ghar ka khana - but its different

CHATPATI GOBI


Cauliflower ½ kg
Green chillies 3-4
Coriander chopped 3-4 tbsp
Cumin seeds 1 tsp
Salt ½ tsp
Ginger 1”piece
Onions chopped 3
Oil 2 tbsp
Turmeric powder ¼ tsp
Curd ¼ cup
Cream or malai ¼ cup optional
Oil for frying
Cut cauliflower into big florets, with a little stem
Deep fry to a light colour.
Grind green chillies, coriander, salt, cumin and ginger to a paste
Rub coriander paste over and inside the fried pieces of cauliflower. Keep aside.
Heat oil. Add onions, cook till transparent. Add turmeric powder. Add curd and cream. Cook for a few minutes. Add cauliflower. Toss for a seconds till the masala coats the cauliflower. Serve.



HANDI DAL TADKA

Yellow lentil (dhuli moong dal) 1 cup
Split yellow lentils (arhar dal) ¼ cup\turmeric ½ tsp salt to taste
Tomato chopped finely 1

TEMPERING

Ghee 2-3 tbsp
A pinch of asafoetida
Cumin seeds 1 tsp
Coriander seeds 1 tsp
Dry red chillies 2-3
Garlic paste 1 tsp
Green chilli chopped finely 1
Coriander powder 1 tsp
Garam masala ½ tsp
Ginger juliennes 1 tsp
Green coriander 2 tbsp
Red chilli powder ½ tsp

Wash the dals thoroughly. Put in a deep pan. Pour 5 cups of water, turmeric & salt. Cover partially and cook on medium heat till soft. Mash the dal slightly with a heavy spoon. Add finely chopped tomatoes and simmer for 1-2 minutes.

For tempering. Heat ghee. Add jeera and coriander, add garlic and red chillies. Stir till garlic starts to change colour. Reduce heat. Add green chillies, coriander powder, garam masala, ginger and green coriander. Mix well and remove from heat. Add red chilli powder. Pour tadka on simmering dal. Immediately cover the lid for the flavours to seep in to the dal. Serve hot.

Paneer Tikka Sandwich

PANEER TIKKA SANDWICH
Best part is, it cooks under 10 minutes, keeping in mind the modern world of fast paced living.

Serves 4

Cottage cheese cut into 1” flat pieces 200gm
Capsicum chopped 1
Bread slices lightly buttered 4
Few lettuce leaves

MARINADE
Hung curd ½ cup
Red chilli powder, turmeric powder, chaat masala, salt, garam masala, coriander powder roasted cumin powder ½ tsp
Ginger garlic paste 1 tsp

METHOD
Mix all ingredients of the marinade in a bowl. Add cottage cheese and capsicum.
Heat 1 tbsp oil in a pan, add cottage cheese and capsicum. Cook on low heat for 5-6 minutes or till dry and golden brown.
Lay a lettuce leaf on a slice. Spread the cottage cheese mixture and cover with the second slice. Grill on a wire rack in a hot oven till golden brown. Cut into triangles.

Paneer tikka Sizzler

PANEER TIKKA SIZZLER

Makes 2 sizzlers

For the paneer tikkas
1 1/2 cups paneer (cottage cheese) cubes
1/2 cup thick onion wedges
1/2 cup capsicum pieces (2") each
1/2 cup thick curd
1/2 tsp besan (Bengal gram flour)
1 tsp ginger paste
1 tsp garlic paste
2 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
2 tbsp chopped coriander (dhania)
2 tbsp mustard oil
salt to taste

For the yellow rice
1 cup rice
1/2 tsp cumin seeds (jeera)
1” cinnamom stick
2 cloves
1 bayleaf (tejpatta)
1/4 tsp turmeric powder
1 tbsp oil
salt to taste

For the makhani sauce
5 large tomatoes, roughly chopped
2 cloves
4 to 5 cashewnuts
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic paste
1/2 cup finely chopped onions
1 tsp chilli powder
3 tbsp cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp oil
1 tbsp butter
salt to taste

For the stuffed capsicum
1 capsicum
1/2 cup boiled corn
1/2 cup boiled green peas
1/2 tsp roasted cumin seeds powder
1 tsp coriander
salt to taste

Other ingredients
1 tbsp oil mixed with 1 tablespoon of water

Method
For the paneer tikkas
1. Combine the curd, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
2. Add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
3. Arrange the paneer, onions and capsicum on 4 skewer sticks.
4. Heat the balance 1 tablespoon of mustard oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly browned (approximately 4 to 5 minutes).

For the yellow rice
1. Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
2. Heat the oil in a heavy bottomed pan, add the cumin seeds, cloves and bay leaf and stir.
3. When the seeds crackle, add the rice, turmeric powder and salt and sauté for 2 minutes.
4. Add 2 cups of hot water. Cover and cook over a slow flame for 10 to 15 minutes till the rice is cooked. Keep aside.

For the makhani sauce
1. Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup water and
2. Blend to a smooth purée in a liquidiser. Strain the purée through a sieve and keep aside.
3. Melt the butter in a pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
5. Add the onions and sauté till the onions turn golden brown.
6. Add the strained purée, chilli powder, cream, garam masala, kasuri methi

For the stuffed capsicum
1. Cut the capsicum into 2 halves horizontally, scoop out the seeds to create an empty shell.
2. Parboil the capsicum in salted water, drain and keep aside.
3. Combine the corn, peas, cumin seed powder, coriander and salt and mix
4. Fill this mixture in the capsicum halves and keep aside till required.

How to proceed
1. Heat 2 sizzler plates over an open flame till they are red hot and place them on their respective wooden trays.
2. Arrange half the warm yellow rice in the centre of each cast iron plate.
3. Place one stuffed capsicum on one side of each sizzler plate.
4. Top with 2 skewers of the paneer tikkas.
5. Repeat with the remaining ingredients on the other sizzler plate to make another sizzler.
6. Pour the oil-water mixture over the cast iron plates for a sizzling effect.
7. Serve immediately with the makhani sauce

Italian Salad

This salad attracts kids also


SPINACH & STRAWBERRY SALAD

Ingredients
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 leaves fresh spinach - rinsed, dried and torn into bite-size pieces
5-6 strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

Method
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Tzatziki! a Greek appetiser

Tzatziki

Cucumber & garlic dip
Tzatziki! it's a popular Greek appetiser.Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled vegetables. It's served on the side with warm pita bread triangles or just plain old salted potato chips.

Ingredients:
3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup low fat yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a spring of fresh dill just before serving.

Appetiser

Cucumber & garlic dip

Tzatziki! it's a popular Greek appetiser.Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled vegetables. It's served on the side with warm pita bread triangles or just plain old salted potato chips.

Ingredients:

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup low fat yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before

GREEK FEAST

GREEK SALAD
Crunchy cucumber & peppers tossed with tangy olives & tomatoes and cheese.

Serves 4

Red, green & yellow bell peppers, diced 40g
Tomato, diced 30g
Onion, diced 15g
Cucumber, diced 35g
Feta cheese (in case of unavailability use cottage cheese) 40g
Olive oil 20ml
Lemon juice 1tbsp
Oregano 2 tsp
Salt & pepper to taste
Black olives 30g
Lettuce leaves 60g

Put the diced vegetables & cheese in bowl.
Whisk the olive oil, lemon juice & seasoning together. Add to the bowl with the vegetables. Add olives & lightly toss everything together.
Arrange lettuce on a platter & top it with the tossed salad. Serve fresh


STUFFED ZUCCHINI
Fresh zucchini stuffed with herb and tomato rice.

Serves 4

Zucchini slices, cut 2inches thick 12
Long grain rice, cooked 50g
Onions chopped 100g
Tomatoes chopped 200g
Mint chopped 10g
Parsley chopped 25g
Green pepper chopped 1
Olive oil 3 tbsp
Lemon juice 1 tbsp
Salt& pepper to taste
Vegetable stock 200ml

Scoop out the insides of zucchini and set aside.
Mix all the remaining ingredients except vegetable stock together.
Stuff zucchini pieces with the mixture and place in a deep baking pan. Pour the vegetable stock in to it.
Cover the pan with the silver foil & bake for 45 minutes at 250c
Check to make sure it’s done & serve hot.