ORANGE SORBET

 

Cooking time : nil

Serves: 1

Ingredients:

 2 oranges

Method:

1. Remove the peel of oranges carefully.
2. Remove all the white fibre and seeds from the orange segments.
3. Freeze the orange segments for at least 6-8 hours or overnight in a tray.
4. Blend orange segments in a powerful blender untill you get a smooth sorbet like texture.
5. Scoop out the sorbet and serve it chilled.

Notes:

1. If you like you can add sugar syrup depening uopon your taste or the sweetness of the oranges.
2. You can also make it using ice cubes made of either fresh or canned orange juice and then blend these cubes in a blender.

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KULHAD WALE PALAK CHANA CHAWAL

 

Preparation time: 30 minutes

Cooking time: 1 hour

Serves: 4-6 

Ingredients:

250 gms kabuli channa /white chick pea washed and soaked overnight

1 bunch spinach/ palak

1 big onion finely chopped

3 tomatoes pureed

1" ginger finely chopped

8-10 cloves of garlic finely chopped

2 green chilies

2 tbsp oil

2 tbsp desi ghee/clarified butter

1 tsp cumin

1/4 tsp hing/asafetida

1/2 tsp degi mirch powder

1 tsp each of dhania powder and garam masala

2 tsp channa masala

1 tsp kasuri methi /dry fenugrik leaves

1/2 tsp black pepper powder

1 black cardmom

1 tej patta

4-5 cloves

1 stick cinnamon

1 tsp sugar (optional)

1 tbsp curd

1 tbsp fresh cream

salt to taste

 Method:

1. Clean, chop and wash the spinach thoroughly.
2. Blanch the spinach and puree it using water as required. Keep aside.
3. Wash the soaked chickpeas and put them in a pressure cooker along with 4 cups of water ,black cardamom, tej patta, cloves, cinnamon and salt. Close the lid and switch on the gas. 
4. Pressure cook the chick peas till 4-5 whistles or till they become tender. Keep aside.
5. Take a kadahi/wok heat some ghee along with oil and add asafetida and cumin to it.
6. When the cumin start to crackle add finely chopped onion ,ginger and garlic and cook till they become brown in color.
7. Then add finely chopped green chilies and pureed tomatoes and cook till the oil separates.
8. Add dhania powder, garam masala powder, channa masala, degi mirch, black pepper powder, sugar and kasuri methi and stir for a while.
9. Add curd along with some water so that the spices don't get burnt.
10. Now add this masala to cooked chickpeas and close the lid and cook on low flame for 10 minutes. Then turn off the gas.
11. When the pressure releases add pureed spinach and cook further for 5-10 minutes. Add fresh cream and give it a nice mix. 
12. Serve it along with plain rice or jeera rice. You can sprinkle some chopped onions and green chilies over it for crunch and fragrance.

 

  

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BROCCOLI SURPRISE CHEESE BALLS

 

Ingredients:

2 large potatoes boiled

100 gms cottage cheese

1 green chili de-seeded and finely chopped

1/2 tsp chili flakes

1/2 tsp pizza pasta seasoning

1 tbsp finely chopped coriander leaves

1 small onion finely chopped

salt and pepper to tase

12 bite size broccoli florets blanched  

3 tbsp cornflour 

2 tbsp all purpose flour

1 cup pranko bread crumbs

oil for frying

Method: 

1. In a mixing bowl mix mashed boiled potatoes, grated cottage cheese, green chili, red chili flakes, pizza pasta seasoning, coriander leaves, onion, salt, pepper and one tbsp. cornflor , mix well and keep aside.
2. In another bowl mix two tbsp each of corn flour and all purpose flour , slat and pepper and make a slurry of coating consistency by gradually adding 14/ cup to 1/2 cup of water.
3. Take bread crumbs in another bowl.
4. Divide the dough in 12 portions.
5. Take one portion in your hand and make a ball then flatten the ball and keep one broccoli floret in the center. Gather the edges and make a ball again hiding the broccoli inside the ball.
6. Dip the ball in the slurry then take it out and roll it into bread crumbs.
7. Repeat the same with rest of the balls.
8. Deep fry the balls in hot oil and serve hot with a dip of your  choice. 

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BROCCOLI AND CHEESE SALAD

 

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 3-4

Ingredients:

1 head broccoli approx. 750gms  

150 gms cottage cheese

1 tbsp. olive oil or butter

3-4 cloves of garlic finely chopped 

salt and black pepper to taste

2 tsp lemon juice

Method:

1. Cut the broccoli into bite size pieces and put it in boiling water with 1/2 tsp salt for 2 minutes.
2. Then drain out the excess water and wash it with cold water.
3. Cut the cheese into cubes.
4. Heat the oil in a pan and add chopped garlic to it sauté for a while then add broccoli and cook on high flame till it become a bit tender but don't let it loose its crunch. Or toss the broccoli with garlic and oil and bake it in the oven for aprox. 7-8 minutes on 200 C.
5. Add salt, pepper, cheese cubes and lemon juice stir a while and the salad is ready to be served. 

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BLUEBERRY SAUCE

 

Ingredients:

1/2 cup blue berries

4-6 tsp sugar or as per taste

1 tsp corn starch dissolved in 2 tbsp water

1/2 lemon juice

1 cup water

Method:

1. In a medium saucepan over medium heat, combine the blueberries, water, sugar and lemon juice. Stir frequently, and bring to a boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat .
5. If you want a clear sauce then crush the berries with the help of a blender and strain the sauce through a strainer.
6. This sauce can be used over pancakes, cheesecakes,  waffles and to make blueberry icing or blueberry ice cream.

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BLUEBERRY MUFFINS

 

Ingredients:

1 cup maida(refined flour)
4 eggs
1 cup coaster sugar
1/2 tsp baking powder
5-7 drops vanilla essence
1 cup or 100 gms refined oil
100 gms. blue berries

Method:

1. Sieve maida along with baking powder two to three times.
2. Switch on the oven (OTG) for preheating at 200* CG or 400* F.
3. Break the eggs in a bowl and beat them with a blender.
4. Mix oil and sugar and blend it till the sugar dissolves completely.
5. Mix beaten eggs mixture with oil sugar mixture.
6. Add one after one spoon of maida mixed with baking powder in the above mixture using cut and fold method with a wooden spoon(do not use blender now) .
7. When the batter is ready add essence and mix with light hand. Dust blue berries with some maida(flour) and add them to the prepared batter and mix .
8. Grease the muffin molds with some oil, and pour in the cake batter.
9. Bake the muffins for 5 minutes at 180*CG or 350*F and and after that for 15-20 minutes at 150* or 300* F. 10.Check it with knife if these are not baked completely then bake them for 5 more minutes.
10. Let them cool and then bring them out of the moulds and the muffins are ready to be served.   

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BLUE BERRY FROSTING

 

Ingredients:

15-20 blue berries

2 tbsp sugar

1/2 lemon juice

1 cup whipping cream

Method:

1. Add sugar and lemon juice to blue berries then add 1/2 cup of water and cook for 5-10 minutes on low flame till the sugar dissolves and berries are crushed completely .
2. Let it cool completely then blend it in a blender and strain through a sieve. 
3. Whip the cream in a bow using a whisk or electric beater  till you get soft peaks then add the prepared sauce and mix well.
4. Blue berry frosting is ready to be used. 
5. You can use it to dress muffins,cakes ,waffles etc.

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BLUEBERRY SHAKE / BLUEBERRY SMOOTHIE

 

Ingredients:

10-15 blue berries

2 cups milk

3 tsp sugar

1 banana (optional)

2 tbsp crushed ice

whipped cream or vanilla ice cream and mint leaves for garnishing

Method:

1. Put all the ingredients in a mixer or blender and churn well till you get a smooth texture.
2. Pour in the glasses and top with whipped cream or vanilla ice cream ,fresh blue berries and mint leaves.
3. To make blueberry smoothie replace milk with yogurt.

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BEL KA SHARBAT / STONE APPLE JUICE

 

Ingredients:

1/2-1 kg bel fruit / stone apple or wood apple)
4 cups water
12 tablespoons sugar or as per taste or natural sweetness of the fruit you are using

1/2 teaspoon of roasted cumin powder (bhuna jeera powder)
1/2 tsp black salt or as per taste
1 lemon juice (optional) 

10-15 mint leaves

Method:

1. With a rolling pin (belan) hit the bel fruit all around. 
2. Outer hard shell will crack. Discard the hard shell and collect the pulp in a bowl with the help of a spoon by scooping out the soft pulp.
3. Then add 1 cup water.
4. Mash the pulp using your hand or a potato masher. Mash very well. If the pulp is hard then soak it in 1 cup water for 1/2 an hour then mash.
5. Then using a strainer, strain the mashed pulp in another bowl. Add one more glass of water to the residual pulp in the strainer mash well  and strain again till all the pulp is squeezed out.  
6. Once the mixture is strained, add sugar.Mix well.
7. Then add mint leaves,lemon juice ,roasted cumin powder and black salt.
8. Mix very well.Add ice if needed.
9. Pour in glasses and serve bel sherbet chilled. You can make the bel sherbet thin or thick by adding more or less water.

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BEETROOT HALWA

Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 4

Ingredients:
3 cups grated beetroot
1 cup mawa/koya
1.5 tbsp pure ghee
1/4 cup sugar or as per taste
1/2 tsp cardamom powder
dry fruits as per taste (cashews,almonds,raisins and pistachios)

Method:

1. Wash, peel and grate the beetroots.
2. Heat the ghee in a wok add grated beetroots and cook till the beetroot becomes soft.
3. When the liquid present in the beetroots evaporates add mawa,sugar and cardamom powder and cook further till the water released by sugar also evaporates.Don't make it completely dry, it should be of semi solid consistency. 
4. Add chopped nuts of your choice, stir well and cook on a low flame for two three minutes.
5. Beetroot halwa is ready to be served.

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BANANA SHAKE / SMOOTHIE

Preparation time: 10 minutes
Serves:2

Ingredients:
1 glass milk for shake / 1 glass yogurt for smoothie
1 banana peeled
2-3 tsp sugar or as per taste
6-8 soaked and peeled almonds
1/2 glass ice
Method:

1. Combine all the ingredients in a blender and blend well.
2. Pour into the glasses and serve chilled.

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BAKED YOGURT

Preparation time: 10 mins.
Cooking time: 20 mins.
Serves:4


Ingredients:
2 cups hung yogurt
2 cups fresh cream
2 cups condensed milk
1 tsp vanilla essence
 choice of glaze...

Method:

Take 2 cups each of hung yogurt, heavy cream and condensed milk in a bowl.
Add in the vanilla extract.
Mix all the ingredients well.

Pour it in ramekins and bake in at 120°  oven for 15-20 minutes. 

After 15 minutes, the middle of the ramekins should be firm. If its still liquid, bake for a couple of minutes more.

Remove from the oven and allow it to cool.
Take 1/2 cup of cherries along with 1/2 cup water and 1 tbsp of sugar boil till the cherries become soft add 1 tsp lemon juice and strain the liquid in another bowl.add few more cherries while the sauce is still hot. Let it get cool.

Pour a tablespoon of the melted syrup on each ramekin. Refrigerate for 6-8 hours in the fridge and serve cold.

Notes:

More variations of glaze can be made using any type of fruit sauces or diluted marmalade or jams like orange,blueberry,pomegranate,mango etc. or simply sprinkle some sugar and burn it with the help of blow torch. You can also make some sweet chili sauce by boiling chili flakes or chopped red chilies in sugar syrup with a dash of honey and salt.or simply serve it garnished with some chopped dry fruits or fresh fruits.  

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BAJRE KI ROTI WITH BAINGAN KA CHOKHA

Bajre ki roti

Ingredients:
2 cups Millet Flour (Bajre ka Atta)
Warm water to knead as needed
Salt to taste optional

Method:

1. Take bajre ka aata in a bowl and gradually, add little water at a time and start kneading the dough.
2. Once the dough comes together knead it well for  2-3 minutes.
3. Dough should be medium soft.
4. Heat the tawa or griddle.
5. Take small ball from the dough depending up on the size of roti you want to make.
6. Dust it with some dry bajra or wheat flour and roll it in to a chapati with the help of a rolling pin or you can roll it by pressing and rolling  it with your palm.
7. Gently place the roti on hot tawa and cook from one side then turn the roti and cook from another side as well .
8. Now cook the roti directly on flame till it is well cooked but not burnt.
9. Grease the cooked roti with some desi ghee or clarified butter and serve hot with Gur or baingan ka chokha .

Baingan ka Chokha:

Ingredients:

1 Baingan large/egg plant/Aubergine (Bharta wala baingan)
1 boiled potato

2 Tomatoes
4-5 Garlic cloves
2-3 Green chilies
Salt to taste
Juice of 1 lemon
1 Onion, finely chopped

1 tbsp chopped coriander leaves
1 ½ tablespoons Mustard oil

Method:

1. Apply little oil over the Aubergine and tomatoes.
2. Place the Aubergine and tomatoes on direct flame and allow them to roast from all the sides until skin is charred well and they are thoroughly cooked.
3. Take them off the flame and allow them to cool for a minute.
4. Carefully, peel off the charred skin of the baingan and tomatoes . Roughly chop the baingan and keep it aside.
5. Mash the aubergine with the help of a potato masher, add the peeled boiled potato as well and mash them together.
6. Finely chop the roasted tomatoes, green chillies and garlic and add the chopped veges to the above mixture.
7. Mash all the things together along with sal till it is well mixed. 
8. Add lemon juice and mustard oil and mix.
9. Chokha is ready to be served.
10. While serving mix chopped onions and chopped coriander and serve it with Bajre ki Roti.

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DHABA STYLE AALU GOBHI

Ingredients:

1 head cauliflower/Gobhi (approx.1/2 kg)
2-3 potatoes
1 onion finely chopped
2 tomatoes pured
1 inch ginger grated
5-6 cloves of garlic minced
1-2 green chilies chopped
1/2 tsp turmeric powder
1/2 tsp degi mirch
1 tsp dhania powder
1 tsp garam masala or sabzi masala
1 tsp kasuri methi
1 tbsp curd
1 tbsp cream (optional)
2 tsp ketchup
1 tsp cumin seeds
a pinch of hing (asafoetida)
salt to taste
2 tbsp oil+ for deep frying

Method:

1. Cut the cauliflower(gobhi) into flowerets and put then into boiling hot water. Let it be in the water for 3-5 minutes then drain out excess water and wash the cauliflower thoroughly with some cold water.
2. Pat dry it with the help of a kitchen towel.
3. Wash, peal and cut the potatoes into 1" cubes. Pat dry them as well.
4. Heat some oil in a wok(kadahi) and deep fry potatoes on high heat.
5. Drain out the potatoes and keep them on an absorbent paper.
6. Now deep fry the Gobhi and drain it out as well on the absorbent paper.
7. Take 2 tbsp oil in a wok and add hing and cumin seeds to it .
8. When the cumin seeds crackle add chopped onion ,garlic, green chilies and let it cook till the onions become brown in color.
9. Now add all the spices and tomato puree to it , let the pure reduce then add curd and cook till the oil separates.
10. Now add deep fried aalu and gobhi to the cooked masala and mix well.
11. If required add some water and cover it with a lid. Let it cook on low flame till it becomes soft stirring in between so that it does not stick to the wok.
12. Add cream and ketchup and mix well.
13. Cook further for 2 minutes and add chopped coriander leaves to it.
14. Serve hot with roti,paratha or naan along with dal or curd.  

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OATS UPMA

Ingredients:

1 cup quick rolled oats
2 tbsp refined oil
a pinch of hing (asafoetida)
1 tsp mustard seeds
1 spring curry leaves
1/2 tsp urad dal
1 small onion finely chopped
1 tsp grated ginger
1 green chili finely chopped
1/2 cup chopped vegetables of your choice like carrots, french beans, peas, capsicum,potato,cauliflower etc. as per choice or availability
salt and black pepper to taste
1/2 tsp sugar (optional)
1/4 tsp garam masala or sabzi masala
1/2 lemon

Method:

1. Heat oil in a pan and add hing , mustard seeds and urad dal to it.
2. When they start to crackle add curry leaves, saute for a while and then add chopped onion, grated ginger,and chopped green chili to it.
3. Add chopped vegetables and some salt and sugar.
4. Stir the vegetables till they become tender and add 1 cup water.
5. Let the water come to a boil then add oats black pepper and garam masala and cook till you reach the desired consistency.
6. Add lemon juice and mix well.
7. Serve hot with chuttney , ketchup or sambar.

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TACOS

Ingredients:

For taco shells
1 cup maize flour/makki ka aata
1 cup maida + for dusting
salt to taste
2 tbsp oil
oil for deep frying

For Filling:

Felafel balls 2 no. for each taco shell
sour cream or hung yogurt add salt to taste
salad of thinly sliced onion,shredded carrots and cabbage with some salt to taste
tomato salsa sauce
pomegranate seeds or coriander leaves or parsley leaves for garnishing

Method:

For Taco Shells:

1. Sieve maize flour and all purpose flour together.
2. Add salt and 2 tbsp oil and mix.
3. Knead a soft dough using warm water.
4. Take out a ball of the dough,dust it with some flour and roll a thin chapati with the help of a rolling pin.
5. Take a approx.4 to 8"round cutter or a bowl and cut into round disks..
6. Prick with a fork or knife randomly, to avoid the Tacos puffing up while frying.
7. Meanwhile, heat oil in a wide and deep-bottomed frying pan or kadahi(wok).
8. Add the circular disc to the hot oil gently one at a time.
9. Keep turning it around and fry on low flame till it turn golden brown and crisp throughout.
10.  Remove them with a slotted spoon and drain them on absorbent towel. Immediately place the rolling pin in the middle of the fried circular disk while it is still hot and give the disk shape of taco shell, hold it for a minute.Keep aside to be used later on. 
11.  Repeat the process with the remaining dough.

How to assemble:

1. Take a Taco shell and place some salad in the center, then place falafel balls over the salad, then some tomato salsa and top it with some sour cream. 
2. Garnish it with some pomegranate seeds and fresh coriander leaves.

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NACHOS WITH SALSA

Nachos

Ingredients:

For tomato salsa:

Ingredients

3 tablespoons chopped onion (finely chopped)
2 small cloves garlic (minced)
3 large ripe tomatoes (peeled, seeds removed, and chopped)
1-2 green or red chilies finely chopped
2 to 3 tablespoons chopped cilantro
1 tablespoon lime juice
2 tbsp tomato juice
1-2 tbsp tomato ketchup
1/2 tsp shezwan sauce (optional)
Salt and pepper (to taste)

Method:

1. Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. 
2. Discard the water. Allow the chopped onion and garlic to cool completely.
3. Combine onions and garlic with chopped tomatoes, chilies, cilantro, and lime juice. Add tomato juice,ketchup ,shezwan sauce, salt and freshly ground black pepper, to taste.
4. Refrigerate for at least 2 hours to blend the flavors.Serve chilled.

For Guacamole

Ingredients:

1 avocado - peeled, pitted, and mashed
2 tsp lemon juice
2 tbsp diced onion
1 tbsp chopped fresh cilantro
2 tbsp tomato, diced
1 clove minced garlic
1 pinch ground cayenne pepper (optional)
salt and pepper to taste

Method:

1. In a medium bowl, mash together the avocados, lime juice, salt and pepper. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

For Tartar Sauce

Ingredients

3 tbsp Mayonnaise
2 pickled gherkins(baby cucumbers) finely chopped
5-6 black olives chopped
salt and pepper to taste

Method:

1. Mix everything together in a bowl and keep in the refrigerator till the time you serve it.

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KHANDVI

Khandvi is a very light and delicate Gujrati snack. I am a Punjabi, I tried many times to make it perfectly.Soif you are making it for the first time be patient if it doesn't come out well in first trial. Keep on trying and you will definitely be able to make it.
   
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Serves: 4-6

Ingredients:

For Khandvi

1 Cup Besan/ Chikpea Flour
1 Cup Curd
2 Cup water
1/4 tsp turmeric powder
1 Tsp salt or to taste
Paste of 1" ginger and 1-2 green chilis
1 tsp lemon juice
1/2 tsp Powdered sugar
a pinch of asafotida powder
oil for greasing

 For filling:

3-4 tbsp Grated Coconut
2 tbsp chopped coriander leaves

For tempering:

2 tbsp oil
1 tsp rai/ mustard seeds
a pinch of asafotida
few curry leaves

Method:

1. Grease the back of 3-4 thalis with little oil and keep aside.
2. Mix all the ingredients listed under kandvi except oil and mix well. There shouldn't be any lumps in the batter so if required beat it with the help of a hand blender and then strain the mixture through a sieve.
3. Transfer the mixture in a non stick Wok(kadahi) and switch on the gas.
4. Stir it continuously on high flame with the help of a wired steel whisk till you see the formation of lumps or the mixture starts to thicken.
5. Turn the flame to low and cook further for 9-10 minutes stirring continuously.
6. Spread a spoonful of batter on the greased thali and try to roll if it starts rolling then switch of the gas otherwise cook further for 2-3 minutes.
7. Immediately pour a portion approximately 1/2 cup of mixture on the greased Thali and spread the mixture in a circular motion into a thin layer with the help of a spatula or scraper.
8. Repeat the same process on the remaining thalis.
9. Sprinkle grated coconut and chopped coriander leaves on all the thalis sparingly.
10. Cut into equal sized strips and roll each strip gently.
11. Arrange the pieces in a serving plate of bowl of your choice.Handle the rolls carefully as they are very delicate.
12. Heat oil in a tadka pan and add asafotida powder , mustard seeds and curry leaves and as they crackle pour the tempering over the prepared khandvis.
13. You can garnish the kandvi with some grated coconut, chopped coriander leaves and pomegranate seeds.
14. Serve cold or on room temperature along with tamarind chuttney, green chuttney or ketchup.

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SOOJI TOAST / RAVA BREAD

Ingredients:

4 slices of bread
1 cup curd
1/2 cup semolina/sooji/rava
1 cup finely chopped veges onion,capsicum, red and yellow bell peppers,carrots,tomato etc. as per choice or availability
1 green chili finely chopped
salt and pepper powder to taste
oil or butter for shallow frying

Method:

1. Combine rava,curd,chopped veges, green chili salt and pepper in a bowl.
2. Keep the mixture aside for 10-15 minutes . If it become too hard then you can add a little water.
3. Spread the mixture over the bread slices.
4. Toast the bread slices on a greased tava from both sides until crisp and brown in color and serve hot along with ketchup.

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CHUKANDAR KE PATTON KA SAAG

Ingredients:

For the saag:

3 cups beetroot leaves
1 choppedbeetroot

3 medium sized tomatoes, chopped
1 inch ginger, chopped
2 green chilies, chopped
4-5 garlic, chopped

2 tbsp maize flour or chick pea flour(besan)
1 tbsp salt or as per taste

for the tempering per serving* :

1 medium sized onion, finely chopped
1 to 2 tbsp pure ghee

1/2 tsp cumin seeds

2 tbsp tomato puree or 1 tsp dry mango powder

1/2 tsp red chili powder

1/4 tsp asafoetida powder

1/2 tsp sabzi masala or kitchen king

1 tsp dry fenugreek leaves powder

Method:

1. Firstly clean and chop beetroot leaves then wash them well 
2. Put them in a pressure cooker and add all the ingredients listed under saag except for maize flour.
3. Cover the pressure cooker and after first whistle simmer the gas and cook for  half an hour.
4. When the pressure releases pour the maize flour dissolved in 1/2 cup of water in the boiled leaves.
5. Now with the help of a blender puree the saag and blend till smooth.
6. Cook for another 10-15 minutes covered with a lid stirring occasionally.
7. In another small pan, heat ghee add cumin seeds,asafoetida powder and the chopped onions and fry them till light brown.
8. Add the tomato puree and cook for 2 minutes add all the spices and stir for a while.
9. Now add the prepared saag. stir and simmer for a couple of minutes ,stirring occasionally.Check for salt and if required add some more.
10. Serve beetroot leaves saag hot with a dollop of butter on the saag with makki di roti and gur.

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