COLORFUL CANAPÉS RECIPE

COLORFUL CANAPÉS ( Serves 4)
Ingredients
Canapés 20 pieces

Filling 1
Roasted or fried peanuts 5tbsp
Chopped onion 1 tbsp
Chopped potato 1 tbsp
Chopped tomato 1 tbsp
Green chilies ¼ tsp
Salt ¼ tsp
Lemon juice ½ tsp

OR

Filling 2
Grated Paneer / Boiled chopped eggs 5 tbsp
Chopped onion 1 tbsp
Chopped potato 1 tbsp
Green chilies ¼ tsp
Capsicum 1 tbsp optional
Black pepper 1 pinch
Mayonnaise sauce
Salt ¼ tsp

For garnishing
Cheese grated 4 tbsp
Tomato ketchup 4 tbsp
Coriander leaves few

Method
¨ Mix all the ingredients for filling1 or filling2 separately.
¨ Arrange canapés in a baking tray.
¨ Put 1 tsp filling1 OR filling2 ( as you wish) in each canapé
¨ Cover it with cheese, garnish with a dash of tomato ketchup in center and coriander leaves
¨ Grill it for 5 min in oven or till cheese melts
¨ Serve hot with drinks

CHICKEN CUTLET RECIPE

CHICKEN CUTLET ( Serves 4)

Ingredients

Minced Chicken 250 gm
Potato boiled and mashed 100gm (1 big size potato)
Capsicum finely chopped 3 tbsp (optional)
Green Chilies finely chopped 1 tsp
Jeera powder ½ tsp
Coriander leaves finely chopped 1 tbsp
Coarsely ground pepper ¼ tsp
Amchur Powder ½ tsp
Bread crumbs (4 bread slices churned in mixer)
Garam masala powder ¼ tsp (optional)
Salt to taste
Oil for frying

Method

§ Mix all the ingredients well and make small thin flat tikkis out of the chicken mix
§ Deep fry till golden brown
§ Sprinkle chat masala powder on culets
§ Serve hot with tomato ketchup or mint chutney

MASALA DOSA RECIPE

MASALA DOSA (Serves 4)
Ingredients for Dosa
Plain rice 1 cup.
Parboiled rice 1 cup.
White udad dal ½ cup.
Methi (fenugreek) seeds 1/2 tsp.
Water for grinding

Method for Dosa

Wash the rice and dal together.
Add plenty of water and methi seeds.
Allow to soak for 7-8 hours or overnight.
Grind to a paste till Rawa -like grains are formed, add salt and mix well.
Cover the Dosa batter and keep aside in a warm place for fermentation for at least 8-10 hours or overnight.
Check the batter after fermentation. It should smell bit sour.
The consistency of the batter should be enough to thickly coat on a spoon when dipped. Add water if required to bring batter to desired consistency
Heat the iron griddle or non-stick tawa preferably.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it.
Spread chutney spread over dosa.
Place a tbsp. masala in the centre.
Fold into triangle to cover masala.
Remove with spatula when crisp.
Serve hot with chutney and/or sambar.

For Masala:
Ingredients
2 large onions in vertical slices
2 large potatoes boiled and peeled
2 green chilies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. each udad dal, cumin & mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
Salt to taste

Method
Chop potatoes coarsely.
Chop green chilies.
Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter.
Add chilies and onions. Fry till tender.
Add turmeric, salt, potatoes, and coriander.
Mix well. Garnish with chopped corriander

MIXED DAL DOSA RECIPE

MIXED DAL DOSA ( Serves 4)
Ingredients

Rice 1 cup
Yellow moong, channa, udad dal 1/3 cup each
Curd 2 tbsp.
Soda bicarb (cooking soda) 1/2 tsp.
Oil 2 tbsp.
Salt to taste
Oil to shallow fry

Method

Wash rice separately and wash dals together.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Finely grind the dal. Mix both batters.
Add curd, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.

INSTANT RAVA DOSA RECIPE

INSTANT RAVA DOSA ( Serves 4)

Ingredients

Fine suji (semolina) 1 cup
Rice flour or plain flour ½ cup
Oil 1 tbsp.
Soda bicarb (cooking soda) 1 pinch
Buttermilk 2-2 ½ cups
Coriander chopped fine 1 tsp
Green chilies finely chopped 1 tsp
Ginger grated 1tsp
Salt to taste
Oil to shallow fry

Method:
Mix all the ingredients together.
Add more buttermilk if necessary.
The batter should be relatively thin Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula roll the dosa in a three-fold cylinder.
Serve hot with onion and/or coconut chutneys.

BHATURE RECIPE

BHATURE (Serves 4)
Ingredients

Plain flour (maida) 2 cups
Curd 2 tbsp.
Butter or oil 2 tbsp.
soda bicarb ½ tsp.
salt to taste
Milk to knead dough
Oil to deep fry

Method
Sieve together flour, salt and soda.
Add and mix in curd and oil.
Add enough milk to knead into soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth is moist all the time.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round.
Fry in hot oil. Turn only once.
Fry Till very light golden in colour.
Repeat for all.
Serve hot with hot Kabuli chole and slices of onions and lemon.

MAHARASHTRIAN POHA RECIPE

MAHARASHTRIAN POHA ( Serves 4)
Ingredients
250 gm beaten rice (poha)
1/4 cup crushed groundnuts
1/4 cup grated or scraped coconut
1/4 cup coriander leaves
1 stalk curryleaves chopped
1/4 tsp sugar
salt to taste
5-6 green chillies
1 tsp lime juice
1 1/2 tbsp oil
2 onions chopped
1 small potato chopped
½ tsp each cumin & mustard seeds.

Method
Wash poha till clean. Drain water sprinkle a handful of clear water and keep aside.
After 15 minutes loosen the poha gently, and break lumps with fingers.

In a heavy saucepan, heat oil, add seeds and then potatoes. Stir for 2-3 minutes.
Add onion, chillies and curry leaves. Stir and fry onions till tender.

Add poha and all other ingredients. Save some coconut and coriander leaves for garnishing. Mix very well. Adjust salt and lime as per taste.

cover with lid and cook for 1 min on low flame
Transfer to serving dish and garnish with coriander and coconut. Serve hot

MAST PALAK RECIPE

MAST PALAK (Serves 4)

Ingredients
For Palak
Spinach (Palak) ½ Kg
Garlic 4 cloves
Jeera 1 tsp
Green chilly finely chopped 1
Amchur powder ¼ tsp
Milk 100ml
Cream 2 tbsp
Oil 100 ml

For omelet
Eggs 3
Onion chopped 1 tbsp
Salt to taste
Red chilly powder a pinch

Method for omelet
§ Break the eggs and remove the shell,
§ Add eggs to a pan; add chopped onion salt and red chilly powder. Beat it well till fluffy
§ Heat 30 ml oil in a flat pan
§ Add the egg mix and make a thick omelet, cook till golden brown.
§ Cut the omelet in to square pieces 2 inch x 2 inch.

Method for Palak

§ Pluck spinach leaves and wash it nicely in enough water
§ Boil 1 liter water in a pan add 1 tsp salt to it.
§ Add palak to boiling water and blanch it for 3-4 min
§ Strain the excess water.
OR
§ Alternately you can blanch spinach in Microwave oven. Place washed spinach in a
microwave safe container and microwave for 2-3 min at high power.
§ Allow the spinach to cool and blend it in a mixer to a fine puree.
§ Heat oil separately in pan, add jeera allow it to crackle, then add garlic chilies
§ Add spinach puree ½ tsp salt, milk, amchur powder and cream, boil it.
§ Cook till palak becomes thick or oil separates out
§ Add omelet pieces, mix it very lightly.
§ Mix for 1 min add garam masala powder

§garnish with boiled eggs strips and tomato strips.

Tip:
§ Entire cooking should be on high flame as this will help the palak to retain its green colour
§ Addition of milk and cream improves palak’s texture and reduces the bitterness of it
§ Blanching of palak enhances the green color and removes the bitter taste of palak

CHICKEN TIKKA RECIPE

CHICKEN TIKKA ( Serves 4)

Ingredients

Chicken boneless 500gm
Hung Curd 250gm
Cream 2 tbsp
Lemon juice 2 tbsp
Ginger Garlic paste 1 tbsp
Red chilly powder 1 t sp
Jeera powder ½ tsp
Garam masala powder ½ tsp
Oil 30 ml
Saffron color ¼ tsp
Kasuri Methi 2 tbsp
Salt to taste

Method
Marination 1
§ Cut chicken or Paneer in to 1x1x1 inch size cube.
§ Mix lemon juice jeera powder ginger garlic paste and salt ½ tsp
§ Apply this mix all over chicken cubes and allow it to marinate for 20-30
min
Marination2
§ In a separate bowl, mix together hung curd, creame, oil, kasoori methi ,
§ garam masala powder salt ½ tsp, saffron colour and red chilly powder.
§ Apply this all over the pieces and marinate it for at least 4 hours in a refrigerator
§ Heat the gas/charcoal tandoor. Put the Marinated chicken pieces on skewer and grill it.
§ Cook for 5 min on 1 side and brush oil in between on the chicken pieces so that they don’t dry up.
§ Cook on other side for another 5-8 min or till the chicken is tender
§ Sprinkle Chat masala powder on top of chicken Tikka
§ Serve hot with Pudina chutney and sliced onion as a snack

Tip:
You can make same recipe in OTG. In a preheated oven, cook chicken for 10 min at 250 degree centigrade. Brush it with oil in between as mentioned above.

You can also try cooking tikka in Non stick pan. Transfer marinated chicken to a non stick pan and cook for 8- 10 min or till masala leaves the oil.

STUFFED GOBI PARATHA RECIPE

STUFFED GOBI PARATHA (SERVES 4)

Ingredients for Dough
Wheat flour 2 katori
Salt ¼ tsp
Water 1 glass approx

Ingredients for stuffing
Cauli flower grated 250 gm
Green chilies chopped 1 tsp
Coriander leaves 1tbsp
Amchur Powder ½ tsp
Jeera ½ tsp
Garam masala powder ¼ tsp
Salt to taste
Ghee for shallow frying

Method

Mix all the ingredients for stuffing except ghee in a bowl.
Microwave the mix in a microwave safe bowl for 2 min on high power. Allow it to cool.
Mix dough ingredient in a separate bowl and knead well.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Place 2 tbsp stuffing in the center and close the ends of the roti and make a ball.
Seal it nicely so that stuffing doesn’t come out while rolling
Roll the ball in dry flour and roll it in to 12 cm diameter circle with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown

Serve with curd or Fresh Malai

CABBAGE PARATHA RECIPE

CABBAGE PARATHA (Serves 4)

Ingredients for Dough
Cabbage grated 200gm
Wheat flour ½ kg
Gram flour Hand full (optional)
Oregano seeds (Ajwain) ½ tsp
Green chilies chopped 1tsp
Jeera powder ½ tsp
Amchur Powder ½ tsp
Sesame seeds (Til ) ½ tsp optional
Salt 1 tsp tsp
Water 1-1 ½ glass approx
Oil 30ml
Ghee for shallow frying

Method
Mix all the ingredients except ghee in a pan and mix well
Add water and knead the dough.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Fold it into semicircle apply ghee on top again fold it in to triangular cone shape.
Dust it with dry flour and roll it in to 12 cm triangular shape paratha with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown

Serve with Mango pickle or Curd

Lauki KA PARATHA RECIPE

Lauki KA PARATHA (Serves 4)

Ingredients for Dough

White pumpkin grated (Lauki) 200gm
Wheat flour ½ kg
Oregano seeds (Ajwain) ½ tsp
Green chilies chopped 1tsp
Corriander Leaves chopped 2 tbsp
Jeera powder ½ tsp
Amchur Powder ½ tsp
Garam Masala powder ½ tsp
Salt 1 tsp tsp
Water 1-1 ½ glass approx
Oil 30ml
Ghee for shallow frying

Method
Mix all the ingredients except ghee in a pan and mix well
Add water and knead the dough.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Fold it into semicircle apply ghee on top again fold it in to triangular cone shape.
Dust it with dry flour and roll it in to 12 cm triangular shape paratha with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown

Serve with Pickle or butter

STUFFED MOOLI PARATHA RECIPE

STUFFED MOOLI PARATHA (SERVES 4)

Ingredients for Dough
Wheat flour 2 katori
Salt ¼ tsp
Water ½ glass approx

Ingredients for stuffing

Radish (Mooli ) grated 300 gm
Green chilies chopped 1 tsp
Coriander leaves 1tbsp
Amchur Powder ½ tsp
Jeera ½ tsp
Garam masala powder ¼ tsp
Salt to taste
Ghee for shallow frying

Method

Mix mooli and salt in a pan keep it aside for 10 min.
Squeeze the excess water out of mooli. (Store the excess water separately to knead the dough.)
Mix squeezed mooli with all the ingredients for stuffing except ghee in a bowl.
Mix dough ingredient in a separate bowl, add the excess water extracted from mooli and plain water, knead the dough well.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Place 2 tbsp stuffing in the center and close the ends of the roti and make a ball.
Seal it nicely so that stuffing doesn’t come out while rolling
Roll the ball in dry flour and roll it in to 12 cm diameter circle with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown
Serve with curd or Malai

STUFFED PANEER PARATHA RECIPE

STUFFED PANEER PARATHA (serves 4)

Ingredients for Dough
Wheat flour 2 katori
Salt ¼ tsp
Water 1 glass approx

Ingredients for stuffing
Paneer grated 250 gm
Green chilies chopped 1 tsp
Coriander leaves 1tbsp
Jeera Powder ½ tsp
Oregano seeds (Ajwain) ½ tsp
Garam masala powder ¼ tsp
Salt to taste
Ghee for shallow frying

Method

Mix all the ingredients for stuffing except ghee in a bowl.
Mix dough ingredient in a separate bowl and knead well.
keep it aside for 10 min
Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
Brush it with ghee on top
Place 2 tbsp stuffing in the center and close the ends of the roti and make a ball.
Seal it nicely so that stuffing doesn’t come out while rolling
Roll the ball in dry flour and roll it in to 12 cm diameter circle with the help of rolling pin.
Heat the tava (round flat base pan) put the rolled paratha on it
Cook for 30 sec on one side.
Flip the paratha cook for one min on the other side.
Brush it with 1 tbsp of ghee on both the sides turn by turn
Cook it till crispy brown
Serve with butter or pickle

METHI PARATHA RECIPE

METHI PARATHA ( Serves 4)

Ingredients
Methi leaves finely chopped 200gm
Wheat flour ½ kg
Garlic very finely chopped 1 tsp
Onion finely chopped 2
Green chilies chopped 1tsp
Jeera powder ½ tsp
Amchur Powder ½ tsp
Turmeric powder ¼ tsp
Salt 1 tsp tsp
Water 1-1 ½ glass approx
Oil 30ml
Ghee for shallow frying

Method

§ Mix all the ingredients except ghee in a pan and mix well
§ Add water and knead the dough.
§ keep it aside for 10 min
§ Make small balls out of dough and roll it in to small circular roti of 5 cm diameter
§ Brush it with ghee on top
§ Fold it into semicircle apply ghee on top again fold it in to triangular cone shape.
§ Dust it with dry flour and roll it in to 12 cm triangular shape paratha with the help of

rolling pin.
§ Heat the tava (round flat base pan) put the rolled paratha on it
§ Cook for 30 sec on one side.
§ Flip the paratha cook for one min on the other side.
§ Brush it with 1 tbsp of ghee on both the sides turn by turn
§ Cook it till crispy brown

§ Serve with curd or butter

PALAK PANEER RECIPE

PALAK PANEER ( Serves 4)

Ingredients

Spinach (Palak) ½ Kg
Garlic 4 cloves
Jeera 1 tsp
Green chilly finely chopped 1
Amchur powder ¼ tsp
Garam Masala Poeder ¼ tsp

Milk 100ml
Cream 2 tbsp
Cashew nut 4-6
Cottage Cheese (Paneer) 100gm
Oil 100 ml

Salt to taste

Method
§ Pluck spinach leaves and wash it nicely in enough water
§ Boil 1 liter water in a pan add 1 tsp salt to it.
§ Add palak to boiling water and blanch it for 3-4 min
§ Strain the excess water.
§ OR
§ Alternately you can blanch spinach in Microwave oven. Place washed spinach in a

microwave safe container and microwave for 2-3 min at high power.
§ Allow the spinach to cool and blend it in a mixer to a fine puree.
§ Heat oil separately in pan, add jeera allow it to crackle, then add garlic chilies and cashew

nuts
§ Stir fry till cashew nut becomes light brown
§ Add spinach puree ½ tsp salt, milk, amchur powder and cream bring it to boil.
§ Cook till palak becomes thick or oil separates out
§ Add small paneer cubes 1cmx 1cm x 1cm size

§ You can replace paneer with fried potatoes or boiled eggs
§ Mix for 1 min add garam masala powder and garnish with grated paneer

Tip:

§ Entire cooking should be on high flame as this will help the palak to retain its green colour

§ Addition of milk and cream improves palak’s texture and reduces the bitterness of it

§ Blanching of palak enhances the green color and removes the bitter taste of palak

§ Please do not over cook paneer as it makes paneer hard.

CREAM OF CORN SOUP RECIPE

CREAM OF CORN SOUP ( Serves 4)
Ingredients

Sweet corn Cream style tin 1
Milk 1 tbsp
Corn flour 2 tbsp
Water 500ml
Carrot chopped 3 tbsp
Capscicum chopped 2 tbsp
Cauliflower chopped 2 tbsp

French Beans chopped 1tbsp
salt to taste

Method
§ Boil water in pan add ½ tsp salt bring it to boil.
§ Add finely chopped carrot c apsicum, french beans and cauliflower.
§ Cook for 5 min or till vegetables are soft.
§ Add 5 tbsp of cream style sweet corn and milk , boil for 2 min.
§ Mix corn flour in 4 tbsp water and add this liquid to the boiling soup.
§ Cook for 2 min and serve hot.

§ Garnish with green leaf of coriander or mint, placed in center of each serving bowl.