Egg cake

Egg cake

Maida 1 kg         sugar ¾ kg          eggs 5         kesari pdr ¼ tsp        soda a pinch     salt ½ tsp    oil to fry

Method

Break eggs & beat well with a spoon. Powder the sugar & add to the eggs & beat well. Then add maida & soda mix well & make a dough like for roti. Then roll it & cut into desired shape & fry till golden in hot oil.

Almond & honey truffles

Almond & honey truffles

Almonds 1 cup honey ¼ cup        bittersweet chocolate 1 cup

Method

1) Using a food processor, grind the almonds until they’re well ground & then add honey & continue grinding until the texture is smooth, like almond butter.

2) Refrigerate the mixture for an hour.

3) Scoop out the batter, suing a 1” truffle scoop, onto a baking sheet covered with wax paper. Chill for an hour.

4) Using a double boiler method, melt the chocolate or you can do it in microwave for a minute or till the chocolate has melted.

5) As the centers tend to sweat almond oil, pat each scooped almond & honey truffle dry before dipping it in the melted chocolate.

6) After dipping each centre, place it back on the wax paper. Chill until the covering is hard

Mango & date chutney

Mango & date chutney

2 2/3 cups brown sugar      2 ½ cup white vinegar    2 large green mangoes peeled, seeded & finely chopped

1 tsp ginger peeled & finely chopped        garlic 6 cloves crushed         125 gm dates seeded & chopped      

Raisins 1 cup

Method

Combine sugar & vinegar in a heavy bottomed pan & stir until sugar is dissolved. Bring to a boil & add all the other ingredients. Bring back to boil, reduce heat & simmer until the chutney is very thick (about 1 ½ hours). Pour into sterilized jars. Seal with sterilised lids & store in a cool place

Tosho ( sweet flour rolls)

Tosho ( sweet flour rolls) 30-35

¼ kg each of refines flr & wheat flr.            1 tsp cooking soda         ¾ cup ghee       ¾ cup water

¼ kg sugar              ¼ cup milk               oil to fry

Sieve both flours together, add soda, milk, warm water, ghee, 1 tsp sugar & knead into hard dough. Shape into finger-sized tolls like kebabs. Heat oil & fry rolls till golden in color. Dissolve remaining sugar in equal quantity of water & boil to make thick sugar syrup. To form a coating on the toshas. Dip toshas in the syrup a few at a time & then remove & cool on a plate. When cool, store in air-tight container. Last for 2 weeks.

Kolkatta Jhalmuri

Kolkatta Jhalmuri

Puffed rice 100gm    chopped onion 1           chopped green chili 1 tsp           mustard oil 2 tsp

Chopped cucumber 20 gm         chopped coriander 15 gm        sev bhujia 20 gm       lemon 1

Method

In a mixing bowl mix all the ingredients. Just before serving. Toss with a little lemon juice. Garnish with sev bhujia & serve.

Jalebi

Jalebi

Maida/ self raising flr. 300 gm       baking pdr 1 tsp           yoghurt 250gm      oil for frying

Sugar 250gm    saffron 5gm     cardamom pdr 1tsp    rose water 30ml

Method

Make a batter with flr., baking pdr. & yoghurt. Keep aside for overnight or 24 hours to ferment.

To make sugar syrup- mix sugar & rose water & boil to get one thread consistency. To check for this, dip tip of your finger & thumb together in syrup & gently tease apart. If one thread is formed between your finger & thumb, the syrup is done. Turn off, add saffron & cardamom & stir.

Heat oil in a deep wok. Keep flame on medium to ensure the jalebis are well cooked. Pour batter into a muslin cloth & squeeze batter into the oil into random figure of 8. squeeze out several at a time. Fry till light gold, remove & dip in syrup. Allow to soak for 2-3 minutes & remove. Serve hot.

Ps- in case you don’t have muslin cloth with a hole, take any thick plastic sheet, roll it into a cone shape, hold it tight, put batter & squeeze out shape. Or those who get milk in plastic pouches, can wash it well & use it, by making a small hole in one end or in any thick plastic bag,

Basic savoury batter

Basic savoury batter

1½ cups all purpose flr ( maida)       2 ¼ tsp baking pdr      ¾ tsp salt           egg white 1       egg yolks 2

Milk ¾ cup            vegetable oil 1 ½ tbsp        grated lemon peel 1 tsp     

Method

Sift flr with baking pdr & salt. In a small bowl, beat egg whites, until stiff peaks form. In a separate, larger bowl beat egg yolks, milk & oil too smooth. Gradually add flr mixture, beating until smooth. Gently fold egg white into batter, along with grated lemon zest.

This batter can be used for frying boiled chicken, coat fish fillets, shrimps, mushrooms or boiled corn kernels, raw banana fritters

Basic sweet batter

Basic sweet batter

Maida / all purpose flr 1cup           sugar 1 tbsp                  baking pdr 1 tsp     salt 1 tsp

Eggs 2    milk ½ cup       vegetable oil 1 tsp      vanilla extract ½ tsp       grated lemon peel 1 tsp

Method- sift flr with sugar, salt & baking pdr. In a small bowl, beat remaining ingredients until well mixed. Gradually add flr mixture & beat until smooth.

This batter can be sued for making apple fritters or apricot fritters, or banana fritters.

To make apple fritters, use slightly unripe apples, peel & core them, slice them into ½” thick rings, toll them in flour, dip in batter & deep fry till golden. Last add a sprinkling of powdered sugar & a pinch of cinnamon pdr.

Coconut-sweet potato pie with spiced crust

Coconut-sweet potato pie with spiced crust

Sweet potatoes 2 medium peeled & cut into 1” chunks         cracker crumbs 1 1/3 cup        eggs 3

Unsweetened coconut shredded ¼ cup              1/2cup plus 2 tbsp sugar         1 ¼ tsp cinnamon pdr.

1 ¼ tsp ground ginger           melted butter 8 tbsp          ¼ tsp ground nutmeg        pinch of ground cloves

Large pinch of salt          coconut milk 1 cup

Method

1)Heat oven to 180 deg C. put sweet potatoes in a medium saucepan, add water & bring to a boil, reduce heat to medium low & cook until potatoes are very tender, 12-15 minutes. Drain & run them through a food mill.

2) while the potatoes cook, put crackers in a food processor & pulse till finely ground. Add coconut, 2 tbsp sugar & ¼ tsp each of ginger & cinnamon & grind again, add melted butter & pulse again to combine.

3) press the mixture into a 9” pie dish & bake for about 7 minutes.

4) remove crust from the oven & cool.

5) in a food processor, combine eggs, with remaining sugar, ginger, cinnamon, along with nutmeg, cloves, salt & pulse until well combined. Add coconut milk, pulse again, add sweet potatoes & pulse until smooth.

6) put the pie plate on a baking sheet. Pour the potato mixture into the crust & bake until the mixture is set on top but still quite moist. It takes about 40-45 minutes.

7) cool on rack & serve warm or at room temperature.

Gobi patte ke kofte ( Cauliflower stem koftas

Gobi patte ke kofte ( Cauliflower stem koftas)

Cauliflower stems 1 kg         cumin 15 gm     turmeric 5 gm         red chili pdr 8 gm         ginger 3 gm

Garlic 5 gm               green chilies 1 gm                besan/gram flr 40gm           onions 4        tomatoes 2

0.25 litres oil       salt to taste

Method

1)Wash the cauliflower stems thoroughly in running water to remove the grit & core the stems from the sides as they are thick & don’t get cooked. Now boil the stems with turmeric & salt for few minutes & allow to cool. Chop the stems finely using a sharp heavy knife &squeeze out excess water.

2) Heat 2 tsp oil in a pan & allow to heat, add 5 gm of cumin & allow to crackle. Now add the chopped cauliflower stems & sauté. Also chop a few green chilies, ginger & add to the stems & sauté together till the water dries out.

3) Now add ½ tsp of red chili pdr, salt & besan & cool on slow flame till the stems start to bind with the flour. Take out of the pan & allow to cool. Make small bite size dumplings & deep fry. Keep aside.

For the gravy

Finely chop onions & tomatoes. Make ginger-garlic paste. Heat oil in a pan, add cumin & allow to crackle. Add the chopped onion & cook till they turn transparent. Now add the ginger-garlic paste & cook further. Add the remaining turmeric pdr., red chili pdr & salt to taste & cook. Now add the chopped tomatoes & cook till the oil leaves the masala. Add water & simmer. Now add the stem dumplings, check for seasoning & serve hot.

Semolina pilaf

Semolina pilaf

Oil 2 tbsp      semolina(suji) 1 cup          mustard seeds 1 tsp    cumin seeds ½ tsp       chana dal ½ tsp

Dried red chili 1               green chilies 2-3           small onion finely chopped 1        turmeric pdr 1/2tsp

Salt to taste           diced tomatoes ½ cup              lime juice 1-2 tsp            chopped coriander leaves 1 tbsp

yoghurt ½ cup mixed with 1 ½ cups water plus yoghurt for serving       

method

1)      heat 1 tbsp oil over medium high heat in a large lidded skillet, add the semolina. Cooks tirring for about 5 minutes until the grains are evenly coated with oil, smell toasty & lightly coloured. Keep aside, wipe the pan clean.      

2)      Heat remaining oil, when it is hot, add the mustard seeds, cumin & stir holding the lid above the pan so that the seeds don’t pop all over the stove. Once it stops popping, add the chana dal & stir until it begins to turn red.

3)      Turn the heat to medium, add dried & green chilies, ginger, onion, turmeric & a generous oinch of salt. Stir together till the onion is tender.

4)      Add the yoghurt & water mixture & salt to taste & bring to a simmer. Slowly stir or whisk in semolina.

5)      Add the tomatoes, cook stirring & folding the semolina over as it begins to stiffen, until the semolina is fluffy.

6)      The grains will be dry, of you want a more porridge or polenta like consistency, gradually add more water, about 2 tbsp to a ¼ cup at a tome as you cook.

7)      Adjust the salt, cover & let it sit undisturbed for about 5 minutes. Uncover & stir again. replace the lid & allow to sit for another 5 minutes.

8)      Sprinkle coriander leaves, lime juice & serve hot topped with yoghurt of you wish. 

Cottage cheese, oats pudding

cottage cheese made from 1 litre of milk or roughly 200-250gm              oats 3-4 tsbp
whey 1 cup        splenda 1/2 cup or to taste          tutti-fruti 2 tbsp or nuts & raisins as per your desire
baking pdr 1/2 tsp

In cottage cheese & whey mixed together, add oats & cook for 2 minutes, remove from gas, add splenda or sugar if your're not diabetic, as per your taste, baking pdr, nuts & raisins or tutti-fruti, mix well.
lightly grease a microwaveable dish with 1 tsp butter/ ghee, pour the mixture & micro high for 8-9 minutes till the knife comes out clean. You can cut it into desired shape & serve hot or cold. It tasted actually good while hot! it can be kept in the fridge & eaten too if left over.

Golden toffee

butter 55 gm         sugar 1/2 cup    liquid glucose 55gm         golden syrup 45 gm            condensed milk 4 tbsp

milk 1/2 cup      soya bean pdr or arrowroot pdr 2 tbsp      

Method
1) mix all the ingredients in a thick vessel. put on medium heat & mix till sugar dissolves.
2) boil the mixture till quite thick. to test, put a drop of the mixture over a cube of ice, it should harden.
3) pour the mixture on a greased plate & allow to cool.
4) when almost set, cut pieces, with a heated knife. cool again completely.
5) wrap the cold toffee in foil.

Nut chocolates

icing sugar 2 tbsp        milk pdr 1 tbsp      drinking chocolate 2 1/2 tbsp      cocoa pdr 1 tbsp
lemon juice few drops

method
1) combine all the dry ingredients together & run them through a very fine sieve at least 3 times to remove lumps.
2) add lemon juice & make a firm dough using water. Lemon juice adds luster to the mixture.
3) there should be no cracks in the dough while rolling it into balls.
4) wrap in plastic wrap to avoid drying.
5) This is the plain milk chocolate dough which can be used in various ways.
6) to make nut chocolates, mix 2 tbsp of finely chopped almonds, cashew nuts & walnuts, while making the plain milk chocolate dough. cut into geometrical shapes with the fingers greased with melted ghee. allow these nut chocolates to dry on a plate before use.

khoya fudge

sugar 100 gm     water just enough to soak sugar         khoya 200 gm

method
1) combine water & sugar in a thick vessel & dissolve on medium gas. boil till it is of 2 thread sugar syrup consistency.
2) crumble khoya & add to the boiling syrup. stir continuously till mixture becomes light brown & leaves the sides of the vessel.
3) take out on a greased plate. all ow it to cool.
4) Make small balls when it is slightly warm, then let it cool completely on the greased plate. wrap in thin decorative foils.

ps- khoya means thickened milk, also known as mawa.

Spicy Mango puri !

puri dough like usual with wheat flour

grate raw mango with skin finely ( depends on how many puris you want, so may be 1-2 big)
chili pdr & salt to taste       oil to fy

make small round puris, mix raw mango with salt & chili pdr, put about 1 1/2 tsp stuffing in the center, cover with another small puri. To stick the edge, what you can do is, with a fork, press all around well, it not only gives a design, but will also seal the edges. Fry the puris like usual.

Orange biscuits

Orange biscuits

Castor sugar ¾ cup      flour 2 full cups            butter 240gm      1/2 orange juice & peel

Sift together flour & sugar well. Break up butter into small bits. Add all the ingredients & mix well. Turn out on a floured board & knead well. Roll out & cut into desired shapes. Place on baking trays & bake at 180 deg C till lightly brown on top.

Orange brandy coffee

Cinnamon 1”        clove 6         1 curl fresh orange peel          sugar 8 tsp       ½ cup brandy

Hot strong coffee 4 cups

In a saucepan mix all the ingredients except the coffee. Heat on a low flame, ignite the brandy & slowly pour in the coffee stirring with a wooden spoon till sugar is dissolved. Strain & pour into coffee cups. Top with whipped cream & chocolate curls.

Cream of mushroom soup

Mushrooms 1 packet( 200-250gm)               butter 1 tbsp       flour 1 tbsp       milk 1 ¼ cup

Onion 1 small chopped       salt & pepper to taste

Wipe & slice mushrooms. Heat butter, add onion, once light pink, add mushrooms. Add flour & cook lightly for a minute. Add milk & stir well. Season with salt & pepper & simmer for 10 minutes. Remove from fire, cool slightly, blend & strain. Before serving, garnish with a few chopped mushrooms. Serve with fried croutons.

Mango jelly

Gelatin 10 gm     mango syrup 100 ml       water 200 ml            glucose 1 tbsp

Dissolve gelatin in hot water. Add mango syrup & mix well. Pour in a mould. Keep in the fridge till it sets

Mango ice-cream

Mango ice-cream

Milk ½ l             custard pdr 2 tbsp       mango syrup 200 ml         milk pdr 3 tbsp

Boil the milk gradually till it reduces to half its quantity. Prepare a paste of 2 tbsp of custard pdr & milk pdr. in cold milk. Add the paste to the hot milk & cook for 3 minutes. Cool it, add mango syrup. Cool & set in the freezer, beating it when it is half set thoroughly, set it again & beat well after another 1 hour to get a real soft ice-cream.

Bread & butter pudding

Bread & butter pudding

Milk 1 pint                nutmeg grated ¼ tsp            eggs 2             currants 2 oz.

bread 4 slices buttered well           sugar 1 ½ tbsp

Cut the bread into neat fingers & lay half in a pie dish. Sprinkle with half sugar & currants (raisins). Lay the rest of the bread on top & add the remaining sugar & raisins.

Combine the milk & eggs & pour over the bread. Allow to stand for ½ hour. Sprinkle with nutmeg. Bake in oven at 200 deg C till set, i.e., when you insert a knife, it should come out clean.

Orange cake

Orange cake

Flour 15 oz.     sugar 4 oz.     butter 3 oz.     eggs 3         juice & rind of 2 oranges     baking pdr 1 tsp

1) Sieve flr & baking pdr well.

2) Cream butter & sugar together, add egg yolks. Add flr & mix well.

3) Add strained orange juice & shredded rind.

4) Whisk egg whites & fold into the mixture.

5) Turn into a greased tin & bake in hot oven at 200 deg C for 30- 35 minutes or till the top has well risen & nicely browned.

Pineapple upside down pudding

Flr. 1 cup            butter 4 tbsp        condensed milk ½ tin     soda bicarb 1/3 tsp             pineapple slices 3 big

Cashew nuts few          pineapple slice 1 finely cut        ¼- ¾ cup milk        baking pdr ¼ tsp      

cherries few                 Brown sugar 4 tsp         pineapple essence ½ tsp

method

1)      beat half melted butter, condensed milk, pineapple essence, milk with egg beater for 2 minutes.

2)      Mix in sifted flr, baking pdr, soda bicarb till there are no lumps.

3)      Dust the chopped pineapple pieces with flr & mix in the cake mixture.

4)      Now melt the remaining butter in the heart shaped mould.

5)      Arrange pineapple slices with cherries, and then sprinkle brown sugar around the pineapple pieces. Spread coarsely ground cashew nuts.

6)      Pour the mixture over it & bake it in moderate oven, 180 deg C till a wooden pick comes out clean.

7)      Don’t remove the mould for 5 minutes when you unmould onto a serving dish.

8)      Serve it with pineapple sauce or lightly whipped cream or custard.

Pineapple sauce-

Boil 2 cups of pineapple syrup. Mix in 2 tbsp of sugar, when sugar is fully dissolved, mix 3 tsp of corn flr. in water & pour over the syrup stirring continuously. Add 2-3 tsp of lemon juice & 3 drops of pineapple essence. 

Vanilla ice-cream

Vanilla ice-cream

Condensed milk ( sweet) ¾ tin              milk 4 cups          custard pdr 2 tbsp blended with ¼ cup milk

Vanilla essence ½ tsp

Chocolate sauce

Butter 50 gm      chocolate pdr 30 gm             condensed milk ¼ tin

Method

1)      mix together condensed milk & milk & bring  to a boil, stirring constantly. Add milk & custard pdr. Mixture & cook for 2 minutes till thick.

2)      Remove from fire, cool, add vanilla essence & put into freezer.

3)      Remove from freezer after 1 hour, blend in a mixie or beat with an egg beater & put into freezer for 3-4 hours.

For sauce- mix all the ing. & cook on a very gently heat till thick. Serve hot with ice-cream.

White pumpkin gravy

White pumpkin 100 gm cooked        arhar dal cooked 1 cup    imli water 1 cup       turmeric pdr 1/4 tsp
salt to taste       oil 1 tbsp   mustard seeds 1 tsp      fresh coriander leaves, curry leaves hing 1/2 tsp
to grind
1/2 tsp oil, red chilies 4-6          chana dal 2 tsp      coriander seeds 2 tsp     coconut grated 2 tsp
curry leaves 2 sprig- roast the first three till golden, then add the rest, cool & grind coarsely.

In a pan, heat oil, add mustard seeds, once it crackles, add imli ( tamarind water), turmeric pdr, salt, boil till raw smell disappears. then add the ground masala, let it cook for 3 minutes, then  add the cooked pumpkin pieces & dal, boil well for another 3-4 minutes, adding fresh coriander leaves & curry leaves.

ps- you may add some boiled lentils or kidney beans, or chick peas cooked along with the rest of the ingredients, as it will enhance the taste.

this goes well with boiled rice, roti, dosai, bread etc.

Pomegranate, apple and walnut salad

Ingredients

Rocket leaves         

Radicchio           

Mustard greens

Pomegranate seeds         

2 apples sliced      

3 tbsp roasted and pared down walnuts

For dressing

3 tbsp Olive oil        

3 tbsp lemon juice

2 tbsp Honey      

Salt and pepper

Method: Toss all ingredients together. Add dressing when you are ready to serve. This salad has many subtle flavours that blend well together. Radicchio has a slightly bitter taste, which goes well with the sweet crunchiness of apple and pomegranate and the earthiness of the roasted walnuts. The honey gives the dressing an extra kick!

Beetroot and pomegranate soup

Ingredients

40 gm butter          1 large onion         800 gm beetroot

1 pear                  Sea salt          Black pepper

1.2 litres  stock       22 ml pomegranate juice      Grated nutmeg

Fresh cream       Chopped parsley           Pomegranate seeds

Method: 

Melt butter and fry onions until soft. Add beetroot and stir for five minutes. Add pear, stock and seasoning and simmer for 30 minutes. Liquidise soup with pomegranate juice and nutmeg. Serve with a dollop of fresh cream. Add parsley and pomegranate seeds to decorate.

I actually let this soup cool because of the change in weather and then served it. Avoid cream for a low fat version! It was quite a hit, so try both hot and cold versions and see which one you prefer.

Pomegranate and jam sorbet

Pomegranate and jam sorbet

Ingredients

150g plum jam

1 tsp lemon juice

1 tub raspberry sorbet (500ml)

75 gm pomegranate seeds

Peppercorns

Method: 

Heat the jam in a saucepan with the lemon juice and then sieve and leave to cool. Place a scoop of sorbet in a glass, drizzle a teaspoon of the heated jam and pomegranate seeds. Dust with a pinch of finely pressed peppercorns. The peppercorns add a subtle peppery tang that contrasts with the sweetish tart taste of the other ingredients.

How to peel quickly pomegranate

Make 2 deep slits on top & put pomegranate in a bowl of water. pull open at eh slit. this way the juice won't splash. Break into wedges. keep fruit under water & remove inner membrane. The red seeds will sink to the bottom & the membrane will float to the top. Remove the membrane & skin & discard water. Pour cold water over the seeds & drain to ensure the membrane is gone. pat dry the seeds & use.

Apple Clafoutis

Similar to a flan, clafoutis is a very easy dessert that always impresses. It's hearty enough even to serve for breakfast.

Ingredients

Servings: 8   

Large, slightly tart apples: 4 large          Fresh lemon juice: 1 tbsp

Unsalted butter: 2 tbsp                         Light brown sugar: 2 tbsp

Cinnamon: half tsp                              Eggs: 3

Vanilla bean, split: half or half tsp vanilla extract

Sugar: one-third cup                        A pinch of salt

Sifted unbleached all-purpose flour: two-third cup

Plain yoghurt: half cup                     Low-fat milk: three-fourth cup

Method

Preheat the oven to 375 degree. Butter a 10- or 10-and-a-half-inch ceramic tart pan, baking dish or clafoutis dish. Peel, core and slice the apples into 16ths. Toss with the lemon juice in a large bowl. Heat the butter in a large, heavy skillet over medium-high heat. Add the apples to the skillet. Cook, stirring, until they begin to look translucent, for about four minutes. Add the brown sugar and cinnamon. Stir together until the apples have softened slightly and begun to caramelise, for six to eight minutes. Remove from heat, and transfer to the baking dish. In a large bowl, whisk the eggs with the seeds from the vanilla bean or the vanilla extract. Add the sugar and salt, and whisk together. Slowly beat in the flour; then add the yoghurt and milk. Whisk until thoroughly blended. Pour over the apples in the baking dish. Place in the oven, and bake for 35 to 40 minutes until the top is browned and the clafoutis is firm and puffed. Check by pressing lightly on the middle. Remove from the oven and cool on a rack, or serve warm.

Courtesy - metro Plus, The Hindu

Ada pradaman

ngredients

100 gm ada (made from raw rice, also available in the market)

100 ml jaggery syrup

75 ml coconut milk

3 white cardamoms powdered

5 roasted cashew nuts

Method

Place the jaggery with a cup of water in a pan over moderate heat and stir till it dissolves completely. Bring the ada to parboil and then drain the water, and keep aside. Now add the jaggery syrup into a pan, add the ada and simmer it for a few minutes. Finally add the fresh coconut milk, cardamom and cashew nuts. Serve hot.

courtesy- Metro Plus, The Hindu. 

Avocado Soup & benefits

Avocado, its composition is similar to milk. It contains a large amount of protein & fat compared to other fruits.

It also contains Vitamin A, which helps to build resistance to bacterial infection. It is rich in Vitamin E, which is a good anti-oxidant, valuable for healthy skin. It can be substituted for banana, as it has high potassium content.

Uses- it can be used in soups, salads, salsas, or eaten as a fruit.

It is good for those suffering from hyperacidity, sore stomach or ulcers. It also helps fight bad breath & constipation.

Chilled Avocado & roasted chili soup serves 4

Ingredients

Large avocado 1        coriander leaves 25 gm         lemon 1               salt

For roasted chili paste

Green chilies 5         white vinegar 15 ml      garlic clove1     coriander leaves 25 gm   

Jeera/cumin pdr 5 gm      olive oil 20 ml          salt

Method

For roasted chili paste

1)      Slit & deseed chilies & roast it along with garlic clove.

2)      Blend the roasted chili & garlic along with vinegar, coriander leaves, jeera pdr, oil. Adjust seasoning.

For Avocado soup

1)      Wash & slit the avocado, remove the seeds & scoop out the flesh.

2)      Add fresh coriander, lemon juice, roasted chili paste & ice cubes & blend it well in a blender.

3)      Adjust seasoning & serve chilled.

4)      Garnish with a slice of avocado & a sprig of coriander leaf.

Potato marvel

Ingredients

Boiled potato mash 2 cups       coconut milk 2 cups     sugar ½ cup            rice flr 1 tbsp

Chopped cashew nuts 2 tbsp             raisins 2 tbsp       cardamom pdr ½ tsp    ghee/butter 2 tbsp

Method

1)      Put the coconut milk in a pan & heat it on slow fire.

2)      Now add the sugar, as soon as sugar dissolves, add the potato mash & keep stirring.

3)      Then add the rice paste, nuts, raisins & cardamom pdr.

4)      As soon as the mixture begins to leave the sides of the pan, add the ghee, pour it into a greased plate.

5)      Cool & cut into desired shapes.

6)      Serve warm/ chilled .

Potato surprise

Ingredients

Medium sized boiled potatoes 8        cooked peas ½ cup    grated cashew nuts 1 tbsp       

Green chilies chopped ½ tbsp    salt                  a few strands of cooked noodles     

Maida/ all purpose flr. 2 tbsp          oil for deep frying

Method

1)      Peel the potatoes & core them leaving once inch shell.

2)      In a mixing bowl put in the peas, chilies along with the cored potato mash, grated cashew nuts & salt.

3)      Lightly mash all well.

4)      Divide this mash into 8 equal portions.

5)      Fill a portion of the mash into each cored potato.

6)      Now wrap the cored & stuffed potatoes with the cooked noodle strands.

7)      Make a thin batter with the flr & water.

8)      Heat oil  in a kadai.

9)      Dip each noodle wrapped potato in the batter & deep fry 2-3 at a time to a rich golden brown.

Serve hot with tomato sauce/ chutney of your choice

Potato balls

Ingredients

Large boiled potatoes 3         cashew nuts 6     fresh coriander 1 tbsp      grated cheese 1 tbsp

Roasted sesame seeds 2 tbsp      chili pdr 1 tsp      turmeric pde ¼ tsp    lemon juice ½ -1 tsp

Salt to taste              oil for shallow frying

Method

1)      Peel & mash the potatoes well.

2)      In a mixing bowl put in the potato mash along with the coriander, cheese, chili pdr., lemon juice & salt. Mix well.

3)      Then divide this potato mixture into 8 balls.

4)      Hollow each portion to fit in a whole cashew nut.

5)      Reshape them into neat balls.

6)      Place the roasted sesame seeds on a floured board & roll the potato balls in them.

7)      Refrigerate the balls for 20-30 minutes.

8)      Now heat up the oil in a skillet & fry the balls a few at a time to a golden brown.

9)      Serve hot on a bed of onion, tomato & cucumber rings.

Potato pancakes

 Ingredients

Boiled potato mash 1 cup              thick milk 2 cups       fine rava(suji) 1 tbsp         grated onion 1tbsp

Finely chopped fresh coriander 1 tbsp         a pinch of baking pdr.       Salt to taste & oil for frying

Method

1)      in a mixing bowl, add milk, potato, rava, onion, chili, slat & baking pdr.

2)      The batter should not be too thick.

3)      Film a non-stick skillet with oil & put ladlefuls of the prepared batter into it.

4)      Twirl & fry on both sides.

5)      Serve hot with any chutney/ sauce of your choice.

Potato chili fry

Ingredients

Small boiled potatoes 12       chopped onion 2 tbsp       chopped green chilies 3         butter 3 tbsp

Peppercorns crushed ½ tbsp        turmeric pdr ¼ tsp       salt to taste       fresh coriander leaves 1 tbsp

Method

1)      Peel the potatoes.

2)      Heat butter in a kadai/ pan, fry the onion to a golden brown.

3)      Then add chilies & the potatoes.

4)      Stir for some time & add the turmeric pdr & crushed peppercorns.

5)      Add salt to taste, fry for some time.

Sprinkle coriander leaves & serve at once.

Potato masala

Ingredients

Small potatoes 12     medium size onion 1          tomatoes 2          green chilies 2/3      

Garam masala pdr 1 tbsp       ginger –garlic paste 1 tbsp        a few curry leaves   

Fresh coriander leaves 1 tbsp         oil 3 tbsp        mustard seeds ¼ tsp          salt to taste

Method

1)      Peel the potatoes, chop the onion, tomatoes & green chilies fine.

2)      Heat the oil in the cooker, add the mustard seeds, as it crackles, add the onion, curry leaves & fry to a golden brown.

3)      Then add the tomatoes & fry some more.

4)      Now mix in the chilies, & ginger-garlic paste & keep frying for a while.

5)      Now add the potatoes & garam masala pdr. & about 1 cup of water & salt to taste.

6)      Pressure cook for 2minutes only.

Open the cooker & sprinkle fresh coriander leaves & serve with rotis/ paranthas/ bread

Mixed Green salad

Ingredients

Cucumber sticks 50 gm            diced mushrooms 10 gm         carrot sticks 50 gm

Cottage cheese 25 gm        buttermilk 2 tbsp         spring onion chopped 5 gm

Chopped parsley 5 gm        broccoli boiled 25 gm          tomatoes quartered 50 gm

Salt & pepper to taste

Method

1)      arrange all the vegetables attractively.

2)      Blend the cottage cheese & buttermilk until smooth.

3)      Mix other ingredients, add salt & pepper to taste.

Green seekh kebab

   

Ingredients

Brown bread ¼ slice       potatoes 20 gm         peas 10 gm       spinach 10gm     cabbage 10gm

Salt & pepper to taste.

Method

1)      Boil & peel the potatoes.

2)      Mash boiled peas, chop cabbage & spinach, add salt & pepper to taste.

3)      Add bread to the above & fix  the mixture around a skewer & roast it.

4)      Serve with mint chutney & onion rings.

Ps- in the absence of skewers, can be made as flat kebabs, browning them on non-stick pan/tawa using a few drops of oil.

Spinach on toast

    

Ingredients

White bread 1 slice          spinach 100 gm           mustard pdr 1 tsp        salt & pepper to taste

Method

1)      Blanch spinach for 1 minute ( cover the pan).

2)      Strain the spinach & push it through a blender.

3)      Add salt,  pepper & mustard pdr to the above mixture.

4)      If mixture is thin, it can be thickened by cooking on flame.

5)      Place this mixture on toasted bread & serve hot.

For blanching very little water should be used. If required, thin slice of cheese can be used on toast before placing the spinach mixture.

Chaunke singhara(water chestnut)

   

Ingredients

Water chestnuts peeled 150 gm         chopped coriander 10 gm        jeerz/cumin ½ tsp

Lemon juice 1 tsp        hing, salt & pepper to taste              oil ½ tsp

green chili 1 chopped fine         chopped ginger ½”

method

1)      Peel the water chestnuts & cut them into small pieces.

2)      Heat oil in a pan, add jeera, hing, ginger, chili & sauté for 1/2 a minute.

3)      Add the water chestnuts & mix well .

4)      Remove from flame & cool.

5)      Add chopped coriander leaves.

Add salt, pepper & lime juice, mix well & serve

Sprout Bhel

Ingredients

Moong dal sprouts 15 gm            puffed rice 20 gm        onion 20 gm        tomato 25 gm

Cucumber 25 gm      apple 25 gm         mint chutney 1-2 tsp        lemon ½     Chaat masala ¼ tsp

Method

1)      Finely chop the apple & the vegetables.

2)      Mix sprouts & puffed rice to it.

3)      Add mint chutney, chaat masala & lemon juice to it.

4)      Serve at once.

Sprout Bhel

Ingredients

Moong dal sprouts 15 gm            puffed rice 20 gm        onion 20 gm        tomato 25 gm

Cucumber 25 gm      apple 25 gm         mint chutney 1-2 tsp        lemon ½     Chaat masala ¼ tsp

Method

1)      Finely chop the apple & the vegetables.

2)      Mix sprouts & puffed rice to it.

3)      Add mint chutney, chaat masala & lemon juice to it.

4)      Serve at once.

Open sandwich

Ingredients

Brown bread 1 slice     capsicum 20 gm      tomato 25 gm       onion 20 gm

Cottage cheese 10 gm      moong sprouts 10 gm   salt & pepper to taste

Method

1)      Finely chop all the vegetables, cut cottage cheese into small cubes.

2)      Take the bread slice, put all the vegetables & top with cheese.

3)      Grill the open sandwich, serve hot.

Masala idlis

Masala idlis

idlis cooked 10-12 small if big can be cut into 1/2 

onion 2 small chopped fine           tomatoes 2 chopped fine      

tamarind juice 1 small cup      green chilies 3-4 cut fine or as per taste

salt to taste   turmeric pdr 1./4 tsp           curry leaves little   fresh coriander leaves little

oil 1 tbsp     mustard seeds 1 tsp     udad dal 2 tsp   chana dal 2 tsp

hing/ asafetida little      coriander pdr 2 tsp     chili pdr 1 tsp

Method

1) cook idlis as usual & keep aside or you can use left over dilis

2) in a thick kadai/ pan, heat oil, add mustard seeds, once it crackles add the dals along with curry leaves, chilies & onion

3) fry well adding hing, once the onion if light brown, add chopped tomatoes, salt wee bit, saute well for 3 minutes

4) add turmeric pdr, coriander pdr, chili pdr, if needed, fry well

5) add tamarind juice along with 1/2 cup water, add salt to taste, let it boil & thicken

6) once it is thick, add idlis, mix well, as all the juice will be absorbed by idlis, lower he heat & let it cooked for few minutes, if need be, add some oil, if you want it roasted now.

This can be eaten hot & plain.