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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ECHLAIRS

Preparation time 20 min
Cooking time  30 min

Serves: 8-10


Ingredients:

For the pastry

1 cup water
100gms butter
1 cup all-purpose flour, sifted
3 eggs
1 tbsp sugar

For cream filling:

1 cup whipping cream 
2 tsp vanilla extract
1 tbsp icing sugar or as per taste
fruits as per choice and availability

For chocolate sauce:
1 cup chocolate

1/2 cup whipping cream 
2 tbsp sugar or to taste

Method:

1. Preheat oven to 200 degrees  C. Grease a baking sheet.
2. Heat water,sugar and  butter to boiling point. Add 1 cup flour and stir constantly.
3. Remove from heat and let it cool for 10 minutes. Beat in 3 eggs, one at a time and whisk well so that the eggs incorporate into the dough.  
4. Fill the mixture into a piping bag and cut the tip approx 1 cm. thick and pipe the dough of desired length onto the prepared baking sheet.
5. Bake for approximately 30 minutes at 180 degree C or until light brown. Set aside to cool.
6. Prepare the filling by beating the whipping cream along with sugar till stiff peaks are formed then add vanilla extract.
7. For the icing, heat the whipping cream in a pan then add chocolate and sugar and remove the pan from the gas and beat till the chocolate and sugar are incorporated well in the cream .
8. To assemble: Slice pastry puffs lengthwise with a serrated knife, but not all the way through. Pipe whipped cream filling into the center. Frost the tops of the eclairs with chocolate icing.
9. You can also place chopped or slice fruit pieces of your choice along with whipping cream filling.

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CHURROS

Ingredients:

For churros:

100g butter
1 tbsp caster sugar
1 cup plain flour
1/2 cup caster sugar, extra
1 tbsp. ground cinnamon
2 eggs
oil for deep-frying

For chocolate sauce:
100g dark chocolate, chopped
1/2 cup (125ml) whipping cream



Method:

1. Combine the butter, sugar and 1 cup (250ml) water in a saucepan. Bring to the boil over high heat. Remove from heat. Add flour and stir to combine. Place over high heat and cook, stirring constantly, for 1-2 mins or until dough is smooth and leaves the sides of the pan. Set aside for 10 mins to cool.
2. To make the chocolate sauce, combine the chocolate and cream in a small saucepan over medium-low heat. Cook, stirring, until chocolate melts and mixture is smooth.Keep aside.
3. Combine the extra sugar and cinnamon on a large tray.
4. Transfer the dough to a bowl. Whisk well until smooth. Add the eggs, 1 at a time, beating well after each addition, until mixture is smooth and glossy. Transfer to a piping bag fitted with a 2cm fluted nozzle.
5. Add enough oil to a large saucepan 
6. When oil is  medium hot pipe the dough into the oil, cutting the dough with kitchen scissors.
7. Cook until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add to the cinnamon sugar and toss to coat. Repeat with remaining dough.
8. Serve churros warm with the chocolate sauce for dipping.

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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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CHOCOLATE AND VANILLA ZEBRA CAKE

Ingredients:

1.5 cups all purpose flour
4 eggs
1.5 cup Sugar
a pinch of Salt
1 tsp vanilla essence
1.5 cup oil
1/2 tsp baking powder
1/4 tsp baking Soda
2 tbsp. cocoa powder
 
Method:

1. Sieve maida along with baking powder,baking soda and salt two to three times.
2. Switch on the oven (OTG) for preheating at 180* C or 350* 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 desolves 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.
8. Divide the whole batter into two equal parts.
9. Take the cocoa powder in a bowl and add  batter from one bowl and mix well to combine.
10. Keep big tablespoons for vanilla and chocolate batter.
11. Grease the cake pan with butter and dust with flour and remove the excess flour by tapping the pan.
12. Add two tablespoons of vanilla batter in the centre of the pan then add two tablespoons of chocolate batter.
13. Likewise add the whole batter till you finish the batter.
14. Bake it for 10 minutes at 180*CG or 350*F and and after that for 25-30 minutes at 150* or 300* F. Check it with knife if it is not baked completely then bake it for 5 more minutes.
15. Let it cool and then bring it out of the container and the cake is ready to be served.

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BLUEBERRY SHRIKHAND / FROZEN YOGURT

Preparation time:15 minutes
cooking time: 5 minutes
Serves 5-6

Ingredients:

1 ½ cup Hung Yogurt
2 tbsp.  sugar or as per taste or as per natural sweetness of the fruit
½ cup blueberries

Method:

1. Wash the blueberries. Put them in a nonstick pan.
2. Add sugar and 1-2 tbsp of water mix well and cook for 1-2 minutes.
3. Once the blueberries are soft, mash them using the back of a spoon or spatula.
4. Make sure to scrape the edges while cooking. 
5. Cook till the puree comes to boil.Let it cool. 
6. Pass this through a fine sieve for a smooth and shiny fruit puree or just leave it as it is if you like bits of fruit in your Shrikhand.
7. To make hung yogurt, put fresh yogurt in a muslin or cheese cloth, tie the ends and put it in a sieve and put the sieve in a bowl and keep the bowl in fridge overnight.
8. Once all the water is drained out, transfer the thick yogurt to a bowl .
9. Pass the hung yogurt through a sieve to make it smooth and creamy. Add the blueberry puree to  bowl. Add 2 table spoon of puree at a time and whisk well. Add more or less puree depending on color, taste and consistency requirements. 
10. Check sweetness and if required add some more icing sugar.
11. Mix well and serve chilled. 
12. You can serve it with fresh fruits, fresh cream, or a drizzle of fruit puree on top. You can even fill the Shrikhand in plain tarts or chocolate tarts.

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COCKTAIL PIZZA

Onion, mushroom, capsicum Pizza

Ingredients (for 6 to 8 cocktail pizza's)

For the pizza bread/ base:

    3 cups all purpose flour/maida

    1 cup warm water

    2 teaspoon dry yeast (check expiry date)

    ¼ tsp sugar 

    2 tbsp oil

    ½ tsp salt

    olive oil for brushing

    flour for sprinkling
    

For the sauce:

    3 medium sized onions finely chopped

    2 tomatoes finely chopped

    1 capsicum finely chopped

    1 mushroom finely chopped

    2-3 cloves garlic finely chopped

    2 tbsp olive oil

    1 tsp dried basil

    1 tsp dried oregano

    2 tsp sugar (optional) 

    freshly crushed or ground black pepper to taste

    salt 1/2 to 1 tsp as per taste

For toppings pizzas:

    1 onion, roughly chopped

    1 any color capsicum chopped
    2 mushrooms thinly sliced lengthwise or chopped
    2 tbsp corn kennels

    grated mozzarella cheese as per taste

fresh or dried herbs(oregano and chili flakes)

    Method:

 Pizza bread:

1. Mix sugar in warm water.
2. Add yeast. stir and let the mixture at rest at room temperature for 10-15 mins till it becomes frothy.
3. In a bowl add one cup flour, salt, oil and the frothy yeast mixture.
4. Stir and add another cup of flour .
5. Add the last cup of flour and continue to stir.
6. Knead the dough into a smooth, springy ball.
7. Apply some olive oil all over the dough.
8. Cover loosely with a damp cloth and keep in a large bowl at room temperature for 2 hours.
9. The dough will double up.
10. Make balls and roll the dough lightly to make a circular thick diskette of 4-5" diameter.

Pizza Sauce:

1. Take olive oil in a pan and when it is hot add chopped garlic,onions,capsicum,mushrooms and saute
2. When the onions are pink in color add tomatoes and cook till the tomatoes become soft.
3. Add dried herbs ,salt ,sugar and black pepper powder and mix well.

Assembling :

1. Place the rolled bases (two to four at a time as per the size of the baking tray) on a greased dusted baking tray
2. Grease the top of the bases with olive oil 
3. Spread 1 tsp ready made pizza pasta sauce(optional)
4. Spread the home made sauce on it
5. Place the toppings on it
6. Now add grated mozzarella cheese
7. Bake the  pizza in a preheated oven for 10-15 minutes at 200 degrees C or till the cheese melts and becomes slightly brown in color.
8. Sprinkle the dried herbs.
9. Serve  hot pizza with cold drink. 

Tips:

1. You can use a ready made cocktail pizza base instead of making a pizza bread.
2. You can use any other toppings as per taste like pitted black or green olives.

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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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TUTI FRUTI ICE CREAM

Ingredients: 

vanilla ice cream
strawberry ice cream or any other ice cream of your choice
canned fruits
orange syrup
wafer

Method:

1. Spread orange sauce or orange jam along the sides of 2 individual glasses.
2. Put one scoop each of vanilla ice cream in both the glasses then put a layer of chopped canned fruits, then one scoop of strawberry ice cream again a layer of chopped canned fruits and then a scoop of vanilla ice cream and final layer of chopped canned fruits.
3. Garnish it with a canned cherry and a wafer. 
4. Serve chilled.

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ICE CREAM SODA

Place two scoops vanilla ice cream in a glass and top with chilled soda of your choice. I have used orange soda (MARINDA).

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EGGLESS BLACK FOREST CAKE

Preparation time : 1 hour
Cooking time : 40 minutes
Serves: 10-12

Ingredients:

1 cup all purpose flour (maida)
3 tbsp coco powder
3/4 cup powdered sugar
1.5 cup sofit chocolate flavored soya milk
3/4 cup refined oil or unsalted butter, at room temperature
1 tsp  vanilla essence
1 tsp baking powder
1/2 tsp baking soda
1 tsp vinegar
2 tbsp powdered sugar dissolved in 3-4 tbsp water or syrup of cherries
3 cup sweetened non dairy whipped cream
1 can cherries to decorate
chocolate shavings to sprinkle on the cake.



Method:

1. Pre-heat the oven at 180 C.
2. Sift the flour,coco powder,baking soda and baking powder together in a bowl.
3. In another bowl, mix butter/oil and powdered sugar  using a whisk or blender.
4. Add soya milk and vanilla essence to the creamed mixture and mix until well combined.
5. Add the all purpose flour  mix in to the above mixture and use cut and fold method to make a batter or thick consistency without any lumps.
6. FInally, add vinegar and fold in gently.
7. Pour the mixture into a greased pan and lightly tap on the kitchen counter to remove any air bubbles.
8. Keep the pan in the oven first for 10 minutes at 180 C and then at 150 C for 30 minutes.
9. Ckeck with the help of a knife if it comes clean then it is done,now remove it from oven and let it get cool.
10. Cut the cake into three slices using a sharp knife.
11. Take the bottom layer and spread the cherry syrup all over then spread a layer of whipping cream.
12. Now place some de-seeded cherries and cover this layer with another slice of cake.
13. Repeat step 11 and 12 .
14. Now after placing the final layer cover the whole cake with whipped cream.
15. Decorate the cake with whipped cream using a pipping bag and a star nossel.
16. Place some cherries on the top and cover the center with chocolate shavings.

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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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FRUIT TARTS

Preparation time: 30 min
cooking time: 10-15 mins 
Serves: 4

Ingredients :

For Tarts

1 cup all purpose flour

1/3 cup butter

1/8 tsp salt

1 tsp powdered sugar

 3-4 tbsp chilled water

For the filling:

Whipped cream or you can use vanilla ice cream
fresh fruits like grapes, strawberries,mango slices, kiwi,pineapple etc.
mint leaves for garnishing

Method:

1. Combine ingredients listed under tart i.e. flour,sugar and salt in food processor; pulse once or twice. (Whisk together if you haven’t got a food processor)
2. Add butter and turn on machine, processing about 10 seconds or until the butter and flour are blended and the mixture resembles bread crumbs.
3. Place mixture into a bowl and sprinkle with 3 tbsp of ice water.
4. Use a wooden spoon to gradually gather the mixture into a ball; if the mixture seems too dry, add another ½ tbsp ice water and mix until you can gather into a ball with your hands.
5. Wrap ball of dough in plastic wrap, flatten into a disk and place in freezer for 10 minutes (or 30 minutes in fridge) to ease rolling. At this point you could also refrigerate the dough for a day or two, or freeze it almost indefinitely.
6. Heat oven 180 C
7. Unwrap dough, lightly sprinkle its top with flour and roll out onto a lightly floured board or countertop; if the dough is too hard, let it sit for a minute or two (it should give a little when you press your fingers into it). 
8. Take greased muffin moulds and line in the moulds with rolled pastry dough , prick with fork.
9. Bake for 10 minutes or until crust is brown.
10. Let the tarts get cool.
11. Fill whipped cream or ice cream then arrange fruits of your choice. Garnish with mint leaves and serve cold. 

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MANCHURIAN FRIED RICE

Ingredients

  12pieces dry veg mancurian balls if small in size or 6 big balls cut into halves
1.5 cup basmati rice or medium to long grained rice

2 tbsp olive oil

2 onions chopped

4 cloves garlic chopped 

2 green chilies chopped

1 medium size carrot, finely chopped or shredded

1 small capsicum, finely chopped
8-10 french beans, thinly sliced diagonally or finely chopped

½ cup finely chopped or shredded cabbage (optional)
5-6 button mushrooms, sliced or finely chopped(optional)
1 tsp chili sauce/schezwan sauce

1 tbsp soy sauce or as required for the desired colour
1 tsp vinegar

salt to taste 

black pepper to taste

Method

1. Soak, drain and boil rice in 4 to 5 cups water, till the grains are almost cooked (just tender but not over cooked).
2. Strain the extra water and let the rice cool completely. Keep the rice aside.
3. Chop the veggies and keep aside.
4. Heat oil in a wok or a pan. Splutter the green chilies.
5. Add the garlic and onions and stir fry till they are transparent in colour.
6. Now add all the other vegetables and stir fry on a high flame for a minute.
7. Add salt, pepper, ajinomoto and rice.  
8. Add all the sauces and vinegar.
9. Stir fry for 2 minutes.Finely add chopped manchurian balls and stir with light hands.
10. Garnish with spring onions and serve hot with cottage cheese in garlic sauce, sweet and saur vegetables or you can have it as it is.  

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COLD MACARONI SALAD

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

Ingredients:
1 cup macaroni
1 onion diced
1 capsicum diced
1 tomato de-seeded and diced
1/2 cup tomato ketchup
salt and black pepper to taste
1 tbsp olive oil
2 tsp refined oil

Method:

1. Boil 5-6 cups of water, add 1/2 tsp of salt and 2 tsp refined oil, add macaroni to it and boil till it is done.
2. Drain out excess water and rinse macaroni through cold water and keep aside.
3. Heat olive oil in a pan and add diced onion and capsicum to it.
4. Cook for 2-3 minutes till the veges become tender and crunchy.
5. Now add cooked veges,diced tomatoes,ketchup, salt and pepper to cooked macaroni and mix well.
6. Keep it in refrigerator for 2-3 hours and serve chilled. 

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RED VELVET 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 beetroot puree.


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. 1/2 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 10-12 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 ,south indian style curd , pomegranate seeds and curry leaves. Serve with  tamarind chuttney or green chuttney.

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RAJMANH KI TIKKI/ KIDNEY BEANS CUTTLET

Preparation time: 20 mins
Cooking time:15 mins
Serves:4

Ingredients:

250 gms kidney beans (rajmanh),boiled and mashed
1/4 cup onion, finely chopped
3-4 clove garlic, minced
1" ginger grated
1-2 green chilies finely chopped
2-3  slices bread, crumbs
1-2 tbsp. chopped coriander leaves
1/2 tsp. degi mirch
1/2 tsp catch sabzi masala
1/4 tsp amchoor (dry mango powder) or chaat masala
1-2 tsp ketchup (optional)
salt to taste
oil for deep frying or shallow frying
 
Method:

1. In a large bowl combine all the ingredients except oil.
2. Mix well and chill for 15 minutes in the fridge. 
3. Divide into equal portions and make tikkies of desired shape and size.
4. Deep fry in hot oil or shallow fry in a small amount of oil in a nonstick pan using little oil, over medium heat till cooked from all sides.
5. Serve hot with ketchup or a dip of your choice or you can use this as burger in a bun.

Notes:

1. You can also use leftover rajmanh after straining the gravy.
2. Boiled potates can also be added in the mixture of tikkis.
3. If you opt to shallow fry then you can reduce the quantity of bread crumbs.

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PESTO PASTA

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves : 4-6

Ingredients:

2 cups uncooked Spiral or Penne
1 tbsp oil
salt
1/2 cup prepared pesto sauce
1 cup cherry tomatoes or regular tomatoes, diced
Parmesan cheese, grated as per taste

Method:

1. In a saucepan, bring 6 cups salted water to a boil. Add pasta and 1 tbsp of oil and cook, stirring occasionally, till cooked well. Remove from heat and drain.
2. In a bowl, combine cooked pasta and cherry tomatoes. Add in pesto sauce and stir well to combine. Sprinkle with Parmesan cheese as desired.
3. Serve cold or warm.

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BATATA VADA

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves: 8-10 vadas

 

Ingredients:

4-5 medium sized Potatoes
1 chopped green chilly
1.5 tbsp ginger garlic paste
a few chopped coriander leaves
1/2+ 1/4 tsp catch sabzi masala
1/4 tsp degi mich powder
salt as per taste
1.5 cups gram flour
1/2 tsp turmeric powder (optional)
a pinch of soda bi-carbonate
oil for deep frying

Method:

1. Boil,cool,peel and mash the potatoes well.
2. Heat a 1tbsp of oil and add ginger garlic paste.
3. Add mashed potatoes,1/2 tsp.sabzi masala,degi mirch powder,chopped chilies ,coriander leaves and salt and mix well. Let the mixture cool.
4. Make lemon sized balls of the potato mixture. Keep aside
5. Now take the gram-flour, add turmeric powder,1/4 tsp sabzi masala,soda-bicarbonate and salt to it.
6. You can also add a pinch of red chilly powder to it.
7. Add water little by little and make a slightly thick batter of coating consistency .There shouldn't be any lumps in it.
8. Heat oil in a wok (kadahi) and dip each potato ball in the besan batter.
9. Coat the ball evenly with the gram flour batter. Pick up the batter coated ball with the help of a spoon or fork and carefully drop or place it in  hot oil.
10. Fry them on medium flame till golden brown in color from all sides.
11. Serve hot with green chutney ,tamarind chutney or ketchup.

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BEETROOT CUTLET / BEETROOT TIKKI / BEETROOT KEBAB

Preparation time: 15 minutes
Cooking time : 15 minutes
Serves: 6-8

Ingredients:
2 potatoes boiled, peeled and mashed
1 beetroot boiled and grated
3 slices of bread crumbed
1 small onion finely chopped
1 green chili finely chopped
1 tbsp finely chopped coriander leaves
1/4 tsp degi mirch powder
1//2 tsp garam masala
1/2 tsp dhania powder (coriander seed powder)
1/2 tsp amchoor powder (dry mango powder)
salt to taste
oil for frying

Method:

1. Mix all the ingredients in a bowl except oil and half of the bread crumbs.
2. Heat oil in a wok (kadahi).
3. Make lemon sized balls of the mixture and roll each in the breadcrumbs.
4. Deep fry them in hot oil till crisp and lightly browned.
5. Serve hot with ketchup , chuttney or sweet and salted hung curd dip.

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