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.

PUNJABI CHOLE RECIPE

PUNJABI CHOLE (Serves 4)

Ingredients
Chick Peas (Kabuli chana) 150gm
Onion finely chopped 1
Tomatoes pureed in mixer 3
Red chilly powder ½ tsp
Ginger garlic paste 1 tbsp
Coriander powder 1 tsp
Garam masala Powder ¼ tsp
Tea leaves 2 tbsp
Anardana 1 tsp
Eating Soda powder ¼ tsp
Salt 1 tsp

Method
§ Soak Chick peas in water overnight
§ Add salt ¾ tsp and soda powder and pressure cook on high flame till 1
Whistle. cook on low flame for 15 more minutes.
§ In pan heat oil add black cardamom and cinnamon stick and jerra, let it
crackle.
§ Add chopped onion and roast till light brown, add red chilly powder,
coriander powder, ginger garlic paste salt ¼ tsp and tomato puree.
§ Roast till masala leaves oil
§ In a separate pan boil tea leaves in 1cup water
§ Strain the tea granules and add tea water to the masala.
§ Add boiled chick Peas and garam masala powder and anardana to it. Mix
lightly
§ Cook till water is reduced and masala is well coated to the chick
§ Garnish with coriander leaves

§ Serve it with Bhature, Kulche or Puri

TANDOORI CHICKEN RECIPE

TANDOORI CHICKEN ( Serves 4)

Ingredients

Chicken 1 full
Hung Curd 250gm
Cream 2 tbsp
Lemon juice 2 tbsp
Ginger Garlic paste 1 tbsp
Red chilly powder 1t 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 into 4 major pieces (2 leg piece 2 breast piece, one neck
§ piece if your like) Clean it well
§ Put small slits on the chicken pieces all over for good Mari nation
§ Mix lemon juice jeera powder ginger garlic paste and salt ½ tsp
§ Apply this mix all over within the slits, allow it to marinate for 20-30 min

Marination 2
§ 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. Place the Marinated chicken pieces on the tandoor grill.
§ 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
§ Serve hot with Pudina chutney and sliced onion

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

PIZZA RECIPE

PIZZA (Serves 4)
Ingredients

Pizza base (6 inches Diameter) 2 No.
Tomato Ketchup 4 tbsp
Mayonnaise sauce 4 tbsp
Butter 50gm
Mozzarella cheese 100gm
Oregano 1 tsp
Black pepper powder 1/ tsp
Capsicum sliced into thin rings 6-8
Tomatoes sliced into thin rings 6-8
Toppings Paneer tikka /chicken tikka /Mushroom sliced/ American corn

Method
Take pizza base apply butter on top apply tomato ketchup
Place capsicum and tomato rings alternately cover the base completely
Add pizza toppings (Paneer tikka /chicken tikka /Mushroom sliced/ American corn or any sausages) all over. Sprinkle salt oregano and black pepper powder
Add mayonnaise sauce on top all over
Cover it completely with grated cheese
In a preheated oven grill it for 8-10 min at 250 degree centigrade.
Slice it with pizza cutter.
Serve with tomato ketchup

DAL MAKHANI RECIPE

DAL MAKHANI (SERVES 4)

Ingredients

Whole black udad dal 100gm
Rajmah handful
Tomatoes (Pureed in a mixer) 3
Onion 1
Green chilly (finely chopped) 1
Red chilly powder ¼ tsp

Ginger garlic paste ½ tsp
Black Cardamom 2
Jeera 1 tsp
Coriander powder 1 tsp
Garam masala powder 1/ tsp
Fresh cream 4 tbsp
Butter 50gm
Salt to taste
Oil 75 ml

Method

Soak Udad dal and Rajmah in enough water ( 500ml) overnight
In a pressure cooker add soaked Udad dal and Rajmah , salt 1 tsp and enough water ( 2 inches above rajmah level.
Pressure cook Udad dal and Rajmah on high flame, after 1 whistle cook it on low flame for ½ an hour.
Mean while in a separate pan heat oil add Jeera and black cardamom allow it to crackle
Add finely chopped onion and fry till golden brown
Add pureed tomatoes, ginger garlic paste red chilly powder, green chilly, salt ¼ tsp, Coriander and turmeric powder and garam masala powder
Stir fry on high flame till masala leaves oil
Add this mix to boiled Udad dal and Rajmah
Mix Udad dal and Rajmah with the help of hand stirir so that dal becomes smooth
Pressure cook once again till 1 whistle
Open the cooker lid Add fresh cream and boil dal for another 3-5 min or till the dal turns to thick consistency
Garnish it with coriander leaves and butter
Serve it with steamed rice or roti

Tip: Dal Makhani tastes better if made atleast 1hr before serving

VEG SANDWICH RECIPE

VEG SANDWICH ( Serves 4)

Ingredients
Bread slice 8
Butter to toast 50gm

For filling
Mayonnaise sauce 4 tbsp
cheese cube grated 1
Oregano (optional) ½ tsp
Black pepper powder ¼ tsp
Capsicum finely chopped 3tbsp
Carrot grated 1
Cabbage finely chopped handful
Salt to taste

Method
Cut the edges of the bread
Apply butter on both sides
Cut bread diagonally in to triangles
Mix all the ingredients for filling in a bowl
Sandwich the filling in between two slices
You can serve non grilled sandwich without toasting it
OR
Toast the sandwich on a pan or in a sandwich toaster.
Serve with tomato ketchup

PUNJABI RAJMAH RECIPE

PUNJABI RAJMAH ( Serves 4)

Ingredients

Rajmah (Kidney beans) 150gm
Tomatoes (Pureed in a mixer) 4
Ginger garlic paste ½ tsp
Jeera 1 tsp
Red chilly powder ½ tsp
Coriander powder 1 tsp
Garam masala powder ¼ tsp
Turmeric powder ¼ tsp
Oil 70ml
Salt to taste

Method
Soak Rajmah in enough water ( 500ml) overnight
In a pressure cooker add soaked rajmah, salt 1 tsp and enough water (2 inches above rajmah level.
Pressure cook Rajmah on high flame, after 1 whistle cook it on low flame for ½ an hour.
Mean while in a separate pan heat oil add Jeera allow it to crackle
Add tomato puree ginger garlic paste red chilly powder, salt ¼ tsp, Coriander and turmeric powder and garam masala powder
Stir fry on high flame till masala leaves oil
Add this mix to boiled rajmah
Mix rajmah with the help of hand stirrer
Pressure cook once again till 1 whistle
Open lid of the cooker and boil rajmah till it turns to smooth thin consistency
Garnish it with coriander leaves
Serve it with steamed rice

Tip: Rajmah tastes better if made 1 hr before serving

SABUDANA WADA RECIPE

SABUDANA WADA (Serves 4)
Ingredients

Sabudana 1 cup
Potatoes ½ Kg
Ground nut 250 gm
Green chilly chopped 1 tsp
Amchur powder ½ tsp
Coriander leaves chopped 1 tbsp
Salt to taste
Oil for deep frying

Method
Soak Sabudana in 1 cup water for 4-5 hrs
Roast ground nut on low flame for 10 min
Rub off the skin and grind the nuts coarsely so that each nut is broken in to 8-10 fragments
Boil potatoes, peel and mash finely,
Mix all the ingredients except oil
Make small flat circular tikki of 4 cm diameter
Heat oil in pan and fry the tikkis till golden brown
Serve with curd chutney

CURD CHUTNEY

To Curd (100 gm) add pinch of salt mix till smooth
Heat 1 tbsp oil in a pan; add 1 tsp mustard seeds and pinch of turmeric powder. Add this to curd garnish with few coriander leaves.

CHAMAN BHAHAR RECIPE

CHAMAN BHAHAR (Serves 4)
Ingredients
Paneer 250gm
Tomatoes large 4
Red chilly powder ½ tsp
Ginger garlic paste 1 tbsp
Coriander powder 1 tsp
Kasuri Methi (Dried Methi leaves) 1 tbsp
Fennel seed (Saunf) Powder ½ tsp
Cream 3 tbsp
Black Cardamom 2
Bay leaves 2
Cinnamon stick 1 inch
Salt To taste
Oil 50 ml

Method

Boil ½ liter water in a pan add cardamom, bay leaves, cinnamon stick and tomatoes to it. Boil for 8-10 min
OR
In a a Microwave safe bowl, boil cardamom, bay leaves, cinnamon stick and tomatoes in 1 cup water for 5 min on high power
Place the tomatoes in a separate bowl and peel the skin off. Allow it to cool and make a puree in a grinder
Heat oil in pan add ginger garlic paste mix for few seconds add red chilly powder stir well
Add tomato puree coriander powder salt kasuri methi and saunf powder to it
Fry till masala leaves the oil
Add cream an 1 cup water ( in which tomatoes were boiled) and cook till masala leaves oil
Add paneer cook for 2 min and garnish with grated paneer and coriander leaves

CHILLY CHICKEN DRY RECIPE

CHILLY CHICKEN DRY (Serves 4)

Ingredients for Marinade
Chicken (Boneless) 250gm
Egg 1
Soya sauce 3tbsp
Ginger garlic paste ¼ tsp
Corn flour 4tbsp
Black pepper powder ¼ tsp
Corn flour 3tbsp
Salt to taste
Oil for deep frying

Ingredients for Sauce
Vinegar 1 tbsp
Green chilies chopped 1 tbsp
Soya sauce 2tbsp
Capsicum (cut lengthwise) 1
Onion (cut lengthwise) 1
Black pepper powder ¼ tsp
Ajinimotto ( optional) ½ tsp
Corn flour 1tbsp
Water 1 cup
Salt ¼ tsp
Oil 50 ml

Method
Cut chicken in to 1x1x1 inch size cube.
In a bowl mix all the marinade ingredients except oil.
Marinate it for 5-10 min.
Heat oil for deep frying in a separate pan,
Deep fry the chicken pieces till soft and crispy, and keep it aside
In a separate pan heat 50 ml oil, add chopped onion capsicum green chilly, sauté it for 2 min
Now add fried chicken cubes black pepper powder , ajinimotto ( optional), and a pinch of salt and toss well.
Sprinkle 1 tbsp corn flour on chicken, toss well.
In a bowl Mix 2 tbsp Soya sauce, vinegar and water.
Add this mixture to chicken and toss well for 2 min or till the sauce is coated well to the chicken.
Serve hot

PUNJABI ALU PARATHA RECIPE

Punjabi Alu Paratha (serves 4)

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

Ingredients for stuffing

Potatoes boiled and mashed 250 gm
Green chilies chopped 1 tsp
Coriander leaves 1tbsp
Onion finely chopped 1
Anardana 1 tbsp
Or
Amchur Powder ½ tsp
Coriander powder 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

COLORFUL EGG RINGS RECIPE

COLORFUL EGG RINGS (Serves 4)

Ingredients
Monnaco salted biscuits 15
Eggs hard boiled 5
Tomato ketchup 1 tbsp
Coriander or mint leaves few
Green chilly sauce few drops

Method

Place Monaco biscuits in serving tray
Cut Egg into thin circular rings
Place one egg slice each on biscuits
Place a drop of tomato ketchup in the center of egg yolk ( Do not cover the yellow part completely)
Put a dash of Chilly sauce in center of tomato ketchup
Place coriander or Mint leaf on top of chilly sauce
Serve it

VEG CUTLET RECIPE

VEG CUTLET (Serves 4)

Ingredients

Potatoes ½ Kg
Carrot chopped 1 cup
Green peas 1 cup
Bread slices 4-5
Amchur powder ¾ tsp
Green chilly chopped 1 tsp
Coriander leaves chopped 2 tsp
Corriander powder 1 tsp
Jeera powder ½ tsp
Garam masala powder ¼ tsp
Salt to taste


Method
Boil potatoes carrot and green peas separately.
Crumble the bread coarsely with hands.
Mash potatoes and add rest all the ingredients except oil
Mix well and make small tikki or roll them in to cylindrical balls.
Heat oil in pan and deep fry the cutlets till golden brown
Serve with tomato ketchup

POTATO DELIGHT RECIPE

POTATO DELIGHT (Serves 4)

Ingredients

Potatoes 250 gm
Cheese cubes 2
Oregano herb ½ /tsp
Chopped green chilly ½ tsp
Salt to taste
Oil 25 ml

Method

Hard boil potatoes, peel and cut into small cubes.
Grate the cheese
Heat oil in pan add potatoes green chilies, and salt. Fry for 3-4 min
Sprinkle cheese and oregano , stir fry for 2 min on low flame
Garnish with coriander leaves.

CORN ON TOAST RECIPE

CORN ON TOAST (Serves 4)

Ingredients
American Sweet corn 100gm/1 cup
Capsicum finely chopped 50 gm
Carrot grated 50 gm
Bread slices 5
Black pepper powder ¼ tsp
Butter 50 gm
Mozzarella cheese 100gm
Oregano Herb (optional) 1 tsp
Salt to taste

For White sauce
Butter 2 tbsp
Maida 2 tbsp
Milk 1 cup

Method
White sauce
· Melt butter in pan
· Add maida to it and roast it for 2-3 min on low heat
· Add milk slowly, drop by drop to the pan and keep stirring to avoid lumps
· The sauce ends into thick paste like consistency

For Toast
In a separate container Add white sauce, corn, capsicum, carrot, salt, pepper powder and oregano herb (optional), Mix well.
Butter the bread on both sides and cut it diagonally in triangles.
Place the corn mixture on the bread triangles
Grate Mozzarella cheese on top
Bake the bread in preheated oven at 250 degree centigrade for 7- 8 min or till the bread base becomes crispy
Garnish the toast with a dash of tomato ketchup and small coriander leaf in the center

CHATPATE ALU RECIPE

CHATPATE ALU

Ingredients
Potatoes 250 gms
Sambar powder 1- ½ tsp
Amchur Powder ½ tsp
Green chilly chopped 1tsp
Jeera 1/tsp
Salt to taste
Oil 40ml

Method
Hard boil potatoes, peel and cut into small cubes.
Heat oil in pan, add jeera allow it to crackle
Add potatoes green chilies, amchur powder and salt. Fry for 3-4 min
Sprinkle sambar powder and stir fry for 2 min
Garnish with coriander leaves.

TIRANGA VEG RECIPE

TIRANGA VEG

Ingredients
Green Peas 1 cup
Carrot chopped in small cubes 1 cup
Potato chopped in small cubes 1 cup
Cumin Seeds (Jeera) 1 tsp
Red chili powder ½ tsp
Coriander powder 1tsp
Salt ¾ tsp
Amchur Powder ½ tsp
Oil 50ml

Method
Heat oil in pan
Add Jeera allow it to crackle
Add green Peas, carrot and potatoes cook on slow with lid covered for 5 min.
Add all other powdered ingredients. Mix well
Cook on slow with lid covered for 8-10 min.
Garnish it with grated paneer and coriander leaves.

Murgh Malai Tikka OR Paneer Malai Tikka RECIPE

Murgh Malai Tikka OR Paneer Malai Tikka

Ingredients
Chicken boneless/ Paneer 250gm
Fresh cream 1 cup
Salt ¾ tsp
Ginger- garlic paste 1/tsp
Grated Cheese cube 1
Green Chilly 1
Chopped Green Coriander strands 1 tsp
Vinegar ½ Cup

Method
Cut chicken or Paneer in to 1x1x1 inch size cube.
Add ginger garlic paste and Vinegar to chicken Cubes.
Marinate it for 5-10 min.
Add remaining all the ingredients to the marinade.
Transfer the Marinade to the nonstick pan.
Cook on high flame till the masala is well coated to chicken or Paneer pieces
Cook till the masala slightly separates the ghee.
OR
Skewer the chicken/ Paneer pieces and cook in tandoor or in a preheated oven at 250 degree Centigrade for 10 min

ANOKHA EGG DROP SOUP RECIPE

Anokha Egg Drop Soup (Serves 4)

Ingredients
Spinach (Palak) leaves - 8-10
Green chilly chopped- ½
Garlic chopped-2-3 flakes
Corn flour-2 tbsp
Water or vegetable stock- 4 cups
Salt -To taste
Ajinimotto (optional)-pinch
Egg-1
Oil-1 tsp
Tomato-1 medium
Capsicum-1 medium

Method
Deseed capsicum and tomatoes and cut in to small strips length wise
Heat oil in pan on low flame
Add chopped garlic and chopped chillies
Add Water and salt, bring it to boil
Add finely chopped spinach, capsicum and tomato juliennes
Boil for 2 min on high flame
Mix corn flour in ½ cup cold water and mix with constant stirring to the boiling soup
Boil for 1 min
Break the egg and blend it well
Add egg drop by drop to the soup while constantly stirring the soup.
Add Ajinimotto (optional)
Cook for ½ min and serve hot

CHEESE BALLS RECIPE

Cheese Balls (Serves 4)

Ingredients

Cheese cubes-3
Potatoes -3 large
Corn flour-1 tbsp
Maida -1 tbsp
Pistachio (optional)-8 pieces coarsely crushed
Oregano seeds (Ajwain)-pinch
Green chilly- 1 finely chopped
Salt- ¼ tsp

Method

• Boil the potatoes and grate the cheese cube


• Mix all the ingredients except oil


• Roll out small balls out of it.


• Heat the oil (smoky hot) in pan for frying.


• Let the oil cool down and deep fry the balls on low flame.


• Fry till golden brown.


• Please note that the balls will turn dark brown if fried in very hot oil.


• Serve with Tomato Ketchup

METHI PULAO RECIPE

Methi Pulao (Serves 4)

Ingredients
Cumin Seeds (Jeera)-1tsp
Garlic-6 flakes
Onion -1 medium
Tomatoes- 3 Medium
Oil- 50ml
Red chilly powder-½ tsp
Salt-To taste
Turmeric powder-¼ tsp
Rice- 1 glass
Green peas-1small cup
Potato -1 medium
Fenugreek (Methi) leaves-250gm

Method

Ø Heat oil in pan, add jeera and chopped garlic sauté till light brown.
Ø Add onion, sauté till light pink
Ø Add red chilly powder, turmeric powder, salt and tomatoes cook for a while .
Ø Add green peas, diced potatoes and chopped methi leaves, sauté for 2 min.
Ø Add rice and cook for 2-3 min on low flame with covered lid.
Ø Add 2 glass boiling water and cook on low flame for 10-15 min.
Ø Serve with curd or raita

MALAI MUSHROOM RECIPE

MALAI MUSHROOM RECIPE (SERVES 4)

Ingredients
Onion 1
Tomatoes 3
Cumin Seeds (Jeera) 1 tsp
Red chili powder ½ tsp
Coriander powder 1tsp
Salt ¾ th tsp
Oil 50ml
Ginger- garlic paste 1/tsp
Mushroom 250gm
Fresh cream ½ cup
Fresh Fenugreek (Methi) leaves 2tbsp
or Dried Kasuri methi

Method
· Cut Mushroom in four quarters each
· Make fine puree of tomatoes
· Heat oil in pan
· Add Jeera fry till brownish black
· Add chopped onion fry till light brown
· Add tomato puree, red chili powder, Salt, Coriander powder and Ginger- garlic paste. Mix well
for 1 min.
· Add Mushroom and Methi leaves or Kasuri methi
· Cook in low flame for 10 min with lid covered on pan
· Add fresh cream and cook on high flame till masala leaves the oil
· Garnish it with grated paneer and coriander leaves.