Crispy Honey Chili Potatoes

By: Sanjeev Kapoor

Ingredients

Potatoes,cut into fingers , soaked in water	5-6 medium
Garlic paste	1 teaspoon
Red chilli paste	2 teaspoons
Red chilli sauce	2 teaspoons
Cornflour/ corn starch	5 tablespoons
Salt	to taste
Oil	1 tablespoon + to deep fry
Garlic,chopped	5-6 cloves
Red chilli flakes	1 tablespoon
Vinegar	2 teaspoons
Honey	2 tablespoons
Sugar	1/2 teaspoon
Fresh coriander leaves,chopped	1 tablespoon
Spring onion greens,chopped	2 stalks

Method

• Heat sufficient oil in a non-stick pan. Deep fry potato wedges till crisp and golden. Drain on an absorbent paper.
• Heat two tablespoons oil in another non-stick pan. Add garlic and ginger. Saute for a minute.
• Add spring onion bulbs, mix well and saute till onions are translucent.
• Add red chilli sauce, vinegar, red chilli flakes, sugar and honey. Mix well and cook for half minute.
• Add salt and mix well. Lower the heat and add fried potato wedges. Mix well, add spring onion greens and mix again.
• Garnish with coriander leaves and serve hot.

Cream Sandwich

By - Archana Kansal

Ingredients

Cream	100 gm
Tomato sauce	2 tablespoon
Curd	2 teaspoon
Powdered sugar	1 teaspoon
Chili sause	1/4 teaspoon
Cabbage	3-4 teaspoon
Salt	1/4 teaspoon
Capsicum	1 teaspoon
Onion	1 teaspoon
Carrot	1-2 teaspoon

Method

• Chop all the vegetables in a chopper
• Mix everything.

Skahy Toast

By - Archana Kansal

Ingredients

• Bread
• Ghee
• Milk
• Cardamom
• Sugar

Method

• Cut bread in triangular pieces
• Deep fry it in ghee till it turns brown
• Boil milk for a while , till it become thick.
• Add cardamom and sugar to milk.
• To serve, put bread in a bowl and pour milk over it.

Beet and Carrot Koshimbir(spiced salad)

By - Hobby and More

Ingredients: 

1 medium	Beet grated
5-6 baby	carrots grated
1/2 teaspoon	lemon juice
1/4 teaspoon	salt or to taste
A generous pinch	raw sugar
A generous pinch	black pepper

Tempering:

 

1 teaspoon	organic canola oil
A generous pinch	asofoetida(hing)
1/4 teaspoon	mustard seeds
1	green chili slit
2 Tablespoons	chopped cilantro

Garnish:

Crushed roasted peanuts or shredded coconut.

Method:

• Grate beet and carrots.
• Add salt, sugar, lemon juice and pepper. Mix well and keep in a bowl.
• In a small pan, add oil, heat on medium.
• Add mustard seeds when the oil is hot.
• Let the mustard seeds start to pop, then add asofoetida and chili.
• Cook for half a minute, stir the chili so it cooks on all sides.
• Pour this into the beet bowl.
• Mix well. Top with Cilantro, peanuts/coconut. Serve.

Variations:

• Add some non dairy yogurt into the beet bowl. Mix and serve. It will look like thick deep pink Raita.(Indian Yogurt dip side). I used So Delicious Plain coconut milk yogurt.
• Add cumin seeds instead of mustard seeds to the tempering.
• If you dont like the raw Beet taste, then add the grated beet and carrot to the tempering pan after adding green chili. Mix well and cook covered on low for 4-5 minutes. Stir 2-3 times in between. Or use roasted or boiled beet.

Vinaigrette Dressing

By - Tarla Dalal

Ingredients

• 1/2 cup salad oil
• 2 tablespoon vinegar
• 1/4 teaspoon mustard (rai / sarson) powder
• 1 teaspoon sugar
• salt and black pepper powder to taste

Method

• Combine all the ingredients in a bowl, mix well
• Refrigerate for at least an hour.

Tips

If you wish, you can add chopped parsley and gherkins to highlight the sour tinge in this dressing.

Healthy version of Paneer Pakora

By - Arati Kadav

Ingredient:

• Yoghurt
• Paneer
• Besan (gram flour)
• Lots of garlic - crushed
• Coriander and green chillies and salt

Method

• Make sort of a batter with yoghurt, green chillies, coriander, crushed garlic.
• Add a little gram flour to it - helps in binding.
• Cut paneer in small pieces and keep it in the batter for as long a time as you can to marinate (30 mins).
• Have a non stick pan- brush it with oil and put the paneer cubes and let it be well done.

Stuffed Brinjal Curry

By - Mahanandi 

Dry roast:

• 1 cup peanuts - roast them, when they are cooled, rub and remove the skins
• 1 cup sesame seeds - dry roast them

Other Ingredients

• 8 to 10 dried red chillies
• One tablespoon of coriander seeds
• Half teaspoon of cumin
• 4 cloves, one small piece of cinnamon stick
• 5 to 6 fenugreek seeds (menthulu)(They taste bitter so limit the number)
• 1 teaspoon of salt
• Tamarind - Soak key-lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste.

Make a tight paste:

• Grind all of the above ingredients to a fine, smooth paste.
• You have to stuff this paste into brinjals so while grinding, under any circumstances, do not add water.
• Take this paste onto a plate and divide it into two portions.
• One is for stuffing and the other half is for sauce/gravy.

Method

• Thoroughly wash and dry the green brinjals.
• Remove the stems of brinjals. If you want, keep the stems.
• Take each green brinjal and on the end, opposite of stem, make a plus shape slit towards stem side but not all the way through (one vertical and one horizontal slit).
• Fill up the plus shape slit (gap) with stuffing.

Cooking:

• Do the popu or tadka(toasting the black mustard seeds and cumin in one teaspoon of oil).
• Add half of the peanut-sesame paste that was kept aside and half to one glass of water and one teaspoon of turmeric.
• Mix them up thoroughly without any lumps.
• Make the gravy/sauce more on the thin side or watery.
• Taste it, add salt, red chilli powder and tamarind paste if needed.
• I also add jaggery, very tiny amount to the gravy (making it mildly sweet).
• Arrange the stuffed brinjals neatly in the gravy, slit side up.
• Cover and cook them until the green brinjals are very tender to touch.
• I pressure-cook them until one whistle on medium low heat.
• After the whistle sound, I immediately and slowly release the pressure from the valve by lifting the weight.

Paneer Butter Masala - (Can be used for pizza)

By - MirchMasala

Ingredients:

(For marinade)

• 1/3 cup yoghurt
• 1 tbsp lime juice
• 2 tsp red chilli powder

• 2 tsp Garam Masala
• salt

Other Ingredients :

• 1 cup cubed paneer

• 1 red onion, chopped
• 1 medium sized tomato, pureed

• 2-3 green chillies
• 2 cloves garlic - minced

• a few sprigs of cilantro, chopped

• few raisins
• 2 tsp ketchup
• 1/3 cup fresh cream
• butter/oil
• 1/2 inch piece of cinnamon

• 2 green cardamom pods

• 4-5 whole black pepper

• 1 star anise

• 1 bayleaf

• 1/2 tsp fennel seeds

• 2 tsp chilli powder

• 2 tsp Garam masala
• a few tsp kasuri methi (dried fenugreek leaves)

• 1/2 tsp sugar

Method

• Marinate the paneer and keep aside for a couple of hours and then grill it in the oven in the broiler setting for 20 mins or so.

• Melt the butter or oil in a kadhai (indian style wok)
• Saute the onions, garlic and green chillies. Keep aside till cool.

• Grind them into a puree in a blender.

• Heat some more butter in the kadhai and splutter the fennel seeds in it.
• Add the raisins as well.
• Now add in the onion paste and saute for a while.
• Add the pureed tomato and cook for a while.
• Mix in the chilli powder, garam masala powder and let it cook a little more.

• Now add in the ketchup, cream and the paneer and sugar as well.

• Let it simmer for a while.
• Top it off with some kasuri methi and chopped cilantro.

Bitter gourd with lentil

By - Kajal

Ingredients:

• 100gm bittergourd,
• 100gm lentil (Tuver dal)
• 2-big size tomatoes
• 8-9 green chillies
• 3-tbsp oil
• 1-tbsp red chilli powder
• 1\2-tbsp turmeric powder
• 1-tbsp garam masala
• 1-tbsp mustard seeds
• 1-tbsp cumin seeds
• 1\2-tbsp asafoetida (hing)
• 3 tbsp lemon juice+2 tbsp sugar or jaggery(optional)
• Salt to taste.

Method:

• Soak the Tuver dal for one hour.
• After that microwave for 4 minutes on high. So it’s become soft but not like smooth dal and Keep aside.
• Peel and cut the bitter gourd into long slices. Remove the seeds.
• Soak into slated water for 1\2 hour so we reduce the bitterness.
• After that drain the extra water from the bitter gourd and put over the tissue paper.
•  Cut the tomatoes into medium size pieces and keep aside.
• Heat the oil into a pan and add mustarded seeds, cumin seeds and hing.
• Add small green chilles and fry for one minute.
• After that add bitter gourd dry long slice in it.
• Cook into medium flame for 5 minutes and add turmeric powder.
• When bitter gourd slices become crispy then add red chilli powder and salt in it.
• After that add cook tuver dal in it and mix it. Cook into low flame for 3 minutes.
• Add chopped tomatoes and gram masala in it.
• Cook on medium flame until all tomato mix with curry very well.
• Turn off the flame and garnish with coriander leaves.