GARLIC PICKLE

Ingredients:
Garlic peeled - 1/2 Kg
Mustard oil - 1/2 cup (100 Gms)
Vinegar - 1/2 cup
Salt - 25 Gms (5 Tsp)
Haldi - 2 Tsp
Red chilli powder - 4 Tsp
Rai powder - 4 Tsp
Method:
1.Peel the garlic.
2.Heat mustard oil to smoking point. Reduce flame. Add all the garlic together.
3.Cook for 2 miniutes on low flame. Let it cool. Heat vinegar ina separate pan.
4.Remove from fire. Add salt, haldi, red chilli powder and rai powder.
5.Mix the garlic in oil to the masalas in vinegar. Fix it in dry bottles.
6.This pickle can be eaten immediately also.

CORN CAPSICUM MASALA

Corn kernels 300 gms.
Capsicum(diced into 1cmcubes)3
mediumsizeOnion(chopped) 3
mediumsizeTomatoes(chopped finely) 2
mediumsizeCoriander leaves(chopped) ¼ cup
Cumin seeds ½ tsp.
Ginger-garlic paste 2 tbsps.
Red chili powder 1 tsp.
Coriander powder 1 tbsp
Cumin powder 1 tsp.
Turmeric powder ½ tsp.
Garam masala powder 1 tsp.
Fresh cream(optional)
¼ cupMawa(khoya) ½ cup
Oil 3 tbsps.salt to taste
method
1.Boil the corn in water, once cooked drain water and keep aside.
2.Heat oil in a kadhai. Add cumin seeds, when it starts crackling, add choppedonions and cook till golden brown.
3.Add ginger garlic paste and cook for 2-3 minutes.Then add red chili powder,cumin powder, coriander powder and turmeric powder. Stir fry for a minute.
4.Add chopped tomatoes and cook till oil leaves the masala, continuously keepstirring.
5.Add mawa and half cup of water and mix and cook for a minute.
6.Add diced capsicum and mix well. Finally add boiled corn, garam masalapowder and salt. Mix and cook on low fire for 4-5 minutes.
7.Stir in cream and chopped coriander and serve hot.TIP;To reduce the calories, reduce the mawa and cream. Use a little milk instead.
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MYSORE MASALA DOSA

Ingredients
Dosa Batter
3 cups Potato bhaji
1 1/2 cups Oil to shallow fry
Red chutney
Dried red chillies 5-6
Garlic, roughly chopped 7-8 cloves
Ginger, roughly chopped 1 inch piece
Roasted chana dal (dalia) 1/2 cup
Salt to taste
Lemon juice 1 tablespoon
Method
1.To make the chutney place the red chillies in a mixer.
2.Add garlic, ginger, roasted chana dal and salt.
3.Add a little water and lemon juice and grind till smooth. Transfer into a bowl.
4.Heat a dosa tawa. Drizzle some oil and sprinkle a little water and wipe it with a piece of cloth.
5.Pour a ladleful of batter onto the tawa and spread to cover the entire surface.
6.Ensure the dosa is not too thin.
7.Drizzle some oil all around and let it cook till the underside is done.
8.Spread some chutney all over.
9.Place some batata bhaji in the centre and fold the dosa into a half moon shape.
10.Serve immediately.
Do not make this dosa crispy,remove from fire when it is done.do not make it crispy.

KERI ONION CHUTENEY

Ingredients
½ cup raw mango, grated
½ cup white onions, grated
2 tablespoons grated jaggery (gur)
¼ teaspoon black salt (sanchal)
¼ teaspoon roasted cumin seed (jeera) powder
¼ teaspoon chilli powder
salt to taste
Method
1. Mix all the ingredients in a bowl.
2. Keep aside till the jaggery melts.
3. Cover and keep refrigerate till required.
4. Serve the chutney with lunch everyday.

FRUIT AND NUT SMOOTHIE

Ingredients

Apple 1
Ripe mangoes 2
Bananas 2
Raisins , golden 85 grams
Crushed ice as required
Pistachios, chopped 12-16


Method

1.Peel and core the apple and cut into slices.
2.Peel and chop mangoes. Peel and slice bananas.
3.Place the fruit in a freezer till frozen.
4.Process frozen apple,mango and banana slices with golden raisins n crushed ice in a blender.
5.Pour into stemmed glasses.
6.Serve chilled, garnished with chopped pistachios.

BLACK GRAPE GRANITA

Ingredients
1 cup black grapes (deseeded)
1 banana, finely chopped
2 tablespoons powdered sugar
¼ teaspoon lemon juice
1 teaspoon roasted cumin (jeera) powder
¼ teaspoon black salt (sanchal)
Method
1. Blend the black grapes and bananas to a fine purée in a food processor.
2. Add the sugar, lemon juice, cumin powder, black salt and ¼ cup of water and mix well.
3. Freeze in a shallow container till set.
4. Transfer to a blender and liquidise till it is slushy.
5. Serve scoops of the mixture in 4 individual bowls or long stemmed glasses.
6. Serve immediately.

CARROT METHI

Ingredients: 1/2 kg carrots
250 gm fenugreek leaves
1 tsp fenugreek seeds
2 tsp coriander powder
salt to taste
1/2 tsp chilli powder
3-4 whole red chillies
1/2 cup mustard oil
Method:
1.Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times.
2.Chop fine, discarding the tough stalks.
3.Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies.
4.Stir-fry and add the carrots and fenugreek leaves.
5.Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. 6.Cook uncovered till the leaves are done and the carrots are soft. Serve hot.

SEV BATATA PURI

Ingredients
Puris , flat and crisp 24
Potatoes, peeled and chopped, boiled 2 medium
Raw mango, chopped 1 small
Salt to taste
Red chilli powder 1/4 teaspoon
Sev as required
Green chutney as required
Tamarind chutney as required
Garlic and red chilli chutney as required
Onions, peeled and chopped 2 medium
Chaat masala as required
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Arrange the puris on a plate.
2.Mix chopped potato, raw mango, salt and red chilli powder.
3.Place this over the puris.Dribble green chutney, red chutney and tamarind chutney one on top of the other.
4.Sprinkle chopped onion and chat masala.
5.Cover up all the puris with plenty of sev.
6.Sprinkle chopped coriander leaves.

PATRE

Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered 1 tsp
Jeera (Cumin), roasted and powdered 2 tsp
Chilli powder 1 tsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Heeng (Asafoetida)powder 1/8 tsp
Salt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery) 50 g
Oil to deep fry
Preparation
1.Mix the gur and tamarind pulp, heating a little to dissolve the gur.
2.Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
3.Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily. 4.Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.
5.Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.
6.Make one more roll with the other four leaves.
7.Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.
8.When cool, slice into ½”- ¾” thick slices and deep fry before serving.

DUM BIRYANI

Ingredients:
3 cups rice, half cooked
2 small onion, finely sliced
1 medium tomato, diced
1 cup beans
1 carrot
2 green chillies, finely chopped
1 cup mint leaves
few coriander leaves
1 bay leaf
1 cinnamon stick
2-3 cloves
2-3 whole black peppers
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 curry leaves
2 button red chillies
pinch of hing (asafoetida)
2 tbsp ginger-garlic paste
1/2 tsp red chilli powder
2 tbsp garam masala
juice of 1 lemon
3 tbsp curd
3 tbsp oil
salt to taste
Method:
1.Heat oil in a kadaiAdd bay leaf, cinnamon, curry leaves, cloves, mustard seeds, cumin seeds, black peppers, button red chillies, hing and onions.When onions turn brown, add ginger garlic paste. Saute for a while.
2.Add all the cut vegetablesAdd salt, garam masala, red chilli powder and turmeric powder.Add curd and mix it well.
3.Cook it for 3 minutesAdd tomato, lemon juice, mint leaves and coriander leaves.Add some water and transfer the mixture to a pressure cooker.Cook it for 2 whistels.
4.Biryani masala is now ready.
5.Take another kadai. Add the biryani masala and half cooked rice.Add required water and mix wellCook it on low flame with the covered lid till the rice becomes soft.Serve it hot.

CUSTARD APPLE KULFI

Ingredients:
• 3 cups Custard Apple Pulp
• 1 cup Plain Low Fat Yoghurt
• 1 tbsp Honey
• 1 tbsp Lemon Juice
How to make Custard Apple Sherbet:
• Puree the pulp in a processor or blender.
• Add yoghurt,juice,honey to it and mix together.
• Pour into ice-cube trays or an 8" square pan. Freeze until almost firm.
• Cut into chunks and place in processor again and blend until fluffy.
• Pour back into trays or serving dishes and freeze again. Scoop out and serve.
GOOD TO BEAT THE HEAT

CHINESE BHEL

Ingredients
Noodles , eggless 200 grams
Oil to deep fry
Spring onions, sliced 2-3
Bean sprouts 1/2 cup
Peanuts, roasted and crushed 1/4 cup
Sichuan sauce 1 tablespoon
Tomato ketchup 1 tablespoon
Spring onion greens, sliced for garnish
Method
1.Boil noodles in six to eight cups of salted water to which one tablespoon of oil has been added and cook till almost done.
2.Drain, refresh in cold water, drain again and spread on a large plate to cool.
3.Heat sufficient oil in a wok and deep-fry noodles till crisp and golden brown in colour.
4.Drain and place on absorbent paper. When cool lightly crush the fried noodles and set aside.
5.In a large bowl combine fried noodles, spring onions, bean sprouts and peanuts and toss to mix well.
6.Add Sichuan sauce and tomato ketchup and toss the mixture again.
7.Transfer this mixture into individual plates and serve garnished with spring onion greens.

MOONG DAL AND URAD DAL PANCAKES

Ingredients:
• 2 Cups moong dal
• 1 Cup urad dal
• 4 or 6 Green chilli
• Salt to taste
• 1 tsp Grated ginger
• Coriander leaves for garnishing
How to make
• Soak moong dal and urad dal for 2 hours in warm water.
• Blend moong dal, urad dal, green chillies and ginger together with required water.
• Add salt to taste.
• Garnish it with fresh coriander leaves.
• Heat a dosa pan.
• Pour the mixture and spread it from the centre.
• Sprinkle 1 tsp oil on it.
• Cover the dosa pan with a lid.
• Fry until the dosa becomes brown.
• Fold it and serve hot with peanut chutney, ginger chutney, or coconut chutney.

CHANADAL WADA

Ingredients
Split Bengal gram (chana dal) 3 cups
Onions 2 medium
Green chillies 6
Ginger 1 inch piece
Garlic 4 cloves
Curry leaves 12-14
Salt to taste
Oil to deep fry
Method
1.Soak the dal for one-two hours and then grind to a coarse paste by adding very
little water.
2.Peel, wash and finely chop the onions. Wash and finely chop the green chillies. Wash
and tear roughly the curry leaves. Peel and finely chop ginger and garlic.
3.Add the chopped onions, chopped green chillies, ginger, garlic, curry leaves and salt to the ground chana dal.
4.Divide this mixture into equal portions. Using wet hands roll each portion into a ball and flatten them slightly.
5.Heat oil in a deep pan and deep fry these vadas till golden brown in color. Drain
and serve hot with chutney or sauce.
This is a maharashtrian speciality.

MELON MELODY

MELON MEDLEY
Ingredients
Watermelon, cubed 1/2 medium
Muskmelon, cubed 1/2 medium
Fresh orange juice 2 cups
Lemon juice 2 tablespoons
Ice cubes, crushed 12-16
Powdered sugar 2 tablespoons
Method
1.Place watermelon in a smoothie maker.

2.Add musk melon and powdered sugar and blend. Add orange and continue to blend till smooth.

3.Place ice cubes in glasses, pour the smoothie into it and add some hand torn fresh mint leaves.

4.Serve immediately garnished with a sprig of fresh mint leaves.

PATRE

Recipe By : Niru Gupta
Ingredients
Arbi pattas (Colacasia leaves) 8
Besan (Chick pea flour) 1 cup (120g)
Dhania (Coriander seeds), roasted and powdered
1 tspJeera (Cumin), roasted and powdered
2 tspChilli powder
1 tspGinger paste
1 tspGarlic paste
1 tspHeeng (Asafoetida)powder
1/8 tspSalt 2 tsp or to taste
Tamarind pulp, made from 40 g tamarindGur (Jaggery)
50 gOil to deep fry
Preparation
1.Mix the gur and tamarind pulp, heating a little to dissolve the gur.
2.Place the leaves face down on the table and slice off the thick portion of the stalks with a sharp knife.
3.Mix the besan, dhania, jeera, chilli powder, ginger paste, garlic paste, heeng and salt. Add to this the gur and tamarind mixture and enough water to make a paste which can be spread easily. 4.Take a leaf, keeping face down, and apply the besan mixture in a thin layer, leaving a narrow margin all around.
5.Place another leaf over this and repeat the besan application. Do the same with two more leaves (four in all). Tuck in the edges along the length and roll into a swiss roll like roll.
6.Make one more roll with the other four leaves.
7.Steam the rolls, keeping the edge down, for 15 minutes in a pressure cooker.
8.When cool, slice into ½”- ¾” thick slices and deep fry before serving.

VEG KABAB

Ingredients
Green peas, coarsely ground:½ cup
Cottage cheese (paneer):350 grams
Yam (suran), boiled and mashed: 300 grams
Oil: 1 tablespoon + to shallow-fry
Cumin seeds: 1 teaspoon
Ginger, chopped: 1 inch piece
Green chillies, chopped: 6
Salt: To taste
Fresh coriander leaves, chopped: 2 tablespoons
Turmeric powder: ¼ teaspoon
Garam masala powder: 1 teaspoon
Red chilli powder: 1½ teaspoons
Chaat masala: ½ teaspoon
Dried mango power (amchur): ½ teaspoon
Cornflour: 2 tablespoons
Coriander and mint chutney
Method
1.Grate paneer and knead till smooth.
2.Heat one tablespoon of oil in a pan. Add cumin seeds and when they begin to change colour, add green peas, ginger, green chillies and salt and sauté over medium heat for two minutes. Transfer to a plate and set aside to cool.
3.In a large bowl, combine paneer, sautéed green peas, yam, coriander leaves, turmeric powder, garam masala powder, red chilli powder, chaat masala, amchur and cornflour and mix well. Adjust seasoning.
4.Divide the mixture into sixteen equal portions and shape into lemon-sized balls. Flatten the balls lightly to form kebabs.
5.Heat oil in a frying pan and shallow-fry the kebabs over medium heat till golden. Drain on absorbent paper
6.Serve hot with coriander and mint chutney.
TASTY KABABS IN THIS WINTER.YOU CAN MAKE IT LITTLE SPICY ACCORDING TO THE SEASON AND CLIMATE.

MATAR PANEER

Ingredients
• 200 gms Paneer
• 1 Cup cooked green peas
• 1 Onion
• 1 Tomato
• 1/2 tsp Coriander powder.
• 1 tbsp Poppey seeds
• 1 tsp Roasted cumin powder
• 1/4 tsp Black pepper powder
• 1 tsp Ginger-garlic paste
• 1 Green chilli
• 1/2 tsp Turmeric powder
• 2 Bay leaves
• 3-4 Cloves
• 1 tsp Red chilli powder
• 1 tsp Garam masala powder
• Vegetable oil
• Salt to taste
• Green coriander leaves
How to make Matar paneer (Peas & Cheese curry)
1. Heat vegetable oil in a pan.
2. Cut the cheese into small sized cubes. Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying.
3. Chop the tomato, onions, and green chilli. Make a paste by grinding it in a grinder. Also add ginger and garlic.
4. Heat rest of the oil and fry bay leaves along with cloves for about 30 secs. Add above prepared paste and fry on a medium flame until it turns golden brown.
5. Add poppey seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well. Now add green peas and fry for about 2 to 3 minutes.
6. Add sufficient water to make thick gravy. Heat the gravy till it boils.
7. Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.
8.Garnish the dish with chopped coriander leaves.
9.Matar Paneer is ready to serve.

AAM PYAZ LAUKI KI SUBZI

INGREDIENTS
1 cup grated lauki
1 cup grated unripe mango
1 grated onion
1 t-spoon oil
musterd seeds
asafoetida
1 cup besan
salt
2 small spoon sugar
1 spoon red chili powder
1 spoon coriander-cumin powder
1 spoon turmeric powder
little water
coriander leaves

Procedure

1.Take oil in microwawe bowl.hit in microwawe for 100%power for 2-3 minites.
2.Add musterd seeds and asafoetida again hit for 2 minites
3.Add all grated vegetables and all ingredients.lastly add besan and mix it proprly.add little water if neccesery.
4. Close the bowl and take in microwawe in 100%power for 5 minites.
5.Take it out. decorate with coriander leaves. and serve it.
This recipe is by Vandana my net friend.It is seasonal but I am sure it will turn out yummy and good to beat the heat.

MAKHANI GRAVY

MAKHNI GRAVY

Preparation time10 minutes Cooking time 15 minutes
Makes 2 cups
1 cup chopped onions
1” piece ginger
6-7 cloves garlic
2 Tbsp broken cashewnuts
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp jeera powder/cummin seed powder
1/2 tsp garam masala powder
1 tsp kasuri methi ( dried fenugreek leaves )
1 Tbsp honey
1/4 cup milk
1/4 cup cream
1 Tbsp oil
1 Tbsp butter
salt to taste
METHOD
1.Blend the onions , ginger, garlic and cashewnuts to a smooth paste.
2.Heat the oil in a pan add the ground paste and cook till light brown in colour.
3. Add the chilli powder and tomato puree and cook for a few minutes.
4. Add the jeera powder , garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.
5. In a another pan melt butter add the kasuri methi and remove from the flame.
6. Add this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.
7.Cool and freeze in an air tight container or in zip lock bags.

CHOLE KI DAL

Ingredients
Bengal gram split (chana dal) ½ cup
Black gram split with skin (chilkewali urad dal) ½ cup
Ginger 1 inch piece
Green chillies 3
Onion 1 medium sized
Tomatoes 2 medium sized
Fresh coriander leaves a few sprigs
Salt to taste
Turmeric powder ¼ tsp
Desi ghee 2-3 tbsps
Butter 1 tbsp
Cumin seeds 1 tsp
Red chilli powder ½ tsp
Method
1. Mix the two dals, wash and soak in four cups of water for an hour. Drain.
2. Peel, wash and chop ginger finely. Remove stems, wash and chop green chillies. Peel, wash and chop onion finely. Wash and chop tomatoes. Clean, wash and chop coriander leaves.
3. Place soaked dals in a pan with four cups of water, salt to taste, turmeric powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender. Stir well with a ladle to make a homogeneous mixture of the dals without mashing them.
4. Heat desi ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and sauté till onion turns light brown.
5. Add tomatoes and sauté till the tomatoes soften. Add red chilli powder and sauté for half a minute.
6. Add the tempering to the dal and mix. Simmer for a few minutes and serve hot garnished with chopped coriander leaves.
THIS RECIPE IS FROM SANJEEV KAPOOR

DIWANI HANDI

Ingredients
Potatoes 3 medium sized
Carrots 3 medium sized
French beans 10-12
Broad beans (sem ki phalli) 10-12
Brinjals 4-6 small sized
Onions 2 medium sized
Ginger 1½ inch piece
Garlic 10 cloves
Green peas (shelled) ½ cup
Fresh fenugreek leaves ½ bunch
Fresh coriander leaves a few sprigs
Green 2 – 3
Oil 3 tbsps
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Salt to taste
Yogurt 2 tbsps
Garam masala ½ tsp

Method
1. Peel, wash and cut potatoes and carrots into half inch sized cubes. String, wash and cut French beans and broad beans diagonally. Wash and slit brinjals into two. Peel, wash and thinly slice onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and drain green peas.
2. Clean, wash and chop fresh fenugreek leaves and coriander leaves. Remove stems, de-seed and chop green chillies.
3. Heat oil in a handi, add onions and sauté till light brown. Add green chillies, ginger and garlic paste and sauté for a minute. Add red chilli powder, turmeric powder, salt and mix.
4. Add yogurt and stir-fry for two to three minutes.
5. Add all the vegetables and simmer, covered, till the vegetables are cooked.
6. Add fenugreek leaves, coriander leaves and garam masala, stir and cook for three to four minutes.
7. Serve hot with Hyderabadi parantha or any other Indian bread of your choice.

KADAI PANEER

Ingredients
Cottage cheese (paneer)(1 inch triangles) 500 gms
Onion (sliced) 1 medium sized
Ginger paste 2 tspns
Garlic paste 2 tspns
Coriander powder 1 tspns
Red chilli powder 1 tspns
Tomatoes (chopped) 5-6 medium sized
Salt to taste
Method
1.Heat oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies broken into two and half of the crushed coriander seeds.
2.Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste.
3.Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes.
4.Cook on high heat till oil leaves the masala. Add paneer pieces and salt.
5.Add half a cup of water. Cook covered on low heat for five minutes.
6.Serve hot garnished with remaining crushed coriander seeds.

PANEER ACHARI

Ingredients:
1 kg cubed paneer
200 ml oil
8 tsp fennel seeds
4 tsp black mustard seeds
2 tsp fenugreek seeds
1 tsp nigella seeds
4 tsp cumin seeds
8 ground onions
16 chopped green chillies
4 tsp turmeric
6 tsp ginger paste
400 ml whipped curd
6 tsp dry mango powder
4 tsp kashmiri mirch
4 tsp sugar
Method:
1.Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
2.Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.
3.Add paneer with about 150 ml water. Allow it to heat through. Season and serve.
This recipe is by Sanjeev Kapoor.

DUM ALOO

Ingredients
Potatoes, boiled, peeled and diced 250 gms
Poppy seeds (khuskhus), soaked 2 tbspns
Ginger 2 "
Green chillies 4
Peppercorns 6
Cinnamon 1"
Cloves 4
Black cardamom2
Coriander powder1 tbspns
Cumin seeds 1 tspn
Asafoetida a pinch
Dry mango powder 2 tbspns
Coriander leaves 2 tbspns
Salt to taste
Oil 2 tbspns
Method
1.Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, black cardamoms, coriander powder to a fine paste.
2.Heat oil, add cumin seeds. When they crackle, add asafoetida.Add the ground paste and saute till it begins to leave the oil.Add the boiled and diced potatoes, salt and amchur and mix well.
3.Add water and simmer for 5 minutes.

DUM ALOO

Ingredients
Potatoes, boiled, peeled and diced 250 grams
Poppy seeds (khuskhus), soaked 2 tbspns
Ginger 2"
Green chillies 4
Peppercorns 6
Cinnamon 1"
Cloves 4
Black cardamom 2
Coriander powder 1 tbspns
Cumin seeds 1 tspns
Asafoetida a pinch
Dry mango powder 2 tbspns
Coriander leaves 2 tbspns
Salt to taste
Oil 2 tbspns
Method
1.Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, black cardamoms, coriander powder to a fine paste.Heat oil, add cumin seeds.
2.When they crackle, add asafoetida.Add the ground paste and saute till it begins to leave the oil.
3.Add the boiled and diced potatoes, salt and amchur and mix well.
4.Add water and simmer for 5 minutes.

HOTEL STYLE DAAL

Ingredients
Black gram split with skin (chilkewali urad dal) 1/2 cup
Bengal gram split (chana dal) 1/4 cup
Red kidney beans (rajma) 1/4 cup
Oil 4 tbspn
Garlic (finely chopped) 8-10 cloves
Onions (finely chopped) 2 medium sized
Green chillies (finely chopped) 2-3
Red chilli powder1 tbspns
Cumin powder 1/2 tbsp
Tomatoes (finely chopped) 3 medium sized
Butter 3 tbspns
Salt to taste
Fresh coriander leaves (finely chopped) medium bunch
Kasoori methi 1 tbsp
Method of preparation
1. Soak urad dal, chana dal and rajma in three cups of water for at least six hours.
2.Drain soaked dals, add six cups of water and pressure-cook for half an hour or until the dals are completely cooked.
3.Mix them properly with a round ladle.Meanwhile, heat oil in a pan, add garlic, stir-fry briefly till golden brown.
4.Add onions, green chillies and sauté for four to five minutes or until the onions are golden brown in colour.
5.Add red chilli powder, cumin powder and stir-fry briefly. Add tomatoes and cook on high heat for three to four minutes, stirring continuously.
6.Stir in the cooked dals and butter and mix well.Add salt, coriander leaves and cook dal for ten minutes on low heat, stirring occasionally.
7.Crush kasuri methi between the palms, sprinkle on the dal and serve hot.

CORN AND ANGOOR

Ingredients
Quantity Baby corns-12
Black grapes (seedless)100 grms
Apples (preferably cooking apples)2-3
Lemon juice 2 1/2 tspn
Onions (roughly chopped) 2 medium sized
Oil 1 tblspn
Ginger paste 1 tblspn
Garlic paste 1 tbspn
Green chillies (chopped) 2 no.
Mawa/kyoya (grated) 2 1/2 cup
Tomato puree 1/2 cup
Yogurt (whisked) 1/2 cup
Kashmiri red chilli powder 1tblspn
Coriander powder 1 tblspn
Cumin powder 1 tspn
Turmeric powder 1 tspn
Salt to taste
Fresh cream 2 tblspn
Garam masala 1 tsp
Method
1. Cut baby corns into small pieces. If using fresh baby corn, boil them until soft.Peel, wash and finely chop apples. Apply a little lemon juice to avoid discolouring.
2. Boil onions in half a cup of water. Cool and grind to a fine paste.Heat oil in a pan, add ginger paste, garlic paste and chopped green chillies, cook on medium heat briefly.
3.Add boiled onion paste. Cook on high heat, stirring continuously until oil starts separating. Add grated mawa and cook till mawa gets mixed with onion paste thoroughly.
4.Add tomato puree, whisked yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and turmeric powder. Stir continuously.Add chopped apples and half a cup of water. 5.Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly.Add baby corn and three fourths the seedless black grapes, mix well and add salt.
6.Stir in fresh cream, mix well. Mix in garam masala powder and serve garnished with remaining black grapes.

KHAMAN DHOKLA

Ingredients:
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk
2 green chillies crushed fine
1/4 tsp - ginger grated fine
1/2 tsp - soda bicarb
2 tbsp - oil
2-3 pinches red chilli powder
1/2 tbsp - coriander finely chopped
Salt To Taste

Preparation:
1.Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
2.The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine soji in texture. Store in airtight container and use as required.
3.Will keep good upto 2 months. To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well.
4.Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter.
5.Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate.
6.Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done.
7.Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
8.Cut dhaman dhokla into squares or diamonds and serve hot with coconut chutney.

DAHI PAPDI CHAAT

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar1 tablespoon
Potatoes, boiled and
chopped 2 medium green chilli
Sprouted Green gram, blanched 1/2 cup
Red chilli-garlic chutney 1/4 cup
Green chutney 1/4 cup
Sweet tamarind chutney 1/4 cup
Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves 2 tablespoons
Sev as required
Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.

PANEER PAKORA

Ingredients
Cottage cheese (paneer) 250 grams
Oil to deep fry
Boondi 1 cup
FOR GARLIC CHUTNEY
Garlic 8-10 cloves
Oil 1 teaspoon
Red chilli powder 1 tablespoon
Salt to taste
FOR BATTER
Gram flour (besan) 1 cup
Ginger paste 1 tablespoon
Garlic paste 1 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder
1/2 teaspoon Soda bicarbonate
a pinch Salt to taste
Method
1.Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half leaving one edge intact for filling.
2.Crush the boondi with your hand and set aside.
3.To make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli powder and salt and grind to a smooth paste.
4.To prepare batter mix gram flour with this paste, red chilli powder, turmeric powder, soda bicarbonate and salt. Add sufficient water and whisk well to make a batter of a coating consistency.
5.Rest the batter for about fifteen minutes.
6.Stuff garlic chutney into the slit of each cottage cheese baton.
7.Heat sufficient oil in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep fry on medium heat till crisp and golden brown.
8.Drain on absorbent paper.
9.Serve hot with a chutney of your choice.

DAHI PAPDI CHAAT

Ingredients
Papdi Crisp 24
Yogurt, whisked 1 1/2 cups
Salt to taste
Sugar 1 tablespoon
Potatoes, boiled and chopped 2 medium
Sprouted Green gram, blanched
1/2 cup Red chilli-garlic chutney
1/4 cup Green chutney
1/4 cup Sweet tamarind chutney
1/4 cup Roasted cumin powder
1 teaspoon Chaat masala
1/2 teaspoon Red chilli powder
1/2 teaspoon Fresh coriander leaves
2 tablespoons Sev
as required Pomegranate (anar), peeled 2 tablespoons
Method
1.Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
2.Arrange the papdis on a plate. Place some potatoes on each papdi. Over that put some boiled sprouted moong.
3.Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney.
4.Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
5.Top it all up with chilled yogurt. Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.
6.Serve immediately.