Banana Halwa

Ingredients:
Ripe Bananas - 1 and 1/2 Bananas
Sugar - 2 and 1/2 cups
Water - 1/2 cup
Lemon juice - 1/4 cup
Ghee - 3/4 cup
Cardamom powder - 1/4 tsp
Cashews roasted or plain - handful for decoration
All purpose flour - 3 tsp

Method:

Pressure-cook the bananas until soft. Remove the outer skin and deseed. remove the black layer inside. Mash the bananas to a paste in a food processor or blender.

Make syrup of sugar by dissolving in 1/2 cup of water. It should be of string consistency. When this consistency is reached add the lemon juice and again allow it to reach the same thick consistency. To this add the mashed bananas.

To thicken the halwa, at this stage add flour dissolved in 1/4 cup water. Keep on stirring the mix to attain a thick mass. Add ghee little by little. When this becomes a thick mass add the cardamom powder. Mix well and pour into a pan greased with ghee. Decorate with cashews.

Sambhar

Ingredients:

2 Cup Tuvar Dal
3 Red chilles
3 Green Chilles
1/4 tsp. Methi
1 tsp. Sambhar powder
Curry leaves a few
Hing a small pinch
Salt 1 tsp. Salt (or to taste)
Cooking Oil
2 tsp Mustard
1/2 tsp Turmeric
1/4 tsp. Tamarind paste
2 tsp. Vgetables( Drumstick,Green Pepper,Eggplant,Okra)
Washed and diced

Method:

• Cook Thuvar dhall and turmeric with extra water and separate the two, and keep them aside.
• Cook the vegetables in thuvar dhall water, and add turmeric and salt to this.
• After this is cooked, add tamarind paste.
• Heat some oil in a pan, splutter mustard, then add methi, red chillies, green chillies, curry leaves, hing, turmeric, and sambhar powder and keep frying for a few minutes.
• Add this to the boiling vegetables.
• Add the thuvar dhall and let it cook for a few more minutes.

Paper Dosa

Ingredients :
For Paper Dosa
½ cup raw rice
¾ cup urad dal
½ cup rice flour
salt to taste
oil for cooking

For the Paper Dosa :
Wash and soak the raw rice and urad dal for 4 hours.
Drain, mix the rice flour and grind to make a smooth paste using enough water to get a batter of coating consistency.
Heat a non-stick tava and grease it lightly with oil.
When hot, pour a ladle full of the batter and spread it using circular motion to make a paper thin dosa.
Cook on one side, pouring a little oil along the edges while cooking.
When it becomes crispy, make a roll.

Capsium Upma

INGREDIENTS:

1/2 Cup Green Capsicum sliced
1 Cup Red Capsicum Sliced
3 Green Chilies
10 Groundnuts roasted
1 Tbsp of kassuri methi(dried methi )
2 Tbsp fresh Grated Coconut
1 medium Onion Sliced
1/2 Inch Ginger
1 Tbsp of olive oil
1 tsp of chili powder
1/2 tsp of Turmeric Powder
Salt as per taste
1.5 Cups of Soji /Rava
3 Cups of Boiling water

METHOD:

Fry the sliced onion till they turn brown and then add chopped green chilies and fry for another minuteTo this add roasted Groundnuts + Ginger+ Haldi Powder+ Turmeric Powder and fry for another minuteNow Add the sliced capsicum ( both red and green) and fry for another min( note capsicum should be crisp)To this add rava + kassuri methi+ grated coconut and fry for around 2 more mins in low flame.Now add 3 Cups of boiling water and cook till water evaporates.Serve hot with coconut chutney.

Vegetable stew

Ingredients:

225g (8oz) Tin Chopped Tomatoes
225g (8oz) Mushrooms
225g (8oz) Green Beans
235ml (8floz) Vegetable Stock
2 Onions
2 Carrots
2 Red Peppers
2 Celery Sticks
1-2 Garlic Cloves
1 Courgette
1 tbsp Tomato Puree
1-2 tsp Worcestershire or Soy Sauce
1 tsp Sugar
Chilli Flakes [Optional]
Oil
Salt and Pepper, to taste

Method:

Peel and slice the onions and carrots. Brush and slice the mushrooms.
Remove the 'strings' from the beans and cut into bite sized pieces.
Quarter the peppers, remove the seeds and pith, then slice Wash and chop the celery.
Wash and slice the courgette. Finely chop or crush the garlic.
Place some oil into a large saucepan and gently fry the onions until transparent.
Add the garlic, mushrooms, carrots, beans, pepper, celery and courgette.
Continue cooking for a few minutes. Add the stock, tomato puree, Worcestershire sauce, sugar, chilli flakes (if used) and season to taste. Stir well and bring to the boil.
Reduce to a simmer, cover and cook for 15-20 minutes or until the vegetables are cooked.

Carrot Chips

Ingredients:
1 pound large carrots, peeled
Vegetable or olive oil spray
Salt to taste
Pepper as required
Method:
Preheat the oven to 350 degrees. Spray a baking sheet with a light coat of oil. Slice the carrots into 1/4-inch-thick rounds with a sharp knife. Place the carrot slices on the baking sheet, making sure their edges don't touch. Spray the slices with a thin layer of oil, then season with salt and pepper. Bake 5 minutes, or until they begin to brown on the edges. Carefully turn the slices over, and spray with oil and season again with salt and pepper. Bake another 5 to 10 minutes, until crispy and beginning to brown. Place the chips on a paper towel-lined plate and serve immediately

Cabbage Tikki

Ingredients:

• Potatoes: 500 gms boiled and peeled.
• Bread: 2 slices soaked in water and squeezed.
• Bread crumbs: 1 cup. Salt to taste.

For filling:

• Cabbbage, Green peas: 100 gms each
• Grated coconut: 2 tblsps
• Corriander leaves: one handful,
• Ginger: one small piece,
• Green chillies: 2 minced
• Sugar: ¼ tsp,
• Turmeric Powder: ¼ tsp,
• Cumin seeds: 1 tsp
• Salt and chilli powder as per taste.
• Lime juice: a little as per taste.

Method:

Shred the cabbage and shell the peas. Steam the vegetables. Mas the peas coarsely mix with all the filling ingredients. Mix together potatoes, bread, salt and knead to a smooth mixture.

Segregate potatoes and the filling into equal portions. Form cutlets out of each portion ( one portion of potatoes and one portion of filling).

Roll on bread crumbs. Deep fry to golden brown. Remove excess oil and serve with chutney.

Dahi Alu Matter

Ingredients

1 cup Fresh Green Peas
1 medium size Boiled Potato cut into cubes
Asafoetida 1/4 teaspoon
1 cup Water
1/2 cup Dahi
1 tsp Coriander powder
1 tsp Jeera
Chilli Powder to taste
pinch of Turmeric powder
freshly chopped Corriander leaves
1 table spoon Cooking Oil

Method:

1. Heat the cooking oil in a kadai (wok) and when the oil is hot add jeera. When jeera is fried add asafoetida, coriander powder, chilli powder & turmeric and add water, fresh peas salt to taste.
2. Allow the peas to cook in water and when it is cooked add boiled and cut potato cubes and allow it to boil for a few minutes. Do not allow the mixture to go thick. Add little more water if it goes thick and boil.
3. Put the fire off and add dahi (butter milk). Add coriander leaves.
4. Serve hot with Puri or Chappatti etc.

Panjabi Dahi khadi

Ingredients:

2-1/2 cups whole milk yoghurt
5 tbsps gram flour (besan)
2 tsps chopped fresh ginger
1 tsp chopped green chilli
about 20 small ladyfingers (bhindi)
3 tbsps sugar
salt. 2 tbsps ghee or oil
10 cloves
1-1/2 tsps fenugreek seeds
1 tsp cumin seeds
1/4 tsp asafoetida
about 20 curry leaves

Method:

• Whisk the yoghurt and add the gram flour.
• Mix well with 4 cups water.
• Puree the ginger and chilli together.
• Wash the okra and trim the stems to minimum without cutting into the vegetable.
• Bring the yoghurt mixture to the boil in a cooking pot.
• Add the ginger and green chilli puree, the sugar, salt to taste (about 1 tbsp) and okra.
• Heat the ghee or oil in a ladle and fry the cloves, the fenugreek and cumin seeds, for 30 seconds, then remove from the heat and add the asafoetida.
• Immediately add the yoghurt mixture with the curry leaves.
• Cook for a total of 15-20 minutes or until the ladyfingers are tender. Instead of ladyfingers you can use of white radish cut into short pieces.

Dum Alu

Ingredients:
10-12 baby potatoes
1 cup yogurt/curd
1/2 cup chopped onion
1 bay leaf
1 cardamom
1 tea spn besan(gram flour) (optional)
2 cloves
1/2 tea spn chili powder
1/2 tea spn cumin powder
1/2 tea spn garam masala
1/2 tea spn ginger-garlic paste
Oil
Salt

Method:

Peel the skin of potatoes and prick them with a fork. Heat 1 tea spn oil and fry them with salt till they get a slight brownish color. Take them out.

Heat remaining oil and add bay leaf, cloves and cardamom. Add onion and ginger garlic paste. Fry till onions turn slightly brownish. Mix yogurt/curd with besan, chili powder, cumin powder and garam masala. Add this to onion mixture, add potatoes and salt(if desired). Cook till the potatoes are done.

Serve hot with rice or roti.

Chicken 65

Ingredients:

Boneless chicken - 250gms
Ginger-garlic paste - 10g
Egg - 1
Cornflour - 25g
Maida- 25g
Curd - 50g
Red chilli powder - 1 ½ tbsp
Red colour - 3 drops
Salt to taste
Oil for frying
Curry leaves - 25 nos
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Green chillies (spilt) - 7

Method:

Cut chicken into small pieces. Marinate the chicken with ginger-garlic paste, egg, cornflour, maida and a few drops of colour. Fry chicken in hot oil and keep aside.

Mix curd, red chilli powder, salt and red colour. Put little oil in pan. Sauté split green chillies, mustard seeds, cumin seeds and curry leaves. To this add curd mixture and continue cooking for two minutes. To this add fried chicken and toss till dry. Serve chicken hot garnished with chopped coriander leaves and lemon wedges.

Spicy Chicken fry

Ingredients :

1. Chicken -1 lb
2. Onions-1
3. Tomato-1
5. Ginger/garlic paste-3 tsp
6. chilli powder-2 tsp
7. Jeera powder-1 tsp
8. Tumeric powder- a pinch
9. Curry leaves
10.Fennel seeds
11.Bay leaves

Method:

Wash chicken and marinate it with ginger/garlic paste ,tumeric and salt .Keep it aside for 1 hour.Now in a kadai add oil,when hot season it with fennel seeds and bay leaves.When it spultters put onins and curry leaves to it.Once the onions turn transparent add tomato.When oil oozes out add the marinated chicken to it and stir .Add very little water to it sice water will oozes out.Keep it in low flame and cook for 15 mins.When the chicken is fully dry sprinkle it with coriander leaves before serving.