Cheesy Popcorn

CHEESY POPCORN

Ingredients

Serves 6
10 cups popped popcorn, unpopped kernels removed
4 tbsp. melted butter
¼-1/2 tsp. turmeric
¼-1/2 tsp. paprika
¼ cup grated Parmesan cheese

Preparation
Place the popcorn in a large bowl. In a small bowl, combine the butter . Whisk until well combined. Pour the spice mixture and Parmesan cheese over the popcorn and toss until well combined. (The popcorn will begin to take on the color of the spices.) Serve in individual bowls or in a large popcorn bowl. The popcorn can be served immediately or be held for up to 3 hours

cheese macaroni

CHEESE MACARONI

Serves 4

Macaroni 1pkt
Boil it with l’ll salt & oil in a pan full of water. Strain & rinse in cold water.
In a pan heat 1 tbsp of butter, add 1 tbsp of refined flour. Cook till it changes colour. Add 1 cup of milk. Cook till flour dissolved properly to make fine puree. Add salt & pepper to taste. Pour this white sauce in boiled macaroni.
Bread crumbs 1 cup
Processed cheese ½ cup
Mix both of them together.
In a greased tray, pour macaroni, cover it this bread & cheese mixture on it. Bake in pre heated oven for 10 minutes.

Breakfast s incomplete w/o nutritious drink

BANANA & KIWI SMOOTHIE

Serves 2

Bananas 2 unpeel & chopped

Kiwi 1 thickly sliced
Honey 2 tbsp
Cinnamon powder 2 pinch (optional)
Curd ½ cup
Apple juice 1 cup

Put bananas, kiwi (leave 2 slices for presentation), honey, cinnamon powder, and curd & apple juice all together in a processer.
Blend all together to get SMOOTHIE
Pour it in 2 large glasses. Arrange left over kiwi slices on glass rim one on each glass.
Serve with crazy straws....enjoy

Vegetable Makhani

VEGETABLE MAKHANI

Serves 6

Cauliflower cut into small florets 1

French beans cut diagonally 1” 1cup
Carrots cut 1”long 1 cup

Peas ½ cup

Capsicum cut ½” square 1 cup

Onions cut 1” square 2 big

GRIND TO MAKE PASTE

Tomato puree made from fresh tomatoes 2 cups
Onions chopped 1 cup
Green chillies 2
Ginger & garlic 2 tbsp
Black cardamom 2
Green cardamom 2
Cashew nuts a handful
Butter salted 1 tbsp
Cloves 2-3
Kasoori methi 1 tsp
Put all above in mixer and grind to make makhani paste.
Oil 1 tbsp
Cumin seeds 1 tsp
Salt & red chilli powder 1tsp each

In wok heat oil, cook cumin seeds till crackle.

Add all vegetables except onion & capsicum. Sauté till tender.
Add salt & chilli powder. Cook for few minutes.
Now add makhani paste. Cook on high flame for 2-3 minutes.
Simmer till oil separates.
Now add onion & capsicum.Cook for 1-2 minutes so that crunch remains.
At the time of serving one can sprinkle chopped coriander leaves on it.

Best For Kids

Pear Pinwheels

Ingredients

Whole-wheat tortillas

Cheddar cheese, grated

Pear, peeled and thinly sliced

Directions
Place 1 whole-wheat tortilla on a plate, and sprinkle with cheddar cheese. Cover cheese with pear slices. Sprinkle pear with a bit more cheese. Microwave for 30 seconds, or until cheese melts. Roll, and cut into slices.

Stick sandwich

STICK SANDWICH

This nutritional sandwich is for kids who are always on run. It can serve on KID’S BIRTHDAY PARTIES also

Toothpicks 6

Cheese slices (processed) 6

Few lettuce leaves

Tomato slices 6
Pineapple slices 6
Bread slices 12
Cut out 2” square from each bread slice & cheese slices.
Take one bread square, pass it thru toothpick followed by cheese square, lettuce leaf, pineapple slice, tomato slice and in the last another bread square.
Arrange the same with rest of slices.

Chutney Wale Aloo

Potatoes cut into 2" pieces 3

GREEN SAUCE
fresh coriander chopped 1 cup
pomegrnate powder 1/2 tsp
mint 1/2 cup
salt & sugar 1/2 tsp each

GRAVY
cumin seeds 1tsp
onions ground to paste 2
ginger garlic paste 4 tsp
yoghurt 1 cup
cashewnuts 2 tbsp ground to a paste till smooth
water 1 cup
oil 4tbsp
salt to taste red chilli powder 1 tsp
tomato chopped finely 1
garam masala 1/2 tsp
Peel & wash potatoes. heat oil in akadhai & deep fry over low heat until cooked & light brown in colour. keep aside.
For green sauce, put all ingredients in ablender & make a paste. keep aside.
Grind cashew & yoghurt to asmooth paste.
Heat oil ina kadhai. add cumin seeds, wait for aminute till golden.
Add onion paste, stir over low heat till transparent. Do not brown the onions.
Add ginger garlic paste & stir until oil leaves the masala.
Add yoghurt & cashew paste. stir for 1-2 minutes.
Add green sauce & red chilli powder. stir till oil separates & the mixture turns dry. add 1 cup water, stirring continuously on low heat till it comes to boil.
Now add the fried potatoes & salt. Simmer uncovered for 5 m inutes until oil leaves the masala and the gravy turns  thick.
Add chopped tomato & garam masala, stir & bring to a boil. serve.

Paneer Corn

Paneer Corn Taka Tak
Serves 4

Cottage cheese-cut into 1" pieces
fenugreek leaves dry 1 tbsp
Butter 2tbsp
Oil 1 1/2 tbsp
Tomatoes grind to puree in amixer 6
Salt 1 tsp
Chilli powder 1 tsp
Sugar 1/2 tsp
Onions-cut into rings 2
Corn 1 cup
Capsicum cut into 1" pieces
Cream 2-3 tbsp
Heat 2 tbsp butter in a wok. Add ground tomatoes. Cook till dry. Add salt, chilli powder & sugar. Cook for 2-3 minutes on low heat. Keep aside.
Heat 1 1/2 tbsp oil in nonstick pan. Add onion rings & saute till soft. Add corn & capsicum. Saute for 3-4 minutes.
Add cottage cheese & prepared tomato masala. Mix well.
Add 1/2 cup warm water & fenugreek leaves. Simmer till well blended.
Add cream & mix well. Remove from heat. Serve hot.

Breakfast Casserole

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.

UnFried Snacks

MEDITERRANEAN CROSTINI

Makes 8

French bread 8slices
Olives chopped ¼ cup
Cheese ½ cup grated
Salt & pepper to taste
Butter 1 tbsp
TO BE MIXED TOGETHER FOR MARINATION
Tomato slices thin 16
Basil 1 tsp chopped
Garlic chopped ½ tsp
Olive oil 1 tsp
Salt & pepper to taste
Place 2 marinated tomato slices on each slice of French bread.
Sprinkle some olives on top & then some grated cheese, salt& pepper.
Place on a microwave on high for 30 seconds.
Serve immediately.


MEXICAN SPICY CORN
Makes 12

Corn kernels ½ cup
Onions chopped ½ cup
Capsicum chopped ½ cup
Green chillies 1-2 chopped
Chilli powder ½ tsp
Tomato ketchup 1 tbsp
Dried oregano ¼ tsp
Butter 1 tbsp
Salt to taste
Cracker biscuits or nacho chips 12-13 or as per requirement
Chopped coriander 1 tbsp
Combine the butter, onions & capsicum and microwave for 2 minutes
Add corn, chillies, chilli powder, ketchup & salt & mix well. Microwave for 1 minute.
Add the oregano & mix well.
Spoon this mixture onto crackers or nacho chips.
Serve immediately, garnished with the coriander leaves.

WATERMELON PUNCH

WATER MELON PUNCH

There is something so perfectly refreshing in this drink.

4 cups watermelon puree ( approximately 1 medium watermelon)
1/4 cup fresh lime juice (approximately 4-5 juicy limes)
1/3 cup mint leaves
1/2 cup, plus 2 teaspoons sugar
1/2 cup water
Black salt as per taste
Make a simple syrup. Combine 1/2 cup sugar and /2 cup water in a sauce pan. Heat until sugar has dissolved. Let cool. Cut off watermelon rind.Remove seeds if there are any.Place approximately 2 cups of watermelon flesh into your blender. Using your fingers or a spoon, push down the watermelon chunks until they release a bunch of juice (this released liquid will help make the blending easier). Blend thoroughly. Do another batch until you have yielded 4 cups of pureed watermelon. You could strain the watermelon pulp at this point, but I really prefer the thicker texture of the pulp left in. Chill in the refrigerator for a couple of hours.
Juice limes.Coarsely chop mint leaves. Crush mint with 2 teaspoons of sugar. When you are done, you will have a well-integrated mint/sugar paste. Add paste to the lime juice.Mix pureed watermelon and lime juice (with the sugary mint). Add 2-3 tablespoons simple syrup.Served chilled with the dash of black pepper. Always give the punch a stir before serving.

Taco Veggie

TACO VEGGIE

Serves 4-5

TORTILLA DOUGH
Maize flour 1 ½ cup
Flour 1 cup
Salt ¾ tsp
Mix maize flour, plain flour & salt in a big bowl.
Knead with warm water to make pliable dough
Cover with a moist cloth & keep aside for 1 hour.
Divide the dough into 11-12 balls. Roll into a shape of a thin round chapatti
Heat griddle. Place the rolled tortilla on it. Cook for a minute on medium heat.
Overturn & cook the other side for a minute or till brown specs start appearing. Remove from heat.
For TACOS, pick up one side of the tortilla and fold to get open semi circle. Do not stick the edges. Pick up the folded roti firmly from the joint side with a pair of tongs and deep fry holding with the tongs in hot oil till golden & crisp. Do not press the tongs, otherwise the sides will join together. Hold gently. Keep fried tacos aside.

CHEESE FILLING
Onion finely chopped 1
Capsicum finely chopped 2
Green chillies finely chopped 3 tbsp
Boiled rice ½ cup
Cottage cheese crumbled 1 cup
Salt ½ tsp
Butter 2 tbsp
SALAD TOPPING
Cabbage thinly sliced 1 cup
Tomato pulp removed cut into thin slices 1
Coriander leaves 2-3 tbsp
Salt 1 tsp
Lemon juice 2tbsp
Cheddar cheese grated ½ cup
Heat butter. Add onion & cook till brown. Add chillies, salt, rice, capsicum and cottage cheese. Mix.
For salad, mix all the ingredients together well. Keep aside
For assembling tacos, fill a taco shell with hot filling. Top with some salad and finely top with grated cheese. Repeat with all the taco shell. Serve with tomato salsa and sour cream.

SOUR CREAM
Fresh cream ¼ cup
Thick curd 1 ½ cup
Lemon juice 1 tsp
Salt ¼ tsp
Hang curd in a muslin cloth for 1hour.
Whip hung curd till very smooth.
Add cream to get soft dropping consistency.
Add salt and lemon juice. Mix lightly. Keep in fridge till serving time.
Serve cold.

Breads & More...

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.

CHILLI PANEER BUNS
Serves 6

Processed cheese grated 1pkt
Cottage cheese cubed 100 gm
Onion chopped 1
Capsicum chopped 1
Tomato sauce 1 tbsp
Tomato puree 2 tbsp
Salt & pepper to taste
Vinegar & soya sauce 1 tsp each
Plain flour to dust only
Burger buns 6
Oil for frying

Heat 1 tsp of oil. Add tomato puree, tomato sauce salt & pepper for few minutes. Keep aside.
Scoop out enough from buns to make big hollow for stuffing.
Marinate cottage cheese with vinegar, soya sauce, salt & pepper for 15-20 minutes.
After that dust flour on cottage cheese and deep fry it.
Apply 1 tsp topping in hollow of bun. Put fried cottage cheese, processed cheese follow by onion, capsicum and again processed cheese.
Repeat it with other buns also.
Bake it till cheese melts.

PANEER TIKKA SANDWICH
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

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.

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).

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.

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.

SUPER VEGGIE SANDWICH
Serves 2

Brown bread 8 slices toasted
Cabbage leaves 4 leaves torn into bit size
Onion finely sliced 1
Tomato finely sliced 2
Cucumber 1 finely sliced (preferably pickled)
Capsicum shredded 1
Olives diced 1 tbsp (optional)
Black salt to taste
Tabasco garlic pepper sauce (readymade) 4 tsp
Any salad dressing 2 tsp

Place 4 toasted bread slices.
Arrange cabbage leaves on it, followed by onion, tomato, cucumber, capsicum, olives.
Season them with black salt.
Sprinkle few drops of Tabasco & salad dressing.
Cover them with another toasted bread slices.
Cut each sandwich in to two, enjoy it with tomato ketchup.

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.

VERMICILLI TOAST


Brown bread 1Loaf
Roasted Vermicelli 1Packet
Cottage cheese 1Kg.
Chopped Onion 3 Big
Chopped Capsicum 3 Big
Salt & Black Pepper to taste.

METHOD
1. Grate cheese and mix veggies in it.
2. Add salt and black pepper in it.
3. Take a slice of bread and spread a tablespoon cheese mix on it.
4. Now sprinkle some roasted vermicelli on it. Press it with fingers.
5. Heat a griddle, spread little oil on it.
6. Now crisp this bread slice facing cheesy side down to hot griddle.
7. Cook for few minutes than turn the side of slice, crisp again.
8. Vermicelli toast is ready.
9. Cut it from centre and eat it with tomato ketchup or dhaniya chutney.

VEGETABLE SWISS ROLLS
Serves 10

Bread slices w/o crust 10
Processed cheese (grated) 1 tin
Mushroom chopped 1 pkt
Green chillies chopped 3-4
Coriander leaves chopped 1 tbsp
L’ll salt to taste

Mix cheese, mushrooms, green chillies, coriander leaves & salt together.
Wet a bread slice, flat it with rolling pin.
Spread 2 tsps of cheese mixture on it, roll the bread & paste the sides with water.
Deep fry it till golden.
Cut the roll into small circular slices.
Repeat the same with all slices.

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.

Palak Channa Masala

PALAK CHANNA MASALA
Serves 6-7

Spinach (palak) chopped 1kg
Green chillies 2-3
Garlic 5-6 cloves
Onion sliced 1
Milk ½ cup

Pressure cook together to give one full whistle & remains simmer for 5 minutes.
Cool & puree it to smooth paste.

Bengal gram (Kabuli channa) 1cup
Split gram (channe ki dal) 2 tbsp
Black Cardamoms 2

Soak channa & channe ki dal overnight. Next morning add cardamoms and enough water to cover the channas nicely.
Pressure cook all to give one whistle. Keep on low flame for about 20-25 minutes. Keep aside.

Onions chopped finely 2
Pomegranate seeds powder 11/2 tsp
Tomato chopped finely 1 big
Ginger chopped finely 1”
Green chilli chopped finely 1
Garam masala ½ tsp
Coriander powder 1 tsp
Channa masala 1 tsp
Salt & red chilli powder to taste

Heat 4 tbsp of oil. Add onions. Sauté till transparent. Add pomegranate powder. Cook stirring till onions turn dark brown.
Add chopped tomatoes, ginger & green chilli. Stir fry for 3-4 minutes.
Add coriander powder, chilli powder & garam masala.
Mash & stir fry tomatoes occasionally till they turn brownish in colour and oil separates.
Strain channas, reserving the liquid. And add to onion tomato masala. Mix well. Add salt. Stir fry for 5-7 minutes.
Add channa masala, channa liquid (if necessary) and palak puree. Cook until first boil comes, low down the flame for another 5-10 minutes. Serve

MEXICAN RICE

MEXICAN RED RICE
Serves 3

long grained rice 1 cup
medium onion chopped 1
medium red capsicum chopped 1/2
medium green capsicum chopped 1/2
medium tomato deseeded & finely chopped 1/2
salt & red chilli powder to taste
lemon juice 2 tbsp

GRIND TOGETHER
whole, dry red chillies 3
garlic flakes 4-5

wash rice & leave in astrainer to drain. do not soak.
grind red chillies & garlic to a paste in a mixer.
heat 3 tbsp oil. add ground paste and fry for a minute.
add rice & stir fry for 5 minutes till rice gets a slightly brown toasted colour.
add chopped onion, red & green capsicum, tomato, salt & red chilli powder. mix well.
add 2 cups of water. give one boil. cover. lower heat. let it cook for 12-15 minutes till rice is fully cooked or water has been absorbed.
sprinkle lemon juice & serve hot garnished with capsicum strips. 

Oriental Cooking....

VEGETABLE IMPERIAL

Serves 2

Cauliflower (cut into small florets) 1 cup
Peas ½ cup
Carrot (cut into 1” long) 1
Corn (tinned or fresh) ½ cup
French beans (cut into 1” long) ½ cup

Steam all these vegetables and corn without water for 5 minutes. Cool. Keep aside.

Butter 1tbsp
Plain flour (Maida) 1 tbsp
Milk 1 cup
Processed cheese 25gms
Salt & pepper to taste

Heat butter in a heavy bottomed pan.
Add plain flour & stir fry till flour changes to slightly golden colour.
Add milk, stirring continuously till thick.
Remove from fire. Add salt & black pepper.
Mix all steamed veggies & corn in to this sauce.
Pour this mixture into greased baking dish.
Garnish with grated cheese.
Bake in pre heated oven for 20 minutes.
Serve with toasted multi grained bread.

Healthy non-fat yummy sandwich

SUPER VEGGIE SANDWICH

Serves 2

Brown bread 8 slices toasted
Cabbage leaves 4 leaves torn into bit size
Onion finely sliced 1
Tomato finely sliced 2
Cucumber 1 finely sliced (preferably pickled)
Capsicum shredded 1
Olives diced 1 tbsp (optional)
Black salt to taste
Tabasco garlic pepper sauce (readymade) 4 tsp
Any salad dressing 2 tsp

Place 4 toasted bread slices.
Arrange cabbage leaves on it, followed by onion, tomato, cucumber, capsicum, olives.
Season them with black salt.
Sprinkle few drops of Tabasco & salad dressing.
Cover them with another toasted bread slices.
Cut each sandwich in to two, enjoy it with tomato ketchup.

New Meal Combo for NAVRATRA

CHEESE TOMATO

Serves 4

Cottage cheese 1”slices 500g
Tomatoes 5
Green chillies 2
Ginger 1”piece
Black cardamom 1
Milk ½ cup
Oil 2 tsps
Salt, red chilli powder & garam masala as per taste

Grind tomatoes, green chillies, ginger & black cardamom in a mixer to smooth puree.
Heat oil, add tomato puree cook till oil separates.
Add spices, cook for few seconds.
Add milk, boil it.
Add cottage cheese, lightly mix it.
Cook for another few minutes & serve.


ALOO PARANTHA
Makes 10

Potato boiled & mashed 4
Buckwheat flour 1 cup
Salt, red chilli powder, garam masala, grated ginger, coriander leaves 1tsp
Little water
Little oil

Combine all the ingredients to make dough with water.
Roll out 10 chapattis from dough.
Heat griddle, shallow fry the chapattis one by one with little oil till crisp.
Serve with cheese tomato & salad

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.

New "it" snack

HONEY SPROUTS SALAD

Healthy, delicious & flavoured with exotic dressings, sprouts have come a long way. Sprouts are a great source of antioxidants, vitamins and fibre.

Chick pea sprouts 1.5 cup
Green lentil sprouts 1 cup
Fresh tofu diced 1.5 cup
Lettuce – small bunch

DRESSING
Honey 1 tbsp
Sesame oil 1 tsp
Vinegar 1 tbsp
Olive oil 1 tbsp
Salt to taste

HONEY CHILLI TOAST
Bread slice 1
Honey 1 tbsp
Chilli flakes a pinch
Chopped garlic 1 tbsp

METHOD
Hand plucked lettuce into small pieces
Prepare dressing by mixing all ingredients, keep chilled.
Toast bread on both sides. Apply honey and chopped garlic, sprinkle chilli flakes and then grill until crisp. Keep aside hot.
Mix sprouts, lettuce and fresh tofu.
Gently mix with dressing.
Serve chilled with hot honey chilli crispy toast.

SWISS ROLLS

VEGETABLE SWISS ROLLS

Originally, Swiss roll is a type of sweet sponge cake roll; I named this recipie the same because of its similarity with end shape

Serves 10
Bread slices w/o crust 10
Processed cheese (grated) 1 tin
Mushroom chopped 1 pkt
Green chillies chopped 3-4
Coriander leaves chopped 1 tbsp
L’ll salt to taste
Mix cheese, mushrooms, green chillies, coriander leaves & salt together.
Wet a bread slice, flat it with rolling pin.
Spread 2 tsps of cheese mixture on it, roll the bread & paste the sides with water.
Deep fry it till golden.
Cut the roll into small circular slices.
Repeat the same with all slices.

multi-nutrient snacks

CORN – MOONG SPROUT BALLS

Ingredients

Moong sprouts 1 cup
Boiled corn 1 cup
Ginger chilli paste 1 tsp
Pepper corns 5-10
Raw banana (boiled & mashed) 1
Mint leaves chopped 2 tsp
Salt to taste
Soda bicarb or baking powder a pinch
Oil for frying

Grind sprouts and corn one by one then mix them.
Add all other ingredients. Mix it & shape into small balls.
Heat oil & fry the balls till golden.

juz appetizer or full meal...?

CHILLI PANEER BUNS

Serves 6

Processed cheese grated 1pkt
Cottage cheese cubed 100 gm
Onion chopped 1
Capsicum chopped 1
Tomato sauce 1 tbsp
Tomato puree 2 tbsp
Salt & pepper to taste
Vinegar & soya sauce 1 tsp each
Plain flour to dust only
Burger buns 6
Oil for frying

Heat 1 tsp of oil. Add tomato puree, tomato sauce salt & pepper for few minutes. Keep aside.
Scoop out enough from buns to make big hollow for stuffing.
Marinate cottage cheese with vinegar, soya sauce, salt & pepper for 15-20 minutes.
After that dust flour on cottage cheese and deep fry it.
Apply 1 tsp topping in hollow of bun. Put fried cottage cheese, processed cheese follow by onion, capsicum and again processed cheese.
Repeat it with other buns also.
Bake it till cheese melts.

indonesian salad

INDONESIAN SALAD
Very different & interesting in taste

PEANUT SAUCE
Jaggery 1 ½ tsp
Tamarind water 1 ½ tsp
Salt to taste
Red chilli pd. 1 tsp
Roasted peanuts 1 cup
Little water to make batter

Churn peanuts in mixer
Add all above ingredients again blend together.
Fine peanut sauce is ready

Boiled potatoes chopped 1
Boiled carrot diced 1
Boiled beans diagonally cut few
Moong sprouts ¼ cup
Boiled peas ½ cup
Lettuce leaves hand crushed
Mix all vegetables in bowl.
Pour dressing on it. Toss well.
Salad is ready

Lemon coriander Soup

LEMON CORIANDER SOUP

Light soup, good in taste

Serves 4
Carrot grated 1
Cabbage grated 1
Onion finely chopped 1
Lemon juice 1tbsp
Coriander leaves finely chopped 1 cup
Cornflour dissolved in water 1 tbsp
Water 3 ½ cups
Salt & pepper to taste

Boil water with salt.
Add carrot, cabbage & onion.
After a minute, add pepper & cornflour. Boil it
Add lemon juice & chopped coriander.
Serve immediately.

LOW - CAL. fusion dish

Fusion cooking, also commonly called fusion cuisine, is the practice of combining foods and cooking styles from diverse sources to create new dishes and flavor combinations. The trend, which is normally perceived to have been popularized in the 1970s, typically pairs non-traditional spices and foods from different groups in an effort to create unique tastes. Fusion cooking is normally embraced by fans of progressive cuisine and shunned by traditionalists.


CHINESE STUFFED IDLI

CHINESE STUFFING
Onion chopped 1
Tomato chopped 1
Capsicum finely chopped 1
Garlic & ginger grated 1 tsp
Green chillies finely chopped 1 tsp
Soya sauce, tomato sauce 1 tsp each
Salt & pepper as per taste
Oil 1 tsp
Heat oil in a wok. Sauté garlic, ginger for few seconds.
Add onion sauté till pink, add capsicum & tomato. Cook for a minute, add sauces, salt & pepper.
Remove from fire.

FOR IDLI
1 cup semolina
1 cup curd
A pinch of sugar & salt
½ tsp oil
1 tbsp Eno fruit salt
Little water
Mix all the above ingredients together.
Pour 1 tsp of idli mix in each idli mould, followed by 1 tsp each of Chinese stuffing, followed by again 1 tsp idli mix.
Microwave for 5 minutes.
Stuffed fusion idli is ready.

New combo - try it

INDIAN STYLE – FENUGREEK WITH COTTAGE CHEESE
METHI PANEER

Ingredients

1 big bunch - Fresh Methi leaves(fenugreek)
200 gram – Paneer (cottage cheese), cubed
1 big - Tomato, pureed
1/2 tsp - Turmeric powder
1 tsp - Coriander powder
1/2 tsp - Cumin seeds
1 big – onion chopped

Masala Paste - Grind to smooth paste

2 to 3 - Green chillies
7 big flakes - Garlic
2 '' piece - Ginger
8 - Black pepper corns
2 - Cardamom seeds, powdered

Garnish

1/2 Cup Coriander leaves, chopped

Method

1 ) Pick methi leaves from the stem and wash very well. Drain and set aside.
2 ) Heat oil in a kadai/ wok. When oil is hot, add paneer cubes in batches and fry to a light brown color. Drain and set aside.
3 ) In the remaining oil, add cumin seeds, when it splutters add ground masala paste, turmeric powder and salt to taste. Fry well for 2 to 3 minutes on low heat. Now add onion and coriander powder and fry for a few seconds. Then add tomato puree and cook till oil separates on low heat. Add fenugreek leaves, saute for a few minutes, till the leaves are cooked.
4 ) Now add paneer cubes and mix in well. Let the paneer suck in the masala flavors. Add one or two tablespoon of water, cover and cook for a minute or two. Open and garnish with coriander leaves.

heartfull meal for remaining weeks of winter..

TORTILLA SOUP (VEG.) – INDIAN VERSION
INGREDIENTS
For the soup
3 tablespoons olive oil
1/3 medium onion, thinly sliced
2 to 3 cloves garlic, minced
2 tomatoes, diced
3/4 teaspoon salt
1 teaspoon dried oregano
6 cups vegetable broth
For garnishes:
1/4 cup olive oil
6 corn small corn tortillas, cut into strips
1 teaspoon salt
2 large green chillies((Jalepeno chiles can also be used)
Small handful cilantro leaves, chopped(coriander leaves)
1/4 small cabbage, thinly sliced
1 cup chopped stemmed spinach
½ cup shredded processed cheese(optional)
Procedure
1. Heat the olive oil in a large soup pot over medium-high heat, then add the onion. Cook until translucent, about two minutes, then add the garlic and cook for an additional minute. Stir in the tomatoes, salt, and oregano and cook for another minute, then add the vegetable broth, bring to a boil, and reduce the heat to simmer for 30 minutes, until the tomatoes melt into the broth.

2. In the meantime, prepare the tortilla strips. Heat the oil in a shallow skillet until a small piece of tortilla bubbles vigorously when added, then fry the strips in batches until golden, about 2 minutes. Transfer to paper towels to drain and toss while still hot with salt.

3. In a dry skillet, toast the chillies over medium-high heat until they soften, 1 to 2 minutes. Push them into the surface of the skillet as needed with a wooden spoon. Remove to a cutting board, then stem and de-seed them and chop into small pieces.

4. Ladle the broth into shallow bowls and garnish with tortilla chips, cheese, coriander leaves, chillies and spinach.

TORTILLAS
1 1/2 cup corn meal
½ tsp salt
3 tbsp oil
¼ cup warm water to make dough
Mix flour, salt and oil together.
Add warm water gradually and make a smooth and elastic dough.
Cover with a moist cloth and keep aside for ½ an hour.
Divide the dough into 7 parts.
Roll out each part into big thin chappati
Heat griddle/tawa. Place the rolled tortilla on the tawa. Cook lightly on one side for about a minute and then turn. Reduce heat and cook the other side. Remove from heat.

THREE SISTERS SOUP

THREE SISTERS SOUP
Ingredients
• 2 cups canned corns, drained
• 2 cups fresh green beans, diagonally cut
• 2 cups peeled and cubed pumpkin
• 1 cup diced peeled potatoes
• 5 cups water
• 1 tablespoon soya granules
• 2 tablespoons butter, melted
• 2 tablespoons plain flour
• 1/4 teaspoon salt & pepper
Method
1. Place the corns, green beans, pumpkin, and potatoes into a pot, and pour in water and soya granules.
2. Bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes.
3. Blend flour into the butter, then stir into the soup.
4. Increase heat to medium, and cook for 5 more minutes, or until soup thickens.
5. Season with salt & pepper, and serve.

IDLI CHAAT

KURKURI IDLI CHAAT

Serves 6-8

Idli (semolina steamed cake) – 1”size 24pieces

Papadi (fried plain flour 1 ½” size chapatti) 12 pieces

Chickpea (Kabuli channa) ½ cup

Cottage cheese (cut into ½”piece) ½ cup

Curd 2 cups

Tamarind sauce 1 tbsp

Mint-coriander (dhania pudina chutney) 1 tbsp

Salt, red chilli powder, chaat masala 1 tsp

Oil for deep frying

Soak chick peas overnight. Boil and drain out excess liquid.

Heat 1 tsp of oil. Sauté chickpeas in it for few minutes. Sprinkle little salt on it. Keep aside.

Deep fry the cottage cheese & idli till golden. Keep aside.

Beat curd till smooth. Mix spices in it.

On a serving platter, arrange papadi follow by idli, chickpea & cottage cheese.

Pour curd on it and then tamarind sauce and dhania pudina chutney.

Serve & enjoy.