Author: Ranju

Sooji Dhokla

Sooji Dhokla

Sooji Dhokla
Sooji Dhokla
Time To Cook
Serving
Measures
Preparation Time = 15 mins.
Cooking Time = 20 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Sooji – 1 cup
Curd – ½ cup
Mustard Seeds – ½ teaspoon
Curry Leaves – 15 -20 nos.
White Till – 1 tablespoon
Coriander Leaves, chopped – 2 tablespoon
Red Chilli Powder – ½ teaspoon
Fruit Salt – 1 teaspoon
Ginger Green Chilli Paste (optional)
Vegetable Oil – 1 tablespoon
Water – ½ cup
Salt to taste

Method
• • In a bowl, mix sooji, curd, salt, ginger green chilli paste and make a battler with water.
• Keep the batter aside for 10-15 mins.
• Grease a thali.
• Add fruit salt and mix it till bubbles form.
• Transfer batter in greased Thali and steam it for 15 -18 min.
• Check the dhokla with knife. If the knife comes clean, dhokla is ready.
• For tampering –
o Heat a frying pan. Put oil, mustard seeds, curry leaves,, white till and red chilli powder.
o When mustard seeds and white till start spluttering, put the mixture on dhokla.
o When cool, cut it into pieces and transfer in serving dish.
o Garnish with coriander leaves and serve hot.

Video

Fruit Salad with Chia Seeds and Yogurt

Fruit Salad with Chia Seeds and Yogurt

Fruit Salad with Chia Seeds and Yogurt
Fruit Salad with Chia Seeds and Yogurt
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Thick Yoghurt – 1 cup
Mix Fruits (Apple, Banana, Grapes, Strawberry, Pomegranate Seeds, Pear, Papaya, Orange), cut in chunks – 2 cup
Sugar, powdered – 2 tablespoon
Chia Seeds – 2 tablespoon

Method
• Soak chia seeds in ½ cup water.
• In a big bowl put yoghurt, sugar and whisk it well.
• Add all fruits and mix well.
• Add soaked chia seeds. Mix well. Keep it in refrigerator.
• Serve chilled.

Badam Sharbat

Badam Sharbat

Badam Sharbat
Badam Sharbat
Time To Cook
Serving
Measures
Preparation Time = 20 mins.
Cooking Time = 40 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Almonds, soaked in water (5-6 hrs.), peeled – 200g.
Poppy Seeds, soaked in water – 50g.
Green Cardamom, soaked in water – 10-15 nos.
Sugar – ½ kg.
Saffron – ¼ teaspoon

Method
• In a mixer grinder blend almonds, poppy seeds and cardamom to a smooth paste with little water.
• Strain it. Keep aside.
• In a pan mix sugar and 2 cups of water and boil for 5-10 min. to make a sugar syrup.
• Add saffron in it. Add almond paste in it and cook for 5 mins.
• Remove from flame. Cool it completely.
• And, pour in a glass jar or a bottle.
• Store in refrigerator.
For serving
• Mix badam sharbat with water or milk.
• Add ice cubes and serve chilled.

Grilled Chicken Sandwich

Grilled Chicken Sandwich

Grilled Chicken Sandwich
Grilled Chicken Sandwich
Time To Cook
Serving
Measures
Preparation Time = 15 mins.
Cooking Time = 15 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Boneless Chicken, boiled and shredded – 200g.
Onion, chopped – 1 no.
Ginger Paste – ½ teaspoon
Mayonnaise – ½ cup
Bread Slices – 8 nos.
Black Pepper Powder – 1 teaspoon
Cheese, grated – ½ cup
Lettuce Leaves – 2-3 nos.
Mustard Sauce – ½ teaspoon
Butter – 3 tablespoon
Coriander Leaves, chopped – 2 tablespoon
Salt to taste

Method
• In a big bowl put shredded chicken.
• Add salt, pepper, onion, coriander leaves, ginger paste, mayonnaise and mustard sauce.
• Mix well.
• Apply butter on bread slices and spread chicken mix on it. Put torn lettuce leaves and cheese.
• Cover it with another bread slice. And grill it with butter in a griller.
• Cut the sandwiches in triangular shapes and serve with tomato sauce.

Quinoa Salad

Quinoa Salad

Quinoa Salad
Quinoa Salad
Time To Cook
Serving
Measures
Preparation Time = 20 mins.
Cooking Time = 20 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Quinoa – 1 cup
Cucumber, finely chopped – 1 no.
Onion, finely chopped – 1 no.
Tomato, cored, seeded and diced – 1 no.
Parsley Leaves, chopped – 1 teaspoon
Mint Leaves, chopped – 2 tablespoon
Extra Virgin Olive Oil – 2 tablespoon
Vinegar – 1 tablespoon
Lemon Juice – 1 tablespoon
Freshly Ground Black Pepper – 1 teaspoon
Avocado (optional), peeled, seeded and diced or Raw Sweet Mango, chopped – 1 no.
Pomegranate Seeds – ¼ cup
Salt to taste

Method
• Boil water in a sauce pan. Add quinoa. Stir well.
• Cook it uncovered over a medium heat until it is done.
• Strain and rinse well with cold water shaking the sieve well to remove all the moisture.
• When dry, transfer quinoa in a large bowl. Add onion, cucumber, tomato, parsley, mint, olive oil, vinegar, lemon juice, pomegranate seeds, salt and pepper. Toss well.
• Transfer in serving tray and garnish with avocado or raw sweet mango.

Methi Malai Paneer

Methi Malai Paneer

methi-malai-paneer
Methi Malai Paneer
Time To Cook
Serving
Measures
Preparation Time = 25 mins.
Cooking Time = 25 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Paneer (Cottage Cheese) – 250g.
Onion, chopped – 1no.
Ginger, paste – 1 teaspoon
Garlic, paste – ½ teaspoon
Tomatoes, pureed – 1 no.
Cashew, soaked – 10-12 nos.
Methi Leaves – ¼ cup
Malai – ¼ cup
Milk – ¼ cup
Kashmiri Red Chilli Powder – 1 teaspoon
Jeera (Cumin) – 1 teaspoon
Haldi (Turmeric) Powder – ½ teaspoon
Dhania (Coriander) Powder – 1 teaspoon
Vegetable Oil – 3 tablespoon
Laung (Cloves) – 2-3 nos.
Green Chillies, slit lengthwise – 1 no.
Salt to taste

Method
• Heat oil in pan. Add jeera, clove and sauté.
• Add ginger, garlic, green chilli and onion. Sauté for few minutes.
• Add tomato puree.
• Add red chilli powder, turmeric powder, dhania powder and sauté till it thickens and oil separates.
• Let it cool.
• Transfer it in a mixer jar. Add some water. Add soaked cashews and puree it.
• In same pan heat 1 tsp oil. Add methi leaves and sauté it till it wilts.
• Add the paste from the mixer jar and sauté it for a min.
• Mix malai and milk well.
• Add milk and malai. Sauté it on a low flame while stirring continuously so that milk doesn’t curdle.
• Add salt to taste. Add paneer in it. Mix well. Add garam masala powder.
• Cover and simmer it for 2 mins.
• Transfer it in serving bowl and serve with chapatti or paratha.

Dal Makhani

Dal Makhani

Dal Makhani
Dal Makhani
Time To Cook
Serving
Measures
Preparation Time = 10-15 mins.
Cooking Time = 2 hrs.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Whole Black Gram (Sabut Urad Dal) – 1 cup
Red Kidney Beans – 2 tablespoon
Ginger, grated – 2 tablespoon
Garlic, chopped – 1 tablespoon
Onion, chopped – 1 large
Tomato, pureed – 2 nos.
Green Chillies, chopped – 2 nos.
Red Chilli Powder – 1 teaspoon
Bay Leaves – 2 nos.
Cloves – 5-6 nos.
Big Cardamom – 1 no.
Kasuri Methi – 1 teaspoon
Malai – ¼ cup
Milk – ¼ cup
Garam Masala Powder – 1 teaspoon
Desi Ghee – 4 tablespoon
Jeera – 1 tablespoon
Hing – ⅛ teaspoon
Coriander leaves – 3 tablespoon
Ginger, cut into thin strips – ½ tablespoon
Salt to taste

Method
• Mix urad dal and rajma and soak it overnight.
• Cook mixed dal with ginger, garlic, green chillies and salt in a pressure cooker for 4-5 whistles.
• Remove it from gas stove and let it cool.
• Open the cooker. Mix water and cook it on a low flame for 1 – 1 ½ hr. stirring occasionally.
• Heat desi ghee in a pan. Add hing, jeera, tej patta, cloves and saute for ½ min.
• Add chopped onion and saute till it becomes translucent.
• Add pureed tomatoes, kasuri methi and red chilli powder.
• Cook it until ghee separates.
• Add milk and malai and cook it on low flame while stirring continuously.
• When it starts boiling transfer tadka in dal and mix well. Adjust consistency with water.
• Cook it for another 15 – 20 min. until it becomes smooth.
• Add garam masala powder and transfer it in serving bowl.
• Garnish with chopped coriander leaves, ginger strips and white butter.
• Serve with laccha paratha or tandoori roti.

Coleslaw Salad

Coleslaw Salad

Coleslaw Salad
Coleslaw Salad
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 0 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Green Cabbage, shredded – 1 cup
Purple Cabbage, shredded – 1 cup
Chinese Carrot, shredded – 1 large
Hung Curd – 1 cup
Mayonnaise – 2 tablespoon
Sugar, powdered – 1 tablespoon
Mustard Powder – ¼ teaspoon
Onion, grated – 1 no.
Lemon Juice – 1 tablespoon
White Pepper – ¾ teaspoon
Celery, chopped – 2 inch stalk
Walnut, crushed – 3 – 4 nos.

Method
• In a big bowl add hung curd, mayonnaise, half the walnut, celery, lemon juice, sugar, salt, pepper and mustard. Mix well.
• Squeeze the onion and mix in the dressing.
• Add cabbages and carrot. Mix well.
• Transfer in salad tray and garnish with remaining walnut.

Video

Mango Yoghurt

Mango Yoghurt

Mango Yoghurt
Mango Yoghurt
Time To Cook
Serving
Measures
Preparation Time = 10 mins.
Cooking Time = 10 mins.
4 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Mango pulp – ½ cup
Thick Yoghurt, hung curd – 1 cup
Sugar, powdered – 1 tablespoon

Method
• Take a big bowl. Put yoghurt and mango pulp and sugar and whisk it.
• Transfer in small dessert bowls or small glasses.
• Put them in refrigerator for 1 hr.
• Garnish with mint spring.
• Serve chilled.

Video

Broccoli Salad

Broccoli Salad

Broccoli Salad
Broccoli Salad
Time To Cook
Serving
Measures
Preparation Time = 10-15 mins.
Cooking Time = 5 mins.
2 Persons 1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.

 

Ingredients
Broccoli Florets – 1 Bowl
Crushed Garlic – ½ Teaspoon
Honey – 1 Teaspoon
Vinegar – 1 ½ Teaspoons
Chilli Flakes – ½ Teaspoon
Olive Oil – 1 Tablespoon
Roasted Sesame Seeds – 1 Tablespoon
Walnuts – 1 Tablespoon
Salt – As per taste

Method

• Lightly blanch broccoli florets in a boiled water with a pinch of salt
• Let the florets be in the water for 2-3 minutes
• Remove florets from boiled water and put them into ice cold water to retain their green colour
• Remove the florets from ice cold water and dry them using kitchen towel

For Dressing
o In a bowl take ½ teaspoon crushed garlic
o Add 1 ½ teaspoon honey
o Add 1 ½ teaspoon vinegar
o Add ½ teaspoon chilli flakes
o Add 1 tablespoon olive oil
o Mix well

• Add broccoli florets to dressing mixture
• Mix well
• Add 1 tablespoon walnuts
• Add 1 teaspoon roasted sesame seeds and keep the rest for garnishing
• Add salt to taste
• Mix well
• Put the mixture in a plate for serving
• Garnish with roasted sesame seeds
• Broccoli salad is ready