FRUIT PUNCH

Ingredients:

1 pack mixed fruit juice 200 ml
1 tbsp. canned mixed friuts
1 scoop of vanilla ice cream or whipped cream

Method:

1. Put canned fruits in the glasss  then pour in mixed fruit juice.
2. Add crushed ice and top each glass with a scoop of vanilla ice cream.
3. Garnish with canned cherry and a spring of mint. 
4. Serve chilled.

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GOOSEBERRY JAM / AAML JAM

sau

Ingredients: 

100 gms gooseberry
100 - 150 gms sugar as per taste
1 lemon
250 ml water

Method:

1. Wash the Gooseberries thoroughly and put them in a pressure cooker along with 250 ml. water.
2. Switch off the gas after 2 whistles and let the pressure release by itself.
3. The Gooseberries will become tender, strain the water in a pan and remove the seeds from the Gooseberries.
4. Put the De-seeded Gooseberries in a mixer and make a paste.
5. Add this paste to the strained water along with sugar and cook the mixture till the sugar dissolves.
6. Add lemon juice and check the consistency.
7. Cook further for some more time till it thickens and reaches the desired consistency.
8. Fill the jam in a sterilized container and keep it in the fridge.   

 
 Recipe contributed by:
Mrs. Indu Aggarwal

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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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LOBHIA MASALA / RONGI MASALA

Preparation time: 15 mins.
Cooking time: 45 mins.
Serves: 6


Ingredients:

2 cups black eyed beans(Rongi/lobhia) soaked overnight
1.5 tsp salt or to taste
3 tbsp refined oil
1 tsp cumin seeds
2 medium sized finely chopped onions
1 inch piece ginger finely chopped
6-8 cloves garlic
1 green chili finely chopped
3 medium tomatoes pureed
1 tsp coriander powder
1 tsp rajma masala or garam masala
1/4 tsp red chilli powder (degi mirch)
1/2 tsp turmeric powder (optional)

Method:

1. Pressure cook rongi with five cups of water , salt and turmeric till totally cooked and soft.
2. Heat oil in a deep pan. Add cumin seeds and onion (you can grate the onion if you wish). Add ginger and garlic and continue to saute till the mixture turns golden.
3. Add chopped chilis and tomato puree, mix and continue to cook. Add coriander powder, red chilli powder,rajma  masala  and cook till the oil leaves the masala. 
4. Add rongi along with the cooking liquor and mix. Adjust salt . Lower the heat and simmer for about fifteen to twenty minutes or till you reach the desired consistency.Garnish with chopped coriander leaves. Serve hot with steamed jeera rice .

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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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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.

1

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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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