TANGY TOMATO TARTS

TANGY TOMATO TARTS
Serves: 4
Ingredients
Puff pastry, frozen          2 sheets
Plum tomato, chopped 4-6 pc
Sweet corn, frozen          2 tbsp
Basil leaves, finely chopped  2 tbsp
Lemon juice                       ½ tsp
Salt and pepper                to taste
Mozzarella cheese           ½ cup
Basil leaves to garnish
Olive oil                               2 tbsp

Method
Preheat oven 350°C.
Cut the pastry sheets into square shapes with a cookie cutter.
Mix tomato, corn, basil leaves, lemon juice, salt and pepper. Set aside.
Arrange all the sheets in a square mould and prick with a fork so the tart will not fluff.
Spread the cheese first then top with tomato mix.
Brush with oil. Bake for 20-25 minutes and let it cool on a wire rack.
Garnish with basil leaves and serve.

MINI MOONGDAL PANCAKES

MINI MOONGDAL PANCAKES
Serves: 4
Ingredients
Moong dal, yellow, soaked          2 cup
Peas, frozen, coarsely grounded    ½ cup
Ginger, grated                                   1tbsp
Chilli, green, finely chopped      1 pc
Coriander, fresh, finely chopped              2 tbsp
Eno salt                                                ¼ tsp
Cooking oil                                        ½ cup
Salt to taste
Method
Grind soaked dal in the blender and mix with pea paste.
Add remaining ingredients except oil.
Heat a nonstick pan, spray with oil and pour one ladle of batter in the centre of the pan.
Spread the batter with the back of a spoon in a round shape.
Pour oil from the side of the pancake, turn and cook both sides.
Serve with mint chutney.

SWEET POTATO WITH SAUCY SALSA

SWEET POTATO WITH SAUCY SALSA
Serves: 2
Ingredients
Sweet potato, medium, scrubbed, 
sliced into 1/8 inch thick triangles  2 pc
Extra-virgin olive oil                                                     1 tbsp
Coarse salt, preferably sea salt                                  ½ tsp
Black pepper powder                                                     ½ tsp
Lime wedges, for serving                                             1 lime
For the saucy salsa:
Plum tomato, ripe                                                           4 pc
Capsicum, red, medium, chopped                           1 pc
Jalapeno pepper                                                              2 pc
Coriander leaves, fresh, chopped                            ½ cup
Lemon juice                       1 tsp
Olive oil                               1 tbsp
Salt and pepper to taste
Method
In a baking dish, add tomato, capsicum, jalapeno, olive oil, salt and pepper.
Bake for about 15-18 minutes at 180°C.
Blend together roughly with the coriander leaves, add lemon juice and set aside.
Preheat oven to 400°C, with racks in centre and lower positions.
Spread sweet potato chips in a rimmed baking dish.
Drizzle with oil, toss, and spread in a single layer in the dish.
Bake, flipping once, until centres are soft and edges are crisp (approx. 22-25 minutes).
Sprinkle with salt and pepper.
Serve with lime wedges and saucy salsa.

kadak Kebab

Kadak kebabIngredients:

1. 120 gm Lamb mince
2. 10 gm Green chilli
3. 15 gm Amul cheese
4. 5 gm Fresh coriander
5. 5 gm Ginger
6. 3 gm mint
7. 1 tsp Garam Masala
8. 5 cloves Garlic
9. 6-7 gm Salt (to taste)
10. 50 gm Corn flour
11. 1tsp Turmeric powder

Method:Method:
1. Mix together the lamb mince with the rest of the ingredients and marinate for a while.
2. Form kebabs and coat with corn flour
3. Heat oil in a pan and deep fry.






12. 
    

Tangdi Kebab

 

 

 

 

 

Tangdi kebab
Ingredients:

 

1. 2 pieces Chicken leg (thigh)
2. 20 gm Chilli powder
3. 10 gm Ginger and Garlic paste
4. 7 ml Lemon juice
5. 1 tsp Black salt
6. 1 tsp Garam Masala
7. 15 gm Hung curd
8. 10 ml Mustard oil

Method:

1. Make the
2. batter mixing with all ingredients and curd.
3. Rub the batter with the chicken
4. Keep for half hour in the freezer.
5. Roast in the clay oven or BBQ or oven
 

Arbi Aalishan

ARBI AALISHAN

Serves: 4

Ingredients

Arbi or colocasia, medium 400 gm

Thyme seed                   ½ tsp

Black pepper powder      ¼ tsp

Coriander powder             1 tsp

Nutmeg powder            a pinch

Mango powder, dryto fry

Ghee (clarified butter)       1 tsp   ½ tsp

Curd                             ½ cup

Salt                            to taste

Coriander leaves, 
finely chopped                                              1 tbsp

Ginger, julienned        1-inch pc

Chaat masala powder      1 tsp

Oil         to fry

Ghee   1 tsp

 

Method

Thoroughly wash the arbi and boil it in a cooker with 1 cup of water for up to one whistle.

Once boiled, peel, keep aside to cool and then cut into halves.

Heat some oil in a pan and fry the arbis in it till golden brown in colour.

Heat the ghee in the pan and temper with thyme seeds.

Add black pepper, coriander powder, nutmeg powder and mango powder; stir.

Add curd and salt. Mix well and add fried arbis. Cook for 3-4 minutes.

Add some chaat masala powder and serve, garnished with coriander leaves and ginger.

       

Shahee Kheer

Serves: 4

Ingredients

Makhana (lotus seed), white 100 gm

Ghee (clarified butter)       2 tsp

Milk                                  2 L

Sugar                          200 gm

Almond, shredded          4 tbsp

Pistachio, grated           4 tbsp

Raisin                           2 tbsp

Saffron, soaked in 
warm milk 7-8 strand

Cardamom seed, green, 
powdered                                            1 tsp

 

Method

Cut makhana into halves and place in a saucepan along with ghee.

Fry over low heat for about 5 minutes. Cool and grind coarsely.

Add milk and stir well. Leave to 
simmer for about 40 to 45 min until milk reduces to half and is a creamy consistency.

Keep stirring from time to time so that milk does not stick to the bottom of the pan.

Now add almond, pistachio and raisin, and leave for 10 min more.

Add saffron and cardamom powder.

Serve hot or cold, as desired.

Badam Barfi

BADAM BARFI

Serves: 4

Ingredients

Almond, without skin   2 ½ cup

Milk                               2 cup

Sugar                            2 cup

Ghee (clarified butter)     4 tbsp

Cardamom, powdered      1 tsp

Silver foil (optional)  to decorate

 

Method

Soak almonds in warm water for two hours. When soft, grind them to paste.

Mix the almond paste with milk and sugar. Then, cook in a heavy saucepan on medium heat.

Stir constantly till sugar melts and the mixture boils.

Add ghee and cook till the mixture comes away from the sides of the saucepan.

Add cardamom powder and pour the mixture into a greased tin and flatten out. Cool and cut into squares.

Decorate with silver foil and serve.

Dahi Chicken

Dahi ChickenIngredients:600g chicken pieces
1 ½ cups of thick yogurt
3 tbsp of ginger garlic paste
2 tbsp of kasoori methi
2 tbsp of coriander leaves finely chopped
2-3 slit green chilies for garnish
4 tbsp of fresh cream
¼ tsp pepper powder
¼ tsp salt
Butter for garnishing
2 tbsp of vegetable oil

METHOD
 Heat 2 tbsp of oil in the kadai/ deep frying pan
- Add the ginger garlic paste
- Let the ginger garlic paste cook to a golden brown colour
- Stir well
- Once done, add the chicken pieces
- Stir well for 3-4 mins
- Add 1 ½ cups of thick yogurt into the kadai/ deep frying pan
- Stir well
- Add the salt
- Stir well
- Cover the kadai/ deep frying pan with a lid and let the chicken cook for 20-25 mins on a slow flame
- All the yogurt should get absorbed by the chicken
- Add the fresh cream
- Mix well
- Add the kasoori methi
- Add the coriander leaves
- Add the black pepper
- Add the slit green chillies
- Add the butter
- Stir well

Carrot Halwa

Gajar HalwaIngredients:1 kg fresh carrot, peeled grated
200 gm sugar
1/2 lt full cream milk
4 tbsp desi (pure) ghee
10-15 cardamoms, peeled and ground
25 almonds finely shredded
Handful raisins

Methods:- Put grated carrots and the milk to a deep pan on flame
- Allow carrots to absorb milk and cook on medium flame for 20-30 minutes
- Add sugar, cardamom powder and stir
- Add ghee slowly, stir and cook for 15-20 minutes
- The carrots will turn a rich red and ghee will show on the top
- Add raisins and chopped almonds

Tip: Add cashew and walnuts to the gajar halwa for added taste

Carrot and Peas Pulav

Carrot and Peas PulavIngredients:1 cup rice
2 sliced onions
3 grated carrots
1 cup green peas
3 tbsp coriander leaves
2-3 slit green chillies
1 ½ tsp jeera powder
1 ½ salt
1 ½ chilli powder
Mixed garam masala
2-3 cloves
2-3 cardamoms
1 black cardamom
1 aniseed
2 tbsp oil
2 cups water

Method:- Heat the oil and add the jeera
- After it splutters, add the garam masala
- Add the onions
- Add green chillies
- Add salt, Stir well
- Saute the onions and bring them to a pale pink color
- Add the red chilli powder
- Add the coriander leaves
- Add the peas, mix well and fry for a minute
- Add the rice
- Add water, stir well
- Cover the pan with a lid and let it heat for 15 minutes
- Add the carrot, coriander and mix well
- Sprinkle a little water and cook for 5 minutes

Samosas

Ingredients: Filling
1 cup dry yellow split peas, rinsed
2.5 cups water
2 medium potatoes
1 teaspoon salt
1 tablespoon canola oil
1 medium red onion, chopped
1.5 teaspoons minced fresh ginger
2 teaspoons ground coriander (with a few whole coriander seeds sprinkled in)
1 teaspoon garam masala

1 to 2 teaspoons salt
Vegetable oil for deep frying
Chutney or tomato ketchup, for dipping

Ingredients: Dough
2 cups all-purpose flour (whole wheat flour preferred)
1⁄2 teaspoon salt
1⁄2 cup plain yogurt
1⁄4 cup canola oil

Variation: If you are short of time, use potsticker wrappers in place of the traditional dough.
Method:1.In a medium saucepan, combine split peas and water. Bring them to a boil, reduce heat, cover, and simmer until peas are tender, about 35 to 45 minutes. Drain peas, and set aside.

2.Boil potatoes with 1 teaspoon salt until they are tender. Drain, and mash the potatoes.

3.Meanwhile, prepare the dough. Combine flour and salt in a medium-sized bowl. Make a well in the center and add yogurt and canola oil. Mix ingredients until they form a ball.

4.Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2 to 3 minutes. Cover dough, and set it aside for 30 minutes.

5.Heat 1 tablespoon canola oil in a heavy skillet. Add onions and cook, stirring frequently, until they are translucent. Add ginger, and continue stirring for another minute. Add coriander, garam masala, and salt, and cook, stirring, for about a half minute more. Add potatoes and peas, and mix well. Set filling aside.

6.On lightly floured surface, roll out the dough into a rectangle measuring about 12 x 18 inches. Cut dough into 3-inch squares.

7.Place 1 scant tablespoon of filling on each square. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling.

8.Heat 1 inch oil in a heavy skillet until it is hot but not smoking, about 350° to 380°. Fry samosas until golden, turning once. Drain samosas on paper towels, and keep them hot.

9.Transfer samosas to a heated serving dish, and serve them with chutney or tomato ketchup.