DRIED CRANBERRY CHUTTNEY

Preparation time: 5 minutes
Cooking time: 15-20 minutes

Ingredients:

1 cup dried cranberries
1/2 cup suger
1" ginger
2 tsp white vineger
salt to taste
1/2 tsp sabzi masala or garam masala powder
1/4 tsp degi mirch

Method:

1. Wash and soak dried cranberries in 1 cup water for 3-4 hours.
2. Coarsely grind them in a mixer jar along with the ginger.
3. Take it out in a pan , add sugar and cook till you reach the desired consistency.
4. Add vinegar, salt and spices and cook further for two minutes.
5. Let it get cool then fill this chuttney in a jar.

Note:

1. If you want to use this chuttney in desserts as sauce then don't add salt and spices.In this case vinegar is also optional.
2. If you like chunks of cranberries in the sauce then grind half cup cranberries and leave the rest as it is.   
3. Same way you can make dry appricot chuttney or dried kiwi chuttney.

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JHATPAT AALU PYAZ KI SABZI

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves : 3

Ingredients:

2 large potatoes peeled and diced
1 onion sliced
1-2 green chilies chopped
1/2 tsp cumin seeds (jeera)
1/4 tsp degi mirch powder
1/2 tsp dhania powder
1/4 tsp turmeric powder
1/2 tsp sabzi masala or gram masala
salt to taste
1/2 lemon (optional)
chopped coriander leaves
oil for deep frying


Method (Vidhi):

1. Heat oil in a kadahi and deep fry diced potatoes in hot oil till they become tender.
2. Remove from oil and keep aside.
3. Take 1 tbsp. oil in another kadahi and crackle cumin seeds.
4. Then add sliced onions and green chilies saute for 1-2 minutes then add all the spices and salt, stir a while and add fried potatoes stir a while and add chopped coriander leaves and lemon juice.
5. Serve hot with roti, parantha or poori.

Note:

1. You can make this with boiled potatoes as well then you need not fry the potatoes. Just peel them dice them and use them in the recipe.

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PANEER KULCHA / NAAN

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 12
Ingredients:

For dough:

4 cups refined flour (maida)
1/2 cup yogurt
1/2 tsp baking powder
1 pinch baking soda
1 tsp salt
2 tbsp oil
2 tsp powdered sugar
oil for frying

For filling:

1 cup onions finely chopped
1 cup crumbled or grated cottage cheese
2 green chilies
salt to taste
1/2 tsp garam masala
1/4 tsp red chili powder
1/2 cup coriander chopped and 1 tbsp black sesame seeds for garnishing

Method:

1. Take flour and add baking powder, soda bi-carbonate and salt. Mix well and pass it through a sieve. 
2. Mix yogurt and powdered sugar. Add this to the flour and add water as per need and mix gradually to make a soft dough by light kneading. 
3. Incorporate 2 tbsp oil into the dough and cover the dough with a wet cloth. Keep it aside for an hour. 
4. Roll the dough into balls of same size and keep them a side for 5-10 minutes for fermentation. 
5. Mix cheese,onions, green chilies,chopped coriander leaves,garam masala and red pepper powder and make filling.
6. Now grease the balls or dust them with a little flour and roll them a bit.
7. Now place a tablespoon full of filling on it and sprinkle salt over the filling.
8. Gather all the edges in center to seal the filling inside.
9. Again grease the balls or dust them with a little flour and roll them to make round not very thin kulchas. 
10. Sprinkle some chopped coriander leaves and some black sesame seeds and roll over the rolling pin once again over the kulchas so that both the things stick over it properly.
11. Heat a tava or griddle and cook the kuchas applying oil on both the sides and cook till light brown spots are visible on both the sides or you can make it without oil as you make chapati.
12. Serve them hot with mix veg. or dal makhni,or makni gravy, pickle and pyaz ki chuttney.

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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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FRUIT SAUCES FOR DESSERTS

Strawberry sauce:
Ingredients: 


1 cup strawberries
1/2 to 1 cup sugar (as per taste and the natural sweetness of strawberries)
1 lemon

Method:

1. Wash and roughly chop the strawberries.(If you don't like the chunks of strawberry in the sauce then you can puree them.)
2. Take a non-stick pan and put the strawberries in it. Switch on the gas and cook the strawberries.
3. When the strawberries become soft crush them with the help of a potato masher.
4. Add sugar and start cooking on medium to high flame stirring continuously till you get the desired consistency, it will take 10-15 minutes.
5. Add lemon juice and switch off the gas.
6. Store it in a sterilized glass container when it is completely cool.
7. You can serve it in a no. of ways like on bread ,cakes ,pan cakes,cheese cakes,waffles,tarts,shakes and with ice- cream.

Same way you can make Kiwi sauce.

Orange sauce

1 cup freshly squeezed orange juice (from 2 or 3 oranges)
Zest from 1 orange
1/4 to 1/2 cup sugar

Method:

1. Mix the orange juice, zest and sugar in a small saucepan. 
2. Simmer the juice mixture over medium heat, stirring occasionally, for about 15 minutes, until a thick, syrupy sauce has formed. (At this point, you should still be able to pour the sauce, but if you like, continue reducing the sauce to make it even thicker.). If you like you can stir in a tablespoon full of butter and simmer for another 2 or 3 minutes. Remove from the heat and leave to cool. But that is optional.
3. Remove from the heat and leave to cool. Serve the orange sauce chilled or at room temperature.

Pomegranate sauce: 

4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice

  Method:

1. Place the pomegranate juice, sugar and lemon juice in a saucepan set over medium heat. 
2. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
3. If you like you can add salt to taste in this sauce.

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KISHMISH AUR METHE KI CHUTTNEY / RAISIN FENUGREEK SEEDS CHUTTNEY

Preparation time: 10 mins
Cooking time: 30 mins

Ingredients:

250 gms raisins (kishmish)
2 tsp fenugreek seeds(methe) whole or powder
1 tbsp sugar (optional)
1 tsp degi mirch powder
1 tsp garam masala or sabzi masala
1 tsp dhania powder
salt to taste

Method:

1. Remove stem of raisins  then wash and soak them over night.
2. If you are using whole fenugreek seeds then soak them as well.
3. Next day drain out excess water from both and coarsely grind them in a mixer grinder.
4. Transfer the ground paste in a pan add sugar and cook on low flame till all the water evaporates and you reach desired consistency.
5. Add rest of the ingredients and cook further for 2-3 minutes.
6. Switch off the gas and let it cool then store the chuttney in an air tight container.
7. Enjoy it with roti sabzi or with parantha or poori. 

Notes:

1. You can use fenugreek powder in place of  fenugreek seeds in that case you need to soak rasins only and add fenugreek seeds powder along with all the spices.
2. If you taste the chuttney immediately it may give a bitter taste due to fenugreek powder but after some time it will settle.

 
 

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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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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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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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