CABBAGE STEAMED PATODE ( Serving 5- 6 )

  INGREDIENTS ;

*  1 1/2 cup grated cabbage, squeezed

*  1 cup besan ( gram flour )

*  1/2 tsp red chilli powder

*  1/2 tsp garam masala

*  2 to 3 green chili , finely chopped

*  a pinch of hing

*  1/2 tsp soda bicarb

* 2 tbsp oil for shallow fry

*  chopped coriander leaves

*  1 tsp mango powder

*  salt to taste

    METHOD ;

*  In a bowl, take  besan and then add cabbage, mix well. Now add the above ingredients
    except oil. Mix them well. Now this mixture into 6 portions and roll them one by one
    with your palms of both hand to make a round shape about 4 to 5 inches in length.
*  Now in a steamer or a pressure cooker ( without putting weight ) steam cook the
    cabbage patode for 8 to 10 minutes. Patode can also be steamed in Microwave for
    8 minutes. When steamed perfectly, remove & allow them to cool. Cut them into
    pieces and shallow fry in oil for 5 minutes.
*  Serve them with green chutney.

  

KAJU BURFI ( SERVING - 6 )

  INGREDIENTS ;

*  1 cup cashews

*  1/2 cup sugar

*  1/4 cup water

*  1/2 tsp cardamoms powder / elaichi

*  1 to 2 tsp ghee

*  saffron / silver vark ( optional )


  METHOD ;

*  Roast the cashew little bit and furthermore grind
    to smooth powder.
*  Now in a non-stick pan or an heavy bottomed pan, take 1/2 cup
    sugar along with 1/4 cup water. Keep the flame on low and
    on stirring to form syrup.
*  Stir the sugar syrup till it forms 1 string consistency.
*  Now add the ground cashew powder. Remember to keep
    the flame on low all the time and give a good mix.
*  Add cardamoms / saffron and continue to mix till it starts
     releasing from pan.
*  Once the cashew paste turns to dough leaving the pan surface,
    add a 1 to 2 tsp ghee, continue to mix till the ghee melts
    completely.
*  Switch off the fire and grease the butter paper and transfer the
    cashew dough on the paper and knead few seconds to get smooth
    dough. Cover with another butter paper. Take a heavy plate &
    press to form a uniform layer then roll the dough with a
    rolling - pin to adjusting the thickness according to choice.
*  Cut the edges to get perfect shapes either diamond or square as
    you wish for.
*  You can decorate with silver leaf / silver vark.

  Kaju Burfi  is very famous sweet throughout India and served on all festive occasions.      

FALAFAL ( 4---5 SERVING )

INGREDIENTS;

*  1 cup boiled white chickpeas / kabuli chane

*  2 or 3 tbs all purpose flour or bread crumbs or wheat flour

*  1 small to medium onion, finely chopped

*  2 cloves of garlic, chopped and minced

*  1 tsp coriander powder

*  1 tsp cumin powder

*  1/2 red chilli powder ( optional )

*  1/2 crushed black pepper

*  1/2 to 1 tbsp lemon juice ( optional )

*  3 tbsp chopped coriander leaves

*  oil for deep frying

*  salt as required.

METHOD ;

*  In a bowl, combine all the ingredients.
*  Mash the chickpeas and mix everything well.
*  Form into small or medium sized balls or patties.
*  Deep fry in hot oil like the way you would do for pakoras.
*  Turn over the other side whilst frying to ensure the falafal are evenly fried.
*  Drain falafal on kitchen tissues to remove excess oil.
*  Falfal can be baked in a Oven at 200 C for 15 minutes on each side.
*  Serve it hot with tahini sauce or stuffed inside Pita bread and served as a
   snack / starter with some sauce as your choice.

POTATO RICE CUTLETS ( Serving 3-4 )

  INGREDIENTS;

*  2 big potatoes, boiled, peeled & mashed

*  1 cup boiled rice

*  2 tbsp besan ( gram flour )

*  1 tbsp cornflour

*  1 cup finely chopped spinach

*  3-4 green chili, chopped

*  1/2 tsp cumin seeds

*  1 tsp mango powder

*  1/2 tsp red chilli powder

*  1/2 tsp garam masala

*  1 tsp lemon juice

*  a pinch of hing

*  oil for frying

*  salt to taste

 
  METHOD ;

  In a bowl, take rice, mashed potato and besan, mix them well. Now add chopped spinach and all
  above ingredients, mix properly and taste the mixture. Divide potato mixture into 8-9 equal portions.
  Take one portion, give it a round shape of ball and flatten it to form a 1/2 inch thick patties or give a
  shape as you like. One by one prepare potato rice spinach cutlets from remaining portions.

  Heat oil in a frying pan over medium flame. When it is hot enough for deep frying, slowly slide
  in 3-4 cutlets into it. Make sure oil is very hot otherwise cutlets may be break in oil while deep
  frying.

  Do not stir them for a minute after dropping in oil otherwise they may crack and break into pieces
  Deep fry them over medium flame until light brown on both sides. Flip them as required to cook
  evenly.

  Transfer them on a plate. Deep fry remaining ones. Use kitchen absorbent paper to absorb excess
  oil from it .

  TASTE : Mild spicy with soft potato rice in crispy outer layer.
  Serve them with mint chutney & tomato ketchup.  Potato rice cutlets can be placed between two
  slices of buttered breads ( like sandwich ) to make stomach- filling sandwich.

POTATO HONEY FINGERS ( SERVING -4 )

   INGREDIENTS;


*  4  potatoes

*  1 capsicum, cut lengthwise

*  2 whole red chili

*  1 tsp red chilli flakes

*  1 tbsp honey

*  5 tbsp cornflour or maida

*  1 tsp roasted white sesame seeds

*  1 tsp vinegar

* 3 - 4 garlic cloves, chopped

*  1 tsp tomato sauce

*  oil for frying

*  salt to taste


     METHOD ;

  Peel and cut the potatoes into fingers,  soak in water 5-6 medium.  Drain the water 
  and marinate them with cornflour.

  Heat the oil in a pan, deep fry potatoes till they turn crisp and golden in color. Drain
  on an absorbent paper.

  Heat 2 tbsp oil in another pan, add chopped garlic, saute. Now add capsicum , vinegar
  red chilli flakes and honey.  Mix well and cook for half minute.  Add tomato sauce, salt
  and roasted sesame seeds, mix well. Lower the heat and add fried potato fingers.

  Serve hot.  This recipe is one of the best option as a starter before the main meal.
   

  

  

MATAR POHA ( Flattened Rice stir fry with green peas ) ( 4 servings )

INGREDIENTS ;

*  2 cups poha / chivda

*  1 cup fresh green peas

*  1 onion, finely chopped

*  2-3 green chili, finely chopped

*  1/2 tbsp  grated ginger ( optional )

*  1 tsp mustard seeds

*  1/2 tsp turmeric powder

*  2 sprigs curry leaves

*  3 tbsp cooking oil

* 2 tbsp milk.

*  2 tbsp lemon juice to sprinkle on top

*  chopped cilantro leaves for garnishing

*  salt to taste


   METHOD ;


To begin making the matar poha recipe, in a large pan , blanch the fresh peas with a little salt. Once
boiled, drain the water and keep the green peas aside. Wash the poha in fresh water once, drain the
water and sprinkle a little milk all over it and keep aside. Don't leave a lot of water in the poha
else it will turn mushy. In a heavy bottomed pan, heat oil. Add mustard seeds, as they start to
splutter, add green chili, ginger, curry leaves, fry for one minute. Now add onions and fry till  they
are translucent and light golden.
Stir in the turmeric powder, salt, the blanced peas and the washed poha. Stir well to combine, sprinkle
a little water. Cover the pan to get well incorporated into the matar poha.
After a couple of minutes, check the salt and spice levels and adjust to suit your taste.
Finally squeeze the lemon juice into it. Garnish with fresh chopped cilantro leaves.
Serve the matar poha for breakfast or as an evening tea snack.




 

   

SHAHI PANEER ( 5 - 6 SERVINGS)

INGREDIENTS ;

*  350 gm paneer

*  50 gm fresh cream

*  2  onions

*  3 tomatoes

*  1/2  cumin seeds

*  1 tsp grated ginger

*  1 tsp. red chilli powder

*  2 tsp coriander powder

*  1 tsp turmeric powder

*  2 cardamoms

*  2 tbsp oil

* salt to taste

*  chopped coriander leaves for garnishing

  METHOD ;

   *  Cut the paneer in square pieces . Grind the tomatoes and onions separately.  Soak the red
        chilli powder, turmeric powder and coriander powder in little water for 5 minute.

   *   Heat the oil in a pan. Add cumin seeds. Put onion and cardamoms, saute for 2-3 minutes.

   *    Now add soaked ingredients into it, saute for few minutes until the oil comes out.

   *    Add tomato and cook for next 5 minutes.

   *    Finally add the pieces of paneer, cream and salt.

   *    Garnish with chopped coriander leaves.

   *    Serve hot with chapatis and naan.
    

LOTUS STICK KOFTE ( Serving - 4 )

INGREDIENTS ;

for kofte :

*  250 gm kamal kakri

*  1/2 inch long ginger , chopped

*  2-3 green chili , chopped

*  1 tsp anaardana (  crushed coarsely )

*  1 tsp besan ( gram flour )

*  1/2 tsp coriander seeds ( grinded coarsely )

*  1 tbsp chopped coriander leaves

*  salt to taste

METHOD ;

for making kofta ;

*  Boil the kamal kakri in salted water , when it becomes soft then grind it in mixi.  Now add green chili,  ginger , anaardaana , coriander seeds ( coarsely grinded ) and 1 tbsp besan . Add little salt and mix it well . Now make small balls of it and deep fry in oil and keep aside on paper napkin .

INGREDIENTS ; 

For making kofta curry ;

*  2 tbsp oil

*  2 onion , grinded

*  1 tsp coriander powder

*  1/2 tsp turmeric powder

*  1 tsp kashmiri red chilli powder

*  2 tomatoes , chopped

*  1 1/2 glass water

*  1 tbsp chopped coriander leaves for garnishing 

METHOD ;  FOR GRAVY

*  Heat the oil in a pan. Add cumin seeds . Let them splutter then add onion paste, saute for a while till it turns golden brown . Add coriander powder, red chili powder , turmeric powder & kashmiri red chili powder . Now add chopped tomatoes and saute . Add some water and salt into it and let it cook for 10-15 minutes in medium flame . At last , add kofte and remove from fire . Garnish with chopped coriander leaves .

Serve hot with chapati & naan .

  

VEGETABLE FRANKIE ( serving - 4 )

INGREDIENTS ;

For the Rotis ;

* 1/2  cup plain flour

*  1/4 whole wheat flour

*  2 tsp oil for kneading

*  salt to taste

For the Stuffing

*  4 tsp butter

*  1 tsp ginger garlic paste

*  3/4 tsp chilly powder

*  1 tsp garam masala powder

*  1/2 tsp chaat masala

*  1 tbsp coriander leaves ( finely chopped )

*  salt - according to taste

*  4 tsp frankie masala ( optional )

*  2 cup - veggies of choice

METHOD ;

*** For the rotis ;

*  Combine all ingredients and knead into pliable dough with water.

*  Cover with wet muslin cloth. Keep aside. Re-knead using 1/4 tsp oil

*  Divide into 4 equal portions & roll out each into circles

*  Heat a griddle & cook rotis lightly on medium flame , keep aside .

*** For the stuffing ;

*  Heat butter in wok, add ginger garlic paste. Saute on medium flame.

*  Add veggies, salt and spices except frankie masala . Mix well & saute on medium flame for a 

    minute .

*** How to proceed ;

*  Cook the roti on a medium flame using 1/2 tsp butter or oil till both sides turn light brown in colour *  Place the stuffing on one end of the roti , spread it lightly and remove from the griddle.

*  Sprinkle frankie masala and roll it up tightly . Now your frankie is ready.

 

BAINGUN KA BHARTA ( EGG PLANT ) Serving - 4

INGREDIENTS;

*  One large brinjal

*  3 tablespoons oil

*  2 large onions, chopped

*  3 medium tomatos, chopped

*  4 green chillies, chopped

*  1/2 tsp red chilly powder

*  1 tsp cumin seeds

*  2 tbsp fresh coriander leaves, chopped

*  salt to taste

METHOD ;

*  Grease the whole brinjal with oil then roast it on a open flame till cooked and the skin has charred completely.

*  Cool , peel and mash. Heat the oil in a pan and add cumin seeds into it . when the seeds begin to

 crackle, saute the onions till light golden brown.

*  Add the tomatoes, chopped green chillies into it . Saute till the masala is cooked and oil rises to the  surface.

*  Add the mashed brinjal , mix well . Lower the heat and cook for 4-5 minutes .

*  Add the chopped coriander leaves , Serve hot with chapaati & naan

INSTANT KHAMAN DHOKLA ( Serving for 4 )

INGREDIENTS ;

*  1-1/2  Cup besan  ( gram flour )

*  1/2  cup suji  ( semolina )

*  1 Cup curd

*  1/2 tsp turmeric powder

*   1/2 tsp ginger & green chilly paste

*  1-1/2 tsp lemon juice

*  1/2 tsp sugar

*  1/2 tsp hing( asafoetida)

*  1 tsp. eno fruit salt

*  2 tsp oil

* salt to taste

*  1 - 1/2 cup of warm water

FOR TEMPERING ;

*  2 tbsp oil

*  1/2 tsp mustard seeds

*  4 green chillies, slit lengthwise & cut into halves

*  2 tbsp chopped coriander leaves

*  2 tbsp grated coconut for garnishing

METHOD ;

*  Take besan  ( gram flour ) in a bowl , add curd , suji and one cup of warm water and mix it well to avoid lumps . Add salt & mix it well.

*  Leave it aside for an hour . Add turmeric powder & green chilly ginger paste, sugar , lemon juice and one spoon of oil and at last add eno or soda bicarbonate to the batter . whisk briskly . Immediately pour the batter into the greased thali and place it into the steamer .

*  Cover with the lid and steam for 8-10 minutes. When a little cool, cut into square pieces and keep in serving bowl.

*  Heat remaining oil in a small pan . Add mustard seeds . When the seeds begin to cracle, put curry leaves and lengthwise green chillies and little bit warm water and finally pour over the dhoklas .

*  Serve, garnished with chopped coriander leaves and scraped coconut . It tastes best with green chutney.