PANEER PAKORA

Ingredients:

Paneer - 200 gms;
Gram flour - 1 cup;
Red chilli powder - 1/2 tsp;
Roasted cumin powder - 1/2 tsp;
Garam masala powder  1/2 tsp;
Chopped coriander leaves - 2 tbsp;
Salt to taste;
Vegetable oil as required.
Green chutney - 1/2 cup.

Method:

Mix gram flour, red chilli powder, roasted cumin powder, garam masala, chopped coriander leaves and salt. 
Add little water and beat the mixture to form a thick and smooth batter.
Cut paneer into medium size thick square shape pieces. Remove a small portion of paneer from the center top and fill it with green chutney.
Heat oil in a kadai / deep frying pan.
Dip the paneer pieces carefully so that green chutney doesnt come out into the batter and deep fry on medium heat until golden brown.
Serve hot with any chutney.

MOONG BADI

Ingredients:

Yellow moong dal - 1 cup;
Chopped onion - 1/2 cup;
Green chilli - 1;
Coriander leaves - 2 tbsp;
Mint leaves - 2 tbsp;
Ginger - about an inch;
Red chilli powder - 1/2 tsp;
Cumin powder - 1 tsp;
Salt to taste;
Vegetable oil as required.

Method:

Wash moong dal thoroughly and soak for 3-4 hours.
Add green chilli, coriander leaves, mint leaves and ginger to soaked dal.
Grind the mixture to make a coarse paste.
Add chopped onions, red chilli powder, cumin powder and salt.
Heat oil in a frying pan / kadai on high.
Take small quantity of paste with fingers and slide it in oil in the form of small balls. Deep fry on medium heat until golden brown.
Serve hot with green chutney.

KACHORI

Ingredients: for filling

Yellow moong dal - 1/2 cup;
Gram flour - 1/4 cup;
Asofoetida - a pinch;
Vegetable oil - 1 tbsp;
Aniseed - 2 tbsp;
Cloves powder - 1/4 tsp;
Black pepper powder - 1/4 tsp;
Red chilli powder - 1/4 tsp;
Turmeric powder - 1/8 tsp;
Ginger paste - 1 tsp;
Green chilli paste - 2 tsp;
Salt to taste.

For Kachori Dough:

Refined flour - 1 cup;
Ghee - 1/3 cup;
Baking powder - 1/4 tsp;
Salt - 1/4 tsp;
Cold water - about 1/4 cup;

Method:

Wash moong dal throughly and soak it in water for 3-4 hours.
Grind it coarsely using very little water. 
Heat oil in a pan. Add Asafoetida. Add the coarsely ground dal and saute over medium heat. 
Add ginger, green chilli paste, red chilli powder, black pepper powder, cloves powder, turmeric powder, aniseed and cook for some more time.
When the mixture starts drying add gram flour and saute for 4-5 minutes over medium heat. Switch off the gas.
For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well. 
Add cold water and knead into a smooth dough.
Keep the dough for half an hour, covered with wet cloth. Then knead it once again. 
Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center.
Seal the edges together using a little water and roll into a round ball.
Heat oil in a deep frying pan / kadai on high. Deep fry the kachories on medium heat until golden brown.
Serve hot with green chutney or tamarind chutney.

KHAMAN DOKLA

Ingredients:

Gram flour - 1 cup;
Lemon juice - 1 tbsp;
Sugar - 1 tsp;
Soda / fruit salt - 1/2 tsp;
Yogurt (curd) - 1 tbsp;
Ginger paste - 1/2 tsp;
Turmeric powder - 1/2 tsp;
Sesame seeds - 1/2 tsp;
Mustard seeds - 1/2 tsp;
Coconut powder - 1 tbsp;
Chopped green coriander leaves - 2 tbsp;
Curry leaves - 1 tbsp;
Thinly sliced green chilli - 2;
Salt to taste;
Vegetable oil - 3 tbsp;

Method:

Mix gram flour, 1 tbsp oil, lemon juice, sugar, yogurt, ginger paste, turmeric powder and salt. Add boiled water just enough to make a thick smooth paste.
Add soda or fruit salt and stir it well.
Pour the dhokla paste into a greased vessel and steam for about 10-12 minutes.
Once the dhokla is done, cut it into square or diamond shape pieces.
Heat oil in a frying pan. Add mustard seeds, sesame seeds, curry leaves and sliced green chilli. 
When the mustard seeds start spluttering, remove the pan from heat.
Pour this over the steamed dhokla.
Garnish with chopped green coriander leaves and coconut powder.
Serve hot with green chutney or coconut chutney.

DAHI BADA

Ingredients:

Yogurt (curd) - 3 cups;
Urad daal - 1 cup;
Ginger -garlic paste - 1 tsp;
Chopped green chilli - 1;
Red chilli powder - 1 tsp;
Roasted cumin powder - 1 tsp;
Salt to taste;
Vegetable oil as required;
Chopped green coriander leaves for garnishing;
Green chutney;
Tamarind Chutney;

Method:

Wash daal thoroughly and then soak it  in water for about 5-6 hours.
Grind it in mixie to make smooth paste.
Add chopped green chilli, ginger-garlic paste and salt to taste. Mix well.
Take a katori and cover its mouth with a wet cloth. Hold the cloth tight from below so as to get flat surface ontop. Put 1 tbsp. of urad dal paste on the top of the wet cloth and slightly flatten it with wet hands. Make a small hole in the centre.
Slide this bada into the heated oil and deep fry until golden brown on medium heat. Similarly make all the badas. You can fry 5-6  badas at a time depending on how big is your kadai. 
Once you are done with all the badas, put them in hot water for about 3-4 minutes so that they become soft. Squeeze out the water by pressing bada between the palms of your hands.
Churn yogurt and salt together until it becomes smooth.
Keep one cup of yogurt aside and add all the badas to the rest of the yogurt. Dahi badas are ready to serve.
For serving, place dahi bada in a serving dish. Pour the yogurt on it. Sprinkle read chilli powder and roasted cumin powder. Garnish with chopped coriander leaves and tamarind chutney. Keep rest of the tamarind chutney and also green chutney in separate bowls at the side.

CAULIFLOWER PAKORA

Ingredients:

Cauliflower - 1 medium;
Gram flour - 1 cup;
Red chilli powder - 1/2 tsp;
Cumin seeds - 1/2 tsp;
Garam Masala powder - 1/2 tsp;
Chopped coriander leaves - 2 tbsp;
Salt to taste;
Vegetable oil as required.

Method:

Mix gram flour, red chilli powder, cumin seeds, garam masala, chopped coriander leaves and salt.
Add little water and beat the mixture to form a thin and smooth batter.
Break the cauliflower into flowerets. Cut the bigger ones into smaller pieces and then wash thoroughly.
Heat oil in a kadai / deep frying pan.
Dip the cauliflower pieces into the batter and deep fry on medium heat until golden brown.
Serve hot with green chutney.

BREAD ROLL

Ingredients:

Mashed potatoes - 1 cup;
Chopped onion - 1/4 cup;
Chopped green chilli - 1;
Big bread slices - 6;
Red chilli powder - 1/4 tsp;
Turmeric powder - 1/4 tsp;
Garam Masala powder - 1/4 tsp;
Mango powder - 1/4 tsp;
Dry fenugreek leaves - 1 tsp;
Salt to taste;
Vegetable oil as required.

Method:

Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough. 
Divide this mixture into 6 equal parts.
Soak bread slice in water and then squeeze out the water by pressing the bread slice (flat) between the palms.
Take one part of the potato mixture and put it in the centre of the bread slice and seal all its edges. Gently roll it between your palms to give it an elongated shape. Ensure that the potato mixture is completely covered with the bread slice.
Similarly make all the six bread rolls.
Heat oil in a deep frying pan on high. Reduce the heat.
Deep fry the bread rolls until golden brown.
Serve hot with chutney or chilli sauce.

BREAD PAKORA (DOUBLE DECKER)

Ingredients:

Bread slices - 6;
Gram Flour - 1 cup;
Mashed potatoes - 1 cup;
Chopped mint leaves - 1/4 cup;
black salt powder - 1/4 tsp;
Mango powder - 1/4 tsp;
Red chilli powder - 1/2 tsp;
Black pepper powder - 1/4 tsp;
Roasted cumin powder - 1/4 tsp;
Salt to taste;
Vegetable oil as required.

Method:

Cut each bread slice into two (triangular pieces).
Mix gram flour, red chilli powder and salt. Add water and beat with your hands to make smooth batter. It should not be very thick.
Mix mashed potatoes, chopped mint leaves, black salt powder, cumin powder, mango powder and black pepper powder. 
Divide the potato mixture into 6 parts.
Stuff potato mixture between the two parts of each bread slice. Similarly stuff all the six slices. 
Deep fry double decker bread pakoras in heated oil until golden brown.
Serve hot with chutney, pickle or sauce.

ALOO TIKKA

Ingredients:

Boiled mashed potatoes - 3 cups;
Refined maida flour - 1/4 cup;
Flaked rice (poha) - 1 cup;
chopped green chilli - 2;
chopped onion - 1;
chopped tomato - 1;
roasted cumin powder - 2 tsp;
red chilli powder - 2 tsp;
Yogurt (curd) - 1 cup;
salt to taste;
vegetable oil as required;
green chutney - 1/2 cup;
tamarind chutney - 1/2 cup;

Method:

Wash poha throughly and squeeze out all the water. Soak poha in about 1/8 cup water for 5 minutes so that it becomes soft. Then mash it.
Add mashed potatoes, refined flour and salt. Knead to a smooth mixture.
Take a little potato mixture and flatten it on your palm, round in shape and about 1 cm. thick. Similarly make tikkis from the remaining mixture and keep aside.
Heat about 3 tbsp., oil in a  frying pan (preferably flat) / non stick pan.
Fry the tikkis on medium heat until golden brown on both the side. While frying turn the tikkis upside down so that they dont burn.
Once you are done with all the tikkis, be ready to serve.
Take 2 tikkis in a plate. Flatten the tikkis, then add some chopped onion, chopped tomatoes, green chilli. Add about 1 tbsp yogurt,  little green chutney, tamarind chutney. Sprinkle pinch of red chilli powder, roasted cumin powder and salt. Follow the same procedure for the remaining tikkis. 
Serve hot aloo tikka. If you wish, garnish with chopped green coriander leaves.

ALOO BONDA

Ingredients:

Mashed potatoes - 2 cups;
Gram flour - 1 cup;
Chopped onions - 1/2 cup;
Chopped green chilli - 1;
Red chilli powder - 1 tsp;
Turmeric powder - 1/4 tsp;
Vegetable oil - as required;
Salt to taste.

Method:

Mix mashed potatoes, chopped onions, chopped green chilli, 1/4 tsp chilli powder, salt.
Make small balls of it.
Mix gram flour, red chilli powder, turmeric powder and salt.
Add enough water to make a thick batter.
Heat oil in a deep frying pan on high. Oil should be enough so that all the balls dip well in oil.
Reduce the heat. Coat each ball with enough batter and then deep fry till light brown.
Serve hot with tamarind chutney or green chutney.

TOMATO SOUP - TYPE II

Ingredients:

Tomatoes - medium size - 8;
Water - 3 1/2 cups;
Butter - 1/2 tbsp;
Black pepper powder - 1/4 tsp;
Red chilli powder - 1/4 tsp;
bay leaf and cumin powder - 1/2 tsp;
ginger-garlic paste - 1/4 tsp;
salt to taste;
cream for garnishing - 2 tbsp;

Method:

Put the tomatoes in a saucepan with water. Bring it to boil, reduce heat and cook until tomatoes become tender. you can also pressure cook it (wait for 2 whistles and then switch off the gas). 
Make tomato puree in an electric blender. Add water and strain it to remove the seeds and tomato skin.
Heat butter in a pan.
Add black pepper powder, red chilli powder, bay leaf and cumin powder, ginger-garlic paste and salt.
Add tomato puree, bring to boil and cook for 5 minutes on medium heat.
Serve hot. Garnish it with cream separately in each bowl.

SWEET CORN SOUP

Ingredients:

Large corn cobs (bhutta) - 6;
Water - 6 cups;
Cornflour - 2 tbsp;
Sugar - 1-1/2 cups;
Soya sauce - 1 tsp;
Chilli sauce - 1 tsp;
Vinegar - 1 tsp;
Salt to taste.

Method:

Pressure cook the corn kernels till tender.
Keep about 1/4 cup cooked corn kernels aside for later use.
Grind rest of the corn kernels and cook it in a pan on medium heat.
Mix cornflour in 4 tbsp. water and add.
After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesnt stick to the bottom of the pan.
Add sugar, salt, soya sauce, chilli sauce, vinegar.
Serve hot with cooked corn kernels kept aside dipped in it.


Note : If fresh corn is not available, you can use canned sweet corn tin. But add 3 cups of water instead of 6 cups.

TOMATO SOUP

Ingredients:

Tomatoes big - 2;
Onion big - 1;
Ginger - 1 small piece;
Salt as per taste;
Pepper as per taste;
Coriander leaves - 5 strands;
water - 4 cups;

Method:

First boil water in a pan.
Add tomatoes by cutting it into halves, add big pieces of onion to it. Add ginger piece and allow all three to boil till the tomatoes are easy to peel. Then remove it from heat. Allow it to cool.
Remove the ginger piece and remove the outer skin of the tomatoes.
Now grind the onion and tomatoes into a thick paste. You may filter it if necessary.
Then to the same water used for boiling, pour the juice of the above and keep boiling till it thickens.
Add pepper, salt and coriander leaves as per taste and serve hot.
Bread sticks will be good with this.

RASAM

Ingredients:

Yellow lentil (tur dal) - 1 cup;
Tamarind water - 1/2 cup;
Tomato puree - 1 cup;
Ginger-garlic paste - 1/2 tsp;
Mustard seeds - 1/2 tsp;
Cumin seeds - 1 tsp;
Turmeric powder - 1/2 tsp;
Black pepper powder - 1/4 tsp;
Red chilli powder - 1/2 tsp;
Curry leaves - chopped - 3 tbsp;
Vegetable oil - 2 tbsp;
Salt to taste.

Method:

Put the lentils in a pressure pan with turmeric and add 3 1/2 cups of water. You can pressure cook it or bring it to boil and let it cook over medium heat until tender (about half an hour). Keep aside.
Heat oil in a pan. Add  mustard seeds and cumin seeds and let it splutter.
Add red chilli powder, pepper powder, salt, tomato puree, ginger-garlic paste and cook for 4 minutes.
Add tamarind water and 2 tbsp curry leaves. Stir well and bring it to boil, reduce the heat and cook for 2 minutes. 
Blend the lentils in electric blender. Add it to the above puree. Also add 2-3 cups water and bring it to boil.
Serve hot. Garnish with curry leaves.

POTATO ONION SOUP

Ingredients:

Potato (medium size) - 3;
Onion (medium size) - 1;
Butter - 1 tbsp;
Tomato puree - 1/4 cup;
Lemon juice - 2 tbsp;
Red chilli powder - 1/2 tsp;
black pepper powder - 1/2 tsp;
corn flour - 1 tbsp;
water - 2 cups;
coriander leaves - 1 tbsp;
Salt to taste.

Method:

Peel off the potatoes and onion and cut it into big pieces. Wash thoroughly.
Put them in a pan and cook on medium heat till tender (25 minutes). You can also pressure cook it (2 whistles).
Puree the potato-onion mixture in an electric blender. Add tomato puree and blend once. 
Heat butter in a pan. Add red chilli powder, black pepper powder, salt.
Add the puree and lemon juice and bring it to boil. Reduce the heat. Slowly add cornflour (dissolved in water) and continuously stir. 
When the soup becomes thick switch off the gas. 
Serve hot. Garnish it with finely chopped coriander.

MIXED VEGETABLE SOUP

Ingredients:

Butter - 1 tbsp;
Potato - 100 grams;
Carrot - 100 grams;
Onion - 100 grams;
Tomato - 100 grams;
Green peas - 100 grams;
Turnip - 100 grams;
Bay leaves - 2-3;
Ginger-garlic paste - 1 tsp;
Black pepper - 5-6;
Water - 8 cups;
salt to taste

Method:

Heat butter in a pan.
Fry bay leaves, ginger-garlic paste, black pepper, salt for 1/2 minute.
Add all the vegetables, (cut into small pieces) and fry for 5 minutes.
Add water and pressure cook it on high. When the pressure comes, reduce the heat to medium and cook for 15 minutes.
Sieve and serve hot.

CUCUMBER SOUP

Ingredients:

Cucumber - 2
Onion - 1
Potato - 1
Low fat milk - 1 cup
Butter - 1 tbsp;
Black pepper powder - 1 tsp;
Salt to taste
Sugar to taste
Finely chopped coriander leaves for decoration

Method:

Peel off onion, potato, cucumber and cut into small pieces.
Heat butter in a pan. Add cucumber, onion, potato and fry for 3-4 minutes. Add black pepper powder.
Add 3 cup water and bring it to boil. Reduce the heat and cook till tender. Add sugar and salt. 
On cooling, blend it in an electric blender with milk.
Pour soup in individual bowls garnished with coriander leaves.
Serve hot or keep it in freezer and serve chilled.

CHICKEN SOUP

Ingredients:

Chicken broth - 5 cups
Shredded boneless chicken pieces - 1 cup
soya sauce - 2 tbsp;
vinegar - 1 tbsp;
green chilli sauce - 1 tbsp;
cornflour - 4 tbsp;
black pepper powder - 1/2tsp;
chicken masala - 1 tsp;
salt to taste

Method:

Put chicken broth and chicken pieces in a pressure pan
Bring it to boil. Reduce the heat and then let it cook till the chicken pieces become tender (about 25 minutes)
Add Soya sauce, vinegar, green chilli sauce, black pepper powder, chicken masala and salt. 
Mix cornflour in 1/4 cup water
Slowly add this to the soup and stir continuously. Cook until it becomes thick. Remove from heat.
Serve hot. Garnish with finely chopped coriander leaves.

CARROT SOUP

Ingredients:

Carrots - 3/4 kg

Tomato - 1

Low fat milk - 2 cups

Water - 2 cups

Black pepper powder - 1/2 tsp

Sugar to taste

Salt to taste

Method:

Cut carrots and tomatoes into small pieces

Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.

Use the blender to mix well with low fat milk, salt and sugar.

Strain and refrigerate until thoroughly chilled.

Serve cool.

(Optional : garnish with sliced almonds.)

PALAK PANEER

Ingredients:


Spinach - 1/2 kg
Paneer - 100 gms
Onion - 1
Butter - 3 tbsp
Bay leaves - 2-3
Cumin Seeds - 1 tsp
Salt to taste
Black pepper powder - 1/4 tsp
Ginger-garlic paste - 3/4 tsp
Green chilli paste - 1/2 tsp
Garam Masala powder - 1 tsp
Vegetable oil as required.

Method:

Mix Ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle)
Cut Paneer into small cubes. Keep 3 cubes separately for decoration
Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside.
Heat 2 tbsp. of butter. Fry bay leaves and cumin seeds. Add chopped onion. Fry until the onions become pink. 
Add salt, black pepper, garam masala. Stir well. 
Add panner and cooked spinach (grinded). Mix well.
Put Palak paneer in a baking tray.
Add rest of the butter. Bake for 1/2 hour at 180 deg.C
Grate the paneer kept aside for decoration. Decorate. 
Palak paneer is ready to serve.