ULTIMATE COOKING HANDBOOK

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A.

VEG SPECIAL 1. CHOLE BHATURE

A perfect meal for a weekend afternoon! There is nothing mouth-watering than spicy, exotic chole masala with a crispy, puffy bhatura on a weekned afternoon.This is quite simple to make at home. So go ahead and get ready for this yummy treat! Preparation time : 20 mts Cooking time : 30 mts Serves : 4 to 6 people Ingredients: --------For Bhatura--------2 cup All Purpose flour / Maida 1/4 cup Semolina / Sooji Salt to taste 1 tsp Sugar 1/4 tsp Baking Soda 1/4 cup Yogurt 1/4 cup water --------Chole Masala-------1 cup Chana, soaked in water overnight 4 tbsp Oil 1 tsp Cumin seeds 2 Bay Leaves 1 Big Onion finely chopped 1 tbsp Ginger garlic paste 2 Tomatoes Finely chopped 1 tbsp Chana Masala 1 tsp Red Chilli powder Method: --------To Make Bhatura-------Take maida in a deep bowl, add sooji, baking soda, salt to taste. Mix well. Add yogurt and mix well. Add water and start to knead in to stiff dough. Once dough is ready, cover and keep it to rest for 4 hours. After 4 hours divide dough in small balls. Roll in big size poori. Deep fry until gets golden color from both sides. --------To make Chana Masala-------Heat up oil, add cumin seeds, onion and cook until onion gets golden brown. Add ginger garlic paste and cook for 2 mts. Add chana masala and cook for 2 mts. Add tomatoes, red chilli powder, mix, cover and cook for 5 mts. Add soaked chana, mix, add salt, water, cover and pressure cook until 7 to 8 whistles. 2. BUTTER PANEER (PANEER MAKHANI)

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Butter Paneer or Paneer Makhani, its a very popular Punjabi dish. Paneer or Cottage cheese cooked in smooth, velvety, buttery and tasty tomato based gravy. Goes well with Naan, paratha or Jeera Rice! Preparation time : 20 mts Cooking time : 40 mts Serves : 4 people Ingredients: 1 tbsp Oil 1 tsp Cumin Seeds 1 Bay Leaf Whole Garam Masala 1 tbsp Coriander seeds 4 Tomatoes chopped 2 tbsp Butter 1 tsp Ginger Garlic paste 1 tbsp Degi Mirch powder 1 tbsp Sugar 1 tbsp Kasoori Methi 250 gms Paneer cubed 3 tbsp Cream Method: 1) Heat up oil, add cumin seeds, add bay leaf, whole garam spices, add coriander seeds, cook this till the time spices change its color and nice aroma starts to come from it. 2) Add chopped tomatoes, salt, cover and cook for 5 mts. Once masala cools down grind it to make smooth puree. 3) Heat 2 tbsp butter, add ginger garlic paste and cook till raw smell goes away. 4) Add ground masala, red chilli powder, mix and cook till the time oil separates from the spices. 5) Add water suitable to your taste, add salt, sugar to taste, kasoori methi, mix and cook for 5 mts. 6) Add paneer, mix, cover and cook for 5 mts. 7) Finally add cream, stir well, Butter Paneer is ready to be served! 3. RAJMA MASALA Popular North Indian delicacy. This is cooked in rich creamy and spicy sauce. Rajama, chawal is kids all time favorite meal, and adults love it too! Preparation Time : 20 mts Cooking time : 30 mts Serves : 4 Ingredients: 1 Big Onion Sliced Rajma 2 cups 1 tomato pureed

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Whole Garam Masala - 4 Cloves, 4 Black Peppercorns,2 Cardamom, 1 Bay leaf, 1 Inch Cinnamon stick 1 1/2 tsp Coriander power 1 tsp Cumin Power 1 tsp Red Chilli powder Oil 5 tsp 1 tsp Cumin Seeds 1 tsp Ginger Garlic Paste 1/2 tsp Garam masala powder 1/2 tsp Amchur Powder Salt to taste Method: For Rajma - Wash rajma 2 to 3 times and soak in water overnight. Cook it in pressure cooker until 4 whistles. 1) Heat pan on a medium high, add 2 tsp oil and sliced onion, saute onion till it gets light brown color. Take off the heat, let it get cool down, then grind to form a smooth paste. 2) Heat 3 tsp oil in a pan, add cumin seeds and whole garam masala, wait till it gets sputter. 3) Add onion puree and cook for 2 mts. Then add ginger garlic paste and saute for a minute. 4) Add tomato puree, cover and cook for 2 mts. 5) Add dry spices, coriander powder, cumin powder, amchur powder, red chilli powder and cook till oil starts loosing out from the spices. 6) Add garam masala and mix. 7) Add boiled Rajma, mix and add leftover water from boiled rajma. 8) Sprinkle some salt, mix, cover and cook for 10 mts. 9) Serve with boiled rice or roti! Tips 1) Cooking time for each pressure cooker differs, try to cook it using your own judgement. 2) Adding little extra dry spices make Rajma more flavorful. 4. VEG KOLHAPURI Veg Kolhapuri is a spicy mix vegetable preparation. This is very popular dish from Kolhapur city which is situated in the South-west corner of Maharashtra. This is prepared in thick spicy gravy with loads of vegetables! Preparation time - 30 mts Cooking time - 30 mts Serves - 6 people Ingredients: For Kolhapuri Masala 4 tsp grated dry coconut, 5 Cloves, 5 Black Pepper, 1"Cinnamon stick, -4-

2 tsp Sesame seeds, 4 Cashew nuts 1 1/2 Big Onion finely chopped 2 tomatoes finely chopped 1/2 Cup Cauliflower Florets 1 Potato chopped in small cubes 1/2 cup Carrot cut in to thick slices 1/2 cup Green Pepper cut in to small cubes 1/2 cup Green Peas 1/2 cup paneer cut in small cubes 1 tsp Red Chilli powder 1 tsp Coriander powder 1/2 tsp roasted cumin powder 1 tsp Cumin seeds 1/2 tsp Garam Masala 1 tsp Ginger Garlic paste Oil 4 tsp Water 1 cup Method: 1) To make Kolhapuri masala - Heat pan on a medium high and dry roast whole garam masala, coconut and sesame seeds till coconut gets nice golden color and nice aroma from spices starts to come out. 2) Add kolhapuri masala in a blender, add cashew nuts and water and grind to form a smooth paste. 3) Heat 4 tsp oil in a pan, add cumin seeds and finely chopped onion and saute till onion gets light brown color. 4) Add ginger garlic paste and cook till raw smell from ginger garlic goes away. 5) Add coriander powder and roasted cumin powder, mix and cook for 2 mts. 6) Add chopped tomatoes, mix, add 1/4 cup of water, cover and cook for 5 mts. 7) Add ground paste of Kolhapuri masala, mix and cook for 2 mts. 8) Add red chilli powder and degi mirch powder, mix and cook till oil separates from the spices. 9) Add garam masala, add potatoes, add 1/4 cup of water, mix, cover and cook for 15 mts. 10)Add Cauliflower and cook for 5 mts. Keep on adding small amount of water if you find mixture is getting very dry. 11)Add carrot and green pepper and cook for 7 to 8 mts. 12)Add paneer and green peas, cover and cook for 5 mts. 12)Finally top it with butter for richer taste. Tips

1) Add boiled vegetables to save time.

5. Kadhai Paneer Kadhai paneer is one of the most popular Punjabi way of cooking paneer with a delectable mix of onion, tomato, ginger, Green pepper and Garam masala. Very nice and easy recipe. Fresh spice powder gives nice flavor to this dish. Preparation time : 15 mts

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Cooking time : 25 mts Serves : 4 people Ingredients: ------For Masala----2 tsp Coriander seeds 1 tsp Cumin seeds 1" Cinnamon stick 3 Cloves 4 Black peppercorns ------For Gravy-----250gms of Paneer 4 tsp Oil 2 dried Red Chillies 1 big Onion finely chopped 1 tsp Ginger Garlic paste 1 big Tomato finely chopped 1 tsp Degi mirch powder 1/4 cup Onion Cut in to cubes 1/4 cup Bell Pepper cut in to cubes Method: 1) Take coriander seeds, cumin seeds, whole spices in blender and grind coarsely. 2) Heat oil in a pan add dried red chillies and finely chopped onion and cook till onion becomes translucent. 3) Add ginger garlic paste and cook for 2 mts. 4) Add masala powder, mix and cook for 3 to 4 mts. 5) Add chopped tomatoes, mix, add red chilli powder, mix and cook till oil separates. 6) Add cubed bell pepper, onion, cover and cook for 5 mts. 7) Add paneer, mix, cover and cook for 10 mts. 8) Kadhai Paneer is ready to serve! Tips: 1) Cut bell pepper in big chunks. 2) Use regular red chilli powder instead of Degi Mirch 6. Stuffed Baingan Masala Stuffed Baigan Masala is a maharashtrian recipes. Maharashtrian recipes are popular for their unique taste, use of lots of peanut and spicy flavour, and I am sure this stuffed baingan masala is not an exception for it! Preparation time : 15 mts Cooking time : 20 mts Serves : 4 people Ingredients : 1) 6 tiny eggplants

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2) 3) 4) 5) 6) 7) 8) 9)

3 onions finely chopped 1tsp red chilli powder 1/2 tsp garam masala 1/2 cup roasted peanut powder salt to taste 4 tsp oil 2 tsp Coriander leaves finely chopped 1 cup water

Method : 1) Wash the eggplants, dry it and make a slit through the middle of the eggplants. Keep them in the water so that it will not change its colour. 2) Filling: Take onions, add red chilli powder, garam masala powder,salt to taste, roasted peanut powder and mix it well. Add 2 to 3 tsp of water in this mixture just to bind oil spices together. 3) Now stuff the filling in to the slits of eggplant. Rest of the masala keep it aside. 4) Heat oil in a nonstick pan. Once oil is hot add the leftover masala in oil. Fry it well till the oil starts loosing out from the spices. 5) Now add stuffed baingans in the masala and mix it well. Cover it and cook it for at least two minutes. 6) Add water to it. You can adjust the consistency of the water accordingly as much thick or thin gravy you want. 7) Put the cover and let it cook for 7 minutes. Now turn the eggplants and again cook it for another 7 minutes. 8) Delicious stuffed baigan is ready. Garnish it with coriander leaves. Tips: 1) Fry the masala til oil starts loosing out. 2) Keep stirring it continuously to avoid sticking of masala to the pan. 7. Aloo Sabji If you don't have enough vegetables at home and you really want to cook something fast then Aloo Sabji is a great option. All you need is to grab some potatoes, onions and few spices. It can be cooked without much preparation. Preparation Time : 10 minutes Cooking time : 15 minutes Serves : 4 People Ingredients: 1) 2) 3) 4) 5) 6) 7) 8) 9) 2 Boiled Potatoes 2 Onions finely chopped 4 Green Chillies 7 to 8 Curry Leaves Pinch of Asafoetida Salt to taste 4 tsp oil 2 tsp coriander leaves 1/4 tsp Turmeric Powder -7-

10)1 tsp Ginger Garlic Paste 11)1 tsp Cumin Seeds 12)1/2 tsp Mustard seeds Method: 1) Boil, Peel and cut the potatoes in to small cubes. 2) Heat oil in a pan. Once oil is hot add mustard seeds,cumin seeds, asafoetida, curry leaves. As soon as they start splutter add green chillies and onions. 3) Fry onions till it becomes translucent. Then add turmeric powder and ginger garlic paste. Fry till raw smell from ginger garlic goes away. 4) Then add boiled potatoes and sprinkle salt. Mix it well. 5) Cover it for 5 minutes. 6) Aloo sabzi is ready. Garnish it with coriander leaves. 8. Matar Paneer Matar Paneer is a popular North Indian dish cooked widely in India. It is easy to prepare and you can adjust spices suit to your taste. Matar Paneer is a real treat especially for vegetarians! Preparation time : 10 mts Cooking time : 30 mts Serves : 4 to 6 people. Ingredients: 1) 250 gms paneer 2) Onion puree of 2 onions 3) 1 Tomato puree 4) Oil 6 tsp 5) 1/2 cup frozen Green peas 6) Whole garam masala 7) 1 tsp Ginger garlic paste 8) 1 tsp Cumin powder 9) 1 1/2 tsp Coriander powder 10) 1 tsp Red chilli powder 11) 1 tsp kasoori Methi 12) Salt to taste 13) Butter 2 tsp Method : 1) Heat oil in a pan. Add whole garam masala and onion puree. Sprinkle some salt and fry till onions turn brown. 2) When onions start to change its color add ginger garlic paste and fry for one minute. 3) Keep it stirring continuously. When onion starts to become dry add coriander powder and cumin powder. 4) After all the moisture from onions evaporates add red chilli powder and cook it till oil starts loosing out from spices. 5) Now add tomato puree, add few drops of water, cover it cook for one minute. 6) Add degi mirch powder its optional. Add kasoori methi powder and mix it well. 7) Add green peas and cover it and cook for 1 minute. -8-

8) Finally add paneer, water, sprinkle some salt, add butter and cook it covered for 5 minutes on low flame. 9) Matar paneer is ready. Important Tips: 1) Make sure to fry onion puree to evaporate all the moisture from it. 2) Try to use wide nonstick pan. 3) Cooking time for green peas may vary. Frozen peas gets cooked quickly whereas fresh peas may take longer time to get cooked. 9. Aloo Gobi Aloo gobi is another classic North Indian cuisine, and is a "dry" Indian curry. This is a aloo and gobi cooked in spicy masala. This can be served with roti, rice, paratha. This could be the best dry curry for Potluck. Enjoy this yummy Aloo Gobi! Ingredients : 1) 2 Cloves of Garlic 2) 1Inch Piece of Ginger 3) Whole Garam Masala 4) 5 Green Chillies 5) Oil 4 tsp 6) Salt to taste 7) 1/2 tsp turmeric powder 8) 1 tsp Red Chilli powder 9) 1 tsp Corriandar powder 10)1/2 tsp Amchur powder 11)1 tsp Cumin seeds 12)1 Bay leaf 13)Pinch of asafetida Method : 1) First crush Whole garam masala, Garlic, Ginger, Green Chillies in a blender. Just blend it coarsely. 2) Heat 4 tsp oil in a pan, add cumin seeds, bay leaf, pinch of asafoetida and chopped onion. Saute the onion till it becomes translucent. 3) Now add crushed paste and saute for 2 minutes. Add turmeric powder. 4) Add chopped potatoes, sprinkle some salt, mix it, cover and cook for 10 mts. 5) Add cauliflower, sprinkle some salt, mix, cover and cook for 10 mts. 6) After cooking for 10 mts add coriander powder, amchur powder and red chilli powder and add some salt to taste. Cover and cook till its done. 7) Garnish with corriandar leaves. 10.Navratan Korma A rich Mughlai cuisine. Navratan means nine gems, includes mix vegetables, paneer, raisins and cashew nuts, those are cooked in mild and little sweet, creamy gravy.

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Cooking Time - 30 mts Preparation time - 20 mts Serves - 4 Ingredients: --------For Gravy-----Fried Onion - 1 cup Warm Water - 3/4 cup Yogurt - 2 tsp 1 Tomato Pureed 1 tsp oil 1 tsp Red Chilli Powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp kasoori methi 1/4 cup cream 1 tsp ginger garlic paste Method: 1) Soak fried onions in warm water for 30 mts. After soaking mix yogurt and soaked onion and grind to make smooth paste. 2) Make tomato puree of 1 tomato. 3) Heat 2 tsp oil in a pan and shallow fry paneer cubes till it gets nice golden color from both the sides. Drain excess oil from paneer. 4) In the same pan add potatoes, cover and cook for a minute. Add carrot and green beans, mix, add some salt cover and cook for 2 minutes. Add red and green pepper, add some salt, cover and cook till all vegetables are evenly cooked. 5) Heat 1 tsp oil in a pan, add onion gravy and saute for a minute, add ginger garlic paste and cook for 2 mts. 6) Add coriander, cumin and red chilli powder, mix and cook for 2 mts. 7) Add tomato puree, mix and cook for 5 to7 minutes. 8) Add garam masala, mix and add water and salt, sugar to taste. 9) Add kasoori methi, mix and add cooked vegetables, paneer cubes, raising, nuts, Green Peas, mix and cook for 5 mts. 10)Garnish with fresh whipping cream. Tips 1) To fry onions at home just take sliced onions and saute till it gets light brown color and grind with yogurt to form smooth paste. Home fried onions need not to be soaked. 2) To make tomato puree chop omato in big chunks, add to blender and grind to make smooth puree. 11.Chana / Chole Masala One of our Family Favorite dish. Very healthy and nutritious and easy to prepare. Tastes best when eaten with bhatura, roti or rice!

-------Vegetables-----1/2 cup Paneer 1/2 cup Green Peas 1/2 cup Green Pepper 1/2 cup Red Pepper 1/2 Potato 4 tsp Cashew Nuts 4 tsp Raisins 1/2 cup Beans 1/2 cup Carrots

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Preparation time - 20 mts Cooking time - 35 mts Serves - 4 people Ingredients: 1 1/2 cup Chana / Chole / Chickpeas 1 Big onion sliced 1 small onion chopped 1 big tomato pureed Oil 6 tsp 2 tsp Coriander powder 1 1/2 tsp Cumin powder 1 tsp Amchur powder 1 1/2 tsp Red chilli powder Whole Garam masala - 2 bay leafs, 4 cloves, 1 cinnamon stick, 4 black pepper 3 tsp Ginger Garlic paste - 1/2 n 1/2 1/4 tsp turmeric powder 1 tsp cumin seeds Method: 1) Wash and soak Chana overnight. 2) Heat oil in a pressure cooker, add cumin seeds, whole garama masala and onions and saute till onions become translucent. 3) Add ginger garlic paste, turmeric powder and saute for another minute. 4) Add chana, sprinkle some salt, 2 cups of water and pressure cook until 7 to 8 whistles. 5) Heat oil in a pan, add sliced onion and saute till it gets light brown color. 6) Add diced tomatoes and fried onions to the blender and grind to make smooth puree. 7) Heat oil in a Wok or kadhai, add onion-tomato puree and cook for 5 mts. 8) Add ginger garlic paste and cook till raw smell goes away. 7) Add coriander, cumin, red chilli and amchur powder, mix and cook till oil starts to loose out from the spices. 8) Add boiled Chana, mix, add some water and salt, cover and cook for 10 mts. 9) Garnish with chopped corriandar leaves. Tips 1) Cooking time for each pressure cooker differs, it really depends on the size of pressure cooker, quantity you are cooking, so try to use your judgement while boiling chana. 2) You may use store bought Chana Masala. 12.Dal Makhani A nice blend of Masoor Dal and Rajma! A spicy dal with a generous touch of butter and cream. Perfect party menu! Preparation time : 20 mts Cooking time : 40 mts Serves : 4 people Ingredients:

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2 cups Whole Masoor Dal 1/4 cup Rajma 2 tsp Ghee 1 tsp Cumin Seeds 1 Onion finely chopped 1 1/2 tsp Garlic paste 3 Tomatoes pureed 1 1/2 tsp Coriander powder 1 1/2 tsp Red Chilli powder 1 tsp Kasoori methi 1 stick of Butter 1 tsp Garam masala 1/4 cup Cream Method: 1) Wash and soak Rajma overnight. Wash and soak Masoor dal for 4 hours. Combine all dals together and pressure cook until 6 to 7 whistles. 2) Heat ghee in a pan add cumin seeds, onion and saute till onions get nice golden color. 3) Add garlic paste and cook for a minute. 4) Add tomato puree, coriander powder, red chilli powder, mix and cook till oil separates from the spices. 5) Add boiled dal, mix, add kasoori methi, salt, butter, mix, cover and cook for 15 minutes. 6) Add garam masala powder, mix and garnish with cream. Tips: 1) Make use of black urad dal instead of masoor dal. 2) Make sure to cook masala well after adding tomato puree. 13.Paneer Korma Paneer cubes cooked in velvety smooth gravy and has a goodness of all Indian spices that is combined with awesome flavors from bell peppers and garnished with cream! Being a paneer fan I can eat this almost every day :) I love the color, texture and heavenly taste of this Korma! Preparation time : 20 mts Cooking time : 30 mts Serves : 4 people Ingredients: 4 tsp Oil 1 Big Onion grated 1 tsp Ginger Garlic Paste 1 tsp Coriander powder 1 tsp Cumin powder 2 Tomatoes pureed 1 tsp Red Chilli powder 1/4 cup Red and Green Pepper

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1/2 tsp Garam Masala 1/4 cup Cream 1 cup Paneer 1 tsp Sugar 1/4 cup Green Peas Dried Fenugreek (Methi) leaves Method: 1) Heat up oil in a pan, add onion and saute till it gets light golden color. 2) Add ginger garlic paste, mix and cook for minute till raw smell from ginger garlic goes away. 3) Add coriander powder, cumin powder, mix and cook for 2 mts. 4) Add tomato puree, red chilli powder, mix and cook till oil separates from the spices. 5) Add water and adjust the gravy as per how much or thin you want, then add salt to taste. 6) Add peppers, mix, cover and cook for 5 mts. 7) Add paneer, green peas, mix, cover and cook for 5 mts. 8) Add garam masala, sugar, cream, stir and serve hot with paratha, naan or rice! Tips: 1) Add 1 tsp of butter at the end for richer taste. 2) Skip adding veggies or choose veggies suitable to your taste. 14.Dum Aloo Baby potatoes cooked in smooth, silky and spicy masaledar gravy. Tastes just great! Preparation time : 30 mts Cooking time : 20 mts Serves : 4 to 6 people Ingredients: Baby potatoes Whole garam spices 1 1/2 tsp Fennel seeds 1 big Onion thinely sliced 2 med Tomatoes cut in to cubes 1 1/2 tsp Cumin powder 2 tsp Coriander powder 1 1/2 tsp Degi mirch or red chilli powder Salt to taste 1 tsp of yogurt Method: 1) Boil baby potatoes, peel and deep fry until it gets nice golden color. Drain excess oil from it and keep aside 2) Heat oil in a pan add whole garam spices, add fennel seeds and saute till nice aroma starts to come out. 3) Add sliced onion and cook till it gets light brown color. - 13 -

4) Add chopped tomatoes in blender, add onions, coriander powder, cumin powder and grind to make smooth paste. 5) Heat oil in a pan add masala paste, add degi mirch, yogurt mix and cook till oil separates from the spices. 6) Add fried potatoes, mix add salt to taste, cover and cook on medium heat for 15 mts. 7) Serve with roti, naan or paratha. Tips: 1) You may also shallow fry potatoes or bake boiled baby potatoes. 2) Use only a tsp of yogurt it gices nice smooth texture to the gravy.

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B. NON VEG

1. Fish Curry Mackerel Fish or Bangda are simmered in rich coconut sauce. This dish is extremely health apart from appealing to taste buds! Preparation time : 20 mts Cooking time : 20 mts Serves : 4 people Ingredients 1 lb mackerel fish / Bangda 1 Onion finely chopped 2 tbsp Oil 1 tbsp finely chopped Garlic 1 tsp Coriander powder 1 tbsp Red Chilli powder 1/2 tsp Garam masala 1 tbsp Tamarind Pulp 1 tsp Turmeric powder 1 tsp Ginger Garlic paste 1 tbsp Lemon juice Method: Rub salt and lemon juice on fish pieces very well and keep for 20 mts. Take fresh coconut in to mixie pot, add garam masala, red chilli powder, water and grind to make smooth puree. After 20 mts wash fish very well under cold water and pat dry using paper towel. Once fish is dried to that add ginger garlic paste, turmeric powder and keep aside. Heat up oil, add chopped onion and cook until onion becomes soft. Add chopped garlic and cook for a minute. Add coriander powder and cook for 2 mts. Add coconut paste and cook for 7 mts. Add water, mix, add salt, tamarind pulp and mix well. Add fish pieces, cover and cook for 5 mts. After 5 mts open cover flip the fish and cook for 5 more mts. Fish curry is ready to be served. Serve hot with Rice Roti or Jawar Bhakari! Tips: Substitute tamarind pulp by using lemon juice. Adjust the spices suitable to your taste buds. 2. Kolhapuri Chicken Tikhi Mirchi layi hoon, main Kolhapurse aayi hoon ;) Spicy, Hot, Exotic real Kolahpuri chicken. It goes really well with home made light, fluffy, crispy jwarichi bhakari or with some naan!

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Note - Be warned, it might be hair rising for other who eats less spicy food ;) Preparation time : 20 mts Cooking time : 30 mts Serves : 4 to 6 people Ingredients: For Gravy 3 tbsp Oil 1 tsp Cumin Seeds 1 tbsp Coriander seeds 2 tbsp Sesame seeds 1 tbsp Poppy seeds 2 tbsp Chopped Garlic Whole Garam spices (Bay leaf, Green Cardamom, 2-3 Cloves. Black peppercorns, 1 star anise) 1 big Onion sliced 1 Tomato diced 1/2 tsp Garam masala powder 3 tbsp dry shredded Coconut 1 tbsp Degi mirch powder Ingredients for Marination 1 lb Chicken drumsticks 1/2 tsp Turmeric powder 1 tsp Red Chilli powder 1 tbsp Ginger Garlic paste 1 tbsp Lemon Juice 1 tsp Garam Masala Method: Marinade 1) Wash chicken pieces well and remove its skin or fats part. 2) Add ginger garlic paste, red chilli powder, garam masala, turmeric powder, salt, lemon juice to chicken, rub all spices well on chicken and keep to marinate for 30 mts. Masala Preparation 1) Heat up oil, add cumin seeds, whole garam spices, coriander seeds, sesame seeds, poppy seeds, chopped garlic and cook till spices start to change its color. 2) Add dry grated coconut, sliced onion and cook till onion gets light brown color. 3) Add tomatoes to blender, add onion masala, some water and grind to make smooth paste. Gravy Preparation 1) Heat up oil, add ground masala paste, add red chilli powder, garam masala and cook for just 5 mts. 2) Add marinated chicken pieces, mix well, add water to desired consistency, cover and cook for 20 mts. till the time chicken gets tender.

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Hot and spicy Kolapuri Chicken is good to go! Tips: 1) Marination helps chicken to get cook faster and improves its flavor. 2) If degi mirch is not available, use regular red chilli powder. 3. Tandoori Chicken An extremely popular mughlai delicacy. Chicken marinated in aromatic spices and then baked till it gets crisp. A slight planning ahead of time makes a big Party Hit Menu :D Preparation time : 30 mts Cooking time : 1 hour Serves : 4 people Ingredients: ------For Inner Coating-----2.5 lb Whole Chicken 2 tbsp Degi Mirch powder 1 tbsp Lemon Juice 1 tbsp Oil 1 tsp Ginger Garic paste ------For Tandoori Masala-----1/2 cup Yogurt 2 tbsp Degi Mirch Powder 1 tbsp Kasoori Methi 1 tsp Garam Masala 1 tsp Roasted Cumin powder 1 1/2 tsp Coriander powder Salt to taste 1 tbsp Corn Flour for dusting Method: Wash off whole chicken inside out and then pat dry using paper towel. Make gashes on all over chicken using knife. Mix red chilli powder, lemon juice, salt, ginger garlic paste,oil, mix and insert masala inside gashes as well as inside cavity. Keep it to rest for 15 mts. Take thick yogurt, to that add red chilli powder, coriander powder, garam masala, kasoori methi, salt, oil, mix well. Add food color if desired. Now apply this tandoori masala paste well on all over chicken. Cover and keep it to marinate in refrigerator overnight. Remove chicken 30 minutes before you want to bake it. Dust corn flour using tea strainer all over chicken. Brush some oil on the top of it. Take Baking tray, place a cooling or grill rack on the top of it. Put chicken on the top of cooling rack.

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Bake at 400 degree fahrenheit for 25 mts. After 25 mts flip the chicken and again bake for 20 more mts. After 20 mts again flip chicken one more time and bake for final 20 mts. Serve hot with salad and wedges of lemon on the side. Tips: If you do not want to make use of whole chicken simply replace it by using Chicken Wings or Drumsticks. Washing and drying of chicken is really important thing, so that it bakes properly. Yogurt need to be really thick so that it sticks to the chicken properly. The red chilli powder I have used in the recipe seems to be a lot, but its a Degi Mirch powder which is absolutely milder version of paprika. 4. Butter Chicken / Murgh Makhani Butter chicken which is also knows as Murgh Makhani is boneless pieces of chicken cooked in butter with tomato sauce which is a favorite specialty all over India. Check this out easy, tasty recipe and everyone' s all time favorite dish Preparation time : Cooking time : Serves : Ingredients: -------- For Gravy ------4 Tomatoes 1 tbsp Oil 1 tsp Cumin Seeds 1 tbsp Coriander Seeds 1 tsp Fennel Seeds 1 Bay Leaf 3 Green Cardamom 3 Black Peppercorns 3 Cloves 3 tbsp Butter 1 1/2 tsp Kasoori Methi 1 tbsp Sugar 1 tbsp Ginger Garlic paste 1 tsp Red Chilli powder 1 tbsp Poppy Seeds

----- For Chicken marinade ----1 lb Chicken Breast 1/2 tbsp Red Chilli powder 1/2 tsp Garam Masala 1 tsp Coriander powder 2 tbsp thick Yogurt 1 tsp Cumin powder 1/2 tsp Kasoori methi 1 tbsp Lemon juice

Method: For Chicken: 1) Take chicken breast, cut in thin strips, wash well and pat dry using paper towel or napkin. 2) Take red chilli powder, garam masala, coriander powder, cumin powder, salt, kasoori methi, add some lemon juice, yogurt, in a deep bowl and mix well. 3) Add chicken pieces, mix well with marinade, cover and keep for 1 hour. 4) After one hour transfer marinated chicken in greased baking tray, drizzle some oil over

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it and bake for 15 to 20 minutes on 400 degree fahrenheit. For Masala: 1) Heat up oil a tbsp oil, add cumin seeds, whole garam spices, coriander seeds and cook till nice aroma starts to come from spices and they change its color. 2) Add fenel seeds, mix and cook for a minute. 3) Add chopped tomatoes, sprinkle some salt, mix, cover and cook for 5 to 7 mts on medium heat. 4) Soak poppy seeds in hot water for 1 hour. 5) First add soaked poppy seeds in grinder and grind well. 6) Now add tomato masala and grind well to make a very smooth puree. For Gravy: 1) Heat up 3 tbsp butter, add ground masala paste, red chilli powder and cook till oil starts to separate from spices. 2) Add leftover juice from baked chicken and some extra water to make gravy kind consistency. 3) Add baked chicken pieces, kasoori methi, cover and cook for 5 mts on medium heat. 4) Garnish with fresh cream! Tips: 1) If oven is not available, saute chicken pieces on skillet with enough oil. 2) Substitute poppy seeds by using 3 to 4 cashew nuts. 5. Chicken Curry Introduction: There's nothing like to have a chicken curry on weekends. Around our house, it's our number one favorite dish. Use of whole garam masala instead of garam masala enhances the flavor of the curry tremendously! Preparation time : 20 mts Cooking time : 30 mts Serves : 4 people 3 Steps to make Chicken Curry 1) Boil The Chicken 2) Make Masala 3) Combine Masala and Boiled Chicken together 1st Step: Boil the Chicken Ingredients : 1) 2) 3) 4) 5) 6) 1 Lb Chicken 1 Onion finely chopped 1 tsp Ginger Garlic Paste 1/4 tsp Turmeric Powder Salt to taste 1/4 cup Water

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7) Oil 2 tsp Preparation : 1) 2) 3) 4) 5) Heat oil in a pressure cooker. Add onions and fry till it becomes translucent. Then add Ginger garlic paste and fry till its raw smell goes away. Add turmeric powder. Then add chicken and mix it well. Add water and finally sprinkle some salt to taste. Cook until 3 whistles.

2nd Step : Make Masala Ingredients : 1) Oil 2 tsp 2) 3 Onions sliced 3) Whole Garam Masala - Cloves, Black Pepper, Cinnamon Stick, Bay Leaf 4) 1 tsp minced Garlic 5) 1/2 tsp minced Ginger 6) 1 Tomato Chopped 7) 1 tsp Coriander Powder 8) 1 tsp Cumin Powder 9) 4 tsp grated Coconut 10) water 11) 2 tsp Red Chilli powder Preparation 1) Heat pan on a medium high. Add grated coconut and roast till it gets nice golden color. Remove it from pan once it is done. 2) Heat oil in a pan. Add whole garam masala, wait till masala gets cooked. Then add sliced onion. Fry till it turns brown in color. 3) Combine Roasted coconut, Fried onion and rest of the ingredients in a blender and grind till it turns in to a smooth paste. Add few drops of water in between if required. 4) Masala is ready 3rd Step: Making Curry 1) Heat 4 tsp oil in pan. Once oil is hot add masala and fry it till oil starts loosing out from the spices. 2) Then add boiled chicken and mix it. 3) Finally add water accordingly as much thick or thin gravy you want. 4) Sprinkle salt to taste. 5) Bring it to boil for 10 mts and switch off the stove. 6) Chicken curry is ready now. 6. Egg Bhurji This is a simple recipe to make and yet delicious! This versatile bhurji can be had by itself, or as a side with rice and curry, or as a wrap with chapatis or even as a sandwich stuffing with bread. Preparation time : 10 mts Cooking time : 10 mts Serves : 2 people Ingredients: - 20 -

1) 2) 3) 4) 5) 6) 7)

2 eggs 1 onion finely chopped 1/2 tomato finely chopped 1 tsp red chilli powder 1/2 tsp garam masala powder Salt to taste Coriander leaves for garnishing

Method: 1) 2) 3) 4) 5) 6) Heat oil in a pan. Once oil is hot add onions and saute till it becomes translucent. Then add red chilli powder and garam masala powder, mix and cook for 1 mt. Add tomatoes, mix it, cover and cook for 2 mts. Break the eggs and mix it well with onion, tomato masala. Sprinkle salt and few drops of water. Garnish with coriander leaves. 7. Fish Fry Fish marinated with spicy green chutney and then made crispier by using sooji.It can either be deep fried or pan fried. Ingredients : 1) 2) 3) 4) 5) 6) 7) 8) 9) Tilapia Fish 1 lb Corriandar Leaves 1/2 Cup 2 Green Chillies 1 Clove of garlic 1/2 inch piece of ginger Sooji / Semolina 1/4 cup Red Chilli powder Salt to taste Oil for frying

Method: 1) To remove typical fishy smell sprinkle some lemon juice and salt over fish and let it rest for 10 mts. After 10 mts wash it under cold running water and pat dry the fish. 2) Make green sauce for mainade. For this combine corriandar leaves, Chillies, ginger, cloves and salt together and blend it in a blender. Add water if required. 3) Apply the marinade to all the fish and keep aside for 1 hour. 4) Now take red chilli powder and add some salt to it. Deep it in red chilli powder from both the sides and coat with sooji. 5) Heat pan on a mdeium high. Pour 1 tsp oil in a pan and fry the fish for 3 mts. After 3 mts flip the fish and cook it from other side for 3 mts. 8. Kadhai Chicken Kadhai Chicken is very popular north Indian recipe because of its spicy and juicy flavour.

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Ingredients: 1) Chicken 1 lb 2) 2 Big Onions finely chopped 3) 2 Tomatoes finely chopped 4) 1 tsp Garam masala 5) 4 tsp red chilli powder 6) 1 1/2 tsp coriander powder 7) 1/4 tsp turmeric powder 8) 1/4 cup green pepper 9) 1 tsp lemon juice 10)2 tsp ginger garlic paste 11)1/2 tsp cumin powder 12)Whole Garam masla Method: 1) Marination First marinate chicken. For this add 2 tsp red chilli powder, 1 tsp ginger garlic paste, turmeric powder, lemon juice, salt and mix this well. To this add chopped chicken pieces and mix well. Marinate this for half hour 2) Heat 6 tsp oil in a pan. Once oil is hot add whole garam masala, then add onions and saute the onions till it gets light brown color. 3) Add ginger garlic paste and saute till raw smell from ginger garlic goes away. 4) Add coriander powder, cumin powder and saute for 2 mts. 5) Now add tomatoes and cook till tomatoes gets fully mashed up with onions. For this cover it and cook for 5 mts. 6) Add red chilli powder an cook till oil starts loosing out from the spices. 7) Now add marinated chicken and half cup water and mix all well. Cover it and cook for 10 mts. 8) After 10 mts open the cover, stir the chicken, cover and cook for another 10 mts. 9) Once chicken is 80% cooked add garam masala and bell pepper, mix well, cover and cook for 5 to 10 mts till chicken and pepper gets fully cooked. 10) Kadhai Chicken is ready to serve now! 9. Egg Curry Egg Curry is very common and popular recipe. Check out this yummy recipe Ingredients: 1) 7 Boiled Eggs 2) 1 Big Onion Sliced 3) 1 Tomato chopped 4) 2 tsp Coriander seeds 5) 1 tsp cumin powder 6) Salt to taste 7) 5 dried red chillies soaked in hot water 8) 4 tsp dry grated coconut 9) Oil 5 tsp 10)4 Cloves of Garlic 11)1" piece of Ginger

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Method: 1) First dry roast coriander seeds till nice aroma starts to come out. 2) Heat two tsp oil in a pan and add sliced onion, saute onion till it gets light brown color. 3) Add grated coconut, garlic and ginger and saute for 3 to 4 mts. 4) Now add chopped tomatoes, mix well, add 1/4 cup of water, cover and cook for 5 mts. 5) After 5 mts open the cover and again cook mixture for 3 to 4 mts till tomatoes gets fully mashed up with onions. 6) Wait till mixture gets cool down completely. Then grind it in a blender to form a smooth paste. 7) Heat 4 tsp oil in a pan, add ground masala and saute till oil starts loosing out from the spices. 8) Add cumin powder and degi mirch or kashmiri mirch powder, mix and cook till oil starts loosing out from the spices. 9) Add 2 cups of water, salt and bring it to boil. 10) Now drop boiled eggs in to a curry, cover and cook for 10 mts. 11) Serve hot with rice, roti or naan! 10.Mutton Pulao / Pulav Flavorful rice cooked in very tasty, delicious mutton stock. Its aroma is unbeatable when this pulao is ready! Very easy, nice and simple variation for regular Mutton Biryani but tastes equally yummy!!! Preparation time : 20 mts Cooking time : 45 mts Serves : 4 people Ingredients: 1 lb Mutton cut in to big pieces 1 cup long grain Basmati Rice 1/2 cup Mint Leaves 1/2 cup Coriander leaves 3 tsp Oil 2 tsp Ginger Garlic paste 1/2 tsp Turmeric powder 1 tsp Fennel Powder 1 tsp Lemon juice Whole Garam Masala 1 tsp Cumin Seeds 1 tsp Fennel seeds 1 big Onion sliced Salt to taste 6 Green Chillies Method: 1) Wash mutton well and cut in to big pieces. Add ginger garlic paste in to a bowl, turmeric powder, fennel powder, lemon juice, mint leaves, whole garam masala, coriander leaves, mix well, add mutton pieces in to it, mix well, cover and

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marinate for 3 hours. 2) Add marinated mutton in to pressure cooker, then add green chillies, salt to taste, 2 cups water and cook until 4 whistles. 3) Once mutton is partially cooked separate mutton from stock. 4) Wash and soak rice in enough water for 30 mts. 5) Heat up oil in a pan, add cumin seeds, whole spices, fennel seeds, sliced onion and saute till onion gets light golden color. 6) Add ginger garlic paste and cook for a minute. 7) Add mutton pieces, green chillies, coriander leaves, mint leaves, mix, now add soaked water, mix well. 8) Now add mutton stock, salt to taste, mix well, cover and cook on high heat for 5 mts. 9) After 5 mts reduce gas heat to as low as possible and cook for another 5 mts on medium heat. 10) Afer 5 mts reduce gas heat to as low as possible and cook for another 10 mts. 11) After 10 mts turn off the gas heat and wait for another 10 mts to open cover. 12) Serve with raita, salad or pickle! Tips: 1) Cooking time for each pressure cooker differs so try to cook mutton using your own judgement. 2) You can also cook mutton separately in any pan for 30 mts 11.Pomfret Fry Pom-fret fry makes my husband and daughter crazy. It's one of the most favorite dish in sea food at our home. Its very simple, easy and tasty recipe.No matter when you cook this, for lunch, brunch, dinner, I am sure it will just vanish from dish in no time! Preparation time : 10 mts Cooking time : 10 mts Serves : 2 people Ingredients: 1 lb Pom fret 2 tsp Ginger Garlic paste 1 tbsp Lemon Juice 1 tsp Turmeric powder 1 tsp Black Pepper 1 tbsp Red Chilli powder 1 tbsp Coriander powder 1/2 tbsp Garam Masala Salt to taste 2 tbsp Sooji 1 tsp Rice Flour Method: 1) Wash pom-fret, pat dry, cut its tail and side wings. 2) Take ginger garlic paste, salt, lemon juice and turmeric powder, make paste and apply on fish, keep for 10 mts.

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3) Take coriander powder, red chilli powder, garam masala, salt, mix well and apply on fish. 4) Mix sooji, rice flour, salt together, deep fish in sooji mixture and coat well form both the sides. 5) Shallow fry from both the sides in nonstick pan for 3 to 4 minutes on medium heat.

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C. DAILY VEG SECTION

1. Spicy Cabbage Masala If you anyone don't like cabbage, then must give this recipe a try. I am sure they would start to love this masala and will crave for it again and again. Preparation time : 15 mts Cooking time : 25 mts Serves : 3 to 4 people Ingredients: 3 Tsp Oil 1 tsp Mustard seeds 1 tsp Cumin seeds pinch of Hing / Asafoetida 5 to 6 cloves of Garlic 1 Onion sliced 1 tsp Garam masala 1 tsp Red chilli powder 1/4 tsp Turmeric powder 1 tsp Coriander powder 1 Tomato chopped 1/2 Cabbage shredded 1/2 cup Coriander leaves Method: 1) Heat up 3 tsp oil, add mustard seeds, cumin seeds, hing, garlic and cook garlic till it changes its color. 2) Add sliced onion and cook till it becomes soft. 3) Add turmeric powder, garam masala, red chilli powder, coriander powder, mix and cook for 2 mts. 4) Add tomatoes, mix, cover and cook till tomatoes get soft. 5) Add sliced cabbage, mix, salt to taste, cover and cook till cabbage gets tender. 6) Serve hot with chapati, fulka or rice! Tips: 2. Lima Beans Curry Lima beans or Pavta is something that is abundantly, freshly and freely available at my mother in laws kitchen during its peak harvest season. This is a regular meal at our house and my MIL makes best Pavta rassa (curry) bhaji. Its very simple, easy and delicious meal to carry for tiffin. Preparation time : 15 mts Cooking time : 20 mts Serves : 4 people Ingredients:

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1 14 oz pack of Frozen Lima beans Oil 4 tsp 1 big Onion finely chopped 2 tomatoes finely chopped 4 tsp frozen coconut 4 cloves of Garlic 3 Green Chillies 1 1/2 tsp Coriander powder 1 tsp Cumin powder 1 tsp Red Chilli powder Salt to taste 1/2 tsp Garam Masala Method: 1) Add green chillies, coconut and garlic in to a blender and grind to make a smooth paste. 2) Heat 3 tsp oil in a pressure cooker add onions and saute till it becomes translucent. 3) Add coriander powder, cumin powder, mix and cook for 2 mts. 4) Add coconut paste, stir and cook for 5 mts. 5) Add tomatoes, mix and cook until tomatoes gets mashed up with onion. 6) Add red chilli powder, mix well, add beans, mix nicely add water, salt to taste and garam masala. 7) Now cover and cook until 2 whistles. Tips: 1) Cooking time for each pressure cooker differs so cook beans using your own judgement. 2) If pressure cooker is not available cook this in to regular wok or sauce pan, just make sure to cook till beans becomes soft. 3. VEG KOLHAPURI Veg Kolhapuri is a spicy mix vegetable preparation. This is very popular dish from Kolhapur city which is situated in the South-west corner of Maharashtra. This is prepared in thick spicy gravy with loads of vegetables! Preparation time - 30 mts Cooking time - 30 mts Serves - 6 people Ingredients: For Kolhapuri Masala 4 tsp grated dry coconut, 5 Cloves, 5 Black Pepper, 1"Cinnamon stick, 2 tsp Sesame seeds, 4 Cashew nuts

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1 1/2 Big Onion finely chopped 2 tomatoes finely chopped 1/2 Cup Cauliflower Florets 1 Potato chopped in small cubes 1/2 cup Carrot cut in to thick slices 1/2 cup Green Pepper cut in to small cubes 1/2 cup Green Peas 1/2 cup paneer cut in small cubes 1 tsp Red Chilli powder 1 tsp Coriander powder 1/2 tsp roasted cumin powder 1 tsp Cumin seeds 1/2 tsp Garam Masala 1 tsp Ginger Garlic paste Oil 4 tsp Water 1 cup Method: 1) To make Kolhapuri masala - Heat pan on a medium high and dry roast whole garam masala, coconut and sesame seeds till coconut gets nice golden color and nice aroma from spices starts to come out. 2) Add kolhapuri masala in a blender, add cashew nuts and water and grind to form a smooth paste. 3) Heat 4 tsp oil in a pan, add cumin seeds and finely chopped onion and saute till onion gets light brown color. 4) Add ginger garlic paste and cook till raw smell from ginger garlic goes away. 5) Add coriander powder and roasted cumin powder, mix and cook for 2 mts. 6) Add chopped tomatoes, mix, add 1/4 cup of water, cover and cook for 5 mts. 7) Add ground paste of Kolhapuri masala, mix and cook for 2 mts. 8) Add red chilli powder and degi mirch powder, mix and cook till oil separates from the spices. 9) Add garam masala, add potatoes, add 1/4 cup of water, mix, cover and cook for 15 mts. 10)Add Cauliflower and cook for 5 mts. Keep on adding small amount of water if you find mixture is getting very dry. 11)Add carrot and green pepper and cook for 7 to 8 mts. 12)Add paneer and green peas, cover and cook for 5 mts. 12)Finally top it with butter for richer taste. Tips 1) Add boiled vegetables to save time. 4. Zunka A very popular Maharashtrian dry version of Pithala - Zunka. Very simple and easy to make, a perfect last minute recipe. Tastes so good with Jawar Bhakari, roti or rice.Very spicy, tasty and yummy!!!

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Preparation time : 10 mts Cooking time : 10 mts Serves : 2 people Ingredients: 1 2 1 1 3 1 2 1 2 small Onion finely chopped tsp Garlic chopped tsp Mustard seeds tsp Cumin seeds Dried Red Chillies cup Gram Flour / Besan tsp Oil tsp Red Chilli powder cups Water

Method: 1) Take besan in a deep bowl add water and whisk till it becomes smooth. 2) Heat oil in a pan, add mustard seeds, cumin seeds, dried red chillies, chopped garlic and cook till garlic gets light golden color. 3) Add chopped onion and cook till onion becomes translucent. 4) Now add besan batter and quickly mix it. 5) Add salt, mix, cover and cook on low heat for 5 mts. 6) Garnish with chopped corriandar leaves. Tips: 1) After adding besan batter quickly mix to avoid forming of lumps. 2) Adjust the amount of red chilli powder as per your taste. 5. Tomato Chutney A maharashtrian way to cook tomato chutney. Tastes awesome with roti, rice or just as it is. Ingredients: 2 tomatoes chopped 1 small onion chopped 1 tsp chopped garlic 3 tsp oil 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp Jaggery / Sugar 4 to 5 Curry Leaves 1 tsp Red chilli powder 1/2 tsp garam masala powder Method:

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1) Heat oil add mustard seeds, cumin seeds, pinh of hing, curry leaves, garlic and saute till garlic gets light golden color. 2) Add chopped onion and fry till onion gets light brown color. 3) Add red chilli powder, garam masala and cook for about a minute. 4) Add chopped tomatoes and jaggery or sugar, mix, cover and cook for 3 to 4 mts till tomatoes becomes soft. 5) Add some water and salt mix. 6) Add roasted peanut powder, mix and cook for 2 mts. 7) Garnish with corriandar leaves.

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D. Snacks / Fast Food, Appetizer Recipes

1. Masala Pav A masaledar combination of onion, tomato, green pepper and spread of Pav or bread and then lightly roasted on skillet to let all flavors get incorporated in bread. Tastes just awesome, will definitely make a hit weekend menu :D Preparation time : 10 mts Cooking time : 20 mts Serves : 2 people Ingredients: 2 tbsp Butter 1/4 cup Onion finely chopped 1/4 cup Tomatoes finely chopped 1/4 cup Green Pepper finely chopped 1/4 cup Coriander Leaves 2 tsp Pav Bhaji Masala 1 tsp Degi / Bedgi mirch powder 1 tsp Lemon juice Salt to taste Method: Melt 1 tbsp butter in skillet, to that add chopped onion. Saute onions until they become soft. Add ginger garlic paste and cook for a minute. Add Pav Bhaji Masala and cook for 2 mts. Add chopped tomatoes, red chilli powder, mix well and cook until tomatoes become soft. Add Green pepper, mix well, add water if required and cook until green pepper is tender. Now butter the bread from outer side, spread prepared bhaji masala on other side of bread. Roast the side first on which butter is applied. While roasting keep masala pressing down on bread so as all the juices from masala will get soaked in pav. Now again put a 1/2 tsp of butter on masala, spread it and flip the bread and roast it from other side as well. Serve hot with tamarind chutney or mint chutney! Tips: Keep on adding tbsp of water if you find masala is getting dried while cooking it. Add any other veggies of your choice except potato. Aloo is never added in masala pav recipe. 2. Sabudana Khichdi (Spicy) This Navratri, have a feast during fast ;) Stop bothering about what to cook for tdays dinner and rustle up these quick fasting delicacies weather you keep fast or not. Just get a break from routine dal, chawal. Happy Navratri to all my dear viewers :D Preparation time : 10 mts - 31 -

Cooking time : 10 mts Serves : 2 people Ingredients: 1/2 cup Sabudana / Sago seeds 1 tbsp Ghee 1 tbsp Red Chilli powder 1 tsp Cumin seeds 1/2 cup Potato boiled and cubed 3/4 roasted Peanut powder 1/2 cup Coriander leaves 1 tbsp Sugar Method: How to soak Sabudana / Tapioca ? Rinse sago seeds 3 times under cold water. Soak sabudana in water for 30 mts. After 30 mts drain off all excess water, add few splash of water, cover and keep on counter overnight. How to make Sabudana Khichadi? Heat up 2 tbsp ghee, add cumin seeds let them sputter. Lower the heat and add red chilli powder or green chillies, boiled potato, mix and cook for a minute. Add sabudana, roasted peanut powder, salt, sugar, mix well. Cover and cook for 7 to 8 minutes making sure to stir in between. Garnish with cilantro and serve hot with a piece of lemon on the side or a cup of yogurt! Tips: Use chopped green chillies instead of red chilli powder. Just add them after adding cumin seeds. 3. Thalipeeth Bored of eating typical poha and upma with tea? Time to give a new twist to your weekend snack time by making some scrumptious and heart healthy Thalipeeth! Thalipeeth is very easy to make and can be prepared in many ways and that too at the click of your finger. Preparation time : 15 mts Cooking time : 20 mts Serves : 2 to 3 people Ingredients: 1 cup whole Wheat flour 1/2 cup Jawar Flour 1/2 cup Rice Flour 1/2 cup Besan / Gram Flour

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3/4 cup Thick Poha 1" piece of Ginger 4 Green Chillies 2 tsp Coriander powder 1 tsp Garam Masala 1 tsp Cumin seeds 1/2 tsp Ajwayan / Carom seeds 2 tsp Red Chilli powder 1/2 tsp Turmeric powder 1 cup finely chopped Coriander leaves 2 tbsp Sesame seeds 1/4 cup finely chopped Onion Method: Take whole wheat flour, jawar flour, besan, rice flour, soaked poha in a mixing bowl. Add Coriander powder, garam masala, red chilli powder, turmeric powder, cumin seeds, ajwayan, ginger and green chilli paste, salt to taste, onion, Finley chopped coriander leaves. Mix everything together very well. Start to add water and knead it in to stiff dough. Keep it to rest for 15 mts. Take rolling board, over that place aluminium foil, sprinkle handful of water over foil. Take small ball from thalipeeth dough and start to flatten it to make fkat bread. Poke a whole at the center of thalipeeth, sprinkle sesame seeds. Add 1/2 tsp oil over hot skillet. Place thalipeeth, gently place the edges and separate foil from thalipeeth. Cover and cook until gets good golden spots. Flip and let it cook for other 3 to 4 mts. Serve hot with pickle, raita or plane yogurt! Tips: 1) If aluminium foil is not available then make use of clean handkerchief. Just make sure you soak handkerchief in cold water and sueez out excess water. Basically you need to use we towel. 4. Crispy Potato Sandwich Introduction: Spicy Potato spread topped on wholesome wheat bread and then shallow fried to form a crispy delight. An easy and quick tea time delicacy. Preparation time : 10 mts Cooking time : 10 mts Serves : 4 people Ingredients: 1 large boiled Potato 1 tsp finely chopped Green Chillies 1/2 tsp grated Ginger 1 tsp Red Chilli powder

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1 tsp Cumin powder 1/2 tsp Garam masala 1 tsp Lemon juice 1/4 cup finely chopped Coriander Leaves Tomato Ketchup 5 Whole wheat bread slices Sesame seeds Method: Boil, peel and mash potato. In mashed potato add ginger, green chillies, red chilli powder, cumin powder, garam masala, lemon juice, salt, coriander leaves and mix well. Divide bread slices diagonally in two pieces. Apply tomato ketch up on one side of slice and spread it evenly. On the top of ketch up put prepared potato mixture and also spread that out evenly. Sprinkle sesame seeds on the top of potato mixture. Apply butter on both sides of prepared sandwich and shallow fry on hot skillet until crisp from both the sides. Serve hot with cilantro chutney! 5. Sev Curry Weather its a one of the lazy weekend or cool rainy day and not in a mood to cook rice, roti, sabzi but looking for something quick yet spicy, tasty and chatpata then what else would great dish? Sev curry aha a lovely combination of spicy red curry topped up with sev and served with pav or bread! It makes a perfect meal! Preparation time : 25 mts Cooking time : 20 mts Serves : 4 people Ingredients: 1 Big Onion sliced 4 tsp dry grated Coconut 4 cloves of Garlic 1 Tomato diced 1 tsp Goda Masala 1 tsp Garam Masala 1 tsp Red Chilli powder Salt to taste Bhavnagari Sev Method: 1) Heat up pan on a medium high and dry roast coconut til it gets light golden color. 2) Take out coconut and add a tsp of oil and add chopped garlic and saute until garlic gets nice golden color. 3) Then add sliced onion and cook till it gets light brown color. 4) Now add diced tomatoes, onion, coconut, goda masala, garam masala, red chilli powder in to blender and grind to make a smooth paste.

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5) Heat up oil in a pan or wok and add masala paste, tsp of degi mirch and cook till oil starts to separate from spices 6) Add water, salt to taste and bring it to boil. Now rassa or curry is ready. 7) Take curry in to a deep bowl or dish, add sev and chopped coriander leaves and serve with bread or pav! Tips: 1) Use thick sev and not thin sev otherwise sev will get dissolved in curry. 2) Add sev just 5 mts before serving. 3) Prepare this masala in bulk, keep it frozen and use whenever required to make any kind of curry. This curry tastes with and type of non veg like chicken, mutton, fish. 6. Misal Pav Introduction: Maharashtra's most most popular breakfast dish! This is very tasty, zesty, spicy, lip smacking, mouthwatering!!!! It's a must try recipe! For Curry / Cut/ Turry 1) 2 Big Onions sliced 2) 2 Cloves of Garlic 3) Whole Garam Masala 1) 6 Cloves 2) 6 Black Peppercorns 3) 1 inch Cinnamon stick 4) 1 Tomato chopped 5) 4 tsp Grated Coconuut 6) 1 tsp Red Chilli powder 7) 2 dried red chillies soaked in oil overnight For Garnishing 1) Farsan / Hot mix 2) Onion finely chopped 3) Tomato finely chopped 4) Corriandar leaves 5) Matkichi bhaji ( refer my video) 6) Aloo sabji ( refer my video) 7) Poha Method : Curry 1) First Grind whole garam masala, soaked red chillies and garlic together in a blender. 2) Roast the coconut untill it gets light golden color. 3) Heat 2 tsp oil in a pan add crushed garlic and masala paste. Saute till nice aroma from the spices come out. After that add sliced onion and fry till it gets brown color. 4) Now mix fried onion, tomato, roasted coconut, red chilli powder in a blender. Grind till it becomes smooth paste. 5) Heat 6 tsp oil in a pan. Add masala paste and fry till oil starts loosing out from the spices. Cover it with lid and cook for 7 mts. 6) After 7 mts add degi mirch and cook for another 3 to 4 mts. - 35 -

7) Add water and salt and bring it to boil. Curry is ready now. Garnishing 1) First spread the layer of matkichi bhaji, then aloo sabji followed by poha. Pour some curry over it. 2) Spread farsan over the mixture. Then onion, tomato and corriandar leaves. 3) Finally pour curry. Misal is ready now. Serve this with bread and extra curry.

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E. Rice Items

1. Masale Bhat Masale Bhat, jilebi and Mattha! what a lovely combination to have during wedding time. I just love to freak out them at any time. A must try recipe! Preparation time : 20 mts Cooking time : 40 mts Serves : 4 to 6 people Ingredients: 2 cups Basmati rice 3 tsp Coriander seeds 1 Tomato chopped 2 tsp Cumin seeds 4 tsp Peanuts 1 inch Cinnamon stick 2 tsp Goda Masala 5 Cloves 3 Green Chillies 2 Bay leaves 2 tsp Red Chilli powder 1/2 tsp Turmeric powder 1 Onion sliced 1 Potato cubed 1cup Cauliflower Oil 3 tsp 5 to 6 Curry Leaves 1 tsp Mustard Seeds 1 tsp Cumin Seeds Pinch of hing 2 tsp Ginger paste 1 cup Green Peas Method: 1) Wash and soak rice in water for 30 minutes. 2) Dry roast coriander seeds, cumin seeds, cinnamon stick, cloves till it changes its color. Allow them to cool down then grind coarsely. 3) Heat oil in a pan, add bay leaf, mustard seeds, cumin seeds, pinch of hing, curry leaves, add sliced onion and saute till onions get nice golden color. 4) Add turmeric powder, ginger paste and cook for a minute. 5) Now add all masala powder, goda masala, red chilli powder, mix and cook for 2 mts. 6) Add potato and cauliflower mix, sprinkle some salt, add some water, cover and cook for 5 mts. 7) Add rice, mix, add water,peanuts, tomatoes, salt to taste, mix, cover and cook for 5 mts on high heat. 8) After 5 mts reduce heat to medium and cook for 10 mts. 9) After 10 mts reduce the gas heat to low and simmer for 15 mts. 10) Now let it rest for 10 mts. 11) Microwave peas for a minute.

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12) Sprinkle peas over cooked rice, mix and garnish with coriander leaves and freshly grated coconut. Tips: 1) For small grain rice try to use your own proportion. 2) Substitute Goda Masala by using store bought Garam Masala. 2. Tomato Bhat There are millions of way of preparing Tomato Rice, this is my variation of making Tomato Rice in Punery style with slight Maharashtrian touch. Very spicy, tasty and yummy recipe. Preparation time : 10 mts Cooking time : 20 mts Serves : 4 people Ingredients: 2 tbsp Oil 1 tsp Mustard Seeds 1 tsp Cumin Seeds pinch of Hing 1 tbsp Ginger Garlic paste 1 tsp Sambhar masala 4 to 5 Curry Leaves 2 Tomatoes pureed 1 tbsp Red Chilli powder 1/2 tsp Garam masala 1 tsp Sugar 1 Tomato cut in cubes 2 Green Chillies 1 cup boiled Rice Method: 1) Heat up 2 tbsp oil, add mustard seeds, cumin seeds, hing, chopped onion and saute till onion becomes soft. 2) Add ginger garlic paste and cook for 2 mts. 3) Add sambhar masala and cook for 2 mts. 4) Add curry leaves, mix, add tomato puree, red chilli powder, garam masala, mix well and cook covered for 5 mts. 5) Add salt, sugar, mix, add chopped tomatoes, green chillies, mix, cover and cook for 2 mts. 6) Add boiled rice, mix, cover and cook for 2 to 3 mts. 7) Garnish with chopped coriander leaves and serve with raita or pickle! 3. Spicy Toor Dal Khichadi Spicy Toor Dal Khichadi is great option if you want to cook something really fast and don't have much vegetables at home

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Ingredients : 1) 1 Cup rice 2) 1/4 cup toor dal 3) 2 red chillies 4) Whole Garam Masala 5) 1 Onion Chopped 6) 1 tsp mustard seeds 7) 1 tsp cumin seeds 8) Salt to taste 9) Oil 3 tsp 10)2 Bay leaves 11)2 tsp chopped garlic Method : 1) Mix rice and toor dal together, rinse it in water for 2, 3 times and soak it in water for 30 mts. 2) Heat oil in a pressure cooker. Once oil is hot add mustard seeds, cumin seeds and whole garam masala, red chillies. Then add chopped garlic and saute garlic till it gets light golden color. 3) Add chopped onions and saute till onions get light brown color. 4) Add rice and dal, mix it well and add 2 cups of water. 5) Finally add salt and cook this until 3 whistles. 6) Toor dal khichadi is ready. serve this with pickle, chutney, papad. 4. Paneer Mushroom Biryani Introduction: This is rich aromatic dish made with the combination mushroom and paneer. This super delicious recipe is worth of spending time and efforts! Ingredients : 1) 2 Cup Basmati Rice 2) 1 Cup Paneer 3) 2 Cup Mushroom 5) 1 Big onion sliced 6) Puree of 1 tomato 7) 1 tsp Lemon juice 8) 2 tsp Red Chili Powder 9) Salt 10)1/4 cup Mint Leaves 11)1/4 cup Coriander Leave 12)Whole Garam Masala 13)2 tsp Desi Ghee 14)2 tsp Ginger Garlic Paste 15)Fried onion 16)2 tsp Biryani Masala 17)Saffron 18)1 tsp Coriander Powder 19)2 Green Chillies Chopped Method :

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1) First marinate mushroom and paneer together. For this add red chilli powder, ginger garlic paste, salt to taste, lemon juice and mix well. Then add paneer and mushroom and coat well with spices. Add chopped mint leaves and coriander leaves. Cover and marinate for 30 mts. 2) Wash and soak basmati rice in water for 45 mts. After 45 mts drain water from the rice. 3) Boil 8 cups of water, add 2 tsp desi ghee, whole garam masala and salt to taste. 4) Add soaked rice and boil till 80% done. Drain the water from rice. 5) Heat 4 tsp oil in a pan, add sliced onion and saute till its gets nice brown colour. Add ginger garlic paste and saute till raw smell from ginger garlic goes away. 6) Add coriander powder and red chilli powder and cook for 2 mts. 7) Add tomato puree, mix, cover with lid and cook for 2 mts. 8) After 2 mts add Biryani masala and cook till oil starts loosing out from the spices. 9) Add marinated mushroom and paneer, mix well, add 1 cup water, cover and cook for 5 mts. 10)After 5 mts open the cover, add some salt. 11) Now arrange Biryani. For this take some of the cooked gravy in a separate bowl for layring. 12) Now first spread the layer of boiled rice, sprinkle some biryani masala over rice, spread fried onion. 13) Now add the third layer of removed paneer mushroom gravy. Over that spread rice, again sprinkle some biryani masala, spread some fried onion. 14) Finally add saffron water, cover and cook for 10 mts on medium heat. 15) After cooking for 10 mts on medium heat, reduce the flame to as low as possible and cook for 20 mts. 16) After 20 mts let it rest for another 10 mts. 17) Paneer, mushroom biryani is ready to serve!

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F. Dal Items

1. Dal Fry: Introduction: Simplest lentil recipe. This is the easiest and healthiest recipe since dal is a protein powerhouse and is a majore source of proteins for vegeterians like me. Tastes simply amazing! Ingredients: 1 cup boiled dal 3 tsp oil 1 onion finely chopped 1 tomato finely chopped 1 tsp mustard seeds 1 tsp cumin seeds 2 green chillies chopped 1 tsp red chilli powder 1/4 tsp corriandar powder 1 tsp kasoori methi corriandar leaves for garnishing salt to taste Method: 1) Wash and boil toor dal till its soft. 2) Heat oil add mustard seeds, cumin seeds, onions and cook till onions get light brown color. 3) Add green chillies, garlic, turmeric powder and saute for 1 minute. 4) Add corriandar and cumin powder, mix and cook for 2 mts. 5) Add tomatoes, mix, cover and cook for 4 to 5 mts till tomatoes becomes soft. 6) Add red chilli powder, mix and add boiled dal, mix well. 7) Add some salt, kasoori methi, mix and cook for 5 mts. 8) Garnish with corriandar leaves. Tips 1) Use the Dal of your choice, you may use mix lentils. 2) Tomatoes should get properly cooked. 2. Varan: Introduction: Varan, bhat ni limbu such a great comfort food! Enjoy this very very simple yet very flavourful and healthy Maharashtrian Varan with plain boiled rice or as a side dish with roti. Ingredients: Boiled toor dal - 2 cups 1 Onion chopped

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1/2 Tomato chopped 2 tsp garlic 3 tsp oil 1 tsp mustard seeds 1 tsp cumin seeds pinch of asafoetida 5 to 6 curry leaves 1/4 tsp turmeric powder 3 green chillies chopped Coriander leaves for garnishing Method: 1) Wash and boil toor dal until 3 to 4 whistles. 2) Heat oil in a pan, add mustard seeds, cumin seeds, hing, curry leaves, garlic and saute till garlic gets nice golden color. 3) Add onion and wait till it becomes translucent. 4) Add chopped green chillies and tomatoes, mix, cover and cook for 2 mts. 5) Add boiled dal, mix and just bring it to boil. 3. Dal Tadka Introduction: Sometimes simplest dishes like dal tadka and jeera rice makes a great meal. Its easy to prepare and very very delicious! Ingredients: 1) 2) 3) 4) 5) 6) 7) 8) 1 Cup toorl dal boiled and mashed 1 tsp red chilli powder 1 tsp garam masala powder Oil for tadka Mustarad seeds Cumin seeds 4 Dry red chillies Chopped garlic

Method: 1) Add red chilli powder, garam masala and salt to boiled and mashed dal and bring it to boil. 2) Heat oil in a pan add chopped garlic and saute till it gets light golden color. 3) Add mustard seeds, cumin seeds and dry red chillies. 4) Pour this tadka on a dal. 5) Serve this with jeera rice, roti or paratha! 4. Chana Dal A nice variation for regular dal. Very simple and easy to make. Tastes superb!

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Preparation time : 20 mts Cooking time : 20 mts Serves : 2 people Ingredients: 1 cup Chana Dal 1 Big Onion finely chopped 1 tsp Red Chilli powder 1 tsp Cumin seeds 1 tsp Sugar 1 tsp Mustard seeds 2 tsp Chopped Garlic 1 tsp garam masala powder Salt to taste Method: 1) Wash and soak chana dal in two cups of water for 2 hours. 2) Heat oil in a pressure cooker, add mustard seeds, cumin seeds, garlic and saute till garlic gets nice golden color. 3) Add onions and saute till gets light brown color. 4) Add garam masala, red chilli powder and saute till oil separates from the spices. 5) Add chana dal along with its water, add salt, mix and pressure cook until 4 whistles. 6) After 4 whistles, turn diwn heat to medium and simmer it for 10 mnts. 7) Turn off the heat and let the pressure goes down by itself. 8) Add sugar and cook for 2 mts 9) Garnish with chopped coriander leaves. Tips 1) Cooking time for each cooker differs so try to cook dal using your own judgement. 2) Use home made or store bought garam masala. 5. Maharashtrian Amati Simple Maharashtrian delecacy. Rice and Amamti is a kind of must in many households in Maharashtra. It has a sweet, sour and spicy tastes. Tatses simply great! Preparation time : 20 mts Cooking time : 20 mts Serves : 4 people Ingredients: Boiled Toor Dal 2 cups Ghee 1 tsp 1 Tomato Oil 1 tsp 1 tsp Mustard seeds 1 tsp Cumin seeds pinch of hing 5 to 6 Curry Leaves 1 1/2 tsp Corriandar powder

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Red Chilli powder to taste Kokum / tamarind pulp Jaggery / Sugar to taste Salt to taste Method: 1) 2) 3) 4) 5) 6) Wash and boil dal till it becomes soft. Heat pan on a medium high add ghee and oil. Add mustard seeds, cumin seeds, hing, curry leaves, add dal and water. Add chopped tomatoes, kokum, jaggery and cook for 5 mts. Add corriandar powder, red chilli powder, goda masala, salt, mix and cook for 10 mts. Add fresh grated coconut, mix and garnish with corriandar leaves.

Tips: 1) Substitute kokum by using tamarind, amchur powder or lemon juice. 2) For Goda masala recipe visit dipping coloumn on this website. 3) Substitute jaggery by using sugar. 6. Matki Usal Introduction: Matakichi usal is very common in Maharashtrian cusine. Mataki or moth beans are a high source of protein. It can be eaten both sprouted and as a whole beans. It goes very well with paratha, roti or rice and specially tastes yummy with lip smacking Misal Pav.... Ingredients : 1) 1 Cup Sprouted Mataki 2) 1 Big Onion finely chopped 3) Peanuts 2 tsp 4) 1 tsp Red Chilli Powder 5) 1 tsp Garam Masala / Goda Masala 6) 1/2 tsp Mustard seeds 7) 1/2 tsp Cumin Seeds 8) Pinch of Asafoetida 9) Curry Leaves 8 to 10 10)Salt to taste 11)Corriandar Leaves 12)1/2 tsp Sugar Method : 1) Boil the sprouted mataki in a pressure cooker until one whistle. 2) First fry the peanuts in a oil till it gets light brown colour. Remove the peanuts from the pan. In the same oil add mustard seeds, cumin seeds and pinch of asafoetida. 3) Then add curry leaves and onions. Saute the onions till it gets light brown colour. 4) Now add Garam masala and red chilli powder and saute till oil starts loosing out from the spices. 5) Add boiled mataki and mix it well.

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6) Sprinkle salt according to taste. Add sugar and corriandar leaves. 7) Now add fried peanuts. Mataki is ready to serve now.

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G. Chinese Recipes

1. Gobi Manchurian Very popular Indo-Chinese appetizer. Deep fried Cauliflower Fritters cooked in sweet, sour and spicy Chinese based gravy! Goes well with plane boiled rice, noodles! Preparation time : 10 mts Cooking time : 25 mts Serves : 4 people Ingredients: 1 Cup Maida or All purpose flour 1 Cauliflower 1/4 cup Corn Flour 1/2 tsp Black Pepper 1 tsp Oil 3 tsp Tomato Sauce 3 tsp Chilli Garlic Sauce 1/2 tsp Soya Sauce 1 tsp Vinegar 1/4 cup finely chopped Onion 1/4 cup Spring Onion 2 tsp Garlic 1/2 tsp finely chopped Green Chilli 1 tsp Corn Flour 1 tsp Sugar Method: To make Fritters 1) Take maida in a bowl, add corn flour, add black pepper, salt, add water, stir well and make a medium thick batter not too thick or too thin. 2) Cut florets from cauliflower, deep florets in batter and deep fry till it gets nice golden color from outside. To make Sauce 1) Heat up oil, add chopped onion and saute till onions becomes soft. 2) Add green chillies, garlic and cook for 30 mts. 3) Add black pepper, mix, add tomato sauce, add chilli garlic sauce or chilli sauce, mix well. 4) Add vinegar, soya sauce, sugar, salt to taste and mix well. 5) Add 1/2 tbsp of corn flour, mix, add some water, mix well. 6) Add fried cauliflower fritters, coat well with sauce and cook on high heat for 5 mts. 7) Garnish with spring onion! 2. Chilli Paneer Introduction: Chilli Paneer is a very popular appetizer in Indian Restaurants. This is Indo-Chinese fusion food and it can be prepared by using paneer in Chinese Style Sauce. This is very easy to make and spicier in taste. This is a real treat especially for all Vegetarians. This can be served as a starter or main course. It tastes well with Naan, Paratha or even with rice. Enjoy this mouth watering tangy Chilly Paneer!

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Preparation time : 15 mts Cooking Time : 20 mts Ingredients : Paneer 250 grams 1) 2 Onions finely chopped 2) 1 Tomato finely chopped 3) Red and Green Pepper 4) 1/2 Onion Chopped in to cubes 5) 4 tsp Oil 6) 1 tsp Cumin Seeds 7) 1 tsp Red Chilli Powder 8) 1 Tsp Corriander Powder 9) 1 tsp Soy Sauce 10)2 tsp Tomato ketchup 11)1 tsp Chilli Garlic Sauce 12)Salt to taste 13)Coriander Leaves for garnishing Preparation 1) Heat oil in a pan, add 1 tsp oil and stir fry cubed onions and peppers together. It will take 5 mts. Keep this stir fry aside. 2) Heat oil in a pan. Add cumin seeds. Once cumin seeds sputter add onions and fry it till it becomes translucent. Then add Ginger Garlic paste. Fry it till raw smell from ginger garlic goes away. It will take one minute. 3) Now add coriander powder and red chilli powder, mix it well and cook it for one minute. 4) Then add Soy Sauce, Tomato ketch-up and cilli garlic sauce. Mix it well. 5) Add paneer and stir fried vegetables. Give a nice mix. Then add salt to taste. 6) If you want then add few drops of water to form gravy consistency. 7) Chilli Paneer is ready. Garnish it with coriander leaves. 3. Schezwan Sauce Introduction: Schezwan Sauce is used in most of the Indo Chinese food. It gives unique taste to the chinese rice, noodles and other dishes. Ingredients : 1) 2) 3) 4) 5) 6) 7) 8) 10 dried red chillies 2 tsp chopped garlic 1 tsp chopped ginger 1 tsp Sesame seeds Salt to taste 4 tsp onion chopped tomato puree of 1/2 tomato 1 tsp Vinegar

Method :

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1) Soak dried red chillies in warm water overnight. Drain the water, add salt and blend coarsely. 2) Heat 3 tsp oil in a pan. Once oil is smoky hot add chopped garlic, ginger, sesame seeds and onion. Saute onions till it gets translucent. 3) Add tomato puree and fry untill oil separates. 4) Add red chilli paste and fry for another two mts. 5) Schezwan Sauce is ready now. 4. Grilled Chilli Chicken A very healthy variation for fried Chilli Chicken. Chicken marinated in chinese sauce, grilled and then drizzled in to hot, sweet and sour sauce. Gets nice smoky flvors from the grill and becomes very juicy with chinese sauces. A really good one! Preparation time : 10 mts Cooking time : 10 mts Serves : 2 people Ingredients: Boneless Chicken Onion Green Pepper Red Pepper Chilli Garlic Sauce Soya Sauce Hot and Sweet Sauce 1 tsp oil 1 tsp chopped Garlic Vinegar 1 tsp Spring Onion Salt to taste Black Pepper Method: 1) Cut chicken and vegetablesin to big strips. 2) Add soya sauce, chilli garlic sauce, hot and sweet sauce, vinegar, salt and black pepper and marinate for 4 to 6 hours. 3) Preheat the grill, grease with oil and place marinated chicken and vegetable pieces over grill. 4) Grill for 3 to 4 mts from both the sides. 5) Heat a tsp oil in a pan add chopped garlic and saute for 10 seconds then add leftover marinated sauce, some salt and just bring it to boil. 6) Then add grilled chicken and vegetables in to a sauce and just toss well with sauce. 7) Garnish with spring onion. Tips: 1) Try to use Gas or Charcol grill for better taste. 2) Can use sauces of your choice.

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5. Vegetable Fried Rice Smoky Indo Chinese Veg Fried Rice is very popular in India. This is very simple to prepare and really tasty. Ingredients: 1) 1 cup boiled rice 2) 4 tsp sliced onion 3) 1/2 tsp chopped garlic 4) 4 tsp sliced carrot 5) 4 tsp sliced green pepper 6) 1/4 cup shredded cabbage 7) 4 tsp chopped spring onion 8) Salt to taste 9) 1 tsp Chilli Sauce 10)1/2 tsp Soya Sauce Method : 1) Heat 3 tsp oil in a pan. Oil should be smoky hot. 2) Add chopped garlic, onions, Green pepper, carrots, spring onion. Add 1/4 tsp red chilli sauce and soya sauce. Mix well. 3) Add cabbage and saute for 10 seconds. Add rice and mix with vegetables. 4) Add 1 tsp red chilli sauce, 1/2 tsp soya sauce and salt to taste. Mix all sauces well with rice. 5) Veg Fried rice is ready to serve now. Madhura ....since I learnt so much from you its time to share a secret ...Add half a tea spoon of sugar for that extra umami flavour :-) and add soy sauce at the end to the sides of the pan and not directly to the rice ....If using eggs make an omelette first with soy sauce and then finally add it at the end before you switch off fire ....Happy eating and healthy life ...Thx for all ur yummy recipes ! ..God bless u ! 6. Chinese Chilli Sauce Introduction: Chinese Chilli Sauce is very common ingredients in most of the Chinese recipes. Instead of using ready sauce, why not to try this simple home made Chilli Sauce Ingredients : 1) 2) 3) 4) 10 Dried Red Chillies Salt to taste 1 tsp chopped garlic 3 tsp oil

Method : 1) Soak red chillies in warm water overnight. 2) Drain the water from chillies. Add chillies to the blender, add salt and grind it coarsely.

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3) Heat 3 tsp oil in a pan. Add chopped garlic and saute till it gets light golden colour. 4) Pour this on chilli paste. Chilli Sauce is ready to use.

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H. Kids Corner

1. Mixed Veg Paratha Introduction: Very healthy, tasty and nutritious recipe. Very nice alternative for regular stuffed paratha. It's a complete and very filling meal by itself. Good to go for kids in their lunch box or to eat on the way during picnics, outings. Preparation time : 20 mts Cooking time : 20 mts Serves : 4 to 6 people Ingredients: 4 cloves of garlic 2 to 3 Green Chillies 1 tsp carom Seeds / Ajwain 1 tsp Cumin Seeds 1/2 cup chopped Spinach 1/2 cup shredded Paneer / Cottage Cheese 1/2 cup shredded Cabbage 1/4 cup shredded Carrot 1/4 cup shredded Green Pepper 2 tbsp Spring Onion 2 tbsp Kasoori Methi 3 cups whole Wheat flour 1/2 tsp red Chilli powder 1/2 tsp Garam masala 1 tsp Cumin powder 1 tsp Coriander powder 1/2 tsp Turmeric powder Salt to taste Method: 1) Roughly crush garlic, green chillies, cumin seeds and carom seeds together in to a blender. 2) Take all shredded, chopped mix veggies in to a bowl, to that add dry flour, crushed paste, red chilli powder, turmeric powder, garam masala, salt, coriander powder, kasoori methi and mix everything together really well. 3) Add water and start to knead semi stiff dough. 4) leave dough to rest for 15 mts. 5) Take small golf size ball from the dough, deep in dry flour and roll like paratha or roti. 6) Roast on skillet from both the sides till it gets done. 7) Apply ghee, butter or oil. 8) Serve hot with raita, yogurt, pickle or chutney! Tips: 1) This paratha stays good for 3 to 4 days, its really good option to carry for picnics,

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outings. 2. Wheat Halwa Introduction: One of the easiest and simplest Indian sweet. Wholesome and very healthy combination of wheat flour with home made ghee and lots of dry fruits. This halwa is just perfect during winter time and very healthy breakfast or evening snack for kids. Preparation time : 5 mts Cooking time : 20 mts Serves : 4 to 6 people Ingredients: 5 tbsp Ghee 1 cup whole Wheat flour 3/4 cup Sugar 2 cups Milk 1/2 tsp Cardamom powder pinch of Saffron Assorted nuts Method: 1) Melt 5 tbsp ghee in a pan, add wheat flour and roast till nice aroma starts to realease and ghee starts to release from flour. 2) Add dry fruits, milk and cook till milk gets absorbed with flour. 3) Add sugar mix well and finally add cardamom powder. Tips: 1) Use some extra tbsp of ghee for better taste and texture. 2) Try to increase or reduce the amount of sugar depending on how sweet Halwa you want. 3. Veg Nuggets Introduction: Veg Nuggets are prepared by using all different variety vegetables. This is one of the most liked starter, appetizer or snack and yet very healthy and nutritious. Vegetable nuggets is the most excellent dish for picky eaters to tempt them for eating. Goes well with tomato ketch up or cilantro chutney! Preparation time : 20 mts Cooking time : 30 mts Serves : 2 people Ingredients: 1/4 cup Carrot 1/4 cup Green Pepper

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2 tsp grated Garlic 1/2 tsp finely chopped Green Chillies 1/2 tsp Black Pepper 1/4 cup Frozen Corn 1/4 cup Frozen peas 1/4 cup crumbled Tofu 1 small Potato boiled 1 tsp Lemon Juice 1/4 tsp Red Chilli powder 1 tsp roasted Cumin powder 1/4 cup chopped Coriander leaves 1/4 cup Crushed Poha Method: 1) Heat 2 tsp oil, add carrot, green pepper, garlic, green chillies, salt, mix, cover and cook for 3 to 4 minutes. 2) Add corn, green peas, mix and cook for just 1 minute. 3) Add crumbled tofu, mix and cook for 2 minutes. 4) Add boiled potatoes, mix, and mash up by using potato masher. 5) Add grated garlic, green chillies, roasted cumin powder, black pepper, red chilli powder, salt to taste, lemon juice, coriander leaves, mix well. 6) Make small ovel shaped nuggets, roll in to crushed poha and shallow fry from both the sides. 4. Paneer Sandwich - Kids 3 and above Introduction: This tasty and crispy sandwich is so easy to make that anyone can make it. Its yummy and ready to gobble up in few minutes. This can be done for a quick breakfast and anytime snack. It contains both proteins and carbohydrates too. Its really quick and healthy treat for kids! Preparation time : 10 mts Cooking time : 5 mts Serves : 2 kids Ingredients: 1 cup Grated Paneer 1/2 tsp roasted Cumin powder 1/4 tsp Black Pepper 1 tsp Lemon Juice 1/4 tsp Chat Masala Salt to taste 4 tsp chopped Tomatoes 4 tsp chopped Coriander leaves Whole Grain Bread slices 2 tsp Butter Method: 1) Take crumbled paneer in to a bowl, then add roasted cumin powder, add ginger paste, tomatoes, black pepper, lemon juice, chat masala, coriander leaves, salt to taste and

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give it a good mix. 2) Take bread slice and butter sides of the bread, now add stuffing and spread it evenly. 3) Now top it with other slice of bread. 4) Roast from both the sides until it gets nice crust. 5) Serve with some salad, juice of fruits! Tips: 1) You may also make use of silken tofu instead of paneer. 2) Also add some veggies to the stuffing suitable to your childs preference.

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