CHANE JA8ELMER KE

lnC8LulLn1S
8engal gram (chana) 1 cup
?ogurL 1 1/2 cups
Cram flour (besan) 4 Leaspoons
1urmerlc powder 1 Leaspoon
SalL Lo LasLe
8ed chllll powder 1 Leaspoon
Corlander powder 2 Leaspoons
AsafoeLlda 1/4 Leaspoon
Caram masala powder 1 Leaspoon
Creen chlllles chopped 34
ure ghee 4 Lablespoons
AsafoeLlda a plnch
Cumln seeds 1 Leaspoon
lresh corlander leaves chopped 2 Lablespoons
ML1PCu
Soak kale chane overnlghL ln four cups of waLer uraln add four cups of waLer and pressure cook Llll
done uraln and reserve Lhe llquld 1ake Lhe chanas ln a bowl and mash Lhem llghLly ln a bowl mlx
yogurL gram flour Lurmerlc powder salL red chllll powder corlander powder garam masala powder
and mlx well Laklng care LhaL Lhere are no lumps Add green chlllles and mlx Add one cup of Lhe
reserved llquld and mlx PeaL ghee ln a pan Add asafoeLlda cumln seeds When Lhey begln Lo change
colour add Lhe yogurL mlxLure and sLlr Add chane check for salL and add some more of Lhe reserved
llquld 8rlng lL Lo a boll and cook for flve mlnuLes Carnlsh wlLh corlander leaves and serve hoL


EGGLE88 CHOCOLATE CAKE
O lnC8LulLn1S

uark chocolaLe 100 grams
8uLLer 1 cup
8eflned flour (malda) 1 1/3 cups
8aklng powder 2 Leaspoons
owdered sugar 1 cup + 2 Lablespoons
Ianllla essence 1 Leaspoon
Mllk 3/4 cup
WalnuLs peeled 1/2 cup
ML1PCu
CraLe chocolaLe CuL Lhe buLLer lnLo cubes Crease a Mlcrowave proof dlsh MelL buLLer and chocolaLe ln a Mlcrowave proof bowl ln Lhe
Mlcrowave oven for one mlnuLe on Mlcrowave PlCP (100) ln anoLher bowl sleve reflned flour and baklng powder Mlx Lhe melLed
buLLer and chocolaLe well Add powdered sugar vanllla essence and mlx Add Lhe flour mlxLure and mlx CorrecL Lhe conslsLency by
addlng mllk Add walnuLs and mlx genLly1ransfer Lhe mlxLure lnLo Lhe greased Mlcrowave proof dlsh 8ake ln Lhe Mlcrowave aL
PlCP (100) for seven mlnuLes Allow sLandlng Llme of flve mlnuLes Cool sllce and serve
M

MY8ORE PAK


O lnC8LulLn1S

Cram flour (besan) 3/4 cup
ure ghee 2 1/2 cups
Sugar 4 cups
ML1PCu
8reak lumps and sleve gram flour Lwlce reheaL Lhe pure ghee and keep lL hoL Crease a Lray Cook sugar wlLh half a llLre of waLer on
medlum heaL sLlrrlng conLlnuously Llll lL dlssolves lncrease heaL and brlng syrup Lo a boll Cook wlLhouL sLlrrlng for abouL flve mlnuLes
or Llll lL reaches slngle Lhread conslsLencyAdd half a cup of hoL pure ghee Lo Lhe syrup and sLlr add gram flour gradually sLlrrlng all Lhe
whlle Lo prevenL any lump formaLlon keep on sLlrrlng conLlnuously Llll Lhe mlxLure sLarLs bubbllng Add Lhe hoL ghee half a cup aL a
Llme Lvery Llme you add Lhe ghee lL should slzzle and froLh up ConLlnue Lhls process Llll all Lhe ghee ls used up and you geL a pleasanL
sweeL and a roasLed gram flour aroma our Lhls on Lhe greased Lray Cool a llLLle and cuL lnLo deslred shape
RE8H NARYAL BAR
O lnC8LulLn1S
CoconuL scraped 4 cups
Sugar 3 cups
Mllk 3/4 cup
Creen cardamoms 2
Saffron (kesar) a few sLrands
Chee 2 Lablespoons
ML1PCu
Mlx sugar and mllk well Add scraped coconuL and mlx 1ransfer Lhe mlxLure lnLo a pan and cook sLlrrlng conLlnuously wlLh a spaLula
eel cardamoms and crush Lhe seeds Add crushed cardamom seeds Lo coconuL Mlx well and add saffron Mlx agaln ConLlnue cooklng
for abouL Len mlnuLes or Llll Lhe mlxLure becomes a llLLle dry and beglns Lo leave Lhe sldes of Lhe pan Crease a Lray wlLh ghee our Lhe
mlxLure lnLo lL and spread evenly Cool and cuL lnLo pleces and serve
O Kha]oor cake

O lnC8LulLn1S
daLes(kbojoot) 18
mllk 3/4 cup
sugar 3/4 cup
1 cup all purpose flour or molJo 3/4 cup
oll 1/2 cup
bak|ng soda 1 Lea spn
cashews walnuLs(opLlonal) 1 Lbl spn
&lf you use 'baklng powder' lnsLead of 'bak|ng soda' cake becomes a blL harder
ML1PCu
Soak Lhe daLes ln warm mllk overnlghL 8emove Lhe seeds Add sugar and grlnd Lhem Lo a smooLh pasLe along wlLh Lhe mllk ln whlch lL
ls soaked |n Add oll and mlx
Sleve LogeLher flour and bak|ng soda Add Lhe flour one Lable spoon aL a Llme and mlx slowly Add Lhe nuLs and mlxreheaL Lhe oven aL
330l 8ake Lhe cake ln a greased oven proof dlsh for 3340mln (or Llll a knlfe lnserLed |n Lhe cake comes ouL clean)
8abudana thalipeeth
lnC8LulLn1S
sabudana (wash well and draln waLer Leave for 3 Lo 6 hours) 2 cups
poLaLo graLed) 1
green chlllls (flnely chopped) 23
corlander leaves (flnely chopped) 1/2 cup
peanuL powder (dry roasL and powder coarsely) 2 Lbsp
oll or buLLer Lo fry
salL Lo LasLe
llLLle oll Lo make dough
ML1PCu
Wash sabudana (sago) ln runnlng waLer Llll powdery subsLance ls washed away uraln waLer compleLely and leave covered for 3
Lo 6 hours or preferably overnlghLln a kadhal dry roasL peanuLs and powder Lhem coarsely wlLh peel Lo reLaln Lhelr nuLrlLlve
value CraLe poLaLoAdd graLed poLaLo salL Lo LasLe flnely chopped green chlllls corlander leaves peanuL powder and 1 Lsp sugar
and knead Lo a sofL doughyou can add oll Lo prevenL dough from sLlcklng Lo your hands
1ake a crlckeL ball slzed dough and flaLLen lL lnLo a chapaLLl on a Lava uslng your flnger LlpsAdd oll and cook on medlum heaL1urn
over and cook boLh sldes Llll LhallpeeLh ls golden brownServe hoL wlLh corlander chuLney or lemon plckle
S Lhls chapaLl or LhallpeeLh needs more oll Lo cook unllke normal chapaLLls

8picy Bhindi
lnC8LulLn1S

Ladyflngers (bhlndl) 1/2 kllogram
Cll 2 Leaspoons
Cumln seeds 1 Leaspoon
Cnlon Lhlnly sllced 1 medlum
Clnger flnely chopped 1 lnch plece
Creen chlllles flnely chopped 34
lennel seeds (saunf) 1 Leaspoon
lenugreek seeds (meLhl dana) 1/4 Leaspoon
SalL Lo LasLe
Corlander powder 1 Lablespoon
ury mango powder (amchur) 1 Leaspoon
8ed chllll powder 2 Leaspoons
ML1PCu
CuL head and Lall of ladyflngers CuL each lnLo Lwo or Lhree pleces dependlng on Lhe slze PeaL oll ln a pan and add cumln seeds As
Lhey begln Lo change colour add onlon glnger and green chlllles SLlrfry Llll onlon Lurns plnklsh Add fennel seeds and fenugreek seeds
and mlx well ConLlnue Lo cook for one mlnuLe Add ladyflngers and sprlnkle salL Cook covered on medlum heaL Llll done Add
corlander powder amchur and red chllll powder 1oss well Serve hoL
Bhindi Basar
lnC8LulLn1S
Ladyflngers (1 lnch pleces) 600 gm
Cll 3 Lablespoons+ for deepfrylng
Cnlons chopped 2 medlum
1omaLoes chopped 2 medlum
Creen chlllles chopped 3
8ed chllll powder 1 Leaspoon
Corlander powder 2 Leaspoons
SalL Lo LasLe
ML1PCu
8ub salL and deep fry lady flngers ln medlum hoL oll for flve Lo seven mlnuLes or Llll crlsp PeaL Lhree Lablespoons oll ln a kadal Add
onlons and sauLe for Lhree Lo four mlnuLes Add Lhe LomaLoes and sauLe Llll Lhe LomaLoes are sofL Add green chlllles red chllll powder
corlander powder and salL and sauLe for anoLher Lwo mlnuLes Add frled lady flngers and sauLe for anoLher mlnuLe Serve hoL
Tomato ketchup
lnC8LulLn1S



LomaLoes 1kg
cardamom (elalchl) 4 pods
clnnamon (dalchlnl) 1 pc
salL 1 Lsp
cumln seeds ([eera) powder 1 Lsp
glnger (adrak) 13 gms
sugar 30 gms
black peppercorns (kallmlrch) 4
garllc (lehsun) 13 gms
chllll powder 10 gms or less
onlon 1 small
vlnegar 100 ml

ML1PCu
1ake fully rlpe LomaLoes wash and cuL Lhem lnLo pleces and cook for flve mlnuLesChop onlon garllc and glnger and add Lhem Lo
LomaLoes along wlLh vlnegar and sugarCook unLll LhlckSLraln Lhrough a wlre sleve and sLore ln a sLerlllsed glass boLLle




ARB KA KHATTA 8HAAK
lnC8LulLn1S

Colocassla (arbl) bolled peeled and sllced 230 grams
?ogurL 1 cup
Cram flour (besan) 2 Leaspoons
Corlander powder 1 Leaspoon
8ed chllll powder 1 Leaspoon
ury mango powder (amchur) 1 Leaspoon
Caram masala powder 1/2 Leaspoon
SalL Lo LasLe
Chee3 Lablespoons
Carom seeds (a[waln) 1/2 Leaspoon
AsafoeLlda a plnch
Clnger pasLe 1 Leaspoon
Carllc pasLe 2 Leaspoons
lresh corlander leaves chopped 2 Lablespoons


ML1PCu
Whlsk LogeLher yogurL gram flour corlander powder red chllll powder dry mango powder garam masala powder and salLPeaL ghee
ln a pan and add carom seeds and asafoeLlda SauLe for Len seconds and add colocassla sllces and sauLe on medlum heaL Llll Lhey Lurn
llghL brown Add glnger pasLe and garllc pasLe and sauLe for Lwo mlnuLes Add yogurL mlxLure and cook on medlum heaL Llll mosL of
Lhe molsLure drles up and you geL a Lhlck gravy Carnlsh wlLh corlander leaves and serve hoL
8ABUDANAKHEER

lnC8LulLn1S

sabudana(sago/1apolca) 1 cup
mllk 3 cup
sugar 1/2 cup
nuLs(cashewalmond) few
ghee 1 Lsp
cardamom powder 1/4 Lsp
ralslns lew
ML1PCu
Soak Lhe sabudana ln waLer for 13 mlnuLes lf lL ls small ln slze oLherwlse for blg slzed sabudana
soak lL 36 hours or overnlghL(sabudana comes ln 2 slzes small one whlch soak wlLhln 1013 mln
blg one Lakes more Lhan 3 hours)
PeaL a pan wlLh a ghee add ralslns all nuLsshallow fry Lhem ln ghee
our Lhe mllk leL lL boll for 1013 mln
now add soaked sabudana ln lL leL lL cook Llll lL can be easlly pressed beLween flngers
now add sugar and mlx well Llll Lhe sugar dlssolves compleLely
Add cardamom powder mlx lL serve lL hoL
1hls kheer ls qulLe Lhlck lf wanL Lhln Lhen add 1 cup mllk Lo make lL Lhln Lhen serve
&1he kheer wlLh blg sabudana LasLes beLLer Lhan Lhe kheer wlLh small ones

8abudana khichdi

lnC8LulLn1S

sago seeds or sabudana(preferably blg ones) 1 cup
poLaLo 1 medlum slzed
groundnuLs one handful
green chlllls 2
lemon 1
sugar 1 Lsp
salL Lo LasLe
graLed coconuL (opLlonal) 1 Lbsp
chllll powder 1 Lsp
haldl 1 Lsp
musLard seeds and [eera for Lemperlng 1 Lsp each
oll 2 Lbsp
curry leaves a few
corlander leaves (chopped) 2 Lbsp
ML1PCu
Wash sabudana nlcely under runnlng waLer so LhaL no powder ls lefL
draln waLer compleLely and leave for 3 Lo 4hours keep mlxlng lL from Llme Lo Llme and sprlnkle
some waLer so sabudana ls noL compleLely dry
AfLer 4hours Lhe sabudana wlll be spongy
Meanwhlle dry roasL groundnuLs on gas or ln mlcrowave and powder Lhem coarsely no need Lo
peel Lhem
Add salL sugar haldl chllllpowder lemon [ulce and ground nuLs and mlx well
PeaL oll add musLard seeds chopped green chlllls curry leaves and poLaLoes cuL lnLo flne cubes
When Lhe poLaLoes are almosL done add sabudana and mlx well keep on slmmer for 3 Lo 10
mlnuLes Llll sabudana ls cooked Sabudana wlll change colour once lL ls cooked
8emove from flre and serve hoL garnlshed wlLh corlnder leaves and graLed coc

RAJVA RA3Vl3A - KlANA KlAZANA
A nutritious kidney bean preparation, tastes excellent with steamed rice
Preparation Time : minutes
Cooking Time : minutes
Servings : 4
INGREDIENTS

Red kidney beans (rajma), soaked overnight
1 1/ cups

Salt
to taste

Oil
tablespoons

Bay leaves


Onions, finely chopped
medium

Ginger, chopped
1 inch piece

Garlic, chopped
6 cloves

Tomatoes, pureed
medium

Coriander powder
1 tablespoon

Cumin powder
1 teaspoon

Red chilli powder
teaspoons

Turmeric powder
1/ teaspoon

Garam masala powder
1 teaspoon

METHUD
Pressure cook ra|ma witb five cups of water and salt till totally cooked and
soft.Heat oil in a deep pan. Add bay leaves and onion {you can grate tbe onion
if you wisb]. Add ginger and garlic and continue to saut till tbe mixture turns
golden. Add tomato puree, mix and continue to cook. Add coriander powder,
cumin powder, red cbilli powder, turmeric powder and cook till tbe oil leaves
tbe masala. Add ra|ma along witb tbe cooking liquour and mix. Ad|ust salt and
add garam masala powder. Lower tbe beat and simmer for about fifteen to
twenty minutes on low beat. Serve bot witb steamed rice


3PlCY RAJVA PARANTlA
PARATHA WTH STUFFED RAJAMA
Preparation Time : 6 minutes
Cooking Time : 6 minutes
Servings : 4

INGREDIENTS

Red kidney beans (rajma), soaked
1/ cup

Whole wheat flour (atta)
1 cup

Soya flour
tablespoons

Red chilli powder
1 teaspoon

Green chillies, chopped
4

Pomegranate seeds (anardana), ground
1/ teaspoon

Fresh mint leaves
1

Tomato puree
tablespoons

Salt
to taste

Oil
to fry


METHOD
Pressure cook rajma in not more than two cups salted water until soft. Drain thoroughly, cool and then mash well.
Reserve cooking liquor. Mix wheat flour, soya flour, mashed rajma, red chilli powder, chopped green chillies, dry
pomegranate powder, chopped mint leaves, tomato puree and salt to taste Add reserved cooking liquor, if required
and knead into soft and pliable dough. Leave the dough covered with a moist cloth for fifteen minutes.Divide into
eight to ten equal portions, form them into balls (pedas).Roll out each portion into five to six inches sized discs. Heat
a griddle. Put a parantha and cook on one side on medium heat followed by the other side. ncrease heat, apply one
teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp.
Can be done the same way on the other side, without it too the paranthas are ready to be served. Serve hot with
fresh skimmed milk yogurt.

8read upma
8al 1Lsp
Cnlon (chopped) 1
Paldl x Lsp
SalL Lo LasLe
Chlllles 3
1omaLoes (chopped) 2
keLchup 2Lbsp
8reak bread lnLo small pcs Sprlnkle a llLLle waLer PeaL a llLLle oll ln a pan Add ral onlon
haldlsalLgreen chlllles LomaLoes keLchup Add bread and sprlnkle dhanla

Semollna uLLapam
Semollna 1 cup
?ogurL Z cup
SalL Lo LasLe
8ed chllll powder
8oasLed [eera powder

Add yogurL salL Lo semollna and mlx well SeL aslde for 13 mln add waLer Lo ad[usL conslsLency
PeaL a non sLlck Lawa add llLLle oll and wlpe wlLh clean cloLh urop a ladleful of baLLer over and don'L
spread Sprlnkle red chllll pwder and [eera powder urlbble desl ghee on sldes
ual makhnl
SabuL urad Z cup
8a[ma 2 Lbsp
SalL Lo LasLe
1omaLoes 3
Cll 2 Lsp
!eera 1Lsp
8ed chllll pwder 1 Lsp
Caram masala 1 Lsp
Soak dal and ra[ma overnlghL ln 3 cups of waLer uraln Cook wd 3 cups of waLer and salL Llll sofL Crlnd
LomaLoes Lo puree heaL oll add [eera when spluLLer add puree and slmmer for 3 mln mash dal and
add Lo mlxLureadd remalnlng splces and slmmer for 13 mln
Mango phlrnl
8lce 4 Lbsp
Mango 2
Mllk 4 x cup
Sugar Z cup
Soak rlce for 1 hr and grlnd wlLh small amL of waLer (nL very flne) PeaL mllk and keep sLlrrlng uL rlce
ln hoL mllk and keep sLlrrlng so LhaL no lumps formed When mlxLure geLs dense puL sugar and mlx uL
off d flame uL mango pulp and mlx our lmmedlaLely ln anoLher vessel

3lAll PANEER
Paneer lovers will make a beeline for this dish so make sure you have sufficient quantities tucked away in the
kitchen. Tastes great the following day too!
Preparation Time : 11 minutes
Cooking Time : minutes
Servings : 4


INGREDIENTS

Cottage cheese (paneer)
4 grams

Onion , quartered
large

Oil
tablespoons

Cloves


Black peppercorns
4

Cinnamon
inch piece

Bay leaf
1

Green chillies, slit


Ginger paste
1 teaspoon

Garlic paste
1 teaspoon

Cashewnut paste
1/4 cup

Yogurt
1/ cup

Cream
1/ cup

Saffron (kesar)
a pinch

Garam masala powder
1/ teaspoon

Salt
to taste

Green cardamom powder
1/4 teaspoon


METHOD
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow
to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and saut
till fragrant. Add the green chillies and boiled onion paste and saut for three to four minutes on low heat so it does
not get coloured. Add the ginger paste and garlic paste and continue to saut for half a minute. Add the cashewnut
paste and saut for another two minutes. Add the yogurt and saut till the water from the yogurt gets absorbed. Stir
in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle
green cardamom powder and serve hot.


PlNNl
A traditional Punjabi sweet ground urad dal sauted with flours and cooked in sugar syrup
Preparation Time : 1 hour 1 minutes
Cooking Time : 1hour minutes
Servings : 4

INGREDIENTS

Split black gram skinless (dhuli urad dal)
1 1/4 cups

Pure ghee
/4 cup

Semolina (rawa/suji)
1/ tablespoons

Gram flour (besan)
1 1/ tablespoons

Wheat flour
1/ tablespoon

Sugar
1 cup

Almonds, slivers
tablespoons

Mawa (khoya), grated
/4 cup

Green cardamom powder
1/ teaspoon


METHOD
Soak urad dal for about one hour minimum. Drain and grind finely, if possible without adding
water or with very little water.Heat ghee in a deep pan. Add semolina, gram flour, wheat flour
and saut for five minutes. Add dal paste and continue to saut on low heat for about half an
hour. Meanwhile make a syrup of sugar with half a cup of water till it reaches a one string
consistency. Roast almond slivers and keep aside. Add khoya to urad dal mixture and roast
for five minutes. Add green cardamom powder and mix. Add sugar syrup and mix and cook
for some more time till it becomes a little dry. Add almonds and take it off the heat. Allow it to
cool. Divide into equal portions and shape each portion into round or oval pinnis.

Micro Badaam Barfi Recipe


Recipe Ingredients
1 cup almonds (1 gm)blanched, peeled and ground
1/ cup sugar (1 gm)
1 cup milk (4 ml)
1/ cup 00 (1 gm)
A greased plate to set -,71
Recipe Procedure
Place all the ingredients in a broad microwavable dish and cook on H for 114 minutes,
stirring 6 times, till it becomes difficult to stir and it gathers together.

Transfer on to the greased plate and press down to level. Leave to set and cut when cool.

Wheat FIour Payasam
Home Category eserts PayasamlKheer
Festival : ,
Ingredients :
Wheat flour - 1
1
/2 tbs
Water - 2
1
/2 cups
Jaggery - 1cup
Dry Coconut pieces - 2tbs
Ghee - 4tbs
Cardamoms - 2nos



Method :
Mix wheat flour with little water to make a thin paste. Heat ghee, add coconut pieces and cardamoms. When
they turn brown, pour in the water and add jaggery and boil until the jaggery is dissolved.
Pour in the flour paste slowly and stir. When it thickens, remove from fire and serve hot.

APPLE RA80l
A popular ndian sweet, flavoured with apple
Preparation Time : 11 minutes
Cooking Time : 1 minutes
Servings : 4
INGREDIENTS

Apples
medium

Milk
1 litre

Sugar
4 tablespoons

Green cardamom
1/4 teaspoon

Almonds, blanched and Sliced
1

Pistachios, blanched and Sliced
1

ML1PCu
our mllk ln a broad vessel and brlng Lo a boll Slmmer Llll reduced Lo half Lhe orlglnal
quanLlLy Add sugar and cook on low heaL sLlrrlng conLlnuously eel and graLe Lwo
apples Add Lhe graLed apples Lo reduced mllk and mlx Cook for Lhree Lo four mlnuLes
Add cardamom powder almonds and plsLachlos our lnLo a servlng dlsh 1hlnly sllce
Lhe remalnlng apple Arrange Lhe sllces all around Lhe dlsh Serve hoL or cold
PlN0l Cl0LE
Chickpeas cooked in fresh indian spices
Preparation Time : 1 minutes
Cooking Time : minutes
Servings : 4

INGREDIENTS

Chickpeas (kabuli chana)
1 1/ cup

Tea leaves
1 tablespoon

Coriander powder
tablespoons

Cumin powder
tablespoons

Red chilli powder
1 1/ teaspoons

Turmeric powder
1/ teaspoon

Cumin seeds
tablespoons

Pomegranate seeds (anardana)
1 tablespoon

Oil
1/ cup

Green chillies, slit
46

Garlic paste
1 tablespoon

Ginger paste
1 tablespoon

Salt
to taste

Tomatoes, quartered
medium

Garam masala powder
1 teaspoon

METHOD
Soak chickpeas in four cups of water overnight. Tie tealeaves in muslin cloth to form a bundle. Drain chickpeas, add six to eight
cups water, salt and tealeaves tied in muslin cloth. Pressure cook for twenty minutes or until soft and completely cooked. Drain the
cooked chickpeas and reserve the cooking liquor. Discard bundle of tealeaves. Mix together coriander powder, cumin powder, red
chilli powder, turmeric powder and amchur. Dry roast cumin seeds till dark brown. Dry roast anardana and grind to a powder along
with roasted cumin seeds. Heat four tablespoons oil in a kadai, add slit green chillies and gingergarlic paste. Stirfry briefly. Add the
mixed spice powder and stirfry for half a minute. Stir in half cup of the reserved cooking liquor and cook for two minutes. Add the
cooked chickpeas, salt to taste, one cup of reserved cooking liquor and cook on high heat for three to four minutes, stirring
occasionally. Top it with tomatoes, sprinkle garam masala powder, roasted cumin and anardana powder. Heat the remaining oil to
smoking point and pour over the prepared chickpeas. Stir well, adjust seasoning and serve hot.

KA0Al PANEER
Cottage cheese cooked in spicy kadai masala
Preparation Time : minutes
Cooking Time : 11 minutes
Servings : 4

INGREDIENTS

Cottage cheese (paneer) 1 inch triangles
grams

Oil
tablespoons

Whole dry red chillies, broken


Cloves


Coriander seeds, crushed
tablespoons

Onion , sliced
medium

Cinnamon one inch sticks


Bay leaves


Garlic paste
teaspoons

Ginger paste
teaspoons

Red chilli powder
teaspoons

Tomatoes, chopped
6 medium

Salt
to taste

Fresh coriander leaves, chopped
tablespoons

METHOD
Heat oil in a kadai, add broken red chillies, cloves, crushed coriander seeds and onions and saut for two minutes. Add cinnamon
and bay leaves and stir. Add garlic paste, ginger paste and red chilli powder and stir. Continue to saut for two minutes. Add
tomatoes and salt and saut till the tomatoes become soft. Add paneer and stir gently. Cook on low heat till the paneer is heated
through. Garnish with coriander leaves, toss and serve.



&JARATl KA0ll - C00KlN wlTl 0LlvE 0lL
a sweet and tangy yogurt flavored dal.
Preparation Time : 1 minutes
Cooking Time : 1 minutes
Servings : 4


INGREDIENTS

Gram flour (besan)
1/4 cup

Yogurt
cup

Jaggery (gur), grated
1 lemon sized ball

Green chilli, chopped


Salt
to taste

Olive oil
tablespoon

Mustard seeds
1/ teaspoon

Cumin seeds
1/ teaspoon

Curry leaves
1

dry red chilies


Clove
4

Cinnamon
1 inch piece

Asafoetida
a pinch


METHOD
Whisk together besan and yogurt to make a smooth mixture. Add four cups of water and mix well.
Combine yogurt mixture, jaggery and green chillies. Cook, stirring continuously, till kadhi attains medium
consistency. Add salt to taste. Heat olive oil in a small pan and add mustard seeds, cumin seeds, curry
leaves, dry red chillies, cloves, cinnamon and asafoetida. When seeds begin to splutter, add it to the
kadhi and mix well. Serve hot.
80V8AY PAv8lAJl
Most popular snack a mixture of various vegetables are boiled, mashed and cooked with a spicy masala
and served with butter fried pav.
Preparation Time : 1 minutes
Cooking Time : minutes
Servings : 4
INGREDIENTS

Potatoes, boiled and mashed
4 medium

Tomatoes, chopped
4 medium

Onions, chopped
medium

Green capsicum, chopped deseeded
1 medium

Cauliflower, grated
1/4 small

Green peas, shelled
1/4 cup

Ginger, chopped
1 inch piece

Garlic
1 cloves

Oil
tablespoons

Green chillies, chopped
4

Pav bhaji masala
1 1/ tablespoons

Salt
to taste

Butter
tablespoons

Pav


Fresh coriander leaves, chopped
1/4 cup

Lemons, cut into wedges


METHOD
BoiI green peas in saIted water tiII soft, drain, mash IightIy and set aside. Grind ginger and garIic
to a fine paste. Heat oiI in a pan and add three fourth quantity of onions. Saut tiII Iight brown. Add
green chiIIies and ginger-garIic paste. Stir-fry for haIf a minute. Add haIf the quantity of tomatoes
and cook on medium heat for three to four minutes, stirring continuousIy or tiII oiI separates from
the masaIa. Add capsicum, mashed peas, cauIifIower, potatoes and one and haIf cups of water.
Bring it to a boiI and simmer for ten minutes, pressing with back of the spoon a few times, tiII aII
the vegetabIes are compIeteIy mashed. Add Pavbhaji MasaIa, saIt and remaining tomatoes. Cook
on medium heat for two minutes, stirring continuousIy. Heat haIf of the butter in a thick-bottomed
pan or a tawa. SIice pav horizontaIIy into two and pan fry in butter for haIf a minute, pressing two
or three times or tiII pav is crisp and Iight brown. Garnish the bhaji with chopped coriander Ieaves,
remaining butter and serve hot with pav accompanied with remaining chopped onion and Iemon
wedges.
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Se|ngs 4

INGREDIENTS

Cucumbers, grated
6 medium

Yogurt
1 cup

Green chillies, chopped


Sugar
1/ teaspoon

Lemon juice
1 teaspoon

Salt
to taste

Fresh coriander leaves, chopped
tablespoons

Coconut, scraped
tablespoons

METHOD
Beat yogurt in a bowI untiI smooth.Add grated cucumber, chopped green chiIIies, sugar, Iemon
juice and saIt. Mix weII. Serve chiIIed, garnished with chopped coriander Ieaves and scraped fresh
coconut.