CHEESE CORN ROLLS

Preparation time : 10 minutes
Cooking time: 10 minutes
Serves: 4-6

Ingredients:

1 cup grated cottage cheese
1/4 cup corn kernels
1 small onion finely chopped
1 green chili finely chopped
salt to taste
pepper to taste
1/2 tsp catch sabzi masala
1+1 tbsp corn flour
1/2 cup bread crumbs
oil for frying

Method:

1. Take cottage cheese, corn kernels,onion, green chili ,salt, pepper, sabzi masala and 1 tbsp corn flour in a bowl and mix well.
2. Mix rest of the cornflour (or you can take maida/all purpose flour) with 1-2 tbsp water,add a pinch of salt and make a slurry.
3. Now make rolls out of the mixture of desired shape and dip them in the slurry first and then roll them in the bread crumbs.
4. Heat oil in a pan and deep fry the rolls till golden brown in color.   

MAKKI KI POORI

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves :6-8 pooris

Ingredients:

2 cup Maize flour

2-3 tbsp whole wheat flour for binding

1/2 cup chopped fenugreek leaves or grated raddish along with grated ginger and chopped green chilies or 1/2 tsp carrom seeds(ajwain) as per availability and taste
1/2 tsp sabzi masala

1/4 tsp turmeric powder

1/4 tsp degi mirch

oil for deep frying
salt to taste

Method:

1. Mix all the ingredients except oil in a bowl.
2. Add warm water as required and knead into a firm dough.
3. Keep the dough on rest under damp cloth for 10-15 minutes.
4. Divide the dough into 6 or 8 balls according to the size required.
5. Take 1 cup water in a bowl and a clean polythene bag.
6. Spread the polythene bag on a rolling board(chakla) and sprinkle few drops of water on it.
7. Take one ball at a time and spread it evenly on the polythene bag with the help of damp fingers and try to make a round poori.
8. Heat oil in a kadahi.
9. Pick up the polythene bag along with poori with one hand and transfer the poori on the other hand peeling off the polythene and immediately put it in hot oil. 
10. Cook from both sides turning sides after regular gaps till it is done from both sides.
11. Top the makki ki poori with butter and serve hot with sarson ka saag,ghee shakker or gur.

Note:

1. It is better to make makki ki poori than makki ki roti because it will take lesser time to cook, will be softer than makki ki roti, completely cooked from inside and if you are serving it in a party you can make them pre-hand and heat the pooris on a griddle or tava at the time of serving. Re-heating will also extract (if there is any) excessive oil from it.
2. If fresh 1/2 cup fenugreek leaves are not available then you can replace it with 2 tbsp dry kasoori methi.

LOW FAT EGGLESS TUTI FRUTTI CAKE

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Serves: 10

Ingredients:

1 cup maida (all purpose flour)

1/2 cup powdered sugar

1/2 cup curd

1/4 cup refined oil or butter

1/4 tsp vanilla essence

1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup tuti frutti (green, red, yellow) / candied fruits

Method:

1. Pre-heat the oven at 180 C.
2. Grease a baking dish with some butter or oil and dust with flour.Keep aside.
3. Sieve together all purpose flour,baking powder,baking soda in a bowl  
4. Add three fourth of the tuti frutti to it and mix well.
5. In another bowl mix rest of the ingredients i.e. curd,sugar ,oil and vanilla essence, mix well till the sugar is completely dissolved.
6. Now gradually mix dry ingredients with wet ingredients using cut and fold method.
7. If the mixture is dry you can add 1/4 cup of milk to the batter.
8. Now Put the mixture in the baking dish and top it with the remaining tuti frutti. 
9. Bake in the pre-heated oven for 30 minutes on 180 C.
10. Check after 30 minutes with a knife if it comes out clean then its o.k. otherwise bake it for 5-10 more minutes as required.

Contributed by:

Ayushi Singla 

MAKKI KI ROTI / MAKKI DI ROTI

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves :6-8 rotis

Ingredients:

2 cup Maize flour

2 tbsp whole wheat flour

1/2 cup chopped fenugreek leaves or grated raddish or 1/2 tsp carrom seeds(ajwain) as per availability and taste
1/2 tsp sabzi masala

1/4 tsp turmeric powder

1/4 tsp degi mirch

oil or ghee for shallow frying the rotis
salt to taste

Method:

1. Mix all the ingredients except oil in a bowl.
2. Add warm water as required and knead into a firm dough.
3. Keep the dough on rest under damp cloth for 10-15 minutes.
4. Divide the dough into 6 or 8 balls according to the size required.
5. Take 1 cup water in a bowl and a clean polythene bag.
6. Spread the polythene bag on a rolling board(chakla) and sprinkle few drops of water on it.
7. Take one ball at a time and spread it evenly on the polythene bag with the help of damp fingers and try to make a thin round chapati.
8. Heat a griddle pan and grease its surface with some oil or ghee.
9. Pick up the polythene bag along with roti with one hand and transfer the roti on the other hand peeling off the polythene and immediately place it on the hot tava or griddle. 
10. Turn the side after 1 minute using a spatula grease the upper side with some oil and then again turn the side and grease it as well. Press each side with spatula after turning the side. 
11. Cook from both sides turning sides after regular gaps till it is done from both sides.
12. Top the makki ki roti with butter and serve hot with sarson ka saag,ghee shakker or gur.

Note: 

you can roast it without oil as well.

BIRD NEST

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 6

Ingredients:

4 boiled,peeled and mashed potatoes

2 tbsp grated cottage cheese

1 green chili de-seeded

1 tbsp chopped coriander
4 tbsp bread crumbs
1/2 tsp catch sabzi masala
1/2 tsp dhania powder
1/4 tsp red chili powder or red chili flakes
 salt to taste
6 ,1" cubes of any processed cheese (preferably mozzarella cheese)
1 tbsp cornflour dissolved in 2 tbsp water and a pinch of salt

oil for frying

1/2 cup thin sewian







Method:

1. Mix mashed potatoes,cottage cheese,green chili,chopped coriander,bread crumbs,all spices and salt in a bowl and divide the mixture in 6 equal portions.
2. Make small balls and then flatten them and keep cheese cube on each flattened ball and gather the sides of the mixture so that the mixture completely covers the cheese cube. 
3. Shape each like a nest.
4. Roughly crumble the sewian in small pieces and keep in a plate.
5. Dip each nest in the cornflour water mixture and then roll them in sewian  and fry in hot oil.
6. Serve them hot with the dip or chuttney of your choice.

CHAPPAN KADDU

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: 4-6


Ingredients:
500 gms chappan kaddu (summer squash)
1 tbsp desi ghee/clarified butter or refined oil
1 onion chopped
1 green chili chopped
1 tsp cumin seeds
1/2 tsp turmeric powder
1/4 tsp degi mirch
1/4 tsp dry mango powder
1 tsp dhania powder
1 tsp catch sabzi masala
salt to taste
chopped coriander for garnishing

Method:

1. Peel and wash summer squash , then cut it into desired shape.
2. Heat ghee in a kadahi (wok) and add cumin seeds, when they start to crackle add chopped onion and green chilies to it , cook for a while and then add summer squash,salt and turmeric powder to it and mix well.
3. Cook under lid for 2-3 minutes on low flame.
4. Check if any water is required , if needed add 1/4 cup water and cook further for 7-8 minutes stirring occasionally or till it becomes tender (if required add 1-2 tbsp water but don't make it too watery).
5. Add rest of the spices and mix well and cook for 2 more minutes stirring continuously.
6. Garnish with chopped coriander and serve hot with daal and chapati.

HONEY CHILI POTATO

Preparation time: 10-15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

1/2 kg potatoes
3 tbsp cornflour
1 tbsp chilly sauce 
2 tbsp Tomato sauce
1/2 tsp green chilies  chopped.
1tbsp  honey or to taste.
1 tsp soya sauce
1 tsp white sesame seeds
 4 -5 flakes garlic  crushed (optional)
1/4 tsp degi mirch
1/4 tsp pepper or to taste

1/2 tbsp cornflour mixed with 2 tbsp of water

salt to taste

1 tbsp oil + for frying

Method:

1. Peel, wash and cut potatoes into fingers.Keep them in cold water for 15 minutes. 
2. Drain out excess water and dust potatoes with cornflour,salt to taste and degi mirch and mix well.
3. Heat oil in a wok and deep fry potatoes till crisp and golden brown in color. Drain out on a tissue paper and keep aside.
4.  Heat 1 tbsp oil, fry green chilies and garlic. 
5. Reduce heat and add salt ,pepper,soya sauce, tomato sauce ,chilly sauce and honey. Add cornflour mixed in water and cook for 2 minutes. Now add fried potato fingers and mix well.
6. Cook for a few seconds till the sauce coats the potatoes.
7. Sprinkle roasted white sesame seeds (roast them on griddle for a minute) and coriander leaves or spring onions and serve hot.

CHANA SOUP

Ingredients:
1 cup kala chana (black chick peas soup)
1-2 tbsp pure ghee or oil
1/8 tsp asafetida (hing)
1 tsp cumin seeds (jeera)
1"ginger grated

2-3 clove of garlic finely chopped
1 green chili slit lengthwise
2 tbsp coriander powder (dhania)
½ tsp red chili powder
1/2 tsp amchoor (dry mango powder)/chaat masala
1-2 tsp salt or as per taste
1 tsp lemon juice
1 tbsp finely chopped coriander leaves (hara dhania)

Method:

1. Wash and soak kala chana, for at least 4-6 hours.
2. Drain out excess water and boil chana adding salt and 4-5 cups of water in a pressure cooker.
3. Simmer the gas after two whistles and cook on low flame for 30 minutes.
4. Meanwhile heat ghee or oil in a pan add cumin seeds and as they crack, add asafoetida ,green chili,ginger,garlic and stir for few seconds.
5.  Add rest of the spices and stir for another minute add a tbsp of water to it to avoid burning of spices and keep the tempering aside.
6. Turn off the gas after 30 minutes and wait until all the pressure releases.
7. Now mash Kala Chana with the help of a hand blender of mixer to thicken the gravy.
8. Now add the tempering and cook it further for 2-3 minutes on low heat.
9. You can always adjust the consistency of the gravy by adding more water. Simmer for a few minutes after adding the water.
10. Stir in lemon juice and chopped coriander leaves, just before serving.

SWEET AND SOUR VEGETABLE SOUP

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4 

Ingredients:

10 french beans finely chopped
1 carrot finely chopped
1/2 capsicum finely chopped
1/2 cup cabbage finely chopped

1 spring onion finely chopped
1 tbsp soy sauce

2 tbsp tomato ketchup
2 tbsp tomato puree

3 cups water
1 tbsp Vinegar
3 to 4 flakes of garlic
1 tbsp cornflour
1 tbsp sugar or as per taste (optional)

1 tbsp oil
salt to taste

black pepper to taste

Method:

1. Heat oil in a pan and add garlic and onions and stir for 2-3 minutes.
2. Then add choped capsicum, carrot, french beans and cabbage and stir for a while.
3. Add water and let the above mixture come to a boil.
4. Mix cornflour with half cup water and add to the vegetables. saute well.
5. Add soya sauce, tomato ketchup,tomato puree, vinegar,sugar,salt and pepper and let cook the soup for 2-3 minutes on high flame.
6. Garnish with spring onion greens and serve hot.

Note: 

You can add more vegetables as per taste and availability like mushrooms,baby corn,broccoli etc.

CLEAR SOUP

Ingredients:
1 tsp oil preferably olive oil
1/2 tsp cumin seeds
3 cloves of garlic
1/2" piece of ginger
3 cups water
1 tbsp lemon juice
1 tbsp chopped coriander leaves
Salt and pepper to taste

Method:

1. Crush  ginger and garlic to paste.
2. Heat oil, and add cumin seeds, when the start to crackle add ginger garlic paste, stir a while and pour in water.
3. Boil for 3-5 minutes and season with salt and pepper. 
4. Add lemon juice just before serving (optionally, soy sauce and vinegar could be added.), garnish with chopped coriander leaves and serve hot.

Notes:

1. Mixed vegetables like finely chopped (carrots, beans, cabbage, mushrooms) can also be added while boiling the soup.

MIXED VEG. SOUP / VEGETABLE SOUP

Preparation time: 10 minutes
Cooking time : 10 minutes
Serves: 4-6
Ingredients:
1 onion finely chopped
3-4 cloves of garlic
1/2 cup carrot finely chopped
1/2 cup cauliflower carrot finely chopped

1/4 cup capsicum carrot finely chopped
1/2 cup french beans carrot finely chopped

1/4 cup mushrooms finely chopped

1 tbsp butter

2 tbsp all purpose flower(maida)

2 cup milk

salt to taste

white or black pepper preferably white pepper as per taste

Method:

1. Heat butter in a pan and add garlic an onion and stir them for a while
2. Add all purpose flour and stir for a while, add milk and two cups water stirring continuously till the soup thickens.
3. Add rest of the vegetables,salt and pepper and cook till the vegetables become tender.
4. Serve hot.

Notes:

1. If you want a thicker soup then add 1 tbsp cornflour dissolved in 1/2 a cup milk and cook for 2- minutes.
2. if you want thinner soup then you can add water.
3. You can add more vegetables like peas,corn, baby corn,broccoli etc. as per taste and availability.