TAMARIND CORN COB

Cooking time : 5-10 minutes
Serves: 1

Ingredients:
1 corn cob
thick tamarind pulp to taste
salt to taste
red chili powder to taste

Method:

1. Peel the corn cob and put it in a pressure cooker with one cup water and 1/4 tsp of salt. Or you can cook it in microwave.
2. Pressure cook till 3-5 whistles depending upon how ripe the corn is.
3. Take it out and rub tamarind pulp,salt and chili powder and enjoy.

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PIZZA PARANTHA

Preparation time: 15 minutes +2 hours for fermentation of dough
Cooking time: 10 minutes
Serves: 3-4

Ingredients:

For Dough:

1 cup all purpose flour (maida)+ for dusting

1/4 tsp salt

1 tbsp oil

1/2 tsp sugar

1/2 tsp dry active yeast

For stuffing:

1 onion finely chopped

1 capsicum finely chopped

2 mushrooms finely chopped (optional)

2-3 tbsp mozzarella cheese (as per taste)

1 tbsp pizza pasta sauce

salt, pepper, mixed herbs, chilli flakes to sprinkle

oil for shallow frying

Method:

1. Soak dry active yeast along with sugar in lukewarm water for 10 minutes.
2. After 10 minutes the yeast will bubble  and you will see a good frothy layer on top.
3. Take a cup of flour in a bowl and add oil salt and active yeast to it.
4. Add some water and stir the mixture  untill it becomes sticky and leaves the sides of the bowl.
5. Knead the dough into a smooth, springy ball and apply some oil all over the dough.
6. Cover the dough with a wet cloth and let it rest for 2 hours.
7. After 2 hours the dough will double up and will be ready to use.
8. Heat the Griddle Pan.
9. Divide the dough in 2-4 parts. Take one part at a time roll it into a ball.
10. Dust the ball with some dry flour and make a circular disk.
11. Now spread pizza pasta sauce on it.
12. Then place a tbsp full of all the chopped vegetables and then place some grated cheese on it . Sprinkle some salt, pepper,chili flakes and Mixed Herbs .
13. Now join the edges of the circular disk to seal the stuffing inside and again roll out with the help of a rolling pin using as much dry flour as required.
14. Shallow fry this parantha from both the sides on a non- stick tava (griddle) using oil till it becomes golden brown in color.
15. Enjoy and Savour ... The Yummy Pizza Parantha.

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MICROWAVE CORN COB

Preparation time: 2 minutes

Cooking time: 5 minutes

Serves: 1

Ingredients:

1 ear of corn, husk on

salt to taste

degi mirch to taste

chaat masala to taste

1/2 lemon

Method:

1. Wash the corn cob without removing its husk.
2. Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4-5 minutes.
3. Remove the husk and rub the lemon squeezing it lightly all over on the corn.
4. Now rub salt and spices and enjoy. 

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BAINGAN KA BHARTHA

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients:
2 medium sized eggplant /brinjal/ baingan (bhartha baingan)
2 tbsp refined oil
1/2 tsp cumin seeds
2 medium sized or 1 big onion chopped
2 tomatoes chopped
1 green chili chopped
1" ginger finely chopped or grated
3-4 cloves of garlic chopped
1/2 tsp degi mirch powder
1 tsp catch sabzi masala
1 tsp coriander powder
2 tbsp green peas
salt to taste

Method:

1. Wash the brinjal and grease it with little oil.
2. Roast it over an open flame turning side occasionally till the skin is charred and can be peeled off.
3. Cool and peel the skin.For this keep the hot brinjal in cold water in a bowl and gently remove the burnt skin.
4. Wash the brinjals with clean water and mash the pulp thoroughly and keep aside.
5. Heat oil in a pan and add the cumin seeds.
6. When they crackle add the onions and sauté till they turn pink in color.
7. Add the ginger, garlic and green chillies and sauté for a few more seconds.
8. Add the tomatoes and peas and cook till tomatoes and peas become soft.
9. Add the mashed brinjal, all the spices and salt, mix well and cook for 3-4 minutes.
10. Garnish with coriander and serve hot.

Notes:

1. Choose the brinjals which are 
2. You can roast the brinjal in an OTG also. Roasting brinjals gives them a distinct flavor.But if you don't have time to roast them . You can either boil it after peeling it with a peeler or simply peel and chop them and put them in roasted masala and cook till they are done. 

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FALUDA KULFI SUNDAY

Preparation time: 15 minutes

Serves: 3

Ingredients:

2 scoops kulfi or badam kulfi
faluda as required
few mango slices or any other fruit
chopped nuts or cherry
2 tsp soaked sabza beej
2 tsp rose syrup

Method:

1. Place some faluda in a sunday plate.
2. Now place two scoops of  kulfi  and mango slices over it. Place cherries or chopped nuts on the kulfi.
3. Place some soaked sabza beej on the faluda and drizzle rose syrup over it.
4. Serve immediately. 

  

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STUFFED BHALLA CHAAT

Preparation time: 15 minutes + soaking overnight

Cooking time : 20 minutes

Serves: 6

Ingredients:

For bhalla
1 cup white lentil /skin less black gram (urad dhuli)    
1/4 tsp asafoetida (hing) powder
salt to taste
oil for frying

For stuffing
1 tbsp kaju tukda
1 tbsp thinly sliced or chopped ginger
1 tbsp finely chopped green chilies
1 tsp raisins
1 tsp cunin seeds
salt to taste
Accompaniments for serving chaat
2 cups Hung curd
1 tsp roasted cumin powder
chaat masala to taste
degi mirch powder to taste
1" ginger Julians
1 tbsp sugar (optional)
2 tbsp cream (optional)
2 tbsp green chuttney
2 tbsp tamarind chuttney
2 tbsp sev
salt to taste
Method:

1. Wash and soak dal in three cups of cold water overnight.
2.  Drain off excess water the following day. Grind dal to a smooth paste. 
3. Whisk half a teaspoon of salt, asafoetida into the batter.
4. Mix all the ingredients listed in the stuffing list.Keep aside
5.  Heat sufficient oil in a kadai.
6. Take a clean polythene bag and place it on marble top or on rolling board.
7. Clean it with water and spread a tablespoonful of batter on it with wet hand.
8. Place a tsp of filling in the center and fold first half of the batter on the second half of the batter in a way that the stuffing is covered. 
9. Carefully take it on your fingers and Immediately put it in the hot oil and fry until light golden. Drain onto an absorbent paper.  Put bhallas in sufficient quantity of lukewarm water. Leave for two minutes. Squeeze between your palms to drain out water.
10. Mix sugar and cream with hung curd with the help of a blender.
11. Cut the bhalla in a way that the stuffing is visible and place it in a plate.
12. Top it with curd, tamarind chuttney,green chuttney ,ginger juliennes, pomegranate seeds,sev and sprinkle salt,degi mirch powder and chaat masala.
13. You can also add chopped boiled potatoes, papdi and boiled kabuli channa to the chaat.
14. Serve chilled .

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AATE KA HALWA

Preparation time: 5 minutes
cooking time: 10 minutes
Serves: 6

Ingredients:

1 cup wheat flour
1 cup pure ghee/ clarified butter
1 cup sugar
2 cup water
2 cardamoms powdered
10-12 almonds chopped
10-12 raisins

Method:

1. Heat water in a pan and add sugar and cardamom powder to it.
2. Heat till the sugar dissolves completely then switch off the gas and keep it aside.
3. Heat ghee in a wok/ kadahi and add wheat flour to the heated ghee & stir quickly till the wheat flour turns golden brown  (be careful not to stir the wheat flour for long as it might start burning).
4. As soon as the flour turns golden, add the prepared sugar syrup to the flour stirring continuously, mix well.
5. Once all the ingredients are nicely mixed, add the nuts & keep stirring.
6. The halwa is now ready to be served. Serve hot.

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ONION,CHEESE,CAPSICUM KHANDVI

1 1/4 cups gram flour (besan)
1 cup yogurt
1 " piece ginger
1-2 green chillies
4 tbsp oil
salt to taste
1/2 tsp turmeric powder
1 tbsp lemon juice
1 pinch of asafoetida
1 tsp mustard seeds
8-10 curry leaves

2 tbsp finely chopped onion

2 tbsp finely chopped cottage cheese

2 tbsp finely chopped capsicum

salt and pepper to taste

Method:

1. Heat one tsp of oil and add onion and capsicum to it stir for a while and add cheese and then salt and pepper to taste. Keep the filling aside.
2. Sieve besan and keep in a bowl. 
3. Grind ginger and green chillies.
4. Grease the reverse side of a few thalis or marble table top with a little oil..
5. Make buttermilk with yogurt and half a cup of water.
6. Mix the besan with ginger-green chilli paste, salt, turmeric powder, lemon juice and buttermilk, taking care that no lumps remain.
7. Cook this mixture, stirring continuously, in a thick bottomed pan on low medium flame till it becomes a smooth thick batter. It takes a little time to get ready approximately 15-20 minutes.
8. Quickly spread portions of the mixture over the greased inverted thalis or marble table top as thinly as possible while the batter is still hot.
9. Spread the prepared filling over it.
10. When cool, cut into strips two inches wide and roll them tightly.
11. Heat two tablespoons of oil and add a pinch of asafoetida and mustard seeds.When they splutter,add curry leaves and pour over the pieces.
12. Keep them in fridge and serve cool.

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CORN CANAPE

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves:  8

Ingredients:
8 canape cups
1/2 cup corn kernels
1 tbsp finely chopped carrot
1 tbsp finely chopped capsicum
1 tsp butter
salt and pepper to taste
chaat masala to taste
1/2 tsp honey (optional)
oil for deep frying

Method:

1. heat butter in a pan and add,corn kernels,chopped capsicum and chopped carrot to it. Cook for 2-3 minutes till they become tender.
2. Add salt , pepper, chaat masala and honey to it and mix well. Keep aside.
3. Deep fry the canapes in hot oil or bake them in OTG till they become crisp.
4. Drain out the canepes from oil and fill the prepared filling in them and serve immediately. As otherwise they will become saggy.

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GULGULE

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 8-10

Ingredients :

2.5 cups wheat flour (atta)
1.5 cup gur or sugar
1 tbsp fennel seeds (saunf)
2 tbsp ghee
1/4 tsp salt
1/2 tsp baking powder
Oil for deep frying

Method:

1. Add hot water to the grated gur or sugar and stir till dissolved. 
2. Add atta, ghee, salt and baking powder to this to form a batter of dropping consistency (add more water if required). 
3. Add the saunf and mix well. 
4. Heat oil and carefully drop spoonfull 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 gulgulas cook over medium heat.Turn the side and cook from the other side as well till the gulgulas become brown in color. 
6. Remove them from oil with a slotted spoon on a napkin and serve hot.

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