MAL POORA

Ingredients :


Maida : 10 tbsps.

Sugar : 20 tbsps.

Sooji : 5 tbsps.

Wheat flour: 2 tbsps.

Saunf: 1 tsp.

Cardamom ( powdered ): 1 tsp.

Milk : 1 cup

Water : as needed

Ghee : as needed




Method

Mix maida, sooji, wheat flour, saunf, cardamom and milk as needed, to form a batter. Add Water, if the consistency is too thick. Set aside for 15 mts.

Boil sugar with 2 cups of water in a vessel till it reaches a string consistency.

Remove the vessel from the stove.

Heat ghee in a frying pan.

Add spoons of batter, to form small circles and fry them till golden.

Remove from ghee and soak in sugar syrup.

Remove the malpooras from the syrup after 10 minutes and serve.

INSTANT DHOKLA

INGREDIENTS :

300gms Gram flour (Besan)
1cup Curd (Stirred nicely]
1tsp Green Chilies chopped finely.

1tsp Ginger (paste)
Salt to taste
1tsp Eno fruit salt/ baking powder
1 Lemon juice
1/2 tsp. turmeric powder
1tbsp Oil
For The Tampering
Few Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Grated fresh coconut [optional]



METHOD

In a bowl add gram flour (besan), Curd.

Mix well and make a smooth batter. Add water to give it a thick consistency.

Add salt and set aside for 4 hours covered with a lid.

Add ginger paste and green chillies to the batter. Also add turmeric powder and mix well.

Grease a baking dish that should fit in the steamer or cooker.

In small bowl take a tsp. baking powder or eno, 1tsp oil and lemon juice and mix well.

Add this to the batter and mix well.

Pour the batter into the greased pan and steam for 10-12 minutes or till done.

Cool for sometime and cut into big cubes.

Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas.

Garnish the besan dhokla with coriander and slited green chilies, and grated fresh coconut.

INDIAN MATAR [DRY GREEN PEAS] CHAAT

INGREDIENTS:

3 cups pre-soaked sukhe matar (dried whole peas)
2 potatoes (boiled, peeled and chopped)
2 large onion (finely chopped), optional
2 tomato (chopped)
1 medium cucumber (peeled and chopped)
Lemon juice

A pinch of asafoetida
Tamarind chutney
Green chutney
Salt to taste
Green chilies chopped.
Garam masala powder
Black salt (kala namak)
Ground roasted cumin (jeera)

METHOD:

In a saucepan, place the peas and add sufficient water to cover them.

Add asafoetida powder and cook over a moderate heat for about 15 minutes until the peas are tender. [You can also pressure cook them.] Drain.
Take cooked peas and cover with little chopped onions, cucumber. Tomatoes and potatoes. Sprinkle with spices to individual taste. Pour a little tamarind & green chutney and lemon juice on top.

Toss well. And serve in bowls...

COOL CURD CUCUMBER RICE

INGREDIENTS

1 cup carrots, grated

1/4 cup chopped coriander

salt to taste

1 cup cooked rice, cooled

2 cup fresh curds (yoghurt)

1/2 cup cucumber, washed and chopped (unpeeled)

FOR THE TEMPERING

1 teaspoon cumin seeds (jeera)

2 green chillies, slit

1/2 teaspoon asafoetida (hing)

6 curry leaves

1 tablespoon oil

FOR THE GARNISH

3 tbsps. chopped corriander

METHOD

In a pan, heat the oil and add the cumin seeds.

When they crackle, add green chillies, asafoetida, curry leaves and sauté

Combine the rice, curds, cucumber, carrots, coriander, rice and salt and mix well.

Garnish with Corriander and Serve

Image courtsey Google Images. In case of any objection, image will be removed

KADHI GUJRAT KI

INGREDIENTS :

3 tbsp. gram flour
2 teacups fresh Dahi[curds]
1 tbsp. ginger garlic paste
1 onion cut into small pieces.
2 tbsp Sugar(approx.)
2 tbsp. chopped coriander
Haldi,salt, chilli powder, to taste
2 tbsp. pure ghee/oil
1/2 tsp.zeera[cumin]seeds
1/2 tsp.methi seeds
1/2 teaspoon mustard seeds

METHOD:

Beat the curds. mix it with the gram flour and about 3 cups of water.
Add ginger garlic paste, curry leaves, salt, sugar, chilli, haldi and put to boil, stirring it all the while, letting it thicken.
In a frying pan add ghee, and cumin, mustard and methi seeds.
Add the onions and saute till pink in colour.
Add this tempering to the kadhi.
When the kadhi reaches the desired thickness.Switch off
Serve adding corriander leaves and a dot of ghee with rice.

MASOOR DAL PALAK

INGREDIENTS :
1 Cup Masoor Dal
1 Cup Palak[spinach] chopped
1 tsp. ginger garlic paste
1 tsp. zeera
1 tbsp. imli paste
1 tbsp. oil/ ghee
Salt, chilli powder, haldi to taste
Chopped green dhaniya/ curry leaves
METHOD :
Wash and pressure cook the dal with water along with ginger garlic paste, salt, chilli and haldi
Heat oil or ghee ,add the zeera curry leaves and the chopped spinach.
Add the imli pulp and cook a little.
Pour this over the dal and cook for a few more minutes.
Serve hot sprinkled with fresh dhaniya

DAL WITH VEGETABLES

INGREDIENTS:
Vegetables………..
2 carrots, diced
6 to 8 pieces of medium sized bhindi[okra]
2 onions, diced
2 brinjals medium diced
2 potatoes, diced
1/2 cup beans cut into pieces
1/2 teaspoon zeera seeds[cumin] , and fenugreek[methi] seeds
2 tbsps oil
Salt, chilli powder, haldi to taste
2tbsps. Ghee/ oil
1 tbsp. ginger garlic paste
2 green chillies
DALS:

1/2 cup pink dal [masoor]
1/2 cup yellow dal[moong]

METHOD:

Wash and Pressure cook the dals with green chilli, ginger, garlic, turmeric powder, salt with 1 cup of water, till the dals are tender.

Mash the pressure cooked dal till smooth

Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and let them crackle. Add the chopped onions.

Add the bhindi, beans, carrots, potatoes, brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften.

Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes.

Serve hot with a little ghee, and chopped fresh dhaniya

EGG CURRY WITH COCONUT MILK

Ingredients:

2 medium potatoes, boiled, peeled and quartered
5 egg yolks
3 big tomatoes, blanched and sliced
1 cup coconut milk
1 onion ground
ginger- garlic paste 1/2tbsp
sugar1 tsp
2 bay leaves
½ tsp each of turmeric powder and garam masala
a few sprigs coriander leaves
salt and chilli powder to taste
ghee as required
Method
Grind onion, ginger and garlic to a paste.
Separate the yolks carefully from whites so as not to break them.
Fry the potatoes to a golden colour. Also fry the yolks gently on both the sides.
Heat 3 tbsps. of ghee and add bay leaves and onion paste.
When the onion turns golden, put in the tomatoes, salt, sugar and all the spices and fry till dry, mix in the potatoes and then pour in the coconut milk.
Bring the milk slowly to the simmering point and then add the yolks.
Simmer gently for 5 mins.
Serve decorated with coriander leaves.
Note…u can use the egg whites for another dish.

Avial

Ingredients:
Beans - 1 Potato - 2 Snake guord - 1 Mango (Raw) - 1 Cucumber – 1
Raw Banana Plaintain - 1 smallDrumstick - 1
Carrot - 1 Grated/Shredded coconut - 1 cupCurd/Yoghurt - 1 cupGreen chillies - 4 Ginger – 1
Cumin seeds - 1 tea spoonTurmeric powder - 1 tea spoonCashew nuts - 2 Curry leaves - small quanityCoriander leaves - small quantitySalt to tasteOil for frying

Method
Wash, cut and boil all the vegetable separately in pressure cooker/microwave oven adding very little water.
Grind grated coconut, green chillies, ginger, cumin seeds and cashew nuts adding very little water.
Mix yoghurt with turmeric powder, asafoetida and little salt.
Mix all the boiled vegetables with yoghurt and coconut paste and allow to boil for 2 minutes, not more than that.
Heat 1 tea spoon of oil, add curry leaves and add to the content. Garnish with corinader leaves.
Avial is ready to be served with rice.
A point………Boil vegetables separately and add only little water. After adding curd mix it should not be boiled for more than 2 minutes as the curd will curdle.

GOURD AND CHANNA DAL

INGREDIENTS :

1/2 cup channa dal (bengal gram)
1 small bottle gourd
1 tsp. coriander finely chopped
1 onion finely chopped
1 tomato chopped
3/4 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. sugar
2 pinches asafoetida
1/4 tsp. each mustard & cumin seeds
1 tbsp. oil
1/2 cup water

METHOD :

Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas together.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter,
Add chopped onions till light brown and then the tomatoes, till tender.
Add asafoetida, and masalas
Allow to simmer for 2 minutes.
Pressure cook dal for 10 mts. Till it is partially tender.
Add gourd sugar, salt, and cook further 5 minutes.till gourd is tender
Garnish with chopped coriander.
Serve hot with chappati, or parantha.

DRY URAD DAL

INGREDIENTS :


1 cup onions sliced
1 cup urad dal
1 tbsp. coriander finely chopped
2 tomatoes finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
2 tbsp. ghee
Garam masala

METHOD :

Clean, wash, soak dal for 15 minutes.
Boil in 3 cups water, adding turmeric and salt.
Either pressure cook or boil till not very soft.
Drain water.
Heat ghee in a heavy saucepan.
Add cumin seeds,
Allow to splutter, add onions. Stirfry till light brown.
Now add the tomatoes, and lightly sauté till not very tender.
Add dal, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander. And garam masala.

Serve hot parantha or naan.

MAKHNI PANEER AND SUBZI

INGREDIENTS:

2 Cups Paneer cubes
2 cups mixed vegetables,
cutand semi boiled[peas, french beans, potatoes, cauliflower, carrots]
YOU CAN USE FROZEN VEGETABLES TOO

1 cup chopped onions
3 cups grated tomatoes
1 teaspoon dhania jeera powder
1teaspoon dried methi[optional, but gives good flavour]
1 teaspoon minced green chillies [u can red chillies instead]
1 cup cold milk
1/2 teaspoon turmeric
1 teaspoon corn flour
1 teaspoon sugar
1 teaspoon oil
1 teaspoon sugar
Salt to taste

METHOD:

In the coldmilk, mix cornflour and keep aside.
Add the paneer cubes to it.
In a pan,add 1 teaspoon oil and heat
Add chopped onions,ginger garlic and green chillies
When golden brown add the grated tomatoes, turmeric, and dhania jeera powder.
On a slow flame roast for 3 mts. now add vegetables.
Simmer add alil water and cook.
When cooked, add the paneer batter and let boil.
Just before removing off the fire add salt and sugar, kasoori meethi and one last boil.
Garnish with garam masala and serve with Paranthas

TANDOORI PANEER

TANDOORI PANEER


INGREDIENTS:
500 gms. firm paneer
2 onions sliced into thin rings
2 tsp. ginger and garlic grated
1/2 tbsp. coriander finely chopped
2 tbsp. tomato puree
3/4 cup gram flour
1 cup curds
1 tsp. red chilli powder
1/2 tsp. turmeric powder
1/2 tsp. tandoori masala
1/2 tsp. garam masala
1/2 tsp. sugar
salt to taste
2 tbsp. oil

METHOD:

Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, curds, garam & tandoori masalas.
Sprinkle little water if necessary. Add 1 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry pieces or grill till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste,and tomato puree stir well and cook.
When dry add fried paneer, chilli, sugar, salt.
Toss well. Garnish with coriander.
Serve hot with Paranthas.

PANEER, ALMOND CASHEW MASALA

INGREDIENTS

Onion - 1 cup, chopped
Grated coconut - 2 tbsp
Green chilies - 6
Ginger - 3 cm
Garlic - 10-12 flakes
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 2 tsp
Almonds or cashew nuts - 1 tbsp
Cardamoms - 3
Oil or ghee - 3 tbsp
Shelled green peas - 3 cup
Tomato puree - ½ cup
Thick coconut milk - 1 cup
Salt - to taste
Coriander leaves - 2 tbsp
Beaten curds- 1 cup

METHOD

Grind ½ the onion with, green chilies, ginger,and garlic to smooth paste.
Powder coriander, cumin, poppy seeds, almonds or cashew nuts and cardamoms together.
Mix this powder with the ground paste.
Heat oil or ghee in a kadai and fry the remaining onion till dark brown.
Add the prepared masala and fry well.
Add the Paneer cubes and about 3 cups of water.
Cover and simmer for 10 mts.
Add salt and tomato puree and simmer for 2 more minutes.
Add the coconut milk, and beaten curds
Just as it begins to boil, remove from fire and mix in the coriander leaves

PANEER AND PEAS KADI

INGREDIENTS
Shelled green peas , or frozen green peas- 2 cup
Paneer cut into cubes, 2 cups
Salt - to taste
Sugar - 1 tsp
Curds - 1 ½ cup, beaten till smooth.
Coriander leaves - 2 tbsp, chopped
Chili powder - 2 tsp or to taste
Turmeric powder - ½ tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Asafoetida - ¼ tsp
Coriander leaves - few
Ginger - 1 tsp, minced
METHOD
Heat oil in a kadai and season with Asafoetida.
Mix chilli, turmeric and coriander powders with 2 tbsp of water.
Add the masala paste and fry for few seconds.
Add about 1 cup of water and green peas.
Cover and simmer till the green peas are cooked.
Add salt and sugar, and the paneer cubes.
Simmer for 5 more minutes
Add the beaten curds and remove from fire.
Serve garnished with coriander leaves

PANEER CUTLETS

INDIAN SNACKS

PANEER CUTLETS
Time : 20 mts.

INGREDIENTS
200 gms paneer
Ginger grated
Green chillies, 2, chopped finely
1 tbs cardamom powder
Onion , 1 cut into small pieces
Coriander leaves, 1 bunch
Bread Crumbs, 1cup
2 beaten eggs[optional] OR
1 cup cornflour mixed with a little
Oil for frying

METHOD
Take paneer and add the cut onions, ginger paste, salt, coriander leaves, chillies and 4-6 tablespoon of bread crumb mix well and marinate it for 10 min.
Take the eggs and add little salt and beat well. [you can use the cornflour mix instead]
Now take the paneer mix and make into equal round portions or balls.
Now take the balls and make it a shape of cutlets and dip it into egg roll it with some bread crumb kept separately.
At last deep fry it in any white oil and serve hot with tomato ketchup.

PINEAPPLE, PANEER SALAD

INGREDIENTS
1 cup pineapple, cut into small pieces

1 cup cucumber, cut into small pieces

1 cup paneer, cut into cubes
FOR THE DRESSING
2 tablespoons chopped coriander

2 tablespoons lemon juice

1 teaspoon honey

Salt to taste
METHOD

In a bowl, mix honey, lemon juice and salt .

Add the cucumber, paneer, pineapple .

Toss lightly, and garnish with coriander.

Serve immediately

Variations: You can add apples, grapes to the salad as well.

FRUIT VEGETABLE AND PANEER SALAD

FOR THE SALAD
2 cups roughly chopped parsley and lettuce leaves
1/2 fresh pineapple, cut into cubes
2 apples, cut into cubes
2 bananas, cut into cubes
1 cucumber, cut into cubes
1 cup paneer, cut in cubes
segments of 2 oranges
1/2 teacup raisins and walnuts mixed
INGREDIENTS
1 tablespoon cornflour
3/4 teacup orange juice
½ cup orange squash
Cinnamon powder, a pinch

FOR THE ORANGE DRESSING

Dissolve the cornflour in the orange juice.
Add the orange squash and cook for a few minutes till the mixture thickens.
Add the cinnamon and chill.

FOR THE SALAD

Keep the leaves in ice-cold water for 10 to 15 minutes.
Mix the pineapple, apple, banana, cucumber orange segments,
and raisins and walnuts with the orange dressing and salt
Serve chilled on a bed of lettuce and parsley leaves.
Sprinkle the cinnamon on top, before serving

PANEER AND SPROUTS SALAD

INGREDIENTS :

½ cup capsicum, sliced thin
½ cup diced carrots,
½ cup diced paneer or tofu
½ diced pineapple[optional]
1½ cups bean sprouts

FOR THE DRESSING
1 tbsp roasted peanuts, crushed
1 tbsp oil
2 clove garlic, crushed
1 tbsp. Soya sauce
1 tbsp vinegar
½ tsp red pepper
½ tsp sugar Or 1tbsp. honey

GARNISH WITH :
1 spring onion, chopped
2 tbsp chopped coriander

METHOD:
In a frying pan add the oil.
When hot add the crushed garlic and the sauces.
Stir for sometime.
Now add all the ingredients and toss lightly.
Garnish and serve.

PANEER AND VEGETABLE SALAD





No Cooking ,Preparation Time : 20 mins.
Serves 6.

Ingredients
1 cup cucumber, diced
¼ cup tomatoes, diced
½ cup diced low fat paneer
1/2 cup chopped spring onions (optional)
½ cup diced yellow bell pepper[capsicum]
1/2 cup diced green bell pepper [capsicum]
½ cup diced red bell pepper[capsicum]

For the dressing
2 tbsp lemon juice
1/2 tsp. honey [optional]
1/2 tsp.cumin seeds (jeera), roasted and coarsely ground
salt and pepper to taste, little sugar optional

For the garnish
A little chopped coriander

Method

1. Place all the salad ingredients in a mixing bowl
2. Add the dressing and toss gently in a bowl.
3.Now add the diced paneer, and mix it lightly so as to not break it.

Garnish it with coriander and serve.


[ U CAN ADD HONEY INSTEAD OF SUGAR AND ALSO SOME BEATEN CURD]
[ TO MAKE IT CRUNCHY U CAN ADD ROASTED GROUND PEANUTS]