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.

Amras Ke Malai Aloo (Mango Curry)

By - Sanjeev Kapoor

Ingredients

• Baby potatoes 20-25
• Ripe mango pulp 1/3 cup
• Oil  to deepfry 3 tablespoons
• Onions  2 large
• Ginger  1/4 inch piece
• Garlic  2 cloves
• Watermelon seeds, roasted  1 teaspoon
• Muskmelon seeds, roasted  1 teaspoon
• Saffron (kesar)  8-10 strands
• Fresh cream 2 tablespoons
• Caraway seeds (shahi jeera)  1 teaspoon
• Green cardamoms  3-4
• Cloves  3-4
• Green chillies, slit  2
• Yogurt, whisked  3/4 cup
• Turmeric powder  1/4 teaspoon
• Red chilli powder  1/2 teaspoon
• Salt  to taste
• Garam masala powder  1 teaspoon
• Lemon juice  1 teaspoon
• Caraway seeds (shahi jeera)  1/4 teaspoon
• Black peppercorns  6-8
• Green cardamoms  2
• Cloves  2-3

Method

• Wash and scrub potatoes under running water.
• Prick them with a fork Heat sufficient oil in a kadai and deep-fry them along with the skin till golden.
• Remove and place on an absorbent paper. Set aside.
• Grind onions into a smooth paste.
• Grind ginger and garlic to a smooth paste.
• Grind watermelon seeds and muskmelon seeds to a paste using a little water.
• Dissolve saffron in fresh cream and set aside.
• Heat three tablespoons of oil in a pan, add one teaspoon caraway seeds, three green cardamoms and three cloves.
• When they change colour add green chillies and onion paste and sauté for three to four minutes or till it turns golden brown.
• Add ginger-garlic paste and sauté for two minutes.
• Add yogurt, melon seeds paste, turmeric powder, red chilli powder and stir-fry till oil separates from the masala.
• Add half a cup of water and mix well.
• When water comes to a boil add mango pulp, fried potatoes and salt. Stir well.
• In another pan dry roast remaining shahi jeera, cloves, green cardamoms and peppercorns and grind to a powder.
• Add garam masala powder, saffron dissolved in fresh cream to the gravy and simmer for a couple of minutes.
• Adjust seasoning.
• Add freshly ground masala and lemon juice and stir.
• Serve hot with paranthas.

Grilled Veggie Quesadilla

By - Hobby and More

Ingredients:

1 Tablespoon	oil
1	green pepper
1	red pepper
1/2 medium	onion sliced
2	ripe tomatoes chopped
1/2	jalapeno pepper chopped finely
1/2 cup	cilantro leaves
1 teaspoon	lime juice
2	Serrano chili peppers sliced finely
1/4 teaspoon	salt or to taste
1/4 teaspoon	black pepper
1/2 cup	shredded cheddar (low-fat)
4	whole wheat tortillas or rotis

Directions:

• In a large pan, add 1 Tablespoon vegetable oil. Let the oil get hot on medium high heat.
• Add in the onion sliced and let cook for 2 minutes with frequent stirring.
• Add in 1 green bell pepper and 1 red pepper sliced thin and 2 serrano chili sliced finely.
• Mix all and let cook on medium high heat for 7-8 minutes or till all vegetables start browning on the edges. You can also grill the veggies on a grill pan or BBQ. And of course more veggies can be added as well, like zucchini, or mushrooms. And some pinto or black beans as well!
• Prepare the simple salsa by mixing in the tomatoes, jalapeno, cilantro and lime juice, Add in a little salt and pepper. Mix everything and keep aside.
• Heat a large grill pan or use a plain pan and spray oil on it.
• Place one tortilla on the grill pan.
• Sprinkle some cheese on the tortilla.
• Layer some grilled veggies on it and spread evenly.
• drop small amounts of the salsa and sprinkle more cheese.
• Top it all with another tortilla.
• Press down for a minutes and then flip the quesadilla!
• Press down on the other side for a minute as well..
• Cut it up using a pizza cutter.
• Serve hot with Guacamole, low fat sour cream, Salsa and Habanero Sauce!

Tortilla

By - MexicanFood

Ingredients:

2 cups	flour
1/4 cup	shortening (you can substitute butter) cold
1/2 teaspoon	salt
1/2 teaspoon	baking powder
1 cup	warm water

Method

• Mix dry ingredients in a large bowl.
• Add vegetable shortening.
• Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
• Knead the dough for a few minutes.
• Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
• Roll each ball of dough out into a round shape, approx. 1/8 inch thick.
• Cook from both sides.
• When they are done it should have lots of nice brown speckles. Place them in a  towel.

Guacamole

By - SimplyRecipe

Ingredients

2	ripe avocados
1/2	red onion, minced (about 1/2 cup)
1-2	serrano chiles, stems and seeds removed, minced
2 tablespoons	cilantro leaves, finely chopped
1 tablespoon	fresh lime or lemon juice
1/2 teaspoon	coarse salt
pinch	freshly grated black pepper
1/2	ripe tomato, seeds and pulp removed, chopped

Method

• Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)
• Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.
• Keep it for 30 mins. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
• Just before serving, add the chopped tomato to the guacamole and mix.

Roasted Tomato Salsa

By - AllRecipes

Ingredients

12	tomatoes
2 cloves	garlic, unpeeled
1 small	onion, quartered
1	jalapeno chili pepper
1 & 1/2 tablespoons	olive oil
1 teaspoon	ground cumin
1/4 teaspoon	salt
3 tablespoons	fresh lime juice
1/4 cup	chopped fresh cilantro

Method

• Preheat the broiler.
• In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
• Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
• Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
• In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Fresh Salsa Recipe

By - Southern Food

Ingredients:

Makes about 2 cups of salsa.

• 3 tablespoons finely chopped onion
• 2 small cloves garlic, minced
• 3 large ripe tomatoes, peeled and seeds removed, chopped
• 2 hot chili peppers, Serrano or Jalapeno, finely chopped
• 2 to 3 tablespoons minced cilantro
• 1 1/2 to 2 tablespoons lime juice
• salt and pepper

Preparation:

• Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain thoroughly. Discard water. Cool.
• Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.

Tahini Sauce

By - Humus101

Ingredients

• 1/3 cup raw tahini
• 1/3 cup cool water
• 1/2 lemon
• 1 small garlic clove
• 3-5 stalks of fresh parsley
• yogurt (optional)
• Salt 

Preparation

• Put the tahini in a small bawl and pour a little water.
• Stir slowly until the texture starts to become thicker, then add more water and stir. Repeat a few times. keeping the mixture more or less homogeneous.
• Squeeze and add the lemon juice. Chop the garlic and the parsley well, and add them while stirring. If the tahini is too thick, add a little more water. Add the salt.
• Serve with some chopped parsley on top.

Tahini Paste

By - Mideastfood.com

 

Ingredients:

Yield: 4 cups

• 5 cups sesame seeds

• 1 1/2 cups olive oil or vegetable oil

Preparation:

• Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

• Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Storing Tahini

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months

Hummus

By - Humus-101

Ingredients

[2 extra-large bowls of Hummus]

• 1 cups dried chickpeas (the smallest you can find)
• 1/2 cup tahini
• juice from 1 squeezed lemon
• 1-2 garlic cloves.
• 1/2 teaspoon cumin
• 1 tablespoon + 1/8-1/4 teaspoon baking soda
• salt
• olive oil
• parsley

Directions

[Brut: 10-20 hours. Net: 30 minutes]

• Soak chickpeas in water over night with 1 tablespoon of baking soda.
• Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.
• Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers.
• Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.
• Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture.
• If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.
• Serve with some good olive oil and chopped parsley.

Falafel

By - Humus-101

Ingredients

(25 falafel balls)

• 2 cups of dries chickpeas, soaked in water for 12 hours
• Crumbs from 2 slices of white bread
• 5 cloves of garlic
• 1/2 small onion
• Ginger for flavour
• 1/3 cup chopped parsley
• 1/2 cup chopped coriander
• 2 teaspoon baking soda
• 1 spoon of sesame seeds
• 1 teaspoon cumin spice
• 2 tbsp suji
• fresh cream 
• Salt, pepper
• Oil for deep frying

Method:

• Wash the soaked chickpeas and put them in a food processor with the garlic, onion and spices. Grind until you get a rough moist texture. Add a little water if needed. Add suji and fresh cream as well.
• Move the mixture into a large bowl, add the rest of the ingredients and put aside, covered, for 30-60 minutes.
• Warm the oil – it should be hot, not boiling. Add the baking soda to the mixture and knead a little.
• Wet your hands and shape little balls (smaller then apricots). Fry until you get a deep brown shade. Serve hot!

Indian Greek Salad

By - Arati Kadav

Dressing

• Ajwain (also called carom seeds, substitute for oregano - it's stronger in taste)
• Garlic (4-6 cloves) (optional)
• Mustard paste (optional)
• 2 spoons white vinegar / lemon juice
• 8 spoons olive oil
• black pepper (optional)
• Salt
• May also add flax seeds

 Mix well for a while.

Cut vegetables:

• Lettuce
• Cucumber
• Onions
• Olives (optional)
• Paneer (marinated in vinegar for 2 hours - and then washed good substitute for fetacheese)
• Tomatoes
• Capsicum (optional)
• Boiled Cheakpeas (chole)