Bottle gourd Muthiya (dumplings)

Ingredients


1 medium size Bottle gourd (grated)
1 cup Wheat flour
1 cup Gram flour (besan)
1 tspn salt
1 tspn ginger garlic paste
1 tspn turmeric powder
1 tspn red chili powder
1 tspn sugar
2 tbspn oil
1 tspn sesame seeds
1 tspn mustard seeds
2 big red chillies


Method
1) In a large bowl add the grated bottle gourd to the wheat flour, gram flour and also add other dry ingredients except the mustard and sesame seeds
2) Make a tight dough like paratha
3) Then make three equal parts of dough and make those parts as long rolls
4) Steam boil those rolls for 10 min
5) Once cooled, cut them into small dumplings
6) In a pan , heat 2 tbspn oil and add mustard seeds. Wait till they splutter
7) Add the sesame seeds and pinch of asafetida (hing)
8) Add the dumplings and let them cook for 5 more min
9) Serve the hot muthiyas with tea


Servings: Around 10-12 medium sized dumplings

Strawberry Jam

Ingredients
1 cup fresh strawberries (washed and wiped)
1 cup sugar
1 tspn lime juice




Method
1) Cut the washed strawberries into very small pieces
2) In a pan mix the berries and sugar and start boiling it
3) In 5 min the sugar will start creating bubbles, at this point add the lime juice
4) Boil the sauce for 5 more minutes till you find the colour becoming dark red
5) Turn off the gas and let it cool
6) Store it in a clean glass jar and refrigerate it


Notes: Please don't over cook the sauce otherwise the sugar will become hard like butterscotch chips
The cooking time is just 10-15 minutes

Paneer Butter masala

Ingredients
1 cup paneer (cut into medium sized cubes)
1/2 cup finely chopped onions
1 tbspn ginger garlic paste
1/2 cup tomatoe puree
1 tspn green chili paste
1 tspn garam masala
1 tspn salt
1/2 cup Cashewnut paste
2 tbspn butter
2 Red chillies
1 tspn chopped coriander
1 tbspn fresh cream


Method
1) In a pan add butter and heat it and add the onions and garlic ginger paste
2) Saute it for 2-3 minutes
3) Add the red chili, Asafetida, garam masala
4) Add the tomato puree and cook for 2-3 minutes till you find the butter getting separated from gravy
5) Add the cashew paste and salt
6) Finally add the paneer cubes and garnish it with fresh cream and coriander
7) Serve with Parathas and butter milk

Papad kebab platter

Ingredients
Punjabi masala papad
6-8 kebabs (You can select any kebabs, harabhara, corn, palak)
1 bowl mix salad of onion and tomato
Date Tamarind chutney

Method
1) First roast the papad on gas stove and immediately invert it on a bowl and give a bowl type shape
2) In the papad bowl, add 2-3 kebabs, salad and the chutney

Creamy gravy with pan fried potatoes 

Ingredients
For Gravy
1 cup soaked and boiled brown chickpeas
1 medium size onion
2-3 garlic cloves
1 medium sized tomatoes finely chopped
1 green chilly
1 tspn corriander chopped
2 tbspn cream
1 tspn garam masala
1 tspn salt to taste
1 tspn Amchur poweder
2 tspn oil

For Pan fried potatoes
3-4 medium sized potatoes
1 tbspn oil
1 tspn salt
1 tspn red chilli powder

Method
1) For gravy heat the oil in pan and add the chopped onion, garlic, 
2) Saute them till translucent
3) Then add the chopped tomatoes and cook the gravy for 5 min
4) Then add the chickpeas, and other spices
5) Finally add the cream on top of gravy
6) For pan fried potatoes, cut the potatoes in medium sized chips
7) Marinate the potatoes with oil, salt and chilly powder
8) Stire fry them on the Griller pan till they turn brown
9) Serve the pan fried potatoes with the gravy and toast

Bluelagoon Mocktail

Ingredients

1/2 cup orange juice
1/2 cup pineapple juice (strained properly without any fibers)
1/2 cup strawberry juice
1/2 cup sugar
1 cup water
1/2 cup club soda
1 tspn lime juice
1 tspn of edible Blue color

Method

1) Mix all the three juices
2) In a pan heat the water and add sugar till it melts
3) Cool the sugar syrup and add the mix fruit juice, lime juice
4)  Add the blue color and let it cool in refrigerator for an hour
5) Serve it chill with crushed ice

Servings: Around 2 glasses

Palak Paneer Kebabs

Ingredients
1 cup washed and blanched Palak (Spinach)
1/2 cup grated Paneer (Cottage cheese)
2 medium sized boiled potatoes
1 medium onion
1 tbspn Mint leaves
1 tbpsn Corriander leaves
2-3 cloves of garlic
1 green chilly
1 tspn garam masala
1 tspn salt
1 tspn Amchur powder
2 Tbspn Bread crumbs


Method
1) Grind the masalas and onion, garlic and palak
2) To that add the mashed potatoes and grated paneer
3) Mix it with bread crumbs and make oval shaped kebabs
4) Brush the kebabs with oil and grill them in oven till they turn brown


Servings: 6-7 medium sized kebabs

Dragon balls with Soya Celery dip

Ingredients
For balls
2 large Sweet potatoes (boiled)
1 cup cabbage, carrot, onions chopped
2-3 cloves garlic
1 tspn soya sauce
1 tspn chili sauce
1 tspn salt
1 tspn corn flour
1 tbspn bread crumbs
some spring onions for garnishing


For dip
1 tspn ginger paste
1 tspn garlic paste
2 tbspn soya sauce
1 tspn chili paste
1 tbspn celery paste
1 tspn salt
2 tspn corn flour


Method
1) mix the boiled sweet potatoes and  other chopped vegetables
2) Add garlic, soya sauce, chili sauce and salt to it
3) Add 1 tspn corn flour and 1 tbspn bread crumbs
4) Make small balls and deep fry. You can make flat kebabs and stir fry if you want to avoid deep frying
5) For sauce, take 1 tspn oil and sauté the ginger garlic paste
6) Add the soya and chili sauce and salt
7) Lastly add the celery paste to the sauce
8) Stir it and lastly add the corn flour till it becomes little thick
9) Serve it hot


Servings: Around 7-8 small balls

Perubian Civeche with roasted sweet potatoes

Ingredients
1 small Onion
1 small Tomato
2-3 slices of orange
1 tbspn Corriander leaves
1/2 cup Coconut Malai (Cream of green coconut ) if not available then use Canned Litchis
1/2 tspn lemon juice
1 tspn salt
2 tbspn sliced Avocado
1 big boiled Sweet Potatoes


Method
1) Chopp all the vegetables except the sweet potato
2) Mix them gradually and then lastly add the salt and lemon juice
3) Serve them in a glass
4) Peel off and roast the sweet potato on medium flame till it turns but black from outside
5) Cut it into small flat pieces
6) Coat one side with Garlice paste or leave it as it is


Servings: Around two cups of Civeche

Daal Puri
A Bihari dish

Ingredients
1 cup soaked Chana Daal
1 tspn garam masala
1 tspn Turmeric powser
1 tspn Chilly powder
1 tpn salt
1 tbspn coriander chopped
1 tspn Amchur powder


For Dough
2 cups Wheat flour
1 tspn Black sesame seeds
1 tspn Carom seeds
2 tbspn oil
1/2 cup water


Method
1) Soak and boil the chana daal till it becomes soft but not soggy
2) In a grinder, mix the onions, and other ingredients and make a fine paste
3) Add it to chana daal and mix thoroughly
4) Mix the dough ingredients and make a loose dough Roti typle
5) Roll the puri balls to flat small puri and stuff it with the chana daal mixture
6) Seal the sides and remove excess dough
7) Again flat it and make it to bit thick puris
8) Deep fry it till it turns brown
9) We can even bake it by adding a pinch of baking powder to the dough


Servings: Around 9-10 medium size puris

Sweet Corn kebabs

Ingredients
1) 2 Sweet corn kernels
2) 3 medium sized potatoes
3) 1 big onion
4) 4-5 garlic cloves
5) Corriander chopped around 2 tbspn
6) Garam masala 1 tspn
7) Salt, turmeric, paprika, amchur powder
8) Bread crumbs
9) Oil to fry


Method
1) Boil the corn and potatoes
2) Cool them and smash them
3) To that add finely chopped all other ingredients
4) Make small balls or give any shape and deep fry till they turn brown
5) You can even bake them at around 200 C for 15 min
6) Serve with green and red chutneys


Servings: Around 12-15 medium sized kebabs

Banana Cupcakes with fresh fruit garnishing

Ingredients


2 cups all purpose flour
1 tspn baking powder
1/2 baking soda
1/2 cup butter
1 cup milk
2 tspn vanilla essence
1 big ripe banana
1 cup sugar


Method
1) Melt the butter and beat it with sugar and milk
2) Add the baking powder and baking soda and slowly add the flour and other ingredients
3) Beat it thoroughly to make a smooth cake batter
4) Preheat the oven at 180 C for around 10 min
5) Pour two tbspn of batter in each cup cake liner and bake the cupcakes for around 20 min at 180C
6) Cool them once baked and garnish with some whipped cream and fresh fruits


Servings: Around 10-12 cupcakes

Ratalu (Purple Yam) Puri

Ingredients
500 GM Purple Yam
1 cup Gram flour
1 tspn turmeric powder
1 tspn Peprika
1 tspn salt
1 tspn blacksalt
1 tspn Pepper corns
1 tspn Corriander seeds
Oil for frying


Method
1) Peel the Yam and cut it horizontally into thin long chips
2) For slury, add 1 cup water to 1 cup Gram flour
3) Add turmeric, paprika, salt
4) Dip the Yam chips in Slury and sprinkle the half crushed Corriander and Pepper corns on one side
5) Slowly put the puri into the hot oil for frying
6) Fry till it turns dark colour
7) Serve it and sprinkle it with black salt


Servings: Around 5-6 puris

Crispy Paneer Fingers 
(Cottage Cheese)

Ingredients
100 gms paneer
2 tbspn maida + 1 tbspn Corn flour for slury
Salt, Pepper powder, Coriander powder for marinating
Oil for frying


Method
1) Cut the paneer slab into long finger like sticks
2) Marinate the paneer sticks with salt, pepper, coriander powder
3) Then dip the paneer sticks into the slurry
4) Coat the sticks with bread crumbs
5) Deep fry the sticks till they turn crispy and brown
6) Serve with tomato sauce and green chutney


Servings: around 7-8 paneer fingers

Rajagra(Amaranth grain) Banana Puris
(Farali dish)

Ingredients
2 cups Rajgira
1 big size ripe banana
1 tspn chopped green chilies
1/2 tspn ginger paste
1 tspn salt
1/4 th cup water
Oil to fry


Method
1) Mix the Rajgira flour with the mashed banana and chilies and giner paste
2) Make a firm dough
3) Make small balls and roll them into thick puris
4) Deep fry the Puris at medium flame till they turn brown and crispy
5) Serve them hot with Curd or Tea


Servings: Around 6-7 medium size puris

Arabian grapes pulpy juice

Ingredients
500 gm Arabian grapes
2 tbspn sugar


Method
1) In a pan add one glass water and add the washed grapes to it
2) Boil the water for around 5-10 min till you find the grapes getting cracked
3) Once done, let it cool completely
4) You will find that the seeds gets settled down at the bottom
5) You can peel the grapes and remove the skin
6) Just mix it with a hand beater
7) You can use the skin by grinding them in the mixture
8) Serve it chill


Servings: around 4 glasses

Almond coconut cookies

Ingredients
1 cups whole purpose flour (maida)
1/2 cup butter
1/2 tspn baking powder
1/2 tspn baking soda
1 cup sugar (add sugar as per taste)
1/2 cup milk
1/2 cup Almond powder
1/2 cup coconut powder


Method
1) Grind the Almonds and coconut to form a smooth powser
2) In a bowl mix all the ingredients and lastly add warm milk to the mixture to form a light dough
3) Let the dough rest for 30 min
4) Roll out the dough balls to medium sized circles
5) Bake the cookies at 180C for around 20 min till they turn light brown
6) Your cookies might be little soft from the center , but don't over bake. While they cool down, they will gain their crispiness.


Servings: 8-10 medium sized cookies

Fenugreek + Sourghum(Jowar) Puris

Ingredients
1/2 cup washed Fenugreek
1/2 cup soaked sorghum (Jowar)
1 cup wheat flour
1 tspn salt
1/2 tspn Carom seeds
1/2 tspn Sesame seeds
3 tbspn oil
2 cloves Garlic


Method
1) Grind the Fenugreek, garlic, Sorghum to form a smooth paste
2) Add the mixture in the flour and other dry ingredients and form a tight dough
3) Roll the dough balls into small puris. Prick the puris with a fork to make sure they don't pop out during frying
4) Deep fry the puris at medium flame till they turn little brown
5) Serve the puris with either Curd dip or have it with hot tea


Servings: Around 15-20 medium size puris

Baked Paneer Pinwheels

Ingredients
For filling
1/2 cup grated Paneer
1/2 cup boiled corn
1 small onion
2 cloves garlic
1 small tomato
1/2 tspn salt
1/2 tspn garam masala


For outer layer
1/2 cup wheat flour
3 tbspn Besan / Gram flour
1/2 tsspn Carom seeds
2 tbspn butter or olive oil
1/2 tspn salt


Method
1) Mix all the filling ingredients properly and make a corse mixture
2) For dough preparation, mix 1/2 cup water or milk in the flour and make a paratha kind of dough.
3) Knead it weel
4) Roll the dough balls into square shaper
5) Spread the filling mixture on it
6) Roll the roti and seal the ends
7) cut the roll into pinwheels and press softly
8) Bake the pinwheels in a preheated over for around 15 min at 180C
9) Serve it hot with onions and tomato sauce


Servings: Makes around 6-7 medium sized pinwheel

Roasted Pumkin  Tomato soup

Ingredients


250 gm yellow Pumkin
2 Tomatoes
1/2 tspn salt
1/2 tspn sugar
1 tspn cream
1 small onion
1/2 tspn pepper


Method:
1) In a greased plate put the cut pumkin , tomatoes and onion
2) Roast it in the oven/griller for around 15 min till the outer skin turns little dark and the vegetables turns soft
3) Grind the roasted vegetables and make a smooth paste
4) Add 1/2 cup water
5) Take the soup in a pan and boil for 5 min and add salt, sugar and pepper
6) Pour in a serving bowl and garnish with some cream
7) Serve the soup with breadsticks and butter


Servings: around 2 medium bowls of soup