EGGLESS NUTELLA PANCAKES

EGGLESS NUTELLA PANCAKES

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INGREDIENTS

Maida / All purpose flour - 1 cup (100 grams)
Milk - 1/2 cup
Sugar - 1/4 cup (25 grams)
Nutella - 2 spoonfuls
Butter milk (sour) - 1/4 cup (optional)
Baking soda - A pinch
Butter or oil - As needed (or 1 spoon

INSTRUCTIONS

• Mix nutella, butter milk and milk together and stir well until they blend well together, no add maida, sugar and baking soda and stir well to  make a thick batter out of it. It should not be very thick nor very runny. See that there are no lumps formed. 
• Adjust the consistency with some extra milk or buttermilk if needed. Set this batter aside for 10 to 30 minutes. (depends on the time availability)
• Then heat a pan and brush/spread some butter or oil (optional) in the center. Then pour a ladle full of the prepared batter. (cook on low flame)
• Flip the pancake using a flat spatula and cook for a few minutes or until the pancakes gets cooked. (takes not more than 3 minutes)  
• Remove from flame, do the same with the rest of the batter and serve. 

Source: http://www.youtoocancook.net/2013/03/
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Sweet Pastries

Sweet Pastries

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For the Tart

140 gm (1 cup) plain flour*
70 gm (1/2 cup) whole wheat flour*
100 gm (1/2 cup) cold butter, cut into pieces
2 tbsp sugar
1 tsp lime juice
5 to 6 tbsp icy cold water

INSTRUCTIONS

• In a bowl, mix in both the flours and the sugar. Put in the cold butter and using a pastry blender or with your hands rub the butter into the flour until there are no lumps and the mixture resembles breadcrumbs. (Alternatively, process the flour with the butter in a food processor until the mixture resembles bread crumbs.)
• Sprinkle the lime juice and the water and mix quickly until it forms a ball. (If using a food processor, add the water and process for a few seconds until the mixtures comes together and forms a mass.) If the mixture is a little dry, you can use a few drops of cold water. Gently knead the dough for about 10 to 15 seconds, cover and place in the refrigerator to chill for about 30 minutes. (If using a food processor turn the mixture onto a cool surface and proceed as given above.)
• Roll out the dough to about 3 mm (1/8”) thickness and using a round cookie cutter which is a little bigger than your tart mold, cut out rounds and line the tins or molds. (If you don’t have a tart mold, don’t fret…simply cut rounds and lightly press them into muffin or cup cake tins.) Do not over stretch the dough and turning it over and over again while rolling. Prick with a fork all over and bake in a pre heated oven at about 180 C/350 F for about 25 minutes*.
• Allow to cool completely before removing the tarts from their tins.
• *You can use 100% plain flour for a very tender and flaky crust or 50% plain flour and 50% whole wheat flour for a grainer and healthier version.
• *The baking time can be 5 minutes more or less depending on your oven.

For the Custard

INGREDIENTS

300 ml (1 cup and scant 1/4 cup) milk
200 ml (3/4 cup) cream (I used 25%)*
3 tbsp vanilla custard powder
3 tbsp sugar (use 3 tbsp for just about sweet and 4 tbsp for moderately sweet)

INSTRUCTIONS

• In a saucepan, mix in the milk and the cream. In a small bowl, put in the custard powder.
• Take about 1/4 cup milk from the saucepan and mix it with the custard powder to make a smooth paste.
• Mix in the sugar with the milk in the saucepan and bring it to a boil over medium heat.
• Lower the heat and put in the custard paste, stirring all the while and bring to a boil. This will take less than a minute. Turn off the heat and allow to cool.

Assemble the Tarts:

• Spoon a little cooled custard over a completely cooled tart. Garnish with a few pieces of finely chopped mangoes.
• Makes 12 small tarts or tartlets and one 9” pie.
• Make ahead: You can freeze the dough for upto a month. Bring it down to the refrigerator and leave overnight or for half an hour or more on the counter before you roll the dough.
• You can also freeze the fully baked tarts in an air tight container for a month. For a fresher version, you can also roll out the dough and press into tart forms and freeze them. Bring them out and thaw for 15 to 20 minutes and then bake. Freezing the dough and then baking the tarts  gives fresher tarts than freezing the baked tarts in an air tight container.

Source: http://www.divinetaste.com/archives/
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MOONG DAL BHAJIYA

MOONG DAL BHAJIYA

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INGREDIENTS

2-3 cup of oil for deep frying bhajiyas
1 cup yellow moong dal (split yellow lentil)
1-2 green chilies chopped into half each
½ inch ginger chopped finely or grated ginger
a pinch of asofoetida (hing)
½ t/s turmeric powder
1 t/s carom seed (ajwain)
1 t/s fennel seed (saunf)
1 t/s coriander seed (dhaniya)
1 t/s cumin seed
4-5 peppercorn (kalimirch) optional
salt as per taste
water as required

INSTRUCTIONS

• Soak moong dal overnight or for 3-4 hrs. Drain the water and grind the soaked moong dal with green chilies and asafoetida. Add a little water if required and grind to a coarse paste. Just ensure the batter is thick.
• Add chopped ginger, turmeric and salt. Mix all nicely.
• Pestle coriander seed, pepper corn, cumin seed, fennel seed and carom seed with a mortar until a coarse powder is formed. Add them to the batter. Stir the batter nicely for 2-3 mins.
• Heat oil in a deep vessel or kadhai. Once the oil is hot reduce to medium heat, add a spoonful of batter in the oil. Don't cluster with too many. Fry few at a time.
• Deep fry the pakoras until crispy and golden brown in color from all sides.
• Place the bhajiyas on absorbent napkins to absorb excess oil.
• Serve the Moong dal bhajiya hot with spicy chutney, sweet chutney or tomato sauce.

NOTES

• It's important to soak the dal before grinding.
• Alter the spices as per your taste and preference.
• The batter has to be thick, if it's thin then add some gram flour and mix.
• It's important for the oil to be hot before frying the bhajiyas. But it's equally important to reduce the heat whilst frying else they might get burnt.

Source: http://www.flavorsofmumbai.com/
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CREAMY SPINACH SOUP

CREAMY SPINACH SOUP

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INGREDIENTS

50g butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 medium potato, peeled and chopped into chunks
450ml chicken or vegetable stock
600ml milk
450g fresh spinach, washed if necessary and roughly chopped
finely grated zest of half a lemon
freshly grated nutmeg, to taste
3 tbsp double cream, to serve

INSTRUCTIONS

• Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute.Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Covermand simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
• Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth – you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won’t be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream

Source: http://www.bbcgoodfood.com/recipes/
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Chicken Quiche

Chicken Quiche

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INGREDIENTS

3 beaten eggs
1 ½ cups milk
⅛ tsp ground pepper
½ tsp all purpose seasoning mix
¼ tsp salt
¾ cup cooked chicken, shred into bite size pieces
1 ½ cup sharp cheddar cheese, or Monterey Jack cheese
1 Tablespoon flour
Pastry for single crust pie

INSTRUCTIONS

• Make Pie Crust and bake in a 450 degree oven for 5 minutes. Take the pie crust out and cover it with foil, then bake it again for another 5 minutes. Take the crust out and turn the oven down to
• While the pie crust is baking, stir together eggs, milk, salt, pepper and the all purpose seasoning mix. Then add the chicken. In a different bowl, mix the cheese with the flour. Then add it in with the egg mixture and mix together. Pour it in the pie crust and bake in a 325 degree oven for 35-40 minutes. It needs to stand for 10 minutes before serving it or cutting into it. 325 degrees. It needs to stand for 10 minutes before serving it or cutting into it.

Source: http://www.themodestmomblog.com/2014/03
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LAUKI KE KOFTE

LAUKI KE KOFTE

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INGREDIENTS

For making the koftas:
2 cups grated lauki or ghia/bottle gourd or opo squash
31/2 to 4 tbsp besan/gram flour
¼ tsp garam masala powder
¼ tsp red chili powder/lal mirch powder
1 green chili/hari mirch, finely chopped
salt as required
oil for deep or shallow frying the koftas

For making the masala paste:
2 large tomatoes, roughly chopped
1 medium sized onion, roughly chopped
1 green chili, chopped
1 inch ginger/adrak, chopped
4-5 garlic/lahsun, chopped
2 tbsp broken cashews/kaju

Rest of the ingredients:
1 tsp cumin/jeera
¼ or ½ tsp red chili powder/lal mirch powder
¼ tsp turmeric powder/haldi
1 tsp coriander powder/dhania powder
¼ or ½ tsp punjabi garam masala powder or garam masala powder
1 cup water or as required
1.5 or 2 tbsp oil if using fresh oil
salt as required
sugar as required and optional

INSTRUCTIONS

• rinse and peel the lauki/bottle gourd. grate it.
• squeeze the grated lauki and collect the juice in a bowl or mug. keep the juice aside.
• mix all the ingredients for making the koftas with the grated lauki except oi.
• make small round shaped balls or patties and shallow or deep fry in oil till golden brown. drain on paper tissues.
• blend all the ingredients mentioned under masala paste with little or no water to a smooth paste. don't add too much water as then the whole mixture splutters while frying.
• remove extra oil from the frying pan in which the koftas were fried. keep about 1.5 or 2 tbsp oil.
• heat the oil and first fry the cumin. then add the masala paste.
• fry for 8-10 mins and then add all the spice powders.
• stir and continue to fry the masala paste till it starts leaving oil from the sides.
• add the juice and about 1 cup water to the paste. stir and simmer for 10-12 minutes. lastly add the fried lauki kofta.
• switch off the fire and let them be in the lauki curry for a few minutes.
• garnish with coriander leaves and serve lauki kofta hot with rotis, naan or jeera rice.

Source: http://www.vegrecipesofindia.com/
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RAJMA PARATHA

RAJMA PARATHA

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INGREDIENTS

For the paratha:
Wheat Flour - 1.5 cups
Salt - to taste
Oil - toast

For the stuffing:
Rajma(Kidney Bean) - 1/2 cup
Cloves - 1 (optional)
Jeera - 1 tsp
Onion - 1
Ginger Garlic paste - 1/2 tsp
Turmeric powder - a generous pinch
Red chilli powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - to taste
Coriander leaves - 1/2 tbsp finely chopped
Oil - 1 tsp

INSTRUCTIONS

• In a wide bowl add wheat flour salt and required water , mix well and knead it form a soft dough as chapathi dough. 
• Soak rajma overnight(atleast for 6-8 hrs), rinse it well. Pressure cook rajma with enough water and cloves for 5-6 whistles or until soft.Drain water and reserve it as we will be adding it later. Smash it up and set aside.In a pan heat oil - add jeera , allow it to crackle. 
• Then add onion, ginger garlic paste and fry till it is slightly browned. Then add the smashed up rajma. Add red chilli, garam masala, turmeric powders and required salt.Add the reserved boiled rajma water.
• Bring it to a pasty consistency for all the masalas to get blended well, allow for a boil then cook till it forms a whole mass. Add coriander leaves and switch it off.
• The stuffing should be semi thick and not dry, set aside. Flour the surface and roll the chappathi dough slightly thicker. Then add rajma stuffing at the center and gather the dough from all sides.
• Seal it finely. Now again flatten it slightly with your palms and then start rolling gently. Roll it without the filling oozing out. Dust flour so that it doesnt stick. Heat a dosa tawa , transfer the rajma parathas, drizzle little oil and cook on both sides until born spots appear.

Source: http://www.sharmispassions.com/2012/06/
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Fresh fruit tarts

Fresh fruit tarts

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INGREDIENTS

FOR THE CRUSTS
2 sticks cold unsalted butter, cut into small pieces
1/2 cup sugar
2 cups all-purpose flour, plus more for surface
Salt

FOR THE FILLING
1 1/2 cups milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
2 tablespoons cornflour
2 tablespoons all-purpose flour or maida
Salt
1/2 teaspoon mixed fruit essence

FOR ASSEMBLING
4 cups mixed fresh fruits like kiwis, strawberries, mangoes, raspberries
1/2 cup apricot jam, warmed and strained (optional)

INSTRUCTIONS

• Make the crusts: Beat butter and sugar with a mixer on low speed until just combined. Add flour and 1/8 teaspoon salt; beat on low speed until dough comes together, 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.
• Preheat oven to 325 degrees. Roll out dough to a scant 1/4-inch thickness on a lightly floured surface. Cut out thirty-two 3-inch rounds or twenty-five 3 1/2-inch rounds, and fit each into a 2 1/2- or 3-inch tart pan. Trim excess dough flush with edges of pans using a knife. Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.
• Make the filling: Heat milk and 1/2 cup cream in a medium saucepan over medium-high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour, and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.
• Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.
• Assemble the tarts: Fill each tart shell halfway with pastry cream. Top with fruits; gently brush with jam.

Adapted from: http://www.marthastewart.com/
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Panjabi Mutton Curry

Panjabi Mutton Curry

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INGREDIENTS

250 g
2 tbsp oil
2 tbsp Ghee
2 Cardamom
4 to 5 Cloves
1 tbsp black pepper Corns
2 Cinnamon
1 or 2 Bay Leaves
2 Onions
1 1/2 tbsp
1/4 tsp Turmeric pwd
1 to 1 1/2 tsp red chilly pwd
1 1/2 tsp coriander pwd
2 Tomatoes
1/2 cup Yoghurt
1/4 tsp - Garam
Salt to taste
Fresh coriander leaves

INSTRUCTIONS

• Clean and wash mutton pieces. Drain water and keep it aside.
• Heat oil and ghee in a fry pan. Add cardamom, cloves, black pepper corns, cinnamons and bay leaves.
• Saute for a minute. Add finely chopped onion and salt.
• Saute till the onion turns light brown.
• Add ginger garlic paste and cook till the raw smell disappears.
• Now add turmeric powder, red chilly powder and coriander powder.
• Combine well and add mashed tomatoes.
• Cook until the tomatoes turn pulpy and oil separates out from the masala.
• Add the mutton pieces and mix well. 
• Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.
• Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.
• Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.
• Add garam masala powder and mix well.
• Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins. (The mutton should be cooked till it becomes tender and juicy).
• Once the pressure turns off, combine gently.

Source: http://www.bawarchi.com/recipe/
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Okra Shallow

Okra Shallow

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INGREDIENTS

1 kg fresh okra/ lady fingers
1/2 cup vegetable oil
1 medium-size red onion, thinly sliced
2 large tomatoes, seeded and thinly sliced
2 tablespoons lime juice
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon chicken or vegetable stock granules

INSTRUCTIONS

• Cut okra in half lengthwise.
• Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.
• Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.

Adapted from: http://www.myrecipes.com/recipe/pan-fried-okra-onion-tomatoes
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Seekh Kebab

Seekh Kebab

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INGREDIENTS

150 gm mutton minced(keema)
100 gm chicken minced
2 tsp ginger-garlic paste
1 tsp onion paste
1 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
3/4 tsp powdered pepper
1 tsp dried mango powder
1/4 tsp saunth (Dry ginger powder)
2 tsp oil
1 1/2 Tbsp cashew paste
1 1/2 Tbsp cream
2 Tbsp besan
1 egg yolk
Salt, to taste
Coriander leaves, to garnish

INSTRUCTIONS

• In a bowl mix together the mutton mince and the chicken mince. Mix them with your hands.
• To that add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin powder, powdered pepper, dried mango powder, saunth, oil, cashew paste, cream. Mix nicely.
• Add besan (Chickpea flour) and egg yolk to bind. Mix well.
• Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
• Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned. Baste frequently with oil while grilling.
• Once the kebabs are cooked, remove to a serving platter and garnish with onion rings, fresh coriander leaves and lemon wedges.
• Tip: In case you want the texture a little coarse, add chopped onions instead of the onion paste.

Source: http://food.ndtv.com/
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Keema Curry

Keema Curry

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INGREDIENTS

3/4 kg minced meat (kheema), washed and drained
3 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger garlic paste
few curry leaves
4-5 green chillis, slit
½ tsp turmeric pwd
garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
salt to taste
2 1/2 tbsps oil
coriander leaves for garnish
Dry roast for 3-4 mts and make a pwd:
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds
3 dry red chillis
pinch of methi/fenugreek/menthulu seeds
pinch of saunf/sompu/aniseed (optional)

INSTRUCTIONS

• Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
• Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
• Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
• Garnish with fresh coriander leaves and serve hot.

Source: http://www.sailusfood.com/
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Pao Bhaji

Pao Bhaji

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INGREDIENTS

1 cup chopped cauliflower(refer notes)
2 medium or 4 small potatoes
½ cup capsicum chopped
½ to ¾ cup green peas (adjust to suit your taste)
1 tbsp butter or oil (2 tbsp. suggested)
2 medium onions (3/4 cup finely chopped )
1 green chili optional
½ tsp red chili pow
¼ tsp turmeric
¾ to 1 tbsp. paav bhaji masala powder
1 tsp ginger garlic paste
1 large tomato or 2 medium
¼ tsp kasuri methi / dried fenu greek leaves
Additional butter for pav
Pav (buns) 4 to 6

for garnish (optional)
Lemon wedges
Chopped onions
Coriander leaves
1 tbsp butter

INSTRUCTIONS

• Boil or pressure cook cauliflower, potatoes and peas until cooked fully.
• Add butter or oil to a pan and heat up. Add onions and fry till they turn translucent, add ginger garlic paste and fry till it gets fragrant. Fry capsicums for 3 to 4 minutes.
• Add tomatoes, fry till tomatoes turn soft and mushy.
• Add chili pow,salt and masala powder. mix and fry for another 2 minutes.
• Add boiled veggies, mash well.
• Pour water just enough to bring to a consistency. Add kasuri methi and cook until it reaches a desired consistency.
• Slit the pav buns horizontally leaving one edge intact.
• Heat butter on a pan. Open the buns and toast it for a min or two. If you like to make it more spicy, sprinkle some paav bhaji masala powder on the inner side
• Garnish with onions, butter and serve hot or warm

Source: http://indianhealthyrecipes.com/
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Rawa Idlis

Rawa Idlis

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INGREDIENTS

Rava (sooji/semolina) -1 cup
Curd - 1 cup
Salt as required
Coriander leaves - handful
Cashew nuts - 6-7 (break it )
Carrot -1 (medium size)
Baking soda - 1/4 tsp

For the seasoning
Oil -1 tbsp
Mustard - 1 tsp
Asafoetida/hing - a pinch
Urad dal - 3/4 tsp
Green chilli - 2 finely chopped
Ginger - 1 inch piece finely chopped
Curry leaves – few

INSTRUCTIONS

• Chop carrots, ginger, green chilli and coriander leaves finely.
• Heat oil in a kadai /pan, add mustard seeds, when mustard splutters, add hing and urad dal.
• When dal changes colour, add cashew nuts, ginger, green chilli and curry leaves.
• Then add rava and roast it nicely for a few minutes. Do not burn the rava.
• Allow it to cool. After it cools, add curd, finely chopped coriander leaves, carrot, baking soda and needed salt. Add water little by little and mix it well without lumps. The consistency of the rava idli batter should be similar to idli batter.The batter should neither be thick nor thin, so adjust water accordingly.
• Let the rava idli batter rest for 15-20 minutes.
• Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do for normal idlis.

Source: http://www.padhuskitchen.com/2011/07
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Zafrani Peday

Zafrani Peday

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INGREDIENTS

Solid milk 500 gm (khoya)
Sugar 200 gm
Cardamom ¼ tsp
Saffron ½ tsp
Saffron food color 1 pinch
Clarified butter 3 tbsp
Silver paper for garnishing

INSTRUCTIONS

• In a pan cook solid milk/ khoya and sugar on low flame.
• When the mixture thickens add cardamom, saffron and saffron food color.
• Add 2 tbsp clarified butter and turn the flame off. Mix well.
• Grease your hands with 1 tbsp clarified butter and shape the mixture in medium sized balls or pedas.
• Now put a layer of silver paper on top and serve.

Source: http://www.khanapakana.com/recipe/945cf9d9-b33a-4f2d-b053-d4a21e8ebd39/saffron-peda-zafrani-perah-
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Bedmi Aloo sabzi

Bedmi Aloo sabzi

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INGREDIENTS

Potatoes - 3, large, boiled, peeled and crush into rough chunks with hand
Fenugreek seeds - pinch (methi/menthulu)
Cumin seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Green chili-ginger paste - 1 tsp (1" ginger+2 green chilis)
Tomatoe - 1, medium size, finely chopped or puree (optional)
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Red chili powder - 1 tsp (preferably Kashmiri)
Amchur powder - 1/4 to 1/2 tsp
Garam masala (crush 4 black peppercorns, 1 black cardamom, 2 cloves, 1/4" cinnamon stick)
Salt to taste
Coriander leaves - 1/4 cup, packed, chopped
Oil - 3 tbsps [OR 1 tbsp ghee+2 tbsps oil]

INSTRUCTIONS

• Heat oil in a heavy bottomed vessel, once hot, add the fenugreek seeds and allow to turn red. Add the cumin seeds and asafoetida and saute for few seconds. Add the green chili and ginger paste. Saute for few seconds.
• If using tomatoes, add them at this stage. Place lid and cook the chopped tomatoes on low medium flame for 7-8 mts.
• Add the turmeric powder, red chili powder, coriander powder and salt and mix. Add the boiled potatoes chunks and give a stir. Add 4 cups of water and salt and bring to a boil. Place lid and cook on low medium flame for 12-15 mts. Add amchur powder and garam masala powder and mix. Turn off flame.
• Add the chopped coriander leaves and mix. Remove to a serving bowl and serve with bedmi puri, khasta kachori, puri or paratha.

SOURCE: http://www.sailusfood.com/
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Kuttu ka dosa

Kuttu ka dosa

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INGREDIENTS

Kuttu or buckwheet flour- 5tbsp
Arbi or colocasia (boiled and mashed)- 2tbsp
Ajwain or carom seeds- 1 pinch
Green chillies- 4 (chopped)
Ghee- 2tbsp
Potatoes- 2 (boiled)
Ginger- ½ inch (chopped)
Turmeric- 1 pinch
Red chilli powder- 1/2tsp
Coriander leaves- 2 stalks (chopped)
Sanda namak or rock salt- as per taste

INSTRUCTIONS

Procedure For Filling 

• Mash the boiled and peeled potatoes into a uniform mass. Add rock salt and turmeric to it. Mix them using your fingers. 
• To the pan, add 1tbsp of ghee. Season with half chopped green chillies Add the ginger and saute for 1 minute. Then, add the mashed potatoes. 
• Stir and cook on low flame for 3 to 4 minutes until the potatoes turn golden brown. 
• Garnish with chopped coriander leaves and take it off the flame. 

Procedure For Dosa 

• Mix the mashed arbi with the kuttu ka atta. Add sanda namak, red chilli powder, green chillies and ajwain to it. Add 1 cup of water and mix well until the batter gets the right consistency. 
• Take a flat pan and pour a ladle full of the batter on it. Sprinkle ghee on the sides so that the dosa gets fried crisply. 
• Place the filling at the middle of the dosa and fold it over.

SOURCE: http://www.boldsky.com
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Kebab-e-kela

Kebab-e-kela

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INGREDIENTS

250 gm raw bananas, peeled and diced
1 black cardamom seed (badi elaichi )
1/4 cup kootu ka atta
2 tsp white rock salt (sendha namak)
2 tsp coriander seeds, roasted and powdered
1/2 tsp chilli powder
2 tsp lemon juice
1 green chili, chopped
2 Tbsp coriander, chopped
Desi ghee for pan-frying
More kootu ka atta for dusting

INSTRUCTIONS

• Steam the bananas, ginger and elaichi, till bananas are cooked, but bite like. Alternately cook with as little water as possible, so that there is no water left after the bananas are cooked. Leave to cool.
• When cool, mash the bananas; add the rest of the ingredients and mix well to form dough like consistency.
• Shape into small cylindrical rods and dust with the kootu ka atta.
• Heat a thin layer of ghee and fry the kebabs over medium heat, till brown on both sides.

SOURCE: food.ndtv.com
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Mango Smoothie

Mango Smoothie

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INGREDIENTS

Mango – 2 medium or 2 cups, chopped
Almond milk- 1 cup
Plain Vanilla yogurt – ½ cup
Honey – 1 tablespoon or to taste
Ice cubes – 4-5

INSTRUCTIONS

• Take chopped mangoes and yogurt in the blender. Blend it into smooth puree.
• Add milk, honey and ice cubes.
• And blend it till everything is incorporated well.
• Pour it into glass and serve.

SOURCE: http://www.spiceupthecurry.com/
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Phalahari arbi sabzi

Phalahari arbi sabzi

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INGREDIENTS

300 gms - Arbi/Kochhai/Colocasia
2 tbsp - Ghee or Oil
1 tsp - Cumin Seeds/Jeera
2 - Large Tomatoes
3 - Green Chilies
1 tsp - Red Chili Powder
To Taste - Sendha Namak/Rock Salt
1 tbsp - Chopped Coriander Leaves

INSTRUCTIONS

• Peel, wash and slice arbi/taro/colocasia in lengthwise, finely chop tomato and green chilies.
• In a pan or wok heat ghee or oil add jeera/cumin seeds and allow to splutter.
• Add green chilies, arbi/taro and saute in medium flame for 4-5 mins or until taro becomes golden brown.
• Add tomato, red chili powder mix, cover and cook for 2-3 minutes in medium flame until tomato gets mashed, stir in intervals.
• Add 1.5 to 2 cups water, sendha namak (rock salt) and bring it to boil, keep flame in low cover pan and simmer for 12-15 minutes or until arbi gets cooked.
• Add chopped coriander leaves/cilantro, mix and off flame.

SOURCE: http://www.indiankhana.net/
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Sabudana vadas

Sabudana vadas

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INGREDIENTS

Sabudana/sago/tapioca pearls - 1/2 cup
Boiled grated potato - 1/2 cup
Peanuts - 1/4 cup
Green chilli - 2
Ginger (grated) - 1 tsp
Himalayan rock salt or plain salt as needed
Coriander leaves - 2 tbsp finely chopped
Fresh lemon juice - 2-3 tsp
Oil for deep frying

INSTRUCTIONS

• Roast peanuts, remove the skin and dry grind it coarsely.
• Pressure cook 1 potato, peel the skin, grate it and keep it ready. We need half a cup of grated potato. If you have excess, you can refrigerate it and use it to make aloo paratha. Wash, peel and grate ginger.
• Use good quality sago. Soak it for 5 hours in double the quantity of water. When you press the sago between your fingers, it should get mushed or check it by tasting it. It should be soft.
• Drain the water completely. Leave it in the strainer for 15 minutes. Then it is ready to use for making vada.
• In a bowl mix together, soaked and drained sago, grated potato, finely chopped coriander leaves, grated ginger, green chillies, peanuts, salt to taste and lemon juice.
• Mix everything well and divide the mixture into 11 equal parts. Make smooth balls and then flatten it to form patties. Dust your hands with kuttu atta to prevent it from sticking to your hands.
• Heat oil in a pan, when it is hot, reduce the heat to medium low and gently drop the prepared vadas into the oil.
• Deep fry both the sides until golden brown. Once done, remove the vadas with a slotted ladle and place it on a colander or paper towel to drain off excess oil.

SOURCE: http://www.padhuskitchen.com/
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Paneer kheer

Paneer kheer

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INGREDIENTS

½ cup of paneer crumbled (Frozen packed paneer can be used)
200 ml milk (adjust)
40 ml condensed milk (refer notes for substitute)
⅛ tsp cardamom powder
Few strands of saffron
Few drops of rose essence (optional)
Few unsalted toasted pistachios

INSTRUCTIONS

• Crumble the paneer completely, if any and set aside.
• Mix milk, cardamom pow and condensed milk (or almond milk, if using) and bring it to a boil on a low flame.
• Add the paneer and mix well to blend with milk properly. There must be enough milk for the paneer to blend well. If required can add more milk. let it boil on a low flame for 2 to 3 minutes. Serve chilled or warm . Garnish with nuts

SOURCE: http://indianhealthyrecipes.com/
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Beetroot and carrot raita

Beetroot and carrot raita\

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INGREDIENTS

2 cups curd/yogurt
1 medium size beetroot grated
1 medium size gajar/carrot grated
1 onion finely chopped (optional)
1 small capsicum finely chopped (optional)
1 tsp cumin seed powder/jeera powder
rock salt or black salt to taste

INSTRUCTIONS

• Smoothen the curd.
• Add all the chopped veggies to it along with the cumin seed powder and salt. 
• Mix well.
• You could also garnish it with chopped cilantro/coriander.
• Serve the Beetroot Carrot Raita with pulao, biryani or with dal and rice.

SOURCE: http://www.vegrecipesofindia.com/
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Coconut laddoos

Coconut laddoos

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INGREDIENTS

1tin (400g) condensed milk
3 ½ cup-4 cups Desiccated coconut powder

INSTRUCTIONS

• Keep aside 50 gm coconut powder.
• Add remaining coconut powder to condensed milk and cook on a slow fire till the mixture leaves the sides of pan (approx 5 minutes).
• Cool and roll into small laddoos with buttered (oiled) hands. Roll in coconut powder and serve.

SOURCE: http://www.pankajbhadouria.com/recipes
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Karari Prawns

Karari Prawns

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INGREDIENTS

12 pieces medium sized prawns
3 tsp lime juice
2/3 tsp red chilli powder
1/4 tsp salt
1/2 tsp turmeric paste
1 tsp fennel powder
1 tsp coriander seeds crushes
1/4 cup tsp tamarind water
5 red button chillies
12-15 curry leaves
1 cup sooji
3 Tbsp oil

INSTRUCTIONS

• For the marinade, mix all the ingredients but the sooji.
• Marinate the prawns and keep aside for about 5 minutes.
• Dip the marinated prawns in the semolina.
• Heat oil in pan.
• Shallow fry the prawns in hot oil till done.
• Remove from fire and squeeze the juice of a lemon and serve hot.

SOURCE:food.ndtv.com
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Thai Basil Chicken

Thai Basil Chicken

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INGREDIENTS

1medium bok choy, sliced 1-inch wide, whites and greens separated
1⁄2onion, sliced
1⁄2red bell pepper, sliced
12ounces boneless skinless chicken breast halves, sliced 1/4-inch thick
1teaspoon chopped garlic
1⁄2teaspoon red pepper flakes
1⁄4cup shredded basil
peanut oil, for stir-fying

Sauce 1

2tablespoons fish sauce
2teaspoons sugar
2tablespoons soy sauce

Sauce 2

2tablespoons oyster sauce
4tablespoons water
1teaspoon chili paste

Sauce 3

1teaspoon cornstarch
2tablespoons water

INSTRUCTIONS

• Heat oil in wok. Stir-fry onions, peppers, and white part of bok-choy until crisp tender. Remove and keep warm.
• Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.
• Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

SOURCE: http://www.food.com/
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