Preparation Time = 10 mins.
Cooking Time = 0 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients For Pani Puri Liquid
Salt – 2 Tablespoons
Black Salt – 1 Tablespoon
Roasted Cumin Seeds Powder – 2 Teaspoons
Black Pepper Powder – 1 Teaspoon
Red Chilli Powder – 1 Teaspoon
Dried Ginger Powder – 2 Teaspoons
Asafoetida Powder – ½ Teaspoon
Dried Mint Leaves Powder – 1 Teaspoon
Method
• Take a mixing bowl
• Add salt, black salt, roasted cumin seeds powder
• Add black pepper powder, red chilli powder
• Add dried ginger powder, asafetida powder
• Add dried mint leaves powder
• Mix well
• Raita Ka Masala is ready
• Keep it in any glass jar
• It lasts for 6 months
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Potatoes (Aloo) – 4 Nos.
Butter – 50 G
Salt To Taste
Red Chilli Powder – As Per Liking
Method
• First of all melt the butter in a microwave oven for 1 minute
• Remove the peels of potatoes using a scraper
• After scrapping wash the potatoes
• Cut the potatoes into thin slices
• Take a microwavable glass bowl
• Apply butter on the bottom of the bowl
• Arrange the potato slices in a layer
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the second layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the third layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Arrange the fourth layer of potato slices
• Sprinkle little salt, red chilli powder and butter on it
• Keep the bowl in a microwave oven for 5 minutes on high heat
• Cover the bowl with a plate while cooking
• After 5 minutes check the potatoes
• If there is water or if potatoes are not cooked, heat for another 2 minutes
• After 2 minutes check the potatoes again
• Jhatpat Aloo is ready to serve
• It can be served as a snack or a side dish in a main course
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Daawat Brown Rice – ¾ Cup
Split Bengal Gram – ¼ Cup
Onion, Medium Sized, Chopped Lengthwise – ½ No.
Ginger, Finely Grated – 1 Teaspoon
Garlic, Chopped – ½ Teaspoon
Curry Leaves – 8-10 Nos.
Cumin Seeds – ½ Teaspoon
Red Chilli Powder – ½ Teaspoon
Black Pepper Powder – ½ Teaspoon
Salt To Taste
Dried Whole Kashmiri Red Chilli – 2 Nos.
Coriander Leaves, Chopped – 2 Tablespoon
Refined Oil – 2 Tablespoons
Method
• Mix Daawat Brown Rice and split Bengal gram
• And, soak in 2 cups of water for 2 hours.
• Heat 2 teaspoons of oil in a pre-heated pressure cooker
• Add cumin seeds, curry leaves, and dried whole kashmiri chilli
• Add garlic
• When garlic turns slightly brown add onion
• When onion turns slightly brown add ginger
• Add little red chilli powder just for colour
• Add little black pepper powder
• Add soaked brown rice and split Bengal gram along with water
• Add salt to taste
• Mix well. Close the lid of the pressure cooker
• Cook for 3 whistles
• After 3 whistles turn off the flame
• Allow it to rest for 5-10 minutes before opening the lid
• Open the lid and check whether the rice is cooked or not
• If not fully cooked, keep it on low flame for some more time
• Cook it till it gets fully cooked and the water is completely absorbed
• After 5 minutes open the lid of the pressure cooker
• Transfer to the serving dish
• Garnish with coriander leaves and serve hot
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Tamarind (Imli) – 100 G
Jaggery (Gud) – 200 G
Salt – 1 Teaspoon
Kala Namak Mixture – 1 Teaspoon
Roasted Cumin Powder – 1 ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Red Chilli Powder – ½ Teaspoon
Black Pepper Powder – ¼ Teaspoon
Dried Ginger Powder – 2 Teaspoons
Raisins – As Per Liking
Method
• Soak tamarind and jaggery in a hot water
• Strain the tamarind and jaggery mixture using a sieve
• Rinse the pulp with little water
• Strain it again
• Transfer the imli and jaggery mixture to wok
• Cook it till it boils
• Add salt
• Add kala namak mixture
• Add red chilli powder
• Add roasted cumin powder
• Add black pepper powder
• Add cumin seeds
• Add dried ginger powder
• Add little raisins
• Boil the mixture till the desired consistency
• Imli Ki Chutney is ready
• Allow it to cool and keep it in a glass jar
• It can last up to 6 months
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Black Chick Peas (Kale Chane) – 1 Bowl
Onion, Small Sized, Finely Chopped – 1 No.
Green Chilli, Finely Chopped – 1 No.
Ginger, Grated – 1 Teaspoon
Salt To Taste
Red Chilli Powder – ½ Teaspoon
Garam Masala Powder – ½ Teaspoon
Cumin Seeds – 1 Teaspoon
Carom Seeds – ½ Teaspoon
White Sesame Seeds – 1 Teaspoon
Mango Powder – 1 Teaspoon
Coriander Leaves, Chopped – 1 Tablespoon
Wheat Flour, Kneaded With Water Just Like That For Chapati – 1Bowl
White Butter – For Serving
Curd – For Serving
Clarified Butter (Desi Ghee) for frying
Method
• Grind the black chick peas in a mixer grinder
• Take ground black chick peas in a mixing bowl
• Add onion, green chilli, ginger and salt to taste
• Add red chilli powder and garam masala powder
• Add cumin seeds, carom seeds and white sesame seeds
• Add mango powder and coriander leaves
• Mix well and keep aside
• Keep tava on a flame for heating
• Make a small ball of kneaded wheat flour
• Roll it into a small circular shape
• Generously stuff it with black chick peas mixture
• Close the opening and tap it with fingers keeping on a rolling pad
• Apply dry wheat flour and roll it with a rolling pin
• Grease tava with clarified butter (desi ghee)
• Heat the paratha on a pre-heated tava on low flame
• Meanwhile, roll another paratha in a same manner
• Apply clarified butter while heating paratha
• Heat the paratha well on both sides
• Remove from tava and apply white butter on it
• While rolling if paratha sticks to the rolling pad, use knife to separate it
• Heat the second paratha in a similar manner
• Serve hot with curd
Preparation Time = 10 mins.
Cooking Time = 15 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Maize Flour (Makki Ka Atta) – 1 Cup
Fenugreek Leaves (Methi), Chopped – 1 Cup
Boiled Potatoes – 2 Nos.
Ginger, Chopped or Ground – 1 Teaspoon
Green Chilli, Chopped – 1 No.
Salt to taste
Red Chilli Powder – ½ Small Teaspoon
Carom Seeds (Ajwain) Whole or Powdered – ½ Teaspoon
Garam Masala – ½ Teaspoon
Cumin Seeds (Jeera) – ½ Teaspoon
White Sesame (Safed Til) – ½ Teaspoon
Clarified Butter (Desi Ghee) for frying
Method
• Take a big kneading bowl
• Add potatoes and mash then nicely or take grated potatoes
• Add chopped fenugreek leaves
• Add maize flour
• Add salt to taste
• Add red chilli powder
• Add cumin seeds
• Add carom seeds powder
• Add garam masala
• Add white sesame seeds
• Add chopped ginger
• Add chopped green chilli
• Mix well. Add little oil if required
• Make a nice dough by adding little water at a time
• Don’t add too much of water since both fenugreek and potatoes have water
• Make 6 small balls of equal size of a dough
• Take care to avoid cuts on the sides while making balls
• Pat the balls to make round shaped parathas
• Place on a preheated tava
• Roast nicely on both the sides using clarified butter
• Similarly, roast other parathas on tava
• These parathas can be made without frying also
• Place butter on the parathas
• Serve hot with curd
Video
Green Apple Lettuce Salad with Cranberries and Walnuts
Green Apple Lettuce Salad with Cranberries and Walnuts
Time To Cook
Serving
Measures
Preparation Time = 0 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Iceberg Lettuce – 1 Bowl
Green Apple, Sliced – 1 No.
Green Grapes – 10 – 12 Nos. (Optional)
Olive Oil – 1 Teaspoon
Hung Curd – ½ Cup
Sugar – 2 Teaspoons
Salt To Taste
Black Pepper – ¼ Teaspoon
Lemon – ½ No.
Walnuts – 5-6 Nos.
Cranberries – 10 – 15 Nos.
Method
• Take a mixing bowl
• Add hung curd
• Add sugar
• Add salt
• Add black pepper
• Add olive oil
• Squeeze juice of ½ lemon into it
• Mix well
• Keep the dressing ready and add fruits into it just before the salad is served
• Dressing is ready
• Add green apple
• Add lettuce leaves
• Add grapes
• Keep a few cranberries for garnishing and add the rest
• Keep a few walnut pieces for garnishing and add the rest
• Mix well
• Green apple lettuce salad with cranberries and walnuts is ready
• Transfer it into serving dish
• Garnish with cranberries and walnuts
Preparation Time = 10 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Coriander (Dhania) – ½ Cup
Cumin (Jeera) – ½ Cup
Black Pepper (Kali Mirch) – ¼ Cup
Nutmeg (Jaiphal) Powder – ½ Teaspoon
Dried Ginger (Sunth) Powder – 1 ½ Teaspoon
Black Cardamom (Badi Elaichi) – 8-10 Nos.
Green Cardamom (Hari Elaichi) – 2 Teaspoons
Star Anis (Chakriphool) – 2-3 Nos.
Cloves (Laung) – 1 Big Teaspoon
Cinnamon Sticks (Dalchini) – 2 Nos.
Bay Leaves (Tej Pata) – 2-3 Nos.
Mace (Javitri) – 2-3 Nos.
Method
• Put frying pan on a flame to dry roast all whole spices
• Add coriander seeds
• Add cumin seeds
• After coriander seeds and cumin seeds get roasted, add black pepper
• Then add all rest of the whole spices
• Roast the spices lightly just to remove moisture
• Turn off the flame when the spices begin emitting aroma
• Allow the spices to cool down
• Take the mixture in a jar of a mixer grinder
• Add dried ginger powder
• Add nutmeg powder
• Grind the mixture
• Check intermittently for the coarseness
• Grind to get a smooth powder
• It may be sieved or can be used as it is also
• Punjabi style garam masala is ready
• It can be stored in a dry and clean glass jar
• It can be made in a quantity sufficient to last for 2-3 months
Preparation Time = 0 mins.
Cooking Time = 10 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Watermelon – 1 Kg
Mint Leaves – 15 – 20 Nos
Ginger, Crushed – 1 Tablespoon
Black Salt – ½ Teaspoon
Method
• Cut the watermelon into pieces
• Take only the red part of watermelon
• Remove a few pieces of watermelon
• Cut into smaller pieces and keep aside for garnishing
• Put watermelon pieces in a jar of a mixer grinder
• Add crushed ginger
• Add a few mint leaves and keep aside a few leaves for garnishing
• Grind the mixture in a mixer grinder
• Filter the juice with a strainer to remove seeds
• Add black salt
• Keep in a refrigerator for cooling before serving
• After juice gets cooled pour it in a tall stem glass
• Add lemon juice, if required
• Add smaller pieces of watermelon just before serving
• Garnish with mint leaves
• Watermelon Ginger Juice is ready.
• Serve chilled
Preparation Time = 10 mins.
Cooking Time = 20 mins.
2 Persons
1 Cup = 250 ml.
1 Teaspoon = 4 g.
1 Tablespoon = 15 g.
Ingredients
Raw Mangoes – ½ Kg
Sugar – 1 Bowl
Ginger, Crushed – 1 Tablespoon
Mint Leaves – 1 Small Bowl
Black Salt – ½ Teaspoon
Roasted Cumin Powder – 1 Teaspoon
Salt To Taste
Method
• Peel and cut mangoes
• Remove seeds and skin and take the pulp
• Transfer the pulp in a pressure cooker
• Add 1 to 1 ½ cups of water
• Add crushed ginger
• Pressure cook it till 1 whistle
• After 1 whistle, put off the flame
• After pressure cooker cools down, remove the lid
• Add sugar and mint leaves
• Add salt, black salt and roasted cumin powder
• Mix well with hand blender
• For storing it, cook it again with little water
• Cook till it boils and sugar is fully cooked
• When the mixture becomes syrupy, put off the flame
• Allow it to cool and strain it
• After it cools down completely store it in a sterilized jar
• Jar can be sterilized by rinsing it with boiling water and then drying it completely
• Aam panna concentrate can be stored in a refrigerator for a month
• For serving a drink, take 2 – 3 teaspoons of concentrate
• Add ice cold water
• Add ice cubes, if required
• Garnish with mint leaves and serve cold
