Bite Size Samosa

You Need
2 cups flour
4 potatoes
6 green chillies
about 10 sprigs coriander
few mint leaves
1 tbsp lemon juice
1 tbsp salt
1 tsp turmeric powder
few ajwain seeds
oil for frying

1. Add a tbsp oil,salt ajwain seeds to flour and knead the dough of chapati consistency.Cover and keep aside.
2. Boil and peel potatoes.
3. Make a paste of green chillies,coriander and mint leaves.
4. Mash potatoes adding this paste and add salt and turmeric powder.
5. Heat a tbsp oil in a pan and add the mashed potatoes.
6. Cook for few minutes until it leaves the pan.
7. Make golf size balls of the dough and roll into discs.
8. Cut into halves and place a tbsp of potato mix.
9. Dip your fingers in water and rollover the corners of the semis.
10.Close nicely and deep fry in oil.

Mango Cheesecake

For the sponge cake
1 sponge cake - use a ready pack and bake it according to directions on the box.
For the cheesecake mixture
2 8 oz packs cream cheese
2 mangoes, peeled and cut into pieces
4 tablespoons thick curds
1/2 cup cream
3/4 cup castor sugar

For the garnish
a few mango slices

For the sponge cake
1. Slice the sponge cake into two horizontally. Use only one layer of the sponge.
2. Use the other layer for the variation.
For the cheesecake mix
1. Liquidize the cream cheese, mango pieces, curds and sugar to a smooth puree in a blender.
2. Whip the cream till soft peaks form and mix gently with the mango mixture.
Now
1. Place one layer of the sponge cake on the bottom of a spring foam pan.
2. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin.
4. Serve chilled garnished with mango slices.

Tips

Hang curds in a muslin cloth for 10 -15 minutes to get thick curds.

Achari Paneer Pulao

For the rice
1½ cups uncooked long grained rice
2 pinches saffron (kesar)
1 tsp milk
½ tsp caraway seeds (shah jeera)
25 mm. (1") cinnamon sticks (dalchini)
2 cloves (laung / lavang)
2 cardamons (dalchini)
3 tbsp oil
Salt to taste

For the achari marinade
2 cups paneer (cottage cheese), cut into 25 mm. (1") cubes
¾ cup thick curds (dahi)
1 tbsp green chilli pickle
1 tsp fennel seeds (saunf)
½ tsp mustard seeds (rai /sarson)
¼ tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
¼ tsp turmeric powder (haldi)
1 tbsp mustard (rai / sarson) oil
Salt to taste

For the achari paneer
1. Blend the curds and green chilli pickle together to a smooth paste.
2. Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric
3. powder, mustard oil and salt and blend again so the spices are coarsely crushed.
4. Add the paneer and marinate for 20 minutes. Arrange on skewers.
5. Cook on a barbeque for a few minutes. When the edges turn golden brown, remove from the skewer and keep aside. Alternatively you could use the grill
6. option of the over or just use a tava (griddle).
For the rice
1. Boil the rice in a vesselful of salted water till done. Each grain of rice should be separate. Drain and cool.
2. Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the rice. Keep aside.
3. Heat the oil in a large pan, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
4. Add the rice, achaari paneer and salt and toss gently for a few minutes.
5. Serve hot.

Boondi Anar Raita

You Need
1 teacup bundi
1 teacup pomegranate seeds (anardana)
2 teacups fresh curds
2 pinches roasted cumin seeds powder
2 pinches red chilli powder
salt to taste


1. Add salt to the curds and beat.
2. Add the bundi and pomegranate seeds.
3. Store in the refrigerator.
4. Just before serving, sprinkle the cumin seeds powder and chilli powder.
5. Serve cold.

Bharva Bhindi

You Need
4 cups bhindi
1/2 cup each grated coconut,til,peanuts
1 cup besan
1 tbsp each red chilli,turmeric,cumin-coriander powder
2 tbsp lemon juice or amchur
1 tbsp salt
3 tbsp oil

1.Grind coconut,till and peanut together adding little water.
2.Add all masalas including salt and roast on medium flame.
3.Add besan 1 tbsp at a time and stir continously.
4.Once brown and cooked till semi dry consistency, remove and cool.
5.Wash,dry bhindis.
6.Cut off the ends and slit vertically.
7.Stuff with the prepared mix.
8.Add oil to a frying pan with a wide base.
9.Add the bhindis and cook on low flame.
10.Turn occasionally using a soft spoon very gently. This will retain the stuffing in place.
11.Serve hot with rotis

Malabar Curry

You Need
2 cups boiled mixed vegetables (french beans, carrots, potatoes, cauliflower, peas)
1 cup freshly grated coconut
½ cup chopped onion
2 curry leaves (kadi patta)
¼ teaspoon turmeric (haldi) powder
½ cup chopped tomato
½ teaspoon lemon juice
Salt to taste

For the paste

½ cup freshly grated coconut or 25 grams desiccated coconut
3 to 4 curry leaves (kadi patta)
1 tablespoon cooked rice
1 teaspoon chopped green chillies
4 cloves garlic
1 stick cinnamon (dalchini)
1 cloves (laung)
2 nos. black peppercorns (kali mirch)
1 whole dry red chilli, broken into pieces


Method For the paste
1. Dry roast the coconut, curry leaves and rice and on a tava on a slow flame, stirring continuously, until the mixture is light pink.
2. Add the green chillies, garlic, cinnamon, cloves, peppercorns and red chilli. Remove from flame, cool and blend to a smooth paste in a blender using very little water. Keep aside.
3. Add 2 cups of water to the grated coconut and blend in a blender. Strain through a muslin cloth and squeeze out the coconut milk.
4. Add the paste, all the vegetables (except the tomato), onion, curry leaves and turmeric powder and cook for 15 to 20 minutes or until the vegetables are soft.
5. Add the chopped tomato and cook for 2 to 3 minutes.
6. Add the lemon juice and salt.
7. Serve hot.

Spinach Cheese Swirls

1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tbsp. water
1/2 cup shredded Muenster cheese or Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained


Directions
1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
3. Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Tip: Make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

Sweet Corn Soup

butter melted – 1 Tbsp
Garlic – 1 tsp (finely minced)
Ginger – 1 tsp (grated)
Onion – 1 small (finely chopped)
Frozen Peas – 1/4 cup
1 carrot coarsely grated
Green Beans – 1/4 cup (finely chopped)
Cream Style Corn – 1 can or 1 cup corn (coarsely grind half of corn)
Salt – to taste
Black Pepper – to taste
Water – 1.5 cup
Corn Starch – 2 tsp (mixed with a little water)
Sugar – 1 tsp (optional)
Green Onions – 2 (chopped diagonally, for garnishing)

Method:

1. In a medium pot, add Oil, Ginger and Garlic. Allow it to sizzle.
2. Add Onions and saute for 30 seconds.
3. Add Peas & Carrots, Green Beans. Saute for 1-2 minutes.
4. Add can of Cream Stlye Corn, Salt and Pepper. Mix well.
5. Add Water. Mix and Bring to a boil.
6. Allow veggies to cook without overcooking them.
7. Mix a little water with the Corn Starch and add it to the soup.
8. Add sugar and adjust salt if necessary.
9. Garnish with Spring (Green) Onions and serve Hot!

Rava Idly

Brunch time..
2 cups of rava
2 small aloo finely chopped
1 carrot finely chopped
peas (optional)
1 tsp finely minced or grated ginger
1/2 cup dahi
2 tsp rye (mustard seeds)
2 tsp urad dal
2 tsp channa dal
some dhania finely chopped
1 green chili finely chopped
salt to taste
Oil

Use a couple of tbsp of oil to the rava and mix well. When you take a handful of the mixture in your hand and squeeze them, you should be able to hold the shape of the rava some what. If not, add a little bit more oil. This makes the idly’s come out soft. Keep it aside for about 10 -15 minutes.
Add some water to the dahi and make it a butter milk.
Heat 1 tbsp oil and add rye, let it splutter. Then add the urad dal, channa dal and until the color turns golden brown.
Add this to the rava mixture. Add all the vegetables, ginger, chili and dahi as well and mix it well to get a little thicker than a pouring consistency.
Pour into idli plates and steam it for about 15 – 20 minutes until cooked. Serve hot with coconut chutney.

Handvo

Handvo (or Handwa) is an all time favorite gujarati snack — perfect for tea time, brunch, anytime! Savory inside with a nutty Sesame Seed crust…just one word — YUM!

You Need
Long Grain Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Opo/Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded and packed ( approx 12 oz)
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few

1. Wash Rice and all Daals and soak them for at least 4-6 hours.
2. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
4. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. Add Eno Fruit Salt and mix well to make the batter foamy.
7. Divide batter into greased muffin pan or pour int a greased cake pan.
8. Sprinkle Sesame Seeds over the top of the batter.
9. In a small skillet, heat remaining 2 Tbsp Oil.
10. Add Mustard Seeds and let them pop. Switch off stove.
11. Add Asafoetida to the oil.
12. Drizzle this oil seasoning over the top of the sesame seeds.
13. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
14. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
15. Let the handvo rest for 10-15 minutes before eating.

Triple Chocolate Icecream Cake

I had doubled the quantity of the below recipe to prepare the cake in a huge caserole which turned out as shown in the picture. There was so much leftover that I prepared another one in a loaf pan. Also, I used coffee icecream instead of chocolate to get the mocha flavor.

1 cup (1/2 pint) heavy cream
12 ounces (1 package) semisweet chocolate chips - herseys
1 12-ounce marble pound cake
1 pint vanilla ice cream, softened
20 chocolate wafers, such as Nabisco brand, plus 4 crushed wafers
1 pint chocolate/coffee ice cream, softened
vanilla extract
eggs, sugar, milk
parchment paper

1. In a small saucepan, bring the heavy cream to a boil over medium-high heat. Put the chocolate chips in a heatproof medium bowl and pour the boiling cream over the chocolate. Let sit until the chocolate is melted, about 2 minutes. Stir the mixture with a fork for about 2 minutes, until the ganache is smooth.
2. Line a nonstick 9 x 5 x 3¾-inch loaf pan with 2 overlapping sheets of plastic wrap, allowing a 4-inch overhang on all sides.
3. Pour half of the ganache (1 cup) evenly into the lined pan and spread to cover the base. Cover the ganache with a single layer of tightly packed cake slices; be sure the layer is flat and even. Working quickly, spread the vanilla ice cream evenly over the pound cake. Cover the ice cream with a layer made of half of the chocolate wafers. Spread the remaining ganache evenly over the wafers, then top the ganache with another layer, using all of the remaining wafers, and place the cake in the freezer for about 30 minutes to chill and firm up.
4. Remove the cake from the freezer and spread the chocolate ice cream over the wafers. Top with another flat, single layer of tightly packed slices of pound cake, trimming 1 or 2 slices to fill in the gaps (there will be a few slices left over). The cake may be slightly higher than the pan. Cover the cake completely with the plastic overhang and freeze until firm, at least 5 hours or overnight.
5. To loosen the ice cream cake from the pan, open the plastic wrap and invert the pan over a flat serving platter. Remove the plastic wrap. Scatter the crushed chocolate wafers over the ice cream cake, then slice and serve immediately.

Marble Pound Cake

1.5 cups white sugar
3/4th cup butter, softened
2 heaped cups cake flour
3/4th cup milk
1 heaped teaspoons baking powder
1.5 teaspoons vanilla extract
a pinch teaspoon salt
3 eggs
3 tablespoons unsweetened cocoa powder

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. vanilla, salt, and eggs; beat at medium speed until well mixed.
Mix flour and baking powder separate.
Add flour and milk alternatively in parts.Beat at medium speed for a minute.Increase speed to high, and beat batter 4 minutes longer.
Remove about 2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
Grease a 10 inch tube pan or a loaf pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean.
Cool cake in pan, and on a wire rack, for 10 minutes.
Remove cake from pan, and cool completely.

Karela Dal

You Need
1 bittergourd/karela
1 huge onion
1 tbsp GGP
1 tbsp green chillies
2 cups tur dal
1 tsp haldi
salt
3 tbsp oil
1 tbsp mc seeds

Soak dal atleast 30 mins.
Pressure cook with half of the haldi and a tbsp of salt.
Finely chop onions and karela.
Heat oil in a pan.
Add mc seeds and let splutter.
Add onions, GGP, green chillies, karela. Add rest of haldi and 1 tbsp salt.
Saute till brown.
Mix with the cooked daal and bring to boil.
Be sure to saute the karela till its brown else the whole dal will turn bitter instead of those occasional pieces.
Serve hot with rice and ghee.

Veggie Swirl Bread

Bread Dough:
1cup Luke warm milk
4tsp Active dry yeast
3cups All purpose flour
1tsp Salt
2tsp Sugar
1tsp Melted butter r vegetable margarine
Flour for dusting

For veggie filling:
1/2tsp Mustard seeds n cumin seeds
1 Onion chopped
2 Potatoes(big) chopped
2 Carrots chopped
10 beans chopped
2 Green chillies chopped
2tbsp Coriander leaves chopped
Salt
Oil

Mix the luke warm milk, salt, sugar n yeast in a bowl.
Keep aside for 5 minutes, the yeast will turn foamy.
Take the flour in a large bowl, add the foamy yeast to the flour n knead them as dough, they will extremely sticky, but after kneading them for few minutes they will turn elastic.
Meanwhile prepare the veggie filling.
Heat oil in a kadai,add the mustard seeds n cumin seeds n let them crack, add the chopped onion n stir them until they turns transculent.
Now add the chopped green chillies followed by the rest of veggies with enough salt
Cook until the veggies get well cooked, add the chopped coriander leaves n switch off the stove.
Keep aside n let them cool.
Now we need to shape the dough.Roll them into thick square like disc, dusting if required.

Just spread the veggie filling as shown in picture n roll them into a roll n place them in a greased loaf pan.
Keep the dough again in a warm place for around 2 hours.
Preheat the oven to 350F. Now brush the doubled dough with melted butter or vegetable margarine.
Bake them for 25-30minutes r else until they turn golden brown.
Remove from the oven n keep aside for 5 minutes, remove the bread from the loaf pan let them cool atleast for 30 minutes before serving.

Onion Rings

You Need
•3 large onions
•1/2 cup flour
1 cup bread crumbs
•3/4 teaspoon salt
•1/8 teaspoon pepper
•1/2 cup corn starch
•1 egg, well beaten
•1/2 cup milk
•cooking oil for deep frying

Heat oil on medium for frying.
Wash and peel onions, cut into 1/4-inch thick rounds.Separate rounds into rings.
In a bowl, combine flour, seasonings, and baking powder.
In a measuring cup, whisk together egg and milk.
Add milk mixture to dry ingredients, blending well.
Dip onion rings into batter, coat with bread crumbs and then drip into oil.
Fry until golden brown, turning to brown both sides.
Remove to paper towels to drain thoroughly.

My Tip:
Add a tablespoon soy sauce to the batter and taste the flavor.....

Ragi Idli

Very healthy alternative to regular rice idli.

You Need
1/2 cup urad dal
1 1/4 cups ragi flour
salt to taste

Soak urad dal overnight or 5 hours.
Grind and mix ragi flour.
Let ferment for atleast 8 hours.
Cook in idli cooker for 20 mins.
Serve with coconut chutney or sambar. It even tastes great with just ghee and salt.

Bread Baskets

You Need
6 wheat or white bread slices
2 tbsp oil
1/2 cup green or red bell-peppers- chopped finely
1/2 cup onions - chopped finely
1 cup mexican cheese
4 tbsp butter - melted
1/2 cup salsa
1/2 cup green chutney or pesto sauce
salt - to taste
black peper - to taste
3 tbsp dried basil flakes

Take the bread slices, cut off their edges and keep aside. Preheat oven to 325 degrees, spray cooking spray on a muffin pan, then place each bread slice in the muffin cups. Shape them to form like a basket. You can even flatten them a bit using a rolling pin.
Bake for 10-15 mins, making sure to check they they do not burn. It should just become hard and take the shape of a basket.
Take a pan, add 1 tbsp olive or cooking oil, and saute the onions and bell peppers until a bit tender. Season with some salt, pepper and dry basil flakes, and cook a little more.
Now take each bread cup/basket, spread some green chutney with a knife, then add a spoonful of the mixture to it. Drizzle with some salsa as required, then spread mixed cheese on the top. Lightly brush the 4 corners of the basket with melted margarine so they don't get burnt.
Transfer the cups back to the muffin pan, then bake at 200 degrees for about 7-8 minutes, just until the cheese melts. Now change the oven setting to Broil, and bake the baskets for another 1 minute.
Remove from the oven, let them cool a bit and serve immediately. These cute vegetable baskets are healthy, tasty and definitely the perfect finger food at a party.

Tip: You can add more veggies or even scrambled eggs as a variation.

Chana Biryani

You Need
Salt (as per taste)
1 cup kabuli channa
2 cup Basmathi rice
2 Tsp Garam masala powder
3 Tbsp Ghee
1 no Cardamon (crushed)
1 no Bay leaf
1 cup Tomato(chopped)
1 bunch of Mint leaves (chopped)
Coriander and curry leaves (chopped)
1 can Coconut milk

To grind:
3 to 4 flakes of Garlic (chopped)
3 Tbspn Any vegetable oil
1 Cinnamon stick (small)
4 Clove
3 Dry red chili(as per required)
1 tsp Jeera
1 cup Onion (roughly chopped)
1/2 cup green pepper cubed

Soak channa overnight and pressure cook with salt. Leave for 3 hisses. After 15 min remove water and keep boiled channa aside.
In a pan take 1/2 tablespoon of ghee and fry the basmathi rice for 2 min
Grind the chopped tomato into juice and keep aside.
In a pan, heat 3/2 teaspoon of oil and fry all the ingredients under 'To grind'. Leave it to cool and grind in mixer (Paste 1)
In a pressure cooker, add 3 tablespoon of ghee.When ghee gets heated up add the crushed cardamon and bay leaves.When the cardamon aroma comes,add remaining chopped garlic. after a minute add the grinded paste 1.Stir for a 2 minutes. Now add the tomato juice and the garam masala.
Add the boiled channa. Add coconut milk and water so as the combined volume of the both should be of 2 cups. Now add basmathi rice, salt. Add chili powder if required. Add mint and coriander leaves. stir for few seconds. Close the lid and pressure cook for 3 hisses. Leave for 15 min .
Open the lid and mix it up as the masala may remain at the top. Serve with raitha

Green Chutney

This is a versatile chutney, can be used with most pakoras,sandwiches, etc
You Need
1 bunch fresh chopped coriander
3 green chillies - chopped
1 tsp ginger-chopped
a fistful of raw peanuts
5-6 mint leaves (optional)
salt, sugar and lemon juice - to taste
a pinch of asafoetida

Take a blender and add the peanuts to it first. Grind them for a min. Now add the remaining ingredients, add water as needed and blend together to achieve a thick paste like consistency. And no, it's not supposed to be as watery as you have been served in some restaurants!!(Taste to make sure you don't need more salt:)) There, your chutney is ready to be savoured with any of the snacks found here


Tip: You can freeze and store the thick chutney for as long as 12-15 days. Thaw it in the microwave before using. Add a little water and you are ready to go!

Onion Kulchas

You Need
Dough
Whole Wheat Flour – 2 cups (plus some extra for dusting)
Milk – 3/4 cup approximately
Curd – 1 table spoon
Baking powder – 1 level teaspoon
Salt 1/2 teaspoon
Sugar 1 tablespoon
Freshcream – 1 tablespoon
Ghee – 2 teaspoons

Stuffing
Onion – 1 (finely chopped)
Coriander – a bunch (finely chopped)
A pinch of Salt
Ajwain – 1 tsp (optional)
Chilli Powder – 1/2 tsp
Butter – 1 tsp

Garnish (optional)
Sesame Seeds – 1 tbsp
Butter – 1tsp

In a large bowl, mix the Wheat Flour with salt and sugar. Rub the fresh cream into the flour.
Make a well in center, add curd and baking powder and allow to froth for 2 minutes.
Knead all the ingredients into a soft dough the flour with curds by adding the required amount of milk.
Coat with ghee and mix well. Cover with a wet cloth and leave to rise for 6 to 8 hours.
Melt some butter in a skillet, add the ajwain and coriander. Saute Onions. Add Salt and Chilli Powder. Set aside for cooling.
Divide the dough into eight balls. Take one of the portions of the dough, flatten it with the palm of your hand. Roll it into a 5-6 inch circle with the outer edges thin and thick center. Put in a tablespoon or more of the onion saute in the center. Bring the edges together and seal. Roll out into a circle using some extra flour for dusting if required.
Cook both sides on a tawa over medium heat till pink spots appear. Brush with sesame seeds crackled in some butter. Repeat with rest of the dough.
In the pic you will see there are no sesame seeds. My guests were almost about to arrive, didn't get time to sprinkle them. Will post another pic soon with complete tops :)

Palak Paneer

You Need
4 cups of fresh finally chopped spinach
1/3 lb paneer
2 medium tomatoes, pureed
1 teaspoon chopped ginger
1 teaspoon coriander powder (dhania)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon red chili powder
1 tablespoon oil
1/2 teaspoon cumin seed (jeera)
Pinch of asafetida (hing)
1/2 teaspoon salt, or to taste
2 tablespoons of whole wheat flour
1/3 cup heavy cream or sour cream
1/2 tomato thinly sliced to garnish


If using frozen spinach thaw and blend it just for a minute so spinach has a creamy texture but without becoming pasty.
Blend the tomatoes and ginger to make puree.
Mix coriander, turmeric, and red chili with tomato puree and set aside.
Mix whole-wheat flour with cream and set aside.
Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
Heat the oil in a saucepan.Add hing and cumin seed. After cumin seeds crack, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
Add the spinach, and let it cook on low medium heat for about 10 minutes covered.
Add heavy cream mixture and let this cook another four to five minutes.
Let cool and grind the mixture coarsely.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
Transfer the spinach to a serving dish and spread the tomato slices over the top, and cover the dish so tomato slices get tender with the steam from the spinach.

Mysore Pak

Didn't know this was such a simple recipe and I was not hopeful that I will succeed in the first go. But I did :)
you need
1 cup gram flour(besan)
1 cup sugar
1/2 cup water
1 cup ghee
1/2 tspn cardamom powder

Heat 1 tbsp ghee and add flour.
On a medium flame, fry till nice aroma comes out of it and it turns slightly brownish. Take care not to burn, it burns easily, so make sure to keep stirring it. Take it out on a plate and keep aside.
Mix sugar with 1/2 cup water and bring it to boil, keep mixing with a spoon.
When it is boiling, and you can see rapid boiling, add the fried four and mix (do not wait till it forms syrup).
Now add 1 tbl spn ghee at a time, keep mixing all the time. When all ghee is done, keep mixing continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.
When the mixture starts leaving edges and looks a bit dry, add cardamom, mix well and pour it into a greased plate and flatten immediately.
Cut into desired shapes.

Gujarati Kadhi and my tip on Tadka

You Need
1 tsp each cumin and mustard seeds
4-5 cloves
2 whole red chillies
1 inch cinnamon stick
7-8 fenugreek/methi seeds
7-8 curry leaves
a sprig coriander leaves
1 cup yogurt
4 tbsp chickpea flour (besan)
4 cups water
1/2 tsp turmeric powder
salt to taste
1 tsp grated ginger
1 tsp each oil and ghee

Mix water,yogurt,besan,salt,turmeric and ginger so that no lumps are formed.
Transfer to a deep pan on stove top and cook stirring continuously till it boils.
This may take around 15 minutes. Remember to cook on medium heat for best results.
While stirring it, am used to multitasking this way. Heat oil and ghee in microwave safe bowl for 30 seconds.
Now add all mustard,cumin,fenugreek,cloves,cinnamon,red chillies and curry leaves.
Microwave for a minute and half till the seeds splutter and chillies turn dark.
Be careful while removing the bowl, it could be hot if its small glass bowl.
Once the kadhi starts boiling, add this tadka and stir for few more mins.
Turn Off and garnish with coriander leaves.

In the above procedure I eliminated the need for another dish to take tadka. I call it microwave tadka and use this technique most of the times as am a lazy bump when it comes to doing the dishes.


My tip for kadhi: I add a tsp of sugar or jaggery at the end just to give a sweet-sour flavor. Its very tasty and in every sip you keep guessing if its sweet or sour.

Tandoori Gobi

4 all the vegetarians out there who miss eating tandoori chicken :)

Cauliflower - 1, medium size
Marinade:
Yogurt - 1 cup
Ginger-Garlic Paste - 2 tbsp
Cayenne Pepper or Tandoori Masala - 2 tbsp
Salt - to taste
Turmeric Powder - 1/4 tsp
Paprika - 1/4 tsp

Hang the yogurt in a muslin/cotton cloth for about 30-40minutes.
Mix all the ingredients of marinade.
Pull out nice finger size florets out of the cauliflower.
Dip each floret in the marinade to coat it completely and Place gently on a platter that is oven-proof.
Let the Cauliflower marinate for about an hour.
Place in the Cauliflower into the oven on broil on high.
It will take between 15 minutes for the cauliflower to get a good color (a few spots of brown on the top).
These are now ready to serve.You could use them as appetizers or sides with rotis.

Variation: You could also keep the cauliflower whole for a turkey look on Thanksgiving.I like floret better since the masala coats well and they are easier to serve.

Carrot-Spinach Pulao

You Need

Basmati Rice - 1 cup
Oil - 2 tbsp
Onion - 1/2 med, finely sliced
Fennel Seeds - 1 tsp
Black Cardamom - 1
Cinnamon Stick - 1″ pc.
Cloves - 1
Green Cardamom - 1
Bay Leaf - 1
Spinach - 1 bunch, chopped (2 cups packed)
Carrots - 2, grated
Water - 2 cups
Red Chili Powder - to taste
Salt - to taste


Wash and soak the Basmati Rice for at least 1/2 hour.
In a microwave-safe dish which is at least 4″ deep and holds at least 4-5 cups, add Oil, Fennel Seeds, Onions, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Mix well.
Microwave uncovered for 3 minutes.
Add in the Chopped Spinach and the Grated Carrots. Mix well and microwave for another 3 minutes, uncovered.
Drain the water from the soaked Rice and add it in the bowl.
Add Salt, Red Chili Powder and 2 cups Water. Mix well and cook covered for 15 minutes, stirring and checking every 5 minutes.
Let the Rice stand for a few minutes before you fluff it up with a fork.
Serve hot with Raita, Yogurt and/or pickle. Serves 2.

Paneer Tikka Pulao

For the paneer tikkas
1½ cups paneer, cut into 50 mm. (2") cubes
½ cup capsicum, cut into 50 mm. (2") pieces
½ cup onions, cut into thick wedges
½ cup thick curds
½ tsp Bengal gram flour (besan)
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
½ tsp kasuri methi (dried fenugreek leaves)
½ tsp garam masala
2 tbsp chopped coriander
2 tbsp mustard oil
salt to taste
For the rice
1½ cups long grained rice
½ tsp cumin seeds (jeera)
2 cloves (laung)
1 bay leaf (tejpatta)
25 mm. (1") stick cinnamon (dalchini)
1 tbsp oil
salt to taste
Other ingredients
2 tbsp oil
For the garnish
a sprig of mint


For the paneer tikkas
1.Combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2.Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
3.Arrange the paneer, onions and capsicum on 4 skewer sticks.
4.Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). Remove from the skewer and keep aside.
For the rice
1.Clean, wash and soak the rice for approx.15 minutes. Drain and keep aside.
2.Heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
3.When the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
4.Add 3 cups of hot water. Cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. Separate each grain of rice very lightly with a fork and keep aside.
How to proceed
1.Heat the oil in a non-stick pan.
2.Add the paneer tikkas and rice and mix together very lightly. Cook till the rice is hot.
3.Garnish with the sprig of mint and serve immediately.

Chocolate Marble Cheesecake

You Need
CHOCOLATE CRUMB CRUST(recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 cup sugar, divided
1/2 cup dairy sour cream
2-1/2 teaspoons vanilla extract, divided
3 tablespoons all-purpose flour
3 eggs
1/4 cup HERSHEY'S Cocoa
1 tablespoon vegetable oil

For Crumb Crust
1-1/4 cups vanilla wafer crumbs (about 40 wafers)
1/3 cup powdered sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup (1/2 stick) melted butter or margarine

1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.

2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.


CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine crumbs,sugar and cocoa; stir in butter. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

Coconut Macaroons

You Need
2.5 cups sweetened shredded coconut
3 egg whites
a pinch of salt
1 tspn vanilla extract
1 tbsp sugar

Preheat oven to 350F.
Mix egg whites,salt,sugar,vanilla and beat till soft peaks form.
Fold in coconut.
Drop a tbsp full on greased cookie sheet.
Bake for 20 mins or till brown on peaks and bottom.

My Tip :- Top with chocolate fudge.

arbi pulusu

You Need
5-6 arbis
3 red chillies
1 tsp methi,cumin and mustard seeds
1 tbsp kasoori methi
1 tbsp curry leaves
1 tbsp GGP
1 cup finely chopped onions
1 cup tamarind pulp
1 tsp jaggery
2 tbsp poppy seeds
2 tbsp coconut.
a pinch hing
2 green chilies finely chopped
1 tsp turmeric and chilli powder
2 tbsp coriander powder

Boil Arbi Cut Arbi into medium size peices after peeling them.
Soak poopy and coconut for 10 mins and grind into fine paste.
Add 2 tbsp oil to pan.
Add 3 red chilli, mustard, methi, methi seeds, and onions.
Add salt, hing, green chilli, curry leaves.
Add turmeric, ginger garlic paste.
Add tamarind pulp to it ( add little first and taste to add as much as u like ).
Add some water, coriander powder, chilli powder, coconut and poppy seed paste.
Cover and cook for 10 minutes When froth disappears pulusu is ready.
Add jaggery.
Add Arbi peices and add little water to cover Arbi. Arbi will thicken the sauce later. If you are eating it after 1 hour, you can leave it a little less thick. Taste sauce and add salt,sugar to your taste. This is important to get the best taste.

My tip : Eating it after 30 minutes makes it taste better.

Gobi Manchurian

1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil


Make a paste of maida, corn flour and salt using water.
Take a tsp. of ginger and garlic paste, add it to the paste.
Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
Now, mix aginomoto, soya sauce and tomato sauce to it.
Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.
My Tip - I serve the Gobi on the side from the sauce as guests can choose to have it dry or dipped in the sauce.

Coconut Laddu

You Need
1 can condensed milk / milkmaid
2.5 cups dessicated coconut
1 tbsp elaichi (cardamom powder)
finely chopped pistachios (optional)


Mix condensed milk,2 cups coconut powder, elaichi and pistachios in a pan.
Heat on medium till the mix leaves pan.
Let cool.
Form balls and roll these into the remaining half cup coconut powder.

Tomato Egg-Drop Soup

You Need
3-4 Tomatoes chopped
2 stems spring onions finely chopped (optional)
1/2 tsp GGP
1 tbsp oil
4 cups water
1 tbsp soy sauce
1 tsp corn flour mixed with 2 tbsp water
1 egg beaten
salt to taste

Heat oil in a pan and add GGP and spring onions to flavor the oil.
Add water and tomatoes to boil.
Add soy sauce and salt.
Very slowly pour in the beaten egg.
Add the corn flour mix and stir.
Serve immediately.

Masala Baingan

You Need
4-5 baingan
1 cup besan
1 tbsp each haldi,mirchi,salt,amchur,dhaniya,garam masala powder
4 tbsp oil

Heat a tbsp of oil and add besan.
Roast for few mins and add all dry powders.
Cook for few more mins and transfer in a bowl.Sprinkle few drops of water just to bind the mix.
Slit the eggplants into 4 leaving it attached at the other end.
Fill in the mix leaving 2 tbsp to be used later.
Heat remaining oil and add baingan.
Let cook on low heat till done from all sides.
Add the remaining mix and cook for few mins.
Turn off and serve with hot fulkas.

Achaari Aloo

You Need
Mustard oil: 1 Tablespoon
Mustard oil gives the unique pungency characteristic of a mango pickle.
Ghee: 1 Tablespoon
Chopped Onions: 1 Cup
Salt: ¼ teaspoon
Minced Garlic: ½ Tablespoon
Ginger chopped: ½ Inch
Hari Mirch (Fresh Serrano peppers) sliced in half vertically: 3
New Red Potatoes quartered: 1 Pound
Amchoor (Mango powder): ¼ teaspoon
Kasoori methi (Dried Fenugreek leafs): 1 teaspoon
Water: ¼ cup

Pickling spices
Whole Fennel (Saunf): ½ teaspoon
Whole Fenugreek seeds: ½ teaspoon
Whole onion seeds (Kalonji): ½ teaspoon
Crushed Red pepper: ½ teaspoon
Turmeric powder: ¼ teaspoon


Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat
Add Ghee. Turn the heat back on. Add chopped onions and salt. Sauté till edges start to turn brown. About 4 minutes
Add Garlic, Ginger, and Hari Mirch. Sauté for about 1 minutes
Add potatoes. Sauté for about 4 minutes till potatoes start to turn brown.
Add remaining ingredients except water. Sauté another 3 to 4 minutes.
Add water. Bring to a boil. Cover. Turn down heat. Cook covered about 10 minutes or till potatoes are tender.
Serve with hot phulkas.

Sweet Potato Khichdi

You Need
1 huge sweet potato
3-4 tbsp ghee
1 tbsp jeera
salt to taste

Peel and grate sweet potato.
Heat ghee in a pan and add jeera.
Add the grated potato,salt and stir continuously till brown.

Banana-Strawberry Smoothie

You Need
1 banana
7-8 strawberries
1.5 cup milk
2 tbsp vanilla icecream
2-3 cubes ice
2 tbsp sugar

Blend everything together.

Walnut - Almond Laddu

This recipe is so easy that my hubby prepared it :)

You Need
1 cup Walnut
1 cups Almond
1 can condensed milk
2.5 cups milk
3 tbsp ghee

Roast walnuts and almonds, let cool and grind separately.
Boil milk and add condensed milk.
Let cook for 15 mins and add ground nuts.
Add ghee.
Cook for another 10 mins till it leaves the pan.
Let cool till you can hold it and form laddus.

Nimbu pudi/besan kachori

Not a very healthy but truly tasty snack.
You Need
For filling
1 cup besan
1tbsp each turmeric,garam masala,green chilli paste,coriander paste,salt
a pinch hing
3 tbsp oil
1 tbsp water
2 tbsp lemon juice

For cover
1 cup wheat flour
water to knead
2 tbsp oil

Oil to deep fry.

Mix all ingredients for filling and knead into a hard dough.
Knead wheat flour into a hard dough too.
Make ping pong size balls out of each.
Roll the wheat dough into a disc and place the filling dough inside.
Cover and roll again evenly.
Deep fry till golden brown on both sides.
Tastes good as it is hot or cold.
Does not spoil till 2-3 days at room temperature.

Jalebi

I know yet again..its a different recipe..n more towards "instant" The difference definitely is..it stays crispy forever with this recipe..

You Need
Batter:
1/2 cup All Purpose flour
1 teaspoon besan (gram flour)
1/2 teaspoon yeast
1/2 teaspoon oil
1/2 teaspoon sugar
About 1/2 cup of lukewarm water (as needed)

Syrup:
1 cup sugar
1/2 cup water
Pinch of cardamom powder
Few strands of saffron
1 teaspoon of lemon juice

Batter:
1. Dissolve the yeast in warm water and let it sit for about five minutes.
2. Mix the flour, besan (gram flour), oil, and sugar together.
3. Add the yeast solution and mix well, making sure that there are no lumps and the batter is smooth.
4. Set the batter aside and let it sit in a warm place for one hour.
5. Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.

Syrup:
1. Boil the sugar and water together. Add the lemon juice and saffron and close the heat.

Making Jalebis:
1. Heat the oil in a flat frying pan about 1 1/2″ deep. To check if the oil is ready, put ont drop of batter in the oil, the batter should sizzle and come up without changing in color right away.
2. Fill the Jalebi batter into an empty ketchup or mustard bottle).
3. Squeeze the Jalebi batter out in the hot oil in a pretzel shape to about 2 inches in diameter.
4. Fry the Jalebis until golden-brown on both sides.
5. Transfer into the warm syrup.
6. Let jalebi soak in the hot syrup for a few seconds and take out.
7. Serve hot.

Hot and Sour Soup

You need
1/4 cup each Shredded cabbage,carrots,french beans,cauliflower and capsicum
1/4 cup tofu cut into 2" long strips
2 tbsp oil
5 cups water
5 tbsp corn flour dissolved in 1 cup water
1 tsp black pepper
1 tsp soy sauce
3/4 tsp chili sauce
2 tbsp vinegar
1/2 tsp sugar
salt to taste


Heat oil in a saucepan,add veggies.Stir fry on high flame for 2 mins. Add water,cornflour mix,pepper,soy sauce,chili sauce, vinegar,sugar and salt. Bring to boil, stirring continuously and simmer for a minute. Garnish with chopped coriander and serve hot.

My tip:
Add egg to the soup. Lightly beat 2 eggs and pour it in a thin stream to the boiling soup.Stir briskly till the egg separates into shreds.Turn off heat immediately.Garnish and Serve.

Tomato Sev sabzi

This is my hubby's creation :)

You Need
1 onion chopped
2 tomatoes chopped
All masalas available (yeah, men!)
1 tbsp mc seeds
1 tbsp oil
2 cups water
1.5 cups Sev

Heat oil in a pan. Add mc seeds and allow to splutter.
Add onions and tomatoes (again, men!)
Bombard all masalas 1 tbsp each into this.
Add water and let boil forever :) i mean sanely 20 mins.
Put Sev just before serving. This goes well with rice.

Classic Spritz Cookies

You Need
3.5 cups all-purpose flour
1 teaspoon baking powder
1.5 cups butter softened
1 cup granulated sugar
1 egg
2 tbsp milk
1 teaspoon clear vanilla extract

Preaheat oven to 350F
In bowl, combine flour and baking powder
In mixer, blend butter,sugar.Add milk,vanilla and blend again.
Knead properly with flour.
Fill the dough in cookie press and place desired disk.
Press cookies onto an ungreased cookie sheet.
Bake 10-12 mins or until edges are light brown.
Cool 2 mins on cookie sheet on cooling rack.
Fill in airtight container.

You can have a variation by adding chocolate bits and walnut powder to the dough.
Here is how tht looks :

Naan

You Need:
2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 1/2 tablespoons yogurt (curd or dahi)
3/4 cup lukewarm water
1 teaspoon of butter or ghee to butter the Naan
1/4 cup All Purpose flour for rolling

Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
Add sugar, salt and baking soda to the flour and mix well.
Add the oil and yogurt mix, this will become crumbly dough.
Add the water/yeast mixture and make into soft dough.Note: after dough rise will become little softer.
Knead until the dough is smooth. Cover the dough and keep in a warm place for 3-4 hours. The dough should almost be double in volume.
Heat the oven to 500 degrees with pizza stone for at least thirty minutes so stone is hot. Using a pizza stone will help to give naan close to same kind of heat as clay tandoor.
Next turn the oven to high broil.
Knead the dough for about two to three minutes and divide the dough into six equal parts.
Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with dry flour to help with the rolling.
Before putting the Naan in oven, lightly wet your hands and take the rolled Naan, and flipp them between your palms and place onto your baking/pizza stone into the oven.
You can place about 2 Naan on the baking/pizza stone at a time. The Naan will take about 2 to 3 minutes to cook, depending upon your oven. After the Naan is baked(Naan should be golden brown color on top).
Take naan out of the oven and brush lightly with clear butter or ghee.
wait 2 to 3 minutes before baking the next batch of naan. It gives oven the chance to get heated again to max.
Serve Naan with Daal, Chola, Palak Paneer or any vegetable. Enjoy!