WHOLE GREEN GRAM DOSA

Green gram dal:  1 cup
Rice: 1 tbsp
Green chillies: 2 nos.
Ginger: 1 inch piece
Zeera: 1 tsp
Salt as per taste.
Water as required

METHOD:

Soak green gram dal overnight for 6. hours.  In the morning grind the dal, green chillies, zeera and ginger to make a smooth batter.  Mix salt and some water to make a better consistency.

Heat a dosa tawa and take a ladle full of batter and spread on it evenly.  Sprinkle oil on the sides and cook until the dosa turns crisp and golden brown.  Dosa is ready to be served.  It tastes yummy with coconut chutney.

Urad dal laaddoo

Ingredients:
Urad Dal : 250gms
Sugar : 200 gms

Ghee : 2cups

Rice : 2 tbsp

Chopped cashew nuts : 1/2 cup

Cardamom powder : 1/2 tsp

Method:

Dry roast the urad dal in a wok. As soon as the dal gets a slight golden colour, add the rice and roast till dal turns dark golden colour. Remove from flame and let cool. Meanwhile, powder the sugar finely. Now powder the dal and mix it with sugar in a large bowl. Melt ghee and add it in the bowl along with fried cashew nuts and cardamom powder. Now mix this well and make round laddoos before the ghee cools down completely.

Makes 16 - 18 laddoos

PEANUT CHUTNEY

Ingredients:

Peanuts: 3 tbsp

Zeera:  1 tsp

Green chillies: 3-4 nos

Garlic cloves: 3-4 (big size)

Curry leaves: 10 leaves

Tamarind paste: ½ tbsp

Salt : according to taste

Fry Peanuts, zeera, green chillies, garlic cloves and curry leaves in a ½ tbsp of oil till golden brown. Remove from flame and grind in a blender into a smooth paste adding salt, tamarind and a little water .

BADAAM KULFI

Milk: ½ litre

Corn flour: 1 tbsp

Sugar: 2tbsp

Elaichi powder: ½ tsp

Badaam pieces 2 tbsp

Khoya:  2 tbsp

Boil milk and add corn flour after some time to make it thick.  Add sugar and elaichi powder and take it off the flame.  Now mix badaam pieces and grated khoya and allow the mixture to cool.  Pour the mixture into the kulfi moulds and keep in the freezer for 4 hours.  When it is fully set, take out from the mould and sprinkle the remaining badaam pieces and enjoy.

PASTA

Ingredients:

Oil: 1 tbsp

Garlic flakes: 3

Onion: 1 cut into slices

Tomatoes: 5 big sized (boil and remove the skin and cut into small pieces)O

Tomato puree or ketchup: 2 tbsp

Black pepper powder: ¼ tsp

Chilli paste: 2 tsp

Oregano: ½ tsp

Cream or cheese: 1 tbsp

Basil leaves: 5

METHOD: Boil water with little salt and oil and add pasta.  When the pasta becomes soft drain all the water and keep it aside. 

For the sauce:  Take a pan and add oil.  When the oil becomes hot add garlic and onion and fry.  After sometime, add tomato pieces, salt, tomato puree, and chilli paste.  Cook until the tomato becomes soft.  Now add oregano and put off the flame. Transfer the boiled pasta into the sauce and mix.  Put cream and sprinkle basil leaves and serve.

MUSHROOM PIZZA

 Ingredients for the sauce:

Tomato paste: 3 tbsp

Grated ginger: 1 tsp

Grated garlic: 1 tsp

Chilli flakes: 1 tsp

Oregano: 1 tsp

Salt as per taste

Vegetables for the base of the pizza:

Mushroom:  1 cup

Red and green Bell peppers:  1 cup

Olives:  ½ cup

Grated cheese, chilli flakes and oregano.

METHOD:  Blend all the above ingredients for the sauce. Take a pizza base and apply oil over it and spread the above tomato sauce.  Cut the vegetables finely and spread on the pizza.  Grate cheese over it and sprinkle chilli flakes and oregano.  Bake in the oven for 10 minutes over 200 degrees centigrade. Serve hot.

DATES HALWA WITH FRESH CREAM AND NUTS

Ingredients:

Finely chopped dates: 250 gms

Milk powder: 2 tbsp

Milk: 250 ml

Ghee: 1 tsp

Finely chopped nuts of choice: 2 tbsp

Fresh cream: for serving

Method: Mix dates, milk powder and milk in a large bowl and cook in a medium flame till the dates get soft and milk thickens to a pasty texture. Add ghee and let it cool. Serve it with fresh cream and chopped nuts of your choice.

Butter Chicken

Ingredients:

Boneless chicken: 250 gms

Fresh full fat yogurt : 1 cup

Tomato puree : ½ cup

Onion:  1 large, finely chopped

Ginger garlic paste:  1 tbsp

Cloves: 5

Cardamom: 4 pods

Bay leaf: 1 leaf

Cinnamon: 3 inch stick

Salt: as per taste

Chili powder:  2 tsp

Turmeric powder: ¼ tsp

Pepper powder: ¼ tsp

Coriander powder: 1 tsp

Lemon juice: 2 tsp

Oil: 2 tbsp

Butter: 1 large scoop

Fresh Cream: 1 tbsp for garnish

Chicken stock: 1 cup

Method: Cut the boneless chicken into 1 inch pieces and marinade them with salt, lemon juice and  pepper powder and leave aside for ½ hour.  Prepare a second marinade with yogurt, tomato puree, salt, chili powder, coriander powder, turmeric powder. Dry roast the cinnamon, cardamom, cloves and bayleaf and coarsely crush them and add them to the second marinade. Now add the chicken to this marinade and leave for 1 hour. In a non stick pan, fry onions till they become golden brown, and then add the ginger garlic paste and sauté for 2 mins. Now remove the chicken pieces from the marinade and fry them with the onions and ginger garlic paste till chicken is slightly cooked. Now add the rest of the marinade and fry till oil leaves the sides of the pan. Now add the chicken stock and let it cook in a medium flame with lid on. Once the gravy gets thick, remove from flame and transfer into a serving bowl.  Add a scoop of butter and garnish with coriander leaves, fresh cream and lemon.

RUSSIAN SALAD

 

Ingredients:
Potato: 1 boiled
Peas: 1 cup boiled
Beans: 1 cup boiled
Carrot: 1 cup boiled
Cabbage: 2 tbsp chopped
Mayonnaise: 1/2 cup
Cream: 2 tbsp
Boiled egg: 1 cut into 4 pieces
Salt as per taste:

METHOD:  Mix mayonnaise with cream and salt in a bowl.  Chop all the vegetables and mix in the cream mixture.  Decorate it with egg pieces.