Gobi Manchurian ...)

Ingredients:

• Cauliflower – 1/2 medium, cut to bite-size florets
• Oil – for deep frying

For the batter:

• All-purpose Flour – 5 Tbsp
• Corn Starch – 3 Tbsp
• Salt – 1/4 tsp
• Black Pepper – 1/4 tsp
• Water – 1/4 cup plus 2 Tbsp

For the sauce:

• Oil – 1 Tbsp
• Onion – 1/2 medium, chopped finely
• Green Chilies – to taste, cut diagonally
• Garlic – 3 large cloves, chopped finely
• Ketchup – 2 Tbsp
• Red Chili Sauce – 2 Tbsp or to taste
• Soy Sauce – 4 tsp or to taste
• White Vinegar – 2 tsp
• Water – 4 Tbsp
• Corn Starch – 2 tsp
• Green Onions – 2 stalks, cut diagonally for garnishing

Method:

1. Heat Oil in a medium non-stick pan.
2. Add Onions, Green Chilies and Garlic and cook until Onions are light brown.
3. Add Ketchup and Red Chili Sauce and cook until Oil starts to separate from mixture.
4. Add Soy Sauce and Vinegar and mix well.
5. Mix 2 tsp Corn Starch with 4 Tbsp Water and add it to the pan. Cook for 1-2 minutes until sauce starts to thicken.
6. Keep sauce aside.
7. To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and Water to a small bowl. Mix until there are no lumps.
8. Coat Cauliflower pieces well with batter and deep fry until Cauliflower is a medium dark brown color.
9. Finish frying all of the Cauliflower and add it to the pan with the sauce. Toss well to coat Cauliflower completely.
10. Add Green Onions and toss again.
11. Serve immediately.

veggie wrap..)

      Ingredients

• rotis 3 to 4
• 4 tbsp mayonnaise

        Ingredients for A Salad

• 1/2 cup panner
• cheese greted 1/2 cup
• lemon juice 2 tbsp
• green capsicum cut into thin strips 1 medium
• yellow capsicum cut into thin strips 1 medium
• red capsicum cut into thin strips 1 medium
• onion sliced 1 large
• sallt to teste
• chaat masala to teste
• balck pepper powder to teste
• 1 cup shredded lettuce
• 1/2 cup thinly sliced tomatoes
• 1/2 cup bean sprouts
• 1/2 cup thinly sliced spring onions
• 1/2 cup thinly sliced carrots
• 2 tbsp finely chopped coriander 
• 2 tbsp finely chopped mint leaves.  
• 1/2 tsp roasted cumin seeds  powder.

For The Tomato-garlic Chutney

• 2 tsp oil.
• 1/4 cup finely chopped spring onions whites.
• 1 tbsp finely chopped garlic .
• 3 whole dry  red chillies , soaked drained and chopped
• 1 cup finely chopped tomatoes.
• 1 tbsp tomato ketchup.
• 1 tbsp finely chopped spring onion greens.
• 1 tbsp finely chopped coriander .
• salt to taste.

Method:

For the tomato-garlic chutney
1. Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.

2. Add the garlic, chillies and sauté on a medium flame for 1 to 2 minutes

3. Add the tomatoes and approx. 2 to 3 tbsp water, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.

4. Add the tomato ketchup, spring onion greens, coriander and salt, mix well and cook on a medium flame for 1 to 2 minutes. Use a potato masher to lightly mash the mixture and keep aside.

For the salad

1 .In a big bowl add all Ingredients for salad an d mix well.

How to proceed

1. Just before serving, warm a roti on a non-stick tava.

 2..Place the roti on a clean dry surface and spread 2 tbsp of the tomato-garlic chutney evenly over it.

3. Arrange 1/4 th of the salad and spread 1 tbsp of mayonnaise in a row in the centre of the roti and roll it up tightly.

4. Serve immediately.

Sweet corn soup In Bread Bowl

      Ingredients

• Corn  – 2  cup
• French Beans (finely chopped) – 1/2 cup
• Spring onion (finely chopped) – 2 Tbsp
• Carrot (finely chopped) –1/2 cup 
• Cabbage (finely chopped) – 1/2 cup
• Salt and freshly ground pepper – to taste
• Cumin Powder – 1/2 Tbsp
• Water – 3 cups to dilute the soup
• For Corn Paste
• Corn starch – 1 Tbsp
• Water –6 Tbsp

    Method

• Boil the corn  in 1 cup of water till mushy. (approx 10 mins covered).
• Now in a seperate sauce pan add in all the vegetables (inchluding the 1/2 cup of seperated corn) except spring onion. Add 6 Tbsp of water and cover to cook till the vegetables are just tender.
• Make the lump free corn starch paste by mixing corn starch and cold water and set it aside.
• Blend the boiled corn with half cup of water till smooth.
• Add corn puree into the cooked vegetables and water, salt, pepper, cumin powder and corn flour mixture and boil for 10 mins.
• Seperate the foam that appears on top and serve immediately topped with the spring onions in the bread bowl. 

Badam Milk

  Ingredients

• 2 cup milk
• 20 almonds
• 20 pistachios
• 1/8 teaspoon cardamom powder
• 4 to 8 tablespoons sugar adjust to taste
• few strands of saffron

  Method

1. Soak the almonds and pistachios for about 10 minutes in hot water. Blanched the almonds and pistachio.
2. Grind the almonds and pistachios using 2-3 tablespoons of milk until smooth.
3. Boil the milk in a heavy bottom pan over medium high heat stirring occasionally to prevent burning.
4. Add the almond paste, sugar, cardamom and saffron strands. Lower the heat to low and let it simmer for 4-5minutes stirring often.
5. Turn of the heat, serve warm or chilled.
6. Garnish the milk before serving with pistachios & saffron.

Puran Poli

INGREDIENTS

• 1 cup split yellow pigeon peas (toor dal)
• 2 tablespoons clarified butter (ghee)
• 1 & 1/3 cup sugar
• 1 & 1/2 cup wheat flour
• 1/4 teaspoon saffron
• 1 teaspoon  cardamom powder
• 1/4 teaspoon nutmeg powder

METHOD

1. Mix 1 cup of split yellow pigeon peas with 2 cups of water. Put it in a vessel and pressure cook it for 2-3 whistles with some water in pressure cooker.
2. Churn the daal with a hand blender. 
3. Add the blended mixture in a  pan on a slow or medium flame.
4. Once it is hot, add sugar. Stir it well till the sugar melts.
5. Reduce the flame and let the mixture heat up for some time.
6. In a mixing bowl, take 1 & 1/2 cup of wheat flour. Add 1 & 1/2 tbsp. of clarified butter (ghee) Add water and knead the dough for a roti. 
7. Roll a little bit of clarified butter over the dough. Keep the dough aside for 10-15 minutes.
8. Once the daal mixture is boiling hot, add few saffron sprigs. Stir the mixture continuously so that it doesn't stick to the bottom of the pan. 
9. Once the mixture thickens, add all the powdered  ( cardamom powder, nutmeg powder and 1 tbsp. clarified butter.) Stir well.
10. After the mixture thickens completely and is difficult to stir, its ready. Keep it aside for some time and let it cool down completely.
11. Once it cools down, take 1 inch small balls out of the mixture. 
12. Make small round ball of the dough as well and roll them into a small roti.
13. Place the sweet mixture ball in the centre of the roti and cover it by overturning the roti. Cut the edges with a sharp edged bowl and roll again carefully. 
14. Cook the roti by applying clarified butter (ghee) on both the sides and flipping it over the pan as required.
15. Serve the rotis with ghee.

Dal Dhokli

                                       Ingredients

    For Dal:

• Toor Daal – 1/2 cup 
• Whole Raw Peanuts – 2 Tbsp
• Fenugreek Seeds (Methi) – 1/8 tsp
• Water – 2 cups
• Oil – 1 Tbsp
• Ghee (Clarified Butter) – 1 tsp
• Cinnamon Stick – 1 inch piece
• Cloves – 3
• Mustard Seeds – 1/2 tsp
• Ajwain (Carom Seeds) – 1/4 tsp
• Dry Red Chili – 2
• Asafoetida (Hing) – 1/4 tsp
• Turmeric Powder – 1/4 tsp
• Curry Leaves – few
• Ginger – 2 tsp (minced)
• Green Chilies – to taste (minced)
• Tomato – 1 large, chopped
• Water – 5 cups
• Salt – 2 tsp or to taste
• Jaggery – 2 Tbsp or to taste 
• Tamarind Pulp – 1 Tbsp or to taste
• Red Chili Powder – 1/2 tsp or to taste
• Garam Masala – 1 tsp
• Cumin Powder – 1 tsp
• Coriander Powder – 2 tsp
• Lemon/Lime Juice – to taste
• Cilantro  – chopped, for garnishing
• Ghee - drizzle over the top at the time of serving

   For the Dhokli:

• Chapati (Whole Wheat) Flour – 1 cup
• Chickpea Flour (Besan) – 1 Tbsp
• Ajwain (Carom Seeds) – 1/4 tsp
• Turmeric Powder – 1/4 tsp
• Salt – 1/2 tsp
• Red Chili Powder – 1/2 tsp or to taste
• Oil – 1 Tbsp
• Warm Water  1/4 cup

     

   Method:

•  In a pressure cooker, add drained Toor Dal, Peanuts, Fenugreek Seeds and 2 cups Water. Pressure cook for or 5-6 whistles . Allow pressure to go down by itself before opening pressure cooker.
•  In a bowl, add all ingredients for  the dhokli  n  make a stiff dough .cover and let rest   for at least  15 minutes.
•  In a large pot, heat Oil . Once hot, add Cinnamon Stick, Cloves, Mustard Seeds allow them to pop, Ajwain, Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves, Ginger and Green Chilies,Tomatoes . mix
•  Add cooked Dal, 5 cups Water, Salt, Jaggery, Tamarind Pulp, Red Chili Powder, Garam Masala, Cumin Powder and Coriander Powder.
•  Then, divide the dough into three protions.Lightly grease rolling surface and roll out dough balls into thin discs.With a sharp knife cut dough into small diamond shapes .
•  Once Daal comes to a boil, reduce heat to medium and drop in the dhokli  into the boliing dal.
• Cover and cook for approximately 20 to 30 minutes, stirring in between.
• Once cooked, switch off stove and add Lime or Lemon juice to taste.
• At the time of serving, garnish with Cilantro Leaves and drizzle Ghee over the top.

Dudhi Muthia

Ingredients

• 1 cup dudhi shredded (bottle gourd)
• 1 cup wheat flour
• 1 tbsp oil
• 1tbsp Red chilli powder
• 1tbsp Turmeric powder
• 1/2 tbsp Cumin powder
• 1/2 tbsp Coriander powder
• Salt to taste
• tempering ingredients - (mustard seeds, green chillies, red chillies, curry leaves ,Sesame seeds,)
• 1 tsp. sugar
• 1 tbsp. green chilli & ginger paste
• 1/2 lemon juice
• 1 tsp. baking soda

    Method

• Add all the ingredients except for soda, lime juice and dudhi,Mix well.
• Gently add the grated bottle gourd to the flour mixture. Mix well.
• Put 1 tsp baking soda on top of the mixture, in one place. Squeeze lime juice over     it. It will bubble up.
•  Gently mix everything together. Make into rolls.
•  Steam for 15-20 minutes till dry to the touch.
•  Remove, cool and Cut the muthia into small pieces.
•  Heat oil. Add the tempering ingredients. Heat till they splutter.
•  Add the muthia . Mix and coat well.
•  Cover and remove from heat.
•  Serve with tea.