Doodh cold drink

Ingredients:

2 cup milk (whole milk preferred for richer taste)

1 tbsp sugar

1 tbsp custard powder (vanilla flavour)

1 cup vanilla / apple ice-cream

Method:

1. Mix ¼ cup of cold milk with custard powder, blend well and set aside.
2. Boil the rest of the milk with sugar, turn the heat on low flame and add the above custard paste.
3. Keep stirring till it is thick.
4. Refrigerate it for 2- 3 hours.
5. Serve chill with ice-cream.

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Amritsari Kulcha

Amritsari Kulcha

Ingredients to make Kulcha.

• Maida (white flour) - 400 gms. (3 cup)
• Curd - 3 table spoon.
• Baking soda - 1/3 tea spoon.
• Baking powder - 1/2 tea spoon.
• Sugar - 1 tea spoon.
• Oil - 1 table spoon.
• Salt - 3/4 tea spoon (or to the taste)
• cumin seeds - 1 tea spoon.

Ingredients to prepare the filling.

• Potato - 300 gms. ( 4 boiled)
• Salt - 1/2 tea spoon (or to the taste)
• Green chilli - 1-2 (chopped)
• Ginger - 1 inch long piece (grated)
• Amchoor powder - 1/2 tea spoon.
• Coriander powder - 1 tea spoon.
• Red chilli powder - 1-2 pinch.
• Garam masala - 1/4 tea spoon
• Coriander leaves - 1 table spoon (chopped)

Method -

Knead the flour to make Kulcha.

Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands. Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with clean towel and keep it at a warm place. Within 5-7 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready.

Knead the flour to make Kulcha. Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands. Knead the flour with luke warm water to make a smooth dough. Flip and punch the dough for 5 minutes to make it smooth. Apply oil to the dough and keep it in a deep pan. Cover the bowl with clean towel and keep it at a warm place. Within 3-4 hours the dough will rise. Punch the dough once again to fix it. The dough to make kulcha is ready.

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Hint: Add very less water when kneading the dough.
Prepare the Filling to stuff the Kulcha.
Peel and mash the boiled potatoes. Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.
Now Prepare Kulcha
Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also.
Take one ball of the dough and roll it into a flat disc of 3 inch. Put the potato mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides to make a kulcha.
Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. On top of the kulcha surface sprinkle some water and fix some cumin seeds, sesame seeds and chopped coriander over the at the top of the kulcha.
Bake the Kulchas in the oven.
To bake the kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at High for 10-12 minutes. Place the tray in an oven and bake the kulcha for 3 minutes. Flip the side of the kulchas after 3 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with  butter, jaljeera boondi raita, chole or gobhi carrot pickle or simple you can have this tasty kulcha with mint chutney.

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Spinach rice with crispy onions

 Ingredients

•	Fresh spinach leaves (palak),finely chopped	1 bunch
•	corn kernels, boiled	1/4 cup
•	Rice, cooked	1 cup
•	Oil	6 tablespoons
•	red Onion fried	1/4 cup
•	Onions, sliced	2 medium
•	Garlic, crushed	6-8 cloves
•	Salt	to taste
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Method
Heat four tablespoons oil in a non-stick pan and shallow fry the onions till crisp and golden. Drain. Chop onions and garlic in the chopper. Heat two tablespoons oil in another non-stick pan and sauté the onion-garlic mixture till golden. Crush the corn and add along with spinach and cook on high heat. Add salt and cook. Add rice and mix well. Grease a bear shaped silicon mould lightly. Put the rice mixture into it and pack tightly. Un-mould it onto a serving plate. Garnish the rice with fried onions serve immediately.

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Steamed Dhahi Vada Chaat

We all love dhahi vada, traditionally dhahi vada's are prepared by deep frying in oil. But these days no one likes deep fried stuff, we all want to take good care of our health. So for all of those who love dhahi vada chaat here healthy yummy version of this recipe. It’s a called 'steamed dhahi vada chaat.'

Just try it, and i am sure you will love it and never agian deep fry your vada's.

Ingredients:

• Urad dal - 150 grams
• Moong dal - 150 grams
• Ginger - 1 inch long piece(grated)
• Salt - add to taste or ½ tsp
• Asafoetida - 1 pinch
• Eno salt - ½ tsp

• Dahi(curd) - 500 grams or 2 ½ cup
• Salt - ½ tsp
• Black salt - ½ tsp
• Roasted Jeera(cumin) powder - 2 tsp
• Red chilli powder - ½ tsp
• Green Dhaniya(coriander) - 2 tbsp(finely chopped)
• Sweet chutney - ½ cup
• Green  Dhaniya chutney - ½ cup
• Aloo sev- 1/2 cup

 Method:

Clean both Urad dal and Moong dal, wash the two and soak in water for 4 hours. Drain water from dal and put it in a mixer and grind without water to make a coarse paste. Take outthe grounded dal into a bowl.
Apply oil then smoothen the Idli stand. Pour 2 cups or as much water in the cooker such that the first level of the Idli stand is not immersed in it.

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Add salt, ginger, asafoetida to the grounded dal and beat the mixture well. In case you feel that the mixture is thin then you can add Sooji(semolina) to it. Now put eno salt to the mix and beat only once. The mixture for Dahi Vada is prepared. Take one spoon of the mixture and put it in one level of the Idli stand. Flatten the mixture with wet hands into the shape of Dahi Vada. In this manner, place the structured Dahi Vada mixture in all of the Idli maker’s levels.
Place the Idli stand filled with Dahi Vadas in the cooker and close without placing the cooker’s whistle. Now let the Dahi Vadas cook for 10 minutes in the steam. Turn off the gas. Take out the Idli stand from the cooker, let it cool off then remove the Dahi Vadas and place them to a plate or bowl.
Now put all of these steamed vada in warm salty water for 6-8 mintues. The water should be warm not hot. Now take out one vada and squeeze the excess water and place it on a plate, do the same with rest of the vada's.
To serve Dahi Vada place two Dahi Vadas on a plate, sprinkle black salt, now pour 4 tbsp Dahi, plain salt, sweet chutney and green dhaniya chutney. Also sprinkle some red chilli powder, roasted Jeera and Green Dhaniya, aloo sev and your healthy yummy tasty  Dahi Vada is now ready to eat.

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Chiken Tikka Masala

Ingredients:

• For marinade:
• 1 cup fresh yogurt (should not be sour)
• 1 cup finely chopped fresh coriander leaves
• 2 tbsps ginger paste
• 3 tbsps garlic paste
• 3-4 tbsps garam masala
• 6 peppercorns/ 2 dry red chillies
• 3 tbsps lime/ lemon juice
• 1/2 tsp orange food coloring
• 1 kg chicken (breast or thigh) skinless and cut into 2" chunk.

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• For the gravy:
• 2 medium-sized onions finely chopped
• 6 cloves garlic chopped fine
• 5 pods cardamom
• 1 tin (400 gms approx) chopped tomatoes or 6 medium-sized fresh tomatoes chopped fine
• 2 tbsps garam masala
• 2 tsps soft brown sugar
• 1 cup single cream
• 3 tbsps almonds blanched and ground to a paste
• 3 tbsps vegetable oil
• Salt to taste
• bolied egg- 1 (cut in circles for garnishing)

Method:

• Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.
• Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.
• Thread the chicken onto skewers and keep ready.
• Preheat your oven or grill to medium high (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Keep aside.
• To make the gravy/ sauce: Heat the oil in a deep pan on a medium flame and add the onion. Cook till soft.
• Now add the cardamom and the garlic. Fry for 2-3 minutes.
• Add the garam masala, brown sugar, tomatoes, almonds and mix well. Cook till the tomatoes are soft and a thick paste forms.
• Add the grilled Chicken Tikkas (pieces) and stir. Cook for 10 minutes.
• Add the cream and mix well. Turn off the flame.
• Garnish the dish with chopped coriander leaves and boiled egg and serve hot with Naan or roti.

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Aloo Bhalle Chaat

Ingredients:

• Potato - 500 gms. (8-10)
• Bread - 4
• Green Peas - 100 gms.
• Coriander Powder - 1 tea spoon
• Amchoor Powder- 1/4 tea spoon
• Garam Masala - 1/4 tea spoon
• Green Chilli - 2 or 3
• Green Coriander Leaves - 50 gms.
• Salt -  as per your taste
• Refined oil or ghee - 3 table spoon

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Method
Wash and boil the potatoes. Also boil peas in 2 table spoon water. It will take 5-6 minutes for peas to boil. Now cool and blend peas. Now take a pan and heat 1 table spoon oil in it. Add coriander powder, green chilli, peas paste, salt, coriander powder, garam masala and mix them well. Cook the masala for atleast 2-3 minutes. The filler to fill inside the tikki is prepared.
Peel the potatoes after cooling them. Break the potatoes into small pieces and add salt to it. Knead the mixture and then divide it into 7-8 parts. Likewise, divide the mixture of the filler into 7 equal parts.
Take the potatoes mixture in your hand and dent it to fill it with the masala mixtue. Now make a ball and then flatten it with your hands. Make 6-7 flat disc with the mixture. Place a pan on the stove/oven and pour 1 table spoon oil on it. Spread the oil evenly on the pan and place all the tikkis on it. Fry the cutlets at low flame and pour some more oil on the sides of the tikkis(cutlets). Now turn the side of the tikki and fry till both the sides turn brown.
Put the tikki on  a plate and serve it with green chutney, sweet chutney, chat masala, curd and aloo sev.

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Palak Paneer Bhurji

Ingredients:

• Palak(spinach) - 1 kg
• Paneer - 250 grams(1 ½ cup grated)
• Tomatoes - 3 to 4
• Green chillies - 1 to 2
• Ginger - ¾ inch long piece
• Cashew nuts - 10(cut one ito 6-7 pieces)
• Oil - 2 tbsp
• Jeera(cumin) - ¼ tsp
• Turmeric powder - ¼ tsp
• Red chilli powder - less than ¼ tsp or as desired
• Salt - add to taste or ¾ tsp
• Garam masala - less than ¼ tsp

Method:

Cut the stems from the Palak leaves then soak in water and wash  properly 2 -3 times. Place the washed Palak vertically on a plate or strainer and let the water drain. Now finely chop the Palak.
Wash the tomatoes and cut them into big pieces. Remove the stem off the green chillies, peel the ginger and wash then put all of them in a mixer and grind.
Grate the Paneer.
Pour oil in the Kadhai(pan) and heat. Put jeera and turmeric powder in hot oil. When the jeera is roasted add tomatoes, green chilli paste and fry till the spices  become grainy. Put the Palak in the roasted spices, also add salt and red chilli powder and mix generously. Cover the Kadhai for 4 minutes allowing it to cook on a medium flame. Now open the lid and stir the Palak. The leaves will drain out some water then increase the flame and cook till all of the water dries up. Put Paneer, salt, few pieces of cashew nuts leave the rest for garnishing and garam masala into the cooked Palak and blend properly. Cover the Kadhai and place it on a low flame for 2 minutes. Open the lid and stir the vegetable with a spoon. Palak Paneer Bhurji is ready, turn off the gas.
Take out Palak Paneer Bhurji in a bowl, garnish with cashew nuts and serve with hot chapatis, naan, and paranthas.
 
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Pav Bhaji

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves, chopped	1/4 cup
•	Lemons juice	Tsp. 2

Method
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion, lemon juice and aloo sev.

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Palak Delight (palak chole and palak pakora) (spinach fest.)

Palak Delight (spinach fest.)

Ingredients

•	Chickpeas (kabuli chana),soaked and boiled	2 cups
•	Spinach leaves (palak),puree	1 medium bunch
•	Ghee	1 tablespoon
•	Cumin seeds	1 teaspoon
•	Coriander seeds	1 teaspoon
•	Onion ,diced	1 large
•	Ginger,chopped	1 inch piece
•	Sea salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Green chilli,slit	1
•	Juice of 1 lemon

Method
Heat ghee in a non stick pan, add cumin seeds, coriander seeds and onion and sauté till onion is lightly browned.

Add ginger, spinach puree, salt and turmeric powder and mix well. Cook for 3-4 minutes.

Add chana, ½ cup water and green chilli. Mix well and add lemon juice. Mix well and cook till dry.

Palak Pakora (spinach bhaji)

Ingredients:

1 bunch Spinach (Finely Chopped)

1 onion (Finely Chopped)

2 pods garlic (chopped)

1/2 cup Gram Flour (besan)

1 tsp.turmeric powder

1/2tsp.red chili powder

1 green chili chopped(optional)

1 tsp. salt.

1/2 Sugar.

Oil for frying

Method:

1 Mix thoroughly chopped spinach, chopped onion, Garlic,  Besan, turmeric powder, red chili powder , salt and sugar in a bowl. If required add 1 or two tablespoon of water but avoid adding excess water as the batter should be thick and sticky.

2. Heat oil in a deep bottomed pan. Make small fritters and drop them in  hot oil and deep fry them until golden brown in medium flame.

3. Drain out excess oil and keep it in a tissue paper in order  to soak the excess oil.

Serve this hot with garlic flavoured rice or zeera rice.

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