PANCH PULAO (5 VEGGIES) WITH GREEN CHUTNEY..

I

INGR:   (4 servings)

Basmati rice                         2 cups
Cauliflower flowerets         1 cup
Carrot rings diced                1 cup   
French Beans diced             1 cup
Baby potatoes                        a few
Peas                                          1 cup
Onion                                       2
Tomatoes                                 2
Garlic                                        5 pods
Ginger                                       1/2 "
Green chillies                          4-6
Bay leaves                                 2-3
Cinnamon                                 1"
Black cardamom                     3
Green cardamom                    4
Star aniseed                              2
Cloves                                         4-5
Coconut milk/plain milk        1 cup
Oil/ghee                                      4 - 5 tbsp  
Salt to taste


Method:

1. Wash and drain rice; keep aside. 
2. Slice onions and tomatoes finely lengthwise; crush garlic ginger.
3. Heat oil/ghee in a cooker and put in the whole spices.
4. Add ginger garlic - stir ; put in onions and chillies.
5. Saute till onions are golden brown at the sides, add tomatoes.
6. Stir till they are mushy, add salt and mix well.
7. Now add all the vegetables except for cauliflower and saute for 2 mts.
8. Stir in rice gently and fry till it is well coated with oil and spices.
9. Add milk and 2 cups of hot water. Check for taste to adjust the seasonings.
10. Lastly add the cauliflower flowerets and close the lid of the cooker.
11. Pressure cook on medium flame till the first whistle, remove from the stove.
12. Rest it till all pressure gets released on its own; this gives eenough time for the rice to get cooked.
13. Open and transfer to a shallow dish; rest it for 5 mts and fork gently to fluff up the pulao.
14. Serve hot with green mint chutney/raitha .

CRUNCHY CHICKEN PAKORAS...

RECIPE:

Ingr:

Bonelesss chicken chunks              500 gm
Thick curds                                        1 cup
Ginger garlic paste                           1 tbsp
Curry leaves                                      a bunch
Rice flour/Cornflour                           2 tbsp
Pepper pd                                           2 tsp
Cumin pd                                            2 tsp
Coriander pd                                      2 tsp
Red chilli pd                                       1 tsp
Red chilli flakes                                 1 tsp
Roasted Sesame seeds (white)       1 tbsp
Lemon juice/vinegar                         1 tbsp
Turmeric pd                                        1/2 tsp
Oats crushed lightly                           1/4 cup
Cornflakes crushed                            1/4 cup
Sesame oil                                           1 tbsp
Butter                                                    1 tbsp
Salt for taste
Oil for deep frying

Method:

1. Wash and dry the chicken pieces (pat them dry with paper napkins/kitchen towel)
2. Take a mixing bowl and put in curds, salt and turmeric.
3. Dip chicken pcs in it and let it rest for 2 hrs in the refrigerator.
4. This will soften the chicken and help to cook faster.
5. Take another bowl and mix together ginger garlic paste & all the dry powdered spices.
6. Chop curry leaves finely and add them to it; put in riceflour and rub in the butter.
7. Now squeeze in lemon juice, add sesame oil and a little salt. Make a dry marination with it. 
8. Take out chicken from the fridge and coat it with this dry marination.
9. Rest it for 1/2 an hour.
10. Keep a thick karahi with oil for deep fry. (Pour little oil and fry them in batches)
11. This will avoid wastage as reusing this oil is not advisable.
12. In a shallow dish rub in oats and cornflakes to crush them slightly. Add roasted sesame seeds. 
13. Take the chicken pcs and coat them all over with these crumbs.
14. Lower them in hot oil  and fry them on medium flame to golden brown.
15. The temperature of the oil determines the quality of the pakoras.
16. Too hot will brown them quickly but insides will remain uncooked.
17. So maintain the temp evenly and fry them carefully without overcrowding.
18. Once you lower them in oil, leave them undisturbed for 6-8 mts.
19. If they are tossed or turned around too soon the crumbs sticking to them will come off.
20. Remove them onto paper napkins to absorb excess oil.
21. Serve them hot with green chutney or ketchup. 

           

WATER MELON JUICE...

RECIPE:

INGR:

Water Melon       as desired    
Black Salt           a pinch   

1. Cut water melon and scoop out the fleshy part.
2. Remove the seeds with a knife/fork.
3. Cut them into pcs and put into blender.
4. Blend it till smooth and frothy.
5. Do not add any water.
6. Pour the juice into serving glasses.
7. Sprinkle with a pinch of black salt and serve chilled.
8. There is no need to add any sugar. Black Thunder variety is best for this.

Note: 

1. To get chilled water melon juice w/o adding ice cubes/water:
2. Either you can store the juice in fridge before serving or
3. Store the water melon as a whole or the pcs in refrigerator.
4. Just before serving, take them out and blend them in juicer. 
5. This way you get chilled/undiluted juice (as its water content is already high). 

RASGULLA...

RECIPE:

Ingr:    ( 20 pcs )

Skim milk                           1 litre
Milk                                     2tbsp
Lemon juice/Vinegar        1 1/2 tbsp
Sugar                                  400 gm
Water                                  1 litre
Cardamom pd                    1/4 tsp
or Rose essence               a few drops

Method:

1. Bring milk to a boil. Add a tablespoon of lemon juice to it to curdle the milk. 
2. Keep stirring, add remaining lemon juice until the whey separates  completely. 
3. Switch off the heat and strain the paneer in a muslin cloth. 
4. Wash paneer with fresh water to wash away the sourness of the lemon. 
5. Bring edges of the cloth up and tie it together. 
6. Squeeze all excess water and hang the cloth above the sink for 30 minutes. 
7. Take out the paneer and mix in 2 tsp of sugar in it (grains in the sugar help in kneading).
8. Knead paneer & sugar till smooth & pliable for about 10 mts.     
9. Divide dough into equal portions, shape them into a smooth round ball.
10. ( on cooking it increases by 4 times )
11. Take a steel thick bottomed vessel, add sugar and water and bring to a boil.
12. Pour 2 tbsp milk into it and add the paneer balls carefully.
13. Cook on high flame, covered with a lid for 10 mts.
14. Open the lid occasionally and check.
15. Now add cardamom pd or rose essence (do not add both ).
16. Remove from the stove and let them cool completely. 
17. Refrigerate and serve chilled garnished with nuts.

Note:

1. Skim milk is best as cream tends to break the rasgullas on cooking.
2. Kneading the dough determines the quality.
3. The balls should be smooth without any cracks.
4. Whey water is very rich in nutrients; never waste it.
5. Can be stored in fridge and used to curdle milk the next time you make rasgullas. 
6. This is how they do traditionally in Bengal while making them.
7. I use whey water as base to make curry/gravy.It gives a silky texture and adds a rich flavour to it.
8. Rose essence works best (never mix two different essences )

AAMRAS...

RECIPE:       ( 4 servings )

INGR:

Ripe mangoes                  2 big

Cream milk                       1/2 cup

Sugar                                 2 tbsp

Cardamom pd                   1/4 tsp

Method:

1. Peel the skin and extract the pulp from the mangoes.
2. (Can cut them into big pcs and scoop out the pulp neatly with a knife.) 
3. Put in the mango flesh, sugar, cream milk and cardamom pd in a blender.
4. Blend it for a minute till smooth and silky.
5. Remove and serve with a few ice cubes mixed in for chillness.
6. Can serve it with any fruit of choice or ice cream.
7. This is served with puris in Gujrati households.
8. It can be stored in the refrigerator for a couple of days.

Note:

1. At times I use thick coconut milk in place of cream milk.
2. It gives a distinct flavour and tastes delicious.

MOJITO...

RECIPE:     ( 2 SERVINGS )

INGR:

Lime                                   2
Fresh mint leaves             4 - 6 sprigs
Sugar                                  2 tbsp
Soda water                         1/2 cup ( 100 ml )
Ice cubes                            1 cup

Method:

1. Crush mint leaves very gently to release the mint oils and place them in serving glass.
2. Cut lime into slices and wedges. Place a few on top of the mint leaves.
3. Take a couple of wedges and squeeze them over it.
4. Put in sugar and fill the glasses with ice cubes almost to the top.
5. Pour soda water over the ice cubes to fill the glasses.
6. Stir and check for taste, can add more sugar if desired.
7. Serve chilled garnished with more mint and lime slices.

ORANGE JUICE...

RECIPE:      ( 4 servings )

INGR: 
Oranges                    4
Sugar                         as desired
Cold water                measure it out (3/4 ths of serving glass)
Ice cubes

Method:

1. Wash and roll out the oranges on a board to loosen them.
2. Cut into halves and squeeze the juice with a citrus reamer.
3. Add sugar and dissolve it thoroughly.
4. Pour in chilled water and add ice cbubes.
5. Give a nice mix and pour it out into serving glasses.
6. Serve chilled .

Note: 

1. Sweetness depends on the oranges; so adjust sugar accordingly.
2. Oranges can be squeezed out directly with hands.
3. This way you get to have the pulp which lends a thicker texture to the juice.

LEMONADE ( NIMBU PAANI )...

RECIPE:  ( 4 servings )

INGR:

Lemons                4
Lemon slices      a few
Sugar                   6 tbsp
Salt                       a pinch
Mint                      a few leaves
Ice cubes          

Method:

1. Squeeze lemon juice into a juice pot ; add a pinch of salt .
2. Dissolve the sugar by adding some water and stirring it .
3. Pour this sugar solution into the pot and stir well.
4. Add cold water (measure it out with the serving glass) and ice cubes.
5. Give a nice stir / shake and pour out into serving glasses.
6. Serve chilled garnished with mint leaves and some lemon slices.

Note:   Level of sweetness can be adjusted as desired.

CRISPY PRAWN....

RECIPE:

INGR: ( 4 servings )

Shelled prawns                400 gms

Thick curds                       2 tbsp

Corn flour/Rice flour         2 tbsp

Red chilli pd                      1/2 tsp

Pepper pd                          1/2 tsp

Coriander pd                      1/2 tsp

Chilli flakes                         1/4 tsp

Cumin pd                             1/2 tsp

Turmeric pd                         1/4 tsp

Lemon juice                         2 tsp

Method:

1. Clean the prawns ( keep the tail intact ).
2. Smear with turmeric, salt and lemon juice; keep aside.
3. Mix in rest of ingredients with the curd and make a thick marinade.
4. Coat the prawns thickly and rest for half an hour.
5. Deep fry in hot oil on medium flame to golden on all sides.
6. Serve them hot with a dip/sauce of choice.

Note:

Turmeric, salt and lemon juice removes the  odour from seafood.

Prawns cooked this way gives the real taste of prawns, unadulterated.

SPICY MACARONI..THE INDIAN WAY...

RECIPE:

INGR:   ( 4 servings )

Macaroni                             200 gm
Tomato puree                    1 cup
Tomatoes diced                 1 cup                            
Onions chopped                 1/2 cup 
Capsicum                            1/2 cup
French beans                      1/4 cup                       
Carrots                                 1/4 cup
Ginger                                  1/2 "
Garlic                                    6 pods
Red chilli pd                        1/2 tsp
Chilli flakes                          1/2 tsp
Coriander pd                        1 tsp
Pepper pd                             1/2 tsp
Sugar                                     1/2 tsp
Butter                                     1 tbsp
Salt to taste

Method:

1. Cook macaroni in salted, boiling water adding a tsp of vegetable oil (follow the packet instructions).
2. Plunge them into cold water, drain them out, free of any excess water; keep aside.
3. Heat 2 tbsp oil in a shallow pan, add  crused ginger garlic.
4. Put in onions and saute till transparent.
5. Now add tomato puree and the chopped tomatoes; cook on medium flame. 
6. Add salt, sugar, red chilli pd, coriander pd and cook the mixture covered with a lid for 5 mts.
7. Add diced vegetables and toss around for 2mts.
8. Add the boiled macaroni and mix gently to coat the mixture all over.
9. Sprinkle pepper pd and chilli flakes; slide in the butter and stir gently.
10. Saute for 2 - 3 mts and remove.
11. Serve hot garnished with coriander leaves.

Note:
Sugar is used here to balance the sourness in the tomatoes.

PINEAPPLE CRUSH...

 CHICKEN TIKKA  (BAKED IN OVEN)

RECIPE:

INGR:

Pineapple cubes                    2 cups

Lehar soda                              1/2 cup

Lemon juice                             1 tbsp

Mint                                         a few sprigs

Black salt                                a pinch

Sugar                                       3 tbsp

Ice cubes          

Method:  

1. Put the pineapple cubes, mint, lemon juice, black salt and sugar in a blender.
2. Blend it with some water till smooth and frothy.
3. Pour the soda and blend it for 1/2 a minute.
4. Serve it chilled with ice cubes.
5. Goes well with chicken tikka ! 

ICED TEA...

RECIPE:       ( 3 tall glasses )

INGR:

Tea leaves                3 tsp
Sugar                         6 tsp
Lemon                       1/2 
Mint leaves                a few
Water                          3 glasses (measure out from the 
                                                   serving glasses)
Ice cubes                    8-10

Method:     

1. Bring water and sugar to a boil in the tea kettle ; turn off the heat.
2. Put in the tea leaves, cover with a lid and rest it for 5 mts.
3. Filter and keep aside.
4. Take serving glasses, squeeze some lemon into each as desired.
5. Add ice cubes, a few mint leaves; pour the the filtered tea and serve chilled.

TRISIP...( LICHI, POMEGRANATE, PEAR )

RECIPE:       ( 4 servings )

INGR:

Pear cubes                       1/2 cup

Pomegranate seeds        1/2 cup

Lichi peeled                      1/2 cup

Mint leaves                        3-4 sprigs

Pepper  pd                         1/4 tsp

Rock salt/ kaala namak     a pinch

Sugar                                   3-4 tbsp

Ice cubes

Method:

1. Put the fruit pieces, mint, sugar, pepper and blend in a juicer with little water.
2. Blend till smooth and frothy; remove and keep aside.
3. Sprinkle a little black salt and stir.
4. Pour in serving glasses layered with ice cubes and a few mint leaves.

Note:

1. The unique flavours and tastes of the three fruits are distinct.
2. Yet they blend so well to give a delicious and refreshing drink.

MANGO SHAKE LACED WITH CHOCOLATE...

RECIPE:    ( 4 servings )

INGR:

Mango cubes                                 2 cups
Cold milk                                        1 cup
Sugar                                               4 tbsp
Hersheys  chocolate syrup           1 tbsp  
7 to 8 ice-cubes

Method:

1. Put mango cubes, sugar and milk in a blender.
2. Blend well till it is smooth and frothy.
3. Take serving glasses, lace them with Hersheys choclate syrup.
4. Put in some ice cubes, pour the mango shake.
5. Top it with some more chocolate syrup.
6. Serve immediately.

APPLE JUICE...

RECIPE:     ( 6 servings )

INGR:

Apples                          2

Sugar                            as desired

Ice cubes/crushed ice           

Method:

1.  Peel the apples and deseed; cut them into cubes.
2.  Blend all the ingredients using little water (if required) till  smooth.
3.  Add some crushed ice in 2 glasses and pour the juice over    it.
4.  Serve immediately.

Note:

I do not strain as fibre and pulp is lost.

Moreover the tiny lumps come as a refreshing break while sipping.

MANGO PHIRNEE WITH TOFFEE TOPPING...

RECIPE:

INGR:   ( 4 Servings )

Whole milk                               4 cups ( 1 litre )
Basmati rice, soaked              1/2 cup
Condensed milk/ Rabari         1 cup
Mango puree                            2 ripe mangoes
Cardamom powder                 1/2 tsp
Sugar                                         3/4 cup
Pistachios
(soaked in water and sliced)   1 tbsp
Almonds 
(soaked and sliced)                  1 tbsp

Method:

1. Soak rice for about 2 hours - drain and grind it to a paste.
2. Heat a thick bottomed pan and pour the whole milk; bring it to boil.
3. Boil for about 15 minutes; add cardamom powder.
4. Add rice paste to the milk and stir.
5. Cook the milk and rice mixture for 10 to 15 minutes.
6. Now add  condensed milk and stir well.
7. Add mango puree to the phirni and keep stirring. 
8. Season it with sugar and let it cook until you get a thick and creamy consistency.
9. Check for sweet level and adjust as desired.
10. Transfer it to a serving bowl and chill for 3 to 4 hours.
11. Serve garnished with pistachios and almonds.
12. Place the toffe topping on top.
13. A slight tap with the back of a spoon will chip it into pieces.
14. Phirnee tastes better with these crunchy & nutty chips.

TOFFEE WITH NUTS:

Sugar                      1 cup

Water                      1 tbsp ( or till sugar immerses )

Nuts (sliced)           as desired

Butter                      1 tbsp

(for greasing)

Method:

1. Dissolve sugar and water in a saucepan on low heat and keep stirring.
2. See to it that all the sugar is dissolved ; add the nuts at this stage.
3. Cook until the mixture is a rich golden colour; don't let it burn.
4. Remove from heat and pour it evenly; thinly on a flat greased surfaced.
5. Rest it for 5-6 mts and when still warm, impress with a mould of desired shape.
6. On cooling, lift the thin tofee wafer carefully with a knife ( see to it that it does't break ) 
7. Use it as a lid or chip it into long strips, garnish it on top and serve.