Sunday, December 26, 2010

dieter's recipie

PINEAPPLE & MOONG SPROUT SALAD
Serves 4
SALAD
Moong sprouts 1 ½ cup
Fresh pineapple chopped into ½ “pieces
Lettuce leaves 6-8 dipped in ice cold water mixed with ¼ cup vinegar, 1 tsp salt, and 1 tsp sugar for 15 minutes
Onion thinly sliced 1
Tomato cut into 8 pieces 1
DRESSING
Olive oil 1 tbsp
Orange juice fresh or pkt ¼ cup
Vinegar or lemon juice 1 tbsp
Ground pepper ½ tsp
Mustard powder ½ tsp salt ½ tsp
Boil 2 cups of water with 1 tsp salt, 1 tsp sugar and ½ cup vinegar. Add sprouts to boiling water. After boil returns, keep it boiling for 1 minute. Drain. Refresh in cold water. Strain to drain out all the water.
Mix pineapple and onion in a bowl. Add sprouts.
Combine all the dressing ingredients in a bottle and shake well or blend in a mixer.
Pour over the salad and chill
At the serving time, pat dry lettuce leaves. Tear a few leaves into pieces and mix with the salad
Line a salad bowl with crisp whole lettuce leaves. Place the prepared salad in the bowl and serve.

Thursday, December 23, 2010

Start your day with a refreshing..........

APPLE CHEESE TOAST
Serves 4
apples 2
butter 1 tbsp
lemon juice 2 tbsp
honey 1 tbsp
cheese cubes grated 3-4
peppercorns crushed 1/2 tsp
brown bread toasted 8 slices
Cut the apples into half without peeeling and then again into half. Remove seeds.
Cut each piece into thin slices.
Melt butter in a non stick pan and add the apple slices, lemon juice and honey.
Cook on low flame for about 1-2 minutes, till aplles get coated with butter. sprinkle pepper and mix. remove from heat and keep aside.
Toast the bread slices lightly and butter them.
Arrange some apple slices on the toast, to cover the toast almost completely. you may overlap the apple pieces.
Grate about 1/2 cube of cheese on the apples. Sprinkle a pinch of freshly crushed peppercorns.
Heat oven to 210 c and put the toasts on the wire rack of the oven to grill the toasts for about 5 minutes. Serve.

Sunday, December 19, 2010

Exciting Raitas...

EMERALD RAITA
Serves 4
Hung curd 2 cups
Milk ½ cup
Black salt, garam masala, chilli pd. ¼ tsp
Salt to taste
Green & black grapes 10 each cut into small pieces
Grated carrot 2 tbsp
GREEN PASTE
Coriander leaves 1 cup
Green chillies 2
Sugar ½ tsp
Grind ingredients of green paste with water.
Beat hung curd till smooth
Add green paste, salt & bk. Salt. Mix.
Add enough milk to get raita like consistency.
Half the grapes. Add garam masala, red chilli pd., grated carrot and grapes to the curd.
Chill.
Serve garnished with some grated carrot.

CRUNCHY RAITA
Serves 4
Thick curd 2 cups
Black salt, cumin seeds, mustard seeds ¼ tsp
Salt ½ tsp
Oil 1 tsp
Dry red chillies 2
Few curry leaves
Roasted salted peanuts crushed roughly 1 tbsp
Beat curd with bk. Salt and salt till smooth. Heat oil add cumin and mustard deeds. When seeds turn golden. Add red chillies and curry leaves. Remove from fire and add a pinch of red chilli powder. Pour over curd and mix well. Refrigerate.
For the topping, sprinkle peanuts for the crunch. Serve cold.

Friday, December 17, 2010

Delicious salad, a hearty meal by itself

FULL MEAL PASTA SALAD
Serves 6-8

Pasta (shell or elbow) macaroni – 1 ½ cup boiled to get 2 cups
Apple unpeeled, cored, cubed & sprinkle with lime juice - 1
Green grapes halved 6-8
Black grapes halved 6-8
Cottage cheese (paneer) cut into ¼” cubes 75gm
Almonds blanched & halved 10
Celery sticks chopped 2
Lemon juice 1 tbsp
DRESSING
Cream 4 tbsp
Hung curd whipped till smooth ½ cup
Cold milk ¼ cup
Mustard powder ½ tsp
Salt ¾ tsp
Black pepper ½ tsp
Oregano 1 tsp
Boil 8 cups water with 1 tsp salt and 1 tsp oil. Add macaroni to boiling water. When it is almost done, remove from fire. Leave macaroni in hot water for only 4-5 minutes to get soft. Drain. Refresh in cold water. Cover and keep aside.
To prepare dressing, beat the curd with milk, mustard powder, salt, pepper and oregano till smooth.
Add the cream to the curd mixture. Mix well. Keep the dressing covered in the refrigerator.
Place the boiled pasta in a bowl. Add apples, grapes, almonds, cottage cheese and celery. Add lemon juice. Mix well and refrigerate.
At the serving time, add the dressing to the pasta mixture and mix gently.
Transfer to a salad platter and garnish with lettuce or cabbage leaves.

Wednesday, December 15, 2010

A nutritious, yet delicious, soup

CREAM OF ALMOND
Serves 4
Almonds (blanched) – chopped 20
Cauliflower break into tiny florets 1 ½ cup
Oil 1 tbsp
Water 3 cups
Milk 1 ½ cup
Garlic chopped 1 tsp
Ginger chopped 1 tsp
Salt & pepper to taste
GARNISHING
Coriander leaves chopped
In a pressure cooker heat oil & sauté cauliflower and garlic for 3-4 minutes on low flame.
Add 3 cups of water & give 3-4 whistles. Remove from fire.
In a liquidiser, put blanched (skin removed), chopped almonds with ½ cup milk and blend them well to a smooth thin paste.
Remove the almond milk from grinder and add 1 cup cup of milk. Keep aside.
When the cooker cools down, put the cauliflower, garlic along with the water in the mixer and churn till it turns in to smooth puree.
Mix cauliflower puree & almond milk together. Boil.
Add ginger, salt & pepper. Garnish with coriander leaves.
Serve hot.

Tuesday, December 14, 2010

for MY brother on his b'day.......with luv

CHEDDAR OMELET
2 eggs, separated
1 1/2 tablespoons water
1/4 cup mayonnaise
1 tablespoons butter
1/2 cup cheddar cheese, shredded
salt and pepper to taste
Pre heat the oven.
Beat egg whites only until soft peaks form. In a separate bowl, beat egg yolks, mayonnaise and water. Gently fold yolk mixture into whites.
In an oven-proof skillet, melt butter and pour in egg mixture.
Cook over low heat without stirring for 10 minutes or until egg mixture has become lightly browned on bottom but still remains moist on top.
Bake in preheated 350 degrees F. oven for 5 minutes. Sprinkle with cheese and bake 1 to 2 minutes more, or until cheese melts.
Remove from oven. Loosen edges from side of pan and make a shallow cut through the center so that omelet will fold more easily.
Fold omelet in half and serve.

PEPPER AND ONION FRITTATA (OMELET)
1 lg. onions (chopped)
2 lg. peppers (chopped- any red, green yellow)
2 eggs
1/4 cup processed cheese
1/2 tsp. salt
2 tbsp. vegetable oil
Heat 2 tablespoons vegetable oil in a large skillet. Add chopped onions and peppers and cook until brown and tender. Beat together in a large bowl, eggs, cheese and salt. Stir in sauted onions and peppers. Pour mixture into a greased baking dish. Bake at 375 degrees for approximately 15 minutes or until firm.

REAL SPANISH OMELET
1 small potato, sliced
1 small onion, diced
2 eggs
One pinch of baking powder
Salt to taste
Olive oil
Fry the onions and the potatoes in the olive oil until the potatoes are tender. Drain and let cool.
Add the eggs, baking powder and salt and mix everything well in a bowl.
Fry the mix in a medium pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned.

Saturday, December 4, 2010

party starters

NACHO CHIPS
Makes 40-45 chips

Maize flour 1 ½ cup
Flour 1 cup
Oil 2 tbsp
Salt 1 tsp
Cumin seeds ½ tsp
Mix the flours, oil, cumin seeds & salt.
Knead into soft dough with water.
Make small marble sized balls. Roll out into thin chapattis.
Prick the chapatti well with a fork.
Cut into 4 pieces so as to get 4 triangular chips.
Deep fry on medium flame till they turn golden brown in colour.
Serve with cheese dip or salsa.

GARLIC TOAST
Serves 4-5
Bread 3 slices
Salted butter 4-5 tsp
Minced garlic paste 1 tsp
Black pepper ¼ tsp
Salt ¼ tsp
Mix butter, pepper & garlic paste.
Apply thinly on the bread slices.
Bake in hot oven at 200c for 15-20 minutes.
Cut into 4-5 sticks.
Serve hot with soups.

SESAME POTATO TRIANGLES
Serves 6-8
Bread 5 slices
Boiled mashed potatoes 1 cup
Flour ½ cup
Grated cheese 1 ½ cubes
A pinch of baking powder
Salt & pepper to taste
Oil for frying
Sesame seeds 1 tbsp
Mix potatoes, flour, grated cheese, baking powder, salt & pepper.
Cut each bread slice into 4 triangles. Cover each piece with the above mixture. Sprinkle seasame seeds generously.
Press lightly with the fingers.
Heat oil & fry till potatoes turn brown & sesame seeds show nicely.
Serve hot with any soup.

Thursday, December 2, 2010

Dips

CHEESE DIP
Hung curd 1 cup
Fresh cream 100gm
Onion chopped v. Fine 1
Capsicum deseeded & chopped 1
Juice of 1 lemon
Salt to taste
Beat the curd till smooth.
Mix cream gently.
Add all other ingredients & mix lightly. Chill.
Serve with starters.

POODINA (MINT) DIP
Hung curd 1 cup
Fresh cream 100gm
Ground poodina (mint) leaves 2 tbsp
Few drops of green colour
Juice of 1 lemon
Salt to taste
Beat the curd with an electric beater till smooth.
Mix cream gently.
Add all other ingredients & mix lightly. Chill.
Serve with starters.

GARLIC DIP
Hung curd 1cup
Fresh cream 100gm
Ground garlic 2 tsp
Red chilli powder 1 tsp
Juice of 1 lemon
Salt to taste.
Beat the curd till smooth.
Mix cream gently.
Add all other ingredients & mix lightly. Chill.
Serve with starters.

Wednesday, December 1, 2010

nutritious & yummy snacks

CRUNCHY ROLLS
18-20 pieces
Cracked wheat (Dalia) 1 cup
Cottage cheese (paneer) 150 gm
Salt 1 tsp
Chilli powder ½ tsp
Green chillies chopped 2
Coriander powder 1 tsp
Indian mixed spices (garam masala) ½ tsp
Dry mango powder 1 tsp
Coriander leaves chopped 2-3 tbsp
Lemon juice 1 tsp
Oil for frying
Soak Dalia in water for 1 hour. Strain. Squeeze out excess water by pressing well.
Mix crumbled paneer and all other ingredients to the Dalia. Mix well.
Form into balls or 1” long rolls & deep fry 1 or 2 pieces at a time in hot oil till golden brown.
Serve hot with soups.

PEANUT – CORN CUTLETS
12-14 cutlets
Raw corn (fresh or frozen) ¾ cup
Roasted peanuts ¾ cup
Boiled & mashed potatoes ½ cup
Red chilli powder 1 tsp
Soya sauce 2 tsp
Chopped coriander leaves 1 tbsp
Corn flour 4 tbsp
Salt to taste
Baking powder ½ tsp
Juice of 1 lemon
Put all ingredients in the mixer except potatoes, corn flour & baking powder.
Grind to a fine paste.
Mix potatoes, corn flour & baking powder to the above paste.
Shape into cutlets & deep fry.

Friday, November 26, 2010

The Chinese Sizzler....

Hot ginger or garlic sauce is poured over stir fried vegetables placed on a hot iron plate. The sauce sizzles, and thus the name. Noodle cutlets accompany it.
Serves 4
NOODLE CUTLETS
Potatoes boiled grated 3
Carrot cut into tiny cubes 1
Capsicum cut into tiny cubes 1
Onion chopped finely 1
Salt 1 tsp
Soya sauce 1 tsp
Red chilli powder ½ tsp
Oil 2 tbsp
Bread crumbs 6 tbsp
Noodles boiled 50gms.
Heat oil. Stir fry onion for ½ minute. Add carrot and capsicum. Stir fry for 1 minute.
Add potatoes, soya sauce, salt & chilli powder. Mix well.
Remove from fire. Add bread crumbs. Mix well and shape into oval balls. Flatten them slightly. Dip in a thin batter prepared by mixing 2 tbsp flour with 4 tbsp water.
Cover with boiled noodles. Deep fry to a golden brown colour.
GINGER SAUCE
Ginger paste 1 tbsp
Oil 2 tbsp
Dry Red chillies 2
Vinegar 1 tbsp
Soya sauce 1 tsp
Tomato ketchup 2 tbsp
Salt, pepper ½ tsp
Water 1 cup
1 ½ tbsp corn flour dissolved in ½ cup water
Grind red chillies with ginger to a paste.
Heat oil. Stir fry paste on low flame for 1 minute.
Add soya sauce, tomato ketchup, vinegar, salt & pepper. Cook for 1 minute.
Add water. Boil.
Add corn flour paste, stirring continuously. Cook till thick.
STIR FRIED VEGETABLES
¼ of small cauliflower, parboiled – cut into flowerettes
Parboiled French beans cut into 1” long pieces 5-6
Cabbage leaves – torn into big pieces 2
Carrot – parboiled, cut into leaves & flowers
Onion – cut into fours & separated 1
Salt, pepper to taste
A pinch of sugar
Oil 2 tbsp
Heat oil. Add onions. Stir fry for 1 minute.
Add cauliflower. Stir fry for 2 minutes
Add all other vegetables, salt, pepper & sugar.
Stir fry for one minute. Remove from fire.
TO SERVE
Place the noodle cutlets & stir fried vegetables on a hot iron plate.
Pour the prepared hot sauce over it.
Fried potato fingers may accompany the sizzler.

Tuesday, November 23, 2010

something HOT for winters.......

VEGETABLE BROTH
Serves4
Cauliflower chopped 1 ½ cups
Turnip chopped 1 cabbage chopped ¼
Water 4 cups
Milk 1 cup
Salt & pepper to taste
Kasoori methi (dried) 1 tsp
Pepper corns coarsely powder a few
Pressure cook cauliflower, cabbage & turnip together with 4 cups water to give 3-4 whistles
When the pressure drops, remove from fire. Blend it and strain.
Add milk, kasoori methi, salt & pepper. Boil for 2-3 minutes. Serve hot, sprinkling each serving with a pinch of coarsely powdered pepper corns.

SPINACH SOUP
Serves 4
Spinach chopped 3 cups
Water 3 cups
Ginger ¼” chopped
Garlic flakes 1-2
Bay leaf 1
Milk 1 cup
Salt & pepper to taste
GARNISHING
Cottage cheese crumbled ½ cup
Lemon juice 1 tsp
Boil chopped spinach with bay leaf, garlic, ginger & 3 cups water. Cover & simmer for 7-8 minutes. Puree in a blender & sieve. Add salt & pepper to taste. Boil the spinach puree for 2-3 minutes.
Add milk, stirring continuously. Boil again. Remove from fire. Add lemon juice, stirring continuously.
To serve, boil soup. Garnish with crumbled cottage cheese & serve.

MUSHROOM SOUP
Serves 4
Mushrooms chopped finely 75gm
Onion chopped 1 big
Plain flour 5 tbsp
Milk 2 cups
Water 6 cups
Butter 4 tbsp
Salt 1 ½ tsp
Pepper ½ tsp to taste
Ginger ½” piece chopped
1 tbsp cornflour dissolved in ¼ cup water
GARNISHING
Green leaves of spring onions – cut into very fine round slices
Heat ½ tbsp butter. Add onions and ginger. Cook for 2 minutes on low flame, until onions turn transparent.
Add milk and water. Boil. Keep on low flame for 2 minutes. Strain. Keep aside.
Sauté mushrooms in 3 ½ tbsp butter for 2 -3 minutes on low flame.
Reduce flame. Add plain flour & stir fry for 1 minute on low flame.
Add milk water mixture. Boil. Add cornflour paste.
Add salt and pepper and cook for some time until the soup turns thick and creamy.
Serve hot, each cup garnished with 2-3 rings of spring onion tops or coriander leaf.

Saturday, November 20, 2010

...on special request

RASGULLA
• 1/2 Litre milk
• 3 tbsp Lemon juice
• 2 tsp All Purpose Flour
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup Water
• 1 Cup Sugar
Take a pan and heat milk in it. Bring it to a boil.
Add lemon juice, stirring slowly and gently till cheese separates from the milk.
Now turn off the heat and strain it through a strainer.
Make sure all the water from the cheese is drained.
Now knead it to make soft dough.
Combine flour with it and knead again.
Make small rounded balls from the dough, keep aside.
The balls should not have any cracks in it.
Now combine sugar and water in a saucepan and boil it.
Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.
Add rose essence or cardamom powder and turn the heat off.
Allow to cool and serve .

Friday, November 19, 2010

chinese combo meal

HAKA NOODLES WITH TREASURE VEGETABLE
Serves 4
Chow noodles boiled 100gms
Oil 2 tbsp
Dry whole red chilli powder-broken into bits 3
Chilli powder ½ tsp
Soya sauce 2 tsp
Salt ½ tsp
Heat 2 tbsp oil. Remove from fire, add red chillies and chilli powder.
Return to fire & mix in the boiled noodles. Add salt and soya sauce. Fry for 1 minute, till the noodles turn brown.
Keep the fried noodles aside.
Broccoli, zucchini, lotus stem, water chestnut, red & yellow capsicum, asparagus, baby corn – cut into 1” size – 1 big bowl (mix)
Asafoetida powder 1 pinch
Garlic chopped 1 tsp
Salt & black pepper to taste
Soya sauce ½ tsp
Corn flour & plain flour 1 tsp each
Oil 1 tsp
Parboil all the above vegetables.
Heat oil, add garlic, vegetables stock (left over boiled water of above vegetables), soya sauce, salt & pepper. Sauté for few minutes.
Dissolve corn flour & plain flour in water. Add in to pan.
Now put all parboiled vegetables in pan & cook for few minutes.
Serve with fried noodles or spread the noodles on a platter, pour the prepared hot vegetables over the noodles. Serve.

Wednesday, November 17, 2010

fun with daily breakfast..

GRILLED FRUITS
Pineapple cut onto 1” square shape 4-4
Apple, orange and pear cut into 1” square shape
Hung curd 100gms
Chaat masala 1 tsp
Red chilli powder 1 tbsp
Lemon juice 2 tsp
Olive oil 2 tsp
Garam masala powder 1 tsp
Tomato ketchup 2 tbsp
Black pepper 1 tsp
Ginger garlic paste 1tsp
Salt to taste
Mix all the above ingredients and cook in tandoor for few minutes.
Serve hot with onion tomato lemon salad.

OPEN PASTA SANDWICH
Serves 4
Bread slices – toasted & buttered
Boiled macaroni 1 cup
Tomato ketchup 2 tsp
Salt & pepper to taste
Fresh tomato puree ¾ cup
Garlic crushed 2 flakes
Grated cheese ¼ cup
Spring onion rings cut into fine rings - to garnish
Boil ½ cup macaroni to get 1 cup boiled macaroni. Drain
Thicken the tomato puree & garlic in a small wok. Remove from fire.
Add tomato sauce, salt and pepper. Mix. Add macaroni. Mix gently.
Spread the macaroni mixture on a buttered toast. Sprinkle finely grated cheese. Garnish with spring onions. Cut into two pieces and serve.

Wednesday, November 10, 2010

fuss free yummy noon fixes

VEGGIE NOODLE SOUP
Serves1
1 tsp oil
2 flakes garlic crushed
2-3 mushrooms, sliced
1 carrot, julienned
1 capsicum, julienned
1 fresh red chilli, deseeded and halved
400ml water or vegetable stock
20g noodles a pinch of white pepper powder
Salt to taste
1 tsp vinegar
4 spinach leaves, shredded
Heat oil in wok, add the crushed garlic and stir fry briefly. Add the mushrooms, carrot and capsicum, and stir fry for two minutes. Add the red chilli and immediately stir in the stock or water.
Bring to a boil, add the noodles, reduce the heat and simmer for 3-4 minutes, stirring occasionally.
Add the white pepper powder and salt. Stir in the vinegar and shredded spinach leaves. Simmer for a minute.

BAKED BEAN WRAP
Serves 1
2 whole wheat flour chapattis
2 tbsp salsa
50g baked beans, tinned
4-5 lettuce leaves shredded 1 carrot, grated
75g cheese, grated
½ tsp red chilli flakes
Heat one chapatti on a griddle.
Put some salsa over the warm chapatti and spread evenly.
Spread half the baked beans over the salsa. Top with lettuce, carrot and cheese.
Sprinkle red chilli flakes over and roll the chapatti firmly. Wrap a silver foil around it to secure. Repeat the process for the second wrap.

Monday, November 8, 2010

Packing a quick lunch for work...

FUSILLI & GRAPE SALAD
Serves 1
50g fusilli pasta, blanched
7 broccoli florets, blanched
½ red bell pepper, oven roasted and diced
5 baby tomatoes, halved
3 basil leaves, torn by hand
6 green grapes
6 black grapes
½ tbsp cottage cheese crumbled
FOR THE DRESSING
½ tbsp olive oil
½ tsp lemon juice
3 peppercorns, crushed salt to taste
3 red grapes, crushed
½ tsp red chilli flakes
A pinch of dry oregano
Take the blanched pasta in a bowl; add broccoli, red bell pepper, tomatoes, basil and grapes. Toss gently.
Whisk all the dressing ingredients together.
Gently toss the pasta and vegetables in dressing.
Arrange in a lunch box and sprinkle crumbled cheese on top.

BROWN BREAD CHEESE SANDWICH
2 brown bread slices
1 tsp butter
50 g cottage cheese, cut into 1cm strips
2 tbsp green chutney
1 onion chopped
½ capsicum, deseeded and chopped
2 springs coriander leaves, chopped
Salt to taste
¼ tsp chaat masala
2 lettuce leaves 3 mint leaves
FOR THE GREEN CHUTNEY
1 bunch coriander leaves
½ bunch mint leaves
2 green chillies chopped
1tsp cumin seeds
Salt to taste
½ tsp sugar
To prepare the green chutney, blend the ingredients in a mixer for a couple of minutes. Add water to adjust consistency.
Toast the bread slices on a griddle. Spread with the butter.
Mix the cottage cheese, the chutney, onion, capsicum and coriander leaves. Sprinkle salt and chaat masala over.
Arrange lettuce leaves on one slice. Spread the cottage cheese mixture on it, followed by the mint leaves, top with other slice.

Monday, November 1, 2010

Brunch Munch

FOCCASIA WITH CHERRY TOMATO & MUSHROOM
Serves2

olive oil 50 ml
mushrooms 50gm
cherry tomatoes 50 gm
refined flour 250 gm
yeast 15 gm
water 150 ml
sugar 15 gm
salt to taste
In a pan, on a slow flame heat 30 ml of olive oil. Saute the mushrooms and tomatoes and keep aside.
Knead the flour, yeast, remaining olive oil, water, sugar and salt into a nice smooth and soft dough. Let the dough rest for about 10 min.
Fold in half the quantity of the mushrooms and tomatoes in to the dough.
Punch the dough in to a tray applying little olive oil.
Arrange the remaining mushrooms and tomatoes on top.
Allow the dough to sit for another 30 min.
preheat the oven at 240c. Bake the foccacia for 12 min, and then another 6 min. on 190c.
Brush the foccacia with olive oil once it's done.
Serve it hot.

Sunday, October 31, 2010

5 types of women men can't stand...

We all know what women don't like in men, but do we have even the slightest idea about what type of women put off men? Here is the lowdown on the personality types men don't like at all.

Cribber: Women who crib, talk negatively and belittle people are a great turn-off. Sure we all have our bags full of complaints, but it is one thing to complain once in a while, and it's something else to crib big time 24x7 about every issue or every person one comes across. Men can't understand why a woman has to crib and bitch all the time. Either you do something about the issue or stop complaining - it's as simple as that.

Weight-watcher: 'Oh can't have beer, it has 150 calories', 'I must hit the gym everyday' - if these are your favourite catchwords, you have trouble coming your way. There is only so much diet, exercise regimens men can take and if you are too conscious, a man is likely to be exasperated. Women need to know when to give in 'without throwing their weight around'!

In-law basher: Agreed only the fortunate are blessed with a good set of in-laws. So if you are not one of the lucky ones, will you constantly bash them up verbally? They are somebody's parents and if you don't have anything nice to say something about them, don't say anything. How does that sound?

Worker bee: If you are buzzing nineteen to a dozen only about the presentations you have to make for the boss, deadlines, colleagues, HR head and the office janitor - it's obvious you have nothing else to talk about. A man may want to know about your interests, your views on him, and more, but you prefer to hide behind 'work' all the time. If you want a man, any man actually - get a life first.

Agony aunt: There are some women who constantly feel they are an 'advisory body'. They feel it is their business to hear out the whines of everyone around them and suggest suitable solutions. They are so deeply involved in this part-time job that they inadvertently sound like they are advising you as well. Nobody wants to date a mom, you know.*


* courtesy THE TIMES OF INDIA

festive mood...with sweet delicacies

ROCKY ROAD BITES
Makes 18
Milk chocolate 1 cup
Mini multicoloured marshmallows 50g
Walnuts chopped 25g
Apricots no soak dried, chopped 25g
Peanuts 25g
Raisin 25g
Pine nuts 25g
Grease the baking tray and set aside.
Break chocolate into small pieces and place in a large mixing bowl. Set the bowl over a pan of simmering water and stir until the chocolate has melted.
Stir in the marshmallows, walnuts, apricots, peanuts, raisins and pine nuts, and toss in the melted chocolate until well covered.
Place heaping teaspoons of the mixture onto the baking tray. Chill in the refrigerator until set, and then carefully remove from baking tray.
Serve.

FRUITY CHOCOLAIRE
Milk chocolate 1 cup
Fresh fruits apple (unpeeled, cut into 1” pieces), grapes
Tin fruit (pineapple, cherries)
Processed cheese cubes (cut into four)
Few tooth picks
Grease the baking tray and set aside.
Break chocolate into small pieces and place in a large mixing bowl. Set the bowl over a pan of simmering water and stir until the chocolate has melted.
Insert single- single tooth picks one by one in fruits and cheese.
Stir these fruits and cheese in chocolate sauce and toss till well covered.
Pick each chocolate dipped tooth pick and place carefully on to the baking tray. Chill in the refrigerator until set. Remove carefully and serve.

WARM MOLTEN – CENTRED CHOCOLATE CUPCAKES
Ingredients
4 tbsp soft margarine or yellow butter
3 tbsp plain flour
2 tbsp sugar powder
1 large egg
1 tbsp cocoa powder
Plain chocolate
Method
Put the margarine, sugar, egg, flour and cocoa in an electric mixer, beat together until just smooth.
Grease the baking cupcake tray, spoon half of the batter in cupcake cases. Using a tsp make an indentation in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake batter on top.
Bake the cupcakes in a preheated oven, 190c for 20 minutes or until well risen and springy to touch. Let stand for 2-3 minutes before serving warm.

KALAKAND
Makes 16 pieces

Cottage cheese ¾ cup
Whole milk powder 8 tbsp
Sugar ¼ cup
Cream ½ cup
Cardamom powder ½ tsp
FOR THE GARNISH
Almonds, slivered 10
Combine all the ingredients in anon stick pan.
Cook over a medium flame, stirring continuously for 10 – 15 minutes till the mixture thickens and leaves the sides of the pan.
Spread onto pie dish. Cool and cut into 16 pieces.
Garnish with the slivered almonds and served chilled.

Thursday, October 28, 2010

Crunchy Slaw

ASIAN CRUNCHY SLAW
Serves 4
Cabbage shredded 1 cup
Carrot shredded 1 cup
Capsicum finely chopped 1 tbsp
Coriander leaves finely chopped 1 tbsp
Cottage cheese 1 cm cubes ¼ cup
Green olives cut into 4 1 tbsp
Schezuan sauce 1 tbsp
Thousand Island dressing 1 tbsp
White vinegar 1tsp
Roasted peanuts roughly crushed ½ cup
Pine nuts 1 tsp
In a bowl mix cabbage, carrot &capsicum together.
Add cottage cheese. Refrigerate it.
At the time of serving, add schezuan sauce, thousand island & vinegar. Lightly toss it.
Garnish with coriander leaves, olives, peanuts & pine nuts.
Enjoy the crunchy salad.

Wednesday, October 27, 2010

Yummy lunch..mmmm

DAL MAKHANI
Serves 4
Sabot manh dal (whole black lentil) ½ cup
Red kidney beans (rajma) ¼ cup
Channa dal (Bengal gram dal) 1tbsp
Garlic chopped ½ bunch
Onion chopped 2
Tomatoes 3
Green chillies 2
Cumin seeds 1tsp
Salt & red chilli powder to taste
Water 10cups
Milk ¼ cup
Cream or malai 1tbsp
Oil or desi ghee 1 tbsp
Pressure cook both lentils, kidney beans, onions, green chillies and water together for half an hour on full flame and then half an hour on low flame(total 1 hour).
Grind tomatoes and garlic together to get puree.
Heat oil in heavy bottom handi, add cumin seeds, when it starts splutter add puree.
Cook till oil comes out. Add salt and chilli powder.
Pour boiled dal in this puree. Mix it smoothly and again cook it for half an hour on low flame.
Add milk and stir it. Again cook for 15 minutes.
Dal is ready. At the time of serving you can add cream or beated malai on it.

MUSHROOM DO PYAZA
Serves 4

Mushrooms (washed & wiped) cut into half 1 pkt
Onion chopped 2
Onion cut into eight pieces 2
Tomato chopped 2
Ginger garlic paste 1 tsp
Coriander leaves 1 tsp
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Green chillies 2
Salt & red chilli powder to taste
Turmeric powder a pinch
Garam masala 1 tsp
Water ½ cup
Cream or malai 1 tbs
Oil 2 tsp
Grind chopped onion tomato green chilli together to make paste.
Heat oil add cumin seeds, coriander seeds when starts crackle add garlic ginger paste.
Fry till it turns brown. Add square cut onions. Sauté till transparent, add onion tomato paste.
Cook till oil comes out. Add salt chilli powder, turmeric powder and garam masala.
Fry for a minute.
Add mushrooms, cook till tender. Add water and cook further till water dries.
Check seasonings and garnish with cream and coriander leaves.

TANDOORI PANEER
Serves 4
Cottage cheese cut into ½” squares 250 gm
Onion cut into eight 2
Capsicum cut into ½” pieces 2
PASTE
Onion 1
Garlic few cloves
Ginger ½” piece
Green chillies 2
Honey 1 tsp
Cashew nuts few
Butter salted or unsalted 1 tsp
Cloves 2
Green & black cardamoms 2 each
Fennel seeds 1tsp
Kasuri methi 1 tsp
Grind all above to make fine paste.
Tomatoes 3
Grind to make tomato puree.
Salt & red chilli powder
Cumin seeds 1 tsp
Oil 1 tsp
Heat oil; add cumin seeds when start crackles add cottage cheese. Sauté for a minute add salt & red chilli powder.
Mix onion paste and tomato puree together.
Add onion tomato paste to cottage cheese. Cook till paste reduces to half and oil comes out.
Add left over onion & capsicum to it. Cook further for few minutes. Remove from heat.

NAVRATTAN KORMA
Serves 4
Milk 2 ½ cups
Cashew nuts a handful
Water 1 cup
Curd ½ cup
Cauliflower cut into small florets ½ cup
French beans cut into 1’’ long ½ cup
Peas ½ cup
Carrot chopped 1
Broccoli cut into small florets ¼ cup
Pineapple cut into 1/2” square ¼ cup
Grapes cut into half ¼ cup
Almonds cut into half lengthwise 1 tsp
Cherries (tinned) ¼ cup
Salt to taste
Black pepper 1 tsp
Oil 1 tsp
Grind cashew nuts and half cup milk together. Mix curd in to it.
Heat rest of milk, add cashew paste into it. Cook to give one boil.
Heat oil, sauté all vegetables. Add salt & pepper.
Put these vegetables into milk gravy. Cook it further.
Add fruits and nuts. Give one boil. Remove from fire.

ONION NAAN
Serves 4
Plain flour 2 ½ cups
Curd ¾ cup
Salt ½ tsp
Oil 1tsp
Sugar ½ tsp
A pinch of baking powder
Luke warm water for kneading dough
Sift flour, salt and baking powder together.
Add salt sugar and oil. Rub the flour to get crumbs.
Add curd and knead smooth dough with water if required.
Cover it and keep it aside for at least for 8 hours
Onion chopped 3
Coriander seeds 1tsp
Salt & red chilli powder to taste
Green chillies chopped 2
Coriander leaves chopped 1 tsp
Kasuri methi 1tsp
Oil for sauté
In pan heat oil, add coriander seeds, when crackles add onion sauté till it turns light brown.
Add salt and chillies. Add kasuri methi mix it thoroughly. Remove from fire.
Garnish with coriander leaves.
Make 8 balls from dough. Roll out each ball into chapatti.
Place small onion filling in the centre, now join the edges and seal the naan. Press and again roll the naan even. Repeat the same with all balls.
Cook the naan in pre heated tandoor from both sides.
Remove the naan from tandoor and serve.

CRUNCHY RAITA
Serves 4
Thick curd 500gm
Salt ½ tsp
Black salt ¼ tsp
Oil 1 tbsp
Cumin seeds ¼ tsp
Mustard seeds ¼ tsp
Dry red chillies 2
Curry leaves few
TOPPING
Roasted salted peanuts crushed roughly 1 tbsp
Oil 1 tbsp
Curry pattas lots of
Beat curd with black salt and salt till smooth. Heat oil in a pan add mustard seeds and cumin seeds. Cook till golden, add red chillies and curry leaves. Remove from fire and add a pinch of red chilli powder. Pour over the curd and refrigerate.
For the topping, heat oil, add curry leaves. Remove from fire and spread the crisp leaves on the raita. Sprinkle peanuts for the crunch. Serve cold.

Monday, October 25, 2010

Breakfast Amalgmation...

VEGETABLE PARANTHA
Serves 4
Potato boiled & grated 1
Cottage cheese grated 50 gm
Onion chopped 1
Cabbages finely chopped ½ cup
Cauliflower finely chopped ½ cup
Spinach finely chopped ¼ cup
Carrot grated 1
Coriander leaves 1 tsp
Ginger finely chopped ½”
Salt & red chilli powder to taste
Garam masala 1 tsp
Dry pomegranate powder 1 tsp
DOUGH
Wheat flour 1 cup
1 tsp oil
Salt to taste
Lukewarm water for kneading dough
Knead a dough with Luke warm water. Keep it for 10 minutes.
Mix all the ingredients for filling.
Make two lemon size balls from dough. Roll into two chapattis.
Spread small filling on one chapatti. Arrange the second chapatti on it. Press the edges. Dust parantha with little flour.
Lightly roll it so that the parantha is smooth on both sides.
Cook the parantha on pre-heated tava.Spread oil on both sides and lightly press it so that the parantha is crisp and golden brown.
Serve hot with raita or butter and coriander – mint chutney.

FALAFEL IN PITA BREAD
Serves 4
Dried chick peas ½ cup
Onion chopped ½
Garlic crushed 1 flake
Coriander leaves chopped 1 ½ tbsp
Coriander powder 1tsp
Cumin ground 1tsp
Turmeric powder ¼ tsp
Red chilli powder ¼ tsp
Black pepper powder ¼ tsp
Salt to taste
Semolina 2 tbsp
Baking soda ½ tsp
Oil for frying
Thousand Island dressing 1 cup
Onion sliced 2
Capsicum sliced 2
Pita bread 4
Soak the chick peas overnight. Drain and place in the mixer.
Add the onions, garlic, coriander leaves, coriander powder, cumin powder, turmeric, red chilli powder, black pepper powder and salt. Grind to make a fine paste.
Add the semolina and baking soda. Mix well. Make small round balls, flatten them slightly.
Heat oil for frying. Fry 3 – 4 tikkis at a time till brown and cooked from inside.
Remove and drain on paper towel.
Mix onion capsicum in dressing.
Cut pita bread in to 4 triangles and slit each triangle horizontally till end to make pita pockets.
Now spread 1 big spoon of dressing in pocket and place single tikki on it.
Single pita bread makes 4 triangles with pockets. Repeat it with all 4 pita breads.
Serve hot.

BREAKFAST CASSEROLE
Serves 4

Spinach 1kg – chopped and washed
Green chillies 2
Onion chopped 1
3 -4 garlic flakes
Little milk.
Put all of these together in pressure cooker to give one whistle and 10 minutes on slow flame.
Cool and grind to smooth paste. Keep aside.
Tomatoes 4 chopped
Onion 1 sliced
3 – 4 garlic flakes
Salt, sugar & red chilli powder
Deep Fry onion and garlic in oil till golden brown.
Sauté tomatoes, salt, sugar and chilli powder in non stick pan without oil for 5 minutes on high flame and 10 minutes on low flame. Cool it.
Grind fried onion and garlic and tomato mixture together to make a smooth paste.
Check the seasonings.
WHITE SAUCE
1tbsp oil or butter
1tbsp Maida (plain flour)
1cups milk, 25gms cheese
To prepare the white sauce, heat butter in a heavy bottomed pan. Add Maida and stir fry for a minute. Add milk, stirring continuously. Cook, stirring till thick. Remove from fire. Add cheese to the white sauce.
250 gms cottage cheese(paneer) - cut into thin and small rectangles
Sauté paneer pieces with 1tsp oil in a pan. Keep aside.
Now grease the oven proof dish. Place half the paneer pieces top with half spinach sauce, then half white sauce then half red sauce. Again place the left paneer pieces, top with spinach sauce, white sauce and in the end red sauce.
Sprinkle some grated pizza cheese on it and seasoned with oregano & chilli flakes.
Bake it in pre-heated oven at 250c for 20 minutes.
Serve with garlic bread.

Monday, October 18, 2010

Really fusion.....try it

INDITAL SALAD
Spaghetti boiled 1 pkt.
Cottage cheese cut into 1” flat pieces 100 gm
Spring onion cut in to 4 pieces 2
Yellow capsicum cut into ½” square 1 big
Tomato cut into ½” square 1big
Black olives cut in to half few
Salt & black pepper to taste
Mustard seeds 1 tsp
Green chillies cut in to half 2
Curry leaves few
Oil 1 tsp
In a salad bowl, layer spaghetti, followed by cottage cheese, onions, capsicum, tomato & olives.
Sprinkle salt & pepper. Lightly toss it.
Heat oil, add mustard seeds, chillies and curry leaves.
When crackles, remove from fire and pour it on a salad.
Serve & enjoy the fusion..Confusion..

Friday, October 15, 2010

Sandwiches

APPLE & CHEESE SANDWICHES
Serves 2
4 slices of brown bread
1apple peeled, cored and grated
½ tsp lemon juice
25g cheese grated
2 tbsp cheese spread
½ tsp capsicum sauce
½ tsp salt, ¼ tsp pepper to taste
Sprinkle lemon juice over the grated apple. Mix lightly with a fork.
Add grated cheese, cheese spread, capsicum sauce, salt & pepper.
Divide the mixture into two and spread evenly over 2 slices.
Cover with the other 2 slices. Press well. Divide into two.

RUSSIAN SALAD SANDWICH
Serves 4
Mayonnaise ¾ cup
Cream 1/3 cup
French beans threaded & finely chopped 1 cup
Carrot finely chopped 1 cup
Boiled potato finely chopped ½ cup
Boiled peas ½ cup
Tinned pineapple or apple or grapes finely chopped 1cup
Lettuce leaf 1big
Mozzarella cheese grated ½ cup
Sandwich bread 4 slices
Boil 4-5 cups of water with 1tsp salt. Add French beans, carrots & peas in boiling water & cook for 3-4 minutes till the peas are just done. Do not over boil.
When done, drain immediately and refresh by putting in ice cold water. Strain. Keep in the strainer for few minutes.
Mix boiled vegetables, boiled potato & fruit in a large bowl.
Mix mayonnaise with cream and cheese. Pour the mayonnaise dressing gradually over the fruit & vegetable mixture, mixing lightly.
Take a bread slice, arrange half of lettuce leaf, layer this sandwich mixture on it and cover with another slice.
Repeat the same for other slices.
Now place these sandwiches in hot griller and grill it till done.
Remove the grilled sandwiches and serve hot on the bed of French fries (optional).


VEGETABLE SANDWICH
Serves 2
4 tbsp finely chopped shredded cabbage
4 tbsp grated carrot
2 tbsp mayonnaise or butter
1 cube cheese
4 brown bread slices crust removed
Spread mayonnaise or softened butter on 4 slices of brown bread
Sprinkle some cabbage on a slice spread with mayo. Now sprinkle a layer of grated carrots on the cabbage.
Grate some cheese over it.
Cover with another slice spread generously with mayo or butter.
Press well. Cut in to two diagonally.

CHEESE RAISIN SANDWICH
Serves 2
4 slices bread lightly buttered
2 tbsp raisins soaked in water
2 cubes cheese grated
2 tbsp milk
2 tbsp mayonnaise
Soak the raisins in warm water for 5 – 7 minutes. Drain off
Blend the grated cheese with milk and mayonnaise
Add soaked and properly drained raisins
Butter all the slices lightly. Spread some filling on a slice and cover with another slice.
Cut into two and serve.

COTTAGE CHEESE SANDWICH
Serves 2
75 gm paneer grated
2 tbsp coriander finely chopped
1 tsp ginger garlic paste
2 tsp tomato ketchup
Salt & pepper to taste
4 slices of bread
Mix paneer with coriander, ginger garlic paste and tomato ketchup. Add salt & pepper.
Spread paneer mix on a plain or lightly buttered slice.
Spread tomato ketchup on another slice & place on the paneer slice.
Press cut in to 3 triangular pieces. Arrange on a bed of shredded cabbage & carrot.

Tuesday, October 12, 2010

Tiffin Box

In the morning one is always short of time. Something special for the Tiffin seems impossible. But it is not so, if planned properly on the previous night. The final cooking and the packing could be left for the morning.
MANGO PANCAKE
Serves 4
1 ripe mango chopped
¾ Atta (whole wheat flour)
¾ cup milk
Oil for frying
Put mango, Atta and milk in a mixer and blend to a smooth thin batter.
Heat a pan. Add a tsp of oil in the pan and spread it.
Add 2 tbsp of the pancake batter and spread it like a dosa. Put 1 tsp of oil around it and reduce flame. Cover the pan with a lid. Leave for 2 minutes.
Uncover, increase flame, put ½ tsp oil over the pancake and turn it. Let it cook for 1 minute. Take it out on a plate & serve hot.
VEGETABLE PANCAKE
Serves 6
¾ cup semolina (suji)
¼ cup Atta
½ cup curd
1 ½ cups water
½ tsp salt, ¼ tsp eno fruit salt
FILLING
¾ cup finely chopped cabbage
1 small carrot cut into match sticks ¾ cup
2 tbsp finely chopped green coriander
1 medium onion finely chopped
1tsp ginger finely chopped
1 medium, tomato chopped
2 cubes cheese grated ¼ cup
Salt, pepper to taste
Sieve suji and wheat flour together.
Add curd and water. Make a smooth batter of a thin pouring consistency.
Allow the batter to stand for 30 minutes.
To prepare the filling, heat oil in a kadhai. Add onions and ginger. Reduce flame till soft. Add tomatoes. Bhuno for 2 minutes, add carrot and cabbage. Bhuno for 2 minutes. Remove from fire. Add the grated cheese, coriander, salt & pepper. Mix well. Keep filling aside.
To prepare the pancake, beat the batter. Add eno and mix well.
Spread ½ tsp oil or butter on a non stick pan
Put a karachhi of batter onto the pan and spread evenly.
Cook quickly on one side until golden brown. Turn and cook on the other side.
Put some filling and roll it up. Serve hot.
NUTRITIOUS MAGGIE BALLS
Serves 4
Maggie noodles boiled 1pkt
Carrot grated ¾ cup
Cabbage chopped ¾ cup
Whole wheat flour (Atta) 2tbsp
Butter 2 tbsp
Milk ¾ cup
Salt to taste
Almond powder 1tbsp
Boil noodles in 1 cup water on medium flame till water gets absorbed.
Melt butter in pan, add Atta, stir fry for a minute. Add milk stirring continuously.
Add carrots, cabbage, almond powder and cook till thick enough to be shaped in to balls.
Remove from fire. Cool.
With oiled hands, make balls and deep fry them.
SOYA ALOO PURI
Serves 4
1cup Atta (wheat flour)
½ cup soya powder made by grinding nutrinuggets
1tbsp suji (semolina)
3medium potatoes – boiled& mashed
¼ tsp salt
¼ tsp jeera powder, red chilli powder, turmeric powder, coriander powder, dry mango powder, dry pomegranate seeds
2 green chillies chopped
1. Mix all the ingredients and make dough with little water.
2. Keep covered for 10-15 minutes.
3. Heat oil in a kadai. Make puries with the dough and fry in oil.
SOYA PALAK PURI
Serves 2
Wheat flour ½ cup
Soya powder made by grinding nutrinuggets ¼ cup
Semolina (suji) ½ tbsp
Spinach (palak) ½ cup chopped
Salt ¼ tsp
Mix all the ingredients and make dough with the help of little water. Keep covered for 10-15 minutes.
Heat oil in kadhai. Make small puries and fry in oil.
Serve with tomato ketchup.
MOONG SPROUT PARANTHA
Serves 4
1 cup sabot moong dal or readymade fresh moong sprouts
1 small onion finely chopped
1”piece ginger finely chopped
2 flakes garlic finely chopped
A pinch of hing
Oil
Salt to taste
Dough
1 cup wheat flour
1 tbsp soya powder made by grinding nutrinuggets
Soak sabot moong overnight in 2 cups water in a warm place. Cover it with a net
On the next day in the evening, you will find small white sprouts coming out of it.
Pressure cook moong sprouts with just ½ cup water to give 1 whistle
If there is excess water, dry it on fire. Remove from fire and cool.
Heat 2 tsp oil. Add hing and chopped onion, ginger & garlic. When the onions turn transparent, add the boiled moong sprouts and salt. Mix it well and mash moong well.
Make chapatti dough with wheat flour, soya powder & water.
Make stuffed paranthas with the above moong filling and fry on tawa with ghee or oil.
KATHI NUGGET ROLLS
Serves 4
1 cup maida
1 cup atta
½ tsp salt
MARINATE TOGETHER
1 cup soya nuggets soaked in warm water for1/2 hour, drained & squeezed
1 ½ tsp ginger garlic paste
1 tbsp corn flour ½ tsp salt
INGREDIENTS FOR FILLING
3 tbsp oil
½ tsp ajwain
2 onions cut into 4 pieces
2 firm tomatoes cut into 4 pieces
½ tsp soya sauce
½ tbsp tomato sauce
½ tsp vinegar
Salt & pepper to taste
Soak the nuggets in warm water for half an hour. Squeeze out and wash thoroughly in 3-4 changes of cold water.
Marinate the nuggets with corn flour, salt and ginger garlic paste. Leave it aside for 15 minutes.
Knead the Maida & atta with salt, into a smooth dough. Cover and keep the dough aside till the filling is ready.
Heat oil. Add marinated soya nuggets to it and keep frying for 5-7 minutes. Remove from kadhai.
Heat 1 tbsp of oil in same kadhai, add ajwain and the onion. Fry on high flame for 3 minutes.
Add the tomatoes and fry for another 2 minutes.
Add the fried soya nuggets, mix well for 2 minutes.
Add the sauces, vinegar, a pinch of salt and a pinch of pepper. Mix thoroughly for 2 more minutes. Remove from fire.
Make round paranthas with the prepared dough and spread a row of nugget filling and roll it up.
Wrap it in a paper napkin at one end and serve.

Monday, October 11, 2010

happy 5, 6 & 7th navratra

ALOO MAKHANA
Serves 6
5 medium potatoes boiled
½ cup roasted peanuts
½ cup makhana
2 tbsp ghee
2 tbsp tomato puree
A pinch of hing, 1 tsp dhania powder
Salt to taste
Grind roasted peanuts. In 1 tbsp ghee roast the makhana.
Cut potatoes in to two if large. Shallow fry potatoes in oil on high flame.
Heat 1 tbsp ghee in a kadhai, add hing, and add dhania powder. Fry for 1 minute.
Add the tomato puree and fry for another 1 minute.
Add the potatoes, makhana, peanut powder and 2 cups of water. Let it blend well and boil till the desired consistency is reached.
Add salt to taste. Remove from fire and serve
ALOO TIKKI
Boiled potatoes 5
Roasted peanut powder ½ cup
Buckwheat flour 2 tbsp
½” ginger chopped
Green chillies chopped 2
Salt to taste
Mash potatoes and add rest of ingredients and deep fry till golden brown.
Serve hot with chutney.
ROASTED PANEER
Paneer cubes ½” size 1cup
Oil 1 tsp
Cumin seeds 1 tsp
Salt, red chilli powder, garam masala, amchur ½ tsp
Juice of ½ lemon
Heat oil on griddle. Add cumin seeds.
When crackles add paneer, sauté from both sides till it turns to pink.
Sprinkle all seasonings. Roast again for few seconds.
Remove from fire and drop some lemon juice over it.
NOTE: same can be done with boiled potatoes also.

Saturday, October 9, 2010

fast or feast....? happy 2,3 navratra

SABUDANA POHA
Serves3

1 cup sabudana (soaked for 8 hrs in little water)
2 potatoes chopped
2 green chillies finely chopped
Ginger ½” chopped
Cumin seeds 1tsp
Coriander seeds 1tsp
Roasted peanuts 1tbsp
Salt to taste
Juice of ½ lemon
Oil 1tsp
In pan heat oil, add cumin seeds and coriander seeds.
When crackle, add potato, lower down the flame, cook till they done.
Add ginger, green chillies, peanuts and salt.
Add sabudana & lemon juice over it.mix gently
Cover with lid on low flame for 10 minutes.
Serve hot with tamarind chutney.
SABUDANA CUTLET
Makes 15

1 cup sabudana (soaked for 8 hrs.)
1 cup Boiled & mashed potato
½” ginger grated
2 green chillies finely chopped
Roasted peanuts crumbs ½ cup
Buckwheat flour 1 tbsp
Salt & red chilli powder to taste
Oil for frying
Mix all above ingredients together except oil.
Make finger size cutlets with the help of little oil.
Deep fry the cutlets till golden.
Serve hot with chutney.
SABUDANA KHEER
Serves 3
½ cup sabudana (soaked for 8 hrs)
1 litre milk
½ cup water
½ cup sugar
1 tsp green cardamom powder
1 tsp chopped almonds
In bottom heavy pan, boil water, add sabudana.
After 2 boils add milk, stirring continuously.
Boil for 5 minutes, low down the flame.
Cook till milk comes to half the quantity.
Add sugar. Give 1-2 boil.
Add cardamom and almonds; cook for another 5 minutes on low flame.
Serve hot or cold according to taste.

Thursday, October 7, 2010

NAVRATRA SPECIAL....

PANEER KEBAB
Grated cottage cheese ½ cup
Grated raw bananas 1
Singhada (water chestnut) flour 2 tbsp
Roasted peanut crumbs ¼ cup
Rock salt to taste
Finely chopped green chillies 2
Finely chopped ginger ½”
Oil to fry
Mix all the ingredients except oil, make small balls out of it.
Heat the oil, and deep fry the balls till golden.
Remove from fire and serve with tamarind chutney or dhania pudina chutney.
DATE AND BANANA SHAKE
Serves 1
¼ cup dates (khajur)
½ banana
1 cup milk
4-5 ice cubes
Soak dates in warm milk for 15 minutes.
Combine the soaked dates, milk and banana with ice cubes and blend in liquidiser.
Serve immediately.
BUCKWHEAT POTATO PANCAKE
Makes 6 wedges

1 cup buckwheat (kutto ka atta)
1 cup grated raw potato
1 cup curd
1tbsp grated ginger
2-3 green chillies, chopped
¼ cup chopped coriander
Salt to taste
For the tempering
3 tbsp oil
1 tsp cumin seeds
1 ½ tsp sesame seeds
¼ tsp asafoetida
Combine the buckwheat and curd in a large bowl and mix well. Allow to stand for 1 hour.
Add potato, ginger, green chillies, coriander, salt and mix well. Allow to stand for 1 more hour.
Heat the oil in a non stick pan, add cumin seeds and when they crackle, add the sesame seeds and the asafoetida.
Pour the buckwheat batter in an even layer and cover the pan.
Lower the gas flame and cook for 5 minutes. Now turn the other side.
Cook again for 4-5 minutes.
Cut into six wedges.
BUCKWHEAT RADISH PANCAKE
1 cup buckwheat
1 cup grated radish
1 tbsp ginger
2-3 green chillies chopped
¼ cup chopped coriander.
Salt to taste
Combine all the ingredients together, mix well, stand it for 15 minutes.
Add little water to make batter like consistency.
Heat a drop of oil in non stick pan pour the batter in a layer, cook till golden.
Turn to other side again cook till it crisps.
Serve with curd or aloo ki subzi.
AMRITSARI PANEER
Cottage cheese 250 g
Buckwheat 1tbsp
Lemon juice 1tsp
Salt & red chilli powder to taste
Grated ginger 1tsp
Cut cheese into ½” pieces. Sprinkle atta, salt, chilli powder, ginger and lemon juice over it.
Rub lightly with hands and keep it stand for 15 minutes.
Heat oil & deep fry till golden brown.
NOTE: Same can be done with raw potato. One can use singhada flour in the place of buckwheat.

Wednesday, October 6, 2010

kids attraction...

MAGGIE ROLLS
Serves 4
Maggie noodles boiled 1pkt
Carrot grated ¾ cup
Cabbage chopped ¾ cup
Whole wheat flour (Atta) 2tbsp
Butter 2 tbsp
Milk ¾ cup
Salt to taste
Almond powder 1tbsp
Boil noodles in 1 cup water on medium flame till water gets absorbed.
Melt butter in pan, add Atta, stir fry for a minute. Add milk stirring continuously.
Add carrots, cabbage, almond powder and cook till thick enough to be shaped in to balls.
Remove from fire. Cool.
With oiled hands, make balls and deep fry them.

BHUJIA ROLLS
Serves 6
Potatoes boiled 4
Peas boiled 1cup
Onion finely chopped 2
Ginger grated 1 tsp
Dry mango powder (amchur) ½ tsp
Cumin seeds (jeera) 1 tsp
Salt 1 tsp
Bread crumbs ½ cup
Bhujia 2 cups
Oil for frying
Grate boiled potatoes.
Add peas, onion, ginger, amchur, jeera, salt, bread and 1 cup bhujia.
Mix thoroughly, with wet hands make rolls.
Spread bhujia. Coat each roll with bhujia.
Fry this.

Monday, October 4, 2010

healthier alternative to frankies

LEBANESE WRAPS
Serves 2
Carrots grated 200g
Cabbage grated 200g
Spring onion chopped 1
Capsicum chopped 30g
Curd hung ½ cup
Tomato chopped 1
Lettuce leaves 2
Oregano 1tsp
Whole wheat rotis 2
Salt & pepper to taste
Garlic flakes 4
Boiled chickpeas 50g
Olive oil 1tsp
Make the hummus by churning the chick peas, olive oil, curd, garlic, salt.
Add carrots, cabbage, onion, capsicum.
Spread the hummus and veggie mix, liberally on rotis.
Top with tomato, lettuce, oregano and pepper.
Roll into wraps and serve at room temperature.

Saturday, October 2, 2010

Sweet & salty sandwich..

RUSSIAN SALAD SANDWICH
Serves 4
Mayonnaise ¾ cup
Cream 1/3 cup
French beans threaded & finely chopped 1 cup
Carrot finely chopped 1 cup
Boiled potato finely chopped ½ cup
Boiled peas ½ cup
Tinned pineapple or apple or grapes finely chopped 1/3 cup
Lettuce leaf 1big
Mozzarella cheese grated ½ cup
Sandwich bread 4 slices
Black pepper 1 tsp
Boil 4-5 cups of water with 1tsp salt. Add French beans, carrots & peas in boiling water & cook for 3-4 minutes till the peas are just done. Do not over boil.
When done, drain immediately and refresh by putting in ice cold water. Strain. Keep in the strainer for few minutes.
Mix boiled vegetables, boiled potato & fruit in a large bowl.
Mix mayonnaise with cream and cheese. Pour the mayonnaise dressing gradually over the fruit & vegetable mixture, add black pepper, mixing lightly.
Take a bread slice, arrange half of lettuce leaf, layer this sandwich mixture on it and cover with another slice.
Repeat the same for other slices.
Now place these sandwiches in hot griller and grill it till done.
Remove the grilled sandwiches and serve hot on the bed of French fries (optional).

Thursday, September 30, 2010

Mexican Kitchen..

GRAPE COMBO
Serves 4

Black grapes 1 cup
Strawberries chopped ½ cup
Ripe banana chopped ½
Soda 1 bottle
A few ice cubes
Place grapes, strawberries, banana with ice in a blender and blend till smooth.
Chill in refrigerator till serving time
At the time of serving, add soda and mix well.
Put a few ice cubes in each glass. Divide the juice in 4 glasses. Stir. Serve immediately.

MIXED CAPSICUM SALAD
Red capsicum finely chopped ½ cup
Yellow capsicum finely chopped ½ cup
Green capsicum finely chopped ½ cup
Spring onions finely chopped along with the green part 2
Onion finely chopped ½ cup
Coriander finely chopped 3 tbsp
Green chillies chopped 1 tsp
Salt ¾ tsp
Lemon juice 2 – 3tbsp
Olive oil 2 tbsp
Chop all the ingredients very finely.
Put all the ingredients of the salad in a bowl and mix well.
Chill in the fridge for 1- 2 hrs. Before serving.
Mix well once before serving.
Serve chilled with any snack or by itself.

MINESTRONE SOUP
½ cup baked beans
2 mushrooms sliced very finely
¼ cup finely chopped carrots
1 tbsp finely chopped French beans
¼ cup finely chopped potatoes
2 large tomatoes chopped
1 tbsp butter
2 tbsp chopped onions
5 cups water
Salt & pepper to taste
Heat 1 tbsp butter and fry onions for 1 minute till soft.
Add beans, mushrooms, carrots, French beans and potatoes. Stir for 2 to 3 minutes.
Add the tomatoes and water. Add pepper.Boil.Simmer for about 15-20 minutes, mashing occasionally, till well blended. Check salt.

ROASTED COTTAGE CHEESE
Green chillies 10
Cottage cheese 125gms. Cut into small pieces
Onion finely chopped 1
Garlic chopped ½ tsp
Basil leaves ½ tsp
Oregano ½ tsp
Salt ¾ tsp
Milk ½ cup
Cream ¼ cup
1 tsp corn flour dissolved in 2tbsp water
Olive oil 3 tbsp
Cut into ¼” small pieces
Roast chillies on a griddle till black patches appear.
Remove chillies and cut into strips.
Put 1 tbsp oil and cubed paneer pieces and roast till pieces get nice brown colour.
Heat 1 tsp oil in a pan. Add onion and garlic. Cook till it begins to brown for about 3 – 4minutes.
Add basil leaves, oregano, salt, milk and cream.
Dissolve corn flour and add to the above mixture. Cook for minute.
Add roasted paneer and sliced green chillies. Mix gently and serve hot.

Monday, September 27, 2010

dhaba favourite..........

PINDI CHHOLE WITH ONION KULCHA
Serves 4
Bengal gram (chana kabuli) 1 cup
Split gram (channa dal) 2 tbsp
Big cardamoms (moti illaichi) 2
Onions chopped finely 2
Pomegranate seeds (anardana powder) 1 ½ tsp
Big tomato chopped finely 1
Ginger chopped finely 1”piece
Green chilli chopped finely 1
Garam masala ½ tsp
Dhania powder 1 tsp
Channa masala 1 tsp
Salt & chilli powder to taste
Soak channa and channe kid al overnight in a pressure cooker. Next morning discard water. Wash channas with fresh water and add moti illaichi and enough water to cover channas nicely.
Pressure cook all ingredients together to give one whistle. After one whistle keep it on low flame for about 20 – 25 minutes. Keep aside.
Heat 4 tbsp oil. Add onions. Sauté till transparent. Add anardana powder. Cook stirring till onions turn dark brown.
Add chopped tomatoes, ginger and green chilli. Stir fry for 3-4 minutes.
Add dhania powder, chilli powder & garam masala. Mash and stir fry tomatoes occasionally till they turn brownish in colour and oil separates.
Strain channas, reserving liquid, add to onion tomato masala. Mix well add salt. Stir fry gently for 5-7 minutes.
Add channa masala and channa liquid. Cook for 15-20 minutes on medium flame till the liquid dries up a little.
Serve garnished with onion rings, green chillies and tomato wedges.
ONION KULCHA
Plain flour 2 ½ cups
Curd ¾ cup
Salt ½ tsp
Oil 1tsp
Sugar ½ tsp
A pinch of baking powder
Luke warm water for kneading dough
Sift flour, salt and baking powder together.
Add salt sugar and oil. Rub the flour to get crumbs.
Add curd and knead smooth dough with water if required.
Cover it and keep it aside for at least for 8 hours
Onion chopped 3
Coriander seeds 1tsp
Salt & red chilli powder to taste
Green chillies chopped 2
Coriander leaves chopped 1 tsp
Kasuri methi 1tsp
Oil for sauté
In pan heat oil, add coriander seeds, when crackles add onion sauté till it turns light brown.
Add salt and chillies. Add kasuri methi mix it thoroughly. Remove from fire.
Garnish with coriander leaves.
Make 8 balls from dough. Roll out each ball into chapatti.
Place small onion filling in the centre, now join the edges and seal the kulcha. Press and again roll the kulcha even. Repeat the same with all balls.
Cook the kulcha in pre heated tandoor from both sides.
Remove the kulcha from tandoor and serve with pindi chhole.

Sunday, September 26, 2010

good combination....

GRAVY WITH PANEER NAAN
Serves 3
GRAVY
Garlic cloves few
Onion sliced 2
Tomato chopped 3
Salt & red chilli powder, sugar 1tsp
Turmeric powder 2 pinches
Garam masala 1 tsp
Kitchen king (masala) 1 tsp (optional)
Milk ½ cup
Kasuri methi 1 tsp
Cumin seeds ½ tsp
Oil 1 tsp
Deep fry onion and garlic till golden.
In a heavy bottom pan, add tomatoes, salt, chilli powder and sugar. Cook it on high flame for 5 minutes and 10 minutes on low flame till water comes out.
Cool it. Grind tomato pulp and fried onion garlic together to get smooth paste.
Heat oil in kadahi, add cumin seeds, sauté it. Now add onion tomato paste. Cook it till oil comes out.
Add turmeric powder, kitchen king, garam masala. Cook it for few minutes.
Add kasuri methi. After few minutes add milk. Cook till it looks like gravy.
Check seasonings.

PANEER NAAN
Plain flour 2 cups
Curd ½ cup
Salt ½ tsp
Oil 1tsp
Sugar ½ tsp
A pinch of baking powder
Luke warm water for kneading dough
Sift flour, salt and baking powder together.
Add salt sugar and oil. Rub the flour to get crumbs.
Add curd and knead smooth dough with water if required.
Cover it and keep it aside for at least 5-6 hours.
Cottage cheese grated 250gms
Onion chopped 2
Coriander seeds 1tsp
Salt & red chilli powder to taste
Green chillies chopped 2
Coriander leaves chopped 1 tsp
Oil for sauté
In pan heat oil, add coriander seeds, when crackles add onion sauté till it turns light brown.
Add salt and chillies. Add cottage cheese mix it thoroughly. Remove from fire.
Garnish with coriander leaves.
Make 8 balls from dough. Roll out each ball into chapatti.
Place small filling of cheese mixture in the centre, now join the edges and seal the naan. Press and again roll the naan even. Repeat the same with all balls.
Cook the naan in pre heated tandoor from both sides.
Remove from tandoor and temper the naan with butter.
Serve the paneer naan with gravy.

Friday, September 24, 2010

punjabi combo

DAL MAKHANI WITH MISSI ROTI
DAL MAKHANI
Serves 4
Sabot manh dal (whole black lentil) ½ cup
Red kidney beans (rajma) ¼ cup
Channa dal (Bengal gram dal) 1tbsp
Garlic chopped ½ bunch
Onion chopped 2
Tomatoes 3
Green chillies 2
Cumin seeds 1tsp
Salt & red chilli powder to taste
Water 10cups
Milk ¼ cup
Cream or malai 1tbsp
Oil or desi ghee 1 tbsp
Pressure cook both lentils, kidney beans, onions, green chillies and water together for half an hour on full flame and then half an hour on low flame(total 1 hour).
Grind tomatoes and garlic together to get puree.
Heat oil in heavy bottom handi, add cumin seeds, when it starts splutter add puree.
Cook till oil comes out. Add salt and chilli powder.
Pour boiled dal in this puree. Mix it smoothly and again cook it for half an hour on low flame.
Add milk and stir it. Again cook for 15 minutes.
Dal is ready. At the time of serving you can add cream or beated malai on it.
MISSI ROTI
Makes 10
Gram flour (besan) 1 cup
Wheat flour (atta) 2 cups
Onion finely chopped 1
Oil or ghee 2tbsp
Salt, red chillies 3/4tsp
Turmeric powder (haldi) 2 pinches
Carom seeds (ajwain) 1 tsp
Pomegranate seeds (anardana) whole or pounded
Mix both flours. Add all other ingredients. Knead to smooth dough of rolling consistency. Cover and keep aside for at least 30 minutes.
Shape into 10 balls. Roll out each ball to a slightly thick, small chapatti.
Cook it on hot tawa on both sides, when half done, roast on both sides on open fire. Spread white butter or pure ghee on the hot roti. Serve with dal makhani.

Thursday, September 23, 2010

Raise the immunity of ur child with nutritious food....

NUTRITIOUS SOUP
Serves 2
Tomato 2 chopped
Onion 1 chopped
French beans 3-4 chopped
Bottle gourd ½ chopped
Garlic few cloves chopped
Ginger ½”chopped
Oil or butter 1tsp
Green lentil (moong chilka dal) 1tbsp
Water 2 cups
Salt & pepper to taste
In pressure cooker heat oil, add garlic and ginger. Fry for a minute.
Add onion, sauté for few seconds.
Add French beans, bottle gourd, and washed lentil. Fry for a minute.
Add tomatoes and again fry for a minute.
Add water. Pressure cooker all of these together to give 3-4 full whistles and few minutes on low flame.
Remove from fire. Cool down, grind it and strain the soup in a vessel.
Boil the soup and add salt & pepper. Ready to serve.

SOYA PALAK PURI
Serves 2
Wheat flour ½ cup
Soya powder made by grinding nutrinuggets ¼ cup
Semolina (suji) ½ tbsp
Spinach (palak) ½ cup chopped
Salt ¼ tsp
Mix all the ingredients and make dough with the help of little water. Keep covered for 10-15 minutes.
Heat oil in kadhai. Make small puries and fry in oil.
Serve with tomato ketchup.

SOYA ALOO PURI
Serves 4

1cup Atta (wheat flour)
½ cup soya powder made by grinding nutrinuggets
1tbsp suji (semolina)
3medium potatoes – boiled& mashed
¼ tsp salt
¼ tsp jeera powder, red chilli powder, turmeric powder, coriander powder, dry mango powder, dry pomegranate seeds
2 green chillies chopped
1. Mix all the ingredients and make dough with little water.
2. Keep covered for 10-15 minutes.
3. Heat oil in a kadai. Make puries with the dough and fry in oil.

NUTRITIOUS BREAD PAKODA
Serves 2
Bread slices 2
Wheat flour 2tbsp
Gram flour 4tbsp
Carrot grated 1small
Bottle gourd grated ¼ cup
Coriander chopped 1tsp
Water ½ cup
Salt & chilli powder to taste
Oil for frying
Mix wheat flour, gram flour, salt & chilli powder. Add water to make a batter consistency.
Add grated carrot and bottle gourd.
Dip a slice of bread in it and thoroughly coat in the batter on both the sides.
Shallow fry in a pan, putting oil on the sides.
Turn and fry on both sides till golden brown. Cut into triangular pieces and serve with tomato ketchup.

DAL IDLI
Serves 2
Channa dal ½ tbsp
Dhuli moong dal ½ tbsp
Sabot moong ½ tbsp
Rice ½ tbsp
Nutrinuggets powder 1 tbsp
Coriander chopped 1 tbsp
Ginger finely chopped ½ tsp
Eno fruit salt 1 tsp
Salt to taste
Soak together all the dals and rice in 3cups of water for 4-5 hours.
Grind the above in a mixer to obtain the consistency of a dosa batter.
Add coriander, ginger, nutrinugget powder and salt.
Keep it aside to ferment in a warm place for at least 8 hours.
Add eno salt and mix well.
Grease the idli mould with some oil and pour the batter in the mould.
Microwave it for 5 minutes. Take out the idlis. Serve.

Saturday, September 11, 2010

Shree Ganeshaya Namah:..........

MODAK
Rice flour 2 cups
Water 4 cups
Oil 4tsp
Grated coconut, almonds, raisins (chopped) 3 cups
Powdered sugar 1 ½ cups
A Little milk, few strands of kesar, few crops of rose water.

Boil water and add kesar, rose water and oil in to it. Take off heat.
Add rice flour little by little to avoid lumps.
Cover the mixture and let it cool.
When cool, knead it well to smooth and even finish.
Mix coconut, almonds, raisins and sugar in a pan for stuffing.
Add milk and stir it, till mixture turns dry and little dark, on low flame.
Turn off the heat.
Make balls with the dough.
Flatten them in to circles. Now place the little stuffing in it and cover it completely with the dough.
Fold the edges tapering to the centre.
Steam them in pressure cooker for 10 minutes or in microwave for 5 minutes.

Friday, September 10, 2010

ENTERTAINING MAXIMS:

Symmetry is key.When placing things on aplate or bowl, make sure they don't cling too much towards one side or another.
An antique tea service makes setting perfect.
Fruit tarts add visual appeal.
Use rose petals to spruce up a table setting.
Keep sandwiches bite - sized.
When entertaining at home, take comfort into account.
The best way to be a gracious host is to be yourself and not try too hard. Be genuine.
Invite people you really like into your home. Keep it real.
For final touches play soft background music. *


* courtesy vogue india

Wednesday, September 8, 2010

The word CHOCOLATE has a magic about it....r u agree with it?

WARM MOLTEN – CENTRED CHOCOLATE CUPCAKES
Ingredients
MAKES 8
4 tbsp soft margarine or yellow butter
3 tbsp plain flour
2 tbsp sugar powder
1 large egg
1 tbsp cocoa powder
1/4 tsp baking powder
Plain chocolate
Method
Put the margarine, sugar, egg, flour and cocoa in an electric mixer, beat together until just smooth.
Grease the baking cupcake tray, spoon half of the batter in cupcake cases. Using a tsp make an indentation in the centre of each cake. Break the chocolate evenly into 8 squares and place a piece in each indentation, then spoon the remaining cake batter on top.
Bake the cupcakes in a preheated oven, 190c for 20 minutes or until well risen and springy to touch. Let stand for 2-3 minutes before serving warm.

Monday, September 6, 2010

fashion gurus says, green is a new black...so GO GREEN

SPINACH SOUP
Serves 4
3 cups chopped spinach
3 cups water
¼” ginger chopped, 2-3 flakes garlic
1 onion chopped
1 cup milk
Salt & pepper to taste
GARNISHING
1tsp lemon juice
Boil spinach, onion, garlic, and ginger with 3 cups of water in pressure cooker to give 1 whistle and simmer for 5 minutes. Puree and sieve. Add salt & pepper to taste.
Add milk, stirring continuously, boil again. Remove from fire.
Add lemon juice and serve.
You can drop a dash of cream on it for decoration.

SPINACH TOAST
Serves 6
1 ½ tbsp butter
4 bread slices
2-3 crushed garlic
100 gms leaves of palak washed & shredded
1 ½ cup grated paneer 5 tbsp grated mozzarella cheese
¼ tsp salt & pepper ½ tsp red chilli flakes
Wash and shred spinach leaves in to thin ribbons.
Heat butter in kadhai. Add garlic and stir. Add spinach and cook till all the moisture of spinach evaporates. Remove from heat.
Mix together paneer and cheese leaving behind 1 tbsp for topping
Add cooked spinach to the paneer and mix well. Add salt & pepper
Spread the mixture on toasts. Sprinkle some mozzarella cheese. Sprinkle some red chilli flakes too.
Heat in an oven at 210c for 2-3 minutes. Cut each slice into 6 triangles.

PALAK CHAAT
Serves 5
Spinach (palak) leaves - with long stems
BATTER
½ cup gram flour
½ cup water
½ tsp carom seeds
½ tsp salt ½ tsp red chilli powder
TOPPING
5 tbsp beated curd
5 tbsp mithi chutney (tamarind sauce)
1 tsp roasted jeer powder ½ tsp red chilli powder
Break the spinach leaves along with a little stem. Wash and dry the leaves on towel
Mix all ingredients to get batter of coating consistency
At the time of serving, dip the leaf in batter coating it well, and drop few leaves at a time in hot oil.fry until golden brown.
Place the spinach pakodas on serving plate
Spread curd, meethi chutney and sprinkle cumin powder and red chilli powder on top.
Serve immediately.

PALAK PANEER PAKODA
Serves 4
500 gms spinach leaves – cut stems, washed and dried
250 gms cottage cheeses – cut into thick strips
Few toothpicks
Salt & red chilli powder
Oil for frying
BATTER
Gram flour (besan) ½ cup
Salt & red chilli powder
Mix besan salt and chilli along with water to make thick batter.
Sprinkle salt & chilli powder on paneer pieces.
Wrap single paneer piece in single palak leaf and seal it with toothpick.
Do the same with all pieces.
Heat the oil. Dip the each wrapped piece in a batter and fry it till golden.
Serve hot with any chutney or sauce.

CREAM OF SPINACH
Serves 3
½ kg spinach
½ tsp salt
1 tbsp butter
2 garlic flakes crushed
1 green chilli
WHITE SAUCE
1 tbsp butter
½ onion finely chopped
1 tbsp maida 1 cup hot milk
1 tbsp cream
1/2 tsp salt
GARLIC CROUTONS
1 slice bread
1 tbsp butter
2 flakes garlic crushed
4 peppercorns crushed
Wash spinach leaves thoroughly. Add butter, salt, garlic, & green chilli. Cook uncovered over low heat for 10 minutes.
Remove from heat. Mash spinach with a ladle
Heat 1tbsp of butter and fry onions until lightly browned. Add the flour and cook for 1minute. Stir in the milk gradually. Boil. Simmer for 2 minutes.
Add the spinach paste, cream, salt & red chilli powder. Bring to boil. Reduce the heat and simmer for 2-3 minutes.
To make croutons, mix ½ tbsp butter with garlic and peppercorns and spread on one side of the slice. Remove the sides of the bread and cut in to small cubes. Cook them in anon stick pan with remaining butter on medium heat for 3-4 minutes, stirring frequently, till golden brown.
At serving time, heat the spinach and mix in ½ the croutons. Transfer to a serving dish and garnish with the rest of the croutons. Serve.


PANCAKE FLORENTINE
Serves 3
PANCAKES
½ cup maida (plain flour)
1 cup milk
½ tsp salt & pepper
A pinch of baking powder
FILLING
20gms spinach discard stems and chop finely
2 cubes processed cheese
Salt &pepper to taste
½ tsp lemon juice
RED SAUCE
1 tsp butter
2 tomatoes chopped
2 flakes garlic crushed
1tsp tomato sauce
¼ tsp red chilli flakes a pinch of sugar ¼ tsp salt
WHITE SAUCE
1 tbsp butter
1 tbsp maida
1 cup milk
¼ tsp each of salt & pepper to taste
To prepare pancake batter, sift flour and baking powder in a bowl. Add salt and pepper add the milk. Make smooth thin batter. Leave aside for 15 minutes.
To cook pancakes melt butter in anon stick pan. Pour about 2 tbsp of batter rotate the pan gently to get thin layer of the batter.
Cook on medium flame till slightly brown from underneath. Repeat with other pancakes, cooking them on one side only.
Heat butter in a pan add garlic. Stir and add tomatoes. Mix well. Add chilli flakes, salt, sugar and ¼ cup of water. Simmer for a minute and add the tomato sauce. Cook till slightly thick. Remove from fire.
Cool and blend it
For white sauce, heat butter in a pan. Add flour and stir for 1 minute on low heat till it changes colour. Remove from heat and add the milk. Return to heat and cook till it starts to coat the spoon. Add salt and pepper. Keep aside.
To prepare the filling heat butter in a pan add spinach. Cook till it dry. Add salt, pepper and lemon juice.
Trim the edges of pancake make it in square shape further cut into half to get a long strip. You will get 2 long strips from each pancake.
To assemble the pancakes, keep a strip of pancake with uncooked side down. Place 1 tbsp of spinach filling at one end on the cooked side. Spoon 1 tsp of cheese over it and roll tightly to get small cylinder. Repeat with remaining pancake strips.
Grease the baking dish. Spread 2 – 3 tbsp white sauce at the base of the dish.
Place the stuffed pancake side by side, top with red sauce and then white sauce.
Sprinkle the remaining grated cheese, place in hot oven at 200c for 10 minutes.
Serve with garlic bread

BAKED SPINACH, CORN & PANEER
Serves 3-4
500gm spinach – shred the leaves only
200ml (1 cup) cream,
1/2 cup grated cheese
4tbsp butter
½ cup fresh corn
200gm cottage cheese – cut into small cubes
WHITE SAUCE
1tbsp oil or butter, 1 tbsp Maida (plain flour), 1cups milk, 25gms cheese
1. To prepare the white sauce, heat butter in a heavy bottomed pan. Add Maida and stir fry for a minute. Add milk, stirring continuously. Cook, stirring till thick. Remove from fire. Add cheese to the white sauce.
2. For spinach melt butter in a saucepan. Add spinach. Cover and cook for about 5 minutes on low heat until dry and tender. Stir occasionally.
3. Keeping the heat low, stir in cream, half of the cheese. Add salt &pepper.Boil.Simmer for 1 minute.
4. Add corn and cottage cheese.mix gently. Check salt.
5. Cool. Mix this spinach mixture in white sauce.
6. Grease an ovenproof dish. Put all of this, sprinkle the leftover cheese.
7. Bake at 200c for 10 minutes or till golden brown. Serve hot.

PALAK PANEER
Serves 4
Spinach (palak) 1 kg chopped
Cottage cheese (paneer) 250 gms cut into cubes
Garlic 7-8 cloves
Onion 3
Green chillies 2-3
Cashew nuts 3-4
Fennel seeds (saunf) 1 tsp
Curd 1 cup (room temperature)
Milk 1tbsp
Oil (desi ghee) 1 tbsp
Salt to taste
Put spinach, 1 onion, few garlic cloves, 1 green chilli and milk together in pressure cooker to give one whistle and few minutes simmer down.
Cool it and blend it in grinder.
Grind left over onions, garlic, saunf, cashewnuts, and green chillies together.
Heat oil in a bottom heavy kadahi. Add onion mixture. Cook it on medium flame till it turns brown.
Add curd mix it thoroughly and further cook it for 2-3 minutes.
Add spinach puree. Give one boil and few minutes on low flame. Add cottage cheese and salt. Cook for few seconds.
Serve.

VEGETABLE KOFTAS IN SPINACH GRAVY
Serves 2
Paneer koftas
¼ cup grated cottage cheese
¼ cup boiled and grated potatoes
1tsp chilli powder
A pinch turmeric powder
¼ grated carrots
1tbsp finely chopped capsicum
½ tsp grated ginger and garlic
Salt to taste
Oil for frying
Spinach sauce
1 cup chopped palak
1 onion
Few garlic cloves
1 green chilli
1 tbsp milk
¾ cup curd
1tbsp oil
Salt to taste
Paste
½ tbsp cashew nuts
2 cloves garlic
2 green chillies
1 tsp aniseed
Combine all ingredients of koftas except oil
Finger shape it and deep fry them over medium flame till they are golden brown.
Boil spinach along with onion, garlic, green chilli and milk. Give one whistle and slow down the flame for 10 minutes.
Cool and blend in blender.
Heat the oil in a pan and fry the paste for 2 – 3 minutes.
Add the curd and fry again for 1 minute.
Add spinach puree, salt and boil for 3 – 4 minutes. Keep aside.
Just before serving, add the koftas to the spinach sauce and bring to the boil.

CONTINENTAL SPINACH
Serves 4
Spinach 1kg – chopped and washed
Green chillies 2
Onion chopped 1
3 -4 garlic flakes
Little milk.
Put all of these together in pressure cooker to give one whistle and 10 minutes on slow flame.
Cool and grind to smooth paste. Keep aside.
Tomatoes 4 chopped
Onion 1 sliced
3 – 4 garlic flakes
Salt, sugar & red chilli powder
Deep Fry onion and garlic in oil till golden brown.
Sauté tomatoes, salt, sugar and chilli powder in non stick pan without oil for 5 minutes on high flame and 10 minutes on low flame. Cool it.
Grind fried onion and garlic and tomato mixture together to make a smooth paste.
Check the seasonings.
WHITE SAUCE
1tbsp oil or butter
1tbsp Maida (plain flour)
1cups milk, 25gms cheese
To prepare the white sauce, heat butter in a heavy bottomed pan. Add Maida and stir fry for a minute. Add milk, stirring continuously. Cook, stirring till thick. Remove from fire. Add cheese to the white sauce.
250 gms cottage cheese - cut into thin and small rectangles
Sauté paneer pieces with 1tsp oil in a pan. Keep aside.
Now grease the oven proof dish. Place half the paneer pieces top with half spinach sauce, then half tomato sauce then half white sauce. Again place the left paneer pieces on white sauce, top with spinach sauce, red sauce and in the end white sauce.
Bake it in pre-heated oven at 250c for 10 minutes.
Serve with rumali roti or with garlic bread.

PALAK MUSHROOM
Serves 2
50 gm mushrooms
1 tsp lemon juice, 1 tsp salt
½ kg spinach
3 – 4 garlic flakes 1 green chilli
2 tomatoes 3 – 4 garlic flakes 1 green chilli
3 tbsp oil, 3 onions ground to paste
¼ tsp black pepper salt to taste, ½ tsp garam masala
Seeds of 1 brown & green cardamom – crushed roughly
Chop and wash the palak pressure cook palak along with garlic and green chilli to give one whistle and 5 minutes on low flame. Cool and blend in a mixer.
Slice tip of the mushroom stalk and wash to remove dirt. Boil 2 cups water with 1tsp salt and lemon juice.
Heat 1 tbsp oil. Add drained mushrooms and stir fry for 4 minutes till mushrooms turn soft. Keep aside.
Grind tomatoes, green chilli and garlic to a paste.
Grind onions separately to a paste.
Heat 3 tbsp oil. Add onion paste & cook till golden brown. Add tomato paste. Cook till dry and oil separates.
Add black pepper, both cardamoms, salt to taste & ½ tsp garam masala. Bhuno for ½ minute.
Add spinach and cook for 4 – 5 minutes on low flame.
Add mushrooms. Cook for 2 minutes. Serve.

SPINACH IN HOT GARLIC SAUCE
Serves 2
250 gms spinach – small leaves
GARLIC SAUCE
1 tsp garlic paste 2-3 dried red chillies – broken into bits
1 tsp soya sauce
1 tsp vinegar
1 tsp tomato sauce ½ tsp pepper
¼ sugar
1 ½ tbsp corn flour dissolved in 1 cup water
1 ½ tbsp oil
Wash spinach. Discard stems, keeping the leaves whole.
Steam the spinach leaves by keeping in a metal strainer over a pan of boiling water for 5 minutes.
Keep the steamed spinach leaves aside.
Heat oil. Add garlic paste. Fry for 1 minute on low flame.
Add the red chilli bits, soya sauce, vinegar and tomato sauce. Mix for a few seconds.
Add the corn flour paste, stirring continuously.
Add salt, pepper & sugar. Cook till thick.
Mix in steamed the steamed spinach. Remove from fire.
Serve with steamed rice.

SPINACH PULAO
Serves 4
250gms spinach (palak) – chopped washed
1 cup rice soaked for1 hour
1 large onion sliced finely
1 ½ tsp salt
1 ¼ tsp red chilli powder 1 firm tomato cut into thin strips without pulp
3 tbsp oil
PASTE
1/2” piece ginger
1 green chilli
4-5 flakes garlic
1 tsp aniseeds
¼ tap black cardamom seeds
1 laung
Grind all the ingredients of the paste.
Heat oil. Add onions. cook till brown.
Add paste, cook for 2-3 minutes on low flame.
Add rice. Stir fry gently for a minute.
Add 2 cups of water, red chilli powder and salt.
As soon as water boils, add chopped spinach and tomato strips. Stir gently. Keep a tawa under the pan of rice. Cover the rice with small towel and then with a tight fitting lid. Keep a heavy weight on the lid, so that no steam escapes.
Slow down the fire and cook till water dries up and rice is fully done.
Serve hot.

PALAK PARANTHA
Serves 4
Ingredients
125 gms spinach
1 finely chopped onion
1 finely chopped green chilli
½ cup chopped mint leaves
1tsp salt
1tsp butter
¼ tsp caraway seeds
½ tsp anardana
½ tsp kasuri methi
1 cup Atta ( flour)
1 cup suji (semolina)
Oil or ghee
Separated spinach leaves and discard the stem. Wash them blanch them by boiling in salted water for 1 minute. Pass through sieve. Squeeze and finely chop them.
Now sieve Atta, suji and salt together. Add butter, onion, green chilli, salt, anardana, caraway seeds, kasuri methi and chopped mint leaves. Mix them.
Now add spinach leaves. Knead the dough with water.
Keep covered with wet napkin for 30 minutes.
Pre heat tava. Now roll a chapatti. Cook on tava.flip over to the other side and spread ghee on both sides. Cook it till golden brown and crisp.
Serve hot with butter or raita.

Sunday, August 22, 2010

Best part of LEBANESE cuisine is its closeness to the indian palate....

FRIED CHICKPEAS
Serves 6
1 cup chickpeas
1tsp salt
1tsp red chilli powder
2tsp dried mint (sookha poodina) – roasted & crushed, oil for frying
Soak the chickpeas overnight
Place them in pressure cooker with enough water to cover. Boil for 10 minutes after the first whistle. Do not make them mushy. Drain well. Dry well.
Heat oil in wok & deep fry the chickpeas in batches till they turn crisp.
Drain and immediately sprinkle salt, chilli powder and mint while the chickpeas are still hot. Toss well to coat Let it cool. Serve.

Saturday, August 21, 2010

this one does not involve the mastering of culinary techniques....truely LEBANESE

LENTIL, RICE, PASTA MEDLEY
Serves 4
1/4 cup green lentils (sabot moong) – soak in water for 1 hour
3 onions – thinly sliced
3 tbsp oil
1 cup rice – washed and drained
½ cup spaghetti ½ cup elbow macaroni
A pinch of black pepper powder
2 tsp salt
SAUCE
2 tbsp oil
½ cup finely chopped onion
4 flakes garlic crushed
1 1/2 cup tomato puree (readymade or blend fresh tomatoes along with tomato sauce)
2tsp soya sauce
1tsp salt
½ tsp black pepper powder
¼ tsp red chilli flakes
A pinch of sugar
1. To make sauce heat oil in pan. Add chopped onions. Cook until soft.
2. Add garlic and cook for another 2 minutes.
3. Add tomato puree cook till oil comes out.
4. Add soya sauce, vinegar, salt, pepper, sugar and red chilli. Cook until the sauce thickens.You can add little water for better consistency.
5. Heat ghee in pan. Add onion slices cook till brown. Remove the fried onions.
6. Boil lentil with little salt and pepper till soft not mashy.Strain it.Cook rice seperately with salt & pepper and little oil till done.Separate the grains with fork to avoid sticking.
7. Bring a bowl of salted water to boil. Add both types of pasta. Cook till done. Drain well and wash with cold water.Rub few drops of oil on it to avoid sticking.
8. Place the cooked pasta at the bottom of serving bowl.
9. Layer half of sauce over the pasta.
10. Add rice and then lentils on top.
11. Layer the remaining tomato sauce.
12. Top with fried onions.

Friday, August 20, 2010

"zuppa" with mouth watering "Antipasti"....

MINESTRONE SOUP
Serves 5
½ cup baked beans
2 mushrooms sliced very finely
¼ cup finely chopped carrots
1 tbsp finely chopped French beans
¼ cup finely chopped potatoes
2 large tomatoes chopped
1 tbsp butter
2 tbsp chopped onions
5 cups water
Salt & pepper to taste
Heat 1 tbsp butter and fry onions for 1 minute till soft.
Add beans, mushrooms, carrots, French beans and potatoes. Stir for 2 to 3 minutes.
Add the tomatoes and water. Add pepper.Boil.Simmer for about 15-20 minutes, mashing occasionally, till well blended. Check salt.
Serve hot with cheese skewers........

CHEESE SKEWERS
Serves 5
3 slices bread
3 tbsp any cooking oil or olive oil
100 gm cheese (preferably mozzarella) – cut into ¼” thick 1” squares
2 tomatoes each cut into 8 pieces and deeded
A few basil or mint leaves dipped in chilled water and refrigerated
A few toothpicks, salt to taste
TO SPRINKLE
2 tbsp vinegar
½ tsp oregano
Trim the crusts from the bread. Brush the slice with oil on both sides. Cut each slice into four squares, about the size of the cheese. Arrange on a baking tray and bake for 3-5 minutes until the squares are pale golden.
Remove bread.
Make 10 stacks each starting with a square of bread, then thin slice of cheese, a mint leaf, tomato and a basil leaf .Sprinkle with salt and pepper.
Push the wooden toothpick through each stack and place on greased baking tray.
Drizzle with remaining oil and bake for 5 minutes until cheese just begins to melt.
Garnish with a few drops of vinegar mixed with oregano.

Thursday, August 19, 2010

A delicate pasta soup...

CORN BASIL & FUSILI SOUP
Serves 4
Ingredients

½ cup onion, chopped
2 cloves garlic, chopped
¾ cup cream style corn (tin corn)
10 basil leaves chopped
1/3 fusili (pasta)
1 tsp olive oil
2 tbsp tomato puree
Salt &pepper to taste
For the garnish
2tbsp grated cheese
Basil leaves
Method
In a pan, heat oil add garlic, sauté for few seconds, add onion, and cook for 2 minutes
Add corn, basil, tomato puree, fusili and 3 cups of water and boil for 10 minutes until fusili is cooked
Add salt and pepper and mix well.
Serve hot, garnish with cheese and basil leaves.

Tuesday, August 17, 2010

come & satisfy your royal tastebuds......

NIZAM’S BIRYANI
Servings 3
Ingredients
1 cup rice (soaked for 15 minutes), boil it
3 tsp oil
3 cloves
3 green crushed cardamoms
½ tsp garam masala
1tsp salt
1tsp gulab jal (rose water)
A few almonds, raisins, and cashew nuts
For Gravy
2 tsp oil
2 tsp ginger garlic paste
1 finely chopped onions
½ tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
½ tsp kasuri methi
½ tsp roasted ground jeera
2 tomatoes pureed
1 green chilli
1tsp salt
2 tsp ground cashew nuts
Few fried paneer pieces
Few coriander leaves
Gravy
Heat oil, add ginger garlic paste. Cook for half a minute. Add onions. Cook till lightly golden brown.
Add red chilli powder, coriander powder, garam masala, kasuri methi and ground jeera. Mix them add half cup of water. Cook for a minute.
Add ground cahewnuts.Mix and again add half cup of water. Cook for a minute. Now add fresh tomato puree, green chilli, salt. Cook almost dry.
Add 2 cups of water .Boil the gravy for five minutes on high flame. Keep aside.
In a separate pan heat oil. Add cloves, cardamoms. Cook till these crackle. Add onions and cook on high flame till pale in color.Add garam masala.Stir and add rice. Cook till rice is crisp.
In a microwave safe bowl place half the rice half of rose water half of nuts. Pour half the gravy. Then again put rice, gulab jal and pour on the gravy. Cover the lid.
Now microwave for 8 minutes
Remove and arrange biryani in serving dish. Garnish with leftover nuts, paneer pieces chopped coriander leaves.

Sunday, August 15, 2010

DESTINATION DIET

French women don’t get fat. A book by the same name became an international best-seller. Because it’s true. What is the secret behind French treats and the way they are consumed, so that they don’t affect the trim waistlines of French women?
RULE 1: INSIST ON QUALITY
One should be very particular about purchasing artisanal products, where only the most strictly quality controlled produce and ingredients have been used. The proliferation of fast food chains which serve economical but usually unhealthy and processed products. Some schools have banned vending machines that sell junk food. If you are going to consume calories, make sure they are from something delicate, delicious and of the highest quality.
RULE 2: KNOW YOUR LIMITS
One should abide by basic and very traditional eating habits. Three meals a day are obligatory. Eating between the meals and snacking is discouraged, as is skipping meals. It’s all about balance. The important thing is moderation and portion control. One can eat bread at every meal, but don’t decimate entire loaves. Excess isn’t an option. Eating is not actively indulged in as a feel good factor. Don’t demolish entire kitchens because your are hungry, depressed or bored. Rather food is a connoisseur’s delight, to be savoured slowly and relished in small doses.
RULE3: THE MIDDLE PATH
You know in the world’s fashion capital Paris, gyms are seriously unfashionable.Exercise generally constitutes walking one’s poodle in a beautiful park or tree lined avenue. It is, after all, crucial that whatever form of exercise you choose, it should seamlessly fit your lifestyle and the culture of your environs. Only then can it be sustainable, enjoyable and effective.

Saturday, August 14, 2010

Shake up your cocktail routine this summer with these skin - boosting drinks!!

MANGO MOJITO
The cocktail already has low calorie benefits, so why not up the health factors and make it with mangoes...;)
Start by squeezing half a lime into a glass, add mint and crush. Add 2 tablespoons simple syrup, 3 tablespoons Rum, 1 tablespoon Mango nectar and top with club soda. Add few slices of fresh mango and eat them when you are done!
H2O SPRITZER
Water is the number one drink when it comes to the skin. Turn your water in to a fun, fruity beverage that tastes yummy and keep your skin hydrating and youthful 
Pick your favourite fruit (lemon, lime, and apple, orange) and herbs (mint or basil) slice them up and soak them in a pitcher of ice cold water overnight. In the morning you’ll have water infused with hint of fruit and herb of your choice. You can also add handful of crushed (raspberry, strawberry and blueberry) in the bottom of a glass, add some crushed ice and top with carbonated water.

Saturday, August 7, 2010

come & take a round in PARANTHA WALI GALI....:)

PAPAD PARANTHA
Serves 4
Ingredients
4 roasted papads crushed into crumbs
1 finely chopped onions
1 finely chopped green chillies
1tsp coriander leaves
½ tsp grated ginger
¼ tsp crushed garlic
1 tsp pomegranate seeds coarsely ground
Salt to taste
Dough
1cup wheat flour
½ cup refined flour
1 tsp oil
Salt to taste
Lukewarm water for kneading dough.
Sieve both flours and salt together. Add oil and mix well. Gradually add water. Make smooth and soft dough. Cover it and keep aside for 15 minutes.
Crush papads and add onions, green chillies, coriander leaves, ginger, garlic, pomegranate seeds and salt. Mix thoroughly.
Make two lemon size balls from dough. Roll into two chapattis.
Spread small filling on one chapatti. Arrange the second chapatti on it. Press the edges. Dust parantha with little flour.
Lightly roll it so that the parantha is smooth on both sides.
Cook the parantha on pre-heated tava.Spread oil on both sides and lightly press it so that the parantha is crisp and golden brown.
Serve hot with raita or butter and coriander – mint chutney.
BLACK CHANNA PARANTHA
Serves 3
1 cup boiled black channa
¼ cup boiled peas
50 gms chopped paneer
1 finely chopped onion
2 chopped green chillies
½ tsp dry pomegranate seeds
½ tsp garam masala
¼ tsp kasuri methi
½ tsp butter
½ tsp grated ginger
Few coriander leaves
Dough
1 cups wheat flour
½ cup refined flour
½ cup semolina
½ tsp salt
2 tsp oil
1/8 tsp baking powder
Lukewarm water for dough.
Melt butter, add ginger, stir and add onion to cook for a minute. Add garam masala, kasuri methi and anardana.Stir it. Mix black channa, boiled peas and paneer. Cook for a minute.
Add salt, green chillies and coriander leaves. Thoroughly mix and lightly mash them with spoon. Cool it.
Sieve flours, semolina, salt and baking powder together. Add oil. Mix well. Now gradually add water. Make soft dough. Keep aside.
Now make 2 lemon size balls from the dough. Roll two chappatis.Spread small filling on one chapatti. Arrange the second chapatti on it. Pres and seal the edges. Lightly roll it so that the parantha is smooth.
Cook the parantha on a preheated tava.Cook on both sides and gradually spread ghee on both sides till parantha is crisp.
Serve hot.
MATTAR PARANTHA
Serves 4
1 cup matar shelled and blanched
1 finely chopped onion
2 chopped green chillies
1 tsp coriander powder
½ tsp garam masala
½ tsp mango powder
1 tsp salt
1 tsp grated ginger
1tsp oil
½ tsp caraway seeds
Chopped coriander leaves
Dough
1 cup wheat flour
1 cup refined flour
1 tsp salt
2 tsp oil
Lukewarm water for kneading dough.
Heat oil, add caraway seeds and stir. Add onion and cook for a minute.
Add matter, green chillies, coriander leaves, salt, coriander powder, ginger, garam masala and mango powder. Mix them and again cook for a minute. Cool.
Sieve both flours and salt together. Add oil and mix it.
Gradually add water and make smooth dough. Keep aside.
Take one portion of dough. Make a round ball. Roll it into chappati.Fill one portion of the filling in the centre. Now join the edges and seal the parantha. Press and again roll the parantha till even.
Cook parantha on preheated tava.
Cook on medium flame till the parantha is crisp and golden brown.
Serve hot with tomato chutney.
Tomato chutney
3 chopped tomatoes
Ginger garlic green chilli paste
Little oil
Water, salt and sugar
In a pan heat oil. Cook ginger garlic paste. Add chopped tomatoes. Cook till tomatoes mashed and oil comes out.
Add salt and sugar to taste.
Add little water and cook further till chutney consistency.
GLOSSARY
Ajwain – Caraway seeds
Amchur – Dry mango powder
Anardana – Dry pomegranate seeds
Chapatti – Indian wheat bread
Garam masala – Condiments ground whole grain spices
Kasuri methi – A special variety of dry fenugreek leaves
Maida – Refined flour
Matter – Peas
Paneer – Cottage cheese
Papad – Dried thin pancake made from lentil paste
Suji – Semolina
Tava - Griddle