SEEDAI

INGREDIENTS:
Boiled rice               3 cups
Urid dhal                 1 cup
Salt                            to taste
Jeera powder          1 tsp
Oil                              to fry
PROCEDURE:
Wash boiled rice and dry on a towel.
On a pan, roast urid dhal and let cool on a towel. This will take 10-15 minutes.
Once rice is dry, transfer to a mixer grinder and make a thick batter.
Make fine powder of urid dhal.
In a bowl mix together the batter, urid dhal powder, jeera powder and salt. Make a soft dough as that of chapathi dough.
Make small portions as balls.
Fry on low flame till color slightly changed. 

Coffee frappe

With five minutes and four ingredients, you can blend your own.
Serves 2

Ingredients

• 1 1/2 cups double-strength coffee, chilled (4 Tbsp. coffee per 6 ounces water OR 1 1/2 cups cold-brewed coffee concentrate
• 1/2 cup low-fat milk
• 2 Tbsp. sugar
• 1 1/2 cups ice, plus more as desired
• Whipped cream (optional)
• Chocolate sauce (optional)

Directions

Total time: 5 minutes

In a blender, puree coffee, milk, sugar, and ice. For a thicker consistency, add more ice and blend. Pour into 2 glasses, and top with whipped cream and chocolate sauce if desired. Serve immediately.

Per serving made with 1 percent milk: 75 calories, .5 gram fat, 2.5 grams protein, 15 grams carbohydrates

Spicy Indian pasta

Ingredients

• Pasta boiled
  200 grams
• Butter
  1 tablespoon
• Cumin seeds
  1 teaspoon
• Onions chopped
  2 medium
• Coriander powder
  1 teaspoon
• Turmeric powder
  1/2 teaspoon
• Red chilli powder
  1 teaspoon
• Tomato chopped
  1 medium
• Green capsicum chopped
  1
• Potato boiled and cut into small cubes
  1 small
• Salt
  to taste
• Fresh coriander leaves chopped
  2 tablespoons

Method

Step 1

---

Heat butter in a non stick kadai. Add cumin seeds and allow it to splutter.

Step 2

---

Add onions and saute till brown. Add coriander powder, turmeric powder and red chilli powder. Mix well.

Step 3

---

Add little water and cook for three minutes.

Step 4

---

Add tomatoes and capsicum and saute well for two minutes.

Step 5

---

Add potatoes, pasta and salt. Toss well.

Step 6

---

Finish with chopped coriander leaves and serve hot.

Aaloo bhindi masala

INGREDIENTS

• 200-250 gms bhindi/okra
• 1 large potato, peeled and cubed
• 1 medium sized onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2-3 garlic + ½ inch ginger - crushed into a paste in a mortar-pestle
• ½ tsp cumin powder
• 1 tsp coriander powder
• ¼ to ½ tsp garam masala powder (add as required)
• ¼ to ½ tsp red chili powder (add as required)
• ¼ tsp turmeric powder
• a pinch of asafoetida/hing (optional)
• ¼ to ½ tsp dry mango powder/amchur (add as required)
• ¼ tsp dry fenugreek leaves/kasuri methi, crushed (optional)
• 3 to 4 tbsp oil
• salt as required

INSTRUCTIONS

1. rinse and dry the bhindi/okra with a kitchen towel. you can also let them dry naturally. cut the bhindi into 1 inch pieces.
2. peel and cube the aloo/potatoes. make smaller pieces as they will be quick to fry.
3. heat oil in a kadai or pan.
4. first add the aloos and fry them till they become opaque, change color and become crisp and are cooked completely. remove and drain on paper towels.
5. in the same oil, add the chopped okra/bhindi and fry till the all the bhindi pieces are cooked completely. drain the fried bhindi on paper towels to remove excess oil.
6. in the same oil, add the onions and saute till translucent or light brown.
7. add the ginger-garlic paste and saute till the raw aroma of the ginger-garlic goes away.
8. now add the tomatoes and saute till the tomatoes become soft and pulpy.
9. add all the spice powders except garam masala and dry mango powder and saute and the oil starts to leaves the sides of the mixture.
10. add the fried aloos/potatoes and bhindi/okra.
11. stir gently till the whole masala mixture coats both the aloo and bhindi.
12. stir and saute for 1-2 minutes. add the garam masala powder and dry mango powder. stir and saute for a minute.
13. lastly add the crushed kasuri methi and saute aloo bhindi sabzi for a minute more.
14. serve the aloo bhindi garnished with coriander leaves along with rotis, phulkas or naan accompanied with plain yogurt or a plain raita.

bhndi gravy

Ingredients:

250 gms (1/2 lb) Bhindi (Ladies Finger/ Okra)

3 medium Tomatoes, chopped

5-6 Cashew Nuts, toasted

1 Green Chilli, seeded and chopped

1/2 teaspoon Ginger, finely chopped

2 cloves Garlic

4 tablespoons Curd (Yogurt) (not sour)

1 large Onion, finely chopped

2 teaspoons Cumin-Coriander Powder

1/4 teaspoon Turmeric Powder

1/2 teaspoon Red Chilli Powder

1/2 teaspoon Garam Masala Powder

1/4 teaspoon Fennel Seeds

1½ tablespoons Coriander Leaves, finely chopped

1½ tablespoons + 2 tablespoons Oil

Salt method: Coarsely crush green chilli, ginger and garlic in grinder and make a paste. Crush tomato in blender or grinder and make a smooth tomato puree. Crush cashew nuts in a grinder to make a medium coarse powder. Remove head and tail of each bhindi and cut it into 1.5-inch long pieces. Heat 1½ tablespoons oil in a pan over medium flame. Add bhindi and sprinkle some salt over it. Shallow fry bhindi until it turns dark green and shrinks considerably from its original size (approx 6-8 minutes). Turn off the flame and transfer shallow fried bhindi to a plate. Heat remaining 2 tablespoons oil in a pan. Add fennel seeds, when they begin to crackle, add finely chopped onion and sauté until it turns light brown. Add green chilli–ginger-garlic paste (prepared in step-2) and sauté for a minute. Add tomato puree (prepared in step-3) and cook until oil starts to separate from it. Add turmeric powder, red chilli powder, garam masala powder and salt; mix well. Add curd, cumin coriander powder and crushed cashew nuts and mix well. Add shallow fried bhindi and mix well. Cook it over medium flame for 2-3 minutes. Turn off the flame and transfer prepared curry to a serving bowl. Garnish bhindi masala gravy with coriander leaves and serve hot.

bhindi masala

Ingredients

• Ladyfingers (bhindi)
  500 grams
• Oil 
  4 tablespoons
• Cumin seeds
  1/2 teaspoon
• Onions sliced
  2 large
• Green chillies slit
  3-4
• Red chilli powder
  1 teaspoon
• Coriander powder
  1 tablespoon
• Turmeric powder
  1/2 teaspoon
• Salt
• Dry mango powder (amchur)
  2 teaspoons

Method

Step 1

---

Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cut into two inch long pieces. Slit the pieces horizontally without cutting them into two.

Step 2

---

Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute.

Step 3

---

Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mix well. Cook covered over low heat stirring occasionally.

Step 4

---

Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.

Rava ladoo

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

• 1 cup sooji coarse, rava or semolina
• 1/3 cup coconut powder
• 1/4 cup clarified butter or ghee
• 3/4 cup fine sugar
• 2 tablespoons cashews crushed
• 1 tablespoon raisins
• 1/4 teaspoon cardamom crushed
• Approx. 1/4 cup milk boiling hot

Method

1. Heat one tablespoon of clarified butter in a small pan over medium low heat; roast the cashews for about 2 minutes until light golden brown. Add raisins and roast for another minute, raisins will be puffed. Turn off the heat and transfer them in a bowl. Set aside.
2. Heat the remaining clarified butter in a frying pan over low medium heat; add rava and roast until it changes the color lightly this should take 6-7 minutes. It is important to stir continuously making sure rava roast evenly.
3. Add coconut and roast stirring continually for about 2 more minutes. Add nuts, cardamom, and sugar stir until everything mix well. Turn off the heat.
4. Add about 2 tablespoons of hot milk, mix it well mix should be moist add more milk as needed.
5. Allow the mixture to cool slightly. Make about 14 ladoos little smaller then golf ball, pressing about 1-1/2 tablespoon mixture between your palms. Add little more milk if you are enable to hold the mixture.
6. Serve them after at least one hour. Ladoos can be stored in air tight container for about 10 days.

eggless mango mousse

Take heavy whipping cream in a bowl. Chill it in the freezer for 15 minutes. Also chill the whisk attachment. Cream, whisk and bowl all three needs must be chilled. So it get whipped up easily and you will get maximum volume.

2) After 15 minutes, remove the bowl from freezer. Add sugar.

3) Whip it till you get soft peaks using hand mixer or stand mixer or by hand with wire whisk. Do not over whisk the cream, otherwise it will start to curdle and you will get butter out of it.

4) Then add mango pulp and vanilla extract to whipped cream.

5) And fold it (mix it) very gently. Do not mix it too much or vigorously.

6) Divide it into individual serving glasses.

7) Let it set for at least 2-3 hours in refrigerator before serving. Once it sets, serve cold. Garnish with some more mango pulp and serve.

Ingredients
1/3 cup whole milk
10 ounces premium vanilla ice cream (about 1 3/4 cups, packed)
Directions
In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Chocolate and Date Mousse

 10 Dates (khajur)
1 tsp ghee
3/4 cup chopped dark chocolate
2 tbsp milk
1 cup beaten whipped cream
1/4 cup chopped black dates (kala khajur)
2 tbsp chopped walnuts (akhrot)

Method

1. Combine the dates and ghee in a small pan and sauté for 1-2 minutes.
2. Cool, add ¼ cup of milk and blend inn a mixer to a coarse paste. Keep aside.
3. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. Mix gently and add dates mixture and mix gently.
4. Add the walnuts and chopped dates and mix again.
5. Finally fold in the whipped cream.
6. Add the walnuts and chopped dates and mix again.
7. Pour this mixture into 4 long stemmed glasses.
8. Refrigerate for 4 to 6 hours or till the mousse has set.
9. Serve chilled.

Baba Ganoush

 INGREDIENTS 

6 medium sized dark skinned brinjal (baingan / eggplant)
1 tsp olive oil
5 tsp Tahini Paste
1 tsp chopped garlic (lehsun)
1/2 tsp cumin seeds (jeera) powder
1 tbsp lemon juice
salt to taste
1 tsp chopped coriander (dhania) for garnish
oil for greasing

For servingthinly sliced bread, toasted

Method

1. Grease the brinjals with a little oil, place on a baking tray and bake in pre-heated oven at 170ºC (340ºF) till the skin is chared and the brinjal is tender (approx. 20 minutes).
2. Cool, peel and discard the skin and mash the brinjals to a pulp.
3. Add all the remaining ingredients and mix well.
4. Garnish with coriander and serve with toasted bread slices.

chana bhature

Bhature

Ingredients:

• 1.5 cups maida or all purpose flour
• ⅓ cup sooji/rava/fine semolina or ½ cup rice flour
• ½ tbsp oil or ghee
• ½ tbsp fine sugar
• ½ tsp salt or as required
• ¼ tsp or ½ tsp baking soda
• ½ cup yogurt/dahi
• water for kneading as required
• oil for deep frying

INSTRUCTIONS

1. sieve the maida/all purpose flour with baking soda and salt.
2. add the sooji and sugar. mix well. add the yogurt and mix again.
3. add very little water, just about ½ tbsp and begin to knead.
4. knead the dough, adding water as required. make a smooth and soft dough.
5. cover the dough with a wet napkin and keep aside for 2 hours.
6. heat oil in a kadai or pan for deep frying.
7. make small to medium sized balls from the dough.
8. roll the balls between your palms to make them even.
9. keep the balls covered with the wet kitchen napkin.
10. take a ball and flatten them. apply oil on both sides and with a rolling pin roll, the ball into oval or elongated shape.
11. make neither thick nor thin bhaturas.
12. rotate the rolling board while rolling the bhatura as it much easier than lifting it, since we are not using flour to roll them.
13. when the oil is hot enough, place the rolled bhatura gently into the oil. the bhatura will puff up.
14. aid in puffing the bhatura by appling light pressure on it with a slotted spoon.
15. when the oil stops sizzling, turn oven and fry the other side.
16. when the bhatura is light golden, remove and drain on kitchen paper towels.
17. make the rest of the bhaturas this way.
18. serve the bhatura hot with chana masala.

Chana

Ingredients:

• 1 cup dried small chickpeas or regular chickpeas/chole/safed chana (canned chickpeas can also be used) or 1.5 cups regular dried chickpeas.
• 1 green chilli/hari mirch, slit
• 1 tsp coriander powder/dhania powder
• ¼ tsp red chilli powder/lal mirch powder
• ½ tsp turmeric powder/haldi
• 1 tsp garam masala powder or chole masala
• ½ or 1 tsp dry mango powder/amchur powder
• a pinch of asafoetida/hing (optional)
• black salt or rock salt as required
• 2 cups water to be added later

whole garam masala/spices

• 1 tsp cumin seeds/jeera
• 1 large indian bay leaf/tej patta
• 2 inch cinnamon/dal chini
• 2-3 cloves/lavang
• 2 green cardamom/choti elachi
• 2-3 black peppercorn

ground paste ingredients:

• 1 medium size onion, chopped
• 2 medium size tomatoes, chopped
• ½ inch ginger/adrak, chopped
• 3-4 garlic cloves/lahsun, chopped
• 1 green chili, chopped

Method:

1. first soak the chickpeas/chole in enough water overnight or for 7-8 hours.
2. drain the water and cook the chole with water+salt in a pressure cooker or a pot.
3. you can also add a pinch or two of baking soda while cooking the chole.
4. strain the chole and keep aside.
5. make a fine paste of the onions, tomatoes, ginger, garlic and green chili in a grinder or blender
6. no need to add water while making the paste as the juice of the tomatoes will help in making the paste.
7. keep the paste aside.
8. heat oil in a pan or kadai/wok.
9. fry the whole garam masala/spices mentioned above till the oil become fragrant.
10. don't burn them.
11. add the ground paste and saute till the oil starts to leaves the sides of the paste.
12. stir while sauting so that the paste does not stick to the pan.
13. add all the dry spice powders - turmeric, red chili powder, coriander and dry mango powder.
14. stir and saute for a minute. add the cooked chole and stir.
15. pour water. add salt and stir.
16. simmer on a low or medium flame for 12-15 minutes till the curry thickens. don't cover the pan. stir occasionally.
17. add slit green chilies and garam masala powder or chole masala. stir and simmer for a minute or two.
18. check the seasoning and add more salt or spice powders if required.
19. garnish chole with coriander leaves.
20. serve chole with onion slices, lemon wedges along with bhatura.
21. you can also garnish the chole with some slit green chilies and julienned gingers.
22. enjoy the chole bhature.