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.

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.

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.

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.

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..

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.

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.

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.

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.

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.

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.

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.

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).