FALAFEL

Cooking Time : 30 mins.

Preparation Time : 25 mins.

Serves 4.

For the pita bread

1 cup whole wheat flour (gehun ka atta)
1 teaspoon crumbled (5 grams) fresh yeast
½ teaspoon sugar
1 tablespoon oil
½ teaspoon salt
For the dressing
6 tablespoons fresh thick curds (dahi)
2 cloves garlic, chopped
¼ cup chopped spring onions (including greens)
A pinch of sugar
Salt to taste
For the patties
1 cup kabuli chana (chick peas), soaked overnight and drained
½ teaspoon chopped green chillies
½ cup chopped mint leaves (phudina)
½ teaspoon grated garlic
½ cup grated cabbage
1 cup grated carrot
¼ cup finely chopped capsicum
½ teaspoon roasted cumin seed (jeera) powder
Salt to taste
Other ingredients
Oil for deep-frying
½ cup thinly sliced tomatoes
1 cup shredded lettuce
For the pita bread

1. Combine all the ingredients except the oil in a bowl and using enough water, knead into a soft dough until
it is smooth and elastic (approx. 5 to 7 minutes).
2. Add the oil and knead again.
3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20
minutes).
4. Press the dough lightly to remove air and divide into 6 equal parts.
5. Roll out each portion into circle of 150 mm. (6") in diameter and 4 mm. (1/6") thickness.
6. Cook on a hot tava (griddle) on each side for a minute or until the bread puffs up.
7. Remove and keep aside.
8. Cut each pita bread into 2 halves and keep aside.
For the dressing

1. Blend all the ingredients in a mixer to get a smooth sauce. Keep refrigerated
For the patties
1. Combine the kabuli chana, green chillies and mint and blend in mixer to a coarse past without using
water.
2. Add the remaining ingredients and mix well.
3. Divide the mixture into 12 equal parts and shape them into patties.
4. Deep-fry the patties in hot oil till golden brown in colour.
5. Drain on absorbent paper and keep aside.
How to proceed

1. Warm the pita bread halves on a hot (tava) griddle.

2. Fill each pita bread half with some tomato slices and shredded lettuce, one patty and a spoonful of the
dressing on top.
3. Repeat for the remaining pita bread halves and other ingredients to make 11 more falafels.
4. Serve immediately

SPRING ROLLS

Cooking Time : 30 min.

Preparation Time : 30 min.

Serves 10.

For the stuffing

2 teacups mixed vegetables (french
beans, carrots, cabbage)
100 grams boiled noodles
1 teacup bean sprouts
2 onions, sliced
2 teaspoons soya sauce
3/4 teaspoon Ajinomoto powder
(optional)
4 tablespoons refined oil
salt to taste
For the pancakes
1/2 teacup cornflour
1/2 teacup plain flour
1/2 teacup milk
a pinch salt
2 teaspoons melted butter or oil
Other ingredients
oil for deep frying
For the stuffing

1. Cut the vegetables into long thin strips.

2. Heat the oil in a wok or frying pan on a high
flame. Add the onions, vegetables, bean sprouts
 and Ajinomoto and stir fry on a high flame for 3 to
4 minutes.
3. Add the noodles, soya sauce and salt and cook for
2 minutes. Cool and keep aside.
For the pancakes.

1. Mix all the ingredients into a batter.

2. Spread 1 tablespoon of the batter onto a non-stick
frying pan and cook on both sides with a little oil.
Repeat for the remaining batter.
How to proceed

1. Spread 1 tablespoon of the filling on each

pancake, fold and if desired, seal the edges by
applying a little of the pancake mixture.
2. Deep fry in oil.
3. Cut into pieces and serve hot.

MEXICAN BEAN FAJITA

Throwing a party? Try out this Mexican delicacy...Tortilla stuffed with protein rich bean filling and iron rich green
salsa!

Preparation Time : 30 mins.

Cooking Time : 10 mins.

Makes 6 pieces.

Ingredients
6 corn tortillas
4 tablespoons grated mozarella cheese
For the refried beans filling
¼ cup kidney beans (rajma), soaked overnight
2 large cloves garlic, finely chopped
1 cup finely chopped onions
1 cup chopped tomatoes
¼ cup finely chopped capsicum
1 teaspoon chilli powder
1 teaspoon roasted cumin (jeera) powder
1 teaspoon oil
salt to taste
For the green salsa
3 large green tomatoes
½ cup finely chopped onions
2 to 3 green chillies, chopped
2 teaspoons white vinegar
salt to taste
For the refried beans filling
1. Combine the kidney beans with a little salt and 1½ cups of water and pressure cook till the beans are
slightly overcooked.
2. Drain the beans and grind to a coarse paste in a blender. Keep aside.
3. Heat the oil in a non-stick pan, add the garlic and onions and sauté till the onion turns translucent.
4. Add the tomatoes and sauté for another 3 to 4 minutes.
5. Add the ground beans, capsicum, chilli powder, cumin powder and salt mix well.
6. Cook for 5 minutes. Add water if required to adjust the consistency. Keep aside.
For the green salsa

1. Cut the tomatoes into big pieces. Add the onions, green chillies and ¼ cup water and cook.
2. When cooked, blend in a liquidiser and strain.
3. Add the vinegar and salt. Keep aside.
How to proceed

1. Spread a little green salsa on each tortilla.

2. Place some bean filling, fold from both the sides and top with cheese.
3. Grill for a few minutes until the cheese melts.
4. Serve hot.

 NACHOS
Cheese is melted over the corn chips and heated quickly in the oven to make nachos. Guests pull out individual
chips to eat with their fingers.

Preparation Time : 10 min.

Cooking Time : 10 min.

Serves 6.

Ingredients
3 to 4 teacups corn chips
1 teacup cooking cheese, grated
2 tablespoons milk
sliced pickle jalapenos
Method

1. Mix the cheese, milk and 1 tablespoon of water and cook on a slow flame until the cheese melts.
2. Arrange the corn chips on a plate and spread the melted cheese on top.
3. Spread a few pickle jalapenos on top. Grill for a few minutes until the cheese bubbles.
4. Serve hot.

CORN CHIPS

Cooking Time : 10 min.

Preparation Time : 15 min.

Serves 6.

For the corn chips

 100 grams maize flour (Makai ka atta)
50 grams plain flour
1 tablespoon oil
salt to taste
oil for deep frying
For serving
3 teacups corn chips
1 teacup salsa dip
1 teaspoon chopped green chillies
3 tablespoons sour cream
3 tablespoons grated cheese
salt to taste
For the corn chips

1. Mix the maize flour and plain flour with 1 tablespoon of oil and salt.
2. Make a dough by adding hot water. Knead very well.
3. Roll out the dough into small circles with the help of a little plain flour. Prick lightly with a fork.
4. Deep fry lightly in oil.
5. Remove from the oil and sprinkle salt while hot.
How to serve

1. Arrange the corn chips in a plate.

2. Just before serving, spread the salsa dip on top and sprinkle the chillies thereon.
3. Warm the cream and cheese together. Add a pinch of salt and spread over the corn chips.
4. Put under the grill for a few seconds.
5. Serve immediately.

PICKLED JALAPENOS

Ingredients
250 grams green chillies
50 ml. vinegar
1 tablespoon sugar
1 tablespoon salt
Method

1. Slice the green chillies and discard the seeds.

2. Mix the vinegar, sugar and salt. Add 2 cups of water and boil.
3. Switch off the gas and add the chillies.
4. Store in a bottle and use when required.

TACOS
Preparation Time : 35 min.
Cooking Time : 40 min.

Serves 8 to10.

For the tacos

1 1/2 teacups maize flour (makai ka
atta)
1 1/2 teacups plain flour (maida)
3 teaspoons oil
oil for deep frying
For the green sauce
Mexican green sauce
For the stuffing
refried beans
3 tomatoes, chopped
3 spring onions, chopped
2 teacups shredded lettuce leaves
chopped cabbage, (optional)
salt to taste
To be mixed into a red sauce
1/2 teacup tomato ketchup
2 teaspoons chilli sauce
For the tacos

1. Mix the flours. Add the oil and salt and make a soft
dough by adding warm water
2. Roll out thin rounds about 4" (100 mm.) in diameter
with the help of a little plain flour. Prick lightly with a
fork.
3. Deep fry in hot oil on both sides and then bend into a
'U' shape while hot.
4. Store the tacos in an air-tight tin.
How to serve

1. Make a red sauce by mixing the tomato ketchup and

chilli sauce.
2. Mix the chopped tomatoes, spring onions, lettuce
leaves, cabbage and salt.
3. In the fold of each taco, fill some refried beans,
sprinkle some green and red sauce and fill with the
chopped vegetables. Again sprinkle a little red sauce
and serve.
4. Alternatively, serve the tacos, stuffing, sauces and
chopped vegetables in seperate dishes and let your
guests make their own fillings.

 
SOUR CREAM

As sour cream is not available in India, this recipe is

suggested as a substitute.
 .

Ingredients
200 grams fresh cream
1 to 2 tablespoon thick curds
2 pinches salt
Method

1. Beat the cream until thick.

2. Add the curds and salt and mix well.

Suggested Accompaniments SALSA

Corn Chips
Crusty Potato Fingers Use this as a dip or as a sauce with other vegetables.
Crispy Fried Cauliflower

Preparation Time : 15 min.

Cooking Time : 5 min.

Makes 1 cup.

Ingredients
3 tomatoes
2 teaspoons chillies in vinegar
1 small onion, finely chopped
1/2 teaspoon chilli powder
1 capsicum
1/4 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon oil
Method

1. Put the tomatoes in hot water for about 10

minutes. Remove the skin and chop.
2. Pierce the capsicum with a fork and hold over the
flame until the skin blackens. Remove from the
heat, rub off the burnt skin and chop.
3. Heat the oil and fry the onion for 1/2 minute. Add
the remaining ingredients and cook for 3 to 4
minutes.

REFRIED BEANS

Mexico's famous 'refried beans' aren't really refried at all.

Cooking Time : 15 min.

Preparation Time : 15 min.
Makes 4 cups.

Ingredients
2 teacups red kidney beans (rajma)
2 large tomatoes, chopped
1 clove garlic, crushed
2 to 3 green chillies, finely chopped
2 large onions, chopped
1/2 teaspoon chilli powder
1 teaspoon roasted cumin seed powder
2 teaspoons sugar
2 tablespoons butter
2 tablespoons oil
salt to taste
Method

1. Wash the beans and soak in water ovenight. Next day, drain.
2. Add the tomatoes, garlic, green chillies and half the onions and put to cook in a pressure cooker. Drain.
Keep aside the drained water.
3. Heat the oil and fry the remaining onions for 1/2 minute.
4. Add the beans, chilli powder, cumin seed powder, sugar, butter and salt and cook for 2 to 3 minutes.
5. Mash the beans coarsely.
6. If the mixture is dry, add the drained water.
7. Serve hot.
FLOUR TORTILLAS

With the Spanish influence, wheat flour was introduced in Mexico and was quickly used for making tortillas.

Cooking Time : 5 min.

Preparation Time : 15 min.

Makes 12 tortillas.

Ingredients
1 teacup wheat flour (gehun ka atta)
2 teacups plain flour (maida)
4 teaspoons oil
1/2 teaspoon salt
Method

1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep for 1/2 hour. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 6" (150 mm.) or 9" (225 mm.)
diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.
Tips
Make large quantities and freeze in a refrigerator, as tortillas are used extensively in Mexican food.
They should be present at every Mexican meal, served warm, stacked within warm white cloth.
And then placed inside a colourful straw basket.
ASPARAGUS, CHEESE AND CHILLI QUESADILLAS

Asparagus and cheese make a great filling for quesadillas.

Preparation Time : 10 min.

Cooking Time : 10 min.

Serves 3.

Ingredients
6 flour tortillas
For the filling
4 tablespoons chopped asparagus
4 tablespoons grated cooking cheese
1 green chilli, chopped
salt to taste
Method

1. Divide the filling into three parts.

2. Take a tortilla, put 1/3rd of the filling on it and press another tortilla on top. Repeat for the remaining
tortillas and fillings.
3. Cook on a tava (griddle) on both sides until the cheese melts.
4. Cut each tortilla into four pieces.
5. Serve hot.

BURRITOS

Burritos are warm, soft flour tortillas filled with savoury ingredients like beans, cheese, tomatoes and green onions.

Cooking Time : Nil.

Preparation Time : 10 min.

Serves 6.

Ingredients
6 flour tortillas
For the filling
refried beans
grated processed cheese
For the topping
chopped tomato
chopped spring onions
guacamole
sour cream
Method

1. Place the refried beans, cheese, gaucamole, sour cream, tomatoes and spring onions in individual bowls.
2. Let the guests make their own burritos by placing the beans and cheese on the tortillas, then applying a
spoonful of guacamole and sour cream and topping with chopped tomatoes and spring onions and finally
rolling up the tortillas.
JALEBI PARATHA

The shape and style make this a good looking paratha.

Cooking Time : 15 min.

Preparation Time : 60 min.

Makes 8 parathas.

Ingredients
3 teacups plain flour (maida)
1/4 teaspoon soda bi-carb
3 tablespoons fresh curds
1 teacup milk
4 teaspoons oil
ghee for frying
salt to taste
Method

1. Sieve the flour with the soda bi-carb. Add the curds, milk and salt to make a soft dough.
2. Knead the dough very well and add the oil .
3. Knead again and keep under a wet cloth for 1/2 hour.
4. Knead again and divide the dough into 8 equal portions.
5. Roll out thinly. Apply ghee on the surface. Sprinkle a little flour on top.
6. Roll up each dough round into a long rope. Stretch the rope and shape into a jalebi. Keep aside for 30
minutes and thereafter roll out again. Cook on a tava with ghee on both sides.
7. Serve hot.

EGGLESS CHOCOLATE CAKE

This yummy eggless chocolate cake made using a mix of butter and oil is super soft and can be the starting point for many
fascinating desserts.

Preparation Time: 10 min. Makes 1 cake (7” diameter).... See More

Baking temperature: 160°C (320°F). Baking Time: 45 minutes.

1 cup plain flour (maida)

1/3 cup (30 gms) cocoa powder
3 tsp baking powder
¾ tsp soda bi-carbonate
¾ cups powdered sugar
45 ml melted butter
45 ml oil
¾ tsp vanilla essence

Sieve the flour, cocoa powder, baking powder and soda bi-carb together. Keep aside.
Combine the sugar, butter and oil in a bowl and whisk well till all the sugar dissolves.
Add the vanilla essence and ½ cup water and whisk well.
Add the flour mixture and mix gently using a wooden spoon or spatula.
Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
Bake in a pre-heated oven at160°C (320°F) for 35 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the
cake.
Keep aside to cool and use as required.

EGGLESS CHOCOLATE CAKE

Chocolate cakes can be made eggless too… and they can be just as soft as the ones you find at the bakery.
... See More
Preparation time : 10 minutes. Cooking time : Nil. Makes 1 cake (7” diameter).
Baking Temperature: 0C (400F). Baking time: 30 minutes.
180C (360F)

125 gm plain flour (maida)

1 tbsp cocoa powder
1 tbsp chocolate powder
½ tsp soda bi-carbonate
¾ cup (200 gms) condensed milk
1½ level tsp baking powder
60 ml. melted butter or margarine
1 tsp vanilla essence

Sieve the flour, cocoa powder, chocolate powder, baking powder and soda bi-carb together.
Add the condensed milk, melted butter, vanilla essence and 75 ml. of water and beat well. The batter should be of dropping
consistency.
Pour the batter into a greased and dusted 175 mm. (7”) diameter tin.
Bake in a pre-heated oven at 200ºC (400F) for 10 minutes. Then reduce the temperature to 180C (360F) and a bake for a
further 15 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, remove from the oven and leave aside for 1 minute. Invert the tin over a rack and tap sharply to unmould the
cake.
Keep aside to cool and use as required.

KASHMIRI ROTIS

Wheat flour is combined with aromatic spices to make these delicious rotis. The whole spices used for this roti are
roasted and coarsely ground to enhance the individual flavour of each and every spice used.
These rotis are so delectable that they can be eaten on their own or with a sweet and sour tomato pickle.

Preparation Time : 10 mins.

Cooking Time : 20 mins.

Makes 8 rotis.

Ingredients

1 cup whole wheat flour (gehun ka atta)

1/2 teaspoon fennel seeds (saunf)

½ teaspoon cumin seeds (jeera)

¼ teaspoon ajwain (carom seeds)

8 to 10 peppercorns

a pinch asafoetida (hing)

 salt to taste

Other ingredients

milk for binding the dough

ghee or oil for cooking

Method

1. Lightly roast the fennel seeds, cumin seeds, ajwain and peppercorns on a tava (griddle). Coarsely pound
the roasted ingredients in a mortar and pestle.
2. Combine the wheat flour, pounded ingredients, asafoetida and salt and add enough milk to make a firm
dough. Knead well.
3.
Divide the dough into 8 equal portions.
4.
Roll out each portion with the help of a little flour into a circle of 125 mm. (5") diameter.
5.
Cook each roti on a hot tava (griddle), using a little ghee until both sides are golden brown.
6.
Serve hot.
RAJMA CHEESE PARATHAS

Serve these all-in-one parathas to your little ones for lunch and be ensured of their calcium, caloric, protein and
iron intake.

Cooking Time : 40 mins.

Preparation Time : 15 mins.

Makes 4 parathas.

For the dough

1 cup whole wheat flour (gehun ka atta)

1/4 cup warm milk

salt to taste

For the rajma filling

1/4 cup red kidney beans (rajma), soaked overnight

1/2 cup onions, chopped

2 teaspoons grated ginger

1 large clove garlic, chopped

1 cup tomatoes, chopped

1/2 teaspoon turmeric powder (haldi)

 1 teaspoon chilli powder

2 teaspoons coriander (dhania) powder

1/4 cup curds

1 tablespoon chopped coriander

1 teaspoon oil

salt to taste

Other ingredients

2 to 3 spring onions (including greens), finely chopped

4 tablespoons grated cheese

2 tablespoons oil for cooking

For the dough

1.
Combine all the ingredients and knead into a soft dough using enough water.
2.
Divide the dough into 4 equal portions.
3.
Roll out each portion into a 200 mm. (8") diameter circle.
4.
Cook each chapati lightly on both sides on a hot tava (griddle) and keep aside.
For the rajma filling

1. Drain the kidney beans, add 2 cups of water and pressure cook for 4 to 5 whistles till the rajma is
overcooked. You should be able to mash the rajma with your fingers.
2.
Drain any excess liquid and discard.
3. Heat the oil in a non-stick pan, add the onions, ginger and garlic and sauté till the onions are light brown
in colour.
4. Add the tomatoes, turmeric powder, chilli powder, coriander powder and salt and cook till the oil
separates.
5.
Add the cooked rajma and mix well.
6.
Add the curds and continue cooking till the mixture is dry.
7.
Add the coriander and mix well. Keep aside to cool slightly. Divide into 4 equal portions.
How to proceed

1.
Place one chapati on a dry surface and spread one portion of the rajma filing in the centre of the chapati.
2.
Sprinkle some spring onions and 1 tablespoon of cheese.
3. Bring in all sides of the chapati towards the centre to enclose the filling and make a square paratha.
4.
Seal the edges with a little water.
5.
Repeat to make 3 more parathas.
6.
Cook on both sides, using a little oil till the parathas are golden brown.
7.
Serve hot.

Ingredients

 1 packet Hakka Noodles (200gms, 7 Oz )

 4 spring onions, sliced crosswise, greens and whites separated
 about 1 cup purple cabbage, shredded
 1/4 cup frozen beans
 about 1 cup thinly sliced multi colored capsicum
 1 medium carrot, julienned
 1 medium celery, thinly sliced
 1/2-1 cup bean sprouts
 1-2 garlic, finely minced
 1-2 tbsp low sodium soy sauce (depending on the brand, you might need less/more)
 1 tsp vinegar(optional)
 1-2 tbsp chilli sauce, as per taste (optional)
 salt and pepper to taste

Note: Try whatever vegetables you have on hand. Add Vinegar little by little depending on your
taste buds. You can also add 1-2 tbsp Ketchup to the stir fry. If you want to create like the
roadside stalls, add in more oil to the noodles in the middle of cooking. I have avoided excess oil
to keep it healthy

Method

Boil the noodles as per the package instruction. Add salt, oil  to the water.
When it is about 85-90% cooked, drain the noodles and toss it lightly with cold water. Drain it
completely and set aside until ready to use.

Meanwhile heat a wide skillet. If you own a Wok, then it is best to use it for this.  Heat about 1
tsp of oil until it smokes. Make sure you have all the vegetables ready by the side since its all
about quick cooking. Add the garlic followed by spring onion greens, bell peppers, cabbage,
celery, carrots and beans. Toss on high flame for 2 minutes. Don’t leave the vegetables on their
own since at this stage they can easily burn. You would want to keep tossing them.
When you find the vegetables softening slightly , add the noodles, soy sauce, vinegar, salt,
pepper, chilli sauce (and ketchup if using) , bean sprouts along with spring onion greens.

Give it a good toss and saute for another minute or so.

Serve hot and immediately.

KAPI CHO PANEER

Preparation Time : 10 mins.

Cooking Time : 10 mins.

Serves 4.

Ingredients

2 cups paneer (cottage cheese), cut into 12mm. (½") cubes

1 tsp chopped garlic

½ tsp chopped ginger

1 tsp chopped green chillies

1 tsp tomato ketchup

2 tbsp soya sauce

½ tsp chilli sauce

2 tsp cornflour mixed with ½ cup water

4 tbsp oil

salt to taste

For the garnish

½ cup spring onion greens, chopped

Method

1. Heat the oil in a wok or frying pan on a high flame. Add the paneer cubes and cook on a high flame for a
few minutes till the paneer is golden brown. Remove, drain on absorbent paper and keep aside.
2. In the same oil, add the garlic, ginger and green chillies and stir-fry for a few seconds. Add the paneer
cubes, tomato ketchup, soya sauce, chilli sauce and salt and mix well.
3.
Add the cornflour paste to the mixture and cook for 1 to 2 minutes.
4.
Serve hot garnished with the spring onion greens.

ORIENTAL BHEL

A quick, unusual and wholesome dish.

A quick, unusual and wholesome dish.
Cooking Time : 9 minutes.
Preparation Time : 7 minutes.

Serves 2.

For the stir-fry

1 onion, sliced

1 clove garlic

1 stalk celery, chopped

1 capsicum (yellow or green or red), cut into strips

1 cup bean sprouts

1 cup lettuce leaves, torn

1 teaspoon butter

salt and pepper to taste

For the sauce

1/2 cup tomato ketchup

1 1/2 teaspoons soya sauce

1 stalk celery, chopped

1 teaspoon vinegar

Ingredients

6 strips samosa patti (cut into 12 mm. (1/2") thick strips)

oil for deep frying

Method

1.
For the sauce
2.
Combine all the ingredients in a saucepan and bring to a boil. Keep aside.
For the stir-fry

1.
Heat the butter and add the onion, garlic and celery and saute for 1 minute.
2. Add the capsicum, bean sprouts, lettuce, salt and pepper and saute for another minute.
3.
Keep aside.
How to proceed

1.
Deep fry the strips of samosa patti in hot oil and drain on absorbent paper.
2.
Place them on a serving plate and top with the stir-fry.
3.
Pour the warm sauce over the stir-fry.
4.
Serve immediately.
Tips

When the sauce is simmering, start working on the stir-fry.

TAVA MUSHROOM

Serve the tasty mushrooms with bread to make a meal.

Cooking Time : 5 min.

Preparation Time : 10 min.

Serves 4.

Ingredients

200 grams mushrooms, chopped

1/4 teaspoon turmeric powder

1 tablespoon fresh curds

1 teaspoon chilli powder

3 tablespoons oil

salt to taste

To be made into a ginger garlic paste

1/4 teaspoon ginger paste

1/4 teaspoon garlic paste

For the almond - cashewnut paste

4 almonds

1 teaspoon poppy seeds (khas khas)

10 cashewnuts
 2 onions, sliced

oil for deep frying

Method

1.
For the almond - cashewnut paste
2.
Deep fry the onions in oil until brown.
3.
Soak the almonds, poppy seeds and cashewnuts in water.
4.
Make a paste of the soaked ingredients and the browned onions.
How to proceed

1. Heat the oil in a tava and fry the ginger-garlic paste, almond-cashewnut paste, curds and turmeric and
chilli powders and salt for few seconds.
2.
Add the mushrooms and stir fry until done.
3.
Serve hot.

DIETER'S PIZZA

Today, pizzas are easily available at every restaurant and of course with any number of variations. Here's one
variation specially created for diabetics to indulge in ... once in a while.
The pizza base in this recipe is made using whole wheat flour (and not refined flour (maida) which has a high
glycemic index and raises the blood sugar levels rapidly).
I have used a creamy mixture of mustard flavoured low fat cream cheese instead of cheese. This miracle spread
not only melts well but also tastes good, of course, not like real cheese, but a good guilt free substitute.
You can use any other vegetable toppings that you like instead of the one used in this recipe.

Preparation Time : 30 mins.

Baking Temperature : 200°C (400°F).
Baking Time : 20 mins.
Cooking Time : 45 mins.

Makes 2 pizzas (8 servings).

For the pizza base

2 cups whole wheat flour (gehun ka atta)

2 teaspoons (10 grams) fresh yeast, crumbled

a pinch sugar

1 teaspoon salt
For the tomato sauce

4 large tomatoes

1 small onion, chopped

1 teaspoon garlic, chopped

½ teaspoon dried oregano

1 teaspoon oil

salt

For the cheesy topping

½ cup low fat paneer

2 tablespoons low fat milk

½ teaspoon french style mustard

Other ingredients

½ cup zucchini, sliced (optional)

½ cup onions, sliced

1 tomato, sliced

10 to 12 basil leaves

1 teaspoon oil for greasing

For pizza base

1. Combine all the ingredients in a bowl. Knead into a soft dough using enough water until it is smooth and
elastic.
2. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20
minutes).
3.
Press the dough lightly to remove the air.
4.
Divide the dough into 2 equal parts.
5. Roll out each portion into a circle of 250 mm. (10") diameter and 6 mm. (¼") thickness and place on a
lightly greased baking tray.
For the tomato sauce

1.
Blanch the tomatoes in boiling water.
2.
Peel, cut into quarters and deseed the tomatoes. Chop finely and keep aside the tomato pulp.
3. Heat the oil, add the onion and garlic and sauté for a few minutes.
4.
Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
5.
Add salt and simmer for some more time.
6.
Finally, add the oregano and mix well. Keep aside.
For the cheesy topping

1.
Blend the paneer, milk and mustard to a smooth purée in a liquidiser and keep aside.
How to proceed

1.
Spread half the tomato sauce over the pizza base and top with cheesy topping mixture.
2.
Arrange half the zucchini, onion and tomato slices on the pizza and top with some basil leaves.
3. Bake in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned. Top
with some more basil leaves.
4.
Make another pizza using the other pizza base and the remaining ingredients.
5.
Divide each pizza into 4 pieces and serve hot.

PAPAD PANEER KE KURKURE

Deliciously soft paneer and crunchy papad come together in this mouth-watering snack.
The sandwiched paneer cubes can also be coated with crushed noodles if papads are not preferred.

CookingTime : 7 mins.
Preparation Time : 5 mins.

Makes 12 pieces.

Ingredients
2, 1" x 1" x ½" cubes of paneer (cottage cheese)
3 tbsp green chutney
2 raw urad dal (split black lentil) papads
2 tbsp plain flour (maida)
Salt to taste
Oil for deep-frying
Method

1. Slice the paneer cubes into 2 halves of size 1" x 1" x ¼". Keep aside.
2. Sandwich some green chutney between 2 cubes of paneer. Keep aside.
3. Crush the papads coarsely and keep aside.
4. Combine the flour with salt and ¼ cup of water to make a thin batter.
5. Dip the sandwiched paneer cubes in the flour batter and then roll them in crushed papad in such a way
that the papad pieces cover the paneer completely from all sides.
6. Heat the oil and deep-fry a few paneer pieces at a time on medium flame till golden brown in colour.
7. Drain on absorbent paper and serve hot.
BREAD WALNUT ICE-CREAM

Skim milk and cornflour are used as thickening agent to give body and creamy texture to the ice-cream. Brown
bread is healthy as is made from whole wheat flour and makes this ice-cream unique delicacy in itself.

Cooking Time : 10 mins.

Preparation Time : 5 mins.

Serves 4.

Ingredients
2 cups low fat milk
4 tsp skim milk powder
1½ tsp cornflour
2 tsp low fat cream
2 tsp sugar substitute
6 tbsp roasted brown bread crumbs
½ tsp vanilla essence
2 tbsp crushed walnuts (akhrot)
Method

1. Combine the milk powder and cornflour with 1 tbsp cold milk in a bowl and keep aside.
2. Boil the milk in a non-stick pan, when it starts boiling add the milk powder and cornflour mixture while
stirring continuously.
3. Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool.
4. To the cooled mixture add the cream, sugar substitute brown bread crumbs and vanilla essence and mix
well.
5. Pour the mixture into an aluminium vessel, cover it and place in the freezer for 3 to 4 hours.
6. Once the mixture has set, remove from the freezer and blend in a mixer till smooth.
7. Add the walnuts to the blended mixture, pour the mixture into the same vessel, cover and place it in the
freezer again till it sets.
8. Just before serving, place the scoops of ice-cream in 4 individual bowls and serve immediately.

HEALTHY TOMATO SOUP

A perfect low calorie substitute for creamy tomato soup in which the creamy texture is retained by the addition of
protein rich moong dal and low fat milk. The use of only 1 teaspoon of butter for 4 servings makes this recipe truly
healthy. Using toasted whole wheat bread croutons for serving is just the right crunchy contrast to fried croutons
made with oodles of oil and refined flour.

Cooking Time : 25 mins.

Preparation Time : 5 mins.

Serves 4.

Ingredients

5 cups tomatoes, chopped

 1/3 cup yellow moong dal (split yellow gram), washed

½ cup onions, finely chopped

1 tablespoon cornflour

1/3 cup warm low fat milk

1 teaspoon butter

salt to taste

pepper to taste

For serving

4 tablespoons toasted whole wheat bread croutons

Method

1.
Pressure cook the tomatoes and the moong dal with 3 to 4 cups of water till the dal is cooked.
2.
Cool and blend in a liquidiser. Keep aside.
3.
Melt the butter, add the onion, sauté for 3 to 4 minutes and add the puréed mixture.
4.
Mix the cornflour with a little water and pour into the soup.
5.
Simmer for 2 minutes, stirring occasionally.
6.
Add the sugar, milk, salt and pepper and bring to a boil.
7.
Serve hot, garnished with 1 tablespoon of the toasted whole wheat bread croutons.
Tips

You can replace the butter with 1 teaspoon of oil in this recipe, since oil has less saturated fats as compared to
butter.

SCHEZUAN SAUCE FOR COOKING (CHINESE)

This fiery sauce in one of my favourites. It is a delicate blend of fiery spices and condiments without which I am
sure your Chinese cooking will be incomplete.

Preparation Time : 10 mins.

Cooking Time : 5 mins.

Makes 1 cup.

For the paste

 20 dry red chillies

¼ cup garlic, chopped

Other ingredients

1 tablespoon garlic, finely chopped

1 teaspoon green chillies, finely chopped

½ tablespoon ginger, grated

2 tablespoons onions, finely chopped

1 teaspoon celery, finely chopped

1 cup clear vegetable stock, page…

1 tablespoon cornflour mixed with 2 tablespoons water

1 tablespoon white vinegar

2 teaspoons sugar

a pinch Ajinomoto powder (optional)

3 tablespoons oil

salt to taste

For the paste

1.
Boil 1 cup of water.
2.
Add the dry red chillies and garlic and simmer for 8 to 10 minutes. Cool.
3.
Drain out the water. Grind into a smooth paste in a liquidiser using a little water.
How to proceed

1. Heat the oil in a wok or frying pan and sauté the garlic, green chillies, ginger, onions and celery for 1
minute.
2.
Add the paste and sauté again for 1 minute.
3. Add the stock and mix well. Add the cornflour mixture, vinegar, sugar, Ajinomoto and salt. Bring to a boil
and keep aside.
4.
Use as required.

For the dough

 3 cups all purpose flour (maida)

  1/2 tsp Baking powder
 1/8th tsp Baking Soda
 1 tbsp sugar
 salt to taste (approx 1 tsp)
 1/4 cup oil
 1/2 cup Yogurt
 1 tbsp Ghee

For the filling

 1 red onion (gives a great color)

 2-3 green chillies, v thinly sliced (or as per taste)
 1/4 tsp carom seeds (ajwain)
 1/2 tsp grated ginger
 1/4 tsp cumin
 1/4 tsp fennel (optional)
 1 cup paneer
 few sprigs of cilantro, chopped finely
 a little salt (make sure to adjust accordingly since the dough has salt too)

Method

Place all the dry ingredients for the dough together and mix well.

Now add the wet ingredients to the dry mixture.

Mix well.

Place this mixture on a lightly floured surface

and knead well for few minutes

until it becomes a smooth pliable dough

Place it in a bowl, cover and let it sit for 1-2 hours.

Meanwhile mix all the ingredients for the filling together in another bowl.
After the dough has been sitting for the specified hours, take a small ball and using a rolling pin
roll into a very small circle.

Make a small ball of the filling, smaller than the dough circle so that it can fit within the dough
enclosing.
Bring all the sides of the dough together to the top, covering the filling.

Bunch it up together, pinch it so that it closes completely.

Now lightly using your palm, press down the dough.

You will see that the seam has almost disappeared.

Now using a rolling pin, very gently roll the filled dough.

Roll it out to a desired thickness making sure that you don’t press it too hard and that the filling
does not come out of the dough.
Now place this on a greased non stick or cast iron pan and cook until browned on both the sides.

Serve them warm. Can you see the soft and bread’y texture of the kulchas in the picture below?
Heaven!  If you cannot serve them pronto, then stack them up and cover them with aluminum
foil and re heat them in an oven. Serve them with Channa Masala which is usually what Kulchas
are enjoyed with. But I have also enjoyed them with Channa Palak, Saag Paneer, Dal Makhani
etc. Any spicy gravy based dish would work

MANGO CHEESECAKE

A soft vanilla sponge cake with a topping of creamy

Other Related Recipes mango cheesecake, garnished with finely sliced mango.
Strawberry Praline Cake With Strawberry Sauce A soft vanilla sponge cake with a topping of creamy
mango cheesecake, garnished with finely sliced mango.
Rich Chocolate Mousse Cake
Choco Ice Cake
Baking Time : 30 min.
Chocolate Banana Cake Preparation Time : 15 min.
Setting Time : 60 min.

Serves 4 to 6.

For the sponge cake

1 eggless sponge cake

For the cheesecake mixture

1 recipe cream cheese

2 mangoes, peeled and cut into

pieces

4 tablespoons thick curds

1/2 cup cream

3/4 cup castor sugar

To be mixed into a soaking syrup

 1 cup water

1 tablespoon sugar

For the garnish

a few mango slices

For the sponge cake

1. Slice the sponge cake into two horizontally. Use

only one layer of the sponge.
2.
Use the other layer for the variation.
For the cheesecake mix

1. Liquidize the cream cheese, mango pieces, curds

and sugar to a smooth puree in a blender..
2. Whip the cream till soft peaks form and mix gently
with the mango mixture.
How to proceed

1. Place one layer of the sponge cake on the bottom

of a loose bottomed 150 mm. (6") diameter cake
tin.
2.
Sprinkle the soaking syrup over the sponge.
3. Pour the cheesecake mixture over the sponge and
refrigerate till set. Unmould from the tin.
4.
Serve chilled garnished with mango slices.
Tips

Hang curds in a muslin cloth for 10 -15 minutes to get

thick curds.

For a larger crowd, use the other slice of sponge cake

and make another cheesecake.

Variation : MANGO ICE-CREAM GATEAU :

With the remaining layer of sponge, make a mango

ice-cream gateau by first soaking the sponge with the
soaking syrup.

And then topping with scoops of vanilla ice-cream and

finely chopped pieces of mango.

CREAM CHEESE
Cooking Time : 10 min.
Preparation Time : A few min.

Makes 1 1/2 cups.

Ingredients

1 litre full fat milk

1 teaspoon citric acid crystals

1/2 cup warm water

Method

1.
Put the milk to boil in a thick bottomed pan.
2.
When it comes to a boil, remove from the flame and keep aside for a few minutes.
3.
In another bowl, mix the citric acid crystals with the warm water.
4. Pour this mixture into the hot milk and allow to stand for about 5 minutes till the milk curdles on its own.
Stir gently if required.
5.
Strain this mixture using a muslin cloth.
6.
Blend the drained milk solids in a food processor till smooth and creamy.
7.
Use as required.
Tips

If the drained whey is milky, boil it once more and strain the separated milk solids.

FROZEN CHOCOLATE MOUSSE CAKE

Tri-decker chocolate sponge cake layered with chocolate mouse and vanilla icecream, frozen before
serving
Preparation Time : 20-20 minutes
Cooking Time : 30-40 minutes
Servings : 4
INGREDIENTS
Chocolate sponge cake
8 inch round

Grated chocolate
250 grams

Whipping cream
300 millilitres

Powdered sugar
2 tablespoons

Melted gelatine
30 millilitre

Vanilla ice cream

4 scoops

METHOD
Melt the chocolate in the microwave oven for a minute on HIGH. Slice the chocolate cake horizontally into three
slices. Whip the cream with powdered sugar till stiff. Add the melted chocolate and continue to whip. Add gelatine
and whip some more.Place the base slice of the cake on a serving platter. Spread some of the chocolate cream and
two scoops of vanilla icecream and spread over the surface. Place another slice of the cake over and spread some
more of the chocolate cream and the remaining vanilla icecream and spread over the surface. Place the third piece
of cake over. Pour the remaining chocolate cream over and let it spread over the top and the sides of the cake.
Keep the cake in the freezer till well set. Take it out just before serving, cut into wedges and serve.