Eat the right food for healthy living

Diverting from the Recipes....

We know that the right balance to a healthy life is to exercise regularly, maintain an active mind and of course, eating the right food.

Hence, any discussion on keeping healthy must also include the important subject of food and healthy eating. For those of us who can never remember or differentiate carbohydrate from protein to fat nor remember on what quantity or quality we should eat to keep healthy, here’s a simple pictorial chart that simplify the complex subject of healthy eating.

Why not print this chart and paste it somewhere prominent? How about your fridge?

Hong Kong Baby Corn Delight

SERVES 2

Ingredients

* 2 big onions
* 2 green capsicum
* 250 g baby corn
* 4 medium tomatoes
* 2 tablespoons vinegar
* salt
* 2 teaspoons sugar
* 3/4 teaspoon red chili powder
* 2 tablespoons tomato sauce
* 1 tablespoon Worcestershire sauce
* 3 garlic flakes
* 2 tablespoons oil
* 1 cup cold water
* 1 1/2 tablespoons cornflour
* 1 teaspoon white pepper powder
* 1/2 teaspoon

Directions
1. Peel and dice onions into 1 inch squares.
2. Soak in water for 1 hour.
3. Dice capsicum into squares.
4. Cut baby corn into 2 inch long pieces diagonally.
5. Grind 3/4 of the tomatoes to a paste.
6. Strain to remove seeds.
7. Remove the skin of the fouth tomato and dice it into 1 inch squares.
8. Take a medium sized bowl.
9. In this, mix the sauces, salt, vinegar, tomato paste and white pepper together.
10. Now heat oil in a wok.
11. Add sugar to the oil.
12. Let it caramelise (do not disturb it till it caramelises).
13.Squeeze onions from water and add to oil.
14. Fry for a minute or two till onions turn golden brown (fry on medium-high flame).
15. Add garlic and red chilli powder.
16. Mix well.
17. Continue to fry for 2-3 minutes.
18. Now add capsicum and aji-no-motto and continue to fry in high flame for 2 minutes.
19. Next add baby corn and stir fry for 3 more minutes.
20. Mix in diced tomato pieces and the ground paste.
21. Stir fry for a minute.
22. Now mix corn flour in a cup of cold water and pour over the vegetables.
23.Mix gently and cook till gravy becomes thick.
24.Serve with fried rice or noodles.

X'Mas Chocolate Brownies

SERVES 4 -6


Ingredients

* 1 (110 g) cup butter
* 1 1/2 cups sugar
* 2 eggs
* 3/4 cup refined flour (maida)
* 1/4 teaspoon baking powder
* 4 1/2 tablespoons cocoa powder
* 2 teaspoons vanilla essence or rum
* 4 tablespoons walnuts, chopped

Directions
1. In a bowl, mix butter and sugar together.
2. Add in the eggs and mix well.
3. DO NOT BEAT.
4. In another bowl, put maida, baking powder and cocoa powder and mix well.
5. Gently fold the cocoa mixture into the butter mixture.
6. Add essence or rum followed by the nuts.
7. Put in a greased mould.
8. Bake for 30 minutes at 180 degC.
9. Unturn once done and serve.

Mexican Rice

A favourite from the land of Mexico.


Cooking Time : 5 minutes.
Preparation Time : 15 minutes.

Serves 6.
Ingredients
3 teacups cooked rice

1 onion, chopped

1 1/2 teaspoons chilli powder

1 1/2 teacups mixed boiled vegetables
1/2 teacup cooked red kidney beans (rajma)

salt to taste


To be ground into a paste
4 garlic cloves

12 mm. (1/2") piece ginger


Method

1. You can take french beans, carrots, cauliflower, potaotes, corn as mixed vegetables.

2. Heat the oil and fry the onion for 2 minutes. Add the paste and fry again for 1 minute.

3. Add the chilli powder, vegetables and red kidney beans and fry for 2 minutes.

4. Add rice and salt. Mix well.

5. Serve hot.

Creamy Vegetable Soup

A colourful soup.


Cooking Time : 15 min.
Preparation Time : 10 min.

Serves 6.
Ingredients
2 teacups mixed vegetables (french beans, carrots, green peas)

1 onion, chopped

1 1/2 tablespoons plain flour (maida) or cornflour

3 teacups milk

2 tablespoons butter


To serve
grated cheese


Method

1. Heat the butter and fry the onion for 1 minute.

2. Add the vegetables and fry again for 2 to 3 minutes.

3. Add 3 teacups of water and cook until the vegetables are soft.

4. Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes.

5. Serve hot with grated cheese.

Hot n Sour Soup

Preparation Time : 20 mins.
Cooking Time : 5 mins.

Serves 4.
Ingredients
¼ cup shredded cabbage

¼ cup grated carrots

¼ cup finely chopped cauliflower

¼ cup chopped spring onions whites

2 pinches MSG (Mono Sodium Glutamate)
3 cups clear vegetable stock
1 tablespoon soya sauce

1 teaspoon chilli sauce
1 tablespoon chopped coriander

3 tablespoons cornflour dissolved in ½ cup water

2 tablespoonss oil

Salt and freshly ground pepper to taste


For the garnish
1 tablespoon chopped spring onion greens


Method

1. Heat the oil in a wok over a high flame. Add the cabbage, carrots, cauliflower, spring onions and MSG and stir fry over a high flame for 2 minutes.

2. Add the stock, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.

3. Add the cornflour mixture and boil for 3 to 4 minutes while stirring continuously.

4. Mix in vinegars and switch off the flame.

5. Serve hot, garnished with spring onion greens.

Cabbage Soup

A hearty soup- at the same time inexpensive.


Cooking Time : 50 mins.
Preparation Time : 20 mins.

Serves 6.
For the stock
225 grams cabbage

225 grams white pumpkin (lauki)

2 onions

2 potatoes


For the topping
1 finely chopped onion

1 finely chopped carrot

1/2 teacup finely chopped cabbage

1 1/2 teacups white sauce

1 tablespoon butter

salt and pepper to taste


For the stock

1. Cut all the vegetables into big pieces. Add 7 teacups of water and cook in a pressure cooker.

2. When cooked, pass through a sieve.

How to proceed

1. Heat the butter in a vessel and fry the vegetables for the topping for at least 3 to 4 minutes.

2. Add the stock and cook for at least 20 minutes.

3. Add the white sauce, salt and pepper.

4. Serve hot.

Noodle Soup

Here is a light, tasty soup which can be made in a jiffy. If you wish, reduce the quantity of cheese.


Preparation Time : 15 mins.
Cooking Time : 15 mins.

Serves 6.
Ingredients
2 small bunches spring onions

75 grams boiled noodles

100 grams grated cheese

3 1/2 teacups milk

2 tablespoons butter

salt to taste

pepper to taste


Method

1. Chop the onions with leaves.

2. Heat the butter in a vessel and fry the onions for a few minutes.

3. Add 2 teacups of water and boil for 10 minutes.

4. Add the hot milk, noodles, salt and pepper and cheese.

5. Serve hot.

Potato Soup

Try this rich potato soup, sprinkled with grated cheese, for a refreshing change.


Cooking Time : 40 mins.
Preparation Time : 10 mins.

Serves 6.
Ingredients
450 grams medium sized potatoes

1 onion

2 tablespoons butter

1 bay leaf
3 teacups milk

1/2 teacup fresh cream

salt and pepper to taste


Method

1. Slice the potatoes and onion finely.

2. Melt the butter in a vessel, add the vegetables. cover and cook on a slow flame for at least 5 minutes.

3. Add the bay leaf, 1 1/2 teacups of water and the milk. Simmer for 20 to 30 minutes.

4. Take out the bay leaf. Blend the mixture in a liquidiser and strain the soup.

5. Reheat the soup and add the cream, salt and pepper.

6. Serve hot.

A gr8 pick me up!

A quencher and cooler, with that pick-me-up effect.


Serves 4.
Ingredients
½ cup peeled and chopped raw mango

½ cup chopped coriander leaves

½ cup chopped mint leaves

1-2 green chillies, chopped

½ teaspoon roasted cumin (jeera) powder

½ teaspoon sanchal (black salt)

1 tablespoon sugar

salt to taste


Method

1. Grind all the ingredients in a blender into a fine paste, using a little water.

2. Add three glasses of water to this mixture and allow it to sit for 30 minutes at least.

3. Pour over ice cubes and serve immediately.

Health Drink

This tomato, carrot and orange combination is rich in Vitamin A and hence good for the eyes.

Preparation Time : a few mins.
Cooking Time : Nil.
Makes 2 glasses.
Ingredients
1 cup tomatoes, chopped
1 cup carrot, chopped

segments of 1 orange

a few drops lemon juice

1 teaspoon sugar

salt and pepper to taste

crushed ice to serve

Method

1. Mix the tomatoes, carrot, orange, lemon juice, sugar and ½ cup of water and blend in a blender of obtain juice. Strain.

2. Add the salt and pepper.

3. Serve cold with crushed ice.

White Sauce

Preparation Time : a few mins.
Cooking Time : a few mins.

Makes 2 teacups.
Ingredients
2 tablespoons butter

2 tablespoons plain flour (maida)

2 teacups milk

salt and pepper to taste


Method

1. Melt the butter, add the flour and cook for 2 minutes without browning, while stirring throughout.

2. Remove from the heat and gradually add the milk. Mix until well blended.

3. Return to heat and cook slowly, stirring throughout until the sauce thickens. Add salt and pepper and mix well.

Tips
Note : This is a thick coating sauce used for cauliflower, cheese, filling flans, baked casserole dishes etc.
For thin pouring sauce, use 1 tablespoon of butter and 1 tablespoon of flour with 2 teacups of milk.

VARIATION : Add 4 to 5 tablespoons of grated cheese and a little made mustard if you like, to 2 teacups of white sauce. Mix well.

Herbal Caffeine-Free Tea

Otherwise known as tulsi tea. The tulsi plant is venerated by Hindus and its leaves are also use in religious ceremonies.

Boiling Time : 2 mins.
Preparation Time : a few mins.

Serves 4.
Ingredients
¼ cup tulsi leaves

4 teaspoons jaggery

1 tablespoon lemon juice


Method

1. Blend the tulsi leaves and jaggery in a blender.

2. Boil 1½ cups of water.

3. Add the jaggery mixture and lemon juice to the boiling water. Strain.

4. Serve hot.

Fresh Complexion Express

A healthy pineapple, cucumber and apple drink.

Cooking Time : Nil.
Preparation Time : 2 mins.

Makes 1 glass.
Ingredients
2 slices pineapple, with skin

½ medium cucumber, peeled

½ apple, deseeded


Method

1. Cut the pineapple, cucumber and apple into big pieces.

2. Push pineapple through hopper (juicer) with cucumber and apple for a healthy drink.

3. Serve immediately.

Khajur Imli ki Chutney

This sweet and sour chutney blend spruces up almost all chaat recipes.
The addition of jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.
An essential accompaniment to most chaats, this chutney can be stored refrigerated for upto a month and deep frozen for more than 6 months.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 2 cups.
Ingredients
2 cups dates (khajur), deseeded

1/4 cup tamarind (imli), deseeded

1 cup jaggery (gur), grated

1 teaspoon chilli powder

a pinch asafoetida (hing)

salt to taste


Method

1. Wash the dates and tamarind and place them in a saucepan.

2. Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.

3. Cool and strain the mixture through a sieve.

4. Use as required. Store refrigerated.

Tips
You can also purée the chutney in a food processor and then strain it.

Green Chutney (Chaat)

The chutney can be stored refrigerated for upto a week.

Preparation Time : 10 mins.
Cooking Time : Nil.

Makes 1 cup.
Ingredients
2 cups chopped mint leaves

1 cup chopped coriander

1 large onion, sliced

juice of 1 to 2 lemons

1 tablespoon sugar

4 to 6 green chillies

salt to taste


Method

1. Combine all the ingredients and grind to a smooth paste in a blender using very little water.

2. Refrigerate and use as required.

Kacchi Keri Ni Chutney

A tangy raw mango chutney.


Preparation Time : 10 min.

Makes 1 cup.
Ingredients
1/2 cup raw mango , peeled and grated

1 cup chopped coriander

2 green chillies, chopped

1 teaspoon cumin seed powder (jeera)

1 tablespoon sugar

salt to taste


Method

1. Grind all the ingredients in a blender into a fine paste.

Tips
Add a little water while grinding to adjust the consistency.

VARIATION :
Use 1 cup of grated coconut and 1 tablespoon of chilli powder instead of coriander and green chillies.

Lahsani Pulao

INGREDIENTS:

• ½ Kg Goat Meat
• ½ Kg Basmati Rice
• 250 gms Garlic (whole)
• 10 gms Garam Masala
• 60 gms Onion, sliced
• 10 whole cardamoms
• 2 tbsp Ginger Garlic paste
• 2 tbsp Garlic paste
• 20 pepper corns, powdered
• 60 gms onion paste
• 250 gms Ghee
• 15 whole Cloves
• 5 gms clove powder
• 5 Cardamom (powdered)
• 2 pinches of Saffron (dilute in warm water)
• Salt to taste

DIRECTIONS:

1. Soak rice in water for 3 hours. Cut each Garlic into four pieces and soak in water.
2. Cook rice with Garlic, cloves, Cinnamon sticks and whole black pepper just enough so that its almost cooked but still firm. About 3/4th cooked.
3. Boil meat in onion paste, garlic paste, cloves, cinnamon, cardamom, salt and garam masala.
4. Remove meat pieces when tender and let the water reduce. This water is called Yakhni
5. Heat ghee in a pan. Add sliced onions.
6. When onions turns brown, add garlic and ginger paste.
7. Continue frying and add black pepper, cardamom powder, garam masala powder, whole cardamom, and whole cloves.
8. Add meat pieces. While the meat is frying add saffron water.
9. Add salt and water. Simmer till water reduces.
10. Add cooked rice on top followed by Yakhni.
11. Cover and let rice soak up the liquids (about 15 minutes). Rice should be cooked at this point. If needed, check and adjust water to cook more on low heat.
12. Serve by scooping meat pieces with rice. Garnish with chopped coriander leaves.

Chocolate Barfi

This two colour delight is the perfect weapon to win the heart of your special someone!

SERVES 10

Ingredients

* 1 1/4 cups water
* 1 cup sugar
* 1 tablespoon milk
* 500 g khoya
* 2 teaspoons cocoa powder
* , for garnishing (optional)

Directions
1.Put water, sugar and milk in a broad heavy-based saucepan.
2.Boil for 4 minutes.
3.Add khoya and mix.
4.Once the khoya dissolves in milk, remove from heat.
5.Grease a thali (tin).
6.Spread one layer of the khoya mixture.
7.Add cocoa powder to the remaining khoya mixture and pour it in the center of the plate, allowing it to spread on its own to the outside (such that you should ultimately have the chocolate colour in the center and the white colour on the outside).
8.Chill in your refrigerator for a few hours or overnight until it is set.
9.Garnish with edible foil and cut into pieces.
10.Serve!

Tomato Pasta

The flavours of this pasta are really nice and the colour is beautiful.

SERVES 4 -6


Ingredients

* 2 tablespoons olive oil
* 1 clove garlic
* 1 bunch mint, washed and stemmed
* 4 fresh tomatoes, seeded or 1 can diced tomato, drained
* 1 lb penne
* salt and pepper
* 1/2 cup pasta cooking water

Directions
1.Make a paste with oil, garlic, mint and tomatoes.
2.Cook penne al dente and cool.
3.Drain.
4.Toss tomato mixture with shells, season with salt and pepper.
5.If paste is too thick, slowly add some of the pasta cooking water, mixing well.

Cauliflower Salad

SERVES 6 -8


Ingredients

* 1 head cauliflower, sliced
* salt and pepper
* 1 large red apple, unpeeled and diced
* 1 cup celery, sliced
* 3 small scallions, sliced
* 1/3 cup

Directions
1. Wash the cauliflower and place in a two quart saucepan.
2. Season and cover.
3. Heat the pan over medium flame for 5 minutes.
4. Reduce heat to low and cook for 15 minutes.
5. Cool.
6. Add the apple, celery and scallions to the cauliflower.
7. Add the salad dressing and chill before serving.

Chocolate Slice

 

So tempting!!

 

2 logs

 

 

Ingredients

 

    * 4 packets Marie biscuits

    * 2 cans plain cream

    * butter, 1/4 th of a block

    * 2 tablespoons cocoa powder

    * 1/2 cup sugar

 

Directions

1.Beat sugar and butter well.

2.Add cream and cocoa powder, mix well.

3.Break the biscuits into small pieces and mix well.

4.Divide the mixture into 2 equal portions.

5.Spread each portion lengthwise on a strip of foil, roll and twist the ends.

6.Freeze the 2 logs for 3 hours.

7.Slice it with the foil and remove the foil.

8.Keep in the refrigerator until its ready to serve.

9.Enjoy this dessert!

 

Cauliflower in Green Masala

Green, spicy and good!

SERVES 4

Ingredients

* 1 bunch coriander leaves
* 1 bunch of green garlic
* 6 green chilies
* 1/2 kg cauliflower, greens removed and say,if you have 1 small cauliflower,divide it into 2 large florets,cleaned
* 1 inch ginger
* 3-4 spring onions
* 2 small tomatoes, finely chopped (preferably, green tomatoes)
* 1/4 teaspoon turmeric powder
* 1/2 teaspoon garam masala powder
* 1 tablespoon oil
* salt

Directions
1.Grind together the corriander leaves, green garlic, chillies, ginger and spring onions.
2.This will give you the'green masala'.
3.Heat oil in a non-stick skillet.
4. Fry the above ground green masala in it till some of it evaporates, stirring on and off, for 18-20 minutes, on medium flame.
5.Add tomatoes to the masala.
6.Mix in salt, turmeric powder and the garam masala.
7.Mix in cauliflower florets and coat well with the masala paste.
8.Cover the skillet.
9.Cook with an occasional sprinkling of water on low flame for 20-30 minutes, turning occasionally, for even cooking.

VEGETABLE MAKHANWALA

Cooking in accordance with Jain rules only seems to add to the taste of the ever popular Makhanwala!

Preparation time: 10 minutes. Cooking time: 15 minutes. Serves 4.

2 cups mixed vegetables (French beans, raw banana, cauliflower, peas)
3 tomatoes
2 tbsp tomato sauce (no garlic, no onions)
½ cup coconut milk
2 tsp cornflour
2 tbsp cashewnut powder
3 peppercorns
2 cloves (lavang)
25 mm. (1”) cinnamons (dalchini)
2 to 3 cardamom (elaichi)
3 whole dry red chillies,broken into pieces
3 tbsp butter
Salt to taste

1.Boil a vesselful water and immerse the tomatoes in it for one minute.
2.Remove, de-skin and de-seed tomatoes and chop finely. Keep aside.
3.Heat the butter in a pan, add peppercorns, cloves, cinnamon, cardamom and red chillies.
4.Add the chopped tomatoes and cook till mashed.
5.Add the sauce and boiled vegetables and mix well.
6.Dissolve the cornflour in the coconut milk and add to the gravy.
7.Add the ½ cup water and bring tc a boil.
8.Add the salt and cashewnut powder. Cover and cook for 5 minutes.
Serve hot garnished with chopped coriander.

CAPSICUM RINGS

Tasty and appealing, these colourful capsicum rings are the perfect complement for a hot cup of tea.

Preparation time: 15 minutes. Cooking time: 5 minutes. Serves 4.

3 medium capsicums
1 cup grated paneer (cottage cheese)
½ cup boiled, peeled and mashed raw bananas
6 tbsp finely chopped mint (phudina)
3 tsp finely chopped green chillies
3 tsp corn flour
Salt to taste
Corn flour for coating
Oil for deep frying

1.Cut the stems of the capsicum and de-seed them.
2.Cut them into 10 mm. thick rings and keep aside.
3.Combine all the ingredients in a bowl, except the capsicum rings, and mix well.
4.Stuff this mixture in the capsicum rings, pressing tightly.
5.Press each rings between your palms to make sure the stuffing does not fall off.
6.Coat the capsicum ring with cornflour form all sides and deep fry in hot oil till they are golden brown.
Serve hot sprinkled with the chaat masala.

CABBAGE AND PANEER PARATHAS

Parathas just got more interesting. An unusual combination of cabbage and paneer for the filling adds a novelty value to this dish!

Preparation time: 15 minutes. Cooking time: 30 minutes. Makes 5 parathas.

1 cup whole wheat flour (gehun ka atta)
½ tsp salt
1 tbsp melted ghee
Oil for cooking

For the stuffing
1 cup grated cabbage
½ cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander
1 tsp finely chopped green chillies
Salt to taste

Other ingredients
Whole wheat flour (gehun ka attta) for rolling
Ghee for cooking

For the stuffing
1.Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze out the water.
2.Add the paneer, coriander, green chillies and salt and mix well. Keep aside.

How to proceed
1.Sieve the flour with the salt.
2.Add the ghee and mix well.
3.Add enough water to make a soft dough.
4.Knead well for 3 to 4 minutes.
5.Divide the dough into 10 equal portions.
6.Roll out each portion of the dough into a round of about 100 mm. diameter with help of a little whole wheat flour.
7.Spread a little stuffing on one round and cover with another round. Press the sides well.
8.Cook on a hot tava (griddle) on both sides using a little ghee until pink spots come on top.
9.Repeat with remaining dough and stuffing to make 4 more parathas.
Serve hot.

HARA BHARA SOYA TIKKIS

The goodness of soya, garlic and spinach is reinforced in these tikkis. Certain compounds in garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels.

Preparation Time : 10 minutes. Cooking Time : 20 minutes. Makes 6 tikkis.

¼ cup soya granules, coarsely grinded
1 cup blanched and chopped spinach (palak)
¼ cup chopped coriander
1 teaspoon ginger-green chilli paste
½ teaspoon chopped garlic
2 tablespoons powdered roasted chana dal (daria)
2 tablespoons besan (Bengal gram) flour
Salt to taste

Other ingredients
1 teaspoon oil for cooking

1. Soak the soya granules in lukewarm water for ½ an hour. Squeeze out the water. Keep aside.
2. In a bowl, mix the soya granules with all the other ingredients. Sprinkle a little water and mix well.
3. Divide the mixture into 6 equal portions and shape them into flat tikkis (approx. 1½" in diameter).
4. Heat the oil in a non-stick pan and cook the tikkis on both sides till they are golden brown in colour.
5. Serve hot.

POTATO POPS

A great hit with kids of all ages, these miniature party pieces will have them rushing back for more

Preparation time: 10 minutes Cooking time: 12 to 15 minutes Makes 8 pops.

1 cup boiled and grated potatoes

¼ cup grated carrots

1 brown bread slice, soaked and squeezed

½ tsp ginger-green chilli paste

2 tbsp chopped coriander

A pinch sugar

1 cheese cube

2 tsp oil for cooking

Salt to taste

1. Cut the cheese cube into 8 equal pieces and keep aside.

2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread.

3. In a bowl place the mashed bread and add potatoes, carrots, green chilli paste, coriander, sugar, salt and mix well.

4. Divide into 8 equal portions and shape each portion into a flat round.

5. Place a cheese cube in the centre of each round and shape into ovals.

6. Pierce a candy stick into each oval and press the potato pops on the stick making an oval shape. Keep aside.

7. Cook both sides on a lightly greased non-stick pan till golden brown.

Serve hot.

RICE APPE

Traditional appes made with rice.

Preparation Time: 20 minutes. Cooking Time: 40 minutes.
Fermenting Time: Overnight.
Soaking Time: 2 hours.

Makes 20 to 24 appes.

1 cup raw rice (chawal)
1/4 cup urad dal(split black gram )
1/4 cup crushed peanuts
2 tbsp chopped onions
1 tsp mustard seeds (rai/ sarson)
1 tsp cumin seeds (jeera)
2 green chillies, chopped
8 to 10 curry leaves (kadi patta)
a pinch asafoetida (hing)
2 tbsp oil
salt to taste
oil for cooking

To serve
coconut chutney

1. Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.
2. Drain and grind to a smooth paste with 1/2 cup of water.
3. Cover and set aside overnight to ferment.
4. Next day, heat the oil in a small kadhai, add the crushed peanuts and chopped onion and stir for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida.
5. When the mustard and cumin seeds crackle, add this to the fermented batter.
6. Add salt and a little water if required and mix to form a thick batter.
7. Heat the appe mould on a medium flame and grease it with a little oil.
8. Pour a spoonful of the batter into each mould.
9. Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
10. Remove and repeat with the remaining batter.
11. Serve hot with coconut chutney.

RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying

¾ cup sliced onions

2 tbsp ghee

2 tbsp finely chopped ginger (adrak)

1½ tsp finely chopped green chillies

¼ tsp turmeric powder (haldi)

½ cup paneer (cottage cheese)

1 cup soaked and boiled rajma (kidney beans)

¼ cup boiled, peeled and mashed potatoes

1 tbsp chopped coriander (dhania)

Salt to taste

½ tsp garam masala

1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.

2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.

3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.

4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.

5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.

MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis.

1 cup boiled green peas

½ cup boiled and mashed potatoes

2 tbsp mint leaves (phudina)

Salt to taste

1½ tsp garam masala

2 green chillies, finely chopped

Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).

2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.

3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.

SPICY PULAO

Preparation time: 10 minutes. Cooking time: 13 minutes. Serves 4.

1 cup long grained rice

½ cup green peas

½ cup diced carrots

2 tbsp curds

a few mint leaves

2 tbsp ghee

salt to taste

To be ground into a chilli paste

6 Kashmiri chillies

3 cloves garlic (lehsun)

12 mm. (½”) piece ginger (adrak)

2 tsp coriander-cumin seed (dhania-jeera) powder

1. Clean and wash the rice. Soak in lukewarm water for about 10 minutes. Drain and keep aside.

2. In a glass bowl, combine the ghee and the chilli paste and microwave on HIGH for 1 minute.

3. Add the rice, peas, carrots, curds and salt with 2½ cups of hot water. Microwave on HIGH for 12 minutes, stirring twice in between after every 4 minutes.

4. Add the mint leaves and toss lightly.

Serve hot.

MASALA PEANUTS

Preparation time: 5 minutes. Cooking time: 2 minutes. Makes 1 cup approx.

½ cup Unskinned and salted peanuts

½ cup Bengal gram flour (besan)

2 tsp chilli powder

2 tsp fennel (saunf) powder

1½ tsp black salt (sanchal)

1 tbsp oil

2 to 3 tbsp water

1.Mix all the ingredients together in a bowl ensuring the batter coats the peanuts evenly.

2.On a greased microwave safe plate drop each of the coated peanuts separately and microwave on HIGH for 1½ minutes.

3.Remove and cool. Store in an air-tight container.

Cheese Onion Pakoda

Ingredients:

Onions finely chopped 2 nos.

Besan (Gram flour) 1 ½ cup

Grated cheese 1 cup

Coriander leaves chopped 2 tbsp.

Green chilies cut fine 3 nos.

Soda bicarb ½ tsp.

Oil for frying

Salt to taste

Method:

1.Make a thick batter with water and all the ingredients except the oil.

2.Heat the oil well and deep-fry spoonfuls of the batter.

3.Repeat the procedure till the batter is over.

4.Drain on paper.

5.Serve hot with tomato sauce

Vegetable Triangle

Ingredients:

Potatoes 500 gms.

Green peas 100 gms.

Cabbage cut fine 50 gms.

Cauliflower florets 50 gms.

Carrots cut fine 50 gms.

Green chilies 4 nos.

Red chili powder 1 tsp.

Garam masala ½ tsp.

Ginger paste As required

Onion cut fine To taste

Coriander leaves cut fine 2 tbsps.

Lemon juice 2 tbsps.

Turmeric powder ½ tsp.

Bread slices 2 nos.

Breadcrumbs As required

Oil for frying

Salt To taste

Method

1.Boil, peel and mash the potatoes.

2.Soak the bread slices in water, squeeze the water out and mash the bread.

3.Mix the mashed potatoes, bread, turmeric powder and salt and keep aside.

4.Parboil the green peas, cabbage, cauliflower and carrots.

5.Drain the water and coarsely mash the vegetables.

6.Heat a little oil in a pan and fry the onions, chilies and ginger paste well.

7.Add the red chili powder, garam masala and coriander leaves to the above and

stir fry for sometime.

8.Add the coarsely ground vegetables and salt to taste. Cook for awhile.

9.Remove from the flame and cool.

10.Now mix the vegetables, mashed potato and lime juice.

11.Divide into equal portions.

12.Form each portion into a triangle.

13.Coat each triangle with breadcrumbs.

14.Heat oil well and deep-fry the vegetable triangles till they are golden brown.

15.Serve hot with mint or coriander chutney.

Mushrooms in Hot Garlic Sauce (Chinese)

Ingredients:

200 gm mushrooms-button, wiped clean

2 tbsp oil

1/2 cup onions-chopped fine

3 tbsp garlic-chopped fine-ground with 2-3 whole red peppers

spring onion leaves chopped fine for garnish

For sauce

2 tbsp corn flour-blended with water

1.5 salt

1/4 cup vinegar

1 tsp soya sauce

1 tbsp sugar

3/4 cup water

Method:

Heat the oil in a wok and add the onions, stir over high heat till a little soft.

Add the garlic paste and red peppers and stir-fry till fat separates.

Add the mushrooms and stir-fry over high heat, till well mixed.

Add a cup of water, bring to a boil and add the sauce mixture and bring to a boil, stirring all the time.

Lower the heat and simmer for a minute or so and serve hot garnished with the greens.

Murgh Do Pyaza

Ingredients:

1 kg chicken-skinned and cut into 8 pieces

1/4 cup ghee

1 tbsp cumin seeds

1 bay leaf

4 whole peppercorns

4 cloves

1/2 tsp fenugreek seeds-roasted and powdered

1 tsp fennel seeds- roasted and powdered

1 tsp ginger paste

1 tsp garlic paste

1 cup grated onions

1/2 cup yoghurt

1 tsp garam masala

salt to taste

1/2 tsp turmeric

1 tbsp coriander powder

1 tsp chilli powder

2-3 green chillies-slit

2 cups onions-sliced a little thick

2 tbsp chopped coriander leaves-to garnish

Method:

Heat the ghee in a heavy-based saucepan, and add the cumin seeds, bay leaf, peppercorns, cloves, powdered fenugreek and fennel seeds. When the seeds begin to splutter, add the garlic and ginger paste and the onions. Saute over high heat till brown.

Add the yoghurt, stir-frying vigorously so that it blends well and does not curdle.

Cook till fat separates. Add the garam masala, salt, turmeric, coriander and chilli powder.

Keeping the heat high, add the chicken pieces and stir till they look a little opaque and are coated with the masala. Lower the heat, uncover and simmer for about 10 minutes. Add the green chillies and sliced onions. Continue cooking over low heat, till the chicken is cooked through and fat separates. Takes 10-15 minutes. The onions should be crunchy.

Serve hot, garnished with chopped coriander leaves.

PS - (Use it for veg dishes with assorted vegetables of your choice) - Paneer, capsicum, carrots, etc

Matar Cutlet

Ingredients:

Mashed peas (matar) 1 cup

Eggs 1 no.

Chopped coriander leaves 1 tsp.

Finely chopped green

chilies

1 tsp.

Potatoes ½ kg.

Finely chopped ginger 1 tsp.

Finely chopped onions 1 no.

Bread crumbs 1 cup

Oil To fry

Salt To taste

Method

1.Mix thoroughly the boiled potatoes, green chilies, coriander, onions, mashed

peas and salt.

2. Shape the cutlets. Break an egg.

3. Dip the cutlets in the egg and then roll it in the bread crumbs.

4. Deep fry in pre-heated oil.

5. Serve hot.

6.Note : Cornflour could be used as a binding agent instead of eggs.

Hara Bhara Kebab

Ingredients:

Boiled potatoes 400 gms.

Boiled green peas 100 gms.

Boiled spinach 100 gms.

Chopped green coriander 2 tbsps.

Chopped green chili 1 tbsp.

Chopped ginger 1 tbsp.

Chaat masala 1 tsp.

Cornflour 2 tbsps.

Oil for deep frying -

Salt As per taste

Method

1. Peel and grate boiled potatoes.

2. Mash boiled green peas.

3.Squeeze out excess water of spinach and chop finely.

4. Mix grated potatoes, peas and spinach. Add chopped green chilies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.

5. Divide the mixture into 25 equal portions. Shape them into a ball and then press it in between your palms to flatten it. These are now called tikkis.

6. Heat oil in a Kadhai. Deep-fry the tikkis in hot oil for 3-4 minutes.

7. Serve hot.

Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a Tavaa.