Friday, April 30, 2010

Puran Poli


2 cups chana dal, soaked in water for 4 hours

2 cups jaggery (adjust for sweetness)

2 cups refined flour

3 tbsp oil

1 tsp cardamom powder

1/4th tsp nutmeg powder

1/4th tsp nutmeg powder

3/4 tsp turmeric powder

1. Cook chana dal in a pressure cooker till it turns soft. Drain out excess water until the dal is absolutely becomes dry.
2. Add jaggery and cook further and then mash into a soft paste.
3. Add cardamom powder, saffron, and freshly grated nutmeg powder and mix well. Form 20 balls of equal size and put it aside.
4.Mix refined flour, oil, water and turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead. Divide into 20 equal portions.
5. With greased palms, take one portion of dough and flatten it into a disc of the size of the palm. Place a ball of "chana jaggery" paste in the centre and fold the disc from all sides to cover the paste completely.
6. On a well-floured board, better over a sheet of clean transparent plastic wrap, gently roll out each poli to a 6 inches disc. This can get tricky as the paste does try to slide out. Use a little flour if that happens. Roll.
7. Roast each poli on a hot, dry girdle. Do not use oil or ghee. Roast both sides well. Smear with ghee on both sides when done. Serve warm with clarified butter or a bowl of milk.

Wednesday, April 14, 2010

Sprouts Sandwich

Preparation Time : 40 minutes

Cooking Time : 20 minutes

Servings : 4


1/2 cup Bean sprouts

6 slices Brown bread

1 medium Onion , chopped

2 medium Potatoes, boiled and mashed

Salt to taste

Green chutney as required

1 teaspoon Chaat masala

5-6 Black peppercorns, crushed

4-6 leaves Lettuce

2 medium Tomatoes, cut into roundels

1. Take onion in a bowl. Add mashed potato, salt, two tablespoons green chutney, sprouts, chaat masala and crushed black peppercorns and mix.

2. Place two brown bread slices on the work top.

3. Place salad leaves on one of them. Place some of the stuffing topped with tomato roundels.

4. Apply some green chutney on another slice and cover the sandwich with it.

5. Prepare another sandwich: place lettuce on one slice, spread stuffing.

6. Apply green chutney on another slice and place some alfalfa over it.

7. Bring the two slices together to make a sandwich.

8. Heat a non stick toaster, place the sandwich in it and toast till golden.

9. Similarly make other sandwiches. Serve hot.

Chana Chat

Preparation Time : 10-15 minutes

Cooking Time : 10-15 minutes

Servings : 4


1 1/2 cups Dry green grams (hara chana), soaked overnight

2 medium Onions, chopped

2 medium Tomatoes, chopped

2-3 Green chillies, chopped

2 tablespoons Fresh coriander leaves, chopped

Black salt (kala namak) to taste

1 teaspoon Roasted cumin powder

1 teaspoon Chaat masala

1/2 teaspoon Red chilli powder

2 tablespoons Lemon juice

1. Pressure cook soaked dry green chana in three cups of water for seven to eight whistles or till done.

2. Transfer them into a kadai and simmer till all the water evaporates.

3. Take the hot chana in a bowl.

4, Add onions, tomatoes, green chillies, coriander leaves, black salt, roasted cumin powder, chaat masala, red chilli powder and lemon juice and mix well.

5. Serve immediately.

Tortilla with Spicy Yogurt Sauce

Preparation Time : 20-25 minutes

Cooking Time : 15-20 minutes

Servings : 4


4 Tortillas

2 medium Onions, cut into roundels

1 cup Hung yogurt

2 tablespoons Fresh coriander leaves, chopped

2 tablespoons Fresh mint leaves, chopped

Salt to taste

7-8 Black peppercorns, crushed

1 tablespoon Lemon juice

2 medium Cucumbers, sliced

2 medium Tomatoes, sliced

6-8 Green olives, slice

1 Jalapeno, chopped

1. Heat a pan and put the onion roundels in it and roast till lightly browned.

2. Sprinkle salt over them.

3. Take hung yogurt in a bowl and add coriander leaves and mint leaves along with salt, crushed black peppercorns, lemon juice and mix well.

4. Heat a tawa and lightly heat the tortillas on both the sides.

5. Keep the heated tortillas on an aluminium foil. Spread the yogurt mixture.

6. Place cucumber and tomato slices, olives, jalapeno and caramelized onions over and roll.

7. Fold in the foil and serve hot.

Stuff Cheela

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Servings : 4


2 cups Gram flour (besan)

1/2 cup Fenugreek leaves

Salt to taste

1/4 teaspoon Turmeric powder

1 teaspoon Red chilli powder

1/2 teaspoon Chaat masala

1 tablespoon Lemon juice

1 medium Onion , chopped

Oil, shallow fry

1 cup Cottage cheese (paneer), grated

1/2 cup Cheese, grated

1 teaspoon Red chilli powder

1. Take besan in a bowl, add methi leaves, salt, turmeric powder, red chilli powder, chaat masala powder, lemon juice, chopped onion and mix.

2.Add sufficient water and mix to make a not too thick batter.Heat a tawa.

3.Add a little oil. Put a ladleful of batter on it and spread it slightly.

4. Cook on low heat till done on one side.

5. Drizzle some oil round the sides and top.

6. Put some grated paneer in the center of the cheeley. Over it put some grated cheese and red chilli powder.

7. Fold the two sides over the stuffing and serve hot

Bread Upma

Preparation Time : 10 minutes
Cooking Time : 20 minutes

Servings : 4


6-8 slices White bread preferably a day old

2 tps Oil

a pinch of Asafoetida

1/4 tps Cumin seeds

1/4 tpsMustard seeds

1 medium Onion , chopped

1 medium Potato, boiled and diced

1/4 tps Turmeric powder

1/2 tps Red chilli powder

1 tps Lemon juice

2 Green chillies, chopped

3 tps Fresh coriander leaves, chopped

1.Break the bread slices into smaller pieces with or without the crust.

2.Heat oil in a Pan.

3. Add a pinch of asafoetida.

4. Add cumin seeds and mustard seeds.

5.When the cumin seeds change colour and mustard seeds crackle, add onion and sauté.

6. When the onion turns translucent, add diced potatoes and sauté for two minutes.

7. Add turmeric powder and bread pieces.

8.Mix and add red chilli powder and toss to mix well.

9.Sprinkle some water and cook for two minutes.

10. Add lemon juice, green chillies and coriander leaves. Toss and serve hot.

Baked Beans Roles

Preparation Time : 15 minutes

Cooking Time : 25 minutes

Servings : 4


4 Whole wheat rotis

1 1/2 cups Baked beans

2 medium Onions

1 tps Oil

1 medium Green capsicum, chopped

5-6 cloves Garlic, sliced thinly

Tomato ketchup as required

Red chilli sauce as required

3 tps Fresh coriander leaves, chopped

Iceberg lettuce , shredded a few leaves

Finely chop one onion and slice the other.Heat oil in a pan, add onion, green capsicum and garlic and sauté

2. Place chapattis on the work top. Spread a little tomato ketchup and red chilli sauce on each of them.

3. Add baked beans to the pan and sauté. Add coriander leaves and mix.

4, Place some of this mixture on one side of each of the chapattis.

5. Sprinkle sliced onion, lettuce and grated cheese over the baked beans and roll the chapatti.

6. You can cut into diagonal pieces and serve or wrap the roll in aluminium foil and serve.

Tuesday, April 13, 2010

Kadai Paneer

Preparation Time : 15 Minutes
Cooking Time : 20 Minutes
Serves / Makes : 4 Persons


250 gms Paneer
3 Capsicum
4 Onion
4 Tomato
1 " long piece Ginger
1 tsp Red Chili Powder
2 Tej Patta
4 Cloves
1 piece Cinnamon
4 tblsp oil


1. Cut paneer, capsicum in long pieces.

2. Grind onion, tomato, ginger, salt, red chili powder.

3. Mince cloves and cinnamom.

4. Heat clarified butter in a pan.

5. Add bay leaf, cloves, cinnamon.

6. Then add onion, tomato, ginger paste.

7. Continue cooking it on medium flame till ghee/oil begins to separate.

8. Add paneer and capsicum pieces.

9. Cook on low flame.

10. When the capsicum are done put off the flame.

11. Take off the fire and serve hot.

Spicy Spaghetti

Preparation Time : 10 Minutes
Cooking Time : 20 Minutes
Serves / Makes : 4 Persons


100 gm Spaghetti
4 tps oil
salt according to taste
1 cup of chicken stock
2 tps butter
2 tps flour
1tps cheese
1/4 tps cumin nutmeg
1/4 tps mace
1tps red chilli powder
1 tps coriander seeds
1/2 tps pepper cones
green coriander (finely chopped)


1. Boil the spaghetti with oil and salt and drain when cooked
2. Roast and grind all the spices
3. Make a sauce with the chicken stock by adding butter and flour to the chicken stock
4.add roasted spices
5.pour on the spaghetti grate cheese
6.Put in the Oven till the cheese melts
7 sprinkle coriander on the Pasta and serve hot

Smoothie Sunrise

  • Cooking Time : 5 min.

    Preparation Time : 10 min.
    : 2


    1 cup chopped strawberries (5 large strawberries)

    1 cup chopped watermelon(Seeded)

    1 cup chopped peach

    1 cup raspberry sorbet

    1/4 cup freshly squeezed orange juice


    1 Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and puree until smooth and creamy.

    2. Add more orange juice if you'd like it a little less thick.

    3. Serve immediately in tall glasses with straws.

Pasta with tomato,peas n paper Sauce

Cooking Time : 15 min.

Preparation Time : 10 min.

Serves : 2


1 Cup pasta

3 Medium Tomato
1/2 tps. olive or vegetable oil
1 clove garlic, thinly sliced

1/4 tps paper

1/2 cup peas (Frozen or Fresh)

1/3 cup diced roasted red peppers

1/2 tsp. dried basil 3 tbsp. grated cheese


1. Boil the pasta with salt.

2. Place tomatoes in a blender or food processor and blend until very smooth and light pink, about 1 minute. Set aside.

3. Heat the oil in a large pan over medium heat.

4. Add the garlic and red pepper flakes and saute for 30 seconds.

5. Add the peas, roasted red peppers and basil and stir 1 minute.

6. Add the pureed tomatoes and heat just to boiling. Remove sauce from heat.

7. Drain the pasta and transfer to pan. Stir over medium heat until pasta is well mixed with sauce

8. Sprinkle with grated Parmesan cheese and serve immediately.

Rice Vegetable Salad

Cooking Time : 5 min.

Preparation Time : 10 min.
: 4


1cup Long Grain (Basmati) boiled Rice

1Apples diced
1small cup boiled green peas
Few Cauliflower florets boiled
1 lemon juice
salad leaves to garnish
Cabbage (shredded) for garnishing
salt & pepper to taste


1. After boiling rice.

2. In cool rice add apples, green peas, cauliflower florets, salt and pepper.

3. Now add lemon juice and toss well and transfer to serving dish lined with salad leave

4. Garnish rice salad with shredded cabbage and coriander leaves.

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