Tandoori Roti

Ingredients

Maida	1 kg
Baking powder	11/2 tbsp..
Sugar	1/2 tbsp.
Onion seeds	15 gms
Melted ghee	50 gms.
Eggs	2 nos.
Milk	115 gms.
Beaten curd/yogurt	2 1/2 ounces
Salt	1 tsp.

Method
1. Beat egg well.

2. Add sugar and milk and beat nicely once again.

3. Sieve together flour, salt and baking powder.

4. Mix in melted butter along with Curd/Yogurt and milk and mix nicely.

5. Add enough water to form a dough of medium consistency. Knead the dough until it turns very smooth.

6. Cover and set aside for half an hour. Then divide the dough into large walnut-sized balls and shape each ball on your hands into an oblong-shaped roti.

7. Apply melted butter or Ghee on both sides of the roti and smear one side of the roti liberally with onion seeds and bake in a tandoor.

8. You can also bake this roti on an open fire or oven or sigri, but it tastes better when baked in a tandoor.

Aloo Mutter

Ingredients :

1 medium onion
2x2 inches cinnamon (pattai)
1/2 teaspoon chopped ginger (ingee)
1/2 teaspoon cumin powder (geeragam powder)
1/2 teaspoon turmeric powder (yellow powder)
1/4 teaspoon chilli powder
1/4 teaspoon pepper powder (black balls)
450 grams potatoes (aloo)
2 nos. green chillies
1 tablespoon tomato puree
100 grams peas (fresh)
1 tablespoon coriander leaves
4-5 tablespoons oil
Salt as required

Method:

Peel and cube the potatoes. Finely chop the onions.

Heat oil in a deep bottomed pan over medium flame; fry onions, cinnamon and ginger for 4-5 minutes. Stir frequently.

Reduce the heat to low, add turmeric powder, cumin powder, chilli and pepper powder. Stir well and fry for a minute.

Add the potatoes and green chillies. Stir and cook until the spices are blended completely.

Stir in the tomato puree and salt. Add the water and bring to a boil.

Cover the pan and cook over medium to low heat for about 10-12 minutes till the potatoes are half cooked.

Add the peas, cover the pan and cook again till the potatoes are tender. Remove from heat.

Stir in half of the chopped coriander and sprinkle the remaining half on top of the dish.

Bisibele Bath

Ingredients:

Turdal - ½ cup
Rice - 1½ cups
Onions - 5-6
Brinjals - 2 small
Carrot - 1
Brumsticks - 2
Tamarind - size of a lime
Red chillies - 12
Green chillies - 4
Fenugreek seeds - 1 tsp
Coriander seeds -1 tbsp
Mustard - 2 tsp
Cashew nuts - 20 grams
Grated coconut - ¼ cup
Asafoetida - a pinch
Coriander leaves - a few
Poppy seeds - 1 tsp
Aniseeds - ½ tsp
Cloves - 4
Cardamoms - 4
Cinnamons - small piece
Ghee - for frying
Salt to taste


Method:

Wash rice and dal thoroughly. Chop vegetables. Add a pinch of turmeric powder to dal and rice and pressure cook with chopped vegetables. Heat a little oil in a frying pan. Add 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown and grind into smooth powder. Keep aside. Heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds and grind into smooth powder. Keep aside.

Soak tamarind in little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly. Heat a little ghee and fry cashew nuts until golden brown in color. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from flame. Add ghee before serving.

Coconut Yogurt Chutney

Ingredients:

Freshly Scraped Coconut 1 cup
Plain Yogurt 1 cup
Green Chiles 2
Salt to taste

mix:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

Remove stems, wash and roughly chop green chiles.
Grind fresh coconut, half of yogurt, green chiles and salt together into smooth paste.
Remove onto a bowl and stir in the remaining yogurt.

Heat oil in a pan, add all mix ingredients in order.
When dal changes color, remove from heat and add to above bowl.
Serve with idly, vada, dosa etc…

Notes: Make sure to adjust the yogurt according to your preference.

Babycorn Masala

Ingredients

200 gr.baby corn,
dry coconut (khopra),
2tbspoon ginger-garlic-chilly paste
2 finely chopped onions
tomato puree of 1 tomato
1 teaspoon dhana powder
a littel fresh cream
1 tbspoon garam masala,
2 tbspoon red chilly powder
1 teaspoon jeera, haladi,asafoetida,
3 tbspoon oil
little water
salt to taste


Method

1.Cut baby corns in small round pieces and cook it in pressure cooker.
2.Add oil to pan, after that put jeera, haladi, asafoetida in that.
3.Add ginger-chilly-garlic paste.
4.Then add onion, cook for 2 mins, then add tomato puree.
5.Add dhana powder nd cream.
6.After that add coconut's paste. And stir well.
7.Add garam masala and red chilly powder
8.Add some water
9.Then add cooked baby corns nd salt to taste.
10.Serve hot.

Stuffed Tawa Baingan

Ingredients
3 round big brinjals
1 bunch chopped coriander
1/2 cup chopped green garlic
1 grated fresh coconut
3 cloves garlic crushed
3 tsp dhania-jira powder
3 tsp red chilli powder
2 tsp sugar
1 tsp turmeric powder
salt to taste
3 cubes grated cheddar cheese
5 tablespoon oil

Method
Wash and cut the brinjals into 1/2" thk round slices
For the stuffing:
#Combine the coriander, green garlic, fresh coconut,crushed garlic,
dhania-jira pdr, red chilli pdr, salt and sugar in a bowl. Mix well.
#Heat the oil in a non-stick flat pan. Place some stuffing on one slice
Of the baingan and press the other slice over it. Repeat with the rest.
#Carefully place each pair of stuffed baingan on the pan, cover with a lid.
Cook at a low flame for 5 to 7 minutes until the lower side is brown.
#Slowly invert the slices and cook once again.
#Grease an oven-proof dish and place the stuffed baingan in it.
Sprinke grated cheese on each slice and grill in a hot oven for 10 minutes.
#Serve hot.

Gobi Manchurian

Ingredients

for the balls:
gobi florets-1 cup
corn flour-1/2 cup
water-as needed
salt to taste
chilly poder-1 tbsp
baking soda-pinch

for gravy:
chopped onions-1/2 cup
green chillies-2 to 3
tomato sauce,chilly sauce-each 1 tbsp
soya sauce-1 or 2 drops.
chopped capsicum-1/4 cup
water a/4 cup
salt to taste
kesari colour-pinch
chopped ginger n garlic-1 or 2 tbsp

Method

for balls:
clean the florets.
make a thick consistency paste with the flour ingredients.
dip the florets in this and deep fry in oil.drain n keep aside.

for gravy:
fry onions partially.add chopped ginger n garlic,g.chillies,capsicum n fry again.
now add the sauces.
mix well.
add water to make a gravy.
add salt.add kesari colour mix well.
now add the gobi balls n mix well. serve hot with coriander garnishing

Capsicum Curry

Ingredients

Capsicum----1/4kg
Chanadal----3spoons
Red mirchi—10
Hing----------a pinch
Turmeric powder—1/4spoon
Oil---------------------5spoons
Grated coconut---3spoons
Salt

Method

Roast chanadal and mirchi in 1spoon oil add hing
Powder it and then add grated coconut add some water salt and
Make a paste and keep aside
Heat remaining oil and add cut capsicum little bit of haldi and little salt
When it is half cooked add the paste and fry in low fire
When it turns into brown colour remove from fire and serve

Green Peas Pulao

Ingredients

basmati rice 200 gm
green peas 50 gms
green chilly 3
coriander leaves 2 bunch
onions 2(optional)
salt to taste
oil 2 tsp
mustard seed 1 tsp
ghee 1 tsp(optional)

Method

wash & soak rice for 5 mins.pressure cook rice for upto 2 whistles.cook green peas.
grind together green chilly,coriander leaves, & onions.
heat oil in a pan . add mustard seeds, when it starts spluttering add the paste, saute for 2 mins.add peas & salt to it & cook till the paste is almost dry.
add ghee to rice. transfer rice to the paste, mix in the paste lightly.
garnish with sliced onions & coriander leaves.

User Comments & Tips

serve this pulao with tomato/ carrot raitha.
very nutricious, low fat content,& colourful pulao

Pudina Pulao

Ingredients

Basmati rice - 2 cups
Green chillies - 2
Pudina - 1 cup
Ginger - 1" piece
Jeera - 1/4 tsp
Fresh cocunut gratings - 1/2 cup
Cashewnuts - 10-15
Water- 4 cups
Ghee - 2 tbsps

Method

Wash & spread the rice on a dry cloth and allow it to dry.
In a pan, heat the ghee and fry the cashewnuts & keep aside.
In the same ghee, add the jeera, after it splutters, add the rice and fry it for some time.
Boil 4 cups of water.
Grind together the pudina, green chillies, ginger & coconut scrapings.
Add this to the rice. Fry for a minute.Now add the boiling water to it.
Cover and cook on a medium flame till done.
Garnish wih cashewnuts and serve with cucumber & curd raita.

User Comments & Tips

You can add more ghee if preferred.

Nutritious & Tasty Veg Khichdi

Ingredients

One medium katori rice & moong dal mix (soaked)
1 onion chopped finely
1 tomato chopped finely
1 carrot, finely grated
1 small wati cabbage & beans shredded
1 tsp turmeric - chilli powder
1/2 tsp hing powder
1/2 tsp jeera powder
rai & jeera for tadka
2tsp oil
chopped coriander leaves, for garnishing

Method

In a cooker put 2 tsp oil & add rai - jeera.
When it splutters, add chopped onion & fry till it turns pink.
Then add all the chopped vegetables except tomato & stir.
Now add turmeric,chilli,hing, salt & stir on high flame for 1 min.
Add tomatoes & then the soaked rice-moongdal mix & stir again.
Add double the quantity of water & check for seasoning.
Now add jeera powder & if required some more salt & chilli powder according to taste.
Cook for five to eight minuted in a closed cooker with whistle on or till 8-9 whistles.
Add chopped coriander leaves as soon as you open the cooker.
Serve hot.

User Comments & Tips

This is a very easy to make recepie as well as very nutritious & tasty too.
Tastes excellent with cucumber raita & papad

BAKED CORN

Cookin time: 35 mins

Preparation time : 10 mins

Serves 8

Ingredients:

1 packet frozen corn (preferably sweet corn, 3-4 corns)

100 grams cheese

Butter (to fry)

Salt and pepper to taste

For white sauce:

2 tablespoons butter

2 tablespoons plain flour (maida)

2 teacups milk
Salt and pepper to taste

Method:

1. Take a knife and make a slit on the corn’s peel to expose the corn’s kernels.
2. Wash the corn in such a way that the kernels are also cleaned.
3. Now, keep the corn along with its peel in the microwave oven and heat for 3-4 mins.
4. The corn is baked!

For white sauce:

1. Heat butter in a kadai/fryin pan and let it melt.
2. Add maida to it and keep stirring till the maida gets roasted in the butter.
3. One the maida turns light brown in color, and once ur able to smell the fried maida, add milk to it and keep stirring till the mixture becomes a paste or till it reaches the consistency of molten cheese.
4. Let the mixture cool down a bit.
5. White sauce is ready!!

For the corn part:

1. Pre-heat the oven.
2. Separate the corn kernels from the corn and put them in a greased vessel (as in, a vessel that is coated wit ghee/butter in the inside. U use it for baking purposes).
3. Add the white sauce that you’ve prepared to the kernels and mix well.
4. Add grated cheese on top and bake it in the oven until the top layer turns brown.

Yummy baked corn ready! Eat it hot.. It’ll help u put on loads of weight!! Lol

ONION TOMATO PASTE

Ingredients:


2 onions (diced)

4-5 tomatoes

1 teaspoon mustard

1 tablespoon garam masala

1 tablespoon jeera powder

Turmeric powder – a pinch

Red chilly powder – to taste

Salt to taste

Coriander leaves (if u want)

Ginger/garlic/green chilly paste

Oil – 4-5 tablespoons

Method:


1. Heat little oil in a kadai.
2. Add onions and the ginger/garlic/chilly paste.
3. When the onions turns light brown, add the tomatoes and keep stirring.
4. Once the tomatoes become very soft, grind the whole mixture in a mixie till it becomes a paste (u can add a little bit of water if u want while u grind)
5. Heat remaining oil in the kadai and add mustard seeds. Let it splutter.
6. Add the tomato/onion paste to it and keep stirring.
7. Add salt, garam masala, jeera powder, turmeric powder, red chilly powder and salt and keep stirring.
8. Keep stirring for 5-ten mins.
9. Once you see the oil getting separated from the mixture, add coriander leaves and switch off gas.
10. Let it cool. Now keep this paste in a container and add it to any gravy items (like rajma/channa n all). Hints given below.
11. This mixture will remain for a long time if u keep in the fridge

TIPS:


1. Keep a paste of ginger/garlic/g.chilly paste always in ur fridge. U can use it in case of emergency.
2. The tomato/onion paste can be used for making channa/rajma/ paneer related items. For this, add this mizture in a kadai first, let it heat and add the boiled channa/coiled rajma/ panner to it. Add 3 cups water and let it boil. Ur channa/rajma/panner dish is ready!
3. For any help, feel free to contact me!! Lol lol

Moong Dhal Pulao

Ingredients

1/4 cup green moong dhal
1 cup of basmati rice
1 medium sized onion
1 tomato
4-5 Green chillies
1/4 cup of grated coconut
1" piece of ginger
1-2 Garlic cloves
Garam masala powder
salt
oil and ghee for seasoning
mint leaves for garnishing

Method

Soak green moong dhal atleast for 4hrs.
Chop onions and tomatoes.
Grind coconut,ginger,garlic,green chillies to a fine paste.


Heat oil and ghee mixture in a pan, add onions,saute for few minutes till it turns translucent. Then add tomatoes cook for few seconds.
Add the grounded paste and cook till oil seperates.
Then add soaked moong dhal,stir the mixture.
Add, washed basmati rice, saute the mixture till rice get coated with the masala.

Transfer the above mixtue to pressure cooker, add 2 cups of water. cook for 10 mins.
Garnish with freshly chopped mint leaves.

User Comments & Tips

Serve hot with Raita

RAW MANGO RICE

Ingredients

Cooked Rice - 2 cups
Raw Mango (peeled & grated) - 1 cup
Turmeric - pinch
Dried Red chilli - 5
Mustard seeds - 1/2 tsp
Urad dhal (split black lentils) - 1 tsp
Curry leaves(chopped) - 1 Tbs
Coconut grated - 1/4 cup
Salt - to taste
Oil - 3 Tbs

Method

Saute dried red chillies in a pan without oil. Keep aside.
Heat 1 Tbs oil in the pan, saute slighltly raw mango & turmeric.
Grind these 3 ingredients coarsely in a mixer.

Heat 1 Tbs oil in the pan, saute slightly mustard seeds, urad dhal, curry leaves & coconut
Grind these 4 ingredients coarsely in a mixer.

Add 1 Tbs oil to the rice. Now add both the mixter to the rice.
Add salt & mix.

Beetroot Jam

Ingredients:

Beetroots 4
Grated Ginger 1 tsp
Lemon Juice 1 tbsp
Sugar 2 cups

Method of preparation:

Wash, peel and grate beetroots (abt. 2 cups).
Heat a sauce pan, add grated beetroot, grated ginger and a cup of water.
Cook covered for few minutes until beetroot turns mushy.
Uncover and mash the cooked beetroot.
Once the beetroot mixture thickens a little, add sugar and lemon juice.
Let the mixture boil and thicken.
Store in a sterilized jar and serve when needed.

Notes: Pulse the cooked beetroot in a blender if you wish.

Tomato Gravy Curry

Ingredients:

Tomatoes 5
Onion 1
Garlic 3 pods
Ginger 1 inch piece
Fenugreek Leaves 1/2 cup packed
Turmeric Powder 1/ 2 tsp
Red Chile Powder 1 tsp
Green Moong Powder 2 tbsps
Coriander Powder 1 tbsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash and chop tomatoes.
Peel and finely chop onion.
Peel and mash the ginger.
Peel and mince the garlic.
Wash thoroughly and pluck the fenugreek leaves (don’t chop the leaves).

Heat oil in a pan, add chopped onion, ginger, garlic and fenugreek leaves.
Fry until the fenugreek leaves turn soft, then add chopped tomatoes, turmeric powder, red chile powder and salt.
Cook covered until tomatoes become soft and mushy.
Stir in two cups of water, whole moong powder and coriander powder.
Boil the whole mixture for 5 - 10 minutes on low - medium flame.
Serve hot with steamed rice or chapati.

Notes: Roast the whole green gram and grind it into fine powder in a spice blender to get the green gram powder.

Lemon Cucumber Dal

Ingredients:

Raw Lemon Cucumber 1 small
Toor Dal 1 1/2 cups
Green Chiles 3
Tamarind 1/2 inch sized ball
Turmeric Powder 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1/2 tsp
Broken Red Chiles 4
Curry Leaves 5
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash toor dal with water thoroughly and pressure cook in 3 cups of water for 3 whistles.
Wash, peel, remove ends and chop lemon cucumber into small pieces.
Remove stems, wash and slit the green chiles.

Heat oil in a deep vessel, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, chopped lemon cucumber, tamarind, turmeric powder and salt.
Pour a cup of water and cook covered until lemon cucumber pieces turn soft.
Uncover and add cooked toor dal along with another cup of water if the cooked toor dal is too thick.
Bring to boil and leave on for 1-2 minutes.
Serve hot with rice or roti.

Notes: Make sure the lemon cucumber is not sweet.

Green Gram Halwa

Ingredients:

Rice 1/2 cup
Whole Green Gram 1/2 cup
Ghee 1 tbsp
Jaggery (grated) 3 cups
Cashews 5

Method of preparation:

Coarsely grind rice and green gram seperately using a spice blender and mix both rawa together.
Heat ghee in a pan, add cashews and fry until golden brown.
Remove the cashews onto a bowl.
Then add prepared rawa in the same pan.
Fry on medium flame for a minute and remove from heat.

Bring to boil a cup of water and add grated jaggery.
Cook the jaggery mixture for a minute or until the syrup thickens a little.
Stir in fried rawa and cook covered on low flame until halwa comes together.
Grease a small box with ghee and pour the above prepared halwa.
Garnish with fried cashews and serve hot or cold.

Notes: Make sure the halwa is cooked properly before removing from heat.

Spicy Brinjal Curry

Ingredients:

Brinjals 5 - 8
Whole Red Chiles 3 - 5
Fenugreek Seeds 1 tsp
Urad Dal 1 1/2 tbsp
Tamarind 1 inch sized ball
Salt to taste
Oil 1 tsp

Mix:

Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 5
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove stems and slit brinjals vertically twice.
Soak them in water for further use.

Heat a tsp of oil in a pan, add fenugreek seeds, urad dal and red chiles.
Fry until dal changes color and remove from heat.
Cool the fried ingredients and grind everything into fine powder.

Heat oil in a pan, add all Mix ingredients in order.
When mustard seeds start spluttering, add brinjals, tamarind, ground spice powder and salt.
Pour half a cup of water and cook covered on medium flame until brinjal turns soft.
Serve hot with steamed rice.

Notes: Make sure brinjals are perfectly cooked.

Whole Green Gram Roti

Ingredients:

Raw Rice 1/2 cup
Whole Green Gram 1/2 cup
Onion 1 small
Green Chiles 2
Broken Red Chiles 3
Curry Leaves 4
Salt to taste
Oil as required

Method of preparation:

Peel and finely chop onion.
Remove stems, wash and finely chop green chiles.
Tear curry leaves into small pieces.

Coarsely grind rice and green gram separately and mix together.
Bring to boil a cup of water in a sauce pot.
Add mixed rawa, salt and cook covered on low flame until all the moisture is gone.

Cool the cooked rawa and remove onto a mixing bowl.
Add onions, green chiles, red chiles, cumin seeds and curry leaves.
Mix everything into a soft dough by sprinkling water if necessary.

Heat a flat pan on low flame.
Take 5 - 8 inch sized ball out of the prepared mixture.
Gently flatten it on the pan with a damp hand.
Slowly cook on one side, apply oil, turn and fry on other side.
Serve hot with coconut chutney and any pickle.

Notes: Make sure rawa is cooked well before making the roti.

Macaroni Soup

Ingredients

ELBOW MACARONI-------2 SERVING SIZE FROZEN MIXED VEGETABLES---1 CUP MEDIUM SIZED POTATOES---2 TOMATO PUREE---3 TBSP AJWAIN---------1/2 TSP SALT -----------TO TASTE BUTTER/OIL------1TSP

Method

HEAT OIL/BUTTER IN PRESSURE COOKER ON MEDIUM HEAT. SAUTE POTAOES AND VEGGIES FOR 2 MINUTES. ADD OTHER INGRADIENTS AND 4 CUPS OF WATER. CLOSE COOKER AND COOK TILL ONE WHISTLE BLOWS. LET IT COOL ITSELF, ADJUST SEASONING AND SERVE PIPING HOTWITH CROUTONS

User Comments & Tips

YOU CAN USE ANY LEFTOVER PASTA,JUST ADD IT AFTER COOKING VEGETABLES.

Healthy Cabbage Soup

Ingredients

2 tablespoons vegetable oil 1 cup thinly sliced onions2 apples - peeled, cored and finely diced 3 cups shredded cabbage 2 cloves garlic, minced 1 large potato, shredded 1 1/2 cups vegetable broth (You can also make this at home by boiling vegetables) 2 teaspoons Italian seasoning 1 teaspoon white sugar 1/2 cup fresh cream (Optional) salt and pepper to taste

Method

1 In a large heavy pot, cook onion and apple in oil over medium-high heat until lightly browned. Stir in cabbage and garlic, then reduce heat. Stir in potato, broth, Italian seasoning and sugar; cover and simmer 30 minutes. 2 Stir in cream, salt and pepper. Heat through and serve.

Veg Hot and Sour Soup

Ingredients

2 tbsp Chili Sauce 11/2 tbsp Corn Flour / Corn Starch 1-1/2 tbsp Soy Sauce 2 tbsp Vinegar 2 tbsp Capsicum - chopped 2 tbsp Spring Onions - chopped 2 tbsp Tomato Sauce 2 tbsp Carrots - chopped or grated 1/4 cup Cabbage - chopped finely 1/4 cup soft tofu or paneer - cut into small cubes (optional) 1 tsp Black Pepper Powder 1-1/2 tsp fresh grated Ginger 1/2 tsp Sugar Salt to taste 4 cups Water

Method

Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil. Now add all the chopped vegetables into the soup, except tofu or paneer. Cook for a minute on medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame. Add the cubed tofu or paneer and transfer to a serving bowl. Garnish with some more green onion and serve hot!!

User Comments & Tips

For more delicious recipes with pictures, please visit my food blog Fun and Food

Mushroom soup

Ingredients

Mushroom 10- 12 finely chpped Garllc cloves 3-4 chopped Black pepper powder 1tsp Milk 2 cups Salt to taste Butter 5 gms

Method

1. Add butter in a pan. 2. Add chopped garlic and black pepper. 3. Add chopped mushrooms and fry till soft. 4. Add milk and let it boil.Add salt to taste. 4. Once cooked blend it and heat for 3-5 mins. 5. Serve with garlic bread

User Comments & Tips

To make the soup richer add 2 tbsp of Cream.

BROCCOLI SOUP

Ingredients

BROCCOLI-1 SMALL FRESH & GREEN CELERY- 2 SPRIGS ONION-1 TOMATOES-2 SALT TO TASTE PEPPER/BUTTER(OPTIONAL)

Method

CUT THE BROCCOLI INTO FLORETS CUT THE CELERY INTO SMALL PIECES DICE THE ONIONS AND TOMATOES ADD SALT AND ENOUGH WATER TO IT AND PRESSURE COOK FOR ONE OR TWO WHISTLES COOL IT AND PUT IT IN A MIXER SIEVE IT HEAT IT WHILE SERVING ADD PEPPER AND BUTTER TO TASTE

User Comments & Tips

GET BROCCOLI FRESH AND GREEN WITH NO YELLOW FLORETS HAVE IT AS A CLEAR SOUP WITHOUT GRINDING IF YOU WANT IT CRUNCHY BUTTER MAY NOT BE ADDED FOR THE HEALTH CONSCIOUS

Moong Sprouts Bhel

Ingredients

2 cups slightly boiled, drained moong sprouts 1 onion, finely chopped 1 tomato finely chopped 1 slice raw mango finely chopped (optional) 1 small potato, boiled, peeled & finely chopped 1 tbsp. coriander leaves finely chopped 1 carrot grated 1 tsp. tamarind chutney 1/2 tsp. green chutney or 1 small green chilli finely chopped 1/4 tsp. cumin powder 4-5 pinches dried mint powder (optional) salt to taste lemon juice to taste 1/4 cup fine sev (that used for bhel) 1 tbsp. cornflakes, meusli, or other cereal

Method

Make sure sprouts or moong is boiled till soft, but not at all mushy. Chill moong in refrigerator till required. Mix all ingredients, except coriander, sev and cornflakes. Stir to mix well, and check for taste. Just before serving, add in coriander, cornflakes and sev. Serve while the cereal and sev are still crunchy.

Raw banana cutlet

Ingredients

Raw bananas 2 Carrots 2 Onion 1 Green chillies 2-3 or to taste Ginger 1/2 inch piece Pudina leaves (mint) a few Coriander leaves a few Oil 3 tsp Mustard 1/2 tsp Red chilli powder 1/2 tsp Garam masala powder 1/2 tsp Amchur powder 1/2 tsp Salt to taste Raisins 24 Roasted peanuts(without skin) 1/2 cup

Method

1.Boil the whole bananas in 3 cups of water for 15-20 mins.Peel and mash. 2.Peel and grate carrots. 3.Finely chop the onions, green chillies and ginger. 4.Finely chop the mint and coriander leaves. 5.Grind the roasted peanuts into a coarse powder. 6.Heat 1 tsp of oil in a pan, add the mustard.allow to crackle. 7.Add the onions, green chillies, ginger and fry. 8.Add the chilli powder, garam masala powder, amchur powder. 9.Add the grated carrots, mint and coriander leaves. Fry for 2-3 mins. 10.Cool it and add it to the mashed bananas. 11.Add salt to taste and mix well. 12.Divide the mixture into 12 portions. 13.Stuff 2 raisins each into each portion of the banana mixture. 14.Flatten each and shape into cutlets. 15.Coat each cutlet with the peanut powder. 16.Heat a non stick tawa. Place the cutlets. 17.Sprinkle a little oil around each, cook over slow flame till the outside is crisp. 18.Serve hot with sauce and chutney of your choice.

User Comments & Tips

Lemon juice can be substituted for Amchur powder. A nice tasty snack with minimum oil.

Spicy cheesy popcorn

Ingredients

2 tablespoons melted butter 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 8 cups popped popcorn 1/4 cup grated Parmesan cheese salt, to taste

Method

Combine first 4 ingredients Pour mixture over popcorn, stirring to coat. Sprinkle with cheese, stirring well. Stir in salt, to taste.

Quick & Spicy Corn Toasts

Ingredients

1 can whole corn 1 cup milk 1 tbsp custard powder (dissolved in a little cold milk) 1/2 tsp salt 1 tsp sugar 2 tsps tomato ketchup 1/2 tsp chili sauce 1/4 tsp dried oregano. 4 tbsp shredded mozerella cheese.. 6 slices of bread.

Method

Bring the milk to boil. Gradually add the custard mixture and stir. Add all the other ingredients and cook for 5-7 minutes. Slightly toast the bread . In a baking dish line the bread slices. Spread the cooked mixture over it. Top it with shredded cheese. Grill it for 3 min in a oven.. serve hot..

grilled mushroom rolls

Ingredients

1pkt fresh mushroom finely chopped one tsp butter or 2tsp olive oil[optional] one onion finely chopped 1/2 tsp garlic minced one green capsicum finely chopped 2 tbsp of thick white sauce 1/2 cup grated cheese black pepper salt to taste 12 slices of bread [brown or white]with crusts removed.

Method

lightly roll all the bread slices with a rolling pin till all are flat squares. keep covered with a cloth. for the mushroom filling,heat the butter or oil, fry the onion till transparent. add the mushroom and garlic and saute lightly till all water from mushroom evaporates.add the green capsicum and stir fry for one minute. remove from fire. when cold add the white sauce, grated cheese, black pepper and salt to taste. spread the bread slices with the filling and shape into neat rolls. u can use some flour and water paste to seal the rolls firmly. if u want to bake them golden brown then lightly brush the rolls with melted butter. if u need to pan fry then u could do so with oil or even with no oil just grill them . serve hot and crisp with a sweet chilli sauce.

User Comments & Tips

these rolls can be made in advance and frozen in the freezer after rolling them. just thaw then well ahead and grill them before serving you could slice the rolls in half and serve if u have more unexpected guests.

Peanut Masala

Ingredients

boiled peanuts 1 cup onions finely chopped 4tbsp tomatoes finely chopped 4 tbsp green chillies 2 chaat masala 1/4 tsp salt to taste lemon juice 1/4 tsp coriander chopped finely

Method

boil peanuts for 10 minutes.Take a bowl add peanuts, onions,tomatoes,green chillies,chaatmasala,salt and lemon juice. Toss it well.garnish with coriander.

User Comments & Tips

if not boiled peanuts,roasted or fried peanuts can be used. spring onions can be used as an alternative for onions easy to make and tastes yummy

NUTRICIOUS OATMEAL DOSA

Ingredients

1 CUP OATMEAL..(QUAKER OATS) 1/2 CUP RAVA 1/2 CUP WHEAT FLOUR 1 SMALL GRATED CARROT, OR 1/2 CUP FINELY CHOPPED CABBAGE, OR EQUIVALENT MIXTURE OF BOTH 1/2 CUP YOGURT 1 1/2 CUP WATER 1 GREEN CHILLI FINELY CHOPPED 1/2 INCH GINGER GRATED 2 TBSP FINELY CHOPPED CORIANDER LEAVES FEW CASHEWNUTS FINELY CHOPPED 1 TSP SUGAR SALT TO TASTE PINCH OF SODA BI CARB.

Method

IN A BOWL CRUSH GREEN CHILLI AND GINGER WITH SALT. ADD YOGURT AND WATER AND SUGAR, MIX WELL. ADD THE OATS, RAVA AND WHEAT FLOUR, MIX WELL, ADD REST OF THE INGREDIENTS, MIX WELL, KEEP ASIDE FOR 15 MINUTES TO HALF HOUR. HEAT PAN ADD THE BATTER AND SPREAD WITH LADLE... SPREAD A TSP OF GHEE ALL ROUND THE DOSA, COVER AND COOK ON MEDIUM FLAME FOR 2 MINUTES. OPEN FLIP AND COOK ON OTHER SIDE TILL GOLDEN BROWN.. SERVE HOT THIS IS SERVED TRADITIONALLY WITH HOME MADE BUTTER, KIDS ENJOY IT WITH KETCHUP TOO!!!..

User Comments & Tips

TO MAKE IT MORE NUTRICIOUS, ADD FINELY CHOPPED SPINACH.

VEGGIE CHEESE DOSA

Ingredients

For the Batter : Rice - 400 gm Urad Dhal - 100 gm Salt - 1 tsp Others : Onion (big) (chopped) - 1 Carrot (chopped) - 1 nos Beans (chopped) - 3 nos Cabbage (chopped) - 1/2 cup Ginger-Garlic Paste - 1/4 tsp Coriander leaves (chopped) - 1/4 cup Green Chillies (chopped) - 2 nos Oil - 2 tbsp Cheese (grated) - 10 tbsp

Method

For the Batter : 1. Wash & soak rice for 2 hours and urad dhal for 1/2 hour separately. 2. Grind both separately to a fine paste and then mix together.Add salt. 3. Allow to ferment overnight. How To Proceed : 4. Heat kadaai.Add oil.Add onion.Saute till golden brown. 5. Add green chillies, ginger-garlic paste & saute. 6. Add all other vegetables.Saute for 3-4 minutes. 7. Mix veggies with the batter. 8. Pour laddle ful of the batter on hot tava. Keep in simmer. Sprinkle cheese over the dosa. 9. Cover the dosa with the lid of an idly steamer. 10. Remove the lid when cooked & serve hot with tomato chutney or sugar.

User Comments & Tips

If you want to reduce the calorie, cut on cheese and cook dosa on both the sides without covering.

Healthy Dosa

Ingredients

1 cup rice 1 cup all daals [moong chilka,urad chilka,arhar,chana masoor[optinal], 3/4 green chillies 3/4tbs chopped coriander leaves 1 onion finely chopped 1 tomato finely chopped salt to taste

Method

soak all ingredients for 1/2 hour grind it [not very smooth but little corse] then add salt and all ingredients, mix well n make dosa. dust pan with little oil then sprad batter and cover it with lid. cook it on high flame. cook both sides. serve it hot with green chatni or sauce

User Comments & Tips

this dosa is very healthy and feeling.children sometimes hate to eat daal chawal but they will eat this dosa as it is tasty as well

Vegetable Cutlet

Ingredients

1/2 kg.potatoes 1/4 kg.mix veg. i.e.french beans,beet,capsicum,green peas,carrot, 1/4 cup corn flour 1/2 cup chiroti rava OR 1/2 cup bread crumps 2 tspoon ginger-green chilly paste 2 tspoon pav-bhaji masala 2 lemon juice 1/4 cup chopped coriander salt to taste and oil for shallow fry

Method

Boil the potatoes in pressure cooker and mash them. Chop all mix vegetables in small pieces. Boil them in separate pan till they turn in soft. Drain the water and spread them on a paper to dry excess water. Mix them with mashed potatoes along with salt,ginger-green chilly paste, cornflour, corriander, lemon juice, pav-bhaji masala. Make them in small balls and flate it for shallow fry. Rub in chiroti rava or bread crumps. Heat a tava,put little oil and fry cutlets both sides on medium flame. Tasty and healthy cutlets are ready to serve. Serve with green pudina chutney & tomato ketchup.

Soya Kebabs

Ingredients

For Marinating: 250 gms Soya Nutrela Granules 10-12 tsp Ginger Garlic Paste or more as per requirement 1 tsp Cumin Powder 1 tsp Coriander Powder 1 tsp Black Pepper 1 tsp Red Chilli powder 1 tsp Garam Masala Powder 1 tsp Chaat Masala 1 tsp Tandoori Masala(Optional) Salt to taste Oil for Frying. For Garnishing Chopped Coriander leaves Lemon juice Chaat Masala

Method

1. Boil the soya granules in little salt for 10 mins till they are soft. 2. Mix all the ingredients for marination inlcuding the boiled Soya granules(Cool before marination). 3. Keep aside for 30-40 minutes. 4. Deep fry the soya granules. 5. Serve hot Soya Kebabs with garnished Corainder leaves, sprinkled chaat masala and lemon juice.

BREAD PIZZA

Ingredients

Bread Slices ...15
Curd ....2 Cups
Rava ....3/4 Cup
Capsicum ....2 Medium Size
Onions ....2 Medium Size
Tomatoes ....2 Medium Size
Green Chillies...2 Medium Size
Coriander Leaves to Garnish.
Black Pepper according to taste.
Salt as per Taste.
Butter .

Method

1.Cut all Vegetables in Chinese style (thin & long)
2.Take curd add rava & all vegetables ,& also add pepper, salt ,coriander to it.
3.Put this batter on one side of a loaf of bread .
4.Take a pan & put the loaf on it & add butter to it till it turns golden brown.

SOYA SAMOSA

Ingredients

DOUGH

1. 3 cups of maida
2. 1/2 tsp. salt
3. 1/2 cup oil
4. 3/4 cup water

SOYA STUFFING

1. 1 tin of baked beans
2. 2 cups boiled noodles
3. 3 cups finely shredded cabbage
4. 2 cups chopped spring onions
5. 2 cups grated carrot
6. 1/2 cup of chopped capsicum
7. 1 tsp. soya sauce
8. 2 tbsp. salad oil
9. salt to taste
10. oil for frying
11. 2 tbsp. chopped green chillies
12. 2 tbsp. chilli sauce

Method

DOUGH
1. Sieve the flour.
2. Sprinkle salt.
3. Mix oil and water in a container.
4. Make a well in the flour.
5. Slowly pour the liquid and prepare the dough.
6. Knead properly.

STUFFING
1. Heat the oil.
2. Add the onions, capsicums , carrot , salt and cabbage.
3. Heat, add baked beans and green chillies.
4. Heat, add noodles and soya sauce.
5. When slightly dry remove from heat.

PROCEDURE
1. Divide the dough into small equal portions.
2. Roll each into a circle, place some stuffing in the centre.
3. Fold over and press to form a semi circle.
4. Bring both the corners together and press.
5. Repeat with the remaining circles .
6. Then deep fry in oil till it has a golden tinge.

PALAK TIKKI

Ingredients

Ingr : 6 medium sized boiled potatoes - finely mashed when hot
1 bunch of palak - boiled and blanched and finely made into a paste
6 stale bread pcs - yesterday's
ginger/garlic and green chilli paste - 2tspn
corriander leaves finely cut - 3tblspn
salt to taste
1tspn jeera
juice of 1 lemon

Method

In a dish place the potato paste to it add
palak puree, dip the bread in water and press it and squeeze dry
add all the other masala's to it and mix well

make a dough and make small ball like pieces and flatten them

Deep fry in hot oil only

make small pieces and serve with pudina dip

ALOO TIKKA

Ingredients

For Crust :
7 to 8 Potatoes - Boiled, peeled & mashed
1/2 teaspoon - Turmeric powder
3 nos - Green chillies chopped
1/2 teaspoon - Garam Masala
1/2 cup bread crumbs
Salt to taste

For Filling :
1 cup - Channa dal cooked & drained
1 teaspoon - Ginger grated
1 teaspoon - Garlic grated
3 - Green chillies chopped
1/2 teaspoon - Cumin seeds
1 tablespoon - coriander leaves chopped
Salt to taste

Method

For Crust - Mix all the ingredients

For Filling - Mash cooked dal & mix all ingredients

Take a tablespoonful of potato mixture and place a teaspoonful of the dal mixture in it, roll and press into a thick coin structure

Shallow fry both the sides and serve with green chutney

PANEER TIKKA

Ingredients

500 gms Paneer
2 big green ball peppers
2 big onions
4 tsp oil
juice of 2 lemons
2 tsp red chilli sauce
1 tsp soy sauce
2 tsp tomato ketchup
1 tsp pav bhaji masala
1 tsp chat masala
1 tsp amchoor powder
1 tsp salt or according to the taste
1/2 tea spoon of red food colour(optional)
1 tsp turmeric powder
1 tsp red chilli powder

Method

1.Cut paneer, ball peppers and onion in 1 inch squares.
2. In a baking tray, mix all the other ingredients with the cubes of paneer, onion and ball peppers ...so that all the cubes are properly coated with the mixture.
3. Leave it to marinate for atleast 1 hour and upto 5 hrs depending on the time you have.
4. Pre heat the oven at 350F and bake the cubes for 30 mins checking ocassionally.
5. Remove and Serve hot on a serving platter.Add more lemon juice if required.
6. Garnish with finely chopped green onions.

CORN PATTIES

Ingredients

5 medium size potatoes - boiled and mashed
100 gms boiled sweet corn
ginger chilli paste
lemon juice-1 lemon
corn flour
salt
oil for deep frying

Method

Mix sweet corn and mashed potatoes.
Add ginger chilli paste,lemon juice,salt,corn flour.
Make medium size balls and deep fry till they become golden brown.

FINGER CHIPS

Ingredients

big size potatoes-4 or 5
oil-1 cup
chaat masaala-1 tsp

Method

peal potatoes and cut them in shape of fingers....
wipe the moisture in the pieces with a clean cloth...
now deep fry them in oil...
now spread the pieces in tissue paper
now keep them in a plate and sprinkle chaat masaala on it...
serve hot with salsa dip or any other chutney or sauce

FRIED BABY CORN

Ingredients

1.1 tin baby corn
2.11/2 cup maida
3.1 tbsp corn flour
4.a pinch of ajni no motto
5.1 tsp blackpepper powder
6.2 tbsp dark soya sauce
7.21/2 tbsp of greenchilli-ginger-garlic paste
8.salt to taste
9.oil for frying
10.green onions and coriander for garnishing

Method

1.mix maida,cornflour, salt,1 tsp soya sauce,pinch of blackpepper,and 1 tsp of ginger-garlic-greenchilly paste(optional)
2.put baby corns in this batter and deep fry till golden brown
3.now put little oil in a kadai heat it then put ginger-garlic-greenchilly paste saute for a min on medium gas flame
4.add soya sauce,black pepper,ajni no motto and salt to taste saute for a min
5.then add fried baby con spinkle little water simmer it for 5 min and remove it in a serving bowl.
6.garnish it with green onoins and coriander.