Almond Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter
• 1 cup sugar
• 1 egg york
• 1/4 to 1/3 cup whole milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest, about 1 lemon
• 1/2 cup chopped almonds, toasted
• 1 cup frozen blueberries, thawed and drained

Procedure:

1. In a medium bowl, combine flour, baking powder, and salt.
2. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
3. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries.
4. Chill the dough in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
7. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

Bread Pakoda

Ingredients
Bread slices 8
Boiled Potatoes 2
Green Chillies 2
Mustard Seeds 1/2 tsp
Curry Leaves Few
Turmeric Powder 1/2 tsp
Gram Flour 5-6 tbsp
Water
Oil for frying
Salt as per taste
Red Chilli Powder as per taste
Soda Bicarb one pinch

For Filling
Heat one spoon of oil in a pan. Add mustard seeds and allow it to crackle... then add
curry leaves and finely chopped green chilies. Add in his turmeric powder and stir.
Now add boiled and mashed Potatoes and salt. Mix well and stir for 2-3 mins.
Now mix gram flour with water, salt, red chilli powder and soda make a fine batter.
Take the bread slices. Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares.
Dip this properly in the gram flour batter and deep fry in oil till it is done.
Serve hot with Green Chutney or Tomato Sauce. You can also enjoy this with hot
tea.

Punjabi Samosa

Ingredients
Samosa Filling
oil 3 tbsp
ginger & garlic paste 1 tbsp
peas 1 cup
potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds 1 tbsp
salt to taste


Samosa Crust
maida 2 cups
warm oil 1/2 cup
ajwain 1/2 tsp
warm water if required to knead
salt to taste
oil to deep fry

Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the above listed powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust:
Take maida mix salt, ajwain and warm oil to their and make a dough, then just wet your
hand with warm water to make the dough soft.

Making Punjabi Samosa :
Take a big ball of the dough and roll it very thickly. Then cut it into half and put the above
filling into it and close it with the help of water. Repeat the same thing with the other half
also. Then heat oil in a kadai to fry the samosa remember that you should fry the samosa
in a low flame. Then enjoy it with any Garlic or simple Green Chutney.

Onion Thalipith

Ingredients:
1 cup Wheat flour
1 cup Bajra flour
1 cup Jwari flour
1/2 cup Rice flour
1/2 cup Besan
2 medium-sized Onions
Chilli powder and Salt to taste
1/2 tea-spoon Turmeric powder
2 tea-spoons Dhania-Jeera powder
Oil

Method:

Roast all the flours together lightly, i.e. for a few minutes.

Cut the onions into small pieces.

Add the onions to the flour along with the spices. Mix with water to form thick dough.

Make small balls and then pat it on a piece of plastic paper or butter paper into pancakes.

Bake on a pan with sufficient oil until both sides turn crisp and brown.

Enjoy the hot thalipith with pickle or curd

Vaangi Upma

Ingredients:
1 cup Rava (semolina)
1/2 cup Bringals finely chopped (immerse in salter water)
1/2 cup Onions finely chopped
4 Green Chillies chopped
1 tbsp. Coriander leaves finely chopped
1 stalk Curry Leaves
1 tsp, grated Ginger
1/2 tsp. Urad Dal (optional)
1/2 tsp. Channa Dal (optional)
1 tbsp. Cashewnut pieces (optional)
1/2 tsp. each Cumin and Mustard seeds
1/4 tsp. Turmeric Powder
Salt to taste
1 Lemon Juice extracted
1 litre Water (approx.)
1 tbsp. Ghee
1 tbsp. Oil

Method:

Microwave the brinjal in fresh salted water, till soft but not mushy.

Heat oil in a heavy saucepan and add cashew nuts, dals, and allow it to become light golden.

Add seeds, allow to splutter. Add ginger, stir.

Add onions, curry leaves, green chillies and stir fry onions are transparent and then add rava.

Add salt, stir and add 3/4 water carefully, and bring it to boiling stage.

Allow bubbles to subside, stirring gently with a large spoon. When well mixed, if it turns too lumpish, add remaining water. It must be like a very thick paste.

Add drained bringals, ghee, and coriander and lemon juice. Stir to mix evenly.

Grease the back of the spoon with ghee and even out surface.

Cover and simmer for 2 minutes. Serve hot.

Brinjal Chips

Ingredients:
2 Big Brinjals (light green color, seedless)
Salt to taste
Red Chili Powder
Rice Flour
Oil for frying

Method:

Cut Brinjal into round pieces (don't cut it very thin. Approx. 6-7 pieces of 1 Brinjal).

Apply Salt and chili powder evenly to all pieces.

Take rice flour (dry) in a plate and deep one piece into it.

Shallow fry it on a tawa till crisp. Don't burn it.

Remove it on a paper napkin

Bombay Misal Pav

Ingredients
For poha:

1 cup poha (flaked or beaten rice)
1 tbsp. peanuts
1/8 tsp. turmeric powder
salt to taste
lemon to taste
1 tbsp. oil

For misal:

1 cup small variety matki (brown variety of kidney bean) (soak overnight)
2 med. potatoes boiled
1/2 tsp. black maharashtrian masala
1/2 tsp. garam masala
1 tsp. red chilli powder
salt to taste
1 tsp. crushed garlic
1 tsp. crushed ginger
2 tsp. lemon juice
3 tbsp. oil
4 cups water

To serve:

1 cup indian farsan mixture (chivda)
1 cup onions finely chopped
2 tbsp. coriander finely chopped
1 lemon cut into bits
10 slices of plain bread

Method

For poha:

1.Wash drain and allow the poha to soften for 15 minutes.
2. Lightly fluff up with fingers to separate grains.
3. Heat oil in a saucepan, add peanuts and brown on low.
4. Add poha, salt, turmeric and stir gently.
5. Cover and allow to heat well. Stir once in between.
6. Add lemon, and toss to spread evenly. Keep aside.

For misal:

1.Chop potatoes into big pieces.
2. Wash, drain matki.
3. Boil the matki in plenty of water, till tender, but do not allow seed to burst.
4. Drain and keep aside.
5. In one cup water, make paste of all masalas.
6. Heat oil in a large, deep saucepan, add ginger garlic and stirfry for 1 minute.
7. Add masala paste and mix well. Add potatoes.
8. Stirfry till oil separates. Add boiled drained matki.
9. Add remaining 3 cups water. Allow to boil.
10. Simmer on low for 10- 15 minutes till oil forms layer on top.
11.Add salt, lemon juice, and check seasoning, adjusting as required.

To serve:

1. In individual serving bowls, place a tbsp. of poha on bottom.
2. Spread a tbsp. of farsan over it.
3. Pour a ladle full of misal (stir while taking) over it.
4. Garnish with chopped onion, coriander, and a piece of lemon.
5. Serve hot with slices of plain bread.

Making time:45 minutes (excluding soaking time)
Makes: 5 servings
Shelflife: Misal may be frozen and reused after thawing.

Paneer Chunkies

Ingredients
Toss together:
1 cup paneer cubes (1/2"x1/2")
1/4 tsp. each garlic & ginger pastes
1/2 tsp. pepper powder
1/2 tsp. lemon juice.
salt to taste

Mix to a paste:
2 tbsp. corn flour
2 tbsp. plain flour
3 tbsp. water
salt to taste
oil to deep fry

Method
1. Marinate tossed paneer for 15 minutes.
2. Dip each cube in the batter.
3. Deep fry in hot oil till golden.
4. Serve hot with hot or cold soups

Idli Pakoda

Ingredients
left over idli batter - 1 cup ( if left over batter is not available you can also use 1/4 cup idli
rava and rice floor 1/4 cup.
besan -1/2 cup
coriander powder -1/2 teaspoon
chilli powder -1/2 teaspoon
salt - according to taste
onions (finely cut) - 2
green chillies (finely cut)-1
coriander leaves (finely cut)- 1/4 cup
fried cashew nuts (broken into small pieces)- 1 tablespoon
oil for frying

Method
1. In a bowl put all the ingredients except oil and mix thoroughly with little water till semi solid
consistency.
2. In a kadhai heat oil to fry. Take some mixture in your palm and pat it with your fingers and
put it in the medium hot oil till golden brown.
3. Similarly fry all the pakodas and serve hot with any Indian Chutney or Sauce

Idli Burger

Ingredients:
2 - idilis
1 - boiled and mashed potato
1 cup - soaked soya granules
1 cup - paneer, grated(optional)
2 tbsp - chopped corainder leaves
1 - green chilly, chopped
2 tsp - cornflour
1 tsp - red chilly powder(optional)
1 tsp - amchur powder
salt to taste
1 tsp - oil
2 slices - tomato, cucumber, onion
3 tsp - tomato sauce
1 - cherry
1 - tooth pick

Method:
1. Deep fry both the idlis till golden brown.
2. Combine mashed potato, soaked soya bean, paneer, cornflour, chilly powder, amchur powder, salt mix well and shape it in the form of tikki that of the size if idli.
3. Add 1 tsp oil in a pan and put the tikki..cook both sides of tikki till golden brown,drain on a paper towl.
4. Take one idli apply tomato sauce to one side of it place the tikki on it now place cucumber, tomato and onion silces cover it with another idli whose side should also be applied with tomato sauce.
5. Take a cherry, pin it with a tooth pick and insert it into the idli burger.
6. Wrap the delicious idli burger in a aluminium foil and pack it into your childs tiffin along with potato chips and tomato sauce.

Lemon bars

Ingredients:
For Crust:
1 cup soft butter
1/2 cup powdered sugar
2 cup flourdash of salt

For top layer:
4 eggs, beaten
1/4 cup flour
2 cup granulated sugar
6 tbsp lemon juice (Fresh!!)
grated rind of 2 lemons

Method:
1. Combine ingredients and mix well.
2. Press mixture in 9 x 13-inch greased pan.
3. Bake at 350oF for 15 minutes or until lightly browned.
4. Combine flour and sugar; mix in beaten eggs, lemon juice and rind.Pour onto slightly cooled crust.
5. Bake at 350o F for 25 minutes or until filling is set.
6. Cool and sprinkle with powdered sugar.

Methi Samosa

Ingredients
maida 2 cups
methi chopped 1 cup
warm oil to knead
warm water to make the dough soft
salt to taste.
oil to deep fry
oil 3 tbsp
ginger & garlic paste 1 tbsp
cooked peas 1 cup cooked potatoes 2 medium
coriander powder 1 tbsp
jeera powder 1 tsp
mustard 1 tsp
turmeric 1/2 tsp
fennel seeds powder 1 tbsp
garam masala powder 11/2 tsp
salt to taste


Method
Samosa filling:
First take oil in a kadai or a big pan and put mustard seed after it splutter add peas and
fry for sometime then add ginger garlic paste, turmeric and fry again for 2 seconds then
add all the dry masala powder and the the potatoes and fry very nicely till it becomes dry.
At last add coriander leaves for the flavour.

Samosa Crust
Take maida mix salt, Methi and warm oil together and make a dough, then use warm water
to make the dough soft. Take a big ball of the dough a roll it very thickly.
Then cut it into half make a cone and put the above filling into it and close it with the help
of water. Repeat the same thing with the other half also.

Then heat oil in a kadai to fry the samosa, remember that you should fry the samosa in a
low flame.

Then enjoy it with any garlic chutney

Channa Chatpat Chaat

Ingredients
1 cup kabuli channa (soaked overnight, cooked & drained)
1 potato, boiled, peeled, finely chopped
1/2 cup peanuts, shelled, boiled, drained
1 onion finely chopped
1 tomato finely chopped
1 sprig spring onion finely chopped
lemon juice to taste
1 tbsp. coriander leaves finely chopped
1 cup cornflakes
1 tsp. green all purpose chutney (refer recipe)
1 tbsp. tamarind chutney (refer recipe)
salt to taste

Method
Mix in all ingredients, except coriander, cornflakes.
Just before serving, toss both in.
Mix well, serve while cornflakes are still crunchy.
Serve immediately

French Fried Potatoes

Ingredients
1 kg. Large potatoes
oil to deep fry
salt to taste

Method
1. Peel and cut potatoes into long fingers, 1/2" square across.
2. Put in chilled water for 10 minutes.
3. Drain and dab on clean kitchen towel.
4. Heat oil in a deep frying pan till smoky.
5. Add some fingers at a time.
6. Allow to fry till just a tinge of golden appears.
7. Drain, keep aside.
8. Just before serving, return to hot oil.
9. Fry further till golden and crisp.
10. Drain and remove excess oil.
11. Add salt and toss.
12. Serve hot and crisp with tomato ketchup.

Note: If serving right away there is no need to remove potatoes when half done. To keep
them hot till serving time, transfer fries to a baking sheet, kept warm in the oven. Remove
and serve as requireed.

Idli Upma

Ingredients
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Method
1. Break idlis into crumbs using hand.
2. If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
3. Chop onion and chilli into small pieces
4. Heat oil and add the dhals. Fry till they turn golden in color
5. Add onion and chilli and saute.
6. Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few
seconds.
7. Serve hot with chutney. It'll taste really great

Tomato Sandwiches

Ingredients
1 tomato, finely chopped
1 capsicum, finely chopped
1/4 cup grated cheese
salt as per taste
pepper powder as per taste
2 tsp green chutney or 1 green chillies, chopped finely
6 slices of brown bread
butter

Method
1. Mix all the ingredients except bread and butter
2. Make 3 parts of the mixture
3. Apply butter to the bread
4. Put the 3 portions of mixture on the three slices of bread
5. Place the other slices of top of these
6. Grill in a pre-heated oven (sandwich toaster may also be used).
7. Remove when golden brown
8. Serve hot with ketchup or green chutney

Samosa

Ingredients
2-3 cups of cubed boiled potatoes
1/2 cup of finely chopped onions
few cauliflower florets (optional)
1/2 cup of green peas
1/4 cup of chopped green coriander
2 teaspoon coriander powder
1 teaspoon cumin powder
two-three flour tortillas
add red chili powder and salt according to taste.
oil for frying
Method
1. Take some oil in a pan. Fry the onions to golden brown.
2. Put cumin and coriander powder and fry for another minute.
3. Add the boiled potatoes and green peas. Add salt and chilli powder according to taste. Stir
for 10-15 minutes.
4. Stir in the chopped green coriander leaves and stir for another minute or so. Your filling is
ready.
5. Now cut the flour tortillas lengthwise, put the filling, roll it in the shape of a triangle and seal
the edges with a flour and water paste. Your Samosa is ready.
6. Heat some oil in a deep pan. Fry your Samosas to light golden brown and serve hot with
Mint Chutney or any other Chutney.

Potato Croquettes

Ingredients
3 large potatoes, boiled and mashed
1/2 cup grated processed cheese or paneer
1 tsp. Ginger grated
1 tsp. Garlic grated
5-6 mint leaves finely chopped
1 tsp. Coriander finely chopped
1 tbsp. Cornflour
salt to taste
1/2 tsp. Black pepper powder
oil to deep fry
cornflour to dust

Method
1. Take potatoes in a large plate. Add all ingredients, and knead into a soft dough.
2. Divide into 8-10 portions, shape into oblong croquettes. Place in refrigerator for 10-15 min.
3. Heat oil in a deep frying pan.
4. each croquette in cornflour and dust away extra flour.
5. Let into hot oil, and fry on medium flame.
6. When evenly golden, remove and drain excess oil on thick kitchen paper.
7. Serve hot with ketchup or tamarind and green hot chutneys.

Grated Potato Snack

Ingredients
2 large potatoes grated coarsely
3 red chillies finely chopped
1 tbsp. Coriander finely chopped
2 tbsp. Peanuts crushed not too fine
1/2 tsp. Cumin seeds
1/2 tsp. Sugar
1/2 lemon juice extracted
Salt to taste
Method
1. Heat oil, add potatoes, stir fry for 2-3 minutes.
2. Take off fire, mix in all other ingredients.
3. Return pan to stove.
4. Stir and cook till potato is tender but not mushy to touch.
5. Serve hot with coconut chutney or as is.

Potato (Aloo) Tikki

Ingredients
For crust:
7-8 potatoes boiled, peeled, mashed
1/2 tsp. turmeric powder
3 green chillies grouned
1/2 tsp. punjabi garam masala
1/2 cup bread crumbs
salt to taste
For filling:
1 cup channa dal cooked & drained
1 tsp. ginger grated
1 tsp. garlic grated
3 green chillies finely chopped
1/2 tsp. cuminseed powder
1 tsbp. coriander
salt to taste
oil for shallow frying

Method
1. Take a tbspful of potato mixture, spread on palm.
2. Place a tspful of dal mixture in centre.
3. Roll so as to keep dal mixture inside and potato out.
4. Press gently into rounded flattish patties.
5. Shallow fry on a griddle, drizzling oil to crispen crust.
6. Serve hot with tamarind chutney and green chutney. or with tomato ketchup.

For Crust:
Mix all ingredients together thouroughly.
Keep aside.

For Filling:
Mash cooked dal coarsely with hands.
Mix in all other ingredients.