Beetroot Parathas

2 cups wheat flour
Water for kneading the dough
Salt to taste
2 tbsp. ghee
Add two tbsp. ghee to wheat flour. Mix well, add enough water to knead to a soft dough.
For the stuffing:
2 cups beetroot, grated fine
4 medium sized onions
4 green chillies
2.5 cm. ginger
4 flakes garlic
1 tsp. garam masala powder
Salt to taste
3 tbsp. ghee
Method
Grind all the ingredients, except garam masala powder, to a paste. Heat ghee in a vessel and fry the beetroot paste on a low
flame. Cook covered, till the mixture is almost dry. Remove from heat.
Divide the paratha dough into small balls. Roll out each ball into a small puri, put a little beetroot filling in the centre and
seal the edges. Roll out into parathas. Heat tawa, add some ghee and fry the parathas till light brown.

Kofta Lajawab

Koftas
125 gm Amul Cheese - mashed
50 gm cornflour
1/2 tsp pepper powder
Oil for frying
Gravy
250 gm onion - grated
200 gm tomatoes - pured
3 cm piece ginger - ground
1/2 tsp chilli powder
1/2 tsp garam masala
200 gm oil
3/4 tsp salt
Mix mashed cheese with cornflour and pepper.
Knead well.
Form into walnut sized koftas and deep fry till light brown.
Drain and keep aside.
To make gravy, heat oil in a pan and brown onions.
Add ginger and fry well.
Add tomatoes turmeric, red chili and garam masala and fry on low fire till oil separates.
Add water according to consistency of gravy required.
Correct seasoning. Boil for 5 minutes.
Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.
Makes about 8

Cheesy Sweet Jamuns

Makes about 24
150 gm puffed rice (murmura) - washed and soaked in water for 2 hours.
60 gm mawa
1/4 tsp baking powder
Oil for frying
Stuffing
90 gm Amul Cheese-grated
90 gm mawa
100 gm sugar
1 tbsp cashew nuts-chopped
2 tsp grated coconut
1 tbp raisins-chopped
1tsp chironji-chopped
Syrup
200 gm sugar
3 cups water
1 tbsp milk
1/2 tsp cardamom powder
2 tsp rose essence
Silver foil for decoration
Method
Prepare syrup by boiling together the sugar and water. And milk and remove the scum as it surfaces. Boil till 3 cups of clear
syrup are obtained. Remove from fire and flavour with essence and caedamom powder. Keep aside.
Cook the mawa for stuffing in frying pan till it is golden brown. Add the rest of the ingredents and mix well. form into small
balls and keep separately.
Squeeze out the water from the puffed rice and mix it with the rest of the ingredents for Jamuns except oil. Knead well and
from into as many balls as the number of stuffing balls you have. Flatten out the puffed rice balls on the plam of your hand
and place a mawa ball on it. Fold over adn close sides to make an oval Jamun. deep fry on low fire till dark brown. Drain
well and immerse in warm syrup for an hour. Serve warm decorated with silver foil.

MALAI KOFTA CURRY

A tasty kofta curry.
Preparation time : 30 minutes Cooking time : 40 minutes. Serves :6. For the koftas.
100 grams green peas
100 grams cauliflower, finely chopped
100 grams french beans, finely chopped
100 grams carrots, finely chopped
250 grams potatoes, boiled andmashed
2 tablespoons bread crumbs
1 bread slice, soaked in water
1 teaspoon garam masala
1 teaspoon chilli powder
1 1/2 teaspoons lemon juice
Salt to taste
Oil for deep frying
To be ground into a paste.(for the koftas)
9 cloves garlic
25 mm. (1") piece ginger
7 green chillies
For the gravy.
750 grams tomatoes
3 onions
4 cloves
2 small sticks cinnamon
1 tablespoon cornflour
1 teaspoon sugar
1 teaspoon garam masala
1 teaspoon chilli powder
4 tablespoons butter
Salt and pepper to taste
To be ground into a paste.
15 cloves
25 mm. (1") piece ginger
5 green chillies
For baking
1 tablespoon fresh cream
1/2 tablespoon grated cheese
For the koftas.
1. Boil the peas.
2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.
3. Add the vegetables and peas to the potatoes and make a dough.
4. Add 1 tablespoon of bread crumbs and the bread slice.
5. Add the paste, garam masala, chilli powder, le mon juice and salt and form into kofta balls.
6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.
For the gravy.
1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
2. Blend the onions in a liquidiser with very little water.
3. Heat the butter,add the onions and stir fry for 5 minutes till light brown.
4. Then add the cloves, cinnamon and paste and fry again for 2 minutes.
5. Add the tomato puree and cook for 2 minutes.
6. Add 1 teacup of water and boil for 3 to 4 minutes.
7. Pour the mixture into a blender, add the cornflour and sugar and blend.
8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.
How to proceed.
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.
2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 *C (400*F)
until the cheese melts.

RAJMA CURRY

A favourable from the Punjab.
Preparation time : 20 minutes Cooking time : 20 minutes. Serves : 6. Ingredients.
1 teacup red kidney beans (rajma)
2 onions, grated
1 teaspoon chili powder
500 grams tomatoes
2 teaspoons sugar
3 tablespoons ghee
Salt to taste
To be ground into a paste.
7 cloves garlic
7 green chillies
25mm. piece ginger
How to proc eed.
1. Soak the red kidney beans over night.
2. Next day, cook in a pressure cooker. Drain.
3. Heat the ghee and fry the onions for 2 to 3 minutes. Add the paste and chilli powder and fry
again for 1 minute.
4. Add the cooked red kidney beans.
5. Cut the tomatoes intobig pieces, add 2 teacups of water and cook. When cooked, take out a
thick soup through a sieve.
6. Add the tomato soup to the rajma mixture.Add the sugar and salt.
7. Cook for a few minutes.
Gujarati oondhiya cooked in the original style and served in an earthen pot with delicioius chutneys and sauces.
Preparation time : 40 minutes Cooking time : 60 minutes. Serves : 6 to 8.
Ingredients.
750 grams (1 5/8 lb.) papadi
500 grams (1 1/8 lb.) kand (rataloo)
250 grams (9 oz.) potatoes
2 to 3 brinjals
1 teaspoon ajwain
1 teaspoon chilli-ginger paste
1/4 teaspoon soda bi-carb
1 to 2 tablespoons oil
A few lettuce leaves
Salt to taste
Green chutney, garlic chutney, sweet and sour sauce, sev and oil (optional) to serve
For the green chutney.
1 teacup chopped coriandder
4 green chillies
1 teaspoon lemon juice
1/2 teacup water
1/2 teaspoon salt
For the garlic chutney.
10 cloves garlic
2 teaspoons chilli powder
1/2 teacup water
1/2 teaspoon salt.
For the sweet and sour sauce.
1 teacup jaggery (gur)
1/2 teacup tamarind
1/2 teaspoon chilli powder
1/2 teacup water
Salt to taste
Chopped coriander for garnish
How to proceed.
1. String the papadi. Do not separate into two.
2. Peel the kand and cut into big pieces.
3. Cut the potatoes and sweet potatoes without peeling.
4. Make slits on the brinjals.
5. Mix all the vegetables. Apply the ajwain, chilli-ginger paste, soda bi-carb and salt. Mix thoroughly
and apply the oil all over.
6. In a small earthen pot (matka), put a few leaves of lettuce at the bottom. Fill with all the vegetables and cover with the balance lettuce leaves.
7. Cover the matka, with an earthen lid and bake in a hot oven at 200 *C (400 *F) for 1 hour.
8. Alternatively, instead of cooking in a matka, wrap the vegetable mixture (without lettuce leaves)
in aluminum foil and bake in a hot oven at 200 *C (400 *F) for 1 hour.
9. Serve with green and garlic chutneys and sweet and sour sauce, oil and seve.
For the green chutney.
Blend all the ingredients in a liquidiser.
For the garlic chutney.
Blend all the ingredients in a liquidiser.
For the sweet and sour sauce.
Blend all the ingredients except coriander except coriander in a liquidiser. If too thick, add enough water to get the right consistency. Garnish with coriander.

Sweet Corn Soup

Preparation time: 10 minutes.Cooking time: 30 minutes.Serves 6.
1 can (450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste
To serve
green chillies in vinegar
chilli sause
1. Mix all the ingredients with 4 to 5 teacups of water.
2. Cook for 25 minutes.
Serve hot with chillies in vinegar and chilli sauce.

Tum Yum Soup

The Thai soup with the intriguing flavour of lemon grass.
Preparation time: 15 minutes.Cooking time: 10 minutes.Serves 6.
6 teacups clear vegetable stock
1 green chilli, cut lengthwise
10 to 15 canned mushrooms, sliced
10 to 12 cauliflour florets (parboiled)
1 tablespoon roughly chopped lemon grass
2 pinches Ajinomoto powder (optional)
1 teaspoon lemon juice
2 to 3 drops oil
salt to taste
1. put the stock to boil.
2. Add the green chilli, mushrooms, cauliflower, lemon grass, Ajinomoto and salt and boil for 2 to 3 minutes.
3. Add the lemon juice and top with oil.
Serve hot with chillies in vinegar, soya sause and chilli sause.

Letil Soup

Preparation time: 10 minutes . Cooking time: 15 minutes . Serves 6.
¾ teacup masoor dal (washed)
3 sliced onions
4 cloves crushed garlic
½ teaspoon chilli powder
3 tomatoes
2 teaspoons oil
salt to taste
For serving
lemon juice
For garnish
1 tablespoon boiled rice
1. Heat the oil and fry the onions for 1 minute. Add the garlic and chilli powder and fry again for ½ minute.
2. Add 6 teacups of water, the tomatoes, masoor dal and salt and cook in a pressure cooker till the first whistle.
3. When cooked, blend in a mixer.
4. Boil for 5 minutes.
Serve hot with lemon juice and garnished with boiled rice.
Health Information: Pulses are an important source of protein containing twice as much protein as the same weight of
cereals. The combination of cereals and pulses provides protein of high biological value.

Lentil and Vegetable Broth

Preparation time: 20 minutes. Cooking time: 20 minutes. Serves 6to 8.
For the stock
2 tablespoones moong dal
2 onions
2 large tomatoes
For the topping
1 chopped onion
½ teacup shredded cabbage
½ teacup chopped spinach
2 tablespoons baked beans or tomato ketchup
1 chopped tomato
1 tablespoon oil salt and pepper to taste grated cheese to serve
For the stock
1. Cut the onions and tomatoes into big pieces.
2. Add the moong dal and 6 teacups of water and cook in a pressure cooker.
3. When cooked, blend in a liquidiser and strain.
How to proceed
1. Heat the oil and fry the onion for 1 minute.
2. Add the vegetables and fry again for 1 minute.
3. Add the stock and boil for 10 minutes.
4. Add the beans, tomato, salt and pepper and give one boil.

Hara Nariel Ka Shorba

Coriander and coconut make a tasty combination.
Preparation time : 20 minutes. Cooking time : 10 minutes. Serves 6.
Ingredients
2 coconuts
6 teaspoons cornflour
1 teaspoon cumin seeds
2 tablespoons ghee
2 curry leaves
To be ground into a paste
2 tablespoons chopped coriander
2 small green chillies
1 teaspoon lemon juice
1. Grate the coconut. Add 6 cups of warm water and blend in a blender. Strain to obtain coconut milk.
2. Heat the ghee and fry the cumin seeds for 1 minute. Add the paste and curry leaves and fry again for 1 minute.
3. Mix the cornflour and coconut milk, add to the paste and boil for a few minutes.

Green Peas Skin Soup

Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.
6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the
body and eliminates them.

Corn Soup with Vegetables

A soup with a Chinese touch.
Preparation time: 15 minutes . Cooking time: 30 minutes . Serves 6.
1 can (450 grams) cream-style corn
2 level tablespoones cornflour
1 teacup finely chopped mixed vegetables
(cauliflower, carrots, cabbage, onions, french beans)
½ teaspoon Ajinomoto powder
3 tablespoons butter
2 tablespoons cheese
To be ground into a paste
25 mm. (1") piece ginger
4 cloves garlic
4 green chillies
For serving
chillies in vinegar and chilli sauce grated cheese
1. Mix the cornflour with 6 teacups of water. Add the paste, corn and Ajinomoto powder and
cook in a pressure cooker until done.
2. Add the vegetables, butter and cheese and boil for a few minutes.
Serve hot with chillies in vinegar and chilli sauce or with grated cheese.

Healthy Tomato soup

The ever popular tomato soup made in a healthier way.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
bread croutons
How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.

Moong Soup With Paneer

Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients
¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil for 2 minutes.
5. Add the paneer and cook for 2 minutes

Chakali

Ingredients
3 cup rice flour
1 cup basan
1 stick butter (half cup)liquify
5,6 green chillies finely chopped
2 tsp coriander &cumin seed powder
1/2 tsp turmeric
2 tsp curd
1 tsp suger
salt to taste
Chakali utensil which is common for shev-papdi
Method
Mix rice flour & basan with all above ingredients.add a
little bit warm water and make a soft dough. (dough should be softer than the chapati dough.)
Grease the chakali utensil make chakali.
Deep fry in oil on minimum flame till golden brown in colour.
Let it soak on paper.
serve with curd or butter.

White Gravy

Ingredients:
1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil
Method:
Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.

Green Gravy

Ingredients:
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil
Method:
Take spinach in a large vessel, add gourd and soda.
Toss to mix. Sprinkle 2 tbsp. water all over it.
Cover and put to boil on high, for 3 minutes.
Cool in a plate or run under tap water to cool.
Put in a mixie, add chillies, flour and a few pinches salt.
Run till semi-smooth.
Heat oil in a pan, add ginger, stir.
Add cinnamon clove powder, and stir.
Add onions, stir fry till light pink.
Add blended spinach mixture, all other ingredients except cheese
Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)

Red Tomato Gravy

Ingredients:
2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee
Method:
Dry roast peanuts or cashews lightly. Dry grind coarsely.
Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grated.
Chop onions very fine or run in a chopper.
Heat oil or ghee in a heavy pan.
Add ginger garlic and stir for a moment.
Add onions and stir fry till light pink.
Add tomato capsicum puree, stir bring to boil.
Add all other masalas, salt, sugar and crushed nuts. Stir.
Add veggies at this stage. Mix.
Cover and simmer till gravy is thick and fat starts separating.
Garnish with coriander before serving.
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups

Brown Gravy

Ingredients:
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil
Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry
Method:
Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this,
fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)

Mangalore Rasam

(serves 6).
Ingredients
Tuvar dhal (thuvaram paruppu) - 1/2 cup.
Tamarind - lime size.
Tomatoes - 2
Green chillies - 1
Rasam Powder - 3 teaspoons p73
Sugar - 2 teaspoon (optional) - 2-1/2 tsp.
Salt - 1-3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Seasoning
Ghee - 1 teaspoon
Red Chilli - 1
Mustard seeds - 1 teaspoon
Black gram dhal - 1/2 teaspoon
Method
Pressure cook tuvar dhal with one cup of water and a
pinch of turmeric powder for ten minutes - when cold, mash well.
Soak tamarind in two cups of water for ten minutes, squeeze and
strain out the liquid. Boil tamarind water with turmeric powder,
slit green chilli, tomatoes (chopped) salt and sugar till
the raw smell of tamarind disappears and the tomatoes are cooked.
Add the mashed dhal, two and a half cups of water, and the rasam
powder and boil for five minutes till slightly thick. Add curry
leaves and coriander leaves. Remove from fire.
Heat ghee in a pan, add the mustard seeds, red chilli and
black gram dhal. When mustard seeds splutter add hing powder-
pour the seasoning over the rasam. Serve rasam hot with steaming
rice and papads.