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.

Penne Arabiatta

Ingredients -

• Olive oil 
• grated cheese (to garnish)
• 1 tbsp garlic chopped 
• pepper to taste
• Salt to taste 
• 1 small onion finely chopped
• Few basil leaves 
• 1 tbsp tomato ketchup
• 1 tsp Red paprika 
• 1 tsp dry oregano
• Coriander leaves or parsley 
• 200 gms tomato pulp
• 50 gms penne pasta (boiled) 

Method -


Heat little olive oil and add coriander leaves and salt and toss the penne pasta 
and keep aside.



For the arabiatta sauce -

1. Heat olive oil and sauté onion and garlic for 2 to 3 mins. 
2. Add basil leaves and tomato Pulp and all other seasoning ingredients.
3. Cook the sauce for 2 to 3 mins. 
4. If the sauce dries out add water as required and pour the sauce on the bed of pasta and garnish it with grated Cheese and basil leaves and serve hot.

Chilli paneer kabab

Ingredients:

•    Paneer cubes 1 cup, cubed into big chunks
•   Tomato 2 Medium , cut into big cubes
•   Red onion  2 Medium, cut into big cubes
•   Green bell pepper 2 Medium, cut into big cubes
•   Red bell pepper 2 Medium, cut into big cubes
•   Yellow bell pepper 2 Medium, cut into big cubes
•   Pineapple 1 Cup , cut into big cubes (Optional)
•   Olive oil 1 Tablespoon
•   Juice of lemon 1 Tablespoon 
•   Yogurt  2cup
•   Sugar 2 Tablespoon 
•   Tandoori garam masala/Punjabi masala 1 Tablespoon
•   Paprika 1 Tablespoon
•   Chaat masala 1/2 Teaspoon
•   Garlic powder 1 Teaspoon
•   ginger powder 1  Teaspoon 
•   Cumin powder 1 Teaspoon
•   Hot sauce 1 Tablespoon
•   Sweet and sour sauce 1 Tablespoon
•   Salt To Taste
•   Fresh cilantro 2 Tablespoon, chopped finely
•   Skewers

Method:

1.  Cut the paneer and the vegetables into big chunky cubes and put them into a large mixing bowl. 
2.  Into the bowl add olive oil, juice from 1/2 fresh lemon,yogurt, sugar , tandoori garam masala, paprika, chaat masala, garlic powder,ginger powder, cumin powder, hot sauce, sweet and sour sauce, salt and finely chopped fresh cilantro. Mix to combine all the ingredients well. 
3.  Cover and set aside to marinate for about 1 to 2 hours. 
4.  Preheat the grill to 350 F. 
5. Arrange the paneer, bell peppers, onion and pineapple pieces into skewers alternatively. 
6.  Line the skewers into the preheated grill. Keep turning the sides of the skewers so that all the vegetables and paneer pieces cook evenly. 
7.  Grill for about 15 to 20 minutes till you see the edges turning brown in color. 
8.  Serve the Chilli paneer kabab warm. 

MANGO LASSI..

Ingredients:

• 1 cup Chopped Mango
• 1/2 cup Yogurt
• 1/4 cup Milk
• 4 to 5 tablespoon Sugar (as per taste)
• 1 teaspoon Cashew nut chopped (for garnishing)
• 1 cup crushed ice

Method:

1. Mix all the ingredients except cashew-nut and blend it.
2. Pour in the glass and garnish with cashew nut .
3. Serve Chilled.

Doodhi/Lauki Kofta Curry.

Ingredients:

• Lauki/Doodhi (Grated) - about 4 cups
• Chickpea Flour/Besan - about 1/2 cup
• Coriander/Dhania Powder - 1 tsp
• Cumin/Jeera Powder - 1 tsp
• Green Chilli Paste - 1/2 tsp
• Ginger Garlic Paste - 2 tsp
• Coriander/Cilantro Leaves - few sprigs
• Onion - 1 medium
• Tomatoes - 2 medium
• Dry Red Chillies  - 5
• Chat Masala - 1 tsp
• Garam Masala - 1/2 tsp 
• Yogurt - 1 cup
• Salt
• Oil

Method:

• Peel the bottlegourd skin and discard the seeds.  Squeeze out the excess water of grated bottlegourd.  Save this water for the gravy.
• In a mixing bowl, add bottlegourd, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp ginger garlic paste, green chilli paste, finely chopped cilantro, 1/4 tsp garam masala, 1/2 tsp chat masala and salt to taste.  Mix all the ingredients well.  Add 1/4 cup gram flour to bind all the ingredients.  Add more gram flour if required.  Divide this kofta mix into round 8 to 9 balls.
• For binding, you can use all purpose flour/maida or bread crumbs or corn meal or boiled potatoes.  I prefer gram flour.
• In a small plate, add 2 - 3 tbsp gram flour.  Coat the koftas in the gram flour and deep fry them in medium hot oil until golden brown.  Let the fried koftas cool down.
• Finely chop onions.  Puree tomatoes, 1 tsp ginger garlic paste and red chillies to a fine paste.  Add little water if required.  If red chillies are not available, use Kashmiri Lal mirch powder for color .
• Beat the yogurt well with a whisk or a spoon and keep it aside.
• Heat a kadhai and add 1 tbsp oil.  Add onions and saute until onions soften.  Add tomato puree and cook until it thickens.  Add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chat masala and 1/4 tsp garam masala.  Saute for another minute and add bottlegourd water.  Cook it covered and bring it to boil. 
• Add yogurt, salt to taste and bring it to a boil.
*Just before serving, add koftas to the sauce.  Cook it covered and bring it to a boil.  Garnish with cilantro leaves and serve with roti or naan.

Lachha Paratha

Ingredients:

• 2 cups all purpose flour
• 2 to 4  tbsp oil
• 1 tbsp of sugar
• 1 tbsp of salt
• 1/4 tbsp of baking soda
• 3/4  cup of warm milk or water

  Method:

1. In a mixing bowl add flour, salt, oil, sugar, baking soda and rub them together.
2. Gradually add warm milk and mix it till it forms a dough.Knead the dough for 3 min.Apply oil on the dough and cover it with a bowl.Let it rest for 15 min.
3. Now divide the  dough into equal portions.Take a small ball and roll it into thin chappati. Apply oil on the chappati and spread it evenly.Dust some flour over the chappati and start folding it like a saree fleet.
4. Then Curl it to form a round shape.Apply a tsp of oil over the curled dough and let it rest until you make every dough like this.
5. Now take a curled dough and make rotis out of it. Finish the entire dough like this.
6. Heat a tawa and put this roti on to the tawa and cook on both sides by applying ghee or oil till done and golden.
7. Then remove it on to a plate and crush it with your hands,so that the flakes will separate.
8. Put this into a hot case so that it stays nice and warm.Serve it with any  dish.