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.