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.