Matar Malai

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Rich and aromatic curry prepared by cooking Peas with cream and freshly grounded spices…

Ingredients:

1 cup peas, boiled in salted water

1 onion, roughly chopped

2 tbsp cashew nuts

½” stick cinnamon

1 big cardamom

3 cloves

1 bay leaf

2 tbsp dry fenugreek leaves

1/4 tsp pepper powder

1/4 cup fresh cream

1/2 tsp red chilli powder

1/3 cup milk (appox.)

2 tbsp oil

Salt to taste

Method:

• Crush cinnamon, cloves and seeds of cardamom using mortar & pestle and keep aside.
• Grind onion and cashews with little water to a smooth paste.
• Heat oil, add bay leaf, onion paste and cook till oil separates.
• Add freshly grounded powder, red chilli and pepper powder. Cook for few seconds.
• Add kasoori methi and cream, cook on low heat till cream dries up.
• Add boiled peas, salt and mix well, cook for few seconds.
• Add enough milk to get thick gravy. Cook for few more seconds and turn off.
• Serve hot with naan or chapati.

Corn Tortizza

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An easy-to-make, yummy recipe prepared using Corn Tortillas with pizza toppings.

Ingredients:

For Corn Tortillas:

1/2 cup maize flour

1/3 cup plain flour (maida)

2 tsp oil

1/2 tsp salt

Lukewarm water

For Pizza Toppings:

1/2 cup corn, boiled

1/2 cup sliced onion

1/2 cup chopped green capsicum

1/2 cup mozzarella cheese, grated

Pizza sauce

Dried herbs and chilli flakes

Method:

• Shift both the flours and add oil and salt. Mix well.
• Make smooth dough using enough warm water, keep aside for 20 min.
• Roll out the dough into thin rounds with the help of a little flour. (or roll between two cling films)
• Cook lightly on a tava (griddle) and keep aside.
• Preheat oven at 200 deg C.
• On each tortilla, spread 1 tbsp pizza sauce, add all the vegetables and finally top
  grated cheese.
• Bake for 5-7 min or till cheese melts.
• Sprinkle dried herbs and chilli flakes and serve hot.

Lemon Tarts

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Small tart shell filled with lemon flavor topping is a wonderful treat after any meal….

Ingredients:

For tart shells

1 cup flour

1/2 cup white butter

A pinch salt

2-3 tbsp ice-cold water or just enough to combine

For the lemon filling: (For 8-10 tart shells)

1/2 cup lemon juice

2 tbsp flour

2 tbsp corn flour

2 tbsp butter

3/4 cup sugar

2-3 drops yellow color

4 tbsp cold water

Method:

• Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture. (If using yellow or salted butter add 1/2 tbsp sugar)
• Knead lightly with cold water to form dough. (Don’t over work)
• Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
• Roll out tart dough into 1/4" thick. Cut into small tarts with cutter or any lid.
• Press into small tart shells and prick them with fork all over.
• Bake at 200 deg C for 10-15 min. (Keep watch after 10 min)
• Once the shells are ready, keep aside to cool.
• Mix all the ingredients for the filling and microwave at 100% power for 4-5 min or till thick. Keep stirring after every min.
• Cool it and fill the mixture in tart shells.
• Garnish with cherries or sweet cream and serve.

 

Matar Paneer

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Lip smacking preparation of matar and paneer into rich and delicious gravy….

Ingredients:

150 gm paneer, chopped
3/4 cup peas
4 tomatoes, roughly chopped
3 onions, sliced
3-4 garlic cloves, crushed
1” piece ginger, chopped
4 tsp melon seeds (magaz)
2 tsp poppy seeds (khus khus)
1 tsp red chilli powder
1 tsp garam masala powder
2 cloves
½ cup milk
2 tbsp oil + 1/2 tbsp butter
Salt to taste
Oil for frying onions & paneer

Method:

• Shallow fry paneer cubes to a golden colour on all sides and keep aside.
• Soak melon & poppy seeds in 1/4 cup water for 10 minutes.
• Deep fry sliced onions to a golden brown colour.
• Cool and grind with soaked melon and poppy seeds to a fine paste with very little water.
• Boil tomatoes, cloves & garlic- ginger with 1 cup water. Keep covered on low flame till the tomatoes turn soft. Cool and grind to a puree.
• Heat oil + butter, add onion and melon paste. Cook till oil separates.
• Add red chilli powder and tomato puree. Cook for 5-7min till oil separates.
• Add milk gradually, stirring continuously for 2 min on low flame.
• Add peas, garam masala and salt and fry for 2-3 min.
• Add enough hot water to get thick gravy, cook covered till peas are done.
• Add the fried paneer cubes. Simmer on low flame for 2-3 min till paneer turn soft.
• Serve hot with naan or chapati.

Cheese Potato Sandwich

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Enjoy breakfast with healthy, yummy and easy to make Cheese Potato Sandwich….

Ingredients:

8 Brown bread slices

4 medium potatoes, boiled & mashed

100 gm cottage cheese (paneer), crumbled

1 cup cheese, grated

1 tsp black pepper powder

1 tbsp parsley, chopped (optional)

1/4 cup capsicum, finely chopped

Salt to taste

Butter or Ghee

Method:

• Mix potatoes, capsicum and paneer in a bowl and microwave for 30 sec on high power.
• Add in parsley, salt and pepper.
• Spread potato mixture on bread slice, add grated cheese and cover with another slice.
• Apply butter on both sides and toast on griddle or in sandwich maker.
• Cut diagonally and serve hot with milkshake or fruit juice.

Cottage Cheese Stuffed Aubergines

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Soft and cheesy aubergines stuffed with Cottage cheese, capsicum and garlic is best to compliment with salad and soup….

  

Ingredients:

8 small  Aubergines / Brinjals

100 gm Cottage Cheese (paneer), crumbed

1 tsp garlic, finely chopped

1 tsp parsley, chopped

2 tbsp capsicum, finely chopped

½ tsp black pepper powder

50 gm mozzarella cheese, grated

1 tbsp olive oil, plus extra for drizzling

1 tbsp lemon Juice

Salt to taste

50 gm bread crumbs

Method:

• Cut into half length-ways and scoop out the insides with a knife. Keep aside.
• Preheat the oven to 190° C.
• Sprinkle the 1 tsp lemon juice over the aubergines to prevent discoloration.
• Brush aubergines with little oil, season with salt and place in a baking dish. Cover with foil and bake for 10 min.
• In a pan heat oil and cook the scooped out aubergine insides for 2-3 min.
• Cool and add in the cottage cheese, parsley, garlic, capsicum, cheese, lemon juice, salt & pepper.
• When the aubergine shells are tender, remove and fill with the cheese mixture.
• Cover with bread crumbs and drizzle some oil over, and return to the oven.
• Bake for 5 minutes. Switch the oven function to Grill and cook for 5 min more or till the top is lightly browned.
• Serve hot with salad and soup.

Hara Chana Patties

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Make Nutritious and Crispy “Hara Chana Patties” to give a Healthy Treat…..

Ingredients:

1 cup Green Chickpeas (hare chane), soaked overnight        

1-2 Green chilli, finely chopped

1 medium Onion, finely chopped

1/2 tsp Garam masala powder

1/2 tsp Cumin powder           

1 tsp Garlic paste

1/2 tsp dry mango powder

2 tbsp Yogurt

2 tsp Roasted chana dal powder

1 tbsp Fresh coriander leaves, chopped

Oil for shallow frying

Salt to taste

Method:

• Boil the soaked chana along with salt, cool and grind.
• To chana mixture add the remaining ingredients and mix well to a smooth mixture. (if mixture turn soft add 1-2 tsp roasted chana dal  powder)
• Divide the dough into equal parts and shape them into roundels.
• Heat oil in a pan and shallow-fry patties till golden brown on both the sides or grill.
• Serve hot with ketchup or green chutney. 

Pineapple and Almond Cake

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An exotic combination of pineapple and almonds make this cake everyone’s favorite….

Ingredients:

4 slices of tinned pineapple, chopped

1/2 tin (200 gm) condensed milk

3/4 cup flour

15-20 chopped almonds

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp pineapple essence

1 tbsp pineapple crush

1/2 cup oil

A drop yellow color

Method:

• Shift flour, baking soda and baking powder in a bowl and keep aside.
• Beat condensed milk with electric beater on high speed for 4-5 min or till light and fluffy.
• Add pineapple essence and crush and beat again to mix well.
• Add oil in small batches and beat well to combine all.
• Add flour mixture and mix with a wooden spoon. Add color and mix again.
• Mix in pineapple pieces and chopped almonds well.
• Pour the prepared batter in greased tin.
• Bake in preheated oven at 160 deg C for 35-40 min or until done.

Rajma Tikki Sandwich

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A filling and healthy sandwich…. has goodness of beans and vegetables.

Ingredients:

For Rajma Tikki:

1 cup kidney beans (Rajma)

1 onion, finely chopped

1-2 green chillies, chopped

1 tsp ginger-garlic paste

1 tbsp fresh coriander, finely chopped

1/2 tsp red chilli powder

1/2 tsp garam masala

1 tsp chaat masala

Salt to taste

Oil for shallow frying

For Sandwich:

8 Brown bread slices

Cheese slices

Cucumber slices

Tomato slices

1/2 cup grated cabbage

Method:

• Wash and soak rajma overnight. Drain and grind without water. Take out in a bowl.
• Add in onion, garlic-ginger paste, green chili, and coriander, salt and mix well.
• Mix in salt, red chilli, garam masala and chaat masala. Divide mixture in equal balls.
• Shape balls and shallow fry them till golden brown on both sides.
• Slightly toast the bread slices with some butter.
• Place rajma tikki on one slice then layer all vegetables and top with cheese slice and final cover with another slice of bread.
• Gently press the sandwich and serve hot with ketchup.

Apple Walnut Cake

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Scrumptious Apple-Walnut cake, best to serve at your tea-time party….

Ingredients:

1 ¾ cup flour  

1 cup apple

1/4 cup crushed walnuts

1 cup buttermilk (1/4 cup curd mixed with 3/4 cup milk)

1 tsp baking soda

3/4 cup brown sugar

1/2 cup oil

1 tsp cinnamon powder

1 tsp vanilla essence

Method:

• Mix flour, sugar, baking soda and cinnamon powder in a bowl till well mixed.
• Add buttermilk, oil, vanilla essence and stir till smooth.
• Mix chopped apple and walnuts with 1 tsp flour and add to the cake batter.
• Transfer batter to a greased baking tin.
• Bake in a preheated oven at 170 deg C for 30-35 min or till done.
• Let it cool and then serve.