Ghee 1/2 tablespoon
Sugar 1/4 cup
Saffron (kesar) (soaked in milk) a few strands
Green cardamom powder 1 large pinch
Almonds , blanched and slivered 5-6
Pistachios , blanched and slivered 5-6
Method
Heat ghee in a thick-bottomed vessel, add grated carrots and sauté on medium heat for six to eight minutes. Add hot milk, bring to a boil, reduce heat and simmer for six to eight minutes.Add sugar, soaked saffron and cardamom powder and continue to simmer for a few minutes more till carrots are done and milk is thick and creamy. Add almonds and pistachios, stir and serve hot.
Cooking Time :25-30 minutes
Servings :4
Ingredients
Milk (hot) 5 cups
Carrot, grated 1 large
Ghee 1/2 tablespoon
Sugar 1/4 cup
Saffron (kesar) (soaked in milk) a few strands
Green cardamom powder 1 large pinch
Almonds , blanched and slivered 5-6
Pistachios , blanched and slivered 5-6
Method
Heat ghee in a thick-bottomed vessel, add grated carrots and sauté on medium heat for six to eight minutes. Add hot milk, bring to a boil, reduce heat and simmer for six to eight minutes.Add sugar, soaked saffron and cardamom powder and continue to simmer for a few minutes more till carrots are done and milk is thick and creamy. Add almonds and pistachios, stir and serve hot.
Wednesday, December 9, 2009
PANEER PALAK KOFTAS IN MAKHANI GRAVY
Cooking Time : 25 mins.
Preparation Time : 15 mins.
Serves 4.
For the paneer palak koftas
½ cup spinach, blanched, drained and chopped
½ cup low fat paneer, grated
3 teaspoons rice flour (chawal ka atta)
½ green chilli, finely chopped
salt to taste
For the makhani gravy
3 cups tomatoes, chopped
½ cup onions, chopped
2 large cloves garlic, chopped
12 mm. (½") piece ginger, chopped
2 cloves (laung)
1 stick cinnamon (dalchini)
¼ cup red pumpkin (kaddu), chopped
½ teaspoon cumin seeds (jeera)
¼ teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon chilli powder
½ cup low fat milk
½ teaspoon cornflour
½ teaspoon sugar
1 teaspoon oil
salt to taste
For the paneer palak koftas
1.Combine all the ingredients in a bowl and mix well.
2.Divide the mixture into 12 equal portions. Shape each portion into an even sized round.
3.Steam the koftas for 4 to 5 minutes. Keep aside.
For the makhani gravy
1.Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft. Allow to cool completely. Remove the cinnamon and cloves and discard them.
2.Blend the tomato mixture to a smooth purée.
3.Heat the oil in a non-stick pan and add the cumin seeds.
4.When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds.
5.Add the puréed vegetable mixture, sugar and salt and bring to a boil.
6.Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.
How to proceed
1.Add the paneer palak koftas to the hot makhani gravy and mix well.
2.Serve hot.
Tips
Adjust the consistency of the gravy by adding water if necessary before serving.
2½ cups chopped spinach gives you ½ cup of blanched and chopped spinach.
Squeeze out all the water from the blanched spinach to make koftas.
Preparation Time : 15 mins.
Serves 4.
For the paneer palak koftas
½ cup spinach, blanched, drained and chopped
½ cup low fat paneer, grated
3 teaspoons rice flour (chawal ka atta)
½ green chilli, finely chopped
salt to taste
For the makhani gravy
3 cups tomatoes, chopped
½ cup onions, chopped
2 large cloves garlic, chopped
12 mm. (½") piece ginger, chopped
2 cloves (laung)
1 stick cinnamon (dalchini)
¼ cup red pumpkin (kaddu), chopped
½ teaspoon cumin seeds (jeera)
¼ teaspoon kasuri methi (dried fenugreek leaves)
1 teaspoon chilli powder
½ cup low fat milk
½ teaspoon cornflour
½ teaspoon sugar
1 teaspoon oil
salt to taste
For the paneer palak koftas
1.Combine all the ingredients in a bowl and mix well.
2.Divide the mixture into 12 equal portions. Shape each portion into an even sized round.
3.Steam the koftas for 4 to 5 minutes. Keep aside.
For the makhani gravy
1.Combine the tomatoes, onion, garlic, ginger, cloves, cinnamon, red pumpkin with ¾ cup of water and cook over a slow flame till the vegetables are soft. Allow to cool completely. Remove the cinnamon and cloves and discard them.
2.Blend the tomato mixture to a smooth purée.
3.Heat the oil in a non-stick pan and add the cumin seeds.
4.When the seeds crackle, add the kasuri methi and chilli powder and sauté for a few seconds.
5.Add the puréed vegetable mixture, sugar and salt and bring to a boil.
6.Dissolve the cornflour in the milk and add it to the prepared gravy. Simmer for a few minutes.
How to proceed
1.Add the paneer palak koftas to the hot makhani gravy and mix well.
2.Serve hot.
Tips
Adjust the consistency of the gravy by adding water if necessary before serving.
2½ cups chopped spinach gives you ½ cup of blanched and chopped spinach.
Squeeze out all the water from the blanched spinach to make koftas.
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