Tostada

Ingredients:
1/2 lb Pinto Beans
1 packet Tostada shells(flat round)
3-4 large finely chopped Tomatoes
2-3 finely chopped Green Bell Papers
1 finely chopped Large Onion
1 bowl full thick & chunky Salsa
1 Lettuce
1 packet Yellow Cheddar Cheese (shredded)
Garlic powder, Oil, Cumin Seeds (jeera), Salt


Method

1. Wash & Soak Pinto beans for 3-4 hours & cook them in the pressure cooker.

2. In the same pressure cooker, mash boiled beans to the paste consistency . (not too thin, not too thick)
3. Heat beans on low flame, add salt & lots of garlic powder .

4. Heat 2 tablespoon of oil, add 2 tsp. jeera & when seeds splutter, add tadka to the beans.

5. Cover & let it cook for 10-15 minutes on the low flame.
6. Wash lettuce leaves & chop finely.

7. Roast Tostada shells in the oven for 1-2 minute each side. Be very careful as tostada shells burns quickly. Just roast them little brown on both side in your small toaster oven.

Making of Tostada-Taco

1. Put onions, lettuce, tomatoes, salsa, cheese, bell peppers in bowls put everything in front of you.
2. Take one tostada shell. Spread large spoon full of hot beans over tostada.
3. Sprinkle cheese

4. Sprinkle Salsa, green bell peppers, tomatoes and onions.

5. Sprinkle Lettuce & cheese at last.

Now eat quickly before it gets soggy.

Dal with zucchini

Ingredients
Moong dal - 1 cup.
Zucchini - 2 nos diced.
onion - 1 medium
Tomato - 2 nos.
Green chillies - 3
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Asafoetida - 1 tsp
Oil - 1 tbsp
Corriander leaves to garnish

Method
Pressure cook moong dal till soft and set aside. Chop onion, tomatoes. Slit green chillies. Heat oil in a pan, splutter mustard seeds, cumin seeds, asafoetida, turmeric powder. Add the chopped onion,green chillies and fry till transparent. Then add the tomatoes and fry till it gets mushy. Stir in zucchini and fry for 2 to 3 minutes. Add sambar powder, fry for a minute. Sprinkle some water over this and let it cook till the zucchini is half cooked. Do not add more water or overcook zucchini. Cook in medium heat. Add the cooked dal and mix well. Let it boil for another 4 minutes. Garnish with coriander leaves.

chekkalu

INGREDIENTS
Rice flour- 2 cups
Water- 1/2 to 1 cup( consistency - chapati dough)
Ginger paste - 1 tsp
Green chill-2 tsp
Red chill powder - as per taste
Salt - as per taste
Sesame seeds - 1-3 tbsp
Bengal gram - 1 table spoon(soaked in water a few hours)
Roughly torn curry leaves - few
Butter - 1 tsp
Water- for mixing
Oil- for deep frying

Method

Bring water to boil in a vessel.Off the flame and add rice flour and salt to it.Mix all the ingredients well and avoid the formation of lumps. Cover it with lid and allow it to stand for 5-10 min. Add the remaining ingredients.After 10 min, knead the dough using ghee/oil/butter. Now take small proportions of this mixture and flatten it with the help of your hand into 4-5 inches. Meanwhile heat oil in a kadhai and slowly drop them into oil one after the other. Deep fry until golden brown and then place them on absorbent paper and then store in air tight container.

ALOO MATAR

Ingredients:
3 to 4 - medium potatoes
1 cup - frozen peas
1 cup - tomato sauce or puree
1tsp - each ginger, garlic, chili paste
1 tbsp - coriander powder
½ tsp - haldi
½ tsp - garam masala
1 tsp - red chili powder
1 tbsp - dry mathi leaves
1 tsp - cumin seeds
5 tbs - oil
½ cup - sour cream or yogurt
pinch of hing
salt to taste

Method

1. In a pan, heat oil & fry cumin and hing.
2. Add chili, ginger, garlic paste and fry for one min.
3. Add tomato sauce and fry for 3-4 mins.
4. Add all dry masala except mathi leaves. Fry for 1-2 mins.
5. Now add potatoes and fry for 1 minute.
6. Add peas and 2-cup water.
7. Put a lid on a pan and cook on medium heat for 10 to 12 minutes.
8. Now add sour cream and cook for 2-3 minutes.
9. Add dry mathi leaves and mix well & serve.
10. Serve with puri, paratha or chappathi.

Cabbage Salad

Ingredients:
1 - shredded cabbage
1 cup - chopped red onions
1 cup - chopped tomatoes
2 to 3 - slit green chillies
1 tbs - ground peanuts(roasted)

For Seasoning:
1 tsp - cumin seeds
5 to 6 - curry leaves
1/4 tsp - red chilli powder
2 tsp - lemon juice
1 tsp - oil
salt to taste
coriander leaves/cilantro, finely chopped for garnishing


Method

1. Shred cabbage in a food processor or buy coleslaw packet.
2. Add onions, tomatoes, slit chillies, salt and peanut powder and mix.
3. Heat oil, add cumin seeds, curry leaves and red chilli powder.
4. Pour the oil mixture over the salad mix.
5. Squeeze lemon and salt to taste.
6. Garnish with cilantro/coriander leaves.
7. Serve cold.
8. Excellent as a salad or a side dish .

Idli Uppma

Ingredients

Idli -6
Green chili -2
Tomato -1
Onion ( small) 1
gram masala -1tsp
cilantro -hand full
Peanuts – one hand full
Oil, Musturd seeds, urad dhall and curry leafs for tempering


Method


1. Crumble the idlies. ( If you keep in the fridge it will crumble very nicely)
2. In a pan heat oil and pop up mustard seeds add curry leafs and urad dhall.
3. Add the onions, chopped green chili and sauté well Now add the tomatoes fry for 2 to 3 min.
4. Add the peanuts and roast now add the crumbled idlies.
5. you can add gram masala and cilantro.

BESAN BURFI

Ingredient

besan 1 cup
ghee 1/2 cup
Khoya 1/2 cup
sugar 1 1/2 cup
cardamom powder 1 tsp
silver Varakh 2to 3 sheet
Method

Fry besan in ghee till it gets nice smell.
Add khoya to the above mix it well.
Turn Off the gas.
Now make sugar syrup till it becomes like thick.
Then add the besan mix to the sugar syrup.
Stir it until it does not stick to the vessel.
Turn off the gas.
Then pour this mix in a greased plate put silver Varakh on it and cut into diamond shaped pieces.

Dry fruit Chikki

Ingredients:
Crushed Dry Fruits -1 1/4 cups (Badam, Pista, Cashew)
Elaichi Powder - 1/2 tsp
Sugar - 1 cup

Method

1. Heat a non stick pan
2. Put sugar in it. Let it melt until brown in colour.
3. Add crushed dry fruits and elaichi powder.
4. Transfer it immediately to a greased plate.
5. Spread it evenly with greased roller pin.
6. Cut with greased knife (slight impression is enough)
7. Allow this to cool.
8. Break it into pieces. store in airtight box.

Club Sandwich

Ingredients:
6 bread slices
2 tomatoes, sliced
1 onion, chopped slices
2 cheese slices
8 cucumber slices
1 cup shredded carrot
Slat as per taste
1/2 tsp black pepper powder
1/2 cup mayonnaise
1 tsp lemon juice
1/4 cup capsicum, chopped finely
1 tsp garlic paste

Method

Mix mayonnaise, lemon juice, salt, pepper, capsicum and garlic paste
Mix it well .
1. Toast the bread slices and butter them
2. Apply the mayonnaise paste on all the bread slices (one side)
3. Layer it with one part of tomato slices and then shredded carrots
4. Cover with one bread slice with mayonnaise part on downside
5. Layer it with one part onion slices and then cucumber slices
6. Top it with cheese slice
7. Finally cover with one bread slices (mayonnaise part downside)
8. Repeat this with other sandwich
9. Serve with ketchup and wafers

Adai (Mix dal Dosa)

Ingredients:
1 cup of Rice
1/2 cup of MoongDal, Urad Dal, Chana Dal, Toor Dal together
2 tsp methi seed
1 medium size Onion
Few Curry leaves
2 green chillies
1 tsp ginger
A pinch of Asafoetida
Coriander leaves
salt

Method



1. Soak the rice over night.


2. Mix all the dals and Methi and soak it overnight separately.


3. Next morning, Grind all of the ingredients (onion, chillies,Ginger, curry leaves) along with a little salt and asafoetida.


4. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.


5. Add finely cut Coriander leaves to the mixture.


6. Heat the non-stick tawa well.


7. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.


8. Pour a tsp. of ghee or oil over it.


9. Remove with spatula when crisp.


10. Serve hot with coconut chutney and / or sambar.

Spinach Puffs

Ingredients:
1 - pastry sheet
1 Pack Frozen - spinach
1 cup - crumbled paneer
1 tsp garam masala powder
1 tsp red chili powder
1 tsp aamchour powder
2 tsp oil
salt to taste


Method

1. Thawed spinach for 1 hour and squeeze the water.
2. In pan heat little oil and add the paneer and stair for 5 min.
3. Keep it aside.
4. Now add the spinach and let the water evaporate and then add the masala.
5. Let it cook for few min.
6. Mix the paneer to the above mixture and let it cool.
7. Spread the pastry sheet carefully and sprinkle some all purpose flower roll it out slowly without tearing it.
8. Cover the sheet with little butter.
9. Now spread the filling evenly and roll the sheet tightly.
10. Now cut it into small circular rolls.
11. Put the rolls on baking sheet.
12. Preheat the oven to 350 degree and place the rolls in the oven for 15 min or till it is done.
13. serve with ketchup or sauce.

Mixed Vegetable Korma

* 1/2 cup green peas
* 10 beans
* 1 carrot
* 2 potatoes
* 1/2 cup lima beans
* 2 tomatoes
* 6 florets cauliflower
* 1 cup coconut milk
* 1/2 cup fresh coconut
* 6 flakes garlic
* 1″ piece ginger
* 6 green chillies
* 1 tsp khus khus
* 1 tbsp cashewnuts
* 2″ cinnamon
* 4 cloves
* 2 tbsp chopped onion

Method:

1.Grind fresh coconut.
2. Grind together the green chillies, ginger and garlic.
3. Chop all the vegetables.
4. Grind the khus khus and the cashew-nuts separately.
5. Heat two tablespoons of oil and fry the cinnamon and the cloves.
6. Fry the onions till they become golden brown.
7. Add vegetables, salt and coconut milk.
8. When vegetables are tender add the ground cashew and khus khus.
9. After five minutes of further cooking, add coriander leaves and fresh coconut .
10. Remove from fire and add one tablespoon of lime juice.

Serve this with lachha parantha or rice.

Makki Ki Roti with Methi and Mooli

* Fresh fenugreek leaves – a small bunch or 1 cup (if fresh fenugreek leaves are not available use two tablespoons of the dried ones instead)
* Grated Radish – 1 cup
* Corn Meal – 2 cups
* Finely Chopped Green Chillies – 1 or 2
* Onion – 1 finely chopped
* Ginger – ½ inch piece finely chopped
* Warm Water
* Salt to taste
* Oil and Ghee as required

Method:

1. Mix all the above ingredients together, gradually adding warm water a tablespoon at a time and gently knead the mixture into a dough. Do not work the dough after the ingredients have formed a lump. Oil your hands and further pat the dough into a round lump.
2. Divide the dough into small balls of one inch diameter.
3. Cover your rolling surface with cling film.
4. Put a round of dough on to it and cover with another piece of cling film.
5. With the pads of your fingers or a rolling pin shape the dough into a round roti.
6. Remove the cling film, overturn the roti on to the palm of your hand and quickly transfer on to a hot griddle.
7. Cook on both sides, using a little ghee.
8. Cook on a low flame so that the roti is cooked through and crisp on the outside.serve with pickle.

Shrikhand with fruits and nuts

Ingredients:

* 1 kg (2 lb) Indian curd ( yogurt) prepared from full fat milk
* 1 tsp ground small green cardamoms
* 1/4 tsp saffron strands
* 2 tbsp milk(warm)
* 3/4 cup sugar (powdered)
* 1/2 cup fresh fruits ( pineapple, apple, chikku, mango), thinly chopped
* few almonds, Cashews and pistachios for garnishing

Method:

Place the curd in a muslin (malmal) cloth, tie a tight knot and hang it for 3-4 hours roughly, until all the water had drained off from the curd. Dip saffron strands in warm milk and keep aside.

Now in a large mixing bowl, mix together strained curd, sugar, saffron milk and ground cardamoms and churn it out using a hand mixer. Add chopped fruits and mix it again using a spoon. Garnish the Shrikhand with almonds, pistachios and cashews and serve it chilled.

Basundi

Ingredients:

* 2 lt milk
* 1 cup of sugar
* 3/4 tsp ground green cardamoms
* 1/4 tsp Saffron leaves (Kesar)
* 1/4 cup chopped almonds
* 1/2 cup chopped cashew nuts
* 1/4 cup chopped pistachios

Method:

Heat a deep pan over medium heat and add all the milk into it.

Bring milk to boil then simmer the heat and add saffron leaves, allow it it cook until quantity of milk reduces to half and some cream chunks starts forming. Add ground cardamoms and sugar and cook for few more minutes until it gets thickened.

Turn off the heat and let it cool. Add chopped nuts. Now, place the Basundi inside refrigerator until chilled . serve chilled.

Coconut Chutney

Ingredients:
1/2 cup dalia
1/3 cup sesame seeds (til)
1/2 cup coconut (fresh or dry)
2 tbsp channa daal
2 tbsp urad daal
1 1/2 tbsp methi seeds (fenugreek seeds)
2 Red or green chillies
1 tbsp oil
tamarind pulp
1/2 tsp sugar or jaggery
pinch of hing (Asafoetida)

For Seasoning
1 tbsp oil
hing (Asafoetida) - a pinch
cumin seeds
mustard seeds
Red chilli
curry leaves


Method



1. Roast all the ingredients ( except the seasoning ) in the oil in the order of daals, methi, sesame seeds, dalia, chilli, coconut.


2. Remove from fire & gring with the tamarind pulp, sugar & salt.


3. Add water according to the texture you need.


4. Transfer the chutney into serving tray.


5. Add the mustard & cumin seeds to the hot oil & when the mustard seeds pop, add hing, turn off the heat & add red chillies, curry leaves & add this to the chutney.


6.This can be served with Dosa, Idli or masala vada .

Pasta Soup

Ingredients:
1 small onion (finely chopped)
1/2 cup celery (optional)
1/2 cup - broccoli, chopped
1/2 cup - carrot, finely chopped
1 can (15-16 oz.) Italian-style tomatoes
3 cups cooked pasta (any kind )
6 cups water (or vegetable broth)
1 cup cooked red kidney bean
2 tsp. Olive Oil
1 tsp Italian spices
dash of tabasco sauce
lemon juice (if needed)
salt and pepper


Method



1. Heat oil in soup pot. Add onion,carrots, broccoli (and celery) and saute for a few minutes.


2. Add Italian-style tomatoes and saute for a few more minutes.


3. Add water (or vegetable broth) and boil until the onion (and celery) are soft.


4. Add pasta bean and season soup with italian herbs, salt and pepper. Boil for a few more minutes.


5. Add a dash of tabasco sauce to the soup. Add lemon juice, if needed.

Biscuit Cake

Ingredients:
Marie Biscuits - 1 Packet
Butter - 6 tbsp
Castor sugar(finely powdered) - 6 tbsp
Drinking Chocolate powder - 2 tbsp
Coffee dicoction - 1 cup
Nuts & Dryfruits - 1 tbs



Method


Cream butter and sugar until fluffy.

Blend in the chocolate powder.

Dip four biscuits in coffee dicoction.

Place these biscuits on a flat tray.

Spread a little of the butter, sugar, chocolate mixture evenly on these biscuits.

Add another layer of coffee soaked biscuits.

Repeat the process till all the biscuits are over.

Spread a layer of butter, sugar, chocolate mixture on the last layer of biscuits.

Decorate with nuts or dryfruits.

Place the tray in the freezer and freeze for 30 to 45 minutes.

Cut into pieces and serve.

Masoor Dal vada

Ingredients:
1. Masoor Dal (orange colored lentils) : 2 cups
2. 1" piece ginger
3. 2-3 cloves garlic
4. 2 green chillies : chopped fine
5. Quarter cup chopped cilantro
6. Oil to deep fry
7. Salt to taste
8. A pinch of turmeric
9. One small onion chopped fine
10.1 tsp garam masala

Method

1. Soak the dal overnight.


2. Grind it with the green chillies, ginger, garlic, salt and turmeric adding little water from time to time. The paste should not get watery; it should be of the consistency that you can shape them into vadas.


3. Add the chopped cilantro to this coarse paste and also the onions .


4.Shape the paste into small flat vadas and deep fry them. Drain on paper towel.

Serve hot with mint chutney.

Tamarind Rice

Ingredients

1 cup of Thick Tamarind Pulp extracted .
1 cup Rice
Salt-as needed
A small piece of Jaggery
Soak tamarind in warm water for half an hour.Extract pulp, as thick as possible.Keep aside.

For the powder

1 tbsp of dessicated coconut
2 tsps coriander seeds
2 tsps peppercorns
A pinch of hing (asoefetida)
2 teaspoons mustard seeds
6-8 Red chillies
1 tsp of white sesame seeds
1 teaspoons urad dal /black gram dal
1 teaspoon channa dal /bengal gram dal
1 tsp cumin seeds

Dry roast the ingredients for the powder one by one..Powder the roasted ingredients when cool.Set aside.

For Seasoning

5tbsps oil
1 tsp each of mustards,,urad dal and channa dal
1 tbs peanuts
4 red chillies each broken into 3 pieces
A fat pinch of turmeric powder
A sprig of curry leaves


Method

Heat oil and fry the peanuts;keep aside,.In the same oil season using mustard seeds, , urad dal, channa dal, red chillies and curry leaves.

Add the tamarind pulp, jaggery,turmeric powder and salt.Mix well and let it boil.Add the powder and let it simmer for a few minutes mixing well to avoid any lumps.



The oil starts separating and the mixture would have thickened by now giving off a wonderful aroma.

Cool the sauce and store in an airtight container.


Prepare rice in a rice cooker and let it cool down. After the rice has cooled down, add the sauce to this, little by little, and mix with the wooden spoon.check the taste if you need more sauce Now add peanut. Serve with potato chips and curd (yogurt).
Note: The sauce can be stored in refrigerator for 2-3 weeks and used when needed.

Pudina puri

Ingredients:
Whole wheat flour- 2 cups
Mint leaves (chopped) - 1/2 cup
Cumin seeds (crushed) - 1/2 teaspoon
Dhania seeds(crushed) - 1/2 teaspoon
Green chillies- (chooped)- 2 tsp
Oil for the dough - 1 tbsp
Haldi - A pinch
Red chilli powder - 1/2 teaspoon
Salt
Lime juice - 1 tsp
Water for kneading
Oil for deep frying


Method:

Sift the flour and add all ingredients except water and oil. Mix well by hand.

Knead the flour using water and oil alternately till it comes together as a semi soft ball.


Divide into small balls.

Heat oil in a kadhai over medium high heat.Take 1 ball and roll it into approximately 5 inch circle.If the dough is kneaded perfectly,you should be able to roll it without the use of any flour. Incase you cant, you can flour the surface and roll the dough.

Slip the flattened circle gently into the hot oil.It should puff up.Fry the other side too and drain them on a paper towel.

Do the same for the remaining puris.Serve hot.

Moong dal dosa

Ingredients:
1 cup Green Moong Daal
1 cup Yellow Moong Daal
or 2 cups Yellow Moong Daal
1 handful of edible Green Leaves/Spinach
1/4 cup chopped Onions
1 handful of chopped Cilantro
1/2 tsp Asafoetida
1/2 tsp Jeera (cumin seeds)
1 handful of green chille
2 tsp ginger paste
5-6 Curry Leaves (chopped)
1 tsp Salt (to taste)


Method


Soak the daals for 6 hours.

Drain the daal and grind it finely in the mixer with little water, green chille,ginger, green leaves,curry leaves and salt.

Add chopped cilantro, chopped onions, jeera and hing to the dosa batter.

Using a ladle, pour the batter on the tava and spread it like a dosa. add 1 tsp of oil.

After some time, turn it on the other side and heat on high flame for 1 minute.

Serve with Chatni or Pickle

Instant Moong Dal Halwa

Ingredients
•1/2 cup Moong dal flour
•1/2 level cup sugar
•1/2 teaspoon of ground cardamom (elaichi)
•a pinch or two of saffron
•1/2 cup water
•1/2 cup heavy whipping creame
•3 tablespoon ghee
Method
Warm the ghee in a heavy based sauce pan or kadhai. Add the cardamom powder and mix for a few seconds. Add the moong dal flour and fry on low to medium heat for a few minutes. The dal should change its color and turn a golden brown. Add the creame and cook for 5 more min.Now add milk, saffron and sugar. Cook on low heat till all the water gets absorbed and seera pulls together.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.

Lemonade

Ingredients:
Juice of one Lemon
6 tsp Sugar
2 tsp jaljeera powder
1/2 tsp dry mint powder
1/4 tsp juice of Ginger

Method

Take a glass and mix all these ingredients with a little water.
Stir well till the sugar dissolve properly.
Now add soda or chilled water in it.
Serve it chilled and decorate with mint leaves and lemon.

Rasgulla

4 cups milk

1 tbsp white vinegar



Bring the milk to a boil on medium heat. When it come to a full boil, remove from heat and add the vinegar. This causes the milk to curdle and the whey separates from the paneer. Leave this as is for about 5 mins for all the paneer to settle down. Strain this in a cheesecloth. Wash the cheese under cold running water for a minute or two to remove any trace of the vinegar. Tie the cheesecloth fairly tightly and hang it to drain for 2 hrs. Then spread out the paneer on a plate and knead it gently for about 5 mins. . When the cheese becomes very smooth, form it into balls. Shape them in a small ball.


For the sugar syrup:



4 cups water

2 cup sugar
1tsp rose water


Add sugar to the water and bring to a boil in a pressure cooker. Gently drop in the cheese balls, close the pan lid (with the whistle on) and cook for 1 whistle.After that cook for 10 more min on medium heat. Immediately take the cooker off the heat and place it under cold running water. This helps to release the steam pressure. Open the lid carefully, you will see the rasgullas have doubled in size.Add 1tsp rose water.

Idly

Ingredients:
Idli Rice - 5 cups
Whole Urad Dhal - 1 cup
Fenugreek seeds - 2 tsp
Salt to taste
For Seasoning:

3 Chopped Green Chillies
1tsp Ginger
8 to 10 Curry leaves
1 tbs Cashewnuts
3 tsp Coconut grated
3 tsps Soaked Channa Dhal
2 tsp Hing (powder)
Method

Soak rice overnight separately.
Soak urad dhal and fenugreek in the morning for 3 hours.

Grind soaked rice separetly to a coarse consistency (rava consistency).

Grind urad dhal to a fine paste till fluffy and soft.

Mix both the dough together along with salt. Keep it for 5-6 hours for fermentation.

Mix all the seasoning ingredients to the dough prepared. Pour this dough in the idli mould and steam it for 8 to 10 minutes.

Serve with any chutney.

Fruit Cream

Fresh cream 250 g
condensed milk 1 tin

Mixed fruit (grapes, apple, banana,Mango,Pomagranate , orange, etc.)
3 cup, cut pieces small size.

Raisins and nuts (almonds or cashew nuts or pistachio)1 tbs
Method


Mix cream and condensed milk thoroughly.
Transfer the mixture in a bowl and add all the fruit pieces and nuts. Mix well.
Serve cold.

GHOBI PAKODA

Gram Flour – 1 cup
rice flour-1/2cup
Cauliflower – 1
Red chili – 1 tsp spoon
Coriander seed crushed – 1 small spoon
Chopped coriander leaves (half small bowl)
Green chili – 5 or 6 (cut finely)
Mango powder 1 tsp
Garam masala powder 1tsp
chat masala powder-1/2 tsp
Salt – as per taste
Oil – for fryin

METHOD

Put the gram flour and rice flour in a bowl. Add 150 gm water and stir with the stirring spoon. It will become like a thick paste. Stir it vigorously and mix salt, red chili, green chili, coriander seed ,mango powder,garam masala and green coriander. Now keep this bowl aside for 15 minutes. Till then cut the cauliflower and wash it properly.
Put oil in the frying pan and heat it. Add 1tbs hot oil in batter and mix well. Dip one piece of cauliflower in the gram flour paste and put it in the hot oil. Like this put 4 to 5 cauliflower pieces, one by one, in the frying pan. Turn them whey they become light brown and let them become light brown on the other side too. Take them out in a plate. Similarly make all the pakoras.sprikel chaat masala and serve with

Hot and fresh Cauliflower Pakoras are now ready to serve and eat along with coriander chutney.

Vanilla Ice Cream

Ingredients:
1 liter - full cream milk
1 tin - condensed milk
2 tbsp - corn flour
1 tsp - vanilla essence
2 cups - thick fresh cream

Method

Mix corn flour with ½ cup milk.
Heat the remaining milk. When it begins to boil, reduce the fire and simmer, stirring frequently till it is reduced to about 2 cups. Add the corn flour mixture, condensed milk . Heat till the mixture begins to boil. Reduce heat and simmer for 2 minutes. Cool completely and add the cream and essence.
Chill in the refrigerator over night. Next day, beat the mixture till frothy. Place in a container in the freezer. Freeze till firm. During this time, stir with fork a couple of times.Ready to serve.

Chana Salad

Ingredients

3/4 cup chickpeas (kabuli chana)
1/2 chopped tomato
1tbsp finely chopped raw green mango
1 Red Onion
1 capsicum
Dressing
1 tablespoon olive oil
3 Green Chilli
1 1/2 tablespoons lemon juice
2 teaspoons sugar
1 tablespoon cilantro leaves, chopped
1/2 teaspoon salt
2 tbs Mint leaves
1 tsp Mustard powder
Hot Water 2 spoon
chaat masala

For the Garnishing

2 tablespoons coconut (nariyal), grated
1 tablespoon cilantro leaves, chopped


Method
Boil the chana with salt.

For the dressing: Mix the above Ingredients
in a blender.

Mix the dressing with the boiled chickpeas, onion ,tomato,capsicum and raw mango. Cover with plastic wrap and chill for an hour.

Serve garnished with grated coconut and cilantro leaves.

Corn Salad

Ingredients
2 CUPS CORN KERNALS (FROZEN IS GOOD)

2 cup(Red,Green,Yellow) CAPSICUM -CHOPPED
1 LARGE TOMATO - CHOPPED
1 SMALL ONION - CHOPPED
2 green chillies
2 tbs Coriander leaves CHOPPED
10 to 15Mint leaves CHOPPED
FOR THE DRESSING
1/2TSP CHILLI FLAKES
1/2TSP CRUSHED PEPPER
1 LEMON
1TBSP OLIVE OIL
1TSP SUGAR
SALT TO TASTE
1 tsp chat masala

Method
1. MICROWAVE THE CORN KERNALS WITH 2TABLESPOONS OF WATER FOR 4 MINS.

2.Let it cool. Prepare a dressing by mixing the Ingredients.
3. MIX CORN & ALL THE VEGETABLES & POUR THE DRESSING & REST FOR 5 MINS.

4. SERVE .

cashew pakoda

• Ingredients:
  1/2 cup Cashews (Broken )(Kaju)
  2 tbsp besen (Gram flour)
  1 tbs rice flour
  1 tbsp Ginger paste
  2 tbsp finely chopped mint
  2 tbsp finely chopped coriander leaves
  3 green chilies chopped
  2/3 strands of curry patha finely chopped
  1/4 tsp Asafoetida
  1 tsp jeera
  2 tsp red chili pwd
  1 tsp Dhania crushed corsely
  1 tsp baking soda
  Salt according to taste
  Oil for deep-frying
  
  Method:
  1. Mix all the ingredients except oil.
  2. Take 1 tbsps of warm oil and add to the above mixture.
  3. Now the mixture looks lumpy, mix it thoroughly.
  4. Take some warm water; now add it to the above mixture, spoon by spoon to make a dough thicker than a chappthy dough.
  5.Heat oil in a deep frying pan drop the besen mixture (uneven shapes) take a big lump in the hand and with the help of fingers drop little by little in the hot oil for deep-frying.
  6.Fry it on medium flame till light golden brown.
  7. Cool it and store it in an airtight container.

kashmiri pulao

Ingredients:
2 cup basmati rice
8 to 10 mint leaves
1 and half cup water
2 bay leaves
1" stick Cinnamon
1 tsp garam masala
3 cardamoms
A small piece of nutmeg
3 tbs ghee
A pinch saffron
1 cup cup milk
2tbs cashew nuts
2 tbs raisins
1 cup Mixed Fruits(canned)
1 tbs tuti fruiti

1 tablespoon pomegranate seeds
2 tbs Sliced Almonds
4 green chilies
Salt to taste

Method:
Wash the rice and soak in water for 20 minutes.
Boil water in a vessel, add mint leaves, nutmeg,cardamoms, Cinnamon and
bay leaves for 20-30 minutes, take only water and keep aside.
Heat2 tbs ghee in a pan, fry the chopped green chilies and rice for few minutes.
Now add the above boiled water to the rice,milk saffron, salt and cook until the rice is done.

Heat the remaining ghee in another pan, fry the cashew nuts, raisins, almond and add to the rice.
Mix the rice well before serving and add canned fruits,tuti fruit,
pomegranate seeds and garam masala.

Baigan ka bharta

Ingredients:

• 2 tbs oil
• 2 eggplants, sliced in half
• 1/3 tsp mustard seed
• 1 tsp ajwan seed
• 1tsp cumin seed
• 1tsp garlic paste
• 1cup cooked green peas
• 2 green chilies, minced
• 1 tbsp fresh ginger, grated
• 1 onion, diced
• 2 tomatoes, chopped
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/2 tsp coriender powder
• 1/2 tsp garam masala
• Salt- to taste
• 1/2 tsp lemon juice
• 1 tbs cilantro leaves

METHOD:

Drizzle the eggplants with one tablespoon oil and bake at 400 degrees for 20 minutes, or until soft. Cool and remove peels. Mash or blend until smooth.
In the remaining one tablespoon of oil, heat the mustard seeds,Ajwan seed cumin seed, chilies, garlic, ginger and onions for a few minutes.

Add the eggplant and remaining ingredients and stir well to combine. Allow to cook for at least 8 to 10 more minutes.
Garnishing
Heat 1tbs ghee put 1tsp red chill powder and 2tbs water drizzle that over bharta with cilantro leaves.
Serve hot with rice or chapati.

Strawberry Yogurt

Ingredients:

1/2 Gallon milk
4 tablespoon Strawberry Drink mix ( You can get it at any super store like Walmart, Meijer, Kroger etc)
2 table spoon Sugar
1 tablespoon plain yogurt

Method:

• Boil the milk.
• Let it cool to bring it to warm temperature.
• Now add rest of the ingredients.
• Mix it properly.
• Put it in container ( I keep them in small glad plastic container, as kids love that)
  
• Let it set for 6-8 hours at some warm place like oven.
  
• When it is set, keep the container in refrigerator.
• It is ready to be served.