Oats Cheela

INGREDIENTS

1. Oats - 150 gms
2. Rawa / Sooji - 50 gms (Roasted)
3. Curd - 2 tbsp
4. Coriander - 2 tbsp (Finely Chopped)
5. Onions - 1 large (Optional; Finely Chopped)
6. Green Chillies (As Preferred)
7. Water (For Batter)
8. Salt (To Taste)
9. Oil (To Cook)

PROCEDURE

1. Take Oats, Rawa/Sooji in a mixer and grind
2. Add Curd, Water, Salt and make a batter (Like a Dosa batter)
3. Take it out in a bowl and add Onions, Coriander, Green Chillies
4. Layer a Non-stick pan with a little oil and spread out a spoonful of the mixture 
5. Cook till golden and crispy from one side
6. Upturn and cook the other side till golden and crispy
7. Serve hot with Tomato Ketchup or any Chutney of your choice  

NOTE: 

1. Additional vegetables like crushed boiled Peas, grated Carrots, Methi, etc. can be added to make a difference
2. Suji/Rawa can be replaced by Besan

Pav Bhaji with a Difference

Finding it a task to feed your kids Dal and Vegetables.... Here is a tried and tested quick solution!! ;)


INGREDIENTS

1. Cauli Flower - 100 gms (Chopped)
2. Cabbage - 100 gms (Chopped)
3. Peas - 100 gms
4. Corn - 100 gms
5. Beans - 100 gms (Chopped)
6. Carrots - 100 gms (Chopped)
7. Tomatoes - 3 large (Chopped)
8. Onions - 2 large (Chopped)
9. Coriander - 3 tbsp
10. Curry Leaves - 10
11. Green Chillies (As Preferred)
12. Ginger - 1 (2" stub; Grated)
13. Garlic - 6 cloves (Grated)
14. Toor / Masoor Dal - 100 gms
15. Tomato Puree - 150 ml
16. Salt (To Taste)
17. Pav Bhaji Masala (To Taste)
18. Water (To Cook)
19. Oil - 15/20 ml
20. Cheese - 50 gms (Grated)
21. Butter - 25 gms

PROCEDURE

1. Put all Vegetables, Dal and Salt in the pressure cooker and cook till well mashed
2. Take a pan and heat Oil in it
3. Add Curry Leaves, Ginger, Garlic and let it cook till golden
4. Add the Onion and fry till golden brown in colour
5. Add the Tomatoes and cook till mashed
6. Add Tomato Puree and Pav Bhaji Masala
7. Add the cooked Vegetables and Coriander to the mixture in the pan and keep mashing till the desired consistency is obtained
8. Serve garnished with Coriander, Finely Chopped Onions, Butter and Cheese

NOTE:

1. Serve with Buttered Pav, Bread, Paratha, Roti or Steamed Rice
2. Potato is opional as Dal has been used to replace the same

Masala Dal (Parsee Style)

INGREDIENTS

1. Tur Dal - 150 gms
2. Turmeric Powder - 1/2 tsp
3. Chilly Powder - 1/2 tsp
4. Sliced Onion - 1 (Finely Sliced)
5. Ginger-garlic Paste - 1/2 tsp
6. Dhansak Masala - 1 tsp
7. Salt (To Taste)
8. Water - 300 ml (Twice the quantity of Dal)
9. Oil - 4 tsp
10. Coriander (Finely Chopped)

PROCEDURE

1. Wash the Dal, remove the water and keep aside for half an hour
2. To the Dal, add water, 1 tsp Oil, Salt and pressure cook till done
3. Heat Oil in a pan and fry the Onions till they turn golden brown
4. Add Turmeric Powder, Chilly Powder, Dhansak Masala, Ginger-Garlic Paste and stir while frying
5. Pour the cooked dal in the frying pan and stir
6. Add a little water to adjust consistency of the Dal
7. Cover the pan with a lid and let it cook for about 5 to 7 mins
8. Pour the contents into a serving bowl and garnish with Coriander and/or Fried Onions

NOTE: Serve with Steamed Rice and Salad

Kofta Curry

INGREDIENTS
For Kofta:

1. Khoya - 150 gms (Gulab Jamun Khoya)
2. Paneer - 100 gms (Grated)
3. Potato - 2 (Medium; Boiled)
4. Corn Flour / Maida - 2 tbsp
5. Coriander - 2 tbsp (Finely Chopped)
6. Green Chillies -2 nos (Optional; Finely Chopped)
7. Raisins - 25-30
8. Salt (To Taste)
9. Oil (For Frying)

For Curry:

1. Onions - 2 (Large)
2. Garlic - 10 flakes
3. Ginger - 25 gms
4. Tomato - 2 large or Tomato Puree 150 ml
5. Green Chillies (As Preferred)
6. Mustard Oil (Optional)
7. Garam Masala (Whole; Laung - 5, Black Pepper - 10, Cinnamon - 2 sticks, Black Elaichi - 3, Tej Patta - 2)
8. Garam Masala Powder - 1 tsp
9. Saunf - 1 tsp

PROCEDURE
For Kofta:

1. Take a bowl and mix Khoya, Paneer, Potato, Coriander, Green Chillies, Raisins, Salt
2. Add Corn Flour / Maida and knead like a dough
3. Make small balls (1" Diameter), fry and keep aside

For Curry:

1. Grind Onions, Garlic, Ginger, Green Chillies into a paste
2. Take Mustard Oil in a pan and heat till steaming, put off the flame and let it cool till warm
3. Add Sauf and let it crackle
4. Add the whole Garam Masala
5. Add the Onion Paste to the oil and roast till deep golden brown
6. Add Tomato puree and continue to roast till chocolate brown in colour
7. Add water to make the gravy and bring to boil
8. Add Khoya balls and let it cook
9. Garnish with Coriander and serve hot

NOTE:

1. Serve with Basmati Rice or Paratha
2. Koftas without Curry can be served as starters

Paneer Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Paneer - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)
7. Oil (To Cook)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Grate the Paneer (If purchased from Dairy) or drain the Paneer (If Homemade)
3. Take a bowl and mix Paneer, Onions, Coriander, Green Chillies, and Salt
4. Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
5. Place one Roti on a plate and layer it with Paneer mix
6. Cover it with the other Roti and seal the periphery to avoid spillage
7. Put it on the Non-stick Pan and turn it when half done from one side
8. Apply Oil to the upturned side and turn it again when the other side is half done
9. Keep turning and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle or pack it up in the lunch box

Sweet Khoya Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Khoya - 250 gms
3. Elaichi - 4 (Powdered)
4. Sugar (To Taste)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Take a pan and roast the Khoya till it leaves the Ghee and turns golden brown
3. Drain all the Ghee and use it for cooking the Paratha
4. Take a bowl and mix Khoya, Elaichi and Sugar
5. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
6. Spoon in about 50 gms of Khoya mixture on the center of the roti
7. Seal it and make a ball
8. Roll out the Paratha and put it on the Non-stick Pan
9. Turn it when half done from one side
10. Apply Ghee (Optional if the Paratha is releasing Ghee of its own while cooking) to the upturned side and turn it again when the other side is half done
11. Apply Ghee (Optional) on the upturned side again and fry till golden brown
12. Serve hot or pack it up in the lunch box

NOTE: If using the Khoya used for making Gulab Jamuns available at the local dairy, then it can be used without roasting since the Ghee has already been drained from it.

Khoya Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Khoya - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Take a pan and roast the Khoya till it leaves the Ghee and turns golden brown
3. Drain all the Ghee and use it for cooking the Paratha
4. Take a bowl and mix Khoya, Onions, Coriander, Green Chillies, and Salt
5. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
6. Spoon in about 50 gms of Khoya mixture on the center of the roti
7. Seal it and make a ball
8. Roll out the Paratha and put it on the Non-stick Pan
9. Turn it when half done from one side
10. Apply Ghee (Optional if the Paratha is releasing Ghee of its own while cooking) to the upturned side and turn it again when the other side is half done
11. Apply Ghee (Optional) on the upturned side again and fry till golden brown
12. Serve hot with Tomato Ketchup or Pickle

NOTE: If using the Khoya used for making Gulab Jamuns available at the local dairy, then it can be used without roasting since the Ghee has already been drained from it.

Veggies in White Sauce

INGREDIENTS

1. Cauliflower - 100 gms
2. Beans - 100 gms
3. Carrots - 100 gms
4. Sweet Corn - 100 gms
5. Capsicum - 100 gms
6. Garlic - 2 tbsp (Optional; Finely Chopped)
7. Coriander - 3 tbsp 9Finely Chopped)
8. Green Chillies - 1 tbsp (Optional; Finely Chopped)
9. Canned Cherries - 15-20 (Optional)
10. Oregano - 1 tsp
11. Chilli flakes - 1 tsp (Optional; Or as per taste)
12. Salt (To Taste)
13. Cheese - 300-350 gms (Grated)
14. Milk (Warm) - 1 ltr
15. Wheat Flour/Maida - 3 tbsp
16. Butter/Olive Oil - 150 gms/ml

PROCEDURE

1. Boil/blanch all vegetables except Capsicum till 3/4 cooked, drain and keep aside
2. In a pan take Butter, add garlic and put on flame till light golden brown in colour and keep aside
3. Take Butter/Olive Oil in a pan and roast the Flour till golden in colour
4. Pour warm milk to the Flour mixture and keep stirring to avoid making lumps
5. Add Chilli Flakes, Oregano, Salt, Coriander, Garlic, Boiled Vegetables, Capsicum, Canned Cherries and cook for 2-3 minutes
6. Add 150 gms Cheese and mix well
7. Take it out in a microwaveable flat dish and layer the top with a thick layer of cheese and garnish with Coriander and Green Chillies
8. Keep it in microwave till a golden crust is formed

NOTE: 

1. Serve hot with Garlic Bread, Masala Bread or Plain Parathas
2. Use the water drained from vegetables as stock to make soups or curries to avoid nutrient wastage

Pakodas / Bhajiyas with a Difference

INGREDIENTS

1. Besan - 400 gms
2. Curd - 3 tbsp
3. Tomatoes - 20 Slices (Thinly Sliced)
4. Doodhi / Lauki - 20 Slices (Thinly Sliced)
5. Paalak - 20 (Whole Leaves)
6. Green Chillies (Optional/As per Taste; Chopped Finely)
7. Coriander - 3 tbsp (Finely Chopped)
8. Sugar - 1 tsp
9. Water (To make Batter)
10. Salt (To Taste)
11. Oil (To Fry)

PROCEDURE

1. Take a glass bowl, add Besan, Curd, Coriander, Salt, Green Chillies, Sugar and mix to make a thick batter
2. Heat Oil in a pan
3. Carefully cover each Slice of (Tomato, Doodhi) / Leaf of (Paalak) with the batter and immerse in the hot oil
4. Fry till golden in colour

NOTE: Serve Hot with any Dip, Chutney or Tomato Ketchup 

Egg Delight

INGREDIENTS

1. Potatoes - 2 (Medium; Thinly Sliced)
2. Onions - 2 (Medium; Thinly Sliced)
3. Tomatoes - 2 (Large; Thinly Sliced)
4. Green Chillies - 2 (Optional; Finely Chopped)
5. Coriander - 2 tbsp (Finely Chopped)
6. Eggs - 5
7. Cheese - 5/7 Slices (250 gms if Grated)
8. Ham/Salaami/Sausage - 5/6 slices (Optional)
9. Oregano - 3 tsp
10. Pepper - 1 tsp
11. Chilli Flakes - 2 tsp (Optional)
12. Salt (To Taste)
13. Olive Oil

PROCEDURE

1. Layer a Deep dish / Non-stick pan with Oil
2. Place the sliced Potatoes till they cover the bottom of the dish, cover and cook till slightly soft
3. Layer with Onions, Ham/Salaami/Sausages, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook for about 3 minutes
4. Uncover and layer Tomatoes and break whole eggs, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook till egg yolks are 3/4 done
5. Uncover and Layer with a thick layer of cheese,  sprinkle remaining quantities of Oregano, Pepper, Chilli Flakes, Green Chillies, Coriander, cover and cook till the cheese has melted

NOTE: 

1. If made in a microwaveable dish it can be baked to give cheese the golden crispy texture on top
2. Cut like a pizza and serve sizzling hot with Toasted Wheat Bread (Optional) and Tomato Ketchup

Thecha

INGREDIENTS

1. Green Chillies - 100 gms
2. Garlic - 100 gms
3. Lemon - 1 
4. Mustard Seeds - 1/2 tsp
5. Curry Leaves - 6-7
6. Oil - 50 ml
7. Salt - To taste
8. Sugar - 1 tsp

PROCEDURE


For Grinding on the Stone:

1. Cut the Green Chillies roughly into pieces
2. Put Chillies, Garlic Flakes, Salt, Sugar on the grinding stone (Silbatta)
3. Grind with the rolling pin till it reaches granulated consistency
4. Transfer it into a glass bowl, add lemon juice and mix
5. Heat all the oil in a pan, add Mustard seeds and curry leaves and let them sputter
6. Add to the Chilly mixture and stir well till the oil is perfectly mixed
7. Store in a jar

For Grinding in the Dry Mixer:

1. Put the Green Chillies, Garlic, Lemon Juice, Salt, Sugar and 40ml of Oil in the Dry Grinder
2. Roughly grind the mixture till coarse
3. Transfer into a glass bowl 
4. Heat remaining oil in a pan, add Mustard seeds and curry leaves and let them sputter
5. Add to the Chilly mixture and stir well till the oil is perfectly mixed
6. Store in a jar

NOTE: Serve and relish with Roti, Bhakhri, Bread or simply relish as a dip with starters

Mayonnaise

INGREDIENTS

1. Eggs - 2
2. Pepper - 1/2 tsp (Coarsely Ground)
3. Mustard - 1/2 tsp (Coarsely Ground)
4. Sugar (As preferred)
5. Lemon Juice / Citric Acid (Few drops/granules)
6. Oil

PROCEDURE

1. Break 2 eggs in a mixer (Yolks included)
2. Add a pinch each of Pepper and Mustard Powders
3. Add 1 1/2 tea spoon of Sugar
4. Squeeze in the Lemon juice or add a few granules of Citric Acid
5. Turn on the mixer for a few seconds just to mix all the ingredients
6. Now start whipping the mixture in the mixer and add Oil very slowly
7. Keep whipping and adding Oil till the needed consistency is obtained
8. Adjust Sugar, Pepper, Mustard Powder,Lemon Juice/ Citric Acid lime as per taste
9. Whip for a few more seconds
10. Refrigerate in a covered bowl or a jar

NOTE: Serve the yummy mayonnaise is ready to eat as a bread spread or dip

Oatmeal Pancakes

INGREDIENTS

1. Eggs - 4
2. Oats - 100 gms
3. Wheat Flour - 100 gms
4. Sugar - 50 gms
5. Milk - 100 ml
6. Baking Powder - 1 tsp
7. Baking Soda - 1 pinch
8. Vanilla Essence - 10 ml

PROCEDURE

1. Take eggs, sugar, vanilla essence and beat the mixture it till fluffy
2. Add half milk and mix
3. Sieve Wheat flour with Baking Powder and Baking Soda
4. Add Wheat Flour, Oats to the Egg mixture 
5. Mix till nice smooth paste is formed
6. Check consistency to a thick flowy paste or add Milk to adjust the batter
7. Take a non-stick pan and make small circles of 4" diameter with the batter and let it cook
8. Upturn the Pancake after it is golden brown from one side and let it cook till it becomes the same from the other side as well
9. Serve hot with honey

NOTE: For a diet Pancake, 

1. Remove the Yolk from the Egg
2. Instead of Sugar add Honey or Jaggery for sweetness

Aviyal

This is a typical Keralite delicacy and should be preferably made using only Coconut Oil  


INGREDIENTS

1. Yam - Sliced thinly into 1.5'' length pieces - 1/2 Cup
2. Snake gourd - Sliced thinly into 1.5'' length pieces - 1/2 Cup
3. Carrot - Sliced thinly into 1.5" length pieces - 1/2 Cup
4. Raw bananas - Sliced thinly into 1.5'' length pieces - 1 Number
5. Long runner-beans(thin ones) - Sliced thinly into 1.5'' length pieces - 1/2 Cup
6. Drumstick - Cut into 2'' length pieces - 1 Number
7. Yellow pumpkin - Sliced thinly into 1.5'' length pieces - 1 Cup
8. Brinjal - Sliced thinly into 1.5'' length pieces - 2 or 3 No's
9. Potato - Sliced thinly into 1.5" length pieces - 1 (Medium Size)
10. Green Peas (Optional) - 1/4 Cup
11. Turmeric Powder - 1/2 tsp
12. Thick Curd - 1/4 Cup
13. Coconut oil - 3 tbsp (Only Coconut oil should be used)
14. Curry leaves - 10 to 12
15. Salt (To taste)
16. Grated Coconut - 1/2 Cup
17. Cumin Seeds - 1 tsp
18. Green Chillies - 2/3
19. Red Chillies - 3/4

NOTE: Red Chillies can be replace with Green Chillies if required

PROCEDURE

1. Make a fine paste of grated Coconut, Green-Red Chillies, Cumin Seeds and keep aside
2. In a large pan, add chopped vegetables to boiling water, add turmeric powder, salt and cook till vegetables are soft and cooked, but not mashed
3. Drain excess water and keep aside
4. Add Vegetable and the paste in a pan and brink to a single boil (Add water if the gravy is too thick)
5. Adjust Salt as per taste
6. Take a separate pan and heat Coconut Oil, add Curry leaves and allow them to sputter
7. Add the tadka to the gravy
8. Add Curd after the mixture s cooled completely and mix well
9. Serve hot with Rice or Adai (Dal Dosa)

Sevaiyan / Semiya Payasam (Vermicelli Kheer)

INGREDIENTS

1. Sevaiyan (Vermicelli) -  100gms (Roasted/Plain)
2. Sugar – 200 gms
3. Milk – 1 ltr
4. Ghee – 2 tsp
5. Cashewnuts – 15
6. Raisins – 15
7. Elaichi powder – ½ tsp

PROCEDURE

1. Take a pan, add 2 tsp Ghee, roast Cashews, Raisins and keep aside
2. If Sevaiyan are not previously roasted, fry them in Ghee till golden brown
3. Take a heavy bottomed vessel, boil the milk on high heat.
4. Reduce the flame, add roasted Sevaiyan and let it simmer for 10 minutes on meduim heat
5. Add Sugar, Cardamom powder and let it cook for 5 more minutes
6. Switch off the gas and garnish the Payasam with Cashews and Raisins

Pal Payasam (Milk Payasam)

INGREDIENTS

1. Milk – 1 ltr
2. Sugar – ½ Cup approx. 100 gms
3. Raw Rice – ½ Cup approx. 100 gms (Rinsed)
4. Cashews – 8 to 10
5. Ghee – 1 tsp
6. Elaichi powder – ¼ tsp

PROCEDURE

1. Take a pan, add Ghee, roast the Cashews and keep aside
2. Take a heavy bottomed vessel, boil the Milk along with Rice on medium flame stirring occasionally till the rice is cooked completely
3. When the quantity of Milk reduces to half, add Sugar and stir well
4. Add Cardamom powder and mix well and let it cook for 5 more minutes
5. Garnish with roasted cashews and serve hot or cold
6. Yummy Pal Payasam is ready to fill your tummy!!

Mutton Chops

INGREDIENTS

1. Mutton - 1 kg
2. Onions - 1 kg
3. Tomatoes - 1/2 kg
4. Curd - 800 gms
5. Mustard Oil - 250 ml
6. Zeera - 2 tsp
7. Coriander Powder - 4 tsp
8. Green Chillies - 10-12 (Depending on Potency; Finely Chopped)
9. Coriander - 8-10 tbsp (Finely Chopped)
10. Curry Leaves - 20/25
11. Garlic - 50 gms 
12. Ginger - 100 gms (Grated/Flaked)
13. Garam Masala (Whole) - {Pepper - 15/20, Laung - 10, Tej Patta - 5, Cinnamon - 3/4, Black Elachi - 5 (Opened)}
14. Haldi - 1 tsp
15. Red Chilli - 2 tsp (Powder)
16. Garam Masala (Powder)
17. Water (To Cook)
18. Salt (To Taste)
19. Lemon (For Garnish)

PROCEDURE

1. Pressure cook the chops with Salt and cool them down
2. Marinate the chops in Curd mixed with Salt, Haldi, Red Chilli, Ginger for about 4-5 hours
3. Take 1/2 kg Onions, slice them and keep aside
4. Finely slice Tomatoes and keep them aside
5. Grind 1/2 kg of Onions and garlic into a paste
6. Take a large pan (Preferably flat bottomed), heat Mustard oil till 3/4 done, put off the flame and let it cool a bit
7. Add Zeera, Garam Masala (Whole), Coriander Powder, Curry Leaves, Green Chillies
8. Add the sliced Onions and fry till light golden in colour
9. Add the Onion-Garlic paste and continue to fry till the mixture is golden brown in colour
10. Add the sliced tomatoes and cook till the mixture is deep chocolate brown in colour
11. Remove the chops from the marinade and keep aside
12. Add the extra marinade to the onion mix and cook till marinade is completely absorbed and the deep brown colour regained
13. Add Salt if required, add coriander, add the Chops, put a little water to mix well and stir
14. Cook till dry and done
15. Garnish with Lemon juice and Coriander
16. Serve with Drinks

Cheesy Maggi

How to get fussy milk drinkers to get the nutrients of the same without having to drink it?? Here is a solution I came up with when my son was about 3 years old and relishing Maggi as his staple food!!


INGREDIENTS

1. Maggi -1 Brick
2. Milk - 150 ml
3. Cheese Slice / Grated Cheese - 1
4. Water 50 ml
5. Coriander - 1 tsp (Finely Chopped)
6. Maggi masala

PROCEDURE

1. Take a pan and add water and the Maggi brick in it
2. When it is slightly cooked add the milk and let it come to a boil
3. Keep stirring till the mixture has reduced to a nice cheesy texture
4. Add the cheese and stir till it has melted
5. Add Coriander 
6. Serve in a dish and garnish with more grated Cheese or a Slice

NOTE:

1. Cheese can be replaced by fresh Paneer
2. Maggi Masala can be replaces with white Pepper powder
3. Egg can also be beaten and rapidly stirred into the mixture to blend perfectly

Sweet Paneer

Many times it happens that when we boil Milk it curdles for one reason or other and we do not know what to do with such a small quantity of Paneer that is formed. Well... here is a quick recipe my maid came up with one fine day to pacify my son's supposed "emergency" hunger pangs... Albeit, the recipe is given with measurements for curdling fresh Milk!!


INGREDIENTS

1. Milk - 1 ltr (will give about 300 gms of Paneer)
2. Curd - 2 tbsp (To Curdle; It can be used even when Milk has curdled by itself) OR
3. Alum / Phitkari - 1 Small piece
4. Elaichi - 1 pod (Powdered)
5. Sugar (To Taste)

PROCEDURE

1. Curdle the milk and strain it till dry
2. Pour the 1/4th of the strained liquid into a pan, add Sugar and Elaichi Powder
3. Stir till the Sugar is dissolved
4. Add the Paneer and keep stirring till the mixture is soft but dry
5. Serve hot or cold

NOTE:

1. Do not use either the Paneer or the leftover water if tasting foul
2. The leftover water can be used to make Curries, Chaas or knead Flour for softer rotis

Dry Chicken

INGREDIENTS

1. Chicken pieces - 250 gms
2. Curd - 200 gms
3. Ginger Garlic paste - 50 gms
4. Oil - 100 ml (For Cooking)
5. Salt (To Taste)
6. Tandoori Chicken Masala
7. Water

PROCEDURE

1. Take the Chicken pieces and make few light cuts on the upper surface
2. Put the Chicken pieces in a bowl and add Curd along with the Ginger-Garlic paste, and Tandoori Chicken Masala
3. Add salt to taste
4. Keep this for marination for about 3 hours
5. Keep in the fridge (not in the freezer) if its going to be cooked much later
6. Heat oil in a pan and slide the marinated Chicken into the pan and cover it immediately to prevent sputtering
7. After a few minutes open the lid and light stir the pieces
8. Add the marinated remains to the pan and cook on slow heat
9. Keep stirring intermittently
10. Add a little water if required
11. Cook till the chicken is dry
12. Take it out in a dish and serve with steaming jeera fried rice

Cheesling Paratha

INGREDIENTS

1. Kneaded Wheat Flour
2. Cheese Slice - 1 nos
3. Coriander (Optional; Finely Chopped)
4. Oil - 100 ml (For Cooking)

PROCEDURE

1. Take a small ball of (1.5" diameter) of flour and roll it into an extremely paper thin roti
2. Place the Cheese Slice in the center
3. Fold all the four sides of the roti to form a square envelope
4. Seal all possible exits of the envelope so that the melted cheese does not flow out
5. Put the sqaure paratha on a Non-stick laced with oil
6. Cook till golden brown
7. Serve hot with Tomato Ketchup or Pack it up in the lunch box

Vegetable Cheese Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Carrot - 1 nos (Finely Grated)
3. Curd - 2 tbsp
4. Cheese - 250 gms (Grated)
5. Coriander - 2 tbsp (Finely Chopped)
6. Green Chillies -2 nos (Optional; Finely Chopped)
7. Pepper Powder - 1/4 tsp
8. Salt (To Taste)
9. Oil (For Cooking)

PROCEDURE

1. Knead the Flour with Carrot, Curd and keep aside for half an hour
2. Take a bowl and mix Cheese, Coriander, Green Chillies, Pepper and Salt
3. Take a small ball (1.5" diameter) of the Flour and roll it into a small roti
4. Spoon in about 50 gms of Cheese mixture on the center of the roti
5. Seal it and make a ball
6. Roll out the Paratha and put it on the Non-stick Pan laced with oil
7. Turn it when half done from one side
8. Apply oil to the upturned side and turn it again when the other side is half done
9. Apply oil on the upturned side again and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle

Watermelon Delight

INGREDIENTS

1. Watermelon - 2 tbsp (Diced; For Single Serving)
2. Mint Leaves - 4/5
3. Sugar Syrup - 10 ml
4. Vodka - 45 ml / 60 ml (As preferred)
5. Soda (To dilute)
6. Crushed Ice - 100 gms
7. Lemon wedge & Mint Leaves (For Garnish)

NOTE: Vodka is optional; Increase quantity of Watermelon, if serving a Mocktail

PROCEDURE

1. Take Watermelon, Mint, and Sugar Syrup and crush with a pestle till roughly ground
2. Add Vodka, Soda, Crushed Ice and shake well in a shaker
3. Pour in a serving glass, garnish with Mint leaves, a Lemon wedge and Serve

Parsi Sev

INGREDIENTS

1. Vermicelli (Sev) - 250gms 
2. Sugar - 175 gms (As preferred)
3. Ghee - 125 gms
4. Elaichi / Cardamom - 2 pods (Powdered)
5. Vanilla Essence - 5 drops
6. Kaju / Cashew- 50 gms (Broken pieces)
7. Kishmish / Raisins - 50 gms
8. Charoli / Chirounji - 50 gms

PROCEDURE

1. Break the Sev into small pieces
2. Heat the Ghee in a Kadhai
3. Put the broken Sev in the Ghee and fry till it turns brown
4. Add Sugar to this and keep frying the mixture
5. Add a few drops of Vanilla essence and a pinch of Elaichi powder
6. Strain out the fried Sev from the Ghee and put it in a bowl
7. Take the hot Ghee in a small vessel and fry the Kaju, Kishmish and Charoli
8. Serve the Sev in a dish and garnish it with the fried Kaju, Kishmish, and Charoli
9. The Sev is ready to eat.

NOTE: Some Parsees eat it with Curd also.

Raw Jackfruit Vegetable

INGREDIENTS

1. Raw Jackfruit with seeds - 1/2 kg
2. Haldi - 1/2 tsp
3. Saunf - 1 tsp
4. Besan - 2 tbsp
5. Green Chilli (Finely Chopped)
6. Mustard Oil - 2 tbsp
7. Ginger - 1 tbsp (Finely Chopped)
8. Garlic - 1 tsp (Optional, Finely Chopped)
9. Coriander - 1 tbsp (Finely Chopped)
10. Amchoor / Raw Mango Powder - 1 tsp
11. Salt (To Taste)

PROCEDURE

1. Cut Jackfruit into 1" pieces and pressure cook it
2. Heat Mustard oil in a kadhai till steaming; Switch off the gas and let it cool
3. Add saunf and let it crackle; Add Ginger, Garlic and Green Chilli; then add Haldi
4. Add the Boiled Jackfruit and cook on high flame tossing it while doing so
5. Roast the Besan till golden brown
6. Add the roasted besan to the Jackfruit when it is dry and nicely cooked
7. Add Amchoor powder and Coriander leaves and toss
8. Garnish with Coriander leaves in a serving dish and serve hot

Dahi Gujiya

INGREDIENTS

1. Udad Dal - 250 gms
2. Saunf - 1 tsp
3. Zeera Powder (Roasted; for garnish)  
4. Red Chilly Powder - 1 tsp
5. Green Chillies - 3 nos
6. Coriander - 2 tbsp (Finely Chopped)
7. Ginger - 2 tbsp (Grated)
8. Kaju /Cashew - 15-20 (Chopped / Flaked)
9. Badam / Almonds - 15-20 (Chopped / Flaked)
10. Kishmish / Raisins - 25-30
11. Dahi - 1 kg
12. Oil (For Frying) 
13. Salt (To taste)

PROCEDURE

1. Soak the Udad dal overnight 
2. Grind the Udad dal with salt, saunf and red chilli powder into a very thick smooth paste (like the paste made for medu vada)
3. Make a dry mixture of Kaju, Kishmish, Badam, green Chillies, Ginger, Coriander and keep aside
4. Heat oil in a Kadhai/pan
5. Line the palm of you hand with a little water
6. Spread the Udad Dal batter on you palm in a circle of 2" diameter
7. Fill it with the dry mixture and close the spread batter completely and leave in hot oil for frying
8. Take out the Gujiya when golden brown in colour and dip it in cold water for 2 minutes
9. Drain excess water by squeezing lightly and keep them in a serving dish
10. Repeat the process to make more Gujiyas
11. Whisk Dahi and add Salt for taste
12. Pour the whisked Dahi on the Gujiyas when cooled
13. Garnish with Zeera Powder and Red Chilli Powder and Coriander
14. Serve with Tamarind Chutney

Cheela (चीला)

INGREDIENTS

1. Besan - 250 gms
2. Dahi - 100 gms
3. Olive Oil (To line the pan)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies - 2/3 (Finely Chopped)
6. Onions - 1 (Optional; Finely Chopped)
7. Baking Soda - 2 pinch
8. Salt (As preferred)
9. Water (To mix)

PROCEDURE

1. Take Besan, Dahi and Water in a bowl and whisk into a smooth paste (If lumps are formed strain through a mesh)
2. Add Salt, Onions, Coriander, Chillies, Baking Soda and fold into the batter
3. Take a non-stick pan, keep it on low flame and line it with Olive oil
4. Spoon the mixture and spread it on the pan
5. Increase the flame to medium and let it become golden brown
6. Turn the Cheela and let it cook on medium flame till done
7. Serve with Tomato Ketchup, Green Chutney or Tamarind Chutney

Mango-Mint Delight

INGREDIENTS

1. Raw Mangoes - 5
2. Gud / Jaggery - 300 gms
3. Water (To Boil)
4. Pudina / Mint - 25/30 leaves
5. Salt - 1 tsp

NOTE: Avoid use of sugar


PROCEDURE

1. Pressure cook Mangoes till done
2. Remove the peel and take out the seed and leave the pulp in the water in which it was boiled
3. Boil Jaggery in water and strain when cool
4. Take the Mango Pulp, Jaggery, Pudina leaves, Salt in a mixer and churn
5. Store the thick mixture and serve diluted with water and crushed ice when desired

Cheesy Dip

INGREDIENTS

1. Fresh Cream - 2 tbsp
2. Mayonnaise - 2 tbsp
3. Cheese - 100 gms (Grated)
4. Garlic - 2 tbsp (Finely Chopped)
5. Oregano - 1 tsp
6. Coriander - 2 tbsp (Finely Chopped) 
7. Green Chilli / Chilli Flakes (As and if preferred)
8. Powdered Sugar - 1 tsp
9. Salt (To Taste)

NOTE: Garlic can be replaced with finely chopped Canned Jalapeno Peppers, Canned Cherries, Sweetcorn, Ginger

PROCEDURE

1. Take Fresh Cream, Mayonnaise, Cheese, Salt, Sugar in a bowl and whisk till fluffy or light
2. Add Garlic, Chilli, Oregano, Coriander and mix with a light hand
3. Serve with Chicken Nuggets, Potato chips, Potato Wedges, Crispy Fried Noodles or any other starter

Imli / Tamarind Chutney

INGREDIENTS

1. Imli / Tamarind - 250 gms
2. Gud /Jaggery - 250 gms
3. Zeera - 1/2tsp (Roasted and Ground)
4. Saunf - 1/2 tsp (Roasted and Ground)
5. Chilli Flakes - 1/2 tsp
6. Kaju - 10-15 (Finely chopped)
7. Kismis - 25-30
8. Banana - 1 (Sliced)
9. Water (To Boil)
10. Salt - 1/2 tsp

PROCEDURE

1. Boil water and Imli / Tamarind in a pan
2. Let it rest till cool, mash it, strain the pulp
3. Boil Gud / Jaggery with water in a pan and strain
4. Add Gud /Jaggery, Saunf, Zeera, Chilli Flakes, Kaju Kismis, Banana, Salt to the Imli / Tamarind pulp
5. Bring the mixture to boil till it thickens
6. Serve with Dahi Vadas, Pakodas, Chaat or simply lick it up!!