250 Veg Recipes for Student Housing

Saket Jalan

GRAPEVINE Grapevine India Publishers Pvt. Ltd. A-208, Second Floor, New Moti Nagar, New Delhi - 110015 India [email protected] [email protected]

Copyright © Author (2017)

First published by M/S Grapevine India Publishers India Ltd.

Printed and bound in New Delhi

This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher’s prior written consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser and without limiting the rights under copyright reserved above. No part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, record- ing or otherwise), without the prior written permission of both the copyright owner and the abovementioned publishers of this book.

Disclaimer This is a work of fiction. All characters, organizations and situations are of author’s imagination and any resemblance to any person, organization or situation is purely co- incidental.

The author respects all individuals, organizations & communities and there is no intention in this novel to hurt any individual, organization or community.

2 “I owe my success to my family, their constant support in each phase of my life has helped and motivated me to achieve where I stand today “

3 4 CONTENTS

Foreword 13 About The Author 14 Author Note 15 Student Housing 16 IDLY 1. Ragi Rava Idly 19 2. Carrot Idly 20 3. Mixed Vegetables Oats Idly 21 4. Tawa Idly 22 5. Jackfruit Idly 23 1. Upma 24 2. Upma 25 3. Idly Upma 26 4. Vegetable Jowar Upma 27 5. Vegetable Quinoa Upma 28 6. Foxtail Millet Upma 29 7. Kozhuttai Upma 30 1. Rava Dosa 31 2. Udupi Style Pelakai Teepe Dosa 32 3. Mixed Sprouts Dosa 33 4. Ragi Oatmeal Dosa 34 5. Mangalorean 35 6. Raw Banana Dosa 36 7. Kanchipuram 37 8. Neer Dosa Recipe 38 9. Buckwheat Dosa 39 10. Javvarisi (Sabudana) Dosa 40 1. Instant Rava Uttampam 41 2. Vegetable Ragi & Oats Uttapam 42 3. Tomato Uttapam 43

5 4. Carrot Onion Uttapam 44 5. Broccoli Kheema And Cheese Uttapam 45 1. Cabbage Paneer 46 2. Ka Paratha 48 3. Mooli Paratha 49 4. Paneer Methi Paratha 51 5. Punjabi Aloo Paratha 53 6. Avocado Paratha 55 7. Grated Beetroot Chilli Paratha 56 8. Onion Paneer Paratha 57 CHEELA 1. Besan Aur Pyaz Ka Cheela 59 2. Bajra & Cheela 60 3. Oats and Besan Cheela 61 4. Moong Dal Palak Cheela 62 /KHAMAN/FAFDA 1. Green Moong Dal Dhokla 63 2. Gujarati Fafda 64 3. Buckwheat Corn Dhokla 65 4. Amaranth Sooji & Oats Dhokla 66 5. Bhaat Na Muthia Dhokla 68 6. Doodhi Na Muthiya Dhokla 69 7. Amiri Khaman (Sev Khamani)-Steamed Breakfast Lentil Crumble 70 1. Mangalorean Style Sajjige Rotti/Rulavachi ( ) 71 2. Cottage Cheese And Peas Oatmeal Pancakes 72 3. Apple Vanilla Whole Pancakes 73 4. Oat Banana Pancakes 74 5. Healthy Vegetable Multigrain Pancakes 75 MORE 1. Foxtail Millet 76 2. Sauteed Broccoli & Almonds 77

6 3. Methi 78 4. Sabudana Khichdi 79 5. Brown Kozhukattai 80 6. Tikhat Rava 81 7. Kuzhi Paniyaram 82 8. Lemon Oats 83 9. Oats Ven 84 10. Besan Bread 85 11. Rice Bhakri 86 12. Gujarati Methi Thepla 87 13. Masala Ulundu Vadai 89 14. Carrot And Apple Muffins 90 15. Style Vella Paniyaram 91 16. Nei 92 17. Mithi Mathri 93 18. Arunachal Pradesh Zan (Finger Millet Porridge with Vegetables) 94 19. 95 20. Assamese Poita Bhat With Aloo Pitika 96 21. Ukadpendi (Maharashtrian Style Spiced Rice Flour Porridge) 97 22. Maharashtrian Style Spiced rice flour Porridge 98 23. Coorg Style Kadumbuttu/Kadambuttu (Steamed Rice Balls) 99 24. Ven Pongal 100 25. Sindhi Style Doda (Spring Onion Rice Flour Flat Bread) 101 26. Style Vattayapam (Steamed Rice Cakes) 102 27. Iyengar Style Thavala Adai 103 28. Bajra Matar Ki Khichdi 104 29. Radhaballabhi (Bengali Stuffed Poori With Spiced Urad Dal) 105 30. Masala 106 31. Classic Chettinad Seepu Seedai 107 32. Mor Kali (Kazhi) 108 33. With 109 34. Paneer Stuffed Kuzhi Paniyaram 110 35. Gujarati Tawa 112 36. Mixed Flour & Spring Onion Crepes 114 37. Nutella & Kiwifruit Filled Whole Wheat Crepe 115 38. Mango & Fruit Filled Creme Crepe 116 39. Medu 117 40. Bajri Methi Na Vada 118 41. Thenga Vada 119

7 Maincourse RICE/ 1. Qabooli Rice 123 2. Tomato Rice (Pulao) 124 3. Chickpea Pulav (Chole Biryani) 125 4. Kathal Biryani 126 5. Bisi Bele Bhaat 127 6. Lemon Rice 128 7. Sweet Potato Rice 129 8. Maharashtrian Green Moong Bhaat 130 9. Spinach Rice (Palak Pulao) 131 PANEER 1. Kashmiri Paneer 132 2. Paneer 133 3. Achaariya Paneer 134 4. 135 5. Kadai Paneer 136 6. Muter Paneer 137 7. Smoked Tandoori 138 1. Carrot Ginger Soup 140 2. Vegetable Soup 141 3. Tomato Soup 142 4. Style Soup 143 1. Beetroot Kebab 144 2. Sabudana Seekh Kabab 145 3. Vegetable Seekh Kebab 146 4. BheinKe Kebab 147 5. Chatpatte Coconut Kebab 148 6. Hara Bhara Kabab 149 7. Dahi Ke Kebab 150 8. Bhutteyan Da Kebab 151 9. Paneer Anardana Kebab 152 10. Ke Kebab 153 11. Green Peas Kebab 154 12. Corn Palak ki Tikki 155 13. Sangri Ki Shikampuri 156

8 14. Vegetable Rice 157 DRY VEG. 1. Aloo Methi 158 2. Aloo Jeera bhaji 159 3. Sarson Ka 160 4. Moong Dal Sookhi Sabzi 161 5. Suran Jo Kheemo 162 6. Aloo Gobhi Methi Tuk 163 7. Green Peas Nimona 164 8. Punjabi Style Tinda Sabji 165 9. Kurkuri Bhindi 166 10. Lacha Paratha 167 11. Baigan Bharta (Egg Plant) 168 12. Bharwan Simla Mirch 169 13. SoyaBean Keema Aur Bathuey Ka Saag 170 14. Zunka Bhakhri 171 15. Maharashtrian Style Kelfulachi Bhaji 172 16. Chenakayi Erissery Recipe (Yam Erissery) 173 17. 174 GRAVY VEG. 1. Rhubarbi (Relish, Pickle) 175 2. Potato in Coconut Gravy 176 3. Mapo Tofu with Spring Onion and Black Beans Recipe 177 4. Aloo Palda 178 5. Beerkaya (chutney) 179 6. Torai ki Sabzi 180 7. Kacche Kele ki Asharfi 181 8. Auriya Kaddu 182 9. Aloo ki 183 10. Gatte ki Sabzi 184 11. Kashmiri Rajma 186 12. Sindhi Kadhi 187 13. Veg Hakka Noodles 188 14. Kolhapuri Vegetables 189 15. Arbi with mint Yoghurt Dip 190 16. Veg Malai Kofta 191 17. Khumb Palak Kofta 192 18. Mushroom Khitchda 193 19. Pooran Poli 194 20. Gujarati Uundhyu 195

9 21. Dal Bafla 196 22. Matar Ki (Crispy Puffed With Peas) 197 23. Andhra Style Davva Aava koora (Sweet and Spicy Banana Stem Peanut Recipe) 198 24. Kerala Cheriya Ulli 199 25. Mushroom Corn Curry 200 26. Vegetable Curry 201 27. Palak (Spinach) Curry 202 28. Tofu & Mushroom Curry 203 29. Daal Makhani 204 30. Ghiya Chana Dal 205 31. Panchratna Dal 206 Sweet and Desserts 1. Apple Coconut 209 2. Apple vegan cake 210 3. Chocolate Brownie (eggless) 211 4. Vegan Chocolate Ice Cream 212 5. Eggless Almond and Cashew Cake 213 6. Bengali 214 7. 216 8. Godhuma Rava Payasam 217 9. Ghewar 218 10. Vegan 219 11. Dates and Figs Fudge 220 12. Coconut Almond Burfi 221 13. Pineapple Halwa 222 14. 223 15. Flax Burfi 224 16. Carrot And Apple Muffins 225 17. Oatmeal and Almond Cookies 226 18. Breakfast Oatmeal Raisin Muffin 227 19. Puli /Bengali Pitha 228 20. Dates and Cashew Vegan Balls 229 Drinks 1. Badaam ka Sharbat 233 2. Cocoa Banana Almond Date Smoothie 234 3. Pineapple Banana & Oat Smoothie 235 4. Mango Smoothie 236

10 1. Spicy Corn 239 2. Chatpate Aloo (Spicy Stir-Fry Potatoes) 240 3. Spicy Corn Patties – 241 4. Grilled Cheese Toast with Bacon, Avocado and Tomato Recipe 242 5. Chilli Cheese Toast 243 6. Urad Dal Puri (Bedmi Puri ) 244 7. Masala 245 8. 246 9. Greek Style Pizza 248 10. Tofu and Cashew Mayonnaise 249 11. Soy, Custard Apple and Peach Milkshake 250 12. Kaju Kothimbir Vadi 251 13. Pudachi Wadi 252 14. Batata Vada 253 15. Usal Pav 254 16. Pav 256 17. Besan 257 18. Methi and Kishmish Pakodas 258 19. Kachche Kele Ke Pakke Pakore 259 20. Steamed Dhokla 260 21. 261 22. Dilli ki Fried Aloo Chaat 262 23. Aloo Bonda 263 24. Aloo 264 25. Kesari 265 26. Phirni 266 27. Masala Kachori 267 28. Bread, Paneer & Potato Instant Vada 268 29. Kobiche Vade (cabbage pakode) 269 30. Methi Corn Dal Vada 270 31. Matkiche Vade (Moth Beans Fritters) 271 32. Pathravade Recipe (Colocasia Leaves ) 272 33. Aloo Poha (Batata Poha) Recipe 273 34. Maharashtrian Kanda Poha 274 35. Palak And Moong Dal Pakodas 275 36. Bread Pakoda 276 37. Spring Onion Pakoda 277 38. Tamil Nadu Style Masala Dal Vada 278 39. Baked Palak Ki Mathri 279 40. 280

11 41. Mumbai Style Sukha Pani Puri 281 42. (Papdi Chaat) 282 43. Dahi Batata Puri Chaat 283 44. Scrambled Paneer Sandwich 284 45. Grilled Spicy Potato Sandwich 285 46. Paneer Tikka Kathi Roll 286 47. Grilled Mushroom Sandwich With Herbs 288 48. Ragda Patties Recipe 289 49. Kale Channe Ki 291 50. 292 51. Bihari Chokha 293 52. Bharli Vangi 295 Campus Students Communities 296

12 Foreword

This gives me immense pleasure that Saket after his long & wonderful years of experience in student housing has come up with this book. He understands the psychology of student’s taste and emphasizes more on hygiene, diet plans, nutrition and growth. The book has covered the taste of all the corners of the country, like Kashmiri Paneer (North), Idiyappam (south), Radhaballabhi (East), Khandvi (west), Carrot and apple muffins (continental) which in itself is unique. I wish him all success in his way forward…….. Dr. Chenraj Roychand Jain (Chairman, Jain Group of Institutions)

13 About The Author

Mr. Saket Jalan brings in his years of experience of running student housing communities and serving the student communities with mesmerizing dining experience. He has a great penchant for cooking and strongly believes to reach the hearts through stomachs. His love for cooking can be understood by numerous journeys undertaken to various parts of India and the globe and compiling the best recipes. The recipes presented in the book are simple and easy to cook yet so mouth watering.

14 Author Note

I feel proud to touch upon a completely virgin subject in India-student housing recipes. Our aim is to provide students with a variety of that gives them the nutrients to maintain health, feel good, and have energy. These nutrients include , carbohydrates, , vitamins and minerals. Here you find dishes to fit in with special diets.

15 Student Housing

Today, education sector in India is growing at a very fast pace, with it arises the necessity for a well organised and systematized facilities to assist students providing them with services incorporating quality accommodation, wi-fi, good food, security, transportation and indulging them in various activities and events organised at student communities, nurturing their young minds. It is an alternate form of accommodation for students studying in Higher Educational Institutions by student housing service providers to deliver high quality accommodation for students with high class amenities. Student Housing is a new concept in Indian scenario. It is an emerging asset class in India and has been well established in countries such as USA, UK and Australia.

16 BREAKFAST

17 18 IDLY 1. RAGI RAVA IDLY

...... PREP TIME COOK TIME SERVES

...... 25 min...... 20 mins...... 4 INGREDIENTS

● 1 cup Ragi Flour (Finger Millet) ● 1 cup Sooji (Semolina Rava) ● 1 cup Yogurt () ● 2 Green Chillies, finely chopped ● 1 inch Ginger, finely chopped ● 1 teaspoon Enos fruit , or 1/2 teaspoon powder ● Cooking oil, as required ● 1 sprig Curry leaves, finely chopped ● 1 teaspoon Mustard ● Salt, to taste ● Coriander leaves (Dhania), small bunch, finely chopped INSTRUCTIONS 1. To begin making the Ragi Rava Idly Recipe, combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1 cup). Allow the mixture to rest for 10 to 15 minutes. 2. Heat oil in a pan; add in the mustard seeds and curry leaves and allow it to crackle. Turn off heat and keep aside. 3. After the batter has rested for 15 minutes; stir in any additional water if the batter is become too think, it should fall thick and not in blogs. Next add in the seasoning, green chillies, ginger, enos fruit salt and the tablespoon of oil. Stir well to combine. 4. Preheat a steamer with water. 5. Pour the Ragi Rava Idly batter into the Idly mold cavities. Place into the preheated steamer and steam the rava Idly’s for 10 minutes until a tester inserted in the center comes out clean. 6. Once steamed, remove the Ragi Rava Idly from the steamer and keep aside for 5 minutes. Sprinkle some water over the Idly’s so they come out clean when you take them out of the cavities. Use a spoon to run through the sides of the cavities to remove Idly’s. 7. Serve the Ragi Rava Idly’s with Tomato Chutney. 19 2. CARROT IDLY

...... PREP TIME COOK TIME SERVES

...... 10 min...... 15 mins...... 2 INGREDIENTS

● 1 cup Idly Dosa batter ● 1 Carrot ● 1 Green Chilli ● Salt, as needed ● 1 teaspoon Cooking oil ● 1/2 teaspoon Mustard seeds ● Curry leaves, a spring ● 1/2 teaspoon Ginger, minced For Idly Batter ● 1 cup Idly Rice ● 1/4 cup Urad dal ● 1/4 teaspoon Fenugreek Seeds (Methi) INSTRUCTIONS 1. To begin making the Carrot Idly recipe, wash the carrot really well and chop into small pieces. Add the chopped carrot pieces in a blender and grind it to form course pieces. Alternatively you can also grate the carrot. Add the Carrot into the prepared Idly batter (Check notes for Idly dosa batter) 2. Meanwhile in a pan add in oil once it becomes hot add in mustard seeds, minced ginger and curry leaves add in the prepared tadka to the Idly dosa batter. Mix well Add in the Required Salt to the dosa batter and mix well. 3. Prepare the Idly pan and pour in the prepared batter steam cook in a medium flame for about 12-15 mins till the Idly is fully cooked. Once it is done. Serve hot. 4. Serve Carrot Idly with South Indian Coconut Chutney, Mysore Chutney or any other chutney of your choice.

20 3. MIXED VEGETABLES OATS IDLY

...... PREP TIME COOK TIME SERVES

...... 40 min...... 15 mins...... 4 INGREDIENTS ● 1/2 cup Oats ● 1/2 cup Sooji (Semolina Rava) ● 1/2 cup Yogurt (Curd), whisked ● 1 teaspoon White Urad Dal (Split) ● 1 tablespoon Raw Peanuts ● 1 tablespoon Cooking oil ● 1/3 teaspoon Asafoetida (hing) ● 1/3 teaspoon Cumin powder, roasted ● 2 Green Chilli, finely chopped ● 1 inch Ginger, grated ● 1 Carrot, finely chopped ● 1 Onion, finely chopped ● 1 Green Bell Pepper (Capsicum), finely chopped ● 8 Curry leaves ● 1/2 teaspoon Mustard seeds ● 1/4 teaspoon Baking soda ● 50 grams Coriander leaves (Dhania), finely chopped ● 1 tablespoon Lemon juice ● Salt, to taste INSTRUCTIONS 1. To begin making the Mixed Vegetable Oats Idly, first of all heat a pan and dry roast the oats and semolina separately. 2. Now coarsely ground the oats with the help of mixer grinder. Now take a big bowl add the whisked yogurt in it, then add semolina and oats powder in it. 3. Now add all chopped vegetables (except onion), salt, cumin powder in it. Mix well. 4. Now heat the oil in a pan and add mustard seeds. When the seeds crackle, add the urad dal, cumin seeds, curry leaves, peanuts, onion and asafoetida in it and saute on a medium heat for few seconds. 5. Now pour this tempering on Idly batter and mix well. Now cover this mixture and set aside for 15 to 30 minutes. Meanwhile grease the Idly moulds with minimal oil and boil the water in a steamer. 6. After 15 to 30 minutes add baking soda and lemon juice in it and mix well. Now put a 1 table spoon Idly batter into each of the greased Idly mould and steam in a steamer for about 13 to 15 minutes or until the Idlys are cooked. 7. Let them Cool and then demould them. Serve hot. 8. Serve Mixed Vegetables Oats Idly along with Keerai Sambar and Mysore Chutney for a healthy and filling breakfast.

21 4. TAWA IDLY

...... PREP TIME COOK TIME SERVES 10 min 15 mins 4 ...... INGREDIENTS

● 4 to 6 Idly ● 1 Onion, chopped ● 1 Tablespoon Butter ● Salt, to taste ● 1 teaspoon powder ● 1 teaspoon Garam masala powder ● 1 teaspoon Pav bhaji masala ● 1 Lemon ● Coriander leaves (Dhania), fistful, finely chopped INSTRUCTIONS 1. To begin the preparation of Tawa Idly recipe, first cut Idlys into cubes. 2. Heat butter in a wok, once the butter is heated, add onions and saute them till they turn translucent. 3. Once the onions are sauteed, add salt, red chilli powder, garam masala and pav bhaji masala and stir. 4. Add about 1/2 a cup of water and allow it to boil for a while. 5. Add chopped Idlys and mix well, till the spices coat with the Idlys. Cook this for half a minute. 6. Lastly, sprinkle lemon juice and with coriander leaves, giving the tawa Idlys a quick stir. 7. Serve Tawa Idly along with Tomato Onion Chutney

22 5. JACKFRUIT IDLY

...... PREP TIME COOK TIME SERVES 30 min 45 mins 4 ...... INGREDIENTS

● 1 cup Rice ● 2-2 Jackfruit (Kathal), ripe ● 1 cup Fresh coconut, grated ● 1/2 cup ● 1 teaspoon Powder ● 1 pinch Salt ● , to grease Idly moulds INSTRUCTIONS 1. To prepare Jackfruit Idly Recipe, , deseed and chop jackfruit roughly. 2. In a Mixer, grind jackfruit pieces and jaggery. Add very little water since jaggery leaves water as you grind. 3. Once it smoothens a bit, add grated coconut, and elaichi (cardamom). Add very little water or no water and grind to a smooth paste. 4. Transfer all the ground jackfruit puree into a Mixing bowl. 5. Add rice rava (powdered raw rice) and salt to it. Mix everything well. 6. Allow the mixture to sit for 10-20 minutes so that the rice rava soaks well in the mix. Then, check the consistency of the batter. It should be little thicker than Idly batter. No fermentation is required. 7. Heat water in an Idly steamer. Grease Idly molds with ghee .Pour the batter into Idly stand. 8. Steam the Idlys for 15 minutes on a medium flame. Prick a tooth pick, if it comes clean, Idlys are done. Allow the steamer stand to cool a bit and then remove Idlys from moulds using a spoon or a knife. 9. Sweet Jackfruit Idlys are ready to serve. Serve them hot or warm with a dollop of ghee, honey or pickl . Tastes divine.

23 UPMA 1. VERMICELLI UPMA

...... PREP TIME COOK TIME SERVES 10 min 20 mins 2 ...... INGREDIENTS

● 2 cups of thin vermicelli ● 2 Tbsp of refined oil ● 1 tsp of mustard seeds ● 1 tsp of cumin seeds ● 1 Tbsp of urad dal ● 2 green chillies, split lengthwise ● 9-10 curry leaves ● 1 onion, finely sliced ● 1/2 cup of beans, chopped ● 1/2 cup of carrots, chopped ● 1/2 cup of fresh peas ● 1/2 cup of tomato puree ● 1/2 tsp of powder ● Salt to taste ● 2 Tbsp of roasted peanuts INSTRUCTIONS 1. Heat a wok or a kadai and roast the vermicelli for 3-4 minutes until slightly golden. Transfer to a plate and keep aside. 2. Heat oil in the same kadai and add urad dal, mustard and cumin seeds. Let them crackle for a minute and add the chillies and curry leaves. Saute for 1-2 minutes and add the onions. Mix well. 3. Add turmeric powder and salt and saute for 1-2 minutes. Then add the vegetables and stir well. Allow them to cook for 3-4 minutes. 4. Add the tomato puree and 2 1/2 cups of water, and bring to a rolling boil. Add the vermicelli and mix well. Cover the kadai with a lid and let it cook for 5-6 minutes or until the vermicelli is cooked and the water is dried up. 5. Check seasoning. Transfer to a serving bowl and finish with roasted peanuts on top and a fresh green chilli. Serve immediately.

24 2. BREAD UPMA

...... PREP TIME COOK TIME SERVES

...... 5 min...... 10 mins...... 1 INGREDIENTS

● 4 bread slices, cut into small rectangles ● 2 Tbsp of oil ● 1 onion, thinly sliced ● 1/4 cup of beans, chopped ● 1/4 cup of carrots, chopped ● 1/4 cup of green peas ● Salt to taste ● 1 green chilli, slit ● 1/4 tsp of turmeric powder ● 9-10 curry leaves ● 1/4 cup of roasted peanuts ● 1 lemon wedge INSTRUCTIONS 1. Heat oil in a pan, then add the onions, curry leaves and green chilli. Saute for a minute and then add the chopped vegetables. Let it cook for 2-3 minutes. 2. Add the salt and turmeric powder and mix well. Then add the bread pieces and mix well. Fry for 2-3 minutes until lightly crisp. 3. Take off the flame and add the roasted nuts and a squeeze of lemon. Serve immediately.

25 3. IDLY UPMA

...... PREP TIME COOK TIME SERVES

...... 10 min...... 10 mins...... 2 INGREDIENTS

● 5 leftover Idlys ● 3 tsp ● 1/4 tsp mustard seeds ● 1/4 tsp split urad dal ● 1/4 tsp split channa dal ● 2-3 dry red chilies ● 1 sprig curry leaves ● 1 big onion, finely chopped ● 1/2 tsp turmeric powder ● Salt INSTRUCTIONS 1. Crumble Idlys by hand till they break down to small pieces. 2. Heat oil in a deep bottomed vessel. Splutter mustard, urad, channa dal, red chillies and curry leaves in the said order on a low heat. 3. Once the mustard seeds have spluttered and the urad dal turns a healthy golden color, add onion and turmeric powder for a nice color. 4. Once the onions caramelize a bit, mix in the Idlys and salt as per taste. (Remember the Idlys already have salt, so be careful while adding more). 5. Note: You can add vegetables of your choice if desired.

26 4. VEGETABLE JOWAR UPMA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 40 mins...... 4 INGREDIENTS

● 2 cup Jowar Seeds ● 1 Onion, finely chopped ● 1 Carrot, finely chopped ● 1/4 cup Sweet corn, (optional) ● 1/4 cup Green peas (Matar) ● 2 tablespoons Roasted Peanuts ● 1 inch Ginger, grated ● 2 cloves Garlic, crushed ● 2 Green Chillies, slit or chopped ● 2 teaspoons Lemon juice ● 1/2 teaspoon Turmeric powder (Haldi) ● Salt, as per taste ● 2 teaspoons Black pepper powder ● 2 tablespoons Oil ● 4 cups Vegetable stock, or water ● Coriander leaves (Dhania), small bunch, finely chopped INSTRUCTIONS 1. To prepare Vegetable Jowar Upma Recipe, wash and soak Jowar pearls overnight or for at least 6 - 7 hours in water. Jowar is a millet that takes a long time to cook, so it is important to soak it. 2. Once the Jowar is soaked, drain the excess water. Place the Jowar into the pressure cooker along with 4 cups of vegetable stock (or water) and salt. Cover the pressure cooker with its weight on. After about one whistle, turn the heat to low and simmer for about 10 minutes and turn off the heat. After 10 minutes turn off the heat and allow the pressure to release naturally. The Jowar will continue to cook in the pressure that exists in the cooker. 3. Open the lid of the pressure cooker and check Jowar pearls for doneness. 4. Jowar pearls have chewy texture in comparison to other grains. So you will notice them begin hard. If you like it to be softer, you will need to add a little more water and allow it to cook through for some more time. 5. If you notice that it has cooked well, but there is some excess water, drain the excess water and you can use it in your stock or . 6. In the next step, steam the vegetables and keep them ready. See the video of how to steam vegetables in a pressure cooker. 7. Our next step is the make the upma. 8. Heat oil in a saucepan over medium heat and saute the chopped onion, garlic and ginger for a couple of minutes until it is soft. Once the onion turns translucent, add the peanuts and saute for another couple of minutes. 9. Next add the steamed vegetables, turmeric powder, Jowar, salt and black pepper. Give it a taste and adjust the seasonings to suit your taste. Cover the pan with a tight fitting lid, reduce the heat to low and let Jowar Upma cook for about 5 minutes. 10. Turn off the heat and drizzle lemon juice over upma. Garnish with chopped coriander leaves and serve hot.

27 5. VEGETABLE QUINOA UPMA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Quinoa, cooked ● 1/2 cup Green peas (Matar), steamed ● 1/2 cup Carrots, diced, & steamed ● 2 Green Chillies, finely chopped ● 1 Onion, finely chopped ● 1 inch Ginger, grated ● 1/4 teaspoon Turmeric powder (Haldi) ● 1 pinch Powder ● 2 Cardamom (Pods /Seeds), pounded ● Salt, to taste ● 2 tablespoons Coriander leaves (Dhania), for flavour, chopped Ingredients for Seasoning ● 1 tablespoon Cooking oil ● 1/2 teaspoon Mustard seeds ● 1/4 teaspoon Asafoetida (hing) ● 1/2 teaspoon Chana dal (Bengal Gram Dal), or 1/2 teaspoon urad dal ● 1 sprig Curry leaves INSTRUCTIONS 1. To begin making the Vegetable Quinoa Upma, we will first have to cook the quinoa separately (according to the instructions) and keep aside. It is cooked similar to a . 2. Heat oil in a heavy bottomed pan; add mustard seeds, channa dal and allow it to crackle and roast until the channa dal turns golden brown. 3. Next add in the curry leaves and asafoetida, onions, ginger and green chillies. Saute until the onions are soft and tender. 4. Stir in the green chillies, carrots and peas and saute for a few minutes. 5. At this stage add in the remaining spices like cinnamon powder and cardamom powder and finally the cooked quinoa. 6. Cover the pan and simmer for about 5 minutes until all the ingredients come together and the flavors come well into the Quinoa. 7. Check the salt and spice levels and adjust to suit your taste. Turn off the heat, stir in the chopped coriander leaves and serve the Vegetable Quinoa Upma along with chutney of your choice.

28 6. FOXTAIL MILLET UPMA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 20 mins...... 4 INGREDIENTS

● 1 cup Foxtail Millet, (or mixed millets) ● 1 Onion ● 1/4 cup Carrot, chopped ● 1/4 cup Green beans (French Beans), chopped ● 1/4 cup Cauliflower (gobi), florets ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon Cumin seeds ● 5-6 Curry leaves, finely chopped ● 1 teaspoon Ginger, grated ● 2 Green Chillies, finely chopped ● 1/4 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Cooking oil ● 1 teaspoon Ghee ● 2 tablespoons Coriander leaves (Dhania), chopped ● Salt, to taste INSTRUCTIONS 1. To begin making the Foxtail Millet Upma Recipe, we will first steam the carrots, beans and cauliflower with a little salt and set aside. 2. Heat oil in a medium size saucepan that has a light fitting lid; add mustards seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink. 3. Add turmeric powder, green chillies, millet and salt. Stir for about a minute on medium heat until you get a roasted aroma of the roasted millet. 4. Add 2-1/2 cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the millet and feels cooked and looks grainy. 5. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined. 6. Serve the delicious Millet Upma (Savory Millet Pudding) along with coconut chutney and sliced bananas.

29 7. KOZHUTTAI UPMA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 2 cups Sooji (Semolina Rava), (Idly rava-made of ) ● 1/2 cup Fresh coconut, grated ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon White Urad Dal (Split) ● 3 Green Chillies, finely chopped ● 5-6 Curry leaves, finely chopped ● 1/4 teaspoon Asafoetida (hing) ● 1 tablespoon Sesame oil ● Salt, to taste INSTRUCTIONS 1. To begin making the Upma Kozhukattai Recipe, soak the Idly rava for a couple of hours and drain water. 2. Heat oil in a heavy bottomed pan; add the mustard seeds, urad dal and allow them to crackle. Allow the urad dal to get roasted and lightly browned. 3. Stir in the curry leaves, ginger, green chillies, asafoetida and the soaked Idly rava. Stir fry for about 3-4 minutes until lightly roasted. 4. Stir in the coconut and about 3-1/2 cups of water and salt to taste. 5. Stir the mixture continuously and allow the mixture to come to a boil. Once the upma mixture comes to a boil, turn the heat to low, cover the pan. The mixture will begin to thicken in about 10 minutes and leave the sides of the pan. Make sure to keep stirring to avoid lump formation. Once cooked, turn off the heat and spread the mixture on a plate and allow it to cool. 6. Prepare a steamer filled with water and with steamer plates or Idly plates greased with a little oil. 7. Divide the cooled rice upma mixture into 20 portions forming oval shaped . 8. While making the dumplings, keep a small bowl by the side with a little oil. Rub our hands with a little oil before you make each dumpliing, this will prevent it from sticking to the palm of your hands. 9. Arrange the dumplings in the steamer plates and place into the steamer. Steam for about 10 minutes on high heat. Turn off heat, remove the plates from the steamer and allow it to rest for a few minutes before you can serve them. 10. Serve the Upma Kozhukattai along with Puli Ingi for breakfast or a light dinner

30 DOSA 1. RAVA DOSA

...... PREP TIME COOK TIME SERVES 15 min 15 mins 2 ...... INGREDIENTS ● 1/2 cup fine semolina (fine Sooji) ● 1/4 cup rice flour ● 1/4 cup all purpose flour (plain flour or maida) ● 1/2 teaspoon cumin seeds (jeera) ● 1/2 teaspoon salt adjust to taste ● Pinch of asafoetida (hing) ● 1 tablespoon chopped cilantro (hara dhania) ● 1 green chilly finely chopped ● Approx. 2 cups of water INSTRUCTIONS 1. Mix all three including semolina, rice flour and all-purpose flour. Make a thin batter using little water at a time and avoiding any lumps. Batter should have pouring consistency like buttermilk. 2. Add all other ingredients to the batter including cumin seeds, salt, asafetida, cilantro and green chili. Mix it well. Let the batter stand for about 30 minutes. 3. Heat the skillet on medium high. To check if skillet is ready sprinkle few drops of water over skillet water should sizzle. Wipe the skillet with few drops of oil. 4. Pour the batter with ladle on the skillet in a circular motion starting from the periphery to the center. Keep pouring the batter till it covers the whole skillet. 5. Note: pour the batter on the skillet from about 3 to 4 inches height. Don’t try to spread the batter otherwise the characteristic and appearance of Rava Dosa will not come. Rava Dosa should have holes like swiss cheese or have lacy look. 6. Sprinkle 1 teaspoon of oil around dosa. 7. Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Then turn the Dosa using spatula. 8. Let Dosa cook for about 1 minute from other side. Dosa will be golden brown on one side and light color on other side. 9. Thin and crispy Rava Dosa is ready to serve.

31 2. UDUPI STYLE PELAKAI TEEPE DOSA

...... PREP TIME COOK TIME SERVES

...... 5 min...... 45 mins...... 4 INGREDIENTS

● 1 cup Jackfruit (Kathal), chopped ● 1 cup Instant dosa Mix Powder, or you can skip this and add 2 cups broken rice ● 1/2 cup Yogurt (Curd) ● 4 tablespoon Fresh coconut, grated ● 2 tablespoon Jaggery, can be adjusted ● 1 pinch Salt INSTRUCTIONS 1. To begin making the Udupi Style Pelakai Teepe Dose Recipe (Halasina Hannina Dosa Recipe) by making the instant dosa mix powder. 2. Mix about 1/2 cup water and curd to the instant dosa mix powder to form a thick dosa batter consistency. 3. Boil the chopped jackfruit with 1/2 cup water on a kadai over a medium heat. 4. Leave it on the heat, for about 20 minutes till the jackfruit become soft. Then switch off the heat. Grind it into a smooth paste. 5. Dissolve the jaggery with 1/4 cup water and keep it on a low heat for few minutes till all the jaggery melts. 6. Once the batter has rested you can add the jackfruit puree, dissolved jaggery water, coconut, salt and mix well. Make sure the batter does not become runny. 7. Preheat a griddle or nonstick tawa on a medium heat. Take 1 ladle of batter and pour it on the griddle. Slightly spread it around in concentric circles like you would make a dosa, but ensure that you’re making a thick pancake. 8. Next, drizzle a little oil or ghee to allow it to cook well. Cover the dosa with a lid and cook on medium heat for 2 to 3 minutes or until the base is cooked. 9. Flip the dosa when the base is cooked to cook the reverse side as well. Then remove from griddle and serve immediately 10. Soak the rice if you are using the broken rice instead of the dosa mix powder 2 hours in advance 11. If you are using the broken rice, after it has soaked, you can grind all the ingredients together at one go and make a batter. 12. Serve the Udupi Style Pelakai Teepe Dose Recipe topped with some jackfruit for your morning Breakfast.

32 3. MIXED SPROUTS CORIANDER DOSA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 20 mins...... 4 INGREDIENTS

● 1 cup Mixed Sprouts ● 1 cup Idly Dosa batter ● 1 teaspoon Cumin seeds ● 1 clove Garlic, peeled or unpeeled ● 1/2 inch Ginger ● 2 Green Chillies ● Salt, as needed For coriander mixed sprout dosa ● 1 cup Coriander leaves (Dhania), chopped For the seasoning: (Optional) ● 1 Onion, finely chopped ● 1/2 teaspoon Cumin seeds ● 1 Green Chilli, finely chopped ● 1 Tablespoon Coriander leaves (Dhania), finely chopped ● Curry leaves, few, finely chopped INSTRUCTIONS 1. To begin making the Mixed Sprouts Coriander Dosa With Idly Dosa Batter, first grind spouts along with idly-dosa batter, cumin seeds, garlic, ginger and green chillies along with a little water. Don’t add too much water or the batter will turn runny. 2. Pour it into a mixing bowl, add salt and mix. 3. Place a griddle on a medium heat. When it is hot enough, pour a ladle of batter and swirl in circular motion to spread it out like a dosa. Drizzle a little oil around the dosa. Spread some of the seasoning on the top. The wet surface will help it to stick. If required add a little oil over the onions. 4. When the bottom of the dosa seems done, and lifts off the pan easily, flip over to other side and cook for a minute. Turn it again, fold in half and take off the heat. 5. Repeat the process to make required number of . 6. For Mixed sprouts dosa with coriander 7. Add generous amounts of chopped coriander to the above batter and grind once again. 8. Make dosas with this batter following the same process as above. Serve these dosas with Chana Dal Chutney or Andhra Gongura Pachadi for a zesty South Indian breakfast.

33 4. RAGI OATMEAL DOSA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 10 mins...... 4 INGREDIENTS ● 1/2 Ragi Flour (Finger Millet) ● 1/2 cup Oatmeal ● 1/2 cup Rice flour, or whole ● 1/2 cup Sooji (Semolina Rava), or sooji/rava ● 2 1/2 cups Water ● 2 Green Chillies, finely chopped ● 1 inch Ginger, grated ● 1 Onion, finely chopped ● 1/2 teaspoon Whole Black Pepper Corns, crushed ● 1 teaspoon Cumin powder ● 2 sprig Coriander leaves (Dhania), chopped ● Salt, to taste ● Cooking oil, for cooking the dosa INSTRUCTIONS 1. To begin making the Ragi Oatmeal Dosa Recipe, in a large bowl combine the Semolina, flours and salt. Stir 2 cups of water to make a thick batter. Allow the batter to rest for about 10 minutes. 2. Stir in the remaining ingredients except the oil/ghee. Combine well. Finally add 1/2 cup more water to the batter to make it of thin pouring consistency. It is thinner than the pancake/dosa batter. 3. (when the batter is thin, it spreads like wild on a heated skillet, producing holes in the dosa and making it crisp) 4. Heat a iron skillet or dosa tawa on high heat. Make sure the skillet is very hot. To test the heat, sprinkle some water on the skillet, it will sizzle loud. This is when you know you skillet is ready to make the Rava Dosa. 5. Pour a ladle of the batter starting from the outer edges. The batter will sizzle and spread itself forming holes. Fill in the batter where there are gaps. Although allow the dosa to have a few holes. 6. Turn the heat to medium, if you want a crisp dosa. The slower it cooks, the crispier it gets. 7. Drizzle about 1/2 teaspoon of oil around the dosa and allow it to cook for 2- 3 minutes on medium heat. Once cooked turn it over and allow to cook for another minute. At this stage the dosa will be thin and crisp, with one side golden brown in color. 8. Remove the dosa off the skillet and fold from both sides. Repeat to make the remaining dosas. 9. Serve the Ragi Oatmeal Dosa (Finger Millet Crepes) with with sambar and tomato chutney.

34 5. MANGALOREAN NEER DOSA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 2 cups Broken Raw Rice, (Sona Masuri or any local rice) ● 1 cup Fresh coconut, grated ● Salt, to taste ● Cooking oil, to grease the pan INSTRUCTIONS 1. To begin making the Mangalorean Neer Dosa Recipe; we will first soak the rice in completely immersed in water for at least 3 hours. 2. Once the rice is soaked well, drain out the water. Grind the soaked rice, coconut and salt in a blender adding water little at a time to make a smooth batter. It is important to add a little water at a time to grind the rice into a smooth batter. When you feel the batter between your fingers it should be smooth and not coarse. 3. Once the Neer Dosa batter is ground, transfer it to a large bowl. Add enough water such that the dosa batter has a smooth flowing consistency. The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating. If if forms a thick later, then the you need to add a little more water. 4. Check the salt levels and adjust to suit your taste. 5. The Neer Dosa batter is now ready to be made. The Neer Dosa is made very similar to the Rava Dosa. 6. To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa. We pour the dosa batter on the hot pan and it will spread itself creating holes. 7. Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan. 8. To begin, make sure you have a greased and seasoned iron pan. Grease and preheat the iron pan until it is sizzling hot. When you sprinkle water on the pan; the water will sizzle and evaporate. 9. Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges. The batter will sizzle and flow to spread itself. Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes. There is no need to sprinkle oil to cook the Neer Dosa. 10. The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour. The cooking process will take less than 30 seconds per dosa. 11. Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle. Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way. 12. Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other. Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm. 35 6. RAW BANANA DOSA

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS

● 2 cups Idly Dosa batter ● 1 Raw Banana, boiled and cut into small pieces ● 1/2 cup Fresh coconut ● 1/4 teaspoon Turmeric powder (Haldi) ● Salt, to taste INSTRUCTIONS 1. To begin making the Raw Banana Dosa Recipe, make the dosa batter ready by following the recipe link. 2. Pressure cook the raw banana with water and turmeric powder for about 4 whistle until it becomes, remove the skin and chop them into small pieces. 3. Grind the raw banana along with coconut by adding little water to a smooth paste. 4. Add the paste to the dosa batter and mix well. 5. Check the salt levels and adjust to suit your taste. 6. Heat a skillet on high heat; Pour a ladleful of batter in the center and hold the ladle and spread the batter to form an uttapam. 7. Drizzle about a teaspoon of oil around the edges and towards the insides. 8. Cook the dosa on both sides, until you noticed it has browned a little and has slightly crispy edges. 9. To make it extra crispy, cook the dosa on a medium heat and preferably on an iron skillet. Iron skillets maintain heat and brings out a perfect texture to the dosa. 10. Serve the Raw Banana Dosa Recipe along with south Indian Chutney or a Tomato onion chutney recipe to enjoy your breakfast.

36 7. KANCHIPURAM MASALA DOSA

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS ● 2 cups Idly Dosa batter ● 1 Green Chilli, minced ● 1 Onion, finely chopped ● 2 tablespoons Idly Podi ● 1 Carrot, thinly sliced ● 1 cup Potato masala ● 1 Beetroot, thinly sliced ● Cooking oil, as needed Ingredients For making potato masala ● 2 Potatoes (aloo), boiled, mashed ● 1 Onion, thinly sliced ● 1 inch Ginger, finely chopped ● 2 Green Chillies, slit ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon Cumin seeds ● 5 Curry leaves ● 1 tablespoon Cooking oil ● Salt, as needed ● 1/4 teaspoon Turmeric powder (Haldi) INSTRUCTIONS 1. To start making Kanchipuram Masala Dosa, first get all the ingredients ready, including the boiled potatoes. 2. We will first cook the potato masala for the Kanchipuram masala dosa. 3. Next, in a small kadai heat up a tablespoon oil over medium heat. Add mustard and cumin seeds, let mustard splatter. Add curry leaves, green chili, ginger and saute for 30 seconds. 4. Add onion and let it cook until transparent. Add salt, turmeric powder, mashed potatoes and stir to combine. Sprinkle some water and cook for a minute until all the ingredients are well combined. Check the salt and spices and adjust to suit your taste. Turn off the heat and keep the potato masala aside. 5. In another kadai add another tablespoon oil. Add chopped onion, beetroot and carrot with a little salt. Cook for a minute until the vegetables get slightly tender. 6. Once tender, turn off the heat and keep aside. 7. The final step is to make the Kanchipuram masala dosa. 8. Heat up the dosa skillet over medium heat. Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe. 9. Spread a teaspoon of Idly podi, drizzle some oil around the dosa and allow the dosa to cook through. 10. You will notice that it starts to turn brown from the bottom. Once dosa is cooked, spread a tablespoon of sauted vegetables, a tablespoon of potato masala and spread well on the dosa. Fold the crisp dosa and serve. 11. Serve the Kanchipuram Masala Dosa immediately along with onion sambar and coconut chutney for a wholesome breakfast.

37 8. CUCUMBER NEER DOSA RECIPE

...... PREP TIME COOK TIME SERVES

...... 15 min...... 45 mins...... 4 INGREDIENTS ● 1 cup Dosa rice, soaked for 2 hours ● 1 Cucumber, cut into chunks ● 1/2 cup Fresh coconut, grated ● 1 tablespoon Salt ● Cooking oil, for cooking INSTRUCTIONS 1. To begin making the Cucumber Neer Dosa Recipe, soak the rice for 2 hours and keep it. 2. Grind the coconut and cucumber in a mixer to a smooth paste. 3. Next grind the rice separately by adding 1/2 cup water into a very smooth paste. Mix both the batters together into one bow and add salt. 4. If the batter is too thick sdd enough water such that the dosa batter has a smooth flowing consistency. The consistency of the batter should be such that the batter has a very thin coating at the back of the spoon and not a thick coating. If it forms a thick later, then the you need to add a little more water. 5. Check the salt levels again and adjust to suit your taste. 6. The Neer Dosa batter is now ready to be made. The Neer Dosa is made very similar to the Rava Dosa. 7. To make the Neer Dosa, we don’t spread it on the pan like a pancake or a regular dosa. We pour the dosa batter on the hot pan and it will spread itself creating holes. 8. Note: It is a good idea to use an iron pan, as the texture and the softness of the dosa comes out perfectly with an iron pan. 9. To begin, make sure you have a greased and seasoned iron pan. Grease and preheat the iron pan until it is sizzling hot. When you sprinkle water on the pan; the water will sizzle and evaporate. 10. Once you have the right heat on the pan; pour a ladle of the batter in a circular motion starting from the outer edges. The batter will sizzle and flow to spread itself. Fill in the batter where there are gap, but do allow the dosa to have a few tiny holes. There is no need to sprinkle oil to cook the Neer Dosa. 11. The Neer Dosa cooks very quickly; when you notice the top of the dosa is no longer raw, the Neer Dosa is cooked and has a rich white colour. The cooking process will take less than 30 seconds per dosa. 12. Slide a flat spatula from the sides of the pan and fold the Neer Dosa into a half and then into another half to form a triangle. Place the Neer dosa on a platter and continue to make Neer Dosa’s the similar way. 13. Make sure you place the Neer Dosa’s away from each other when they are hot; as they tend to stick to each other. Once they cool down, you can place them one on top of the other; into a covered bowl and serve warm. 38 9. BUCKWHEAT DOSA

...... PREP TIME COOK TIME SERVES

...... 10 min...... 20 mins...... 4 INGREDIENTS

● 2 cups Buckwheat Flour (Kuttu Ka Atta) ● 2 tablespoons Black Urad Dal (Split), powdered ● 1 tablespoon Rice flour ● Salt, as required ● Cooking oil, as required ● 1 teaspoon Mustard seeds ● 1/4 teaspoon Asafoetida (hing) ● 4 Green Chillies, finely chopped ● 2 tablespoons Coriander leaves (Dhania) ● Water, as required INSTRUCTIONS 1. To begin making the Buckwheat Dosa recipe, firstly grind split black urad dal into a fine powder. 2. Meanwhile, heat oil in a pan over medium heat. Once the oil is hot, add mustard seeds. Once the mustard seeds splutter, keep it aside. 3. In a bowl, combine buckwheat flour, urad dhal powder, rice flour, salt, asafoetida, green chilli and coriander leaves together. 4. Add mustard seeds to the dry ingredients. Add water little by little to the dry ingredients and mix them well. Add water until batter like consistency is reached. 5. Heat a crepe pan and season it with oil. Pour a ladle of the batter on the pan in a circular manner. 6. Pour oil into the holes in the dosa and cook on both the sides until the dosa turns slight golden colour. 7. Once it is done, take it on a serving plate and it is ready to be served. 8. Try this free Buckwheat Dosa and serve with South Indian Coconut Chutney or Sweet and Spicy Tomato Chutney Recipe.

39 10. JAVVARISI (SABUDANA) DOSA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 1/2 cup Sabudana (Tapioca Pearls) ● 1/4 cup Yogurt (Curd) ● 1 cup Idly Rice ● 1 Onion, finely chopped ● 1/2 teaspoon Whole Black Pepper Corns, coarsely pounded ● 1 teaspoon Ginger, grated ● Salt, to taste ● 6 Curry leaves, chopped ● Coriander leaves (Dhania), small bunch, finely chopped ● Cooking oil, for making dosas INSTRUCTIONS 1. To begin making the Javvarisi (Sabudana) Dosa Recipe, soak Javvarisi (Sabudana) in yogurt and the rice in water for about 4 to 5 hours. After that blend both the sago and rice together, adding just enough water to make a smooth batter a thick consistency. 2. Heat a teaspoon of oil in a small pan; add mustard seeds and allow them to crackle. Add in the chopped onions, curry leaves, ginger and saute for a few minutes until the onions turn soft and translucent. Add the onion mixture, along with the crushed pepper to the ground batter. 3. At this point add enough water to make a pouring consistency batter (thinner than pancake batter) 4. Preheat a skillet; once the skillet is hot, pour the batter from the center to sides. The batter will sizzle away and spread itself to the sides. You will not have to spread the batter, just tilt the skillet and allow the batter to spread naturally. 5. Drizzle some oil around the sides and allow the batter to crispen and brown itself, flipping it once to the other side to cook as well. Once done serve hot with your favorite chutney. Proceed the same way with the remaining batter. 6. Serve the Javvarisi (Sabudana) Dosa along with Vengayam Sambar and Coconut Chutney for a weekend breakfast.

40 UTTAPAM 1. INSTANT RAVA UTTAMPAM

...... PREP TIME COOK TIME SERVES 10 min 20 mins 2 ...... INGREDIENTS

● 150 gm or sugar substitute ● 145 gm flour (whole wheat or all purpose) ● 87 gm butter ● 50 ml milk ● 50 gm oats ● 10 gm (you can also use normal oil) ● 20 gm almond, ground ● 5 gm baking powder ● 1/2 tsp clove powder ● 1 tsp cinnamon powder INSTRUCTIONS 1. Toast the oats on a hot pan with the olive oil. 2. Put in the flour and sugar in a bowl, add the butter and rub the butter and flour together, until they look like . Add the ground almond to this. 3. Add the milk slowly bringing the together with your fingers. 4. Cool the oatmeal and then mix it in the dough. 5. Roll out the dough and use a cutter to cut out the dough into circles. 6. Put in a cookie dish and mix together some clove powder, cinnamon powder and some substitute to sprinkle over the cookies. 7. With a fork make pricks on the cookies. 8. Bake in the for 8-10 minutes at 180 C.

41 2. VEGETABLE RAGI & OATS UTTAPAM

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 3 INGREDIENTS Ingredients for Dosa Batter ● 1/2 cup White Urad Dal (Whole) ● 80 grams Saffola Veggie Delight Oats ● 1 cup Brown Rice ● 1/2 cup Ragi Seeds ● 1 teaspoon Fenugreek Seeds (Methi) Ingredients for Vegetable Ragi & Oats Uttapam Recipe ● 1 cup Oats dosa batter ● 1 Red Bell pepper (Capsicum), finely chopped ● 2 Carrots, grated ● 1 Tomato, finely chopped ● 1 Green Chilli, finely chopped ● Cooking oil, as required INSTRUCTIONS Method to make Dosa Batter 1. Soak the urad dal with fenugreek seeds and oats in water separately. 2. Soak the brown rice and ragi in water separately. Soak them for 5 hours. 3. Grind them separately to make a thick batter in a mixer grinder. Place the batter in a large bowl and allow it to ferment for 8 hours. Method to Vegetable Ragi & Oats Uttapam Recipe 4. Combine the topping ingredients and keep aside. (Except the oil and dosa batter) 5. Heat a on medium high heat; season it with oil if you are using an iron skillet. Check if the skillet is hot, you will know when you sprinkle some water and it sizzles. 6. When hot, pour a ladle full of the Oats Dosa Batter onto the skillet and just give it a lite swirl to spread it just a bit. It should be a like a thick pancake. 7. Sprinkle a generous amount of the topping over the Uttapam. Drizzle 1/8 teaspoon of oil around the Uttapam and cover if you have a lid, else you can let it cook in the open. 8. Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula. Then flip the Uttapam to cook on the other side. 9. Turn the heat to medium high, so the vegetables cook fast. After about 30 to 40 seconds flip again and the Uttapam will be ready to be served. 10. Serve the Vegetable Ragi & Oats Uttapam along with a Spicy Peanut Chutney for breakfast. 42 3. TOMATO UTTAPAM

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS Ingredients for the batter (OR refer to this recipe for homemade Dosa Batter) ● 1 cup Idly Rice ● 1/2 cup Rice ● 1/2 cup Urad dal ● 1/2 teaspoon Fenugreek Seeds (Methi) ● Salt, to taste ● Water, as required For tomato uttapam ● 1/2 cup Onions, chopped ● 1/2 cup Tomatoes, chopped or sliced cherry tomatoes ● 1 to 2 tablespoon Green Chillies, chopped ● 2 tablespoon Coriander leaves (Dhania), chopped ● Cooking oil, or ghee to cook uttapam INSTRUCTIONS 1. To begin making Tomato Uttapam first you have to prepare the batter for the uttapam. To do this, first soak raw rice and Idly rice together, by combining the two and covering them with water in a deep dish, for 6-7 hours. Similarly, soak urad dal and methi seeds in another dish. 2. After 6-7 hours, rinse the rice mixture and urad dal mixture 2 to 3 times free of the soaking water. 3. Then, using a mixer-grinder and using very little water, grind the urad dal with methi to a fine and fluffy batter. Remove and keep aside. 4. Next, grind the rice mixture into a smooth batter. Mix both the batters together and mix well. 5. Pour the batter into a large vessel, cover and set the batter aside to ferment for at least 8 to 10 hours. Ensure that the vessel has enough space to allow for the rise of the batter as it ferments. This fermentation process can be done overnight. 6. When the batter is ready, add salt, and mix well till you have a runny batter. 7. Chop all the ingredients under “For Tomato Uttapam” and mix well in a bowl. Set aside till later use. 8. Pre-heat a griddle or non stick tawa on a medium heat. Take 1 ladle of uttapam batter and pour it on the griddle. Slightly spread it around in concentric circles like you would make a dosa, but ensure that you’re making a thick pancake. 9. Next, sprinkle the mixture of toppings all over the surface of the uttapam. Drizzle a little oil or ghee to allow it to cook well. Cover the uttapam with a lid and cook on medium heat for 2 to 3 minutes or until the base is cooked. 10. Flip the uttapam when the base is cooked to cook the reverse side as well. Then remove from griddle and serve immediately

43 4. CARROT ONION UTTAPAM

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● Ragi Dosa Battter, as needed ● 3 Carrots, grated ● 2 Onions, finely chopped ● 2 Green Chillies, finely chopped ● Coriander leaves (Dhania), few, chopped ● Salt, to taste ● oil for cooking INSTRUCTIONS 1. To begin making the Ragi Dosa Carrot Onion Uttapam, make sure you have the fermented Ragi Idly Dosa Batter ready. 2. Next, combine the remaining ingredients and keep aside. (except the oil and dosa batter) 3. Heat a skillet on medium high heat, season it with oil if you are using an iron skillet. 4. Check if the skillet is hot, you will know when you sprinkle some water and it sizzles. 5. When hot, pour a ladle full of the Ragi Idly Dosa Batter onto the skillet and just give it a lite swirl to spread it just a bit. It should be a like a thick pancake. 6. Sprinkle a generous amount of the carrot onion filling over the Uttapam. Drizzle some oil around the Uttapam and cover if you have a lid, else you can let it cook in the open. 7. Once you notice the top is lightly steamed and the batter is not raw, press the filling down with a flat spatula. Then flip the Uttapam to cook on the other side. 8. Turn the heat to medium high, so the vegetables cook fast. After about 30 to 40 seconds flip again and the Uttapam will be ready to be served. 9. Serve the Carrot Onion Uttapam along with Coconut Chutney for breakfast

44 5. BROCCOLI KHEEMA AND CHEESE UTTAPAM

...... PREP TIME COOK TIME SERVES 15 min 30 mins 4 ...... INGREDIENTS Ingredients for Broccoli Kheema ● 1 Broccoli, cleaned ● 1 Onion, finely chopped ● 1 clove Garlic, minced ● 1 Green Chilli, finely chopped ● 1/2 teaspoon Coriander Powder ● 1/4 teaspoon Red chilli powder ● 1 teaspoon Cooking oil ● salt to taste Ingredients for Uthappam ● 2 cups Idly Dosa batter ● 1/4 cup Mozzarella cheese, finely grated ● Cooking oil, as needed INSTRUCTIONS 1. To start making Broccoli Kheema And Cheese Uttapam add the broccoli florets to your food processor and pulse couple of times or until they look grated. 2. Heat up a small pan with a teaspoon of oil. Add onions, garlic, green chili and saute until golden brown. Add processed broccoli with required salt and cook until raw smell goes off. 3. Add coriander powder, red and saute for couple of minutes until they are cooked through and turn off the heat. 4. Heat up a dosa griddle, pour a small ladle full of dosa batter, swirl just once to make a thick pancake. Spread a spoonful of prepared broccoli kheema mixture on top of the Uttapam and finally top with cheese. 5. Drizzle some oil all around and cook covered until the Uttapam is cooked and cheese is melted. 6. Serve the Broccoli Kheema And Cheese Uttapam along with Idly Dosa Milagai Podi or along with coconut chutney for breakfast.

45 PARATHA 1. CABBAGE PANEER PARATHAS

...... PREP TIME COOK TIME SERVES 10 min 40 mins 4 ...... INGREDIENTS Ingredients for dough ● 2 cups Whole Wheat flour ● 1/2 teaspoon Salt ● 1 teaspoon Cooking oil Ingredients for paneer paratha ● 1 cup Paneer (Homemade Cottage Cheese), crumbled ● 1 teaspoon Cumin powder, roasted and ground ● 2 Green Chillies, finely chopped ● 1 Onion, finely chopped ● 1 cup Cabbage, finely chopped ● 2 sprig Coriander leaves (Dhania), finely chopped ● Salt, to taste INSTRUCTIONS 1. To begin making the Paneer Paratha Recipe, we will first need to make the dough for the parathas. In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour. 2. Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth. 3. Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky. 4. Next we will divide the dough into 14 to 16 equal portions. Cover the dough and allow the dough to rest until you the filling ready. 5. While the dough is resting, lets prepare the filling for the parathas. I am going to be using homemade paneer as it makes the parathas softer, but you can use store bought paneer as well.

46 6. In a large bowl; add in the homemade paneer. Use your fingers or a fork and begin to crumble the cottage cheese. 7. Next add in 1 large chopped onion, finely chopped cabbage, lots of chopped coriander, the more you add the more flavor you get. Then add in the finely chopped green chillies, a large teaspoon of cumin powder, and finally some salt. Combine all the ingredients well. 8. Divide the filling into 10 to 12 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling. 9. Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side. 10. Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle. 11. Now place the a portion of the filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling. 12. Press and fold the edges so that the filling does not come out while cooking the paratha. Once sealed press down the paneer paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions. 13. Now we will get into the final steps of cooking a paneer paratha, preheat a skillet on medium heat and place the filled dough. 14. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around the paneer paratha. 15. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the paneer parathas while on the skillet to cook the paratha evenly from inside out. 16. Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture. 17. Once the paneer paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way. 18. Serve the Stuffed Paneer Paratha Recipe along with a .

47 2. SATTU KA PARATHA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 4 INGREDIENTS Ingredients for Dough ● 3 cups Whole Wheat flour ● 1 cup Luke Warm Water Ingredients for Stuffing ● 2 cups Roasted gram flour (sattu) ● 2 Onions, finely chopped ● 3 Green Chillies, minced ● 6 cloves Garlic, minced ● 1 inch Ginger, finely chopped ● 2 teaspoon Kala jeera (niger) ● 3 tablespoon Coriander leaves (Dhania), chopped ● 1 tablespoon Mustard oil ● 2 tablespoon Mango pickle, mashed ● Ghee, or oil for frying the parathas INSTRUCTIONS 1. To prepare hot Sattu Ka Paratha Recipe (Stuffed Channa Dal Flour Paratha), bring all the ingredients together. Mix whole wheat flour and water together, knead in a mixing bowl to make a soft dough. A well kneaded soft dough leads to softer parathas. Keep aside covered with a wet muslin cloth till you prepare the stuffing. 2. Mix together all the stuffing ingredients and if the mixture feels very dry, sprinkle a little warm water and mix well. 3. Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2 tablespoons of filling in the middle, cover from all sides and roll the paratha 1/2 inch thick. 4. Heat a tawa/ griddle and cook each side of the paratha until golden brown, add a few drops of ghee/oil while on tawa. 5. Repeat the process for the rest of the parathas. 6. Serve these hot Sattu Ka Paratha with curd and pickle.

48 3. MOOLI PARATHA

...... PREP TIME COOK TIME SERVES

...... 5 min...... 40 mins...... 4 INGREDIENTS

● 2 cups Whole Wheat flour ● 2 Green Chillies, finely chopped ● 3 Radish, grated (approximately 2 cups) ● 2 teaspoons Cumin powder ● 1 teaspoon Turmeric powder (Haldi) ● 2 sprig Coriander leaves (Dhania) ● Salt, to taste ● Cooking oil, for cooking INSTRUCTIONS 1. To begin making the Mooli Paratha (Thepla) Recipe, we will first cook the mooli. Heat a teaspoon of oil in a stir fry pan; add in the grated mooli, sprinkle some salt and saute on medium heat until the mooli is soft. Turn off the heat and allow the mooli to cool completely. 2. Once the mooli is cooled, in a large bowl combine all the dry ingredients, including the mooli. The mooli will already have a lot of moisture in it, so when you knead the ingredients into a mooli paratha dough, add the water a little at a time. 3. Knead to make a smooth and soft mooli paratha dough. Add a teaspoon of oil once you have kneaded the mooli paratha dough, so that the dough feels non sticky to touch. If you kneaded the paratha dough well for at least 3 to 4 minutes, then you can start making the Mooli Paratha right away. 4. Preheat the iron skillet on medium heat. Divide the mooli paratha dough into 15 portions. 5. Roll the portions into balls; flatten them with the palm of your hand. Toss the mooli paratha dough on flour and roll them out into thin circles to approximately 6 inches in diameter. 6. As you roll them out, you can keep tossing the mooli paratha dough in dry flour to prevent sticking when rolling them out. 7. Continue the same process of rolling the mooli paratha dough out with the remaining balls. It is ideal when you can roll out the all portions of mooli paratha dough before you can start cooking them.

49 Method of Cooking the Mooli Paratha (Thepla) 8. With skillet on high heat, place the rolled out paratha mooli paratha dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion to cook to the thepla. 9. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate. 10. Continue the similar process with the remaining rolled out portions and stack the cooked paratha/thepla’s one above the other. 11. Stacking them maintains softness and prevents the thepla’s from drying out, preserving moisture, keeping their texture super soft. 12. Note that the Mooli Paratha (theplas) are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke. 13. Serve the delicious Mooli Paratha(Thepla’s) along with Aloo Ki Sabzi or just rolled up with pickle.

50 4. PANEER METHI PARATHA

...... PREP TIME COOK TIME SERVES 10 min 40 mins 4 ...... INGREDIENTS Ingredients for dough ● 2 cups Whole Wheat flour ● 1/2 teaspoon Salt ● 1 teaspoon Cooking oil Ingredients for paneer paratha stuffing ● 1 cup Paneer (Homemade Cottage Cheese), crumbled ● 1 teaspoon Cumin powder, roasted and ground ● 2 Green Chillies, finely chopped ● 1 Onion, finely chopped ● 1/2 cup Fenugreek Leaves (Methi), finely chopped ● Salt, to taste INSTRUCTIONS 1. To begin making the Paneer Methi Paratha Recipe, we will first need to make the dough for the parathas. In a large bowl add in 2 cups of whole wheat flour and some salt. Use your fingers and stir in the salt into the flour. 2. Add water a little at a time and knead to make soft, pliable dough. Knead dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth. 3. Next we will add a teaspoon of oil to coat the dough and knead little more. You want a dough that will be soft smooth and not sticky. 4. Next we will divide the dough into 14 to 16 equal portions. Cover the dough and allow the dough to rest until you the feeling ready. 5. While the dough is resting, lets prepare the filling for the parathas. I am going to be using homemade paneer as it makes the parathas softer, but you can use store bought paneer as well. 6. In a large bowl; add in the homemade paneer. Use your fingers or a fork and begin to crumble the cottage cheese. 7. Next add in 1 large chopped onion, lots of chopped methi leaves, finely chopped green chillies, cumin powder, and salt. Combine all

51 the ingredients well. 8. Divide the filling into 10 to 12 equal portions. This process of dividing and keeping the portions of dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling. 9. Take a paratha dough portion dust it in flour and flatten it on the rolling board by pressing it down. Roll the dough out into approximately 3 inch diameter circles dusting with flour in between to prevent the dough from sticking to the surface. Place this rolled dough to the side. 10. Take another dough portion, dust it with flour again and roll into approximately 3 inch diameter circle. 11. Now place the a portion of the filling onto the circle and spread it evenly around. Next, take the other rolled portion of the dough and place it over the filling. 12. Press and fold the edges so that the filling does not come out while cooking the paratha. Once sealed press down the paneer paratha with your palms to release any air pockets. And give it a gentle roll with the pin to even it out. Proceed the same way with the remaining paratha dough and filling portions. 13. Now we will get into the final steps of cooking a paneer methi paratha, preheat a skillet on medium heat and place the filled dough. 14. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. Add this stage add a teaspoon of ghee or oil and spread it around the paneer paratha. 15. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the paneer parathas while on the skillet to cook the paratha evenly from inside out. 16. Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the parathas to get a crisp on the outside and yet soft texture. 17. Once the paneer paratha is cooked transfer to a plate. Continue to the remaining dough portions the same way. 18. Serve the Stuffed Paneer Methi Paratha Recipe along with a Raita for a wholesome breakfast

52 5. PUNJABI ALOO PARATHA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 45 mins...... 4 INGREDIENTS Ingredients for the Dough ● 2 cups Whole Wheat flour ● 1 teaspoon Salt, as required ● Water, to knead the dough ● Cooking oil, or ghee for cooking Ingredients for the Filling ● 4 Potatoes (aloo), boiled and mashed ● 1 Onion, finely chopped ● 1 inch Ginger, finely chopped ● 2 Green Chillies, finely chopped ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Coriander Powder ● 1/2 teaspoon Cumin powder ● 1/2 teaspoon Red chilli powder ● 1 teaspoon Garam masala powder ● 1 teaspoon Amchur (Dry Mango Powder) ● 2 sprig Coriander leaves (Dhania), chopped INSTRUCTIONS 1. To begin making the Punjabi Aloo Paratha recipe, first we will make the paratha dough. In a large bowl add in 2 cups of whole wheat flour and some salt. 2. Use your fingers and stir in the salt into the flour. Add water a little at a time and knead to make soft, pliable paratha dough. Knead paratha dough for a couple of minutes until the dough is smooth and elastic. Use the fold press and knead motion to make the dough smooth. 3. Next add a teaspoon of oil to coat the paratha dough and knead little more. You want a paratha dough that will be soft smooth and not sticky. Divide the dough into 8 to 10 equal portions. Cover the dough and allow the it to rest until you get the filling ready. 4. The next step is to make the filling for the aloo parathas.

53 5. Mash the potatoes into a coarse lumpy texture with your fingers or a fork . Once mashed, add in the finely chopped green chillies, a finely chopped onion, lots of freshly chopped coriander leaves, salt to taste, half teaspoon of cumin powder, half a teaspoon of coriander powder, a teaspoon of dry mango powder, 1 teaspoon of garam masala, 1/2 teaspoon of turmeric powder and finally if you want it extra spicy, the red chilli powder. Using your fingers again, mix all the ingredients into the potatoes until well combined. 6. Divide the aloo filling into 8 to 10 equal portions. This process of dividing and keeping the portions of aloo paratha dough and filling ready, helps you gauge the number of parathas you can make and if you need more or less of the filling. 7. The final step is to stuff the filling into the aloo paratha dough. 8. We dust the paratha dough in flour, flatten it with your finger and place it on a flat surface. Roll them out thin to approximately 3 inches in diameter circle. 9. Take a portion of filling and place it in the center. Next Gather the sides of the paratha dough and bring them together. Remove the little excess dough which popped out when you brought them together. Press the filled aloo paratha dough down. 10. Dust the filled aloo paratha dough in some flour and roll it gently applying just a pressure. Roll it to desired thickness and proceed the similar way with the remaining portions of paratha dough and filling. 11. Preheat a skillet on medium heat and place the filled aloo paratha. Allow it to cook on medium heat for about 30 to 45 seconds and flip over. 12. Add this stage add a teaspoon of ghee or oil and spread it around. Flip again, so the oiled side can cook on the skillet. Spread a little more ghee and keep pressing the parathas while on the skillet to cook the paratha evenly from inside out. 13. Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat as it allows the aloo parathas to get a crisp on the outside and yet soft texture. 14. Once the aloo paratha is cooked transfer to a plate. Continue to the same process with the remaining parathas the same way. 15. Serve the Punjabi Aloo Parathas along with a spicy mango pickle for breakfast or asunday brunch.

54 6. AVOCADO PARATHA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS ● 1 Avocado, peeled and mashed ● 2 cups Whole Wheat flour ● 1-1/2 teaspoon Cumin powder ● Salt, to taste ● 1/2 teaspoon Red chilli powder ● 1 teaspoon Green Chillies, chopped ● 1 teaspoon Lemon juice ● Coriander leaves (Dhania), small bunch, chopped ● Ghee, or oil to cook parathas INSTRUCTIONS 1. To begin making the Avocado Parathas, in a large bowl, add the avocados, green chillies,, lemon juice, salt, chilli powder and cumin powder. Stir in the chopped coriander leaves and mash everything up well with a potato masher. Lime juice is added to prevent oxidizing of the Avocados, so do not omit it. 2. To this mixture gradually add the wheat flour; knead all the ingredients together until it forms a smooth dough. Do not add any water. The moisture in the avocado will be enough to form the dough. If in case at the end you feel that the dough is little too dry, add couple of tbsps of water to bring it together. Cover the bowl and leave it aside for about 30 mins. 3. Divide the paratha into 10 portions. Roll the portions into balls; flatten them with the palm of your hand. Toss them on flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them. 4. With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the paratha and smear about 1/2 a teaspoon of ghee or oil and using a flat spatula and do a light pressing and turning motion to cook to the parathas. 5. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked paratha. Remove from heat and place on a flat plate. Continue the similar process with the remaining rolled out portions. 6. Serve the Avocado Paratha with pickles and raita. 55 7. GRATED BEETROOT CHILLI PARATHA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 20 mins...... 4 INGREDIENTS

● 1 Beetroot, grated ● 2 cups Wheat flour ● 1/2 teaspoon Cumin powder ● 1/2 teaspoon Red chilli powder ● 3 Green Chillies ● 1 teaspoon Ghee ● Salt, to taste ● Water, as needed INSTRUCTIONS 1. To prepare Grated Beetroot Chilli Paratha Recipe, wash and peel the beetroot skin. Grate the vegetable finely. 2. Take a mixing bowl and add the grated beetroot. Add cumin powder, salt, red chilli powder, and ghee. Mix all the ingredients except wheat flour. 3. Add whole wheat flour into another mixing bowl and knead it to a smooth dough with enough water. 4. Take a small portion of the wheat flour dough and flatten it using a rolling pin into a small circle big enough to hold the filling. 5. Place 1-2 tablespoon of filling in the center. Bring the edges together with fingers and remove any excess dough after joining the ends. 6. Using some dry flour to help it not be sticky to the rolling pin, roll the dough stuffed with filling using a rolling pin to get uniform & slightly thick paratha. 7. Heat the Tawa to medium heat & add the paratha on the hot tawa. 8. Roast it for about a minute & then flip and cook on the other side for a minute or till done. 9. Apply butter or oil as needed to grease it while cooking. 10. Grated Beetroot Chilli Paratha Recipe can be served with Burani Raita or Mooli Raita or with homemade ghee.

56 8. ONION PANEER PARATHA

...... PREP TIME COOK TIME SERVES 20 min 25 mins 4 ...... INGREDIENTS For dough ● 3 cup Wheat flour ● 2 cup Water, to knead ● 1 tablespoon Cooking oil ● Wheat flour, for dusting ● Salt, to taste For stuffing and roasting ● 1 cup Paneer (Homemade Cottage Cheese), grated ● 1/2 cup Onion, finely chopped ● 2 Green Chillies, finely chopped ● Coriander leaves (Dhania), few, finely chopped ● 1/2 tablespoon Coriander Powder ● 1/2 tablespoon Red chilli powder ● 1/4 tablespoon Garam masala powder ● 1/2 tablespoon Chaat Masala Powder ● Salt, to taste ● Ghee, for roasting INSTRUCTIONS 1. To begin making the Onion Paneer Paratha recipe, in a bowl, mix together wheat flour, salt and oil. Add water little at a time and prepare a soft dough just as we make dough for . 2. Grease your hands with oil and knead it well. Cover it and let it rest for some time. 3. The next step is to prepare the stuffing. Mix grated paneer, chopped onions, finely chopped green chillies and fresh coriander properly. 4. Now add all dry spiced in mixture, salt, red chilli powder, garam masala, coriander powder, chaat masala and mix everything well. 5. Now make even size ball out of paratha dough and roll out the ball in a small circle dusting wheat flour. 6. Add some stuffing in the centre and gather all the corners and seal it well and press it lightly.

57 7. Dust some wheat flour and roll out the sealed dough into a circle as we do for chapati dough. Don’t apply too much pressure 8. Heat a tawa, put the rolled out paratha on it. Let it cook a little bit on one side. 9. Flip it over to the other side and spread some ghee over the paratha which is half cooked. 10. Flip it again, when the second side is half cooked and spread some ghee. 11. Flip it again, do it couple of times till the paratha turns brown and is cooked well. Now topped it with butter and serve hot. 12. Serve Onion Paneer Paratha along with Boondi Raita for your weekend breakfast. 98-Papaya Banana Smoothie - Prep Time: 25 minutes - Cook Time: 0 minutes - Serves: 4 INGREDIENTS ● 2 cups Milk ● 1/2 cup Papaya, peeled and diced ● 1 Banana, diced ● 6 Dates, pitted and chopped ● 4 Ice cubes INSTRUCTIONS 1. To prepare the Papaya Banana Smoothie, combine the 1 cup of milk, banana, papaya, dates and ice cubes in a blender or grinder. Blend the smoothie to get the smooth consistency. 2. Once blended smooth add the dates and the remaining glass of milk, blend the smoothie once again to combine all the ingredients. 3. Pour the Papaya Banana Smoothie into the tall glasses, garnish with chocolate shavings and serve. 4. Serve Papaya Banana Smoothie Recipe as a mid morning snack

58 CHEELA 1. BESAN AUR PYAZ KA CHEELA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Gram flour (besan) ● 1 Onions, finely chopped ● 2 Green Chillies, finely chopped ● 1 teaspoon Fennel seeds (Saunf), pounded ● Coriander leaves (Dhania), few, finely chopped ● Salt, to taste ● Figaro Pure Olive Oil, for cooking For Serving ● Onions, thinly slices ● Green chutney, for serving INSTRUCTIONS 1. To begin making the Besan Pyaz Ka Cheela Recipe, combine all the ingredients for the Besan Chilla in a large bowl. 2. Gradually add water to make a thick batter. 3. Check the salt and spice levels and adjust to suit your taste. 4. The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon. 5. The next step is to cook the Besan Pyaz Cheela in a pan 6. Preheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa. 7. Drizzle some olive oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook on the other side for a few seconds. 8. Once done, transfer to a plate and proceed to make the chillas with the remaining batter. 9. Serve the Besan Pyaz Ka Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast.

59 2. BAJRA & DAL CHEELA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 15 mins+soaking 6 hrs...... 4 INGREDIENTS

● 1/2 cup Green Moong Dal (Whole) ● 1/2 cup Chana dal (Bengal Gram Dal) ● 1/2 cup Black Urad Dal (Whole) ● 1/2 cup Bajra (seeds) ● 2 Green Chillies, finely chopped ● 1 inch Ginger, grated ● Coriander leaves (Dhania), few, finely chopped ● 1/4 teaspoon Asafoetida (hing) ● Salt, salt to taste ● Cooking oil, for cooking INSTRUCTIONS 1. To begin making the Bajra & Dal Cheela Recipe, soak whole green gram, channa dal, bajra and whole urad dal together in enough water for 5 to 6 hours. 2. Once soaked well, drain the excess water. Grind all the and bajra together along with ginger, coriander leaves and chilies in a mixer grinder to smooth batter adding little water at a time. The consistency of the batter should not be very think or very thick, but of smooth pouring consistency. Add salt, asafoetida and transfer the bajra & dal cheela batter to a mixing bowl. 3. To make the Bajra & Dal Cheela, preheat a skillet on medium heat and grease the skillet. Pour a ladleful of batter on the skillet and spread it in circular motion inside out to make a thin cheela/ crepe. 4. Drizzle a teaspoon of ghee or oil around the sides and inside and cook till it turns golden brown on both the sides. Once done, remove from the pan and serve. Proceed the same way with the remaining cheela batter. 5. Serve the Bajra & Dal Cheela along with Peanut Chutney, a glass of Masala Chaas (buttermilk) or ginger for a wholesome breakfast.

60 3. OATS AND BESAN CHEELA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 250 grams Gram flour (besan) ● 80 grams Peppy tomato oats, powdered ● 2 Onions, thinly sliced ● 2 Green Chillies, finely chopped ● 2 cloves Garlic, grated ● 1 teaspoon Fennel seeds (Saunf), pounded ● Coriander leaves (Dhania), few, finely chopped ● Salt, to taste ● Red chilli powder, to taste ● Cooking oil, for cooking INSTRUCTIONS 1. To begin making the Oats Besan Cheela Recipe, combine all the ingredients for the Besan Chilla in a large bowl. 2. Gradually add water to make a thick batter. 3. Check the salt and spice levels and adjust to suit your taste. 4. The cheela batter will be similar to the consistency of a dosa batter or pancake batter. The batter should be able coat the back of the spoon. 5. The next step is to cook the Oats Besan Cheela in a pan 6. Preheat a skillet on medium heat, pour a ladleful of batter on the pan and spread it in a circular motion to form a thin crepe/ dosa. 7. Drizzle some oil around the cheela and cook it until the top does not look raw and you notice the edges are getting brown. Flip and cook on the other side for a few seconds. 8. Once done, transfer to a plate and proceed to make the chillas with the remaining batter. 9. Serve the Oats Besan Cheela along with a Sweet And Spicy Tomato Chutney and a Dhaniya Pudina Chutney for breakfast.

61 4. MOONG DAL PALAK CHEELA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 250 grams Yellow Moong Dal (Split) ● 1/2 cup Yogurt (Curd), whisked ● 50 grams Spinach Leaves (Palak), finely chopped ● 1 Onion, finely chopped ● Coriander leaves (Dhania), a bunch, finely chopped ● 2 Green Chillies, finely chopped ● 1 inch Ginger, grated ● 3/4 teaspoon Cumin seeds ● 1/2 teaspoon Turmeric powder (Haldi) ● 3/4 teaspoon Red chilli powder ● 2 teaspoons Lemon juice ● Salt, to taste ● Cooking oil, as needed INSTRUCTIONS 1. To begin making the Moong Dal Palak Cheela Recipe, clean, wash and soak the moong dal in water for 4 to 5 hours. Once ground, drain the water to a separate bowl. 2. Grind the soaked moong dal adding little water at a time to make a smooth and thick batter. The batter should be of pouring consistency. 3. Pour the cheela batter into a large mixing bowl. Add the remaining ingredients except the oil and stir well to combine. Check the salt and adjust to suit your taste. 4. Heat a skillet on medium heat and grease it with oil. Pour a ladleful full of batter and spread it into a thin crepe. Drizzle some oil around the center and the edges of the Palak Cheela. 5. Let it cook well until the base gets light golden brown color and the top of cheela gets dried. Flip and cook on the other side. Once done, remove from the pan and proceed to make the Palak Cheelas the similar way. 6. Serve the Moong Dal Palak Cheela along with Sweet and Spicy Tomato Chutney for breakfast.

62 DHOKLA/KHAMAN/FAFDA 1. GREEN MOONG DAL DHOKLA

...... PREP TIME COOK TIME SERVES 15 min 20 mins 4 ...... INGREDIENTS ● 1 cup Green Moong Dal (Whole) ● 1/4 cup Rice ● 1/2 cup White Urad Dal (Whole) ● 2 tablespoons Yogurt (Curd) ● 2 Green Chillies ● 1 inch Ginger, grated ● Red chilli powder, for sprinkling ● 1 tablespoon Cooking oil ● 2 teaspoons Enos fruit salt ● Salt, to tasteIngredients for seasoning ● 1 tablespoon Cooking oil ● 1 teaspoon Mustard seeds ● 1 teaspoon Sesame seeds (Til seeds) ● 5-6 Curry leaves, finely chopped ● Coriander leaves (Dhania), few, chopped INSTRUCTIONS 1. To begin making the Green Moong Dal Dhokla Recipe, soak the rice, and lentils in 3 cups of water for 6 hours. Grind the mixture along with green chillies, ginger, yogurt along with the water it was soaked in, into a batter, slightly coarse. 2. The consistency of the batter should be such that when you use a ladle to pour it does not pour itself but falls in dollops. Stir in the salt and allow the mixture to ferment for 8 hours. 3. Once fermented you will notice the dough has risen. Gently stir in the oil and the enos fruit salt and any other vegetable you wish to add to the dough taking care to keep the fluffy consistency. 4. Grease the Dhokla Thali’s with oil all round the sides and the base. Pour in the batter into the thali’s until it is half full. Sprinkle a little red chilli powder around the top of the dough. 5. Place the dhokla plates in a steamer and steam for about 10 minutes on high heat, until the dhokla’s are cooked that when a tested inserted into the center comes out clean. Allow the dhokla’s to rest for 5 minutes before serving them. 6. Heat oil in a small pan on medium heat; add the mustard seeds, cumin seeds and curry leaves and allow them to crackle and turn off heat. 7. Drizzle the seasoning over the and garnish with coriander leaves. Cut the dhokla’s into desired shapes and serve the Green Moong Dal Dhokla with Green Chutney/Dhania Phudina Ni Chutney 63 2. GUJARATI FAFDA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 40 mins...... 6 INGREDIENTS

● 1 cup Gram flour (besan) ● 1/4 teaspoon Baking soda ● 1/4 teaspoon Carom seeds (Ajwain) ● 1/4 teaspoon Whole Black Pepper Corns, finely ground ● 1 tablespoon Cooking oil ● Salt, to taste ● 1 cup Water, or as required ● 1 pinch Asafoetida (hing) INSTRUCTIONS 1. Begin making the fafda recipe by adding all the dry ingredients together in a large bowl. 2. Now add water gradually to the bowl and mix the ingre-dients well, till everything gets knead into soft dough. 3. Once the dough has been prepared, it still might be sticky. Therefore add oil to it and knead it again for 2-3 minutes more. 4. Once done, divide the dough into 12-15 equal sized portions and make them into small balls. 5. Roll each of these balls into long and thin strips. Ensure that the rolling is done at a stretch to avoid the dough breaking up or sticking to the rolling pin. 6. Now heat the oil in large pan and slip each of the long dough strips carefully into the pan. 7. Deep-fry the fafda dough strips on low flame for 1-2 minutes, turning them till they are browned on both sides. Remove them from the oil once done and serve the fafdas hot. 8. Serve the Gujarati Fafda along with jalebi and Papaya Orange Pomegranate in breakfast or snacks.

64 3. BUCKWHEAT CORN DHOKLA

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Buckwheat Flour (Kuttu Ka Atta) ● 1 cup Sweet corn ● 1/2 cup Yogurt (Curd), sour ● 2 tablespoons Samo flour ● 2-1/2 teaspoon Green chilli paste ● Salt, to taste ● 1/4 teaspoon Enos fruit salt ● Cooking oil, as required For seasoning ● Cooking oil, as required ● 1/4 teaspoon Sesame seeds (Til seeds) ● 1/4 teaspoon Cumin seeds ● 1/4 teaspoon Mustard seeds ● 1/2 Lemon juice ● 2 sprigs Coriander leaves (Dhania), finely chopped INSTRUCTIONS 1. To begin making the Buckwheat Corn Dhokla recipe, In a bowl, combine buckwheat flour, samo flour, green chilli paste, salt and fruit salt. Mix them together. 2. Add corn kernels to the flour mixture and keep it aside for an hour. 3. Grease the dhokla plate with oil and pour the buckwheat wet mixture to the plate. 4. Steam in Idly cooker for 20 minutes. Buckwheat takes time to cook than usual sooji or besan. 5. Hence, check dhokla often and water in the vessel. Cook until the dhoklas are cooked well; until toothpick inserted in the centre of the dhokla comes out clean. 6. In a small tadka pan, heat oil over medium heat. Add mustard seeds once the oil is hot. 7. Once the seeds splutter, add cumin seeds and sesame seeds. Cook until they turn slightly brownish. 8. Pour the mixture on top of the dhokla. Squeeze lemon at the time of serving. 9. Prepare this versatile Gujarati Dhokla with buckwheat and enjoy a nutrient rich breakfast with Dhaniya Pudina Chutney.

65 4. AMARANTH SOOJI & OATS DHOKLA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 4 INGREDIENTS

● 2 cups Sooji (Semolina Rava) ● 40 grams Peppy tomato oats ● 200 grams Green Amaranth Leaves, finely chopped ● 1 cup Yogurt (Curd) ● 2 teaspoons Enos fruit salt ● 1/2 teaspoon Asafoetida (hing) ● 1 Ginger, grated ● 1 teaspoon Cooking oil ● Red chilli powder, for garnish ● Salt, to taste Ingredients for seasoning ● 1 teaspoon Mustard seeds ● 1 teaspoon Sesame seeds (Til seeds) ● 1 teaspoon Cooking oil ● 1 sprig Curry leaves INSTRUCTIONS 1. To begin making the Amaranth Sooji & Oats Dhokla Recipe, we will first roast the semolina (sooji). In a wok, dry roast the semolina until you get a slightly roasted flavor. Roast on medium heat for about 3 to 4 minutes taking care not to brown the semolina (sooji). Once roasted, transfer to a large mixing bowl and keep aside. 2. Next we will cook the amarath leaves. Add the chopped amaranth leaves into the same heavy bottomed pan or wok, sprinkle some salt and stir-fry the leaves until it becomes soft and cooked. Make sure to evaporate any excess water that gets released while cooking the greens. Once cooked, allow the amaranth leaves to cool down and keep aside. 3. Once the leaves are cooled, we will make the sooji oats dhokla batter. In a large mixing bowl where you have kept the roasted semolina, add the oats, the salt, the asafoetida, the cooked amaranth, the ginger, the salt, the teaspoon of oil and yogurt. Add water little at a time and stir to make a thick batter (about 2-1/2 cups). Check the salt and 66 adjust to suit your taste 4. Sooji Oats Dhokla batter to rest for about 5 minutes. 5. The next step is to steam the Amaranth Sooji & Oats Dhokla. Preheat a steamerwith water on medium-high heat. 6. Grease the Dhokla Plates with oil and pour the Amaranth Sooji & Oats Dhokla batter evenly into the plates. Fill it only up to 3/4th level of the plates. Sprinkle just a little red chilli powder over the dhokla batter to add to the taste of the dhokla 7. Place the filled dhokla plates in the steamer and steamer on high for 10 minutes. After 10 minutes turn off the heat and remove the dhokla from the steamer and set aside for 5 minutes before you can cut them into shapes. 8. The final step is to season the Amaranth Sooji & Oats Dhokla. Heat a teaspoon of oil in a tadka pan; add the mustard and cumin seeds and allow it to crackle. Add the curry leaves and give it a stir. Turn off the heat. 9. Drizzle the seasoning over the Amaranth Sooji & Oats Dhokla and serve it along with Green Chutney for breakfast or dinner

67 5. BHAAT NA MUTHIA DHOKLA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 36 mins...... 4 INGREDIENTS Main Ingredients ● 3 cups Cooked rice, (left over rice can be used) ● 1/2 cup Gram flour (besan) ● 1/2 cup Whole Wheat flour ● 1 teaspoon Ginger, finely grated ● 1/2 teaspoon Turmeric powder (Haldi) ● 1/4 teaspoon Asafoetida (hing) ● 1/2 teaspoon Red chilli powder ● Coriander leaves (Dhania), small bunch, finely chopped ● 1/4 cup Bottle gourd (lauki), grated ● 1 tablespoon Cooking oil ● Salt, to taste Ingredients for seasoning ● 1 teaspoon Mustard seeds ● 1 teaspoon Sesame seeds (Til seeds) ● 2 tablespoons Fresh coconut, grated ● 6 Curry leaves, finely chopped ● 1 tablespoon Coriander leaves (Dhania), finely chopped ● 1 teaspoon Cooking oil INSTRUCTIONS 1. To make the Bhaat Na Muthia Dhokla Recipe, we will first prepare the steamer by filling it with water and grease the steamer plates. 2. Using a large wide bowl combine all the ingredients for the muthias and mash well using a masher or with your hands. The mixture will look like a firm ball of dough. 3. Divide the above mixture into 15-20 equal portions and shape them into ovals. 4. Place the portions of the dumplings 1 inch apart on the greased plates and steam on high heat for 15 minutes. Turn off heat and allow the muthia’s to rest for 5 minutes with the steamer lid opened. Transfer the steamed bhaat na muthia portions onto a serving platter. 5. Next we will make the seasoning for the Bhaat na Muthai. Heat oil in a small pan on medium heat; add the mustard seeds, sesame seeds, curry leaves and allow them to crackle. 6. Drizzle the seasoning on top of the muthias and garnish with the grated coconut and coriander leaves and serve. 68 6. DOODHI NA MUTHIYA DHOKLA

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 4 INGREDIENTS ● 2 cups Bottle gourd (lauki), peeled and grated ● 1/4 cup Whole Wheat flour ● 1/4 cup Gram flour (besan) ● 1/4 cup Sooji (Semolina Rava) ● 1/4 cup Yogurt (Curd) ● 2 teaspoons Sugar ● 1/2 teaspoon Red chilli powder ● 1 teaspoon Turmeric powder (Haldi) ● 1 tablespoon Cooking oil ● Salt, to taste Ingredients for Seasoning ● 2 tablespoons Cooking oil ● 1 teaspoon Mustard seeds ● 1 tablespoon Sesame seeds (Til seeds) ● 1/4 teaspoon Asafoetida (hing) ● 5 Curry leaves ● 2 tablespoons Coriander leaves (Dhania), chopped INSTRUCTIONS 1. To begin making the Doodhi Na Muthiya Dhokla Recipe, combine grated doodhi, whole wheat flour, gram flour, semolina, yogurt, sugar, red chilli powder, turmeric powder, oil and salt in a bowl mix well and knead into a soft dough without using water. 2. Apply 1/4 teaspoon of oil in the palm of your hands and divide the mixture into 4 equal portions. Shape each portion into a cylindrical roll. 3. Arrange the rolls on a greased steamer plate and steam in a steamer for 15 to 20 minutes until the muthias get a shiny texture. 4. Once it is steamed, turn off the heat and allow it cool a little. Slice each roll and arrange them on a platter. 5. For the seasoning, heat the oil in a small pan; add the mustard seeds. 6. When the seeds crackle, add the sesame seeds, asafoetida, curry leaves and sauté on a medium flame for a few seconds. 7. Pour the seasoning over the Doodhi Na Muthiya Dhokla and serve it along with Green Chutney and .

69 7. AMIRI KHAMAN (SEV KHAMANI)- STEAMED BREAKFAST LENTIL CRUMBLE

...... PREP TIME COOK TIME SERVES

...... 30 min...... 30 mins...... 4 INGREDIENTS

● 15 Khaman dhokla, cubes ● 1 teaspoon Mustard seeds ● 1 teaspoon Sesame seeds (Til seeds) ● 5 Curry leaves, finely chopped ● Green Chillies, finely chopped ● 1 Onion, finely chopped ● 1/4 teaspoon Turmeric powder (Haldi) ● 1/4 teaspoon Asafoetida (hing) ● 1 cup Sev ● 1/2 cup Anardana ● 3 tablespoons Coriander leaves (Dhania), chopped ● 2 tablespoons Fresh coconut, grated ● 2 teaspoons Cooking oil ● Salt, to taste INSTRUCTIONS 1. To begin making the Amiri Khaman Recipe, in a large bowl, crumble the Khaman Dhokla into coarse crumbs using your fingers. 2. Heat oil in a pan; add the mustard seeds, sesame seeds and allow them to crackle. Stir in the onions, curry leaves, green chillies and sauté until the onions are tender. 3. Stir in the crumbled Khaman Dhokla, turmeric powder, salt and asafoetida to the above seasoning and stir gently. 4. Turn the heat to low, sprinkle two teaspoons of water and cover the pan. 5. Simmer for about five minutes stirring occasionally. Turn off the heat and stir in the grated coconut, chopped coriander leaves, sev and pomegranate. 6. Transfer the Amiri Khaman | Sev Khamani to a serving dish and serve immediately.

70 PANCAKES 1. MANGALOREAN STYLE SAJJIGE ROTTI/ RULAVACHI BHAKRI (SEMOLINA PANCAKE)

...... PREP TIME COOK TIME SERVES 10 min 20 mins 4 ...... INGREDIENTS

● 1 cup Sooji (Semolina Rava), (fine) ● 1/2 cup Whole Wheat flour ● 3 tablespoons Fresh coconut, freshly grated ● 1 Onion, finely chopped ● 2 Green Chillies, minced ● 1 inch Ginger, grated or minced ● 3 tablespoons Hung Yogurt (Greek/ Thick Curd), use less if it is too sour ● 1-1/4 cups Water, for ● 5 Curry leaves, minced ● 2 sprig Coriander leaves (Dhania), finely chopped ● 2 teaspoons Jaggery, powdered ● Salt, to taste ● Ghee, or oil for shallow frying INSTRUCTIONS 1. We begin making the Mangalorean Style Sajjige Rotti/Rulavachi Bhakri Recipe (Semolina Pancake Recipe) by mixing the semolina and wheat flour in a large mixing bowl. 2. Add in the curd and water and mix it to a thick Idly batter consistency. Then add in the other ingredients such as the coconut, green chillies, onion, ginger, curry leaves, coriander and salt. Mix well. 3. The consistency should be thick and not too runny, Heat a flat pan in a medium heat. Drizzle some oil over it. 4. Using a ladle drop one full ladle of batter over the hot pan and then you can spread it little using the ladle itself or you can use your hand. Drizzle some more oil on the top. Let it cook for 3 minutes and flip it. 5. Cook on the side for the same time and serve hot.

71 2. COTTAGE CHEESE AND PEAS OATMEAL PANCAKES

...... PREP TIME COOK TIME SERVES 5 min 10 mins 4 ...... INGREDIENTS

● 1-1/2 cup Green peas (Matar), blanched ● 1/2 cup Paneer (Homemade Cottage Cheese), grated ● 1-1/2 cup Oats, rolled ● Cooking oil, or butter for making pancakes ● Salt, to taste INSTRUCTIONS 1. To begin making the Cottage Cheese and Peas Oatmeal Pancakes, blanch the green peas in hot water and keep aside. Save a few teaspoons to be included later. 2. Now, add the oatmeal flour, blanched green peas and grated paneer in a blender and blend it to a coarse mix. 3. Take the ground pancake mix in a bowl, add the saved few teaspoons of green peas, season with salt and mix well. The mixture should be little thicker than the usual pancake batter. 4. Heat a skillet on medium flame, grease it with little oil or butter, pour a ladle full of the pancake mix and gently spread it. Let it cook for 3 minutes till it gets cooked on the bottom. 5. Now gently flip over and cook the other side for another 2 minutes and remove it in a plate. 6. Likewise, prepare rest of the pancakes with the remaining batter. 7. Serve the Cottage Cheese and Peas Oatmeal Pancakes with sauce of your choice for breakfast along with a glass of healthy fruit milkshake.

72 3. APPLE VANILLA WHOLE WHEAT PANCAKES

...... PREP TIME COOK TIME SERVES

...... 5 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Whole Wheat flour ● 1 teaspoon Baking powder ● 1/4 teaspoon Salt ● 1 Whole Eggs, well beaten or Flax meal Egg Replacer ● 1 teaspoon Vanilla Extract ● 1 cup Milk, cold ● 1 Apple, peeled and grated ● 1 tablespoon Cooking oil ● Honey, for serving ● Mixed , or apples for serving INSTRUCTIONS 1. To begin making the Apple Vanilla Whole Wheat Pancakes Recipe, stir together wheat flour, baking powder and salt. 2. Add eggs (or the flax eggs), milk, vanilla extract, grated apple, and oil and whisk until well blended. 3. Heat skillet in medium heat. Pour a ladle full of the apple vanilla pancake mixture on the skillet. Do not spread the mixture on the skillet, once pour it on a hot skillet it creates on its own a boundary point . 4. Cook until bubbles form and edges start to fry and turn lightly crisp. Flip over and cook until lightly browned. 5. Serve the Apple Vanilla Whole Wheat Pancakes with more apples or other fruits drizzled with honey or any other seasonal fruit of your choice for a healthy breakfast.

73 4. OAT BANANA PANCAKES

...... PREP TIME COOK TIME SERVES

...... 15 min...... 20 mins...... 10 INGREDIENTS

● 1 cup Oats ● 1/4 teaspoon Baking soda ● 1/2 Banana, spotty ● 1 teaspoon Baking powder ● 1 teaspoon Vanilla Extract ● Salt, a pinch ● 1/2 cup Buttermilk, slightly thick ● 2 tablespoon Sugar ● Butter, or coconut oil to cook as needed. ● Strawberries, as needed ● Chocolate sauce, as needed INSTRUCTIONS 1. To begin making the Oat Banana Pancakes recipe, add oats, baking powder, baking soda, salt, sugar in a mixer/blender and powder this is into a flour. 2. Now add banana, buttermilk and vanilla extract to the mixer jar and blend this along with the oat flour into a smooth batter. 3. Add a few tablespoons more buttermilk if the batter becomes too thick. 4. Now spoon 2 tablespoons of batter on to a hot griddle, cook it on low heat flipping both sides using butter/coconut oil. 5. Serve it with sliced strawberries and chocolate sauce. These pancakes brown very quickly, keep the flame low and let it cook through and flip. 6. Serve Oat Banana Pancakes along with Masala Chai for breakfast on a weekend.

74 5. HEALTHY VEGETABLE MULTIGRAIN PANCAKES

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 2 INGREDIENTS

● 1/4 cup All Purpose Flour (Maida) ● 1/4 cup Whole Wheat flour ● 1/2 cup Ragi Flour (Finger Millet) ● 1/4 teaspoon Black pepper powder ● 1/2 teaspoon Salt ● 1/2 teaspoon Baking powder ● 1/2 cup Yogurt (Curd) ● 1 Green Bell Pepper (Capsicum), finely chopped ● 1 Carrot, finely chopped, steamed ● 1/2 cup Green peas (Matar), finely chopped, steamed ● 1/2 cup Sweet corn, steamed ● 2 tablespoons Coriander leaves (Dhania), finely chopped ● Cooking oil, to cook INSTRUCTIONS 1. To begin making the Healthy Vegetable Multi Grain Pancakes, in a mixing bowl, stir together the flour, baking powder, salt, and pepper. Steam the carrots, peas and corn and keep them aside. 2. In another bowl, beat the yogurt, toss into the bowl of steamed vegetables, capsicum and stir. Add this to the flour mixture and stir until well combined. Check the salt and adjust taste. 3. Heat a teaspoon of oil on a skillet on medium heat. Spoon the batter by tablespoons into the pan and making a few pancakes at a time. 4. Drizzle some oil around the pancakes and cook until golden brown on both sides. 5. Proceed the same way with the remaining multi grain pancakes. 6. Serve the Vegetable Multi Grain Pancakes along with sour cream or just as it is for a quick breakfast along with Pineapple Banana & Oat Smoothie Recipe.

75 MORE 1. FOXTAIL MILLET PORRIDGE

...... PREP TIME COOK TIME SERVES

...... 5 min...... 20 mins...... 2 INGREDIENTS

● 80 gm foxtail millet ● 250 ml milk ● 5 slices banana ● 4 pieces cashew nuts ● 2 pieces figs cut in slices ● 4 pieces lotus seeds ● A handful of amaranth seeds INSTRUCTIONS 1. Soak the foxtail millet in water for half an hour. 2. Drain the water. 3. Add the foxtail to the milk and cook it on a medium heat for 5 minutes. 4. Once cooked take off heat and add figs, banana, cashew nuts, amarnath and lotus seeds.

76 2. SAUTEED BROCCOLI & ALMONDS

...... PREP TIME COOK TIME SERVES

...... 5 min...... 10 mins...... 2 INGREDIENTS

● 1 large broccoli ● 4 Tbsp butter ● 2 cloves of garlic, thinly sliced ● 1 tsp salt ● 12-15 almonds sliced INSTRUCTIONS 1. Remove the stalk and cut broccoli into florets. 2. Parboil the broccoli for two minutes. 3. In a large pan, toast almonds until golden, about 3 minutes then remove them from the pan. 4. Add butter to the pan and to it add garlic and sliced stalks. Sauté, until garlic turns golden and stalks start to brown. 5. Add the florets and continue cooking another 2 minutes. 6. Cover the pan and cook broccoli until crisp tender. 7. Season with salt, stir in toasted almonds and serve.

77 3. METHI THALIPEETH

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Fenugreek Leaves (Methi), tighly packed ● 1 Onion, finely chopped ● 1 Green Chilli, finely chopped ● 1/2 cup Jowar Flour (Sorghum) ● 1/2 cup Ragi Flour (Finger Millet) ● 1/2 cup Chana dal (Bengal Gram Dal) ● 1/2 Urad dal ● 1 teaspoon Red chilli powder ● 1/2 teaspoon Turmeric powder (Haldi) ● 2 teaspoon Coriander Powder ● 1 teaspoon Cumin powder ● Cooking oil, to smear ● Salt, to taste INSTRUCTIONS 1. To begin making Methi Thalipeeth Recipe (Maharashtrian Style Mixed Flour with Fenugreek Leaves), clean, wash and finely chop the fenugreek leaves and keep aside. 2. Now, to prepare the thalipeeth flour, dry roast the chana dal and urad dal on a medium heat until golden and grind it to a fine powder using a mixer grinder and take it out in a big bowl. 3. To this, add the jowar flour, ragi flour, turmeric, red chilli powder, coriander powder, cumin powder, salt and mix well. 4. Add the chopped fenugreek leaves, green chilli and onions. 5. Now make a firm dough using lukewarm water. Add water slowly bit by bit, to make a tight dough. This dough is gluten free and will not have a binding like wheat flour. 6. Divide the dough into equal parts (I made 8 thalipeeth from the dough). 7. Preheat the flat skillet on medium heat, while you proceed to make the thalipeeth. 8. Now, to make the thalipeeth grease the butter paper with little oil. 9. Place a portion of small dough in the centre and start patting it using the fingers to a small disc size. Make three small holes, so the thalipeeth cooks evenly. 10. Transfer the patted thalipeeth on the preheated skillet and carefully peel off the butter paper. 11. Pour a teaspoon of oil around and let the thalipeeth cook on the base for about 4 minutes. 12. Flip over the thalipeeth and cook on the other side. 13. Likewise, prepare the rest of the methi thalipeeth. 14. Serve the nutritious Methi Thalipeeth Recipe (Maharashtrian Style Mixed Flour Flatbread with Fenugreek Leaves) with chilled yogurt, Red Chilli Thecha and Ginger Cardamom Chai Recipe for breakfast on a weekday 78 4. SABUDANA KHICHDI

...... PREP TIME COOK TIME SERVES

...... 70 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Sabudana (Tapioca Pearls), soaked in 1 cup water ● 1 Potato (aloo), boiled and cubed ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon Cumin seeds ● 5 Curry leaves, finely chopped ● 1 Onion, finely chopped ● 2 Green Chillies, finely chopped ● 1 inch Ginger, grated ● 1/4 teaspoon Turmeric powder (Haldi) ● 1 Lemon juice ● 1/4 cup Roasted Peanuts, coarsely pounded ● 2 tablespoons Figaro Pure Olive Oil ● 2 sprig Coriander leaves (Dhania), chopped ● Salt, to taste INSTRUCTIONS 1. To begin making the Sabudana Khichdi, soak the tapioca 1-1/4 cups of water for about 1 hour. Using a colander, drain the excess water. 2. Heat oil in a large pan on medium heat; add mustard seeds, cumin seeds and allow them to crackle. Stir in the curry leaves, green chillies, ginger, potatoes and turmeric powder. Sauté for a few seconds, then stir in the salt and tapioca (sabudana) to combine all the ingredients. 3. Cover the pan with a lid and simmer on low heat occasionally stirring for about 5 minutes or until the sabudana is cooked. You can optionally sprinkle water, if your sabudana does not get cooked. But take care when you add water, you should only sprinkle water. Most times, keeping them on low to medium heat cooks the sabudana. 4. To check readiness, the tapioca would have changed its colour from white to translucent and it should be soft and tender not mushy. 5. Each tapioca ball will be separate and not like a lump of mass. Once cooked; stir in the crushed peanuts, lemon juice and coriander leaves. Turn off the heat; cover the pan and allow it to rest for about 5 minutes. 6. Serve the Sabudana Khichdi hot as it is or along with some bujia and Green Chutney.

79 5. BROWN RICE KOZHUKATTAI

...... PREP TIME COOK TIME SERVES

...... 20 min...... 40 mins...... 4 INGREDIENTS

● 1 cup Brown Rice Rava ● 1 cup Fresh coconut, grated ● 1 teaspoon Salt Ingredients For Seasoning ● 1 teaspoon Mustard seeds ● 2 tablespoons White Urad Dal (Split) ● 3 Dry red chillies ● 3-4 Curry leaves ● 2 tablespoons Cooking oil INSTRUCTIONS 1. To begin making the Brown Rice Kozhukattai recipe, we will first have to cook the brown rice rava like how we make upma. My prefered method to cook this upma is in a pressure cooker. You can also use a sauce pan, but it will just take a little longer to cook 2. Heat a teaspoon of oil in the pressure cooker; add in the brown rice, salt and 1-1/2 cups of water. Cover the pressure cooker and cook the brown rice for a couple of whistles and turn off the heat. Allow the pressure to release naturally. 3. Once the pressure is released, transfer the cooked brown rice into a large bowl. Stir in the grated coconut and check the salt levels. 4. We will now steam the brown rice along with the coconut, this process of double cooking, makes the brown rice fluffy and soft. Prepare a steamer and line the steamer plates with oil. 5. Make balls (about 1 inch in diameter) of the coconut-rice mixture and place it on the steamer plate. Steam for about 10 minutes on high heat and turn off the heat. Remove Brown Rice Kozhukattai (dumplings) from the steamer and keep aside. 6. Our next step is to season the Brown Rice Kozhukattai’s. Heat a tablespoon of oil in a wok or a heavy bottomed pan; add mustard seeds and split urad dal and allow them to crackle. Add red chilles and curry leaves and stir until the red chillies are well roasted. 7. Add the cooked Brown Rice Kozhukattai into the above seasoning and stir fry for a about 3 to 4 minutes. Remove from heat and serve then hot along with coconut chutney.

80 6. TIKHAT RAVA

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS

● 1-1/2 cups Sooji (Semolina Rava) ● 2 teaspoons Ghee ● 1 teaspoon Cooking oil ● 2 teaspoons Cumin seeds ● 1 Onion, finely chopped ● 1/2 cup Green peas (Matar), steamed ● 1 Green Chilli, finely chopped ● 8 Curry leaves ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 pinch Asafoetida (hing) ● Salt, to taste ● Coriander leaves (Dhania), chopped, for the garnish INSTRUCTIONS 1. To begin making the Tikhat Rava Recipe (Spicy Semolina Crumble), heat the ghee just until it melts. Add in the semolina and roast until it starts turning light pink in colour. Take it off the heat and let cool. 2. Heat the oil and add the asafoetida, cumin, chopped chilli and the curry leaves. When the cumin and chillies start to splutter, add in the onion and stir on a medium high flame until the onion starts to brown very lightly. 3. Add in 1-1/2 cups of water and wait for it to start boiling. Add in the peas and the semolina and mix well. 4. You should still have a dry mixture as the water will have just about mixed with the semolina. 5. Add in the salt and cover with a steel plate. Pour a little water into the steel plate, enough to cover the base. Let the semolina cook in the steam generated by this water in the plate. Turn the heat to medium. 6. Stir after 6-8 minutes and check that the base is not browning. You can also taste the semolina at this stage to check if it is done. 7. Garnish the Tikhat Rava with coriander leaves and a squeeze of lemon juice. 8. Serve Tikhat Rava Recipe (Spicy Semolina Crumble) with morning Adrak Chai Recipe

81 7. KUZHI PANIYARAM

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 4 INGREDIENTS

● 2 cups Ragi Dosa Battter ● 2 tablespoons Fresh coconut, grated ● 1/4 cup Carrots, grated, (or chopped spinach, finely minced cabbage) - optional ● 1 Onion, finely chopped ● 1 Green Chilli, finely chopped (adjust spice) ● 1 sprig Curry leaves, finely chopped ● 1/4 teaspoon Mustard seeds ● Salt, to taste ● Cooking oil, to drizzle INSTRUCTIONS 1. To begin making the Kuzhi Paniyaram Recipe, in a small pan heat the oil, add the mustard seeds and curry leaves. Allow it to crackle. Add the chopped onions and saute until onions are tender. 2. Combine all the ingredients including the above onion mixture into the dosa batter. Grease the 3. Add a half a teaspoon of oil into each of the cavities of the kuzhi paniyaram pan. Spoon the ragi dosa batter into the cavities of the pan. Place the pan on medium heat and cover with a lid. 4. After a 3 to 4 minutes of steaming, you will notice the tops of the paniyaram cooked and steamed. 5. At this point, turn over each paniyaram and allow it to cook the other side. This time around don’t cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp.Once done, remove and arrange on serving trays. Continue with the remaining batter and serve warm or room temperature as it is or with your favorite chutney. 6. Proceed the same way with the remaining Kuzhi Paniyaram batter. 7. Once done, remove and arrange on serving trays. serve it along with your 8. Serve the Ragi Kuzhi Paniyaram along with your favorite chutney for breakfast.

82 8. LEMON OATS

...... PREP TIME COOK TIME SERVES

...... 10 min...... 20 mins...... 4 INGREDIENTS

● 1 cup Oats ● 3/4 cup Water ● 1 Onion ● 1 sprig Curry leaves ● 3 Green Chillies ● 1 teaspoon Ginger, grated ● 2 tablespoon Lemon juice ● 1 tablespoon Cooking oil ● 1 teaspoon Mustard seeds ● 1 teaspoon Cumin seeds ● 1-1/2 teaspoon White Urad Dal (Split) ● 1 tablespoon Chana dal (Bengal Gram Dal) ● 1/4 teaspoon Asafoetida (hing) ● 3/4 teaspoon Turmeric powder (Haldi) ● Salt, to taste ● Coriander leaves (Dhania), for garnish ● Roasted Peanuts, for garnish INSTRUCTIONS 1. To begin making the Lemon Oats, wash chana dal well and soak in enough water for about 10 minutes. 2. Dry roast oats on low flame until nice fragrant smell from the oats is released. 3. Heat oil in a wide pan. Add mustard seeds and wait until it crackles. Next, add urad dal and soaked channa dal and fry till golden in colour. 4. Add finely chopped onions, green chilies, curry leaves, grated ginger and saute until onions turn translucent. 5. Add turmeric powder, salt and mix everything well. Add water and bring to boil. 6. Simmer the flame and add roasted oats. Mix well making sure no lumps is formed. Cover and cook for about 3 to 4 minutes. 7. Now add lemon juice and mix well. Cook for another 3 minutes without covering. 8. Garnish it with finely chopped coriander leaves, roasted peanuts and also some grated coconut. 9. Serve Lemon Oats along with Masala Chai and a bowl of fruits for a healthy breakfast.

83 9. OATS VEN PONGAL

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS ● 1 tablespoon Ghee ● 1 cup Oats ● 1/2 cup Yellow Moong Dal (Split) ● Salt, to taste Ingredients for Seasoning ● 2 tablespoons Ghee ● 2 tablespoons Cashew nuts, quartered ● 1 inch Ginger ● 1/8 teaspoon Asafoetida (hing) ● 1 teaspoon Whole Black Pepper Corns, coarsely pounded ● 1 sprig Curry leaves INSTRUCTIONS 1. To begin making the Oats Ven Pongal Recipe we will first cook the Yellow Split Moong Dal. I will be using a pressure cooker to cook the Moong Dal. You can also use the saucepan method. 2. Rinse the Moong Dal under water and place it in the pressure cooker. Add 3/4 cup of water and cook the Moong Dal, cover the pan, place the weight on and until you hear one whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. Keep this aside. 3. In our next step, we will roast and cook the oats. Heat a tablespoon of ghee in a heavy bottomed pan on medium heat. Add the oats and saute on medium heat until the oats gets lightly toasted. Add in 3/4 cup of water and cook the oats. This will take about 3 to 4 minutes. Keep stirring continuously until the oats is cooked. 4. Once the oats are cooked, stir in the cooked Moong dal and add some salt to taste. Cover the pan and keep the heat on low, while we proceed to prepare the seasoning. 5. To make the seasoning for the Oats Ven Pongal; heat 2 tablespoons of ghee on medium heat. Add the cashew nuts and allow it to roast until golden brown. As you notice the cashew nuts changing color, add the ginger, pepper, curry leaves and asafoetida and give the mixture a stir for a few seconds. Turn off the heat. 6. In the final step, add the seasoning mixture to the Oat Ven Pongal and stir well to combine. 7. Serve the Oats Ven Pongal along with Coconut Chutney.

84 10. BESAN BREAD TOAST

...... PREP TIME COOK TIME SERVES

...... 10 min...... 10 mins...... 4 INGREDIENTS

● 4-5 Bread slices, whole wheat ● 1 Onion, finely chopped ● 1 Tomato, finely chopped ● 1 Green Chilli, finely chopped ● 2-3 sprig Coriander leaves (Dhania), finely chopped ● 1/2 cup Gram flour (besan) ● 4 teaspoons Cooking oil ● Salt to taste INSTRUCTIONS 1. To begin making the Besan Bread Toast, take a big bowl, add besan, onion, tomato, green chilli, coriander leaves, season with salt and enough water to make a semi thick batter. 2. Heat a skillet on medium heat, brush it with oil. 3. Take a bread slice, dip it into the besan batter and place it on the heated skillet to toast. 4. Apply a little oil on the sides to cook. 5. Once it is cooked at the bottom, flip over and cook the other side as well. 6. Similarly, prepare the rest of the bread toasts. 7. Serve the Besan Bread Toast for breakfast.

85 11. RICE FLOUR BHAKRI

...... PREP TIME COOK TIME SERVES

...... 20 min...... 25 mins...... 4 INGREDIENTS

● 2 cups Rice flour ● 1/2 teaspoon Salt ● Luke Warm Water, as required INSTRUCTIONS 1. To begin making rice flour bhakri recipe, first, add the flour and salt in a mixing bowl. Mix. 2. Add warm water, mix and knead to get a soft pliable dough. 3. Heat a cast iron Tawa 4. Divide the dough into 2-3 portions. Shape each portion into a ball. 5. Dust a flat work surface with dry flour. 6. Press and pat each dough ball,with the palm of your hand to make a thin circle. 7. Take care that the dough does not stick at the bottom and should move freely with your hands. 8. Carefully lift this dough with both your hands and place it on a hot iron griddle. 9. Spread a little water with your hands on the surface of the Bhakri and then flip it over with a flat spatula. 10. Cook on high flame till some brown spots appear on the lower surface of the Bhakri. 11. Take it off the griddle flip again and gently put it directly on the flame. 12. Cook till you see brown spots or till it balloons up. 13. Serve rice flour bhakri recipe with Lahsun ki Chutney

86 12. GUJARATI METHI THEPLA

...... PREP TIME COOK TIME SERVES

...... 5 min...... 40 mins...... 4 INGREDIENTS

● 2 cups Whole Wheat flour ● 1/2 cup Yogurt (Curd) ● 1/2 teaspoon Cumin seeds, pounded coarsely ● 1 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Red chilli powder, (optional) ● 1/2 teaspoon Asafoetida (hing) ● 1/2 cup Fenugreek Leaves (Methi), finely chopped ● Cooking oil, for cooking the thepla ● Salt, to taste INSTRUCTIONS 1. To begin making the Gujarati Methi Thepla Recipe, in a large bowl combine all the dry ingredients, including the fenugreek leaves. 2. Add the yogurt to the flour mixture and knead into a firm smooth dough adding little water only if required. Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth. 3. Cover and allow the dough to rest for 15 minutes. Preheat the iron skillet on medium heat. Divide the thepla dough into 15 portions. 4. Roll the thepla portions into balls; flatten them with the palm of your hand. 5. Toss the thepla dough in flour and roll them out into thin circles to approximately 6 inches in diameter. As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. 6. Continue the same process of rolling the thepla dough out with the remaining balls. It is ideal when you can roll out the all portions of thepla dough before you can start cooking them. 7. Method of Cooking the Thepla 8. With skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out. At this point flip the methi thepla and smear about 1/2 a teaspoon of oil and using a flat spatula and do a light pressing and turning motion

87 to cook to the thepla. 9. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla. Remove from heat and place on a flat plate. 10. Continue the similar process with the remaining rolled out portions and stack the cooked theplas one above the other. Stacking them maintains softness and prevents the methi theplas from drying out, preserving moisture, keeping their texture super soft. 11. Note that the theplas are cooked on high heat and hence cook very fast; if you find the high heat inconvenient reduce heat to medium. Make sure you have your exhaust on or windows open, as cooking on high heat on an iron skillet causes a little smoke. 12. Serve the delicious Gujarati Methi Theplas along with Batata Nu Shaak | Aloo Ki Sabzi or just rolled up with pickle.

88 13. MASALA ULUNDU VADAI

...... PREP TIME COOK TIME SERVES

...... 30 min...... 20 mins...... 20 INGREDIENTS

● 1 cup White Urad Dal (Whole) ● 1 teaspoon Mustard seeds ● 10 Shallots, finely chopped ● 1 Carrot, grated ● 2 Green Chilli, finely chopped ● 3 sprig Mint Leaves (Pudina), finely chopped ● 1 sprig Curry leaves, finely chopped ● 1 teaspoon Whole Black Pepper Corns, coarsely pounded ● Cooking oil, for deep frying INSTRUCTIONS 1. To begin making the Masala Ulundu Vadai Recipe, soak the urad dal vada in warm water for about 2 hours. Once the dal is well soaked, drain the water and grind it along with a bit a salt into a smooth batter. 2. Transfer the ground urad dal batter into a large mixing bowl, add the remaining ingredients except the oil for deep frying. Stir well to combine the ulundu vada batter, check the salt and adjust accordingly. 3. Heat oil for deep frying in a pan. Once the oil is heated, drop spoonfuls of batter into the hot oil and deep fry on medium heat until well browned and crisp. 4. Once done, drain the oil and place on paper towels to absorb the excess oils. 5. Proceed the same way to make the masala ulundu vada and serve warm. 6. Serve the Masala Ulundu Vadai along with Spicy Coconut Chutney for breakfast

89 14. CARROT AND APPLE MUFFINS

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 6 INGREDIENTS

● 1 cup Whole Wheat flour ● 1 teaspoon Baking powder ● 1 teaspoon Baking soda ● 1/2 teaspoon Cinnamon Powder ● 1/4 teaspoon Cloves, pounded ● 2 Whole Eggs ● 1/2 teaspoon Nutmeg powder ● 1/4 cup Olive Oil ● 1/2 cup Jaggery, powdered ● 1/4 cup Milk ● 2 Carrots, grated ● 1 Apple, cored and finely chopped ● 1/4 cup , roughly chopped INSTRUCTIONS 1. To begin making the Carrot and Apple Muffins Recipe, preheat your oven at 180 degrees C and line your muffin pan with cupcake liners or grease with the butter/oil. 2. Next, sift together the whole wheat flour along with the baking soda, baking powder and all the spices in a large mixing bowl. Stir with a wire whisk to evenly combine the spices. Keep aside until required. 3. In another mixing bowl whisk together the eggs and powdered jaggery for few minutes with a hand mixer at medium speed till creamy. Now add the oil, milk, and whisk again for 2-3 minutes or till all combined well. 4. Pour the wet ingredients into the sifted flour mixture. Combine with a spatula to form a smooth batter for the muffins. Keep folding gently until the flour is completely mixed, no lumps remain. 5. Now add the grated carrots and chopped apple, fold into the batter with a spatula. Make sure not to overmix the batter else muffin might become tough in texture after baking. 6. Pour the carrot apple muffin batter into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the muffin comes out clean. Remove from the oven and allow cool on a wire rack. 7. Serve Carrot and Apple Muffins warm for breakfast or as a tea time snack. Store in an airtight container in the refrigerator for a couple of days.

90 15. TAMIL NADU STYLE VELLA PANIYARAM

...... PREP TIME COOK TIME SERVES

...... 30 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Rice, soaked for 2 hours ● 2 tablespoon Black Urad Dal (Whole), soaked for 2 hours ● 1/4 cup Milk ● 1 tablespoon Sugar ● Salt, to taste ● Cooking oil, for deep frying INSTRUCTIONS 1. To prepare Tamil Nadu Style Vella Paniyaram Recipe, wash and soak rice and urad dal in water for 2 hours. 2. Grind them till completely smooth in a Mixer grinder. 3. Add only just enough water for it to grind and not make it watery. Keep the batter as thick as possible. 4. Add sugar and salt, and let it rest for another hour. 5. Heat oil in a Kadai/Frying pan for deep frying. 6. Mix the batter well. 7. Add milk to make it watery at this stage. The consistency should be more watery than a dosa batter. 8. Drop one tablespoon full of batter into the Kadai. It will rise and puff up. Once the Vellai paniyaram is cooked on one side, flip it and let it fry for a couple of seconds (similar to Poori). 9. Transfer it on a kitchen towel. Pat the Vellai Paniyaram with the paper towel to remove excess oil.

91 16. NEI APPAM

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 5 INGREDIENTS

● 1 cup Rice flour ● 1 cup Jaggery ● 1/2 cup Water ● 5 Cardamom (Pods/Seeds) ● 2 Banana ● 1 teaspoon Baking soda ● Ghee, as required, for frying appam INSTRUCTIONS 1. To begin making the Nei Appam recipe, firstly take water and jaggery in asaucepan and boil it till the jaggery dissolves. 2. Once the mixture comes to a rolling boil, switch off the flame. Let it cool completely. 3. Mash the bananas using a fork well. Add this to the rice flour and give it a good mix. 4. Add jaggery syrup, cardamom powder and baking soda and give it a good mix. Cover it and let it rest for 2 hours. 5. After 2 hours, mix the mixture using a spoon. If it has thickened, add a little water to loosen the mixture. The batter should be a thick batter but in pouring consistency. 6. Heat the paniyaram pan on a flame that can heat it evenly. Add 1/2 teaspoon of ghee into every slot. 7. Add a tablespoon of batter into each slot. Cover it and cook for 1/2 a minute or till it is golden and crisp. But the centre should be still runny. 8. Carefully using a spoon flip the . Fry the other side till it turns golden in colour as well and crisp. Serve hot with ghee. 9. Flipping the appams when the centre is still runny will get nice round appams. If the centre is cooked, then you get one side flat. 10. Serve hot Nei Appams on it’s own for breakfast or snacks as they are perfect to have while enjoying the rains this monsoon season.

92 17. MITHI MATHRI

...... PREP TIME COOK TIME SERVES

...... 30 min...... 45 mins...... 4 INGREDIENTS For the mathri dough ● 1 cup All Purpose Flour (Maida) ● 2 tablespoons Rava ● 1/4 teaspoon Salt ● 1/4 cup Ghee ● 1/4 cup Luke Warm Water For the sugar syrup ● 1 cup Water ● 1/2 cup Sugar ● 1 teaspoon Cardamom Powder INSTRUCTIONS 1. Mithi Mathri Recipe, first lets prepare the dough. Mix the maida, sooji and salt together in a mixing bowl. 2. Next, add the ghee to the mixture and rub between your fingers until the dough turns crumbly and resembles breadcrumbs. 3. Add the warm water to it a little by little, while bringing it together into a dough. Press together till it forms a ball. Knead the dough for 3-4 minutes till it no longer sticks, and easily forms a ball. Set it aside to rest for 5 minutes. Then, knead it again till soft for about 5 minutes. 4. Cover the dough with a muslin cloth and let it rest for 30 minutes. 5. After 30 minutes, divide the dough in 16 equal parts. Make balls and keep aside for 5 minutes 6. Next, roll out the mathris by rolling each ball into a disc, about 1/4 inch thick and 2-3 inches in diameter. Poke the rolled out mathri with fork or knife so that it doesn’t fluff up while frying. 7. Warm some oil in a kadhai and deep fry the mathris for 2-3 minutes on each side until they turn golden brown. Remove from the oil using a slotted spoon and keep aside to cool. 8. Meanwhile, prepare the sugar syrup by boiling together water, sugar and cardamom powder in a heavy-bottomed saucepan. 9. Once the mixture comes to a boil, reduce the heat and continue to cook till the syrup reaches two-string consistency. This should take about 8- 10 minutes on low heat. 10. Switch off the heat and dip the pre-fried mathri in to the sugar syrup. Keep the mathri sub-merged in sugar syrup for about 30 seconds so that it is completely coated. 11. Place the sugar-coated mathri on a tray till completely dry. Then the Mithi Mathri store in an airtight container when completely dry and cool. You can make this ahead and serve it at as breakfast or festive gathering too. 93 18. ARUNACHAL PRADESH ZAN (FINGER MILLET PORRIDGE WITH VEGETABLES)

...... PREP TIME COOK TIME SERVES 10 min 10 mins 4 ...... INGREDIENTS

● 4 tablespoons Ragi Flour (Finger Millet) ● 1 1/2 cup Water ● 1 Carrot, sliced diagonally ● 1 cup Spinach ● 1/4 cup Soya Beans, boiled ● 1/4 cup Green peas (Matar), optional ● Salt, as per taste ● 1 teaspoon Black pepper powder ● 1 sprig Coriander leaves (Dhania), chopped ● 1 tablespoon Ghee INSTRUCTIONS 1. We begin making the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) roast the millet flour with a tablespoon of ghee in a kadai and set aside. 2. Dissolve millet flour in little water and cook until it becomes semi thick paste. 3. Saute the vegetable separately in a flat tawa with little oil, saute the carrot first so that it get cooked and then add in the spinach. Keep it aside. 4. You can also blanch the vegetables in water with salt till it becomes tender and then add it to the ragi porridge. 5. Take about one and half cup of water in vessel and bring it to a boil. Add this millet flour paste and mix it. 6. At this point add the vegetables and seasoning like salt, pepper and herbs. Keep whisking it till you get your desired consistency. 7. Serve it hot with by sprinkling some fermented cheese or just plain as well. 8. Serve the Arunachal Pradesh Zan Recipe (Finger Millet Porridge with Vegetables Recipe) as a healthy breakfast with Cantaloupe (Melon) Juice Recipe to have a satisfying breakfast. 94 19. FRUIT SANDWICH

...... PREP TIME COOK TIME SERVES

...... 10 min...... 15 mins...... 2 INGREDIENTS

● 3 slices ● 2 Ripe Bananas, peeled and sliced ● 2 Pineapple, sliced thin ● 1 Apple, or chickoo, sliced ● 2 tablespoon Jam, Mixed fruit INSTRUCTIONS 1. To prepare this anytime quick fruit sandwich, get all the ingredients handy. Apply jam to one side of 2 bread slices. 2. To assemble the sandwich, take one bread with jam applied and over it place the fruit slices of pineapple, bananas, chickoo or apple in any order. Arrange the fruits slices completely on the bread. 3. Over this, place another bread slice. The jam side should be facing on the top. 4. Over this arrange the sliced fruits again and close the sandwich with a slice to which no jam has been applied. 5. Grill this fruit sandwich on a Grill sandwich toaster till the topmost slice of bread turns brownish. If you don’t like to grill, simply have the sandwich as it is. 6. To serve, cut the sandwich into 2 triangles and serve with a glass of fruit and vegetable juice or green tea.

95 20. ASSAMESE POITA BHAT WITH ALOO PITIKA

...... PREP TIME COOK TIME SERVES 5 min 20 mins 2 ...... INGREDIENTS For Poita Bhat ● 1 cup Cooked rice, soaked in 2 cups water over night ● 1/4 cup Yogurt (Curd), or ½ cup buttermilk ● 2 tablespoon Onions, chopped ● 2 Green Chillies, finely chopped ● Salt, to taste For Aloo Pitika ● 3 Potatoes (aloo) ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 tablespoon Mustard oil ● 2 Green Chillies ● Salt, to taste INSTRUCTIONS 1. To prepare Assamese Poita Bhat With Aloo Pitika Recipe, soak leftover rice rice in 2 cups water overnight. 2. Next morning, add beaten curd or buttermilk and mix well in a mixing bowl. Add salt, chopped onions and green chilies. Keep aside. 3. To prepare aloo pitika, boil potatoes, peel the skin and mash it well. Make sure no lumpy pieces are present. 4. Heat mustard oil in a kadai and when oil turns smoking hot, add turmeric powder. 5. Whisk it quickly and pour it into mashed potatoes. Mix well. 6. Add chopped green chilies and mix again. Aloo pitika is ready. 7. Serve Assamese Poita Bhat With Aloo Pitika Recipe for breakfast.

96 21. UKADPENDI (MAHARASHTRIAN STYLE SPICED RICE FLOUR PORRIDGE)

...... PREP TIME COOK TIME SERVES 10 min 20 mins 6 ...... INGREDIENTS

● 1-1/2 cups Water ● 1/4 cup Buttermilk ● 3-4 tablespoon Rice flour ● 2 teaspoons Cooking oil ● 2-3 Green Chillies, chopped ● 1 teaspoon Cumin seeds ● 1/2 teaspoon Mustard seeds ● 1/4 teaspoon Asafoetida (hing) ● 1 sprig Curry leaves ● 1 teaspoon Sugar ● Salt, to taste ● 2 tablespoon Roasted Peanuts, crushed to garnish ● 1 teaspoon Peanut oil, to garnish INSTRUCTIONS 1. To begin making Ukadpendi, first whisk the buttermilk with the rice flour till there are no lumps. 2. Heat oil in a wok/pan and add the mustard seeds.Once they splutter add the cumin seeds. 3. Add the curry leaves, green chillies and hing and carefully add the water. 4. Add salt and sugar, wait till the water boiled. Now add the rice flour slurry, stirring constantly so that lumps are not formed. 5. Cook on low flame, stirring, till the mixture thickens and the rice flour is cooked. 6. Serve the Ukadpendi in individual bowls with some Lasun Chutney and garnish with the peanut and peanut oil (if using).

97 22. MAHARASHTRIAN STYLE SPICED RICE FLOUR PORRIDGE ......

98 23. COORG STYLE KADUMBUTTU/ KADAMBUTTU (STEAMED RICE BALLS)

...... PREP TIME COOK TIME SERVES 5 min 60 mins 4 ...... INGREDIENTS

● 300 grams Broken Raw Rice ● 750 ml Water ● 1/2 teaspoon Salt ● 1/4 cup Fresh coconut, grated ● 1 tablespoon Butter ● Ghee, for kneading INSTRUCTIONS 1. We begin making the Coorg Style Kadumbuttu/Kadambuttu Recipe (Steamed Rice Balls Recipe) by first boiling the broken rice and coconut with salt and butter in a sauce pan. Add water and let it boil in a medium heat till it becomes mushy and cooked. You can add more water if it dries up. 2. Once the rice becomes mushy, switch off the heat and close the container with the lid and leave it for 5 minutes so that it cooks with the steam. 3. Then later using a smasher, mash the rice coarsely, Keep a cup of ghee next to you for shaping the rice balls. Apply a teaspoon of ghee in your other hand and take a tablespoon of the rice mixture and start shaping them into round rice balls. 4. Place the steamer on a medium heat. Keep the Dhokla pan with a plain muslin cloth or white cloth and place the shaped rice balls and wrap it completely with the cloth. 5. Steam it for about 10 minutes or so and take out the steamed rice balls mixture and serve.

99 24. VEN PONGAL

...... PREP TIME COOK TIME SERVES

...... 5 min...... 40 mins...... 4 INGREDIENTS ● 1 cup Rice ● 1 cup Yellow Moong Dal (Split) ● Salt, to taste Ingredients for Seasoning ● 2 tablespoons Ghee, plus plus more ● 1 teaspoon Cumin seeds ● 1 inch Ginger, grated ● 1 teaspoon Whole Black Pepper Corns, coarsely pounded ● 2 tablespoons Cashew nuts, halved ● 1 sprig Curry leaves INSTRUCTIONS 1. To begin making the Ven Pongal Recipe; we will first cook the rice and lentils in the pressure cooker. Heat the cooker on medium heat, add a tablespoon of ghee. Add the washed moong dal and roast the dal in the ghee for about a minute. 2. Once the dal is roasted, add the rice, salt and 5 cups of water. Cover the pressure cooker, place the weight on and cook until you hear a whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. 3. While the pressure is releasing, heat a tablespoon of ghee in a small pan, add in the cashew nuts and roast on low heat until lightly browned. Next add in a teaspoon of cumin seeds, 2 teaspoons of pounded black pepper, a tablespoon of grated ginger, the roughly torn curry leaves. Turn off the heat and stir all the ingredients in the remaining heat. 4. Once the pressure has released from the cooker, we will add in the prepared seasoning into the rice. Stir the seasoning into the rice until well 5. Stir the prepared seasoning and an additional 2 to 3 tablespoons of ghee into the rice. Stir until all the ingredients and the ghee are well combined into the Ven Pongal. 6. Spoon the Ven Pongal onto a rounded cup and press the rice in. Invert the cup onto a plate you voila you get a cup of Ven Pongal on your platter. Pick a cashew piece from the Pongal and place on the top to decorate. 7. Serve the Ven Pongal for the Pongal Festival or a Sunday Breakfast.

100 25. SINDHI STYLE DODA (SPRING ONION RICE FLOUR FLAT BREAD)

...... PREP TIME COOK TIME SERVES 15 min 25 mins 4 ...... INGREDIENTS ● 1 cup Rice flour, (Jowar Flour can also be used) ● 1 Onion, roughly chopped ● 2 Stalks Spring Onion (Scallion) greens, chopped ● 2 sprig Coriander leaves (Dhania), finely chopped ● 1 sprig Fenugreek Leaves (Methi), finely chopped ● 2 Green Chillies, finely chopped ● 2 cloves Garlic, finely chopped ● 1 teaspoon Cumin seeds ● 1 tablespoon Ghee ● Salt, to taste ● Cooking oil, for cooking INSTRUCTIONS 1. We begin making the Sindhi Style Doda Recipe (Spring Onion Rice Flour Flat Bread Recipe) by prepping all the ingredients ready and keeping it in a bowl. 2. Slowly mix in all the ingredients with luke warm water to form a firm dough, but not very sticky. 3. Rest the dough for about 15 minutes covered by a cloth. Do not rest for more than this time, otherwise it might become sticky. 4. To prepare the flatbread, place a nonstick tawa/skillet on the heat. Spread out a large piece of plastic, or parchment paper on your work surface. Grease your palms with oil. Pinch a big ball of dough place it in the center of the parchment or plastic. Then gently flatten it out to form a hand-patted disc, similar to Thalipeeth. 5. With your index finger, make a hole at the center of the flattened rotti. This will later help to ensure that the roti is evenly cooked on the skillet. 6. Lift the paper, along with the rotti on it and turning it over, place it on the skillet with the rotti down on the hot skillet. Carefully supporting the rotti peel off the paper. Drizzle a little bit of oil along the edges of the roti and in the centre, into the hole made on the roti and allow it to sizzle and crisp up. 7. When it seems half cooked, flip the roti over with a spatula to cook the other side. Cook well till you have brown patches on both sides. Then, take the roti off the skillet, add a dollop of butter or ghee. 8. Serve the Sindhi Style Doda Recipe (Spring Onion Rice Flour Flat Bread Recipe) with Kollu Chutney to enjoy your breakfast in the morning times.

101 26. KERALA STYLE VATTAYAPAM (STEAMED COCONUT RICE CAKES)

...... PREP TIME COOK TIME SERVES 20 min 45 mins 4 ...... INGREDIENTS

● 1 cup Rice ● 1/4 cup Cooked rice ● 1/2 cup Fresh coconut, grated ● 1/4 teaspoon Cumin seeds ● 1 teaspoon Active dry , soaked in luke warm water (2 tablespoon) ● 5 tablespoon Sugar ● 1/4 teaspoon Salt ● 2 Cardamom (Pods /Seeds), powdered ● 1 tablespoon Ghee ● 2 teaspoons Raisins INSTRUCTIONS 1. We begin making the Kerala Style Vattayapam Recipe (Steamed Coconut Rice Cakes Recipe) by soaking the broken rice in water for about 8 hours. Then grinding it into a smooth paste along with cumin seeds. 2. In a bowl add the rest of the ingredients, including yeast. Mix well and rest for overnight to get a nice fermented batter or else you can rest for 4 hours. 3. Heat a steamer, add the batter to a greased tray, pour in the batter and steam it for about 45 minutes till it is done. You can add raisins on the top, half the way while it is steaming. 4. In order to check if it is done, the cake should not stick to your hand once you touch it and if you insert a knife it has to come out clean. 5. Serve the Kerala Style Vattayappam Recipe (Steamed Coconut Rice Cakes Recipe) as a healthy breakfast or Tea Time Snack.

102 27. IYENGAR STYLE THAVALA ADAI

...... PREP TIME COOK TIME SERVES

...... 10 min...... 60 mins...... 4 INGREDIENTS For Thavala Adai powder ● 1 cup Rice, (raw rice variety) ● 1 cup Rice, (boiled rice variety) ● 1/3 cup Chana dal (Bengal Gram Dal) ● 1/3 cup Toor Dal (Arhar Whole) ● 1/3 cup White Urad Dal (Whole) ● 3 teaspoons Methi Powder (Fenugreek Powder) ● 1-1/2 teaspoons Whole Black Pepper Corns ● 1-1/2 teaspoons Cumin seeds Other Ingredients for adai ● 3 teaspoons Gingelly oil ● 1 teaspoon Mustard seeds ● 1-1/2 teaspoons Chana dal (Bengal Gram Dal) ● 1-1/2 teaspoons White Urad Dal (Split) ● Asafoetida (hing), a pinch ● 4 Mor Milagai (Dried Green Chillies ● 1 sprig Curry leaves ● 1 cup Yogurt (Curd), (sour) ● Water, as needed ● Salt, to taste INSTRUCTIONS 1. To prepare Iyengar Style Thavala Adai Recipe, dry grind all the ingredients under “For Thavala Adai powder” to a medium-fine powder. 2. Mix the thavala dosa powder with sour curd, water and salt to a dosa batter consistency. 3. Take a pan and temper with gingelly oil in the following order hing, mustard (wait till it splutters), urad dhal, Bengal gram dhal, mor milagai and curry leaves. 4. Once they are fried, transfer them to the dosa batter. 5. Let this tempered thavala adai batter marinate for a minimum of 2 hours. 6. After 2 hours, check the consistency of the batter and add water if necessary so that it would pour easily (dosa batter consistency. 7. Take an appachetty pan (appam pan) and heat it. 8. Add oil and pour the batter and make it like a dosa (or appam) shape. 9. Cover it for about 2 minutes with a lid or till cooked on one side. 10. Flip around and cook for another 2-3 minutes. 11. Serve Iyengar Style Thavala Adai recipe for snack or breakfast with your choice of chutney and a sprinkle of paruppu podi.

103 28. BAJRA MATAR KI KHICHDI

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS ● 1 cup Bajra Flour (Pearl Millet) ● 1/2 cup Yellow Moong Dal (Split) ● 1 tablespoon Cooking oil ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon Cumin seeds ● 1/4 teaspoon Asafoetida (hing) ● 1 Onion, chopped finely ● 1 Tomato, chopped finely ● 1 Potato (aloo), cubed ● 1 Carrot, cubed ● 1/4 cup Green peas (Matar) ● 1 teaspoon Red chilli powder ● 1 teaspoon Ginger garlic paste ● 1 teaspoon Coriander Powder ● 1/2 teaspoon Garam masala powder ● 1 teaspoon Turmeric powder (Haldi) ● 1/2 teaspoon Salt ● 2 tablespoon Coriander leaves (Dhania), chopped finely ● 1/2 Lemon INSTRUCTIONS 1. To prepare Bajra Matar Ki Khichdi, soak bajra in water for about 4 hours or overnight. Soak moong dal in water for about an hour. 2. In a Pressure cooker, add soaked bajra, moong dal, green chilies and turmeric powder. Add 4 cups of water and cook over medium flame for 4 whistles. Ensure water is added more to get the creamy consistency. Bajra takes time to cook, hence cook for 4 -5 whistles depending on the pressure cooker. Set aside. 3. Meanwhile, chop all the vegetables required for Bajra Matar Ki Khichdi. 4. In a Kadai, add oil and heat over medium flame. 5. Once the oil is hot, add cumin seeds, mustard seeds, hing and cook until the seeds clutter. Cook until the cumin seeds become light brownish. 6. Add onions and cook until they become translucent. 7. Add tomatoes and cook until they become mushy. 8. Now, stir in the chopped vegetables and combine them well 9. Add red chili powder, coriander powder, garam masala, required salt and cook until the vegetables become soft and cooked. 10. Combine the vegetable mixture with the gluten free bajra-dal mixture. 11. Combine the until they are blended together and cook over low flame for about 3-4 minutes 12. Switch off the flame and garnish with coriander leaves. 13. Add lime juice to the khichdi at the time of serving. 104 29. RADHABALLABHI (BENGALI STUFFED POORI WITH SPICED URAD DAL)

...... PREP TIME COOK TIME SERVES

...... 30 min...... 50 mins...... 4 INGREDIENTS For The Dough ● 2 cups All Purpose Flour (Maida) ● Water, water For The Filling ● 1/2 cup Black Urad Dal (Whole) ● 1-1/2 teaspoon Cumin seeds ● 1-1/2 teaspoon Fennel seeds (Saunf) ● 2 Kashmiri red chilli powder ● 1 teaspoon Garam masala powder ● 1 teaspoon Ginger ● 1/2 teaspoon Sugar ● 1/2 teaspoon Salt ● Cooking oil, for deep frying INSTRUCTIONS 1. To prepare Radhaballabhi Recipe, get prep with all the ingredients first. Soak clean urad dal for 4 hours. Wet grind urad dal in keep aside. 2. In a bowl, add maida and water little by little and knead the flour into the pliable dough. Set it aside for poori dough. 3. In a Frying pan, dry roast Kashmiri chili, 1/2 teaspoon of cumin seeds and 1/2 teaspoon of fennel seeds until they turn light brownish and fresh aroma emanates from it. 4. Allow it to cool down and grind them into a coarse powder. This is known as bhaja masala. 5. In a Blender, added washed dal, green chili, ginger, and salt. Grind them coarsely. 6. In the same frying pan, add oil. Once the oil is hot, add remaining cumin seeds and fennel seeds. Fry them for few seconds until they turn brownish and sizzle. 7. Now, add the urad dal paste to the seeds and combine well. 8. Stir in the bhaja masala, garam masala, sugar and salt. 9. Cook until the spice powders are combined well with the urad dal paste till the paste is golden brown, switch off the flame. 10. Allow it to cool and make small balls out of the urad dal paste. 11. For the stuffing, take a lemon sized dough and smoothen the cracks and make a ball. Roll the dough and spoon about a tablespoon of urad dal filling, smoothen the edges, cover the stuffing with dough and roll the dough such that the filling doesn’t come out of poori. 12. In a Kadai, heat enough oil to deep fry one Radhaballabhi poori at a time, till both sides are browned and cooked. Flip only once, such that they puff evenly. 13. Drain the excess oil from the puffed puris with a paper towel. 14. Serve warm Radhaballabhi with spicy .

105 30. MASALA ROTI

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Whole Wheat flour ● 1 cup Corn flour ● 1/2 cup Oat flour ● 1/4 cup Bajra Flour (Pearl Millet) ● 1/4 cup Ragi Flour (Finger Millet) ● 1/2 teaspoon Red chilli powder ● 1/2 teaspoon Coriander Powder ● 1/4 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Flax seed powder (flax meal) ● 1 teaspoon Carom seeds (Ajwain), crushed between palms ● 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves) ● Luke Warm Water, to knead the dough ● Ghee, or oil to cook ● Salt, to taste INSTRUCTIONS 1. To begin making Soft and Spicy Masala Roti Recipe, combine all the ingredients in a large Mixing bowl (except the oil or ghee). Add a little luke-warm water at a time and knead to make a smooth dough. 2. Drizzle a teaspoon of oil over the dough and knead for a couple of minutes until smooth and firm. Divide the roti dough into 10 portions. 3. Preheat the tawa on medium heat. 4. Roll each portion of the dough, by dusting in flour into a thin circle. The thickness of the masala roti will be based on how thin you can roll it. 5. Once rolled, place the masala roti on the tawa and allow it to cook for a few seconds on medium heat. 6. Once you see air bubbles popping, flip and turn. Smear ghee or oil over the roti and cook on both sides until browned and lightly crisp. 7. Once done, remove the Mixed Millets Masala Roti from the tawa and repeat the cooking with remaining portions of the dough. 8. Serve the Soft and Spicy Masala Roti Recipe along with / Baingan Ka Bharta for a wholesome breakfast.

106 31. CLASSIC CHETTINAD SEEPU SEEDAI

...... PREP TIME COOK TIME SERVES

...... 30 min...... 15 mins...... 15 INGREDIENTS

● 1 cup Rice flour, ● 1 tablespoon Urad dal flour ● 2 teaspoons Butter (unsalted) ● 1/2 cup Coconut milk, thick milk extracted from fresh coconut ● Salt, to taste ● Cooking oil, to fry INSTRUCTIONS 1. To begin the preparation of Classic Chettinad Seepu Seedai, first sift the rice flour twice. 2. Sift the urad dal flour twice. 3. Mix the two flours, add salt and sift again. 4. In a medium size bowl, add the sifted flours, butter, coconut milk and knead to make a smooth and crack free dough, adding little water if required. 5. Cover with a damp cloth and let it rest for 15 minutes. 6. If you have a seepu seedai press, then grease the press, fill it with the dough . 7. In a greased butter paper, make long strips and cut them into 7 cm strips and join their ends to make cylindrical shapes. 8. Alternatively, if you do not have a seepu seedai press, take a small portion of the dough, and press it around your greased index finger, without covering the top . 9. Gently press a fork to give line impressions on the seedai. 10. Remove the shaped dough from your finger carefully and place it vertically on a dry kitchen towel or butter paper. Shape the remaining dough similarly. 11. Heat oil for frying the seedai. 12. Once the oil is hot, fry the seedai over low/medium flame, till they are uniformly fried and then drain them in a tissue. 13. Once cooled, store them in an airtight container (can be stored for 4- 5 days). 14. Your Classic Chettinad Seepu Seedai is ready to be served at your breakfast or next tea party or during the festive season.

107 32. MOR KALI (KAZHI)

...... PREP TIME COOK TIME SERVES

...... 10 min...... 20 mins...... 4 INGREDIENTS

● 1 cup Rice flour ● 1 cup Yogurt (Curd) ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon Cumin seeds ● 5 Curry leaves, finely chopped ● 1 inch Ginger, grated ● 2 Green Chillies, finely chopped ● 1/2 teaspoon Whole Black Pepper Corns, crushed ● 1/4 teaspoon Asafoetida (hing) ● Coriander leaves (Dhania), small bunch, chopped ● 2 teaspoons Cooking oil ● Salt, to taste INSTRUCTIONS 1. To begin making the Mor Kali (Kazhi) Recipe, in a large bowl, whisk the rice flour and yogurt with 2 cups of water, asafoetida, black pepper and salt. 2. Heat oil in a pan on medium heat, add the mustard seeds, cumin seeds, curry leaves, ginger, green chillies and allow them to crackle. Turn the heat to low; gradually stir in the rice flour buttermilk mixture to the seasoning taking care lumps don’t form. 3. Turn the heat to medium and continue stirring. 4. The porridge (mor kali) will begin to thicken. Continue stirring the mixture and once sufficiently thickened, reduce the heat to low and cover the pan allowing it to cook for 5 more minutes. 5. You will notice a shine on the porridge which indicates its readiness. 6. Turn off the heat and serve the Mor Kali (Kazhi) immediately. To enhance the taste you can optionally add half a teaspoon of ghee on each serving. 7. Serve Mor Kali (Kazhi) Recipe (Savory Rice Flour Breakfast Pudding) along with Mor Milagai which is another classic south indian roasted chilli and Mangai Inji Recipe (Mango Ginger Pickle).

108 33. IDIYAPPAM WITH COCONUT MILK

...... PREP TIME COOK TIME SERVES

...... 30 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Rice flour ● Water, as required ● Salt, as required ● 1/2 teaspoon Cooking oil ● Sugar, as required ● 1/4 cup Fresh coconut, grated INSTRUCTIONS 1. To begin making the Idiyappam with Coconut Milk recipe, we will first prepare the coconut milk. Grind the scrapped coconut in a mixer grinder and add some water to it. Add sugar as required and grind it again. Once done, keep it aside. 2. Add water, oil and salt in a saucepan. Keep the flour in a wide mixing bowl and when you see small bubbles of water, switch off the flame and add it slowly to the flour. 3. When it is warm, mix the flour mixture nicely with a spoon and make a dough out of it. 4. Once it is done, cover the dough with a damp cloth to avoid drying. Using your hands, divide it into equal portions to fit into the presser. 5. Grease the Idly plate with some oil and press each portion into the Idly moulds. 6. Steam them for about 5 to 7 minutes. After 5 to 7 minutes, take them out and it is ready to be served. 7. Serve Idiyappam with Coconut Milk in breakfast and Kerala Style Vegetable for a delicious meal.

109 34. PANEER STUFFED KUZHI PANIYARAM

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS

● 1 cup Idly Dosa batter ● 10 - 12 Onions, finely chopped (sambar onions) ● 1 Coriander leaves (Dhania), small bunch, finely chopped Ingredients for the paneer stuffing ● 1/2 cup Paneer (Homemade Cottage Cheese), grated ● 1 Onion, finely chopped ● 1 Tomato, finely chopped ● 1 inch Ginger, grated ● 1/2 teaspoon Cumin seeds ● 2 Green Chillies, finely chopped ● 1/2 teaspoon Red chilli powder ● 1/4 teaspoon Turmeric powder (Haldi) ● 2 tablespoon Cooking oil ● Salt, to taste INSTRUCTIONS 1. To begin making the Paneer Stuffed Kuzhi Paniyaram, first prepare the Idly dosa batter. 2. To prepare the paneer filling heat oil in a pan over medium heat. Add cumin seeds and wait till they crackle. Next add the chopped onions and green chilies. Saute till onions turn soft and light pink in color. 3. Add the grated ginger along with chopped tomato and cook until they turn soft. Now add the spice powders, red chili powder, turmeric powder, salt and stir to combine. 4. Finally add the grated paneer and stir to combine. Check the salt and spice levels and adjust to suit your taste. Transfer paneer filling to a bowl and set aside to cool down. 5. To the Idly Dosa batter add finely chopped onions, coriander leaves and combine well. Check the salt in the dosa batter and adjust to suit your taste. 6. Heat the paniyaram pan over medium heat. Put a few drops of oil in

110 each cavity of the pan, so that the batter does not stick to the pan. Pour a spoonful of the batter into each cavity until they are half filled. 7. Add a teaspoon of paneer filling over the layer of Idly dosa batter. Cover the paneer layer with another layer of Idly dosa batter. 8. Cover the pan let the paniyaram cook on medium heat, for about 7 to 10 minutes.You will notice the top is steamed. 9. When the top looks cooked, turn the paniyaram with help of a small spoon. Allow it to cook uncovered for another couple of minutes until both sides are crisp. 10. Remove from the heat and follow the same procedure with the rest of batter. The paneer stuffed paniyarams are now ready to be served. 11. Serve Paneer Stuffed Kuzhi Paniyaram with Coconut Chutney or Tomato Chutney for breakfast, as a tea time snack or even for a weeknight dinner.

111 35. GUJARATI TAWA HANDVO

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS Main Ingredients ● 1 cup Rice, (raw rice) ● 1/2 cup Arhar dal ● 1/2 cup Green Moong Dal (Whole) ● 1/2 cup Chana dal (Bengal Gram Dal) ● 1/4 cup White Urad Dal (Whole) ● 2 Green Chillies ● 1 tablespoon Ginger, chopped ● 1 cup Yogurt (Curd) ● 2-1/2 teaspoons Enos fruit salt ● 1/2 teaspoon Turmeric powder (Haldi) ● 2 cups Bottle gourd (lauki), grated ● Cooking oil, to cooking ● Salt, to taste Ingredients for the seasoning of each tawa handvo ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon Sesame seeds (Til seeds) ● 1 teaspoon Curry leaves, finely chopped ● 1/4 teaspoon Asafoetida (hing) ● 1/4 teaspoon Red chilli powder ● 1 tablespoon Cooking oil Alternative vegetables: ● All the ingredients below are used raw and will get cooked in the pan along with the batter. The vegetables will be a little crunchy making it truly delicious ● 3 cups Mixed vegetables, finely chopped (beans, carrots, onion, cabbage, broccoli, sweet corn)

INSTRUCTIONS 1. To begin making the Tawa Handvo recipe we first need to wash and soak the rice and lentils together in 3 cups of water for 4 to 5 hours.

112 2. Grind the rice, lentils, green chillies, ginger and salt along with the soaked water and yogurt to make a thick batter that is slightly coarse. The coarseness should feel like fine semolina. 3. The consistency of the batter should be such that when you use a ladle to pour it should fall in dollops. Stir in the salt and allow the mixture to ferment for 8 hours. 4. Once fermented you will notice the dough has risen. Gently stir in a tablespoon of oil to the batter. If your batter for some reason did not rise; stir 2 teaspoons of enos fruit salt into the batter and you will notice the air bubbles start popping out from the batter. Finally stir in the grated bottle gourd and turmeric. (This is the time you would stir in the other vegetables you would use) 5. Heat one tablespoon of oil in a nonstick skillet (8 inches diameter) on medium high heat; add the mustard seeds, sesame seeds and curry leaves; allow them to crackle. Turn the heat to low and sprinkle the red chilli powder and asafoedita into the oil. 6. Pour two ladles of batter into the pan and gently spread the batter evenly onto the pan. As you spread the batter the seasoning mixture will spread to the side; allow the seasoning to rest in places where it has spread as this gives a special crunchiness to the sides of the Handvo. 7. Turn the heat low, drizzle a teaspoon of oil around the batter and cover the pan. Simmer for 3-4 minutes until the top feels cooked and steamed. 8. Once you notice the top is cooked and there is no trace of raw batter, gently flip the Handvo with the help of a broad flat spatula to the opposite side and turn the heat to medium high. 9. Allow it to turn golden brown and crisp. Flip over once again and allow the other side to brown and crisp slightly. Continue making similar cakes with the rest of the batter and serve hot. 10. Serve Tawa Handvo lentil skillet pancakes along with Gor Keri pickle or with Gor (jaggery) and homemade butter for breakfast or a weeknight dinner.

113 36. MIXED FLOUR & SPRING ONION CREPES

...... PREP TIME COOK TIME SERVES

...... 10 min...... 15 mins...... 4 INGREDIENTS

● 1 cup Bajra Flour (Pearl Millet) ● 1 cup Jowar Flour (Sorghum) ● 1/2 cup Rice flour ● 2 tablespoons Black Urad Dal (Split) ● 1 tablespoon Ginger garlic paste ● 1 teaspoon Cumin seeds ● 1 teaspoon Coriander Powder ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 cup Spring Onions (Scallion), finely chopped ● Salt, to taste ● Red chilli powder, to taste ● Cooking oil, to shallow fry INSTRUCTIONS 1. To begin making the Mixed Flour & Spring Onion Crepes Recipe, start with mixing all the flours and spices in a large mixing bowl. 2. Add water to make a pouring batter. Make sure the batter should be flowy and not runny. Adjust salt according to taste. 3. Now add cumin and chopped spring onion leaves and mix well. Stir well to remove lumps. 4. Heat a non-stick flat bottomed tawa. 5. Take a ladle full of batter and spread on the tawa evenly in circular moves. 6. Add few drops of oil from sides and fry from both sides by flipping in regular intervals. 7. Mixed Flour & Spring Onion Crepes along with Dhaniya Pudina Chutney and Masala Chai for breakfast.

114 37. NUTELLA & KIWIFRUIT FILLED WHOLE WHEAT CREPE

...... PREP TIME COOK TIME SERVES 15 min 20 mins 4 ...... INGREDIENTS Ingredients for the Crepes ● 1 cup Whole Wheat flour ● 1 teaspoon Sugar ● 1 cup Milk ● 1 pinch Salt ● 2 Egg Ingredients for the filling ● 5 Kiwi, peeled and sliced ● Nutella Spread, for the crepes INSTRUCTIONS 1. To begin making the Nutella & Kiwifruit Filled Whole Wheat Crepe, first blend all the ingredients together in a blender until smooth. 2. Then strain the crepe mixture through a fine mesh sieve. Pouring the mix into a tall jug makes it easier to portion out the batter when making crepes on a hot pan. 3. Allow the crepe batter to rest at room temperature for about 15 to 20 minutes. This makes the crepes soft and fluffy. 4. To begin making the crepes, warm a crepe pan with a rim on a medium heat. Butter or oil it evenly. When the pan gets hot, pour just enough batter to cover the base, and start tilting and swirling the pan to spread the batter and make a thin film on the surface of the pan. This film should be as thin as possible, and if there is excess batter pour it back into the jug. 5. Once you make a couple of crepes, you will understand how much batter your need to pour for a single crepe. You could also use a measuring cup to pour the batter, so that way the subsequent times you will get it just right. These crepes gets cooked really quick and you need to cook it just until the bottom begins to get a little golden, then gently lift the edges and flip the crepe to cook on the other side for a few seconds. 6. Transfer the prepared whole wheat crepes to a platter and cover with a dome lid to keep warm and soft. Proceed the same way with the remaining batter and stack the crepes one on top of the other 7. Once the crepes are make, spread the nutella on the inside of the crepes, place the sliced Kiwifruit as a filling and fold it into a triangle. 8. Serve Nutella & Kiwifruit Filled Whole Wheat Crepes for a weekend breakfast along with Banana Almond & Prunes Smoothie 115 38. MANGO & FRUIT FILLED CREME CREPE

...... PREP TIME COOK TIME SERVES

...... 20 min...... 15 mins...... 5 INGREDIENTS

● 1 cup Mango (Ripe), peeled and cut ● 1 cup Fresh fruits, any seasonal fruits ● 1/4 cup Walnuts, chopped ● 150 ml Double Cream ● 1/2 cup Icing Sugar ● 5 Crepes INSTRUCTIONS 1. To begin making the Mango & fruit-filled crepe recipe, first whip the cream along with the sugar until soft peaks form. Lay the whole wheat crepe out on a flat dessert plate. Spread each crepe a dollop of whipped cream and top it with mangoes lengthwise in the center. 2. Lay the crepes out on a flat dessert plate. Spread each crepe a dollop of whipped cream and top it with mangoes & fruits lengthwise in the center. 3. Sprinkle some walnuts over it and fold the crepes from both sides to made a roll. Turn it around so that the seam faces the bottom. Repeat this with the remaining crepes. 4. Optionally you can add more whipped cream, mangoes and to the top of this rolled up crepe. 5. Serve The Mango & Fruit Filled Creme Crepe for breakfast, snack or dessert, your friends and family are sure to love you for this!

116 39.

...... PREP TIME COOK TIME SERVES

...... 15 min...... 20 mins...... 4 INGREDIENTS

● 1 cup White Urad Dal (Whole), soaked for 2 hours ● 1 inch Ginger ● 1 Green Chilli, finely chopped ● Coriander leaves (Dhania), small bunch, finely chopped INSTRUCTIONS 1. To begin making the Traditional South Indian Medu Vada Recipe; we will first soak the dal for about 2 hours. 2. Using a strainer, strain all the excess water from the urad dal. We need to use very little water to grind the urad dal, so that you can shape them well if you are deep frying. 3. Next we will grind the dal along with the ginger using a blender into a very smooth batter. Make sure add very little water while grinding the dal to make a smooth batter. Transfer the batter to a bowl. 4. Make sure add very little water while grinding the dal to make a smooth and thick batter. Transfer the batter to a bowl. 5. Add the salt, green chillies and chopped coriander and stir well to combine the ingredients well into the medu vada batter. Cover the vada batter and allow it to rest until we preheat the oil. This resting process will allow the batter to fluff a little and making it ready to make the vada’s. 6. Preheat the oil for deep frying the medu vada’s. I am using the Medu Vada maker to make the shapes for the traditional vada.

117 40. BAJRI METHI NA VADA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS ● 1 cup Bajra Flour (Pearl Millet) ● 1/4 cup Whole Wheat flour ● 1 teaspoon Red chilli powder ● 1/2 teaspoon Coriander Powder ● 1 cup Fenugreek Leaves (Methi), finely chopped ● 1/4 cup Yogurt (Curd) ● 2 tablespoons Cooking oil, and more for deep frying ● 1 Green Chilli, finely chopped ● 1 tablespoon Sesame seeds (Til seeds) ● 1 tablespoon Carom seeds (Ajwain) ● 1 tablespoon Cumin powder ● Salt, to taste INSTRUCTIONS 1. To prepare the Bajri Methi Na Vada Recipe, combine both the bajra flour and the whole wheat flour along with the finely chopped fenugreek leaves, red chili powder, coriander powder, salt, green chilli and yogurt in a mixing bowl. 2. Bring all the ingredients together by rubbing them between your fingers. This will make them combine and it will begin to get lumpy. Add a little water at a time to bring it together, and knead it into a stiff dough. At this stage, be careful not to add too much water at one go, or the dough will have excess moisture. 3. Set the dough aside in the same mixing bowl and cover it. Let it rest for 15- 20 minutes. 4. In a small bowl combine the cumin seeds, sesame seeds and carom (ajwain) seeds. Set aside till required. 5. Heat oil for deep frying, in a kadhai and set it over a medium heat. While it is getting warmed up, divide the prepared dough into small marble sized portions. 6. Take each ball and roll it between your palms to make a smooth ball. Then flatten each ball out with your fingers, into a small disc. Ensure that the edges along the circumference are not cracked. 7. Sprinkle a pinch of the seeds mixture over the vada and press them gently with your fingers, to embed them into the vada. 8. Continue this till all the vadas are prepared, lining them up as you go, in preparation to deep fry them. 9. When the oil is hot enough, add the vadas one by one into the hot oil. Fry them in small batches, taking care not to over-crowd the kadhai. 10. Deep fry till golden and crisp on both the sides. Then, using a slotted spoon, drain the excess oil and transfer them to a plate lined with an kitchen paper to absorb the excess oil. 118 41. THENGA VADA

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 4 INGREDIENTS

● 3 cups Rice flour ● 1/2 cup All Purpose Flour (Maida) ● 3/4 cup Fresh coconut, scraped ● 6 Green Chillies, oarsely ground (you can also use red chilly powder) ● Salt, to taste ● Cooking oil, for deep frying INSTRUCTIONS 1. To begin making the Thenga Vada Recipe, first mix the rice flour, maida, coarsely ground chillies, scraped coconut and salt in a mixing bowl and set it aside. 2. Preheat the heat oil in a Kadai, for deep frying. 3. When the oil is hot enough, add about 1 tablespoon of hot oil to the flour mixture and combine. The mixture should resemble breadcrumbs. 4. Add a little water to the thengai vadai flour mixture and mix well till everything comes together to form a firm ball of cough (similar to the dough formed for ). 5. When you are ready to fry the vadai, take a small lemon sized ball of the dough and flatten it on your hand to make thin discs or vadas. You can optionally grease your fingers with oil so they don’t stick to your fingers. 6. Make a hole in the middle of the vadai disc with your finger so it resembles a donut. 7. Drop the thengai vadas gently into the hot oil, one by one, taking care not to crowd the kadai. 8. Fry the vadas till golden brown and crisp. Then lift them out of the oil with a slotted spoon and drain on kitchen paper towels. Cool slightly and serve.

119 120 MAINCOURSE

121 122 RICE/BIRYANI 1. QABOOLI RICE

...... PREP TIME COOK TIME SERVES

...... 10 min...... 50 mins+Soaking...... 4 INGREDIENTS

● 250 gms soaked rice ● 3-4 green cardamom ● 2 cinnamon sticks ● 3-4 cloves ● 2 Tbsp oil ● 200 gms soaked chana dal ● 250 ml yogurt ● 1 tsp pepper corns ● Salt ● 2 black cardamom ● 1 tsp shahi jeera ● 1 tsp ginger-garlic paste ● 2 green chillies ● 8-10 mint leaves ● 1 tsp turmeric powder ● 1 tsp red chilli powder ● 2 tsp desi ghee INSTRUCTIONS 1. Boil some water with green cardamom, cinnamon sticks, cloves, oil & salt. 2. Add soaked rice to it. 3. Take soaked chana dal, yogurt, pepper corns, green & black , cinnamon stick cloves, shahi jeera, ginger-garlic paste, green chillies, mint leaves, turmeric powder, red chilli powder & mix well. 4. In another pan make layers of boiled rice & channa dal mixture. 5. Add desi ghee & let it cook. 6. Serve it in a plate, garnished with mint leaves.

123 2. TOMATO RICE (PULAO)

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins+15 mins soaking...... 4 INGREDIENTS

● 1 cup rice ● 3 tomatoes chopped, will make 1-1/2 cup chopped tomatoes ● 3 tablespoons oil ● 1/4 cup raw shelled peanuts ● 1 teaspoon mustard seeds ● 1 green chili chopped ● 1/4 teaspoon turmeric ● 3 teaspoons samber powder, available in Indian grocery store ● 1-1/2 teaspoon salt ● 1/4 cup cilantro (hara dhania) chopped ● 2 cups of water INSTRUCTIONS 1. Wash and soak the rice in about 3 cups of water for at least 15 minutes. Drain the water and set aside. 2. Heat the oil in a saucepan over medium heat. When moderately hot, add mustard seeds. 3. When the seeds cracks add peanuts and stir fry for one minute until peanuts are lightly golden brown. 4. Add about 1 cup chopped tomatoes, green chili, turmeric, sambar powder, salt and cilantro, cook until tomatoes are tender. This should take about 2 minutes. 5. Add rice and 2 cups of water mix and bring it to boil, lower the heat to low and cover the pen. Let it cook for about 18-20 minutes. Cook until rice is soft and water has evaporated. 6. Stir the rice gently and add the remaining tomatoes stir gently, cover the pan and let it cook for 2 more minutes. 7. Serve rice by it self or with yogurt.

124 3. CHICKPEA PULAV (CHOLE BIRYANI)

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 50 mins...... 3 INGREDIENTS ● 1 cup rice (I use basmati rice) ● 15oz chickpeas/chola/garbanzo/kabule chana canned or cooked ● 2 tomatoes medium size chopped will make about 1-1/2 cup chopped tomatoes ● 1 potato medium size peeled and cubes bite size pieces will make about 3/4 cup ● 6 oz spinach chopped frozen or 3 cups of chopped fresh spinach ● 1 cup bell pepper cubed in bite size pieces ● 3 tablespoons oil ● 1 teaspoon cumin seeds/jeera ● 1/8 teaspoon asafetida/hing ● 1 bay leafs/tajpat ● 1 tablespoon ginger finely shredded ● 1 green chili finely chopped ● 1-1/2 teaspoon salt ● 1/4 teaspoon turmeric/haldi ● 1/2 teaspoon mango powder/amchoor ● 1/4 teaspoon garam masala ● 1-1/2 cups water INSTRUCTIONS 1. Wash and soak the rice in about 2 cups of water at least for 10 minutes. 2. Drain the liquid out of the can of chickpeas and wash the chickpeas well. 3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. 4. Add cumin seeds as seeds crack add the ginger, green chili, and turmeric stir for few seconds. 5. Add tomatoes and salt cook until tomatoes are tender, about 2 minutes. 6. Add chickpeas and potatoes after it comes to boil cover the pen and let it cook for about 8 minutes over medium low heat, stir occasionally. 7. Add rice, spinach, bell pepper and water. Mix and bring it to boil. Cover the pan and let it cook for about 12-15 minutes over low heat. Don’t stir the rice in between they will get mushy check the rice in about 12 minutes. Cook Pulav until the rice is tender and the water has evaporated. 8. When Pulav is ready add mango powder and garam masala mix gently. 9. Serve alone or with side of yogurt or pickle if you want to spice it up more. 125 4. KATHAL BIRYANI

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 45 mins+Soaking time...... 4 INGREDIENTS

● 500 gms Basmati rice ● 500 gms raw jackfruit ● 2 tsp red chilli powder ● 2 tsp turmeric powder ● 1 tsp dhaniya powder ● 1 tsp besan ● 2 cups yogurt ● 250 ml oil ● 2 tsp ginger & garlic paste ● 2 cinnamon sticks ● 1 bay leaf ● 3-4 cloves ● 3-4 green cardamom ● 2-3 mace ● 2-3 green chillies ● 15-20 mint leaves ● 10 gms saffron ● salt INSTRUCTIONS 1. Soak rice for at least 40 minutes. 2. Chop raw jack fruit & add salt, red chilli powder, turmeric powder, dhaniya powder and besan mix well. 3. Sprinkle some water & deep fry it, 4. Take yogurt in a bowl,Add red chilli powder, turmeric powder, ginger & garlic paste, cinnamon sticks, bay leaf, cloves, green cardamom, slit green chillies, mint leaves, salt & mix well. 5. Add fried jackfruit to it & marinate. 6. Par boil rice with salt, green cardamom & oil. 7. Strain the rice & layer the biryani. 8. Add saffron, oil & drained rice water to it & cook for 10 minutes.

126 5. BISI BELE BHAAT

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 30 mins...... 4 INGREDIENTS

● 1/2 cup rice ● 1/4 cup toor dal ● 1 1/2 chopped vegetables ● 4 Tbsp chana dal ● 2 Tbsp urad dal ● 2 tsp jeera ● 1/4 tsp fenugreek ● 1 tsp pepper ● 3 red chillies ● 1 tsp ● 2 Tbsp grated coconut ● 1 sprig of curry leaves ● 1 tsp turmeric powder ● 1 Tbsp jaggery ● 1 tamarind ● 2 Tbsp oil ● 1 cup water ● Salt to taste INSTRUCTIONS 1. Cook the rice and toor dal and keep it aside. 2. Soak the tamarind in hot water and extract the tamarind water. 3. Boil the vegetables. 4. In a pan heat oil and add chana dal, urad dal, jeera, fenugreek, pepper, red chilli. Fry until dal turns light brown. 5. Fry couscous and curry leaves. Grind the fried ingredients with coconut. 6. Boil the tamarind water for 1 to 2 minutes. Add turmeric powder, salt and jaggery to it. 7. Add vegetables and allow it to boil for 5 to 6 minutes. 8. Add the grounded mixture. Let it boil for 2 to 3 minutes. 9. Add toor dal followed by rice and cook for 2 minutes. 10. Heat oil in a pan and fry groundnut, channa dal,urad dal and mustard. 11. Add the fired ingredients to the bisi belebath. 2. Garnish with boondhi and coriander leaves. Serve hot.

127 6. LEMON RICE

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 20 mins...... 4 INGREDIENTS

● 500 gm cooked rice ● 50 ml lemon juice ● Salt to taste ● 50 ml oil ● 5 gm mustard seeds ● 5 gm channa dal ● 5 gm curry leaves ● 10 gm ginger ● 5 gm green chillies ● 5 gm turmeric powder ● 5 gm asafoetida ● Salt ● 50 gm cashew nuts ● 20 gm coriander leaves INSTRUCTIONS 1. Mix the lemon juice, salt and cooked rice and keep aside. 2. Chop the ginger, green chillies and the coriander leaves. 3. Heat the oil and add the mustard seeds, when they crackle add the channa dal and stir until golden. 4. Add the rest of the tempering ingredients and saute for 3 minutes. 5. Add the rice and cook on a slow flame for another 5 minutes.

128 7. SWEET POTATO RICE

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 20 mins...... 4 INGREDIENTS

● 3 cups rice (cooked) ● 10 pods garlic (chopped finely) ● 1/2 cup spring onion ● 1 Tbsp ginger juice ● 1/2 tsp chilli powder ● 2 sweet potatoes ● 3 tsp olive oil ● Salt to taste INSTRUCTIONS 1. Heat oil in a pan. 2. Add garlic and fry till slightly brown in color. 3. Add sweet potatoes and salt, fry till half cooked. 4. Add chilli powder and ginger juice, cook it fully. 5. Add spring onion and mix well. 6. Add cooked rice and mix well. 7. Switch it off and serve hot.

129 8. MAHARASHTRIAN GREEN MOONG BHAAT

...... PREP TIME COOK TIME SERVES 10 mins 30 mins 4 ...... INGREDIENTS

● 2 cups Cooked rice ● 1 cup Green Moong Sprouts ● 1 teaspoon Cumin seeds ● 1 inch Cinnamon Stick ● 3 Cloves ● 1 Cardamom (Pods/Seeds) ● 1 pinch Asafoetida (hing) ● 1 Onion, chopped ● 1 Green bell peppers, chopped ● 2 Green Chilli, slit ● 1 inch Ginger, chopped ● 4 cloves Garlic, chopped ● 1 teaspoon Red chilli powder ● 1/4 teaspoon Turmeric powder (Haldi) ● 1 tablespoon Coriander Powder ● 1 sprig Coriander leaves (Dhania), chopped INSTRUCTIONS 1. To begin making the Sprouted Green Moong Bhat Recipe, soak the rice in water for about 10 minutes. Wash the rice thoroughly and keep it aside. 2. Heat a pressure cooker and cook the rice with 2 cups water for about 2 whistle and switch off the heat. All the pressure to release naturally and keep it aside. 3. Heat a kadai with oil, add cumin seeds and allow it to splutter for few seconds, add cinnamon stick, cardamom and cloves. Allow the aroma to be released. 4. Add chopped onions, green chilli, ginger and garlic chopped and saute them until it softens. You can add chopped bell peppers at this point along with all the spice powders. 5. Saute well till the raw smell goes away. Add the sprouted mung beans and mix well. You can also add the cooked rice and gently toss the masala over the rice till every grain is coated well. 6. Serve the Maharashtrian Green Moong Bhat with a healthy raita like Spinach raita or just a simple mint and pomegranate raita to enjoy your meal.

130 9. SPINACH RICE (PALAK PULAO)

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 40 mins...... 4 INGREDIENTS

● 2 cups Cooked rice ● 200 grams Spinach Leaves (Palak), rinsed and chopped ● 1 teaspoon Cumin seeds ● 1 teaspoon Ginger, grated ● 1 Tomato, pureed or finely chopped ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Sambar Powder ● 1 teaspoon Garam masala powder ● 2 tablespoons Ghee, (or sesame oil) ● Salt, to taste INSTRUCTIONS 1. To begin making the Spinach Rice Recipe (Palak Pulao), heat oil in a heavy bottom pan over medium heat. Add cumin seeds, grated ginger and sauté for a few seconds. 2. Stir in the tomatoes and turmeric powder and saute until the tomatoes have softened. Once the tomatoes have softened, stir in the chopped spinach and salt. Cover the pan and allow the spinach to cook until soft. 3. When you open the pan you will notice that the spinach has released a lot of water. Turn the heat to high and allow the water to evaporate. Once most of the water is evaporated from the spinach, stir in the cooked rice and sambar powder and combine well. Check the salt and spice levels and adjust to suit your taste. 4. Turn the heat to low, cover the pan and simmer for a few minutes. After couple of minutes of simmering, you will notice that the rice has absorbed all the spices and has a rich green color. Turn off the heat and the Spinach Rice is ready to be served.

131 PANEER 1. KASHMIRI PANEER

...... PREP TIME COOK TIME SERVES

...... 10 min...... 20 mins...... 4 INGREDIENTS

● 1/2 Tbsp oil ● 3 cloves ● 1 bay leaf ● 1 cinnamon stick ● 1 tsp cumin seeds ● 3 green cardamom ● 1 Tbsp sund powder (Dry ginger powder) ● 1 Tbsp saunf powder ● 1 glass milk Salt, to taste ● Pepper, to taste ● 1/4 th glass water ● 300 gm paneer, cut into large chunks and deep fried ● Coriander leaves, chopped, to garnish INSTRUCTIONS 1. In a wok add oil, bay leaf, cloves, green cardamom, cinnamon stick and cumin seeds. Let it splutter. 2. Add the saunf and sund powder. Saute vigorously. Do not let it burn. 3. Immediately add the milk and water. Let it come to a boil and add salt and pepper. 4. Add the deep fried paneer chunks. Let it simmer for 5 minutes. 5. Garnish with coriander leaves. 6. Note: Let this dish rest for about 20-30 minutes before serving so that the paneer can soak up the milk and becomes soft & flavorful.

132 2. BUTTER PANEER

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS

● 250 gm paneer, cut into rectangles ● 6 tomatoes, chopped ● 15 kaju (cashew nuts) ● 5 garlic cloves, crushed ● 2 Tbsp butter ● 1" cinnamon stick ● Salt, to taste ● Red chili powder, to taste ● 2 Tbsp kasoori methi (fenugreek leaves) ● 1 tsp sugar ● Cream (Optional) ● 2-3 Tbsp milk INSTRUCTIONS 1. Add 1 Tbsp butter in a pan. Once it melts, add garlic, cinnamon and . Fry, till the color changes. 2. Then add the tomatoes. Saute till the tomatoes become soft and add chilli powder & salt. Saute for 2-3 minutes and then grind it into a fine paste. 3. Take another pan - Add 1 Tbsp butter and grill the paneer pieces till golden brown on both sides. Remove the paneer pieces. 4. In the same pan add the tomato-cashew paste. Let it simmer for 3-4 minutes. 5. Now add kasoori methi and sugar. Let it simmer for 1 minute. 6. Add milk, paneer pieces (You can adjust the quantity of milk according to your gravy’s consistency). 7. Top it with cream if desired. Serve.

133 3. ACHAARIYA PANEER

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 25 mins...... 3 INGREDIENTS

● 1 cup sliced paneer ● 2 Tbsp butter ● 1 tsp zeera (cumin) ● 2 dried red chillies ● 2 onions, sliced and sauteed (saute the sliced onions in 1 tsp oil) ● 1 capsicum, sliced ● 1/2 red bell pepper, sliced ● 1/2 tsp red chilli powder ● A pinch of turmeric powder ● Salt, to taste ● 1 tsp dhaniya powder (coriander leaves) ● 1 Tbsp pickle masala ● 1/2 Tbsp garam masla For garnishing: ● Grated paneer ● Chopped spring onion greens ● Chopped coriander leaves ● Ginger, julienne INSTRUCTIONS 1. In a pan add butter. Once it melts, add zeera and dried red chillies. 2. Add sliced paneer. Saute for 1 minutes. 3. Now add onions, capsicum, red bell peppers. Saute for 2-3 minutes. 4. Now add red chilli powder, turmeric, salt and dhaniya powder. Toss. 5. Add the pickle masala, garam masla. Mix well. 6. Garnish with grated paneer, sliced ginger or/and chopped coriander leaves & spring onion greens.

134 4. PALAK PANEER

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 40 mins...... 4 INGREDIENTS

● 1 1/2 cups pureed spinach ● 500 gm paneer-cubed and lightly fried ● 1/4 cup oil ● 1 tsp cumin seeds ● 1 bay leaf ● 1 tsp finely chopped ginger ● 1 tsp finely chopped garlic ● 1/2 cup onions-grated ● 1 cup tomatoes-chopped fine ● 2 tsp salt ● 1/4 tsp garam masala ● 1/2 tsp powdered red pepper ● 1 tsp powdered coriander seeds INSTRUCTIONS 1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and saute till a light brown. 2. Add onions and saute till a golden brown, then add tomatoes and stir fry over medium heat. 3. When fat separates, add the salt, garam masala, powdered coriander seeds and the red pepper and stir till well mixed. 4. Add spinach and saute for 2-3 minutes and add paneer. 5. Turn around a few times and serve hot.

135 5. KADAI PANEER

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 30 mins...... 4 INGREDIENTS

● 250 grams Paneer (Homemade Cottage Cheese) ● 1 Onion, diced ● 1 Green Bell Pepper (Capsicum), diced ● 1 teaspoon Ginger, grated ● 2 cloves Garlic, finely chopped ● 2 Tomatoes, finely chopped ● 1 teaspoon Cardamom Powder, or 1 badi elaichi ● 1 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Cumin powder ● 1 teaspoon Red chilli powder ● 1 teaspoon Black pepper powder ● 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) ● Cooking oil, for cooking ● 1 tablespoon Butter ● Salt, to taste INSTRUCTIONS 1. To begin making the Kadai Paneer Recipe, heat a teaspoon of oil in a heavy bottomed Wok or a Kadai. 2. Add the onions, green bell peppers, ginger, garlic and sauté until the onions and peppers are tender. 3. Once the onions and peppers have turned slightly tender, add the tomatoes, turmeric powder, cumin powder, black pepper powder, red chilli powder and saute until the water from the tomatoes have evaporated and become a thick paste. 4. Add butter, salt, cardamom powder or badi elaichi and and sauté for few more minutes. Add the paneer pieces and kasuri methi. 5. Cover the pan and simmer for a few minutes on low heat. After a few minutes, turn off the heat. Check the salt and spice levels and adjust to suit your taste. Transfer to a serving bowl and serve warm. 6. Serve the Kadai Paneer along with ready Phulka’s and Paneer Pulav for a weeknight dinner

136 6. MUTER PANEER

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 30 mins...... 4 INGREDIENTS

● 250 grams Paneer (Homemade Cottage Cheese), cubed ● 1/2 cup Green peas (Matar), steamed ● 2 cups Homemade tomato puree ● 1 Onion, cut into chunks ● 1 inch Ginger, grated ● 2 cloves Garlic ● 1 teaspoon Turmeric powder (Haldi) ● 1/2 teaspoon Cumin powder ● 1/2 teaspoon Garam masala powder ● 1/2 teaspoon Red chilli powder ● 1 tablespoon Cooking oil ● Salt, to taste ● Coriander leaves (Dhania), a small bunch finely chopped INSTRUCTIONS 1. To make Matar Paneer, first cut paneer into even size square cubes. Then prepare the paste of onion, ginger and garlic in grinder. Transfer the paste to a bowl and keep aside until required. 2. Then steam peas and keep aside in a bowl once steamed. 3. Next heat oil in a heavy bottomed pan over medium heat. Add the onion paste to the pan and saute over medium heat until the paste turns light golden in color. Stir in the tomato puree in the fried paste along with turmeric powder, cumin powder, garam masala powder, salt and red chilli powder. Stir to combine the ingredients. 4. Simmer the mixture for sometimes or till tomato puree is cooked and thickened. Adjust the consistency of gravy as per your liking by adding the little water to it. After adding water to the gravy let it simmer for few minutes to get the even consistency. 5. Finally, stir in the paneer cubes and steamed peas. Simmer for the few more minutes. Turn off the heat. 6. Garnish with freshly chopped coriander leaves. Serve hot with Phulkas.

137 7. SMOKED TANDOORI PANEER TIKKA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 45 mins...... 4 INGREDIENTS

● 300 grams Paneer (Homemade Cottage Cheese), cut into cubes,about 1-½ inch in size ● 1 cup Pickled onions ● Cooking oil, for tossing ● 2 Coal, for coal smoking method Ingredients To Be Mixed Into A Marinade ● 1 cup Hung Yogurt (Greek/ Thick Curd) ● 3 tablespoons Gram flour (besan) ● 6 Mint Leaves (Pudina) ● 3 cloves Garlic ● 1 inch Ginger ● 1 teaspoon Fennel seeds (Saunf), roasted ground to powder ● 1/2 teaspoon Carom seeds (Ajwain) ● 2 Saffron strands ● 1/2 teaspoon Cumin powder ● 1/2 teaspoon Coriander Powder ● 3/4 teaspoon Black pepper powder ● 3/4 teaspoon Turmeric powder (Haldi) ● 1/4 teaspoon Black Salt (Kala Namak) ● Salt, to taste INSTRUCTIONS 1. In a bowl, combine the yogurt and gram flour making a smooth paste. Using a pestle and mortar, pound the ginger, garlic, and mint leaves to make a coarse paste. 2. Add in the fennel seeds and ajwain and pound until blended. Add this to the yogurt mixture. Add in the remaining marinade ingredients into the yogurt mixture and stir to combine well. 3. Place the paneer cubes in a large bowl, add in the marinade and allow it to rest covered for about half an hour to one hour or even overnight. While the paneer marination is close to over, we will now prepare for the coal smoking method.

138 4. Take a piece or two of coal (about 3 inches big) and hold it over a gas flame with the help of tongs. The coal will begin to turn red hot and also grey in about 5 minutes. 5. This indicates that the coal can be used for smoking. Place this hot coal inside a crack proof bowl. At this point heat a large wok or a skillet with rim that can be covered on medium heat. 6. Add a little oil and place a few pieces of marinated paneer along with a little of the marinade. 7. If you have a stove top grill or a skillet, then arrange the paneer pieces and pour a little of the marinade over each of them. Place the coal along with the bowl over the paneer. 8. Add a spoon of ghee or oil on the coal. It will begin to smoke. Immediately cover the pan and reduce the heat to low and let it sit for about a minute until the smoke has gone away. Open the lid and remove the coal cup. 9. You dish will get a smoked flavored paneer that taste just like the Tandoori Paneer Tikkas. Serve these delicious Smoked Tandoori Paneer Tikkas along with pickled onions and squeeze of fresh lemon

139 SOUP 1. CARROT GINGER SOUP

...... PREP TIME COOK TIME SERVES

...... 10 min...... 30 mins...... 4 INGREDIENTS

● 3 cups carrots peeled and sliced in small pieces ● 1 cup sliced in small pieces ● 1/3 cup ginger peeled and cut in small pieces ● 2 tablespoons oil ● 1 teaspoon cumin seeds (jeera) ● 1/2 teaspoon carom seeds (ajwain) ● 1/8 teaspoon asafetida (hing) ● 1 teaspoon salt ● 2 teaspoons sugar ● 2 teaspoon lemon juice ● 1/4 teaspoon black pepper INSTRUCTIONS 1. Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. 2. Reduce the heat to medium and add the cumin seeds, carom seeds, asafetida. As seeds crack, add carrots, celery, and ginger. Sauté for about 12 minutes until carrots are very soft. 3. Puree them in blender with 2 cup of water, on high speed. Add water as needed to puree. 4. Use the same pan and pour the soup salt and sugar, bring the soup to boil on medium high heat. Add more water if needed. When the soup boils, turn the heat to low and let it simmer for ten minutes. 5. Serve soup hot, Add the black pepper and lemon juice, in the bowl when ready to serve.

140 2. VEGETABLE SOUP

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 35 mins...... 4 INGREDIENTS

● 2 tablespoons oil ● 1/2 teaspoon cumin seed (jeera) ● 1 bay leaf (tajpat) ● 6 cloves (long) ● 1 teaspoon salt ● 1/2 cup carrots, peeled and chopped into rounds ● 1 small potato peeled and diced ● 1/4 cup fresh green beans cut into 3/4-inch parts ● 1/4 cup celery chopped ● 1 cup cabbage chopped ● 1-1/2 cup tomato chopped ● 1/4 cup corn kernels ● 3 cups of water ● 1/4 teaspoon ground black pepper ● 1 to 2 teaspoons freshly squeezed lemon juice INSTRUCTIONS 1. Heat the oil in a saucepan over medium high heat, Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. 2. Add the cumin seeds. As they crack, add carrots, potatoes, green beans, bay leaf, cloves, and salt. Cook two to three minutes, stirring occasionally. 3. Add corn, cabbage, celery, tomato, and three cups of water. When it boils, turn the heat down to low medium. 4. Cover and cook 25 to 30 minutes, until the vegetables are tender. 5. Add the black pepper and lemon juice. Taste and season with additional salt and pepper as needed.

141 3. TOMATO SOUP

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 15 mins...... 3 INGREDIENTS

● 6 medium tomatoes, cut in small pieces to make about 4 cups of chopped tomatoes ● 1 medium carrot, peeled and cut in small pieces to make about 1/3 cup of chopped carrots ● 1 celery stick, cut into small pieces to make about 1/3 cup of chopped celery ● 1/2" ginger peeled and sliced ● 1 teaspoons of oil ● 1/2 teaspoon salt, adjust to taste ● 1/2 teaspoon sugar, adjust to taste ● 1/8 teaspoon black pepper Seasoning ● 2 teaspoons oil ● 1/2 teaspoon cumin seed (jeera) ● Pinch of asafetida ● 1 tablespoon cilantro finely chopped (hara dhania) INSTRUCTIONS 6. Heat the oil in a saucepan over medium heat. Lightly brown the ginger. Add carrots and celery. Stir fry two minutes. 7. Add the tomatoes, salt, sugar, and pepper. Cook until tomatoes are mushy. 8. Let the tomatoes cool, then pure in blender. 9. Heat the oil in a saucepan. Add the cumin seed and asafetida. As the cumin seeds crack, add cilantro and stir for a minute. 10. Add the tomato pure and approx. 1¼ cup of water (adjust the water to your taste). 11. When the soup boils, turn the heat to low and let it simmer three to four minutes. 12. Serve hot, I like to serve with few pieces of crouton.

142 4. KARNATAKA STYLE BONDA SOUP

...... PREP TIME COOK TIME SERVES

...... 20 min...... 60 mins...... 4 INGREDIENTS For the Urad dal Bonda ● 1 cup White Urad Dal (Split), soaked in water for 2 hours ● 1 Green Chilli, chopped ● 1 sprig Curry leaves, chopped ● 1 teaspoon Black pepper powder ● 1 tablespoon Fresh coconut, grated ● 1 teaspoon Baking soda ● Salt, to taste For the Soup ● 1/2 cup Yellow Moong Dal (Split) ● 1 Tomato, chopped ● 1 inch Ginger, chopped ● 1 Green Chilli, chopped ● 1 teaspoon Cumin seeds ● 1 pinch Asafoetida (hing) ● 1 teaspoon Turmeric powder (Haldi) ● Salt, to taste ● Cooking oil ● Water, as required INSTRUCTIONS 1. We begin making the Karnataka Style Bonda Soup Recipe (Urad dal Fritters in Spicy Dal Soup Recipe) by soaking the urad dal for 2 hours or you can soak it the previous night and make it in the morning and grind them in a mixer with 1/4 cup water to a smooth paste. 2. Now add the reaming ingredients like green chilli, salt, pepper, coconut, curry leaves and soda to it and mix well. Heat a Kuzhi paniyaram Pan and drizzle some oil in each hollow holes. 3. Once it is heated add a tablespoon of the batter in each of the hollow holes and cook on either side till it golden brown for about 10 minutes. Keep them aside. 4. Now pressure cook the moong dal with water, turmeric and salt for about 4 whistle and release the pressure naturally. Open the lid and mash it well to a creamy texture. 5. Heat a sauce pan on a medium heat with some oil, crackle the jeera with hing and then add the ginger, tomato and green chilli. Saute for 2 minutes. 6. Then add in the dal with 1 cup water, make it into a very thin consistency. Add in salt, pepper and coriander leaves. Leave it to boil for 10 minutes and turn it off. 7. Now to serve add in the urad dal bonda in a cup and pour in the soup and serve. 8. Serve the Karnataka Style Bonda Soup Recipe (Urad dal Fritters in Spicy Dal Soup Recipe) as one pot Breakfast meal in the morning with a cup of Tea.

143 KEBAB 1. BEETROOT KEBAB

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 25 mins...... 4 INGREDIENTS

● 1 cup grated beetroot ● 1/2 packet firm tofu ● 1/2 Tbsp garlic paste ● 1 Tbsp amchoor powder ● 1 Tbsp roasted & crushed anardana ● Chaatmasala, a pinch ● Rock salt, to taste ● 1/4 cup chopped cashew nuts, to stuff ● 1/2 cup crushed oats, to coat ● Oil, to pan fry INSTRUCTIONS 1. Take a bowl and put the grated beetroot, the tofu followed by garlic, amchoor, chaatmasala, rock salt and anardana. 2. Mince with your hands & make round patties and insert the chopped cashews as a filling. Make round . 3. Coat the patties with crushed oat powder. 4. In a flat pan heat the oil and lightly fry these. 5. Served with a dollop of green chutney.

144 2. SABUDANA SEEKH KABAB

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 45 mins...... 4 INGREDIENTS

● 2 cups boiled and mashed potatoes ● 1 cup soaked soft sabudana (sago) ● 5 Tbsp groundnut powder, roasted ● 2 tsp curd ● 4-5 red chilli, finely chopped ● 2 Tbsp rajgira flour ● Salt, to taste ● 1/2 tsp sugar (optional) ● Oil or ghee ● 1/2 cup chopped coriander leaves (optional) INSTRUCTIONS 1. Add boiled and mashed potatoes together with sabudana. 2. Mix with roasted groundnut powder, curd, finely chopped red chili, chopped coriander leaves, rajgira flour, salt and a pinch of sugar. 3. Knead lightly to form soft dough. 4. Add the dough onto the skewers or seekh and grill at high heat. 5. Brush over with ghee. Cook until evenly browned. 6. Serve hot with any chutney.

145 3. VEGETABLE SEEKH KEBAB

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 60 mins...... 4 INGREDIENTS

● 1 Tbsp ghee ● 1 tsp cumin seeds ● 1 1/2 Tbsp garlic, chopped ● 1 Tbsp ginger, chopped ● 2 large carrots, grated ● 1 cup beans, chopped ● 1/2 cup grated potatoes ● 1/2 tsp black pepper ● 5-6 almonds, crushed ● 1/2 cup khoya ● A handful of grated cheese ● 2 figs, chopped ● 1/2 1 cup roasted gram flour ● Salt as required INSTRUCTIONS 1. Put desi ghee in the cooking pan. 2. Add cumin seeds, garlic, ginger and saute till golden brown. 3. Add carrots, beans, potatoes, black pepper and salt. 4. Let it cook for about a couple of minutes. Then add almonds, khoya, grated cheese and figs. 5. Now add roasted gram flour to make the mixture into a dough. 6. Settle the dough on the tandoor rod for roasting and put it inside the tandoor. 7. Once roasted, serve with tomato ketchup or mint and chilli chutney.

146 4. BHEINKE KEBAB

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 12 pieces INGREDIENTS

● 2 large kamal kakri (bhein/lotus stem)-washed and sliced ● 1 cup chana daal ● 2 black cardamoms-seeds only ● 2 tsp ginger-chopped fine ● 1 tsp garlic-peeled and chopped fine ● 1 tsp salt or to taste green chillies-chopped fine to taste ● 2 Tbsp onions-chopped fine ● 2 Tbsp coriander-chopped ● 2 Tbsp ghee/oil to pan-fry ● Onion rings and lemon wedges to garnish INSTRUCTIONS 1. Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked). 2. Bring to a boil, lower the heat and cook, covered till soft. 3. Remove from heat and when cool grind to a thick dough-like paste. 4. Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1"). 5. Heat the oil in a non-stick frying pan and pan-fry on both sides till brown. 6. Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side. 7. You can make kale chane ke kabab in the same way, using only boiled and mashed kala chanainstead of bhein and daal.

147 5. CHATPATTE COCONUT KEBAB

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 45 mins...... 2 INGREDIENTS

● 3 carrots ● 2 potatoes ● 100 gm spinach ● 50 gm green coriander ● 3 green chillies ● 1 tsp red chilli powder ● 1 tsp black pepper ● 1 tsp red chilli, crushed ● 1 tsp fenugreekseeds (methi dana) ● 3 eggs ● 3/4 cup refined flour (maida) ● 300 gm coconut, desiccated For Pine Nut Sauce: ● 3 Tbsp pine nuts ● 2 Tbsp ginger, chopped ● 100 gm mint ● 2 Tbsp cornflour INSTRUCTIONS 1. Boil all the vegetables and mash. 2. Put all the spices and mix. 3. Make tikkis of the mixture. Coat them first with a mixture of eggs and refined flour, and then desiccated coconut. 4. Finally pan fry them and serve them with pine nut sauce. 5. For Sauce: 6. Crush pine nuts. Add ginger, mint and red chilli and crush together. 7. Cook in water for 5 minutes. 8. Add cornflour for thickness.

148 6. HARA BHARA KABAB

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 30 mins...... 4 INGREDIENTS

● 6 cup spinach finely chopped, (do remove all the stems) ● 1-1/2 cup potatoes boiled, peeled and shredded ● 2 teaspoons oil ● ½ teaspoon cumin seeds (jeera) ● 1 teaspoon ginger finely chopped ● 3/4 teaspoon salt ● 3 tablespoons corn starch ● ¼ cup finely chopped cilantro (hara dhania) ● 2 tablespoons green chili finely chopped ● Also need oil to fry INSTRUCTIONS 1. Heat the oil in a saucepan on medium-high heat. Oil should be moderately hot add cumin seeds. After the cumin seeds crack, add the spinach. 2. Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach still should be moist not dry. 3. After spinach is at room temperature, add to the potatoes with all other ingredients, ginger, cilantro, green chilies, salt, and corn starch. Mix will be the consistency of soft dough. 4. Divided the mix to 20 equal parts and roll them into oval shapes. 5. Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put small piece of the mix in oil. It should sizzle and come up slowly. If oil is very hot kababs will not cook through and will not be crispy. 6. Fry the kababs in small batches. Fry kababs until golden-brown all around, this should take about 6-7 minutes. 7. Serve them hot with sweet and sour tamarind chutney.

149 7. DAHI KE KEBAB

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 75 mins...... 8 INGREDIENTS

● 1-1/2 cups hung yogurt ● 1/4 cup besan (chick pea flour) - dry roasted over low heat till slightly darker ● 1 Tbsp finely chopped coriander leaves ● 1 tsp finely chopped green chillies ● 2 Tbsp finely chopped onions ● 1 tsp salt ● 1 tsp roasted and powdered cumin seeds ● Oil/ghee - for frying INSTRUCTIONS 1. Mix all the ingredients except the ghee, and chill for an hour. 2. Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides 3. The kebabs are quite soft, so you have to handle them carefully. Serve hot with green chutney.

150 8. BHUTTEYAN DA KEBAB

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS

● 2 cups corn kernel ● 1/2 cup potato boiled and grated ● 2 Tbsp grated cheddar cheese ● 2 chopped green chilli ● 2 tsp chopped ginger ● 1/2 tsp black pepper powder ● 1/2 tsp garam masala ● 1/2 tsp white pepper powder ● 1 pinch mace powder (javitri) ● Few fresh mint leaves ● Salt to taste ● 3-4 tsp refined oil INSTRUCTIONS 1. Grate the corn. 2. Add all the ingredients to it and mix well. 3. Divide the mixture into equal portions and make barrel shaped kebabs. 4. Heat oil in a non-stick pan and shallow fry the kebabs over medium heat until crisp golden color. 5. Serve with mint chutney.

151 9. PANEER ANARDANA KEBAB

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 30 mins...... 4 INGREDIENTS

● 500 gm paneer (cottage cheese) ● 2 medium green capsicums cut into 1 square inch pieces ● 2 medium tomato,cut into 1 square inch pieces ● 3 Tbsp Oil ● 1 tsp Chaat masala ● For Marination: ● 1/2 cup hung yogurt ● 1 tsp ginger paste ● 1 tsp garlic paste ● 1/2 tsp kashmiri red chilli powder ● A pinch turmeric powder ● 1/2 tsp garam masalapowder ● 2 tsp anardana powder ● 2-3 Tbsp fresh cream ● 1 tsp lemon juice ● Salt to taste INSTRUCTIONS 7. Cut paneer into cubes that are about an inch and a half tall and about half an inch thick. 8. Mix together all the ingredients meant for marination and use them to marinate the paneer cubes. Leave this for about fifteen minutes. 9. Heat some oil in a tawa, place the paneer cubes and shallow fry till golden brown and crisp on the surface. 10. Drain on an absorbent paper. 11. Toss the capsicums and tomato pieces in the remaining marinate and saute them in the remaining oil on the tawa for two to three minutes. 12. Place a capsicum and tomato piece on each paneer cube and pierce with a toothpick. 13. Sprinkle chaat masala and serve hot.

152 10. RAJMA KE KEBAB

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 45 mins...... 5 piece INGREDIENTS

● 2 Tbsp ghee or olive oil + To pan fry ● Asafoetida or heeng, a pinch ● 1 tsp jeera / cumin seeds ● 4-5 badi elaichi dana (Black cardamom seeds) ● 2 Tbsp garlic paste ● 1 Tbsp ginger, chopped finely ● 1 medium sized onion, grated ● 1 cup tomato puree ● 2-3 Tbsp tomato ketchup ● 1 tsp chilli powder or to taste ● Salt, to taste ● 1 tsp garam masala ● 1 green chilli finely chopped (optional) ● 2-3 Tbsp chopped coriander leaves ● 1 Tbsp whipped yogurt ● 2 cups rajma or red kidney beans, boiled and mashed roughly ● 6-7 Tbsp breadcrumbs INSTRUCTIONS 1. In a pan add 2 Tbsp ghee and a pinch of heeng. Once the oil heats add zeera and elaichi dana. Let it flutter. Swap ghee with olive oil to make them healthier. 2. Add garlic and ginger paste. Once it browns a little, add onions and saute till golden brown. In case the onions start to burn add a little water. 3. Add the tomato puree, ketchup, chilli powder, garam masala, green chillies and salt. 4. Once the masala starts to leave sides add whipped yogurt, coriander and the rajma. Cook for 5 minutes. Stir continuously till the masala leaves the pan from all sides. Let the masala cool for a while. 5. Once cooled, add 2 Tbsp breadcrumbs to it. Make elongated kebabs from the mixture. 6. Roll the kebabs in breadcrumbs to form a crusty casing. Keep them in the freezer for 10 minutes. 7. On a non stick pan add ghee/ olive oil and place the kebabs. Pan fry them from all sides till the breadcrumbs obtain a brown color. 8. Serve hot with hari chutney.

153 11. GREEN PEAS KEBAB

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 25 mins...... 3 INGREDIENTS

● 1 cup frozen green peas / pachi batani ● 1/4 cup onions, finely chopped ● 5 green chillies ● 1 medium pod garlic ● 1/2 inch ginger ● 12 pieces cashew nut powder ● 2 Tbsp chopped coriander /kothi mera ● 2 tsp rice flour ● 2 tsp besan/ chickpea flour /senagapindi ● 1 tsp lime juice ● 1/4 cup crushed corn flakes ● 3 Tbsp oil INSTRUCTIONS 1. Wash green peas and drain all the water. 2. In a food processor, add cashews and powder them. 3. Transfer this powder in to a bowl. 4. Add green chilli, ginger and garlic in the food processor and make a fine paste. 5. Add the paste to the cashew powder bowl. 6. Now add green peas to the food processor and make a coarse paste. 7. Add the paste to cashew powder. 8. Add salt, chopped onions, coriander, rice flour, chickpea flour and lime juice. Mix well. 9. Divide the paste into equal parts and make cylindrical shapes. 10. Roll the shapes on crushed corn flakes. 11. Add oil to the pan and shallow fry until they are golden brown. 12. Serve hot.

154 12. CORN PALAK KI TIKKI

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 30 mins...... 4 INGREDIENTS

● 1 tin corn kernels (200 g) ● 2-3 cups milk ● Juice of 1/2 lemon ● 1 tsp chaat masala ● 1 kg spinach ● 200 g potato, boiled ● 100 g cottage cheese (paneer) ● 1 tsp red chilli powder ● 1 tsp black pepper powder ● 1 tsp garam masala powder ● 1 tsp cumin powder ● 1 pinch kasoori methi powder ● Salt to taste ● 1 Tbsp ginger, chopped ● 1 tsp green chilli, chopped ● 1 Tbsp green coriander, chopped ● 1 Tbsp cornflour ● 1/2 cup ghee/oil (to shallow fry) INSTRUCTIONS 1. Blanch corn in milk to soften it. Chop and keep aside. 2. Mix in lemon juice and chaat masala to balance the sweet flavour of corn. 3. Blanch spinach in water and chop. 4. Mash potato, paneer and mix with corn and spinach. 5. Add the spices: red chilli powder, black pepper powder, garam masala powder, cumin powder, kasoori methi powder, salt and mix well. 6. Also put chopped ginger, green chillies, coriander and cornflour and mix to prepare tikki mixture. 7. Make tikkis of the mixture and shallow fry in ghee or oil.

155 13. SANGRI KI SHIKAMPURI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 40 mins...... 2 INGREDIENTS

● 100 gms sangri ● 50 gms channa dal ● 10 gms whole garam masala ● 5 gms whole red chilly ● 5 ml rose water ● Salt to taste ● 10 gms onion ● 5 gms red chilli powder ● 5 gms coriander leaves ● 20 gms roasted chana dal ● 10 gms processed cheese ● 30 gms ghee INSTRUCTIONS 1. Soak Sangri in water for 1 hour. 2. In a heavy bottom pan heat ghee and add whole spices along with whole red chilly. 3. Add sangri, chana dal and salt to the pan. 4. Cook it till water is complete reduced. 5. Remove from heat and cool it down. 6. Mince the mixture to a fine paste and add rose water with a little salt to taste. 7. If the mixture is too soft add roasted channa flour to it. 8. Divide the mixture into equal balls and stuff it with cheese. 9. Press them to make galletes and shallow fry in ghee till golden brown. 10. Serve hot with mint chutney.

156 14. VEGETABLE RICE CUTLETS

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 50 mins...... 4 (16 cutlets) INGREDIENTS

● 2 cups cooked rice ● 1 small potato peeled and cut in small pieces ● 1 cup mixed vegetables cut into very small pieces (green beans, bell pepper and carrot) ● 2 teaspoon ginger chopped ● 1/2 teaspoon red chili powder, adjust to taste ● 1-1/2 teaspoons salt ● 1 teaspoon cumin seeds ● 1 tablespoon corn starch ● Oil to fry INSTRUCTIONS 1. Pat dry all the vegetables. 2. Put all the ingredients in food processor and mix for about half a minutes. Mix should not become like paste and you should be able to see all the vegetables. 3. Remove from the food processor, rice mix will be textured of chunky soft dough. Divide the mix into 16 pieces and roll them into flat patties about 1/2 inch thick. 4. Heat the oil in a frying pan on medium high heat. Drop the cutlets slowly into it, taking care not to overlap them. 5. Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 to 6 minutes. Take them out over a paper towel. 6. For best taste serve them hot. Cutlets taste great with cilantro chutney.

157 DRY VEG. 1. ALOO METHI BHAJI

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 4 INGREDIENTS

● 4 medium size potatoes peeled and cubed byte size; this will make about 3 cups of cubed potatoes. ● 3 tablespoons oil ● 1/2 teaspoon cumin seed (jeera) ● 1/8 teaspoon asafetida (hing) ● 3 whole dry red chilies broken in 2 pieces ● 1/4 teaspoon turmeric (haldi) ● 1 tablespoon coriander powder (dhania) ● 2 cups fenugreek leaves chopped or 1/2 cup dry fenugreek leaves (kasoori methi) ● 1 teaspoon salt ● 1/4 teaspoon red chili powder ● 1/2 teaspoon mango powder (amchoor) INSTRUCTIONS 1. Wash peeled and cut the potatoes in small cubes. 2. Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. 3. When the cumin seeds crack, add asafetida, and red chilies stir for few seconds add potatoes stir add turmeric, coriander powder, red chili powder, salt and fenugreek leaves. Mix it well and cover the sauce pan. 4. Turn down heat to medium. Let it cook until potatoes are tender and cooked well it should take about 15 minutes. Do stir one or two times in between. 5. From some sides potatoes will be light brown in color. If potatoes appear to be very dry add one or two tablespoons of water. 6. After potatoes cooked well, add the mango powder and mix it well. Turn off the heat. Aloo Methi is ready to serve.

158 2. ALOO JEERA BHAJI

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 15 mins...... 4 INGREDIENTS

● 5 medium size potatoes boiled peeled and cut into bite size cubes ● 2 tablespoons oil ● 1-1/2 teaspoon cumin seeds (jeera) ● 1/8 teaspoon asafetida (hing) ● 1 tablespoon ginger thinly sliced ● 2 green chilies seeded and sliced length wise ● 1-1/2 teaspoon crushed coriander (dhania) ● 1/4 teaspoon turmeric (haldi) ● 1/4 teaspoon red chili powder ● 1 teaspoon salt adjust to taste ● 1 teaspoon mango powder (amchoor) ● 2 tablespoon chopped cilantro (hara dhania) to garnish INSTRUCTIONS 1. Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. 2. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds. 3. Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds. 4. Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices. 5. Turn off the heat and add cilantro. Mix it well and serve it hot.

159 3.

...... PREP TIME COOK TIME SERVES

...... 25 mins...... 30 mins...... 4 INGREDIENTS ● 500 grams Mustard greens, washed and roughly chopped ● 250 grams Spinach Leaves (Palak), washed and roughly chopped ● 250 grams Bathua leaves, washed and roughly chopped ● 2 inch Ginger, grated ● 3 cloves Garlic, finely chopped ● 1 Onion, thinly sliced ● 3 Green Chillies, slit into half ● 1/2 teaspoon Turmeric powder (Haldi) ● 1/4 teaspoon Cinnamon Powder ● 1 teaspoon Cumin powder ● Salt, to taste ● 1 teaspoon Cooking oil ● 200 grams Paneer (Homemade Cottage Cheese), cubed (optional) INSTRUCTIONS 1. To begin making the Sarson Ka Saag Recipe, we will first steam the leaves together along with a little salt until soft and yet green. For this, you can use a steamer or a pressure cooker. Place all the leaves in the pressure cooker, add a little salt and 3 tablespoons of water. Cover the pressure cooker and cook until you hear one whistle. After the first whistle turn off the heat. 2. Place the cooker under running water and release the pressure immediately. This process of releasing the pressure immediately will help keep the greens green. 3. Allow it to cool. You can either puree the green or use a masher and mish mash the greens to make it soft and mushy. The way you like to present it is purely your choice. 4. Heat a teaspoon of oil in a heavy bottomed pan; add the ginger, garlic, onions and green chillies. Saute all the ingredients together on low heat until the onions are completely tender and soft. You can optionally cover the pan partly to create steam to cook the onions. This process of cooking consumes less oil. 5. Once the onions are well softened, stir in the steamed greens, the turmeric powder, cinnamon powder and cumin powder. These are traditionally not added, but I like to add them to give more flavour to the Sarson Ka Saag recipe. 6. Turn the heat to high and give the mixture a quick boil for a couple of minutes, so that the greens get the flavours from the spices and onions. Turn off the heat and you can now optionally stir in the paneer. 7. Transfer the Sarson Ka Saag into a serving bowl and serve along with to make a delicious winter dinner.

160 4. MOONG DAL SOOKHI SABZI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 20 mins...... 2 INGREDIENTS

● 1 cup Yellow Moong Dal (Split) ● 1 tablespoon Red chilli powder ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Garam masala powder ● Salt, to taste ● 2 tablespoon Cooking oil ● 1 Green Chilli ● 1 tablespoon Lemon juice ● Coriander leaves (Dhania), as required to garnish INSTRUCTIONS 1. To begin with Moong Dal Sookhi Sabzi, firstly wash the Moong dal and set it aside. 2. Heat oil in a deep pan and add red chilly powder, turmeric powder and salt. Stir it for 10-12 seconds. 3. After 10-12 seconds, add the washed lentil to this and give it a good stir. 4. Add enough water to cover the dal, reduce the flame and cover the pan with a lid. 5. Cook the dal till the water gets evaporated. Check if the dal is cooked, if not add a little more water and cook till the dal is cooked properly. 6. Make sure that you not over cook the dal. Once done, open the lid, turn the flame high, add garam masala powder and give it a good stir. 7. Toss it till the dal is completely dry. After the dal has dried completely, switch off the gas stove and transfer it to the serving bowl, add chopped green chillies, coriander leaves and lemon juice on the top. 8. Serve Moong Dal Sookhi Sabzi with Lauki raita, Phulkas and salad.

161 5. SURAN JO KHEEMO

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 15 mins...... 4 INGREDIENTS

● 250 grams Elephant yam, grated or finely chopped ● 3 tablespoons Cooking oil ● 1 teaspoon Cumin seeds ● 1 Onion ● 1 Tomato ● Ginger, small piece (grated) ● 2 Green Chillies, finely chopped ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Red chilli powder ● 1/4 teaspoon Cumin powder INSTRUCTIONS 1. To begin making the Suran Jo Kheemo recipe, heat oil in a heavy bottomed pan. Add cumin seeds and once it splutter add chopped onion and ginger. Saute till transparent. 2. Add tomatoes, salt and saute till the tomatoes are mushy. Add grated or finely chopped yam. Saute nicely for 6 to 8 minutes. 3. To the semi cooked yam add turmeric, red chilli powder, cumin powder and coriander powder. Mix and saute for another 5 to 6 mins till its nicely done. 4. Garnish with coriander leaves and serve hot

162 6. ALOO GOBHI METHI TUK

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 20 mins...... 4 INGREDIENTS

● 2 Potatoes (aloo), cut in wedges ● 1 cup Cauliflower (gobi), cut in florets ● 1 cup Fenugreek Leaves (Methi), cleaned and finely chopped ● Cooking oil, as required ● 1 teaspoon Cumin seeds ● Asafoetida (hing), A pinch ● 1 teaspoon Ginger, paste ● 1/2 teaspoon Green Chilli, paste ● 2 teaspoon Chaat Masala Powder ● Salt, to taste INSTRUCTIONS 1. To begin making Aloo Gobhi Methi Tuk Recipe, heat oil in a wide pan in low flame, add the potato wedges and shallow fry them till golden brown, occasionally stir them in between. Once done, drain on an absorbent paper and keep them aside. 2. In the same oil shallow fry the cauliflower florets and cook them till golden brown and keep them aside. 3. Add a little oil in the same wide pan and add the cumin seeds and let it sputter. Add the asafoetida as well. 4. Add the ginger and green chilli paste and sauté for two minutes. 5. To this add the finely chopped methi or fenugreek leaves and sauté on a low flame for five minutes. 6. Once the fenugreek leaves are cooked, add the shallow fried potato wedges and cauliflower florets and mix it well. 7. Add the chaat masala and season with salt, mix and let it cook on medium heat for two minutes, occasionally giving it a stir. 8. Serve Aloo Gobhi Methi Tuk Recipe with Phulka

163 7. GREEN PEAS NIMONA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 45 mins...... 3 INGREDIENTS

● 250 grams Green peas (Matar) ● 1 cup Badi (wadi), urad dal vadi ● 2 tablespoon Onion, paste ● 2 tablespoon Ginger garlic paste ● 2 Tomatoes ● Salt, to taste ● 2 teaspoon Red chilli powder ● 1 tablespoon Turmeric powder (Haldi) ● 1-1/2 tablespoon Coriander Powder ● 1/2 teaspoon Garam masala powder ● 1/2 teaspoon Asafoetida (hing) ● 1 tablespoon Ghee ● 1 + 2 tablespoon Cooking oil ● 1 teaspoon Green Chillies, finely chopped ● 1 teaspoon Ginger, grated ● 2 teaspoon Cumin seeds ● 2 cloves ● 3 sprig Coriander leaves (Dhania), for garnishing INSTRUCTIONS 1. To begin with Green Peas Nimona, coarsely grind the peas in a blender using a little water and keep it aside. 2. Heat the ghee in a pan and saute 1 teaspoon cumin seeds, asafoetida, ginger and green chillies. Add peas in the pan and let it cook on a low flame till the puree becomes lightly golden. Once it is done, switch off the heat. 3. Now heat 1 tablespoon oil in an another pan and golden fry the dal vadis, 4. Heat the remaining oil in a broth pan and add 1 teaspoon cumin seeds, clove and cook it for about a minute. Add ginger, garlic paste and onion paste, saute it on medium flame till the paste becomes golden. 5. Now add turmeric powder, red chili powder, salt and coriander powder. Mix everything well and cook the spices for 2-3 minutes. 6. Once it is done, add tomatoes and cook it until the oil separates from the gravy. 7. Once the oil separates from the gravy, add green fried peas puree, vadis and stir for 2-3 minutes till the mixture leaves the sides of the pan. 8. Add 1-1/2 cup water and let it cook or 5 to 8 minutes. After 5-8 minutes, switch off the gas and sprinkle the garam masala and chopped coriander leaves. 9. Serve Green Peas Nimona with Jeera Rice as dinner 164 8. PUNJABI STYLE TINDA SABJI

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 15 mins...... 3 INGREDIENTS

● 8 Tinda (Apple Gourd), peeled, sliced and hard seeds removed ● 1 Onion, finely chopped ● 4 cloves Garlic, minced ● 1 Tomato, chopped ● 2 tablespoons Tomato, paste ● 1/2 teaspoon Coriander Powder ● 1/2 teaspoon Cumin powder ● 1 teaspoon Garam masala powder ● 1 teaspoon Red chilli powder, (or as required) ● 1 tablespoon Cooking oil ● 1 teaspoon Cumin seeds ● 1/4 teaspoon Turmeric powder (Haldi) ● 1/4 teaspoon Asafoetida (hing) ● Salt, to taste INSTRUCTIONS 1. To begin making the Punjabi Style Tinda Sabji, first heat oil in a heavy bottomed pan. 2. Add the cumin seeds and once they splutter add the garlic, onion and saute till the onion turns translucent. 3. Add the chopped tomato, tinde, tomato paste, asafoetida, turmeric powder, salt, chilli powder and stir. 4. Cook covered till the vegetable becomes soft, stirring once or twice. Add little water if required. 5. Sprinkle cumin powder, coriander powder and garam masala on the sabji and stir. Cook for about 2 minutes and then turn off the heat. 6. Serve hot garnished with coriander leaves.

165 9. KURKURI BHINDI

...... PREP TIME COOK TIME SERVES

...... 15 min...... 20 mins...... 4 INGREDIENTS

● Approx. 1/2 pound okra (bhindi) ● 1 teaspoon salt ● 1/2 teaspoon cumin seed (jeera) ● 1 tablespoon coriander powder (dhania) ● 1 teaspoon red chili flakes ● 1/2 teaspoon mango powder (amchoor) ● 1/4 teaspoon turmeric (haldi) ● 2 tablespoons besan (gram flour) available in Indian grocery stores ● 1 tablespoon rice flour ● Oil to fry INSTRUCTIONS 1. Wash and pat dry the okra, cut off the tops and bottom of the okra. Cut the okras vertically into thin slices. 2. Lightly massage the okra with fingers, doing this some of the seeds will come out of the okras remove the seeds; it is not necessary to remove all the seeds. 3. Sprinkle all the spice salt, cumin seeds, coriander powder, chili flakes, mango powder, and turmeric over okra and mix it well. Okras should be well coated with spices. Let it sit for about 10 minutes. Okras will become moist because of the salt. 4. Sprinkle besan, and rice flour over bhinidies, mix slowly and keep mixing by lightly rubbing them until okras are coated well. 5. Heat the oil in frying pan moderately over medium high heat. Fry the okras in batches without over crowding. Fry them till they are golden brown this should take about seven minutes. Take the okra out and place them on paper towels to absorb the excess oil. 6. Kurkuri bhindi, crispy okra is ready to be served.

166 10. LACHA PARATHA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 20 mins...... 3 INGREDIENTS ● 1 cup whole wheat flour (atta) ● 1 teaspoon oil ● 1/2 teaspoon salt ● Approx.1/2 cup water lukewarm ● ¼ cup whole wheat flour (atta) to help rolling ● Approx. 2 tablespoons oil for cooking INSTRUCTIONS 1. In a bowl mix the flour, salt, and oil. Add ¼ cup water and mix well. Add the remaining water as needed to make the dough smooth and pliable. Knead the dough on a lightly greased surface. Cover the dough and set aside for at least fifteen minutes. 2. Knead the dough again before rolling the paratha and divide into three equal parts. 3. Take one part of the dough and lightly press on both sides on a surface covered with dry whole wheat flour. Roll the dough into nine-inch-diameter circles, or as thin you can roll. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry flour on both sides of the semi-rolled paratha. 4. Generously spread the oil over rolled paratha about ½ teaspoon with your fingers or brush, sprinkle approx. 2 teaspoon of flour over oiled paratha and spread evenly over whole surface. 5. Start making small pleat-like folds, about ½ inch wide, starting from one side of the circle and working toward the other side. The more pleats you make, the more layers the paratha will have. You will end up with a long, narrow strip. 6. Form the pleated paratha into pinwheel; Press both sides lightly in dry flour. 7. Roll the pinwheel with a light hand into a circle approx. seven inches in diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha. 8. Heat a heavy skillet over medium heat. To test, sprinkle the skillet with a few drops of water. The water should sizzle. 9. Place the paratha in the skillet. After a few seconds, the parathas will start to change color and begin to look dry. Wait half a minute, and then turn the parathas over. Let it cook for few seconds from other side. 10. Spread one teaspoon of oil over the parathe and turn it over. Cook the Paratha from both sides pressing with spatula to light brown color. 11. Repeat the same process for remaining paratha. 12. Lacha Paratha is ready to serve it taste best hot. Serve the Paratha with any gravy based dish.

167 11. BAIGAN BHARTA (EGG PLANT)

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 3 INGREDIENTS

● 1 Eggplant (should be big and fat) ● 2 medium size tomatoes ● 1/2 cup red bell pepper cut in small pieces (capsicum) ● 1 green chili ● 1/4 inch piece of ginger ● 3 tablespoons oil ● Pinch of asafetida ● 1 teaspoon cumin ● 1 teaspoon coriander powder ● 1/2 teaspoon turmeric ● 1/2 teaspoon red chili ● 1 teaspoon sat adjust to taste ● 1/4 teaspoon garam masala ● 2 tablespoon chopped cilantro to garnish INSTRUCTIONS 1. Cook the whole eggplant (put it on a microwave safe dish) in microwave for 8 to 10 minutes until it is tender. If you are using an oven, preheat the oven at 400 degrees F and bake it for about 45 minutes turning the sides every fifteen minutes. Be sure to first put the eggplant in an oven safe shallow bowl or a cookie sheet. 2. Let it cool and peel off the skin then chop the eggplant in small pieces and keep aside. 3. Blend the tomatoes, ginger and green chili. 4. Heat the oil in a saucepan on medium high and stir fry the bell pepper for about a minute. Take out the bell pepper from pan and keep aside. 5. Use the same saucepan with remaining oil heat the oil little more. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. Add asafetida and cumin seed. 6. After cumin seeds crack, add tomato puree, coriander powder, turmeric, red chili, and salt and let it cook for a few minutes until tomato puree has started leaving the oil. 7. Add eggplant let it cook on medium heat keep stirring the eggplant and mashing the eggplant as it cooks. 8. Cook for about 8 to 10 minutes. 9. Add bell pepper, fresh cilantro, and garam masala to the eggplant and mix it gently. 10. Bharta is ready serve hot with , parathas, or . Enjoy!

168 12. BHARWAN SIMLA MIRCH

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 40 mins...... 4 INGREDIENTS

● 2 tsp refined oil ● 1 tsp cumin ● 1 onion, chopped ● 1 tsp ginger, chopped ● 1 clove garlic, minced ● 1 green chilli, chopped ● 1 tsp coriander powder ● Salt, to taste ● 1/2 tsp red chilli powder ● 5-6 cashew nuts, coarsely bashed ● 5-6 raisins ● 1 tsp butter ● 1 large potato, boiled and mashed ● 1/2 cup paneer, mashed + 1 Tbsp to garnish ● 1 tsp mustard sauce ● Juice of 1/2 lime ● 1 tsp chaat masala ● 1 Tbsp fresh coriander ● 4 capsicums, de seeded ● 2 tsp oil, to sear the capsicum INSTRUCTIONS 1. Pre-heat the oven for 10 minutes at 180 degrees C. 2. In a pan add 1 tsp butter and lightly saute cashew nuts and raisins for 2 minutes. Keep aside. 3. In a pan add 2 tsp refined oil, cumin. Saute onions, ginger, garlic and green chilli. 4. Now add the coriander powder, salt, red chilli powder. Add a little water to de-glaze. 5. Now add the sauteed dry fruits, mashed potatoes, mashed paneer. Mix it well and add mustard sauce, lime juice, chaat masala and fresh coriander leaves. Mix well and keep aside. The stuffing is ready. 6. In a pan add 2 tsp oil. Place the de seeded capsicums and sear them till brown spots appear on all sides. 7. Stuff the capsicums with the prepared stuffing. Garnish with some grated paneer. Sprinkle some chaat masala if desired and bake in the oven for 10 minutes at 180 degrees C.

169 13. SOYABEAN KEEMA AUR BATHUEY KA SAAG

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 45 mins...... 4 INGREDIENTS

● 200 gm soya bean keema ● 1 kg fresh bathuva, chopped ● 1/2 cup oil ● 1 tsp ginger, chopped ● 1 tsp green chilli, chopped ● 4 tomatoes, chopped ● 1 tsp cumin seeds ● 1 tsp asafoetida ● 1 tsp turmeric powder ● 1 tsp red chilli powder ● 2 tsp coriander powder ● 1 tsp salt or to taste ● 5 tsp yogurt ● 6 Tbsp fresh coriander, chopped ● 2 tsp lemon juice INSTRUCTIONS 1. In a bowl take some hot water and soak the soya bean keema for some time. 2. In boiling water, blanch the bathuva and saute it in a pan. 3. In a separate pan, heat some oil. Add chopped ginger, green chilli, tomatoes and spices and cook well for 5 - 8 minutes. Add beaten yoghurt and cook further more till it leaves oil. 4. Now squeeze the soaked soya bean keema and add along with sauteed bathuva. Stir fry on a slow flame. 5. Add fresh coriander and lemon juice. Serve hot with poories and raita.

170 14. ZUNKA BHAKHRI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 25 mins...... 2 INGREDIENTS For the ghol: ● 1 glass water ● 2 onions, chopped fine ● 1/2 tsp red chilli powder ● 1/2 tsp turmeric ● 6-7 curry leaves ● 7-8 coriander leaves ● 1 cup besan or gram flour For the sabzi: ● 4 tsp refined oil ● 1/2 tsp rai or mustard seeds ● 1/2 tsp zeera or cumin seeds ● 1/2 tsp garlic paste ● 1/2 tsp ginger paste ● 1 small onion, chopped fine ● 1/2 tsp green chillies ● 1/2 tsp salt to taste INSTRUCTIONS 1. First you need to prepare the ghol. 2. Add water in bowl. Mix in the onions, red chilly powder, turmeric, curry leaves, coriander leaves, besan. 3. Stir all well. The consistency should be liquid like. Keep it aside. 4. In a kadahi heat some oil. Add mustard seeds and zeera. 5. Mix in the ginger and garlic paste. 6. Add the onions and green chillies. 7. Saute till the onions turn brown. (2-3 minutes) 8. Once done add the ghol prepared previously to the above masala. 9. Cook for about 5 minutes, till all the water evaporates and a thick yellow somewhat paste like residue is left.

171 15. MAHARASHTRIAN STYLE KELFULACHI BHAJI

...... PREP TIME COOK TIME SERVES

...... 60 mins...... 30 mins...... 4 INGREDIENTS

● 1 Banana flower (vazhaipoo), cleaned and chopped small ● 1/4 cup Green peas (Matar) ● 2 Onion, chopped ● 1 teaspoon Mustard seeds ● 1 teaspoon Cumin seeds ● 1 pinch Asafoetida (hing) ● 4 Cloves, chopped ● 1 tablespoon Jaggery ● 4 tablespoon Malwani masala ● 3 Kokum, chopped finely ● Salt, to taste INSTRUCTIONS 1. To begin making the Kelfulachi Bhaji Recipe we will first clean the banana blossom/plantain flower. 2. Oil your hands and start working with the banana flowers. 3. Firstly, peel the purple layers and remove the florets. In each floret remove the longest string with a round head called the ‘stamen’ and the translucent thin cover. 4. Now chop the florets finely and soak them in diluted buttermilk or plain water. 5. Add turmeric and salt to the buttermilk and allow it to soak overnight (refrigerated) or at least for 30 minutes. 6. Check out the recipe to make the Malvani masala and also keep it ready. 7. Heat a sauce pan with oil, add cumin seeds and mustard and leave it to crackle for 10 seconds. 8. Add hing, chopped garlic and onions and fry till the onions turn translucent. Once it is done add the chopped florets without the water. Add the malvani masala and also salt to taste. 9. Give it a toss, add jaggery and kokum and saute until the florets softens and gets cooked. 10. You can sprinkle some water and cover it with a lid and also cook. Make sure you keep sautéing so that it does not get stuck at the bottom of the pan.

172 16. CHENAKAYI ERISSERY RECIPE (YAM ERISSERY)

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 20 mins...... 4 INGREDIENTS

● 2 cups Elephant yam, scraped well and cubed to bite size ● 1/4 teaspoon Turmeric powder (Haldi) ● Salt, to tasteFor Grinding ● 1 cup Fresh coconut, grated ● 3 Green Chillies, (adjust) ● 1 teaspoon Cumin seeds ● 1/2 teaspoon Whole Black Pepper CornsFor Tempering ● 1 teaspoons Coconut Oil ● 1 teaspoon Mustard seeds ● 1 sprig Curry leaves INSTRUCTIONS 1. To prepare Chenakayi Erissery Recipe (Yam Erissery), get prep with all the ingredients required. Take a heavy bottomed pan, cover and cook the yam along with little water, turmeric and salt. 2. Meanwhile, prepare the masala. Take half of the coconut mentioned along with cumin, pepper, green chilli and grind to a coarse paste adding 2-3 tablespoon of water. Keep it aside. 3. When the yam pieces are cooked well, mash them lightly using the back of the laddle . 4. To the semi-mashed yam pieces, add the ground masala, salt and sprinkle a little water (if the water added initially has dried out). Mix everything well. 5. Keep the flame on low and cover and cook for 4-5 minutes so that all the flavors are infused. 6. Meanwhile, heat another pan and toast the coconut on low flame until golden brown. Keep aside. 7. Next, Prepare the tempering. Add coconut oil. When it is hot, add mustard seeds. Once they splutter, add curry leaves and switch off. 8. Finally, mix both the roasted coconut and tempering to the Yam erissery and gently give a stir. Reserve a little amount of roasted coconut for garnish. 9. Garnish with roasted coconut and serve Chenakayi Erissery Recipe (Yam Erissery) with steamed rice, Malabari and Kerala Kadala Curry Recipe. 173 17. CHANA MASALA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins+soaking overnight...... 4 INGREDIENTS

● 250 gm chickpeas ● 5 tea bags ● 75 ml oil ● 3 gm cardamom ● 100 gm onions ● 50 gm ginger garlic paste ● 100 gm tomatoes ● 20 gm crushed cumin powder ● 20 gm coriander powder ● 15 gm chilli powder ● 50 gm channa masala ● 5 gm garam masala ● 10 gm coriander leaves ● 10 ml lemon juice ● 10 gm chaat masala ● Salt INSTRUCTIONS 1. Soak the chickpeas overnight and boil them with the tea bags. 2. Chop the onions and the coriander leaves. Puree the tomatoes. 3. Heat oil, add cardamoms, mix in the onions and saute until golden. 4. Add ginger and garlic. Saute for about 2 minutes. 5. Mix in the tomatoes and continuing sauteing. 6. Add all the powders and the salt. Cook the mixture for another 5 minutes, stirring constantly. 7. Add the chickpeas and boil, mashing a few grains with the spoon. 8. Mix in the rest of the ingredients and simmer for 10 minutes. 9. Serve garnished with coriander leaves, green chillies and tomatoes.

174 GRAVY VEG. 1. RHUBARBI CHUTNEY (RELISH, PICKLE)

...... PREP TIME COOK TIME SERVES 10 mins 15 mins 4 ...... INGREDIENTS

● 1 pound rhubarb, cut into ½-inch pieces ● 4 green chili cut into ½-inch pieces (if preferred mild recipe remove the seeds from chilies) ● Approx. 2 tablespoons ginger thinly sliced ● 2 tablespoons oil ● 1/4 teaspoon turmeric ● 1/4 teaspoon fenugreek seeds ● 1-1/2 tablespoon coriander seeds ● 1 tablespoon fennel seeds ● 1 teaspoon cumin seeds ● 1-1/2 teaspoon salt adjust to taste ● 1/4 teaspoon of paprika for the color, optional ● 1/3 cup sugar adjust to taste INSTRUCTIONS 1. In a blender coarsely ground the fenugreek, coriander, fennel and cumin seeds. 2. In a saucepan put the oil and add all the ingredients except the sugar. Mix it well. 3. Cook over medium heat until the rhubarbs are tender. This should take about 4-6 minutes. Stir the rhubarb occasionally to make sure it does not burn from the bottom. 4. Add sugar to the rhubarb and cook on low heat for about 1 minutes after rhubarb start sizzling. 5. You can refrigerate this chutney for about 6 weeks.

175 2. POTATO IN COCONUT GRAVY

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 3 INGREDIENTS

● 4 potatoes medium size, boiled peeled and cut into 1/3" cubes that will make about 3 cups of cubed potatoes ● 2 tablespoon oil ● 1/2 teaspoon mustard seeds (rai) ● 2 whole dried red chilies ● 1/4 teaspoon turmeric (haldi) ● 8-10 curry leaves ● 1 teaspoon salt adjust to taste Gravy ● 3 whole dried red chilies ● 1/4 cup grated coconut ● Approx. 2 tablespoons tamarind pulp(imli) ● 1/2 teaspoon mustard seeds (rai) ● 1 teaspoon coriander (dhania) INSTRUCTIONS 1. Soak tamarind in about ¼ cup of hot water, mix it well and squeeze out the pulp, recipe needs about 2 tablespoons of pulp. Set aside. 2. For gravy dry roast chilies, mustard seeds and coriander over medium heat for about 1 minute. 3. First grind the dry ingredient red chili, mustard seeds, and coriander, into coarse powder. Add coconut, tamarind pulp and ¼ cup water to make it into a paste. While blending use water as needed to make paste. If you prefer mild take the seeds out of red chili before blending. Set aside. 4. Heat the oil in a sauce pan add mustard seeds red chilies, and curry leaves, as seeds crack add potatoes, salt and turmeric. Stir for about 1-2 minutes. 5. Add coconut paste and mix it well; add about 1-1/2 cups of water. 6. After potatoes come to boil let it cook covered for 4-5 minutes over medium heat. 7. Note: The dish absorbs water while sitting. Add more water as needed to keep the gravy consistency of your liking. Let it cook on low heat for few more minutes. . Potato with Coconut Gravy is ready to serve.

176 3. MAPO TOFU WITH SPRING ONION AND BLACK BEANS RECIPE

...... PREP TIME COOK TIME SERVES 20 mins 30 mins 2 ...... INGREDIENTS

● 1 tsp chilli bean paste ● 300 gms diced silken tofu ● 1/2 tsp sichuan oil ● 2 Tbsp cooking oil ● 1 tsp spicy black bean ● 100 ml water ● 1/2 tsp dark soy ● 1/2 tsp red chili powder ● 1/2 tsp sugar ● 1 tsp spring onions, chopped ● 2 Tbsp leeks sliced ● 2 Tbsp water ● 1 tsp ginger, chopped ● 1 tsp garlic, chopped INSTRUCTIONS 1. Heat cooking oil and Sichuan oil in wok or pan, put chili bean paste, spicy black bean, sauté it . 2. Add ginger, garlic, chili powder and sauté for a while. 3. Add dark soy and water. 4. Put silken tofu, leeks, spring onion, and add sugar, let it boil for 2 minutes. 5. Meanwhile take a stainless steel bowl put potato starch and water to prepare thickening starch . 6. Adjust the thickening with potato starch and add it. 7. Serve hot

177 4. ALOO PALDA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 6 INGREDIENTS

● 3 potatoes, peeled and chopped into finger fries ● 1 cup onions sliced ● 1 black cardamom ● 1 strip of cinnamon bark ● 5-6 cloves ● 1 teaspoon cumin seeds. ● Pinch of hing (asafetida) ● 2 tablespoons of raw rice and 3 green cardamoms (grind with 4 tablespoons of water) ● 6 cups of yogurt whisked INSTRUCTIONS 1. Heat 2 tablespoons of ghee. 2. Add 1 black cardamom, 1 strip of cinnamon bark, 5-6 cloves, pinch of hing and 1 teaspoon of cumin seeds. 3. Add the sliced onions 4. Add 2 teaspoons of coriander powder, ¾ teaspoon turmeric, 1 teaspoon garam masala and salt. 5. Add the potatoes and mix well. 6. Cover and cook on medium heat for 15 minutes till potatoes are almost cooked. 7. Mix the ground rice with the whisked yogurt. 8. Add the yogurt mixture to potatoes and keep stirring on medium heat till the gravy comes to a boil. 9. Let it boil additionally for 5 minutes. 10. Add salt and cilantro and serve hot.

178 5. BEERKAYA PACHADI (CHUTNEY)

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 2 INGREDIENTS

● 2 ridge gourds with skin ● 4 green chilies ● 1tsp of tamarind paste ● 3 pods of garlic ● ½ tsp of cumin seeds ● 1tsp of urad dal ● 2tsp of cooking oil ● ½ tsp of mustard seeds ● A few sprigs of curry leaves ● Salt INSTRUCTIONS 1. Peel the ridge gourd, and cut into small pieces. 2. Heat oil in a pan and fry the pieces with green chilies, garlic and cumin seeds. 3. Grind the mixture after it cools down along with tamarind paste. 4. Temper some curry leaves with mustard and urad dal and add it to the mixture before you serve.

179 6. TORAI KI SABZI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS

● 3/4 kg torai ● 2 Tbsp clarified butter ● 1/8 tsp asafoetida ● 1 tsp cumin seeds ● 1 tsp finely chopped ginger ● 1/2 tsp chilli powder ● 2 tsp coriander powder ● 1/4 tsp salt to taste ● 1/2 tsp garam masala ● 1/2 tsp mango powder ● 1 Tbsp sugar ● Coriander powder- to garnish INSTRUCTIONS 1. Peel and chop the vegetables into pieces about 1 cm thick. 2. Discard hard seeds if any. 3. Place the chopped vegetable in water till ready to use. 4. Heat the clarified butter in a kadahi and add the asafoetida and the cumin seeds. 5. As the seeds splutter, add the ginger; saute a little and add the chopped snake gourd; stir-fry over high heat till it looks glossy. 6. Add the chilli powder, coriander powder, salt,garam masala, mango powder and sugar and mix well and lower the heat. 7. Cover and simmer till cooked, stirring a few times to avoid scorching. 8. You may need to add a little water if it sticks to the pan. 9. When soft and cooked through, serve garnished with fresh coriander leaves.

180 7. KACCHE KELE KI ASHARFI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 20 mins...... 4 INGREDIENTS

● 2 Tbsp oil ● 2 large onions, finely sliced ● 6 unripe green bananas, boiled in their skins ● 4 potatoes, boiled ● 1 1/2 Tbsp ginger-garlic paste ● 2 Tbsp fresh coriander, finely chopped ● 2 tsp red chilli powder ● 2 Tbsp gram flour (besan) ● 1/2 tsp green cardamom powder ● Salt, to taste ● 2 medium capsicums, tops cut off and cleared of seeds and white pith ● 1 1/2 clarified butter (ghee) INSTRUCTIONS 1. Heat oil in a fry pan over medium heat. Add onions and fry golden. Remove and drain on absorbent paper. Finely chop the browned onions. 2. Peel the bananas and potatoes and mash well. 3. In a mixing bowl, combine the mashed bananas and potatoes with chopped browned onions, ginger-garlic paste, chopped coriander, chilli powder, gram flour, cardamom powder & salt and mix thoroughly. 4. Fill this mixture into the cleaned hollow capsicums and stuff well. Using a sharp knife cut the stuffed capsicum horizontally into 2-inch thick slices. 5. Heat the clarified butter in a frying pan and shallow-fry the stuffed capsicum slices till the capsicum softens slightly and the filling is golden and crisp. 6. Remove, drain on absorbent paper and serve hot with coriander and mint chutney.

181 8. AURIYA KADDU

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS

● 8 cups chopped pumpkin ● 2 tablespoons mustard oil ● 1 tablespoon panch phorun (combination of 5 whole spices - available at any Indian store) ● Pinch of asofetida (hing) ● 2 bay leaves ● 2-3 whole chili ● 1 teaspoon turmeric (haldi) ● 1 teaspoon coriander powder (dhaniya) ● 1 teaspoon amchur (dry mango powder) ● 1 cup chopped cilantro ● Grind together: ● 30 grams black mustard seeds (rai) ● 3 tablespoons water INSTRUCTIONS 1. Heat mustard oil. 2. Add the panch phorun and asofetida. 3. Add 2-3 whole chili and fry. 4. Add the chopped pumpkin and mix well. 5. Cook for about 15 minutes until the pumpkin is soft. 6. Add turmeric and salt to taste. 7. Cook for a few minutes and then add the dry mango powder. 8. Mash the pumpkin and take off the heat. 9. Let the pumpkin dish cool. 10. Add the ground mustard mixture and mix well. Serve warmed.

182 9. ALOO KI KADHI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS

● 1/2 kg potatoes-boiled, peeled, mashed smooth ● 2 tsp rock salt ● 1/4 tsp chilli powder ● 1/2 cup singhare ka atta ● Oil for deep frying ● 1/2 cup sour yoghurt ● 1 sprig curry leaf ● 1/2 tsp cumin seeds ● 2 whole red chillies ● 1 Tbsp ginger-chopped ● 1/2 tsp coriander powder ● 4 cups water coriander leaves to garnish INSTRUCTIONS 1. Mix the potatoes, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter. 2. Put aside 1/4 of the mixture and the rest will be made into pakories. 3. Heat oil till a drop of batter dropped in comes up at once. 4. Drop spoonfuls into oil, lower the flame and fry to a golden colour. 5. Drain on an absorbent paper and keep aside. 6. Add the yoghurt to the remaining mixture, make a smooth paste and mix in water. 7. In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies. 8. When slightly darkened, add ginger and sauté a little. 9. Add the yoghurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching. 10. Add the pakories, simmer a couple of minutes more and serve hot, garnished with coriander leaves.

183 10. GATTE KI SABZI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 35 mins...... 4 INGREDIENTS For the Gattas: ● 1 small cup besan ● ½ tsp turmeric powder ● ½ tsp dhania powder ● ½ tsp chilly powder ● A hint of heeng ● ¾ tsp salt or to taste ● 1 tsp zeera ● ½ ginger, chopped fine ● 1 tsp pudina, chopped fine ● ¼ tsp baking soda ● 1 big cup curd, whisked ● Oil For the Base: ● 1 Tbsp ghee ● 1 Tbsp oil ● 5 guntur chillies ● ½ tsp zeera ● 1 onion, chopped fine ● 8-10 cloves ● 1 piece cassia ● 5-6 cloves garlic, chopped fine ● ½ tsp turmeric ● ¾ tsp chilly powder or to taste ● ½ tsp dhania powder ● ¼ tsp heeng ● Salt ● 1 green chilly, slit ● Some coriander leaves, finely chopped

184 INSTRUCTIONS For the gattas: 1. Dry roast the zeera and then grind it in a mortar and pestle. 2. In a bowl mix the besan, spices and zeera togethar to make the mixture for the gattas. 3. Add to this the ginger and mint leaves. 4. Add about 1 and 1/2 Tbsp of curd into the besan mixture along with the soda. 5. Start to knead it like a dough. Add more curd if its too dry. Be careful not to add too much. 6. Add a couple of drops of oil to make it easier to handle. 7. Once you get the dough to a good consistency where it can be easily handled, you can now just divide it and roll them out into long thin strips. 8. Now boil this rounded strips in some water in a pan. 9. They will be very delicate so handle them with extreme care. Once done take them out. 10. Now cut the long strips into smaller pieces and deep fry these pieces. You can shape the gattas as you like. 11. Once they are nice and golden brown take them out and now prepare the base of this curry. 12. Do not throw away the oil. For the base: 13. In a pan add 1 Tbsp of the oil in which the gattas were fried. Add to that 1 Tbsp of ghee. 14. Add the chillies and zeera to the oil and let it brown. 15. Now add the onions and saute. 16. Add the cloves, cassia, and garlic. Saute well. 17. Now add the powdered spices like turmeric, dhania powder, heeng, red chilly powder. 18. Now just toast the spices. Add a pinch of salt. 19. Now add some water to de-glaze the pan and lift the spices. (just a sprinkle of water to ‘bhuno’ the masala) 20. Now use the curd that was left earlier from the gattas and add it to this masala. Add it little by little. 21. Add a green chilly. Mix all the curd well with masalas. 22. Once you see the oil coming up to the surface add the gattas. 23. Mix well. Add the coriander leaves. 24. Let it simmer for about 5-7 minutes for the flavors to concentrate.Serve hot.

185 11. KASHMIRI RAJMA

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 40 mins...... 4 INGREDIENTS

● 1 1/2 cups rajmah (kidney beans) ● 1 tsp soda bicarb ● 1/2 cup ghee (clarified butter) ● 1/8 tsp heeng (asafoetida) ● 1 tsp zeera (cumin seeds) ● 1 tsp sonth (dried ginger powder) ● 1/2 cup dahi (yogurt) ● 1 tsp Kashmiri garam masala ● 1 tsp ginger paste ● 2 tsp salt to taste ● 1 tsp chilli powder or to taste green chillies-chopped ● 2 tsp dhania (coriander) powder ● Chopped coriander leaves for garnish INSTRUCTIONS 1. Soak rajmah and soda in water overnight. 2. Drain and cook in fresh water till soft (about 15 minutes in a pressure cooker, after it makes a sound). 3. Drain and keep rajmah and water separately till ready to use. Heat ghee and add heeng and jeera. 4. When jeera splutters, add sonth, dahi and ginger, stirring vigorously all the time (else the dahi will curdle). 5. Saute till fat separates. Add salt, chilli powder, green chilli and rajmah. Saute for a minute or so. 6. Make up the drained water of the cooked rajmah to about 1 cup and add to the rajmah. 7. Simmer 8-10 minutes, add the garam masala, and dhania, simmer another minute or so and serve hot garnished with the coriander leaves.

186 12. SINDHI KADHI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 35 mins...... 4 INGREDIENTS

● 1/4 cup oil ● 1/4 tsp asafoetida ● 1 Tbsp coriander seeds-crushed coarse ● 1 tsp fenugreek seeds ● 1 tsp mustard seeds ● 1 tsp cumin seeds ● 7-8 curry leaves ● 1 Tbsp ginger-finely chopped ● 1/4 cup gram flour ● 1 Tbsp salt ● 1/2 tsp turmeric powder ● 2-3 green chillies-slit ● 1/4 tsp chilli powder ● 5 cups water ● 2 cups mixed vegetables-cut small ● 1 cup tomato-grated ● 4-5 pieces kokum ● 2 Tbsp chopped coriander leaves INSTRUCTIONS 1. In a heavy-based pan, heat oil, add asafoetida, coriander seeds, fenugreek seeds, mustard seeds, cumin seeds and curry leaves. 2. Fry till the seeds splutter and then add the ginger and sauté over high flame to a light brown colour. 3. Mix in the gram flour and sauté till the mixture tends to collect together. 4. Add salt, turmeric, green chillies and chilli powder and mix well. 5. Gradually add water, stirring continuously so that no lumps are formed. Bring to a boil. 6. Add tomatoes and blend well. Stir-in the mixed vegetables and kokum, simmer till the vegetables are cooked through. 7. Serve garnished with coriander leaves.

187 13. VEG HAKKA NOODLES

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 2 INGREDIENTS

● About 4oz. whole wheat noodles ● 2 tablespoons oil ● 2 cups cabbage thinly sliced ● 1/2 cup carrots grated or thinly sliced ● 1 cup bell pepper thinly sliced, use the different color bell pepper, capsic ● 1/2 cup finely chopped French green beans ● 1 tablespoon ginger finely chopped ● 1 tablespoon rice vinegar ● 3 tablespoons soy sauce ● 2 tablespoons chili sauce, adjust to taste ● 1/2 teaspoon salt INSTRUCTIONS 1. Cook noodles according to the package instructions. Drain the cooked noodles in a colander, and rinse them with cold water. Set aside. 2. Heat oil in a wide pan or wok on medium high heat, first sauté the green beans, and ginger for about 1 minutes. 3. Traditionally vegetables are tossed while cooking, I find it is easier just to stir fry 4. Add grated carrots, shredded cabbage and sliced bell pepper. Stir fry for about two minutes, do not overcook the vegetables. Vegetables should have some crunch. 5. Add noodles, salt, soy sauce, vinegar, and chili sauce, toss them together and stir-fry them for about a minute. 6. Hakka noodles are ready.

188 14. KOLHAPURI VEGETABLES

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 30 mins...... 4 INGREDIENTS

● 1/2 kg mixed vegetables-chopped ● 2 Tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours) ● 1 tsp ginger-garlic paste ● 2 tsp lemon juice ● 1 1/2 tsp salt ● 2 Tbsp oil ● 1/2 cup onion-grated ● Dry roast separately and grind: ● 1/4 cinnamon ● 1/2 tsp cloves ● 1/4 tsp peppercorns and black cumin ● 1/4 tsp broken up mace ● 1/4 dry grated coconut ● 1 Tbsp coriander seeds ● 1 tsp dagar phool (if easily available) ● 2 Kashmiri mirchi INSTRUCTIONS 1. Mix the vegetables, yogurt, ginger-garlic paste, lemon juice, salt and grated onions. Keep aside. 2. Heat oil and add the onions and stir-fry till light brown. 3. Add the ground masala, saute till well, mixed and add the vegetable mixture. 4. Bring to a boil, lower the heat, simmer for 3-4 minutes and serve.

189 15. ARBI KOFTA WITH MINT YOGHURT DIP

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 45 mins...... 4 INGREDIENTS

● 250 gm arbi/colocasia roots ● 3-4 Tbsp water chestnut flour, kuttu ka aata ● 1 green chili ● 1/2 inch ginger, finely chopped ● 1 tsp carom seeds ● Rock salt, as required ● 2 or 3 tsp oil, for frying For the dip: ● Few sprigs of mint ● 100 gm curd ● 50 gm cucumber, finely chopped ● Pomegranate, for garnishing INSTRUCTIONS 1. Boil the arbi in a pressure cooker or in a pan till it becomes soft. 2. Peel them all and add the rest of the ingredients. 3. Mash well and mix everything uniformly. 4. While shaping the kofta, you can apply some oil on your palms as the mixture is sticky. 5. Shape into cylinders and pan fry them with some oil till golden brown. 6. Serve Arbi Kofta hot with mint yoghurt dip. Mint Yoghurt Dip: 7. Hang yoghurt to drain excess water. 8. Mix chopped mint and cucumber to the yoghurt. 9. Add rock salt.

190 16. VEG MALAI KOFTA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 1 hrs 30 mins...... 2 INGREDIENTS

● 4 big potatoes, boiled ● 250 gm paneer (cottage cheese) ● 50 gm maida ● 1 Tbsp coriander leaves, chopped ● 3 onions ● 1 Tbsp ginger garlic paste ● 2 tomatoes ● 200 ml malai or cream ● 2 Tbsp raisins and cashew nuts ● 50 gms cashew nuts paste ● 1/2 tsp haldi (turmeric) ● 1/2 tsp red chilli powder ● 1/2 tsp kitchen king masala ● 1 Tbsp kasturi methi (dry Fenugreek) ● Salt to Taste ● 1 Tbsp sugar INSTRUCTIONS For the : 1. Refrigerate the boiled potatoes for 4 to 6 hours as this makes it easy to cook koftas. 2. Mash the boiled potatoes, paneer, maida. The mix should not be too hard or too soft. Add salt, chopped coriander leaves and mix well. 3. Cut the raisins and cashew nuts into very small pieces and add 1/2 tsp of sugar to the mix. 4. Heat up the oil for deep frying. 5. Roll out the balls from the dough you prepared and stuff the dry fruit mix in the centre. 6. Fry the koftas and if they break in hot oil then dust them with dry maida before putting them in. For the gravy: 7. Fry some onion, ginger garlic paste and tomato paste. 8. Mix the cashew nut paste with 2 Tbsp of warm milk and pour it into the paste. 9. Except kasturi methi, add all the dry masala into the paste and saute till the oil separates itself. 10. Add and a half cup of water and simmer the gravy till it’s done. 11. Add cream/malai, 1 Tbsp of sugar and kasturi methi. 12. Simmer the gravy till the oil starts separating and once it’s done, put the fried koftas into the gravy and serve hot with chapatis.

191 17. KHUMB PALAK KOFTA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 45 mins...... 4 INGREDIENTS For the koftas: ● 100 gm mushrooms ● 200 gm palak- whole leaves ● 200 gm paneer ● Pinch of kesar ● 300 gm potatoes For the gravy: ● 200 gm onions ● 300 gm fresh tomato puree ● 3 tsp ginger and garlic paste ● 1 tsp haldi ● 1 tsp lal mirch powder ● 1 tsp garam masala ● 30 gm khoya ● Salt to taste ● Oil for frying ● Dhaniya to garnish INSTRUCTIONS For the gravy: 1. Heat 1/4 cup oil and saute the onions, garlic and ginger paste. 2. Add the tomato puree, haldi, lal mirch, garam masala and salt and saute till fat separates. 3. Add the khoya last, and some water to make a thick gravy. For the koftas: 4. Wrap blanched spinach leaves around the mushrooms. 5. Mix the paneer, boiled potatoes and the kesarwell. 6. Mould the mixture around spinach and mushrooms into the koftas. Fry. 7. Cut the koftas in two and add to the gravy. 8. Garnish and serve.

192 18. MUSHROOM KHITCHDA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 40 mins...... 2 INGREDIENTS

● 3-4 chopped onions ● 4-5 garlic cloves ● 2-3 green chillies ● 1 cup barley ● 300 gms button mushrooms ● 200 gms shitake mushrooms ● 100 gms butter ● 1 tsp jeera ● Salt to taste ● 1 tsp black pepper INSTRUCTIONS 1. Boil 1 cup of barley, 2. Chop onions, garlic, green chillies and mushrooms, 3. Take 100 gms butter in a pan and let it heat. 4. Add cumin, onions, garlic & green chillies, 5. Add button mushrooms followed by shiitake mushrooms, 6. Add some shiitake water, salt and black pepper, let it cook. 7. Garnish it with Coriander

193 19. POORAN POLI

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 45 mins...... 2 INGREDIENTS

● 1 cup gram dal (chana dal) ● 1 cup jaggery (you can use sugar also) ● A few strands saffron ● 1/2 tsp cardamom powder ● 1/4 tsp nutmeg ● Pinch of mace ● 2 Tbsp ghee For the dough: ● 2 cups maida (you can use whole wheat flour also) ● 2 Tbsp oil ghee for serving INSTRUCTIONS To make the filling: 1. Wash and pressure cook the dal in 1 1/2 cups of water. Drain excess water and keep aside. 2. Heat the ghee in a pan, add the dal and sugar and cook till the mixture thickens and continue to stir. 3. Dissolve the saffron in a little water. Add the cardamom and nutmeg powder, mace powder, saffron liquid and mix well. 4. Cool and divide it into twelve equal portions and keep aside. For the dough: 5. Combine the flour and oil and knead into a soft dough using water. Divide into twelve equal portions and keep aside. 6. Roll out a portion of the dough into a circle. Place a portion of the filling mixture and fold the edges of the dough over the filling. 7. Pinch the edges together to seal the filling in. Flatten the dough and roll again into a 4 inches diameter circle. 8. Cook over a griddle over a medium flame till it turns a golden brown in color on both sides.

194 20. GUJARATI UUNDHYU

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 50 mins...... 4 INGREDIENTS ● 250 gm surti papdi ● 3 surti baigan small size ● 400 gm kanda (onions, purple from inside) ● 2 potatoes, chopped ● 2 bananas, yellow/green ● 3 cups methi leaves ● Make 10 pieces of muthia (gujarati term) ● 200 gm semolina (rava) ● 50 gm green chilli paste ● 75 gm chives ● 2 cups coriander, finely chopped ● 1 cup grated coconut ● Salt to taste ● 2 cups oil ● 1/2 tsp turmeric ● 1 1/2 tsp jeera powder ● 1 1/2 tsp dhaniya powder ● 1 tsp sugar ● 1/4 tsp cooking soda ● 50 gm red chilli powder INSTRUCTIONS Procedure for Muthia: In a bowl add semolina,salt, pinch of soda,oil, turmeric powder, dhaniya (3/4 tsp) and jeera powder (3/4 tsp), red chilli powder(1 1/2 tsp), garlic (25 gm) and chopped methi. 1. Mix them well and add water to this mixture and knead well. Shape this mixture in the form of kebabs and deep fry them. Procedure for Masala: 2. In a plate add chopped garlic, grated coconut, coriander, salt, sugar, green chilli paste, pinch of soda, oil, turmeric and the remaining dhaniya jeera powder and mix them well. 3. Stuff this masala in the banana and baigan and keep the banana aside (since it cooks quickly). 4. To this mixture of masala add the remaining vegetables along with the baigan. Procedure for Cooking: 5. In a vessel add oil and add all the vegetables except banana and muthia and keep stirring slowly. Cover it for 15-20 minutes. 6. Then add the muthia. Stir well and cook for another 15 minutes. 7. Now add the stuffed banana and cook for around 5 minutes. 8. Serve hot! 195 21. DAL BAFLA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 45 mins...... 4 INGREDIENTS For the Bafla ● 2 cups wheat flour ● ¼ cup maize flour ● ½ cup ghee ● 1 tsp cumin seeds ● ¼ tsp ajwain ● Salt to taste For the Dal ● 1 ½ cups toor dal, soaked ● A pinch of hing ● 1 tsp red chilli powder ● ½ tsp mustard seeds ● 1 tsp sugar ● ½ tsp turmeric powder ● Salt to taste ● 1 Tbsp desi ghee ● 2 Tbsp coriander leaves, chopped INSTRUCTIONS For the Bafla 1. In a large bowl, mix all the ingredients together to make a stiff dough, adding a little water at a time. 2. Divide the dough into smaller balls, and roll them using your palms to make them smoother. 3. Bring water to a boil in a large pan. Add salt and turmeric, and then drop the balls and cook till they float on the surface. 4. Place them on a kitchen towel to drain excess water. 5. Once they are dried, bake them in the oven at 150 degree C for till crisp and golden on both the sides. For the Dal 6. Pressure cook the dal in 3 ½ cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil. 7. Meanwhile, heat ghee in a pan, add mustard seeds and let it splutter. 8. Add red chilli powder, and quickly pour this tadka in the boiling dal. Add sugar and remove from the flame. Finish with coriander leaves. 9. Place two Baflas on a plate, crumble them using your fingers, add a teaspoon of ghee, and pour the dal on top.

196 22. MATAR KI PURI (CRISPY PUFFED INDIAN BREAD WITH PEAS)

...... PREP TIME COOK TIME SERVES 20 mins 20 mins 4 ...... INGREDIENTS

● 2 cups Whole Wheat flour ● 1 cup Green peas (Matar), boiled ● 1 teaspoon Red chilli powder ● 1/2 teaspoon Turmeric powder (Haldi) ● 1 teaspoon Coriander Powder ● 2 tablespoon Mint Leaves (Pudina), chopped ● Salt, to taste ● Cooking oil, for Frying INSTRUCTIONS 1. To begin making Matar Ki Puri, first prepare the dough. 2. Mash the green peas lightly with your hands, in a mixing bowl. 3. Add flour, chili powder, turmeric powder, coriander powder, mint and salt to it. 4. Knead together with little water at a time to form a smooth, soft dough. 5. Meanwhile, heat oil in a kadhai for frying puris. 6. Take a lime sized ball of dough and roll it out into a circle which is two and a half inch in diameter. Roll out the remaining douhg into similar puris. 7. When the oil is hot, slip the puris in one by one pressing down gently so they puff up. Flip them to make them brown on either side. 8. Remove with a slotted spoon, drain on kitchen paper and serve immediately with Tamatari Aloo, Aloo Bhey Ki Sabzi or Dubki Waley Aloo.

197 23. ANDHRA STYLE DAVVA AAVA KOORA (SWEET AND SPICY BANANA STEM PEANUT CURRY RECIPE)

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 30 mins...... 4 INGREDIENTS

● 300 grams Banana Stem, cut into small diced and soaked in butter milk ● 1 cup Raw Peanuts ● 1/2 cup Pearl onions (Sambar Onions), finely chopped ● 3 cloves Garlic, smashed ● 1 cup Tomato, cut into small pieces ● 1/2 teaspoon Turmeric powder (Haldi) ● 1/2 teaspoon Red chilli powder ● 1 teaspoon Sambar Powder ● 1 teaspoon Sugar ● 1 Bay leaf (tej patta), torn ● 1 sprig Curry leaves, roughly torn ● 1 teaspoon Mustard seeds ● 1/2 teaspoon Fenugreek Seeds (Methi) ● 1 teaspoon Cooking oil ● Salt, to taste For tempering ● 1 teaspoon White Urad Dal (Split) ● 1 teaspoon Chana dal (Bengal Gram Dal) ● 1 Dry red chilli ● 2 sprig Coriander leaves (Dhania) INSTRUCTIONS 1. We begin making the Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe) by heating the pressure cooker with oil, roast the bay leaf and splutter the mustard seeds and fenugreek seeds. 2. Then add the curry leaves, add in the smashed garlic, add the small onions and saute till it is translucent. 3. Once done you can add the chopped tomatoes and saute till it is smashed. Add all the spice powders and sugar give it a toss. 4. Finally add the banana stem and peanuts inside the pressure cooker with 1 cup water for about 2 whistle. Release the pressure naturally. 5. In order to temper, heat a small skillet and splutter urad dal, channa dal and dry red chilli and add it to the gravy and give it a stir. 6. Serve the Andhra Style Davva Aava koora Recipe (Sweet and Spicy Banana Stem Peanut Curry Recipe) with steam rice or with Chapathi 198 24. KERALA CHERIYA ULLI SAMBAR

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 2 INGREDIENTS ● 1/2 cup Arhar dal, soaked for 15 minutes ● 1/4 teaspoon Turmeric powder (Haldi) ● 1 cup Tamarind Water ● 12 Shallots, peeled & quartered ● 2 Tomatoes, quartered ● 1 tablespoon Sambar Powder ● 1/4 cup Fresh coconut ● 3 Green Chillies For seasoning ● Salt, to taste ● 1/2 teaspoon Mustard seeds ● 1/4 teaspoon Cumin seeds ● 1 tablespoon Fresh coconut, grated ● 1/4 teaspoon Asafoetida (hing) ● 5 Curry leaves ● 3 Dry red chilli ● 2 tablespoon Coconut Oil INSTRUCTIONS 1. To start making Kerala Cheriya Ulli Sambar, in a pressure cooker add dal with a cup of water and turmeric powder. Pressure cook the dal for a couple of whistles. After a couple of whistles, turn the heat to low and simmer for 2 to 3 minutes and turn off the heat. Allow the pressure to release naturally. 2. Once the pressure is released, open the cooker and mash the dal with a potato masher or whisk the dal to make it lightly smooth. 3. Next in a small pan over medium heat, roast the coconut for a few minutes and grind it into a smooth paste. Keep aside. 4. In a saute pan add a tablespoon of coconut oil and add shallots/small onions with a little salt, curry leaves, green chili and saute until translucent and slightly brown. Add the tomatoes, turmeric powder, sambar powder,salt and tamarind water to the onion mixture and bring this sambar mixture to a boil Turn the heat to low and simmer the ulli sambar mixture for about 3 to 4 minutes. 5. After few minutes, add the whisked dal and the coconut paste and give it a stir. Bring the mixture to a simmering boil for another 3 to 4 minutes. Check the salt and spice levels and adjust to suit your taste. 6. Transfer the Ulli Sambar to a serving bowl. The final step is to make the seasoning. In a small tadka pan, heat a teaspoon of coconut oil. Add the mustard seeds and allow it to crackle. Add the remaining ingredients and roast for about a minute until the aromas come through. 7. Pour the seasoning to the Ulli Sambar, add the chopped coriander leaves and give the sambar a stir. 8. Serve the Kerala Cheriya Ulli Sambar along with hot steamed rice, topped with ghee

199 25. MUSHROOM CORN CASHEW CURRY

...... PREP TIME COOK TIME SERVES

...... 10 min...... 20 mins...... 3 INGREDIENTS

● 3 cup sliced mushrooms ● 1 cup corn kernel/ bhuta ka dana (I am using frozen corn kernels) ● 1/4 cup cashews (kaju) ● 2 cup tomato chopped ● 1 teaspoon ginger chopped ● 1 teaspoon green chili chopped ● 2 tablespoon oil ● 1/2 teaspoon cumin seed (jeera) ● 1/8 teaspoon asafetida (hing) ● 1/4 teaspoon turmeric (haldi) ● 1/4 teaspoon red chili powder (lal mirch) ● 2 teaspoon coriander powder (dhania) ● 1 teaspoon salt ● 2 tablespoon cilantro chopped (hara dhania) ● Approx. 1-1/2 cups water INSTRUCTIONS 1. Blend the tomatoes, cashews, ginger and green chili to make creamy paste. Set aside. 2. Heat the oil in a saucepan over medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. 3. Add cumin seeds, asafetida as cumin seeds crack add tomato paste. 4. Next add coriander; red chili powder, turmeric and salt. Lower the heat to medium and cook the for about 4-5 minutes until mix start leaving the side of the pan. 5. Add corn and mushrooms, mix it well and add about 1-1/2 cups of water. Cook for about 10-12 minutes, stirring occasionally. Corn and mushrooms should be tender and gravy should be thick in consistency. 6. Mushroom Corn Curry is ready serve hot with Roti or plain rice.

200 26. VEGETABLE CURRY

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 25 mins...... 4 INGREDIENTS

● Approx. 4 cups of mix vegetables ● about 2 cups cauliflower cut into florets ● 1 cup green peas ● 1 carrot diced in about 1/2 inch pieces (gajar) ● 1/2 cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin ● 6 tomatoes medium size ● 1/2 inch ginger ● 1 green chili ● 2 tablespoons oil ● ½ teaspoon cumin seeds (jeera) ● 1/8 teaspoon asafetida (hing) ● ¼ teaspoon turmeric (haldi) ● ¼ teaspoon red pepper optional ● 1 tablespoon coriander powder (dhania) ● 1 teaspoon salt adjust to taste ● 1 teaspoon sugar adjust to taste ● 1 tablespoon corn starch ● ½ teaspoon garam masala, spice mix available in Indian grocery store ● Approx. 2 tablespoons chopped cilantro (hara dhania) INSTRUCTIONS 1. Mix the cornstarch with ¼ cup of water and set aside. 2. Blend 5 sliced tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending. 3. Slice 1 tomato length wise into 8-10 pieces and set aside. 4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. 5. Add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. Cover the pot and cook for about 5 minutes. 6. Add all the vegetables and ¼ cup of water. Cover the pan and let it cook for about 10 minutes over medium heat stir few times in between. Vegetables should be tender not mushy. 7. Add cornstarch mixture and let it cook for 2 more minutes. Cornstarch is added to thicken the gravy. If gravy is too thick add some hot water as needed. 8. Turn off the heat add tomato slices, garam masala and cilantro, stir and cover the pan for few minutes before serving. 201 27. PALAK (SPINACH) CURRY

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins 4...... INGREDIENTS

● 12 oz spinach (washed and remove the stems this should be about 8 cups of packed spinach) ● 1 Tbsp ghee (clarified butter) ● 1/2 tsp fenugreek seeds (mathi seeds) ● 1/2 tsp turmeric (haldi) ● 1 Tbsp chopped ginger (adrak) ● 2 Tbsp green chili (chopped, I prefer serrano chili) ● 1 tsp salt ● 2 Tbsp besan (gram flour) 1/2 cup chopped tomato in small pieces ● 4 cups whole milk INSTRUCTIONS 1. In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside. 2. Blend the spinach, ginger and green chilies using about 1/2 cup of milk. Spinach should not be pasty. I prefer to use food processor. 3. Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds. 4. Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes, stir occasionally, scraping the sides. 5. Add besan batter, and salt, and let it cook for about 10-15 minutes, stir occasionally, scraping the sides. 6. Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes. Turn off the heat.

202 28. TOFU & MUSHROOM CURRY

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS

● 8 to 10 Button mushrooms, quartered ● 2 inch Ginger, grated ● 1 Red Bell pepper (Capsicum), finely chopped ● 1 cup Tofu, cut into 1 inch cubes ● 2 tablespoons Corn flour ● 1 teaspoon Soy sauce ● 1 tablespoon Dijon Mustard ● 1 teaspoon Black pepper powder, coarsely pounded ● Salt, to taste ● Red Chilli flakes, to taste ● 1 teaspoon Sesame seeds (Til seeds) ● 1 tablespoon Honey ● Sesame oil, or regular oil for cooking INSTRUCTIONS 1. In a small bowl, combine together the cornflour and a cup of water. Stir well until it the corn flour is dissolved. Add in the soy sauce, the dijon mustard sauce, pounded black pepper, salt and red chilli flakes. Stir well and keep this aside. 2. Heat the oil in a wok or skillet over medium-high heat. Add in the sesame seeds and honey. Sauté the seeds in the honey until it begins to bubble. Add in the red bell peppers and the grated ginger. Saute for a couple of minutes on high heat. 3. Next, add in the quartered mushrooms and sauté for a couple of minutes on high heat until the mushrooms are lightly tender. 4. Stir in the tofu and the prepared sauce and allow the mixture to simmer in the sauce until the sauce is thickened. You can add in additional water if you would like the curry to be more saucier. Check for the salt and spice levels and adjust according to taste. 5. Once done, you can stir in some coriander leaves or spring onion leaves as a garnish. 6. Serve the Tofu and Mushroom Curry with a hot bowl of steamed jasmine rice for dinner or parties.

203 29. DAAL MAKHANI

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 60 mins...... 3 INGREDIENTS ● 1/2 cup whole urad dal (available in Indian grocery stores) ● 1/8 cup red kidney beans (Rajma) ● 1 teaspoon grated ginger ● 1 minced green pepper or adjust to taste (Hari Mirch) ● 1/2 teaspoon turmeric (Haldi) ● 3/4 teaspoon salt ● 1/2 teaspoon mango powder (Amchoor) ● 1/4 teaspoon garam masala ● 1/4 cup cream ● 2 tablespoons ghee or clarified butter ● 1/2 teaspoon cumin seed (Jeera) ● Pinch of asafetida (Hing) ● 3 to 4 whole red chilies (Sabut Lal Mirch) ● 1/4 teaspoon red chili powder optional (Lal Mirch) ● 1/2 tablespoon shredded ginger INSTRUCTIONS 1. Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original. 2. Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili. 3. Set to cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes. 4. Turn off the heat. Wait until steam has stopped before opening the pressure cooker. The dal and kidney beans should be soft and tender. 5. Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat. 6. Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat. 7. Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds. 8. Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds. 9. Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal. 10. Garnish with shredded ginger. 204 30. GHIYA CHANA DAL

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 60 mins...... 4 INGREDIENTS

● 1 cup (180 gm) chane ki dal (Bengal Gram) ● 5 cups water ● 1 Tbsp salt or to taste ● 1 tsp haldi (turmeric) ● 1 Tbsp finely chopped ginger ● 2 Tbsp (30 gm) ghee (clarified butter) ● 1 tsp jeera (cummin seeds) ● 2 tej patta (bay leaves) ● ¼ cup (60 gm) grated tomatoes ● 2-3 green chillies, slit ● ½ tsp garam masala ● 2 tsp powdered dhania (coriander seeds) ● 1 tsp chilli powder ● 2 cups (500 gm) ghiya/lauki (bottle gourd) peeled and cut into small pieces, 1½ cms/ ¾" thick ● 1 Tbsp chopped hara dhania (coriander leaves) for garnishing INSTRUCTIONS 1. Pick, clean and wash the daal and cook with the water, salt, haldi and ginger. 2. Cook till lentils are cooked soft (takes approx.1 hour). If using a pressure cooker add only 3 cups water and cook for 12 minutes. 3. Heat the ghee in a pan, and add the jeera and tej patta. When the seeds splutter, add the tomatoes and stir-fry till the fat separates. 4. Add the green chillies, garam masala, dhania, chilli powder and ghiya and mix well. 5. Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Serve hot garnished with the coriander leaves.

205 31. PANCHRATNA DAL

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 2 hrs...... 4 INGREDIENTS ● 1/4 cup whole urad dal (black lentils) ● 1/4 cup chana dal (Bengal gram split) ● 1/4 cup moong (whole green grams) ● 1/4 cup masoor dal (Egyptian lentils) ● 1/4 cup toover dal (Arhar/pigeon peas) ● 2 small onions chopped finely ● 1 Tbsp ginger garlic paste (Garlic: Optional) ● 2-3 green chillies ● 2 large tomatoes ● Salt as per taste ● 1/2 tsp turmeric powder ● 1 tsp coriander powder ● 1 1/2 Tbsp ghee/oil ● 1 tsp cumin seeds ● A pinch of asafoetida powder (Hing) ● Coriander leaves to garnish INSTRUCTIONS 1. Mix, pick, rinse several times and soak the lentils in water for 1-2 hours. 2. In a pressure cooker (or slow cooker) add the mix of lentils and pour some water, till the water level reaches above the level of lentils. Add salt and turmeric and pressure cook (or cook it, if using slow cooker) till 3-4 whistles of cooker. 3. If cooking in a pan, let the water reach the boiling point and then simmer on low heat for 30 -40 minutes.Be sure to cover the pan and to stir the dal occasionally. Add some more water if needed. 4. Meanwhile in a frying pan or kadahi, pour 1 1/2-2 tbsp of ghee or oil and let it heat up. Carefully add a pinch of hing and some cumin seeds. 5. When cumin is brown, add ginger garlic or just ginger paste, saute well, then add onions and saute again till slight brown in colour. 6. Add tomatoes, green chillies, coriander powder and cook well till oil separates out or till tomatoes are cooked well. 7. Now just whisk the dal slightly and pour it in the pan or kadahi (you can pour the onion-tomato mixture in the cooker if your frying pan cannot accommodate the dal). 8. Mix well, add some water if needed and cook on low flame for atleast 15 minutes or pressure cook it till 3 whistles of cooker.Simmer for 5 more minutes. 9. Adjust the consistency of dal. This dal is supposed to be of creamy consistency. The longer you cook it on low flame, the more creamy texture is obtained. 10. Garnish with coriander leaves. 11. Serve it with rice/ roti. 206 SWEET AND DESSERTS

207 208 1. APPLE COCONUT BARFI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 6 INGREDIENTS

● 3 cup apple (peeled and shredded) ● 1 cup freshly grated coconut (I used frozen coconut) ● 1 1/2 cup sugar ● 1/2 cup chopped walnuts ● 1/4 tsp crushed cardamom ● 1 Tbsp sliced pistachios (for garnishing) INSTRUCTIONS 1. In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes. 2. Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat. 3. Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press. 4. While Burfi is still warm cut them in about one inch square. 5. Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.

209 2. APPLE VEGAN CAKE

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 8 INGREDIENTS

● 1 cup all-purpose flour (maida, plain flour) ● 1-1/2 Tbsp corn starch (corn flour) ● 1 tsp baking soda ● 1/8 tsp salt ● 1/2 tsp cinnamon powder ● 1/4 tsp nutmeg ● 1/3 cup oil (canola or any vegetable oil) ● 3/4 cup sugar ● 1-1/2 cups apple sauce ● 1 tsp vanilla extract ● 1 Tbsp powdered sugar (for garnishing) INSTRUCTIONS 1. Pre heat the oven to 350°F 2. Square 8- inch cake pan, line with parchment paper and grease bottom and sides of the pan. 3. Mix the dry ingredients together except sugar, flour, corn starch, baking soda, nutmeg, cinnamon, and salt. 4. In a different bowl whisk oil and sugar together for about 2 minutes add apple sauce and vanilla extract mix it well. 5. Add the dry ingredients to apple mix and mix it together gently making sure all the ingredients mix together well. 6. Pour the mixture to cake pan and bake around 28 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean. 7. Let it sit for about 20 minutes bring to room temperature and slice the cake into 16 square pieces. 8. Before serving lightly dust with powder sugar.

210 3. CHOCOLATE BROWNIE (EGGLESS)

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 45 mins...... 16 brownies INGREDIENTS

● 1/2 cup vegetable oil ● 1/2 cup cocoa powder ● 1 cup sugar ● 1/2 cup silken tofu ● 2 teaspoons vanilla extract ● 1/2 cup all purpose flour (maida, plain flour) ● 1/4 teaspoon salt ● 1/2 teaspoon baking soda ● 1/4 cup chopped walnuts INSTRUCTIONS 1. Preheat the oven to 350 degree F/180c. Grease the 8×8-baking pan. 2. Mix the tofu until it is smooth. 3. Mix flour, salt and baking soda, set aside. 4. In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla. 5. Add the flour mix and once its well-mixed, then fold-in walnuts. 6. Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray. 7. Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble. Suggestions 8. Replace the walnuts with chocolate chips. 9. Serve with scoop of ice cream.

211 4. VEGAN CHOCOLATE ICE CREAM

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 20 mins+Time to chill...... 2 INGREDIENTS

● 100 gm almonds ● 1 1/2 cup water ● 1 banana ● 1 Tbsp cocoa powder ● 2 Tbsp raw sugar ● 4-5 drops vanilla essence INSTRUCTIONS 1. Blanch the almonds and grind them with the skin with 1 and 1/2 cup of water. Strain the liquid. Put this liquid in a pan and reduce it for 2 minutes. Let it cool for 5 minutes. 2. Blend almond milk reduction, banana, cocoa powder, sugar and vanilla essence in a food processor. Put this mixture in a bowl and keep it in the freezer. Let it be there for an hour. 3. After an hour remove it and blend it again with a hand blender for 2 minutes. Return the bowl to the freezer and let it remain for an hour. 4. Ice cream will be ready to eat.

212 5. EGGLESS ALMOND AND CASHEW CAKE

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 30 mins...... 3 INGREDIENTS

● 1/2 cup maida ● 1/4 cup cashew powder (grind cashews in a mixer) ● 1/4 cup almond powder ● 1/4 cup sugar ● 3 tsp ghee ● A pinch of cardamom powder ● 1/2 cup milk ● A pinch of grated coconut (dry) ● 1/4 tsp baking soda ● 1/2 tsp baking powder INSTRUCTIONS 6. Preheat the oven to 350 degree F. 7. Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside. 8. Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder. 9. In another bowl, add ghee and whisk till its fluffy (should take less than a minute). Add sugar and blend again. 10. Mix the contents of the two bowls and transfer them to a pan. Add a pinch of maida to grated coconut and and sprinkle it on top. 11. Bake for 20 to 25 minutes and broil for less than a minute.

213 6. BENGALI RASGULLA

...... PREP TIME COOK TIME SERVES

...... 1 hrs 30 mins...... 30 mins...... 12 pieces INGREDIENTS

● 4 cups milk ● 1/4 cup lemon juice ● 1 1/2 cups sugar ● 4 1/2 cups water ● Pressure cooker INSTRUCTIONS Making Paneer: 1. Mix lemon juice in half cup of hot water and keep aside. 2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk. 3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat. 4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth. 5. Wrap the curd in a muslin cloth, and rince under cold water, and squeeze well. This process takes out the sourness from the lemon. 6. To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.Taking the right amount of water out of the paneer is the most important part of this recipe. 7. To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. 8. Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough. 9. Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to togather and knead more. If the paneer is too crumbly, add a teaspoon of water. Your palm will be little greasy.

214 Making Rasgulla: 10. Divide the dough into 12 equal parts and roll them into smooth balls. 11. To make the balls apply some pressure at the first and then release when forming the balls. 12. Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil. 13. Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes. 14. Make sure the pressure cooker is large enough to accommodate the finished , as they will expand to about double in the volume while cooking in the syrup. 15. Close the heat and wait a few minutes before you opening the pressure cooker. Pour cold water over the pressure cooker before opening. 16. Rasgullas should be little spongy. After rasgullas are refrigerated the sponginess will reduce and will be soft in texture. 17. Serve the Rasgullas chilled.

215 7. BALUSHAHI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 10 pieces INGREDIENTS

● 1/2 kg maida ● 1/8 tsp baking soda ● 300 gm ghee ● 1/2 kg sugar ● Ghee for deep-frying INSTRUCTIONS 1. Mix the maida, ghee and soda and knead to a soft dough, adding water if required. 2. Shape into small balls, flatten a bit and make a depression in the center by pressing with your thumb. 3. Heat the ghee and deep fry first over high heat and then low heat till cooked through. Make a sugar syrup of one-thread consistency. 4. Soak the balushai in it for 5-10 minutes, strain out of the syrup and serve.

216 8. GODHUMA RAVA PAYASAM

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 2 INGREDIENTS

● 1/2 cup Broken wheat rava (dalia) ● 1 cup Jaggery, powdered ● 1 tablespoon Yellow Moong Dal (Split) ● 1 cup Milk, room temperature ● 1/4 teaspoon Cardamom Powder ● 1/2 cup Water ● 2 teaspoons Fresh coconut, grated (optional)For garnish ● 1 teaspoon Ghee ● 5-6 Cashew nuts INSTRUCTIONS 1. To begin making the Godhuma Rava Payasam (Dalia/Broken Wheat Kheer), place a wide pan on the heat. Dry roast the dalia until it is hot to touch. Do not over roast. Transfer it to a bowl and set aside. 2. In the same pan, dry roast the moong dal till fragrant. 3. Mix the dalia and dal together, add it to a pressure cooker. Top it up with one cup of water and pressure cook it on a low to medium heat for up to 4 whistles. 4. When the 4 whistles are done, turn the cooker off and allow the cooker to release all its pressure naturally. When you are able to open the lid easily, you will know the pressure has released. 5. Add half cup of water to the powdered jaggery, in a mixing bowl. Dissolve it completely, then sieve the mixture to remove impurities. 6. Place a wide pan on the heat and add the jaggery water to it. Allow it to boil on a low heat for about 5 minutes. 7. Add the cardamom powder and the cooked dalia and dal mixture, and pour it into the jaggery mix. 8. Mix well to combine and allow them simmer for 3-4 minutes. 9. Add the grated coconut (if you are using) at this stage, mix well and switch off. 10. Then add milk and stir to mix. 11. Heat a tadka pan with a teaspoon of ghee, add the broken cashews and saute till lightly brown and pour them over the prepared payasam. 12. Mix well and serve the Godhuma Rava Payasam hot or chilled.

217 9. GHEWAR

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 60 mins...... 4 INGREDIENTS ● 3 cups flour ● 1 cup ghee, solidified ● 3-4 ice cubes ● 4 cups water ● ½ cup milk ● ¼ tsp food colour, yellow ● 1 kg ghee for deep frying For the syrup: ● 1 and ½ cups sugar ● 1 cup water ● For topping ● 1 tsp powdered cardamom ● 1 Tbsp chopped almonds & pistachios ● 1 Tbsp milk in which ½ tsp saffron has been rubbed in silver foil INSTRUCTIONS 1. Prepare sugar syrup of 1 thread consistency. 2. Take solidified ghee in a large wide bowl. Taking one ice cube at a time.Rub the ghee vigorously. Take more ice cubes as required, till ghee becomes very white. 3. Add milk, flour and a cup of water. Mix to make smooth batter. 4. Dissolve colour in some water and add this to the batter. Add more water if required. Batter should be fairly thin (it should run off easily when poured from a spoon). 5. Take an aluminium or steel cylindrical container (do not use lid). The height should be at least 12" and diameter 5-6". Fill the container half with ghee. Heat it. 6. When the ghee is smoky hot, take a 50 ml glass full of batter. Pour in centre of ghee, slowly in one continuous threadlike stream. Allow foam to settle. Pour one more glassful in the hole formed in centre. 7. When foam settles again, loosen ghewar with an iron skewer inserted in hole. Lift carefully, at a slant, and place on wire mesh to drain. Keep the hot syrup in a wide flat bottomed container to fit in ghevar. Dip ghevar in it, and remove, keep aside on mesh to drain excess syrup. 8. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Cool a little, top with silver foil. 9. Splash a few drops of saffron milk, sprinkle some chopped dry fruit and a few pinches of cardamom powder.Serve. 10. One may also serve ghevar with prepared in advance.

218 10. VEGAN GAJAR KA HALWA

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 1 mins...... 4 INGREDIENTS

● 1 kg carrots, grated ● 1 liter almond milk ● 8 green cardamom pods ● Date paste, to taste ● 1-2 Tbsp cashew nut paste, optional ● 7-8 raisins ● Blanched almonds, for garnishing For the almond milk: ● 1 cup almonds ● 1 litre warm-hot water INSTRUCTIONS For the almond milk: 1. Place almonds to soak in water. You can pre-soak the almonds for four hours in cold water or use hot water. 2. Peel the soaked almonds if you like. 3. Place the almonds and water into a blender. 4. Sieve through a fine mesh cloth and squeeze out all the milk. For the date paste: 5. Soak as many dates as you would like in water. 6. Put them in a container with a lid and let them sit in the refrigerator for a few hours. Drain off and reserve the soaking liquid. 7. Place dates and a little of the soaking liquid in a blender or food processor and blend until smooth and consistent, adding soaking water if necessary. 8. Date paste will last in your refrigerator for weeks, and can be used as a replacement for sweetener in a recipe. For the halwa: 9. In a stainless steel heavy bottom pan add grated carrots. 10. Pour the almond milk into the carrots, add cardamom pods and cook until all liquid has reduced. This will take about 30 - 40 minutes. 11. Add date paste. Stir occasionally. 12. Add cashew nut paste if using. 13. Add raisins, top with almonds. 14. Serve warm or cold.

219 11. DATES AND FIGS FUDGE

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 15 mins+chilling time...... 4 INGREDIENTS

● 2 cups dates, deseeded ● 1 cup peanut butter ● 1/2 cup figs ● ¼ cup sesame seeds INSTRUCTIONS 1. Soak the dates and figs in water for 1 hour. Drain and pat dry. 2. In a food processor, add all the ingredients and pulse until you acquire a sticky mixture. 3. Spread the mixture evenly on a small baking tray lined with parchment paper. 4. Refrigerate for atleast 1 hour and then cut into neat 1-inch squares. Serve.

220 12. COCONUT ALMOND BURFI

...... PREP TIME COOK TIME SERVES

...... 20 mins+cooling time...... 15 mins...... 6 INGREDIENTS

● 2 cups coconut freshly grated, I am using frozen shredded coconut ● 1-3/4 cups sugar ● 1/2 cup blanched almond powder ● 1/4 teaspoon cardamom powder INSTRUCTIONS 1. In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble. 2. Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 minutes. Turn of the heat. 3. Pour the mixture into greased plate while burfi mixture is still hot spread it evenly about 3/4 inch thick in a square shape. Press the mixture with spatula to make it firm. 4. While burfi is still warm cut them in about one inch square. 5. Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate. 6. Burfi can be stored for 2 weeks in air tight container.

221 13. PINEAPPLE HALWA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins+Time for marination (3hrs)...... 4 INGREDIENTS

● 1 peeled pineapple ● 1 1/2 cups of sugar ● 4 Tbsp of ghee ● 1 cup of semolina ● 1 Tbsp finely chopped almonds ● 1/4 cup of khoya ● A few strands of saffron INSTRUCTIONS 1. Heat a non-stick pan. Add sugar and water, enough to soak the sugar. Cook stirring continuously tills the sugar dissolves. 2. Remove stem of the pineapple, cut it into small pieces and add to the pan. Add saffron and cook on low heat. 3. Heat ghee in another non-stick pan. Add semolina and sauté on medium heat till light golden. 4. Add almonds and cooked pineapple along with the sugar syrup and mix well. Cook till semolina is cooked. Add khoya and sauté for 2 minutes. 5. Transfer into a serving bowl, garnish with almonds and serve.

222 14. BASUNDI

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 30 mins+time to chill (4-5 hrs)...... 6 INGREDIENTS

● 1 litre full fat milk ● 1/2 cup sugar ● 3 pods cardamom ● 5 almonds blanched ● 3 pistachios skinned ● 10-15 threads saffron INSTRUCTIONS 1. Soak saffron in 2 tsp hot milk, keep aside. Chop finely or crush coarsely, the almonds and pistachios. 2. Peel and powder cardamom seeds with a mallet. 3. Add to chopped dry fruit. 4. Run saffron with base of a mallet, in cup, till dissolved in milk. 5. Put milk to boil in a large deep pan, stirring occasionally. 6. When it starts boiling, reduce heat and boil. 7. Stir frequently, till milk is 2/3 in volume. 8. Add all other ingredients to boiling milk. 9. Boil further for 3-4 minutes. Take off fire. Cool a little. 10. Pour into a large decorative serving bowl. 11. Allow to cool completely, chill in refrigerator for 4-5 hours. 12. To avoid a layer forming on the surface, stir frequently while cooling. 13. Serve chilled in individual cups with rose petal to decorate on top, if desired.

223 15. FLAX SEED BURFI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 20 mins...... 6 INGREDIENTS

● 1/2 cup golden flax seed powder or meal ● 1/2 cup coarsely ground walnut ● 1/2 cup coarsely ground almonds ● 1/2 cup coarsely ground cashews ● 1 teaspoon crushed cardamom about 8 cardamoms ● 1 cup sugar ● 1/4 cup water INSTRUCTIONS 1. Grease the 8 inch plate and set aside. 2. Dry roast flex seed, over medium heat for about 1 minute. Add walnut, almond and cashew powder. Dry roast for about 2 minutes stirring continuously. Do not over roast the nuts, nuts will become oily. 3. Turn off the heat. Add cardamom mix it well and take out in a bowl. Set aside. 4. In same sauce pan boil the sugar and water together over medium heat. After syrup come to boil lower the heat to medium and let it boil for 1-2 minutes. To check the syrup put a drop over dry surface and check with finger syrup should be just sticky. On candy thermometer it should show 205 degree Ferranti. 5. Turn off the heat. Add the nuts mixture to the syrup. Mix it well and quickly spread over the greased plate by pressing from all sides to keep 1/4 inches in thickness and the edges clean. 6. Cool for a few minutes and cut them in about 1-1/2 inch square shape 7. Keep them in closed container; Flex Seed Burfi has a long shelf life

224 16. CARROT AND APPLE MUFFINS

...... PREP TIME COOK TIME SERVES

...... 20 min...... 30 mins...... 6 INGREDIENTS

● 1 cup Whole Wheat flour ● 1 teaspoon Baking powder ● 1 teaspoon Baking soda ● 1/2 teaspoon Cinnamon Powder ● 1/4 teaspoon Cloves, pounded ● 2 Whole Eggs ● 1/2 teaspoon Nutmeg powder ● 1/4 cup Olive Oil ● 1/2 cup Jaggery, powdered ● 1/4 cup Milk ● 2 Carrots, grated ● 1 Apple, cored and finely chopped ● 1/4 cup Walnuts, roughly chopped INSTRUCTIONS 1. To begin making the Carrot and Apple Muffins Recipe, preheat your oven at 180 degrees C and line your muffin pan with cupcake liners or grease with the butter/oil. 2. Next, sift together the whole wheat flour along with the baking soda, baking powder and all the spices in a large mixing bowl. Stir with a wire whisk to evenly combine the spices. Keep aside until required. 3. In another mixing bowl whisk together the eggs and powdered jaggery for few minutes with a hand mixer at medium speed till creamy. Now add the oil, milk, and whisk again for 2-3 minutes or till all combined well. 4. Pour the wet ingredients into the sifted flour mixture. Combine with a spatula to form a smooth batter for the muffins. Keep folding gently until the flour is completely mixed, no lumps remain. 5. Now add the grated carrots and chopped apple, fold into the batter with a spatula. Make sure not to overmix the batter else muffin might become tough in texture after baking. 6. Pour the carrot apple muffin batter into the prepared pan. Bake for 12-15 minutes, or until a toothpick inserted into the muffin comes out clean. Remove from the oven and allow cool on a wire rack. 7. Serve Carrot and Apple Muffins warm for breakfast or as a tea time snack. Store in an airtight container in the refrigerator for a couple of days.

225 17. OATMEAL AND ALMOND COOKIES

...... PREP TIME COOK TIME SERVES

...... 15 min...... 45 mins...... 3 INGREDIENTS

● 150 gm sugar or sugar substitute ● 145 gm flour (whole wheat or all purpose) ● 87 gm butter ● 50 ml milk ● 50 gm oats ● 10 gm olive oil (you can also use normal oil) ● 20 gm almond, ground ● 5 gm baking powder ● 1/2 tsp clove powder ● 1 tsp cinnamon powder INSTRUCTIONS 1. Toast the oats on a hot pan with the olive oil. 2. Put in the flour and sugar in a bowl, add the butter and rub the butter and flour together, until they look like bread crumbs. Add the ground almond to this. 3. Add the milk slowly bringing the dough together with your fingers. 4. Cool the oatmeal and then mix it in the dough. 5. Roll out the dough and use a cutter to cut out the dough into circles. 6. Put in a cookie dish and mix together some clove powder, cinnamon powder and some substitute to sprinkle over the cookies. 7. With a fork make pricks on the cookies. 8. Bake in the oven for 8-10 minutes at 180 C.

226 18. BREAKFAST OATMEAL RAISIN MUFFIN

...... PREP TIME COOK TIME SERVES

...... 15 min...... 30 mins...... 5 INGREDIENTS

● 3/4 cup All Purpose Flour (Maida) ● 2 teaspoons Baking powder ● 1/2 teaspoon Salt ● 1/8 teaspoon Cinnamon Powder ● 1/4 cup Brown Sugar (Demerara Sugar) ● 3/4 cup Oats ● 1/2 cup Raisins ● 1/2 cup Olive Oil, or canola oil ● 1 Whole Egg, or Flaxmeal Egg Replacer ● 1 cup Yogurt (Curd) INSTRUCTIONS 1. To begin making the Oatmeal Raisin Muffin recipe, first preheat the oven to 180 C and line the muffin cavities with muffin liners. 2. In a bowl stir together the flour, baking powder, salt and cinnamon. Keep aside. 3. In a large bowl or bowl of the stand mixer; beat in the eggs (flaxmeal egg replacer), the sugar and oil until light and fluffy. 4. Gradually add in the yogurt, oatmeal, raisins and then the flour mixture. Continue beating until all the ingredients are combined well. You dont have to over beat at this stage. 5. Spoon the oatmeal muffin batter into the lines muffin cavities. Make sure you fill the muffin cavities only half way through. Bake the Oatmeal Raisin Muffins in the preheated oven for about 10 to 15 minutes, until a tester like a knife or a toothpick inserted into the center of the cake, comes out clean. 6. Once baked, remove the muffins form the oven and serve the Oatmeal Raisin Muffins warm for breakfast, tea time snack or even a school lunch box.

227 19. KHEER PULI PITHA/BENGALI PITHA

...... PREP TIME COOK TIME SERVES

...... 10 min...... 60 mins...... 4 INGREDIENTS ● 1 liter Milk ● 200 grams Palm jaggery, crushed ● 1-1/2 teaspoons Cardamom Powder ● 100 grams Rice flour ● 1 cup Hot water ● 2 tablespoons Ghee ● 1 cup Fresh coconut, grated ● 1 pinch Salt ● 1 tablespoon Cashew nuts, chopped (optional) INSTRUCTIONS Instruction for Making Puli 1. Sift rice flour, add a pinch of salt, ghee and hot water and knead to make a soft and supple dough. Keep it covered with a clean kitchen towel. 2. Heat a non-stick pan, add in crushed palm jaggery and allow jaggery to melt on medium heat. Keep stirring to avoid charring. 3. Once melted, add grated coconut, chopped cashews and half a teaspoon of cardamom powder. Mix well. Keep stirring for a few minutes until well- mixed. Keep aside to cool 4. Inch out a lemon sized ball from the prepared dough and flatten between your palm and fingers to make a flat disk. Scoop a tsp of cooled jaggery- coconut filling and place in between the disk. 5. Fold the dough from one end and cover it up completely till all the filling is secured in. This should take a crescent shape now. Press between fingers gently to close openings in the if any. Fold in the protruded edge inwards to secure the folds further. These folded edges appear like braids. 6. Repeat the process till all the dough is done and keep aside all Puli. Instruction for Making Kheer/ Dudh Puli 7. Boil milk in a thick bottomed pan at medium flame to reduce it to half. 8. Add 1 teaspoon of cardamom powder and crushed palm jaggery(optional). Now here you have to add jaggery as per your choice, if you want the dudh kheer to be mild, then add very little jaggery, else more. 9. Drop in the handmade puli, one by one carefully into the pan while the milk boils. 10. After adding all the pulis in milk, reduce the flame and allow them to cook with milk for about 10-15 minutes. 11. Keep checking the pulis during regular intervals and make sure you boil them along until they get properly cooked. 12. Turn off the flame and allow Kheer Puli Pitha | Bengali Pitha Recipe to cool. 13. Serve this creamy jaggery flavoured milk and puli either warm or you may refrigerate it before serving it for breakfast or as dessert after main course.

228 20. DATES AND CASHEW VEGAN BALLS

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 15 mins+chilling time...... 2 INGREDIENTS

● 1 cup dates, deseeded ● 1 cup cashew nuts ● 1/2 cup grated coconut ● A pinch of rock salt ● 1 Tbsp virgin coconut oil INSTRUCTIONS 1. Soak the dates in water for 1 hour. Drain and pat dry. 2. In a food processor, add the cashew nuts and grated coconut and blend until nice and crumbly. 3. Add the dates, salt and virgin coconut oil and pulse again until you acquire a sticky mixture. 4. Take small scoops of the mixture on your palms, and roll to form balls. 5. Place the balls on a baking tray lined with parchment paper, and refrigerate for atleast 1 hour. 6. Serve chilled.

229 230 DRINKS

231 232 1. BADAAM KA SHARBAT

...... PREP TIME COOK TIME SERVES

...... 10 min...... 20 mins...... 2 INGREDIENTS

● 120 gm almonds-soaked overnight and peeled ● 8 green cardamoms -crushed, cooked in water and strained ● 1 tsp almond essence ● 3 cups sugar ● 2 cups water ● 1 tsp kewda essence ● 1/8 tsp potassium meta bi-sulphite(potassium salt of bisulfate anion) INSTRUCTIONS 1. Add a little water (enough to facilitate blending) to the almonds and blend to a fine paste. 2. Strain through a fine sieve or muslin cloth and add some more water to the left-over almonds and blend and strain again. 3. Make the liquid up-to 2 cups, by adding water if necessary. 4. Add sugar to the strained almond liquid and dissolve over low heat. 5. When it dissolves, increase the heat and bring to a boil and let the syrup cook. 6. Keep skimming off the scum as it cooks. 7. Cook till a drop of syrup pressed between two fingers, forms a thread (one-thread consistency). 8. Add the cardamom extract and the kewda essence. Strain through a muslin cloth and cool. 9. When cool, mix the potassium in a little of the syrup first and then add to the whole lot. 10. Store in clean airtight bottles.

233 2. COCOA BANANA ALMOND DATE SMOOTHIE

...... PREP TIME COOK TIME SERVES

...... 15 min...... 0 mins...... 2-3 INGREDIENTS

● 2 tablespoons Instant oats ● 2 tablespoons Cocoa Powder ● 2 cups Milk ● 1 Banana ● 3 Almonds, soaked ● 3 Dates, soaked ● Chocolate Bar, chopped to garnish INSTRUCTIONS 1. To begin making the Cocoa Banana Almond Date Smoothie, blend all the ingredients in a blender adding 1/2 a cup of milk first. 2. Allow it to become a smooth puree. 3. Once blended smooth, add in the remaining milk and serve immediately. 4. Serve the Cocoa Banana Almond Date Smoothie for breakfast, as an after school snack or a post gym workout drink to give an instant boost to the body.

234 3. PINEAPPLE BANANA & OAT SMOOTHIE

...... PREP TIME COOK TIME SERVES

...... 20 min...... 0 mins...... 2-3 INGREDIENTS

● 2 cups Pineapple, diced ● 1 Banana, peeled and cut ● 2 tablespoons Instant oats ● 2 cups Yogurt (Curd) ● 4 Dates, pitted ● Ice cubes, to serve INSTRUCTIONS 1. To begin making the Pineapple Banana & Oat Smoothie Recipe, get all the ingredients ready and keep them together. 2. Add all the ingredients into the Blender to make a smooth puree of the smoothie. Once you have pureed the Pineapple Banana Smoothie, add water to adjust the consistency of the smoothie to suit your palate and blend again. 3. Pour the Pineapple Banana & Oat Smoothie into tall glasses and serve chilled.

235 4. MANGO SMOOTHIE

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 10 mins...... 2 INGREDIENTS

● 2 cups frozen mango (chopped) ● 1/4 cup frozen banana slices ● 1/2 cup coconut milk ● 2 Tbsp sugar (adjust to taste depends how sweet is mango) ● 2 tsp lime juice ● 1 tsp ginger (finely shredded) ● 1 cup crushed ice ● 4-5 leaves mint (for garnishing) INSTRUCTIONS 1. To make mango smoothie put all the ingredients (mangoes, coconut cream, sugar, lime juice, ginger, mint leaves, and crushed ice) in blender. 2. Blend on high speed to make smooth and fluffy. 3. Add some water to make desired consistency. 4. Serve chilled garnish with mint. Serving suggestion 5. If you decide to serve mango smoothie as a dessert, don’t add any water and serve in bowls and garnish with chopped mangoes and mint leaves.

236 SNACKS

237 238 1. SPICY CORN CHAAT

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 10 mins...... 6 INGREDIENTS

● 16 oz frozen corn kernels (about 3-1/2 cups) ● 1 cup green and yellow bell pepper finely chopped (use any bell pepper you have, I decide to use them for color) ● 1/2 cup finely chopped tomato ● 1 tsp ginger juice ● 1 tsp salt ● 1/2 tsp black salt (optional) ● 1 tsp cumin seed powder (roasted) ● 1/4 tsp black pepper ● 1/4 tsp red chili powder ● 1 tsp green chili (finely chopped, adjust to taste) ● 1 Tbsp cilantro (finely chopped) ● 1 Tbsp lemon juice INSTRUCTIONS 1. Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside. 2. Thaw the frozen corn kernels and lightly squeeze some water out. 3. Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat. 4. After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well.

239 2. CHATPATE ALOO (SPICY STIR-FRY POTATOES)

...... PREP TIME COOK TIME SERVES 10 mins 10 mins 4 ...... INGREDIENTS

● 3 cups potatoes boiled peeled and cubed in byte size ● 4 tablespoons oil, I like canola oil ● 1 teaspoon cumin seeds, jeera ● 1 teaspoon salt ● 2 tablespoons green chili finely chopped, adjust to your taste ● 1/4 teaspoon chili flake ● 1 teaspoon finely shredded ginger ● 2 tablespoons tamarind paste (do not use concentrated Tamarind) ● 1/4 teaspoon sugar ● 1/4 cup cilantro chopped ● 2-3 tablespoons water INSTRUCTIONS 1. Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. 2. Add cumin seeds after seeds crack add potatoes and sprinkle the salt over potatoes. 3. Stir-fry until potatoes are light golden brown this should take about 6-7 minutes. Add ginger, green chilies and chili flakes. Stir for about a minute. 4. Add tamarind paste, and sugar mix it well. Add water as needed about 2-3 tablespoons. Potatoes should be moist. 5. Turn off the heat and add cilantro. Mix it well and serve chatpata aloo hot.

240 3. SPICY CORN PATTIES – FRITTERS

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 10 mins...... 4 INGREDIENTS

● 2 cups corn frozen ● 1/2 cup corn meal ● 2 tablespoons rice flour ● 1 chopped green chili adjust to taste ● 2 teaspoon finely chopped ginger ● 2 tablespoons chopped cilantro (hara dhania) ● 2 teaspoon lemon juice ● 1/2 teaspoon cumin seeds (jeera) ● 1/2 teaspoon salt ● 2 teaspoons oil INSTRUCTIONS 1. Thaw the corn in hot water and drain. Blend the corn texture will be creamy and coarse. I like to use food processor. 2. Add all the ingredients to corn, corn meal, rice flour, chili, cilantro, ginger, lemon juice, cumin seeds, and salt, and mix it well. Mixture should be consistency of thick batter. Add little water if needed. 3. Heat a heavy non stick skillet on medium heat and greased the skillet generously. 4. Drop about 2 spoons of batter to make four to five patties into the skillet and flatten with greased back of the spoon lightly, making the patties about 1/4 inch thick and two to three inch circle. 5. Cook for about two minutes until bottom turns golden brown. Flip over and cook from other side both side of the patties should be cook until golden brown. 6. Serve them hot or at room temperature they taste delicious.

241 4. GRILLED CHEESE TOAST WITH BACON, AVOCADO AND TOMATO RECIPE

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 15 mins...... 1 INGREDIENTS

● 2 slices bacon, sliced half ● 2 slices bread ● 2 tsp butter ● Few gratings Cheddar cheese ● 2 slices tomato ● 1/2 a ripe avocado, thinly sliced INSTRUCTIONS 1. Place bacon in a large nonstick and cook over medium-low heat, flipping occasionally, until crisp all over. Transfer bacon to a paper towel-lined plate, and keep bacon fat aside. 2. Wipe out the skillet and return to medium heat. Spread softened butter on both bread slices and place on pan, about 2 minutes. 3. Transfer to a cutting board toasted-side-up. Place one cheese slice on top of a slice of bread, followed by bacon, tomato, and avocado. Top with second cheese slice and close the sandwich. 4. Add half of the reserved bacon fat to skillet and heat over medium- low heat. Add sandwich and cook, swirling occasionally, until golden brown on both sides and the cheese is thoroughly melted (8 minutes approximately). Serve immediately.

242 5. CHILLI CHEESE TOAST

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 12 INGREDIENTS

● 1 cup cheese - grated ● 1 tsp salt ● chilli powder - to taste ● 1 tbsp coriander leaves ● green chillies - chopped (to taste) ● 1 tsp baking powder ● milk - as required ● 6 bread slices ● oil - for deep frying INSTRUCTIONS 1. Mix the cheese, salt, chilli powder, coriander, green chillies, baking powder and enough milk to beat to a thick batter, till well blended and light. 2. Keep aside in a cool place for at least half an hour. 3. Cut off the edges of the slices and divide each into halves. 4. Pile the cheese mixture over the slices. 5. Heat oil till a little bit of the batter thrown in comes up at once. 6. Drop the bread pieces into it. Brown on both sides and serve hot.

243 6. URAD DAL PURI (BEDMI PURI KACHORI)

...... PREP TIME COOK TIME SERVES

...... 30 mins+4 hrs soaking...... 30 mins...... 3 people 8 puries INGREDIENTS

● 1/4 cup urad dal (available in Indian grocery stores) ● 1 cup whole wheat flour (roti atta) ● 1 tablespoon fennel seed powder (Saunf) ● 1 tablespoon coriander powder (dhania) ● 1/8 teaspoon asafetida (hing) ● 1/4 teaspoon dry ginger powder (sonth) ● 1/2 teaspoon red chili flakes adjust to taste ● 1/2 teaspoon salt ● 2 tablespoon oil ● Oil to fry INSTRUCTIONS 1. Wash and soak urad dal four hours or more. Drain the water. Blend dal coarsely into a thick paste, preferably in a food processor, using as little water as possible. 2. In a bowl mix all the spices. Add to the flour and mix well. 3. Add the dal paste (pithi) to the flour and form into a soft dough using lukewarm water as needed. Dough will be a little sticky. Grease your palm. Spread one teaspoon of oil over the dough and knead for one minute. Cover the dough with a damp cloth and let it sit half an hour or more. 4. Oil your palm and knead the dough again and divide into eight equal parts. Oil palm again and roll the eight parts into smooth balls. Set aside five minutes. 5. Oil the rolling pin and rolling surface. Roll the balls gently into 6" circles. 6. You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff. 7. Heat at least one of oil in a frying pan over medium high heat. To test, place a small piece of dough in the oil. If the oil is hot enough, the dough will rise quickly to the top. 8. Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries. 9. Urad dal puris are best served hot and crisp. Store in a covered container after they cool to room temperature.

244 7. MASALA FRENCH FRIES

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 15 mins...... 2 INGREDIENTS

● 2 medium russet potato ● 2 tablespoons corn starch ● 1 teaspoon salt ● 1/2 teaspoon dry mint powder (sukha podina) ● 1/4 teaspoon black pepper (kali mirch) ● 1/4 teaspoon ground red pepper ● 1/8 teaspoon citric acid (tatri) ● Oil to fry INSTRUCTIONS 1. Peel the potatoes wash and cut into French fries. 2. Mix the salt with potato and let it sit for about ten minutes. 3. Drain the salt water well and lightly pat dry. 4. Mix cornstarch, salt, mint powder, citric acid, red and black pepper together. 5. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices. 6. Heat the oil in frying pan on medium high heat. 7. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle. 8. Fry the fries till they become gold in color all around, turn the fries a few times while frying. 9. Remove fries from oil and place on paper towel. 10. Serve hot and enjoy! 11. Variations 12. Replace dry mint with dry fenugreek leaves. 13. Feel free to experiment.

245 8. DAHI VADA

...... PREP TIME COOK TIME SERVES

...... 20 mins+6 hrs soaking...... 30 mins...... 30 pieces INGREDIENTS For Vadas: ● 3/4 cup washed Moong dal (available in Indian grocery Stores) ● 1/4 cup washed Urad dal (available in Indian grocery stores) ● Oil to fry For Garnish: ● 1½ cup yogurt ● 1 teaspoon salt ● ½ teaspoon red chilly powder ● ½ teaspoon roasted cumin seed powder (bhuna jeera) ● 3 tablespoons tamarind chutney INSTRUCTIONS To make the Vadas: 1. Mix both dals and wash several times until the water appears clear. 2. Soak dal in 4 cups of water for at least six hours. 3. Drain the water. In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy textureand. 4. Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed. 5. Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready. 6. Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow- fried. The vadas will begin to expand slowly, without changing color. 7. Fry the vadas in small batches, until golden all around. 8. After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes. 9. Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.

246 To make Yogurt topping and Garnish: 10. Mix two cups of yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or . Add about one teaspoon salt, to taste. 11. Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt. 12. Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas. 13. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

247 9. GREEK STYLE PIZZA

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 15 mins...... 2 INGREDIENTS For pizza base: ● 1 cup pizza flour ● 1/2 tsp yeast. ● 1/2 tsp salt ● 1/4 cup water ● 1 tsp sugar ● 1 Tbsp olive oil For pizza topping: ● 1/2 cup pizza sauce ● 2/3 cup pizza cheese ● 1/2 tsp chilly flacks ● 1/2 tsp fresh oregano ● 1/4 avocado ● 1/4 cup zucchini green/yellow ● 1/2 Bell pepper red/yellow ● 4 mushrooms ● 2 black olive ● 2 green olive INSTRUCTIONS 1. Pre heat the oven to the maximum temperature and defrost the cheese. 2. Mean while you can prepare the dough for base. Dissolve yeast in a lukewarm water in a mixing bowl. Add salt and Pizza flour to it and make a loose dough. 3. Knead for 10 minutes to smooth the dough. If it’s sticky. You can sprinkle some more floor and knead. Keep it covered in a counter top. 4. Cut a baking sheet to square place the dough over it. Roll thinly like a (roti). Dust with flour. Using a back of a board spoon spread the pizza sauce. 5. Spread the chopped veggies and sprinkle cheese over it, sprinkle the Italian seasoning transfer by pulling this over a baking tray carefully. 6. Bake for 15 minutes or until the side and cheese become golden. 7. Pizza is ready to be served hot.

248 10. TOFU AND CASHEW MAYONNAISE

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 15 mins...... 4 INGREDIENTS To make the mayo: ● 1 package (firm) silken tofu (12.3 ounce package) ● 1/2 cup cashew paste ● 1 tsp lemon juice ● 1 tsp mustard powder ● Sea salt, to taste ● Black pepper, to taste ● 1 tsp sugar ● 1/4 tsp wasabi paste For the vegetable mayo dip: ● 1 tsp olive oil ● 2 tsp garlic ● 1/4 cup baby corn ● 1/4 cup mushrooms ● 1/4 cup red peppers ● 1/4 cup yellow peppers ● 3-4 cherry tomatoes ● Thyme, a few sprigs ● 4-5 basil leaves, to garnish INSTRUCTIONS To make the mayo: 1. Drain water from tofu and place it in the blender with cashew paste, lemon juice, mustard powder, salt and pepper. 2. Blend at highest speed until light and creamy. 3. Now add sugar and wasabi paste. 4. Blend again and keep aside. 5. You can serve it with some crackers or apply in . For the vegetable mayo dip: 6. Take a pan and in a little olive oil, saute garlic, mushrooms, babycorn, bell peppers till they get translucent. Add a few sprigs of thyme. 7. Once done, mix the mayonnaise into this potpourri. 8. You can serve this with crackers or pour it into ready made tart cases. 9. Garnish with cherry tomatoes and basil leaves.

249 11. SOY, CUSTARD APPLE AND PEACH MILKSHAKE

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 10 mins...... 2 INGREDIENTS

● 1 custard apple ● 1 peach ● 6 cubes of crushed ice ● 200 ml soya milk ● Few leaves of mint ● 2 drops sugar free INSTRUCTIONS 1. In a blender add the pulp of custard apple, slices of peach, soya milk, ice cubes and some mint leaves for flavor. 2. Blend it all together until it’s nice and smooth. 3. Pour into a nice glass and garnish with sprig of mint.

250 12. KAJU KOTHIMBIR VADI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 45 mins...... 4 INGREDIENTS

● 1 cup gram flour (besan) ● 30 cashew nuts ● 1/2 tsp turmeric powder ● 1 tsp red chilli powder ● 2 green chillies, finely chopped ● 1 Tbsp tamarind pulp ● Salt, to taste ● 4 Tbsp oil + to shallow fry ● 2 Tbsp fresh coriander, finely chopped INSTRUCTIONS 1. In a mixing bowl, combine all the ingredients except oil. Add 1 1/2 cups of water and mix well to make a very thick batter. 2. Heat 4 tablespoons oil in a frying pan over a low heat. Add the prepared batter and cook, stirring continuously, for 15 to 18 minutes till the mixture comes together to make a thick doughy batter. Remove from heat. 3. Grease a small tray and spread the mixture evenly 1 inch thick. Set aside to cool and steam it for at least 30 minutes so that it sets. Cut into 2 inch squares. 4. Heat the oil in frying pan and shallow-fry the squares till golden and crisp. Remove and drain on absorbent paper. 5. Serve hot with coriander chutney, mint chutneyor ketchup.

251 13. PUDACHI WADI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS For the stuffing: ● 5-6 Tbsp khus khus ● 1 cup copra ● 3 Tbsp oil ● 2 tsp mustard seeds ● 2 tsp zeera ● Hing, to taste (From a pinch to 1 tsp) ● 1 tsp turmeric powder ● 3-4 medium onions, chopped ● 1 tsp ginger-garlic paste ● 1-2 tsp green chilli paste ● 1 Tbsp charoli ● 1 tsp red chilli powder ● 1 tsp dhaniya powder ● 1 tsp zeera powder ● 1 tsp goda masala ● 1 1/2 bunch corriander, chopped ● Juice of 1/2 lemon INSTRUCTIONS For the stuffing: 1. In a pan dry roast poppy seeds and copra for 3-4 minutes. Cool. Grind in a mixie. Keep aside. 2. In a wok add oil. In the heated oil add mustard seeds, zeera, hing and turmeric. Let the seeds splutter. 3. Add the onions. Saute till pink. 4. Add the ginger-garlic paste, green chilli paste, charoli, red chilli powder, dhaniya powder, zeera powder, goda masala. Saute. 5. Add chopped coriander leaves and lemon juice. Saute. 6. Add the copra-poppy seed paste. Mix well. Keep aside. For the outer casing: 7. In a bowl add besan, atta, salt, turmeric, zeera powder, dhaniya powder, red chilli powder. Knead with water. This dough need to be stiffer than the regular dough for chapatis. 8. Finish by kneading for 1 minute with a little oil. Your dough is ready. 9. Make flat rounds like you do for chapatis. Apply a little goda masala- oil. Place 2-3 Tbsp of the filling. Seal it from all sides. 10. Deep fry till golden. 11. Cut and serve with chutneys of our choice.

252 14. BATATA VADA

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 30 mins...... 4 INGREDIENTS

● 500 gm potatoes ● Oil for deep frying Tempering: ● 5 gm mustard seeds ● 2 gm curry leaves ● 5 gm turmeric powder ● 3 gm red chilli powder ● 10 gm green chillies ● 10 gm ginger ● 10 gm garlic ● 1 lime ● 10 gm coriander leaves ● Salt Batter: ● 200 gm gram flour ● Water ● 5 gm red chilli powder ● 5 gm turmeric ● 3 gm crushed cumin ● Salt ● 2 gm soda bi-carb INSTRUCTIONS 1. Cook the potatoes until soft, peel and mash coarsely. 2. Chop or crush together the green chillies, garlic, ginger and the coriander leaves. 3. Using the mentioned ingredients make a thick batter. 4. Heat oil and add mustard seeds, after they crackle add the curry leaves. 5. Mix in all the rest of the tempering ingredients and add to the mashed potatoes. 6. Divide the potato mixture into equal sized portions, approximately the size of a lemon. 7. Dip each ball in the batter and deep fry until golden brown in color. 8. Serve hot with a chutney

253 15. USAL PAV

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 30 mins...... 4 INGREDIENTS To make paste for gravy/sauce: ● 2 Tbsp oil ● 1 tsp ginger paste ● 1 tsp garlic paste ● 1 cup chopped onion ● 1 cup chopped tomato ● 3/4 cup grated coconut ● To make gravy/sauce (Kat in Marathi) ● 3 Tbsp oil ● Spice Paste (as above) ● Salt to taste ● 1 tsp red chilly paste ● 1 tsp garam masala ● 1/2 tsp turmeric powder ● 1 tsp cumin-coriander powder ● 1/2 tsp cinnamon & clove powder ● 3 cups water (or as required to adjust the consistency) ● To make usal: ● 3 Tbsp oil ● 1 tsp garlic paste ● 1 tsp ginger paste ● 1/2 tsp hing (asafoetida) ● 1 1/2 cups steamed matki (moth) soaked overnight ● 1 cup boiled potato (cut into square pieces) ● 1/2 tsp turmeric powder ● 1 tsp garam masala ● 1/2 tsp cinnamon-clove powder ● 1 lime juice ● 3 cups water (or as required) ● Salt to taste

254 INSTRUCTIONS To make paste : 1. Heat oil in a pan. 2. Add ginger paste, garlic paste and chopped onion. 3. Saute till the onion is transculent. 4. Then add chopped tomatoes and grated coconut. 5. Mix well and saute it for few minutes. 6. Allow the mixture to cool. 7. Grind it into smooth paste. 8. To make gravy/sauce (‘Kat’ in Marathi): Heat oil in a pan. 9. Add the ready paste into oil and saute it for 2 minutes. 10. Then add salt, red chilly powder, garam masala, turmeric powder, cumin-coriander powder, clove-cinnamon powder and mix it. 11. Then add water in it. 12. Cook till the mixture starts leaving oil. 13. Transfer it in a bowl and keep it aside. To make Usal: 14. Heat oil in a pan. 15. Add ginger paste, garlic paste and asafoetida. 16. Saute it for a minute. 17. Then add soaked & boiled sprouts and potatoes. Mix it. 18. Then add salt, turmeric powder, garam masala, clove-cinnamon powder and lime juice. 19. Add water to it. 20. Cook it for 8-10 minutes. 21. Transfer it in a separate bowl. 22. First pour ready usal in the bowl. 23. Then pour the red gravy over it.Eat Hot!

255 16.

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 30 mins...... 4 INGREDIENTS Same as above required for Usal Pav and For Garnishing: ● Chopped onion ● Mix dry farsan ● Chopped coriander ● To serve with: Paav, slice of lemon INSTRUCTIONS Same intruction of Usal is to be followed, once cooked usal then make misal from it. 1. To make Misal: Take a serving bowl. 2. First pour ready usal in the bowl. 3. Then pour the red gravy over it. 4. Thereafter, add finely chopped onion, farsan to the mixture. 5. Garnish it with chopped coriander. Serve it with pav and a slice of lemon 6. Notes: 7. You may also take mix sprouts to make usal 8. The farsan can be substituted with Chivda

256 17. BESAN KHANDVI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS

● 1 cup besan ● 3 Tbsp curd ● Salt, to taste ● 1 tsp turmeric ● 1 tsp red chilli powder ● Hing, a pinch ● 3 cups water ● Oil to grease For the tempering: ● 2 tsp oil ● 1 tsp mustard seeds ● 2 tsp sesame seeds ● 2 chopped green chillies ● 2 Tbsp water ● Coriander leaves, to garnish ● Red chilli powder, to garnish INSTRUCTIONS 1. In a kadhai/wok mix together besan, curd, salt, turmeric, hing, red chilli powder. Add 3 cups water gradually to make a batter. 2. Now turn on the heat (medium flame) and start stirring the batter continuously. Once the batter reaches a thick consistency, turn off the heat. 3. Grease the back side of the plates with a little oil and spread the thickened batter. (Make sure the batter applied is not too thick or the khandvis won’t roll.) 4. Let them cool for 10 minutes. Cut strips with a knife and roll. 5. For the tempering: 6. In a small pan add oil, mustard seeds, sesame seeds, chillies and water. Pour over the khandvi. 7. Garnish with coriander leaves and red chilli powder. 8. Serve.

257 18. METHI AND KISHMISH PAKODAS

...... PREP TIME COOK TIME SERVES

...... 30 mins...... 30 mins+3 hrs soaking time...... 4 INGREDIENTS

● Mustard oil - for deep frying ● 1 bowl moong dal ● 1 small bowl kasuri methi ● 1 small bowl kishmish - chopped ● 1-2 green chillies - finely chopped ● 1 tsp ginger - finely chopped ● Salt to taste INSTRUCTIONS 1. Soak the moong dal for atleast 2-3 hours and grind it to a paste. 2. While the oil is heating in a deep dish, add the kasuri methi, kishmish, green chillies, ginger and salt to the dal paste and mix well in one direction. 3. Now take small amounts of the dal batter and deep fry till cooked. Serve with chutney.

258 19. KACHCHE KELE KE PAKKE PAKORE

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 40 mins...... 4 INGREDIENTS

● 6 large bananas, semi-raw For the stuffing: ● 2 tsp cumin powder ● 1 tsp red chilli powder ● 1 tsp coriander powder ● One and a half tsp chaat masala ● One and a half tsp ginger, chopped ● 6-8 green chillies, chopped ● Juice of 6 lemons ● 1 tsp amchoor (mango powder) ● Salt to taste For the batter: ● 500 gm gram flour (besan) ● 200 gm rice flour ● 1 tsp red chilli, crushed INSTRUCTIONS 1. Peel the bananas, extract pulp to make them hollow. 2. For the stuffing, mix together all the spices, ginger and green chillies. 3. Fill this stuffing in the hollowed bananas. 4. Now mix together gram flour, rice flour, crushed red chillies and water to get batter-like consistency. 5. Dip the bananas in the batter and deep fry them well till golden. 6. Serve with tamarind chutney.

259 20. STEAMED DHOKLA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 25 mins...... 2 INGREDIENTS

● 1 cup gram flour (besan) ● 1 Tbsp citric acid ● 1 Tbsp sugar ● Salt to taste ● Pinch of turmeric ● Water to make batter ● 1 Tbsp fruit salt/ baking powder, dissolved in water For the Tadka: ● 1 Tbsp oil ● 1/2 Tbsp mustard seeds ● 1 dried red chilli ● 7-8 curry leaves INSTRUCTIONS 1. In a bowl mix gram flour, citric acid, salt, sugar and turmeric. Add water and make it into a smooth batter with medium thick consistency. 2. In a glass make add the fruit salt or baking powder. Add water to it and pour this into the dhokla mixture. 3. Grease the steaming tin with 2 drops of oil and por the mixture into it. Steam for about 15-20 minutes or till cooked. 4. In a pan, add oil, mustard seeds, curry leaves and red chillies. Let it splutter. 5. Pour the tadka over the prepared dhokla. 6. Cut into pieces and serve.

260 21. BHEL PURI

...... PREP TIME COOK TIME SERVES

...... 5 mins...... 20 mins...... 2 INGREDIENTS

● 2 cups puffed rice (murmura) ● 1/2 cup fine sev ● 1 cup finely chopped onions ● 1 cup boiled and cubed potatoes ● 8 poories ● 1 Tbsp green chutney- mixed together with water ● 1/4 cup date chutney-mixed together with water ● 1 Tbsp lemon juice ● 1 Tbsp salt ● Coriander leaves for garnish For green chutney: ● Coriander leaves ● Garlic ● Green chillies ● A little lemon juice For date chutney : ● Dried dates-pureed ● Dried powdered ginger INSTRUCTIONS 1. Mix all together, garnish with sev and coriander leaves and serve. For the green chutney: 2. Grind together equal quantities of coriander leaves, garlic to taste and green chillies and add some lemon juice. For the date chutney: 3. Cook and puree dried dates and add some dried powdered ginger.

261 22. DILLI KI FRIED ALOO CHAAT

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 20 mins...... 2 INGREDIENTS

● 2 medium potatoes (boiled, peeled and cubed) ● 1 onion (chopped) ● 1 green chilly ● Handful of fresh coriander leaves ● 4 Tbsp fresh tamarind chutney ● 2 Tbsp hot mint chutney ● 1 lime ● 1 spring onion ● A pinch of chaat masala ● Salt to taste INSTRUCTIONS 1. Deep fry the boiled potatoes until golden and crisp, drain excess oil on absorbent kitchen paper and put them into a bowl. 2. Add the chopped onion, green chilly and coriander leaves. Then add the tamarind and mint chutney. 3. Squeeze in the lime juice, add the chaat masala, spring onion and season with salt. 4. Mix everything together nicely to combine. 5. Serve hot or warm in small bowls.

262 23. ALOO BONDA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 25 mins...... 2 INGREDIENTS

● 500 gm potatoes-boiled, peeled and cubed ● 2 Tbsp oil ● 1 tsp thymol seeds ● 1 sprig curry leaves ● 1 tsp rock salt ● 2 green chillies-chopped fine ● 2 Tbsp coriander leaves-chopped ● 1 Tbsp lemon juice ● Oil for deep frying For the batter: ● 1 cup singhare ka atta ● 2 tsp rock salt INSTRUCTIONS 1. Heat 2 Tbsp oil, add thymol seeds and curry leaves, saute over high flame till they darken a bit. 2. Add potatoes and turn around till well mixed. 3. Remove pan from flame, add salt, chillies, coriander leaves and lemon juice. 4. When cool enough to handle, shape mixture into walnut sized balls. 5. For the batter, mix the atta and salt together, add enough water to make into a batter. 6. Then heat the oil, till the point where a drop of batter comes up at once. 7. Dip potato balls into the batter and drop into the hot oil. 8. Fry to a light brown, remove from oil and drain on absorbent paper. 9. When ready to serve, fry once again in hot oil, over high flame to a golden brown and serve with a green chutney.

263 24. ALOO SAMOSA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 4 INGREDIENTS ● 500 gm potatoes For the dough: ● 500 gm wheat flour ● 50 ml ghee or oil ● 5 gm carrom seeds ● Salt ● Water ● Oil for deep frying the For the tempering: ● 50 ml ghee ● 5 gm cumin seeds ● 5 gm turmeric powder ● 3 gm red chilli powder ● 10 gm green chillies ● 10 gm ginger ● 10 gm garlic ● 1 lime ● 10 gm coriander leaves ● Salt ● 100 gm green peas ● 10 gm chaat masala powder ● 5 gm fennel seeds ● 5 gm garam masala ● 25 gm chopped cashew nuts INSTRUCTIONS 1. Cook the potatoes until soft, peel and mash. 2. Chop the green chillies, garlic, ginger and the coriander leaves. 3. Mix all the ingredients for the dough except water and rub thoroughly. Sprinkle water and make a hard dough. Set aside for about 10 minutes. 4. Divide the dough into round portions as per the size of the samosas required. 5. Heat the ghee and add cumin, when crackling add garlic and saute. 6. Add the rest of the ingredients excluding the final four and sauté for 5 minutes. Mix in the rest of the ingredients, including the potatoes and mix well. 7. Roll each portion of dough into a thin oval shape cut into 2 semi- circles. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket. 8. Stuff the potato mixture and then seal the upper edges. Repeat with the rest. 9. Deep fry in oil till golden brown and serve with a mint or a tamarind chutney. 264 25. KESARI JALEBI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 60 mins...... 20 pieces INGREDIENTS

● 1/2 cup (60 gm) maida (refined flour) ● 1/4 cup (50 gm) dahi (yogurt) preferably sour ● Oil/ghee for frying ● A square piece of cloth with a hole in it, or a strong plastic bag for piping out the ‘’ ● 1 cup (240 gm) sugar ● 1 cup (240 gm) water ● 1/2 tsp kesar INSTRUCTIONS 1. Mix the flour and dahi to form a thick smooth paste (dropping consistency), adding water if necessary and leave to ferment for 6-7 hours (time depending on the weather). 2. When the batter is ready, it should be spongy and you should be able to see bubbles on the surface. 3. Make the sugar syrup by dissolving sugar and saffron in the water over low heat, then cook over high heat till slightly thick. 4. When this mixture is lifted with a spoon and poured back into the pan, it should fall in a thin smooth stream, or when a drop of it is cooled a little, press it between your thumb and forefinger and then pull the fingers apart, it should be thread-like. Keep warm, till you fry the ‘jalebis’. 5. Hold the bag over the hot oil and pipe out swirls (like whirlpools), of the desired size, straight into it. Make as many such rounds as come in comfortably without touching each other. Lower the heat to medium and turn the ‘jalebis’ over and fry till a light brown on both sides. 6. Lift out the fried jalebis, drain out the oil and put them into the syrup. Leave it for a minute or so, and then again lift it out. 7. Serve it hot.

265 26. PHIRNI

...... PREP TIME COOK TIME SERVES

...... 8 mins...... 20 mins+chilling time...... 3 INGREDIENTS

● 250 ml milk ● 2 tsp rice flour ● 2 Tbsp almonds - chopped ● 2 Tbsp pistachios - chopped ● 2 green cardamom - crushed ● 11/2 Tbsp sugar INSTRUCTIONS 1. Heat the milk in a pan till it comes to a boil, then simmer. Add the rice flour while stirring continuously to prevent lumps. 2. Add sugar and continue stirring till it begins to thicken. Mix in the chopped dry fruits. 3. Pour the mixture into serving bowls. Garnish with chopped dry fruits and crushed cardamom. 4. Refrigerate for 2-3 hours. Serve chilled.

266 27. MASALA KACHORI

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 25 mins...... 3 INGREDIENTS

● 2 cups maida ● 2 tsp salt or to taste ● 2 Tbsp ghee or oil ● 2 Tbsp curd ● 1 cup besan ● 1 Tbsp mint leaves- chopped ● 1 Tbsp hara dhania - chopped ● 1/2 tsp chilli powder ● 1 tsp ginger-garlic paste ● 1 tsp green chilli paste ● 1/2 tsp haldi powder ● 1/2 tsp garam masala ● 1 Tbsp lemon juice or to taste oil INSTRUCTIONS 1. Mix maida with 1 tsp salt, ghee and curd and knead to a stiff dough. Use some more curd if needed. 2. In a saucepan heat 2 Tbsp oil and add ginger-garlic paste, haldi, green chilli paste, pudina, coriander leaves, garam masala, salt to taste and besan. 3. Saute till all the liquid evaporates and the mixture collects together and fat separates. 4. Take the pan off the heat add lemon juice and mix well. Then keep aside to cool. 5. Break balls of dough to a desired size. Roll each ball into a round and then a flat disk about 1/8 inch thick. 6. Pinch the edges, wet a bit and place some of the besan mixture in the center. 7. Cover the mixture and pinch the dough to seal. Smoothed it into a proper round and keep aside till ready to fry. 8. To fry, heat the oil, and add the balls, lower the heat and fry till light brown. Serve hot.

267 28. BREAD, PANEER & POTATO INSTANT VADA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 15 mins...... 5 INGREDIENTS ● 6 Bread slices ● 3/4 cup Yogurt (Curd) ● 1/2 cup Rice flour ● 1/4 cup Sooji (Semolina Rava) ● 1/4 cup Paneer (Homemade Cottage Cheese) ● 1/4 cup Potato (aloo), boiled and mashed ● 1/2 teaspoon Cumin seeds ● 1/2 Onion, finely chopped ● 1 inch Ginger, finely chopped ● Coriander leaves (Dhania), a few, chopped ● 2 Green Chillies, finely chopped ● Salt, to taste ● Cooking oil, for deep frying INSTRUCTIONS 1. To begin making Bread, Paneer & Potato Instant Vada Recipe, crumble down the bread slices to small bits. 2. In a mixing bowl, add rice flour, rava (sooji), curd, cumin seeds, onion, ginger, paneer, mashed potato, coriander leaves and salt, along with crumbled bread. Keep aside. 3. In a wok, heat enough oil to deep fry the vadas. 4. While the cooking oil is heating up, mix all the ingredients in the mixing bowl. With the help of water as required, knead well form a soft dough. The dough should not be runny, but not too stiff as well. It should be pliable. 5. pinch out a small ball and gently press to flatten and then make a hole in the centre with your fore finger, as you prepare dough for medu vada. 6. By this time, the oil would be hot enough. Check the temperature by dropping a small bit of the prepared dough. If the dough raises immediately, the oil is hot enough to fry. Turn the heat to medium low through out frying process. 7. Drop the prepared Bread, Paneer & Potato Instant Vada thick batter into the hot oil. Drop a couple of more vadas if your deep fry pan can fit. But do not over crowd the kadai also, or it might lead to vadas being less crispy. 8. Flip the bread vada on both sides and fry till the vada is evenly golden browned. 9. Take them out on an absorbent paper towel to get rid of excess oil. You can delicately pat them to drain more oil absorbed.

268 29. KOBICHE VADE (CABBAGE PAKODE)

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 20 mins...... 10 INGREDIENTS

● 1 to 1 1/4 Cabbage, finely chopped ● 3/4 cup Multigrain flour ● 2 to 3 tablespoons Gram flour (besan) ● 2 tablespoons Rice flour ● 1 tablespoon Cooking oil, as required for shallow frying ● 3 to 4 Green Chillies, finely chopped ● 1 inch Ginger, finely chopped ● 3 to 4 cloves Garlic ● 2 teaspoons Cumin seeds ● 2 teaspoons Carom seeds (Ajwain) ● Coriander leaves (Dhania), handful, finely chopped ● 1 teaspoon Lemon juice ● Salt, to taste INSTRUCTIONS 1. To begin making the Kobiche Vade recipe, first grind together chillies, ginger, cumin seeds and garlic in a blender or mortar pestle. 2. In a mixing bowl add all the ingredients. Use some water to make a thick batter of dropping consistency. 3. Heat a non-stick Appam pan. Drizzle some oil in the cavities. 4. Drop about 2 tablespoon batter into each cavity. Cover and cook on low flame till they brown. 5. Using a wooden skewer turn the vade upside down and cook for a couple of minutes more. 6. Kobiche Vade makes for an appetizing after school snack for kids or a tea-time snack for elders. Serve it with Dhaniya Pudina Chutney and Masala Chai.

269 30. METHI CORN DAL VADA

...... PREP TIME COOK TIME SERVES

...... 30 mins...... 45 mins...... 5 INGREDIENTS

● 1/2 cup Chana dal (Bengal Gram Dal), soaked at least for 4 hours/ overnight ● 1/2 cup Arhar dal, soaked at least for 4 hours/overnight ● 1 cup Fenugreek Leaves ( Methi) ● 1/2 cup Sweet corn ● 3 Green Chillies ● 1/2 teaspoon Red chilli powder ● 1/4 teaspoon Turmeric powder (Haldi) ● 1/2 teaspoon Cumin seeds ● 1/2 teaspoon Salt ● Asafoetida (hing), a pinch ● Curry leaves, a handful ● Cooking oil, to fry INSTRUCTIONS 1. To prepare Methi Corn Dal Vada recipe, soak Toor Dal and Chana Dhal in water overnight or at least for 4 hours. 2. Drain the water from the dal and set it aside. 3. In a blender, add soaked dals, green chilies, ginger, and cumin seeds. Grind them into a coarse paste in a Mixer. Do not add water while grinding. The addition of water will make the vada absorb oil more than required, while deep frying. 4. In a bowl, add the grounded dal, methi leaves, turmeric powder, red chili powder, corn, curry leaves and salt. Combine them together. 5. Meanwhile, in a medium-sized Kadai, heat oil over high heat. 6. Once the oil is smoking hot, reduce the flame to medium and maintain an even temperature throughout cooking. 7. Take a lemon sized ball in hand and flatten it with your fingers. Ensure the Methi Corn Vada is not too thick and too large. 8. Gently slide in the flattened balls into oil and cook until they become light brownish. 9. Flip it occasionally to ensure that the vadas are cooked evenly. Once they are cooked, drain excess oil from the vadas and spread them on a paper towel to pat them off excess oil. 10. Serve Methi Corn Dal Vada recipe warm with Mysore chutney or any chutney of your choice.

270 31. MATKICHE VADE (MOTH BEANS FRITTERS)

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 30 mins...... 4 INGREDIENTS

● 1-1/2 cups Moth beans, sprouted ● 1 Onion, finely chopped ● 2 tablespoons Coriander leaves (Dhania), chopped ● 4 Green Chillies, finely chopped (adjust) ● 1 inch Ginger, chopped ● 3 teaspoon Cumin seeds ● 1/2 teaspoon Asafoetida (hing) ● 4 tablespoon Gram flour (besan), adjust ● 1 tablespoon Rice flour ● Salt, to taste ● 1/2 Lemon, juiced ● Cooking oil, to deep fry INSTRUCTIONS 1. To begin making the Matki Vade, first grind the sprouts with the chillies, cumin and ginger in a blender, to a coarse paste. 2. Heat oil in a wok/kadhai, for deep frying. In a mixing bowl add the matki paste along with besan, rice flour, chopped coriander, onion, hing, salt, lime juice and mix. Adjust quantity of besan. 3. Make small balls of the mixture and pat lightly to make small tikkis/ patties. 4. Fry in hot oil, on low to medium flame, till golden brown. You can alternately use a shallow fry pan and shallow fry them, instead of deep frying. 5. Use a slotted spoon to take out the vade and place them on an absorbent paper, to drain off excess oil. 6. Serve Matkiche Vade with a simple green chutney or ketchup.

271 32. PATHRAVADE RECIPE (COLOCASIA LEAVES SNACK)

...... PREP TIME COOK TIME SERVES

...... 30 mins...... 20 mins...... 4 INGREDIENTS ● 12 Colocasia Leaves (Arbi) For masala (to grind) ● 2 cups Basmati rice ● 1 tablespoon Green Moong Dal (Whole) ● 1 tablespoon Chana dal (Bengal Gram Dal) ● 3 tablespoons Coriander seeds ● 1 tablespoon Cumin seeds ● 1 cup Fresh coconut, grated ● 1/2 teaspoon Turmeric powder (Haldi) ● Tamarind, lemon size ● 2 tablespoons Jaggery ● 8 Dry red chillies ● Salt, as per taste ● Coconut Oil, as required INSTRUCTIONS 1. To begin making the Pathravade Recipe, wash and soak the rice and dal in water for 3 to 6 hours. 2. Wash the colocasia leaves, remove the stem & the large veins of the leaves with the help of a knife. This will help them cook fast and make them less itchy. 3. Drain off the excess water from rice and grind all mentioned masala ingredients (except the leaves) to chutney/spread consistency. 4. Now first take the largest/biggest leaf. Keep leaf upside down and smear a layer of masala on back side of leaf. Place the second leaf on top of the first leaf & smear masala. Repeat the process for 3 to 5 leaves. 5. In one pathravadev roll there should be minimum 3 leaves. Now pathravade is ready for rolls. Firstly fold the sides of the leaf towards the centre and then roll along length of the leaves to make a roll. 6. After it is rolled, smear the paste on top of it. Once the rolls are done, steam cook these rolls 15 to 20 minutes. 7. Wait till the pathravade cools down a bit. 8. Once the pathravade is cooled, you can serve them in 2 ways. Just slice them, smear little butter and relish or shallow fry them with coconut oil till they turn crisp. Serve hot. 272 33. ALOO POHA (BATATA POHA) RECIPE

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 30 mins...... 3-4 INGREDIENTS ● 1-1/2 cups (Poha) ● 1 or 2 Potatoes (aloo), boiled, peeled & cubed ● 1/4 cup Green peas (Matar), steamed ● 1/2 teaspoon Mustard seeds ● 1/2 teaspoon Cumin seeds ● 5-6 Curry leaves, finely chopped ● 1 Onion, finely chopped onion ● 2 Green Chillies, slit lengthwise ● 1 teaspoon Ginger, finely grated ● 1/2 teaspoon Turmeric powder (Haldi) ● 1/4 teaspoon Asafoetida (hing) ● 2 teaspoons Sugar ● 1 Lemon, juiced ● 1 tablespoon Roasted Peanuts ● 2 tablespoons Cooking oil ● 2 tablespoons Coriander leaves (Dhania), finely chopped ● 3/4 cup Pomegranate kernels, to serve ● Salt, salt to taste INSTRUCTIONS 1. To begin making the Aloo/Batata Poha Recipe, we will first rinse the poha/fattened rice under cold water and drain any excess water. Using a large strainer for washing helps ease the rinsing process. Transfer the rinsed rice to a large bowl; stir in the turmeric, salt, sugar, asafoetida and keep aside. 2. Heat the oil in a pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. Stir in the onions, curry leaves, ginger, green chillies and sauté until the onions are tender and changed into a light golden color. Now stir in the potatoes and sauté for a couple of minutes. 3. Gradually stir in the flattened rice mixture into the onion and potato mixture. Sprinkle about 3 tablespoons of water and gently stir to combine all the ingredients. Turn the heat to low, cover the pan with a lid and let it simmer for 4-5 minutes. You will notice the flattened rice has fluffed up a little. 4. Turn off heat and stir in the freshly squeezed lemon juice, steamed peas, roasted peanuts and chopped coriander leaves. Let the aloo poha sit covered for another minute. 5. Serve the Aloo/Batata Poha hot sprinkled with pomegranate and a hot cup of chai made with chai ka masala or with Beet Latte Recipe. 273 34. MAHARASHTRIAN KANDA POHA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 15 mins...... 3 INGREDIENTS

● 300 grams Flattened rice (Poha) ● 1 Onion, chopped finely ● 1 Green Chillies, split in half ● 6 Curry leaves, (optional) ● 1 tablespoon Cumin seeds ● 2 tablespoons Cooking oil ● 1 teaspoon Sugar ● 1 tablespoon Roasted Peanuts ● Salt, to taste ● 2 tablespoons Coriander leaves (Dhania), chopped fine, for the garnish ● 1 Lemon, juiced INSTRUCTIONS 1. To begin making the Maharashtrian Kanda Poha Recipe, heat the oil in a large shallow pan. When the oil is hot, throw in the cumin seeds. When they splutter, add the chilli, peanuts and the curry leaves. 2. Add the onions and cook till light pink or brown on a medium flame. 3. In the meanwhile, wash the pohe and leave them to drain in a sieve. (The trick is to ensure they are still damp but not dripping when they are added into the pan) 4. Once the onions are cooked, add in the pohe, season with salt, add the sugar, chopped coriander leaves and juice from one lemon. Stir all the ingredients well, turn the heat to low, cover the pan and simmer for about 2 to 3 minutes. 5. After about 3 to 4 minutes, turn off the heat and serve the Maharashtrian Kanda Poha for breakfast or as a tea time snack, along with Samosa Recipe and Ginger Cardamom Chai.

274 35. PALAK AND MOONG DAL PAKODAS

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 25 mins...... 4 INGREDIENTS ● 1 cup Green Moong Dal (Split), soaked for 2 hours ● 1 cup Spinach, tighly packed and finely chopped ● 1 Onion, finely chopped ● 1 Green Chilli, finely chopped ● 1 teaspoon Carom seeds (Ajwain) ● 1 tablespoon Coriander seeds, roughly pounded ● 1/2 teaspoon Red chilli powder ● 1/2 teaspoon Garam masala powder ● 1/4 teaspoon Turmeric powder (Haldi) ● 1/2 teaspoon Cumin powder ● 1 teaspoon Lemon juice ● Salt, to taste ● Cooking oil, for frying INSTRUCTIONS 1. To begin making the Palak And Moong Dal Pakodas Recipe, wash and soak the moong dal for 2 hours and then grind it to a semi course paste using a mixer grinder and take it out in a bowl. 2. Now, whisk the ground moong dal paste vigorously for a few minutes to incorporate air into the mix to make the batter a little lighter. 3. Add in the chopped spinach, onion and green chilli. Add rest of the spices mentioned including carom seeds, coriander seeds, red chilli powder, garam masala powder, turmeric powder, cumin powder, season with salt and mix well. 4. Now, heat oil in a pan, once it is hot drop a spoon full of batter into the oil to form small pakodas, fill in the oil and let it cook for 2 minutes on low flame. 5. When pakodas are cooked on one side and turned golden brown, flip over and cook on the other side. 6. Once the pakodas are done, drain it into a kitchen absorbent paper and proceed to make the next batch of the pakodas with the remaining batter. 7. Serve the Palak And Moong Dal Pakodas Recipe as a tea time snack along with spicy dhaniya pudina chutney and masala chai and impress your guests. 275 36. BREAD PAKODA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 40 mins...... 2 INGREDIENTS

● 4 Bread slices ● 1/4 cup Green chutney ● 3 Potatoes (aloo) ● 3/4 cup Gram flour (besan) ● 1 teaspoon Rice flour ● 2 teaspoon Red chilli powder ● 1 teaspoon Turmeric powder (Haldi) ● Salt, to taste ● 1/2 teaspoon Amchur (Dry Mango Powder) ● 1/2 teaspoon Carom seeds (Ajwain) ● 1/4 teaspoon Asafoetida (hing) ● 2 tablespoon Coriander leaves (Dhania) ● Water, as needed ● Cooking oil, for deep frying INSTRUCTIONS 1. To begin making the Bread Pakoda recipe, wash potatoes well and cook them till the pressure cooker releases 2 whistles. Once pressure settles down, open the cooker lid, remove the potatoes, peel their skin and mash them well. 2. Add 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/ 2 teaspoon amchur powder, salt to taste, coriander leaves and mix everything well. Keep it aside. 3. In a mixing bowl, add besan flour, rice flour, salt, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, asafoetida and ajwain. 4. Add a little water at a time and mix well to make a lump free flowing batter. The batter has to be thick and flowing. 5. Heat oil in a deep fry pan. Cut bread slices into triangles. You can remove the crusty edges if you don’t like them. Smear some green mint chutney on 2 slices. 6. Place a small ball of potato mash in the centre of one bread slice, and spread it evenly on the slice, place the second slice on top like a sandwich and press it gently. 7. Now dip the stuffed bread sandwich into the batter making sure it is coated well on all the sides. Carefully drop into hot oil and fry it until golden brown on all sides. Remove from oil and drain it on a kitchen towel and repeat for rest of the slices. 8. Serve Bread Pakoda with Dhaniya Pudina Chutney.

276 37. SPRING ONION PAKODA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 15 mins...... 4 INGREDIENTS

● Spring Onions (Scallion), a bunch, finely chopped ● 1/2 Cup Gram flour (besan) ● 1/2 Cup Rice flour ● 2 Green Chilli, finely chopped ● Coriander leaves (Dhania), a handful, finely chopped ● Curry leaves, a handful, finely chopped ● 1/2 tablespoon Coriander seeds, roasted & lightly crushed ● 1 teaspoon Red chilli powder ● 1/4 teaspoon Turmeric powder (Haldi) ● Cooking oil, to deep fry ● Salt, to taste INSTRUCTIONS 1. To prepare Spring Onion Pakoda Recipe, chop both green part as well onion part of spring onion. 2. Take a mixing bowl. Add chopped onion,green chilli,coriander leaves, curry leaves and salt to it. Nicely squeeze it/ mix it with hand, so that spring onion leaves out water. Keep it aside for 10 mins. 3. Meanwhile heat a deep frying pan with enough oil to deep fry. 4. Next add rice flour, gram flour, chilli powder, turmeric and crushed coriander seeds to the onion mi. Add about a tablespoon of hot oil to it. Combine well, with water. Sprinkle just a few drops of water. Lesser the water, more crispier pakoda is the outcome. 5. Take small pieces of pakoda dough and drop into hot oil in batches.Stir and turn in between. Keep the flame to medium while dropping pakodas to oil and later reduce to low-medium.Deep fry till they are crisp, in batches. Drain on kitchen towel. 6. Enjoy Spring Onion Pakoda Recipe with mint chutney or ketchup

277 38. TAMIL NADU STYLE MASALA DAL VADA

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 60 mins...... 2 INGREDIENTS

● 1 cup Chana dal (Bengal Gram Dal), soaked overnight ● 1/2 cup White Urad Dal (Split), soaked overnight ● 1 teaspoon Fennel seeds (Saunf) ● 3 Green Chilli, adjust ● 1 inch Ginger, crushed ● 2 Garlic, finely chopped ● 1 sprig Curry leaves, chopped ● 2 tablespoon Mint Leaves (Pudina), chopped ● 2 tablespoon Coriander leaves (Dhania), chopped ● 1 Onion, chopped ● 2 teaspoon Cooking oil, to brush ● Salt, to taste ● 1 pinch Asafoetida (hing) INSTRUCTIONS 1. To prepare Baked Masala Dal Vada recipe, soak chana dal and urad dal for 3 -4 hours. 2. Keep some 2 tablespoon separately and grind the dals separately in a mixer by straining any excess water. Grind it to a coarse mixture and take it out. 3. Mix the ground dal along with onion, mint, coriander, curry leaves, fennel seeds, salt and hing. 4. Adjust the seasonings and mix the dals that you had kept separately to make the batter a bit thick such that it holds together while shaping. 5. Heat a kadai with enough oil to fry, add a drop of the batter to check if it is hot before frying. 6. Take the vada mix and make them into patties with hand and carefully drop them into the oil. 7. Use a skimmer to keep turning the vadas and fry them on both the sides till it is golden brown. 8. Take them out and drain it over the tissue paper or a paper napkin and serve. 9. Serve this Masala Dal Vada recipe with Masala Chai on a damp and rainy evening to get the best feel out of it! 278 39. BAKED PALAK KI MATHRI

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 40 mins...... 4 INGREDIENTS

● 2 cups Whole Wheat flour ● 1 cup Sooji (Semolina Rava) ● 4 tablespoons Ghee ● 1 teaspoon Carom seeds (Ajwain) ● Salt, to taste ● 100 grams Spinach Leaves (Palak), chopped INSTRUCTIONS 1. To begin making the Baked Palak Ki Mathri Recipe, first clean the spinach thoroughly. Then, finely chop the leaves up and keep them aside for later use. 2. Sieve the whole wheat flour, semolina and salt 2 to 3 times into w mixing bowl. Add the carom seeds, chopped spinach, ghee (or oil) and salt and combine well with your fingertips till the mixture resembles wet sand or coarse bread crumbs. 3. Next, slowly add cold water little at a time, and knead the mixture together to get a stiff yet pliable dough. Roll it around in the mixing bowl and keep place it in a covered dish, in the refrigerator for 30 minutes. 4. Meanwhile, preheat the oven to 180 degrees C. 5. When you are ready to bake the mathri, take the dough out from the refrigerator and keep aside for 5 minutes. 6. Divide the dough into two parts. Roll each part into a circle of thickness of your choice. Dust the flour if you find it hard to roll. 7. Then, using a cookie cutter, portion out small circular mathris. Prick them all over with a fork and arrange them on the baking tray lined with baking paper. 8. Brush the surface of the mathri with melted ghee and bake at 180 degrees C for 10 to 12 minutes, until they are cooked through. 9. Remove the tray from the oven, allow the mathris to cool completely on a wire rack. Once cooled the palak mathris are ready to be served. 10. Serve the Baked Palak Ki Mathri along with Masala Chai

279 40. SABUDANA VADA

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 30 mins...... 4 INGREDIENTS

● 1 cup Sabudana (Tapioca Pearls), soaked overnight ● 2 Potatoes (aloo), boiled, peeled & mashed ● 1/4 cup Roasted Peanuts, lightly crushed ● 4 Green Chillies, finely chopped ● 1 teaspoon Cumin seeds ● 1/4 teaspoon Sugar, coarsely ground ● 1/2 teaspoon Lemon juice ● 3 tablespoon Coriander leaves (Dhania), finely chopped ● Salt, to taste ● Cooking oil, for deep frying INSTRUCTIONS 1. Combine all the ingredients except oil in a bowl. 2. Mix well so that everything comes together to form a dough. 3. Make lemon sized balls from the dough and flatten into patties. 4. Deep fry on medium flame till golden brown. 5. The vadas should be crisp on the outside but also properly cooked inside (adjust the flame accordingly) 6. Drain on an absorbent paper and serve immediately with chutney of choice.

280 41. MUMBAI STYLE SUKHA PANI PURI

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 15 mins...... 2 INGREDIENTS

● 30 Pani Puris ● 2 cups Green chutney ● 2 cups Date tamarind chutney ● 1/4 cup Green Moong Dal (Whole), or black gram, boiled ● 1/4 Boondi INSTRUCTIONS 1. To begin making the Mumbai Style Sukha Pani Puri, firstly make the chutneys (green chutney and date tamarind chutney) and keep aside. 2. The next step is to assemble, sprinkle some water on the khara boondi. In a mixing bowl add the khara boondi and the moong beans and stir. 3. Make a small hole in the centre of each puri with your thumb. The puris are quite delicate so be careful while breaking them. 4. Add about 1/2 teaspoon of the moong-khara boondi mixture to each puri. 5. Fill the puris with date tamarind chutney and then fill in the green chutney and serve immediately. Repeat the same for other puris. 6. Serve Mumbai Style Sukha Pani Puri

281 42. SEV PURI (PAPDI CHAAT)

...... PREP TIME COOK TIME SERVES 30 mins 5 mins 4 ...... INGREDIENTS

● 20 Papdi puris, (flattened crisp puris) ● 1 cup Date tamarind chutney ● 1 cup Green chutney ● 2 Potatoes (aloo), boiled and diced small ● 2 Onions, finely chopped ● 1/2 cup Green Moong Sprouts ● 1/2 cup Sev ● 1/2 cup Yogurt (Curd), whipped ● Chaat Masala Powder, as required ● Cumin powder, as required ● Red chilli powder, as required ● 2 sprig Coriander leaves (Dhania), for garnishing INSTRUCTIONS 1. To begin making the Sev Puri Recipe (Papdi Chaat); we first have to get all the ingredients ready and keep them all together by the side. 2. Making the Sev Puri Recipe (Papdi Chaat) is all about arranging and layering the different ingredients on a platter. 3. In a large bowl, combine the potatoes, sprouts, the 1/2 teaspoon of chaat masala, 1/2 teaspoon of cumin powder and a pinch of red chilli powder. Stir well to combine. Check the salt and spice levels and adjust to suit your taste. Keep this aside. 4. Lay the papdi in large platter or in individual plates. 5. Spoon the potato sprout mixture over the papdi. Add 1 tablespoon of whipped yogurt, 1 teaspoon of date and tamarind chutney and 1 teaspoon of green chutney over each papdi.Sprinkle the onion, coriander leaves and the 6. Sprinkle the onion, coriander leaves and the sev generously over each of the papdis and serve immediately. 7. Sev Puri dish tends to get soggy fast, so it tastes best when consumed immediately.

282 43. DAHI BATATA PURI CHAAT

...... PREP TIME COOK TIME SERVES 30 mins 10 mins 4 ...... INGREDIENTS Filling Ingredients ● 24 Pani Puris ● 2 Potatoes (aloo), boiled and cubed or sliced ● 1/4 cup Mango (Raw), finely chopped(optional if not in season) ● 1 teaspoon Chaat Masala Powder ● 1 teaspoon Lemon juice ● 2 Onions, finely chopped Dahi Ingredients ● 1/2 cup Yogurt (Curd), whisked (optional) ● Black Salt (Kala Namak), to taste ● 1 tablespoon Sugar Ingredients for Garnish ● Red chilli powder, optional (garnish) ● Chaat Masala Powder, powder (garnish) ● 1/2 cup Green chutney ● 1/2 cup Date tamarind chutney ● 1 cup Sev INSTRUCTIONS 1. To begin making the Dahi Batata Puri Chaat Recipe, first prep all the ingredients and keep them ready. Boil the potatoes, peel and cut them. Make the Garlic Chutney, Green Chutney and Date and Tamarind Chutney and keep them aside. 2. Once you have all the ingredients prepped. In a mixing bowl, combine the boiled potatoes, raw mango, chaat masala powder and juice from one lemon. Stir well to combine and keep them aside. 3. Whisk the yogurt/ dahi ingredients and keep aside. 4. Arrange the puris or papadi on a serving plate. Spoon in small portions of the potato mixture into each one of the puris. 5. Add the onions, the dahi into each of the puri. Finally add the chutneys and sprinkle with sev, any additional chaat masala powder and red chili powder and coriander leaves and serve. 6. Serve Dahi Batata Puri Chaat as a tea time evening snack

283 44. SCRAMBLED PANEER SANDWICH

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 10 mins...... 3 INGREDIENTS ● 200 grams Paneer (Homemade Cottage Cheese), grated ● 1/4 cup Onion, finely chopped ● 1 Green Chilli, finely chopped (optional) ● 1/2 inch Ginger, chopped ● 1/4 teaspoon Mustard seeds ● 1 pinch Kalonji (Onion Nigella Seeds) ● 1/4 teaspoon Turmeric powder (Haldi) ● 1 tablespoon Fresh coconut, grated ● 5 Curry leaves ● 1 tablespoon Cashew nuts, chopped/broken finely ● 2 teaspoons Cooking oil ● Salt, to taste ● 6 Bread slices, cut diagonally INSTRUCTIONS 1. To begin making Scrambled Paneer Sandwich Recipe, prep all the ingredients, grate paneer and finely chop onions, cashewnuts, ginger and green chilli (if you are using. You can skip green chillies altogether if you are serving for kids who do not like spicy sandwich. 2. in a small frying pan, heat a bit of oil. Once the oil is hot, add mustard seeds on a low medium heat, and allow them to splutter. Once they splutter, add nigella seeds, green chilli and curry leaves. Saute for a few seconds. 3. Add the chopped onion and ginger pieces, and on a medium heat, fry them by stirring occasionally until lightly browned. 4. Reduce the heat to low, add the grated coconut, paneer, turmeric, cashewnuts, salt and stir till the paneer is well fried and there is a delicious cooked smell from the sandwich filling. 5. Check on seasoning to adjust to your taste, you may add black pepper (freshly ground) to the mixture, stir well to combine and turn off heat. 6. Allow the filling to cool down a bit, if you want to accelerate cooling, you can transfer the sandwich filling paneer mixture to a plate, spread and place on the countertop for a faster cooling. 7. Meanwhile, on a flat skillet, place the diagonally cut and toast them on low heat until browning a bit. Flip and toast further for about half a minute till the other side is also browned. 8. Either prepare the sandwich by smearing a good amount of scrambled paneer on the toasted breads, or pack the stuffing in a separate container for your kids for lunch. 9. Serve Scrambled Paneer Sandwich Recipe 284 45. GRILLED SPICY POTATO SANDWICH

...... PREP TIME COOK TIME SERVES

...... 15 mins...... 15 mins...... 4 INGREDIENTS ● 12 Whole wheat Bread slices ● 4 Tomatoes, thinly sliced ● 2 Onions, thinly sliced into rings Ingredients for Spicy Potato Filling ● 2 cups Potatoes (aloo), boiled, coarsely mashed ● 1 Onion, roughly chopped ● 1 teaspoon Ginger, grated ● 2 Green Chillies, finely chopped ● 1/4 teaspoon Turmeric powder (Haldi) ● 6 Curry leaves, small bunch, finely chopped ● Coriander leaves (Dhania), finely chopped ● Salt, to taste Ingredients for the seasoning of potatoes ● 1 tablespoon Cooking oil ● 1 teaspoon Mustard seeds ● 1 teaspoon Urad dal ● 1 teaspoon Chana dal (Bengal Gram Dal) ● 1/4 teaspoon Asafoetida (hing) INSTRUCTIONS 1. To prepare the potato filling, heat the oil in a heavy bottomed pan, add mustard seeds, urad dal, channa dal and allow it to roast until light brown in color. 2. Next add the ginger, onions, curry leaves, green chillies and asafoetida. Saute for a few minutes until the onions turn soft. At this stage add the turmeric powder, salt and mashed potatoes. Stir well until all the ingredients are well combined. 3. Cover the pan with a lid, turn the heat to low and cook the potatoes for a few minutes. Once done, turn off the heat. The filling is ready. Keep aside. 4. To assemble the sandwich, place a slice of bread on a flat surface, spoon a small amount of potato filling on top of the slice and spread it evenly on the bread slice. Arrange one or two tomato slices and onion rings over the potato filling. Cover the filling with the another slice of bread. 5. Gently press the sandwich down with your palm. Keep aside while you preheat the grill pan or sandwich maker. 6. Lightly brush the sandwich with softened butter or little cooking oil. Arrange the sandwich in the preheated grill pan. 7. Using a spatula, press the sandwich down so it grills evenly. Once grilled on one side, flipped the sandwich and grill on the other side until crisp and lightly browned from both the sides. 8. Serve the Grilled Spicy Potato Sandwich for breakfast along with a hot cup of Chai 285 46. PANEER TIKKA KATHI ROLL

...... PREP TIME COOK TIME SERVES

...... 30 mins...... 30 mins...... 4 INGREDIENTS Main Ingredients ● 2 cups Whole Wheat flour ● Salt, to taste ● 200 grams Chenna (Homemade Cottage Cheese), cut into cubes ● 1 Green Bell Pepper (Capsicum), thinly sliced ● 1 Onion, thinly sliced Marinade for Paneer Tikka ● 1 inch Ginger ● 2 cloves Garlic, grated ● 1/2 teaspoon Red chilli powder ● 1/2 teaspoon Turmeric powder (Haldi) ● 1/2 teaspoon Chaat Masala Powder ● 1/4 cup Yogurt (Curd) ● 1/2 teaspoon Garam masala powder ● 1 tablespoon Gram flour (besan) ● 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) ● Salt, to taste INSTRUCTIONS 1. To make the paneer tikka marinade, add all the ingredients for the marinade in a bowl and whisk them well until combined. Add the cut paneer pieces into it and allow it to rest for 10 to 15 minutes. 2. Heat a teaspoon of oil in a wok or a skillet, add the green capsicum and stir fry for about a minute until it becomes slightly soft. Add the paneer mixture and sauté over high heat for four to five minutes, stirring occasionally and cook the paneer until all the marination thickened and formed a coat over the paneer. 3. Once done, check the salt and spice and adjust to suit your taste. Keep this aside. 4. The next step is to make the roti for the rolls. In a large mixing bowl add the flour and salt, give it mix with your fingers. Add a little water at a time and make a smooth dough. Once you have the dough

286 ready, add a teaspoon of oil over the dough and knead for a couple of minutes, this will give the dough a flaky texture. 5. Allow the dough to rest for 10 minutes. 6. To make the wrap for the kathi rolls, divide the dough into 5 large portions. Rolls the dough into a large circle by dusting it in flour. 7. Preheat a skillet on medium heat, place the rolled dough on the skillet and cook it on both sides by smearing ghee over it until it is cooked through and browned and slightly crisp. The addition of ghee helps in creating a crisp texture to the rolls. 8. Place the cooked rotis on a flat surface and place a portion of the filling in towards the center, sprinkle some onions and may be a little more chaat masala or sauces and roll it up tightly. The kathi rolls are now ready to be served. Proceed the same way with the remaining dough portions and serve. 9. Serve the Paneer Tikka Kathi Rolls as a snack for tea

287 47. GRILLED MUSHROOM SANDWICH WITH HERBS

...... PREP TIME COOK TIME SERVES

...... 20 mins...... 15 mins...... 4 INGREDIENTS

● 8 Bread slices ● 400 grams Button mushrooms, chopped ● 2 Green Chillies, finely chopped ● Salt and Pepper, to taste ● Coriander leaves (Dhania), small bunch, finely chopped ● Butter, as required ● Olive Oil, for cooking INSTRUCTIONS 1. To begin making the Grilled Mushroom Sandwich Recipe with Herbs, we will first cook the mushrooms well in a wok or a heavy bottomed pan. 2. Heat a teaspoon of olive oil in a wok or a heavy bottomed pan on medium heat; add the chopped mushrooms and sauté until water has evaporated (mushrooms give out water while being cooked). Once all the water and moisture is evaporated, add the green chillies, salt and black pepper and sauté until all the ingredients come together. 3. Turn off heat; stir in coriander leaves, mix and set aside. 4. You need 2 slices of bread to make 1 sandwich. 5. Spread the butter on the slices of bread. Spread about 2 tablespoons of the mushroom mixture on one slice and cover with the other slice. 6. You can now grill the Mushroom Sandwiches using a Panini Press or Sandwich Maker and serve warm.

288 48. RAGDA PATTIES RECIPE

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 60 mins...... 4 INGREDIENTS Ingredients for patties ● 4 Potatoes (aloo), boiled and mashed ● 3 tablespoons Corn flour ● 1 teaspoon Ginger, grated ● 2 Green Chillies, finely chopped ● 2 tablespoons Butter ● 1 cup Bread crumbs, for coating ● Salt, to taste ● Red chilli powder, to taste ● 4 sprig Coriander leaves (Dhania), finely chopped Ingredients for ragda ● 1 cup Dried Yellow/White Peas (Vatana), soaked overnight in 2 cups water ● 1 teaspoon Kalonji (Onion Nigella Seeds) ● 1 teaspoon Cumin seeds ● 1/4 teaspoon Asafoetida (hing) ● 1/2 teaspoon Cinnamon Powder ● 1/2 teaspoon Turmeric powder (Haldi) ● 1/4 teaspoon Red chilli powder ● 1/2 teaspoon Cumin powder ● 1/2 teaspoon Black Salt (Kala Namak) ● 1 teaspoon Green Chillies, finely chopped ● 1 teaspoon Ginger, finely grated ● 1 sprig Coriander leaves (Dhania), chopped ● 1 teaspoon Cooking oil ● Salt, to taste Other Ingredients ● 4 tablespoons Date tamarind chutney ● 4 tablespoons Green chutney

289 INSTRUCTIONS 1. To begin making the Ragda Patties Recipes, we will first cook the peas. Cook the soaked yellow peas until very soft and tender. 2. Heat oil in a large sauce pan on medium heat; add nigella seeds, cumin seeds and allow them to crackle. Add the green chillies, ginger, turmeric powder, and all the other spices and stir for a few seconds. 3. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Stir in the chopped coriander leaves. 4. Next we will begin making the patties. Preheat the oven to 200 C. 5. Combine all the ingredients for the patties except the bread crumbs. Divide them into 5 to 6 circular balls. Roll each portion over the bread crumbs and line them on a baking sheet lined with parchment paper. Bake for about 35 to 40 minutes until browned. Remove the patties from the oven and keep aside. 6. Now that the ragda is ready and the patties are ready we can serve them as and when required. Heat/ warm them just before you are reading to serve for a dinner or a dinner party. 7. Ragda Patties have to be served individually in serving bowls. Place a ladle of ragda on the serving bowl; place the patties on the top and drizzle a teaspoon of Dhania Pudina Ki Chutney and Khajur Imli ki Chutney and finally sprinkle the chopped onion and serve hot.

290 49. KALE CHANNE KI GHUGNI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 60 mins+soaking 8 hrs...... 4 INGREDIENTS

● 2 cups Black Chickpea (kala chana), you get the green variety as well ● 4 Onions ● 1 teaspoon Ginger garlic paste ● 4 Green Chillies ● 1 teaspoon Cumin seeds ● 1 Bay leaf (tej patta) ● 1/2 teaspoon Turmeric powder (Haldi) ● 1-1/2 tablespoon Red chilli powder ● 2 tablespoon Coriander Powder, freshly ground ● 1 teaspoon Black pepper powder ● 1 teaspoon Cumin powder, fresh roasted ● 1 tablespoon Mustard oil For garnish ● Onions, finely chopped ● Green Chillies, finely chopped ● Fresh coconut, grated and roasted (optional) ● 1 teaspoon Cumin seeds, roasted INSTRUCTIONS 1. To begin making the Bihari Kale Channe Ki Ghugni, soak dried black chick peas for about 8 hours. Cook the soaked chickpeas with a pinch of turmeric powder until just cooked, do not overcook it. 2. Chop onions into thin slices. Grind 1/4 portions of the sliced onions along with 2 tablespoon of cooked chickpeas, keep aside. 3. Heat oil in a pan. Add bay leaves, cumin seeds, sliced onion, green chilies, and cook till onions turn translucent. 4. Add ginger and garlic paste and cook until raw smell of the paste goes off. 5. Add red chili powder, coriander powder, turmeric powder, pepper powder, roasted cumin powder and the ground onion-chickpea paste, mix well. Cook for about 3 minutes. 6. Next add the cooked chickpeas and mix well. Add salt to taste and water(about 1/4 cup), mix well. Simmer and let it cook for about 20 to 30 minutes, add water if the ghugni dries up. 7. Once you get the required consistency, turn off the flame. In the end add some roasted cumin seeds, finely chopped onions and green chilies. 8. Serve hot Bihari Kale Channe Ki Ghugni

291 50. PAV BHAJI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 30 mins...... 2 INGREDIENTS

● 2 tbsp oil ● 1 large onion chopped finely ● 1 tsp ginger, minced ● 1 tsp minced garlic ● 2 green chillies slit lengthwise ● 1 bell pepper, finely chopped ● 3 tomatoes, finely chopped ● 1 cup each of each of these vegetables, finely diced and boiled: green beans, carrots, cauliflower ● 1 cup boiled and peeled potatoes ● ½ cup boiled green peas ● 3 tsp pav bhaji masala ● 1 tsp red chili powder ● ¼ tsp turmeric powder ● Salt to taste ● ½ tsp lemon juice ● 2 buns (called pavs) INSTRUCTIONS 1. Heat oil in a pan. Add onions, ginger, garlic, and green chillies and sauté till golden brown. Add boiled vegetables and stir. 2. Stir in the pav bhaji masala, turmeric, tomatoes, capsicum and salt. Add slit green chillies and water and mix it well. Cook for 4-5 minutes. 3. Mash the vegetables till they are little pulpy. 4. Add lemon juice and serve with toasted buns or other bread.

292 51. BIHARI LITTI CHOKHA

...... PREP TIME COOK TIME SERVES

...... 45 mins...... 60 mins...... 4 INGREDIENTS

● Ingredients For Litti ● 3-1/2 cups Whole Wheat flour ● 3/4 cup Ghee ● 1/3 teaspoon Baking soda ● 2 tablespoons Yogurt (Curd) ● 1/2 teaspoon Carom seeds (Ajwain) ● 1 teaspoon Salt, to taste ● Luke Warm Water, to knead the flourIngredients for Filling (Pitti) ● 1-1/2 cups Roasted gram flour (sattu) ● 1 inch Ginger, grated ● 2 cloves Garlic, grated ● 2 Green Chillies, finely chopped ● Coriander leaves (Dhania), a small bunch finely chopped ● 1/2 teaspoon Carom seeds (Ajwain) ● 1/2 teaspoon Kalonji (Onion Nigella Seeds) ● 1/2 teaspoon Fennel seeds (Saunf), pounded ● 1 tablespoon Mustard oil ● Salt, to taste ● 1 teaspoon Lemon juice INSTRUCTIONS 1. To begin making the Traditional Bihari Litti Chokha Recipe, we will first get all the ingredients ready and keep it by the aside. 2. In a large mixing bowl, sieve flour, salt and baking soda in a large bowl. Add ajwain and ghee and mix everything well until you get coarse crumbs. Add warm water little at a time and knead to make a firm dough and smooth dough. 3. Cover the dough in a wet muslin cloth and keep aside for 20 minutes. 4. While the dough is resting, we will prepare the filling (pitti) 5. In a large mixing bowl, mix sattu, ajwain, kalonji, fennel seeds, mustard oil, grated ginger, garlic, green chilies, coriander, salt and lemon juice. Stir well to combine all the ingredients. Check the salt and spices and adjust to suit your taste. If you find the mixture too

293 dry, add a little water to make a lumpy mix (which is still dry and not completely wet). 6. Keep this pitti mixture aside. 7. The final step is to make the Litti. 8. Place the rested dough on a flat counter and knead again for 5 minutes. 9. Make small lemon sized balls from the dough and roll it like pooris. Hold the poori between your palm and fill 1 large tablespoon of pitti- sattu filling mixture into the dough. 10. Gather the sides of the poori and bring them together on top and seal the ball. Press the ball gently to flatten it. 11. Proceed to make Litti balls the similar way and arrange them on a greased baking sheet. Brush the litti with ghee, so the tops get crisp while baking. 12. Preheat the oven to 180 C. Once the oven is preheated, place place the litti tray on the middle rack and bake the littis till golden in color. Different have different heating times - it an take anywhere between 20 to 30 minutes to bake and turn golden completely. 13. Once baked, remove the Litti from the oven and allow them to cool a bit before serving. 14. Serve the Litti Chokha along with Aloo Choka and Baingan (Choka) Bharta, Yogurt & Pickled Green Chilies for dinner.

294 52. BHARLI VANGI

...... PREP TIME COOK TIME SERVES

...... 10 mins...... 25 mins...... 3 INGREDIENTS

● 6 pieces small sized aubergines ● 6 tsp desiccated coconut ● 4 tsp roasted peanuts (crushed) ● 1 tsp red chilli powder ● 1 1/2 tsp goda masala ● Salt to taste ● 4 tsp refined oil ● 1/2 tsp cumin seeds ● 1/2 tsp mustard seeds ● 2 tsp tamarind extract ● 2 tsp jaggery water ● 1/2 tsp coriander leaves INSTRUCTIONS 1. Prepare the ‘stuffing’ masala by mixing together coconut, peanut powder, red chilli powder, goda masala and salt. 2. Slice the aubergines into four leaving them attached only at the stem. 3. Insert the ‘stuffing’ masala in it. 4. Heat oil in pan. Add cumin and mustard seeds. 5. Place the stuffed aubergines in it. Pour water and cover for 10-12 minutes. 6. Now add tamarind and jaggery water. Add salt to taste. 7. Garnish with coriander leaves and grated coconut. 8. Serve with rotis.

295 Campus Students Communities

Campus Students Communities (formerly known as Jain College Hostel - JCH), established in year 2000, is a student housing enterprise that caters to the accommodation and nutrition needs of students pursuing higher education. The Campus offers modern amenities having access to facilities like IVRS System, 24/7 Medical Aid, Repair and Maintenance through Mobile App,RO treated drinking water, Laundry Service, Transportation, Indoor Sports and Recreational facilities. Our Campus communities are monitored by IP camera surveillance along with round the clock security guards. They are Wi-Fi enabled and also includes Biometric Attendance System and a matchless compulsory Cashless Mediclaim Insurance for the students. The Dining caters to all the food and the nutritional requirements of the students. The menu for all the meal sessions is changed regularly to provide variety and wholesome nourishment. We proudly cater over 10000 meals per day to over 5000+ students and still growing at a rapid pace under the effective leadership of Mr. Saket Jalan.

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