Chanki

Ingredients
1 cup bajra flour
2 tablespoons whole wheat flour
1 tablespoons grated jaggery
cup yogurt
1 teaspoon carom seeds
teaspoon red chilli powder
teaspoon turmeric powder
Salt to taste
2 teaspoons oil + for shallow-frying

Preparation

1 Mix together both the flours in a bowl.

2 Mix the jaggery with one-fourth cup of yogurt and whisk till the jaggery
dissolves completely. Add to the flour mixture along with the carom seeds, chilli
powder, turmeric powder, salt and two teaspoons of oil. Mix well. Add the
remaining yogurt and knead into a semi-soft dough.

3 Divide the dough into eight equal portions and roll out each one into a thin
chapatti.

4 Heat a non-stick tawa, place a chapatti on it and cook for a minute. Flip it over
and drizzle a little oil all around. Cook till the underside is done. Flip it over again,
drizzle a little more oil around and cook till both sides are evenly cooked.

5 Serve hot.

Daniwal Korma

Ingredients
1 kilogram mutton on the bone, cut into 1-inch pieces
6 tablespoons ghee
kilogram yogurt
5 medium onions, chopped
2 teaspoons dried ginger powder
2 teaspoons fennel powder
3 teaspoons coriander powder
7-8 black peppercorns
Salt to taste
3-4 tablespoons chopped fresh coriander

Preparation

1 Heat ghee in a thick-bottomed non-stick pan; add the yogurt and onions and
cook till the mixture turns soft and pulpy.

2 Add the mutton, ginger powder, fennel powder, coriander powder, peppercorns
and salt and mix well. Add half the coriander leaves and three cups of water and
bring the mixture to a boil.

3 Lower heat, cover and cook till the mutton is tender.

4 Garnish with the remaining chopped coriander and serve hot.

Dahiwale Amrud

Ingredients
cup yogurt (dahi)
4 medium guavas (amrud)
tablespoon coriander powder
teaspoon red chilli powder
teaspoon turmeric powder
1 teaspoon dry mango powder
2 tablespoons ghee
2 green chillies, chopped
teaspoon cumin seeds
teaspoon fennel seeds
teaspoon asafoetida
1 medium tomato, chopped
Salt to taste
teaspoon garam masala powder
teaspoon sugar

Preparation

1 Remove the seeds and cut guavas into small pieces.

2 Whisk the yogurt with the powdered spices except garam masala powder.

3 Heat ghee in a non-stick kadai. Add the green chillies, cumin seeds, fennel
seeds and asafoetida and stir.

4 Add the whisked yogurt, tomatoes, salt and stir for a while.

5 Add three fourth cup of water and let it boil. Add the guava pieces and let the
gravy come to a boil.

6 Lower heat, cover and cook stirring occasionally.

7 When the guavas are cooked, add garam masala powder and cook for a further
three to four minutes.

8 Sprinkle sugar and stir. Serve hot.

Choco Cups

Ingredients

1 cups refined flour

60 grams dark cooking chocolate, chopped
100 grams butter
1 cups powdered sugar, sieved
4 eggs, separated
3 teaspoons baking powder
teaspoon salt
cup milk
2 teaspoons vanilla essence
Icing sugar for dusting
Topping
12 tablespoons melted chocolate
8 tablespoons fresh cream
1 tablespoon butter
A few gems

Preparation

1 Preheat oven to 180C/350F/ Gas Mark 4. Grease moulds or paper cups.

2 Melt the chocolate in a double boiler and add five tablespoons of boiling water.
Cool this mixture slightly.

3 Beat the butter until soft. Add the sugar gradually. Blend these ingredients until
they are very light and creamy. Beat in one egg yolk at a time. Add the chocolate
mixture and mix.

4 Sieve the flour with baking powder and salt. Mix the milk and vanilla essence.

5 Add the flour mixture in three parts to the butter-sugar mixture alternately with
milk. Beat the batter until it is smooth after each addition.

6 Whip the egg whites until stiff but not dry. Fold them lightly into the cake
batter.

7 Pour into prepared moulds or paper cups till two thirds full and bake at 180C/
350 F/Gas Mark 4 for thirty minutes.

8 Cool on a wire rack before de-moulding.

9 Mix together the melted chocolate with fresh cream and butter till well
blended. Spread over the cup cakes. Sprinkle a few gems on top of each cup
cake and serve.

10 If you so wish you can sprinkle icing sugar on the cup cakes before serving.

Aloo Wadi

Ingredients

2 large (100 grams) dried urad dal nuggets

4 medium potatoes
2 medium onions, roughly chopped
2 one-inch pieces ginger, roughly chopped
3 tablespoons oil
teaspoon cumin seeds
2 large tomatoes, pured
1 teaspoon turmeric powder
2 teaspoons coriander powder
teaspoon cumin powder
teaspoon red chilli powder
Salt to taste
teaspoon garam masala powder
1 tablespoon chopped fresh coriander

Preparation

1 Break the nuggets into small pieces. Peel and quarter the potatoes lengthways.
Grind the onions and ginger to a fine paste.

2 Heat the oil in a pressure cooker and add the cumin seeds. When they begin to
change colour, add the onion-ginger paste and saut for three minutes. Crush
and add the nuggets and continue to saut for five minutes, sprinkling a little
water whenever the mixture turns a little dry.

3 Add the tomato pure and saut till the oil rises to the surface. Add the
turmeric powder, coriander powder, chilli powder and salt, and mix well. Add the
potatoes and saut for two minutes.

4 Stir in two cups of water and bring to a boil. Seal the cooker with its lid and
cook till the pressure is released two to three times (two to three whistles).

5 Remove the lid when the pressure has reduced completely. Sprinkle the garam
masala powder and chopped coriander, and serve hot.

Paneer Khurchan

Ingredients
250 grams cottage cheese (paneer), cut into thick strips
2 tablespoons oil
1 teaspoon cumin seeds
2 teaspoons garlic paste
2 medium green capsicums, cut into thick strips2 medium tomatoes, seeded and
cut into thick strips
2 medium onions, cut into thick strips3 tablespoons tomato pure Salt to taste 1
teaspoon red chilli powder1 teaspoon lemon juice
1 teaspoon dried fenugreek leaves, roasted and crushed

Preparation

1 Heat the oil in a thick-bottomed non-stick kadai; add the cumin seeds. When
they begin to change colour, add the garlic paste, capsicums, tomatoes and
onions and saut for five or six minutes.

2 Add the paneer, tomato pure, salt and chilli powder. Saut for a while till the
paneer begins to stick to the pan.

3 Scrape the paneer off the bottom of the pan and saut for a while longer till
the paneer is dark brown and mashed.

4 Stir in the lemon juice and dried fenugreek leaves and serve immediately.

Iggaru Royya

Ingredients
36 (350 grams) medium prawns
5 tablespoons oil
1 cup scraped coconut
8 dried red chillies, broken
1 teaspoon cumin seeds
teaspoon fenugreek seeds
10-12 black peppercorns
2 medium onions, chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
2 medium tomatoes, chopped
Salt to taste
10-12 curry leaves
2 tablespoons chopped fresh coriander

Preparation

1 Peel and devein the prawns and pat them dry.

2 Heat two tablespoons of oil in a kadai and saut the coconut with dried chillies,
cumin seeds, fenugreek seeds and black peppercorns till the coconut turns light
brown. Cool and grind to a coarse paste.

3 Heat the remaining oil in the same kadai, add the onions and saut till golden
brown. Add the ginger paste, garlic paste and saut till all the moisture
evaporates. Add the ground paste and stir.

4 Add the tomatoes, salt, curry leaves and saut on low heat for three to four
minutes.

5 Add the prawns, toss well and cook till the prawns are done.

6 Garnish with the chopped coriander and serve hot.

Boondi ki Sabzi

Ingredients
250 grams unsalted boondi
1 tablespoon oil
teaspoon cumin seeds
A large pinch of asafoetida
4-5 spring onions with greens, chopped
teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon coriander powder
Salt to taste
1 tablespoon chopped fresh coriander

Preparation

1 Heat oil in a non-stick pan. Add the cumin seeds and when they begin to
change colour, add the asafoetida and spring onions. Saut till lightly coloured.

2 Add the turmeric powder, chilli powder and coriander powder, and saut till
fragrant.

3 Add the boondi and salt, and stir to mix well. Add a quarter cup of water and
simmer for two to three minutes.

4 Garnish with the chopped coriander and serve immediately.

Masala Fried Fish

Ingredients
2 medium pomfrets, cut into 8 darnes
teaspoon turmeric powder
1 teaspoon black pepper powder
4 tablespoons refined flour
1 teaspoon red chilli powder
1 teaspoons crushed coriander seeds
2 teaspoons garlic paste
1 teaspoon garam masala powder
1 tablespoon lemon juice
Salt to taste
Oil for shallow-frying

Preparation

1 Combine the turmeric powder, pepper powder, flour, red chilli powder,
coriander seeds, garlic paste, garam masala powder, lemon juice and salt in a
bowl. Add six tablespoons of water and mix well. Add the fish and mix well.
Leave aside to marinate for fifteen to twenty minutes.

2 Heat sufficient oil in a shallow non-stick pan. Place the marinated fish in it and
cook, turning sides, for five to six minutes or till done.

3 Drain on absorbent paper and serve hot.

American Sev Puri

Ingredients
1 cup American sweet corn, boiled
cup sev
24 canaps
1 tablespoon oil + for deep-frying
1 medium onion, chopped
2 fresh red chillies, chopped
cup sweet chilli sauce
teaspoon chaat masala
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh coriander
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

Preparation

1 Heat oil in a non-stick pan. Add the onions and saut. Add the American corn
and saut. Add the fresh red chillies, sweet chilli sauce and toss. Add the chaat
masala, mint leaves and coriander leaves. Mix and cook till dry.

2 Heat sufficient oil in a kadai and deep-fry the canaps lightly taking care that
they do not burn. Remove and drain well. Set aside to cool.

3 Add the lemon juice to the corn mixture. Place the corn mixture in the canaps.
Sprinkle sev.

4 Garnish with the parsley and serve immediately.

Curry vegetable Pasties whith Spinach sauce

About The Recipe

Vecon, a natural vegtable stock paste, is abailable from health food stores and
some supermarkets. Pasties and sauce cna be prepared 2 days ahead. Or the
pasties can be frozen. I make these in large lots so I always have some on hand,

Ingredients
500 grams Sweet potato; chopped
20 grams Butter
1 Onion; chopped
2 cloves Garlic; crushed
2 cups cooked or frozen mixed vegetables
2 tablespoons Fruit chutney
1 teaspoon Ground ginger
1 teaspoon Garam masal
1 tablespoon Hot curry powder
1 cup Water
1 Egg; beaten
1/4 cup Sesame seeds
4 sheets Puffed pastry
2 Green shallots; chopped
Spinach sauce
2 teaspoon Butter
1 clove Garlic; crushed

1/2 bunch English Spinach; (about 20 leaves)

1/2 teaspoon Vecon
1 tablespoon Sour cream
1/2 cup Water

Preparation

1 Pasties

2 1 Any type of leftover cooked vegetable will do

3 2 Chopped all uncook vegetable and put all veg and spices in a frying pan with
a little water and butter, stir over heat for about 1-2 minutes or until veg is soft.
Remove from heat and cool

4 3 Cut pastry sheete in 1/4 Divied veg mix bettwin pastry, brush edges of pastry
with egg, fold in half to from triangles, pinch edges together to seal

5 4 Place on greased oven trays and brush with egg sprinkle with seasame
seeds.

6 5 Back in moderately hot oven about 20 minutes or until lighly browned.

7 Spinach Sauce

8 1 Heat butterin a pan, add garlic and spinach, cook over heat for about 3
minutes, or until spinach is soft.

9 2 Stir in blended vecon and water, simmer, covered, for 2 minutes.

10 3 Blend smooth, return mixture to pan, bring to the boil. Remove from heat,
stir in sour cream. Pour over pasties

11 4 Enjoy

Corn and potato kebab

About The Recipe

This is a real tongue thriller that isn't oily and is healthy because it's grilled. Can
be considered as starter, or snack with tea/coffee.

Ingredients
2 cups boiled and mashed sweetcorn
2 cups boiled and mashed potatoes
2 teaspoons chilli powder
2 teaspoons cumin powder
1 teaspoon pepper powder
1 tablespoon ginger paste
1 tablespoon green chilli paste
2 tablespoons chopped coriander
2 tablespoons mint chopped
1 teaspoon black salt

1 teaspoon sugar
1 tablespoon lemon
1 cup finely chopped onions
salt to taste
2 cups powdered rusk or breadcrumbs

Preparation

1 Mix all the ingredients mentioned above, except for the breadcrumbs.

2 Make cylinder shapes and roll in breadcrumbs.

3 Grill at 230 degrees C for 30 minutes or roast on tava and gas on low flame. I
used the otg.

4 Serve hot with mint chutney.

Shish kebab

About The Recipe

This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street
Food (William Morrow, 2002). This recipe first appeared in our May 2011 issue,
with the article The World of Satay.

Ingredients
1 lb. lamb shoulder, cut into 1 cubes
3 tbsp. extra-virgin olive oil

1 tbsp. tomato paste

1 tbsp. minced fresh thyme
tsp. paprika
tsp. cayenne pepper
tsp. ground allspice
tsp. ground cinnamon
tsp. ground cumin
3 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
1 medium yellow onion, thinly sliced
1 tbsp. ground sumac
24 cherry or grape tomatoes

Preparation

1 In a bowl, combine lamb, oil, tomato, thyme, paprika, cayenne, allspice,

cinnamon, cumin, garlic, salt, and pepper; chill 4 hours. Toss onion, sumac, and
more salt in a bowl; let sit 30 minutes.

2 Build a hot charcoal fire in a grill. Thread 4 cubes lamb each onto 14 skewers,
and thread 4 tomatoes each on remaining 6 skewers; grill, turning, until charred,
about 5 minutes. Serve with onions.