Spicy chickpeas

Ingredients;

2 tbsps vegetable oil
1 tsp cumin seed
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp lemon pepper
 2 tomatoes (chopped)
4 cups chickpeas (boiled)
1 tbsp lemon juice
1 onion (chopped)

Method;

In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well. Add in lemon juice and mix well; add onions and stir until they become soft. Remove from heat and place into a serving bowl; serve immediately.

Baked cheesy apple and paneer

iNGREDEINTS;

1 cup diced apple cubes(peel and dice)
1 cup paneer cubes(cottage cheese)
    1 cup boiled potato cubes
3/4 cup sweet corn kernels( blanched)
1 cup grated mozzarella cheese
  2 table spoon lemon juice
1 tea spoon pepper powder
    1 tea spoon butter salt

METHOD:

Take a bowl and mix diced apple, paneer pieces, boiled potato cubes and blanched sweet corn kernels. Add salt, lemon juice and pepper powder to it and toss them well so that all the cubes are coated with it. Let the cubes get marinated for 30 mins.Grease a baking tray with butter.Add the marinated cubes to it and spread evenly in it. Spread the grated cheese all over it. Bake it at 50 deg for 15-20 mins in oven or at convection mode in microwave at 100 deg till the cheese melts and becomes light brown.

Cheese corn balls

INGREDIENTS:

1 cup of grated processed cheese
1/2 cup very finely chopped capsicum
1/2 cup sweetcorn kernels (blanched and bit crushed)
    2-3 green chili s finely chopped
1/2 tea spoon pepper powder
1 tea spoon dry oregano
2 tablespoons of cornflour
2 table spoons of maida
1/2 cup dry breadcrumbs
 1 tea spoon chili flakes
 salt
oil
METHOD:

Take the grated cheese in a bowl. Add the chopped capsicum and sweet con kernels in it and mix it well. Now add the green chili, pepper powder, salt and oregano and mix the mixture well. Mixture should be handy enough. Add more grated cheese if required to improve the binding.

Sweetcorn cheese balls

INGREDIENTS:

1 cup of grated processed cheese
1/2 cup very finely chopped capsicum
 1/2 cup sweetcorn kernels (blanched and bit crushed)
2-3 green chili s finely chopped
    1/2 tea spoon pepper powder
1 tea spoon dry oregano
2 tablespoons of cornflour
2 table spoons of maida
1/2 cup dry breadcrumbs
1 tea spoon chili flakes
salt
oil

METHOD:

Take the grated cheese in a bowl. Add the chopped capsicum and sweet con kernels in it and mix it well. Now add the green chili, pepper powder, salt and oregano and mix the mixture well. Mixture should be handy enough. Add more grated cheese if required to improve the binding. Make small lemon sized round and firm balls of that mixture and keep them aside. Mix cornflour, maida and little salt and make a thick batter of it using water. Spread the breadcrumbs on a plate and mix the chili flakes with it. Heat oil to deep fry. Now take a cheese ball and dip it in the cornflour and maida batter and them roll it into the breadcrumbs.Deep fry them on medium flame till golden brown and crispy. 4-5 cheese balls can be fried together. Remove them on kitchen towel when done to remove excess oil. Serve this hot cheese and corn balls with tomato chili sauce. Preparation Time : 15 mins NOTE : Use only sweet corns or American corn for this cheese balls as they are more sweet and juicy as compared to the regular Indian corns.

Cheesy corn chilli peppers

INGREDIENTS:

5-6 long green chillies( bhavnagri)
2 cups sweet corn kernels
1 cup grated mozzarella cheese
1 cup grated processed cheese
2 tea spoons chilli flakes
1 tea spoon pepper powder
1/2 cup maida(all purpose flour)
1 cup bread crumbs
oil
salt

METHOD:

Cut each green chilli into 1 inch pieces and remove it seeds so that each piece is like a ring.Now apply salt to it and keep aside.Blanch sweet corn kernels in hot boiling water and let them cool.Chop sweet corn kernels to small pieces. Now take the chopped sweet corn kernels in a bowl and add grated processed and mozzarella cheese,chilli flakes,pepper powder and salt.mix it well. Now stuff this mixture in the chopped chilli rings and pack it on both sides with it.Make a medium thick batter of flour and water with little salt.Dip the stuffed chilli rings in it fully and then roll it in bread crumbs and deep fry them in hot oil till golden brown and crisp.Keep the flame medium so that they get cooked from inside also. Serve hot with tomato ketchup.

Fried cheese and sweetcorn balls

INGREDIENTS:

1 cup of grated processed cheese
1/2 cup very finely chopped capsicum
1/2 cup sweetcorn kernels (blanched and bit crushed)
2-3 green chili s finely chopped
1/2 tea spoon pepper powder
1 tea spoon dry oregano
2 tablespoons of cornflour
2 table spoons of maida
1/2 cup dry breadcrumbs
1 tea spoon chili flakes
salt
oil

METHOD:

Take the grated cheese in a bowl. Add the chopped capsicum and sweet con kernels in it and mix it well.Now add the green chili, pepper powder, salt and oregano and mix the mixture well. Mixture should be handy enough. Add more grated cheese if required to improve the binding.Make small lemon sized round and firm balls of that mixture and keep them aside. Mix cornflour, maida and little salt and make a thick batter of it using water.Spread the breadcrumbs on a plate and mix the chili flakes with it. Heat oil to deep fry. Now take a cheese ball and dip it in the cornflour and maida batter and them roll it into the breadcrumbs.Deep fry them on medium flame till golden brown and crispy. 4-5 cheese balls can be fried together. Remove them on kitchen towel when done to remove excess oil. Serve this hot cheese and corn balls with tomato chili sauce. Preparation Time : 15 mins NOTE : Use only sweet corns or American corn for this cheese balls as they are more sweet and juicy as compared to the regular Indian corns.

Cheese veg corn balls

Ingredients ;

1 cup mixed vegetables grated (beans, carrot, cabbage)
1/2 cup sweet corn coarsely ground
Salt to taste
Pepper powder 1/2 tsp
 green chilli sauce
  2 tsp cornflour
1/4 cup grated cheese
Oil to fry

Method;

Mix all the ingredients except oil and make small balls. Heat oil and fry the balls till golden brown. Serve hot with ketchup. Adjust the quantity of cornflour to bind the ingredients.Apart from deep frying the balls, you can even cook them on a non-stick pan.

Veg cheese rolls

Ingredients:

Bread - 8 slices
Cheese, grated - 1/2 cup
Onion, chopped – 1
Green chillies, chopped - 2
Ginger, chopped – 1 tsp
Cabbage, chopped – 1/2 cup
Capsicum, chopped – 1/2 cup
Coriander leaves, chopped – 1 tsp
Oil for deep frying
Salt to taste

Method;

Heat the oil in a pan and fry onion till golden brown.Add capsicum and cabbage, ginger and green chillies also.Mix the grated cheese, coriander leaves and salt. Keep aside this mixture. Take some water in a bowl and dip one bread slice for 2-3 seconds.Squeeze out the excess water pressing it between your palms.Spoon the mixture on to each bread slice and roll it tightly.Heat the oil in a kadai.Fry rolls on high heat. Fry till the rolls are crisp and light brown in color.Drain on a paper towel. Serve hot with green chutney and tomato ketchup.

Cheese vegetable

Ingredients ;

  Approximately 2 cups cooked leftover vegetables
Knob of butter
1 level tablespoon flour
1/3 pint milk
Salt and pepper
6tbsp grated Cheddar cheese

For the cheese sauce:
2 tbsp butter OR margarine

Method;

Preheat oven to 355°F. - Gas Mark 4.Make out suitable sized small pieces from the cooked vegetables. Use a buttered baking dish, to place the vegetables. Melt margarine or butter for the sauce over a low heat and stir in the flour to cook gently for 1 minute. Slowly add milk to beat in. Stir well to prepare a really smooth sauce.Bring the sauce to a boil, season well and simmer for 1-2 minutes.Add 6tbsp of the grated cheese to stir in. When the cheese is melted pour over the cooked vegetables. 8) Sprinkle with the remaining cheese, place in the centre of a moderate oven heat through for 20 minutes. 9) Place under a hot grill to brown. SERVING 10) Serve the cheese vegetables with bread roll.

Veg and cheese burger

Ingredients:

4 burger buns
100 g - french beans (finely chopped)
1 carrot (finely chopped)
4 potatoes (cut into cubes)
handful - green peas
1 tbsp - ginger garlic paste
2 tsp - red chilli powder (or as per taste)
11/2 tsp - coriander powder
11/2 tsp - mango powder
handful - fresh coriander leaves (finely chopped)
salt to taste
4 - bread slices
2 tbsp - corn flour
sufficient oil for shallow frying

Other Ingredients: 50 g - butter
1 - onion (cut into thin rings)
1 - tomato (cut into thin roundels)
4 cubes - cheese (grated)


Method for patties;

Boil the French beans, carrots, green peas and the potatoes in sufficient water in a heavy bottomed vessel till done.Drain out the excess water from the vegetables. Cool completely. Dry grind the bread slices.In a bowl mix together the boiled vegetables, ground bread, corn flour, ginger-garlic paste, powdered masalas, coriander leaves and salt. Mix well.Make round medium sized patties. Shallow fry the patties on a medium flame till golden on both sides. To Serve: Cut the bun into 2 halves.Apply butter on the inner sides of each bun.Place an onion ring on one half.Place a vegetable pattie on it.Top it with a tomato slice and some grated cheese.Place the other half of the bun on it and brush it with a little butter.Place the bun in a pre-heated oven at 140 degree C for 4 to 5 minutes.Repeat with remaining buns. Serve hot with potato chips and tomato ketchup.

Veg cheese frankie

Ingredients:

1/2 cup all purpose flour(maida)
1/2 cup wheat flour
3/4 cup water
2 boiled potatoes(smashed)
1/2 cup chopped onions
1 clove garlic(finely chopped)
2 green chillies(finely chopped)
1 capsicum(chopped)
1/2 cup chopped tomatoes
1/2 cup boiled green peas
1/2 tsp turmeric(haldi)
1/2 tsp red chilli powder
1/2 tsp dry mango powder(amchur)
1 tsp garam masala
2 tbsp oil
salt to taste
chopped cilantro(coriander)

For serving:
thinly chopped onions amchur(dry mango powder) or chat masala grated cheese

Method:

Mix all purpose flour, wheat flour, 1tbsp oil, salt, water and knead into a hard dough. Cover the dough and rest it for 1 hour.Take oil in a pan and heat it.Add chopped onions and cook till the onions turn golden brown.Then add chopped garlic, green chillies, capsicum and cook till capsicum turns light brown.Add chopped tomatoes and cook till tomatoes become soft.Once the tomatoes become soft, add boiled green peas, boiled potatoes, salt, turmeric, red chilli powder, garam masala, dry mango powder and chopped coriander. Mix all the ingredients properly and then press it with potato smasher to mix all the ingredients thoroughly. 7.When the masalas get cooked, switch off the gas. For serving: Make 3-4 medium size balls from the Frankie dough. Roll it into medium thick rotis. Heat roti pan. Put Frankie roti in it. Flip/turn the roti once bubbles appear. Apply butter, ghee or oil on top layer. Turn it and cook the roti. Now apply butter, ghee or oil on the other side and cook the other side also.Remove the Frankie roti in a dish. Put the stuffing in the centre of the roti in a straight line. Add thinly chopped onions, put grated cheese and sprinkle some amchur powder or chat masala over the stuffing.

Cauliflower cheese soup

Ingredients;

1 medium cauliflower, cut into small florets
500 ml vegetable stock
60 g butter
1 medium onion, chopped
30 g flour, all-purpose
500 ml milk
100 g Cheddar cheese, grated
salt and pepper, to taste

Method;

Cook cauliflower in vegetable stock until tender. Do not drain. Leave to cool a bit. Fill into blender and process for a few seconds. Set aside. Melt butter in a saucepan. Add onion and saute until soft but do not brown. Mix in flour and season with salt and pepper. Add milk and then heat until it boils and thickens. Stir occasionally.Add cauliflower and cheese and stir until cheese has melted.

Cheese cauliflower

Ingredients;

2 medium cauliflowers
30 g flour
50 g butter
100 g cheese, grated
150 ml milk
100 ml water
salt and freshly ground pepper, to taste

Method;

  Boil the trimmed cauliflower in boiling water until tender.Drain the cauliflower and place in a greased ovenproof dish with the florets facing upwards. Set aside. Melt the butter in a saucepan over low heat and then gradually add the flour until the butter and flour combined have created a paste. Add the milk and water until the sauce starts to thicken. Cook for about 3-4 minutes stirring continuously to prevent lumps forming. Season to taste and add half of the grated cheese.Simmer gently until the cheese has melted. Pour the sauce over the cauliflower and sprinkle the rest of the grated cheese over the top.

Spaghetti with spinach and cheese

Ingredients;

2 spring onions,
 chopped 2 clove(s)garlic, minced
1 bunches spinach, cleaned and torn
2 tomatoes, chopped
handful minced basil
100 g mozzarella cheese, shredded part-skim
1/4 tsp black pepper
200 g spaghetti
2 tbsp Parmesan cheese, grated

Method;

Spray a large non-stick skillet with nonstick cooking spray; heat. Add the spring onions and garlic and cook until softened, about 5 minutes. Meanwhile cook the spaghetti Add the spinach to the spring onions, tomatoes and basil; toss lightly. Reduce the heat and simmer, covered until the spinach is wilted, 4-5 minutes. Remove from the heat. Add the mozzarella cheese and pepper; toss to combine. Place 100g spaghetti on each of 2 plates. Top with the spinach mixture and serve, sprinkle with the parmesan cheese.

Cheese potato cake

Ingredients;

25 g butter
1 1/2 kg potatoes, thinly sliced
1 medium onion, thinly sliced
250 g Cheddar cheese, grated
salt and pepper
mixed salad leaves

Method;

Preheat the oven to 180°C. Grease a 20cm cake tin with butter.Arrange potatoes, onion and grated cheese in alternating layers in the cake tin until they are all used up, season, and finish with a layer of potatoes.Dot the remaining butter over the top, then transfer to the preheated oven and bake for about one hour until potatoes are tender and golden brown on the surface. Let potatoes cool for at least fifteen minutes before removing from cake tin. Cut the potato cake into wedges and serve warm with mixed salad leaves.

Cheese tikka croissant

Ingredients:

4 Croissant buns
250 gm cottage cheese
2 green chillies
2 pieces of ginger
1/2 cup curd
1/4 tsp chilli powder
salt to taste
2 green cardamoms
1 tsp gram flour
1-2 drops of orange colour
oil for fry

Method;

Cut the cheese into 1/2 square pieces.Grind green chillies, green cardamoms and ginger.Hang curds in a muslin cloth.Remove all water. Mix together all ingredients and let the cottage cheese marinate for 2-3 hours. Heat a non-stick pan and fry cheese pieces applying a little oil on both sides. Or roast in an oven or tandoor.Now cut the tops of the buns and scoop them Fill the mixture in scooped buns, place the tops, apply a little butter over them and bake in a preheated over for 15 minutes at moderate. When they are done, serve hot.

Chilli cheese toast

Ingredients:

8 nos. bread slices
4 nos. onions
08 nos. green chillies
20 gms green coriander
8 slices processed cheese
1 lemon
salt to taste

Method;

Peel, mash and chop the onions.remove stems, mash, slit, de seed and chop green chillies.Clean, mash and chop green coriander.Mix all the chopped vegetables, and lemon juice and salt to it and mix it well.toast the bread slices under an electric toast till they become golden brown in colour.sprinkle the vegetables mixture evenly on the plain side of the toast and cover with the cheese slices.Put the slices back in the toast and toast it till the colour of the cheese changes to light golden brown. Remove the toast from toaster and cut off the edges of the toasts. Cut each toast into two pieces and serve hot.

Cheese potato

Ingredients:

1 kg potato
  8-10 green onion
2 tomato
15-120 radish leaves (muli patta)
1 tbsp spinach (palak)
4 tbsp mustard vegetable (sarson ka sag)
1 tsp black pepper powder (kali mirch)
salt to taste
1 tsp poppy seeds (khas khas)
1 cup sour cream
  6 tbsp clarified butter (ghee)
300 gm cheese

Method;

Peel potato and cut in the centre into two halves.Finely chop green onions and tomatoes.Finely chop radish leaves, spinach, and mustard vegetable.Grease the baking tray with ghee and put poppy seeds.Now place potatoes from the cut side.Bake in a preheated oven for 400 degree Fahrenheit for 1/2 an hour.Beat cream and cheese in a container.Heat ghee in a pan and fry onions until it turns pink.Then add tomatoes, salt and black pepper powder.Also add cream and cheese.Then add mustard vegetable and fry for a minute.Pour this on potatoes and serve hot.

Cheese puris

Ingredients:

75 gms wholewheat flour
75 gms refined flour
150 gms potatoes
50 gms onion
50 gms cheese
8 gms green chillies
1 no. lemon
10 ml ghee or oil
Salt to taste
Oil to fry

Method;

Boil, peel and mash potatoes.Chop onion, green chillies and ginger finely. Heat 1 teaspoon oil and saute onion. Add the chopped ingredients, salt and lemon juice to taste.Mix them well and remove from the fire.Mix grated cheese, flour, ghee and water to make a stiff dough.Knead well till it becomes smooth and then keep it aside for half an hour.Roll out into puris of 7.5 cm diameter and deep fry. Serve the cheese puri hot.

Cheese pizza

Ingredients:

2 pizza bread
2 amul cheese cubes
1/2 cup tomato ketchup
2 onion
1 tomato
1/2 cup cheese spread
2 capsicum (shimla mirch)

Method;

Cut the vegetables into rings.Grate cheese.Spread the ketchup on the pizza bread. Now spread the rings of the vegetables.Lastly spread cheese and cheese spread. Bake in a preheated oven for 10 minutes and serve hot.

Cheese pakora

Ingredients:

2 cheese cubes
1 onion
  2 green chilly
  2 bread slice
7-8 curry leaves (neem)
1 cup gram flour (besan)
1 tsp corn flour
a pinch baking powder a pinch citric acid
1/2 tsp salt
1/4 tsp red chilly powder
oil for frying

Method;

Finely chop hari mirch and onion.Cut cheese cubes and bread into cubes.Mix all the ingredients in besan and make a thick batter using water.Heat oil in a pan and deep fry all pakoras until they turn brown. Serve them hot with sauce or chutney.

Cheese rolls

Ingredients;

1cup warm water (105 to 115 degrees F.)
1package active dry yeast
1/4 cup sugar
1/4 cup butter
3 1/4-3 1/2 cups all-purpose flour
1 teaspoon salt
2 cups shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup snipped fresh chives
1 teaspoon garlic
 salt

Method;

. In a large mixing bowl combine water and yeast; stir until yeast is dissolved. Stir in sugar. Add ,butter , 1 cup of the flour, and salt. Beat on low speed of electric mixer until combined. Beat on medium speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). 2. Punch dough down; turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a 9x9x2-inch baking pan. In a medium bowl combine cheese, onion, chives, and garlic salt. Roll dough to a 15x12-inch rectangle. Sprinkle cheese mixture over dough rectangle. Roll up starting from long side. Seal seam. Slice into 9 pieces. Place cut sides down in prepared pan. Cover and let rise 40 minutes or until almost doubled. 3. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until tops are golden. Cool in pan on wire rack 10 minutes. Remove from pan. Cool about 20 minutes more before serving. Makes 9 rolls.

Cheese triangles

Ingredients;

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon ground red pepper (optional)
1/2 teaspoon salt
3 tablespoons butter
1/2 cup finely shredded sharp cheddar cheese
 (2 ounces) 3/4 cup milk
1 tablespoon milk
1/2 cup finely shredded sharp cheddar cheese (2 ounces)

Method;

Preheat oven to 400 degree F. Lightly grease baking sheets; set aside. In a large bowl stir together flour, baking powder, red pepper (if using), and salt. Using a pastry blender, cut in butter until the size of coarse crumbs. Stir in 1/2 cup finely shredded cheese. Add the 3/4 cup milk, stirring just until dry ingredients are moistened. Form into a ball. On a lightly floured surface, roll dough to a 10-inch square, 1/4 inch thick. Brush with the 1 tablespoon milk and sprinkle with 1/2 cup finely shredded cheese; press lightly. Cut into sixteen 2-1/2-inch squares. Cut each square in half diagonally to make 32 triangles. Place on the prepared baking sheets. Bake about 12 to 15 minutes or until golden brown. Serve warm. Makes 32 triangles.

Broccoli and chilli pasta

Ingredients;

375g dried pasta
400g broccoli, cut into small florets
1/3 cup olive oil
2 garlic cloves, crushed
1 teaspoon dried chilli flakes
100g feta cheese, crumbled

Method;

   Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for last 4 minutes of cooking. Drain, reserving 1/4 cup cooking liquid. Return pasta and broccoli to pan. Add oil, garlic and chilli flakes. Toss to combine. Season with salt and pepper. Sprinkle with feta. Serve

Low-fat veg lasagne

Ingredients;

  4 tomatoes
450g eggplant, sliced lengthways
500g red capsicum
olive oil cooking spray
2 tablespoons balsamic vinegar
800g English spinach, leaves washed 250g low-fat fresh ricotta cheese(it is same like cottage cheese but little sweet)
2 tablespoons fresh basil, finely chopped
9 sheets dried instant lasagne
2 cups fresh white breadcrumbs
20g butter, melted
1 tablespoon olive oil

Method;

Preheat oven to 200°C. Line 3 baking trays with baking paper. Cut tomatoes into 3cm-thick slices. Place onto a baking tray. Place eggplant onto another tray. Cut capsicum into quarters lengthways. Remove seeds and membrane. Place, skin-side up, onto third tray. Spray all vegetables with oil, and season with salt and pepper. Drizzle vinegar over tomatoes. Roast vegetables for 35 minutes, or until tender. Cool. Shred spinach leaves. Place into a heat-proof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Refresh in cold water. Squeeze spinach to remove excess liquid. Combine ricotta, basil, and salt and pepper. Arrange half the spinach in a greased, 5cm-deep, 26cm x 17cm heat-proof dish. Top with 3 sheets of lasagne. Spread with half the ricotta mixture. Top with half the vegetables. Repeat lasagne, ricotta and vegetable layers. Top with spinach and lasagne. Combine breadcrumbs, butter and oil. Sprinkle over lasagne. Cover with foil. Bake for 35 minutes. Remove foil. Bake for 15 minutes, until tender and golden. Serve hot.

Macroni salad

Dressing ingredients;

1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon mustard
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon pepper
1/2 lb macaroni, cooked and drained
1 cup sliced celery
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped green onion

Method;

Combine dressing ingredients.Stir into remaining ingredients. Cover and chill.

Macroni cutlet

Ingredients;


Macaroni - 2 cups
Milk - 2 cups
Potato - 3
Onion - 1
Bread crumbs - 2 cups
Maida - 1 cup
Green chilli - 6
Butter - 1/2 cup
Cheese ( grated ) - 1/2 cup
Salt - as needed
Oil - as needed

Method;

Cut onion, green chilli finely.Cook potato, peel skin, mash and set aside.Melt butter in a frying pan.Add maida, fry, sprinkle milk, stir well and transfer to a bowl. Boil water with salt in a pan.When water starts boiling, add macaroni and cook. When macaroni is cooked, strain excess water and set aside.Add potato, onion, green chilli, macaroni, cheese to maida and knead well to a dough. Take small portions of dough, press into desired shapes, roll in bread crumbs and set aside.Heat oil in a frying pan.Fry cutlets in oil till golden.

Macroni upma

Ingredients;

Macaroni - 2 cups
Onion ( big ) - 1
Tomato - 2
Garlic - a clove Ginger - a small piece
Red chilli - 1
Carrot - 1
Beans - 10
Cabbage ( cut finely ) - 1/4 cup
Mustard - 1 tsp
Cumin - 1 tsp
Lemon - 1/2
  Coriander leaves - a few
Salt - as needed
Oil - as needed

Method;

Cut Carrot, beans, onion, tomato finely.Grind onion, tomato, garlic, ginger, red chilli to a paste. Boil water in a pan. When water starts boiling, add macaroni, cook for 5 minutes and switch off the stove.Transfer the macaroni to a strainer to drain water.Heat oil in a frying pan.Add mustard, cumin and when mustard splutters, add carrot, beans, cabbage and stir.When they are half cooked, add ground onion paste and stir.When the raw smell subsides, add macaroni and stir.When the contents have mixed well, switch off the stove.Add juice of lime, coriander leaves, stir and serve.

Stuffed idlis

Ingredients:

Left Over Idli Mix
Potatoes 2
Onions 1
Cashews 3-4 into small pieces
Green Chilies 1-2
Shelled Peas 1/4 cup boiled
Coriander Leaves 3tbsp
curry leaves 3-4
tomatoes 2 small size

Method:

Boil, peel and mash potatoes.Cut onions thin/small and fry with chopped green chillies, cashews, and curry leaves.Add tomatoes, shelled peas and fry until done.Add mashed potatoes and mix well with salt.Add chopped coriander leaves and remove from the fire.Grease idli stand and pour a small spoon of idli batter.Place one tbsp potato mixture in a flat spoon.Pour a spoon full of idli batter on top and cover the stuffing. Steam cook

Baked semolina halwa(suji)

Ingredients:

2 cup Rawa(semolina)
2 cup Milk
1 cup Sugar
2 tsp Cardamom powder
1 tbsp grated Coconut
2 tbsp Cashew nuts
1 tbsp Raisins
4 tbsp Ghee

Method:

Heat 1 tbsp ghee in a pan, add the cashew nuts, roast for 2 minutes and keep aside. Heat the remaining in the pan, add the rawa and roast for 3-4 minutes until light brown in color.In a bowl, add the milk, sugar, cardamom powder, coconut, roasted rawa and mix well.Pour the above ingredients in a greased pie-dish.Sprinkle the cashew nuts and raisins on the top.Bake in 250 degree for 30-40 minutes until turns to golden color.

Baked noodles with cheese

Ingredients :

250 gm Fine noodles
2 cups Cottage cheese
2 cups Sour cream
4 cloves crushed Garlic
2 finely chopped Onions
2 tbsp Worcestershire sauce
2 dash Tabasco sauce
2 tbsp chopped Parsley
Paprika to taste

Method :

In a pan, cook the noodles according to package direction until tenders and drain. In a bowl, add all the remaining ingredients except paprika and combine well. Add the cooked noodles and mix well.In a buttered casserole, transfer all the ingredients and sprinkle with paprika.Bake at 350 degree F for 1 hour until done.

Baked cheese cauliflower

Ingredients;

Medium head cauliflower
3 spring onions, trimmed and sliced
4 sun-dried tomatoes, sliced
500g pot fresh cheese sauce
A small handful thyme(ajwain) leaves
4 tbsp dried flavored breadcrumbs
25g grated vegetarian Parmesan

Method;

Preheat the grill to medium. Break the cauliflower into even-size florets and cook in a saucepan of salted boiling water for 8 minutes, until just tender. Drain well and pile into a 11/2 litre ovenproof dish along with the spring onions and sun-dried tomatoes.Warm the fresh cheese sauce in a saucepan or in a dish in the microwave, according to instructions, then pour over the cauliflower. Mix the thyme leaves, breadcrumbs and grated vegetarian Parmesan together in a bowl. Scatter over the top of the cauliflower cheese, then pop the dish under the grill for 5 minutes, until golden brown.

Baked methi ki tikki

Ingredients;

1/2 cup Besan
4-5 Black Pepper seeds
1 tsp Dry Dhania Seeds
1-2 Green Chillies finely cut
1 bunch Methi Leaves (cut fine)
1 tbsp oil
Salt to taste
a pinch of turmeric Powder
1 cup Wheat Flour (coarse if available)

Method;

Add methi leaves, oil to flour. Also add all the masalas to the flour. Knead the flour till consistent. The flour should be thick and make small round balls. Preheat oven to 350-400oF and bake the tikki for 10-15 minutes till golden yellow. Serve hot with Chutney's (date or coriander).

Spanish baked corn

Ingredients;

100 gms finely shredded Cabbage
100 gms finely sliced Capsicum
100 gms finely sliced Carrots
100 gms finely sliced Onions
1 tbsp Ketchup
1 tbsp oil
salt to taste
1 small tin Sweet Corn.

Method;

Take oil in a non stick pan and stir fry all vegetables till soft and tender. Then add the corn and cook some more. Add the ketchup and cook for 1 minute more and keep aside. Mix flour and oil in another pan and stir for 2-4 mts.Then quickly add milk and continue stirring. Should be of thick consistency. Take the pan off fire and add salt and pepper to taste. Grease a microwave dish. Cover with the bread squares completely. Then put the vegetable mixture on top and spread all over the bread. Lastly pour the white sauce all over. Sprinkle oregano. Cover with foil and bake for 15-20 minutes.

Baked veg cutlets

Ingredients;

5-6 Beans
1 Beetroot(small)
1/2 cup Coriander leaves
2tbsp Corn flour
1/2 tbsp Dry mango powder(Amchoor)
1/2 cup Green peas
1 tbsp Oil
2 Potatoes(medium)
Red chilly powder to taste
Salt to taste

Method;

Cook potatoes and beetroot in a pressure cooker.It should not be too watery. Cook other vegetables separately in the pressure cooker upto 1 whistle. Mash them lightly.Add all the other ingredients and mix well. Shape as desired into medium sized cutlets.Place in greased aluminum foiled tray and bake in broil mode, till brown. It may take 20 - 30 mins.Serve hot with chutney or ketchup.

Baked vegetables

Ingredients;

1 cup chopped Mixed Boiled Vegetables (French beans,carrots,cauliflower,Green peas)
2 chopped Onions
4 tblsp chopped Capsicum
1 chopped Tomatoes
1/2 - 1 tsp Chili Powder
pinch Garam Masala
2 tblsp chopped Coriander
4 tblsp grated Paneer
1-1/2 cup tomato gravy
4 teaspoons oil
Salt to taste

Method ;

Heat the oil and fry the onions for 1/2 minute.Add the capsicum and tomatoes and fry again for 2 minutes.Add the vegetables, chilli powder, garam masala, coriander and salt and cook for a few minutes.Spread the tomato gravy on top and sprinkle a little grated paneer over it.Bake in a hot oven at 200c for 10 minutes.

Baked baingan(brinjal)

Ingredients;

2 medium sized sliced Brinjals
1 tblsp Oil
6 - 7 Tomato
2 flakes chopped Garlic
  2 - 3 chopped Onion
1/2 tsp Red Chili Powder
 ( 1/4 tsp Thyme (Ajwain)
1 tsp Sugar
1/2 cup Cottage Cheese (Paneer)

Method ;

Slice the brinjals.Heat oil in a nonstick pan and spread the brinjals over the pan when the oil is hot.Cover and cook on low flame till they are soft.Sprinkle little salt, cover and cook till the brinjal slices are soft.In a blender, grind tomatoes, onion and garlic.Add the chilli powder, thyme, sugar and salt to the brinjals.Cook for few more minutes. Now grease a baking dish and make layer of the brinjals, then paneer crumpled up and then the tomato sauce.Cover the top with paneer and bake in the oven for 5 - 10 minutes at 210 degrees.Serve hot.

Ginger, fruit drink

Ingredients;

3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
1 cup Sugar
1 cup fresh Lemon Drink
11/2 cup fresh Orange Drink
3 cup Cold Water or Club Soda
Ice-cubes

Method;

Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil. Lower the heat and simmer, uncovered, for about 15 minutes.Strain the mixture into another pan and allow to cool.Now add lemon Drink and orange Drink and refrigerate until needed.Just before serving, add cold water or club soda and ice-cubes.

Aam panna drink

Ingredients;

6 medium sized Green Mango (Aam)
3 3/4th cup Water
1 tsp dry-roasted and grounded Cumin Seed (Jeera)
1/2 tsp Red chili Powder
 ( 1 tsp Salt (Namak)
3 tblsp Sugar
3 tblsp chopped Mint Leaves (Pudina Leaves)
12 crushed Ice-cubes

Method;

  Place the mangoes with water to cover in a sauce-pan and bring to boil.Simmer for 10 minutes.Drain off the water and then peel, stone and pulp the mango with a spoon. Place the pulp in a deep bowl.Add water, sugar, salt, chili and cumin.Whisk thoroughly. Stir in the mint and whisk again.Transfer it to a jug.Serve chilled with crushed ice.

Apple ,grape and lemon juice

Ingredients;

1 apple
1/4 lemon
handful of green grapes
sprinkling of ginger

Method;

Wash and core the apple and wash the grapes well. Chop the fruit into smaller pieces and pass through the juicer. You may leave the rinds of the lemon and lime intact. Add the ginger and mix well. Serve with ice.

Apple and pear juice

Ingredients;

2 apples
2 pears
cinnamon

Method;

Wash the fruit and remove the cores. Cut into small pieces and pass through the juicer. Add a sprinkling of cinnamon and serve with crushed ice.

Kiwi and strawberry juice

Ingredients;

3 kiwi fruit
4 oz (115 g) of strawberries

Method;

Peel the kiwi fruit and cut into slices. Wash the strawberries well. Place all ingredients into the juicer and process. Stir and mix with crushed ice

Mix fruit juice

Ingredients;

1 orange
1 kiwi
1/2 mango
squeeze of lime juice

Method;

Peel the orange but keep as much pith on as possible. Peel the skin of the kiwi if you prefer, as this removes the bitter taste. Cut the kiwi into slices, and divide the orange into segments. Peel the mango and chop into small pieces. Pass the fruit through the juicer and mix well.

Blueberry and cherry juice

Ingredients;

3 oz (85 g) of blueberries
2 oz (55 g) of cherries
1 apple

Method;

Wash the fruit. Remove the stones from the cherries and core the apples. Cut the apples into slices and pass all ingredients through the juicer. Serve chilled

Peach,apple and apricot juice

Ingredients;

2 peaches
2 apricots
2 apples

Method;

Wash all of the fruits. Halve the peaches and apricots and remove the stones. Core the apples and cut all the fruit into small chunks. Pass all ingredients through the juicer, into a chilled glass.

Apple and pineapple juice

Ingredients;

2 apples
3 slices of pineapple
pinch of ginger

Method;

Prepare the apples as above. Remove the rind from the pineapple unless it is organic. Cut into small pieces. Pass the ingredients through the juicer into a glass, add a sprinkling of ginger and stir.

Watermelon juice

Ingredients;

Watermelon pieces - 2 cups
Ginger - small bit
Fresh Lemon juice -1 tsp
Salt - a pinch

Method;

Remove the seeds of watermelon and cut it into small pieces. Put everything in a blender and blend it well. (You need not add water as the water content in watermelon is high).Serve chilled in tall glass. Add ice cubes if preferred. I did not add sugar as the watermelon itself was very sweet but those who want can add sugar or a tsp of honey if needed. .

Pineapple juice

Ingredients;

Pineapple pieces - 1
 1/2 cups Sugar -
 1 tbsp or 1 tsp honey
Water -1 1/4 cup

Method;

Scrap off the skin of the pineapple well and remove the hard core at its center. Cut it into small pieces.Blend the pineapple pieces, sugar and water together in a blender and strain the juice.Since pineapple is already sweet I used a tsp of honey instead of sugar. Garnish it with crushed ice if preferred and enjoy.

Cucumber soup

Ingredients;

1/2 small cabbage
2-3 cucumbers
1 tsp lime juice
1 tsp milk
1 onion
1 potato
1/3 salt

Method;

  Wash the potato and slice it into thin pieces, with out removing the skin. chop the Onion into fine pieces. cut the cabbage into small pieces. scrape the cucumber and Slice into thin pieces. Put the thin potato pieces into 4 cups of boiling water, when it becomes soft, add the Onion pieces after 5 more minutes, add milk add cucumber pieces. remove from fire, And keep covered for 5minutes. then add lime juice and salt and serve.

palak(spinach)soup

Ingredients;

2 tsp butter
2 tsp corn flour
200 gms cream
500 gms green peas
3 cup milk
pepper to taste
Salt to taste
soda 1 pinch
4 bunch spinach
2 tomatoes

Method;

Wash spinach leaves. Add salt, soda, chopped tomatoes and spinach in water. Boil for 10 minutes. Mix in mixture and strain the soup through a fine shift. Melt butter in a frying pan. Saute. Add spinach soup and corn flour mixed in milk. Boil for 10 minutes. Remove from the gas and add pepper and salt. Sprinkle boiled peas. In each soup bowl add churned cream. Serve warm.

Tomato noodle soup

Ingredients:

1 packet Noodles
2 small Tomatoes (chopped)
1 small Onion (chopped)
1 tsp Chili Powder
1 tsp Masala Powder
Salt (to taste)
2 tbsp Oil

  Method;
Take oil in a pan and fry onions and tomatoes.Stir in chili powder, masala powder, water, and salt. Cook for 2 minutes.Add noodles and boil for another 3 minutes. Serve hot.

Clear paneer soup

Ingredients:

4 cups Clear Vegetable Stock
1 cup Low Fat Paneer, cut into small cubes
1/4 cup Baby Corn, sliced
1 tsp Soy Sauce
1/2 tsp Sugar
1/2 tsp White Pepper Powder
2 Spring Onions, chopped
1/4 cup Bean Sprouts
Salt (to taste)
1 tbsp Coriander Leaves, chopped (for garnishing)

Method;

Take a pan and boil the stock, along with with the baby corn, for about 5 minutes. Now, add soy sauce, sugar, pepper powder, spring onions and salt to the above mixture and let it cook on simmer for 2- 3 minutes.Add paneer/ cottage cheese and bean sprouts to it, before serving and heat it for 2 minutes.Transfer it to bowl and garnish with coriander leaves. Your delicious soup is ready to be served.

Broccoli and carrot soup

Ingredients:

1 medium Onion (chopped)
2 medium Carrots (chopped)
2 Celery Ribs (chopped)
1 tbsp Butter
3 cups Fresh Broccoli Florets
3 cups Fat-free Milk (divided)
3/4 tsp Salt
1/2 tsp Thyme (dried)
1/8 tsp Pepper
3 tbsp All-purpose Flour

Method;

Cook the onion, carrots and celery in butter, in a large saucepan, for 3 minutes.Add broccoli and cook for another 3 minutes.Stir in 2 3/4 cups milk, salt, thyme and pepper. Bring to boil and reduce the flame.Cover and simmer for 5-10 minutes, so that the vegetables are tender.Combine the flour and remaining milk until smooth. Gradually stir into the soup.Bring to a boil & cook for 2 more minutes or until thickened.

Lentil(dal)soup

Ingredients:

1 Cup split lentils (Moong/ Arhar), sorted and rinsed
3 Cups water
1/4 tsp Ginger, crushed
1/4 tsp Garlic, crushed
1/4 tsp Red chili powder
1/8 tsp Turmeric
1/2 tsp Salt (or to taste)
1 tbsp Coriander leaves, chopped
1 Small whole green chilli, seeded and chopped

Method;

Bring the water to boil in a pan (large enough to hold the water, with enough space to add the lentils.Add the lentils and all the other ingredients to the water, except salt, cilantro(coriander leaves) and green chili.Let it cook for 15 minutes.Add salt and green chili and let it boil for one minute.Garnish with cilantro and serve hot. Lentil Soup is ready.

Carrot soup

Ingredients;

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon curry powder
2 pounds carrots, chopped
4 cups vegetable broth
2 cups water, or as needed

Directions;

Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.

Kesar(saffron)rice

Ingredients: For rice:
Long grain rice (Basmati) - 2 cups Saffron -
 a pinch or Saffron powder -1/4 teaspoon
Milk -2 tablespoons
Fennel seeds -1/4 teaspoon
Cloves -2
Cardamom - 2
Salt to taste
Ghee - 2 tablespoons(optional)

Method:

Rice: Soak saffron in milk and leave it for 10 minutes. Wash rice, add 3 cups of water and keep it in the microwave bowl. Add saffron milk (or if saffron powder is used, add to it) to it. Add gloves, cardamom, fennel seeds, salt and cook it in microwave for 20 minutes. Once it is cooked, add ghee to it and mix gently.

Veg bengali khichadi

Ingredients;

1 cup Long grain rice,
1/2 cup Moong dal (yellow split Moong),
1/2 cup Masoor dal (split red Lentils),
Veggies: (Can use any mixed veggies you have)
1 cup or more of Cauliflower florets,
1/4 cup each of Green peas and Carrots,
few Pearl onions,
1 peeled and cubed Potato,
Few strips of red bell pepper.

To season:
(If kids wouldn't like whole spices to bite in the dish, powder all these except Bay leaves instead if you like) 1 tbsp oil and 1 tbsp ghee, 2 Bay leaves, 1" Cinnamon/Dalchini stick, 1 green chilly,(optional but for taste) 2 cloves, 2 Whole green Cardamoms, crushed lightly or 1/4 tsp powdered, 1 onion sliced, Spices: 2 tsp Cumin seeds powder, 1/2 tsp good quality Turmeric powder, 1/2 tsp more Chilli pd, salt and Lemon juice to taste.

To make Khichadi

Heat oil and ghee in a small pressure cooker or pressure pan. Add all the seasoning ingredients one by one, fry until onions are slightly golden. Add Veggies, saute for few mins. Add both dals, saute and add rice and saute for few minutes. Add salt and spices to it, add enough water and mix well. I added about 3 cups or 1" above the mixture. Use your judgment when adding water for the type of rice you use, can't give you exact amount of liquid. Khichadi should be little wet, not very dry when it's done.Turn down the heat to low (low heat is very important so you don't burn the bottom of the cooker or overcook the dish), cover the lid of pressure cooker and let it cook for 1 or 2 whistles or 3-5 mins after the pressure locks in. Open the cooker lid when are able to and gently mix, adjust the spices and salt. Serve with plain Yogurt.

Sweet corn rice

Ingredients;

2 Cups Basmati Rice
1 cup Fresh corn
1 finely chopped Onion
1 tsp Grated ginger
2 cloves
1/2tsp Black Pepper Powder
Chopped Coriander leaves
Oil (as required)
Salt to taste

Method ;

Wash the rice and soak in water for 15- 20 minutes. Heat Oil in a thick bottomed Kadai and cook the onions till soft. Add pepper powder, salt, cloves, ginger, sweet corn, rice and required amount of water and cook on low flame. Once the rice is cooked remove from flame and garnish with chopped coriander leaves. Serve hot with Papad and spicy gravy.

Tamarind (imli) rice

Ingredients;

250 Grams Basmati/good quality Rice
50 Grams Groundnuts
10 gms Tamarind
5 Gms Split Bengal Gram and black gram
1 tsp Jaggery
Turmeric 1/4tsp
Salt
Oil 1tsp
Coriander leaves
Masala ;(Roast 100 gm Coriander seeds, 2 Red Chillies, 1/4 tsp black gram, 1/4 tsp Bengal gram, 1/4 tsp Fenugreek Seeds, 1/2 tsp Pepper, a small piece of Cinnamon, 2 pinch asafoetida in 1 tsp of Oil in medium heat. Once cool grind it to a fine powder.)

Method;

Pressure Cook the rice with less water. Once ready add 1/4 tsp of turmeric powder and 1 tsp Oil and keep aside to cool. Soak the tamarind in one cup of warm water for some time and extract the juice by adding water. In a thick bottomed pan add and bring to boil. Add one tsp jaggery and allow to dissolve and form a thick paste. Remove from heat and allow it to cool. Now mix the masala, salt and tamarind paste and mix well. Prepare a seasoning of mustard seeds and red chillies. Once it crackles add Bengal gram, black gram and ground nut and roast well. Finally add asafoetida,curry leaves and coriander leaves and add to the rice and mix well without mashing it. Keep aside and serve after half an hour.

Brinajal rice(baingan)

Ingredients;

2 cup cooked Basmati rice
6 Brinjals cut into cubes
2 tsp tamarind pulp
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
1 tsp mustard seeds
2 dried red chilies cut into pieces
Curry leaves
Oil
Salt (as required)
1/2 Cup cashew nuts
Coriander leaves
Ghee

Ingredients of Spice or Masala Powder
1 tsp coriander seeds
3 tsp Bengal gram
1 cinnamon stick
1/4 tsp cloves
4 dried red chilies
2 tsp black gram
1 tbsp grated coconut
2 tsp Oil

Method ;

Add tamarind pulp, turmeric and salt in 2 cups of hot water and mix well. Put the Brinjal pieces into this water and allow soaking for 15 minutes. In the mean while heat oil in a hard bottomed kadai and adding the ingredients for spice powder and frying till the black gram and Bengal gram turns golden brown. Remove from stove and allow cooling. Once it is cool grind into a fine powder and kept aside. Now heat some ghee and fry cashew nuts until golden brown and set aside too. Add some more oil in the same pan and add mustard seeds and allow it to pop. Now add cumin seeds, asafoetida, red chillies and Curry leaves to the oil and fry for 2 minutes. Now add the brinjals with the tamarind extract and simmer for about 10 minutes till the eggplant is tender and water is absorbed. Once done add the cooked rice and spice powder, mix well and remove from flame. Add some Ghee and mix in the rice without mashing it. Garnish the Brinjal Rice with fried cashew nuts and finely chopped coriander leaves. Serve Brinjal Masala Rice hot with papad and raita.

Mango rice

Ingredients;

1 cup of Basmati Rice
2 cups grated raw mango
1 tsp split chickpeas soaked in water
1/4 cup green chillies slit in middle
1/4 cup of cashew nuts
1/4 cup peanuts
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp of turmeric powder
2 dried red chillies broken into pieces
Curry leaves
One Pinch of asafoetida
Ghee
Salt to taste

Method ;

Cook the Basmati Rice and keep aside. Heat Ghee in a thick bottomed Kadai and add the ingredients (Cashews, Peanuts, Split Chickpea, Green Chilies, curry Leaves, Mustard Seeds, Cumin seeds) one by one and toast them. Now add the grated raw mango, turmeric, salt and asafoetida and cook the mixture in low flame for 1-2 minutes and remove from flame. Add the mixture slowly to the rice and mix evenly without mashing the rice. The yummy mango rice is now ready to be served. Serve hot with raita and papad.

Spring onion rice

Ingredients;

1 Cup Basmati Rice
2 Cups chopped Spring Onions
1/4 Cup Raw Peanuts (optional)
1/2 tsp Mustard Seeds
1/2 tsp Black gram
2 tsp Ghee
Salt (as required)

Masala Powder Ingredients of Spice or Masala Powder for Green Onion Rice;

1 tsp Black Gram,
1 tsp split chick peas,
1 tsp Coriander seeds,
2 Dried Red Chillies,
1 tsp Cumin Seeds and
1 tsp Grated Coconut.
 Fry the ingredients in a tsp of Oil and grind it to a find powder once cool.

Method ;

Cook the Rice and keep aside. In the meanwhile heat Ghee in a Kadai and do a seasoning with mustard seeds and black gram. Now add the spring Onions, salt and the prepared masala powder and fry for 2-3 minutes. Remove from stove and add this mixture to the rice and mix evenly. Serve this rice with Papad and spicy curry.

Pineapple fried rice

Ingredients;

3 cups cooked Rice
1 small can pineapple chunks(or fresh)
1 tbsp finely chopped Garlic
1/4 cup Raisins
1/4 cup Cashew nuts
2 tsp Curry powder
1 tsp. Sugar
4 tbsp. Soy sauce
3 tbsp Oil
Green peas (optional)
Coriander leaves (optional)
Grated carrot (optional)
Spring Onions chopped

Method ;

Mix 1 tsp Oil with the rice and set aside. Heat rest of the oil in the wok on medium heat and stir fry garlic. Now add the diced pineapple and other ingredients except rice and mix thoroughly. Finally add the rice and mix well. Once done scoop the ingredients into an empty pineapple shell and cover with the pineapple lid. Wrap the bottom of the pineapple with foil and set on the grill or the burner for a couple minutes and serve hot in the hollowed out halves of the pineapple after garnishing with chopped coriander leaves.

Yummy capsicum(shimla mirch)rice

Ingredients;

1 Cup Basmati Rice
2 Big Capsicums finely chopped
1/4 cup peanuts (optional)
1/4 cup Cashew nuts broken
Fresh Corn (optional)
Fresh Green Peas (optional)
Grated Cabbage (optional)
Juice of 1 Lemon
1/4 tsp Turmeric Powder
2 tbsp Grated Coconut
2 dried green chilies
2 tsp Bengal Gram
1 tsp Black Gram
1/4 tsp Mustard Seeds
Curry Leaves
finely chopped fresh Coriander Leaves for Garnishing
Salt to taste
Oil

Ingredients for Spice or Masala
1/2 tsp Cumin seeds
2 Dried Red Chilies
1 small Cinnamon stick
1 tsp Black gram
1 tsp Coriander seeds
1 tsp Bengal gram

Method ;

Cook the Basmati Rice and keep aside. In the mean while fry the ingredients of masala powder in little oil and grind to a fine powder once cool. Place a thick bottomed Kadai on fire and heat oil. Add mustard seeds, Bengal gram, Black gram, dried red chilies, curry leaves, cashews and peanuts and fry the same. Now add turmeric, salt and finely chopped capsicum and cook it till it becomes soft. Once done lower the flame and put the grated coconut, prepared masala, lemon juice and cooked rice and mix thoroughly without mashing it. Remove from flame and garnish using chopped coriander leaves. Your Capsicum Rice Recipe is now ready to be served. Serve hot with Papad and spicy gravy.

Dahi(yoghurt)chutney

Ingredients;

125 grams Curd (Dahi)
3 Green Chillies (Hari Mirch)
1 tablespoon fresh Mint Leaves (Pudina Leaves)
1 level tablespoon Amchoor powder
Salt (Namak) to taste

Method ;

Beat the curd, grind green chillies and mint leaves finely.Mix in the curd and add salt and amchoor powder Serve with fried dishes.

Apple and mango chutney

Ingredients;

250 grams raw Mangoes , peeled and sliced
250 grams cooking Apples ), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper
  1 3/4 Sugar
  3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

Method ;

Cook mangoes and apples in water with ginger and garlic till tender and the water is absorbed.Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and cook till a little thick. Cool, pour into jar, cork it tightly.

Amla(gooseberry)chutney

Ingredients;

200 gms Green Coriander (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

Method ;

Clean and wash the coriander.Chop the amla into small pieces and remove the seed. Chop green chillies and ginger. Put all the ingredients in a mixer and make it into a fine paste.

Garlic chutney

Ingredients;

10 - 12 cloves garlic
  3 - 4 table spoon red chilly powder
1 table spoon sesame seeds
Salt to taste
1 tea spoon oil (opt.)

Method to Make Garlic Chutney:

Mix all the ingredients if garlic chutney and crush to smooth paste in blender after adding some water.Try to add least water, and add more when needed.

Coriander green chutney

Ingredients;

1 cup chopped coriander
1/2 cup chopped mint leaves
5 -6 green chilies
2 tea spoon chopped ginger
1 tea spoon roasted cumin powder
1 table spoon curd or
1 tea spoon lemon juice
Salt to taste
1 table spoon roasted peanut - crushed

Method to make Green Chutney:

Crush all the ingredients of chutney to smooth paste by adding sufficient water.

Khajoor aur imli ki chutney(dates and tamarind)

Ingredients;

250 gram dates - Khajur
100 gram tamarind - Imli
100 gram jaggery - gud
Salt to taste
2 table spoon red chilly powder
1 tea spoon roasted cumin powder

Method to make Khajur Imli ki Chutney:

Soak dates and tamarind in luke warm water for 1 hour.Mix all the ingredients and crush properly.Strain and cook for at least 5 minutes after adding dry masala.

Peanut(shengdhana)chutney

Ingredients;

peanuts - 1 cup
salt - 1/2 tsp
Red chili powder - 1 tsp or to taste
Asafoetida - 1/4 tsp
Garlic pods(optional) - 6-10
Dry tamarind - a little Jaggery(optional) 1/2 teaspoon

Method :

Heat a pan. add peanuts to it and Roast on low flame for 7-8 minutes. Remove from fire and cool completely.Add the peanuts to your mixer/blender and grind together all the ingredients to a coarse powder. Store in an airtight container. This chutney will keep for a month or so. Do not grind it too much, it will release the oil in peanuts and chutney will turn into a paste. It is nice to have a little crunchiness. You can use as; spread this chutney powder on buttered toast for breakfast or a snack. Add a little chutney to plain yogurt to use as a dip. Mix with plain steamed rice and a little ghee. Serve with rice, chapati, bhakri or any kind of paratha. it goes very well with methi or palak paratha. Serve it with vada pav or dhokla or idli and dosa. Just put a pinch of peanut chutney in your mouth when you feel like it

Mint(fudina)chutney

Ingredients;

Fresh coconut grated - 1 cup
Fresh mint leaves - 1/2 cup
Green chillies - 2 or more according to taste
Fresh Ginger - 1/2 inch piece
Fresh Coriander(cilantro)leaves - 1/2 cup
Salt - 1/2 teaspoon or according to taste
Sugar - 1/4 teaspoon
Lime juice - 1 teaspoon

Method to make mint - pudina chutney

Mix all the ingredients and grind together to paste.Add a little water if needed. Seasoning for mint - pudina chutney Heat oil, add mustard seeds and cumin seeds.When they stop spluttering, add a pinch of asafoetida .Add to chutney. Mix well. Pudina Chutney is ready to serve and eat. This chutney can be kept in the fridge for a day.

Coconut chutney

Ingredients;

Fresh coconut grated - 1 cup
Green chillies - 2 or more according to taste
Fresh Ginger - 1/2 inch piece
Salt - 1/2 teaspoon
Sugar - 1/4 teaspoon
Lime juice - 1 teaspoon
Garlic(optional) - 2-3 pods

Preparation Method:

Mix all the ingredients and grind together to paste(not too fine).Add a little water if needed. For Seasoning Heat oil, add mustard seeds and cumin seeds. When they stop spluttering, add a pinch of asafoetida.Add to chutney. Mix well. This chutney is usually served with Rava Idly , Uttappam Dosa

Green mango chutney

Ingredients;

Raw Green sour Mango, peeled and grated - 1 cup
dry(dessicated) coconut - 1/2 cup
Red Dry chillies - 2-3 or more according to taste
Fenugreek Seeds - 1/2 tea spoon
Mustard Seeds - 1/2 tea spoon
Salt - 1/2 teaspoon or to taste
Jaggery or Sugar - 1 tablespoon

Ingredients for tempering Oil -
 1 tablespoon. Mustard seeds - 1/4 teaspoon Cumin seeds - 1/4 teaspoon Asafoetida - a pinch

Preparation Method:

Roast lightly, Fenugreek and mustard seeds.Mix all the ingredients and grind together to paste(not too fine). Do not add any water. When sour mango is mixed with salt and jaggery, it will release some water. For Seasoning Heat oil, add 1/4th teaspoon mustard seeds and 1/4th teaspoon cumin seeds. When they stop spluttering, add a pinch of asafoetida.Add to chutney. Mix well. Note; It is good to eat for 3-4 days if kept outside. You can keep it in the fridge and use it for 2 weeks. Choose mangoes that are a little sour. And also use more or less jaggery accordingly.

Tomato chutney

Ingredients;

Ripe red tomatoes - 4 cups, chopped.
dry red chillies - 2-3 or to taste.
sugar or jaggery(brown sugar) - 2 tbsp
salt - 1 tsp or according to taste.
Ginger(optional) - small piece
Garlic - 3-4 pods
cinnamon - 1/2 inch stick

Ingredients for seasoning tomato chutney:

vegetable Oil - 1 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 4-5

Making tomato chutney:

Add 1 tsp oil to the pan. Add red chillies, cinnamon, . Fry for a few seconds. Add chopped tomatoes, garlic, ginger. Fry for 2 minutes.Cover and cook for 10 minutes or till tomatoes are just done. Cool the mixture.Add salt, jaggery to the tomato mix and grind it to paste. Making seasoning: Heat oil. Add mustard and cumin seeds. When they stop spluttering, add asafOetida. Add the chutney paste to the pan and fry for a few minutes. when you get your desired consistency take off the fire.

Green tomatoes chutney

Ingredients to make 1 1/2 cup chutney:

Green tomatoes - 2 cups, chopped.
green chillies - 2 or more according to taste.
sesame(til) seeds - 1 tbsp.
sugar or jaggery(brown sugar) - 1 tbsp
salt - 1 tsp or according to taste.
Ginger (optional) - a small piece

Ingredients for seasoning:

Oil - 1 tsp Mustard seeds -
 1/2 tsp Cumin seeds -
1/2 tsp Asafoetida -
 a pinch Curry leaves - 4-5

To make chutney:

Heat a pan and Roast sesame seeds lightly. Remove from fire onto a plate and cool. Add 1 tsp oil to the pan. Add green chillies and green chopped tomatoes. Fry for 2 minutes.Cover and cook for 5 minutes or till tomatoes are just done. Cool the mixture.Dry Grind the roasted sesame seeds. Add the tomato mix, salt, ginger, jaggery. Grind to paste. To make tempering: Heat oil. Add mustard and cumin seeds. When they stop spluttering, add asafoetida. Add the chutney paste to the pan and fry for 1-2 minutes till it thickens a little. Remove from fire. Cool. Tips: There is no need to add water to this chutney. If you add water for thinner consistency, store the chutney in the fridge. frying chutney after grinding is optional. do it only if you want to thicken it.

Oat-wheat bhel

Ingredients;

1 cup puffed wheat
1/2 cup toasted rolled oats
1 tbsp. cornflakes
1 onion finely chopped
1 tomato finely chopped
1 small cucumber finely chopped
1 small boiled potato finely chopped
1 tbsp. coriander leaves finely chopped
1 tsp. green all-purpose chutney
  1 tbsp. sweet tamarind chutney
  1 small green chilli very finely chopped (optional)
1/2 tsp. lemon juice
salt to taste

Method;

Put all chopped vegetables, and chilli into a large bowl. Add half coriander leaves, chutneys, salt, lemon juice. Toss well to blend ingredients. Just before serving, add puffed wheat and oats Mix well, transfer into individual serving bowls. Garnish with crushed cornflakes and remaining coriander.

Thalpeeth

Ingredients;
For Flour:
1/2 cup - wheat
1/2 cup - millet
1/2 cup - jowar (pearl millet)
1/2 cup - yellow moong dal
1/4 cup - yellow Bengal gram
1/2 cup - brown rice

For Dough:
3 cups - prepared flour
1 tsp - chilli powder
1/4 tsp - turmeric powder
1/4 tsp - carom seeds
2 to 3 - pinches asafoetida
2 tbsp - fresh curds
1/4 cup - chopped spinach
1 - onion finely chopped
salt to taste
Other Ingredients:
1 cup - onion, finely chopped
2 tbsp - coriander, finely chopped
2 - green chillies, finely chopped

Directions For Flour:

Dry roast each ingredients on low, till lightly gold. Mix all, mill to make a flour. Store in airtight container for 6-8 weeks, at room temp. Take care to keep dry always. Use as required.

For Dough:

Mix all ingredients together.Add just enough water to make a gooey dough. It should spread when patted with the hand.Heat a heavy skillet, put ladleful of dough in centre.Pat with moistened fingers to make a thickish pancake.Reduce heat, sprinkle onions, coriander, chillies, on top.Cook on low till crisp and golden from bottom.It will be cooked through, so flipping is not required. Serve hot with fresh curds, or all purpose chutney.

Fruit daliya

Ingredients;
1 red apple - cored and chopped
1 yellow apple - cored and chopped
2 pears - cored and chopped
75 ml apple juice
1 lemon
75 gm quick-cooking rolled oats
1 tbsp honey
250 ml yoghurt
2 tbsp diced almonds
2 tbsp raisins
1 tbsp grated jaggery

Method;

Place fruit in a bowl.Moisten with apple and lemon juice.Stir in oats, raisins and honey.Add yoghurt and remaining ingredients except jaggery. Cover and chill.

Tomato cheela(omellete)(veg)

Ingredients:

500gms tomatoes, peeled and pureed
500gms besan or gram flour
4 green chillies, minced
1 small bunch of coriander leaves, minced
1 tsp til (sesame seeds)
1 tsp turmeric powder
Salt and chilli powder to taste
6 tsp sugar

Method;

Form a soft batter by mixing together all the above ingredients. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee. Put 4tbsp of batter on it and spread it into a thin even round shape. When the undersides turn golden, put a little more ghee around the edges and turn over. Remove from heat when both sides turn golden brown. Serve piping hot with green chutney.

Cheesy balls

Ingredients;

4 Potatoes(boiled & crushed)
1 cup Green Peas(boiled & crushed)
2 carrots (grated)
1 cup Cheese (grated)
3 slices of White bread
4 to 5 Green Chillis(chopped finely)
1 tbsp of Chat Masala
1 tbsp of Amchur Powder
1/2 cup corn flour for dipping the balls
Salt to taste
Oil for frying.

Method;

1. Soak the Bread in water then squeeze out the water from it. 2. Add the bread to the crushed vegetables including grated carrot, Cheese, green chillIs, Chat masala, Amchur powder & salt according to the taste. Set the mixture aside for a while. 3. Heat oil for deep frying. Make balls out of the mixture. Dip those balls in the corn flour , roll in bread crumbs and fry them. 4. Serve hot with chilli sauce and tomato ketchup.

Sago(sabudhana)khichadi

Ingredients;

1 cup sago ( sabu dhana )
1/2 cup roasted peanuts, crushed
2 medium potatoes, peeled and cut into cubes
1/2 teaspoon cumin seeds (jeera)
2 green chillies, slit
2 tablespoons oil
salt to taste

Method;

Wash the sago. Drain and keep aside for about 2 hours. If necessary sprinkle a little water to moisten the sago. In a glass bowl, combine the oil, cumin seeds, green chillies and potatoes. Cover with a lid and microwave on HIGH for 2 minutes until the potatoes are tender. Add the soaked sago, peanuts and salt and mix well. Cover with a lid and microwave on HIGH for 2 minutes. Serve hot with green chutney or curds. Note;This is eaten on ekadashi upvas(vrat)

Banana wrap

Ingredients:

8-inch flour tortilla
 3 Tbsp peanut butter
 3 Tbsp grape jelly small Banana, peeled

Method;

Place tortilla on a paper towel. Microwave 10 to 20 seconds on high until the tortilla is soft and warm. Spread with peanut butter. Top with grape jelly. Place the banana near the right edge of the tortilla. Fold up the bottom fourth of the tortilla. Bring right edge over the banana and roll-up.

Crispy cabbage

Ingredients:

2 cups cabbage shredded
 1 tbsp. chopped capsicum
2 green chillies slit
1 stalk curry leaves
 1 tsp. coriander leaves finely chopped
1/4 tsp. turmeric powder
2 pinches asafoetida powder
1 pinch garam masala
 Salt to taste
1/2 tsp. each cumin(jeera) & mustard seeds(rai)
1/4 tsp urad dal
 1/4 tsp amchoor powder
1/2 tsp oil

Method:

1. Wash and drain cabbage 2. Heat oil in a non-stick pan 3. Add cumin, mustard and urad dal 4. Let it splutter 5. Add asafoetida, green chillies, curry leaves, turmeric powder 6. Add cabbage and salt 7. Toss lightly with spoon 8. Sprinkle garam masala and amchoor powder 9. Toss it again 10. Cook for 3-4 minutes stirring continuously till it is crisp 11. Garnish with coriander leaves 12. Serve with rotis Note; This can be eaten in breakfast also.

Rice pakoras

Ingredients ;

2 cups - cooked rice
1/2 tsp - crushed red chillies
2 to 3 - green chillies, chopped finely
2 tbsp - cornflour
2 tbsp - chopped coriander leaves
1 tbsp - chopped greens of spring onion
2 tbsp - grated cheese
1/2 cup - fine bread crumbs
salt to taste
oil to deep fry

Methods:

Mash cooked rice well. Warm it either in the cooker or microwave for ease before mashing. Add all other ingredients, except breadcrumbs, oil. Heat oil in a frying pan, while making balls from mixture. Roll each ball in breadcrumbs, let into hot oil. Deep fry few at a time, till golden and crisp. Serve hot with ketchup, chutney, etc.

Fruit kababs

Ingredients:

1 apple
1 banana
1/3 c. red seedless grapes
1/3 c. green seedless grapes
2/3 c. pineapple chunks
1 c. nonfat yogurt
1/4 c. dried coconut, shredded

Method;

Prepare the fruit by washing the grapes, washing the apple and cutting it into small squares, peeling the banana and cutting it into chunks, and cutting the pineapple into chunks, if it's fresh. Put the fruit onto a large plate. Spread coconut onto another large plate. Slide pieces of fruit onto the skewer and design your own kabab by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end. Hold your kabab at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut. Repeat these steps with another skewer.

Bread sev pakoras

Ingredients ;

10 slices White Bread
1 cup onion(chopped)
2 nos potatoes. (boiled)
Tamarind Chutney to taste (sweet)
Chutney to taste (mint)
1 no. Tomato (finely chopped)
Coriander leaves for garnishing (chopped)
Salt to taste
1 tsp. Turmeric Powder
Red Chilli to taste
Vegetable oil for frying
Sev for garnishing

Method;

Cut the Bread slices into small round shapes with a cutter. you could use a lid on a small box for this.Prepare the batter with besan, salt, turmeric and red chilly powder and water.Dip the bread slices in this batter and deep fry the slices.When cool top the bread slices with mashed potatoes, sweet and hot chutney, finely chopped onions,and tomatoes.Finally garnish with loads of Sev and freshly chopped coriander leaves.

Sprout and fruit bhel

For the sev-mamra

1 cup mamra (puffed rice)
1/2 cup sev
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1/4 teaspoon turmeric powder (haldi)
1/4 teaspoon black salt (sanchal)
1/2 teaspoon oil

Other ingredients;

4 tablespoons peanuts,
 boiled 4 tablespoons moong sprouts
4 tablespoons chopped tomato
4 tablespoons chopped apple
2 tablespoons chopped raw mango
4 tablespoons fresh pomegranate seeds
1/2 cup orange segments
4 tablespoons chopped coriander
4 teaspoons lemon juice
salt to taste

Method;

Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, turmeric powder and mamra and mix well.Add the black salt and sev, mix well and cool completely.Store in an air-tight container and use as required. How to proceed Mix all the ingredients above together and serve immediately.

Mushroom chapati roll

Ingredients;

1 cup plain flour (maida).
1/2 tablespoon cornflour
1/4 teaspoon soda bi-carb
1/2 tablespoon butter
salt to taste

For the mushroom filling
2 cups mushrooms, finely chopped
3 cloves garlic, finely chopped
1 teaspoon grated ginger
1 large onion, finely chopped
2 tomatoes, finely chopped
2 teaspoons coriander-cumin seed (dhania-jeera) powder
2 teaspoons pav bhaji masala
3 teaspoons dried fenugreek leaves (kasuri methi)
1/4 cup tomato puree
2 tablespoons cream
a pinch of sugar
1/4 cup chopped coriander
1 tablespoon oil
salt to taste
ghee for cooking

For the rotis
  Sieve the flour, cornflour, soda bi-carb and salt.Rub in the butter and make a soft dough using as much water as required.Knead very well, cover with a wet muslin cloth and keep aside for 1/2 hour.Knead once again and divide into 4 portions. Roll each portion as thinly as possible. Cook lightly on a tava (griddle) on both sides using a little ghee and keep aside. For the mushroom filling Heat the oil in a pan, add the garlic, ginger and onion. Saute till the onion turns translucent. Add the tomatoes and cook till the oil separates.Add the coriander-cumin seed powder, pav bhaji masala and kasuri methi.Mix well, add the tomato puree and cook for a few more minutes.Add the mushrooms and salt and stir well till the mushroom are cooked.Add the cream, sugar and coriander and mix well. Keep aside. How to proceed Divide the filling into 4 portions.Spread a portion of the filling evenly on each roti and roll it like a Swiss roll.Cut into 50 mm. (2") pieces and serve hot.

Karela muthiya(bitter gourd dumplings)

Ingredients;

1 cup karela (bitter gourd), finely chopped, with the peel
1/3 cup onions, chopped
2 large cloves garlic, chopped
1 teaspoon grated ginger
1 to 2 green chillies, chopped
1 tablespoon chopped coriander
1 teaspoon turmeric powder (haldi)
1 tablespoon low fat curds
1 cup jowar flour (white millet flour)
1 cup whole wheat flour (gehun ka atta)
1 cup Bengal gram flour (besan)
1/8 teaspoon soda bi-carb
salt to taste

For the tempering;
1 teaspoon cumin seeds (jeera) 1 teaspoon asafoetida (hing) 1 teaspoon oil
For the garnish
1 tablespoon chopped coriander

Method;

Combine all the ingredients except the soda bi-carb in a bowl and knead into a soft dough using enough water.Add the soda bi-carb and mix well. Place the dough on a steamer and steam for 10 to 12 minutes or till a knife inserted into the muthia comes out clean.Cool, cut into 25 mm. (1") cubes and keep aside. For the tempering Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida and then the pieces of muthia. Saute them over a medium flame till they are lightly browned.Serve immediately, garnished with the coriander

Poha and veg cutlets

Ingredients:

1 cup poha (beaten rice),
4 big potatoes,
1/4 kg matar (green peas),
1 spoon cumin seeds,
1 tsp red chilly powder,
1/2 tsp turmeric,
 1 tsp coriander powder,
1 tsp garam masala powder,
2 tsps ginger- garlic paste,
2 tsps green chilly-
 coriander leaves paste,
oil for frying,
1 medium sized onion chopped finely
, salt to taste.

Method;

Wash and soak poha in water until it becomes very soft. Knead it nicely like you knead flour. Cover it with a wet cloth and keep aside. Boil potatoes. When cooked remove them from water and keep them under fan until it cools. Peel them and cut them.Peel, wash and boil the green peas until they are soft. When cooked, remove them from water and let them dry a little. In a pan, put 1 tbsp of oil and add cumin seeds and when they change their colour add the finely chopped onions. Don't allow the cumin seeds to become black. Saute onions until they change their colour. Then add the ginger- garlic and green chilly- coriander leaves paste and all the masalas. On a low flame keep stirring until their aroma comes out. Now add the potatoes and green peas and some coriander leaves. Cook it for 15 minutes on low flame. Remove it from flame and allow it to cool. When cool, mix it with the poha. Make medium sized balls and press them gently with your palm. Now in a pan put little oil each time before placing the cutlets in it.When one side changes colour turn and cook the other side also the same way. Serve hot with pudina chutney.

Bread and palak chaklis

Ingredients;

Bread slices (trim the sides) 8 nos.
Besan 1/2 cup
 Palak (spinach), shredded 1 cup
 Rice flour 1/2 cup
Oil/ butter 2 tbsp
Curd 1/2 cup
 Sesame seeds 2 tbsp
Red chilli powder 1/2 tsp
Salt to taste
Oil to fry

Method;

Soak bread slices in curd and crumble them nicely. - Add rest all ingredients and mix well to form tight dough. - Make balls from the above dough with your hands and flatten them with your palms. - Deep fry in slow heat until the chaklis are golden brown. Serve hot.

Sabudhana aur kele ka vada(sago and banana vada)

Ingredients;

Raw banana-2no,
Sago{soaked for 1 hour}-1/2 cup,
Groundnuts pounded-1/4 cup,
Green chillies-2no,
Corriander leaves-2tbsp,
Salt as per taste,
Oil-2tbsp

Method;

Boil the raw bananas with the skin for 5-7 minutes.After boiling remove the skin and mash the fruit.Mix the mash fruit with the soaked sago,pounded groundnuts,chopped chillies,corriander leaves chopped,salt..Make small balls and shallow fry in medium heat till the both side turn brown in colour and serve hot with green chutney.

Capsicum pakoras

Ingredients:

1 1/3rd cup Gram flour
1/2 tbsp. salt
2tbsp. melted ghee or vegetable oil
1-2 green chilies (seeded and minced)
1/2tsp. nigella seeds (kalonji)
1/2tsp. turmeric powder
1/8th tsp. baking powder
25-35 long strips or rounds of seeded Capsicum(3 medium sized)
Ghee or Vegetable oil for frying

Method;

Combine the flour, salt, melted ghee or vegetable oil, green chilies, nigella seeds and turmeric powder in a bowl and mix well. Add water aand blend into a smooth batter. Cover the batter and set aside for 15 minutes. Again beat the batter for 2-3 minutes (check the batter consistency: if too thin, moist foods will spatter as they fry; if too thick they will not cook properly. Add more flour or water as necessary). Stir in the baking powder at this time if you like cake like crust. Heat enough ghee or vegetable in a kadhai for deep frying. Dip 5-6 capsicum rings in the batter and, one at a time carefully slip them into hot oil.

Grape leaf fitters(angoor patta pakora)

Ingredients:

2 cups gram flour
11/2tsp salt
1 cup shredded dry coconut
1/2tsp red chili powder
1 tbsp cumin seeds
1/2tsp asafoetida powder (hing)
1tsp. baking powder
 230 gms package of grapevine leaves (blanched for 5 minutes, rinsed, drained & shredded)
1 cup ghee or vegetable oil

Preparation:

Blend the flour, salt, coconut, red chili powder, cumin seeds and asafetida in a large bowl. Add water and blend into a smooth batter. Add the baking powder and grape leaves, and stir with a few swift strokes, until mixed. Heat ghee or vegetable oil in kadhai over a moderately low heat until it is hot but not smoking. Gently transfer the mixture into the hot oil, quickly spreading it evenly to the edges of the pan, into a flat cake. After 4-5 minutes, when one side is golden brown, carefully flip it over using a wide spatula and fry till golden brown. Now transfer it to paper towel to drain momentarily, then to a serving plate . Garnish with coriander leaves and serve them hot cut into wedges. Note: Cut with a sharp serrated knife. If the vine leaves are not sufficiently blanched, they tend to tear.

Tomato rawa upma

Ingredients:

4 tbsp ghee or butter
1 cup semolina (or quick cream of wheat)
1 tsp each of mustard and cumin seeds
1 sprig curry leaves
1 tsp ginger chopped
2 green chilli chopped
2 onion sliced finely
1 large tomato chopped
4 tbsp coriander leaves
2 tbsp grated coconut if available
2 cup hot water
salt to taste
fried cashewnuts to garnish

Method :

Heat half of the ghee in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute. Keep aside. Heat the remaining ghee in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft. Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry. Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves.

Veg fingers

Ingredients :

1 cup green gram dal
1 cup mixed vegetables (carrot, beans, cauliflower, cabbage, etc.)
3 green chilies
2-3 Garlic cloves
1 piece of Ginger
1 onion
3 tbsp plain yogurt
1 pinch baking soda
Oil
Salt to taste

Method :

Soak green gram in water for 2 hours and grind with salt to smooth paste without adding water. Boil chopped vegetables. Add these vegetables, baking soda and the yogurt to the paste. Stir properly and pour this in idli plates & steam in a pressure cooker. Allow it to cool for few minutes and cut into fingers. Deep-fry this in oil till it becomes crispy. Ready to serve hot.

Spice stuffed rice kachoris

INGREDIENTS:

250gm Rice Flour
400gms Green Peas
1 cup warm Milk
3 tbsp Gram flour
3 chopped Green Chillies
Handful of chopped Coriander leaves
Oil or Ghee for deep frying
Salt and Pepper to taste

METHOD:

Boil the green peas and drain out the water. Add the chopped green chillies, coriander leaves, salt and pepper to taste. Mash the mixture with a hand blender. Sieve the rice flour and a pinch of salt together. Add half a cup of milk. Blend the milk and rice flour with a blender, gradually adding the gram flour, and milk as required, to obtain a stiff pliable dough. Divide the dough into even numbered small portions and roll into small round shape (puris), . Spread the pea mixture in the center of one puri and place another puri over it. Press down the sides, seal the edges and roll out gently. Similarly roll more kachoris with the remaining dough. Deep fry the kachoris in hot oil till well browned on both sides. Garnish with grated coconut. Serve hot with green chutney (paste of mint leaves).

Bread ki bhelpuri

Ingredients:

8 Bread
Oil to deep fry
1 Apple (peeled, 1 cm cubes)
1 tsp Lemon juice 1 big sized Onion (finely chopped)
1 big sized Tomato (finely chopped)
1 small sized Cucumber (peeled, 1 cm cubes)
2-3 small sized Potato (boiled, 1 cm cubes)
1/2 medium bunch Fresh coriander leaves (finely chopped)
1 tbsp Peanut (crushed)
1/4 cup Tamarind chutney
1/2 cup Sev

For tamarind chutney:
100 gms Tamarind
50 gms Jaggery
Salt to taste
Black salt to taste
1/4 tsp Cumin seeds

Method:

Take the bread slices, remove crust and cut into small squares (croutons). Heat oil in a kadai and deep-fry the bread pieces. Drain onto an absorbent paper and keep aside. Apply lemon juice to the apple cubes to prevent them from discoloring. For tamarind chutney soak tamarind in half a cup of water for fifteen minutes. Grind it along with all the remaining ingredients. Pass it through a sieve to get a smooth consistency. Place the bread pieces in a bowl. Add chopped onion, tomatoes, cucumber, potatoes, apple, half the coriander leaves and mix. Add crushed peanuts, salt, tamarind chutney and mix well. Put sev on top, garnish with the remaining coriander leaves and serve immediately.

Rawa(semolina;suji)toast

INGREDIENTS:

Bread slices 4-5;
Sooji rawa 1 cup
Malai 1 cup;
Chopped tomato 2 tbsp;
Chopped onion 1 tbsp;
Chopped carrot 2 tbsp;
Chopped cabbage 3-4 tbsp;
Chopped capsicum 3-4tbsp;
Salt To taste;
Black pepper powder A pinch;
Oil 1 tsp

Method;

Chop the sides of the bread slices and give them shape of your choice.- Take rawa in a bowl, add malai, chopped tomato, onion, carrots and cabbage.- Also add chopped capsicum, salt, and black pepper and mix all the ingredients.- Apply oil on one side of the bread pieces & spread vegetables mixture on the other side.- Heat oil in a pan. Fry both sides of the pieces.- Sooji toast is ready to serve.

Fruit pizza

Ingredients:

1 cup unsweetened apple butter
1 kiwi fruit, peeled and sliced
6 large strawberries, sliced
1 apple or pear, peeled, cored, and thinly sliced
1/4 teaspoon cinnamon

Method:

Spread apple butter over pita bread. Arrange slices of fruit on top of apple butter. Sprinkle with cinnamon. Serve as is or heat in 350-degree oven for 15 minutes and serve warm.

Chatpata dhokla

Ingredients;

Chana Dal 300 gms
Rice 250 gms
Green Chilli Paste 15 gms
Ginger Paste 20 gms
Curd 60 gms
Red Chilli Powder 2 gms
Turmeric Powder 1 gm
Oil 30 ml
Soda-bi-Carbonate 2 gms
Salt To taste
Sugar A pinch

For Tempering :
Mustard Seeds 4 gms
White Sesame Seeds 3.5 gms
Coriander Leaves 5 gms
Asafoetida A pinch

Method;

Soak dal and rice together in water after washing it. Soak for 1 hour. Drain and leave to dry.Grind coarsely in a mixer.Beat curds. Now mix this coarsely ground paste with chilli and ginger paste, beaten curd, red chilli and turmeric powder, sugar, soda-bi-carbonate, oil and salt. Mix well to a pouring consistency.Keep aside for 4-6 hours. Please do not refrigerate it. Cooking; Take a tray, oil it, pour the mixed liquid in tray and steam it. When it is done, it will become firm, you can touch and feel.Cut dhokla into pieces and temper. Tempering Heat oil in a pan, crackle mustard seeds and white sesame seeds; add asafoetida; pour the tempering over dhokla; and pour tamarind chutney over it.

Cabbage vada

Ingredients :

Chopped Cabbage - 2cups
Chopped small onion - 1/2cup
Besan flour - 11/2cup
Curry leaves - 2sprigs
Chopped coriander leaves - 2sprigs
Crushed ginger - 1 big piece
Finely chopped green chilli - 10nos
Salt - to taste
Water - enough to mix the batter
Coconut oil - 150ml

Method :
Mix the cabbage, onion, curry leaves, coriander leaves, ginger and green chilly. Sieve the besan flour. Mix it with the cabbage mixture. Add salt and sufficient water and make a thick batter. Heat oil in a pan. Shape the batter into flat round balls with a small hole in the middle and deep fry.

Apple coconut and pineapple burfi

Ingredients:

For Apple Coconut layer;

2 Red Apples (Roughly grated)
1/4 Cup Grated Coconut (Packed)
drop of Coconut extract (Optional)
pinch of Red food color (Optional)
1/2 Cup Sugar

For Pineapple layer;

Crushed Pineapple – 1 Cup Milk powder –
 1/2 Cup ( Packed) Pineapple extract – a drop (Optional)
Yellow color – a pinch (Optional)
Sugar – 1/2 Cup

Method;

For Apple Coconut layer Heat a pan and fry the grated apples until all the juices get evaporated.When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.At this stage transfer the mixture to a greased pan and let it cool. Next prepare the pineapple layer for the burfi. For Pineapple layer; Grind the crushed pineapple into a coarse paste.Heat a pan add the pineapple paste and cook until it becomes dry.Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.Now transfer this mixture on the already made apple coconut layer. Let the burfi cool down for 30 minutes and then cut into desired shape and size.

Almond pooris with walnut khoya filling

Ingredients:

For outer covering:

1/2 Cup All purpose flour
1/4 Cup Dry Ground almond powder
pinch of Salt
3 Tbsp Oil
1 Tsp Ghee
pinch of Lemon yellow food color (optional)
1/8 Cup Water

For walnut khoya filling:

2 Cups Milk
1 Cup Sugar
1/2 Cup Dry ground walnut powder
1 Tsp Cardamon powder

Method;

Mix in all the ingredients listed under “for outer covering” to form a soft, non-sticky dough. Knead this dough for at least 10 minutes and let it sit for 30 minutes to 1 hour before making the pooris. Meanwhile lets make the filling. Heat milk in a wide pan and bring it to boil. Now add sugar, cardamom, walnut powder and let the mixture cook on a medium flame. Cook the mixture until it reduces to khoya consistency or when the mixture solidifies and starts leaving the pan. It can also be referred to as halwa consistency.Turn off the heat and walnut khoya filling is ready. This filling by itself is a great dessert. I could not stop munching on this filling while making my pooris.. Now divide the dough into 5-6 medium sized balls. Pat the ball with your fingers into a small circle and place 2 tablespoons of walnut filling into it. Now seal the filling with the dough and roll into a chapati. We can make thinner or thicker pooris as we wish, but take care not to tear the outer covering. No flour is required for rolling the dough, because its so elastic and non sticky. Repeat the same with rest of the dough and filling. Now cook the pooris on a hot non-stick pan with few drops of ghee if desired on a low flame. Cook on each side for 2-3minutes until golden brown spots appear on each side. Warm pooris are ready to be enjoyed with a splash of ghee on it.

Apple custard with strawberry sauce

Ingredients:

For Sauce;

2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
1/4 to 1/3 cup sugar (depends on sweetness of berries)
1/2 tbsp lemon juice
2 tbsp water
1 tbsp cornstarch dissolved into 2 tbsp water

For Custard;

2 cups milk
3 tbsp custard powder ( I used vanilla flavor.)
3/4 cup sugar
10-15 roasted chopped almonds
1/2 tsp cardamom powder
1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
1/4 cup pomegranate seeds

Method;

For Strawberry Sauce;

Mix strawberries, sugar, lemon juice and water in a pot.Heat the mixture in medium flame for 13-15 mins.Keep the pot covered (occasionally stir). When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.

For Custard;

Take some (3-4 tbsp) milk and mix custard powder to it.Heat rest of the milk at medium flame, add sugar to it.Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder. Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.Add the fruits to custard. Keep the mixture in refrigerator. While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce.