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.