Ingredients
Ingredients for Pita Bread:
125 gm flour
2 gm yeast
2 gm salt
5 gm sugar/ A pinch of sugar
5 ml oil
20 ml water
1 tsp zataar spice
For the Beetroot and Arbi Falafel:
30 gm beet root, cooked / roasted
30 gm cooked arbi
70 gm chick pea, soaked and cooked
1 green chilli, finely chopped
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp baking soda
1 Tbsp gram flour
Salt and pepper to taste
Ingredients
For the coconut treacle mix:
800 gm finely scraped coconut
2 cups treacle (coconut or Kithul treacle)
4 cloves
Pinch of salt
For the milk rice:
2 cups thick coconut milk
2 cups short grain white rice
2 tsp salt
3 cups water
Method
For the coconut treacle mix:
Pour the treacle into a pot and bring to a boil while stirring.
Add the coconut and mix well. Take off the heat.
Add the pinch of salt and the cloves and mix well.
For the milk rice:
Ingredients
1/4 cup curd
1/2 tsp mustard seeds
1/2 tsp chopped ginger
1 cup diced pineapple
4 to 5 curry leaves
3 to 4 whole red chillies
1 tsp green chillies
2 Tbsp coconut paste mixed with spices and mustard oil
Method
Heat oil in a pan and splutter some mustard.
Add green chillies, red chillies, ginger and curry leaves.
Now add pineapple and coconut paste.
Cook for few minutes.
Finally add curd.
Mix well and serve.
Ingredients
1 kg sugar
1 kg mangoes for the juice
Mango juice (mango pulp, strained through a fine sieve)
1/4 cup lemon juice
Method
Add together sugar, lemon juice and mango juice in a pan.
Cover the pan and place it under the sun for a few days.
Ensure giving it a stir at least 3-4 times a day.
When dissolved, store in clean bottles.
Add 4 cups sugar and 2 cups water in a pan.
Bring to a boil.
Make sure that the contents are dissolved completely.
Cook over high heat or till one-thread consistency is reached.
Ingredients
100 gm coarsely grated ginger juice
450 ml water
2 cloves
350 gm sugar
6 limes
1″ stick cinnamon
1/2 tsp coriander seeds and soda to dilute ice-cubes
Method
Combine ginger with lime juice in a jar. Seal with lid and place in sunshine for 2 days.
Strain through muslin.
Dissolve sugar in water with spices. Boil for five minutes.
Cool and strain.
Place 1 Tbsp ginger juice in glass.
Sweeten with spiced syrup. Top up with soda and ice-cubes.
Ingredients
1/2 kg chicken, whole
2 tsp jeera (cumin)
2 onions
1 and a half tsp pepper
1/2 tsp saunf (fennel)
1/2 tsp cloves
4 cinnamon sticks
2 pods elaichi (cardamom)
2 tsp coriander seeds
2 tsp ginger-garlic paste
Oil
Salt to taste
Curry leaves
Method
Cut the onions and keep them aside.
Dry roast all the ingredients and keep them aside.
Take a pan and add the oil. Heat it, add the onions and let them fry till they turn pink.
Add the curry leaves, ginger-garlic paste and fry till it’s rid of its raw smell.
Ingredients
500 gm paneer (cottage cheese)
2 medium green capsicums cut into 1 square inch pieces
2 medium tomato,cut into 1 square inch pieces
3 Tbsp Oil
1 tsp Chaat masala
For Marination:
1/2 cup hung yogurt
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp kashmiri red chilli powder
A pinch turmeric powder
1/2 tsp garam masala powder
2 tsp anardana powder
2-3 Tbsp fresh cream
1 tsp lemon juice
Salt to taste
Method
Ingredients
2 cups chilled milk
1 cup rose syrup/sherbet
1 Tbsp cornflour
1 Tbsp isabgol seeds (tukmaleha)
Ice cream to top it – optional
Iced water in a pan with a colander on top of it
Method
Mix the cornflour with one cup water and bring to a boil, then simmer, stirring all the time.
As soon as becomes translucent, take it off the heat.
In another pan place some iced water.
Ingredients
1 kg carrots, grated
1 liter almond milk
8 green cardamom pods,
Date paste, to taste
1-2 Tbsp cashew nut paste, optional
7-8 raisins
Blanched almonds, for garnishing
For the almond milk:
1 litre warm-hot water
1 cup almonds
Method
For the almond milk:
Place almonds to soak in water. You can pre-soak the almonds for four hours in cold water or use hot water.
Peel the soaked almonds if you like.
Place the almonds and water into a blender.
Ingredients
Oven temp: 180 C-350 F
1/2 kgs cabbage leaves, large, separated out
Oil to brush the cabbage rolls
1/4 cup corn, boiled
1 tsp salt, or to taste
1/2 tsp powdered black pepper (pisi kaali mirch)
1/2 tsp garam masala
3/4 cup spinach (palak), boiled and chopped fine
1/4 tsp oregano or ajwain
1 slice bread, crusts removed
1/4 cup cream
4 Tbsp cheese, grated
Tomato sauce for garnish
Method
Ingredients
For the chaat:
1 cup cooked rajma
1 cup cooked channa
1 cup cooked green beans
1 cup cooked chowli beans
1 cup cooked potatoes
1/2 cup chopped onions
1/2 cup chopped cucumbers
1/2 cup chopped tomatoes
1/2 cup pomegranate
For the dressing:
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp chaat masala
1 tsp chopped coriander
Salt and pepper to taste
Method
Whisk the olive oil, lemon juice, chaat masala, salt, pepper, chopped coriander to make a wonderful dressing.
Ingredients
450 ml yogurt
3 Tbsp besan
450 ml water
2 tsp sugar
1 tsp salt
3-4 radish
1 pinch heeng
1 Tbsp oil
1 tsp black mustard seeds
1 tsp coriander seeds
1 tsp cumin seeds
2-4 curry leaves
4 whole, dried red chillies
1 tsp chopped garlic
1 1/2 tsp chopped ginger
Chopped coriander to garnish
Method
Whip yoghurt until it turns smooth. Combine besan with water and the yoghurt.
Add sugar, salt and radish and bring to a boil over a moderate flame.
Ingredients
Dry ingredients:
1 tsp baking powder
1 cup maida/ flour
3/4th cup sugar, powdered
1 1/2 Tbsp cocoa powder
Wet ingredients:
1/2 tsp vanilla essence
5 Tbsp butter, softened (Salted. In case you are using unsalted butter, add 1/4 tsp salt)
3/4th cup milk, to make the batter smooth (Adjust the milk quantity according to your batter’s smoothness)
1 Tbsp coffee powder + 1 tsp water, to make a paste (You can increase or decrease according to your coffee tolerance)
Method
Ingredients
For the Rice Pudding:
250 ml of coconut milk
100 ml milk
3-4 lime leaves
A small stalk of lemon grass
1 cinnamon stick
150 gm of cooked long grain basmati rice
1-2 pods of cardamom
1/4 tsp of fresh ground nutmeg
3-4 measures of sugar free
For the Pineapple-Ginger Compote:
200 gm of fresh pineapple, finely chopped
1 tsp of ginger, finely chopped
1 tsp of butter
1 Tbsp of lime juice
1/2 tsp lime zest (approximately 1/2 lime)
4 measures sugar free
Method
Ingredients
Prawn stock:
8-10 tiger prawn head
10 cups water
2 tsp turmeric powder
2 tsp red chilli
Salt to taste
Marination of prawns:
8-10 tiger prawns
1 1/2 tsp garlic paste
3/4 tsp ginger paste
1/2 tsp turmeric powder
3/4 tsp chilli powder
2-3 tsp vegetable oil
For the pulao masala:
3/4 cup vegetable oil
8-9 green cardamoms
2 cinnamon sticks
10 cloves
4 medium onions, chopped
3 green chillies, chopped
2 1/2 tsp ginger paste
Ingredients
500 gm cracked wheat-cooked tender
1 cup each rice and channa) daal
1 cup split arhar/toover daal
1 cup sabut masoor daal
1 cup dhuli moong daal
1 kg mutton
1 cup each
1 cup oil
5 peppercorns
5 cloves
1 tsp cinnamon-broken
1 tsp cumin
1 cup chopped onions
4 tsp chilli powder
2 Tbsp coriander powder
1 tsp garam masala salt to taste
2 Tbsp ginger-green- chilli-coriander leaves paste
Ingredients
4 eggs
2 tomatoes, chopped
2 onions, finely chopped
3 green chilies or as per taste
1 capsicum, chopped
2 inch ginger, finely chopped
1/2 cup coriander leaves
3 to 4 curry leaves
2 Tbsp vegetable oil or ghee
1 tsp red chilli powder
1 tsp jeera
1 tsp turmeric powder
Pav bhaji masala (as per taste)
Pinch of hing
Salt as per taste
2 Tbsp butter (optional)
Method
Whisk the four eggs gently with a spoon and keep aside.
Ingredients
4 bread slices
1 tsp salt or to taste
1/8 tsp kali mirch powder
1/2 cup cheese-grated
Chopped green chillies to taste
1 Tbsp butter
1 Tbsp chopped coriander leaves
Method
Mix cheese, kali mirch, salt, coriander and green chillies.
Butter the bread slices.
Place half each of the cheese mixture over two slices, on the unbuttered side.
Cover both with the other slices, buttered side on top.
Grill and serve.
Ingredients
For the Sweet Relish:
250 ml vinegar
200 gm jaggery
100 ml orange/sweet lime juice
1/2 kg skinned, deseeded and finely chopped tomatoes
1/2 kg finely chopped onions
1/2 kg finely chopped apples
1 Tbsp garlic paste
For sweet relish sandwiches: 10 pieces
10 slices of wheat bread
5 Tbsp of sweet relish
100 gm hung curd
1 Tbsp garlic paste
2 Tbsp mustard paste
Method
For the Sweet Relish:
Ingredients
3 cups rice
1 tsp pistachios – blanched
1 cup urad wash stuffing
1 Tbsp roasted cashew nut
1 Tbsp green and red bell peppers – diced
1 Tbsp pickle masala
1 Tbsp carrot – sliced
1 tsp kasoori methi
Method
Soak rice and urad dal and wet grind to make batter.
Set aside to ferment.
Brush idli tray with oil.
Place ingredients of the stuffing, mixed or separate in the centre of each idli space.
Pour the fermented mixture over the stuffing.
Steam until idlis are cooked.
Ingredients
6-8 fresh strawberries
1 glass milk
1 real pink guava juice
1 1/2 Tbsp honey
Sugar to taste
Method
Slice the strawberries (or add any fruit of your choice).
Add real pink guava juice, milk, honey and some ice cubes.
Blend all the ingredients together. Pour it in a glass and serve it chilled.
Ingredients
3 large bananas diced
2 apples cut into cubes
2 cups pineapple chunks
2 cups seedless green grapes
1 cup fresh grated coconut
1 cup sweetened condensed milk
Method
1. Pour the condensed milk onto a plate and chill in the refrigerator for an hour.
2. Skewer a combination of the cut fruit (according to your taste) on bamboo/wooden skewers.
3. Roll the whole fruit skewer in the condensed milk till fully coated.
4. Put the grated coconut onto a flat plate. Now roll the skewer in the coconut to coat completely.
Ingredients
2 pieces of toast
1 slice of smoked chicken
Mustard
Mayo
Lettuce
Cheese
Tomato slices
Method
1. Get the 2 slices of bread
2. Spread mayo on one side and mustard on the other
3. Put the chicken on one side
4. Add cheese over it
5. Spread a few slices of tomatoes
6. Sprinkle some lettuce
7. Put the other slice of bread and you done
Ingredients
4 slices brown bread
50 gm butter
1 capsicum, de-seeded and sliced
1 onion, peeled and sliced
1 tomato, sliced
1 cucumber, sliced
1 potato, boiled and sliced
30 ml mint chutney
Salt – to taste
Chaat Masala – to taste
Method
Nicely butter the bread slices.
Put a layer of mint chutney on the bread.
Put potatoes, onion, cucumber, capsicum and tomato slices.
Season with salt and chaat masala.
Heat the frying pan and 1 tsp of butter.
Toast the sandwiches on both sides till crispy brown.
Ingredients
10 bread slices
250 gm curd
Oil to fry
Salt and black pepper to taste
1/2 tsp amchoor powder
1/2 tsp red chilli powder
Chopped mint leaves
A pinch of zeera powder
1 Tbsp anardana
Method
Remove the brown portion from all slices.
Soak these in water and squeeze.
Then mix mashed paneer in soaked bread slices.
Add a pinch of salt and amchoor. Make small-sized balls, flatten and deep fry till light brown.
Remove from oil and soak in warm water for 10 minutes. Squeeze and keep aside.