Paneer Chilli Fry

Ingredients
250 gms. Paneer
1 big Green bell pepper (Cut long strips lengthwise)
2 medium onions (Chopped lengthwise)
Soya Sauce
Chili-Garlic Sauce
Agi-no-moto (Also known as chinese salt)

Method
1. Cut Paneer into square cubes and fry it in veg. ghee (or oil). Keep it aside.
2. In a tava, take some oil and add Onion to it. Saute it until light brown and then add capsicum (or bell pepper).
3. And saute them together for around 2 mins.
4. Add Soya Sauce, aji-no-moto and chili garlic sauce and salt according to taste.
5. Finally add paneer.
6. You can serve this as appetizer by putting toothpick on bunch of paneer, capsicum and onion together.

Methi Mutter Malai

Serves - 4

Ingredients:
Bundle of methi - 1-1/2
Kaju-6-10
Cloves-2
Cinnanom-1/4tspoon
Green Chillies -2-3
1 small packet of peas (frozen/fresh)
1-1/2 cup of milk
1/4 tspoon of sugar
Salt to taste
Cream 2 tbspoons

Method:
1. Take the methi in a seive, add turmeric & salt & keep it like that for 5 mins.
2. After 5 mins wash the methi off in cold water that way the bitterness of the methi is reduced.
3. Take a round vessel (kadai, skillet), On sim flame add chopped methi & mutter, Steam it for a few mins, add milk & steam for few mins,grind cashew (kaju),cloves,cinnanom(dalchini) & chillies.
4. Add salt & sugar.
5. Cook for a few mins & add the malai/butter.
6. Serve hot with chapati / roti or paratha

Achari Paneer

Ingredient:
1/2 kg cubed paneer
100 ml oil
4 tsp fennel seeds
2 tsp black mustard seeds
1 tsp fenugreek seeds
1/2 tsp nigella seeds
2 tsp cumin seeds
4 ground onions
8 chopped green chillies
2 tsp turmeric
3 tsp ginger paste
200 ml whipped curd
3 tsp dry mango powder
2 tsp kashmiri mirch
2 tsp sugar
salt to taste

Method:
1.Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds.
2. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
3. Add turmeric powder, garlic and ginger pastes. Fry for a minute Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt .
4. Cook until oil separates.
5. Add paneer with about 150 ml water. Allow it to heat through.
6. Season and serve.

Mughali Dum Aloo

Ingredients:
Potatoes 10-12 nos. medium size
Cloves 4 nos.
Green cardamoms 2 nos.
Green chilies 2 nos.
Fresh root ginger grated 50 gms
Garlic 3 cloves
Natural yogurt 150 ml.
Tomato 5-6 nos. medium size
Ghee 50 gms.
Grated onions 2 nos.
Ground coriander 1 tsp.
Ground cumin 1 tsp.
Chili powder 1 tsp.
Turmeric 1/2 tsp.
Salt As per taste

Method:
1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick.
2. Deep fry until it turns out golden brown.
3. Grind the cloves, cardamoms, chilies, ginger and garlic to a paste.
4. Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a few minutes.
5. Add the coriander, cumin, chili power and turmeric. Continue to fry for 2-3 minutes.
6. Add tomatoes and stir for another 10-15 minutes or till this masala leaves oil then add curd
and stir.This should take about 15-20 minutes.
7. Add the potatoes and water, stir well and cook for a few minutes until the potatoes are tender, 8. Then serve hot.

Idli

Ingredients
Urad Flour 1 cup
Rice flour 1 cup
Idli rava 1 cup
Salt to taste
Pinch of rapid rise yeast
water to mix

Method
1. Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.
2. Next morning use the batter in exactly the same way regular idli batter is used. If the batter
is too thick add a little water to bring it a thick pouring consistency.
3. Grease the idli moulds and spoon the batter into them.
4. Heat water in the idli cooker. Steam cook for about 12-15 mins on high.
5. Take out from the fire and let cool for a while and then remove the idlis from the moulds.
6. Serve hot with chutney, sambar or both.
7. This makes about 12 idlis. It is a fantastic method as it involves no soaking and no
grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.

Note:
If you are using the pressure cooker, do not use the weight while making idlis.

Sitaphal Icecream

Ingredients
3 cups sitaphal pulp
1 can condensed milk
sugar if required

Method
1. Empty can of condensed milk in a large beating bowl.
2. Chill condensed milk for 10minutes in freezer.
3. Puree sitaphal pulp, saving a tbsp. of segments.
4. Beat condensed milk with an electric hand beater, till foamy.
5. Add puree and beat again. Fold in segment.
6. Make icecream either in icecream churner, or set in freezer tray.
7. Stir with a fork or spoon every 1/2 hour, till icecream is almost set.
8. Remove in bowl again, beat with a wooden spoon or spatula till light.
9. Refreeze till well set. Serve in scoops or slices.

Mix Veggie Methi Paratha

Ingredients
2-3 cups wheat flour
1 carrot
1 onion
3" chunk bottle gourd
3 french beans
1 tbsp. peas
1 thin slice cabbage
1 cup fenugreek (methi) greens, cleaned
3-4 green chillies
1/4 tsp. turmeric powder
1/2 tsp. sesame seeds
3-4 pinches asafetida powder
2 pinches soda bicarb or baking powder
1 tbsp. sour curds
Salt to taste
Very little oil to drizzle (optional)

Method
1. Chop fenugreek leaves finely, keep aside.
2. Put carrot, onion, gourd, cabbage, peas, chillies, beans in a vegetable chopper.
3. Chop to very fine pieces, add to chopped leaves.
4. Add all other ingredients, except oil and flour.
5. Add two cups flour, mix, and add more if required.
6. Knead to a not-too-soft dough, till all ingredients are well mixed.
7. Divide into 12-15 portions, depending on size of parathas required.
8. Make round balls of each portion.
9. Heat griddle, while rolling one parathas, using dry flour for dusting.
10. Roast on one side first, flip and brown other side.
11. Use a kitchen brush to add minimal oil to parathas on both sides.
12. Roast to golden, take off fire.
13. Repeat for remaining paratha dough.
14. Serve hot with mint or green chutney.

Blueberry Yogurt Coffee Cake

12 servings

Ingredients:
1 1/2 cups flour
1/2 cup whole-wheat flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnnamon
1 1/4 cups nonfat plain yogurt
1/3 cup canola oil
1/3 cup plus 1 teaspoon muscovado brown sugar or dark brown sugar
1 large egg plus 2 large egg whites
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries (may substitute frozen blueberries that have been defrosted)
1 cup low-fat granola

Directions:
1. Preheat the oven to 350 degrees. Lightly grease a 10-inch round cake pan with nonstick cooking oil spray.
2. Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.
3. In a separate medium bowl, combine the yogurt, canola oil, 1/3 cup of the brown sugar, eggs and vanilla extract, mixing well.
4. Make a well in the flour mixture and pour in the yogurt mixture, stirring just until the dry ingredients are moistened. The batter will be lumpy. Use a spatula to gently fold in the blueberries. Transfer to the prepared pan and sprinkle the granola evenly over the top, then sprinkle the remaining 1 teaspoon of brown sugar.
5. Bake for 30 to 35 minutes or until the center of the cake springs back when lightly tapped with your finger. Serve warm.

Tomato Rasam

Ingredients:
Red Gram Dal 3-4 tbs
Tomatoes (finely chopped) 4 large
Garlic paste 1/2 tsp
Ginger (finely chopped) 1-inch piece
Water 2 1/2 cups
Garlic grated 1tsp
Green chilies finely chopped 1 or 2
Coriander leaves finely chopped
Salt to taste
Chili or pepper powder to taste
Turmeric powder 1/2tsp
Mustard seeds 1tsp
Cumin seeds 1tsp
Whole dried red chili (halved) 1-2
Asafetida a pinch
Curry leaves few
Oil 2tbsp

Method:
1. Pick, wash and pressure cook the dal and keep side.
2. Heat 2 tbsp. oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida.
3. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies.
4. Add salt, chili & turmeric powder and a cup of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil.
5. Serve hot garnished with coriander leaves.

Mughlai Paratha

Serves: 6
Preparation time: 50 minutes

Ingredients:
1/4 cup rava (semolina)
1 1/2 cup wheat flour
1 1/2 cup maida (all-purpose flour)
1/2 cup milk
3/4 cup oil
Oil for frying
Salt to taste

Method:
1. Mix the wheat flour, maida, rava with the oil, water, salt and knead into soft pliable dough.
2. Cover and keep aside for atleast 30 minutes.
3. Divide the dough equally into balls. Roll out each ball and apply oil on it, then pleat it and make a circular roll.
4. Press and roll out again into a bigger round. Place the paratha on a hot tava and roast on both sides.
5. Heat oil in a shallow pan and shallow fry this roasted paratha in it.
6. Serve hot with curd (yogurt) or any vegetable curry.

Chilli Garlic Noodles

Preparation Time : 10 mins.
Cooking Time : 5 mins.
Serves 4.

Ingredients:
2 cups boiled noodles
¼ cup spring onion greens, chopped
¼ teaspoon Ajinomoto powder (optional)
¼ cup Schezuan sauce
1 tablespoon chilli oil
1 tablespoon oil
salt to taste

Method:
1. Heat the oil thoroughly in a large wok or pan.
2. Add the spring onion greens, Ajinomoto, noodles, Schezuan sauce and salt and sauté over a high flame for a few seconds.
3. Pour the chilli oil on top and toss well.
4. Serve hot.

Vegetable Spring Rolls

Making time: 45 minutes
Makes: 5 servings
Shelflife: Best fresh only.

Ingredients:
For cover:
1/2 cup plain flour
1/2 cup cornflour
2 tbsp. hot oil
1/3 cup water
1/3 cup milk

Method:
1. Mix all ingredients and form batter.
2. Make thin round pancakes on a hot griddle. Do not over roast. Cool.

For filling:
1/2 cup mixed vegetables julienned (carrots, beans, cabbage)
1 tsp. capsicum thinly sliced
1 bunch spring onion cut 1pieces
1/4 cup bean sprouts
1 onion finely chopped
1/4 cup boiled noodles
salt to taste
chilli sauce
1 green chilli finely chopped (optional)
1/2 tsp. vinegar
1 tbsp oil

Method:
1. Heat oil in a wok, add all vegetables. Stir fry, add noodles.
2. Season with salt, chilli sauce and green chilli.

How to Fry
1. Put oil in a kadai to deep fry.
2. Place some filling on a pancake end to end.
3. Fold ends and hold, then roll in a tight roll Seal edge with water. (or a paste of cornflour and water)
4. Deep fry till golden brown.
5. Cut into convenient sized pieces and serve hot with tomato or chilli garlic sauce.

Mughlai Chicken

Ingredients
Chicken pieces 750 GMS
Onions finely chopped 4
Lemon juice 1tsp
Oil for cooking
Salt according to taste

To be Grounded:
Ginger 1small
Cloves 2
Cinnamon 1stick
Red chilies 5
whole Cardamoms 2
Cumin seeds 1tbsp

For Garnishing :
A handful of Tender peas
Fried potatoes 1 cup
Egg 1 hard boiled

Method:
1. Cut the chicken pieces, wash, apply salt and keep aside.
2. Heat oil in a pan and fry the onions, then add the grounded masala and fry over low heat till the oil separates.
3. Then add the chicken pieces and fry for a while until the chicken is well mixed with the masala.
4. Add 5 cups of hot water and let it simmer until the chicken is tender, then add the saffron - lemon juice mixture.
5. Simmer for a few more minutes and serve hot garnished with fried potatoes, green peas and hard boiled eggs.

Basic Gravy

Ingredients
1 tomato
1onion
3-4 cloves garlic
1" piece ginger
4 dry red chillies (deseeded)
1/2 cup curds
6-7 cashews broken
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
1/4 tsp. garam masala
3-4 pinches cinnamon-clove powder
salt to taste

Method
1. Grind all ingredients together except oil (use mixer if hand grinder not available).
2. Heat oil, add paste, stir fry till oil separates.
3. Add 1 cup water, bring to boil, simmer till thick

Cauliflower Fry

Ingredients
onion medium size - 1
cauliflower - 1 full
2 to 3 tablespoon of coconut powder
2 table spoon of coconut oil
little hing
little turmeric
1 teaspoon of chilli powder (depending upon you level of spice)
2 to 3 green chillies
salt to taste

For Seasoning
mustard seeds
cumin seeds

Method
1. Pour some olive oil or whatever oil you generally.
2. Use and put some mustard seeds and Jeera and let it fry.
3. Add onion and few curry leaves in it and let it turn brown and add cauliflower cut in to florets.
4. Add little hing and turmeric powder and coconut oil, chilli powder, green chillies.
5. Let it mix well and let it fry till soft in a medium heat.
6. Finally add coconut and taste it.

Steamed Modak

Ingredients
Rice flour - 2 cups
Water - 2 cups *
Salt - ½ tsp
Sugar - 1 tsp
Oil - 1 tsp
For Filling
Grated coconut - 4 cups
Powdered jaggery - 2 cups
Roasted poppy seeds - 2 Tbsp
Cardamom powder - 1 tsp
* The quantity of water may vary slightly according to the quality of rice flour.

Method
1. Boil the water with salt, sugar and oil.
2. Add the rice flour and cook on a slow flame till it forms one lump like a soft dough.
3. Cool slightly and knead with greased hand till smooth. (The dough should be pliable but not sticky. If it is too stiff, dip your hand in hot water while kneading the dough. If it is too sticky,
sprinkle a little rice powder and cook a little longer.)

For Filling
1. Combine coconut and jaggery and stir over a low flame till the jaggery melts and the moisture from coconut is absorbed.
2. Add the other ingredients.

To make the modak
1. Take a lime size ball of the dough on your left palm.
2. Flatten into a small poori, with the edges thinner than the centre.
3. Place a little filling in the centre and gather the edges in pleats and bring them up to enclose the filling, making a conical shape.
4. Prepare all the modaks thus and steam for 15 minutes.

Broccoli with Cashews

Serves: 6 servings

Ingredients:
1 long Bunch fresh broccoli
2 tbs Onion minced
2 tbs Butter
1 cup Sour cram
2 tsp Sugar
1 tsp Vinegar
1/2 tsp Poppy seeds
1/4 tsp Salt
1/2 tsp Paprika
1 cup Roasted cashews

Procedure:
1. Preheat oven to 325°.
2. Cook broccoli in water until crisp.
3. Saute onion in butter.Stir in sour cream and remaining ingredients, except cashews.
4. Layer broccoli in a buttered 1 1/2 quart baking dish and cover with sauce.
5. Sprinkle with cashews and bake uncovered for 25 minutes.

Stir-Fried Broccoli

Ingredients:
1 tbs Vegetable oil
2 Cloves garlic, minced
1 tsp Grated fresh ginger
1 small Onion, sliced
1 lb Broccoli florets (about 4 Cups)
1/2 Red bell pepper, sliced in Thin strips
2 tbs Water
1 tbs Sodium soy sauce

Procedure:
1. Heat oil in a skillet or wok.
2. Add garlic and ginger and stir-fry for 15 seconds.
3. Add onions and stir-fry until wilted, about 1 minute.
4. Add broccoli and red pepper and mix well.
5. Add the water and cover, cooking over medium heat for 3 to 5 minutes, or until broccoli is crisp-tender.
6. Drizzle soy sauce over vegetables and toss well to mix.

Til Poli

Ingredients:
2 cups cleaned white sesame
2 cups grated jaggery
1/4 teaspoon ginger powder
1 1/2 teaspoon powder of cardamoms
1/4 teaspoon nutmeg powder
1 1/2 cups maida (refined flour)
oil as required.

Method :
1. Rub in 1 1/2 tablespoons oil and a pinch of salt to the flour and knead into a soft dough. Cover it with a wet cloth.
2. Heat sesame on low fire, stirring continuously so that they do not splutter and fall out of the pan. When cooled, pound them.
3. Add the greated jaggery and pound once more to make the mixture even and smooth.
4. Mix powders of Cardamoms, Sonth and nutmeg.
5. Shape small balls from the ready dough.
6. Place one ball in the left hand palm and make an indentation in the middle. Put in this hollow a lump from the mixture. Pull up the sides, gather at the top and press down.
7. Smear a wooden board with oil, place the stuffed ball on it and roll out into as thin a round as possible.
8. Using enough oil fry it on griddle to deep golden colour till it is crisp.
9. Thus make all the Til Polis.
10. These can last for quite a number of days and are very tasty.

Til Burfi

Ingredients:
• 1 Cup sesame seed
• 1 Can condensed milk
• 1/2 Stick butter
• 1 Cup milk powder

Mehod:
• Roast the sesame seeds. Grind them coarsely in a blender.
• Mix all the ingredients along with ground sesame seeds in a glass dish.
• Microwave the mixture for about 3 minutes.
• Grease a tray with butter and leave aside.
• Stir the mixture properly and microwave again for 3 minutes.
• Remove it when bubbling starts. Stir till it becomes thick.
• Spread the mixture on greased tray.
• Cut in squares when cool.
• Til Burfi is ready.

Til Ladoo

Ingredients:
• 1 Cup til
• 2 Cups jaggery
• 1/2 Cup peanuts
• 4 tsp Ghee

Method:
• Roast the til dry till it turns slightly brown. Also dry roast the peanuts.
• Make powder of both ingredients.
• Heat the kadhai for 5 minutes.
• Put jaggery in hot kadhai and mix well till it melts.
• Now add ghee and the powder. Mix well.
• Make laddus from it immediately.
• Til laddus are ready.

Til Papdi

Ingredients:
• 200 gms White sesame seeds
• 5 Pistachios, thinly sliced
• 150 gms Sugar

Method:
• Roast sesame seeds lightly and leave aside.
• Melt sugar in a small pan.
• Add roasted sesame seeds and mix well.
• Keep this pan in a large bowl of hot water.
• Take small portion of this mixture at a time.
• Make it flat with the help of a rolling pin.
• Sprinkle with few slices of pista on top.
• Roll quickly. You can smear rolling pin, palms and work surface slightly.
• Transfer the role to a clean plastic sheet. Allow it to cool.
• Separate the papdis with squares of plastic.
• Cool and place in an airtight container.

Khichuri (Bengali Khichadi)

Ingredients:
• 1/2 cup basmati rice
• 1/2 cup yellow moong dal
• 2 bay leaves
• 1 tsp cumin seeds
• 3/4 tsp ginger paste
• salt to taste
• ghee

Spices -
• 1/4 tsp turmeric powder
• 1 tsp chilli powder (adjust to taste)
• 1 1/2 tsp coriander powder

Vegetables -
• 1/4 cauliflower (about 6-8 flowerettes)
• 4 baby potatoes, peeled and cut into large cubes
• 1/2 cup peas(or carrots, beans, bell peppers etc.)

Paste -
• 3 green cardamoms, peeled
• 1 small piece of cinnamon
• 2 cloves

Procedure:
1. Roast moong dal on low heat until golden. It will take about 5-6 minutes and the aroma is hard to miss. Let cool.
2. Grind the ingredients for the paste with half to one teaspoon of water.
3. Wash dal and drain in a colander. Wash rice till water runs clear then drain in a colander.
4. Heat oil in a deep saucepan till hot. Add bay leaves and cumin seeds. When they sizzle, add ginger garlic paste. Stir.
5. Add dal, rice, vegetables and spice powders. Mix well. Season to taste.
6. Add 2 1/2 cups of water and stir once. Bring to a boil on high heat. Cover with lid, lower heat and cook until done. Add more water if necessary.
7. When rice and dal are cooked (not mushy), add the paste and 1-2 teaspoons of ghee.
8. Mix well and serve hot with fried (coated) eggplant, cauliflower, pumpkin, potato slices or any fry (bhaja).

Sweet Pongal

Ingredients:
• 1 Cup rice
• 1/3 Cup green gram dal
• 1 1/2 Cups powdered jaggery
• 1/2 Cup water
• 1 tbsp Cashewnuts
• 1/4 Cup pure ghee
• 1 tbsp Raisins
• 1/4 tsp Cardamom powder

Method:
1. Roast gram dhal in a pan till it turns light brown.
2. Wash roasted dhal along with rice.
3. Put it into a container for pressure-cooking with 4'/2 cups of water for about 10 mins.
4. Completely dissolve jaggery in half cup of water in a shallow pan.
5. Remove the dirt by straining it and heat once again until you achieve one string consistency. 6. Now mix cooked pongal into it and keep on a medium flame for few minutes.
7. Remove the mixture from the flame.
8.Fry cashewnuts and raisins separately in ghee.
9. Mix it to the pongal and add cardamom powder.

Groundnut Chikki

Ingredients:
Groundnuts (Moongfali) - 1 cup skinned, roasted
Jaggery (Gud) - 3/4 cup
Clarified butter (Ghee) - 2 tablespoon

Method:
1. Take a pan and heat it on the medium flame.
2. Put water and add jaggery to it. Boil till the syrup becomes thick.
3. Now add groundnuts and mix it well.
4. Take a flat plate and grease it. Spread the mixture on it and let it cool.
5. Cut it into square pieces and store.

Murmura Ladoo

Ingredients:
5 cup Murmura (puffed rice{chawal})
1 cup Jaggery(gur)
1 cup Ghee(oil)

Method:
1. Take a pan and boil water.
2. Add jaggery and make syrup.
3. When the syrup is make remove from the fire and add kurmura. Mix ghee.
4. Make small balls and serve.

Appam

Ingredients:
1 cup Rice (chawal)
2/3 cup Coconut (nariyal) (scraped)
2/3 cup Pressed Rice (poha)
1 1/3 cup Jaggery (gud) (grated)
1/3 cup Coconut (nariyal) Milk
A pinch Salt (namak)
1 drop Yellow Colour
Ghee to fry

Method :
1. Take rice and soak them in water for a few hours. Drain the water.
2. Add scraped coconut and pressed rice and grind it with rice to make a thick paste.
3. To the mixture add coconut milk, jaggery, salt and yellow colour.
4. Mix them well and leave it for atleast 10 hours so that it is fermented.
5. Take the appam griddle on high flame and then lower down the flame.
6. Put a spoonful of ghee and drop batter in each dent.
7. When it is golden brown remove from the heat and serve.

Kashmiri Pulao

Preparation time: 45 minutes
Serves: 4 servings

Ingredients:
2 cups long grain rice (basmati)
2 cups milk
1/2 cup cream beaten smooth
1 tsp. sugar
salt to taste
1/2 tsp. cumin seeds
3 cloves
1" cinnamon
3 cardamoms
1 bay leaf
2 tbsp. ghee
1 cup canned chopped mixed fruit (drained)
2-3 edible rose petals

Method:
1. Wash and soak rice for 15-20 minutes.
2. Mix milk, cream, sugar, salt. Drain rice, keep aside.
3. Heat ghee in a heavy pan.
4. Add cumin seeds, cinnamon, bayleaf, cardamoms, cloves.
5. Allow to splutter. Add rice and fry in ghee for 2 minutes.
6. Add milk, cream, mixture.
7. Add 1/2 cup water. Bring to a boil.
8. When boil is reached, cover and simmer till cooked.
9. Each grain should be cooked, but separate.
10.Mix in drained fruit very gently.
11. Garnish by sprinkling finely broken rosepetals.
12. Serve hot with a curry or tadka dal.

Apple Muffins

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup butter, melted
1 cup apple - peeled, cored and chopped

Method:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.
2. Stir together flour, baking powder, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and butter. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups.
3. Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Spinach Cheese Rice

Ingredients
1 bunch spinach leaves washed, drained
1/2 cup grated cheese
1 1/2 cups basmati rice
5 green chillies
1" piece ginger
1 tbsp butter
1 onion slice into thin long strips
salt to taste
1/2 tsp dalchini (cinnamon)- clove powder
1 cup cabbage thinly chopped
juice of 1 lemon
1/4 cup milk

Method
1. Keep plenty of water to boil. When hot add salt, 8-10 drops lemon juice and rice.
2. Cook till almost done.
3. Drain in colander. Cool by spreading on a thali or plate. Keep aside.
4. Put spinach, green chillies and ginger in a blender. Do not add water. The sustained
water is enough for blending.
5. Warm butter in kadai (pan), add the spice powder and onions.
6. Fry till they are light brown. Add cabbage, lemon juice, salt and spiach paste. Fry for 5 mins.
7. Add the above fried masala to rice leaving behind 1 tbsp mixture. Add half cheese.
8. Delicately blend the masala with rice till evenly mixed.
9. Preferably with finger so grain does not break. Transfer to a casserole, spread the leftover paste on the rice.
10. Sprinkle the remaining cheese and the milk.
11. Bake for 15 minutes, covered with foil or cling film depending on the oven. Serve hot.

Mixed Vegetables Layered Rice

Ingredients
2 cups rice basmati
2 cups mixed vegetables sliced flat and broad as per vegetables
(potato, onion, zucchini, ridge gourd, bottle gourd, french beans,
carrots, cauliflower or capsicum as per choice)
1 tomato chopped
2 tbsp ghee
1/2 tsp dalchini (cinnamon) - lavang (clove) powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp dhania powder
salt to taste
lemon juice to taste
1/2 tsp ginger-garlic grated or paste
2 tbsp curds
1 tsp mixed cummin & mustard seeds
Method
1. Boil rice till grains separate. Cool in a big plate.
2. Heat ghee in a heavy saucepan.
3. Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder. Fry for a min. 4. Add all other masalas, and tomato, fry for another minute.
5. Add all vegetables and curds, cover and cook till vegetable are tender.
6. In a transparent casserole spread half the rice. Wet hand and press down lightly.
7. Now transfer the vegetables onto the rice and spread evenly. Save 1 tbsp for topping.
8. Add the remaining rice and press down as before. Spread the tbsp. leftover masala in the centre of the rice. Cover with foil.
9. Bake for 15 minutes before serving. Garnish with coriander and french fries
(optional)

Fresh Fruit Smoothie

Serves 6.
Ingredients:
1 Cup Watermelon; Cut Up
1 Cup Cantaloupe Or Honeydew;
1 Cup Pineapple; Cut Up
1 Cup Mango; Cut Up
1 Cup Strawberries; Halved
1/4 Cup Sugar
1 Cup Orange Juice
Crushed Ice

Method:
1. Mix all ingredients except ice.
2. Fill blender container 1/2 full of mixture.
3. Add crushed ice to fill to the top.
4. Cover and blend on high speed until of a uniform consistency.
5. Repeat with remaining mixture.
6. Serve immediately; garnish with fruit, if desired.

Egg Biriyani

Serves - 3-4

Ingredients
2 cups of basmati rice
3 and a half cups of water
6-8 spoons of oil
4 boiled eggs
5 green chillies
2 spoons ginger-garlic paste
1 onion
2 small sticks of cinnamon (dalchini)
3 cloves
1/4 spoon haldi
salt to taste
coriander leaves

Method
1. Cut eggs into half (8 pieces), also chillies and onion into small pieces.
2. Add oil in a pan and heat it. Then add cinnamon, cloves, ginger-garlic paste, chillies, onions and fry it for 3 minutes.
3. Wash the rice and add water, the above mixture, haldi, eggs and salt to taste.
4. Cook this in electric rice cooker.
5. Serve this hot with coriander leaves on top.

Rag Tag Dosa

Ingredients
semolina/rava - 1 cup
flour(preferably wheat flour) -1 cup
lassi -1 -2 cups to get a loose paste.(or plain water and lime juice can do)
finely cut onion - 1
1/4 tsp each chilli powder and pepper powder
ginger 1", finely sliced (an even use readymade ginger paste)
coriander leaves - 1 small bunch.
jeera-1 teaspoon
hing-solid pinch
salt (-about 1 tsp(according to taste)
optional shredded carrot/cabbage/capsicum/radish/or few methi leaves/palak finely cut)-
just a little.

Method
1. Mix the atta, semolina, add salt and hing and mix into loose paste, with lassi or water and
lime juice or plain water.
2. Add the other ingredients and mix well.
3. Heat the tava, spread a little oil with half an onion (spreads evenly and better that way) and
pour a big ladle of the dough and move the tava around to ensure it spreads.
4. Turn over after two minutes.
5. And then just eat it. If you think you want it. Have it with anything on hand. Even plain
salted butter!

Jalebi

Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle

Method
1. Sieve 100 gms. maida and besan together. Make a batter using warm water.
2. Keep aside for 24 hours. Add remaining maida and food colour and more warm water if
required.
3. The batter should fall easily when poured - Not too thick not too thin, keep aside.
4. Make syrup of the sugar by adding water and boiling.
5. Add the milk and all the scum to form while boiling. Make one string syrup. Strain.
6. Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
7. Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
8. Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.

Orange Cake

Ingredients
1 cup orange juice
3 oranges segmented, peeled and deseeded
1 cup cream
3 1/2 tbsp powdered sugar
1 tbsp orange jam
1/2 gelatine
8-10 cherries (glaced, blanched or carred)

Method
1. Bake sponge cake with additions (orange essence and orange colour) . Mix 1/2 tbsp sugar in the orange juice.

2. Cut cake in 2 horizontal halves. Soak them by sprinkling half the juice.

3. Whip remaining sugar and cream till light and fluffy. Do not overbeat.

4. Spread half the cream on the lower half. Put remaining in an icing gun. Keep in fridge.

5. Save 8-10 segments of orange for topping. Spread remaining over the cream. Place other half cake on top.

6. Sprinkle gelatine over remaining juice, keep for 2-3 minutes. Stir in jam, warm over slow fire till the solution has no crystals. Do not boil. Cool.

7. Pipe a border of whipped cream. Pour gelatine in this boundary on the top.

8. Allow to set in fridge.

9. Decorate by arranged orange segment and cherries. Chill for 1/2 hour before
serving.

Dal Makhani

Ingredients
1/2 toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt

Method
1. Mix and wash dals well. Soak for 30 minutes.
2. Pressure cook till soft but not overcooked. (Approx. 3 whistles)
3. Mash a little with the back of a spoon, while hot.
4. Heat butter in a deep pan. Add seeds, allow to splutter.
5. Add onion, ginger and green chillies.
6. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.
7. Bring to a boil. Simmer for 3-4 minutes.
8. Garnish with chopped coriander and lemon juice.
9. Serve hot with rice, rotis, etc.

Instant Chocolate Burfi

Ingredients
maida - 1 cup
sugar 2 cups
ghee - 1 cup
milk - 1 cup
milk powder - 4 tablespoons
cocoa powder - 2 tablespoons
finely chopped cashew, almods, pista, raisins put together 1/2 cup

Method
1. Place a thick kadai on the heat.To this directly add all ingredients i.e., maida, sugar, milk,
milk powder, cocoa powder and ghee and mix well together.
2. Keep stirring continuously for around 18 to 20 minutes when the mixture starts leaving the
sides.
3. It forms into a thick round mould by about 20 minutes time and you start getting a good
aroma.
4. Now add the chopped nuts and rainis and mix well.
5. Remove from heat and pour on a greased plate and cut into desires shapes.
6. Allow to cool and it forms into burfi shapes.
7. This is instant and can be done withint 25 minutes time.

Prawns with Black Beans

Ingredients
2 cups raw prawns
1 onion
1 tbsp thinly sliced red capsicum
1 tbsp thinly sliced green capsicum
1 tsp finely chopped garlic
1 tsp finely chopped ginger
2 spring onion, cut into thin strips
1 tbsp light soy sauce
1 tsp oyster sauce
1 tbsp black beans
1 tbsp oil

Method
1. Cut the top of shell of prawns and deveinign them .
2. Wash the prawns .
3. Wash the black beans, and chop it finely .
4. Put the prawns in the dish .
5. Mix all the remaining ingred ients except oil
6. Pour the mixture over the prawns .
7. Top it with oil .
8. Cover and steam for 10 minutes .
9. Serve hot with rice .

Banana Crumble

Ingredients
4 bananas ripe
3 tbsp. honey
2 tbsp. lime juice
4-5 pinches cinnamon powder
1 cup plain flour (maida)
1/2 cup sugar powdered
3/4 cup butter, hard

Method
1. Cut in butter. Mix with fingertips. Mixture should be the texture of bread crumbs.
2. Spread all over bananas.
3. Bake in a preheated oven at 200C for 20 minutes or till golden.
4. Serve warm with dollops of vanilla icecream.

Vegetarian Hot and Sour Soup

Ingredients:
2 tbsp Chili Sauce
1-1/2 tbsp Corn Flour / Corn Starch
1-1/2 tbsp Soy Sauce
2 tbsp Vinegar
2 tbsp Capsicum - chopped
2 tbsp Spring Onions - chopped
2 tbsp Tomato Sauce
2 tbsp Carrots - chopped or grated
1/4 cup Cabbage - chopped finely
1/4 cup soft tofu or paneer - cut into small cubes (optional)
1 tsp Black Pepper Powder
1-1/2 tsp fresh grated Ginger
1/2 tsp SugarSalt to taste
4 cups Water

Method:
1.Mix 4 cups of water, chili sauce, soy sauce, vinegar, sugar, salt, ginger and pepper powder and bring the mixture to a boil.
2. Now add all the chopped vegetables into the soup, except tofu or paneer. Cook for a minute on medium heat.
3. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook again for a few mins then remove from flame.
4.Addthe cubed tofu or paneer and transfer to a serving bowl.Garnish with some more green onion and serve hot!!

Tip:
This soup should be prepared just before serving as it tastes best when fresh; you can prepare the stock and keep, but boil it again and add the veggies before serving it, else you won't enjoy the same taste! You can also throw in peas, baby corn or other veggies of your choice.