Vegetarian Cuisines - Tarla Dalal

Some Vegetarian Cuisines by Tarla Dala l

Vegetarian Cuisines – Tarla Dalal

Soups Grilled Cheese And Vegetable Soup Ingredients 4 large tomatoes ¾ teacup shredded shredded cabbage cabbage ¾ teacup grated carrots 3 teaspoons cornflour 1 small can (225 grams) baked beans or ½ teacup boiled green peas 1 chopped tomato 1 chopped onion 1 bay leaf ½ teaspoon sugar 2 tablespoons oil salt to taste pepper to taste For the masala bag 2 sticks cinnamon 2 cloves 4 peppercorns (powdered coarsely and tied in a piece of cloth) For grilling 4 tablespoons grated cheese Method 1. Cut the tomatoes into big pieces, add 5 teacups of water and put to cook. When cooked, blend in a liquidiser and strain. 2. Heat the oil and fry the the onion and bay leaf for ½ minute. 3. Add the cabbage and carrots and fry again for 1 minute. Add the tomato soup. 4. Mix the cornflour in a little cold water and add to the soup. 5. Add the masala bag and salt and boil for 20 minutes. 6. Add the beans, tomato, sugar and pepper and give one boil. 7. Remove the masala bag and pour the soup into a big bowl. 8. Sprinkle the cheese and put below the grill for 5 minutes until the cheese melts. 9. Serve hot with garlic bread

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Sour And Hot Soup Serves 6. Ingredients ½ teacup shredded cabbage ½ teacup grated carrot ½ teacup small cauliflower florets ½ teacup chopped spring spring onions with greens 1 tablespoon chopped coriander 2 pinches Ajinomoto powder (optional) 5 teacups clear vegetable stock 2 tablespoons brown vinegar 1 tablespoon soya sauce 1 teaspoon chilli sauce ½ teaspoon black black pepper powder 3 tablespoons cornflour 2 tablespoons oil salt to taste For the topping chopped coriander Method 1. Heat the oil in a wok on a high flame. Add the vegetables and Ajinomoto powder and stir fry over a high flame for 2 minutes. 2. Add the stock, vinegar, soya sauce, chilli sauce, pepper powder and salt and cook for 2 minutes 3. Mix the cornflour in 1/2 teacup of water and add to the soup. Boil for 1 minute while stirring continuously. 4. Top with coriander and serve hot with chillies in vinegar, soya sauce and chilli sauce.

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Snacks and Starters Cottage Cheese Dumplings With Green Herb Sauce For the dumplings 200 grams cottage cheese (paneer) 6 tablespoons finely chopped cabbage 1 potato, boiled and mashed 2 tablespoons plain flour 1 tablespoon chopped coriander ½ teaspoon chopped chopped green chillies salt to taste For the green herb sauce 1 recipe low calorie white sauce ¾ teacup chopped chopped spinach leaves a pinch soda-bi-carb For the garnish 2 tablespoons finely chopped tomato 1 tablespoon finely chopped parsley

Method 1. For the dumplings, mix all the ingredients very well and shape into 12 small balls. 2. Steam for 5 to 7 minutes. 3. For the green herb sauce, chop the spinach leaves finely. 4. Add 3 to 4 teaspoons of water and the soda bi-carb and cook on a slow flame until soft. 5. When cooked, blend in a liquidiser. Mix with the white sauce. 6. To proceed, arrange the dumplings in a serving plate, spread the sauce evenly and top with tomato pieces and parsely. Serve hot.

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Spinach And Cottage Cheese Canneloni For the cannelloni 1 recipe fresh pasta dough 1 teaspoon salt and 1 tablespoon oil for cooking the pasta For the spinach stuffing 3 cups spinach leaves, chopped 1 cup crumbled cottage cheese (paneer) ½ teaspoon chopped chopped green chillies a pinch nutmeg (jaiphal) powder 3 tablespoons cream salt to taste For the white sauce 3 tablespoons plain flour (maida) 3 tablespoons butter 3 cups milk salt and pepper to taste Other ingredients 2 tablespoons grated cheese butter or oil for grassing For the spinach stuffing 1. Blanch the spinach in boiling water. Refresh in ice-cold water and drain out the water. Keep aside. 2. Chop finely and mix with the cottage cheese, green chillies, nutmeg powder, cream and salt. Keep aside. For the cannelloni 1. Prepare the pasta dough as mentioned in the recipe. 2. Divide the pasta dough into 6 portions and roll out each portion as thinly as possible. 3. Cut each portion of the rolled out dough into a 100 mm. x 150 mm. (4" x 6") rectangle, to make 6 cannelloni sheets. 4. Boil plenty of water in a broad pan and add 1 teaspoon of salt and 1 tablespoon of oil. 5. Drop the prepared pasta one sheet at a time into the boiling water and cook for 2 minutes. 6. Drain and transfer into a bowl of cold water. Drain again and keep aside. For the white sauce 1. Heat the butter, add the flour and sauté for 1 minute. 2. Slowly pour in the milk, whisking it continuously so that no lumps form. B ring to a boil. 3. Add salt and pepper and mix well. Remove from the fire. How to proceed 1. Fill each cannelloni sheet with 1 tablespoon of the spinach stuffing and roll up. 2. Arrange on a greased baking dish, pour the white sauce over the prepared cannelloni and sprinkle grated cheese on top. 3. Bake in a pre-heated oven at 200 (400) for 15 minutes. 4. Serve hot.

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Paneer Phudina Tikkis Ingredients ¾ cup paneer (cottage (cottage cheese), grated 4 tablespoons mint, finely chopped 3 green chillies, finely chopped 2 to 3 teaspoons cornflour salt to taste

Other ingredients oil for deep frying

For serving 1 teaspoon chaat masala

How To Proceed 1. Combine all the ingredients in a bowl and mix well. Divide this mixture into 16 equal portions. 2. Shape each portion into a round and flatten slightly to make tikkis. 3. Deep fry the tikkis in hot oil over a medium flame till they are golden brown. 4. Drain on absorbent paper. 5. Serve hot sprinkled with the chaat masala.

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Paneer Tikkas Ingredients 2 cups paneer (cottage cheese), cut into 50 mm. (2") cubes ½ cup capsicum, cut into 50 mm. (2") pieces ½ cup thick curds 1 teaspoon ginger paste 1 teaspoon garlic paste 2 teaspoons chilli powder ½ teaspoon kasuri methi methi (dried fenugreek leaves) ½ teaspoon garam masala 2 tablespoons chopped coriander 2 tablespoons oil salt to taste

For serving 1 teaspoon chaat masala

How To Proceed 1. Combine the curds, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of oil and mix well to prepare a marinade. 2. Add the paneer and capsicum to it and keep aside for 8 to 10 minutes. 3. Arrange the paneer and capsicum pieces on toothpicks. 4. Heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they brown lightly (approximately 4 to 5 minutes). 5. Serve hot, sprinkled with the chaat masala

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Cabbage And Paneer Rolls Ingredients 10 fresh bread slices

For the stuffing 1 ½ teacups grated cabbage ¾ teacup crumbled crumbled paneer paneer 2 tablespoons chopped coriander 2 green chillies, finely chopped oil for frying salt to taste

Other ingredients a few tablespoons gram flour (besan)

Method 1. Remove the crusts from the bread and roll out the slices. 2. Mix together the cabbage, paneer, coriander and green chillies. Add salt. 3. Divide the stuffing into 10 portions. 4. Put the stuffing in the corner of the bread slice and roll the slice. 5. Seal the edge with a paste made of equal quantity of gram flour and water. 6. Deep fry in oil until golden. 7. Serve hot.

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Pani Puri Delight For the hing pani 2 tablespoons tamarind (imli) 1 tablespoon coriander (dhania) powder ¼ teaspoon asafoetida (hing) ¼ teaspoon chilli powder powder ¼ teaspoon black black salt (sanchal) ½ teaspoon chaat masala salt to taste

For the kewra pani ¼ cup sugar ½ teaspoon black black salt (sanchal) ½ teaspoon chaat masala juice of ½ lemon 2 to 3 drops kewra essence

For the Limca phudina pani 1 bottle Limca (lemon) drink 1 cup mint leaves 2 to 3 green chillies ½ teaspoon black black salt (sanchal) ½ teaspoon chaat masala ½ teaspoon roasted cumin cumin seed (jeera) powder powder salt to taste

For the khajur imli pani ½ recipe khajur imli ki chutney, mixed with 2 cups of water

Ingredients 1 recipe puris 1 cup boondi, soaked and drained

For the hing pani 1. Combine all the ingredients with 2 cups of water in a large bowl. 2. Allow it to rest for 3 to 4 hours. 3. Strain through a muslin cloth and add 1 cup of water. Mix well. 4. Chill before serving. For the jeera pani 1. Substitute the asafoetida in the recipe for hing pani with 1 tablespoon cumin seeds (jeera), roasted and tied in a muslin cloth in the above recipe. Chill before serving. 2. Remove the cumin tied in muslin cloth just before serving. For the Limca phudina pani 1. Grind the mint leaves and chillies to a paste in a blender. 2. Combine with the remaining ingredients and 1½ cups of water. 3. Chill for at least 3 to 4 hours before serving.

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For the kewra pani 1. Combine the sugar with 2½ cups of water and cook till the sugar has dissolved completely. 2. Allow to cool completely. Add the black salt, chaat masala, lemon juice and kewra essence and mix well. 3. Chill for 2 to 3 hours before serving.

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Stuffed French Rolls For the French rolls 2 medium French rolls 2 tablespoons melted butter For the filling 2 teacups fresh sliced mushrooms or cooked plain corn 1 onion, finely chopped ½ green chilli, chopped 2 teacups white sauce 2 tablespoons grated cheese a few drops Tabasco sauce 1 tablespoon butter salt to taste For the topping grated cooking cheese sliced capsicum tomato pieces For the French rolls 1. Divide each roll horizontally into two parts. Scoop out the centres. 2. Brush the scooped sides with melted butter. 3. Bake in a hot oven at 200 degree C (400 degree F) for 5 minutes. For the filling 1. Heat the butter and fry the onion and green chilli for 1 minute. 2. Add the mushrooms and fry again for a few minutes. 3. Add the white sauce and cheese and cook for 2 minutes. 4. Add the Tabasco sauce, salt and pepper. How to proceed 1. Spread a little filling in each base. 2. Cover with grated cheese and capsicum slices. Arrange tomato pieces on top. 3. Place under a hot grill for 4 to 5 minutes or until the cheese has melted. 4. Just before serving, cut into parts. 5. Serve hot.

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Chilli Cheese Toast Ingredients ½ teacup milk 1 tablespoon plain flour (maida) 2 cloves crushed garlic 4 tablespoons grated cooking cheese 4 tablespoons grated table cheese 2 chopped green chillies 6 to 8 bread slices 2 tablespoons butter salt and pepper to taste Method 1. Heat the butter in a vessel and fry the garlic for a few seconds. 2. Add the flour flour and fry again for ½ minute. 3. Add the milk, ½ teacup of water, the table cheese cheese and 3 tablespoons of the the cooking cheese. 4. Go on stirring until the mixture becomes thick. 5. Add the chopped green chillies. 6. Toast the bread slices. 7. Spread a little of the chilli mixture on the toasts, sprinkle the balance cooking cheese on top and grill until golden in colour. 8. Cut into pieces and serve hot.

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Sesame Fingers Ingredients 1 big loaf sliced bread 4 spring onions, finely chopped 100 grams finely chopped carrots (parboiled) 100 grams finely chopped french beans 1 large capsicum, finely chopped 1 small head celery, finely chopped ½ teaspoon Ajinomoto Ajinomoto powder (optional) 2 potatoes 2 teaspoons soya sauce 1 teaspoon chilli powder 1 teacup plain flour 1 tablespoon sesame seeds 4 tablespoons refined oil salt to taste oil for deep frying To serve chilli sauce Method 1. Boil the potatoes and smash them coarsely. 2. Heat the oil in a wok or frying pan over a high flame. Add the onions, carrots, french beans, capsicum, celery and Ajinomoto powder and stir fry for 3 to 4 minutes. 3. Add the potatoes, soya sauce, chilli powder and salt and cook for 3 minutes. Cool the mixture. 4. Put a little mixture on each bread slice and press well by hand.. 5. Make a paste of the flour in ½ teacup of water. Apply this paste over the vegetables. 6. Sprinkle the sesame seeds over the vegetables. 7. Deep fry the bread slices in oil. 8. Cut each slice into 4 long strips. 9. Serve hot dotted with chilli sauce. sau ce.

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Tomato Cheese Roll

Ingredients 1 loaf French bread butter for the French bread 1 teacup grated cooking cheese 2 tablespoons milk tomatoes, sliced

Method 1. Cut the French bread diagonally and apply butter lightly to the bread. 2. Mix the cheese, milk and 1 tablespoon of water and cook on a slow flame until the cheese melts. 3. Arrange the tomato slices on the bread and top with the cheese mixture. Bake in a hot oven at 200 degree C (400 degree F) for 5 minutes. 4. Serve hot.

October 27, 2006

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Main Course Paneer Taka Tak The dish gets its name from the sound of spatula on the tava which is used vertically to break the food morsels and to turn the masala Ingredients 250 grams mashed paneer 2 tomatoes, finely chopped 2 pinches ajwain 1 onion, finely chopped ½ teaspoon chilli powder powder ¼ teaspoon turmeric powder ½ teaspoon pav bhaji masala 4 tablespoons oil salt to taste For the garnish 1 teaspoon chopped coriander Method 1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry again for for ½ minute. 2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala and fry for 1 minute. 3. Cook for a few minutes. Add the paneer and salt sa lt and cook for a while. Garnish w ith the chopped coriander and serve hot.

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Stuffed Paneer Slices In Moghlai Gravy A delectable vegetarian dish made from paneer, which is simmered in a rich gravy and flavoured with ajwain. Ingredients 400 grams paneer 4 large tomatoes 1 onion, chopped ¼ teaspoon turmeric powder ½ teaspoon chilli powder 2 pinches sugar 1 tablespoon kasoori methi (dried fenugreek leaves) 4 tablespoons oil salt to taste For the stuffing 100 grams paneer 1 tablespoon crushed cashewnuts 1 tablespoon raisins 1 tablespoon chopped coriander a pinch of sugar salt to taste To be ground into a ginger-garlic paste 4 cloves garlic 12 mm. (½“) piece ginger ¼ teaspoon cardamom powder powder For the garnish a little fresh cream chopped coriander For the stuffing 1. Grate the paneer. 2. Add the remaining ingredients and mix well. How to proceed 1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them. 2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm. 3. Sandwich the paneer slices with the stuffing. 4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer. 5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while. 6. Add the tomatoes, kasuri methi and salt and fry again for a while. 7. Put the paneer pieces back in the gravy on the tava and fry again for a while. 8. Garnish with the cream and coriander. 9. Serve hot.

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Quick Baby Corn And Paneer Subzi Colourful and easy to make. Ingredients 1 teacup sliced baby corn 1 teacup sliced paneer 1 teacup sliced onion ½ teacup sliced capsicum 1 teacup sliced tomatoes 1 teaspoon roasted cumin seed powder ½ teaspoon chilli powder 2 tablespoons oil salt to taste

Method 1. Heat the oil and fry the onion . Add the baby corn and capsicum and cook for at least 3 to 4 minutes. 2. Add the tomatoes and fry again. 3. Add the cumin seed powder, chilli powder and salt. Mix well and cook for 1 minute. 4. Add the paneer and cook for 3 minutes. 5. Serve hot.

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Vegetable Imperial A baked dish, royal like its name. Ingredients 1 teacup boiled spaghetti 1 big potato 2 carrots 100 grams cauliflower 1 big capsicum a few asparagus pieces a few mushrooms pieces 4 teacups white sauce ½ teacup fresh cream (optional) (optional) 100 grams cooking cheese 4 tablespoons cheese biscuits (cheeselings) 2 tablespoons bread crumbs salt to taste pepper to taste Method 1. Cut all the vegetables into long pieces and boil them; do not boil the capsicum. 2. Mix the white sauce and cream. Add salt and pepper and half the cheese. 3. Add the vegetables, asparagus, mushrooms and spaghetti. 4. Grease a baking dish and put the mixture in it. Crush the cheese biscuits and sprinkle on top. Sprinkle bread crumbs and the remaining cheese. Dot with butter. 5. Butter in a hot oven at 450°F for 25 minutes or until golden brown. 6. Serve hot.

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Kadhi For the tempering ½ teaspoon cumin seeds (jeera) ½ teaspoon mustard seeds a pinch asafoetida (hing) 1 red chilli, broken into pieces 2 teaspoons ghee Ingredients 2 tablespoons Bengal gram flour (besan) 2 cups fresh curds 1 teaspoon green chilli-ginger paste 2 curry leaves 2 teaspoons sugar (approx.) salt to taste For the topping 2 tablespoons chopped coriander Method 1. Mix the gram flour, curds and 3 cups of water and beat well so that no lumps remain. 2. Add the green chilli-ginger paste, curry leaves, sugar and salt and put to boil. 3. Simmer for a while whilst stirring occasionally. 4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they crackle. Add the asafoetida and red chilli. 5. Add the tempering to the kadhi and boil for a few minutes. 6. Sprinkle the coriander on top and serve hot.

October 27, 2006

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Stuffed Paneer Slices In Moghlai Gravy Ingredients 400 grams paneer 4 large tomatoes 1 onion, chopped ¼ teaspoon turmeric powder ½ teaspoon chilli powder 2 pinches sugar 1 tablespoon kasoori methi (dried fenugreek leaves) 4 tablespoons oil salt to taste For the stuffing 100 grams paneer 1 tablespoon crushed cashewnuts 1 tablespoon raisins 1 tablespoon chopped coriander a pinch of sugar salt to taste To be ground into a ginger-garlic paste 4 cloves garlic 12 mm. (½") piece ginger ¼ teaspoon cardamom powder powder For the garnish a little fresh cream chopped coriander For the stuffing 1. Grate the paneer. 2. Add the remaining ingredients and mix well. How to proceed 1. Put the tomatoes in hot water for 10 minutes. Take out the skin and grate them. 2. Cut the paneer into equal sized flat peices of approximately 25 mm. by 25 mm. 3. Sandwich the paneer slices with the stuffing. 4. Heat the oil in a tava and lightly fry the stuffed paneer slices on both sides. Remove the paneer. 5. In the same oil, fry the onion until golden. Add the garlic-ginger paste, turmeric and chilli powders and sugar and fry again for a while. 6. Add the tomatoes, kasuri methi and salt and fry again for a while. 7. Put the paneer pieces back in the gravy on the tava and fry again for a while. 8. Garnish with the cream and coriander. 9. Serve hot.

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Panchmel ki Subji Ingredients ¾ cup gavarfali (cluster beans), chopped ¾ cup chawli (long beans), chopped 1 capsicum, chopped 1 cucumber, peeled and diced 2 carrots, peeled and diced 1 teaspoon cumin seeds (jeera) 2 teaspoons ginger-green chilli paste 1 teaspoon chilli powder ¼ teaspoon turmeric turmeric powder (haldi) 2 teaspoons coriander (dhania) powder 1 teaspoon amchur (dry mango powder) 2 tablespoons oil salt to taste How To Proceed 1. Heat the oil in a non-stick pan, add the cumin seeds and ginger-green chilli paste and sauté for few seconds. 2. Add the gavarfali, chawli, capsicum, cucumber, carrots, chilli powder, turmeric powder, salt and ¼ cup of water. Cover and cook over a slow flame, till the vegetables are cooked, stirring occassionally. 3. Add the coriander powder and amchur and mix well. 4. Serve hot.

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Mooli ki Subji Ingredients 2 medium white radish (mooli), peeled and chopped with the leaves a pinch soda bi-carb ½ teaspoon cumin seeds (jeera) ½ teaspoon ajwain (carom seeds) ¼ teaspoon asafoetida (hing) (hing) 2 teaspoons ginger-green chilli paste ¼ teaspoon turmeric turmeric powder (haldi) 2 teaspoons coriander (dhania) powder 1 teaspoon chilli powder 1 tablespoon kachri powder 2 tablespoons oil salt to taste How To Proceed 1. Boil the radish (with the leaves) with soda bi-carb in water till it is cooked (approx. 5 to 7 minutes). Drain and keep aside. 2. Heat the oil in a pan, add the cumin seeds, ajwain, asafoetida and ginger-green chilli paste and sauté for a few seconds. 3. Add the cooked radish, turmeric powder, coriander powder, chilli powder, kachri powder and salt. Mix well and sauté for 4 to 5 minutes. 4. Serve hot.

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Dal Baati Churma For the panchmel dal 1/3 cup split Bengal gram (chana (chana dal) 1/3 cup toovar (arhar) dal 1/3 cup green moong dal (split green gram) 1 tablespoon urad dal (split black lentils) 1 tablespoon whole moong (whole green gram) 3 teaspoons chilli powder ¼ teaspoon turmeric turmeric powder (haldi) 1 teaspoon coriander (dhania) powder ½ teaspoon garam masala 3 cloves 2 bay leaves 1 teaspoon cumin seeds (jeera) 2 green chillies, slit a pinch asafoetida (hing) 2 teaspoons amchur (dry mango powder) 2 teaspoons tamarind (imli) pulp 3 tablespoons ghee salt to taste For the baatis (for 10 baatis) 1 cup whole wheat flour (gehun ka atta) ½ cup semolina (rawa) 2 tablespoons Bengal gram flour (besan) 8 tablespoons milk 4 tablespoons melted ghee salt to taste For serving melted ghee 1 recipe churma For the panchmel dal 1. Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked. 2. In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside. 3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes. 4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water. For the baatis 1. Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes. 2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati. 3. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame. 4. When the baatis are done, drain and keep aside. 5. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also. 6. Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis. How to proceed 1. Pour hot panchmel dal over the baatis. 2. Serve hot with churma.

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Pithore Kadhi For the kadhi 2 cups sour curds 2 tablespoons Bengal gram flour (besan) a pinch turmeric powder (haldi) 1/4 teaspoon fenugreek seeds (methi) 1 teaspoon cumin seeds (jeera) 1 teaspoon mustard seeds (rai) 1 teaspoon green chillies, finely chopped 7 to 8 curry leaves 2 tablespoons ghee salt to taste For the pithore 3/4 cup Bengal gram flour (besan) 1/2 teaspoon turmeric powder (haldi) 1 teaspoon chilli powder 4 tablespoons curds 1/2 teaspoon mustard seeds (rai) 2 teaspoons ghee salt to taste oil for deep frying

For the kadhi 1. Combine the curds, gram flour, turmeric powder and salt in a bowl and whisk well. Add 2 cups of water and mix well. 2. Heat the ghee in a pan and add the fenugreek seeds, cumin seeds, mustard seeds, green chillies and curry leaves. 3. When the seeds crackle, add the curd-gram flour mixture and mix well. 4. Bring the kadhi to a boil stirring continuously. Simmer for 2 to 3 minutes. Keep aside. For the pithore 1. Combine the gram flour, turmeric powder, chilli powder, curds, salt and ¾ cup of water in a bowl and whisk well. 2. Heat the ghee in a non-stick pan and add the mustard seeds. 3. When the seeds crackle, add the gram flour mixture and sauté for 5 to 6 minutes over a high flame, while stirring continuously till the mixture leaves the sides of the pan. 4. Pour the mixture on a flat plate (thali) of 150 mm. (6") in diameter and allow it to set. Cool completely. 5. Cut the pithore into small 25 mm. (1") squares. 6. Deep fry the squares in hot oil till they are golden brown. Drain on absorbent paper. Keep aside. How to procced 1. Add the deep-fried pithore to the hot kadhi and serve hot with with bajra roti or gatte ka pulao.

October 27, 2006

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Hariyali Cheese Subzi Serves 2 Ingredients 2 cups spring onions (including greens), chopped 2 cups spinach (palak), chopped a pinch ajwain (carom seeds) 1 teaspoon chopped garlic 1 to 2 green chillies, finely chopped ¼ cup cheese, grated 1 tablespoon oil salt to taste How To Proceed 1. Heat the oil, add the ajwain, garlic and green chilli. 2. Add the spring onions and sauté for 2 to 3 minutes. 3. Add the spinach and salt and cook for 3 to 4 more minutes over a high flame. 4. Reduce the flame and add the cheese and simmer for a few minutes. 5. Serve hot with chapati.

October 27, 2006

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Vegetable Au Gratin Mixed vegetable baked in white sauce and cheese Ingredients 2 teacups mixed bolied vegetables ( carrots, french beans, green peas, potatoes) 3 teacups white sauce 100 grams grated cooking cheese salt to taste pepper to taste Method 1. Add salt and pepper to the white sauce and mix well. Add half of the grated cheese and mix well. Now add the mixed vegetables and mix well. 2. Grease a baking dish and put the mixture in it. Cover with the remaining cheese and dot w ith butter. 3. Bake in a hot oven at 400°F for 25 minutes or until golden brown. 4. Serve hot.

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Rice Paneer Pulao Ingredients 1 cup Basmati rice 1 onion, sliced 1 tablespoon ginger, chopped 1 tablespoon garlic, chopped 1 teaspoon green chilli paste 3 tablespoons tomato puree 1 cup paneer cubes 3 tablespoons curds ½ teaspoon garam masala 2 tablespoons chopped coriander a pinch sugar 1 teaspoon butter 1 teaspoon oil salt to taste

Method 1. Wash the rice and keep aside. 2. Put 2 cups of water to boil. 3. Heat the butter and oil in a pressure cooker, add the onion, ginger, garlic and green chilli paste and stir for a few seconds. 4. Then add the tomato puree and paneer cubes and cook for some time. 5. Finally, add the rice, curds, garam masala, coriander, sugar, 2 cups of hot water and salt and pressure cook for 1 whistle. 6. Allow the steam to escape before opening. 7. Serve hot.

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Gatte ka Pulao For the gattas 1 cup Bengal gram flour (besan) 1 teaspoon chilli powder 1 teaspon fennel seeds (saunf) ½ teaspoon ajwain (carom seeds) 1 tablespoon curds 2 tablespoons oil salt to taste For the pulao 1½ cups cooked long grain rice 1 onion, sliced 1 cardamom (elaichi) 2 cloves ½ teaspoon cumin seeds (jeera) ½ teaspoon mustard seeds (rai) ¼ teaspoon asafoetida (hing) 1 teaspoon chilli powder ½ teaspoon turmeric powder (haldi) ½ teaspoon garam masala 1 tablespoon oil salt to taste To be ground into a paste 4 cloves garlic 2 green chillies 50 mm. (2") piece ginger 1 small onion Other ingredients oil for deep frying For the garnish chopped coriander For the gattas 1. Combine all the ingredients and knead to make a stiff dough adding a little water, if required. 2. Divide the dough into 8 equal portions and shape each portion into a 100 mm. (4") long 5 mm. (1/6") diameter cylindrical roll. 3. Boil plenty of water and put the gatta strands in it. Cook for 10 to 12 minutes. 4. When cooked, drain the gattas and keep aside. 5. Cut the gattas into small pieces when cool. 6. Deep fry the gatta pieces in hot oil. Drain on absorbent paper and keep aside.

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Chinese Fried Rice Serves 8 Ingredients 1 ½ teacups uncooked rice 100 grams french beans 100 grams carrots 100 grams capsicums 4 sticks celery 1 bunch spring onions 2 tablespoons soya sauce ½ teaspoon Ajinomoto powder 4 teaspoons refined oil salt to taste green chillies in vinegar chilli sauce to serve Method 1. Boil the rice. Each grain of the cooked rice should be separate. 2. Cut the vegetables into small pieces. Chop the leaves of the spring onions. 3. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes. 4. Add the rice,soya sauce and salt. Mix very well and cook for 2 minutes. 5. Serve hot with chillies in vinegar and chilli sauce.

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Parathas Parathas Stuffed With Vegetables And Cheese Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds. For the dough 1 ½ teacups plain flour (maida) 1 ½ teacups whole wheat flour 1 tablespoon ghee ¾ teaspoon salt To be ground into a paste (for the stuffing) 3 green chillies 2 tablespoons chopped coriander 25 mm. piece ginger For the stuffing 3 carrots, finely chopped 1 small cauliflower, finely chopped 2 potatoes, finely chopped 1 teacup green peas 1 teaspoon cumin seeds 4 tablespoons grated cheese 2 green chillies, chopped 2 tablespoons chopped coriander 2 tablespoons ghee salt to taste For cooking ghee

For the dough 1. Sieve the flours with the salt. 2. Add the ghee and mix well. Add enough water and make a semi-soft dough. For the stuffing 1. Heat the ghee and fry the cumin seeds until they begin to crackle. 2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame until the vegetables become soft. 3. Alternatively, cook in a pressure cooker without adding any water. 4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well. How to proceed 1. Knead the dough and divide into 20 portions. 2. Roll out each portion of the dough into a small thin round with the help of flour. 3. Spread a little filling on one round, cover with the other round and press well. 4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. 5. Repeat for the remaining rounds and stuffing. 6. Serve hot.

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Minty Corn And Vegetable Parathas A minty cover with a spicy filling. For the dough 1 ½ teacups plain flour (maida) 1 ½ teacups whole wheat flour 1 tablespoon melted ghee To be blended into a mint sauce (for the dough) 2 tablespoons mint leaves 1 teaspoon lemon juice ½ teaspoon cumin seeds ½ teascup water 3 green chillies 1 teaspoon salt For the stuffing ½ teacup finely chopped cabbage 1 ¼ teacups fresh or frozen corn, cooked 2 potatoes, peeled and chopped 1 onion, chopped juice of 1 lemon ½ teaspoon garam masala 1 tablespoon chopped coriander 1 teaspoon ground green chilli 1 teaspoon sugar 1 tablespoon oil salt to taste For cooking ghee For the dough 1. Mix the flours, ghee and the mint sauce and make a soft dough, adding water if necessary. 2. Knead well and divide into 15 portions. 3. Roll out each portion into a very thin round of about 150 mm. diameter. 4. Cook lightly on a hot tawa (griddle) on both sides without using ghee. For the stuffing 1. Sprinkle salt over the cabbage and keep aside. After 10 minutes, squeeze squ eeze out the water. 2. Crush the cooked corn. 3. Heat the oil and add the potatoes, sprinkle a little water, cover and cook until soft. 4. Add the cabbage and onion and cook for 1 minute. 5. Add the corn, lemon juice, garam masala, coriander, green chilli, sugar and salt and cook for 1 minute. How to proceed 1. Put 2 tablespoons of the stuffing in the centre of each dough round. 2. Fold towards the centre from all 4 sides and press to seal. 3. Repeat for the remaining rounds and stuffing. 4. Brush lightly with ghee and cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top. 5. Serve hot.

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Continental and Chinese Quick Masala Spaghetti Cook this dish in front of the guests and serve immediately. Ingredients 2 teacups boiled spaghetti 1 chopped onion 1 large tomato 2 tablespoons chopped capsicum 1 tablespoon chopped celery 4 tablespoons tomato ketchup ½ teaspoon chilli sauce ½ teaspoon mustard powder 100 grams (4 oz.) fresh cream 1 ½ teacups sliced mushrooms (optional) (optional) 1 teaspoon lemon juice 2 tablespoons butter salt to taste grated cheese to serve To be ground into a paste 4 cloves garlic 12 mm. (½") piece ginger 4 red chillies Method 1. Put the tomato into hot water for 10 minutes. Remove the skin and chop. 2. Heat the butter and fry the onion till pale in colour. 3. Add the celery celery and fry again for ½ minute. Add the paste and fry again for ½ minute. 4. Add the tomato pulp and the capsicum and fry for 3 to 4 minutes. 5. Add the spaghetti, tomato ketchup, chilli sauce, mustard powder, three quarters of the cream and salt and cook for 1 minute. 6. Add the lemon juice and the mushrooms and cook again. 7. Serve hot with the remaining cream and the grated cheese.

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Macaroni In A Hurry A very tasty way of serving this popular pasta Ingredients 3 teacups boiled macaroni 1 chopped onion 1 chopped capsicum 2 chopped tomatoes ½ teaspoon finely chopped green chilli chilli (optional) 3 tablespoons grated cheese 2 tablespoons butter 1 chopped spring onion salt to taste Method 1. Heat the butter and fry the onion for 1 minute. 2. Add the capsicum, tomatoes, green chillies and fry again for 1 minute. 3. Add the macaroni, cheese and salt and sprinkle the spring onion on top. 4. Serve hot.

October 27, 2006

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Ratatouille Ravioli With Tomato Cream Sauce For the ratatouille filling ¼ cup zucchini, finely chopped chopped ¼ cup eggplant (baingan), finely chopped ¼ cup capsicum, finely chopped chopped ¼ cup onions, finely chopped chopped 1 teaspoon garlic, finely chopped ½ cup tomatoes, finely chopped chopped ½ teaspoon dried oregano oregano 1 tablespoon olive oil or oil salt to taste For the tomato cream sauce 1 ½ cups tomato pulp 1 tablespoon garlic, finely chopped 1 onion, finely chopped 2 tablespoons tomato purée 1 teaspoon sugar ½ teaspoon dried oregano oregano 4 to 5 tablespoons cream 3 tablespoons olive oil or oil salt to taste For the garnish 2 tablespoons grated cheese ½ teaspoon chilli flakes flakes

For the ratatouille filling 1. Heat the olive oil in a pan, add the zucchini, eggplant, capsicum, onions and garlic and sauté for 2 minutes. 2. Add the tomatoes and salt and cook on a slow flame till the moisture evaporates (approximately 5 to 7 minutes). 3. Sprinkle the oregano and mix well. Allow to cool completely. For the ravioli 1. Divide the pasta dough into 2 portions and roll out each portion as thinly as possible w ithout breaking the dough. 2. Brush one sheet with cold water and place the ratatouille filling in little heaps (using a teaspoon) on it at regular intervals. 3. Cover with the second sheet of pasta and press around each mound of filling. 4. Cut with a small cookie cutter or knife into squares of 30 mm. x 30 mm. (1 ¼ " x 1 ¼") and keep aside. 5. Boil plenty of water in a large saucepan with 1 teaspoon of salt and 1 tablespoon of oil added to it. Drop the ravioli in it piece by piece and cook a few pieces at a time for about 3 minutes. 6. Drain the ravioli and transfer it into a bowl of cold water to refresh it. 7. Drain again and keep aside. For the tomato cream sauce 1. Heat the olive oil in a pan, add the g arlic and onion and sauté till the onion turns translucent. 2. Add the tomato pulp and cook till the sauce thickens. 3. Add the tomato purée, sugar, salt and 1/2 cup of water and bring to a boil. 4. Add the oregano and cream and mix well. Keep aside. How to proceed 1. Heat the tomato cream sauce and spoon it onto a plate. 2. Top with the ravioli and garnish with the cheese and chilli flakes.

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Gratin Dauphinoise Ingredients 400 grams boiled potatoes 200 grams fresh cream 10 cloves crushed garlic (optional) 2 teacups grated cheese salt and pepper to taste For decoration 1 tomato, cut into thin slices Method 1. Cut the boiled potatoes into thin slices. 2. Grease a baking tray and arrange some potato slices on it. 3. Spread some cream on top. 4. Mix the garlic and salt and sprinkle on the potato slices. 5. Sprinkle some grated cheese, salt and pepper on top. 6. Repeat this with the remaining ingredients and make more layers. Spread the remaining cheese on the top layer. 7. Decorate with the tomato slices. 8. Bake in a hot oven at 200 degree C (400 degree F) for 25 minutes or until the potatoes are brown in colour. 9. Serve hot.

October 27, 2006

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Mexican Bean Faheeta Ingredients 12 flour tortillas refried beans tomato salsa guacamole green salsa grated cooking cheese

Method 1. Spread a little tomato salsa and guacamole or green salsa on each tortilla. 2. Place some bean filling, fold from both the sides and top with some tomato salsa and cheese. 3. Grill for a few minutes until the cheese melts. 4. Serve hot.

October 27, 2006

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Pasta Genovese Ingredients 3 cups cooked fettuccine For the sauce 1 recipe pesto 1 onion, sliced 1 ½ cups mushrooms, sliced 1 cup milk 4 tablespoons cream ½ cup grated grated cheese cheese 3 tablespoons butter salt and pepper to taste How To Proceed 1. Heat the butter in a pan and sauté the onion slices till they are translucent. 2. Add the mushrooms and salt and sauté for 3 to 4 minutes. 3. Add the pesto, milk and cream and mix well. Bring to a boil while stirring continuously. 4. Toss in the pasta, pepper and cheese and serve immediately.

October 27, 2006

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Easy Cheesy Vegetable Pasta Ingredients 2 cups cooked pasta (macaroni or fusilli) 1 cup boiled vegetables (carrots, peas, french beans etc.), diced ½ cup capsicum, sliced ½ cup milk 3 cheese slices 1 teaspoon butter salt to taste pepper to taste Method 1. Heat the butter in a pan and saute the capsicum in it for 2 minutes. 2. Add the milk and cheese slices and bring to a boil. 3. Add the vegetables, salt and pepper and mix well. 4. Toss the cooked pasta in the sauce and bring to a boil. 5. Serve hot with toast or garlic bread.

October 27, 2006

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American Chop Suey Ingredients 450 grams cabbage 3 onions 100 grams bean sprouts 10 french beans 2 carrots 1 teacup boiled noodles 2 teacups fried noodles 1/2 teaspoon Ajinomoto powder 4 teaspoons refrined oil 1 teaspoon chilli sauce salt to taste For the sauce 3/4 teacup brown vinegar 3/4 teacup sugar 1 teacup water 2 tablespoons plain flour (maida) 1 tablespoon soya sauce 4 tablespoons tomato ketchup Method 1. Slice the onions. 2. Cut all the vegetables ( except bean sprouts) into long thin strips. 3. Place all the ingredients of the sauce in a vessel, mix well and put to boil. Go on cooking and stirring until the sauce is thick. 4. Heat the oil thoroughly in a vessel and add the vegetables and Ajinomoto powder. Cook on a high flame for 3 to 4 minutes. 5. Add the prepared sauce, boiled noodles, chilli sauce and salt and cook for a few minutes. 6. Add half of the fried noodles and mix well. 7. Serve hot, topped with the rest of the fried noodles.

October 27, 2006

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Mexican Minestrone

Ingredients ½ teacup cucumber, finely chopped chopped 6 teacups brown stock 1 teacup cooked corn kernels 2 tablespoons sliced mushrooms 2 tablespoons chopped onions 2 large tomatoes, peeled and chopped 1 tablespoon chopped coriander 1 teacup chopped spinach 1 tablespoon butter salt to taste

For serving 2 tablespoons grated cheese

Method 1. Put the tomatoes in hot water for 10 minutes. Take out the skin and chop them. 2. Heat the butter and fry the onions for a few seconds. 3. Add the corn, mushrooms and salt and cook for 2 to 3 minutes. 4. Add the tomatoes, spinach, cucumber and brown stock and boil. 5. Serve hot garnished with the coriander and cheese.

October 27, 2006

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Moyettes Ingredients 6 bread buns 6 tablespoons grated cheese refried beans a little butter

For the topping cabbage, shredded carrots, grated 1 chopped spring onions salsa

Method 1. Cut off the tops from the buns. Sccop out the centres. 2. Fill the centres with some refried beans. 3. Top with some grated cheese and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. 4. Take out from the oven and top with the vegetables and salsa. 5. Apply butter lightly on the top and bake for a few minutes until crisp. 6. Serve hot covered with the bun tops.

October 27, 2006

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Sweets Spicy Pancakes A delicious and colourful dish. For the pancakes 100 grams (4 oz.) plain flour (maida) 240 to 270 ml. (8 to 9 fl. oz.) milk 2 to 3 teaspoons melted butter or ghee 1 egg (optional) a pinch salt For the stuffing 1 chopped onion 3 teacups mixed boiled vegetables (french beans, carrots, green peas, potatoes, cauliflower) , finely chopped 2 boiled and mashed potatoes 1 teaspoon chilli powder 1 tablespoon butter salt to taste For the baking 3 teacups white sauce 1 teacup tomato ketchup 3 tablespoons grated cheese 1 small can (225 grams) baked beans a little butter salt to taste For the pancakes 1. Mix the flour, milk, butter, egg and salt into a batter. Keep aside for 20 minutes. 2. Prepare small pancakes in a frying pan using a little butter. Use a non-stick frying pan if not using u sing egg. For the stuffing 1. Heat the butter and fry the onion until golden. 2. Add the remaining ingredients and cook for 1 minute. How to proceed 1. Spread a little white sauce in a greased baking dish. 2. Fill each pancake with a little stuffing, then spread 1 tablespoon of tomato ketchup and close. Repeat with the remaining pancakes and stuffing. 3. Place the stuffed pancakes in the dish. 4. Spread the remaining white sauce on top and then the balance tomato ketchup. Sprinkle the cheese and make a border of baked beans. Dot with butter. 5. Bake in a hot oven at 230 degree C (450 degree F) for 20 minutes. 6. Serve hot.

October 27, 2006

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Spicy Pancakes Baked Cheesecake Ingredients For the crust 7 tablespoons crushed Marie biscuits 1 tablespoon sugar 4 tablespoons melted butter For the filling 1 ½ cups grated fresh fresh paneer 1 tablespoon thick curds a pinch soda bi-carb a pinch ground nutmeg (jaiphal) ¼ can (100 grams) condensed milk ¼ cup raisins For the decoration 1 tablespoon icing sugar

Method 1. For the crust 2. Mix the biscuits, sugar and butter and press the mixture evenly into a 150 mm. (6") diameter loose bottom tin. 3. Put to chill. For the filling 1. In a blender, liquidize the paneer with 1 tablespoon of water, the curds, baking soda and nutmeg. 2. Whip in the condensed milk until u ntil well blended. 3. Mix in the raisins. How to proceed 1. Pour the filling over the set crust. 2. Bake in a hot oven at 200 degree C (400 degree F) for 9 minutes. 3. Remove and sprinkle the icing sugar on top. 4. Serve hot.

October 27, 2006

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Mango Cheesecake For the sponge cake 1 eggless sponge cake For the cheesecake mixture 1 recipe cream cheese 2 mangoes, peeled and cut into pieces 4 tablespoons thick curds ½ cup cream ¾ cup castor sugar To be mixed into a soaking syrup 1 cup water 1 tablespoon sugar For the garnish a few mango slices For the sponge cake 1. Slice the sponge cake into two horizontally. Use only one layer of the sponge. 2. Use the other layer for the variation. For the cheesecake mix 1. Liquidize the cream cheese, mango pieces, curds and sugar to a smooth puree in a blender.. 2. Whip the cream till soft peaks form and mix gently with the mango mixture. How to proceed 1. Place one layer of the sponge cake on the bottom of a loose bottomed 150 mm. (6") diameter cake tin. 2. Sprinkle the soaking syrup over the sponge. 3. Pour the cheesecake mixture over the sponge and refrigerate till set. Unmould from the tin. 4. Serve chilled garnished with mango slices.

October 27, 2006

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Cream Cheese Ingredients 1 litre full fat milk 1 teaspoon citric acid crystals 1/2 cup warm water Method 1. Put the milk to boil in a thick bottomed pan. 2. When it comes to a boil, remove from the flame and keep aside for a few minutes. 3. In another bowl, mix the citric acid crystals with the warm water. 4. Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own. Stir gently if required. 5. Strain this mixture using a muslin cloth. 6. Blend the drained milk solids in a food processor till smooth and creamy. 7. Use as required.

October 27, 2006

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Apple Sandesh Serves 4 For the apple mixture 2 grated apple 1 teaspoon lemon juice 7 teaspoons sugar ½ teaspoon saffron For the sandesh 100 grams freshly made cottage cheese (paneer) 2 tablespoons powdered sugar 4 teaspoons low fat milk a few drops rose or kewra essence (optional) Method 1. For the apple mixture, warm the saffron and rub with a little water until it dissolves. 2. Add the lemon juice, sugar, 1 tablespoon of water and the grated apples and cook for 10 minutes. 3. For the sandesh, blend all the ingredients in a mixture and shape into 4 balls. 4. Decorate by putting the apple mixture on top of the sandesh. Serve cold.

October 27, 2006

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Rice Kheer Ingredients 1 cup cooked rice 2 cups milk 1/3 cup condensed condensed milk 2 tablespoons sugar ½ teaspoon cardamom cardamom (elaichi) powder 1 teaspoon ghee

Method 1. Mix together the rice, milk and condensed milk in a broad non-stick pan and simmer on a flame, stirring continuously, for about 10 minutes. 2. Add the sugar, cardamom powder and ghee and mix well till the sugar has dissolved. 3. Serve hot.

October 27, 2006

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Kaju Kopra Sheera Ingredients 1 cup (100 grams) cashewnuts, coarsely powdered 1 cup grated coconut ¾ cup sugar ¼ teaspoon cardamom cardamom (elaichi) powder a few saffron strands 4 tablespoons ghee For the garnish 4 to 6 cashewnuts Method 1. Heat the ghee in a heavy bottomed pan add saute sa ute the cashewnuts and coconut in it for 7 to 10 minutes over medium heat, stirring continuously. The mixture should be very lightly browned. 2. Add the sugar with ½ cup of water and cook till till the sugar has dissolved (approx. (approx. 5 minutes). 3. Add the cardamom and saffron and mix well. 4. Serve warm, garnished with cashewnuts

October 27, 2006

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Apple Rabadi Ingredients 1 litre full fat milk 4 tablespoons sugar 2 dessert apples ½ teaspoon cardamom powder powder 3 almonds, blanched and sliced Method 1. Put the milk in a broad vessel and boil. 2. Add the sugar and cook on a slow flame while stirring continuously, until the mixture reduces to half. 3. Peel the apples and grated them. Add to the milk, give one boil and remove from the heat at once. Sprinkle almonds and cardamom powder on top. 4. Serve hot.

October 27, 2006

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Quick Rabadi Ingredients 2 cups milk 2 bread slices ¼ cup condensed milk 2 tablespoons sugar ¼ teaspoons cardamom cardamom (elaichi) powder a few saffron strands Method 1. Remove the crusts of the bread slices and discard. Grind the bread slices in food processor to make fresh bread crumbs. Keep aside. 2. Bring the milk to boil in a heavy bottomed pan. Add the fresh bread crumbs, condensed milk and sugar and cook on a high flame, while stirring continuously (approx. 10 minutes). 3. Remove from the fire, add the cardamom powder, saffron and mix well. 4. Refrigerate for 2 to 3 hours and serve chilled.

October 27, 2006

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Shrikhand Ingredients 1 kg. thick curds ¾ cup powdered sugar a few saffron strands 1 tablespoon warm milk 2 teaspoons cardamom (elaichi) powder For the garnish slivers of pistachios slivers of almonds Method 1. Hang the curds in a muslin cloth in a cool place for approximately 3 hours until all the liquid (whey) has drained off. 2. Rub the saffron into the warm milk until it dissolves. 3. Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender. 4. Serve garnished with slivers of pistachicos and almonds.

October 27, 2006

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Paneer And Coconut Balls This colourful sweet does not use any fat. For the paneer balls 500 grams paneer 8 tablespoons powdered sugar 2 to 3 teaspoons rose water a few drops rose essence For the coconut mixture 3 teacups grated fresh coconut 1 ½ teacups granulated sugar 2 pinches saffron a little milk For decoration 4 to 5 blanched and chopped pistachios silver foil For the paneer balls 1. Mix all the ingredients very well and make a dough. 2. Divide the dough into 20 portions and shape into small round balls. For the coconut mixture 1. Cook the coconut and sugar for 10 minutes on a slow flame. Cool. 2. Warm the saffron in a small vessel. Add a little milk and rub in until the saffron dissolves. 3. Add the saffron mixture to the coconut mixture. Mix well. How to proceed 1. Make a covering of the coconut mixture over each paneer ball using hand pressure. 2. Arrange the balls in a plate and cover with silver foil. Chill. 3. Cut each ball into 2 parts. Decorate with pistachios. 4. Serve cold.

October 27, 2006

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Easy Chocolate Mousse Ingredients 2 cups (250 grams) dark chocolate, finely chopped 1 ½ tablespoons golden syrup 1 cup (200 grams) fresh cream

To garnish 2 crushed sweet biscuits ½ cup chopped mixed fruits

Method 1. Combine the chocolate, golden syrup and 1 ½ tablespoons of water in a saucepan and melt over gentle heat till it is a smooth mixture. Cool slightly. 2. Whip the cream till soft peaks form and fold in the chocolate mixture. 3. Pour this into 4 cups. 4. Refrigerate for 4 to 6 hours or till the mousse has set. 5. Serve chilled garnished with crushed biscuits and chopped fruit.

October 27, 2006

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Salads and Raitas Three Bean Salad Ingredients ¼ cup boiled kidney beans (rajma) ½ cup boiled chick peas (kabuli chana) ½ cup boiled butter beans (lima beans or pavta) 2 spring onions, finely chopped 1 tomato, deseeded and cut into small cubes ¼ cup mozzarella cheese or cheese, cut into 12 mm. (½") cubes 1 cup iceberg lettuce, torn into pieces To be mixed into a dressing 1 ½ tablespoons tomato tomato ketchup 3 tablespoons olive oil ¼ teaspoon dried oregano oregano salt and freshly ground pepper to taste How To Proceed 1. Combine all the ingredients except the dressing in a salad bowl. Toss well. Chill for at least 2 to 3 hours. 2. Just before serving, toss the dressing in the salad. 3. Serve immediately.

October 27, 2006

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Bundi And Pomegranate Raita Ingredients 1 teacup bundi 1 teacup pomegranate seeds (anardana) 2 teacups fresh curds 2 pinches roasted cumin seeds powder 2 pinches red chilli powder salt to taste

Method 1. Add salt to the curds and beat. 2. Add the bundi and pomegranate seeds. 3. Store in the refrigerator. 4. Just before serving, sprinkle the cumin seeds powder and chilli powder. 5. Serve cold.

October 27, 2006

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Mixed Vegetables in Creamy Sauce Ingredients 1 teacup sliced and boiled mixed vegetables 1 chopped onion 1 chopped green chilli 1 teacup white sauce 1 teaspoon butter salt and pepper to taste

Method 1. Heat the butter and fry the onion for ½ minute. 2. Add the green green chilli and fry again for ½ minute. 3. Add the vegetables (french beans, carrots, cauliflower) and cook for 1 minute. 4. Add the white sauce, salt and pepper and mix thoroughly

October 27, 2006

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Baked Paneer in Spinach with Tomato Gravy For the spinach 6 teacups chopped spinach 1 chopped onion 2 teaspoons plain flour 3 chopped green chilles 2 teaspoons oil salt to taste Other Ingredients 200 grams paneer, chopped 2 teacups chopped mixed boiled vegetables 1 teacup tomato gravy salt to taste For the spinach 1. Cook the spinach without adding any water. 2. When cooked, blend in a liquidiser. 3. Heat the oil and fry the the onion for ½ minute. 4. Add the flour flour and fry again for ½ minute. 5. Add the green chillies, spinach and salt and cook for 1 minute. How to proceed 1. Mix the spinach with the paneer, vegetables (french beans, carrots, cauliflower) and salt and spread in a baking dish. 2. Pour the tomato gravy on top. 3. If you like, grate a little of the paneer and sprinkle on top. 4. Bake in a hot oven at 200 degree C for 10 minutes. 5. Serve hot.

October 27, 2006

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Spinach Raita Ingredients 100 grams chopped spinach 1 teacup fresh curds ¼ teaspoon chilli-ginger paste salt and pepper to taste Method 1. Steam the spinach. 2. Beat the curds. Add the chilli-ginger paste, salt and pepper and mix well. 3. Add the spinach and mix thoroughly. 4. Put in the refrigerator to cool. 5. Serve cold.

October 27, 2006

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Kesari Sweet Curds Ingredients 2 ¼ teacups skim milk 2 teaspoons skim milk powder 1 ½ teaspoons fresh fresh curds 4 teaspoons sugar 2 pinches cardamom powder 2 pinches saffron

Method 1. Add the skim milk powder to the prepared milk and mix well. 2. Cool or heat the milk until lukewarm and add the curds, sugar and cardamom powder. 3. Warm the saffron, add 2 teaspoons of the milk mixture and stir until the saffron dissolves. 4. Add the dissolved saffron to the milk and put to set in a closed cupboard. 5. When set, place in the refrigerator. 6. Serve cold.

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Vegetarian Cuisines - Tarla Dalal

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