Ingredients
450 gms gram dal
1" piece ginger
6 green chillies
1 tsp soda bi-carb
½ tsp haldi powder
4 tbsp oil
2 tsp mustard seeds
¼ tsp asafoetida
20 cloves garlic, finely chopped
juice of 2 large lemons
salt to taste
For garnishing
2 teacups bhel sev
2 tbsp grated fresh coconut
2 teacups bhel sev
2 tbsp grated fresh coconut
2 tbsp coriander, chopped
Preparation Method
Soak the dal for at least 6 hours. Keep 4 tbsp of dal aside and grind the remaining with the green chillies and ginger.
Put the whole (unground) dal. Put the soda bi-carb, haldi powder and salt. Keep the mixture aside for 4 hours.
Spread a little mixture at a time in a thali and steam to make dhoklas.
Repeat the same procedure for the remaining mixture.
Cool and crumble. Put the sugar, lemon juice and a little salt and stir properly.
Heat the oil in a vessel and put the mustard seeds.
When they crackle, put the garlic and sauté again for a few seconds.
Put the asafoetida and sauté again for a few seconds.
Pour this mixture on top of the crumbled dhoklas.
Garnish with chopped coriander, grated coconut and serve.
Ready to serve.
Aloo Tikki
Ingredients
4 aloo
4 green chillies
A handful fried peanuts
Salt to taste
1 onion
Preparation Method
Chop the onion into fine pieces.
Boil potatoes peel the skin off & mash it.
Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
Mix all this and make small balls from these & press each of them lightly to form a circular shape.
Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.
4 aloo
4 green chillies
A handful fried peanuts
Salt to taste
1 onion
Preparation Method
Chop the onion into fine pieces.
Boil potatoes peel the skin off & mash it.
Add this to the onion along with chopped green chillies salt & lightly powdered peanuts.
Mix all this and make small balls from these & press each of them lightly to form a circular shape.
Sprinkle oil on tava, add these tikkis to it, sprinkle oil as desired and fry them on the tava.
Paneer Sandwich
Ingredients
4 bread slices
1potato, boiled
7-8 paneer pieces
1 onion, chopped
2 green cillies
½ tsp red chilli powder
½ tsp chat masala
Preparation Method
Smash the potatoes, cut the paneer to smaller piece and mix the above ingredients well (except bread).
Place the mixture between two slices of bread, add some butter and toast it in a toaster.
Tasty sandwich is ready.
4 bread slices
1potato, boiled
7-8 paneer pieces
1 onion, chopped
2 green cillies
½ tsp red chilli powder
½ tsp chat masala
Preparation Method
Smash the potatoes, cut the paneer to smaller piece and mix the above ingredients well (except bread).
Place the mixture between two slices of bread, add some butter and toast it in a toaster.
Tasty sandwich is ready.
Chocolate Fingers
Ingredients
½ cup almonds, roasted and chopped
1 cup biscuits, crushed
175 gm plain chocolate
2 tbsp honey
Preparation Method
Grease and line a squarecake tin.
Put the butter, chocolate and honey in a pan and heat gently until it get melted.
Stir in the biscuits crumbs and almond until thoroughly mixed, turn into the prepared tin and smooth the top.
Leave until set, then cut into fingers before serving.
½ cup almonds, roasted and chopped
1 cup biscuits, crushed
175 gm plain chocolate
2 tbsp honey
Preparation Method
Grease and line a squarecake tin.
Put the butter, chocolate and honey in a pan and heat gently until it get melted.
Stir in the biscuits crumbs and almond until thoroughly mixed, turn into the prepared tin and smooth the top.
Leave until set, then cut into fingers before serving.
Chilled Cold Salad
Ingredients
1 cup fresh curd
1 cup chopped cucumber
1 cup chopped onions
2 green chillies chopped
½ cup chopped dates
½ cup rasins
½ cup roasted groundnuts
2 tsp fresh cream
2 tsp sugar
Salt to taste
Preparation Method
In a bowl add fresh cucumbers and onions. Mix them well.
Then add chillies, dates and raisins mix all together.
Then add the roasted nuts and mix well. Then add the curd, again mix well.
Now add cream and sugar and salt to taste. Mix all together.
Pour it into a serving bowl.
Decorate the salad with Rasains.
Chill it and serve cold.
1 cup fresh curd
1 cup chopped cucumber
1 cup chopped onions
2 green chillies chopped
½ cup chopped dates
½ cup rasins
½ cup roasted groundnuts
2 tsp fresh cream
2 tsp sugar
Salt to taste
Preparation Method
In a bowl add fresh cucumbers and onions. Mix them well.
Then add chillies, dates and raisins mix all together.
Then add the roasted nuts and mix well. Then add the curd, again mix well.
Now add cream and sugar and salt to taste. Mix all together.
Pour it into a serving bowl.
Decorate the salad with Rasains.
Chill it and serve cold.
Chatpati Salad
Ingredients
2 no cucumber
2 no tomatoes
6 no carrots
1 medium onion
½ bunch cilantro
2 small green chillies
5 peanut bhujiya
chat masala
Salt to taste
Preparation Method
Cut Cucumbers, Tomatoes into small pieces, chop Carrots, Onions,
Cilantro very finely and ground the green chillies.
Mix all the above Vegetable together and refrigerate and just before serving add the remaining ingredients.
2 no cucumber
2 no tomatoes
6 no carrots
1 medium onion
½ bunch cilantro
2 small green chillies
5 peanut bhujiya
chat masala
Salt to taste
Preparation Method
Cut Cucumbers, Tomatoes into small pieces, chop Carrots, Onions,
Cilantro very finely and ground the green chillies.
Mix all the above Vegetable together and refrigerate and just before serving add the remaining ingredients.
Beetroot Salad
Ingredients
1 medium sized beetroot
4 tbsp mayonaisse
5-6 walnuts
Preparation Method
Boil beetroot, peel and grate.
Mix well with mayonaisse.
Garnish with walnuts
Ready to serve cold.
1 medium sized beetroot
4 tbsp mayonaisse
5-6 walnuts
Preparation Method
Boil beetroot, peel and grate.
Mix well with mayonaisse.
Garnish with walnuts
Ready to serve cold.
Baby Spinach Salad
Ingredients
1 packet baby spinach salad
1 large cucumber
2 large tomatoes
2 hot peppers
10 almonds
grapes or oranges
black olives - canned
For the dressing :
2 tbsp extra virgin olive oil
½ cup orange juice
1/2 tsp garam masala
1/2 tsp each ginger and garlic paste
salt, sugar, black pepper powder and chilli powder to taste
Preparation Method
Mix the salad ingredients.
Separately mix the dressing very well and pour over salad.
1 packet baby spinach salad
1 large cucumber
2 large tomatoes
2 hot peppers
10 almonds
grapes or oranges
black olives - canned
For the dressing :
2 tbsp extra virgin olive oil
½ cup orange juice
1/2 tsp garam masala
1/2 tsp each ginger and garlic paste
salt, sugar, black pepper powder and chilli powder to taste
Preparation Method
Mix the salad ingredients.
Separately mix the dressing very well and pour over salad.
Asparagus Salad
Ingredients
A bunch of green tender asparagus
A small cup of freshly grated coconut
3 to 5 red chillies
¼ tsp of methi seeds
A small piece of garlic
3 tbsp curds
Preparation Method
Cut Asparagus into 5 mm thick rings, put it in boiling water for 2 minutes. Drain and keep it aside.
Fry red chillies and methi seeds lightly and grind it with grated coconut.
Put very less water along with garlic.
Put little oil in a frying pan. Add mustard seeds, a pinch of hing, curry leaves and asparagus.
Fry for 2 minutes and remove from fire.
Add the ground masala and before serving, add curds and salt to taste.
A bunch of green tender asparagus
A small cup of freshly grated coconut
3 to 5 red chillies
¼ tsp of methi seeds
A small piece of garlic
3 tbsp curds
Preparation Method
Cut Asparagus into 5 mm thick rings, put it in boiling water for 2 minutes. Drain and keep it aside.
Fry red chillies and methi seeds lightly and grind it with grated coconut.
Put very less water along with garlic.
Put little oil in a frying pan. Add mustard seeds, a pinch of hing, curry leaves and asparagus.
Fry for 2 minutes and remove from fire.
Add the ground masala and before serving, add curds and salt to taste.
Apple Banana Salad
Ingredients
1 apple
2 bananas
2 red chillies
25 gm grated coconut
2 tsp chopped corriander leaves
Preparation Method
Wash and deskin the apple and grate it.
Chop the bananas into small pieces.
Take a 'Kadai' (or a frying pan) and add 2 tsp of cooking oil, few mustard seeds & Cumin seeds (Jeera) and wait untill they splutter. Add the two red chillies
and fry till brown.
Cool the mixture in the frying pan. Add in grated apples, chopped bananas, coconut, corriander leaves, sugar and salt.
1 apple
2 bananas
2 red chillies
25 gm grated coconut
2 tsp chopped corriander leaves
Preparation Method
Wash and deskin the apple and grate it.
Chop the bananas into small pieces.
Take a 'Kadai' (or a frying pan) and add 2 tsp of cooking oil, few mustard seeds & Cumin seeds (Jeera) and wait untill they splutter. Add the two red chillies
and fry till brown.
Cool the mixture in the frying pan. Add in grated apples, chopped bananas, coconut, corriander leaves, sugar and salt.
Mango Icecream
Ingredients
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water
Preparation Method
Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
Freeze it overnight in your freezer. Makes about 20 servings.
1 can mango pulp
1 can sweetened condensed milk
1 container "Cool Whip"
½ cup chopped pistachio nuts
2 tsp rose water
Preparation Method
Mix mango pulp, condensed milk, cool whip with electric mixer for 4-5 mts.
Add rose water. Pour it in airtight container, sprinkle with chopped nuts.
Freeze it overnight in your freezer. Makes about 20 servings.
Banana Ice- Cream
Ingredients
6 bananas
2 litres milk
4 tbsp sugar
2 eggs
Preparation Method
Boil milk on low flame till it becomes thick. Remove it and cool.
Peal off bananas and smash them. Add sugar, little milk and grind them in the mixture.
Beat eggs and mix it add banana shake into thickened milk. Mix well.
Refrigerate it in a bowl for 5 to 6 hours or till it is set. Delicious ice cream is ready.
6 bananas
2 litres milk
4 tbsp sugar
2 eggs
Preparation Method
Boil milk on low flame till it becomes thick. Remove it and cool.
Peal off bananas and smash them. Add sugar, little milk and grind them in the mixture.
Beat eggs and mix it add banana shake into thickened milk. Mix well.
Refrigerate it in a bowl for 5 to 6 hours or till it is set. Delicious ice cream is ready.
Badam Kheer
Ingredients
1 cup Badam
4 to 6 cups milk
1 cup sugar
½ tsp saffron
Preparation Method
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for at least 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of badam paste and keep the same amount of sugar aside.
Cook the badam paste for 5 to 10 and keep on stirring it constantly, till the flavour comes out.
Now put sugar and keep stirring.
Add the remaining milk, and boil for 10 to 15 minutes.
Add the soaked saffron.
Ready to serve.
1 cup Badam
4 to 6 cups milk
1 cup sugar
½ tsp saffron
Preparation Method
Soak saffron in little cold milk, and keep aside.
Soak badam in hot water for at least 1 hour.
Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.
Measure the amount of badam paste and keep the same amount of sugar aside.
Cook the badam paste for 5 to 10 and keep on stirring it constantly, till the flavour comes out.
Now put sugar and keep stirring.
Add the remaining milk, and boil for 10 to 15 minutes.
Add the soaked saffron.
Ready to serve.
Badam Halwa
Ingredients
1 cup almonds
2 ½ cups sugar
2 cups ghee
1 pinch kesari (yellow)
Preparation Method
Soak 1 cup of almonds in boiling water.
Peel off the skin of the almonds and grind the almonds in a mixer to make a fine paste.
Prepare sugar syrup by boiling the sugar with cup of water taken in a pan.
When the sugar syrup starts boiling, add the almond paste and mix well.
Mix the kesari powder with a little water and add to the boiling mixture.
Immediately, mix in 1 cup of ghee.
As the mixture starts becoming paste-like, gradually pour in spoonfuls from the remaining cup of ghee.
When the mixture reaches a batter-like consistency, remove from the fire. Serve hot.
1 cup almonds
2 ½ cups sugar
2 cups ghee
1 pinch kesari (yellow)
Preparation Method
Soak 1 cup of almonds in boiling water.
Peel off the skin of the almonds and grind the almonds in a mixer to make a fine paste.
Prepare sugar syrup by boiling the sugar with cup of water taken in a pan.
When the sugar syrup starts boiling, add the almond paste and mix well.
Mix the kesari powder with a little water and add to the boiling mixture.
Immediately, mix in 1 cup of ghee.
As the mixture starts becoming paste-like, gradually pour in spoonfuls from the remaining cup of ghee.
When the mixture reaches a batter-like consistency, remove from the fire. Serve hot.
Apple Pie
Ingredients
2 nos apple
1 cup sugar
1 tbsp powder
For the pastry :
200 gms white flour
1 tbsp baking powder
Salt to taste
Oil / Ghee for deep frying
Preparation Method
De seed Apples & chop them into small pieces heat a pan add the chopped Apples & sugar ,cook till the sugar dissolves & Apples become tender.
Check if more sugar is need because the apples might be sour.
Add cinnamon powder & mix, take out & keep aside.
Add a little ghee/oil to the flour, baking powder & salt.
Kneed it to soft pliable dough adding water.
Roll the dough into small squares, add spoonful of the apple mix in the center, seal the edges with little water. you can also shape in the gujiya mould.
In heavy bottomed pan heat oil, fry on a low fire till crispy & done.
2 nos apple
1 cup sugar
1 tbsp powder
For the pastry :
200 gms white flour
1 tbsp baking powder
Salt to taste
Oil / Ghee for deep frying
Preparation Method
De seed Apples & chop them into small pieces heat a pan add the chopped Apples & sugar ,cook till the sugar dissolves & Apples become tender.
Check if more sugar is need because the apples might be sour.
Add cinnamon powder & mix, take out & keep aside.
Add a little ghee/oil to the flour, baking powder & salt.
Kneed it to soft pliable dough adding water.
Roll the dough into small squares, add spoonful of the apple mix in the center, seal the edges with little water. you can also shape in the gujiya mould.
In heavy bottomed pan heat oil, fry on a low fire till crispy & done.
Apple Kheer
Ingredients
1 litre milk
4 tbsp augar
4 medium apples, peeled
¼ tsp cardamom powder
4 almonds, sliced
5 pistas
Preparation Method
Put the milk to boil in a heavy based pan.
Add the sugar and cook gently until the mixture is reduced by half.
Grate the apples and add to the milk.
After boiled remove from the heat at once.
Sprinkle cardamom, pistas and almonds on top. Serve hot or cold.
1 litre milk
4 tbsp augar
4 medium apples, peeled
¼ tsp cardamom powder
4 almonds, sliced
5 pistas
Preparation Method
Put the milk to boil in a heavy based pan.
Add the sugar and cook gently until the mixture is reduced by half.
Grate the apples and add to the milk.
After boiled remove from the heat at once.
Sprinkle cardamom, pistas and almonds on top. Serve hot or cold.
Amber Jelly
Ingredients
140 ml lemon juice or two large lemons
175 g sugar
30 g gelatine
3 egg yolks
thin rind of 1 lemon
400 ml water
Preparation Method
Put all the ingredients into a pan and soak for 5 minutes.
Whisk over gentle heat until near boiling point.
Do not boil or the eggs will curdle strain and set.
140 ml lemon juice or two large lemons
175 g sugar
30 g gelatine
3 egg yolks
thin rind of 1 lemon
400 ml water
Preparation Method
Put all the ingredients into a pan and soak for 5 minutes.
Whisk over gentle heat until near boiling point.
Do not boil or the eggs will curdle strain and set.
Almond Kulfi
Ingredients
14 oz condensed milk
24 oz ecaporated milk
8 oz cool whip whipping cream
1 cup peeled almonds
pinch of saffron
¼ tsp powdered cardamom
½ cup pista chopped
Preparation Method
Grind almond with 14 oz evaporated milk
Mix all above ingredients except pista in a big bowl, beat it for 2 to 5 minutes, so the kulfi comes very soft.
Pour the mixture in a big square dish
Sprinkle the chopped almonds over it and freeze for 8 to 10 hrs.
Cut it and ready to serve.
14 oz condensed milk
24 oz ecaporated milk
8 oz cool whip whipping cream
1 cup peeled almonds
pinch of saffron
¼ tsp powdered cardamom
½ cup pista chopped
Preparation Method
Grind almond with 14 oz evaporated milk
Mix all above ingredients except pista in a big bowl, beat it for 2 to 5 minutes, so the kulfi comes very soft.
Pour the mixture in a big square dish
Sprinkle the chopped almonds over it and freeze for 8 to 10 hrs.
Cut it and ready to serve.
Letria
Ingredients
½ kg sugar
2 cups water
6 egg yolks
3 cups (700 g) grated coconut
4 slices fresh bread without crusts
2 tsp almond essence
2 to 3 raisins
Preparation Method
Stir sugar and water together in a large pan on medium heat till the sugar dissolves.
Allow to simmer as you beat the egg yolks till they are creamy.
Put the egg yolk mixture into an icing bag with a thin nozzle.
Increase the heat to medium and drizzle the egg yolk mixture over the sugar syrup in a cobweb pattern, till all the mixture has been used.
Remove the pan and very carefully with two forks lift off the egg yolk cobweb and set aside carefully.
Now put the pan back on medium heat and add the coconut, read and essence to the sugar syrup.
Stir continuously till all the sugar syrup has been absorbed (about 15 minutes).
Remove the pan and put the mixture onto a flat serving dish garnish with the egg-yolk cobweb, raisins and almonds.
½ kg sugar
2 cups water
6 egg yolks
3 cups (700 g) grated coconut
4 slices fresh bread without crusts
2 tsp almond essence
2 to 3 raisins
Preparation Method
Stir sugar and water together in a large pan on medium heat till the sugar dissolves.
Allow to simmer as you beat the egg yolks till they are creamy.
Put the egg yolk mixture into an icing bag with a thin nozzle.
Increase the heat to medium and drizzle the egg yolk mixture over the sugar syrup in a cobweb pattern, till all the mixture has been used.
Remove the pan and very carefully with two forks lift off the egg yolk cobweb and set aside carefully.
Now put the pan back on medium heat and add the coconut, read and essence to the sugar syrup.
Stir continuously till all the sugar syrup has been absorbed (about 15 minutes).
Remove the pan and put the mixture onto a flat serving dish garnish with the egg-yolk cobweb, raisins and almonds.
Chicken And Mushrooms In Barbecue Sauce
Ingredients
1 kg chicken
250 gms fresh mushrooms
For the Sauce :
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce
Preparation Method
Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or broil, as you like).
Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the sauce.
Fry the onion in a little oil, till light brown.
Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the onions.
Add 1/2 cup of water and blend well.
Add the rest of the ingredients, except for the orange juice.
Simmer on a low flame for 30 minutes. Stir occasionally.
Stir in the orange juice now and boil.
Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so that it covers every part of the chicken.
If the sauce is excess, it can be served as it is, for individual helpings.
1 kg chicken
250 gms fresh mushrooms
For the Sauce :
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce
2 onions
30 garlic cloves
2 tsp black pepper powder
1 tsp red chilli powder
2 tbsp tomato puree
2 tbsp vinegar
1/2 cup dark corn syrup
1/4 cup fresh orange juice
2 tbsp cornflour
2 tbsp red pepper sauce
2 tbsp soya sauce
1 tsp worchesterchire sauce
Preparation Method
Lightly coat the pan with oil and put the chicken and mushrooms to cook (either grill or broil, as you like).
Start on the sauce while it cooks. The chicken has to be 3/4 cooked before adding the sauce.
Fry the onion in a little oil, till light brown.
Stir together the brown sugar, corn syrup, cornflour and chilli powder, and then add to the onions.
Add 1/2 cup of water and blend well.
Add the rest of the ingredients, except for the orange juice.
Simmer on a low flame for 30 minutes. Stir occasionally.
Stir in the orange juice now and boil.
Once the sauce is to the consistancy you desire, you can now pour it over the chicken and mushrooms in the last quarter of the cooking time, and mix it well so that it covers every part of the chicken.
If the sauce is excess, it can be served as it is, for individual helpings.
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