Cheese Parantha

Ingredients:

Potato - 2 (boiled)
Wheat flour - 2 bowls
Ginger garlic green chilly paste
Whole jeera - 1 teaspoon
Salt to taste
Haldi - 1 teaspoon
Oil
Ghee
Butter
Cheese grated - 1/2 tablespoon
Crushed black pepper - 1/2 tea spoon

Method:

1. Make dough of wheat flour adding pinch of salt and oil (leave for half an hour ) .
2. Mash potato by adding jeera ,salt ,haldi , grated cheese and paste of green chillies ginger garlic and crushed black pepper. Mix in the dough
3. Take the small portion of dough. And make roti.
4. Fry the roti both sides by oil/ghee/butter
5. And serve hot with sauce, raita or chutney.

Garlic Bread

Ingredients:

• 1 french loaf - slice the loaf in 2 cm slices but do not slice through. Leave a 2 cm base undisturbed.
• 1 pod garlic - flaked, peeled and ground
• 100 gm Amul Butter
• 1/2 tsp salt
• 1/2 tsp pepper powder
• 40 cm x 30 cm cooking foil

Method:

1. Mix the butter with garlic paste, salt and pepper. Butter the half cut clices on both sides with 80 gm of the butter - garlic paste. Place the loaf on cooking foil and spread the rest of the butter on it. Close the foil to cover the loaf completely and bake in a hot over (200 C, Gas 6) for 10 minutes. Open the foil the top and rebake for 5 minutes. Serve in foil.

Golden Heart

Golden hearts

Ingredients:

• 400 g. potatoes, boiled and grated
• 200 g. cheese, grated
• 1 cup cauliflower, chopped, boiled and mashed
• 1 cup carrot, grated
• 1 cup french beans, chopped and boiled
• 1 cup cabbage, chopped and boiled
• 1 capsicum, chopped fine
• 3/4 cup breadcrumbs
• 1/4 cup groundnuts, crushed
• 1/2 bunch coriander leaves
• 1 onion, chopped fine
• 2 tbsp. rawa
• 10 raisins, chopped
• 8 cashewnuts, chopped fine
• 6 slices bread, soaked in a little water
• 1.5 cm. ginger, grated
• 1/2 tsp. pepper powder
• Chilli powder
• Salt
• Ghee

Method:

1. Mix all the ingredients well, except breadcrumbs and ghee. Divide the mixture into small portions and roll into heart shaped cutlets. Roll the cutlets in breadcrumbs. Heat ghee in a frying pan and fry the cutlets till brown.

Easy Cooking Tips

Cooking Tips

To make one cup of dal, add atleast 2-3 cups of water, depending on the type of dal.

Soak whole pulses overnight and other dals for one hour before cooking. Always add hot water to the gravy to enhance the taste.

Add 1 Tbsp of hot oil to the dough for making Kachories or Kulchas.

Always use heavy bottomed vessels to make desserts, in order to avoid burning.

Make desserts with full cream milk, to get thick creamy texture.

Whenever curd is to be added to the masala, it should be beaten well and added gradually.

Never discard water in which vegetables are cooked, use it in gravies, soups, rasam or kolumbu.

Onions and masala are fried in the cooker body itself, raw vegetables are added to that with enough salt and water. Cook under pressure according to the cooking time of the vegetable. This method helps us minimise our cooking time, use of utensils and nutrients are also preserved.

If poppy seeds are used in grinding, soak it in hot water for 10 to 15 minutes, if you are grinding it in a mixie.

While boiling milk, always add a little water at the base of the vessel to avoid the milk from sticking at the bottom.

Add a tsp. of hot oil to homemade pastes of garlic, ginger or green chili, along with salt to make it last longer and taste fresher.

Store raisins in an airtight container in the refrigerator. They will stay fresh for much longer. Pour very hot water over them if they had harden, after that drain them immediately, and spread on a paper towel to dry.

You can leave a spoon in the vessel in which the milk is being boiled at low heat so that it does not get burnt at the bottom

Immediately after boiling noodles put them in normal cold water to separate them each.

If you forget to soak chana/Rajma overnight. Just soak the chana/Rajma in the boiling water for an hour before cooking.

Potatoes soaked in salt water for 20 minutes will bake more rapidly.

Roasting is a dry heat method of cooking - it does not use water. The flavors roasting draws forth result from the process of browning. As the surface of the meat browns, and its juices and fats drip down and brown on the surface of the hot roasting pan, it adds to the flavour of the meat. Add a few drops of lemon a tsp of oil to rice before boiling to separate each grain.

Never discard the water in which vegetables are cooked, use it in gravies or soups.

Put tomatoes in a large bowl and cover with boiling water. Leave it for about 5 minutes. Take out one by one, piercing them with a sharp knife, the skin will peel off easily.

Tips about various ingredients
1. To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
2. Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
3. Wash vegetables before peeling or cutting to preserve the water-soluble vitamins.
4. Peel vegetables as thinly as possible to preserve the minerals and vitamins.
5. Soak potatoes and egg plant after cutting, to avoid discoloration.
6. If you boil vegetables in water, do not throw the water, keep it to make gravies.
7. Remove the stems of green chilies while storing them. This will help them to stay fresh for long.
8. After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
9. Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily and so there is no need to soak them overnight.
10. Chopping/Cutting on a marble slab will blunt your knives. So use a wooden cutting/ chopping board.
11. Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
12. Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
13. Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Tips on frying
1. Smoke Mustard oil first before using for preparing vegetables etc. Heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
2. Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
3. To make pooris more crispy add a little rice flour to the wheat flour while kneading.
4. Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter. Heat the oil thoroughly before adding seasonings or vegetables.
5. Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
6. When coconut is used in grinding masala, do not fry for a longer time.
7. If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey. .
8. Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.

Tips on making Gravies
1. Always use ghee or vanaspathi instead of oil, which gives a good flavour to the gravy. If oil alone is used, it does not get separated easily from the ground mixture, as ghee separates from it.
2. Fry the ground masala in reduced flame, so that it retains its colour and taste.
3. Little plain sugar or caramelised sugar added to the gravy makes it tasty.
4. When tomatoes are not in season, tomato ketchup or sauce can be successfully used in the gravies.
5. To retain colour in the gravy always use ripe red tomatoes. Discard green portions if any.
6. Good variety chillies and chilli powder also gives colour to the gravy. Try to use long variety of red chillies. Dry it under sun for few days and powder coarsely at home. Always the coarse powder gives good taste in gravies and pickles.
7. While using ginger and garlic paste in curries, always use garlic at 60% ratio and ginger at 40% as ginger is very strong and may make your dish sharp and pungent.

Lemon Pepper Potatoes Recipe

Ingredients

4 Large potatoes
1/4 Cup vegetable oil
Lemmon Pepper seasoning

Directions

Cut potatoes into bite size portions
Place in frying pan with 1/4-cup vegetable oil
Season with Lemmon pepper to taste
Cook on med heat covered 15 to 20 min (stir frequently)
Take lid off and fry until crisp

Panfry Potato Recipe

Ingredients

• 2 green onions (optional) or 1 medium onion (optional) .
• 6 medium potatoes .
• 1/2 tsp onion powder .
• 2 tsps garlic powder .
• salt & pepper .
• 2 tbsps canola oil

Directions

• Peel & cube (1/2 inch cubes)potatoes.
• In a large pan or skillet add oil & cubed potatoes, cook on medium heat until slightly golden but potatoes will still be firm.
• Add onion, onion & garlic powder & salt & pepper.
• Mix well & continue cooking until potatoes are cooked.
• Serve with sour cream or ketchup.
• Enjoy the Pan Fried Potatoes recipe

Grilled Okra

Ingredients

• 1 pound fresh okra
• 1/4 cup melted butter
• 1/4 cup Cajun seasoning

Directions

1. Preheat an outdoor grill for high heat, and lightly oil the grate.
2. Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

Okra Fry

Ingredients

• 1 pound fresh okra
• salt to taste
• 2 teaspoons chili powder
• 3 tablespoons olive oil
• 1 pinch asafoetida powder
• 1/2 teaspoon brown mustard seeds

Directions

1. Rinse okra and cut head and tail end off of each okra. Chop okra into small pieces.
2. In a small mixing bowl combine okra, salt, chili powder and asafoetida powder.
3. In a medium size skillet over medium-high flame heat oil, add black mustard seeds. Cook until they pop. Add okra mixture to skillet and cover. Let fry 10 to 15 minutes. Serve hot.

Easy Okra Recipe

Ingredients

• 3 tablespoons butter
• 1 medium onion, chopped
• 1 pound sliced fresh okra
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground black pepper
• salt to taste

Directions

1. Melt butter in a large skillet over medium heat. Add the onion, and cook until tender. Stir in the okra, and season with cumin, ginger, coriander, pepper and salt. Cook and stir for a few minutes, then reduce the heat to medium-low, and cover the pan. Cook for 20 minutes, stirring occasionally until okra is tender.

Cooking Method Glossary

1.	Baking	The food to be cooked is surrounded by hot air in a closed oven. For e.g, bread, cakes, pastry, puddings and potatoes may be cooked by this method.
2.	Baghar/Chhonkha/Tadka	Oil or fat heated to its maximum, poured over the prepared dish with or without vegetable or spices.
3.	Baste	To moisten with gravy or melted fat / butter to prevent the object of cooking from drying , usually during dry methods of cooking as in roasting, grilling or barbecuing.
4.	Beating	This method can be used with thin mixtures or liquids. This should be done carefully with an aim of enclosing air or breaking of soft matter to form a smooth consistency. For e.g beating of eggs
5.	Bhunao	Searing the juices of the cooking object by roasting or frying, incorporating masalas or spices.
6.	Bhunana/Roasting	In Indian cooking , roasting is usually done in a tandoor, which helps to impart the flavour. The juices of the meat drip on the the charcoal which sizzles and sends up billows of smoke. Kebabs, paneer and vegetables can be roasted on a sigri or a grill.
	a) Spit roasting	The food to be cooked is brought in direct contact with the flame of a clear,bright fire.The food is basted with fat and is turned on regularly to ensure even cooking and browning. Roast meats have a very special flavour, for e.g barbecued meats.
	b) Oven Roasting	Food is cooked in a closed oven at a constant temperature by dry circulating air as in baking of cake or roasting of chicken / mutton.
	c) Pot roasting	This method is used to cook small joints in a thick heavy pan,not necessarily in an oven. The pan is covered with a well fitting lid and cooked over a very slow flame.
7.	Bind	Addition of things like egg, bread crumbs, sauce, flour etc. in dry ingredients for the purpose of combining is called binding.
8.	Blanch	Putting in boiling water for a short time to remove skin, dirt, refreshing and also to brighten the colour is called blanching.
9.	Boiling	Food is cooked surrounded by boiling liquid (stock or water).
	a) Par boil	Cooking to a certain extent of any food object by boiling or simmering.
	b) Poaching	Poaching is cooking slowly in a minimum amount of liquid even below the simmering point and not allowing the liquid to boil. It is a special technique to cook delicate food products. For e.g poaching eggs,fish etc.
	c) Simmer	To cook food gently in liquid that bubbles steadily just below boiling point so that the food cooks in even heat without breaking up.
10.	Braising	Braising term uses two cooking methods wherein a food is first roasted / fried and then cooked in some moistening.
11.	Broiling	Broiling is cooking by direct heat, food is cooked uncovered on hot metal such as a griddle / frying pan or even in an oven.
12.	Caramalize	Heating sugar to 110 degrees C and above at which it starts turning brown or melts is called caramalization.
13.	Chop	Reducing food into smallest size cubes or squares by cutting is called chopping.
14.	Chopping	Reducing a cooking object into smaller pieces with the aid of a chopper, knife, scissors, processor etc. is called chopping.
15.	Clarify	Act of removing impurities from liquids , butter etc. by heating. For e.g stock is clarified by adding egg white.
16.	Creaming	Softening of fat by friction with a wooden spoon with an idea of incorporating air in it.
17.	Cut and Fold	A special technique to incorporate flour into a batter of butter, sugar and eggs while making cakes.
18.	Dhungar/Smoking	The dish is cooked/given flavour by smoke generated of a source which can be live coals or burning wood dust.
19.	Dicing	Cutting into even sized cubes is called dicing.
20.	Dressing	Any condiment or herb or a combination of spices in a medium (cream, vinegar, oil, etc.). Which is used for adding in the end (prior to consumption) for enhancing taste and flavour.
21.	Emulsification	Blending one liquid in another in which it is immiscible with the help of an emulsifier, as in making of salad dressings.
22.	Fermentation	Aeration brought upon in a dough or a batter through bacterial organic reactions. For e.g bread dough , dosa batter.
23.	Frying	This is a method of cooking whereby the food to be cooked is brought into contact with hot fat / oil. There are two types of frying:
	a) Shallow frying	Food is cooked in pan with little fat / oil so that only bottom and side surfaces of the food are immersed, hence this method ensures excellent colour and crispness to the fried product. For e.g Patties, cutlets, etc.
	b) Deep frying	The food is completely immersed in hot fat/oil and cooked. In most cases , deep frying ensures cooking with colouring of exteriors. Deep frying is done at a temperaturre of 150-180C/300-350F. For e.g Gulab jamun, vada etc.
24.	Grating	Reducing to fine particles by rubbing over a sharp, rough surface. For e.g Grated carrots used for gajar halwa.
25.	Grind	Crushing a food item to a powder or paste form in a mixer or grinder or pulveriser or grinding stone or mortar-pestle etc.
26.	Grinding	Reducing to small fragments or paste by crushing in a mill/mixer/pulveriser.
27.	Grilling	This is cooking by dry heat. The food is supported on a grid iron over fire or betweeen electric heated grill bars.
28.	Juliennes	Vegetables, like carrots, capsicums or even ginger cut into long thin strips.
29.	Kneading	Combining of liquid with flour for making dough using pressure of hand is the process of kneading.
30.	Marinade	A mixture, mostly comprising of a liquid like yogurt and herbs, spices and condiments. Used in cooking for the purpose of applying to a cooking object to make it tender and / or tasty.
31.	Marinate	Covering the food object with oil, tenderisers, spices, seasonings etc. to tenderise, give good taste and facilitate fast cooking.
32.	Mashing	This is a method of breaking up soft foods for the purpose of giving them some shape or coating for further cooking, such as cooked potatoes or vegetables.
33.	Mince	Another version of grinding. Reducing a food item to its smallest possible unit through mechanical action of some gadget operated manually or electrically.
34.	Peeling	Removal of outermost layer of the cooking or ready to serve object.
35.	Piping	to force a pulp or batter through a piping bag, to give a desired shape.
36.	Pressing	This is done to shape foods like cutlets and sometimes as a method of subdivision to separate liquids from solids as for in paneer.
37.	Pressure cooking	By increasing the pressure in an enclosed vessel, the boiling temperature is increased leading to decrease in cooking time.
38.	Prick	Making small pointed openings on a food item for the purpose of marination or to let spices penetrate inside. It can be done through the pointed end of a knife or a fork.
39.	Puree	A smooth mixture obtained by passing cooked ingredients through a sieve / strainer.
40.	Refresh	To cool hot food quickly either under running water or by dipping in ice cold water to stop the cooking.
41.	Roux	A thickening for soups or sauces made with flour, besan, maida and butter, for e.g besan and curd mixed for kadhi.
42.	Rubbing in	Rubbing fat into flour using the tips of the fingers and thumb until the mixture looks like breadcrumbs
43.	Saute	To toss and cook a cooking object in a shallow pan in a small quantity of cooking medium without much of mixing.
44.	Scrape	Removing things stuck on the inside of a bowl etc. or on a flat surface with tools like spatula or palette knife is known as scraping.
45.	Scooping	to shape a fruit, vegetableand icecream in spherical shape for decorative food presentations, using a scooper.
46.	Shred	To cut into fine long pieces, e.g shredding cabbage, spinach, etc
47.	Sift	To pass dry ingredients through a fine sieve. For e.g sifting flour before making a dough.
48.	Skim	To remove with a spoon the impurities or scum or even cream from milk or fat from soups from the surface layer of liquid which is allowed to stand.
49.	Slice	Cutting any ingredient into thin pieces lengthwise.
50.	Slit	Putting a cut on a food object in a manner such that the opposite side remains intact. This opening allows filling of spices etc. Done mostly in ingredients like chillies.
51.	Steaming	The cooking object is surrounded by steam (the temperature is higher than boiling water), normally covered, produced by some liquid.
52.	Stewing	Cooking of food (seared or unseared ) in liquid at simmering point, (mostly covered) for longer time to optimise doneness of tough meat and vegetables.
53.	Stir	Whenever we are sautéing or dry roasting a preparation, its ingredients need to be moved continuously in the pan or griddle with a tool like flat spoon. This process is called stirring.
54.	Stirring	Mixing foods with a suitable tool such as spoon by a circular motion in contact with the pan, inorder to combine well and to prevent sticking or burning. For e.g in halwas and toffee.
55.	Stir-fry	To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok.
56.	Tempering	On completing some preparations like dal, a concoction of spices and/ or herbs fried in hot fat or oil or butter is added. This process is known as tempering.
57.	To Dust	Sprinkling of flour into the areas where any batter or dough is to be handled is known as dusting. For e.g chapatis, baking cakes.
58.	Toss	Mixing the ingredients in a bowl or a pan by throwing the contents slowly in the air holding the handle or by using one or two spoons taking care that the food does not get mashed.
59.	Trim	Removing excess or unwanted element of a food item or making it lean. Like removal of fat portion in meat or fish.
60.	Whip	To incorporate air by beating and thus increase the volume as in egg whites and whipped cream.

Arabi Recipe

Ingredients:

• 8-10 Nos. arabi, washed
• 2 bunches palak, washed
• 2 Onion medium size, chopped
• 2 Tomato, chopped
• Garlic 8 flakes, chopped
• 1 Tbsp Canola oil or any vegetable oil

Spices:

• 1.25 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• salt to taste

Preparation

1. Pressure cook arabi. Remove the skin and mash the arabi, keep aside.
2. Grind the spinach in a food processor and pressure cook with a pinch of salt and keep it aside.
3. Drain all the water from the rice. Discard the water.
4. Take a non-sticking skillet and place it on medium heat. Pour oil and when it is hot, add cumin seeds. Wait till cumin seeds spultter. Add onions and fry till onions are brown. Add tomatos to the fried onions. Add spices and little water
5. Add the mashed arabi. Stir it well and mix it well for five minutes.

Serve with roti, bread or rice.Ingredients:(for 3 persons)

• 8-10 Nos. arabi, washed
• 2 bunches palak, washed
• 2 Onion medium size, chopped
• 2 Tomato, chopped
• Garlic 8 flakes, chopped
• 1 Tbsp Canola oil or any vegetable oil

Spices:

• 1.25 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp cumin seeds (jeera)
• salt to taste

Preparation

1. Pressure cook arabi. Remove the skin and mash the arabi, keep aside.
2. Grind the spinach in a food processor and pressure cook with a pinch of salt and keep it aside.
3. Drain all the water from the rice. Discard the water.
4. Take a non-sticking skillet and place it on medium heat. Pour oil and when it is hot, add cumin seeds. Wait till cumin seeds spultter. Add onions and fry till onions are brown. Add tomatos to the fried onions. Add spices and little water
5. Add the mashed arabi. Stir it well and mix it well for five minutes.

Serve with roti, bread or rice.

Stuffed Capsicum with Besan

Ingredients:

• Capsicum (Shimla mirch), medium size 3 or Banana Chili large size, 3
• Coriander leaves, freshly chopped 1/2 cup
• Olive or Canola oil 3 tspn
• fresh lime/lemon juice, 1 tsp
• Water, 200 ml
• Besan (Gram flour) 3 Tbsp

Spices:

• Red chili powder, 1 tsp
• Salt, to taste
• Coriander powder, 1 tsp
• Turmeric powder, 1/4 tsp
• Mint leaves dried corse powder, 1 tsp
• Amchur (dried mango powder), 1 tsp

Preparation

1. Slit all the capsicums and remove seeds. (If banana chili, cut each into three pieces of about 2 inch length, slit them and remove seeds.)
2. Mix all the spices (except amchur) in besan. Heat a non sticking frying pan and pour 1 tspn oil. When the oil becomes hot, add the besan mixture. Stir frequently and roast till it turns brown (starts giving a typical flavour), about 15 minutes. Remove from heat and let it cool.
3. Mix coriander leaves, amchur and lemon juice to the besan mixture. Add about 200ml water to this mixture and make a thick paste (not very tight, loose than a chapatti dough). Fill this into all the capsicum pieces.
4. Heat the non sticking frying pan and pour 2 tspn oil. Put all the capsicum pieces (and leftover basen paste) into the frying pan and cook over low heat for 5-7 minutes. Reverse the side of capsicum pieces and cook for another 7 minutes. Remove from heat and cover with the lid.

Serve with roti, chapatti or use for making burger.

Kaddu (Pumpkin) Recipe

Ingredients:

• Kaddu (Pumpkin), 250 g, cut into about 1inch chunks
• Green Chilli, 1 size, finely chopped
• Onion, 1, finely chopped
• Canola Oil, 2 tsp
• Water, 1/2 cup
• Coriander leaves, chopped, 1 Tbsp

Spices:

• Red Chilli Powder, 1/2 tsp
• Salt to taste
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp
• Amchoor, 1/2 tsp
• Onion seeds (kalonji), 1/2 tsp
• Methi, 1/2 tsp
• Hing, a pinch
• Sugar, 2 tsp

Preparation

1. Heat a deep skillet and pour oil. When the oil becomes hot, add onions and stir till becomes light brown, about 3-4 minutes.
2. Add fenugreek, hing, onion seeds, green chilli and stir for 1/2 minute.
3. Add pumpkin pieces, salt, turmeric powder, amchoor, coriander powder, garam masala, red chilli powder, and stir. Add 1 tsp water and cook untill pumpkin becoms soft, 15-20 minutes.
4. Add sugar and stir vigorously with a spoon with a little pressure so that pumpkin pieces are mashed up.
5. Garnish pumpkin (kaddu) vegetable with coriander leaves.

Lauki Vegetable

Ingredients:

• 1 cup chopped lauki
• 1/2 cup capsicum chopped
• 1 Tbsp fresh or frozen peas
• 1 onion, chopped
• 1 green chili, finely chopped
• 1 Tbsp skim yoghurt
• 1 inch of ginger crushed
• 1/2 tsp each of red chili powder, turmeric powder & garam masala
• Salt to taste
• 1 Tbsp coriander, finely chopped
• 1 Tbsp olive oil
• 1/2 cup water

Preparation:

1. Mix all the spices in yoghurt. Take oil in a non-stick pan and heat it. Add spices and stir for about 4 minutes until oil separates.
2. Mix all the spices in yoghurt. Take oil in a non-stick pan and heat it. Add spices and stir for about 4 minutes until oil separates.
3. Add lauki, peas, capsicum and stir for 2 minutes. Add water and cook on medium heat for a few minutes until lauki becomes tender.
4. Garnish with corriander.

Serve with roti, bread or rice.

Stuffed Onion

Ingredients:

• Onion, small size,6
• Skimmed yogurt, 1 Tbsp
• Canola oil, 1 tsp

Spices:

• Red chili powder, 1 tsp
• Turmeric powder, 1/2 tsp
• Coriander Powder, 1 tsp
• Amchur (Mango powder) or lemon juice, 1 tsp
• Salt to taste
• Mint powder or fresh mint , finely chopped

Preparation

1. Mix all the spices, add yogurt and make a paste.
2. Slit onions in halves or quarters, cut deep but do not separate pieces.
3. Stuff the onions with the spice paste of step 2.
4. Heat a frying pan and add oil. Put any left over paste and stir for 2 minute. Place all the onions in the pan, cover it and simmer for 10 minute.

Serve with roti, paratha, naan, tortilla, etc.

Tori Shimla Mirch Veg

Ingredients:

• Torii, Zucchini, 3 medium size, skin removed and chopped to round (1/2 cm thickness) shape or 1.5 inch length (each 4 pieces)
• Capsicum/banana Chilli, 1 medium size, chopped
• Tomato, 1 chopped
• Ginger,1 inch, finely chopped
• Coriander, washed , finely chopped 1 cup or dry mint powder 1 tsp
• Lime/lemon Juice, 1 tsp
• Olive or Canola Oil, 2 tsp
• Skim yogurt, 2 Tbsp
• Water, 1/2 cup

Spices:

• Red Chilli Powder,1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Garam Masala, 1/2 tsp

Preparation

1. Take yogurt in a bowl and mix well all the spices.
2. Heat a deep skillet and pour oil. When the oil becomes hot, add the spice paste of step 1.
3. Cook till a mesh type texture results and oil separates out, 5-7 minutes (stirring in between).
4. Add zucchini (torii), capsicum, tomato pieces, and lime juice and mix well. Cover the skillet and simmer for 5 minutes.
5. Garnish torii - shimla mirch vegetable with coriander leaves or mint powder.

Baby Potato In Thick Gravy

Ingredients:
550 gms Baby potatoes, boiled
125 ml Curd
1 Green chilli, deseeded and chopped fine
2 tbsp Ghee
10 gms Coriander leaves, chopped fine
1 tbsp Fennel seeds
1/4 tbsp Garam masala powder
Salt to taste

For masala:
1/2 tbsp Cumin powder
1 tbsp Coriander powder
1/4 tbsp Black pepper powder
1/2 tbsp Turmeric powder
1/2 tbsp Ginger powder

Method:
1. Peel the potatoes and prick them all over with a toothpick. Melt the ghee over medium heat in a pan and fry the potatoes till the outer layer turns brown, turning them over frequently. Remove and set aside.
2. Remove the pan from the fire and add the fennel seeds followed by the masala mix. Lower the heat and place the pan back on the flame, fry for a minute.
3. Add curd and salt and mix well.
4. Add the fried potatoes. Cover the pan and simmer for 10-12 minutes.
5. Add garam masala powder and remove the pan from heat.
6. Stir in the coriander leaves and the chopped green chillies.
7. Serve hot with chapathis.

Chatpate Chole

Ingredients:
600 gms Chana (chick peas)
2 Onions - sliced
2 Tomatoes - chopped
1/2 tbsp Red chilli powder
1/2 tbsp Amchoor
1/2 tbsp Cumin seeds
1/2 tbsp Ground anardana
1/2 tbsp Kasuri methi
50 gms Ginger juliennes
4 Bay leaves
1/4 tbsp Sodium bicarbonate
100 gms Ghee
1/2 tbsp Coriander powder
2 to 3 Cinnamon sticks
1/2 tsp Pepper powder
1 tbsp Garam masala
100 gms Tamarind
1 1/2 cup Water
1/2 tbsp Roasted cumin seeds
a few Coriander leaves
2 Green chillies
Salt to taste

Method:
1. Clean and wash the chana and soak it overnight. Add sodium bicarbonate to it.
2. Boil the chana in the same water along with a tsp of salt.
3. Heat ghee in a pan and fry the sliced onions till golden brown.
4. Add finely chopped tomatoes, red chilli powder, amchoor powder, cumin seeds, anardana, kasuri methi, ginger juliennes, bay leaves and fry well.
5. Add cinnamon sticks, garam masala and coriander powder, roasted cumin powder; stir well.
6. Add the water and cook for a while till a thick masala gravy is obtained.
7. Soak tamarind in 1 1/2 cup water and extract a thick pulp. Sieve the pulp and mix in the red chilli powder, salt and the pepper powder in it.
8. Add the thick masala gravy to the boiled chana, mix the tomato pulp and cook for 5 minutes.
9. Garnish with finely chopped green chillies, coriander leaves, onion rings and serve hot.

Mushroom Masala

Ingredients:
1 lb mushrooms, cleaned & sliced
1 medium onion, minced
2 tbsp ginger-garlic paste
1 big tomato
5-6 soaked cashew nuts
1 inch cinnamon
2 cloves
2 cardamoms
1 tsp coriander powder
1/4 tsp chili powder
1/4 tsp turmeric powder

Method:
1. Grind each separately tomato and cashews. Fry cinnamon, cloves, cardamoms and make powder.
2. Heat oil, add ground onion, ginger-garlic paste and fry it until its brown. When oil separates add ground tomato.
3. When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
4. Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
5. Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss

Gatte Ki Sabji - Low Calorie

Ingredients

• Besan, 200 g
• Yogurt (dahi, curd), 1 cup
• Fresh coriander leaves (Cilantro), chopped,1 Tbsp
• Canola or Olive Oil, 1 Tbsp

Spices

• Red chilli powder, 1.5 tsp
• Haldi Powder, 1/2 tsp
• Garama Masala, 1 tsp
• Dhania Powder, 1 tsp
• Cumin Seeds, 1/2 tsp
• Hing, a small grain
• Salt to taste

Preparation

1. Mix besan, salt, 1/2 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder, 1/2 tsp garam masala and 1 tsp oil, and add lukewarm water to make a dough.
2. Make small pieces of dough and roll them to about 1 cm diameter and 5 inches long.
3. Put the rolls in water in a skillet and boil them for 5-7 minutes over medium heat. When the rolls develop small points on their surfaces (the surface becomes rough), remove from heat.
4. Take out the rolls and keep the water aside.
5. Cut the rolls into small pieces of size 1 cm long. These are known as gattas.
6. Take 1 tsp chilli powder, 1/2 tsp haldi, 1/2 tsp coriander powder and 1/2 tsp garam masala in yogurt and mix well.
7. Take 3-4 gatta and crush them with your fingers to fine pieces.
8. Take oil in a skillet and heat it on medium heat. Add cumin seeds and hing. When the seeds splutter, then add the yogurt-spice mixture and stir well. Cook for 5-7 minutes.
9. Add the water of step 4 and mix well. When the mixture is boiling, add the gatta of step 5 and the crushed gattas and mix and remove from heat. Cover the skillet.
10. After 5 minutes garnish with coriander leaves.

The addition of crushed gatta will make the gravy thick. You can adjust the amount of water to get a desired thickness.

Stuffed Torii

Ingredients:

• 1 cup chopped lauki
• 1/2 cup capsicum chopped
• 1 Tbsp fresh or frozen peas
• 1 onion, chopped
• 1 green chili, finely chopped
• 1 Tbsp skim yoghurt
• 1 inch of ginger crushed
• 1/2 tsp each of red chili powder, turmeric powder & garam masala
• Salt to taste
• 1 Tbsp coriander, finely chopped
• 1 Tbsp olive oil
• 1/2 cup water

Preparation:

1. Mix all the spices in yoghurt. Take oil in a non-stick pan and heat it. Add spices and stir for about 4 minutes until oil separates.
2. Mix all the spices in yoghurt. Take oil in a non-stick pan and heat it. Add spices and stir for about 4 minutes until oil separates.
3. Add lauki, peas, capsicum and stir for 2 minutes. Add water and cook on medium heat for a few minutes until lauki becomes tender.
4. Garnish with corriander.

Ingredients:

• 1 cup chopped lauki
• 1/2 cup capsicum chopped
• 1 Tbsp fresh or frozen peas
• 1 onion, chopped
• 1 green chili, finely chopped
• 1 Tbsp skim yoghurt
• 1 inch of ginger crushed
• 1/2 tsp each of red chili powder, turmeric powder & garam masala
• Salt to taste
• 1 Tbsp coriander, finely chopped
• 1 Tbsp olive oil
• 1/2 cup water

Preparation:

1. Mix all the spices in yoghurt. Take oil in a non-stick pan and heat it. Add spices and stir for about 4 minutes until oil separates.
2. Mix all the spices in yoghurt. Take oil in a non-stick pan and heat it. Add spices and stir for about 4 minutes until oil separates.
3. Add lauki, peas, capsicum and stir for 2 minutes. Add water and cook on medium heat for a few minutes until lauki becomes tender.
4. Garnish with corriander.

French Toast Sandwich

Ingredients

4 slices sandwich bread (any type)
6-8 slices crispy cooked bacon (options: sliced ham or cooked sausage patty)
Fruit jam or preserves
sliced or shredded cheese (you choose)
2 eggs
1 cup milk
1/4 tsp. grated nutmeg
1/2 tsp. vanilla extract
2 tsp. sugar (white, brown, or honey)
Pam spray

Directions

Preheat frying pan big enough for two slices of bread on medium heat.
With a whisk or fork, mix eggs, milk, nutmeg, sugar, vanilla in a flat bowl that is big enough to fit your slice of bread.
Spread a thin layer of jam on inside of each slice of bread
Add cheese & meat to make a sandwich
Carefully dip one side of sandwich in egg mixture, flip over and dip other side.
Immediately put in heated frying pan sprayed with Pam (or use butter if you like) and let it brown, carefully flipping it over to cook the other side. Sandwich is done when cheese is melted and bread is golden brown.
Serve on plate with fresh fruit, more jam and syrup. Icy cold milk complements this sandwich, unless you prefer coffee or tea.
A hungry man will most likley need another one, so plan accordingly or your serving will be just a faded memory!

Stuffed French Toast - 2

Ingredients

4 slices cinnamon raisin bread
4 Tbsp. Cream Cheese Spread
8 slices Shaved Honey Ham
2 eggs
2 Tbsp. milk
2 tsp. sugar
2 Tbsp. maple-flavored or pancake syrup

Directions

SPREAD cream cheese spread onto 2 of the bread slices. Top with ham; cover with remaining 2 bread slices. Lightly press edges of each sandwich together to seal.
BEAT eggs, milk and sugar with fork in pie plate or square baking dish until well blended. Dip sandwiches in egg mixture, turning over to evenly moisten both sides.
SPRAY large nonstick skillet with cooking spray; heat on medium heat . Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

Stuffed French Toast - 1

Ingredients:
• 8 slices Bread (sandwich-cut) • 2 Bananas • 1 tsp White Sugar • 4 Eggs • 1/2 cup Milk • 1 tsp Ground Cinnamon • 2 tbsp Canola Oil • 50g Butter • Maple or Golden Syrup (to serve) • Icing Sugar (to dust)
How to make Stuffed French Toast:
• Take sandwich-cut bread slices and spread butter over them. • Now, take bananas and cut them into long & thin strips. Place them over the buttered slices. • Sprinkle white sugar on them, in a small amount and press the other slice on top. • Take a bowl and beat eggs in it, along with milk . • Now, add cinnamon to it and mix well. • Put this mixture in a shallow plate and soak banana sandwiches in it. • Take a fry pan and heat oil and butter together. • When hot, place sandwiches in it and cook on both sides, till they turn brown and crispy. • Drain the toast on a paper towel and keep warm in the oven, until you have repeated the procedure with all the slices. • Cut the sandwiches in half and serve hot with maple or golden syrup. You can even dust them with icing sugar.

Paneer Capsicum

Ingredients:
• 1/4 kg Paneer • 1/4 kg Capsicum • 2 Big onions • 3 Big tomatoes (pureed) • 1 tbsp ginger - garlic paste • 1 tsp Jeera • 2 tsp Red chili powder • 1 tsp Haldi powder • 2 tsp Coriander powder • 1 tsp Garam masala • 1 Cup milk • 1/2 Cup cream
How to make Paneer Capsicum Masala:
• Grate the onions. Cube the paneer. Slice the capsicums. • In a kadai heat oil, and add jeera. When it splutters, add the grated onions and fry till pink. • Add the ginger- garlic paste and fry for some more time. • Add the sliced capsicum and fry for 2 minutes. Add all the powder masala and fry. • Add the pureed tomatoes and salt. Let it cook. • Lastly add the paneer pieces and let it cook in the masala. • Finally add the milk and the cream. Cook for 5 minutes. • Garnish with coriander leaves. • Paneer Capsicum Masala is ready

Gobi Manchurian

Ingredients:
• 1 Medium cauliflower • 3/4 Cup maida • 1-1/2 tbsp Garlic paste • 2 tbsp Oil • 1 tbsp Corn flour • 1-1/2 tbsp Ginger paste • 1 Cup finely chopped onions • 1/4 tsp Ajinomoto • 1 Chopped green chili • 2-3 tbsp Tomato sauce • 2 tbsp Soya sauce • Finely chopped coriander leaves for garnishing • Salt to taste • Water as required
How to make Gobi Manchurian:
• Wash and cut gobi. • Combine maida, corn flour, salt and water to make a fine paste. • Add a tsp of ginger and garlic paste to it. • Dip the gobi florets in the paste and deep fry until golden brown, set aside. • Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it. • Now, combine ajinomoto, soya sauce and tomato sauce with it. • Add fried Gobi and mix well. • Garnish Gobhi Manchurian with coriander leaves.

Chilli Potato

Ingredients:
• 5 Large Potatoes • 5 tbsp Cornflour • 2 tbsp Soy Sauce • 1 tbsp Vinegar • ½ tsp Sugar • Salt to taste • Oil for frying • ¼ tsp Ajinomoto • 2 Capsicum (diced) • 1 Large Onion (diced) • 1tbsp Red Chili Powder • 1 tbsp Garlic (chopped) • 3-4 Green Chilies (slit sideways)
How to make Chili Potato:
• Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges. • Coat the potato wedges with cornflour and deep fry until golden brown. • Heat 2tbsp of oil in a pan rate pan. Add garlic, onions and capsicum to the oil. Stir fry for 10-15 sec. • Add soy sauce, salt, half-cup water, sugar and ajinomotto to the above. Stir it. • In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the above-made gravy. • Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes. • Chili Potato is ready to eat. Serve hot

Mom's Potatoes Recipe

Ingredients:

6 med. potatoes
Dash of salt
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. dried thyme leaves
Dash cayenne, pepper
1/3 c. grated Parmesan cheese
2 tsp. grated Cheddar cheese
Water
3 tbsp. oil
Dash black pepper

Cooking Directions:

Scrub unpeeled potatoes. Cut each lengthwise, then into even wedges. Boil potatoes for 5 minutes. Drain and pat dry. Spread wedges in a single layer on lightly greased baking sheet. Sprinkle with oil, spices and herbs. Bake at 425 degrees for 15 minutes. Sprinkle with cheese. Bake at 425-450 degrees for 10-12 minutes or until golden brown.

Crispy Potato Wedges Recipe

Ingredients:

1/4 c. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. each dried basil, thyme and oregano leaves
1/4 tsp. paprika
4 to 6 med. potatoes
1/4 to 1/2 c. grated Parmesan cheese

Cooking Directions:

1. Combine olive oil and seasonings in a bowl.

2. Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds.

3. Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet.

4. Bake at 450 degrees for 15 minutes. Sprinkle with the cheese. Bake 15 minutes longer.

Good served with: Pork chops, grilled chicken, roasts or meatloaf.

Tips: If the potato skins are too old, pare them and proceed as directed. But whenever possible, eat potato skins for valuable nutrients.

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients.

Sabudana Kichedi

Ingredients: 250 gms sabudana 1 cup grated coconut 5 green chilies 50 gms ground nuts Salt to taste 4 tbsp oil 2 tsp sugar 2 tsp jeera	Sabudana Kichedi
Method: Soak Sabudana in water for 30 min or till they are soft. Fry (without oil) ground nuts. Make powder of fried ground nuts. Grind coconut and green chilies. Mix all the ingredients except jeera and oil. Split jeera in a pan with oil. Put the above mixture and fry well. Serve with yogurt (recommended), coconut chutney. Serves: 3-4 persons Preparation time: 45 minutes

Rava Dhokla

Ingredients: 250 gms gram flour 3 tsp lemon salt 2 tsp cooking soda 3 tsp sugar A pinch of turmeric Salt to taste 30 gms refined oil 10 gms mustard seeds A pinch of asafoetida 4 green chilies 3 red chilies 1/4 cup grated coconut Cilantro for garnishing

Rava Dhokla

Method: Sieve the flour, add sufficient water and make a fine batter. To this batter, add lemon salt, sugar, cooking soda, turmeric, salt to taste and mix well until the batter rises and foam forms. Add water to the pressure cooker and boil for some time. In another small bowl, add the batter and arrange in the cooker. Cook the batter on steam for 15 minutes. Remove bowl from the cooker, cut the dhoklas into diamond shapes and arrange them on a plate. Heat oil in a pan and season with mustard seeds, red chilies, asafoetida, green chilies and pour over the dhoklas. Sprinkle grated coconut on the top of the dhoklas, garnish with cilantro and serve hot. Serves: 6 Preparation time: 30 minutes

Upma With Puffed Rice

Ingredients: 4-5 cups puffed rice (maramaraalu-borugulu) 1 onion, chopped 1 small cucumber, chopped Juice of 1/2 lemon 3-4 slit green chilies 1 tbsp chopped coriander leaves A few curry leaves 1/4 tsp turmeric powder 1/2 cup puffed Bengal gram, coarsely powdered Salt to taste For the seasoning: 2 tbsp oil 1/2 tsp mustard seeds 1/4 tsp cumin

Upma With Puffed Rice

Method: Clean puffed rice, wash and drain. Keep it aside. Heat oil in a wok and prepare the seasoning. Add chopped onions, cucumber, slit green chilies, curry leaves and fry till onions turn pink in color. Add salt, turmeric powder and puffed Bengal gram powder to the puffed rice and mix. Add this mix to the onions and mix well. Cover the wok and cook on a low flame till the contents become hot, stirring in between. Add lemon juice and coriander leaves. Serve hot. Variations: Add a few finely chopped potato pieces to the onions. Add 1 tomato, chopped to the seasoning towards the end. Can be prepared without onions. Serves: 4-5 Preparation time: 15-20 minutes

Egg & Bread Masala

ngredients: 8 bread slices, made into small pieces 3 eggs 2 green chillies 1 onion, cut into very small pieces 1 tomato, cut into very small pieces 1/2 tsp chili powder 2 tsp oil	Egg & Bread Masala
Method: Heat oil in pan, fry the onions and green chilies. Add bread pieces and fry well. Also add to it the beaten egg and scramble it. Now add the chili powder, salt and tomatoes and fry till all mix well. Serves: 4 Preparation time: 20 minutes