Jaipuri Pulao

Ingredients:

• 2 cups of boiled rice 
• 1 cup boiled mix vegetables (carrot, green peas, french beans ,sweet corn ,asparagus, )
• 1 tbsp cashew nut pieces 
• 1 tbsp raisins
• Coriander leaves 
• salt to taste
• 3 paneer cubes 
• 1 tbsp butter

For seasoning: 

•  pinch of mustards seeds
•  2 cardamons
•  1" cinnamon stick
•  4 pepper corns
•  2 cloves
•  1 bay leaf

 *  Masala Paste For Jaipuri Pulao  ( http://food4masti.blogspot.com/2013/07/masala-paste-for-jaipuri-pulao.html )

Method

1. Heat butter and add all the seasoning ingredients,cashewnuts and raisins and cook till cashew nuts are golden brown in colour. 
2. Add masala paste and cook for 3 to 4 mins.
3.  Add rice and vegetables and mix well till all the rice is coated with the masala paste
4. . Season with salt and remove from fire. Plate the rice and garnish with grated paneer and coriander leaves. Serve the rice with curd ,raita, dal, etc.

Masala Paste For Jaipuri Pulao

Ingredients-

 

• 1 small onion
• 2 green chillies
• 1/2 " ginger piece
• 1 tbsp cashew nuts
• 1 tsp coriander and cumin seed powder
• 1 tbsp cream

 Method-

1. Grind all the ingredients into a smooth paste.

No Bake Strawberry Icebox Cake .

Ingredients:

• 3 lbs. fresh strawberries, sliced
• 2 cup fat-free whipped cream 
• 8 to 10  graham crackers
• 1/4 cup chocolate syrup
• 1 box

                                                                 Method:

1.  Spread a small amount of whipped cream on the bottom of box.
2.  Place 3 graham cracker sheets down the middle and break 1 more sheets into crackers to fit down the sides. 
3.  Lightly cover the top of the graham crackers with more whipped cream and then a layer of sliced strawberries. Repeat three times, until you have 3 layers of graham crackers .
4. You’ll end with a layer of strawberries on top.
5. Drizzle chocolate syrup over top of cake.
6. Refrigerate covered for at least four hours, or until the crackers have softened completely. 

Pesarattu (Green gram dosa)

Ingredients:

• 1 cups green gram ( moong)
• 2 green chilly, chopped
• ½ inch piece ginger, chopped
• 1/2 cup rice 
• 1/4 cup Onion
• Jeera 1  tbs
• Salt  to  taste

Method:

Soak green gram and rice for 6 hours.  Grind soaked green gram and rice with green chillies, ginger, salt, jeera and onions by adding water little by little till it gets dosa consistency.  Now take a dosa nonstick pan, heat it and pour a small cup of dosa batter in the middle and spread it.  Fry it by applying oil on the edges and turn around. Serve hot.

Wheat Halwa (Shiro)

Ingredients:

• Ghee- 4 TBS
• Wheat flour – ½ Cup
• Sugar – 4 to 5 TBS
• Hot water – 1 to 1 & ½ Cup
• Sliced almonds – 2 TBS
• Raisin – 1 TBS
• Cashew Nut  - 2 TBS

Method:

1. Keep flame on low and add ghee to pan.
2. Add flour to it and mix it well.
3. Roast flour until its start to release roasting aroma or it’s become golden brown.
4. Add water slowly and mix it well until flour leave the edges of pan and ghee.
5. Add sugar to it and stir it for 2 minutes.
6. Take shiro into plat and garnish with remaining almond slices, raisins and cashew nut.
7. Serve it hot.

Gujarati Methi Thepla ( Fenugreek Bread )

Ingredients:

• Fresh Fenugreek Leaves – 2 tbsp 
• Whole Wheat Flour – 3 cups
• Oil 
• Yogurt – 1 cup
• Salt – 2 tsp
• Turmeric Powder – 1/2 tsp
• Red Chilli Powder – 1/2 tsp
• Cumin Powder – 1 tsp
• Sesame seeds - 1 tsp
• Ginger-green Chilli Paste – 2 tbsp
• Coriander Leaves– 1/4 cup, packed
• Warm Water – 1/4 cup + 2 tbsp

Method:

1. In a big bowl, mix Whole Wheat Flour and Oil (2 tbsp) and incorporate the two well together.
2. In a separate bow, mix well the following: Yogurt, Salt, Turmeric Powder, Red Chilli Powder, Cumin Powder ,Ginger-green Chilli Paste ,Sesame seeds, Fenugreek Leaves, Coriander Leaves.
3. Mix the above Yogurt mixture into the Flour and knead.
4. Add additional Warm Water little at a time if needed. Knead to form a ball of dough.
5. Drizzle a few drops of Oil, smear, cover and allow to rest for 15-20 minutes.
6. Heat a tawa on medium flame.
7. Make golf size balls of the dough and start rolling just as you would for chapati. Use dry Flour to dust.
8. Roll and place on a hot Tawa and cook.
9. Once the dough starts to change color, flip and cook for a couple of minutes on the other side.
10. Drizzle a few drops of Oil and smear and flip once again.
11. Drizzle and smear Oil on this side as well.
12. Press gently with a spatula and allow to cook till there are a few golden spots.
13. Take off the tawa and serve hot.

Lemon Rice

Ingredients:

• Cooked Rice – 3 cups
• Oil - 1 tbsp
• Dried Red Chili – 1
• Mustard Seeds - 1/2 tsp
• Chana Dal - 1 tsp
• Raw Peanuts – 1 tbsp
• onion - 1 medium, sliced
• Cashews – 1 tbsp
• Urad Dal - 1 tsp
• Turmeric Powder - 1/4 tsp
• Asofoetida – pinch
• Ginger – 1 tsp, minced
• Green Chili – 1, finely chopped
• Curry Leaves – 1 sprig
• Lemon/Lime Juice – 2 tbsp or to taste
• Salt - to taste
• Cilantro - 5 springs, for garnishing

Method:

1. Mix Salt and Lemon Juice to the Rice. Mix well.
2. In a pan, heat oil and wait for it to get hot.
3. Once hot, add in the Dried Whole Chili. Break the Chili into the oil for additional spicy flavor.
4. Add in the Mustard Seeds and let them pop and crackle.
5. Add i n the Chana Dal and  onion, cook for a minute.
6. Add in Raw Peanuts and cook for about 30 seconds.
7. Add in the Cashews, Urad Dal, Turmeric Powder, Asofoetida, Ginger, Green Chilies, Curry Leaves…in that order.
8. Add in the Rice and mix well gently.
9. Keep on the flame till the rice is hot all the way through.
10. Garnish with Cilantro and it is ready to serve.

pani puri time yoo hoo.......

Ingredients:

Puffed Puris

For Pani:

• 3 cups cold water
• 1/4 cup Mint leaves
• 1/2 CUP coriander leaves
• 4 to 5 green chillies
• 2  tbsp pani puri masala
• salt to taste
• Boondi

Making of Pani:

1. Make a paste of mint leaves, green chillies and coriander leaves and keep aside.
2. Take a vessel, add the cold water in it, add mint, chillies and coriander paste, add pani puri masala and salt and mix well.Garnish with Boondi,Chill in refrigerator till use.

For Filling:

• 1 cup Boiled and mashed potatoes.
• 1 cup Boiled and mashed Kala chana .
• 1/2  tbsp pani puri masala
• 1/2 tbsp Black Salt
• 1/2 tbsp red chilli powder
• salt to taste
• 3 tbsp coriander leaves

Making of Fillings:

1. Take a vessel , add mashed potatoes,mashed Kala chana ,pani puri masala, Black Salt, red chilli powder ,salt ,,coriander leaves and mix well.

Now, it's fun time..yoo hoo ready to assemble pani puris

1. Crack a small hole in the centre of each puri.
2. Fill with a tsp of potato filling and pour 1 tbsps of the prepared chilled mint pani and pop the whole puri into your mouth....enjoy!

Chocolate Coconut Swiss Roll.

Ingredients:

 For the dough:

• 250 g tea biscuits (marie)
• 4 tbsp unsweetened cocoa powder
• 2 tsp regular coffee
• 2 to 3 tbsp salted butter
• Warm water
• 50 g castor sugar 

  For the coconut mix:

• 1O0 g castor sugar
• 150 g freshly grated coconut
• 1 tbsp butter
• pinch of  saffron
• pinch of cardamom powder

Method:

1.  Put the biscuits in a zip lock and use a rolling pin to crush the biscuits.
2.  Sift the crushed biscuits.
3.  To the sieved biscuits, add cocoa powder, butter, coffee powder, sugar, little water  mix it till it forms a dough.Apply butter on the dough and cover  it with a bowl.
4.  To the freshly grated coconut, add the castor sugar ,pinch of  saffron,pinch  of cardamom powder and the remaining butter n mix well.
5.  Once the coconut mixture is ready, keep it aside.
6.  Now, apply some butter on the parchment paper.
7.  Put the coco dough and roll it out.
8.  Do not make the coco dough layer very thin.
9.  Put the coconut mix on the dough layer.
10.  Start rolling the 2 layers together.
11.  Freeze the roll for 2-3 hrs.
12.  When serving, cut into slices.

paneer butter masala.

Ingredients-

• 1 tsp garam masala 
• 2 tsp kashmiri red chilli powder
• 1 tsp cumin seed powder 
• ¼ tsp turmeric powder
• 1 tsp sugar 
• salt to taste
• 1 tbsp butter 
• 200 gms paneer cubes 
• 300 gms tomatoes (blanched and pulped) 
• 1 cup fresh cream
• 1 small onion grated

Method -

1.  Heat butter sauté grated onion till golden brown.
2.  Add tomato pulp and all the dry spices and cook till the water dries out. 
3.  Add cream and cook the gravy for 2 mins.
4.  Add the paneer cubes and mix well.
5.  Remove from gas and garnish with cream and serve with any Indian bread of  your choice.

Rasam.

Ingredients:

• Toor Dal – 1/2 cup, washed and drained
• Water – 2 cups
• Water – 6 cups
• Tomatoes – 2 medium, chopped
• Curry Leaves – 1/2 sprig
• Garlic – 3 large cloves, smashed
• Green Chilies – to taste, slit
• Jaggery  – 1 Tbsp or to taste 
• Rasam Powder – 2 Tbsp (http://food4masti.blogspot.com/2013/07/homemade-rasam-powder.html) 
• Salt – to taste
• Turmeric Powder – 1/8 tsp
• Asafoetida – 1/8 tsp
• Tamarind Paste – 2 Tbsp 
• Red Chili Powder – to taste

For Seasoning:

• Ghee – 1 Tbsp
• Mustard Seeds – 1/2 tsp
• Dried Red Chilies – 1 to 2
• Asafoetida – 1/8 tsp
• Curry Leaves – 1/2 sprig
• Garlic – 5 cloves, smashed

Method:

1. Pressure cook Toor Dal with 2 cups Water for 3 whistles and allow the pressure to release on its own.
2. In a large pot, add 6 cups Water, Tomatoes, Garlic, Curry Leaves, Green Chilies, Jaggery, Rasam Powder, Salt, Turmeric Powder and Asafoetida.
3. Boil mixture until tomatoes soften up and the quantity reduces a little.
4. Open pressure cooker and lightly mash the cooked Toor Dal with the back of a ladle.
5. Add Toor Dal to the reduced tomato mixture.
6. Add Tamarind Paste, Salt and Red Chili Powder.
7. Allow mixture to boil for 10-12 minutes.
8. For the seasoning: In a small pan, heat Ghee and add Mustard Seeds. Allow them to pop.
9. Add Dried Red Chilies, Asafoetida, Curry Leaves and Garlic Cloves.
10. Cook for 30 seconds and pour into prepared Rasam.

Homemade Rasam Powder.

Ingredients:

• Toor Dal or Split Pigeon Peas- 2 tbsp
• Whole Black Peppercorn – 1/4 cup
• Whole Coriander Seeds – 1/2 cup
• Cumin Seeds – 1 tbsp
• Dry Red Chillies – 5 or to taste
• Turmeric Powder – 1.5 tsp
• red chilli powder  – 1 tsp or as needed

Method:

1. In a small pan, add all the ingredients, except the Turmeric Powder and red chilli powder. 

2. Heat the pan and the dry-roast the spices on a low-medium flame. Stir continuously.

3. Allow the Toor Dal to change color slightly and all the spices to release a beautiful    aroma.

4. Take it off the flame and transfer the ingredients to a plate or a bowl and allow to  cool completely.

5. Once cooled, grind into a fine powder in a spice-grinder.

6. Add in the Turmeric Powder and red chilli powder and give it one more time to mix the  ingredients in well.

7. Store the Rasam Powder in an air- tight container along with your spices.

Jaggery Rice (GUR WALAY CHAWAL)

Ingredients:

• Basmati Rice – 1 cup
• Hot Water – 2 cups
• Jaggery – 3/4 cup
• Ghee/ Clarified Butter – 1.5 tbsp
• Cashews – 1 tbsp
• Golden Raisins – 1 tbsp
• Saffron – a pinch
• Cardamom Powder – 1/4 tsp

Method:

1. Add the Jaggery to the hot Water, mix well and allow it to dilute with the water.
2. In a small pan, heat Ghee on medium heat.
3. Once hot, add in the Cashews and the Golden Raisins.
4. All the Cashews to get a little color and the Raisins plump up.
5. Pour it into the rice cooker.
6. Add the following to the rice cooker: washed, soaked and drained Rice, Saffron, Cardamom Powder.
7. Use a strainer, strain the jaggery water to the rice cooker.
8. Mix well and cook as per the rice cooker instructions.
9. Once done remove the rice from the cooker.
10. Garnish with the saffron and  serve hot.

Dahi Puri.

Ingredients

•  Puffed Puris
•  Churned Curd
•  Coriander Mint Chutney 
•  Date & Tamarind Chutney 
•  Sev
•  Salt
•  Black Salt
•  Red Chilli Powder
•  Cumin Seed Powder
•  Finely Chopped Potatoes
•  Sprouted Moong
•  soaked & Drained Boondi
•  Coriander Leaves

Method:

1.  Make small hole in the puffed puris by tapping lightly so as to spoon all the  ingredients in it.
2.  For the filling, take chopped potatoes, boondi, sprouted Moong, coriander  leaves, salt, red chilli powder, cumin seed powder and black salt in a bowl and  mix everything well.
3.  Fill up the puris with this mixture.
4.  Pour Coriander Mint Chutney, Date & Tamarind Chutney and beaten yogurt.
5.  Shake the puris a little bit so as to spread the mixture.
6.  Sprinkle salt, red chilli powder, cumin seed powder and black salt.
7.  Garnish it with Sev and Coriander Leaves.

khatta Dhokla

Ingredients:

• 1 cup Urad Dal or White Lentils
• 2 cups Rice
• 1/4 tsp eno
• 1 tsp Ginger Chilli paste
• 1 tbsp Methi dana or Fenugreek Seeds
• 1/2 Lemon
• Pepper
• Salt to taste

Method:

For Dhokla batter:

1. Soak Urad Dal and Rice, separately, for 8  to 9 hrs.
2. Grind the Urad Dal into a fine paste
3. Grind the Rice into a coarse paste. 
4. Mix the ground urad dal and rice paste together. Add Methi or fenugreek seeds and let it ferment for a good 8 hrs.

For making Dhokla:

1. Grease the thali or plate .
2. Take a steamer, fill it with water,Cover with a lid  and let the water come to a complete boil. 
3. Take the fermented batter give it a stir and if you feel it is too thick you can add WARM water (do not use cold water) to get a nice pouring consistency.
4. Add ginger chilli paste and salt to the batter and mix well.
5. Since the batter is enough for two rounds, you can split the batter into two.
6. Keep your thali or plate kept ready in the steamer.
7. Add a few drops of lemon to the first batch and without stirring add 1/4 tsp of eno on the lemon juice. Give it a quick stir.
8. Quickly pour the batter into the plate or thali.
9. Sprinkle some ground black pepper and cover it.
10. Let it steam for 10-15 mins on a full flame.
11. After 15 mins check on the dhokla. once they are ready.
12. Remove from flame and let it cool.
13. Cut the dhokla into small squares, separate them.
14. Serve them hot and fresh with your favorite chutney.

Masala Khichdi.

INGREDIENTS-

• 1/2 cup of moong dal
• 1/2 cup of rice
• 1 tomato finely chopped
• 1 onion finely chopped
• coriander leaves
• 1 cup mixed vegetables (carrot, green peas, french beans ,sweet corn )
• 2 tablespoons clarified butter (ghee)
• 1 teaspoon garlic paste
• 1 teaspoon red chilli powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon black salt
• salt to taste
• dry red chilli
• 2 pieces of cloves
• 2 pieces of cinnamon
• 1 teaspoon cumin seeds

METHOD-

1. Mix 1/2 cup of rice and 1/2 cup of moong dal together with 2 cups of water and 1/4 teaspoon of turmeric powder. Pressure cook it for 3-4 whistles.
2. Heat 1 and 1/2 tablespoons of clarified butter (ghee) in a round bottom pan. Once its hot, add cumin seeds, cinnamon, cloves and dry red chilli. After few seconds, add onions, coriander leaves, chopped tomatoes. Add all the spices - garam masala, red chilli powder. Add 1/2 teaspoon black salt and regular salt as per taste. Cook this till the tomatoes turn soft.
3.  Add the pressure cooked rice and dal mixture. Add water and mix it well. Add all the mixed boiled vegetables. 
4.  Add water as required. Cover the pan and let the khichdi simmer for 5 minutes.
5. Serve hot with dahi.

PARFAIT (Granola, Yogurt, Berry Parfait)

       Ingredients:

• 1 cup flavored yogurt
• 1 cup your favorite granola
• 1 cup fresh berries (raspberries, blueberries, strawberries (sliced), or other fruit such as bananas, peaches or mangos, peeled and sliced.
• 1 tbsp sugar

       Method:

1. In a small bowl, mix the all berries and sugar.
2. Layer the berries into the bottom of  wine glass.
3. Then layer with the flavored yogurt, granola .
4. Repeat the layers and  served.

Vegetable Upma

Ingredients:

• 1/2 cup Semolina ( Rawa / Sooji )
• 1/4 cup chopped Carrots
• 1/4 cup chopped Onions
• 1 tbsp tomatoes ( finely chopped)
• Coriander Leaves
• Grated Coconut
• 2 Green Chilies Chopped
• Curry Leaves
• 1 tbsp Clarified Butter (Ghee)
• 1 tbsp Curd (Yogurt)
• Salt
• 1/2 tsp Mustard Seeds
• 1 tbsp Cashew nut pieces
• 1/4 cup Frozen Green Peas

Method:

1. Heat 2 cups of water in a pan and let it boil.
2.  Add the vegetables, carrots, tomatoes and green peas and boil it for 5 mins and remove it from flame.
3.  In a frying pan, put some Ghee and some mustard seeds.
4. Add green chilies, cashew nuts and curry leaves and fry till the cashew nut is golden brown in color.
5.  Add onions and semolina and roast the whole thing for around 7 mins in low flame.
6.  Add vegetables along with the vegetable stock and stir it well
7.  Boil it in low flame till the water dries out.
8.  Add salt, coriander leaves and beaten curd & cook it for a while.
9. The Upma is ready to be served hot.