Anita's Recipes

INGREDIENTS:
2 cups Basmati rice
1/4 cup peas
2 cups cauliflower florets
2 cloves garlic finely chopped
1 large onion chopped finely
2 tbsp pepper-cumin powder(grind equal quantities of cumin and black pepper)
1/4 cup broken cashew nut and dried grapes
2" cinnamon stick
2 bay leaves
1/2 tbsp cardamon powder
1/4 tbsp turmeric powder
1 tbsp chopped coriander
4-5 tbsp oil
2 tbsp ghee
salt as required
6-7 cups water

METHOD:

• Wash the rice well and drain off the water.
• Heat ghee and add the cinnamon stick and bay leaf.After a minute, add the rice and stir for 2-3 minutes until it becomes dry.
• Now pour the water into the rice and add a pinch of salt and mix well.Boil the rice.When the rice becomes soft and well cooked,remove it from the heat and drain off excess water and keep aside.
• Clean the cauliflower and boil it.
  
• Now heat oil and add the cardamon powder,turmeric powder,cashew nut and grapes and pepper-cumin powder.Immediately after adding this,add the garlic and onion and saute till the onion becomes golden brown.
• Now add the peas and cauliflower and saute until the cauliflower is dry and a little crispy.
• Now add the cooked rice into this and mix well(do not smash).
• Heat the gobi pulao for 2-3 minutes ,garnish it with coriander and serve hot!
  

INGREDIENTS:

4 cups fresh curd
1 onion finely chopped
1/2 cup finely grated carrot
1/2 cup finely chopped tomatoes
1/2 cup deseeded,chopped cucumbers
1 green chili finely chopped
4-5 tbsp finely chopped coriander
1 tbsp red chili powder
salt to taste

METHOD:

• Beat the curd in a bowl.
• Add all the above ingredients and mix well.
  
• Garnish the mixed vegetable raita with with chopped coriander and serve.

INGREDIENTS:

3 tbsp butter
4 cups chopped spring onions
1 cup milk
5 cups water
1 tbsp powdered white pepper
salt as required

METHOD:

• Heat the butter and add the onions into it.
• Saute for 1 minute and then pour water into it.
• Bring it to boil and blend it when the onions are well cooked.
• Strain the soup and boil it again. When it boils, add the milk and heat it for 5 mins.
• Add salt, pepper and mix well.
• Pour the spring onion soup into soup bowls and serve hot!
  

INGREDIENTS:

1 cup strawberries
2 cups milk
3 scoops vanilla ice cream
2 tbsp sugar

METHOD:

• Combine all the ingredients except the sugar and the ice cream and blend well.
• Pass this through a strainer and then blend again after adding sugar and the ice cream.
  
• Serve the strawberry milkshake immediately.
• You can also add a scoop of vanilla ice cream on top of the glass just before serving.
  

INGREDIENTS:

Paneer(cottage cheese) made from 1 liter milk
2 tbsp butter
1/2 cup fresh cream
4 tbsp chopped cashews
1 tbsp chopped coriander
1 green chili
5 large tomatoes
1 tbsp garam masala powder
a pinch of turmeric powder
1 tbsp cumin seeds
1 tbsp coriander seeds
1"ginger
2 cloves garlic
1/2 cup chopped onion
1 tbsp red chili powder
1/2 cup oil
salt as required
1 cup water

METHOD:

• Cut the paneer into 1" cubes.
  
• Heat oil in a pan and fry the paneer till they are golden brown.Remove them from the oil and place them on paper towels and keep aside.
• Grind the cashews,onion,turmeric powder,red chili powder,garam masala powder,coriander seeds,cumin seeds,ginger piece,chili and garlic into a smooth paste adding little water if required. This is the masala paste.
  
• Grind the tomatoes separately into a smooth paste.
• Heat the butter and add the masala paste to it.Cook it for 2-3 minutes.
• Then add the tomato paste and salt and allow the it to cook well.
• Add the water,cream and the paneer and cook it for 5 minutes(add more water if it becomes too thick).
• Garnish it with chopped coriander and serve it hot with any type of rice(onion rice) or Indian flat bread(pulka ,paratha ,roti)etc...
  

INGREDIENTS:

2 cups wheat floor
1-2 cup water
1/4 cup ghee or melted butter
a pinch of salt

METHOD:

• Sieve the floor and add salt to it and mix well.
• Add water little by little and mix well to form a stiff but soft dough.
• Add 1 tbsp of ghee and then knead it well.This gives it an even more soft texture.
• Leave it aside for 1 hour.
  
• Divide them into small balls and dust them with a little wheat flour and roll each of them into thin circles.
• Heat a flat pan and add a little ghee and spread it well.
• Place the rolled out roti on the pan and when bubbles appear on the top of the pulka,turn it over so that the other side also cooks.
• Your Indian bread(roti) is now ready.Serve it hot!!

INGREDIENTS:

3 cups finely chopped carrot
1/2 cup chopped onion
1 clove garlic
2 tbsp butter
2 tbsp sugar
2 tbsp white corn flour
2 cups milk
1 tbsp white pepper
salt as required
water as required

METHOD:

• Heat oil in a pan and add the onion,garlic and the sugar and saute till its golden brown.
• Add 2 cups of water and pressure cook it.
• Blend the mixture by adding more water if required.Pass this through a strainer.
• Now boil the soup.
• In another bowl, mix the corn flour and the milk together without forming any lumps.
• When the soup begins to boil,add the milk mixture,pepper and salt into it.
• Add water according to the thickness required.Heat it for some more time so that the soup thickens.
• Your cream of carrot soup is ready!
• Serve it hot!

INGREDIENTS:
4 large potatoes
1/4 cup peas
1 tbsp garam masala powder
1 tbsp dry mango powder
1 tbsp red chili powder
1 green chili
1/ tbsp turmeric powder
2 cloves garlic
1 large onion
1/2 tbsp fennel seeds
1 tbsp cumin seeds
4 cups all purpose flour
1 tbsp ghee
oil for frying
2 cups cold water
salt as required

METHOD:

• Grind the cumin seeds,fennel seeds,garlic,garam masala powder,mango powder,red chili powder, green chili and turmeric powder into a smooth paste without adding any water.This is the masala mixture for the samosa.
  
• Boil the potatoes,peel and smash them. cook the green peas also.
• Heat 4 tbsp oil and add the masala mixture to it. Stir for a minute and then add onions to it.
• When the onions are golden brown in color,add the potatoes and the green peas.
• Add salt and mix it well.Heat on low flame for 5 minutes.
• The samosa filling is ready.
• Sift the flour and add salt and add water to make a stiff dough.Add the ghee to the dough and knead well.
• Leave it aside for 10 minutes.
• Take a ball of dough and roll it into a slightly thick 4" diameter circle.Cut the circle into half.
• Now join the straight edge in the form of a cone.Press well to seal the edges and fill the cone with the samosa filling.Seal the other side.
• Do the same thing with the rest of the dough.
• Fry the samosas in hot oil and serve it immediately.
• You can also serve it with sweet and green chutneys from the pani puri recipe without diluting them.
  

INGREDIENTS:

1/2 cup butter
2 cups all purpose flour
1 powdered cup sugar
1 cup milk
1 tbsp baking powder
a pinch salt

METHOD:

• Sift the flour,baking powder ans salt.
  
• Melt the butter and add this to the flour mixture.
• Add the milk little by little and mix well to form a stiff dough.
• When it is stiff,knead it well. Wrap the dough in a cling film and refrigerate the cookie dough for half an hour.
• Roll out the dough into half inch circles and cut it into shapes using a cookie cutter.
• Preheat the oven at 300° and bake the cookies till golden brown.
• Cool the butter cookiesand serve.
  

INGREDIENTS:

2 onions
1 tbsp sugar
1 tbsp grated cheese
2 tbsp corn flour
2 tbsp butter
1/2 tbsp soy sauce(optional)
4 cups water
salt as required

METHOD:

• Peel the skin of the onion and chop them into thin strips.
• Heat butter and fry the onions.Add the sugar while frying.
• When it becomes golden brown, add water and salt and allow it to boil well.
• Mix half cup of water with the corn flour and pour it into the boiling soup. Add the soy sauce and the cheese and mix well.
• Pour the onion soup into a bowl and serve it hot.
  

INGREDIENTS:

1 potato boiled and peeled
1/4 cup green peas
1 cup cauliflower cooked
1 green pepper finely chopped
1 onion peeled and finely chopped
1 small carrot finely chopped and cooked
2 tomatoes finely cut
1/2 tbsp turmeric powder
2 green chilies
1/4 cup grated coconut
2 cloves garlic
1 tbsp red chili powder
1/2 tbsp garam masala
1/4 cup yogurt
2-3 tbsp oil
salt as required
water as required

METHOD:

• Grind the onion,chili and garlic into a paste and keep aside.
• Heat oil and fry onion till golden brown.
• Add the the green pepper and saute for a minute.
• Add the tomatoes to this and cook till it becomes tender.
• Now add all the other vegetables to this.Add even the ground paste and mix well.
• Add the yogurt, chili powder,turmeric powder and salt and mix well.
• If the vegetable kurma is too thick,then add a little water to dilute it.
• Serve it hot with any type of rice(onion rice) or Indian flat bread(pulka ,paratha ,roti)etc..
  

INGREDIENTS:

2 large potatoes
1/2 cup green gram(soaked overnight)
salt as required

FOR THE PURI:

1 cup plain flour
1 cup semolina
1 pinch of baking powder
1 pinch of salt
1 cup cold water
oil for deep frying

FOR THE GREEN CHUTNEY(PANI):

1 cup mint leaves
1/2 cup coriander
1 tbsp cumin seeds
2 green chilies
10 grams ripe tamarind
2 tbsp lemon juice
salt as required

FOR THE SWEET CHUTNEY:

4 seedless dates
5 tbsp grated jaggery
1/4 tbsp red chili powder
10 grams ripe tamarind
salt as required


METHOD:

• Boil the potatoes,peel and mash them.
• Cook the green gram.Mix both of them with salt separately.
  

FOR THE PURI:

• Heat the oil.
  
• Mix the plain flour,semolina ,baking powder and salt.
• Pour water little by little and mix the dough.The dough should be stiff.
  
• Leave it aside for 10-15 minutes.
• Knead again to make the dough soft and elastic.
• Now split the dough into 4 equal portions.
• Roll each of them into thin circles.Cut them into small 2 inch diameter circles.
• Now fry them until they are golden brown and crispy.

The puris are now ready!

FOR THE GREEN CHUTNEY(PANI):

• Grind all the green chutney ingredients except the lemon juice a smooth paste. strain the chutney and keep aside for 2 hours.
• Dilute the chutney adding water as required.
• Just before serving, add lemon juice.

The pani is now ready!
FOR THE SWEET CHUTNEY:

• Heat 4 cups of water and when it begins to boil,add the tamarind and the dates.cook on low flame until they become soft.
• Grind this and all the other sweet chutney ingredients into a smooth paste.

The sweet chutney is now ready!

TO SERVE:

• Tap the center of each puri with your thumb to make a hole in the puri.
• Now put a little potato,green gram and the sweet chutney.
• Fill the rest of the puri with pani.

Your pani puri is ready. You can chill the pani pouring it into the puri.

INGREDIENTS:

1 cup ground nuts
1 tomato
1 cucumber
1 carrot
1 onion
1 green chili
1 tbsp lemon extract
1 tbsp chopped coriander
1 tbsp chat masala powder(optional)
1/2 tbsp finely ground black pepper
salt to taste

METHOD:

• Add a pinch of salt in the ground nuts and pour just enough water to cover the ground nuts and pressure cook it.
• Strain out the water from the cooked ground nuts and allow the ground nuts to cool.
  
• Peel the cucumber,onion and carrot.Grate the carrot and finely chop the onion and the chili.
  
• Remove the seeds from the tomato and cucumber and chop them finely.
• Now mix the chopped vegetables with the ground nuts adding a pinch of salt,lemon extract,pepper and chat masala powder.
• Garnish the ground nut salad with coriander and serve.
  

INGREDIENTS:

1 ripe mango
2 chilled glasses milk
5 tbsp sugar
1/4 cup water

METHOD:

• Peel and cut the mango into small pieces.
• Blend it with water into a smooth paste in a mixer
• Now add the milk, and sugar and blend for 2 minutes.
• Pass the mango milkshake through a strainer and serve.
• You can also add a scoop of vanilla ice cream just before serving.
  

INGREDIENTS:
8 pav buns or dinner rolls
1 onion finely chopped
4-5 large tomatoes finely chopped
1 cup cauliflower
1 carrot finely choppped
1 green pepper finely chopped
1 large potato
1 green chili chopped finely
1/2 cup green peas
2 cloves garlic grated
1" piece ginger grated
1/2 tbsp turmeric powder
1 tbsp garam masala
1 tbsp pav bhaji masala
Salt as required
1 lemon
2-3 tbsp butter
3 tbsp oil

METHOD:

• Pressure cook the potato,carrot,cauliflower,peas,green chili,garlic and ginger by adding little water.
• Mash all the cooked vegetables.
  
• Heat oil in a pan and add the onions and stir till golden brown.Then add the green pepper and saute it for a minute.
• Add the tomatoes and cook till it is soft.
• Now add the mashed vegetables to this and mix well.
• Add garam masala, Pav Bhaji Masala, chili powder, turmeric powder and salt and mix well.
• Remove it from the heat when everything is well cooked and is in the form of a paste.
• Your bhaji is now ready.
• Add a tablespoon of lemon juice while serving.
  
• Cut the pavs horizontally and spread butter on it.
• Toast these on a hot tawa until it is crispy on both the sides.
• Serve the pav along with the bhaji.
• You can also put a little bhaji between two pav pieces of dinner rolls like a sandwich just before serving.
• Serve the Pav Bhaji when its hot!
  

INGREDIENTS:

3 cups long grain rice (basmati)
1 white onion
1 red onion
1 tbsp cumin seeds
1/2 tbsp red chili powder
1/2 tbsp ground black pepper
a pinch of cardamon powder
1 stick cinnamon
1 tbsp butter
salt as required

METHOD:

• Chop all the onions into long thin slices.
  
• Heat the butter in a pan and add the cumin seeds, cinnamon, cardamon powder,chili powder and the ground pepper.
• Immediately add the chopped onions and saute until it becomes golden brown.
• Add the rice to this and mix well.
• Pour water just enough to cover this and pressure cook it.
• It can also be cooked in a rice cooker .
• Mix the onion rice well after cooking and Serve hot!

INGREDIENTS:

1 cup finely shredded cabbage
1 white onion finely chopped
1" ginger piece
1 green chili
2 tbsp butter
2tbsp sugar
2 tbsp white corn flour
2 cups milk
1 tbsp powdered white pepper
salt as required
water as required

METHOD:

• Heat oil in a pan and add the onion and the sugar.
• When the onion turns golden brown,add the cabbage and saute for 2-3 minutes.
• Add 2 cups of water and put the chili and the ginger piece to this and pressure cook it.
• Discard the ginger and chili.Blend the mixture by adding more water if required.Pass this through a strainer.
• Now boil the soup.
• In another bowl, mix the corn flour and the milk together without forming any lumps.
• When the soup begins to boil,add the milk mixture,salt and pepper into it.
• Add water according to the thickness required.Heat it for some more time so that the soup thickens.
• Your cream of cabbage soup is ready!
• Serve it hot!

INGREDIENTS:

4-5 apples
2 tbsp lemon juice
1"ginger piece(optional)
1/4 sugar
water as required

METHOD:

• Peel,core the apples and chop them finely.
• Place the apples,ginger piece in a pan add enough water to cover it.Add the sugar to this and bring it to boil.
• Once it boils and the apples change into golden brown color,remove the ginger piece and blend the mixture.
  
• Strain the apple juice. Add water to dilute the juice.
• Chill the apple juice and serve.

INGREDIENTS:

4-5 large tomatoes
1 large onion
2 tbsp sugar
2 tbsp butter
2 cups milk
2 tbsp corn flour
1 tbsp white pepper powder
salt as required
water as required

METHOD:

• Peel the onion and chop the onion and tomatoes finely.
• Heat the butter in a pan and when it melts,add the onion and sugar and fry it till golden brown.
• Add the tomatoes and saute it for about a minute.
• Add 2 cups of water to this and pressure cook it.
• Blend the mixture by adding more water if required.Pass this through a strainer.
• Now boil the soup.
• In another bowl, mix the corn flour and the milk together without forming any lumps.
• When the soup begins to boil,add the milk mixture into it.
• Add water according to the thickness required.Heat it for some more time so that the soup thickens.
• Your cream of tomato soup is ready!
• Serve it hot!
  

INGREDIENTS:

1 1/2 cup all purpose flour
3/4 cups powdered sugar
2 tbsp butter
a pinch baking powder
a pinch salt
water as required
Freshly prepared APPLE JAM made from 2 apples (instead of using green apple,use a normal apple)

METHOD:

• Preheat the oven to 375 degrees F.
• Combine the flour,butter,sugar,salt and baking powder in a large bowl.
• Slowly add little water and mix well to form a stiff dough.
• Now divide the dough into two equal portions and roll each of them into 1/4 inch thick circle.
• Place one of them onto the 6 inch pie pan(covering even the sides of the pie pan).
• Pour the freshly prepared jam into the lined pie plate. Now take the other piece of the rolled out dough and place it on the pie and seal it well.
• Brush the pie with a little butter.
  
• Now bake the pie until the crust is golden brown.
• Cool it for 15-20 minutes and then serve.
• Serve the apple pie with ice cream.
  

INGREDIENTS:

Paneer(cottage cheese) made from 1 liter milk
1 cup fresh cream
1/2 cup milk
1 tbsp chopped coriander
1 green chili
3 tbsp corn flour
5 large tomatoes
1"cinnamon
1 tbsp cumin seeds
1 tbsp coriander seeds
1"ginger
2 cloves garlic
1/2 cup chopped onion
2 red chilies
1 green chili finely chopped
1/2 cup oil
salt as required

METHOD:

• Crumble the paneer and mix it with a pinch of salt,green chili and corn flour.Roll them into 6-7 balls.
  
• Heat oil in a pan and add them and fry till they are golden brown.Remove them from the oil and place them on paper towels and keep aside.Your koftas are ready.
  
• Grind together the onion,garlic,red chili,cumin seeds,ginger and cinnamon into a smooth paste.
• Heat 2-3 tbsp of oil in a pan and add the mixture and cook for 2-3 minutes.
• Grind the tomatoes into a smooth paste and add them to the above mixture.Allow them cook well.Add the cream and the milk to this and cook on a low heat.
• Once it bubbles up,add salt and mix well.Add the prepared koftas and allow them to cook for a few minutes.
• Garnish with chopped coriander and serve hot with any type of rice(onion rice) or Indian flat bread(pulka ,paratha ,roti)etc..!
  

INGREDIENTS:

2 cups all purpose flour
1/4 cup all purpose flour for dusting
1 green chili finely chopped
1/2 cup finely shredded cabbage
1 small carrot finely grated
1 onion finely chopped
1 tbsp finely chopped coriander
a pinch salt
4-5 tbsp oil
2 cups water

METHOD:

• Mix the green chili,cabbage,carrot,onion and the coriander together with a little salt.
• Take the flour into a large bowl and add a pinch of salt.
• Make it into a stiff dough adding little water at a time.Once the dough is stiff,add a tbsp of oil and knead again.
• Divide the dough into golf ball sized parts and roll each or them into small thick circles.
• Place 1 tbsp of the mixed vegetable in the center and lift the sides of the dough and join them.Flatten it a little with your hands and dust it with a little flour and turn it over and repeat the same.
• Now using a rolling pin carefully roll it into a 1/2" thick circle.
• Heat a Flat pan and add 1/2 tbsp oil.
• Place the paratha on the heated pan and when bubbles appear on the top,flip it and cook the other side in the same way adding a little oil.
• Serve it hot!!
  

INGREDIENTS:

2 cups wheat floor
1/2 cup curd
1/2 cup water
1/4 cup ghee or melted butter
a pinch of salt

METHOD:

• Sieve the floor and add the curd,salt to it and mix well.
• Add water little by little and mix well to form a stiff but soft dough.
• Add 1 tbsp of ghee and then knead it well.This gives it an even more soft texture.
• Divide them into small balls and dust them with a little wheat flour and roll each of them into thin circles.
• Heat a flat pan and add a little ghee and spread it well.
• Place the rolled out pulka on the pan and when bubbles appear on the top of the pulka,turn it over so that the other side also cooks.
• Your Indian flat bread(Pulka) is now ready.Serve it hot!!
  

INGREDIENTS:


5 baby corns
1/2 cucumber
1 cup finely shredded cabbage
4-5 spring onions
2 tbsp lemon extract
salt as required
1/2 tbsp pepper
1/2 tbsp chili vinegar
oil for frying
1 tbsp chat masala powder(optional)
1 tbsp chopped coriander

METHOD:

• Remove the skin of the baby corn and slice them into thin circles.
• Heat about a cup of oil in a pan and fry the baby corn until golden brown.
• Remove them from the oil and place them on paper towels.
• Peel the cucumber and chop the cucumber and spring onion into small pieces.
• In a large bowl,add the vegetables and the chili vinegar and mix well.
• Add to it pepper powder,salt,chat masala powder and lemon extract and mix well.
• Finally add the fried baby corn into the salad and mix well.
• Garnish the Baby corn salad with the chopped coriander and serve.
  

INGREDIENTS:

5 spring onions
1 carrot
1 cup shredded cabbage
5-6 french beans
1/2 cup finely chopped green pepper
2-3 tbsp dark soy sauce
2 tbsp sugar
3 tbsp corn flour
4 tbsp oil
2 tbsp pepper
water as required
salt as required

METHOD:

• Heat water in a pan and add the carrot and the beans.Let it cook until the carrot becomes soft.
• Once cooked, remove the beans and the carrot and wash it in cold water immediately.
• Peel the carrot and chop it into thin and long pieces.Chop the beans and the spring onions finely.
• Heat the oil in a pan and add the spring onions.When it becomes golden brown,add the sugar and mix well.
• Next add the green pepper and the cabbage.When these look cooked,add the beans and the carrot.
• Add a pinch of salt,the soy sauce and mix well. Add enough water to cover the vegetables and bring the soup to boil.
• Take the corn flour in a cup and add little water and mix it to remove any lumps and pour it into the soup.
• Finally add pepper powder and mix well. When the soup thickens,pour it into bowls and serve hot.
• While serving,chili sauce can be added for extra spicy flavor.
  

INGREDIENTS:

3 cups long grain rice (basmati)
1 cup shredded cabbage
1 large onion
1/2 cup green peas
1 large carrot
1 green pepper
1/4 cup finely chopped french beans
2 tbsp of finely chopped coriander
2 bay leaves
1 tbsp cardamon powder
1/4 tbsp cinnamon powder
2 tbsp red chili powder
1 tbsp pepper powder
2 tbsp pepper-cumin powder(grind equal quantities of dried pepper and cumin)
5-6 tbsp oil

METHOD:

• Wash the rice and drain off the water
  
• Peel the onion and the carrot.Chop the onion,carrot and the green pepper into small and equal sized pieces.
• Heat the oil in a big pan and add the bay leaf.After it turns into light brown color,add the pepper cumin powder,cinnamon powder and cardamon powder.
• Add the onion and fry till it golden brown.Add the green pepper and after a minute, add the cabbage.
• when the cabbage is cooked,it changes its color.Now add the other vegetables,pepper powder,chili powder and mix well.
• Add the rice to this and mix well.
• Pour water just enough to cover this and pressure cook it.
• It can also be cooked in a rice cooker .
• Mix the pulao well after cooking and Serve hot!

INGREDIENTS:

4-5 large potatoes
4-5 tbsp corn flour
salt as required
ground pepper(optional)
oil for deep frying
1 liter water

METHOD:

• Heat oil in a heavy bottomed pan.
  
• Peel and cut the potatoes into long strips.
• Heat the water with a pinch of salt in it and bring it to boil.
• Add the potatoes into this and allow them to cook for about 10 minutes.
• Remove the water and wash the potatoes in cold water to remove the heat.
• Add a pinch of salt and the cornflour to the potatoes and mix well.
• Slowly drop the potatoes into the oil.Fry until it is golden brown.
  
• Remove the fries from the oil and place them on paper towels
• Add a pinch of salt and pepper if required.
• Your delicious french fries are ready.serve hot with tomato ketchup.
  

INGREDIENTS:

5 cups fresh thick curd
1 cup powdered sugar
2-3 tbsp of chopped nuts(almonds and pistachios)
5 tbsp warm milk
1/4 tbsp cardamon powder
a few saffron strands

METHOD:

• Take a muslin cloth and pour the curd in it. Join all the sides of the cloth and make a tight knot.
• Hang it in a cool and dry place for about 4-5 hours until all the water(whey) is drained off.
• Put the saffron strands in the milk and keep it aside.
• Transfer the curd into a bowl and beat it well until it has an even texture.
• Now add the saffron milk,nuts,sugar,cardamon powder and mix well.
• Refrigerate it for 3-4 hours.the Shrikhand is ready for serving.
  

INGREDIENTS:

4 cups grated ash gourd
2 cups sugar
1 cup milk
1/4 cup ghee
1/6 cup chopped cashew nut, pistachios and almonds
1 tbsp cardamon powder

METHOD:

• Heat half the ghee in a heavy bottomed pan and add the grated ash gourd.
• Stir continuously on a low flame until it is cooked(it becomes soft).
  
• Add the milk and sugar and continue to cook until it becomes tender and all the excess liquid is evaporated.
• Add the remaining ghee, chopped nuts and the cardamon powder and mix well.
The halwa is now ready to serve
• Serve it hot.
  

INGREDIENTS:

4 cups milk
10-15 almonds
1/6 cup pistachios
a few saffron strands
1/4 tbsp cardamon powder
1/4 cup sugar
water as required


METHOD:

• Boil the milk in a heavy bottomed pan.Continue heating even after the milk boils.
  
• Heat about a liter of water in another pan and add the almonds and the pistachios. Continue heating until the almonds expand.
• Drain off the water and wash the nuts with cold water.
• The skin of the almonds and the pistachios can be easily removed now.
• Now grind the almonds and pistachios into a smooth paste and add it to the milk and stir well.
• Add the saffron strands,sugar and cardamon powder and mix well.
• Continue heating the milk for a few more minutes.
• When the milk becomes a little thicker than before,cool it .
• Refrigerate it for 1-2 hours and serve it cold.
  

INGREDIENTS:

1 large cucumber
4 cups fresh curd
1 small lemon
1/2 green chili(optional)
1/4" ginger piece
4-5 curry leaves
2 cold cups water
salt as required

METHOD:

• Peel the skin of the cucumber and chop the cucumber into large pieces.
• Slit the green chili and discard the seeds.Add this to the cucumber.
  
• Blend this well and then add the salt,curry leaves,ginger and then blend again.
• Add salt and water and blend the lassi again.
• Finally strain the lassi and serve it chilled.
• You may also use ice cubes instead of water
  

INGREDIENTS:

1 large carrot
5 cups milk
1/4 cup ice cubes
5 tbsp sugar

METHOD:

• Wash the carrot and grate them finely.
• Combine all the ingredients except the sugar and blend well.
• Pass this through a strainer and then blend again after adding sugar.
• Serve it cold!!
  

INGREDIENTS:


2 cups Basmati rice
4 large tomatoes chopped finely
1/4 cup frozen peas
2 tbsp garam masala powder
1 tbsp red chili powder
1 large onion chopped finely
4-5 tbsp oil
salt as required
water as required

METHOD:

• Wash the rice well and drain off the water.
• Heat 4 tbsp of oil in a pan and add the onions.
• Shallow fry til golden brown.Now add the tomatoes and green peas.
• Continue heating on a low fame until the peas and the tomatoes become soft.
• Now add salt,pepper powder,garam masala,red chili powder and salt and mix well.
• Add the rice to this and mix well. Remove it from the fire after a minute.
• Pour water just enough to cover the rice and pressure cook it.
• It can also be cooked in a rice cooker.
• Serve hot!

INGREDIENTS:

4 cups puffed rice
2 cups sprouted mung bean
1 small cucumber
1 onion
1 green apple
1 tomato
2 tbsp grated mango
2 tbsp chat masala powder
2 tbsp pepper powder
1 tbsp chili powder
1 tbsp garam masala powder
4 tbsp oil
1/2 tbsp turmeric powder
1 lemon
salt to taste

METHOD:

• Heat the oil in a kadai and add 1 tbsp pepper powder,1/2 tbsp salt,turmeric powder,garam masala powder,chili powder and add the puffed rice to it.
• Mix it well and heat it on a low flame until it becomes crispy.
• Peel the onion and cucumber and chop all the vegetables finely and fruits.
• In a large bowl,combine the sprouted mung bean,all the vegetables and fruits,the mango and mix well.
• Add the salt,chat masala,pepper to the mixture and mix well.Squeeze the juice out of the lemon into the bowl and mix well.
• Finally add the prepared puffed rice and mix well.
• serve it immediately.
  

INGREDIENTS:

4 pomegranate seeds
2 cups ice
1/2 cup water
5-6 tbsp sugar

METHOD:

• Blend the pomegranate seeds with the water and ice.
  
• Add more water if necessary.
• Strain this juice and add the sugar and mix well.
• Pour into tall glasses and serve it cold.
  

INGREDIENTS:

6-7 ripe tomatoes
1 onion
1 carrot
a small piece of beetroot
1"ginger piece
3 tbsp corn flour
2 tbsp pepper powder
salt as required
water as required
3 slices of bread
1/4 cup oil
1 tbsp butter

METHOD:

• Peel the onion the onion,beetroot,ginger and carrot and chop them finely.Also chop the tomatoes.
• Heat 2 tbsp of oil in a pan and saute the onion until golden brown.
• Now add the carrot,beetroot and carrot and saute for a minute.
  
• Add 2-3 cups of water to this ,pressure cook it and allow it to cool.
• Blend this mixture by adding more water if required.
  
• Pass this through a strainer and heat the liquid until it boils.
• Now mix the corn flour in a cup of water and add this to the boiling soup.
• The soup starts to thicken.Add water according to the thickness required.
• Add salt,sugar and pepper powder.
• Cut the bread slices into small squares.
• Heat the remaining oil in a pan and fry this until golden brown.
• Add this to the soup just before serving.
• Serve hot!!

INGREDIENTS:

1/4 kg Bitter gourd
1 cup besan flour
1/2 cup Semolina flour(sooji or rava)
1 tbsp red chili powder
1 tbsp salt

METHOD:

• Preheat the oven to 200 degrees.
  
• Wash and clean the bitter gourd,make a slit in the center and take out the seeds carefully without cutting it fully.keep aside.
  
• Mix the besan flour,semolina flour,salt and red chili powder in a bowl.
• To this add 2 to 3 tbsp of oil and mix well.
• Stuff each of the bitter gourd with the powder and place it on a baking tray.
• Bake it in an oven for about 30 minutes until it becomes crispy.
• It can also be cooked in a kadai by shallow frying.
• serve hot!
  

INGREDIENTS:

1 ripe banana
1 cup grapes
1 apple
1 ripe mango
1/4 cup strawberry
1/4 cup dry grapes
1/4 cup chopped pineapple
2 tbsp Caster sugar
4 tbsp light brown sugar
a pinch of cinnamon powder

METHOD:

• Peal and chop all the fruits into equal size.
• Mix all the ingredients together and refrigerate for about an hour
• Top it with whipped cream or serve with ice cream.
  

INGREDIENTS:

2 cups Basmati rice
1 cup frozen peas
2 tbsp garam masala powder
1 tbsp dark soy sauce
1 large onion chopped finely
3 tbsp pepper-cumin powder(grind equal quantities of cumin and black pepper)
1/2 tbsp ground white pepper
1/4 cup broken cashew nut and dried grapes
4-5 tbsp oil
salt as required
water as required

METHOD:

• Wash the rice well and drain off the water.
  
• Heat 4 tbsp of oil in a pan and add the pepper-cumin powder and the onion.
• Shallow fry the onion until it becomes golden brown.
  
• Add the peas and heat on low fame until the peas becomes soft.
• Now add the salt,garam masala powder,white pepper powder and soy sauce and mix well.
• Add the rice to this and mix well and remove from fire after a minute.
  
• Heat one tbsp of oil in a pan and add the broken cashew nuts and shallow fry them until golden brown.
• Now add the grapes to this and remove them when the grapes double in size and add them to the rice.
• Pour water just enough to cover the rice and pressure cook it.
• It can also be cooked in a rice cooker.
• Serve hot!
  

INGREDIENTS:

1 pomegranate
2 cups fresh curd
1 tbsp red chili powder
1/2 tbsp pepper
2 tbsp sugar
salt to taste

METHOD:

• Cut the pomegranate into half.
• Beat the curd in a bowl.
• Remove the pomegranate seeds from one half and add it to the curd.
• Now add the salt,pepper,sugar,pepper and red chili powder and mix well.
• Squeeze the other half of the pomegranate into the curd mixture and mix well.
  
• Garnish it with chopped coriander and serve.
  

INGREDIENTS:

For the soup:

3 Fresh cucumbers
1 Small white onion
2 tbsp corn flour
1 green chili
1 1/2 cups milk
1 tbsp white pepper powder
2 tbsp sugar
2 tbsp oil
salt as required
water as required

For baby corn Fries:

10-15 Fresh baby corns
oil for deep frying
salt and pepper as required


METHOD:

For the soup:

• Peel the cucumbers and the onion and grate them finely.
• Heat the oil in a pan and add the green chili,onion and the cucumber and saute for about 2 minutes without browning them.
• Add 2 cups of water to it , pressure cook and allow it to cool.
• Discard the chili and blend the mixture adding more water if required.
• Now pass it through a stainer and heat the liquid until it boils.
• Add the milk and heat it on low flame.
  
• Mix the corn flour in one cup of water and pour it into the soup.
• The soup thickens after a few minutes.If it becomes too thick, then add some water to dilute it.
• Finally add salt and pepper as required.

For baby corn Fries:

• Remove the skin of the baby corn and slice the corn thinly into perfect circles.
• Heat oil in a pan and fry them until golden brown.
• Remove them from them from the pan and drain out the excess oil in them by placing them on paper towels.
• Finally sprinkle salt and pepper on them and mix it well.

TO SERVE:
Pour the soup into bowls and put a few pieces of the corn fries in each bowl.Serve it hot.

INGREDIENTS:

8-10 rotis/chapatis
1 clove garlic
1 small carrot
1 green pepper (capsicum)
2 large tomatoes
1 onion
1 cup finely shredded cabbage
2 green chilies,slitted
2 tbsp garam masala powder
1 tbsp red chili powder
1 tbsp pepper powder
4 tbsp oil
2 tbsp ghee

METHOD:

• Place the rotis on a plate and cut them into small square pieces.
• Heat the ghee in a pan and add these pieces into and and stir fry them on a low flame until they become a little crispy.
• Remove then from the flame and keep it aside.
• chop the onion,green pepper,garlic and tomatoes into fine pieces and grate the carrot.
• Heat the oil in a pan and add the garlic,onion and chili and stir fry till golden brown.
• Now add the green pepper and grated carrot and fry for some more time.
• Then add the cabbage and after a few minutes,add the tomatoes.
• Cook for some time until the tomatoes are soft and well cooked.
• Now add the garam masala,pepper ,chili powders and salt as required and mix well.
• Add the crispy rotis to this mixture and mix well.
• serve hot garnished with coriander leaves.
  

INGREDIENTS:

1 apple
1 glass milk
1 tbsp honey
4 tbsp sugar
1\4 cup water
a pinch cinnamon powder

METHOD:

• Peel and cut the apples into small pieces.
• Blend the apple and water into a smooth paste in a mixer
• Now add the milk, honey and all other ingredients into the blender and blend it for 2 minutes.
• Serve it chilled.
  

INGREDIENTS:

1 bowl(4 cups)boiled rice
4 tbsp vegetable oil
2 cups fresh curd(yogurt)
1 1\2 cups milk
1 cup water
1" ginger finely chopped
5 curry leaves finely chopped
2 green chillies finely chopped
1 cup pomegranate seeds
1 tbsp mustard seeds
1 tbsp urad dal
a pinch of asafoetida powder
1/4 cup dried grapes
4 tbsp finely chopped coriander(for garnish)

METHOD:

• Take the rice in a large bowl ,mash it well and keep aside.
• Heat the oil in a pan and add the mustard seeds and urad dal.
• Add the ginger and green chillies when the mustard seeds start to splutter.
• Mix it well and then add the curry leaves and the grapes.
• When the grapes double in size,add the asafoetida powder and remove the mixture from the fire and add it to the rice and mix well.
• Add salt,water,curd,pomegranate seeds and milk to the rice and mix well.
• Garnish it with the coriander leaves and pomegranate seeds.
  

INGREDIENTS:

1 large green apple
1 cup light brown sugar
2 tbsp sugar
1"piece of cinnamon(or a pinch of cinnamon powder)
2 1/2 cups of water

METHOD:

• Peel and core the apple.Chop it into fine pieces.
• Combine the water,cinnamon and both the sugars and boil them until the sugar dissolves.
• Now add the apple into this and cook it until it becomes soft and tender.
• Remove it from the flame and grind it into a smooth paste after removing the cinnamon piece.
• Cook this on a low flame until the excess water evaporates.
• Cool and refrigerate in an air tight container(can be used for 2 or 3 days).
  

Ingredients:

2 cups fresh mint leaves
1 cup fresh coriander leaves
1 tablespoon dry roasted cumin seeds
2 tablespoon lemon juice
1\2 inch piece ginger
1\2 liter cold water
a pinch of sugar
salt to taste

Procedure:

• Blend the mint leaves ,coriander leaves,ginger and cumin seeds together into a fine paste.
• Add water,salt,sugar and lime juice and mix it well.
• Pass it through a strainer.
• Pour into tall glasses and serve it garnished with mint leaves
  

(To yield approx. 225-250 grams paneer)


INGREDIENTS:

1L fresh milk
1 cup curd or 2 lemons (i prefer curd because the lemon gives it a bitter taste)

METHOD:

• Heat the milk and when the milk starts to boil,add the curd or lemon.
• Gently stir it keeping it on a low flame.
• The milk will start to curdle(the milk separates from the water. This water is known as whey). When the milk curdles completely,remove from the heat and allow it to cool for a while.

• Strain this in a muslin cloth or a flat sieve until all the whey is drained off.
• Place the paneer on a flat plate along with the cloth and press on top with another plate.( this removes the excess water).
• when lemons are used for curdling,the paneer is washed to remove the lemon flavor before applying weight.
• Place a weight on the plate and leave for 15minutes.
• Cut the paneer into squares or required shapes and use it as required.

Ingredients:
3 cups grated carrot
2 cups sugar
1 cup milk
1\2 cup milk powder
1\4 cup ghee
a pinch of cardamom(elachi) powder
1\4 cup chopped almonds,cashews and pistachios

Method:

• In a microwave safe bowl,combine the milk, ghee and the carrots and microwave for 5 minutes or more unit it becomes soft and dark orange in color.
• Add the sugar,cardamom powder and milk powder and cook it with the lid till the water evaporates.
• Dry roast the nuts and mix it with the halwa.

Serve hot with sliced almonds or with ice cream