SOOJI KA HALWA

Cooking Time: 9 min. 45 sec. Serves 4.

1/3 cup semolina (sooji/rawa)
1/3 cup milk
6 tablespoons sugar
1 ripe banana, finely chopped
¼ teaspoon cardamom (elaichi) powder
3 tablespoons ghee

1. Put the milk, sugar and 1 1/2 teacups of water in a large glass bowl and microwave on HIGH for about 5 minutes, stirring once in between after 2 1/2 minutes. Keep aside.
2. Put the ghee in another glass bowl and microwave on HIGH for about 15 seconds.
3. Add the semolina, mix well and microwave on HIGH for about 3 minutes, stirring in-between after every 1 minute or until the semolina is light pink in colour.
4. Add the parboiled sweetened milk mixture and banana and mix well. Microwave on HIGH for 1 1/2 minutes, stirring in-between after every 30 seconds.
5. Sprinkle cardamom powder on top.
Serve hot.

SANDESH

Preparation time: 5 minutes. Cooking time: 10 minutes. Makes ¾ cup.

1¼ cup chenna (freshly made paneer)
¼ cup sugar

1. Add the sugar to the chenna and mix gently.
2. Cook on a very low flame in a kadhai stirring continuously with a flat spoon.
3. Remove the kadhai from the flame at regular intervals so as not to overheat the sandesh.
4. Your sandesh is ready when it leaves the sides of the kadhai and is neither too dry not too moist. It should have the consistency of a very soft dough.
5. The sandesh should be used immediately for making various shapes and garnishes.

LEBU SANDESH

Preparation time: 10 minutes. No cooking. Makes 6 pieces.

1 recipe sandesh
Rind of 1 lemon

For the garnish
12 strands of saffron (kesar)
8 pistachios
2 to 3 drops saffron food colour, dissolved in 1 tablespoons of water

1. Grate the lemon rind and keep aside.
2. Mix together the sandesh and lemon rind and knead well till smooth.
3. Divide into 6 equal parts and shape each piece into a shell (shankh) using a shell mould.
4. Garnish with the saffron strands, pistachios and a dot of saffron food colour as shown in the picture.

VARIATION: Pineapple or Lychee can also be used to make other flavours of sandesh.

MINTY MORNING

This is a variation of the most popular breakfast juice of all time, the orange juice. It is sure to appeal to everyone's taste buds as well as health.
Oranges boost overall resistance and also stimulate the salivary glands thus aiding digestion. Mint on the other hand is rich in iron and vitamin C. It is also the best digestive and cooling herb. By combining the health-giving properties of oranges with mint; this juice makes for a powerful cleanser.

Makes 2 small glasses (300 ml).

Ingredients
4 medium sized oranges, peeled and separated into segments
8 to 10 sprigs of mint (phudina) with the leaves, roughly chopped
crushed ice to serve

HOPPER / JUICER
1. Juice all the ingredients.
2. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately.

OR
MIXER / BLENDER
1. Blend all the ingredients using little water (if required) till smooth.
2. Strain the juice using a strainer or a muslin cloth.
3. Add some crushed ice in 2 glasses and pour the juice over it. Serve immediately


GAUND KE LADDU

Gaund is an "edible gum" that is extracted from the bark of a tree.
It is available in crystal form as pearly yellowish translucent pieces of varying sizes. The bigger crystals are more expensive.
Gaund is a "heaty" food i.e. food that provides heat to our body and is usually had only in the winters. It is deep fried in ghee and then added to the dish it is being used in. I have also discovered that if you dry roast it on a non-stick pan, it puffs up just like popcorn. This is a great way to cut down on those unnecessary calories. These delicious gaund laddus are a traditional winter delicacy that are had with a glass of warm milk for breakfast. I personally prefer them as a dessert after a nice meal.

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Makes 15 laddus.

1¼ cups whole wheat flour (gehun ka atta)
3 tablespoons gaund (edible gum)
½ cup powdered sugar
½ teaspoon cardamom (elaichi) powder
¼ cup ghee

Other ingredients
ghee for deep frying

Method
1. Heat the ghee in a pan, add the whole wheat flour and roast it over a slow flame while stirring continuously till the flour turns golden brown. Allow it to cool.
2. Deep fry the gaund in hot ghee, one tablespoon at a time till the pieces puff up. Drain on absorbent paper and keep aside.
3. Add the powdered sugar, fried gaund and cardamom powder to the roasted wheat flour and mix well.
4. Divide the mixture into 15 portions and shape each portion into round laddus using your hands. If you find it difficult to shape the laddus, add a little melted ghee.
5. Store in an air-tight container.

HEALTHY OONDHIYA

Startling though it may seem, here is a wonderful and healthy modification of the famous festive Gujarati dish which is ordinarily loaded with oil. I've changed this recipe and cut down on the oil along with the invisible fat which you get from coconut.
The methi muthias added to this recipe are baked to a wonderful rich golden brown colour that are very appealing and also cut down a lot of the calories you get in the fried version.
A good amount of iron and calcium is available from this hearty dish and this is sure to become your family favourite.

Preparation Time : 15 mins.
Cooking Time : 30 mins.
Serves 6.

For the oondhiya
2 cups surti papadi (double beans)
1¼ cups kand (purple yam), peeled and cut into cubes
1 cup baby potatoes
1¼ cups sweet potatoes, peeled and cut into cubes
3 to 4 small brinjals
½ teaspoon carom seeds (ajwain)
a pinch soda bi-carb
salt to taste

To be mixed into a masala
1 cup chopped coriander (dhania)
½ cup poha (beaten rice flakes)
¼ cup green garlic, chopped
3 teaspoons coriander-cumin seed (dhania-jeera) powder
1 teaspoon ginger-green chilli paste
1 teaspoon chilli powder
1 teaspoon sugar
½ teaspoon carom seeds (ajwain)
¼ teaspoon turmeric powder (haldi)
¼ teaspoon asafoetida (hing)
1 ripe banana, mashed
salt to taste

For the baked methi muthias
1 cup chopped fenugreek (methi) leaves
1/3cup whole-wheat flour (gehun ka atta)
1/3cup besan (Bengal gram flour)
½ tsp ginger-green chilli paste
1 tsp sugar
1 tsp lemon juice
¼ tsp turmeric powder (haldi)
¼ tsp garam masala
1 tsp oil
Salt to taste

For the garnish
1 tablespoon chopped coriander (dhania)

For the baked methi muthias
1. Mix all the ingredients in a bowl and knead into a soft dough using a little water.
2. Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
3. Place on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 7 to 8 minutes. Keep aside.

For the oondhiya
1. String the surti papadi taking care not to separate the 2 sides.
2. Wash the papadi, add the carom seeds, soda bi-carb and salt and mix well.
3. Make criss-cross slits in the kand, baby potatoes, sweet potatoes and brinjals taking care not to separate the segments.
4. Fill half the masala mixture into the slits of kand, baby potatoes, sweet potatoes and brinjals. Keep aside the remaining masala mixture.
5. Combine the surti papadi, stuffed vegetables, remaining masala mixture with 3 cups of water and pressure cook for 2 whistles.


How to proceed
1. Transfer the cooked oondhiya, methi muthias into a large serving dish and toss lightly.
2. Serve hot, garnished with the chopped coriander.

RICE APPE

Traditional appes made with rice.

Preparation Time: 20 minutes. Cooking Time: 40 minutes.
Fermenting Time: Overnight.
Soaking Time: 2 hours.

Makes 20 to 24 appes.

1 cup raw rice (chawal)
1/4 cup urad dal(split black gram )
1/4 cup crushed peanuts
2 tbsp chopped onions
1 tsp mustard seeds (rai/ sarson)
1 tsp cumin seeds (jeera)
2 green chillies, chopped
8 to 10 curry leaves (kadi patta)
a pinch asafoetida (hing)
2 tbsp oil
salt to taste
oil for cooking

To serve
coconut chutney

1. Wash and soak the rice and urad dal in lukewarm water for at least 2 hours.
2. Drain and grind to a smooth paste with 1/2 cup of water.
3. Cover and set aside overnight to ferment.
4. Next day, heat the oil in a small kadhai, add the crushed peanuts and chopped onion and stir for 3 to 5 minutes. Add the mustard seeds, cumin seeds, green chillies, curry leaves and asafoetida.
5. When the mustard and cumin seeds crackle, add this to the fermented batter.
6. Add salt and a little water if required and mix to form a thick batter.
7. Heat the appe mould on a medium flame and grease it with a little oil.
8. Pour a spoonful of the batter into each mould.
9. Cook till the outer surface becomes golden brown and then turn each appe upside down using a fork so as to cook the other side.
10. Remove and repeat with the remaining batter.
11. Serve hot with coconut chutney.

DOSA

The preparation which has put South India on every culinary hot spot of the world. Served traditionally with sambhar and chutney.

Preparation Time: 10 minutes.
Cooking Time: 20 minutes.
Fermenting Time: 4 hours.
Soaking Time: 2 hours.

Makes 8 dosas.

1 cup raw rice (chawal)
1/3 cup urad dal (split black gram)
2 tbsp cooked rice (chawal)
2 tbsp beaten rice (poha)
5 to 7 fenugreek seeds (methi)
salt to taste
oil for cooking

To serve
coconut chutney
sambhar

1. Wash the raw rice, urad dal and fenugreek seeds. Soak in a little water along with the beaten rice and cooked rice for at least 2 hours.
2. Grind to a smooth paste with a little water. Cover and keep aside for at least 4 hours. Add salt and mix well.
3. Heat a non-stick tava and grease it lightly with oil. When hot, pour a ladelful of the batter, spread using a circular motion to make a thin dosa and cook on one side.
4. Pour a little oil along the edges while cooking. When crispy, fold over and serve hot.
5. Repeat with the remaining batter.
6. Serve with coconut chutney and sambhar.

VARIATION : MASALA DOSA
When the dosa is cooked, put some potato bhaji on it. Roll to form a cylindrical shape and serve hot.

SHEPU SWEET IDLIS

SHEPU SWEET IDLIS

All time favourite with a sprinkling of iron strength! Dill, besides making this recipe colourful and interesting also loads it up with iron.

Preparation Time: 15 minutes. Cooking Time: 15 minutes. Makes 15 idlis.

Ingredients
½ cup finely chopped dill (shepu) leaves
2 cups raw rice, soaked for 4 hours, drained
¼ cup freshly grated coconut
½ cup thick rice flakes (poha)
½ cup buttermilk
½ cup crushed jaggery (gur)
1 tsp fruit salt
salt to taste

1. Grind the soaked rice with the grated coconut to a thick smooth paste, adding a little water.
2. Wash the rice flakes, drain and add the buttermilk. Set aside for 10 minutes.
3. Grind the rice flakes in buttermilk to a smooth paste, add the jaggery and grind further till smooth. Add this to the rice batter.
4. Add the chopped dill leaves and salt and mix well.
5. Check the consistency and now add a little water only if required so as to get a thick batter.
6. Add the fruit salt to the batter and sprinkle a little water over it.
7. When the fruit salt starts bubbling, mix gently.
8. Spoon out the batter into greased idli moulds and steam for 8 to 10 minutes.
9. Serve hot.

RAWA IDLI

Soft and spongy rawa idlis can be made in a jiffy for a quick and satiating breakfast.

Preparation Time: 5 minutes. Cooking Time: 7 to 8 minutes. Makes 12 idlis.

For the batter
1 cup rawa(semolina)
¼ cup curds (dahi)
1 cup water
1 tbsp chopped coriander (dhania)
salt to taste

For the tempering
½ tsp mustard seeds (rai)
½ tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 tsp urad dal (split black lentils)
1 tbsp broken cashewnuts
4 to 6 curry leaves(kadi patta)
2 green chillies, chopped
1 tsp oil
½ tsp ghee

Other ingredients
¾ tsp fruit salt
oil for greasing

For the batter
1. Combine all ingredients together, other than the fruit salt and leave aside for 10 minutes.

For the tempering
1. Combine the oil, ghee, mustard seeds, cumin seeds, urad dal and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
2. Add the cashewnuts, curry leaves, green chillies and microwave for 1 more minute.

How to proceed
1. Pour 1 cup of water in the base of a microwave safe idli steamer and microwave on HIGH for 1 minute. Grease the idli moulds using little oil.
2. Add the tempering and the fruit salt to the batter and mix well.
3. Pour 2 tablespoons of batter into each greased cavity of the idli moulds and microwave, covered, on HIGH for 2 minutes.
4. Repeat with the remaining batter to make 8 more idlis.
5. Serve hot with coconut chutney and sambhar.

Masala Wadai

Crisp on the outside and soft inside, these authentic South Indian wadai are also known as dal wadas in the west. Served with coconut chutney, they make a delicious snack. While frying the wadai you have to start with hot oil, and then reduce the flame in order to cook the dal without over browning the outer surface.

Serves 10

1 cup Bengal gram dal (chana dal)
2 whole dry red chillies
2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera)
½ cup finely chopped onions
4 tbsp chopped coriander
½ cup grated fresh coconut
2 tbsp chopped mint leaves
salt to taste
oil for deep frying


1.Pick, wash and soak the dal overnight. Drain.
2.Grind the dal with the dry red chillies, green chillies and cumin seeds and a little water to get a thick coarse paste
3.Add the remaining ingredients and mix well.
4.Shape into small wadais and deep fry in hot oil till golden brown. Ensure that the wadai are cooked in the centre.
5.Drain on absorbent paper and serve hot with coconut chutney.

Kand Na Pakoda

Thin slices of purple yam coated with a gram flour batter and deep fried makes for unusual and subtle-flavoured pakodas. The crushed coriander and peppercorns sprinkled on the batter coated slices of kand impart a nice crunch and flavour as you bite into the pakoda.

Makes 20

250 grams purple yam (kand)
a pinch black salt (sanchal)
a pinch asafoetida (hing)
½ tsp chilli powder
juice of ½ lemon
½ tsp coriander (dhania) seeds, crushed
¼ tsp black pepper, crushed
oil for deep frying

For the batter
¾ cup besan (Bengal gram flour)
¼ cup rice flour (chawal ka atta)
¼ tsp asafoetida (hing)
¼ tsp chilli powder
a pinch turmeric powder (haldi)
a pinch of soda bi-carb (optional)
1 tbsp hot oil
salt to taste

For the batter
Mix all the ingredients together with a little water to make a thick batter.

How to proceed
1.Wash and peel the purple yam. Cut into 50 mm thin slices.
2.Sprinkle the black salt, asafoetida, chilli powder and lemon juice on the yam slices and keep aside.
3.Dip each slice of yam in the batter.
4.Sprinkle a pinch of crushed coriander seeds and pepper on top of the batter-coated kand slices.
5.Deep fry in hot oil till golden brown. Drain on absorbent paper and serve hot.

Onion Pakoda

An all-time favourite, known in western India as ‘kanda bhajia’. The trick to making crisp onion pakodas is to refrain from adding any water to the mixture. The water released by the onions after applying salt is enough to bind the ingredients together.

Makes 24

2 cups thinly sliced onion
1 to 2 green chillies chopped
¼ tsp red chilli powder
¼ tsp turmeric powder (haldi)
¾ cup besan (Bengal gram flour)
2 tbsp hot oil
salt to taste
oil for deep frying

1.Cut the onions into thin slices, apply salt and keep aside for 10 minutes.
2.Sprinkle besan and add all the remaining ingredients except the oil for frying, and mix well.
3.Divide this mixture into 24 equal portions. Form small, uneven clusters and drop each portion into hot oil.
4.Deep fry in till golden brown. Drain on absorbent paper and serve hot.

Ajwain Patta ka Pakoda

Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great ‘digestive’ element to a plateful of sinful pakodas.

Makes 20

20 whole ajwain leaves
Oil for deep frying

For the batter
1 cup besan (bengal gram flour)
½ tsp chilli powder
¼ tsp turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tbsp hot oil or a pinch of soda bi-carb
salt to taste

For the batter
Mix all the ingredients together with a little water to make a thick batter.

How to proceed
1.Dip each ajwain leaf in the batter.
2.Deep fry in hot oil until golden in colour and drain on absorbent paper.
Serve hot.

ROSTI PIZZAS

Preparation Time: 15 minutes. Cooking Time: 15 minutes. Serves 8.
Baking Time: 20 minutes. Baking Temperature: 200°C (400°F).

4 medium potatoes
½ cup chopped onions
1 teaspoon finely chopped green chillies
2 cups boiled mixed vegetables (broccoli, corn, baby corn, etc.) cut into cubes
½ teaspoon dried oregano
¼ cup fresh cream (rich cream)
¼ cup grated mozzarella cheese
2 teaspoons butter
Salt and freshly ground pepper to taste

For the tomato sauce
4 large tomatoes
1 bayleaf (tejpatta)
4 to 6 peppercorns
½ cup finely chopped onions
1 teaspoon chopped garlic
2 teaspoons sugar
½ teaspoon dried oregano
1 tablespoon olive oil or oil
Salt to taste

Other ingredients
Oil for greasing

For the tomato sauce
1. Put the tomatoes in a vesselful of boiling water for 10 minutes.
2. Peel, cut into quarters and deseed the tomatoes.
3. Chop finely and keep the tomato pulp aside.
4. Heat the olive oil in a pan, add the bayleaf and peppercorns and sauté for a few seconds.
5. Add the onions and garlic and sauté for a few minutes.
6. Add the tomato pulp and allow it to simmer for 10 to 15 minutes until the sauce reduces a little.
7. Add the sugar and salt and simmer for some more Time.
8. Finally, add the oregano and mix well. Remove the bayleaf and peppercorns and discard. Keep aside.

How to proceed
1. Parboil the potatoes peel and allow them to cool.
2. Heat a small non-stick pan, add the butter and sauté the onions and green chillies.
3. Grease a 250 mm. diameter baking dish and spread the sautéed onions and green chillies at the base.
4. Sprinkle a little salt and pepper and then grate the potatoes evenly over it.
5. Arrange a layer of vegetables over the potato layer and sprinkle salt, pepper and oregano over it.
6. Pour the tomato sauce over the vegetable layer and finally a layer of cream.
7. Top with cheese and bake in a pre-heated oven for about 15 minutes.
Serve hot.

PANEER AND CORN QUESADILLAS

Preparation time: 20 minutes. Cooking time: 30 minutes. Makes 6

6 flour tortillas, recipe below

To be mixed into a stuffing
½ cup cooked corn, slightly crushed
½ cup finely chopped green, red and yellow capsicum
½ cup crumbled paneer
½ cup cooking cheese
1 green chilli, finely chopped
1 tomato without the pulp, chopped
Salt to taste

For the flour tortillas
¾ cup wheat flour (gehun ka atta)
1½ cups plain flour (maida)
4 teaspoons oil
½ teaspoon salt

Other ingredients
Oil for cooking

For the flour tortillas
1. Mix the flours, oil and salt and make a dough by adding enough warm water.
2. Knead the dough well and keep aside for 30 minutes. Knead again.
3. Depending on the diameter you require for the dish, roll out the dough into 150 mm (.6") diameter thin rounds with the help of a little flour.
4. Cook lightly on a tava (griddle) and keep aside.

How to proceed
1. When you want to serve, spread a little stuffing on one half of a tortilla. Fold to get a half moon shape and press well so that they stick. Cook on a tava (griddle) spreading a little oil on both sides. Cook until crisp.
2. Cut into pieces and serve hot.

BANANA WALNUT MUFFINS

Makes 15 muffins

½ cup refined flour (maida)
¼ cup butter
¼ cup powdered sugar
½ cup mashed banana
¼ tsp vanilla essence
2 tbsp milk
2 tbsp chopped walnuts
2 tbsp quick cooking rolled oats
1 tsp fruit salt

For the topping
1/4 cup Chocolate Chips

1. Sieve the flour. Keep aside.
2. Cream the butter and sugar till smooth and creamy
3. Add the mashed banana, vanilla essence and milk and mix well.
4. Add chopped walnuts, oats and flour and mix well.
5. Add the fruit salt and sprinkle a little water on it. When bubbles form, mix gently.
6. Spoon the mixture into 15 paper cups. Top with chocolate chips
7. Microwave them for 1 minute and 30 seconds.
Serve warm.

VITAMIN BHEL

Serves 10

1 cup boiled and peeled potato cubes
½ cup boiled peas
½ cup boiled corn
½ cup pomegranate
½ cup chopped apples
½ cup chopped orange segments
¼ cup boiled peanuts
¼ cup grated carrots
2 cups crisp mamra
1 cup sev
½ cup khajur imli chutney
2 tbsp green chutney
Salt to taste

1. Combine all ingredients in a big bowl and mix gently.
2. Serve immediately.

KEBABS & TIKKAS

I love entertaining and having parties, like most of you. And when I talk to fellow-hosts, I find that they are almost always worried about what snacks to serve – the main course and desserts are easier to finalise! It so happens that after much thought they usually settle for common, tried-and-tested dishes such as Paneer Tikkas. Hmmm, there will be a time when your guests would have had enough of it!

Keeping this in mind, I present Kebabs and Tikkis – A compilation of 61 delicious and innovative kebab, tikka and tikki recipes. And well, there is something for everybody, from the live-for-the-day eater to the more discerning health-conscious ones.

That said, variety alone does not ensure that the starters/snacks served during your party become a huge hit with the guests. A major part of the planning involves combining these snacks appropriately into what is today popular-known as a “platter”. Platters are a dominant phenomenon today – they ensure guests a well-chosen selection of snacks replete with rotis, a salad or two and suitable chutneys and sauces. A well-planned platter is wholesome and nutritious and capable of serving as a meal in itself for the snack-lover (while serving as a starter for the rest).

This book comes replete with 10 platter suggestions that guide you on how to serve your tikkis, tikkas and kebabs, and the accompaniments that we feel they would ideally combine with. These platters are based on specific themes. Plus, there is a second index included in this book, which categorises the recipes according to type – this enables you to exercise your imagination to come up with your own platter options too… and I’m sure those will be a success too. Innovation is the key! Go ahead and put together one of the recommended platters or come up with an original platter full of your favourite recipes, Indian and beyond!

The next time you plan a party or are attacked by a sudden hunger pang, fret not, prepare these easy-to-follow recipes and watch the platters empty while the diners’ faces light up!
MAKHMALI PANEER TIKKA

True to its name, this tikka will melt in your mouth, delighting your taste buds!

Preparation Time: 10 minutes. Cooking Time: 10 minutes. Serves 6.
Baking temperature : 200°C (400°F). Baking time : 20 minutes.

3 cups paneer (cottage cheese), cut into 50 mm. (2”) cubes

To be mixed into a marinade
¾ cup thick fresh hung curds (dahi)
¼ cup cheese spread
1 tsp green chilli paste
2 tbsp cashewnut (kaju)powder
½ tsp garam masala
Salt to taste

1.Combine the paneer cubes with the prepared marinade and toss gently till the paste coats the paneer pieces evenly from all sides. Keep aside for 15 minutes.
2.Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°C (400°F) and grill till the paneer is done (approx. 15 minutes).
3.Remove from the oven and serve hot.
MUTTER AUR PHUDINE KI TIKKI

Green peas make great tikkis when combined with potatoes and a handful of mint leaves.

Preparation Time: 5 minutes. Cooking Time: 10 minutes. Makes 8-10 tikkis.

1 cup boiled green peas
½ cup boiled and mashed potatoes
2 tbsp mint leaves (phudina)
Salt to taste
1½ tsp garam masala
2 green chillies, finely chopped
Oil for deep-frying

1.Combine all the ingredients and blend in a mixer to a coarse mixture (Add a little water if required).
2.Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
3.Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
RAJMA GALOUTI KEBAB

A delectable vegetarian version of the traditional galouti kebab, where meat has been replaced with rajma.

Preparation Time : 10 minutes. Cooking Time :30 minutes. Makes 5 kebabs.

Oil for deep-frying
¾ cup sliced onions
2 tbsp ghee
2 tbsp finely chopped ginger (adrak)
1½ tsp finely chopped green chillies
¼ tsp turmeric powder (haldi)
½ cup paneer (cottage cheese)
1 cup soaked and boiled rajma (kidney beans)
¼ cup boiled, peeled and mashed potatoes
1 tbsp chopped coriander (dhania)
Salt to taste
½ tsp garam masala
1 tbsp oil

1.Heat the oil in a kadhai on a medium flame and deep-fry the onions till they are golden brown. Drain on absorbent paper and keep aside.
2.Heat the ghee in a pan, add the ginger and green chillies and sauté for 30 seconds.
3.Add all the remaining ingredients except the oil and cook for 3-4 minutes.
4.Divide the mixture into 5 equal portions and shape each portion into flat, round kebabs.
5.Heat the oil in a kadhai on a medium flame and deep-fry the kebabs till golden brown in colour from both sides. Drain on absorbent paper and serve hot.

Curd Rice

Ingredients:

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

How to make curd rice:

• In a saucepan heat 2 tablespoonful of oil.
• Add mustard seeds to the oil.
• When the mustard seeds start popping add chana and urad daal.
• After a minute, add in the ginger, coriander and green chilies.
• Sauté them for a minute.
• Take the pan off the gas. Add in the rice.
• Mix the salt and desiccated coconut.
• Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

Hyderabadi Biryani Recipe

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

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