MIX VEGETABLES PANEER CHEESE PARATHAS INGREDIENTS PREPARATION METHOD Divide the dough into equal balls. Roll the dough into small circle and place enough of mixture in the centre.. Bring the edges of the dough together in the centre and pinch it. Flatten this ball and roll into thick parathas by dusting dry flour. Heat the
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RED PASTA SAUCE RECIPE INGREDIENTS Ripen Tomato – 3 big or 4 small Onion – 1 small very finely chopped Garlic finely minced – 1 tbsp Red chilli flakes – 1 or 1 ½ tsp or as per taste Pepper pwdr – ¼ tsp Olive oil + butter – 2 tbsp Mixed herbs or oregano
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VEG JALFREZI INGREDIENTS · 100 gm potatoes · 100 gm cauliflower florets · 100 gm carrot · 100 gm mix bell peppers [red /yellow /green ] · 100 gm onions thinely sliced · 100 gm Paneer · 2 large tomatoes pureed · 1 large onion sliced · 1 tbsp chopped garlic · ½ tsp jeera
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STUFFED CHICKEN BREAST FRY BY SONU INGREDIENTS FOR STUFFING · Olive oil + butter – 1 tbsp · Finely miced garlic – 1 tbsp · Finely chopped palak/spinach – 1 cup · Grated paneer – ¼ cup · Salt and pepper to taste · Finely chopped coriander leaves – 1 tbsp [optional ] METHOD Heat
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GUAVA ICECREAM WITH 2 INGREDIENTS [ NO COOKING / NO CHURNING ] INGREDIENTS § Heavy whip cream – 1 cup [chilled ] § Condensed milk – ½ cup or as per taste § Vanilla essence – ¼ OR ½ tsp § Guava pulp – 1 or 1 ¼ cup [ made from soft pulpy guava
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POMEGRANATE JUICE INGREDIENTS PREPARATION METHOD Take all the 3 ingredients in a mixie jar. Now pulse it with a gap of 1 or 2 seconds not more . Be careful the seeds should not be grounded else it will make the juice bitter . ***** we don’t have to grind it . Pulse it till
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HOT CHOCOLATE / HOT CHOCOLATE MILK DRINK INGREDIENTS Milk – 2 cup [ full cream or regular ] Unsweetened cocoa pwdr – 2 tsp Sugar – 1 ½ tsp or as per taste Choco chips – 2 or 3 tbsp Vanilla essence – ¼ tsp METHOD Keep all the ingredients ready before you start .
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PUMPKIN CURRY INGREDIENTS Pumpkin – 300gms Sambar pwdr – 1 or 1 1/2 tsp Tamarind – marble size Oil – 1 tbsp Mustard seeds – 1 tsp Uraddal – 1/2 Fenugreek seeds – ¼ Onion – 1 finely chopped Green chilli chopped – 4 or 5 or as required Curry leaves as required Freshly grated
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RAW BANANA MASALA STIR FRY INGREDIENTS Raw banana – 2 Turmeric pwdr – a generous pinch Oil – 1 tbsp Mustard seeds – 1 tsp Urad dal – ½ tsp Onion – 1 finely chopped Red chilli broken – 3 or 4 Curry leaves – few Asafoetida – a generous pinch Chilli pwdr – 1
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BUTTER CHICKEN
INGREDIENTS FOR MARINATING THE CHICKEN
· Boneless chicken – 350 gms
· Curd – 3 tbsp
· Ginger garlic paste – 1 ½ tsp
· Red chilli pwdr – 1 tsp
· Turmeric pwdr – ¼ tsp
· Garam masala pwdr – ½ tsp
· Kasoori methi pwdr – ¼ tsp [ optional ]
· Oil – 1 tbsp
· Salt to taste
· A pinch of tandoori food colour [optional ]
PREPARATION
1. Clean ,wash ,rinse the chicken.Drain the excess water and chop it into small cubes .
2. Make a mixture of all the ingredients except oil .
3. Add the chicken to it and mix well with clean hands .
4. Cover and refrigerate for 30 mins or more or over night .
**** more the marination better the taste.
METHOD
Take a thick bottom pan, heat it with oil.
Add the marinated chicken and mix well.
Turn the flame to medium ,cover and cook for 2 or 3 minutes for the chicken to sweat completely .[ leave water ]
Open the lid and mix well.
Cook the chicken till it is done and complete water is absorbed .
Keep this chicken tikka aside
INGREDIENTS FOR THE GRAVY
· Onion – 1 big
· Tomato – 2 big
· Ginger garlic paste – 1 tbsp
· Red chilli pwdr – 1 or 2 tsp or as per taste
· Garam masala pwdr – ¾ tsp
· Coriander pwdr – 2 or 3 tsp [reduce 1 tsp and add 1 tsp of jeera pwdr ]
· Turmeric pwdr – ¼ tsp
· Sugar – 1 or 2 tsp
· Ketchup – 1 tbsp
· Butter – 3 or 4 tbsp
· Kasoori methi pwdr – ½ tsp
· Fresh cream – 3 or4 tbsp
· Oil + ghee – 1 tbsp
· Tandoori food colour – a generous pinch [ optional ]
INSTANT CONDENSED MILK By Sneha INGREDIENTS Milk powder – 1 cup Powdered sugar – ½ cup Water – ¾ or 1 cup Pinch of soda bi carb [ baking soda pwdr ] Butter – 1 tbsp room temperature METHOD In a mixing bowl add milk powder + powdered sugar + butter,+ soda bi carb..mix and
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BRINJAL SAMBAR WITHOUT DAL AND ONION INGREDIENT · Brinjal – 2 · Tomato – 1 big or 2 small · Red chilli – 2 or 3 as per taste · Turmeric pwdr – a generous pinch · Sambar masala pwdr – 1 ½ or 2 tsp [ depends how strong you want the flavour to
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CHEESY PANEER ENVELOPES / LIFAFA By Disha Lahori INGREDIENTS · Maida – 1 cup · rava / Fine sooji – 1 tsp · Oil – 1 tbsp · Baking soda – a pinch [optional ] · Salt to taste METHOD Mix all ingredients in a big plate . Cover and keep aside
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BHAJNI CHI CHAKLI / MULTI GRAIN CHAKLI Chaklis are an important part of Diwali celebration. Bhajani chakli is chaklis made using roasted dal,riceand spices . The word ‘Bhajaney’ means ‘to roast’ in Marathi. All the ingredients are roasted and then ground into a flour, and so the name Bhajani Chakli. INGREDIENTS FOR THE BHAJANI FLOUR · Chana
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MEETHA PAN RECIPE By Geeta koshti Paan is a preparation combining betel leaf with areca nut widely consumed throughout Southeast Asia, South Asia and East Asia. It is chewed for its stimulant effects. After chewing, it is either spat out or swallowed. Paan has many variations. Slaked lime paste is commonly added to bind the
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CHORAFALI / CHORAFALI FAFDA Recipe courtesy – CHAMPA PATEL INGREDIENTS 3 cup chana dal2 cup urad dal1 cup moong dal1/4 tsp Turmeric pwdrGenerous pinch of asafoetida1 tbsp Oil1\4 tsp of baking sodaSalt to tasteOil to deep fry PREPARATION Wipe the dals and grind it into fine pwdr. METHODTake the flour with other ingredients and make a
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INSTANT RAVA LADOO By KHUSHI UDHANI INGREDIENTS 3 cup rava 1 cup desiccated coconut 2 or 2 1/2 cup pwdr Sugar 3/4 cup ghee 1/2 tsp Elaichi powder Milk as required [roughly 1/2 cup ] METHOD Heat ghee and roast rava on slow flame. Roast for 10 mins atleast or until it turns aromatic.[ low
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REAL GUAVA JUICE INGREDIENTS Pink guava – 1 kg Sugar as required – 150 or 200 gms or as per the taste Water as required PREPARATION Peel the guava and chop into small pieces . Blend it in a mixie with sugar + water .[ water should be 1 inch above the guavas level in
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VEG CAESAR SALAD INGREDIENTS Iceberg Lettuce torn into bite size – 2 cup Mayo – 2 or 3 tbsp Milk – 2 or 3 tbsp Finely minced garlic – 1 Chilli flakes – ½ tsp Mixed herbs / oregano – ½ tsp Very little salt Pepper pwdr – ¼ tsp Bread toasted – 2 slices
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HEALTHY DINK ALIV ATTA LADOO Recipe courtesy – SAMPADA KADAM INGREDIENTS Atta / wheat flour – 1 cup Ghee – ½ cup Sugar – ½ cup fine pwdr Dink / edible gum /gond – 1 tbsp Aliv / halim / garden cress seeds – 1 tbsp Cardamom pwdr – ½ tsp Dry roasted and coarsely
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CABBAGE SALAD INGREDIENTS Red cabbage – 1 cup grated or finely sliced White cabbage – 1 cup “ Carrot grated -1/2 cup Finely minced garlic – 1 or 2 Olive oil – 1 or 2 tbsp Vinegar or lemon juice – 1 tbsp Honey – 1 tbsp Soya – 1tsp Mayo – 2 or 3
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METHI KHAKRA BY Kamini Kothari INGREDIENT Atta /wheat flour – 1 cup Oil – 1 tbsp Red chili powder – ½ tsp Turmeric powder – ¼ tsp Salt to taste Kasoori methi – 1tsp. METHOD Mix aata with oil, red chili powder, turmeric powder, salt and kasoori methi in a big plate and mix well
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KASOORI METHI NIMKI By TANVI CHAWDA INGREDIENTS : 250 Gm Maida ½ Cup Kasuri methi 2 – 3 green chilles 3 cloves Garlic 1 tbsp Til / sesame Salt to taste 1 tbsp oil + 1 tbsp ghee mix [ for Moyan ] Oil to deep fry METHOD : Crush the garlic into fine paste .
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SINDHI WINTER SWEET MAJOON / MAJUN By DISHA LAHORI Majoon is a type of Halwa, you could even call it a barfi. Basically, a mix of nuts is coarsely ground and then simmered in milk. Khoya and sugar are added to make it rich and give it a body. It is a sweet made in
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MANGALORE CUCUMBER CURRY INGREDIENTS Sambar Cucumber cubes – 2 or 3 cup Tamarind – marble size Jaggery grated – 1 or 2 tsp Turmeric – ¼ tsp Jeera – 1 tsp Coriander seeds – 1 tbsp Urad dal – 1 tsp Chana dal – 1 tsp Methi seeds – ¼ tsp Red chilli – 4
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PAAN COCONUT BALLS / PAAN BALLS /PAAN TRUFFLE INGREDIENTS FOR COVERING Desiccated coconut – 1 cup Condensed milk – 6 or 7 tbsp Very finely chopped betel leaves / paan – 3 Light green colour – few drops METHOD FOR MAKING OUTER COVERING Take the condensed + coconut + chopped paan + food colour in a
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VIRGIN COCONUT OIL Home Made Coconut Oilis higher content of antioxidants, protein, vitamins and healthy fatty acids which may be lost during the industrial processes that regular coconut oil is subjected to. Not just for cooking, coconut oil can be put to many more uses. It is a good moisturizer, especially for new born babies
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MAVA / KHOVA COCONUT LADOO By HEMALI PATEL INGREDIENTS Mava – 1 cup at room temperature Desiccated coconut – 1 ½ cup Sugar pwdr – 5 or 6 tbsp or as per taste Dry fruits – finely chopped nuts as required Milk – 1 or 2 tbsp to knead Finely chopped glazed cherry or tutti
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FLOWER MATHRI made by Pallavi Shisode Recipe courtesy – Payal Jain INGREDIENTS Maida – 1 cup Oil / ghee – 2 tbsp Ajwain – ¼ tsp Kalonji or black sesame til – 1 tsp Oil for deep fry Warm Water to knead Salt to taste PREPARATION Sieve the flour . METHOD Take flour in a
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RAGI CHAKLI / NACHNI CHAKLI INGREDIENTS Ragi flour – 1 cup Rice flour – ½ cup Chutney dal / daria dal / roasted gram dal – ¼ cup Butter – 1 tbsp at room temperature Chilli pwdr – ¼ tsp or ½ tsp or as per taste White sesame / til – 1 tsp Asafoetida
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SPICY RATLAMI SEV by Disha Lahori INGREDIENTS [ For 1 kg sev ] 1/2 kg ready packet besan 30 cloves 40 pepper corns 1 tbsp red chilli powder [ or as per taste ] 2 tbsp dhania powder baking soda – 1/4 tsp or little less Salt to taste 1/2 tsp ajwain 1/4 tsp hing
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SITAPHAL BASUNDI / CUSTARD APPLE BASUNDI INGREDIENTS FOR SITAPHAL PULP 2 ripe sitaphal ½ cup of chilled milk PREPARATION Scoop the flesh from the custard apple . Pulse beat [ just press the pulse button and release – repeat in 1 second gap ] the flesh with seeds in a mixie jar with 1 cup
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RAGI / NACHNI LADOO INGREDIENTS Ragi flour – 1 cup White sesame / til – ¼ cup Desiccated Coconut – ¼ cup Grated jaggery – ½ cup Water – ¼ cup Cardamom – ¼ tsp Cocoa pwdr – 1 or 2 tsp Ghee – 3 or 4 tbsp PREPARATION Dry roast sesame till it puffs
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OVEN ROASTED TENDLI / TINDORA / IVY GOURD INGREDIENTS Tendli – 150 or 200 gms Red chilli as per taste Turmeric pwdr – ¼ tsp Garam masala pwdr – ½ tsp Salt to taste Rice flour or cornflour – 1 tsp optional Lemon juice – 1 tsp Olive oil or regular oil – 2 or
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KHAJUR MILKSHAKE INGREDIENTS Seedless khajur / dates – 6 or 7 Chilled milk – 2 cup Honey / sugar to adjust sweetness [optional ] Vanilla ice cream – 1 scoop METHOD Discard the seeds and chop the dates into small pieces. If they are hard ,then soak in hot milk for sometimes. Take the chopped
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VEG FISH FRY / RAW BANANA FRY Raw bananas are specifically rich in Vitamin C and Vitamin B6. Vitamin C is an essential mineral for healthy skin and hair.… INGREDIENTS PREPARATION METHOD Take all the masala pwdrs + rice flour + salt in a plate and mix well – add 1or 2 tbsp water to make a thick paste
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DRUMSTICK SAMBAR INGREDIENTS Moong dal – ½ cup Drumstick – 2 Oil – 1 tbsp Mustard seeds – 1 tsp Jeera – 1 tsp Fenugreek seeds – ¼ tsp Curry leaves – few Onion sliced – 1 Tomato chopped – 1 Tamarind – marble size Sambar masala pwdr – 2 ½ tbsp Turmeric pwdr –
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PUMPKIN WITH COCONUT INGREDIENTS Pumpkin small cubes – 2 cup [ skinless and seedless ] Fresh coconut – ¼ cup Jeera – 1 tsp Shallots /small onions – 5 Red chilli – 2 Sambar pwdr – ½ tsp Oil – 1 tbsp Mustard seeds + urad dal – 2 tsp Turmeric pwdr – a generous
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TENDLI BHAAT / IVYGOURD / TINDORA INGREDIENTS Rice – 1 cup Tendli – 150 or 200 gms Onion chopped – 1 small Tamarind – a tiny piece Turmeric pwdr – ½ tsp Green chilli – 1 slit Curry leaves – few Ghee + oil – 2 tbsp Grated ginger – ½ tsp Coconut – 2
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PUMPKIN SOUP INGREDIENTS Pumpkin cubes – 1 or 1 ½ cup [ peeled /deseeded ] Cinnamon – small piece Bayleaf – 1 Clove – 1 Garlic chopped – 1 tbsp Onion – 1 small chopped Pepper powder – as per taste Butter – 2 tsp Olive oil or regular oil – 1/4 tsp Milk /water
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LEHSUNI KALA CHANA INGREDIENTS Black chana – 1 cup Garlic- 1 pod Salt to taste Red chilli pwdr – as required Chaat masala – optional Olive oil or any oil – 2 or 3 tbsp PREPARATION Clean ,wash ,rinse and soak the chana overnight . Pressure cook with little salt , till done .[don’t over
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SHADED MOCKTAILS / DRINKS BY HEMALI PATEL INGREDIENTS [ all chilled ] 1ST POUR – lemonade / fanta / soda – 150 ml [ as per the colour you want ] 2nd POUR – any syrup of malas / mapro / kissan / rohafza – 30 ml [ dilute it by mixing 20 ml soda
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VEG SPRING ROLL INGREDIENTS Maida – 1 cup Corn flour – 3 tbsp Water to make thin batter – 1 ½ cup Salt to taste Oil to grease the pan ¼ Cup of maida + 3 tbsp of water [ mix together to make a thick paste for sealing ] PREPARATION Sieve together maida +
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INSTANT BURFI INGREDIENTS Maida – ¾ cup Melted ghee – ¼ cup Sugar – 1 cup Water – ½ cup Rose essence – ¼ tsp Red /pink food colour – few drops PREPARATION Keep all ingredients ready before you start. You have to be very quick at few steps . Sieve the maida and keep
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EGGLESS POLKA DOT SWISS ROLL INGREDIENTS FOR POLKA DOTS Maida – 3 tbsp. Condensed milk – 2 tbsp Baking pwdr – 3 pinch Baking soda – a pinch Oil -2 tsp Vanilla essence – 2 drops Edible food colour gel / liquid Soda water to make the batter – as required to make smooth batter
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KHEEMA BIRYANI INGREDIENTS FOR RICE Basmati Rice – 400 gms Few whole garam masala – star anise / black cardamom / bayleaves / cinnamon / cardamom / clove / piece of mace / 1 pandan leaf Oil – 1 tsp Salt to taste Water METHOD Clean ,wash, rinse and soak the rice for 30 mins
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CRISPY LONAVALA CORN PAKODA Fried corn fritters made with besan (gram flour), sweet corn, spices . These crispy and tasty corn fritters are a regular snack during monsoons. This is a kind of bhajiya you may not find so easily in any other part of this country. Apart from Lonavala, this bhajiya or fritter is
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