Malai Kofta

*. INGREDIENTS:>

      For the koftas:>

      2 cups peeled and diced

      boiled potatoes

     1 cup mixed vegetables
     (carrots, beans, peas, sweet
      corn) boiled

     1 cup paneer cubes

     2 tbsps of thickened/ heavy/
    double cream

    1 tsp cumin powder

    1 tsp coriander powder

    1/2 tsp red chilli powder

    1/2 cup chopped nuts
    (almonds, walnuts and
    cashewnuts)

   1/4 raisins chopped fine

   Salt to taste

   Vegetable/ canola/

   sunflower cooking oil to fry the koftas.

*. For the sauce:>

3 tbsps vegetable/ canola/

sunflower cooking oil

2 large onions quartered

2 tomatoes quartered

2 tbsps garlic paste

1 tbsp ginger paste

2 tsps coriander powder

1 tbsp cumin powder

1/2 tsp red chilli powder

1 tsp poppy seeds lightly
roasted and ground into a powder.

3 tbsps nuts (cashews and
almonds) ground into a thick paste.

Salt to taste

2 tsps garam masala.

                 *.Preparation:>

1. Mash the potatoes, mixed vegetables, paneer and cream together. Add the kofta spices to this mash and mix well.

2. The resulting dough should be firm. If not add some more boiled potato. Season with salt.

3. Make this dough into balls and put 1/2 a tsp of the nut and raisin mix in the center of each ball. Roll into perfect rounds.

4. Heat the oil kept aside to fry the koftas, on a medium flame. Deep fry these rounds till pale golden in colour.

5. Drain on paper towels and keep aside. For the gravy, first heat the 3 tbsps of oil in a deep pan and fry the onions till light brown.

6. Grind into a paste along with the
tomatoes, onions, ginger, garlic,
coriander, cumin and red chilli powders.

7. Put this paste back into the pan and fry till the oil begins to separate from the masala.

8. Add the poppy seeds powder and nut paste and fry for another 2-3 minutes.

9. Add 1 cup of warm water (the sauce for this dish is meant to be thick so do not add too much water) to this masala to form a sauce/gravy. Mix well. Season with salt.

10. Bring the sauce/gravy to a boil and then reduce the fire to a simmer. Gently add the kofas to this sauce/gravy and cook uncovered for 2-3 minutes.

11. Turn off the fire and sprinkle the garam masala all over the top of the dish. Cover immediately and allow to sit for 5 minutes.

12. Serve with hot Naans (tandoor-baked leavened Indian flatbread) or Jeera Rice .

Chilli Garlic Noodles

               *. Ingredients:>

2 cups boiled noodles

1/4 cup chopped spring onion greens.                                

   1/4 cup schezuan sauce

   1 tbsp chilli oil

   1 tbsp oil

    salt to taste

                 *Preparation:>

1. Heat the oil thoroughly in a large wok or pan.

2. Add the spring onion greens, noodles, schezuan sauce and salt and saute over a high flame for a few seconds.

3. Pour the chilli oil on top and toss well.

4. Serve hot.

*. Tips: It,s a chinese dish, but this is made by Indian styel.

Mutter Chaat( Mutter Snack)

*. Ingredients:>

      1 1/2 cups boiled green peas

      2 tsp oil

     1/2 tsp cumin seeds

     1/2 tsp aniseeds

     A few pinches asafoetida (hing)

    2 green chillies finely chopped

    1/4 cup chopped tomatoes

    1/2 tsp dry mango powder

    1/2 tsp chaat masala

    1/4 tsp sugar

    salt to taste

    1 tsp low-fat butter

    1 tsp lemon juice

    1/4 cup baked sev

    2 tbsp chopped coriander.

                 *Preparation:>

1. Heat the oil in a deep non-stick pan and add the cumin seeds and aniseeds.

2. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for a few seconds.

3. Add the tomatoes, green peas, dry mango powder, chaat masala, sugar and salt and cook for 2 to 3 minutes.

4. Add the butter and sprinkle lemon juice, sev and coriander over it.

5. Serve hot.

*Notes:  Suggested serving size for 100 calories: 1 serving calorie watchers keep your hunger pangs at bay! this desi chaat combines protein and fibre rich green peas with low-fat butter and baked sev.

Soya bean Snack

*. Ingredients:>

              1 cup soyabean

             oil for deep frying

             1/2 tsp chilli powder

             salt to taste

             1/2 tsp chaat masala

             1 tsp baking soda

                   *Preparation:>

1. Soak soybeans in water for 8-10 hrs. While soaking add soda.

2. Drain and dry in the shade for for 1 hour.

3. Heat oil in the kadhai and deep fry till light brown in colour.

4. Drain on an absorbent paper and transfer in a bowl.

5. Add the chilli powder, salt and chaat masala and mix well.

6. While serving you can add finely chopped onions ,lemon juice and finely chopped coriander leaves.

7. Now it,s ready for the serve.

*Tips:  This is very esy dish..& it,s test is delicious.

Soya bean Mashala

*.Ingredients:>

     Soya beans - 3 cups

    Onions(large) - 2 nos(chopped)

    Tomato (medium) - 1 (chopped)

    Ginger - A medium sized

    piece(chopped)

    Garlic paste - 1 tsp

   Corianderpowder - 2 tbsp

   Chillipowder - 1 1/2 tbsp

   Turmericpowder - 1/2 tsp

  Cloves (Grambu) - 2 - 3 nos

  Cinnamon(Karugapatta)(ground)  -      1/4 tsp

   Thick coconut milk - 4 tbsp

   Salt - As reqd

   Oil - 2 - 3 tbsp

   Water - 4 cups

   Curryleaves - A few

                *Preparation:>

1) In a pressure cooker, add soya beans (washed), turmeric powder and 4 cups of water and cook well.

2) . After one whistle, turn the flame off and keep for 15 minutes.

3) Heat oil in a pan or kadai.

4) Add onions and saute.

5) When it turns light golden colour, add tomato and ginger. Fry for 3 minutes.

6) Add garlic, cloves, cinnamon(ground). Mix well and fry for 2 mins.

7) Add chilli and coriander powder and mix well.

8) Add a little water and mix well.

9) Into this masala, add cooked and drained soya beans and mix well.

10) Add 1/4 cup of water. Water left over after cooking soya can be used at this stage.

11) Cover and cook for another 3 minutes.

12) Add curry leaves.

13) Stir well intermittently.

14) Add coconut milk after the gravy becomes thick.
 

15) Serve hot with chappathi, roti, naan or rice.

*Tips:  It,s made by Indian's styel.

Tomato Chutny

*.Ingredients:>

         8-10 big tomatoes (cut into big chunks)

         2 cups sugar

        4 green chillies thinly chopped

        Few curry leaves

       1/2 tsp cumin seeds

       1/2 tsp mustard seed

       2 tbsp dates (khajur) chopped

       1 tbsp tamarind (imli)

       1/2 tsp roasted panch phoron  powder.

       2 tsp oil

                  *Preparation:>

1. Soak the tamarind in the water for about 10 minutes.

2. Take out whole pulp and drain aside.

3. Heat 4 cups of water and add sugar.

4. Stir continue until sugar syrup gets ready.

5. Heat the oil in a non-stick pan, add green chillies, curry leaves, cumin and mustard seeds.

6. Allow them to splutter for few seconds.

7. Now add chunks of tomatoes and stir with the salt.

8. Mix the sugar syrup and tamarind pulp.

9. Stir fry until chatni becomes thick, dark and red in color.

10. Finally add chopped dates, mix well and cook for 3-4 more minutes.

11. At the time of serving, sprinkle roasted panch phoron powder over the chutney and enjoy yummy tomato chutney with rice flour roti or bajra roti.

*. Tips:   1. You may adjust sugar and spices as per your taste.

2. You can garnish this chutney with little amount of chopped coriander leaves.

Badam ka Halwa

*.Ingredients:>

    1/2 cup almonds, soaked overnight

    1/3 cup milk

    4 tbsp sugar

    1/4 tsp cardamom (elaichi) powder

    3 tbsp ghee

    2 to 3 almonds, peeled and sliced

                *Preparation:>

1. Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.

2. Drain and remove the skins of the almonds.

3. Puree the almonds with 4 tablespoons of milk to a smooth paste in a blender.

4. Heat the ghee in a non-stick kadhai and add the almond purée. Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes).

5. Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes.

6. Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously.

7. Serve hot, garnished with the almonds.