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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COLESLAW SALAD

Preparation time: 20 minutes
Serves: 8

Ingredients:
3/4 cup mayonnaise
1/2 cup cream
1 clove garlic crushed (optional)
1/2 cabbage shredded
1 carrot shredded
1/2 cucumber de-seeded and shredded
1/2 onion thinly sliced
1 tsp lemon juice
salt and pepper to taste

Method:

1. Starting with half a head of cabbage, thinly slice the cabbage, julienne a carrot and cucumber. Thinly slice onions.
2. For the mayo dressing add garlic, lemon juice, cream and mayonnaise in a bowl and mix in with the cabbage, carrot,cucumber and onions. Add salt and pepper to taste.
3. Keep it in the refrigerator and serve cold.

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GRILLED PINEAPPLE

Preparation time: 30 minutes

Cooking time: 10 minutes  

 Serves: 12

Ingredients:
1 ripe pineapple  (prefferably rani pineapple)
1/4 tsp honey
3 tbsp melted butter

Salt to taste

a dash or pepper sauce (optional)

chaat masala to sprinkle

Method:

1. Peel, core and cut pineapple into 1 inch rings.
2. Mix all the ingredients except pineapple and chaat masala in a large bowl.
3. Coat pineapple slices with the marination and marinate for at least 30 minutes, or preferably overnight.
4. Heat a griddle pan or outdoor grill for high heat, and lightly oil the pan or grate.
5. Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
6. Sprinkle chaat masala over the slices and serve hot.

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PINEAPPLE PUDDING

Preparation time: 20 minutes

Cooking time: 5 minutes

Serves: 8-10

Ingredients:

1 Cake sponge , home made or get it from the market

250 gms Non - dairy whipping cream

1/2 can pineapple slices

1 cup pineapple juice

1 pack pineapple jelly

Method:

1. Whip the whipping cream with the help of an electric beater till you get stiff peaks. Keep it in the refrigerator.
2. Make half of the jelly as per the instructions on the pack and keep it aside to cool but not let it set.
3. When the jelly becomes cool enough , gentley mix the jelly with half of the whipped cream and keep aside.  
4. Take a serving bowl and place the cake sponge as the base layer.
5. Drizzle some pineapple juice over the sponge and spread chopped pineapple slices all over on the cake.
6. Then spread a thick layer of whipped cream and jelly mix.
7. Make rest of the jelly and let it get a little cool and spread it over the creamy layer.
8. Garnish with pine apple slices and remaining whipped cream. 
9. Keep it in fridge till the time of serving.

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EGGLESS CAKE IN MICROWAVE

Preparation time:5 minutes
Cooking time: 5-10 minutes
Serves: 8

Ingredients:
12 tbsp all purpose flour (maida)
2 tbsp powdered sugar
5 tbsp refined flour
1.5 tsp baking powder
1 tsp meetha soda
200 gms milk maid
1 tsp lemon juice
150-200 ml limca or liquid soda

Method:

1. Grease a silicon or glass mold with little oil or butter and keep aside.
2. Sieve maida along with baking powder and baking soda in a bowl and add powdered sugar to it.
3. Mix all the wet ingredients in another bowl and gradually add the flour mixture in it by using cut and fold method.
4. Make sure there aren't any lumps in the batter.
5. Check the consistency of the batter and if required add some more soda or limca to get a coating consistency.
6. Transfer the mixture in the silicon mold and keep it in microwave on normal mode at high temperature for 5 minutes.
7. If you want to get a it browned then keep it on convection mode at 180 C for 5-10 minutes.

Note:

1. If you are not going to make it brown from the top then you can use a plastic mould as well.As on convection mode it is not safe to use a plastic container.

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BHARWAN BAINGAN KI SABZI

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

Ingredients:

250 grms small eggplant (baingan)
1 big or 2 small onions finely chopped or grated
2 big tomatoes puree
2 green chilies finey chopped
6-8 garlic cloves paste
1" ginger grated
2 tbsp oil + 1 tsp oil
a pinch of asafotida powder
1/2 tsp cumin seeds
1/2 cup hung curd or (1/4 cup curd and 1/4 cup fresh cream)
1 tbsp ketchup or (1/2 tsp dry mango powder and 1 tsp sugar)

Spices:
1/2 tsp turmeric powder
1/2 tsp degi mirch powder
1 tsp coriander powder
1 tsp catch sabzi masala
salt to taste
chopped coriander leaves for garnishing.

Method:

1. Wash and trim off the stem of the eggplant and slit lengthwise scoring a deep X while not separating the slices.
2. Mix all the spices along with 1 tsp of oil and fill the split baingan with half of the paste. Keep aside.
3. Heat oil in a pan and add asafotida powder and cumin seeds, when they start to crackle add chopped or grated onions,ginger and garlic paste and cook them till they become brown in color.
4. Now add pureed tomatoes and the green chilies and cook till the mixture becomes dry.
5. Add rest of the spices and salt paste except ketchup or (dry mango powder and sugar) and mix well.
6. Now add eggplant and 1/2 cup water and cover it with a lid, cook on low flame till the eggplant become slightly soft. If required you can add some more water to it.
7. Now add hung curd and cook further till the eggplant become tender.
8. Finely add ketchup or (dry mango powder and sugar) and mix well.
9. Garnish with chopped coriander and serve hot with chapati or parantha.

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SOOKHI DAAL

Ingredients:

1 cup moong dal (split and deskined green gram), washed
1 tbsp oil
1 1/2 tsp cumin seeds
a pinch of asafoetida (hing)
1 tsp finely chopped ginger
1 tsp coriander  powder
salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder

1/2 tsp catch sabzi masala
1.5 cups water

1 tbsp lemon juice
1 tbsp coriander (dhania)
1-2 green chillies chopped

1 onion chopped

1 tomato de-seeded and chopped

Method:

1. Wash the dal, till the water runs clear. Soak in water for 3-4 hours. 
2. Drain the water of the dal and put aside in a stainer.
3. Heat oil in a pan/ kadahi and add cumin seeds and asafoetida. When the cumin seeds sart to crakle add ginger and stir well.
4. Add the dal, mix well and cook covered at high for a minute. Now mix in the coriander powder, salt, chilli powder and the turmeric powder.
5. Add water, mix well and cook covered at medium flame for 15 minutes or till it becomes tender and all the water is absorbed, stirring occasionally.
6. Turn off the gas and add the lemon juice and the sabzi masala, mix well.
7. Garnish with green chillies, coriander,onion, tomatoes and lemon wedges.
8. Serve with chapati or parantha.

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