ALOO DAHI WALE

Ingredients:

500gm aloo (potatoes) boiled and peeled
1 tbsp ginger-finely sliced
a pinch asafoetida
1 tsp cumin seeds
1/2 tsp garam masala
2 tsp coriander powder
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 cup yogurt (curd)
3-4 green chillies
2 tbsp clarified butter
1 tbsp coriander leaves-chopped


Method:

* Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken potatoes aside until further use.
* Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and sauté till slightly fried.
* Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended.
* Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
* Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes.
* Serve aloo dahi wale hot, garnished with coriander leaves.

Lemon Cheese Cake Recipes,

Ingredients:
For Sponge:
2 cups - plain flour
1 1/4 cups - ground sugar
1 cup - milk powder
1 1/2 cups - milk
3/4 tsp - baking powder
1/2 tsp - baking soda
100 gms - butter
3 to 4 drops - vanilla essence

For Plum Mixture:
3 large - plums
1/4 cup - sugar
1 tbsp - lemon juice

Other Ingredients:
1 1/2 cups - sweetened whipped cream

Method:

1. Put stiff whipped cream in a large star-nozzled icing bag.
2. Refrigerate till required.

For Plum Mixture:

1. Peel and chop plums.
2. Add sugar, heat on slow flame, till sugar melts.
3. Add 50 ml. water, allow to simmer for 2 minutes.
4. Add lemon juice, stir, take off fire, cool.
5. Strain, saving both plums and liquid separately.

For Sponge:

1. Keep aside till required.
2. Melt butter in a deep bowl.
3. Mix together, flour, sugar and milk powder in another bowl.
4. Add some flour mixture and milk to butter, alternatingly.
5. Mix while adding, till all flour and milk is consumed.
6. Add essence, both soda and baking powder, beat well till smooth and light.
7. Pour into small paper tart cases or muffin cups, till 2/3 full.
8. Bake in preheat oven at 160oC for 20-25 minutes.
9. Pierce and check to see that skewer comes out clean.
10. Cool completely.
11. Scoop out a crater on top of each muffin.
12. Sprinkle liberally with drained plum liquid.
13. Place a spoonful of plums in crater.
14. Pipe out a swirl of whipped cream over plum muffin.
15. Serve individually.

Lemon Cheese Cake Recipe

Ingredients:

1 packet - lemon jelly crystals
1 packet - china grass (agar agar) crystals
250 gms - soft paneer
250 gms - fresh double cream, chilled
3/4 cup - sugar
4 to 5 drops - vanilla or lemon essence
1 tbsp - lemon rind grated or candied
1/2 - lemon wedge, seeds removed


Method:

Bring to a boil, half water (125 ml) water in a deep vessel.Add lemon jelly, stirring continuously, simmer for a minute.Take off fire when fully transparent.Add 125 ml. more water, mix well.Allow to thicken in fridge, but not to set firmly.Dissolve chinagrass in 200 ml. water, while heating.Add in lemon wedge, continue heating.Allow it to melt, and become fully transparent.Take off fire, remove wedge, and discard it.Cool to room temperature, allowing it to thicken but not set.Beat whipped cream with sugar, till soft peaks are formed. Beat paneer with chinagrass in blender, to form a soft, light, mixture. Add cream to jelly, beat till well mixed and smooth.Fold in essence, making sure not to let cream become thin.Mix both and beat with an egg beater, till frothy and smooth.Set in a shallow dish in freezer for 6-7 hours or till firm.Decorate with lemon rind, and other desired toppings. Serve slices of cheese cake, with warm shortbread or as is.

Strawberry Cake Recipe

Ingredients:
1 - recipe basic sponge cake (refer eggless cake recipes)
1 cup - strawberries, cleaned and hulled
1/4 cup - sugar granulated
1/2 cup - sugar powdered
1/4 tsp - strawberry essence
1/4 tsp - vanilla essence
1 cup - chilled whipped cream
1/4 cup - chocolate curls

Method:

Make sponge cake, using strawberry essence instead of vanilla.Clean, halve, wash and put strawberries in a heavy pan.Sprinkle granulated sugar, toss lightly with wooden spatula.Place on low heat, sprinkling 3 tbsp. water over berries.Allow sugar to melt, berries to soften, and simmer for a minute more.Take off fire, allow to cool completely at room temperature.Drain berries, save liquid, keep aside till required. Beat chilled cream and powdered sugar till thick enough to hold in peaks. Keep chilled till required.Cut cooled cake into half horizontally.Soak both halves with the drained strawberry liquid.Spread 1 tbsp. whipped cream over top of lower half.Spread out strawberries over cream, evenly. Save a few for decorating on top.Put 2 tbsp. cream over strawberries, spreading evenly.Place upper portion of cake to sandwich strawberry filling.Spread out remaining whipped cream over top and sides of cake.Decorate with the saved strawberries, and chocolate curls.Chill for an hour before serving.

Spicy Baby Corn

Ingredients

200 grams baby corn
To be mixed into a marinade
1 teaspoon chilli powder
1 teaspoon garlic, grated
¼ teaspoon ajwain (carom seeds)
1 teaspoon oil
1 teaspoon cornflour
3 tablespoon curds
salt to taste

For serving

½ cup spring onions, chopped
lemon wedges
spring onion and curd dip

Method

1. Combine the marinade with the baby corn and leave aside for 15 to 20 minutes.
2. Grill over a charcoal or electric barbeque, either by wrapping in foil or by
3. Grill over a slow flame till the corn is almost cooked and the marinade is cooked and has coated the corn.
4. Arrange on a bed of spring onions and lemon wedges and serve

Corn Sev Puri

Ingredients:

To be mixed together into a corn topping :
1 cup corn kernels, boiled
1 cup chopped onions
2 green chillies, chopped
1 tsp chaat masala
1 tomato, finely chopped
2 tsp lemon juice
Salt to taste

Other ingredients :
24 bhel puris
1 cup thin sev
½ cup tamatar ki chutney
2 tbsp coriander
, chopped

Method:

Place the puris on a plate.
Put 1 tsp of the corn topping on top of each puri.
Put 1 tsp of the tamatar ki chutney on top of each puri.
Garnish with the chopped coriander & sev
Ready to serve.

Stuffed Cauliflower Puris

Ingredients

2½ cups whole wheat flour (gehun ka atta)
½ tsp turmeric powder (haldi)
1 tbsp ghee
½ tsp salt

To be mixed into a stuffing

1½ cups finely grated cauliflower
½ cup freshly grated coconut
¼ cup roasted and coarsely pounded peanuts
2 tsp finely chopped green chillies
2 tbsp chopped coriander
Salt to taste
Oil for deep-frying

For the sweet and sour sauce

10 to 12 green chillies, slit lenghtwise
½ cup jaggery (gur)
3 tbsp tamarind (imli)
½ tsp mustard seeds (rai / sarson)
1 tsp fenugreek (methi) seeds
1 tbsp oil
Salt to taste

Method

1. For the sweet and sour sauce (for serving)
2. Soak the tamarind in ½ cup of water. Strain and squeeze out the tamarind water.
3. Mix the tamarind water, jaggery and green chillies. Boil on a low flame for a few minutes. Keep aside.
4. Heat the oil and add the mustard seeds and fenugreek seeds. Cook until the fenugreek seeds become red. Pour over the sauce.
5. Boil again for 2 minutes. Keep aside
.
For the dough

1. Mix all the ingredients and add enough water to make a soft dough.
2. Knead for 5 minutes and divide the dough into 32 equal portions.
3. Roll out each portion in to small puris. Keep aside..

How to proceed

1. Divide the stuffing mixture into 16 equal portions.
2.Spread a one portion of the stuffing mixture on one puri and put another on top.
3. Stick the edges, applying a little water if necessary. Roll once and keep aside. Repeat with the remaining puri to make 15 more puris.
4. Deep-fry in hot oil till they puff.
5. Serve hot with the sweet and sour sauce.

Soya Mutter Ki Subzi

Ingredients

1/2 cup soya nuggets
1/2 cup green peas
1/2 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
1 teaspoon ginger-green chilli paste
1/2 teaspoon garlic paste
2 medium onions, chopped
2 tomatoes, finely chopped
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon coriander powder
1/4 cup fresh curds
2 teaspoons Bengal gram flour (besan)
2 tablespoons milk
1/2 teaspoon sugar
2 tablespoons oil
salt to taste

Method

1. Cook the soya nuggets in hot salted water for about 20 minutes. Keep aside.
2. Heat the oil and add the cumin seeds. When they crackle, add the asafoetida, ginger-green chilli paste, garlic paste and onions and saute till the onions are translucent.
3. Add the tomatoes, turmeric powder, chilli powder and coriander powder and cook on a slow flame for about 5 to 10 minutes.
4. Mix the curds, gram flour, milk and 3/4 cup of water and add to the onion-tomato gravy.
5. Add the soya nuggets, green peas, sugar and salt and simmer for 2 more minutes.
6. Serve hot.

MUTTER PANEER BUTTER MASALA

Ingredients

2½ cups paneer (cottage cheese), cut into cubes
1 teaspoon fenugreek (methi) seeds
¼ cup green peas, boiled
¼ cup onions, diced
2 tablespoons butter
To be ground to a paste
1 cup onions, chopped
25 mm. (1") piece ginger
6 to 7 cloves garlic
2 tablespoons broken cashewnuts
Other ingredients
1 teaspoon chilli powder
2 cups fresh tomato purée
1 teaspoon cumin seed (jeera) powder
½ teaspoon garam masala
1 tablespoon honey
¼ cup milk
¼ cup cream
1 tablespoon oil
salt to taste

Method

1. Heat the oil in a pan, add the ground paste and cook till it is light brown in colour.
2. Add the chilli powder and tomato purée and cook for a few minutes.
3. Add the cumin seed powder, garam masala and ½ cup of water and cook for some time till the oil separates from the masala. Keep aside.
4. In another pan, melt the butter, add the fenugreek seeds and onions and cook till the onions are lightly browned.
5. Add this to the tomato gravy, along with the peas, honey, milk, cream, paneer and salt and allow it to come to a boil.
6. Serve hot with rotis or parathas.

chole kabab

Ingredients
left over chole
4 tbs bread crumbs
2 tbs maida

Method

often wondered what to do about left over chole, well you can still have it but in a different way ..
1. boil the left over chole to dry the excess water if any.
2. grind the chole in the mixer to form a paste.
3. mix bread crumbs into the mixture.
4. add maida if necessary or if the stickiness persists.
5. roll the mixture into small kababs and fry till golden brown .

Corn Tikki Papdi Chaat

Ingredients

8 Large Potatoes (Boiled, Peeled and Mashed)
1 bunch of Spring Onions (with chives)
200 gms Sweet Corn (Boiled and Mashed)
2 Green Bell Peppers
2 tsp oil
1/2 tsp Amchur
1/4 tsp Garam Masala
2 Cups Low Fat Curd, Blended
40 Baked Papdis
Dates Chutney, Green Chilly and Corriander Chutney
Chaat Masala and Salt to Taste

Method

1) Mix the mashed potatoes and corn and keep aside.
2) Heat 1 tsp oil in a pan and saute the onions and bell peppers until brown. Add Garam Masala to the mixture and let it cool for 2-3 minutes.
3) Add the onion mixture to the potato mixture and mix well. Make 40 tikkis of 1 inch diameter.
4) Heat a pan and arrange the tikkis over the pan with roasting it in 1 tsp oil. Turn upside down and roast.
5) Arrange the papdis in a serving plate and place 1 tikki over each papdi. Add the Chutneys, Curd and Chaat Masala as per taste and Serve Hot or Cold.

Dhania-Pudina Chutney

Ingredients

2 bunches of fresh coriander (cilantro), leaves with tender stem only
1 bunch of fresh mint, leaves only
1 cup red onion (or green onion) chopped
4 green hot peppers, seeds removed and chopped
3 cloves garlic (optional)
1 inch ginger root, chopped
1 tsp. salt (or to taste)
1 tsp. red chili powder (or black pepper powder)
1/4 small raw mango (good for making pickles)(optional)
2 tsp. lime juice

Method
Put all ingredients in a blender. Add a small quantity of water and blend until smooth.