Cooking Handbook

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ULTIMATE COOKINGHANDBOOK

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A. VEG SPECIAL

1. CHOLE BHATURE

A perfect meal for a weekend afternoon! There is nothing mouth-watering than spicy,exotic chole masala with a crispy, puffy bhatura on a weekned afternoon.This is quite

simple to make at home. So go ahead and get ready for this yummy treat!

Preparation time : 20 mtsCooking time : 30 mtsServes : 4 to 6 people

Ingredients:

--------For Bhatura---------2 cup All Purpose flour / Maida1/4 cup Semolina / SoojiSalt to taste1 tsp Sugar1/4 tsp Baking Soda1/4 cup Yogurt1/4 cup water--------Chole Masala--------1 cup Chana, soaked in water overnight4 tbsp Oil1 tsp Cumin seeds2 Bay Leaves1 Big Onion finely chopped1 tbsp Ginger garlic paste2 Tomatoes Finely chopped1 tbsp Chana Masala1 tsp Red Chilli powder

Method:--------To Make Bhatura--------

Take maida in a deep bowl, add sooji, baking soda, salt to taste. Mix well.Add yogurt and mix well.Add water and start to knead in to stiff dough.Once dough is ready, cover and keep it to rest for 4 hours.After 4 hours divide dough in small balls. Roll in big size poori.Deep fry until gets golden color from both sides.

--------To make Chana Masala--------Heat up oil, add cumin seeds, onion and cook until onion gets golden brown.Add ginger garlic paste and cook for 2 mts.Add chana masala and cook for 2 mts.

Add tomatoes, red chilli powder, mix, cover and cook for 5 mts.Add soaked chana, mix, add salt, water, cover and pressure cook until 7 to 8 whistles.

2. BUTTER PANEER (PANEERMAKHANI)

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Butter Paneer or Paneer Makhani, its a very popular Punjabi dish. Paneer or Cottagecheese cooked in smooth, velvety, buttery and tasty tomato based gravy. Goes well withNaan, paratha or Jeera Rice!

Preparation time : 20 mtsCooking time : 40 mts

Serves : 4 people

Ingredients:

1 tbsp Oil1 tsp Cumin Seeds1 Bay LeafWhole Garam Masala1 tbsp Coriander seeds4 Tomatoes chopped2 tbsp Butter1 tsp Ginger Garlic paste1 tbsp Degi Mirch powder1 tbsp Sugar1 tbsp Kasoori Methi250 gms Paneer cubed3 tbsp Cream

Method:

1) Heat up oil, add cumin seeds, add bay leaf, whole garam spices, add coriander seeds,cook this till the time spices change its color and nice aroma starts to come from it.2) Add chopped tomatoes, salt, cover and cook for 5 mts. Once masala cools down grindit to make smooth puree.3) Heat 2 tbsp butter, add ginger garlic paste and cook till raw smell goes away.4) Add ground masala, red chilli powder, mix and cook till the time oil separates from thespices.

5) Add water suitable to your taste, add salt, sugar to taste, kasoori methi, mix and cookfor 5 mts.6) Add paneer, mix, cover and cook for 5 mts.7) Finally add cream, stir well, Butter Paneer is ready to be served!

3. RAJMA MASALA

Popular North Indian delicacy. This is cooked in rich creamy and spicy sauce. Rajama,chawal is kids all time favorite meal, and adults love it too!

Preparation Time : 20 mtsCooking time : 30 mts

Serves : 4

Ingredients:

1 Big Onion SlicedRajma 2 cups1 tomato pureed

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Whole Garam Masala - 4 Cloves, 4 BlackPeppercorns,2 Cardamom, 1 Bay leaf,1 Inch Cinnamon stick1 1/2 tsp Coriander power1 tsp Cumin Power1 tsp Red Chilli powder

Oil 5 tsp1 tsp Cumin Seeds1 tsp Ginger Garlic Paste1/2 tsp Garam masala powder1/2 tsp Amchur PowderSalt to taste

Method:For Rajma - Wash rajma 2 to 3 times and soak in water overnight. Cook it in pressurecooker until 4 whistles.1) Heat pan on a medium high, add 2 tsp oil and sliced onion, saute onion till it gets lightbrown color. Take off the heat, let it get cool down, then grind to form a smooth paste.2) Heat 3 tsp oil in a pan, add cumin seeds and whole garam masala, wait till it gets

sputter.3) Add onion puree and cook for 2 mts. Then add ginger garlic paste and saute for aminute.4) Add tomato puree, cover and cook for 2 mts.5) Add dry spices, coriander powder, cumin powder, amchur powder, red chilli powderand cook till oil starts loosing out from the spices.6) Add garam masala and mix.7) Add boiled Rajma, mix and add leftover water from boiled rajma.8) Sprinkle some salt, mix, cover and cook for 10 mts.9) Serve with boiled rice or roti!

Tips

1) Cooking time for each pressure cooker differs, try to cook it using your ownjudgement.2) Adding little extra dry spices make Rajma more flavorful.

4. VEG KOLHAPURI

Veg Kolhapuri is a spicy mix vegetable preparation. This is very popular dish fromKolhapur city which is situated in the South-west corner of Maharashtra. This is preparedin thick spicy gravy with loads of vegetables!

Preparation time - 30 mtsCooking time - 30 mtsServes - 6 people

Ingredients:

For Kolhapuri Masala -4 tsp grated dry coconut,5 Cloves, 5 Black Pepper,1"Cinnamon stick,

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2 tsp Sesame seeds,4 Cashew nuts1 1/2 Big Onion finely chopped2 tomatoes finely chopped1/2 Cup Cauliflower Florets1 Potato chopped in small cubes

1/2 cup Carrot cut in to thick slices1/2 cup Green Pepper cut in to small cubes1/2 cup Green Peas1/2 cup paneer cut in small cubes1 tsp Red Chilli powder1 tsp Coriander powder1/2 tsp roasted cumin powder1 tsp Cumin seeds1/2 tsp Garam Masala1 tsp Ginger Garlic pasteOil 4 tspWater 1 cup

Method:

1) To make Kolhapuri masala - Heat pan on a medium high and dry roast whole garammasala, coconut and sesame seeds till coconut gets nice golden color and nice aromafrom spices starts to come out.2) Add kolhapuri masala in a blender, add cashew nuts and water and grind to form asmooth paste.3) Heat 4 tsp oil in a pan, add cumin seeds and finely chopped onion and saute till oniongets light brown color.4) Add ginger garlic paste and cook till raw smell from ginger garlic goes away.5) Add coriander powder and roasted cumin powder, mix and cook for 2 mts.6) Add chopped tomatoes, mix, add 1/4 cup of water, cover and cook for 5 mts.7) Add ground paste of Kolhapuri masala, mix and cook for 2 mts.

8) Add red chilli powder and degi mirch powder, mix and cook till oil separates from thespices.9) Add garam masala, add potatoes, add 1/4 cup of water, mix, cover and cook for 15mts.10)Add Cauliflower and cook for 5 mts. Keep on adding small amount of water if you findmixture is getting very dry.11)Add carrot and green pepper and cook for 7 to 8 mts.12)Add paneer and green peas, cover and cook for 5 mts.12)Finally top it with butter for richer taste.

Tips

1) Add boiled vegetables to save time.

5. Kadhai Paneer

Kadhai paneer is one of the most popular Punjabi way of cooking paneer with adelectable mix of onion, tomato, ginger, Green pepper and Garam masala. Very nice andeasy recipe. Fresh spice powder gives nice flavor to this dish.

Preparation time : 15 mts

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Cooking time : 25 mtsServes : 4 people

Ingredients:

------For Masala-----

2 tsp Coriander seeds1 tsp Cumin seeds1" Cinnamon stick3 Cloves4 Black peppercorns------For Gravy------250gms of Paneer4 tsp Oil2 dried Red Chillies1 big Onion finely chopped1 tsp Ginger Garlic paste1 big Tomato finely chopped1 tsp Degi mirch powder

1/4 cup Onion Cut in to cubes1/4 cup Bell Pepper cut in to cubes

Method:

1) Take coriander seeds, cumin seeds, whole spices in blender and grind coarsely.2) Heat oil in a pan add dried red chillies and finely chopped onion and cook till onionbecomes translucent.3) Add ginger garlic paste and cook for 2 mts.4) Add masala powder, mix and cook for 3 to 4 mts.5) Add chopped tomatoes, mix, add red chilli powder, mix and cook till oil separates.6) Add cubed bell pepper, onion, cover and cook for 5 mts.7) Add paneer, mix, cover and cook for 10 mts.

8) Kadhai Paneer is ready to serve!

Tips:1) Cut bell pepper in big chunks.2) Use regular red chilli powder instead of Degi Mirch

6. Stuffed Baingan Masala

Stuffed Baigan Masala is a maharashtrian recipes. Maharashtrian recipes are popular fortheir unique taste, use of lots of peanut and spicy flavour, and I am sure this stuffedbaingan masala is not an exception for it!

Preparation time : 15 mtsCooking time : 20 mtsServes : 4 people

Ingredients :

1) 6 tiny eggplants

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2) 3 onions finely chopped3) 1tsp red chilli powder4) 1/2 tsp garam masala5) 1/2 cup roasted peanut powder6) salt to taste7) 4 tsp oil

8) 2 tsp Coriander leaves finely chopped9) 1 cup water

Method :

1) Wash the eggplants, dry it and make a slit through the middle of the eggplants. Keepthem in the water so that it will not change its colour.2) Filling: Take onions, add red chilli powder, garam masala powder,salt to taste, roastedpeanut powder and mix it well. Add 2 to 3 tsp of water in this mixture just to bind oilspices together.3) Now stuff the filling in to the slits of eggplant. Rest of the masala keep it aside.4) Heat oil in a nonstick pan. Once oil is hot add the leftover masala in oil. Fry it well tillthe oil starts loosing out from the spices.

5) Now add stuffed baingans in the masala and mix it well. Cover it and cook it for atleast two minutes.6) Add water to it. You can adjust the consistency of the water accordingly as much thickor thin gravy you want.7) Put the cover and let it cook for 7 minutes. Now turn the eggplants and again cook itfor another 7 minutes.8) Delicious stuffed baigan is ready. Garnish it with coriander leaves.

Tips:1) Fry the masala til oil starts loosing out.2) Keep stirring it continuously to avoid sticking of masala to the pan.

7. Aloo Sabji

If you don't have enough vegetables at home and you really want to cook something fastthen Aloo Sabji is a great option. All you need is to grab some potatoes, onions and fewspices. It can be cooked without much preparation.

Preparation Time : 10 minutesCooking time : 15 minutesServes : 4 People

Ingredients:

1) 2 Boiled Potatoes

2) 2 Onions finely chopped3) 4 Green Chillies4) 7 to 8 Curry Leaves5) Pinch of Asafoetida6) Salt to taste7) 4 tsp oil8) 2 tsp coriander leaves9) 1/4 tsp Turmeric Powder

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10)1 tsp Ginger Garlic Paste11)1 tsp Cumin Seeds12)1/2 tsp Mustard seeds

Method:

1) Boil, Peel and cut the potatoes in to small cubes.2) Heat oil in a pan. Once oil is hot add mustard seeds,cumin seeds, asafoetida, curryleaves. As soon as they start splutter add green chillies and onions.3) Fry onions till it becomes translucent. Then add turmeric powder and ginger garlicpaste. Fry till raw smell from ginger garlic goes away.4) Then add boiled potatoes and sprinkle salt. Mix it well.5) Cover it for 5 minutes.6) Aloo sabzi is ready. Garnish it with coriander leaves.

8. Matar Paneer

Matar Paneer is a popular North Indian dish cooked widely in India. It is easy to prepareand you can adjust spices suit to your taste. Matar Paneer is a real treat especially for

vegetarians!Preparation time : 10 mtsCooking time : 30 mtsServes : 4 to 6 people.

Ingredients:

1) 250 gms paneer2) Onion puree of 2 onions3) 1 Tomato puree4) Oil 6 tsp5) 1/2 cup frozen Green peas6) Whole garam masala7) 1 tsp Ginger garlic paste8) 1 tsp Cumin powder9) 1 1/2 tsp Coriander powder10) 1 tsp Red chilli powder11) 1 tsp kasoori Methi12) Salt to taste13) Butter 2 tsp

Method :

1) Heat oil in a pan. Add whole garam masala and onion puree. Sprinkle some salt and frytill onions turn brown.

2) When onions start to change its color add ginger garlic paste and fry for one minute.3) Keep it stirring continuously. When onion starts to become dry add coriander powderand cumin powder.4) After all the moisture from onions evaporates add red chilli powder and cook it till oilstarts loosing out from spices.5) Now add tomato puree, add few drops of water, cover it cook for one minute.6) Add degi mirch powder its optional. Add kasoori methi powder and mix it well.7) Add green peas and cover it and cook for 1 minute.

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8) Finally add paneer, water, sprinkle some salt, add butter and cook it covered for 5minutes on low flame.9) Matar paneer is ready.

Important Tips:

1) Make sure to fry onion puree to evaporate all the moisture from it.2) Try to use wide nonstick pan.3) Cooking time for green peas may vary. Frozen peas gets cooked quickly whereas freshpeas may take longer timeto get cooked.

9. Aloo Gobi

Aloo gobi is another classic North Indian cuisine, and is a "dry" Indian curry. This is a alooand gobi cooked in spicy masala. This can be served with roti, rice, paratha. This could bethe best dry curry for Potluck. Enjoy this yummy Aloo Gobi!

Ingredients :

1) 2 Cloves of Garlic2) 1Inch Piece of Ginger3) Whole Garam Masala4) 5 Green Chillies5) Oil 4 tsp6) Salt to taste7) 1/2 tsp turmeric powder8) 1 tsp Red Chilli powder9) 1 tsp Corriandar powder10)1/2 tsp Amchur powder11)1 tsp Cumin seeds12)1 Bay leaf13)Pinch of asafetida

Method :

1) First crush Whole garam masala, Garlic, Ginger, Green Chillies in a blender. Just blendit coarsely.2) Heat 4 tsp oil in a pan, add cumin seeds, bay leaf, pinch of asafoetida and choppedonion. Saute the onion till it becomes translucent.3) Now add crushed paste and saute for 2 minutes. Add turmeric powder.4) Add chopped potatoes, sprinkle some salt, mix it, cover and cook for 10 mts.5) Add cauliflower, sprinkle some salt, mix, cover and cook for 10 mts.6) After cooking for 10 mts add coriander powder, amchur powder and red chilli powder

and add some salt to taste. Cover and cook till its done.7) Garnish with corriandar leaves.

10.Navratan Korma

A rich Mughlai cuisine. Navratan means nine gems, includes mix vegetables, paneer,raisins and cashew nuts, those are cooked in mild and little sweet, creamy gravy.

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Cooking Time - 30 mtsPreparation time - 20 mtsServes - 4

Ingredients:

--------For Gravy------ -------Vegetables------

Fried Onion - 1 cup 1/2 cup PaneerWarm Water - 3/4 cup 1/2 cup Green Peas

Yogurt - 2 tsp 1/2 cup Green Pepper1 Tomato Pureed 1/2 cup Red Pepper1 tsp oil 1/2 Potato1 tsp Red Chilli Powder 4 tsp Cashew Nuts1 tsp coriander powder 4 tsp Raisins1 tsp cumin powder 1/2 cup Beans1 tsp kasoori methi 1/2 cup Carrots1/4 cup cream1 tsp ginger garlic paste

Method:

1) Soak fried onions in warm water for 30 mts. After soaking mix yogurt and soakedonion and grind to make smooth paste.2) Make tomato puree of 1 tomato.3) Heat 2 tsp oil in a pan and shallow fry paneer cubes till it gets nice golden color fromboth the sides. Drain excess oil from paneer.4) In the same pan add potatoes, cover and cook for a minute. Add carrot and greenbeans, mix, add some salt cover and cook for 2 minutes. Add red and green pepper, addsome salt, cover and cook till all vegetables are evenly cooked.5) Heat 1 tsp oil in a pan, add onion gravy and saute for a minute, add ginger garlic pasteand cook for 2 mts.

6) Add coriander, cumin and red chilli powder, mix and cook for 2 mts.7) Add tomato puree, mix and cook for 5 to7 minutes.8) Add garam masala, mix and add water and salt, sugar to taste.9) Add kasoori methi, mix and add cooked vegetables, paneer cubes, raising, nuts, GreenPeas, mix and cook for 5 mts.10)Garnish with fresh whipping cream.

Tips

1) To fry onions at home just take sliced onions and saute till it gets light brown color andgrind with yogurt to form smooth paste. Home fried onions need not to be soaked.2) To make tomato puree chop omato in big chunks, add to blender and grind to makesmooth puree.

11.Chana / Chole Masala

One of our Family Favorite dish. Very healthy and nutritious and easy to prepare. Tastesbest when eaten with bhatura, roti or rice!

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Ingredients:1 1/2 cup Chana / Chole / Chickpeas

1 Big onion sliced1 small onion chopped1 big tomato pureedOil 6 tsp2 tsp Coriander powder1 1/2 tsp Cumin powder1 tsp Amchur powder1 1/2 tsp Red chilli powderWhole Garam masala - 2 bay leafs, 4 cloves, 1 cinnamon stick, 4 black pepper3 tsp Ginger Garlic paste - 1/2 n 1/21/4 tsp turmeric powder1 tsp cumin seeds

Method:

1) Wash and soak Chana overnight.2) Heat oil in a pressure cooker, add cumin seeds, whole garama masala and onions andsaute till onions become translucent.3) Add ginger garlic paste, turmeric powder and saute for another minute.4) Add chana, sprinkle some salt, 2 cups of water and pressure cook until 7 to 8 whistles.5) Heat oil in a pan, add sliced onion and saute till it gets light brown color.6) Add diced tomatoes and fried onions to the blender and grind to make smooth puree.7) Heat oil in a Wok or kadhai, add onion-tomato puree and cook for 5 mts.8) Add ginger garlic paste and cook till raw smell goes away.7) Add coriander, cumin, red chilli and amchur powder, mix and cook till oil starts to looseout from the spices.

8) Add boiled Chana, mix, add some water and salt, cover and cook for 10 mts.9) Garnish with chopped corriandar leaves.

Tips

1) Cooking time for each pressure cooker differs, it really depends on the size of pressurecooker, quantity you are cooking, so try to use your judgement while boiling chana.2) You may use store bought Chana Masala.

12.Dal Makhani

A nice blend of Masoor Dal and Rajma! A spicy dal with a generous touch of butter andcream. Perfect party menu!Preparation time : 20 mtsCooking time : 40 mtsServes : 4 people

Ingredients:

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2 cups Whole Masoor Dal1/4 cup Rajma2 tsp Ghee1 tsp Cumin Seeds1 Onion finely chopped1 1/2 tsp Garlic paste

3 Tomatoes pureed1 1/2 tsp Coriander powder1 1/2 tsp Red Chilli powder1 tsp Kasoori methi1 stick of Butter1 tsp Garam masala1/4 cup Cream

Method:

1) Wash and soak Rajma overnight. Wash and soak Masoor dal for 4 hours. Combine alldals together and pressure cook until 6 to 7 whistles.2) Heat ghee in a pan add cumin seeds, onion and saute till onions get nice golden color.

3) Add garlic paste and cook for a minute.4) Add tomato puree, coriander powder, red chilli powder, mix and cook till oil separatesfrom the spices.5) Add boiled dal, mix, add kasoori methi, salt, butter, mix, cover and cook for 15minutes.6) Add garam masala powder, mix and garnish with cream.

Tips:

1) Make use of black urad dal instead of masoor dal.2) Make sure to cook masala well after adding tomato puree.

13.Paneer Korma

Paneer cubes cooked in velvety smooth gravy and has a goodness of all Indian spicesthat is combined with awesome flavors from bell peppers and garnished with cream!Being a paneer fan I can eat this almost every day :) I love the color, texture andheavenly taste of this Korma!


Ingredients:

4 tsp Oil

1 Big Onion grated1 tsp Ginger Garlic Paste1 tsp Coriander powder1 tsp Cumin powder2 Tomatoes pureed1 tsp Red Chilli powder1/4 cup Red and Green Pepper

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1/2 tsp Garam Masala1/4 cup Cream1 cup Paneer1 tsp Sugar1/4 cup Green PeasDried Fenugreek (Methi) leaves

Method:

1) Heat up oil in a pan, add onion and saute till it gets light golden color.2) Add ginger garlic paste, mix and cook for minute till raw smell from ginger garlic goesaway.3) Add coriander powder, cumin powder, mix and cook for 2 mts.4) Add tomato puree, red chilli powder, mix and cook till oil separates from the spices.5) Add water and adjust the gravy as per how much or thin you want, then add salt totaste.6) Add peppers, mix, cover and cook for 5 mts.7) Add paneer, green peas, mix, cover and cook for 5 mts.8) Add garam masala, sugar, cream, stir and serve hot with paratha, naan or rice!

Tips:

1) Add 1 tsp of butter at the end for richer taste.2) Skip adding veggies or choose veggies suitable to your taste.

14.Dum Aloo

Baby potatoes cooked in smooth, silky and spicy masaledar gravy. Tastes just great!

Preparation time : 30 mtsCooking time : 20 mts

Serves : 4 to 6 people

Ingredients:Baby potatoesWhole garam spices1 1/2 tsp Fennel seeds1 big Onion thinely sliced2 med Tomatoes cut in to cubes1 1/2 tsp Cumin powder2 tsp Coriander powder1 1/2 tsp Degi mirch or red chilli powderSalt to taste1 tsp of yogurt

Method:

1) Boil baby potatoes, peel and deep fry until it gets nice golden color. Drain excess oilfrom it and keep aside2) Heat oil in a pan add whole garam spices, add fennel seeds and saute till nice aromastarts to come out.3) Add sliced onion and cook till it gets light brown color.

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4) Add chopped tomatoes in blender, add onions, coriander powder, cumin powder andgrind to make smooth paste.5) Heat oil in a pan add masala paste, add degi mirch, yogurt mix and cook till oilseparates from the spices.6) Add fried potatoes, mix add salt to taste, cover and cook on medium heat for 15 mts.7) Serve with roti, naan or paratha.

Tips:

1) You may also shallow fry potatoes or bake boiled baby potatoes.2) Use only a tsp of yogurt it gices nice smooth texture to the gravy.

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B. NON VEG

1. Fish Curry

Mackerel Fish or Bangda are simmered in rich coconut sauce. This dish is extremelyhealth apart from appealing to taste buds!


Ingredients

1 lb mackerel fish / Bangda1 Onion finely chopped2 tbsp Oil1 tbsp finely chopped Garlic1 tsp Coriander powder1 tbsp Red Chilli powder

1/2 tsp Garam masala1 tbsp Tamarind Pulp1 tsp Turmeric powder1 tsp Ginger Garlic paste1 tbsp Lemon juice

Method:

Rub salt and lemon juice on fish pieces very well and keep for 20 mts.Take fresh coconut in to mixie pot, add garam masala, red chilli powder, water and grindto make smooth puree.After 20 mts wash fish very well under cold water and pat dry using paper towel.Once fish is dried to that add ginger garlic paste, turmeric powder and keep aside.Heat up oil, add chopped onion and cook until onion becomes soft.Add chopped garlic and cook for a minute.Add coriander powder and cook for 2 mts.Add coconut paste and cook for 7 mts.Add water, mix, add salt, tamarind pulp and mix well.Add fish pieces, cover and cook for 5 mts.After 5 mts open cover flip the fish and cook for 5 more mts.Fish curry is ready to be served. Serve hot with Rice Roti or Jawar Bhakari!

Tips:

Substitute tamarind pulp by using lemon juice.Adjust the spices suitable to your taste buds.

2. Kolhapuri Chicken

Tikhi Mirchi layi hoon, main Kolhapurse aayi hoon ;) Spicy, Hot, Exotic real Kolahpurichicken. It goes really well with home made light, fluffy, crispy jwarichi bhakari or withsome naan!

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Note - Be warned, it might be hair rising for other who eats less spicy food ;)


Ingredients:

For Gravy3 tbsp Oil1 tsp Cumin Seeds1 tbsp Coriander seeds2 tbsp Sesame seeds1 tbsp Poppy seeds2 tbsp Chopped GarlicWhole Garam spices (Bay leaf, GreenCardamom, 2-3 Cloves. Blackpeppercorns,1 star anise)

1 big Onion sliced1 Tomato diced1/2 tsp Garam masala powder3 tbsp dry shredded Coconut1 tbsp Degi mirch powder

Ingredients for Marination1 lb Chicken drumsticks1/2 tsp Turmeric powder1 tsp Red Chilli powder1 tbsp Ginger Garlic paste1 tbsp Lemon Juice1 tsp Garam Masala

Method:

Marinade1) Wash chicken pieces well and remove its skin or fats part.2) Add ginger garlic paste, red chilli powder, garam masala, turmeric powder, salt, lemon

juice to chicken, rub all spices well on chicken and keep to marinate for 30 mts.

Masala Preparation1) Heat up oil, add cumin seeds, whole garam spices, coriander seeds, sesame seeds,poppy seeds, chopped garlic and cook till spices start to change its color.2) Add dry grated coconut, sliced onion and cook till onion gets light brown color.3) Add tomatoes to blender, add onion masala, some water and grind to make smooth

paste.

Gravy Preparation1) Heat up oil, add ground masala paste, add red chilli powder, garam masala and cookfor just 5 mts.2) Add marinated chicken pieces, mix well, add water to desired consistency, cover andcook for 20 mts. till the time chicken gets tender.

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Hot and spicy Kolapuri Chicken is good to go!

Tips:

1) Marination helps chicken to get cook faster and improves its flavor.

2) If degi mirch is not available, use regular red chilli powder.

3. Tandoori Chicken

An extremely popular mughlai delicacy. Chicken marinated in aromatic spices and thenbaked till it gets crisp. A slight planning ahead of time makes a big Party Hit Menu :D

Preparation time : 30 mtsCooking time : 1 hourServes : 4 people

Ingredients:

------For Inner Coating------2.5 lb Whole Chicken2 tbsp Degi Mirch powder1 tbsp Lemon Juice1 tbsp Oil1 tsp Ginger Garic paste

------For Tandoori Masala------1/2 cup Yogurt2 tbsp Degi Mirch Powder1 tbsp Kasoori Methi1 tsp Garam Masala1 tsp Roasted Cumin powder

1 1/2 tsp Coriander powderSalt to taste1 tbsp Corn Flour for dusting

Method:

Wash off whole chicken inside out and then pat dry using paper towel.Make gashes on all over chicken using knife.Mix red chilli powder, lemon juice, salt, ginger garlic paste,oil, mix and insert masalainside gashes as well as inside cavity.Keep it to rest for 15 mts.

Take thick yogurt, to that add red chilli powder, coriander powder, garam masala, kasoorimethi, salt, oil, mix well. Add food color if desired.

Now apply this tandoori masala paste well on all over chicken.Cover and keep it to marinate in refrigerator overnight.Remove chicken 30 minutes before you want to bake it.Dust corn flour using tea strainer all over chicken.Brush some oil on the top of it.

Take Baking tray, place a cooling or grill rack on the top of it. Put chicken on the top ofcooling rack.

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Bake at 400 degree fahrenheit for 25 mts.After 25 mts flip the chicken and again bake for 20 more mts.After 20 mts again flip chicken one more time and bake for final 20 mts.Serve hot with salad and wedges of lemon on the side.

Tips:

If you do not want to make use of whole chicken simply replace it by using Chicken Wingsor Drumsticks.Washing and drying of chicken is really important thing, so that it bakes properly.

Yogurt need to be really thick so that it sticks to the chicken properly.The red chilli powder I have used in the recipe seems to be a lot, but its a Degi Mirchpowder which is absolutely milder version of paprika.

4. Butter Chicken / Murgh Makhani

Butter chicken which is also knows as Murgh Makhani is boneless pieces of chickencooked in butter with tomato sauce which is a favorite specialty all over India. Check thisout easy, tasty recipe and everyone' s all time favorite dish

Preparation time :Cooking time :Serves :

Ingredients:-------- For Gravy ------- ----- For Chicken marinade -----4 Tomatoes 1 lb Chicken Breast1 tbsp Oil 1/2 tbsp Red Chilli powder1 tsp Cumin Seeds 1/2 tsp Garam Masala1 tbsp Coriander Seeds 1 tsp Coriander powder1 tsp Fennel Seeds 2 tbsp thick Yogurt1 Bay Leaf 1 tsp Cumin powder

3 Green Cardamom 1/2 tsp Kasoori methi3 Black Peppercorns 1 tbsp Lemon juice3 Cloves3 tbsp Butter1 1/2 tsp Kasoori Methi1 tbsp Sugar1 tbsp Ginger Garlic paste1 tsp Red Chilli powder1 tbsp Poppy Seeds

Method:

For Chicken:1) Take chicken breast, cut in thin strips, wash well and pat dry using paper towel ornapkin.2) Take red chilli powder, garam masala, coriander powder, cumin powder, salt, kasoorimethi, add some lemon juice, yogurt, in a deep bowl and mix well.3) Add chicken pieces, mix well with marinade, cover and keep for 1 hour.4) After one hour transfer marinated chicken in greased baking tray, drizzle some oil over

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it and bake for 15 to 20 minutes on 400 degree fahrenheit.

For Masala:1) Heat up oil a tbsp oil, add cumin seeds, whole garam spices, coriander seeds and cooktill nice aroma starts to come from spices and they change its color.2) Add fenel seeds, mix and cook for a minute.

3) Add chopped tomatoes, sprinkle some salt, mix, cover and cook for 5 to 7 mts onmedium heat.4) Soak poppy seeds in hot water for 1 hour.5) First add soaked poppy seeds in grinder and grind well.6) Now add tomato masala and grind well to make a very smooth puree.

For Gravy:1) Heat up 3 tbsp butter, add ground masala paste, red chilli powder and cook till oilstarts to separate from spices.2) Add leftover juice from baked chicken and some extra water to make gravy kindconsistency.3) Add baked chicken pieces, kasoori methi, cover and cook for 5 mts on medium heat.4) Garnish with fresh cream!

Tips:

1) If oven is not available, saute chicken pieces on skillet with enough oil.2) Substitute poppy seeds by using 3 to 4 cashew nuts.

5. Chicken Curry

Introduction:There's nothing like to have a chicken curry on weekends. Around our house, it's ournumber one favorite dish. Use of whole garam masala instead of garam masala enhancesthe flavor of the curry tremendously!


3 Steps to make Chicken Curry1) Boil The Chicken2) Make Masala3) Combine Masala and Boiled Chicken together

1st Step: Boil the Chicken

Ingredients :

1) 1 Lb Chicken2) 1 Onion finely chopped3) 1 tsp Ginger Garlic Paste4) 1/4 tsp Turmeric Powder5) Salt to taste6) 1/4 cup Water

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7) Oil 2 tsp

Preparation :

1) Heat oil in a pressure cooker. Add onions and fry till it becomes translucent.2) Then add Ginger garlic paste and fry till its raw smell goes away.

3) Add turmeric powder. Then add chicken and mix it well.4) Add water and finally sprinkle some salt to taste.5) Cook until 3 whistles.

2nd Step : Make MasalaIngredients :1) Oil 2 tsp2) 3 Onions sliced3) Whole Garam Masala - Cloves, Black Pepper, Cinnamon Stick, Bay Leaf4) 1 tsp minced Garlic5) 1/2 tsp minced Ginger6) 1 Tomato Chopped7) 1 tsp Coriander Powder

8) 1 tsp Cumin Powder9) 4 tsp grated Coconut10) water11) 2 tsp Red Chilli powder

Preparation1) Heat pan on a medium high. Add grated coconut and roast till it gets nice golden color.Remove it from pan once it is done.2) Heat oil in a pan. Add whole garam masala, wait till masala gets cooked. Then addsliced onion. Fry till it turns brown in color.3) Combine Roasted coconut, Fried onion and rest of the ingredients in a blender andgrind till it turns in to a smooth paste. Add few drops of water in between if required.4) Masala is ready

3rd Step: Making Curry1) Heat 4 tsp oil in pan. Once oil is hot add masala and fry it till oil starts loosing out fromthe spices.2) Then add boiled chicken and mix it.3) Finally add water accordingly as much thick or thin gravy you want.4) Sprinkle salt to taste.5) Bring it to boil for 10 mts and switch off the stove.6) Chicken curry is ready now.

6. Egg Bhurji

This is a simple recipe to make and yet delicious! This versatile bhurji can be had byitself, or as a side with rice and curry, or as a wrap with chapatis or even as a sandwichstuffing with bread.Preparation time : 10 mtsCooking time : 10 mtsServes : 2 people

Ingredients:

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1) 2 eggs2) 1 onion finely chopped3) 1/2 tomato finely chopped4) 1 tsp red chilli powder5) 1/2 tsp garam masala powder

6) Salt to taste7) Coriander leaves for garnishing

Method:

1) Heat oil in a pan. Once oil is hot add onions and saute till it becomes translucent.2) Then add red chilli powder and garam masala powder, mix and cook for 1 mt.3) Add tomatoes, mix it, cover and cook for 2 mts.4) Break the eggs and mix it well with onion, tomato masala.5) Sprinkle salt and few drops of water.6) Garnish with coriander leaves.

7. Fish Fry

Fish marinated with spicy green chutney and then made crispier by using sooji.It caneither be deep fried or pan fried.

Ingredients :

1) Tilapia Fish 1 lb2) Corriandar Leaves 1/2 Cup3) 2 Green Chillies4) 1 Clove of garlic5) 1/2 inch piece of ginger6) Sooji / Semolina 1/4 cup7) Red Chilli powder

8) Salt to taste9) Oil for frying

Method:

1) To remove typical fishy smell sprinkle some lemon juice and salt over fish and let itrest for 10 mts. After 10 mts wash it under cold running water and pat dry the fish.2) Make green sauce for mainade. For this combine corriandar leaves, Chillies, ginger,cloves and salt together and blend it in a blender. Add water if required.3) Apply the marinade to all the fish and keep aside for 1 hour.4) Now take red chilli powder and add some salt to it. Deep it in red chilli powder fromboth the sides and coat with sooji.5) Heat pan on a mdeium high. Pour 1 tsp oil in a pan and fry the fish for 3 mts. After 3mts flip the fish and cook it from other side for 3 mts.

8. Kadhai Chicken

Kadhai Chicken is very popular northIndian recipe because of its spicy and juicy flavour.

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Ingredients:

1) Chicken 1 lb2) 2 Big Onions finely chopped3) 2 Tomatoes finely chopped4) 1 tsp Garam masala

5) 4 tsp red chilli powder6) 1 1/2 tsp coriander powder7) 1/4 tsp turmeric powder8) 1/4 cup green pepper9) 1 tsp lemon juice10)2 tsp ginger garlic paste11)1/2 tsp cumin powder12)Whole Garam masla

Method:

1) MarinationFirst marinate chicken. For this add 2 tsp red chilli powder, 1 tsp ginger garlic paste,

turmeric powder, lemon juice, salt and mix this well. To this add chopped chicken piecesand mix well. Marinate this for half hour2) Heat 6 tsp oil in a pan. Once oil is hot add whole garam masala, then add onions andsaute the onions till it gets light brown color.3) Add ginger garlic paste and saute till raw smell from ginger garlic goes away.4) Add coriander powder, cumin powder and saute for 2 mts.5) Now add tomatoes and cook till tomatoes gets fully mashed up with onions. For thiscover it and cook for 5 mts.6) Add red chilli powder an cook till oil starts loosing out from the spices.7) Now add marinated chicken and half cup water and mix all well. Cover it and cook for10 mts.8) After 10 mts open the cover, stir the chicken, cover and cook for another 10 mts.9) Once chicken is 80% cooked add garam masala and bell pepper, mix well, cover and

cook for 5 to 10 mts till chicken and pepper gets fully cooked.10) Kadhai Chicken is ready to serve now!

9. Egg Curry

Egg Curry is very common and popular recipe. Check out this yummy recipe

Ingredients:

1) 7 Boiled Eggs2) 1 Big Onion Sliced3) 1 Tomato chopped4) 2 tsp Coriander seeds

5) 1 tsp cumin powder6) Salt to taste7) 5 dried red chillies soaked in hot water8) 4 tsp dry grated coconut9) Oil 5 tsp10)4 Cloves of Garlic11)1" piece of Ginger

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Method:

1) First dry roast coriander seeds till nice aroma starts to come out.2) Heat two tsp oil in a pan and add sliced onion, saute onion till it gets light brown color.3) Add grated coconut, garlic and ginger and saute for 3 to 4 mts.

4) Now add chopped tomatoes, mix well, add 1/4 cup of water, cover and cook for 5 mts.5) After 5 mts open the cover and again cook mixture for 3 to 4 mts till tomatoes getsfully mashed up with onions.6) Wait till mixture gets cool down completely. Then grind it in a blender to form asmooth paste.7) Heat 4 tsp oil in a pan, add ground masala and saute till oil starts loosing out from thespices.8) Add cumin powder and degi mirch or kashmiri mirch powder, mix and cook till oilstarts loosing out from the spices.9) Add 2 cups of water, salt and bring it to boil.10) Now drop boiled eggs in to a curry, cover and cook for 10 mts.11) Serve hot with rice, roti or naan!

10.Mutton Pulao / Pulav

Flavorful rice cooked in very tasty, delicious mutton stock. Its aroma is unbeatable whenthis pulao is ready! Very easy, nice and simple variation for regular Mutton Biryani buttastes equally yummy!!!Preparation time : 20 mtsCooking time : 45 mtsServes : 4 people

Ingredients:

1 lb Mutton cut in to big pieces

1 cup long grain Basmati Rice1/2 cup Mint Leaves1/2 cup Coriander leaves3 tsp Oil2 tsp Ginger Garlic paste1/2 tsp Turmeric powder1 tsp Fennel Powder1 tsp Lemon juiceWhole Garam Masala1 tsp Cumin Seeds1 tsp Fennel seeds1 big Onion slicedSalt to taste

6 Green Chillies

Method:

1) Wash mutton well and cut in to big pieces. Add ginger garlic paste in to a bowl,turmeric powder, fennel powder, lemon juice, mint leaves, whole garammasala, coriander leaves, mix well, add mutton pieces in to it, mix well, cover and

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marinate for 3 hours.2) Add marinated mutton in to pressure cooker, then add green chillies, salt to taste, 2cups water and cook until 4 whistles.3) Once mutton is partially cooked separate mutton from stock.4) Wash and soak rice in enough water for 30 mts.5) Heat up oil in a pan, add cumin seeds, whole spices, fennel seeds, sliced onion and

saute till onion gets light golden color.6) Add ginger garlic paste and cook for a minute.7) Add mutton pieces, green chillies, coriander leaves, mint leaves, mix, now add soakedwater, mix well.8) Now add mutton stock, salt to taste, mix well, cover and cook on high heat for 5 mts.9) After 5 mts reduce gas heat to as low as possible and cook for another 5 mts onmedium heat.10) Afer 5 mts reduce gas heat to as low as possible and cook for another 10 mts.11) After 10 mts turn off the gas heat and wait for another 10 mts to open cover.12) Serve with raita, salad or pickle!

Tips:

1) Cooking time for each pressure cooker differs so try to cook mutton using your ownjudgement.2) You can also cook mutton separately in any pan for 30 mts

11.Pomfret Fry

Pom-fret fry makes my husband and daughter crazy. It's one of the most favorite dish insea food at our home. Its very simple, easy and tasty recipe.No matter when you cookthis, for lunch, brunch, dinner, I am sure it will just vanish from dish in no time!Preparation time : 10 mtsCooking time : 10 mtsServes : 2 people

Ingredients:

1 lb Pom fret2 tsp Ginger Garlic paste1 tbsp Lemon Juice1 tsp Turmeric powder1 tsp Black Pepper1 tbsp Red Chilli powder1 tbsp Coriander powder1/2 tbsp Garam MasalaSalt to taste2 tbsp Sooji1 tsp Rice Flour

Method:

1) Wash pom-fret, pat dry, cut its tail and side wings.2) Take ginger garlic paste, salt, lemon juice and turmeric powder, make paste and applyon fish, keep for 10 mts.

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3) Take coriander powder, red chilli powder, garam masala, salt, mix well and apply onfish.4) Mix sooji, rice flour, salt together, deep fish in sooji mixture and coat well form boththe sides.5) Shallow fry from both the sides in nonstick pan for 3 to 4 minutes on medium heat.

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C. DAILY VEG SECTION

1. Spicy Cabbage Masala

If you anyone don't like cabbage, then must give this recipe a try. I am sure they wouldstart to love this masala and will crave for it again and again.


Ingredients:

3 Tsp Oil1 tsp Mustard seeds1 tsp Cumin seedspinch of Hing / Asafoetida5 to 6 cloves of Garlic1 Onion sliced1 tsp Garam masala1 tsp Red chilli powder1/4 tsp Turmeric powder1 tsp Coriander powder1 Tomato chopped1/2 Cabbage shredded1/2 cup Coriander leaves

Method:

1) Heat up 3 tsp oil, add mustard seeds, cumin seeds, hing, garlic and cook garlic till itchanges its color.2) Add sliced onion and cook till it becomes soft.

3) Add turmeric powder, garam masala, red chilli powder, coriander powder, mix andcook for 2 mts.4) Add tomatoes, mix, cover and cook till tomatoes get soft.5) Add sliced cabbage, mix, salt to taste, cover and cook till cabbage gets tender.6) Serve hot with chapati, fulka or rice!

Tips:

2. Lima Beans Curry

Lima beans or Pavta is something that is abundantly, freshly and freely available at mymother in laws kitchen during its peak harvest season. This is a regular meal at ourhouse and my MIL makes best Pavta rassa (curry) bhaji. Its very simple, easy and

delicious meal to carry for tiffin.


Ingredients:

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1 14 oz pack of Frozen Lima beansOil 4 tsp1 big Onion finely chopped2 tomatoes finely chopped4 tsp frozen coconut

4 cloves of Garlic3 Green Chillies1 1/2 tsp Coriander powder1 tsp Cumin powder1 tsp Red Chilli powderSalt to taste1/2 tsp Garam Masala

Method:

1) Add green chillies, coconut and garlic in to a blender and grind to make a smoothpaste.2) Heat 3 tsp oil in a pressure cooker add onions and saute till it becomes translucent.

3) Add coriander powder, cumin powder, mix and cook for 2 mts.4) Add coconut paste, stir and cook for 5 mts.5) Add tomatoes, mix and cook until tomatoes gets mashed up with onion.6) Add red chilli powder, mix well, add beans, mix nicely add water, salt to taste andgaram masala.7) Now cover and cook until 2 whistles.

Tips:

1) Cooking time for each pressure cooker differs so cook beans using your ownjudgement.2) If pressure cooker is not available cook this in to regular wok or sauce pan, just makesure to cook till beans becomes soft.

3. VEG KOLHAPURI

Veg Kolhapuri is a spicy mix vegetable preparation. This is very popular dish fromKolhapur city which is situated in the South-west corner of Maharashtra. This is preparedin thick spicy gravy with loads of vegetables!


Ingredients:

For Kolhapuri Masala -4 tsp grated dry coconut,5 Cloves, 5 Black Pepper,1"Cinnamon stick,2 tsp Sesame seeds,4 Cashew nuts

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1 1/2 Big Onion finely chopped2 tomatoes finely chopped1/2 Cup Cauliflower Florets1 Potato chopped in small cubes1/2 cup Carrot cut in to thick slices1/2 cup Green Pepper cut in to small cubes

1/2 cup Green Peas1/2 cup paneer cut in small cubes1 tsp Red Chilli powder1 tsp Coriander powder1/2 tsp roasted cumin powder1 tsp Cumin seeds1/2 tsp Garam Masala1 tsp Ginger Garlic pasteOil 4 tspWater 1 cup

Method:

1) To make Kolhapuri masala - Heat pan on a medium high and dry roast whole garammasala, coconut and sesame seeds till coconut gets nice golden color and nice aromafrom spices starts to come out.2) Add kolhapuri masala in a blender, add cashew nuts and water and grind to form asmooth paste.3) Heat 4 tsp oil in a pan, add cumin seeds and finely chopped onion and saute till oniongets light brown color.4) Add ginger garlic paste and cook till raw smell from ginger garlic goes away.5) Add coriander powder and roasted cumin powder, mix and cook for 2 mts.6) Add chopped tomatoes, mix, add 1/4 cup of water, cover and cook for 5 mts.7) Add ground paste of Kolhapuri masala, mix and cook for 2 mts.8) Add red chilli powder and degi mirch powder, mix and cook till oil separates from thespices.

9) Add garam masala, add potatoes, add 1/4 cup of water, mix, cover and cook for 15mts.10)Add Cauliflower and cook for 5 mts. Keep on adding small amount of water if you findmixture is getting very dry.11)Add carrot and green pepper and cook for 7 to 8 mts.12)Add paneer and green peas, cover and cook for 5 mts.12)Finally top it with butter for richer taste.

Tips

1) Add boiled vegetables to save time.

4. Zunka

A very popular Maharashtrian dry version of Pithala - Zunka. Very simple and easy tomake, a perfect last minute recipe. Tastes so good with Jawar Bhakari, roti or rice.Veryspicy, tasty and yummy!!!

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Ingredients:

1 small Onion finely chopped2 tsp Garlic chopped1 tsp Mustard seeds1 tsp Cumin seeds3 Dried Red Chillies1 cup Gram Flour / Besan2 tsp Oil1 tsp Red Chilli powder2 cups Water

Method:

1) Take besan in a deep bowl add water and whisk till it becomes smooth.

2) Heat oil in a pan, add mustard seeds, cumin seeds, dried red chillies, chopped garlicand cook till garlic gets light golden color.3) Add chopped onion and cook till onion becomes translucent.4) Now add besan batter and quickly mix it.5) Add salt, mix, cover and cook on low heat for 5 mts.6) Garnish with chopped corriandar leaves.

Tips:

1) After adding besan batter quickly mix to avoid forming of lumps.2) Adjust the amount of red chilli powder as per your taste.

5. Tomato Chutney

A maharashtrian way to cook tomato chutney. Tastes awesome with roti, rice or just as itis.

Ingredients:

2 tomatoes chopped1 small onion chopped1 tsp chopped garlic3 tsp oil1 tsp mustard seeds1 tsp cumin seeds1 tsp Jaggery / Sugar

4 to 5 Curry Leaves1 tsp Red chilli powder1/2 tsp garam masala powder

Method:

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1) Heat oil add mustard seeds, cumin seeds, pinh of hing, curry leaves, garlic and sautetill garlic gets light golden color.2) Add chopped onion and fry till onion gets light brown color.3) Add red chilli powder, garam masala and cook for about a minute.4) Add chopped tomatoes and jaggery or sugar, mix, cover and cook for 3 to 4 mts tilltomatoes becomes soft.

5) Add some water and salt mix.6) Add roasted peanut powder, mix and cook for 2 mts.7) Garnish with corriandar leaves.

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D. Snacks / Fast Food, Appetizer Recipes

1. Masala Pav

A masaledar combination of onion, tomato, green pepper and spread of Pav or bread andthen lightly roasted on skillet to let all flavors get incorporated in bread. Tastes just

awesome, will definitely make a hit weekend menu :D


Ingredients:

2 tbsp Butter1/4 cup Onion finely chopped1/4 cup Tomatoes finely chopped1/4 cup Green Pepper finely chopped1/4 cup Coriander Leaves

2 tsp Pav Bhaji Masala1 tsp Degi / Bedgi mirch powder1 tsp Lemon juiceSalt to taste

Method:

Melt 1 tbsp butter in skillet, to that add chopped onion.Saute onions until they become soft.Add ginger garlic paste and cook for a minute.Add Pav Bhaji Masala and cook for 2 mts.Add chopped tomatoes, red chilli powder, mix well and cook until tomatoes become soft.Add Green pepper, mix well, add water if required and cook until green pepper is tender.

Now butter the bread from outer side, spread prepared bhaji masala on other side ofbread.Roast the side first on which butter is applied. While roasting keep masala pressing downon bread so as all the juices from masala will get soaked in pav.Now again put a 1/2 tsp of butter on masala, spread it and flip the bread and roast it fromother side as well.Serve hot with tamarind chutney or mint chutney!

Tips:Keep on adding tbsp of water if you find masala is getting dried while cooking it.Add any other veggies of your choice except potato. Aloo is never added in masala pavrecipe.

2. Sabudana Khichdi (Spicy)

This Navratri, have a feast during fast ;) Stop bothering about what to cook for tdaysdinner and rustle up these quick fasting delicacies weather you keep fast or not. Just geta break from routine dal, chawal. Happy Navratri to all my dear viewers :D

Preparation time : 10 mts

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Ingredients:

1/2 cup Sabudana / Sago seeds

1 tbsp Ghee1 tbsp Red Chilli powder1 tsp Cumin seeds1/2 cup Potato boiled and cubed3/4 roasted Peanut powder1/2 cup Coriander leaves1 tbsp Sugar

Method:

How to soak Sabudana / Tapioca ?Rinse sago seeds 3 times under cold water.Soak sabudana in water for 30 mts.

After 30 mts drain off all excess water, add few splash of water, cover and keep oncounter overnight.

How to make Sabudana Khichadi?

Heat up 2 tbsp ghee, add cumin seeds let them sputter.Lower the heat and add red chilli powder or green chillies, boiled potato, mix and cook fora minute.Add sabudana, roasted peanut powder, salt, sugar, mix well.Cover and cook for 7 to 8 minutes making sure to stir in between.Garnish with cilantro and serve hot with a piece of lemon on the side or a cup of yogurt!

Tips:Use chopped green chillies instead of red chilli powder. Just add them after adding cuminseeds.

3. Thalipeeth

Bored of eating typical poha and upma with tea? Time to give a new twist to yourweekend snack time by making some scrumptious and heart healthy Thalipeeth!

Thalipeeth is very easy to make and can be prepared in many ways and that too at theclick of your finger.Preparation time : 15 mtsCooking time : 20 mtsServes : 2 to 3 people

Ingredients:

1 cup whole Wheat flour1/2 cup Jawar Flour1/2 cup Rice Flour1/2 cup Besan / Gram Flour

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3/4 cup Thick Poha1" piece of Ginger4 Green Chillies2 tsp Coriander powder1 tsp Garam Masala1 tsp Cumin seeds

1/2 tsp Ajwayan / Carom seeds2 tsp Red Chilli powder1/2 tsp Turmeric powder1 cup finely chopped Coriander leaves2 tbsp Sesame seeds1/4 cup finely chopped Onion

Method:

Take whole wheat flour, jawar flour, besan, rice flour, soaked poha in a mixing bowl.Add Coriander powder, garam masala, red chilli powder, turmeric powder, cumin seeds,ajwayan, ginger and green chilli paste, salt to taste, onion, Finley chopped corianderleaves.

Mix everything together very well.Start to add water and knead it in to stiff dough.Keep it to rest for 15 mts.

Take rolling board, over that place aluminium foil, sprinkle handful of water over foil.Take small ball from thalipeeth dough and start to flatten it to make fkat bread.Poke a whole at the center of thalipeeth, sprinkle sesame seeds.Add 1/2 tsp oil over hot skillet.Place thalipeeth, gently place the edges and separate foil from thalipeeth.Cover and cook until gets good golden spots.Flip and let it cook for other 3 to 4 mts.Serve hot with pickle, raita or plane yogurt!

Tips:

1) If aluminium foil is not available then make use of clean handkerchief. Just make sureyou soak handkerchief in cold water and sueez out excess water. Basically you need touse we towel.

4. Crispy Potato Sandwich

Introduction:

Spicy Potato spread topped on wholesome wheat bread and then shallow fried to form acrispy delight. An easy and quick tea time delicacy.Preparation time : 10 mtsCooking time : 10 mtsServes : 4 people

Ingredients:

1 large boiled Potato1 tsp finely chopped Green Chillies1/2 tsp grated Ginger1 tsp Red Chilli powder

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1 tsp Cumin powder1/2 tsp Garam masala1 tsp Lemon juice1/4 cup finely chopped Coriander Leaves

Tomato Ketchup5 Whole wheat bread slices

Sesame seeds

Method:

Boil, peel and mash potato.In mashed potato add ginger, green chillies, red chilli powder, cumin powder, garammasala, lemon juice, salt, coriander leaves and mix well.Divide bread slices diagonally in two pieces.Apply tomato ketch up on one side of slice and spread it evenly.On the top of ketch up put prepared potato mixture and also spread that out evenly.Sprinkle sesame seeds on the top of potato mixture.Apply butter on both sides of prepared sandwich and shallow fry on hot skillet until crispfrom both the sides.

Serve hot with cilantro chutney!

5. Sev Curry

Weather its a one of the lazy weekend or cool rainy day and not in a mood to cook rice,roti, sabzi but looking for something quick yet spicy, tasty and chatpata then what elsewould great dish? Sev curry aha a lovely combination of spicy red curry topped up withsev and served with pav or bread! It makes a perfect meal!


Ingredients:

1 Big Onion sliced4 tsp dry grated Coconut4 cloves of Garlic1 Tomato diced1 tsp Goda Masala1 tsp Garam Masala1 tsp Red Chilli powderSalt to tasteBhavnagari Sev

Method:

1) Heat up pan on a medium high and dry roast coconut til it gets light golden color.2) Take out coconut and add a tsp of oil and add chopped garlic and saute until garlicgets nice golden color.3) Then add sliced onion and cook till it gets light brown color.4) Now add diced tomatoes, onion, coconut, goda masala, garam masala, red chillipowder in to blender and grind to make a smooth paste.

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5) Heat up oil in a pan or wok and add masala paste, tsp of degi mirch and cook till oilstarts to separate from spices6) Add water, salt to taste and bring it to boil. Now rassa or curry is ready.7) Take curry in to a deep bowl or dish, add sev and chopped coriander leaves and servewith bread or pav!

Tips:

1) Use thick sev and not thin sev otherwise sev will get dissolved in curry.2) Add sev just 5 mts before serving.3) Prepare this masala in bulk, keep it frozen and use whenever required to make anykind of curry. This curry tastes with and type of non veg like chicken, mutton, fish.

6. Misal Pav

Introduction:

Maharashtra's most most popular breakfast dish! This is very tasty, zesty, spicy, lipsmacking, mouthwatering!!!! It's a must try recipe!

For Curry / Cut/ Turry1) 2 Big Onions sliced2) 2 Cloves of Garlic3) Whole Garam Masala1) 6 Cloves2) 6 Black Peppercorns3) 1 inch Cinnamon stick4) 1 Tomato chopped5) 4 tsp Grated Coconuut6) 1 tsp Red Chilli powder7) 2 dried red chillies soaked in oil overnight

For Garnishing1) Farsan / Hot mix2) Onion finely chopped3) Tomato finely chopped4) Corriandar leaves5) Matkichi bhaji ( refer my video)6) Aloo sabji ( refer my video)7) Poha

Method :Curry1) First Grind whole garam masala, soaked red chillies and garlic together in a blender.

2) Roast the coconut untill it gets light golden color.3) Heat 2 tsp oil in a pan add crushed garlic and masala paste. Saute till nice aroma fromthe spices come out. After that add sliced onion and fry till it gets brown color.4) Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind tillit becomes smooth paste.5) Heat 6 tsp oil in a pan. Add masala paste and fry till oil starts loosing out from thespices. Cover it with lid and cook for 7 mts.6) After 7 mts add degi mirch and cook for another 3 to 4 mts.

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7) Add water and salt and bring it to boil. Curry is ready now.

Garnishing1) First spread the layer of matkichi bhaji, then aloo sabji followed by poha. Pour somecurry over it.2) Spread farsan over the mixture. Then onion, tomato and corriandar leaves.

3) Finally pour curry. Misal is ready now. Serve this with bread and extra curry.

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E. Rice Items

1. Masale Bhat

Masale Bhat, jilebi and Mattha! what a lovely combination to have during wedding time. Ijust love to freak out them at any time. A must try recipe!


Ingredients:

2 cups Basmati rice3 tsp Coriander seeds1 Tomato chopped2 tsp Cumin seeds4 tsp Peanuts1 inch Cinnamon stick2 tsp Goda Masala

5 Cloves3 Green Chillies2 Bay leaves2 tsp Red Chilli powder1/2 tsp Turmeric powder1 Onion sliced1 Potato cubed1cup CauliflowerOil 3 tsp5 to 6 Curry Leaves1 tsp Mustard Seeds1 tsp Cumin SeedsPinch of hing

2 tsp Ginger paste1 cup Green Peas

Method:

1) Wash and soak rice in water for 30 minutes.2) Dry roast coriander seeds, cumin seeds, cinnamon stick, cloves till it changes its color.Allow them to cool down then grind coarsely.3) Heat oil in a pan, add bay leaf, mustard seeds, cumin seeds, pinch of hing, curryleaves, add sliced onion and saute till onions get nice golden color.4) Add turmeric powder, ginger paste and cook for a minute.5) Now add all masala powder, goda masala, red chilli powder, mix and cook for 2 mts.

6) Add potato and cauliflower mix, sprinkle some salt, add some water, cover and cookfor 5 mts.7) Add rice, mix, add water,peanuts, tomatoes, salt to taste, mix, cover and cook for 5mts on high heat.8) After 5 mts reduce heat to medium and cook for 10 mts.9) After 10 mts reduce the gas heat to low and simmer for 15 mts.10) Now let it rest for 10 mts.11) Microwave peas for a minute.

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12) Sprinkle peas over cooked rice, mix and garnish with coriander leaves and freshlygrated coconut.

Tips:

1) For small grain rice try to use your own proportion.

2) Substitute Goda Masala by using store bought Garam Masala.

2. Tomato Bhat

There are millions of way of preparing Tomato Rice, this is my variation of makingTomato Rice in Punery style with slight Maharashtrian touch. Very spicy, tasty andyummy recipe.Preparation time : 10 mtsCooking time : 20 mtsServes : 4 people

Ingredients:

2 tbsp Oil1 tsp Mustard Seeds1 tsp Cumin Seedspinch of Hing1 tbsp Ginger Garlic paste1 tsp Sambhar masala4 to 5 Curry Leaves2 Tomatoes pureed1 tbsp Red Chilli powder1/2 tsp Garam masala1 tsp Sugar1 Tomato cut in cubes2 Green Chillies

1 cup boiled Rice

Method:

1) Heat up 2 tbsp oil, add mustard seeds, cumin seeds, hing, chopped onion and saute tillonion becomes soft.2) Add ginger garlic paste and cook for 2 mts.3) Add sambhar masala and cook for 2 mts.4) Add curry leaves, mix, add tomato puree, red chilli powder, garam masala, mix welland cook covered for 5 mts.5) Add salt, sugar, mix, add chopped tomatoes, green chillies, mix, cover and cook for 2mts.6) Add boiled rice, mix, cover and cook for 2 to 3 mts.

7) Garnish with chopped coriander leaves and serve with raita or pickle!

3. Spicy Toor Dal Khichadi

Spicy Toor Dal Khichadi is great option if you want to cook something really fast anddon't have much vegetables at home

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Ingredients :

1) 1 Cup rice2) 1/4 cup toor dal3) 2 red chillies4) Whole Garam Masala

5) 1 Onion Chopped6) 1 tsp mustard seeds7) 1 tsp cumin seeds8) Salt to taste9) Oil 3 tsp10)2 Bay leaves11)2 tsp chopped garlicMethod :1) Mix rice and toor dal together, rinse it in water for 2, 3 times and soak it in water for30 mts.2) Heat oil in a pressure cooker. Once oil is hot add mustard seeds, cumin seeds andwhole garam masala, red chillies. Then add chopped garlic and saute garlic till it getslight golden color.3) Add chopped onions and saute till onions get light brown color.4) Add rice and dal, mix it well and add 2 cups of water.5) Finally add salt and cook this until 3 whistles.6) Toor dal khichadi is ready. serve this with pickle, chutney, papad.

4. Paneer Mushroom Biryani

Introduction:This is rich aromatic dish made with the combination mushroom and paneer. This superdelicious recipe is worth of spending time and efforts!

Ingredients :

1) 2 Cup Basmati Rice2) 1 Cup Paneer3) 2 Cup Mushroom5) 1 Big onion sliced6) Puree of 1 tomato7) 1 tsp Lemon juice8) 2 tsp Red Chili Powder9) Salt10)1/4 cup Mint Leaves11)1/4 cup Coriander Leave12)Whole Garam Masala13)2 tsp Desi Ghee14)2 tsp Ginger Garlic Paste

15)Fried onion16)2 tsp Biryani Masala17)Saffron18)1 tsp Coriander Powder19)2 Green Chillies Chopped

Method :

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1) First marinate mushroom and paneer together. For this add red chilli powder, gingergarlic paste, salt to taste, lemon juice and mix well. Then add paneer and mushroom andcoat well with spices. Add chopped mint leaves and coriander leaves. Cover and marinatefor 30 mts.2) Wash and soak basmati rice in water for 45 mts. After 45 mts drain water from the

rice.3) Boil 8 cups of water, add 2 tsp desi ghee, whole garam masala and salt to taste.4) Add soaked rice and boil till 80% done. Drain the water from rice.5) Heat 4 tsp oil in a pan, add sliced onion and saute till its gets nice brown colour. Addginger garlic paste and saute till raw smell from ginger garlic goes away.6) Add coriander powder and red chilli powder and cook for 2 mts.7) Add tomato puree, mix, cover with lid and cook for 2 mts.8) After 2 mts add Biryani masala and cook till oil starts loosing out from the spices.9) Add marinated mushroom and paneer, mix well, add 1 cup water, cover and cook for 5mts.10)After 5 mts open the cover, add some salt.11) Now arrange Biryani. For this take some of the cooked gravy in a separate bowl forlayring.12) Now first spread the layer of boiled rice, sprinkle some biryani masala over rice,spread fried onion.13) Now add the third layer of removed paneer mushroom gravy. Over that spread rice,again sprinkle some biryani masala, spread some fried onion.14) Finally add saffron water, cover and cook for 10 mts on medium heat.15) After cooking for 10 mts on medium heat, reduce the flame to as low as possible andcook for 20 mts.16) After 20 mts let it rest for another 10 mts.17) Paneer, mushroom biryani is ready to serve!

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F. Dal Items

1. Dal Fry:

Introduction:

Simplest lentil recipe. This is the easiest and healthiest recipe since dal is a proteinpowerhouse and is a majore source of proteins for vegeterians like me. Tastes simplyamazing!

Ingredients:

1 cup boiled dal3 tsp oil1 onion finely chopped1 tomato finely chopped1 tsp mustard seeds1 tsp cumin seeds2 green chillies chopped1 tsp red chilli powder1/4 tsp corriandar powder1 tsp kasoori methicorriandar leaves for garnishingsalt to taste

Method:

1) Wash and boil toor dal till its soft.2) Heat oil add mustard seeds, cumin seeds, onions and cook till onions get light browncolor.3) Add green chillies, garlic, turmeric powder and saute for 1 minute.4) Add corriandar and cumin powder, mix and cook for 2 mts.5) Add tomatoes, mix, cover and cook for 4 to 5 mts till tomatoes becomes soft.

6) Add red chilli powder, mix and add boiled dal, mix well.7) Add some salt, kasoori methi, mix and cook for 5 mts.8) Garnish with corriandar leaves.

Tips1) Use the Dal of your choice, you may use mix lentils.2) Tomatoes should get properly cooked.

2. Varan:

Introduction:

Varan, bhat ni limbu such a great comfort food! Enjoy this very very simple yet very

flavourful and healthy Maharashtrian Varan with plain boiled rice or as a side dish withroti.

Ingredients:

Boiled toor dal - 2 cups1 Onion chopped

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1/2 Tomato chopped2 tsp garlic3 tsp oil1 tsp mustard seeds1 tsp cumin seedspinch of asafoetida

5 to 6 curry leaves1/4 tsp turmeric powder3 green chillies choppedCoriander leaves for garnishing

Method:

1) Wash and boil toor dal until 3 to 4 whistles.2) Heat oil in a pan, add mustard seeds, cumin seeds, hing, curry leaves, garlic and sautetill garlic gets nice golden color.3) Add onion and wait till it becomes translucent.4) Add chopped green chillies and tomatoes, mix, cover and cook for 2 mts.5) Add boiled dal, mix and just bring it to boil.

3. Dal Tadka

Introduction:

Sometimes simplest dishes like dal tadka and jeera rice makes a great meal. Its easy toprepare and very very delicious!

Ingredients:

1) 1 Cup toorl dal boiled and mashed2) 1 tsp red chilli powder

3) 1 tsp garam masala powder4) Oil for tadka5) Mustarad seeds6) Cumin seeds7) 4 Dry red chillies8) Chopped garlic

Method:

1) Add red chilli powder, garam masala and salt to boiled and mashed dal and bring it toboil.2) Heat oil in a pan add chopped garlic and saute till it gets light golden color.3) Add mustard seeds, cumin seeds and dry red chillies.

4) Pour this tadka on a dal.5) Serve this with jeera rice, roti or paratha!

4. Chana Dal

A nice variation for regular dal. Very simple and easy to make. Tastes superb!

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Ingredients:

1 cup Chana Dal1 Big Onion finely chopped1 tsp Red Chilli powder1 tsp Cumin seeds1 tsp Sugar1 tsp Mustard seeds2 tsp Chopped Garlic1 tsp garam masala powderSalt to taste

Method:

1) Wash and soak chana dal in two cups of water for 2 hours.2) Heat oil in a pressure cooker, add mustard seeds, cumin seeds, garlic and saute tillgarlic gets nice golden color.3) Add onions and saute till gets light brown color.4) Add garam masala, red chilli powder and saute till oil separates from the spices.5) Add chana dal along with its water, add salt, mix and pressure cook until 4 whistles.6) After 4 whistles, turn diwn heat to medium and simmer it for 10 mnts.7) Turn off the heat and let the pressure goes down by itself.8) Add sugar and cook for 2 mts9) Garnish with chopped coriander leaves.

Tips1) Cooking time for each cooker differs so try to cook dal using your own judgement.2) Use home made or store bought garam masala.

5. Maharashtrian Amati

Simple Maharashtrian delecacy. Rice and Amamti is a kind of must in many households inMaharashtra. It has a sweet, sour and spicy tastes. Tatses simply great!Preparation time : 20 mtsCooking time : 20 mtsServes : 4 people

Ingredients:

Boiled Toor Dal 2 cupsGhee 1 tsp

1 TomatoOil 1 tsp1 tsp Mustard seeds1 tsp Cumin seedspinch of hing5 to 6 Curry Leaves1 1/2 tsp Corriandar powder

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Red Chilli powder to tasteKokum / tamarind pulp

Jaggery / Sugar to tasteSalt to taste

Method:

1) Wash and boil dal till it becomes soft.2) Heat pan on a medium high add ghee and oil.3) Add mustard seeds, cumin seeds, hing, curry leaves, add dal and water.4) Add chopped tomatoes, kokum, jaggery and cook for 5 mts.5) Add corriandar powder, red chilli powder, goda masala, salt, mix and cook for 10 mts.6) Add fresh grated coconut, mix and garnish with corriandar leaves.

Tips:

1) Substitute kokum by using tamarind, amchur powder or lemon juice.2) For Goda masala recipe visit dipping coloumn on this website.3) Substitute jaggery by using sugar.

6. Matki Usal

Introduction:

Matakichi usal is very common in Maharashtrian cusine. Mataki or moth beans are a highsource of protein. It can be eaten both sprouted and as a whole beans. It goes very wellwith paratha, roti or rice and specially tastes yummy with lip smacking Misal Pav....

Ingredients :

1) 1 Cup Sprouted Mataki2) 1 Big Onion finely chopped

3) Peanuts 2 tsp4) 1 tsp Red Chilli Powder5) 1 tsp Garam Masala / Goda Masala6) 1/2 tsp Mustard seeds7) 1/2 tsp Cumin Seeds8) Pinch of Asafoetida9) Curry Leaves 8 to 1010)Salt to taste11)Corriandar Leaves12)1/2 tsp Sugar

Method :

1) Boil the sprouted mataki in a pressure cooker until one whistle.2) First fry the peanuts in a oil till it gets light brown colour. Remove the peanuts fromthe pan. In the same oil add mustard seeds, cumin seeds and pinch of asafoetida.3) Then add curry leaves and onions. Saute the onions till it gets light brown colour.4) Now add Garam masala and red chilli powder and saute till oil starts loosing out fromthe spices.5) Add boiled mataki and mix it well.

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6) Sprinkle salt according to taste. Add sugar and corriandar leaves.7) Now add fried peanuts. Mataki is ready to serve now.

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G. Chinese Recipes

1. Gobi Manchurian

Very popular Indo-Chinese appetizer. Deep fried Cauliflower Fritters cooked in sweet,sour and spicy Chinese based gravy! Goes well with plane boiled rice, noodles!


Ingredients:1 Cup Maida or All purpose flour1 Cauliflower1/4 cup Corn Flour1/2 tsp Black Pepper1 tsp Oil3 tsp Tomato Sauce3 tsp Chilli Garlic Sauce1/2 tsp Soya Sauce1 tsp Vinegar1/4 cup finely chopped Onion1/4 cup Spring Onion2 tsp Garlic1/2 tsp finely chopped Green Chilli1 tsp Corn Flour1 tsp Sugar

Method:To make Fritters1) Take maida in a bowl, add corn flour, add black pepper, salt, add water, stir well andmake a medium thick batter not too thick or too thin.

2) Cut florets from cauliflower, deep florets in batter and deep fry till it gets nice goldencolor from outside.

To make Sauce1) Heat up oil, add chopped onion and saute till onions becomes soft.2) Add green chillies, garlic and cook for 30 mts.3) Add black pepper, mix, add tomato sauce, add chilli garlic sauce or chilli sauce, mixwell.4) Add vinegar, soya sauce, sugar, salt to taste and mix well.5) Add 1/2 tbsp of corn flour, mix, add some water, mix well.6) Add fried cauliflower fritters, coat well with sauce and cook on high heat for 5 mts.7) Garnish with spring onion!

2. Chilli Paneer

Introduction:Chilli Paneer is a very popular appetizer in Indian Restaurants. This is Indo-Chinese fusionfood and it can be prepared by using paneer in Chinese Style Sauce. This is very easy tomake and spicier in taste. This is a real treat especially for all Vegetarians. This can beserved as a starter or main course. It tastes well with Naan, Paratha or even with rice.Enjoy this mouth watering tangy Chilly Paneer!

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Preparation time : 15 mtsCooking Time : 20 mts

Ingredients :Paneer 250 grams

1) 2 Onions finely chopped2) 1 Tomato finely chopped3) Red and Green Pepper4) 1/2 Onion Chopped in to cubes5) 4 tsp Oil6) 1 tsp Cumin Seeds7) 1 tsp Red Chilli Powder8) 1 Tsp Corriander Powder9) 1 tsp Soy Sauce10)2 tsp Tomato ketchup11)1 tsp Chilli Garlic Sauce12)Salt to taste13)Coriander Leaves for garnishing

Preparation1) Heat oil in a pan, add 1 tsp oil and stir fry cubed onions and peppers together. It willtake 5 mts. Keep this stir fry aside.2) Heat oil in a pan. Add cumin seeds. Once cumin seeds sputter add onions and fry it tillit becomes translucent. Then add Ginger Garlic paste. Fry it till raw smell from gingergarlic goes away. It will take one minute.3) Now add coriander powder and red chilli powder, mix it well and cook it for oneminute.4) Then add Soy Sauce, Tomato ketch-up and cilli garlic sauce. Mix it well.5) Add paneer and stir fried vegetables. Give a nice mix. Then add salt to taste.6) If you want then add few drops of water to form gravy consistency.7) Chilli Paneer is ready. Garnish it with coriander leaves.

3. Schezwan Sauce

Introduction:

Schezwan Sauce is used in most of the Indo Chinese food. It gives unique taste to thechinese rice, noodles and other dishes.

Ingredients :

1) 10 dried red chillies2) 2 tsp chopped garlic3) 1 tsp chopped ginger4) 1 tsp Sesame seeds5) Salt to taste6) 4 tsp onion chopped7) tomato puree of 1/2 tomato8) 1 tsp Vinegar

Method :

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1) Soak dried red chillies in warm water overnight. Drain the water, add salt and blendcoarsely.2) Heat 3 tsp oil in a pan. Once oil is smoky hot add chopped garlic, ginger, sesameseeds and onion. Saute onions till it gets translucent.3) Add tomato puree and fry untill oil separates.

4) Add red chilli paste and fry for another two mts.5) Schezwan Sauce is ready now.

4. Grilled Chilli Chicken

A very healthy variation for fried Chilli Chicken. Chicken marinated in chinese sauce,grilled and then drizzled in to hot, sweet and sour sauce. Gets nice smoky flvors from thegrill and becomes very juicy with chinese sauces. A really good one!


Ingredients:

Boneless ChickenOnionGreen PepperRed PepperChilli Garlic SauceSoya SauceHot and Sweet Sauce1 tsp oil1 tsp chopped GarlicVinegar1 tsp Spring OnionSalt to tasteBlack Pepper

Method:

1) Cut chicken and vegetablesin to big strips.2) Add soya sauce, chilli garlic sauce, hot and sweet sauce, vinegar, salt and blackpepper and marinate for 4 to 6 hours.3) Preheat the grill, grease with oil and place marinated chicken and vegetable piecesover grill.4) Grill for 3 to 4 mts from both the sides.5) Heat a tsp oil in a pan add chopped garlic and saute for 10 seconds then add leftovermarinated sauce, some salt and just bring it to boil.6) Then add grilled chicken and vegetables in to a sauce and just toss well with sauce.7) Garnish with spring onion.

Tips:

1) Try to use Gas or Charcol grill for better taste.2) Can use sauces of your choice.

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5. Vegetable Fried Rice

Smoky Indo Chinese Veg Fried Rice is very popular in India. This is very simple to prepareand really tasty.

Ingredients:

1) 1 cup boiled rice2) 4 tsp sliced onion3) 1/2 tsp chopped garlic4) 4 tsp sliced carrot5) 4 tsp sliced green pepper6) 1/4 cup shredded cabbage7) 4 tsp chopped spring onion8) Salt to taste9) 1 tsp Chilli Sauce10)1/2 tsp Soya Sauce

Method :

1) Heat 3 tsp oil in a pan. Oil should be smoky hot.2) Add chopped garlic, onions, Green pepper, carrots, spring onion. Add 1/4 tsp red chillisauce and soya sauce. Mix well.3) Add cabbage and saute for 10 seconds. Add rice and mix with vegetables.4) Add 1 tsp red chilli sauce, 1/2 tsp soya sauce and salt to taste. Mix all sauces well withrice.5) Veg Fried rice is ready to serve now.

Madhura ....since I learnt so much from you its time to share a secret ...Add half a teaspoon of sugar for that extra umami flavour :-) and add soy sauce at the end to the sidesof the pan and not directly to the rice ....If using eggs make an omelette first with soysauce and then finally add it at the end before you switch off fire ....Happy eating andhealthy life ...Thx for all ur yummy recipes ! ..God bless u !

6. Chinese Chilli Sauce

Introduction:

Chinese Chilli Sauce is very common ingredients in most of the Chinese recipes. Insteadof using ready sauce, why not to try this simple home made Chilli Sauce

Ingredients :

1) 10 Dried Red Chillies2) Salt to taste

3) 1 tsp chopped garlic4) 3 tsp oil

Method :

1) Soak red chillies in warm water overnight.2) Drain the water from chillies. Add chillies to the blender, add salt and grind it coarsely.

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3) Heat 3 tsp oil in a pan. Add chopped garlic and saute till it gets light golden colour.4) Pour this on chilli paste. Chilli Sauce is ready to use.

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H. Kids Corner

1. Mixed Veg Paratha

Introduction:

Very healthy, tasty and nutritious recipe. Very nice alternative for regular stuffedparatha. It's a complete and very filling meal by itself. Good to go for kids in their lunchbox or to eat on the way during picnics, outings.Preparation time : 20 mtsCooking time : 20 mtsServes : 4 to 6 people

Ingredients:

4 cloves of garlic2 to 3 Green Chillies1 tsp carom Seeds / Ajwain1 tsp Cumin Seeds

1/2 cup chopped Spinach1/2 cup shredded Paneer / Cottage Cheese1/2 cup shredded Cabbage1/4 cup shredded Carrot1/4 cup shredded Green Pepper2 tbsp Spring Onion2 tbsp Kasoori Methi3 cups whole Wheat flour1/2 tsp red Chilli powder1/2 tsp Garam masala1 tsp Cumin powder1 tsp Coriander powder1/2 tsp Turmeric powder

Salt to taste

Method:

1) Roughly crush garlic, green chillies, cumin seeds and carom seeds together in to ablender.2) Take all shredded, chopped mix veggies in to a bowl, to that add dry flour, crushedpaste, red chilli powder, turmeric powder, garam masala, salt, coriander powder, kasoorimethi and mix everything together really well.3) Add water and start to knead semi stiff dough.4) leave dough to rest for 15 mts.5) Take small golf size ball from the dough, deep in dry flour and roll like paratha or roti.6) Roast on skillet from both the sides till it gets done.

7) Apply ghee, butter or oil.8) Serve hot with raita, yogurt, pickle or chutney!

Tips:

1) This paratha stays good for 3 to 4 days, its really good option to carry for picnics,

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outings.

2. Wheat Halwa

Introduction:

One of the easiest and simplest Indian sweet. Wholesome and very healthy combinationof wheat flour with home made ghee and lots of dry fruits. This halwa is just perfectduring winter time and very healthy breakfast or evening snack for kids.Preparation time : 5 mtsCooking time : 20 mtsServes : 4 to 6 people

Ingredients:

5 tbsp Ghee1 cup whole Wheat flour3/4 cup Sugar2 cups Milk

1/2 tsp Cardamom powderpinch of SaffronAssorted nuts

Method:

1) Melt 5 tbsp ghee in a pan, add wheat flour and roast till nice aroma starts to realeaseand ghee starts to release from flour.2) Add dry fruits, milk and cook till milk gets absorbed with flour.3) Add sugar mix well and finally add cardamom powder.

Tips:

1) Use some extra tbsp of ghee for better taste and texture.2) Try to increase or reduce the amount of sugar depending on how sweet Halwa youwant.

3. Veg Nuggets

Introduction:

Veg Nuggets are prepared by using all different variety vegetables. This is one of themost liked starter, appetizer or snack and yet very healthy and nutritious. Vegetablenuggets is the most excellent dish for picky eaters to tempt them for eating. Goes wellwith tomato ketch up or cilantro chutney!Preparation time : 20 mts


Ingredients:

1/4 cup Carrot1/4 cup Green Pepper

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2 tsp grated Garlic1/2 tsp finely chopped Green Chillies1/2 tsp Black Pepper1/4 cup Frozen Corn1/4 cup Frozen peas1/4 cup crumbled Tofu

1 small Potato boiled1 tsp Lemon Juice1/4 tsp Red Chilli powder1 tsp roasted Cumin powder1/4 cup chopped Coriander leaves1/4 cup Crushed Poha

Method:

1) Heat 2 tsp oil, add carrot, green pepper, garlic, green chillies, salt, mix, cover and cookfor 3 to 4 minutes.2) Add corn, green peas, mix and cook for just 1 minute.3) Add crumbled tofu, mix and cook for 2 minutes.

4) Add boiled potatoes, mix, and mash up by using potato masher.5) Add grated garlic, green chillies, roasted cumin powder, black pepper, red chillipowder, salt to taste, lemon juice, coriander leaves, mix well.6) Make small ovel shaped nuggets, roll in to crushed poha and shallow fry from both thesides.

4. Paneer Sandwich - Kids 3 andabove

Introduction:This tasty and crispy sandwich is so easy to make that anyone can make it. Its yummyand ready to gobble up in few minutes. This can be done for a quick breakfast andanytime snack. It contains both proteins and carbohydrates too. Its really quick and

healthy treat for kids!Preparation time : 10 mtsCooking time : 5 mtsServes : 2 kids

Ingredients:1 cup Grated Paneer1/2 tsp roasted Cumin powder1/4 tsp Black Pepper1 tsp Lemon Juice1/4 tsp Chat MasalaSalt to taste4 tsp chopped Tomatoes

4 tsp chopped Coriander leavesWhole Grain Bread slices2 tsp Butter

Method:1) Take crumbled paneer in to a bowl, then add roasted cumin powder, add ginger paste,tomatoes, black pepper, lemon juice, chat masala, coriander leaves, salt to taste and

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give it a good mix.2) Take bread slice and butter sides of the bread, now add stuffing and spread it evenly.3) Now top it with other slice of bread.4) Roast from both the sides until it gets nice crust.5) Serve with some salad, juice of fruits!

Tips:1) You may also make use of silken tofu instead of paneer.2) Also add some veggies to the stuffing suitable to your childs preference.

Date post:	05-Apr-2018
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