VEGETABLE  CUTLETS



INGREDIENTS

• Potatos (boiled), 
• Onions, 
• Carrots crushed, 
• peas, coriander , 
• salt to taste
• chillies, 
• bread crumbs

PREPARATION METHOD

• mix all the ingredients well. and deep fry.

Serving
serve with your favorite sauces and enjoy.

DHOKLA

INGREDIENTS

• 1 cup besan
• 2 cup dahi
• 1 cup suji
• pinch of turmeric
• 1/2 spoon baking powder
• 1 pack ENO
• salte to taste 
• Lemon Juice

PREPARATION METHOD

• mix these well micro. for 6 mins in a bowl with a lid

Serving

Take mustard seeds, green chillies, corriender , water, sugar , peppr mix them roast them and sprinkle over dhokla.

and serve with your favorite sauces.

 

MUSHROOM TOMATO SOUP

 

 

INGREDIENTS

• Mushrooms- ½ cup

• Onions, roughly chopped- ½

• Tomatoes, roughly chopped- 2 medium

• Garlic, finely chopped- ½ tsp

• Cumin seeds- 1 tsp

• Cinnamon- 1

• Cardamom- 1

• Dry red chili- 1

• Red chili powder- ½ tsp

• Turmeric powder- ½ tsp

• Sunflower oil- 1 tbsp

• Salt- to taste

• Coriander leaves- to garnish

 

PREPARATION METHOD

• Put mushrooms in boiling water with turmeric powder for 15-20 minutes

• Heat oil in a pan. Add cumin seeds, cinnamon, cardamom, dry red chili and garlic. Sauté garlic to brown

• Then add onion, tomato and toss well

• Add salt, red chili powder and turmeric powder

• Once cooked, add mushrooms

• Cool down the whole mixture and then puree it.

• Add the puree to water used to boil mushrooms. Stir well.

• Allow to boil for 5-7 minutes

• Garnish with coriander leaves and serve hot.

 

 VEGETABLE BEAN PASTA SOUP

 

 

This colourful soup is quite a hit among children and can be whipped in just about half hour

 

INGREDIENTS

• Olive oil 1 tbsp

• Onion –1 medium sliced

• Carrots -2 diced

• Celery – 2 sliced

• Chicken stock – approx 6 cups

• Beans – drained and rinsed. More nutritious if they are sprouted

• ½ cup pasta shells

• Salt and pepper to taste

 

TOOLS REQUIRED

• Large Pot

PREPARATION METHOD

• Heat olive oil in large pot. Simmer it. Add onion and cook till they almost transparent pink in color.
• To this add carrots and celery and cook for almost 4 mins
• Add the chicken stock and boil this mixture. Reduce the heat and check if the carrots and celery have become tender
• To this add the beans and pasta shells till they are cooked but not completely (especially the pasta). This stage will need about 8 mins or so.
• Add pepper and salt to taste.
• Serve in bowls

Serving Suggestions

Serve with bread sticks or garlic bread

THAI GREEN BROCCOLI SOUP

INGREDIENTS

• 1 tbspThai green curry paste

• 10-15 broccoli florets +for garnishing

• 2 cups vegetable stock

• 1 medium potato, finely chopped

• 1-2 tbsps coconut milk

• Salt to taste

• Boiled noodles as required

• 1 tbsp lemon juice

• Finely chopped spring onion greens as required

• Finely chopped fresh coriander leaves as required

PREPARATION METHOD

• Heat oil in a non-stick pan. Add Thai green curry paste and sauté for a minute. Add vegetable stock, mix and bring to boil.
• Add broccoli florets and potato, mix and cook for 1-2 minutes. Cover and cook for 3-5 minutes. Switch off heat and cool.
• Grind the cooked mixture to make a puree. Strain the puree in another small deep non-stick pan. Switch on heat, mix and bring to boil.
• Add coconut milk and mix. Add salt and switch off heat.
• For garnishing, inserta satay stick in a broccoli floret to make a tree. Roll some boiled noodles on the remaining stick and cover. Place it in a serving soup bowl.
• Add lemon juice to soup and mix well. Pour the soup in the bowl and put some chopped spring onion greens and chopped coriander leaves besides the prepared garnish stick to make grass.
• Serve hot.

SOYA BURGER

INGREDIENTS

• 1 cup soya granules, soaked
• 4 whole wheat burger buns
• 1 tsp oil + for shallow-frying
• 3 medium potatoes, boiled and peeled
• 1 tbsp chopped garlic
• 1 medium onion, finely chopped
• Salt to taste
• Crushed black peppercorns to taste
• 2 tbsps rolled oats, roasted
• 2 cups breadcrumbs
• 1 tsp Worcestershire sauce
• ½ cup mayonnaise
• 1 tbsp mustard sauce
• 1 tbsp tomato ketchup
• 4-5 Iceberg lettuce leaves
• 2 medium tomatoes, sliced
• 1 medium onion, sliced
• 4 cheese slices

PREPARATION METHOD

• Squeeze and put soya granules in a bowl.
• Heat 1 tsp oil in a non-stick pan.
• Grate potatoes into the bowl.
• Add garlic in the pan and sauté till fragrant. Add onion, mix and sauté for 1 minute. Remove from heat and cool to room temperature.
• Add salt, crushed peppercorns and oats to the bowl and mix well.
• Spread breadcrumbs on a plate.
• Add sautéed garlic and onion to the bowl and mix well. Add Worcestershire sauce and mix well.
• Divide the soya mixture into equal portions and shape them into medium size patties. Coat the patties with the breadcrumbs.
• Heat some oil in a non-stick pan.
• Slice burger buns horizontally into halves.
• Place the patties in the pan and shallow-fry till golden and evenly done from both sides. Drain on absorbent paper.
• Toast the buns in the same pan.
• Combine mayonnaise, mustard sauce and tomato ketchup in another bowl and mix well.
• Spread a spoonful of mayonnaise mixture on the underside of the base bun halves. Put torn lettuce leaves and top with a patty, 1 tomato slice, 1 onion slice and 1 cheese slice and cover with the upper bun halves.
• Place the burgers on a serving plate, secure with a toothpick and serve immediately.

 Serving Suggestions

Serve 2

NANKHATAI SANDWICH

INGREDIENTS

• 3 cups refined flour
• 1½ cups powdered sugar
• 1 cup gram flour
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp green cardamom powder
• 1½ cups ghee
• 1 cup butter-sugar icing
• ½ cup grated khoya

PREPARATION METHOD

• Preheat oven at 180ºC.
• Sift together refined flour, powdered sugar, gram flour, baking soda and baking powder into a bowl. Mix.
• Add cardamom powder and mix. Add ghee, slowly, mix and knead into a stiff dough.
• Divide the dough into equal portions and shape them into cookies. These are nankhatais.
• Place the nankhatais on a baking tray, put the tray in the preheated oven and bake for 10-12 minutes. Remove from heat and cool.
• Combine butter-sugar icing and khoya in a bowl and mix well.
• Spread a spoonful of the khoya mixture on the underside of a nankhatai. Place on a serving platter, cover with another nankhatai and serve immediately.

Serving Suggestions

Serve 4

MASALA DAL VADAI

INGREDIENTS

• 1 cup Bengal gram,soaked for 2 hours,( chana dal)
• 1 onion, finely chopped,( piyaz)
• 2 cloves(Laung)
• 1 cinnamon stick(Dalchini)
• 2 tbsp coriander, finely chopped, (hara dhaniya)
• 3 red chillies, dried,crushed(Sookhi lal mirch)
• 1 tbsp ginger,chopped fine ( adrak)
• 1 tbsp garlic, chopped, ( lehsun)
• 2 tbsp rice flour(chawal ka Atta)
• 1 Tbsp fennel seeds, (saunf)
• Oil to deep fry (tel )
• salt to taste, (namak)
• 200 gms coconut chutney to serve, (nariyal chutney)

PREPARATION METHOD

• Soak chana dal for 2 hours and put in the blender.
• Add red chillies, ginger, cloves and cinnamon and grind coarsely. If needed add a little water. Make sure the mix ture is dry.
• Remove the mixture in a big bowl.
• Add onions, garlic, coriander, fennel seeds and salt.
• For binding add rice flour and mix everything properly.
• In a wok heat oil for deep frying.
• Make small dumplings of this batter and deep fry them until they are golden brown.
• Remove on a paper towel to soak excess oil.
• Arrange the vadai into a serving plate and serve hot with coconut chutney.

IDLI SHASLIK

INGREDIENTS

• Idlis  -5  pieces
• Onion, 1 inch cubes, layers separated - 1 large
• Green capsicum, chopped - 1 cup
• Tomato , chopped - 1 cup
• Satay sticks  -  8
• Salt  - to taste
• Ginger  paste - 1 teaspoon
• Garlic paste - 1 teaspoon
• Pav bhaji masala  - 1 ½  teaspoon
• Deghi mirch powder - 1 teaspoon
• Garam masala powder - 1 teaspoon
• Water to moisten idlis
• Green garlic chives
• Lemon - 1
• Green chillies, roughly chopped  - 4-5
• Roasted peanuts - 2 tablespoons
• Coconut,grated -  ½ cup
• Fresh coriander leaves, roughly chopped  - 2 tablespoons

PREPARATION METHOD

• Dice an onion , and cut idlis into small pieces.
• Heat oil in a pan, and add ginger paste, garlic paste , pav bhaji Masala , degi mirch , garam Masala , idlis , salt and a little water to moisten the idlis.
• In a separate pan, add a little oil and add diced onions, capsicum , tomatoes and add nylon sev and salt and toss well.
• Now, skewer onto each satay in the following order:  onion, green capsicum, tomato,and  idli. Repeat in the same order.
• Heat a tawa, pour oil and arrange the satay sticks on it.
• For the chutney grind together green garlic chives , green chillies, peanuts, grated coconut, salt, lemon juice, coriander leaves and a little water.
• Turn the satay sticks so that they get cooked evenly all around.
•  

Serving Suggestions

Serve hot with the chutney.

STUFFED IDLI

Enjoy this south Indian variety of the popular steamed Idli, this time with stuffing.

INGREDIENTS

• Semolina :- 2 cup
• Sour curd :- 1 cup 
• Salt :- ½ tsp. 
• Mustard seeds :- 1 tsp.
• Curry leaves :- 10
• Meetha soda :- 1 tsp.
• Oil :- 2 tsp.

Ingredients for filling

• Peas (boiled and mashed) :- 1 cup
• Salt :- ½ tsp.
• Red chili powder :- ½ tsp.
• Turmeric powder :- a pinch
• Coriander powder :- ½ tsp.
• Oil :- 1 tsp.
• Potato (boiled, peeled and mashed) :- 1 

TOOLS REQUIRED

• Spatula
• Bowl
• Pressure cooker
• Idli molds
• Pan
• Serving dish/bowl

PREPARATION METHOD

• Combine the curd and salt in suji. Prepare a thick batter using water and then keep it covered for about one hour.
• In a pan, heat oil and put the red chili powder, potato, green peas, coriander powder and turmeric powder. Fry for a few seconds.
• In another pan, heat oil and put curry leaves and mustard seeds.
• Mix the meetha soda in it and stir well.
• Transfer this mixture into idli batter.
• Grease idli molds with little oil and then put the little idli batter in it.
• Now put the potato mixture and again put idli mixture.
• In a pressure cooker, boil around two cups of water and keep the molds in it. Cook covered over high heat for about ten minutes and allow it to whistle.
• Switch off the heat and take out molds from a pressure cooker after two minutes.
• Serve hot with sambhar and coconut chutney.

Serving Suggestions

Serve hot with ketchup or sauce or chutney.

HOT AND SOUR IDLIS

INGREDIENTS

• 2 tbsp chopped garlic
• 1 tbsp vinegar
• 1 tbsp oil
• 1 tbsp sugar
• 2 tbsp spring onions
• Salt to taste
• 4 tbsp tomato sauce
• 1 tbsp soya sauce
• 2 tsp chopped coriander
• 2 tbsp chilli sauce
• 2 tbsp green of spring onion

PREPARATION METHOD

• Cut idlis into small pieces and heat oil in a pan.
• Add chopped garlic , chopped spring onion ans sauté till golden brown . Add chilli sauce , vinegar , sugar , salt to taste , tomato sauce , soya sauce and mix well. Add chopped idlis and toss. Add chopped coriander and stir fry. Remove in a bowl  or a plate, garnish with green portion of spring onion and serve hot .

CARROT IDLI

INGREDIENTS

• 2 carrots,pureed(gajar)
• 3 cups idli batter
• 2 onions, finely chopped,( pyaaz)
• 1 Green chilli, finely chopped(Hari Mirch)
• 1 ½ tsp mustard seeds,(Sarson/ rai)
• 1 tsp split black lentil, (Dal urad)
• 1 tbsp Bengal gram, (dal chana
• 10 curry leaves,( kadi patte)
• 1 tbsp oil,(Tel )
• Salt to taste, (Namak)

COCONUT CHUTNEY

• 1 tbsp oil,(Tel )
• ½ cup coconut, grated( nariyal)
• 1 tbsp Bengal gram, (dal chana)
• 1 Green chilli, finely chopped(Hari Mirch)
• Salt to taste, (Namak)
• 1 red chilli, dried, (sookhi laal mirch)
• 1 tsp mustard seeds,(Sarson/ rai)
• 5-6curry leaves,( kadi patte)

PREPARATION METHOD

• Add the carrot puree,chopped onions and 01 chopped green chilli to into the idli batter and mix well.
• Take 1 tbsp oil in a frying pan, once the oil is hot add 1-½ tsp mustard seeds, 1 tsp urad dal and 1 tbsp chana dal into it.
• Add 10 curry leaves to it and cook on slow fire. After the dals are cooked,remove from the fire and add the tempering into the batter and mix well. Add salt and mix again.
• Now pour the batter into the steamer trays and cook for 15 mins. Make sure the batter fills up only half of the steamer tray depth.
• Once the idlis are ready,allow them to cool down a bit and then cut them into small pieces.
• Arrange them in a serving plate and serve with coconut chutney.
• To make coconut chutney grind the grated coconut, 1 tbsp chana dal, 1 green chilli, and salt to taste in a blender and mix well.Remove in a bowl.
• Take a tempering pan and heat a little oil, add remaining mustard seeds, curry leaves and 1 dried red chilli and when they crackle ,add this tempering into the coconut chutney.

Serving Suggestions

• Serve the carrot idlies with the coconut chutney.

TADKA IDLI

INGREDIENTS

• 2 tbsp refined oil
• Pinch of heeng
• ½ tsp mustard seeds
• ½ tsp chilli flakes
• Water
• Salt to taste
• 8-10 Curry patta
• 2 chopped Green chilli
• 1 cup Mini Idlis
• 4 tbsp grated coconut

PREPARATION METHOD

• For tadka , Heat oil in a pan , add heeng and mustard seeds till they crackle. Add chilli flakes  and remove from flame. Add  ½ tsp turmeric powder , 1 tsp south Indian curry powder. Again place pan on the gas , and add water to moisten .
• When water reduces, add salt , curry patta and green chillies . Now , add mini idlis and cook . Remove in a bowl , garnish with grated coconut and serve hot with a chutney of your choice- coconut or tomato as desired.

Serving Suggestions

Serve hot

BREAD IDLI

INGREDIENTS

• Boiled Potatoes – 4 Nos.
• Hung Curd – 200 gm
• Bread slices – 8 nos.
• Mustard Seeds – 1 tsp
• Curry Leaves – 7 – 8 nos.
• Hing – a big pinch
• Chilli powder – 1 ½ tsp
• Salt – to taste
• AlooBhujia – 50 gm
• Green Chutney – 2 tbsp
• Tomato Ketchup – 2 tbsp
• Garam Masala – 1 tsp
• Chaat Masala – 1 tsp
• Green Chillies – 2 nos.
• Coriander – Few sprigs

PREPARATION METHOD

• Mash the potatoes nicely
• Add garam masala, chaat masala, chilli powder, chopped green chillies, salt and chopped coriander to it.
• Cut Bread slices into roundels with help of a round cup. So they look like flat idli’s.
• Now take 5o gm of potato mixture and stick it to the bread. Shape it like an idli with the help of your palms.
• Cook this bread idli from the potato side first in a hot non-stick pan with olive oil. Then at the end golden brown the bread side as well.
• Thin down the hung curd to a thick raita consistency with help of some water.
• Tempering banao. In hot oil add mustard seeds, hing, curry leaves and some chilli powder.
• Is tempering ko dahi mein add kardo. Add salt to taste.
• Ab bread idli ko cover karo totally with this tempered curd.
• Decorate aur garnish karo with ketchup, imli chutney and aloobhujia on top.

Serving Suggestions

Serving 4

OAT BISCUITS

Scrumptious biscuits to eat with tea.

INGREDIENTS

• self-raising flour, 75 gm,
• porridge oats, 75 gm,
• Sugar, 75 gm
• 75g butter
• Honey, one tablespoon
• Milk, one tablespoon

TOOLS REQUIRED

• Oven
• Saucepan

PREPARATION METHOD

• First heat oven to 180 degrees Celsius. Use a baking parchment to line a baking tray. Filter the flour in a small bowl. Now add in sugar and rolled oats. Now thaw honey milk and butter in a saucepan and keep stirring till it is heated properly. Add the earlier mixed dry ingredients. Keep tossing till is combined properly. Put the mixture on a baking tray and give circular shape. Now bake for around fifteen minutes in a preheated oven or till it turns slightly brown. Leave to cool down for at least five minutes before you remove it from the tray.

Serving Suggestions

Serve with hot tea

BANANA DOSA

Relish this awesome combination of banana and dosa batter 

INGREDIENTS

• All purpose flour (maida) :- 250 gm
• Bananas (mashed) :- 4
• Egg (well beaten) :- 1
• Sugar :- 75 gm
• Baking powder :- ¼ tsp
• Cardamom powder :- 2 gm
• Oil :- 50 gm
• Milk :- 1-1/2 glass

TOOLS REQUIRED

• Spatula
• Frying pan
• Serving dish

PREPARATION METHOD

• In well beaten egg, put sugar, bananas and milk. (You can also use blender for mixing).
• In a bowl, combine all purpose flour and banana mixture. Mix well to prepare the dosa batter.
• Put baking powder and cardamom powder to the prepared batter. Mix well.
• Heat a pan and spread little oil over it.
• Pour a spoonful of dosa batter and spread it in circular shape. Fry each side till it turns golden brown.
• Serve hot.

Serving Suggestions

Serve hot with chutney or sambar.