Mango Lassi

Serves 4
Combine 21/2 cups peeled & chopped mangoes, 1 cup each ice & butter milk and 1/4 cup honey in blender.
Puree until smooth.
Pour into chilled glasses & sprinkle tops cardamom & finely chopped toasted pistachios.

Thai Green Mango Salad

Serves 4
Mix 3 grated raw mangoes, 1tbsp brown sugar, 1/4 tsp red chillies, 1tbsp roasted rice powder, 1 tbsp fresh coriander, 5-6 mint leaves, torn & juice of 1 lemon.
Chill & serve

Ragda Pattise

RAGDA PATTISE
Serves 4

PATTISE
Potatoes boiled& mashed 6
Cornflour 3tsp
Salt to taste

RAGDA
Dry peas (matar) soaked overnight 1 cup
Mustard seeds ½ tsp
Asafoetida a pinch
Onion finely chopped 1
Few curry leaves oil 1 tbsp
Ginger 1”piece
Garlic flakes 3-4 crushed to a paste
Turmeric powder ½ tsp
Red chilli powder 1 tsp
Cumin powder 1 tsp
Dhania powder 2 tsp
Salt 1 ½ tsp
Garam masala 1 tsp

TO SERVE
Some hari chutney
Some meethi chutney
Some chopped coriander & finely chopped onion

To prepare the patties, mix potatoes with cornflour & salt. Make 8 big lemon size balls. Flatten balls slightly. Heat 4 tbsp oil in frying pan & shallow fry till brown & crisp.

To prepare the ragda, drain the water from the peas & pressure cook peas with 1 ½ cups water. After the first whistle, keep on slow fire for 10 min. Remove from fire.

Heat 2 tbsp of oil. Add mustard seeds. Let it splutter. Add asafoetida, chopped onion & stir fry for 2 minutes. Add curry leaves & ginger garlic paste. Stir fry till onion turns light brown.

Add turmeric, red chilli powder, jeera powder & dhania powder. Mix & add 1 cup water.

Add boiled peas & salt. Simmer for 5-7 minutes. Add garam masala, mix & remove from fire.

To serve, place 2 fried patties in a plate. Pour 4 tbsp ragda over it. Pour a spoonful of green chutney & tamarind chutney. Garnish with chopped coriander leaves & finely chopped onion.

CORN BHEL

CORN BHEL

Juicy sweet corn kernels tossed in a fresh tomato & onion salad & spiced up with Tabasco & green chillies. Serve with broken Papadis.
Serves 4
American corn boiled 500gm
Tomatoes chopped 3
Onion chopped 3
Green chillies chopped 2 lemon juice 2 tsp
Tamarind chutney 5 tbsp
Tabasco sauce 2 tsp
Salt to taste
Chilli powder 2 tsp
Papadis 40 sev 200g
Coriander leaves chopped 3 tsp

Toss the sweet corn, tomato & onion with green chilli, lemon juice, tamarind chutney & Tabasco sauce. Add salt & chilli powder & toss well to combine.
Break Papadis into uneven pieces & mix in to the bhel. Top with the sev & coriander leaves. Serve immediately.

DABELI..different from usual Vada Pav

DABELI

Warm pavs seared in butter & stuffed with a sweet, spicy. Sour potato mixture, and crunchy groundnuts, sev & pomegranate seeds

Serves 4
FOR THE DATE & TAMARIND CHUTNEY, Blend
Dates, boiled & mashed 200g
Tamarind pulp 2 tbsp
Cumin powder ½ tsp
Salt to taste
Lemon juice 1 tsp

FOR THE DABELI
Oil 2 tsp
Dabeli masala (ready available)
Potatoes, boiled, peeled & mashed
Salt to taste
Coriander leaves chopped 1 tbsp
Pomegranate seeds 2 tbsp
Green grapes chopped 2 tbsp
Pavs 4
Garlic chutney 2 tsp
Groundnuts 4tsp
Sev 4tsp
Butter for cooking 2 tsp

Heat the oil in a pan & add 2 tbsp of date & tamarind chutney & dabeli masala. Sauté for a second.
Add potatoes, salt & just enough water to ensure it doesn’t burn and cook on medium heat for 2 minutes. Transfer to a plate & sprinkle coriander leaves pomegranate & grapes evenly over. Set aside.
Slit the pavs, keeping one side intact. Smear some garlic chutney & some of the remaining date & tamarind chutney.
Top with one-fourth of potato mixture, 1 tsp each of onions, groundnuts & sev. Press down to close.
Melt ½ tsp butter in a pan & sear dabeli for a minute on each side. Similarly, stuff & prepare the other three dabelis. Serve immediately.

GARLIC CHUTNEY
Blend 12 flakes garlic, 1 tsp chilli powder, 1tsp groundnuts & salt.

Kadahi paneer WITH Garlic naan

Serves 4

KADAHI PANEER
Cottage cheese 250 gms
Capsicum sliced 2
Onion chopped 2
Garlic ginger chilli paste 1 tbsp
Tomato puree 1 cup
Cream 1 tsp
Salt, red chilli powder as per taste
Turmeric powder 1 tsp
Garam masala 1 tsp
Coriander powder 1 tsp
Dry fenugreek leaves (kasoori methi) 2 tsp

In a wok, heat 1 tbsp oil.
Add ginger garlic paste
Add onion, sauté for 1 minute
Add all spices & fenugreek leaves
Cook for 1 minute
Add capsicum,sauté & tomato puree.
Cook till puree thickens
Add ½ cup water, simmer for 1 minute.
Add cottage cheese & cream. Cook till well coated.

GARLIC NAAN
1 3/4 cup all purpose flour (or half and half whole wheat and all purpose)
1/2 tsp salt
1 1/2 tsp active dry yeast
1/4 cup warm skim milk
1/2 cup plain yogurt
1/2 tsp sugar
1 tsp garlic powder or 1 clove garlic, minced
1/2 tsp cumin
butter or ghee

1. Dissolve sugar in milk and add yeast. Stir to combine and allow to rest for 5-10 minutes.
2. In a large bowl, blend flour, salt, and seasonings.
3. Pour in the milk and yogurt and stir with a spoon until you are unable to do so. Continue by kneading until all flour is incorporated and dough is soft and elastic.
4. Form into a ball, return to bowl and cover with a damp towel for 2-3 hours (or until doubled).
5. When ready, pull dough into 5-10 pieces.
6. Roll out to 1/8″ thickness.
7. In hot skillet, melt butter or ghee.
8. Brush naan with water and place in pan. When large bubbles begin to form, brush with water and flip over.
9. You can also bake your naan: Turn oven to 400°F, line a baking tray in aluminium foil, brush dough with butter, ghee or olive oil, bake until dough begins to bubble and brown. Flip over and allow to finish.