PANEER METHI PALAK ( 4 servings )

INGREDIENTS ;

• 3 cup spinach, finely chopped
• 1 cup fresh fenugreek leaves ( methi )
  
• 25 mm ginger ( grated )
• 1 medium sized onion, chopped
• 2-3 green chilli ( finely chopped )
• 100 gm paneer, cut into pieces
• 2 tbsp oil
• 1 medium sized tomato, finely chopped
• 1/2 tsp red chilli powder
• salt to taste

METHOD ;

Boil the spinach and methi together in 1/2 cup of water.
Drain the water completely and grind it finely. Heat the
oil in a pan . Add chopped onion, saute till it become
brown then add green chilli, ginger and chopped tomato,
stir for a while. Now add grinded spinach and methi into it. Add salt, red chilli powder and
the pieces of paneer.Cook for few minutes . Serve hot. Relish with roti or tandoori roti .

PANEER TAWA MASALA ( for 4 servings )

INGREDIENTS ;

• 2 cups paneer ( cut in cubes )
• 1 tbsp kasoori methi
• 1 tsp chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp ajwain seeds ( caraway )
  
• 1/2 tsp cumin seeds ( jeera )
  
• 1/2 cup finely chopped onion
• 2 tsp garlic paste
• 1 tsp chopped green chilli
• 1 tsp coriander powder
• 1/2 cup tomato puree
• 2 tbsp fresh cream ( optional )
• 1/2 tsp garam masala
• 6 tbsp oil
• chopped coriander leaves
• salt to taste

METHOD ;

Marinate the cubed paneer with chilli powder, kasoori methi, salt and turmeric powder
with few drops of oil . Keep them aside for half an hour. Heat few tsp oil and fry the
marinated paneer cubes until they turn brown on both side, keep aside. Heat enough
oil in the same pan or kadai, let splutter the cumin & ajwain seeds , add garlic paste and
chopped onions . Saute for a while until the onions turn transculent. Now add coriander
powder, tomato puree, salt and green chilli . Bring to boil, give stirring until the oil get
separates from the gravy.Now add the fried paneer cubes & garam masala to the gravy.
Cook for few minutes , add the fresh cream/ milk to it. Stir gently. Garnish with chopped
coriander leaves. Serve hot. Enjoy with roti /naan/jeera rice .

VEGETABLE MANCHURIAN ( 4-5 servings )

INGREDIENTS ;

• 2 cups grated cabbage
• 2 cups grated carrot
• 1 chopped spring onion
• 2 chopped green chillies
• 1 tsp pepper powder
• 1 tsp sugar
• 2 tbsp oil
• 2 tbsp corn starch or flour
• a pinch of ajinomoto
• 1 tbsp soya sauce
• salt to taste
• oil for deep frying
• 2 tsp chopped coriander leaves
• 3-4 crushed garlic flakes

METHOD;

Mix grated cabbage and carrot. Squeeze the water out from them.Now in a bowl, take the
squeezed cabbage & carrot, mix 1 tbsp. corn starch & add few chopped green chillies & little
salt to taste. Make small balls ( like koftas ) of the mixture. Heat the oil in a pan or kadai
and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan, heat
2 tbsp oil, add garlic, spring onion, green chillies, saute. Add water, salt, pepper powder
ajinomoto, sugar & soya sauce. Cook for few minutes. Mix 1 tbsp corn starch with 1/2 cup
of cold water and stir into it. Gently add the fried balls to the gravy . Cook again the veg.
Manchurian for 2-3 minutes. Serve hot. Garnish with chopped coriander leaves.

• 
  

KHOYA MATAR PANEER ( 5-6 servings )

INGREDIENTS ;

• 1/2 kg boiled peas
• 250 gm paneer ( cut in cubes )
• 100 gm khoya ( mashed )
• 1 cup tomato paste
• 1 tsp cumin seed
• 1 tsp turmeric powder
• 2 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp garam masala
• 1 tbsp desi ghee
• 1/2 cup malai cum milk
• salt to taste
• 1 tbsp chopped coriander leaves for garnishing

METHOD ;

Heat desi ghee in a pan. Add cumin seed, add tomato paste, salt, garam masala, red
chilli powder, turmeric powder, coriander powder into it and saute for a while. Now
add boiled peas, paneer, khoya, malai and milk and cook for 8-10 minutes. Garnish
it with coriander leaves . Serve hot with chapati or naan.

SAMOSA FROM NORTH INDIA

Ingredients ;

• 1 cup maida
• 2 tbsp oil
• 1 tsp corn starch
• salt to taste
• water to knead dough

for stuffing ;

• 3-4 potatoes ( boiled, peeled & mashed )
• 1/2 cup green peas , boiled.
• 1-2 green chilli ( finely chopped )
• 1/2 tsp garam masala
• 1/2 tsp roasted cumin powder
• 1 tsp dry mango powder
• 2 tbsp chopped coriander leaves
• salt to taste

METHOD to make samosa ;

Mix all the ingredients ( salt, oil, corn starch ) and add a little water at a time. Pat and
knead well for several times into a soft & smooth dough. Cover it with moist muslin
cloth & keep aside for 10-15 minutes.

For Stuffing ;

In a bowl, add mashed potato, green chilli, mango powder, garam masala & salt. Mix it
well. Now add boiled green peas and chopped coriander leaves. Keep aside.

TO PROCEED ; make a small rolls of dough. Roll it into a 4"-5" diameter circle. Cut
into two parts like semi circle. Now take one semi circle & fold it like a cone. Use
water while doing so. Place a spoon of filling in the cone and seal the third side using
a drop of water. Heat the oil in a heavy bottomed pan or kadai and deep fry them on
a medium flame till golden brown.
Serve Samosa hot with green chutney or tomato ketchup.

SOOJI DHOKLA ( 4-5 servings )

INGREDIENTS ;

• 2 cups sooji ( semolina )
• 2 tbsp gram flour ( besan )
• 1/2 cup curd
• 1 tsp Eno, fruit salt
• 1 tsp sugar
• 1 tsp lemon juice
• 1 tsp ginger & green chilli paste
  
• 1 tbsp oil
• a sprigs of curry leaves
• 3-4 green chilli, cut in lengthwise
• salt to taste
• 1/4 tsp turmeric powder ( optional )
  

METHOD to make ;

Mix all the ingredients ( sooji, besan, curd, sugar, lime-
juice, turmeric powder, green chilli & ginger paste and oil ) in a container and make it into
a batter. Add water as desired to have a consistency. Leave and keep aside the batter for
1/2 an hour. Just before making Dhokla, add eno and salt. Mix it vigorously and pour the
batter immmediately in a greased dish. Steam it for 10-15 minutes. Turn it out in a
separate dish and let it cool, then cut into square or diamond shape pieces. In a big pan
make tadka of mustard seeds, green chilli, cut in lengthwise and a little water. Spread on
all over the dhoklas . Serve with green chutney.

ALMOND DATE SHAKE ( for 2 servings )

INGREDIENTS ;

• 250 gm dates
• 1 liter milk
• sugar, according to taste ( finely grinded )
• 2 tbsp cardamom powder
• 10- 15 almonds

METHOD ;

Soak dates and almond separately for an hour. Take the seeds out
from the dates and peel off soaked almonds. Grind them together with
little milk and sugar in a mixer grinder. Now add remaining milk to the
mixture and mix it well again in the grinder. Garnish it with crushed ice and almond
pieces and serve it cold.

DAHI ALOO GRAVY ( for 2-3 servings )

INGREDIENTS ;

• 250 gm aloo ( potato ) boiled & peeled
• 1 tbsp ginger, finely sliced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 100 gm curd ( yogurt )
• 2 green chilli
• 1 tbsp oil
• a pinch of asafoetida ( hing )
  
• salt to taste
• 1 tbsp coriander leaves, chopped

METHOD ;

Break the boiled potatoes or cut into small pieces. Keep this unevenly broken potatoes
aside. Heat the oil or ghee in a pan . Add cumin and asafoetida. When cumin splutter,
add ginger and green chilli. Saute till slightly fried. Lower the flame, add curd, stir
vigorously until all its well blended. Add coriander powder, turmeric powder and red
chilli powder. Mix it well. Add 2 cups of water and salt. Bring the mixture to boil for
few minutes then add potatoes and then simmer uncovered for about 10-15 minutes.
Serve hot. Garnish with coriander leaves. Relish Dahi wale aloo with puree in breakfast
or with rice in lunch.

DAHI KE AALOO DUM ( 2-4 servings )

INGREDIENTS ;

• 250 gm baby potatoes
• 100 gm curd
• 2 tbsp oil
• 2 mm ginger
• 4 cloves
• 2 big cardamoms
• 1-2 bay leaves
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• salt to taste
• 1 tbsp chopped coriander leaves

METHOD ;

Peel, wash and prick potatoes all over with the help of a fork or knife. Keep in salted
water for 15 minutes. Heat sufficient oil in a pan or kadai and deep fry. Now grind
the cumin seeds, ginger, clove and cardamoms to make a smooth paste. Mix this
paste into curd and add salt, red chilli powder and coriander powder. Mix it well
Now dip all the potatoes into this curd mixture and keep aside. Heat the little oil
in a pressure cooker, add potatoes and saute for a minute. Put a little water in it
and cook in a low flame for a while till it turns soft and dry.

SABUDANA KHICHADI

INGREDIENTS ;

• 2 cups sago ( sabudana )
• red chilli powder ; according to taste
• 3-4 green chillies ( chopped )
• 1 tbsp lemon juice
• 1 small piece, ginger
• 1/4 tsp jeera ( cumin seeds )
• 1/2 cup crushed peanuts
• 1 tbsp oil or ghee
• salt to taste
• coriander leaves for garnishing

METHOD ;

Soak sago in water. Drain the excess water and keep it aside for half and half to one
hour ( depending on the quality of sago as sometimes needs to be soaked overnight in a
bit of water ) Finely chop the green chillies and grate the piece of ginger. Heat oil or
ghee in a pan. Add jeera, chopped green chillies and ginger to it. Add sago and stir
continuously. Now add crushed peanuts, salt, lemon juice, red chilli powder and mix
well. Cook it uncovered for sometime and keep stirring it so that sago doesn't stick
to the bottom of the pan. When cooked, garnish it with green coriander leaves and
serve hot.

MASALA ARBI ( for 5-6 servings )

INGREDIENTS ;

• 500 gm. boiled and peeled Arbi ( Colocasia )
• 5-6 cloves of garlic, grinded
• 3-4 peppercorns
• 1 tbsp. turmeric powder ( haldi )
• 1 tsp ajwain
• 1 tbsp red chilli powder
• 1 tbsp. coriander powder
• 1 tbsp. mango powder
• 1 tsp. jeera powder ( cumin seed )
• 1/2 tsp hing ( asafoetida )
• 3 tbsp. oil
• salt to taste

METHOD ;

Heat the oil in a pan. Fry arbi till it becomes light brown and keep aside. Now put
ajwain, hing and peppercorns into it. Add garlic, saute then add arbi. Mix it well.
Add salt, coriander powder, jeera powder, red chilli powder and mango powder.
Cook on medium heat for few minutes. Garnish with coriander leaves.

FRUIT PUNCH ( serves ; 2 )

INGREDIENTS ;

• 1 banana
• 1 mango
• 1 cup cherries
• 1 cup lychees
• 3 tsp. vanilla ice-cream
• 3 tbsp. of crushed ice
• 1 tsp. sugar syrup
• 1 tsp. ground nutmeg

METHOD ;

Cut all the fruits ( after de-seeding the cherries and lychees ) into small pieces.
Then, crush all the ingredients in a mixer and serve with vanilla ice-cream on top.

ALOO CHOLE PUNJABI ( for 6-8 servings )

INGREDIENTS ;

• 1/2 kg white channa
• 4 medium sized potatoes
• 1/4 tsp. cooking soda
• 2 large onions
• 20 gm. ginger,
  
• salt to tase
  
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 3-4 green chilli, chopped
• 1 tbsp. cumin seeds ( jeera )
• 1 tbsp. annardana ( pomegranate seeds )
• 3 tbsp. cooking oil
• 1 tsp. garam masala ( optional )
• ball of imli ( about the size of lemon ) soaked in 1/2 cup water
• 1 tsp. red chilli powder

METHOD
Soak the channa overnight in sufficient water. Pressure cook for 10 minutes with salt,
cooking soda and water just enough to cover the channa. Remove from heat.Boil potatoes
separately, peel and halve. Fry and keep aside. Chop onions, ginger and green chillies
very fine. Heat oil in a deep vessel, brown these ingredients lightly. Add coriander
powder, turmeric and red chilli powder and boiled channa. Roast jeera and annardana
on dry pan or tava, grind finely, add to channa. Squeeze imli ( tamarind) in the half
cup of water, add imli juice to the mixture and simmer for 3 minutes on slow fire, add
garam masala ( if desired ) . Garnish with fried potatoes, coriander leaves and thin
rings of raw onion.

SOYA NUGGETS ( for 5 to 6 servings )

Ingredients ;

• 2 cup soyabeans
• 1 cup spring onions ( chopped )
• 1 cup chopped cabbage
• 1 cup capsicum ( cut in small pieces )
• 2 -3 chopped green chillies
• 2 tbsp oil
• 1 tsp green chilli sauce
• 1 tsp soya sauce
• 1 tsp vinegar
• 1/2 tsp black pepper powder
• salt to taste

Method ;

Soak the soyabeans in salted water for an hour. Now drain all the water and keep
aside. Heat the oil in a pan or kadai. Now add chopped spring onion and saute for
a while. Add cabbage , capsicum and green chillies. Now toss for few minutes and
cook on a low flame until it turns soft. Now mix green chilli sauce, soya sauce and
vinegar and salt. Mix it well and put into a serving bowl. Soya nugget can be
relished with noodles and fried rice.
fried rice and noodles.

GUJIYA ( for 20 to 25 )

Ingredients ;

• 250 gm khoya ( mawa )
• 200 gm sugar powder
• 500 gm maida
• 50 gm refined oil or desi ghee
  
• 1 tsp cashewnuts ( crushed )
• 2 tsp cardamom powder
• 2 tbsp grated dry coconut
• 2 tbsp raisins ( kishmish )
• 2 tbsp chironji

Method ;

Firstly, add refined oil into maida and mix it well. Then knead maida with the help
of lukewarm water and keep aside, covering with a wet cloth.

Filling preparation for Gujiya ;

Cook & fry khoya in a kadai until it turns light brown. Let it cool then add sugar and
dry fruits into it. For making gujiyas, prepare small balls of kneaded maida. Now make
its form a small chapatti and fill the mixture in it . Press & turn the edges of each gujiya
with maida mixed water. Like this, make all the gujiyas in the same manner. Now heat
the oil for deep frying. Fry these gujiyas on medium flame till golden brown appears.

FRUIT CREAM ( for 5 to 6 servings )

Ingredients ;

• 2 & a half cup of whipped cream
• 1/4 cup sugar
• 1 ripe mango
• 6-7 slices of orange ( peeled )
• 1/2 cup sliced grapes ( green & black )
• 1 tbsp crushed almonds & walnut ( optional )
  
• 1 apple
  
• 1 banana
• 3/4 cup of chopped pineapple

Method ;

In a bowl, add cream and sugar. Beat them together to get a fluffy mixture and keep
aside . Cut all the fruits into small pieces and mix them into cream. Crushed dry fruits
also mix into it. Refrigerate for an hour and just before serving , mix 4 to 6 slices of
apple, a slice or two banana and garnish with strawberries or grapes .

VEGGIE HOTCH POTCH

Ingredients ;

• 2 onions
• 1/2 inch long ginger
• 150 gm pasta / macaroni
• 2 cheese cubes
• 1 capsicum ( cut in rings )
• 2 tomatoes ( in puree form )
• 1 tsp maida
  
• 1 boiled potato
• a pinch of pepper
• 1 tsp oil
• salt to taste

For Preparing Maida Paste ;

Mix one tsp maida in one cup of water . Boil pasta in this mixture till it turns soft. Keep
aside in a Microwave safe bowl.

METHOD ;

Grind onion and ginger to make a paste. Heat oil in a deep bottomed pan. Fry this paste in
little oil until it turns golden brown . Add capsicum rings into it and fry more for a while.
Add the maida paste ( prepared earlier ). Simmer for 5-6 minutes. Now add salt and a pinch
of pepper. Add tomato puree, mix it well and cook it for 2 minutes more. Now pour this
veggie mixture over the pasta. Now arrange slices of boiled potato over the mixture and
grate cheese all over. Now grill this preparation in a microwave for 15 minutes till golden
brown crust appears. Serve hot.

RAJMA RICE ( for 5-6 servings )

Ingredients ;

• 500 gm Rajma ( Red Kidney beans )
• 100 gm chopped onion
• 100 gm chopped tomato ( deseeded )
• 15 gm grated ginger
• 15 gm chopped garlic
• 2 black cardamom
• 2 green cardamom
• 1 tsp kashmiri red chilli powder
• 1/2 tsp turmeric powder
• 50 gm desi ghee or oil
• 10 gm chopped coriander leaves
• salt to taste

Method ;

Wash and soak the rajma for 6 to 8 hrs. Then boil the rajma in sufficient water with
cardamom till soft. In a pan , add oil or ghee, saute the onion till golden brown, add
the ginger, garlic and then tomato. Add turmeric and chilli powder. Again saute for
few minutes. Now add boiled rajma. Simmer for 10/15 minutes. Add salt and adjust
consistency then add chopped coriander leaves. Serve with boiled basmati rice

PAV BHAJI MAKHANI ( for 4 servings )

Ingredients ;

• 4 medium sized potatoes ( boiled & mashed )
• 4 medium sized tomatoes ( finely chopped )
• 1/2 cup chopped onion
• 1 cup grated cauliflower
• 2-3 green chillies , finely chopped
• 2 tbsp ginger-garlic paste
• 1/4 cup chopped coriander leaves
• 1/4 cup green peas
• 2 tbsp pav bhaji masala
• 1/4 cup tomato puree
• 3 tbsp oil
• 3 tbsp butter
• 1 medium sized capsicum ( finely chopped )
  
• salt to taste
• 8 pav

Method ;

Heat butter & oil in a pan and add 3/4 quantity of chopped onions. Saute till light brown.
Add chopped green chilles and ginger garlic paste. Stir fry for 1 minute. Add chopped
tomatoes. Cook on medium heat for 3-4 minutes. Stirring continuously or till the oil
separates from the masala. Add grated cauliflower & cook for a while. Add peas & cook.
Add pav bhaji masala, tomato puree, mashed potato and 2 small cups of water. Bring it
boil and simmer for 10-15 minutes. Pressing with back of the heavy spoon, a few minutes
till all vegetables are completely mashed. Add salt to taste. Now add chopped capsicum,
stir & cook for a while. Slit the pav, apply a little butter on it and toast slightly on hot
tawa. Garnish the bhaji with chopped coriander leaves. Serve hot with pav accompanied
with remaining chopped onions and lemon wedges.

HARI MATAR KA CHEELA

INGREDIENTS ;

• 1 cup peas ( boiled & mashed )
• 1/2 cup maida
• 1/2 cup suji
• 1 small cup besan ( gram flour )
• 3 green chilli ( chopped )
• 1/2 chopped coriander leaves
• 3 tbsp. oil
• 1/2 tsp asafoetida powder ( hing )
• salt to taste

METHOD ;

Mix suji, besan & maida in a pan. Put some water in it to make a smooth thick batter.
Now add mashed peas, salt, green chillies, red chilli powder, hing and coriander leaves.
Mix it well. Heat the tawa or pan and grease it with oil . Now put a spoonful of batter on it
and spread it evenly. Turn it. Again put oil around the cheela. When it turns golden brown,
remove it from the tawa. Serve hot with green chutney or tomato ketchup.

Hearty Healthy tomato carrot soup ( 2-3 servings )

Ingredients ;

• 3 medium sized tomatoes
• 2 medium sized carrot
• 1/2 tsp black pepper powder
• 1 tsp roasted cumin powder
• salt to taste
• 2 tbsp cream
• 1/4 tsp sugar
  

Method ;

Wash and cut the tomatoes and carrot. Keep them in a heavy pan. Put water and allow
it to boil, reduce heat and cook until tomatoes and carrot become tender. When cool, blend .
Add water and sieve to separate seeds and skin.Now pour the puree into a pan, add black
pepper powder, cumin powder and salt & sugar. Simmer it for few minutes. Serve hot.
Garnish it with cream separately in each bowl.

Paneer Butter Masala ( for 4 to 5 servings )

Ingredients ;

• 250 gm paneer
• 2 onion ( blanced and pureed )
• 3 tomatoes ( finely grated )
• 2 tbsp butter
• 2 tbsp cashewnut paste
• 1 tsp kassori methi
• 1 tsp kashmiri chilli powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 cup fresh cream
• salt to taste

Method ;

Cut the paneer in cubes and fry. Soak them in warm water so that they become soft.
Heat butter in kadai and add the onion puree and saute till they turn light brown in
color. Add tomato , saute for a while. Now put the paste of cashewnut. Mix it well. Then
add coriander powder, turmeric powder, kashmiri chilli powder and garam masala.
Saute for few minutes. Add the soaked paneer cubes and salt. Add little water, allow
it to cook till the gravy becomes semi-solid. Sprinkle kasoori methi and finally garnish
with a fresh cream.

LAUKI KE KOFTE ( 5 to 6 servings )

INGREDIENTS for kofte ;

• 500 gm Lauki ( bottle gourd )
• 2 tbs besan ( gram flour )
• 2-3 green chillies
• little grated ginger
• oil for frying
• salt

INGREDIENTS for gravy ;

• 2 medium sized onion ( grated )
• 2 medium sized tomatoes ( finely chopped )
• 1 inch piece of ginger ( grated )
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 2 tsp coriander powder
• 1/2 tsp jeera ( cumin seed )
• 1 tsp garam masala
• 2-3 bay leaves ( optional )
  
• 2 tbsp oil
• salt to taste
• 2-3 cups of water

METHOD to make koftas ;

Peel and grate the lauki and squeeze out its water. To this grated lauki , add ginger, chopped
green chilli and little salt. Now add besan to bind and make round or oval balls. Then keep
fry these koftas simultaneously to golden brown colour. The size of koftas can vary according
to liking.

METHOD to make gravy ;

Heat the oil in a heavy bottom pan. Put cumin seed, turmeric powder, red chilli powder,
coriander powder , grated onion and saute for a while. Now add chopped tomato. Keep
stirring until the gravy is even and well blended. Add water and salt. Now let the gravy boil.
Sprinkle garam masala and remove from the fire. Now add koftas and let it boil for 1 minute
Do not stir it too much as the koftas will break. This curry needs more water as the water
gets absorbed in the koftas Garnish with chopped coriander leaves. Serve hot and relish
rotis .

MIXED FRUIT REFRESHER

Ingredients ;

• 250 gm cream

• 1 glass boiled milk

• 1 tsp Roohafza

• 1 cup mixed fruits ( apple, banana, grapes, orange ( chopped )

• 1 tsp sugar

• 2 tsp cardamoms ( pounded finely )

• few petals of red rose ( optional )

METHOD ;

Beat the milk and cream together in mixi . Put sugar and Roohafza and beat again until
it has froth. Now add chopped fruits and cardamom powder. Keep it in fridge to make
it cool . Garnish with the petals of red rose.

STUFFED BREAD PAKORAS

Ingredients ;

• 10- 12 slices of big bread

• 150 gm gram flour ( besan )

• 100 gm big sized onion

• 1 tbsp salt

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• oil for deep frying

• 2 tbsp chopped coriander leaves

METHOD ;

Wash and grate the onion, squeeze out its water. Mix all the ingredients in it. Now cut the
each slice of bread into two parts and place the mixture in the centre between the lower
and upper slice of bread and keep aside. Make a batter of besan, add salt, red chilli powder,
coriander leaves and mix it well. Heat the oil in a pan or kadai . Dip all the stuffed slices
into besan one by one and let them deep fry till they become brown and crispy. Relish the
pakoras with tomato sauce. Serve hot.

• 
  

SPROUTED BHEL CHAAT ( for 2 to 3 servings )

INGREDIENTS ;

• 1 cup sprouted moong

• 1/2 cup grated carrot

• 1 potato ( boiled, cut in cubes )

• 1 chopped tomato

• 1 tbsp ginger ( grated )

• 1 tbsp chopped coriander leaves

• 1 tbsp chopped cucumber

• 1 tsp roasted jeera powder

• 1 tsp lime juice

• salt , garam masala and green chutney

METHOD ;

Mix all the above ingredients in sprouted moong and serve it with green chutney. It is good
and healthy option for breakfast.

STUFFED BREAD DAHIWADAS ( 5 to 6 servings )

INGREDIENTS ;

• 5o gm tamarind for chutney

• 10 to 12 slices of bread

• 400 gm beaten curds

• oil for deep frying

• 1/2 cup milk in saucer or flat dish

• 2 tbsp sugar

• salt to taste

METHOD ;
For filling ; 1 cup grated carrots ; 1 cup coarsely ground green peas ; 4 to 5 green chillies ;
1.25 cm piece of ginger and 1/2 tsp jeera ground to a paste ; 1 small bunch of coriander
leaves and 2 sprigs mint leaves picked, cleaned and finely chopped ; 1 1/2 tsps chilli
powder; 1-1/4 garam masala powder ; juice of 1/2 a lime; 2 to 3 kismis ; 2 tbsps chopped
cashewnuts ; salt to taste; 2 tbsps slightly roasted gram flour.
Remove crust from all 4 sides of each bread slice and keep aside. Mix the ingredients for
filling well. Take a slice of bread , dip into milk, squeeze off excess. Place some filling in the
centre. Fold over both ends and press gently in cup of hand so that a roll is formed. Continue
similarly for all the slices. Deep fry each stuffed roll of bread and cool. On cooling, cut each
roll into slices ( about 4 to 5 ) . Mix the 2 tbsps sugar and salt to taste into curds. Place a few
slices in a dish, add some of the beaten curds. Sprinkle some jeera powder and some chilli
powder and 1 tbsp of tarmarind chutney. Garnish with finely chopped coriander leaves.

HARA BHARA KABAB ( for 5 to 6 servings )

INGREDIENTS ;

• 3-4 medium sized boiled potato

• 3/4 cup boiled green peas

• 100 gm spinach

• 1 tsp chaat masala

• 2 tbsp cornflour or cornstarch

• 1 tbsp chopped green chilli

• 2 tbsp chopped coriander leaves

• oil for frying

• 1 tbsp ginger ( grated )

• salt as per taste

METHOD ;

Peel and grate the boiled potato. Mash boiled green peas. Blanch spinach leaves in plenty
of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potato, peas and spinach. Add chopped green chilli, ginger, coriander leaves,
salt and chaat masala. Add cornflour for binding. Divide the mixture into 25 equal portions.
Shape each portion into a ball and then press it in between your palms to give it a flat
tikki shape. Heat oil in a kadai or a pan. Deep fry the tikkis in hot oil for 3-4 minutes or
until they turn crispy. Relish with green chutney and serve very hot.

METHI KA SAAG ( for 4 servings )

INGREDIENTS ;

• 250 gm methi ( fenugreek leaves )

• 2-3 medium sized potato

• 1-2 green chilli ( chopped )
  

• 2-3 cloves of garlic ( chopped )
  

• 25 mm piece of ginger ( grated )
  

• 1 tbsp oil

• 1 tsp mango powder

• 1 tsp coriander powder

• 1/4 tsp turmeric powder

• 1/2 tsp cumin seed

• 1/2 tsp red chilli powder

• salt to taste
  

METHOD ;

Wash and cut the methi ( fenugreek leaves ) finely and squeeze its water properly. Cut the
potato into small pieces. Heat the oil in a pan. Add cumin seed, ginger, green chilli and
garlic. Now put the pieces of potato , salt and turmeric powder. Saute for a while. Cover
the pan and cook on a slow fire until the potato turns tender. Remove the lid and add
methi ( fenugreek ). Mix it well and cook it again without covering on a medium flame
for 2-3 minutes until it becomes dry. Add mango powder, coriander powder and red chilli
powder then mix it well.

VEGETABLE KEEMA ( 3 to 4 servings )

INGREDIENTS ;

• 1 cup grated cauliflower

• 2 medium sized tomato

• 1 medium sized onion

• 25 mm ginger piece
  

• 1-2 green chilli

• 100 gm. green peas

• 2 tbsp oil

• 2 tbsp milk

• 1/2 tsp cumin seed

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• salt to taste

• 1/2 cup water
  

• 2 tbsp chopped coriander leaves for garnishing

METHOD ;

Cut the tomato and onion and grind them separately. Make a paste of ginger and green chilli.
Boil the green peas a bit and keep aside. Heat the oil in a pan, add cumin seed, ginger & green
chilli. Then add grinded onion and saute for a while. Now add coriander powder, red chilli
powder and turmeric powder. Saute for a while until the oil comes out. Then add tomato
and milk. Cook for few minutes. Add grated cauliflower and salt. Mix it well . Cover the pan
and cook for another 2 minutes. Finally add boiled peas and little water and cook again for
1-2 minutes. Garnish with coriander leaves. Serve hot.

VEGETABLE JHAALFEREZEE ( 4 SERVING )

Ingredients ;

• 200 gm paneer

• 2 medium sized onion

• 2 1 inch pieces ginger

• 2 medium sized carrot
  

• 2 medium sized tomato

• 2 medium sized capsicum

• 2 dry red chillies

• 1/4 cup coriander leaves

• 3 tbsp. oil

• 1 tsp cumin seeds

• 1 tsp red chilli powder

• 1/2 tsp turmeric powder

• 1/2 tsp vinegar

• 1 tsp garam masala powder

• salt as per taste
  

• 1-2 green chilli

METHOD ;

- Break the dry red chilli into two pieces. Peel onion and cut into thick slices. Now separate
the layers of onion. Peel ginger and cut into julienne. wash and chop green chillies. Cut the
tomatoes & capsicum into half. Remove the seeds & cut them into long slices with 1/2
centimeter width. Cut the carrot and paneer into lengthwise ( finger size pieces ).
Heat the oil in a pan or kadai. Add cumin seeds ,when they start to change the colour, add
the halved red chilli, add ginger julienne and sliced onion. Saute for half a minute. Add red
chilli powder, turmeric powder. Stir well and then mix capsicum and carrot pieces and cook
for 2-3 minutes. Now add paneer and toss. Add salt and vinegar and cook for 2-3 minutes.
Put tomato pieces and stir well. Finally add garam masala powder.
Serve hot. Garnish with chopped coriander leaves.