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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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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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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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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QUINOA PULAO

Ingredients:
1 cup quinoa
2 cups water

1/2 cup, fresh fenugreek leaves (methi), chopped or 1 tsp dry fenugreek powder
1-2 cups thinly chopped veges like potato,beans carrot,capsicum,cauliflower,peas etc.(blanched or stir fried in a little oil to make them tender)
7-8 nos, garlic cloves, finely chopped
1 large tomato, pureed
1 onion thinly sliced or chopped

1/2 tsp, black pepper powder
1-2 green chilies
1 bay leaf
2 inch stick cinnamon
10-12 nos, black peppercorns
½ tsp, garam masala powder
Juice of 1 lemon
2 tbsp, oil

Salt as per taste

Method:

1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer.
2. Cook until the quinoa has absorbed all of the water, about 15 minutes,
3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.Keep aside.
4. In Heavy bottom pan, heat oil and fry onion slices.
5. Now add bay leaf, cinnamon stick and peppercorns. Fry for few seconds.
6. Add chopped garlic and cook till golden brown in color. Add ground tomato paste and cook for 2-3 minutes on high heat.
7. Add chopped fenugreek leaves or dry fenugreek powder and cook for another 3-4 minutes.
8. Add blanched or stir fried vegetables , green chilies, black pepper powder, garam masala powder, salt and lemon juice, mix well. Cook for 2 minutes.
9. Finally add cooked quinoa over the masala and mix well.
10. Serve hot with raita and chutney of your choice or have it just as it is.

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QUINOA SALAD

Preparation time: 15 minutes

Cooking time : 30 min.

Serves: 3-4

Ingredients:

1 cup quinoa,
2 cups water
1 cup cooked chickpeas (soaked overnite then boiled)
1 medium cucumber, chopped
1/2 medium red bell pepper, chopped

1/2 medium yellow bell pepper, chopped
1 cup chopped red onion 

1/2 cup chopped tomatoes
2 tbsp finely chopped coriander

1 green chili finely chopped

1/4 cup olive oil
1/4 cup lemon juice 

1 tbsp honey (optional)
2 cloves garlic, pressed or minced
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste

Method:

1. Rinse quinoa in a colander. Combine the rinsed quinoa and the water in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a gentle simmer. 
2. Cook until the quinoa has absorbed all of the water, about 15 minutes, 
3. Remove from heat, cover, and let the quinoa rest for 5 minutes, to give it time to fluff up.
4. In a large serving bowl, combine the chickpeas, cucumber, bell peppers, onion,tomatoes,green chili and coriander. Set aside.
5. In a small bowl, combine the olive oil, lemon juice, honey,garlic ,black pepper and salt. Whisk until blended, then set aside.
6. Once the quinoa is mostly cool, add it to the serving bowl, and drizzle the dressing on top. Toss until the mixture is thoroughly combined. ckeck for salt and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.
7. This salad keeps well in the refrigerator, covered, for about 4 days. Serve chilled or at room temperature.

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BRUSCHETTA BREADS

Ingredients:

1 baguette French bread or similar Italian bread diagonally cut into half-inch thick slices

For one slice of tomato basil bruschetta

5 - 6 cherry tomatoes cut into halves or one medium sized tomato cut into cubes
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp each of cream cheese and mozzarella 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

For one slice of mushroom bruschetta

5 - 6 mushroos cut into thin slices
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil

1 tbsp butter

1-2 tsp cream cheese

1-2 mozzarella cheese (optional) 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 

1 tsp soya sauce or balsamic vinegar

For one slice of cucumber bruschetta

8-10 slices of cucumber 

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste 

For one slice of Avacado bruchetta 

8-10 slices of avocado

1 tbsp butter

1-2 tsp cream cheese

salt to taste
black pepper to taste

For one slice of blue berry bruschetta

10-12 blue berries

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

For one slice of peach bruschetta

8-10 slices of peaches

1 tbsp butter

1-2 tsp cream cheese or nutella

salt or powdered sugar to taste

Method:

 Tomato basil bruschetta

1. Place the choped tomatoes in a bowl. Mix in the minced garlic,  olive oil, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some roughly torn basil leaves or spring onions and serve hot.

Mushroom bruschetta

1. Place the sliced mushrooms in a bowl. Mix in the minced garlic,  olive oil,soya sauce, salt and pepper. 
2. Brush both sides of the slice with butter and spread some cream cheese on one side.
3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
4. Garnish with some sliced spring onions and serve hot.

  Cucumber bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of cucumber on the toast. Sprinkle salt and pepper to taste and serve immediately.

Avocado bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese on one side of the toasted bread.
3. Arrange the slices of Avacado on the toast. Sprinkle salt and pepper to taste and serve immediately.

blue berry bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the blue berries on the toast. Sprinkle salt or powdered suger to taste and serve immediately.
4. If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

Peach bruschetta

1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
2. Spread some cream cheese or nutella on one side of the toasted bread.
3. Arrange the slices of peaches on the toast. Sprinkle salt or powdered sugar to taste and serve immediately.
4.  If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

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COUSCOUS UPMA

Ingredients:
1 cup  dry couscous
1.5 cup - water
1  onion finely chopped
1/4 cup - peas
1/4 cup carrot finely chopped
1 lemon 
8-10  curry leaves
2 green chillies
2 tbsp vegetable oil
a pinch of asafotida powder
1 tsp  mustard Seeds
1 tsp urad Dal
1/2 tsp black pepper powder or as per taste
salt to taste

Method (vidhi);

1. Heat a non-stick pan and add 2 tbsp of vegetable oil.
2. Add asafotida powder then mustard seeds and let them splutter.
3. Add urad dal, curry leaves and finely-sliced green chilies. Saute until the dal turns light brown.
4. Add thinly sliced onions and stir until they turn transparent.
5. Add chopped carrots with the peas.
6. Add salt, and pepper powder and mix well.
7. Add water and boil for a few minutes.
8. Add the couscous and lemon juice mix well, turn the heat off and cover with lid until all the water is absorbed. Fluff with the help of a fork.
9. Serve hot or cold.

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RONGI CHAAT / LOBHIA CHAAT / BLACK EYED BEAN CHAAT

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

1 cup black eyed beans (rongi)  or  lobhia
1 large onion chopped
1 large tomato chopped
1 boiled potato dice (optional)
1-2 green chilies chopped
1 lemon squeezed
1 tsp tamarind chuttney (optional)
salt to taste
1/2 tsp chaat masala or to taste
1/4 tsp degi mirch powder
1 tbsp chopped coriander or mint

Method:

1. Soak black eyed beans at least for 2 hours.
2. Drain out excess water and boil them in a pressure cooker along with 1/4 tsp salt and 2 cups of water till they become soft but not mushy
3. Drain out excess water and add rest of the ingredients and mix well.

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MISAL PAV

Ingredients

1 cup moth sprouts or whole green gram / matki
salt to taste
¼ tsp turmeric powder
1 tsp oil
¼ onion, sliced
3 garlic cloves
1 inch ginger
2 tbsp dry coconut / kopra
water as required, for blending 

3 tbsp oil
½ tsp jeera / cumin seeds
few curry leaves
¼ onion, finely chopped
1-2 tsp kashmiri chilli powder, adjust to your spice level
1 tsp coriander powder
¼ tsp garam masala powder
1 tomato, finely chopped
1-2 tbsp tamarind pulp
1 tsp jaggery (gur)(optional)
2-3 cups water, adjust to required consistency
salt to taste
for serving:
6 pav
1 cup farsaan / mixture
½ onion, finely chopped
few coriander leaves, finely chopped
few lemon wedges 

Method:

1. Pressure cook a cup of moong sprouts adding 2 cups of water, salt and turmeric powder.
2. Pressure cook for 1 whistle or till sprouts get cooked well. Keep aside.
3. Take a tsp of oil in a kadahi and add sliced onions, garlic cloves and ginger. 
4. Saute till the raw smell of ginger and garlic disappears.
5. Add dry coconut and continue to saute till you get aroma from coconut.
6. Cool the masala completely and then blend smooth in a mixer adding required water. Keep aside.
7. In the same kadai add oil along with jeera. allow to splutter. and add few curry leaves, finely chopped onion and saute till they become pink in color.
8. Add all the spices saute for a while then add tomato and saute till they start releasing oil.
9. Once the tomatoes are cooked, add prepared masala and fry for a minute or 2.
10. Add cooked sprouts and give a good mix.
11. Boil for 10 minutes on medium flame. keep mixing in between so that it doesn't get burnt from bottom.
12. Then add 2-3 cups water, adjusting the consistency. you need to keep watery consistency as we will be boiling further.
13. Add salt to taste. Then add tamarind pulp and jaggery.
14. Boil further for 10 minutes on low flame so that spices get absorbed by sprouts.
15. In a serving bowl, add some farsan and then pour prepared misal.
16. Top with 2 tbsp of mixed farsaan, chopped onions and coriander leaves over it.
17. Serve immediately with pavs and lemon wedges.

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BURGER

Ingredients:

1 burger bun
1 cheese slice
2 Mccain burger patties
1 tbsp mayonnaise or fresh cream
1 tsp tomato ketchup or 1 tsp each of tomato ketchup and pizza pasta sauce
2 slices of tomato
2 slices of onion
1 salad leaf
oil for frying
butter for toasting buns

Method:

1. Deep fry the burger patty in hot oil.  Keep aside.
2. Mix mayonnaise and sauces.if you like you can mix some shreaded carrot and cabbage in this miture. Keep aside.
3. Slice the burger into two roundels.
4. Apply some butter and toast each burger slice from both sides.
5. Apply mayonnaise sauce mixture on the lower slice then place a burger patty over it.
6. Now place a cheese slice then a cutlet then onion and tomato slices and salad leaf.
7. Finally cover it with the top slice and seal with the help of a toothpick.

 

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KHICHDI KE PAKODE

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:
1 cup split moong dal
1 cup rice
1 onion finely chopped
1 big or 2 small potatoes grated
1-2 green chilies finely chopped
1" ginger grated
1/2 tsp garam masala or sabzi masala
1/2 tsp dhania powder
1/4 tsp degi mirch powder
a pinch of asafoetida
a pinch of baking soda 
salt to taste
oil for deep frying

Method (vidhi):

1. Mix rice an dal in a bowl , wash them and soak them for 3-4 hours.
2. Drain out excess water and coarsely grind the soaked mixture.
3. Take out the mixture in the bowl and mix rest of the ingredients except oil.
4. Heat oil in a kadahi and carefully drop spoon full of batter at a time in hot oil then drop more at a distance in the same lot.   
5. Lower the heat and let the pakodas cook over medium heat.Turn the side and cook from the other side as well till they become brown in color. 
6. Remove them from oil with a slotted spoon on a napkin and serve hot along with tamarind chuttney, green chuttney or with ketchup.

 

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DAAL KA PARANTHA

Preparation time: 10 minutes
Cooking time: 20 minutes
serves: 4

Ingredients:

2 cups wheat flour
1-1.5 cup left over dal* (depending upon the consistency of dal)
1 small onion finely chopped
1 green chili finely chopped
1 tsp dry fenugreek leaves or 1 tbsp chopped coriander leaves
salt to taste
1/2 tsp sabzi masala or garam masala
oil for shallow frying

Method (vidhi):

1. Take All the ingredients in a bowl except for oil and dal and mix well.
2. Now add dal little by little and knead a soft dough as you knead for chapati.
3. Keep it under cover for 10-15 minutes.
4. Heat tava and take a medium size ball dust it with some dry flour and roll it with the help of a rolling pin.
5. Spread 1/2 tsp oil in the center and gather the edges in the center..
6. Again dust it with some flour and roll it with the help of a rolling pin.
7. Place it on a hot griddle pan (tava)and turn the side after 1 minute.
8. Cook from the other side for 2-3 minutes or till you see spots.
9. Now spread some oil on first side and turn the side spread some oil on the other side as well.
10. Cook pressing with a spatula from both sides till well cooked from both sides.
11. Serve hot with butter and pickle or green chuttney.

Note:
1*. I used left over moong daal.  any left over daal can be used like channa dal, mah chole ki dal , sabut moong dal or daal makhni etc.

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CHEESE CHILI PATTY

For dough of the crust:
3 cups all purpose flour
1 cup water
1 tsp salt
1 tbsp white vinegar
1 cup butter
1 egg yolk beaten (Optional for the glaze)

For filling:
2 medium sized onion finely chopped
1 capsicum finely chopped
5-6 cloves of garlic
1-2 green chilies finely chopped
150 gms cottage cheese
2 tsp soya sauce
1 tsp chili sauce or schezwan sauce
1-2 tsp tomato ketchup
1 tsp vineger

1 tsp cornflour dissolved in 2-3 tsp water
1 tbsp oil
salt and black pepper to taste
 
Method:
For the crust:

1. Mix the salt with 2 cups of flour in a mixing bowl. Make a hole in the center. Pour in water and vinegar. Mix lightly using your hands. Generously dust surface area. Knead until dough is firm and slightly sticky to make a soft dough. Roll the dough into a ball. Wrap it up in plastic wrap. Place the dough in refrigerator 30 minutes.
2. Mix together butter and rest of the flour. (1 cup.) It will form a soft paste that is easy to spread.
3. Spread the butter mix generously.Take the chilled dough and roll it into a rectangle 1/4 inch thick. Leaving a one inch margin around the edge, spread the butter mix over 2/3 of the dough. Fold the dough into thirds like you were folding a letter, starting with the portion of dough with no butter. Refrigerate for 30 minutes to allow the dough to relax, and so the butter doesn't get displaced when rolling out again.
4. Roll out the dough again to a rectangle which 3 times longer than large. Take one end of the dough and fold it two-thirds of the dough's length toward the other end. Now, take the other end and fold it the opposite way. You should now have three layers of dough. Refrigerate for 30 minutes. Roll out again, but move the rolling pin along the folded sides (i.e. turn the dough 90 degrees). Repeat process up to 5 times.
5. Refrigerate dough at least for 2 hours.

For the filling:

1. Heat one tablespoon of oil in a kadai. Add finely chopped garlic. 
2. Then add chopped onions, capsicum and saute for a while.
3.  Addd  green chilies ,all the sauces,vinegar, salt and pepper and mix well .
4. Add chopped cottage cheese and mix well.  Add cornflour slurry and mix well.   
5. Remove from heat. Set aside to cool.

Assembling:

1. Preheat oven at 400 F or 180 C. Place a pan of water on the bottom rack of the oven. 
2. Roll the dough to about 1/2 inch thickness. Cut the dough into 2 1/2 inch rectangles. Place a tablespoonful of stuffing on one side of the dough. Fold and lightly press ends together. 
3. Place the patties on a baking sheet or in a greased baking tray. Brush the tops and edges of the patties with egg yolk or oil before placing in the oven if you want to have the shine on the surface of the patties. 
4. Bake until golden brown, it will take around 35-45 minutes.

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SEMOLINA CROQUETTE KEBAB / LEFTOVER VEGITABLE UPMA CUTTLET

Preparation time: 30 minutes
Cooking time : 10-15 minutes
Serves :6


Ingredients:
1/2 cup dry roasted semolina(suji)
1 finely chopped onion
1/2" ginger grated or finely chopped
2-3 cloves of garlic finely chopped
1- green chilies finely chopped
1/2 cup finely chopped vegetables (carrot,capsicum,peas,corn,cauliflower,beans etc.)
2 tbsp oil + oil for deep frying
1 big or two small boiled potatoes
salt and pepper to taste
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
1/2 lemon's juice
2 tsp chopped coriander
2 tbsp maida (all purpose flour
1 tbsp corn flour dissolved in 1/2 to 1 tbsp water to make a thick slurry
1/2 cup bread crumbs

Method (vidhi):

1. Heat 2tbsp oil in a pan .
2. Add finely chopped ginger,garlic,onion, green chilies stir for a minute or two till the onions become pink in color.
3. Now add rest of the finely chopped vegetables and stir till they become tender.
4. Add salt,pepper,coriander powder and sabzi masala and mix well.
5. Now add dry roasted semolina and stir for a while.
6. Add one and a half cup water and lemon juice and stir till all of the mixture come together and leaves sides of the pan.  Keep aside and let it get completely cold.
7. Mash boiled potatoes and add them to the prepared mixture or upma,add chopped coriander and mix well.
8. Check for salt if o.k then proceed further otherwise add some salt to it.
9. Make kebabs of desired shape and size, roll them in dry maida then dip them in the cornflour slurry then roll them in bread crumbs and deep fry in hot oil till they become golden in color. 
10. Serve hot with ketchup or a dip of your choice.

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METHI PARANTHA

Preparation time: 10 minutes
Cooking time: 30 minutes
serves: 4-5 paranthas

Ingredients:
2 cups wheat flour
1 cup fenugreek leaves
1-2 green chilies finely chopped
2 tsp gram flour
1/4 tsp turmeric powder (optional)
1/2 tsp sabzi masala
salt to taste
oil or ghee for shallow frying

Method:

1. Mix all the ingredients in a bowl except oil and knead a soft dough using water as required.
2. Keep the dough for rest under a damp cloth for 10 minutes.
3. Divide the dough into small portions and roll into balls. Heat a tawa/griddle. Roll a dough ball in flour and roll it into a roti. 
4. Spread a little ghee on it and sprinkle some flour. Then gather all the edges in center and press lightly. Roll it out into a small thick parantha using flour as required. 
5. Place the parantha on the hot tawa and cook. Turn it over and apply some ghee or oil. 
6. Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot.

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DRY BLACK CHICK PEAS / MASALA KALE CHANE / SOOKHE KAALE CHANNE

 Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 6

Ingrdients:

200 gms kale chane / black chick peas
2 tomatoes roughly chopped
1" ginger roughly chopped
1-2 green chilies
2 tbsp refined oil
a pinch of hing 

1 tsp cumin seeds
1 tsp dhania powder (coriander powder)
1 tsp garam masala powder or channa masala or catch sabzi masala
1/2 tsp degi mirch powder
salt to taste

Method (Vidhi):

1. Wash and soak black gram or chick peas overnight in normal water or atleast for 3-4 hours in warm water.
2. Drain out water and add 3-4 cups water with a tsp of salt and cook the chick peas in a pressure cooker till they become soft. Simmer the gas after 2-3 whistles and cook further for 15-20 minutes. Ckeck after the pressure releases and if required cook further as required.
3. Mean while grind tomatoes,ginger and green chilies in a mixer. Keep aside.
4. Heat oil in a pan and add hing then crackle cumin seeds and add tomato paste in it.
5. Cook till half the water of tomato paste evaporates then add all the spices and cook further till the masala leaves the sides of the pan.
6. Now check the water in boiled chick peas, if there is not much water in it then you can add the cooked masala to the boiled black chick peas other wise cook till the water evaporates or you can drain out the water and make kale channe ka soup out of it.
7. After adding masala cook till you reach the desired consistency. If you like you can mash some of the chick peas.  
8. Check salt and if required add some more salt, garnish with chopped coriander and serve hot with aate ka halwa and puris. These no onion sookhe kale chane are served on durga ashtmi as prasaad.

 

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VEGETABLE DHOKLA

 Ingredients:

1 cup besan (Bengal gram flour)
1.5 tbsp semolina (rava)
3 tsp sugar
1 tsp ginger- green chilli paste
1 tsp lemon juice or 1/2 tsp citric acid
1 tsp fruit salt (eno prefferably plain not flavoured)

salt to taste

1/2 tbsp oil + oil for greasing
1/2 cup finely chopped vegetables like carrot,peas,capsicum,french beans,cauliflower,onion.


For tempering:
1 tsp oil
1/2 tsp mustard seeds
2 green chilies chopped
a pinch of asafoetida (hing)
2 to 3 curry leaves

Method:

1. Combine all the ingredients together, except the fruit salt in a bowl and mix well adding water approx. 1 cup to make a thick batter and keep it aside for at least 10 minutes.
2. Add the fruit salt just before steaming,and add 2 tsp of water over it,when the bubbles appear, mix gently.
3. Pour the batter immediately into greased muffin molds or idli mold and spread the batter evenly.
4. Steam for 10-10 minutes and check with knife if the knife comes out clean then it's o.k. otherwise steam for 2 -3 minutes more or till the dhoklas are cooked.
5. De-mold these and keep them aside.

For tempering:

1. Heat oil in a  pan and add the mustard seeds.
2. When the seeds crackle add green chillies and asafoetida, mix well and sauté on a medium flame for a second, while stirring continuously.
3. Remove from the flame, add 1-2 tbsp water and pour the tempering over the dhoklas.
4. Cool slightly and serve immediately garnished with coriander. You can serve these dhoklas with ketchup, tamarind chuttney,green chuttney or with south indian style curd.

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