Diet pizza

Well this is my version of diet pizza...for me pizza can be topped with anything depends on ur choices...I choose to dress my pizza in a healthy way where I get get to enjoy the treat without piling up calories!!!!

INGREDIENTS
2 brown pizza bread thin crust ( easily available at bakeries, I pick my pizza base from celejor or 360° and at tyms I make it myself)
1 cup mixed bell peppers (red , green and yellow.bell peppers are packed with vitamin c and so very good for health)
1 tomato diced
1 onion diced
1 cup low fat paneer diced
Few black olives sliced
1 tbspn mixed italian herb
1 tbspn chilly sauce
1 tbspn tomato ketchup
1 tbspn shezwan sauce
20gms slim cheese

METHOD
Step1 - In a mixing bowl mix in the sauces.
Step2 - apply the mixed sauces on pizza base.
Step3 - top it with all the vegetables and paneer, sprinkel mixed herbs
Step4-grate slim cheese on the dressed pizza n bake it in pre heated oven till the cheese melts.
Slice and serve hot!!!
You can  also top your diet pizza with grilled fish or chicken!!!

Pasta in white cheese sauce

INGREDIENTS
3 cups boiled pasta
1 cup pasta stock (water in which u have boiled the pasta)
1 cup milk
1 cup grated cheese
1 tbspn maida
2 tbspn butter
2 tbspn olive oil
1 tbspn mixed Italian herb
1 tbspn chilly sauce
1 tspn crushed black pepper
1 chopped capcicum
1 cup diced boneless chicken

METHOD
Step1 - In a non stick pan heat butter with 1 tbspn of olive oil, when the butter melts add in 1 cup of milk, let it cum to a boil
Step 2 - Now add in the maida diluted with 1 cup of water, stir continuesly and make sure no lumps are formed.
Step3 - Add in the grated cheese, salt and pepper and cook till cheese melts.(your white cheese sauce is ready)
Step4-In a wok heat 1 tpspn olive oil and add in the mixed herbs followed by the chicken cubes,cook on high flame
Step5-Now add in the chopped capcicum, give it a quick stir and add in the prepared white cheese sauce.
Step6-Mix all well and and in the pasta and the pasta stock.Give it a quick mix and cook for 2-3 mins.

Serve it hot with garlic loaf or cruttons!!!

Garlic loaf with cheese

INGREDIENTS
1 french loaf
2 tbspn butter
2 tbspn chopped garlic
Grated cheese as per taste
1 tbspn mixed italian herbs (oragano, thyme, rosemary, basil and chilly flakes)
1 tbspn olive oil

METHOD
Step1 -In a mixing bowl mix in the butter, garlic and italian herbs.
Step2-Make rough cuts on the garlic loaf.
Step3 -With the help of your fingers apply the butter paste all over the loaf, apply in between cuts too.
Step4 - layer the grated cheese and drizzel it wit olive oil
Step5-Bake in a preheated oven for 15 mins or till the cheese melts on 180°

Serve hot with Pasta, stew, soup or all by itself!!!!!

Basic Sponge Cake

This is one of my favourite tea time favourite.I love it warm with my cup of green tea or coffee.It can also be served with chocolate sauce or can be had all by itself, all I need is an excuse to indulge ;p

INGREDIENTS
2 Large eggs
100 gms maida
100 gms powdered sugar
100 gms ghee
1 tbspn vanilla extract
1 tspn baking powder
3 tbspn milk

METHOD
Step1 - Preheat the oven and line a half kg baking dish
Step2-Sieve in the baking powder and maida.
Step3 - In a mixing bowl with an electric mixer whisk the ghee and sugar
Step 4-When its well combined add in the two eggs and vanila essence,beat on high speed till nice and fluffy.
Step5 - Now add the maida and baking powder and mix with the spatula.
Step6-Add the milk and combine.
Step7-transfer to the baking dish and give it a gentel tap or two so dat no air bubbles are formed
Step8-Bake in a preheated oven for 25-30 mins on 160°.
Step9-prik with a tooth pick and check if cake is fully baked.
Let it cool on a cooling rack
INDULGEEEEE!!!!!

Egg on toast

Now this one's a common thing and it is no big deal to make it, I hv just tried presenting it in a different style.

INGREDIENTS
1 Egg
1 Slice
1 tspn butter
Salt to taste
Crushed pepper to sprinkel

METHOD
Step1 -Make a hole in the center of bread slice.
Step2-Apply butter on both the sides.
Step3 - Heat a non stick pan and toast the bread slice on one side fr 2 mins, then flip it on other side
Step4-Now crack an egg in the middle of the slice where u hv made a hole.Cover and cook fr 4 mins on low flame or till the egg is cooked.
Sprinkle salt and pepper, serve hot!!!!

Kardi Capcicum (baby shrims with tangy capcicum and tomatoes)

INGREDIENTS
1cup cleaned and washed baby shrims
1 large capcicum diced
2 tomatoes chopped
1 tspn haldi
1 tspn jeera powder
1 tspn dhania powder
1 tspn red chilly powder
1 tspn rai seeds
Few curry leaves
2 tbspn olive oil
Salt to taste

METHOD
Step1 - In a pan heat oil and add the rai seeds when it crackels add in the curry leaves followed by shrims.Saute for few minutes.
Step2 - Now add in tomatoes and all the dry masalas and salt.Cook well till tomatoes soften and oil seprates.
Step3 - Add in the capcicum, cover the vessel and cook for couple of minutes.
Serve hot wit rotis!!!!

Cocktail Pulao

INGREDIENTS
500gms boneless mutton cubed
500gms chicken cut into peices
250gms mince
3 tbspn ginger garlic paste
3 potatoes cubed
1 whole egg whisked
3 egss boiled and sliced
1 cup mixed vegetables diced (capcicum, french beans, carrot and cauliflower)
1 cup chopped corriender
2 Onions finely chopped
Whole garam masala
1 tspn red chilly powder
1 tspn jeera powder
1 tspn garam masala powder
1 tbspn jeera
1 tbspn dhania powder
2 tbspn chopped green chillies
2 tbspn garam masala powder
1 tbspn fennel (souf) crushed
1 tbspn whole jeera
3 cups basmati rice washed and soaked in water
6 tbspn oil
Salt for cooking
A pinch of red, orange and green food colour.
Raisins, kaju and corriender for garnishing.

METHOD
Step1-In a pressure cooker add mutton, salt, 1 tbsp ginger garlic paste and 1 cup water.Pressure cook till meat is tender.
Step2 -In a mixing bowl take mince meat, salt, 1tspn jeera powder, 1tspn dhania powder, 1 tspn garam masala powder, 1 tspn ginger garlic paste, 1 tspn red chilly powder, 1 egg and little corriender. Mix all well and make marbel size kababs and deep fry them.
Step3-Divide the potatoes in 3 batches colour each batch with diffrent food colouring and then deep fry them till cooked.
Step4-In a large cooking vessel heat oil and add the whole jeera, whole garam masala and the chopped onions.Saute till onions turns pink.
Step5-Now add in the chicken, ginger garlic paste, chopped chillies, garam masala powder, dhania powder, jeera powder,fennel powder,corriender and salt.Mix well n cook for a while.
Step6-Now add in the boiled meat with is stock and 3 cups of water and mix vegetables
Step7-When the water starts to boil add in the rice and cook on high flame,stiring occasionally till 80% of the water have been absorbed  by the rice.
Step8-Now add in the fried potaoes  and half of the marbel sized kababs.
Step9-Cover the vessel with aluminum foil and let the rice simmer on low heat for around 15mins.
Step10-Open the aluminium cover and give everything a gentel mix.
Transfer it in a serving bowl and garnish it with the remaining kababs, raisins, kaju peices of coloured fried potatoes and sliced boiled eggs.
Serve super hot with Raita!!!!!

Chicken gravy-home style

INGREDIENTS
1 chiken washed and cut into medium peices
2 potatoes cubed
3 tbspn birista
1 tomato
3 tbspn curd
1 tbspn ginger garlic paste
1 tspn haldi
1 tbspn red chilly powder
1 tbspn jeera dhania powder
1 tspn garam masala
2 tbspn oil
Salt to taste
Corriender for garnishing

METHOD
Step1 - Grind birista,tomato and curd to paste.
Step2 - In a pressure cooker heat oil and add the Paste saute it and then add in the ginger garlic paste followed by all the masalas. Sauté till oil seprates
Step3 - Now add in the chicken and potatoes. Mix all well and allow it to pressure cook for 2 whistle.
Step4-Adjust the consistency of gravy and salt
Garnish and serve hot!!!!

White Udad daal

INGREDIENTS
1 cup white udad dal washed and soaked in 3 cups water for 3-4 hours
3 tomatoes chopped
1 cup curd
1 tspn ginger garlic paste
1 tspn whole jeera
Few curry leaves
2 tbspn pure ghee
Salt to taste

METHOD
Step1 - In a pressure cooker add in the dal with the water it was soaked in, tomatoes, salt and ginger garlic paste.
Step2 - let the dal cook for upto 5-6 whistle.
Step3 - Now realse the steam and blend the daal.Add the curd and blend together.
Step4 - In a pan heat ghee and add whole jeera and curry leaves, when it crackels add it to the dal.
Serve hot with rice or jowar/bajra rotis.

Baingan ka bharta (Spicy and tangy aubergine mash)

INGREDIENTS
2 cups grilled and mashed baingan (aubergine)
2 onions finely chopped
3 tomatoes finely chopped
3 - 4 green chilies slit
Few curry leaves
1 tspn haldi powder
1 tspn dhania powder
1 tspn jeera powder
1 tspn red chilly powder
1 tspn chopped garlic
Salt to taste
2 tbspn olive oil

METHOD
Step1 - In a pan heat oil and add the chopped garlic followed by curry leaves and green chillies.
When it crackels add in the onions and tomatoes.
Step2 - Now add in the dry masalas and sauté till oil seprates.
Step3 - Add in the grilled baingan (aubergine) and mix well.
Garnish with freshly chopped corriender and serve hot.

Green Kheema

INGREDIENTS
500gms mince
2 tomatoes chopped
3 tbspn birista
3 tbspn peas
3-4 green chilies slit
2 potatoes cubed
1 tbspn ginger garlic paste
1 tbspn jeera dhania powder
1 tspn haldi
1 tspn garam masala powder
4 tbspn oil
Salt to taste

METHOD
Step1 - Heat oil in a pressure cooker add in all the above ingredients.
Step2 - Saute on high heat till oil seprates.
Step3 - Pressure cook it for one or two whistles.
Step4 - Adjust the consistency of the gravy by adding water if required.
Serve hot with naan or rice!!!!

Prawns Biryani

INGREDIENTS
500gms Prawns cleaned
1cup curd
2 tbspn birista (fried onions)
1 tbspn jeera dhania powder
1 tbspn red chilly powder
1 tspn haldi powder
1 pinch safforn soaked in milk
1 tspn garam masala
1 tbspn almond powder
Whole garam masala (1 choti elaichi, 1 bay leaf,2-3 pepper corns, jeera, 1 badi elaichi, 1 stick cardamon)
3 cups boiled basmati rice
Food colouring as per choice
1 tomato chopped
Corriender chopped
4 tbspn oil

METHOD
Step1 - In a bowl mix in the curd, dry masalas, birista, almond powder, whole garam masala, salt and safforn.Add in the prawns to this marinade and set aside in fridge for an hour.
Step2 - In a high wall vessel heat oil and add the marinated prawns,saute till oil seprates.Add in the tomatoes and corriender.
Step3 - Now layer the basmati rice, sprinkel the food colouring of your choice.
Step4 -Cover the vessel with aluminum foil and let it simmer on low heat for upto 30 mins
Serve hot with raita!!!!

Khunni Bhurta (grilled aubergine mash mixed with spring onion and fried garlic)

INGREDIENTS
1 Large aubergine/brinjal grilled, peeled and mashed
1 cup spring onions
3 tbspn garlic
4-5 green chillies slit
1 tbspn jeera powder
Salt to taste
3 tbspn olive oil

METHOD
Step1 - In a pan heat oil and add garlic when it starts to go golden add in the green chilies
Step2-Now add in the grilled aubergine, salt and jeera powder.
Step3 - Mix in the spring onions.
Serve hot with rotis!!!

If u have to reheat the mash then dont add in the spring onions.Add spring onions just before serving.Spring onions needs to be crunchy in this dish.

Moong Methi

Moong methi is power and energy packed lunch option when you are on diet and u have to eat vegetables and pluses in equal moderation.
It happens to be my favourite lunch option when I m on diet.

INGREDIENTS
1 cup boiled moong
1 bunch of methi leaves chopped
1 onion chopped
1 tomato chopped
1 tspn hald
1 tspn jeera powder
1 tbspn chopped garlic
1 tspn red chilly powder
1 tbspn olive oil
Few curry leaves
Salt to taste

METHOD
Step1 - Heat oil in a kadhai and add garlic , whole jeera and curry leaves, whenbit crackels add in the tomato and onion, saute for couple of minutes
Step2-Add in all the dry masalas and mix it well add in the washed methi leaves and boiled moon.
Step3-Mix all well and allow all the water realsed from methi dry up.
Serve hot with roti and salad

Kheema (mince in tomato and onion gravy with potatoes)

INGREDIENTS
500gms Kheema
3 tomatoes finely chopped
3 tbspn birista
1 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn jeera dhania powder
1 tspn garam masala powder
1 tspn haldi
4 tbspn oil
Salt to taste
Corriender for garnishing

METHOD
Step1 - In a pressure cooker heat oil and add the onion and tomatoes,sauté till tomatoes soften.
Step2 - Add in all the masalas and cook til oil seprates.
Step3 - Now add in the kheema and potaoes.Mix all well and add 1 cup of hot water.Cook till 2 whistels.
Step4-Open the cooker adjust the salt and consistency of the gravy.
Garnish and serve hot with naan or rice

Kadhi and Moong dal khichdi

Kadhi is again a dish which is made in diffrent styles and as always I have a style of my own.
KADHI
INGREDIENTS
250gms curd
2 tbspn chana flour
1 tspn ginger garlic paste
1 tspn haldi powder
1 cup thick coconut milk
2 tbspn oil
1 tspn jeera
1 tspb rai
4-5 curry leaves
2-3 green chillies
Salt to taste
Juice of 1 lime

METHOD
Step1 -In a kadhai mix in the curd, chana flour, ginger garlic paste, haldi and salt.Add water and make a thick mix witout leaving any lumps (I choose to mix it with a hand blender)
Step2-Set the mixture on heat and cook on medium heat, stiring continuously till in reaches a gentel boil(add water if the batter is sticking on the kadhai)
Step3-Now add in the coconut milk and little water to adjust the thickness.
Step4-In a seprate pan heat oil and add rai wen it crackels add in jeera, chillies and curry leaves.Put this mix to the kadhi.
Add in the lime juice.
Garnish with fresh garlic and serve hot!!!

Khicdi again is made in diffrent styles using diffrent ingredients today I choose to keep it simple, light and delicious as always!!!!
MOONG DAL KHICHDI
1 Cup split moong dal washed
1 Cup oats
4 cups hot water
2 tbspn pure ghee
1 tbspn jeera
3 tbspn fresh green garlic chopped
Salt to taste

METHOD
Step1 - In a pressure cooker add moong dal, oats, salt and water.Cook everything for 3-4 whistle
Step2-in a pan heat ghee and add jeera followed by green garlic.Saute it for a bit and add it to the khichdi.
Serve hot with kadhi, papad and achaar.
A perfct comforting dinner on this cold night!!!!

Lassan (fresh garlic mixed with bajra roti granules served with aubergine raita and roasted papads)

Lassan happens to be a winter must have and since winters have finaly arrived in mumbai, I thought of treating my family to Lassan.Lassan is a mix of fresh garlic (only available in winters) and bajra roti granules (bajra is good for imunity during winters) drizzeled with sum pure ghee , served with baingan ka bharta (brinjal the king of vegetable is da healthiest vegetable ) and roasted papad.
It's an easy to make dish but it needs prep!!!

INGREDIENTS
3 cups finely chopped fresh garlic
3 bajra rotis granuled (break bajra rotis into a grinder and giv it a quick blend, it will bcome sand like)
4 tbspn pure ghee
1 large brinjal roasted, peeled and mashed (apply oil on the brinjal then grill it on stove or in the oven)
1 cup curd
1 tbspn jeera powder
Salt to taste
5-6 roasted papads

METHOD
Step1 - Mix in 3 cups of bajra roti with 2 cups of chopped garlic.
Step2 - Heat ghee in a khdhai and pour it onto the roti mix.Mix it all well and transfer it back to the kadhai and let it simmer on low heat
Step3-In a mixing bowl mix in the left over garlic, grilled brinjal, salt and jeera powder.
Now on a tray plate the hot roti mix and serve it with baingan bharta and roasted papads.

For bajra roti
250gms bajra flour
2tbspn oil
Salt to taste
2cups hot water
Knead a dough combining the above ingredients and pat it on a flat surface in round shape.You do not need a rolling pin to make bajra rotis.

Shezwan Sauce

This is my version of shezwan sauce,it's super easy, super yummmm and super super usefull if u have a jar of it stored in ur fridge.There are lot of shezwan sauces available in the market but I like it to be  home made.So here you go with the easy and quick recipie of shezwan sauce.

INGREDIENTS
250gms garlic finely chopped
250gms ginger finely chopped
100gms chilles finely chopped (I use a food processor to chop my ingredients)

250ml oil

1 stock of celery finely chopped

1tsp red cooking colour
1cup tomato ketchup
1cup chilly sauce
2tbspn vinegar
2tbspn soya sauce
1tbspn ajinomoto.(optional)

3 tbspb whostshire sauce

METHOD
Step1-Heat oil in a wok and add the ginger followed by garlic and chillies all at an interval of 2 mins each.
Step2 - Saute it all nicely till ur kitchen is filled wit aromas.Now add in the tomato ketchup, soya sauce, vinegar, chilly sauce,worstshire sauce,ajinomoto, celery and red colur.
Step3 - Mix in everything and cook on high flame till oil seprates.
Allow it to cool then fill it in air tight jar and store it in fridge.

Shezwan sauce is a must have in my refrigerator, it makes my day to day cooking so so easy, it helps me create gravies, starters and also serves as a great dip.I make it in quantity and I am at ease for the whole year round.

Chicken Shezwan Rolls

INGREDIENTS
1 cup boiled and shreded chicken
1 cup chopped cabbage
1 Capcicum chopped
2 tbspn shezwan sauce
2 tbspn tomato ketcup
1 cup grated cheese
1 tbspn oil
6 hot dog rolls

METHOD
Step1 - Heat oil in a wok and add all the above ingredients.except for cheese
Step2-Saute every thing well and let it cool for a while
Step3-Use this filling to fill in between hot dog rolls,sprinkel wit grated cheese and cook on stove or oven fir a couple of minutes.
Serve hot!!!

Nihari

INGREDIENTS
500gms boneless meat (ask ur butcher to give u nihari cut)
1 cup curd
1 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn dhania jeera dhania
2 tbspn Shaan Nihari powder
2 large onions made to paste
2 tbspn wheat flour diluted in water
4 tbspn oil
Salt to taste
Corriender, garlic and chillies to garnish

METHOD
Step1-In a mixing bowl marinate the meat with curd, nihari powder,chilly powder, ginger garlic paste and dhania zeera powder.Set it aside for an hour or two (over night marination works best)
Step2 - In a pressure cooker heat oil and add the onion paste and sauté it for few minutes.
Step3 - Now add in the marinated meat and sauté it till oil seprates.
Step4 - At this stage add the diluted flour and give everything a quick mix.Add little water if required.
Step5-Let it cook on high flame till 2 - 3 whistles then lower the heat and let it simmer fr 15mins.
Realse the steam of the cooker and check the meat and the consistency of the gravy, adjust salt.
Garnish and serve hot!!!!

Chicken American Chopsey

Chicken American Chopsey

INGREDIENTS
1cup cabbage chopped
1 carrot julined
10-12 French beans julined
1 capcicum chopped
2 tomatoes chopped
1 cup tomato ketcup
2 tbspn chilly sauce
1 tbspn soya sauce

1tbspn wooster sauce
1 tspn vinegar
100 gms boiled chicken
2 eggs sunny side up fried
Salt to taste
Ajinomoto (optional)
4tbspn oil
1cup chicken stock
2tspn cornflour mixed with half a cup of water.
2packet fried noodels (easily available in market or boil tje noodels, let dem dry and then deep fry them)

METHOD
Step1-Heat oil in a wok and add in the chopped carrots and french beans,sauté them and add in the chopped tomatoes,capcicum and cabbage.
Step2 - Mix everything well and add in all the sauces. Bring it to a quick boil and add the boiled chicken.
Step3-Now add 1 cup chicken stock and bring to boil, add in the cornflour mix and allow the gravy to thicken on high heat.
Step4-On a serving dish lay a bed of fried noodels top them with the chopsew gravy garnish with fried eggs and serve hot

Chicken Sweet Corn Soup

Something warm on this wintery night!!!!

INGREDIENTS
1 cup cream sweet corn (available in market)
1 cup chicken stock
Shredded chicken as per taste
1 tspn vinegar
1 tspn sugar
1 tspn chilly sauce
1 tspn white pepper powder
1 tspn ajinomoto
1 tbspn cornflour diluted in little water
1 egg whisked
2 cups hot water
METHOD
Step1 - In a wok add in all the ingredients (except cornflour and egg)and bring to boil.
Step2-Add in the diluted cornflour and let the soup thicken
Step3-Add whisked egg through a strainer and stir continuesly.
Serve pipping hot

Chicken curry

INGREDIENTS for curry powder
50gms kaju
10gms sauf
50 gms zeera
50 gms dhania
50 gms whole kashmiri red chillies
50 gms roasted chana
50 gms til seeds
10 gms khus khus
12-15 black pepper corns
2 tez patta
1 stick daalchini
4-5 green elaichi
Roast every thing and grind it to coarse powder.store it in air tight jar.

INGREDIENTS
1 Whole chicken washed and cut into peices
2 potatoes diced
200ml thick coconut milk
1cup curd
2 tomatoes pureed
4 tbspn curry powder diluted in 1 cup water
3-4 whole green chillies
1 tbspn red chilly powder
2 tbspn chopped garlic
1 tbspn ginger garlic paste
Few curry leaves
Salt to taste
3 tbspn oil.

METHOD
Step1-In a pressure cooker heat oil and add garlic, chilles, whole jeera,curry leaves and red chilly powder.
Step2-Now add in the chicken,potato,salt and ginger garlic paste and saute it.
Step3 - Add in the diluted curry powder followed by tomato puree, curd and coconut milk.
Step4-Mix everything well and cook till oil seprates.
Step5-Close the cooker and cook till 1 whistle.
Adjust the thickness of gravy.
Garnish and serve hot with naan or rice.
Curry powders are also readily available but I like to make my own powder.

Fish curry

INGREDIENTS
500 gm fish washed n sliced (I took dara)
1cup coconut
2 tomatoes
4-5 green chillies
1 full pod of garlic
1 tbspn chilly powder
1 tbspn dhania jeera powder
1 tspn haldi powder
1 tspn mustard seeds
Few curry leaves
3-4  dry kokam
3 tbspn oil
Salt to taste

METHOD
Step1 - In a mixer grind coconut, tomatoes, chilly and garlic to fine paste.
Step2 - Heat oil in a kadhai and add mustard seeds when it crackel add curry leaves followed by kokam.
Step3-Add the grinded paste followed by all the dry masalas,sauté on high heat till oil seprates and you can feel the aromas of tangy curry filling ur kitchen. (While u sauté keep adding little water so that your masalas dont burn)
Step4-Add 2 cups of water and bring the Gravy to boil
Step 5 - Now add the fish and let it simmer for 5 mins.
Serve hot with rice or roti or uppam!!!

I love eating fish curry with hot idlis, it tastes divine!!!!!

Note:after you wash the fish apply lime juice and salt because fishes have a tendency to not soak salt in the gravy and then they just dont taste right

Medu vada

Medu vada is a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney..INGREDIENTS:
1 cup split washed urad dal
2 teaspoon whole dhania
1 tablespoon green chili chopped
2 tablespoons corriender chopped
1 teaspoon salt
Oil to fry
METHOD
Step1-Wash and soak dal in about 3 cups of water for about 4-6 hours.Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy.
Step2-Take dal batter out in a wide bowl.Add all the ingredients to the dal batter, green chili, coriander and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy.
Step3-To make sure batter is ready put one drop of batter in a bowl of water, batter should float.Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape.
Step4-Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
Step5-Heat the oil in a frying pan over medium high heat. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
Step6-Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donut now with other hand wet fingers slowly slide Vada into the hot oil.
Step7-Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil.

Serve hot!!!
Traditionally Medu Vada served with Coconut Chutney, and samber (aromatic lentil soup with vegetables).
Note:
If Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.If batter is too soft: it will not be able to hold the shape and will absorb too much oil.It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.

Idli

INGREDIENTS
3 cups rice washed and soaked for 3 hrs
1 cup white udad dal washed and soked for 5 hrs
1tspn cooking soda
Salt to taste.

METHOD
Step1-Mix rice and udad dal and grind it to fine paste(add water to mke a smooth paste)
Step2-Add in the cooking soda
Step3-Leave the batter for fermentation (minimum 3 hours upto overnight)
Step4-Grease the idli mould and pour batter on to it.
Step5-Steam for 12-15 mins.
Serve hot with chutney or sambhar

The trick of making perfect idli batter is it's proportion of rice and udad dal, 3:1 is the most accurate proportion.

Ribbon sandwich

INGREDIENTS
1 cup coconut
1 cup corriender
1 tbspn juice of lime
5-6 green chilles
Myonese to spread on bread
Butter to spread on bread
Ketchup to spread on bread
12 slices of bread

METHOD
Step1-In a grinder add corriender, chilles, coconut and lime juice with salt and grind it to paste by adding little water.Make chutney
Step2-Apply butter on all the slices of bread
Step 3-Apply chutney on 3 slices, ketchup on 3 slices and myonese on 3 slices
Step4-Assemble it with myonese slice in between.
Cut in tringle shape and serve

White muthiyas(rice dumblings in coconut and dill leaves gravy)

INGREDIENTS
For dumplings /muthiyas
500gms rice flour
1 tbspn chilly garlic paste
1 cup grated coconut
1 tbspn jeera powder
1 tbspn ghee
75ml oil
1.5 cup hot water
Mix all the ingredients and make a dough then shape it like dumplings and keep aside
INGREDIENTS
For gravy
1 cup grated coconut
1 tbspn chilly garlic paste
2 tomatoes cubed
1 cup suva ki bhaji chopped
4 potatoes diced
250gms turai diced
Few small whole tomatoes
100ml oil
1 tbspn jeera powder
Salt to taste
1 tbspn whole jeera
Few curry leaves

METHOD
Step1 - Heat oil and add whole jeera and curry leaves followed by chilly garlic paste, dill leaves,potatoes,tomatoes, turai, salt and jeera powder.
Step2 - Saute every thing till oil seprates.Now add 5 cups of hot water.
Step3-Cover and cook till potatoes are tender.
Step4 - Now add in the muthiyas, grated coconut and small whole tomatoes and bring everything to boil.
Step5-Lower the heat and let it cook covered for 15-20 mins.
Add more water if needed
Serve hot!!!!

Tawa pulao

INGREDIENTS
2 cups cooked rice ( stale rice works best)
2 eggs whipped
2 tbspn oil
1 tspn jeera powder
1 tspn haldi powder
1 tspn red chilly powder
Salt to taste
Corriender to garnish
1 tspn butter to serve

METOD
Step1-in a wok heat oil add in the egg and scramble it.
Step2-add in all the other ingredients
Step3-give it all a quick stir and let it cook covered on low heat for 2-3 mins
Top with butter garnish and serve hot.

Shaami kababs

INGREDIENTS
500gms kheema
100gms chana daal washed and soked for 2 hrs
4 potatoes peeled
2 onions roughly chopped
8-10 green chilles or 5-6 kashmiri red chillies
1tbspn ginger garlic paste
1 tbspn dhania jeera powder
1 tbspn garam masala powder
Salt to taste
1 cup corriender and mint leaves chopped
2 eggs whipped
Oil for frying

METHOD
Step1 -In a pressure cooker add kheema, salt, onion, chillies, potato, ginger garlic paste and cook on medium heat without water for 4-5 whistles
Step2-Check if there is any liquid in the cooker(if there is, dry it out on high flame).Remove the potatoes from thr mix and mash it.Keep the rest of the mixture aside till it cools down.
Step3 - Once the mixture cools down, grind it to paste and mix it wit potatoes, garam masala powder, dhania jeera powder and chopped corriender.
Step4-Make kababd of the shape you like.
Step5-Dip kababs in egg and fry them ( deep or shallow both frying method works.I shallow fry bcause egg coated kababs when deep fried leaves the oil black and frothy)
Serve hot with dip of ur choice.

Sukka moong dal

INGREDIENTS
1 cup moong dal washed and soaked in1 cup water for 1 hour
1 large onion finely chopped
1 large tomato finely chopped
1 tspn  whole jeera
2-3 chopped green chilies
Few curry leaves
1tspn haldi
1 tspn jeera powder
1 tspn dhania powder
1 tspn red chilly powder
2 tbspn oil
Salt to taste
1 cup water

METHOD

Step1 - Heat oil in a pan and add whole jeera, chopped chillies and curry leaves.when it crackels add onion and tomatoes.

Step2-Now add in all the masalas and saute till oil seprates

Step3-Now add in the washed and soaked dal with the water.Cover and cook till dal is tender.

Garnish and serve with hot rotis.

Mutton in green gravy

INGREDIENTS
500gms mutton washed and cubed
1 large onion
1 cup curd
1 cup corriender
5-6 green chillies
5-6 cloves of garlic
1 tbspn ginger garlic paste
1 tpspn dhania jeera powder
1 tspn haldi
1 tspn garam masala powder
1 tspn whole jeera
Few curry leaves
4 tbspn kaju paste
2 potatoes cubed
3 tbspn oil

METHOD
Step1 - Grind onion, corriender,chillies, garlic and curd to paste.
Step2 - In a pressure cooker heat oil and add whole jeera and curry leaves when it crackels add the meat.saute it for few minutes.
Step3 - Now add in the grinded paste followed by rest of the ingredients except for kaju paste and potatoes.Saute well till oil seprates.
Step4-pressure cook till the meat is tender, then add in the kaju paste and potaoes and cook again till potatoes are done.
Garnish and serve hot with bread or rice..

Kabab (chotti kabab)

Chotti kabab sounds weird but it is called so because of its small size.

INGREDIENTS
500gm mince washed and squeezed
1Medium sized onion finely chopped
1 cup chopped corriender and mint
1 tbspn ginger garlic paste
1 tspn haldi powder
1 tspn garam masala powder
1 tbspn jeera dhania powder
1 egg whisked
5-6 green chillies finely chopped
5 slices of bread (soaked in water and then squeezed)
Salt to taste

METHOD
Step1 - In a mixing bowl mix in all the above ingredients and set aside for 30 mins(u can store this in air thight box fr upto a week in refrigerator, but if storing dont add onions)
Step2 - make small kababs out of the dough
Step3-Heat oil in pan and deep fry them till crisp and golden
Drain it on paper towel
Serve hot wit dip of ur choice...

Chicken Manchurian

INGREDIENTS
250gms boneless chicken (marinated in 1 egg, 1 tbspn corn flour, 1tspn ginger garlic paste and salt.then deep fried)
2 tbspn chopped garlic
2 tbspn chopped ginger
1 tbspn chopped green chillies
2 tbspn chilly sauce
2 tbspn soya sauce
2 tbspn tomato ketchup
1 tspn vinegar
1 tspn ajinomoto
1 cup chicken stock
1 tbspn cornflour diluted in little water
1 tbspn butter
1 tbspn oil
Salt to taste
Spring onions to garnish.

METHOD
Step1 - heat oil and butter in the wok and add ginger sauté it and then add garlic followed by chilles.
Step2 - Add in the fried chicken followed by all the sauces.Saute it on high flame fr 2 mins then add in the chicken stock and bring everything to boil.
Step3 - Now add in the diluted cornflour and allow the gravy to thicken.
Garnish with spring onions and serve hot with Chicken fried rice.

Chicken fried rice

Chicken fried Rice
INGREDIENTS
4cups boiled basmati rice (sela basmati is ideal for fried rice)
1cup boiled and shreded chicken
3eggs scrambled
2tbspn garlic chopped
2tbspn green chilly sauce
1tspn vinegar
1cup spring onions
Salt to taste
Ajinomoto(optional)
3tbspn oil fr cooking
METHOD
Step1 - Heat oil in a wok (chinese is always cooked in a open n thin
bottom vessel so dat heat is incorporated evenly and quickly)and and garlic, as the starts to get golden add in the tspn of vinegar (make sure that garlic does not burn)
Step2 - Now add in the chicken, scrambled eggs,chilly sauce,ajinomoto and salt.Saute on high heat for two minutes and add the rice.
Step3-Give it all a quick stir and serve hot garnished with spring onions.