Pasta and Veggie Salad

Ingredients

• 1 cup macaroni boiled (boiled measure 1 cup)
• 1 capsicum finely chopped
• 2 carrots chopped into 1" sticks
• 1 onion thinly sliced
• 10-12 french beans chopped into 1" pieces
• 1 potato peeled, chopped into 1" sticks
• 1 tsp. coriander chopped
• 1 tbsp. grated cheese or paneer
• 1 tsp. white vinegar
• 1/2 tsp. sugar
• 1 small green chilli
• 1 small flake garlic peeled
• Salt to taste
  
  Method
• Boil carrot, potato, beans together till tender. Pour cold water over them to cool immediately. Drain out all the water. Keep aside.
• Cursh garlic and chilli finely.
• Take macaroni in a large bowl, add ginger-garlic. Add all other ingredients except coriander and cheese.
• Toss well till veggies and seasoning are well blended.
• Garnish with cheese and coriander.
• Chill well before serving.

Tomato Soup

Ingredients

• 500 gms. tomatoes ripe
• 2 tbsp. sugar
• 2 1/2 cups water
• 1 bayleaf
• 1/4 tsp. cinnamon-clove powder
• 1/4 tsp. red chilli powder
• 1/4 tsp. cumin powder
• 1 tsp. butter
• 1/2 tbsp. plain flour
• 1 clove garlic

Method

• Pressure cook the tomatoes (about 2 whistles). Blend till smooth. Strain to remove seeds and peels.
• Heat butter in a pan, add the bayleaf, garlic (whole) and fry for a few seconds.
• Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
  Add the flour paste, stirring continuously, bring to a boil.
• Add the seasoning, salt and sugar.
• Simmer for 5-7 minutes.
• Serve hot with bread croutons, a swirl of fresh cream, and pepper.

Cabbage Snadwich

Ingredients

• 1 cup cabbage shredded fine
• 1 carrot cut in thin slices
• 2 garlic pods
• 1/2 piece ginger
• 1/2 tbsp butter
• salt to taste
• 1/4 tsp pepper powder
• 2 slices sandwich bread
  
  
  Method
  
• Heat the butter in a scillet.
• Add the cabbage and carrot. Stir fry till tender.
• Add salt, pepper, garlic and ginger stir and remove. Cool the mixture.
• Place a spoonful of the mixture on a slice of bread. Place the other slice on top of it.
• Grill in a pre-heated oven (sandwich maker may also be used).
• Remove when golden brown and sprinkle with fine grated cheese while still hot.
• Serve with tomato ketchup or any sauce

Suji Halwa

Ingredients

• ½ cup Ghee
• 1 cup Semolina / Suji
• 1 cup Sugar
• 1½ cup Hot water
• ¼ cup chopped dry fruits
• 1 teaspoon Cardamon powder
  
  Method
  
• Heat the Ghee on low heat.
• Fry Semolina until golden brown.
• Add hot water and cook on low heat until all water is absorbed.
• Add Sugar & mix well till it become thick.
• Add chopped dry fruits and Cardamon powder.
• Garnish with Dry fruits.
• serve hot with puri.

Paneer Capsicum

Ingredients

• Capsicum - 2 big ones cut lengthwise
• Paneer cubes - 100 gms
• Onion - 1 big one finely chopped
• Tomatoes - 2 medium finely chopped
• Ginger Garlic paste - 1 1/2 tsp
• Tomato paste - 1 tsp OR tomato puree - 2 tbsp
• Cream - 1 tbsp
• Dhana-Jeera Powder - 1 1/2 tsp
• Red Chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Garam Masala - 1 tsp
• kasuri methi - 1/2 tsp
• finely chopped coriander leaves - 2 tsp
• Butter
• Salt to taste
  
  Method
• Take a heavy bottomed vessel and add butter to it. When butter heats up shallow fry paneer cubes and keep aside.
• In same vessel add some butter & heat it.
• Now add ginger garlic paste and onions and fry till onions are slightly brown in color.
• Then add finely chopped tomato and fry for a minute.
• Now add the tomato paste, red chilli powder, turmeric powder, garam masala and dhana jeera powder and fry for a minute. Keep this gravy aside.
• Take another vessel and heat butter.
• To this add capsicum and fry for about 5 minutes.
• Then add the gravy that made earlier.
• Now add kasuri methi and fry for a few more minutes.
• Then add fried paneer & cream to this mixture.
• Garnish it with finely chopped coriander leaves.
• Serve hot with rotis or parathas.
  

Palak/Spinach Paratha

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Ingredients:

• 4 cups whole-wheat flour
• 2 tbsp Jawar flour
• 2 tbsp besan
• 1 large bunch spinach coarsely chopped or frozen chopped spinach
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp asafetida powder
• 1/2 tsp turmeric powder
• Salt to taste
• Ghee/ butter
  
  Method:
• Chopped the spinach into food processor using less water.
• For easy way you can use frozen chopped spinach. Defrost it in a microwave about 4-5 min.
• Mix all flours.
• Add the coriander, cumin, red chilli, asafetida and turmeric powder, salt to taste & garlic paste to the flour.
• Add the spinach and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft.
• Keep the dough aside about 1/2 hour.
• Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
• Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7-8" diameter.
• Heat a pan and put a paratha on the griddle. Cook for 5-8 seconds on both sides applying a little ghee. Both the sides should have brown spots on them.
  The paratha is done when both sides are crispy and golden brown .

Serve hot with mango pickle & curd.

Pav Bhajji

Ingredients:
• Pav buns 12 no
• Butter 2 tbsp
• Onions 1 cup finely chopped
• Tomatoes 2 cups finely chopped
• Capsicum 1 large
• Potatoes 2 large
• Peas 1 cup
• Carrot 1/2 cup
• Beans 1/2 cup
• Cabbage 1/2 cup
• Capsicum 1/2 cup
• Cauliflower 1 cup
• Ginger 1' inch piece
• Garlic optional
• Green chilies 2 finely chopped

For Masala

• Dhania Powder 3 tsp
• Jeera Powder 2 tsp
• Chili powder 2 tsp
• Pav bhajji masala 4 tsp
• salt to taste
• Cilantro for garnish
• Lemon juice 2 tsp

Method:
Cut all vegetables in medium size & pressure cook them.
After veggies cooked mash them with potato masher. Keep aside.
In A pan heat 2 tbsp butter & add the onions, crushed garlic & ginger. Fry till translucent.
Add tomatoes, salt & all the powders and fry till the oil floats on top.
Add mashed vegetables in this onion – tomato gravy.
Add a cup of water & let it cook to boiling consistency.
When all the veggies are cooked thoroughly garnish with coriander & lemon juice

for the pavs:

Dinner rolls can be used as pavs.
Slit Open the dinner rolls .
Apply butter in the inside & heat them for 30-40 sec in oven or microwave.

Enjoy this pav bhajji, garnishing with chopped onion & tomato.

Matki chi Usal (Moth Bean Curry)

This is a Maharashtrian classic recipe. This is very delicious, nutritious & very easy to make.

Ingredients:

• 2 cups Matki sprouts (Moth Beans)
• 1 Onion chopped
• 1 chopped tomato
• 4-5 Curry leaves
• ½ tsp Chili powder
• ½ tsp Turmeric
• 1 tsp Maharashtrian Goda Masala
• 1 tsp Coriander & Cumin Powder
• 1 tsp Jaggry (Gudh)
• 3 tsp Cilantro chopped
• 3 tbsp Oil
• Salt to taste
• 1/2 tsp Mustard seeds
• pinch of hing

Method:

• Heat the oil, add the mustard seeds & pinch of hing and let them splutter. Add the curry leaves. Stir fry for a few seconds.
• Now add the chopped onion and tomato, sauté on medium heat for 5 minutes or till the onions are lightly browned.
• Add the cumin-coriander, turmeric and red chili powders.
• Add goda masala, jaggry, salt, tomatoes and fry till oil separates.
• Add the drained moth beans (matki).
• Mix well and add water just enough to cover this mixture. Bring to a boil.
• Cover and cook on medium / low heat for 20 minutes or till the moth beans are fully cooked.
• Garnish with coconut (optional) and finely chopped coriander leaves.Serve with hot chapati or slice of bread.

Mix Dal Medu Vada

Ingredients

• 1 cup of black gram (urad dal)
• ½ cup chana dal
• ½ cup moong dal
• Salt to taste
• Pinch of hing
• 8-10 curry leaves roughly chopped
• 3-4 green chilies, finely chopped
• 1 tsp grated ginger
• 2 tbsp thin slices of coconut
• 1 tsp of cumin powder
• 1 tsp of crushed black peppercorns
• Oil to fry

Method

• Wash and soak urad dal, chana dal and moong dal for six to eight hours.
• Grind into a fine paste. Use less water when grinding. Batter should be not very thick or not very thin.
• Add salt, hing, chopped curry leaves, chopped green chili, grated ginger, slices of coconut, cumin powder and crushed peppercorns to the batter and mix well.
• Heat oil in a kadai. Turn the heat on a medium high.
• For shape up the vada, take small thick plastic sheet like zip log bag. Grease with little oil or wet with some water. Place 2 tbsp batter on it & make a hole in the centre of the batter like a doughnut. Hold the plastic sheet in your left hand, wet your right hand. Transfer this batter to your right hand fingers & carefully leave it into the hot oil.
• Deep-fry this in medium hot oil until golden brown and crisp.
• Serve hot with sambhar or coconut chutney.

Gujarati Kadhi

Ingredients

• 2 Cups Sour Curd
• 4 tsp Besan
• 1/2 inch Ginger, chopped
• 4-5 tsp sugar
• Salt To Taste
• Crushed black pepper to taste
• Coriander leaves

Seasonings

• 2 tsp Ghee
• 1-2 red chili
• 4-5 curry leaves
• 2-3 cloves
• 1 cinnamon stick
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• Pinch of hing

Method

• Beat the curd and add two cups of water. Add the besan, salt, sugar, crushed black pepper and grated ginger and mix well.
• Boil the curd mixture on slow heat and stir continuously.
• Heat oil in a pan, add all seasonings. Fry until they splutter.
• Pour this seasonings over kadhi.
• Garnish with coriander leaves
• serve hot with rice, chapatti or with khichadi

Chivda

Ingredients:

• Thin Poha – 4 cups
• Oil – 2 tbsp
• Mustard Seeds – 1 tsp
• Curry Leaves – few
• Dry red chilies - 2-3
• Roasted Chana Daal (Daliya) – 3 tbsp
• Dry Coconut - 1 tbsp cut in thin strips
• Whole Raw Peanuts – 3 tbsp
• Golden Raisins – 1 tbsp (optional)
• Cashews - 1 tbsp (optional)
• Turmeric Powder – 1/2 tsp
• Salt – to taste
• Sugar – 1 tsp
  
  Method
• Heat the poha in the microwave safe bowl about 1 min.
• In a kadai heat oil, add mustard seeds & allow them to splutter.
• Add in the red Chilies and the Curry Leaves and cook for a few minutes.
• Add coconut strips & fry till become golden color.
• Then add in Peanuts and cook for 1 minute.
• Add roasted Chana Daal and cook for another minute.
• Add some raisins and cashews, cook for 30 seconds.
• Then add turmeric Powder and the Salt. Mix well.
• Add the Poha and mix very well till all the Poha is yellow.
• Once it is mixed well, turn off the stove and allow it to cool for just 10 minutes.
• Sprinkle the Sugar and mix well.
• When chivda is completely cool store in a airtight container.

Sev

INGREDIENTS

• 2 cups gram flour (besan)
• 1/2 tsp. chili powder
• 1/2 tsp. asafoetida (hing)
• 1/2 tsp. ajwain Powder
• Oil, for deep frying
• Salt, to taste
  
  
  Method

• Mix besan, chili powder, hing, ajwain powder and a little hot oil. Knead well, adding water as necessary, into soft dough. Divide into small portions.
• Heat oil in a deep pan. Place a portion of dough in a sev mould, hold the mould over the hot oil and press carefully until the entire dough portion is passed through the sieves at the base of the mould.
• Let the sev fall gently into the hot oil; guide the fall into circles of sev by moving the mould in a circular motion.
• Turn and fry the sev until golden and crisp. Drain and place on paper towel.
• Cool it and store in an airtight container

Gujiya

Ingredients:

For Filling:
•1 cup grated Dry Coconut
•1 cup Powdered Sugar
•1 pinch cardamom powder
•2 tbsp Mixed Dry fruit pieces (optional)

For Dough:
•1 cup maida
1 cup suji
•1 tsp warm Ghee
•Salt to taste
• Combined Water & milk to prepare dough

Method

• Roast dry grated coconut & poppy seeds separately. Keep aside & let it cool.
• Mix all roasted coconut, poppy seeds, sugar, cardamom powder & dry fruit pieces. This is gujiya stuffing.
• Mix all the dough ingredients & make a dough by adding combined milk & water as required. Dough should be little hard.
• Make small puris from dough.
• Fill the prepared stuffing inside.
• Make it into a half moon shape.
• Seal the edges with applying a little water.
• Twist the edges. If have a mould it is very easy to make proper shape.
• Deep fry it on medium heat till it becomes golden colour.
  
  
  
  
  

Shankarpali

Enjoy this one of the most popular Diwali snack. There are many versions of making this dish. This is a Swadisht's version.


Ingredients:

• 4 cups Maida (All purpose Flour)
• 2 cups powdered sugar
• 4 tbsp besan
• 1/2 tsp salt
• 1 cup water or milk
• 4 tbsp ghee
• 4 cup oil for deep frying

Method:

• Heat the ghee in a small pan for 2 min. Ghee should be very hot.
• In a flour add salt, besan, sugar and hot ghee.
• Knead into a soft dough by adding water or milk as required.
• Divide dough into 4-5 parts.
• Roll into rounds about 1/2" thick.
• Cut with knife into small diamond shapes.
• Keep aside on a dry cloth for 1/2 hour.
• Deep fry in hot oil over slow flame till light golden color.
• Drain well and keep aside.

Coconut - Carrot Barfi

Ingredients:

• 1 cup freshly grated coconut
• 1/2 cup grated carrot
• 3/4 cup sugar
• 1 cup milk
• 2 tbsp ghee
• 4 tbsp khoya powder
• 1/2 tsp cardamom powder

Method

• Heat a heavy pan then add ghee and heat it.
• Put the grated coconut and fry equally till it becomes dry.
• Add grated carrot and fry till it cooked.
• Then add sugar and milk, stir continuously.
• Add khoya powder and cardamom powder for flavour.
• Boil content till it becomes thick and starts sticking to the bottom of the pan.
• Then add 1 tsp ghee & stir for 1 min. The mixture should become soft.
• Pour this mixture into a greased pan or plate so that it will spreads equally.
• Let it cool for 10 mins. then cut into square or diamond shapes.
• Decorate it with chopped almonds & pista.

Dadape Pohe

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This is one of the tempting recipe from Karnataka. One of my best friend made this dadape phohe recipe. The first time I ate it, it was awosome. She tought me how to make. It is very quick to make, just try it.

Ingredients:

• 2 cups Thin Poha
• 2 Tomatoes
• 1 Onions
• 1 Cucumber
• 1 cup grated Coconut (Fresh)
• 2-3 Green Chillies (as per taste)
• 1 Raw Mango (optional)
• 2-3 tbsp Lemon Juice
• 1 tsp Sugar
• Salt to taste.

For Tempering

• 2-3 tbsp Oil
• 1 tsp Mustard seeds
• Pinch of Hing
• 4-5 Curry Leaves
• 1 tsp Turmeric powder
• 1/2 cup Peanuts

Method

• Finely chop tomatoes, onions, cucumber and green chillies.
• Grate the raw mango.
• Add all the ingredients to the poha and mix well.
• Heat oil, add mustard seeds after they splutter add hing, turmeric powder, curry leaves & peanuts. Add to the mixture and mix well.
• Add little water to make poha soft.
• Keep this in a closed container for a few minutes for best results
• Serve with a garnishing of coriander leaves & greated fresh coconut.

Tomato Rice

Ingredients:

• Cooked Rice: 1 cup
• Tomatoes: two medium, chopped
• 2 tbsp tomato paste
• onion (optional): one, fine chopped
• salt and lime juice to taste
• Tomato slice for garnishing
  
  for the seasoning:
• 1.5 tbsp butter
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1/2 tbsp red chilli powder
• peanuts: 1/2 cup(optional)
• curry leaves: 6 or 7
• asafoetida: a pinch
• turmeric powder: 1/4 tsp
  
  for the masala:
• one tablespoon coriander seeds
• 1 inch cinnamon stick
• 4 or 5 black pepper corns
• 4 or 5 red chilllies
• 1/2 teaspoon methi seeds
  
  Method:
• Lightly roast each spice separately. Grind to fine masala.
• Heat butter in a pan, when butter melts add mustard seeds, pinch of hing , urad dal, curry leaves & turmeric powder & red chilli powder.
• when they stop crackling add peanuts & tomato paste.
• Cook for 5 min. then add chopped onion & tomatoes & cook again for 5 min.
• After onion & tomato cooked add grinded masala & salt, lemon jucie as per taste.
• Stir once in a while. Cook till oil separates and the paste thickens.
• Remove from fire. Add cooked rice. Mix the rice well with the cooked tomato mixture.
• Serve hot or cold.
  
  
  

Ragda Patties

Ingredients

For patties
1/2 kg boiled and mashed potatoes,
2-3 bread slices (for crispness),
salt to taste.

For ragda
1/2 kg of white peas,
turmeric powder,
ginger-garlic paste (1 tsp each),
chili powder, salt,
1 onion,
2 tomatoes(optional)
2 tsp garam masala,

For sweet chutney
1/2 cup pulp of dates (soak dates in hot water for 1/2 an hour, deseed and grind them. Strain to get a smooth paste),
1/4 cup tamarind pulp,
1/4 cup jaggery or sugar,

For spicy chutney
coriander leaves,
green chilies,(as per the taste)
a pinch of salt.
1 tsp cumin seeds.

For garnishing
Yellow thin sev,
finely chopped coriander leaves,
finely chopped onions,
crushed puris of pani puri(optional).

Method:
1. Soak the white peas overnight. Or if you are in hurry, soak them for 4 hours in hot water. Wash and add some salt and water. Pressure cook till soft.

2. Dip bread slices in water for just a moment and squeeze them to remove excess water. Mix them with mashed potatoes and add salt. Make small balls of the mixture and flatten them.

3. Heat a griddle. Pour some oil. Arrange the patties on the heated griddle. Turn upside down once the bottom side of patties is brown. Shallow fry all the patties till brown and crisp.

4. Chop onions and tomatoes.

5. Heat 1 tbsp oil in a pan. add onion pieces, saute for a minute. Then add tomatoes, ginger-garlic paste and fry for some time.

6. Now add boiled peas, chili powder, salt and some water for desired consistency. cover and cook for 10 minutes. Ragda is ready.

7.Grind all the ingredients of sweet chutney with some water into a fine paste. In the same way, make spicy chutney.

8. To serve, arrange patties in a dish, pour some ragda on top. Add sweet chutney and spicy chutney.

9. Garnish with thin sev, coriander leaves, onions and crushed puris.

Rasmalai

Ingredients:

• 1 can rasgullas
• 4 cup milk
• 4 tbsp sugar
• 2 tsp custard powder or condensed milk
• 1/2 cup dry fruit powder
• 4-5 nos saffron

Method:

• Buy Halldiram's rasugullas & drain all the sugar syrup.
• Squeeze out the sugar syrup from each rasugulla by gently pressing, make sure not to break them.
• Bring the milk to boil & reduce to simmer then mix the custard powder or condensed milk slowly.
• Stir equally, then add the sugar, saffron & stir.
• Switch off the gas & cool it for 1/2 hour. when its slightly warm add the rasgullas & cool completely.
• Garnish with dry fruit powder & keep refrigerated until serve.

Spicy Vegetable Mix

Ingredients:

• Carrots - 100 gms.
• French beans - 100 gms.
• Cauliflower - 100 gms.
• Cabbage - 100 gms.
• Green Peas - 100 gms.
• Tomatoes - 200 gms.
• Onions - 150 gms.
• Potatoes - 150 gms.
• Salt
• Cilantro - a few

For Masala Paste

• Coconut powder - 1/2 cup
• Garam masala powder - 1 tsp.
• Ginger - 2 - 3 thin slices
• Green chilies - 3 - 4 .
• Cardamom - 2 - 3 Pods
• Poppy seeds - 3 tsp.
• Coriander seeds - 3 tsp.
• Cumin seeds - 1 tsp.
• Black pepper - 1 tsp.
• Dry red chili - 1 - 2 nos.
• Garlic - 2 - 3 cloves
• Cashew nuts - 1/2 cup
• Water - 1/2 cup

Method

• Wash, cut and cook all the vegetables (except the tomatoes and onions) with a pinch of salt till tender.
• Slice the onions and tomatoes and keep aside them separately.
• Heat a little oil in a kadai and fry the onions till golden brown, then add the tomatoes and let them fry a little.
• Pour the paste into the kadai, add the salt and give it a good stir.
• Leave it on high heat for about 2 minutes. Now, add in the cooked vegetables and mix well.
• Let the entire mixture cook on high heat for about 3 minutes, stirring occasionally.
• Chop the cilantro and use as garnishing.

Besan Ladoo

Ingredients:

• 4 cups besan
• 1 cup sujii
• 1 cup ghee
• 2 cups sugar
• 1 tbsp powdered cardamom
• 1/2 cup raisins

Method :

• Heat the ghee in a pan
• Add the Besan & sujii & fry it on a low flame stirring contuniously till become golden brown
• Once it is browned, let it cool
• Add powdered cardamom & sugar. Mix well
• Add some raisins
• Shape into ladoos & serve

Dabeli

Ingredients:

• 2-3 medium potatoes boiled
• 1 tbsp dabeli masala
• salt and red chili powder to taste
• 1 tbsp oil
• 6-8 buns
• Chopped cilantro
• Few cut grapes
• Finely chopped onion
• Thin sev
• Roasted peanuts

Green Chutney -

• 1/2 cup chopped cilantro
• 1/2 cup mint leaves
• 1-2 green chilies
• salt, sugar and lime juice - per taste

Sweet Chutney -

• 3 tbsp tamarind pulp (as thick as possible)
• 6-7 pitted dates
• 2-3 tbsp jaggery
• salt, red chili powder - per taste
• pinch of cumin powder

Method

• Boil and skin the potatoes and mash them.
  
• Heat oil in skillet and add 1/4 tbsp dabeli masala to it.
  
• Add mashed potatoes, remaining masala, salt, red chili powder and mix it well.
  
• Add couple tbsp of water to the mixture if needed. Cover it for couple of minutes and turn off the gas.
  
• Chutneys - Grind all the ingredients of green chutney and set it aside. Also grind all the ingredients of sweet chutney and set it aside.
• Apply green chutney on 4 slices of bread.
  
• Apply potato filling on these four slices of bread evenly. Apply sweet chutney over the potato filling and sprinkle 4-5 peanuts on.
• Now sprinkle chopped onion, cilantro, grapes & thin sev.
  
• Cover with remaining four slices.
• Heat a tava/skillet. Apply few drops of oil to the skillet and set the bread slices down.
  
• Let them turn brown on one side then turn and then cook the other side till golden brown.
  
• Serve warm with ketchup or prepared green and sweet chutney.

Pineapple Raita

Ingredients

• 2 cups plain yogurt
• 1 tablespoon sugar
• Dash of salt
• 1 1/2 cups diced pineapple
• 1/2 teaspoon dried mint flakes
• 1/4 teaspoon crushed black peppercorns

Method

• Place yogurt, sugar, and dash of salt in a bowl.
• stir well with a whisk until smooth.
• Stir in diced pineapple. Transfer yogurt mixture into a serving dish, and chill.
• Before serving, sprinkle with dried mint flakes and crushed black peppercorns.

Methi Puri

Ingredients

• 2 cups Wheat flour
• 1 cup Fenugreek Leaves (Methi), finely chopped
• A pinch of Baking Powder
• A pinch of Turmeric Powder
• 2 Green Chilies, chopped
• 1 tsp Ajwai, roasted
• A pinch of Asafoetida
• Oil, for frying
• Salt, according to taste
• Water, as required

Method:

• Sift the flour and salt and mix the rest of the ingredients with 1 tsp. oil.
• Now make soft dough, using water and knead it well until it becomes soft.
• Divide the dough into equal balls and roll out each ball into a round puri.
• Heat oil in a frying pan and fry 1-2 puris at a time, until it turns golden brown.

Shrikhand

Ingredients

• 1/2 kg. curds
• 300 gms. sugar
• 1/2 tsp. cardamom powder
• few strands saffron
• 1/2 tbsp. pista & almond crushed

Method

• Tie curd in a clean muslin cloth overnight. (6-7 hours).
• Take into a bowl, add sugar and mix.
• Keep aside for 25-30 minutes to allow sugar to dissolve.
• Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
• Beat well till sugar has fully dissolved into curd.
• Pass through a big holed strong strainer, pressing with hand or spatula.
• Mix in cardamom powder and dissolved saffron and half nuts.
• Empty into a glass serving bowl, top with remaining nut crush.
• Chill for 1-2 hours before serving.

Spanish Rice

Ingredients:

• 2 tablespoon(s) butter
• 2 cloves
• 1 teaspoon(s) cinnamon bits
• 2 medium onion(s) chopped
• 2 cup(s) rice
• 2 tablespoon(s) vermicelli
• 2 big tomatoes chopped
• 2 green bell pepper(s) diced small or sliced
• 4-5 french beans sliced
  
• 1 teaspoon(s) red chilli powder
• 4 teaspoons freshly ground black peppercorns
• 4 cups water
• salt to taste

Method:

• Melt the butter in a heavy-bottomed pan. Add the cloves and cinnamon bits. Fry briefly.
• Add the chopped onions, green pepper, sliced carrot & french beans.
  
• Continue stir-frying on medium heat till very lightly browned.
  
• Add the rice and vermicelli. Mix well and saute for about 4 minutes or the rice is lightly browned and aromatic.
• Stir in the rest of the ingredients and bring to a boil.
  
• Cover and simmer on very low heat for about 15 minutes or till the rice grains are cooked and firm.
• Serve hot.
  

Garden Vegetable Twists

Ingredients:

• 4 Mission® Soft Taco Size Flour Tortilla
• 4 oz. Cream Cheese
• 1 Tbsp. fresh Garlic chopped
• 1 large Carrot peeled and chopped
• 4 Scallions or Green Onions
• 1/2 Bell Pepper seeded and cut into strips
• Salt and Pepper to taste

Method:

• Combine all ingredients in food processor and blend well. Spread mixture evenly over each tortilla. Roll up and chill about 10 minutes.
• Slice crosswise to make a pinwheel and serve.
  Enjoy this delicious vegetable twists Mexican recipe
  
  

Kofta Curry

Ingredients

• 300 g paneer, crumbled
• 100 g potatoes, boiled and mashed
• 50 g breadcrumbes
• 1 1/2tsp. garam masala powder
• 1 tsp poppy seeds
• 1/2 tsp cumin seeds
• Salt to taste
• 3 tbsp oil for gravy
• Oil for deep frying

Grind to paste

• 300 g tomatoes
• 1 pod garlic
• 1.5 cm ginger
• 2 tsp chilli powder
• 1-1/2 tsp turmeric powder

Method

For Koftas

• Mix paneer and mashed potatoes.
• Divide the mixture and roll into small balls.
• Roll them in breadcrumbs and deep fry in hot oil till golden brown.
• Remove and keep aside

For gravy

• Heat 3 tbsp oil and season with cumin seeds and poppy seeds.
• Add tomatoes-ginger-garlic paste and fry well.
• Add a little water and make a thick gravy.
• Add salt and fried koftas.
• Sprinkle garam masala powder.
• Garnish with grated coconut.

Gujarati Dal

Ingredients:

• 1 cup tuvar dal
• ¼ cup chopped tomatoes
• 1 teaspoon chopped ginger
• 1 sliced green chilli/1 red dry chilli
• 5-6 curry leaves
• ¼ teaspoon asafoetida
• 1 teaspoon turmeric powder
• 1 teaspoon dhana powder
• 1 teaspoon jeera powder
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 1/2 teaspoon ajawain
• 1 tablespoon jaggery
• 2 kokums or 2 tablespoon lemon juice
• 1 tablespoon oil
• 1 tablespoon chopped coriander leaves
• Salt to tast

Method

• Cook the tuvar dal with 2 cups of water either in a pot or in a pressure cooker, until fully mashed and cooked.
• When the dal is hot, whisk the cooked dal well until well blended.
• Heat oil in a pan; add mustard seeds, cumin seeds, ajawain, curry leaves, green chilli, ginger and allow it to crackle.
• Add tomatoes, turmeric powder, asafoetida, dhana-jeera powder and sauté until the tomatoes are soft and tender.
• Now add the cooked dal, salt, jaggery and approximately 1.5 cups of water. Allow it to boil for 5 minutes.
• Turn off heat and add coriander leaves and serve hot with a sabzi, phulka’s and rice.

Rice Flakes Kheer

Ingredients

• 1 cup rice flakes (poha)
• 1 litre milk
• 1/2 cup sugar
• 10 raisins
• 10-12 strands saffron
• 5 pistachios crushed coarsely
• 1/2 tsp. cardamom powder

Method

• Wash the rice flakes with water.
• Drain the water
• Boil the milk
• Add rice flakes
• Cook till the kheer is semi-solid (or preferred consistency is reached)
• Add sugar and stir till sugar dissolves
• Add remaining ingredients
• Serve hot or cold

Pineapple Fluff

This is a Valentine Day special recipe :)

Ingredients:

• Whipped cream: 8oz
• Sour cream: 16-20 oz
• Crushed pineapple in its own juice - 20 oz
• Condensed milk - 14 oz

Method:

• Mix sour cream and condensed milk then add crushed pineapple & Whipped cream.
• Mix well.
• Set in refrigerator for 2 hours before serving.
• Garnish with strawberries or red grapes, red cherries etc.
• Store in freeze and consume within 2 days