FoodFood Recipes

Created by Vishakha Madane 4/13/2011

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Recipe Pot Mushroom Rice - Foodfood Paneer Ke Tinke - Foodfood Maa Chole Di Dal - Foodfood Melon And Mango Smoothie - Foodfood Dal Lucknowi - Foodfood Noodles And Vegetables In Coconut Sauce - Foodfood Papad Paneer Rolls - Foodfood Murgh Missi Roti - Foodfood Cheesy Macaroni - Foodfood Moong Dal Puri - Foodfood Tiramisu - Foodfood Taftan - Foodfood Tamatar Ki Chutney - Foodfood Black Grape Sherbet - Foodfood Virgin Pina Colada - Foodfood Mozzarella Pops - Foodfood Oodles Of Noodles - Foodfood Shanghai Stewed Noodles - Foodfood Dal Maharani - Foodfood Achari Gobhi - Foodfood Babycorn Satay - Foodfood Tandoori Subz Shaslik - Foodfood Kokum And Anar Slush - Foodfood Tiranga Paneer Tikka - Foodfood Bhakarwadi Chaat - Foodfood Strawberry Panna Cotta - Foodfood Dahi Papad Ki Sabzi - Foodfood Jal Jeera - Foodfood Dimer Biryani - Teenpatti - Foodfood Gajar Ka Murabba - Teenpatti - Foodfood Eggless Chocolate Brownies - Teenpatti - Foodfood Vegetable Sizzler With Paneer Tikki Masale Bhaat - Teenpatti - Foodfood Dry Vegetable Manchurian - Teenpatti - Foodfood Citrus Ice Cream - Teenpatti - Foodfood Burani - Foodfood Chocolate Dipped Strawberries-Teenpatti-Foodfood

Created by Vishakha Madane 4/13/2011

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POT MUSHROOM RICE - FOODFOOD Mushroom flavored rice served in claypot Preparation Time :1 hour Cooking Time :20-25 minutes Servings :4

INGREDIENTS Oyster mushrooms Fresh button mushrooms, sliced Rice, soaked Star anise Cornflour/ corn starch Oil Spring onions, chopped Garlic, chopped Ginger, grated Soy sauce Vegetable stock Salt White pepper powder MSG Spring onions with greens, chopped

3-4 10-12 1 cup 1 2 tablespoons 4 tablespoons 2 2-3 cloves 1 inch piece 2 tablespoons 2 cups to taste 1/2 teaspoon 1/4 teaspoon 2

METHOD Boil the rice in three cups of water with the star anise until just cooked. Drain well, transfer to a clay pot and keep warm.Soak the oyster mushrooms in hot water for fifteen minutes, drain and chop roughly. Mix the cornflour and half a cup of water. Set aside. Preheat the oven to 200ºC/400ºF. Heat the oil in a wok; add the spring onions, garlic and ginger and stir-fry for half a minute. Add the oyster mushrooms, soy sauce, button mushrooms, vegetable stock, salt white pepper powder, MSG and mix well and bring the mixture to a boil. Add the cornflour mixture to the mushrooms. Cook for a minute or until the sauce thickens, stirring continuously. Pour the sauce over the rice, add the spring onions, cover with a lid and cook in the preheated oven for twelve to fifteen minutes. Uncover the pot, stir the contents well, garnish with the spring onion greens and serve hot.

Created by Vishakha Madane 4/13/2011

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PANEER KE TINKE - FOODFOOD Cottage cheese and cubes of bell pepper marinated in a paste of yogurt and spices, skewered and grilled. Preparation Time :1-2 hours Cooking Time :15-20 minutes Servings :4

INGREDIENTS Cottage cheese (paneer), cut into 1 inch pieces Oil Skimmed milk yogurt, drained Gram flour (besan), roasted Salt Turmeric powder Garam masala powder Black peppercorns, crushed Cumin powder, roasted Saffron (kesar) Dried fenugreek leaves (kasoori methi), roasted and crushed Lemon juice Coriander and mint chutney Onion , cut into 1 inch pieces ,layers seperated Green capsicum, seeded and 1 inch piece Red capsicum, seeded and 1 inch piece Satay sticks

300 grams 3 teaspoons 3/4 cup 2 tablespoons to taste 1/2 teaspoon 1/2 teaspoon 3-4 1 teaspoon a few strands 1/2 teaspoon 5 teaspoons as required 1 medium 1 medium 1 medium 6

METHOD Take hung yogurt, roasted gram flour, salt, turmeric powder, garam masala powder, crushed peppercorns, roasted cumin powder, saffron, kasuri methi, lemon juice, one tablespoon mint and coriander chutney in a deep bowl and mix well. Add the onion, green and red capsicum pieces and mix well and set aside to marinate for ten to fifteen minutes. Apply the marinade to the paneer pieces on all sides. Arrange ingredients on satay sticks in the following order: onion, paneer, green capsicum, red capsicum, onion, paneer, red capsicum and green capsicum. Prepare the remaining satay sticks similarly. Heat an electric griller or a non stick pan. Brush with oil. Place the prepared satay sticks on them and cook, turning them a few times so that they get cooked equally on all sides. Serve hot with mint and coriander chutney.

Created by Vishakha Madane 4/13/2011

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MAA CHOLE DI DAL - FOODFOOD Urad and chana dal cooked in spicy masala Preparation Time :1-2 hours Cooking Time :30-40 minutes Servings :4

INGREDIENTS Split green gram with skin (chilkewali moong dal), soaked Split Bengal gram (chana dal), soaked Salt Turmeric powder Ginger, chopped Green chillies, chopped Pure ghee Butter Cumin seeds Onion , chopped Tomato, chopped Red chilli powder Fresh coriander leaves, chopped

1/2 cup 1/2 cup to taste 1/4 teaspoon 1 inch piece 3 2-3 tablespoons 1 tablespoon 1 teaspoon 1 2 1/2 teaspoon 2 tablespoons

METHOD Place the soaked dals in a pressure cooker with four cups of water, half of the ginger, half the green chillies, salt and turmeric powder. Cover with the lid and cook under pressure for eight to ten whistles or till the dals are tender. Heat the ghee and butter in a non-stick frying pan. Add the cumin seeds, remaining ginger and chillies. When the seeds begin to change colour, add the onion and sauté till the onion turns a light brown. Add the tomatoes and sauté till the tomatoes soften. Add the chilli powder and sauté till the ghee separates. Add the tempering to the dal and mix well. Place the pan with the dals on medium heat and simmer for five minutes or till the masala blends well with the dals. Serve hot.

Created by Vishakha Madane 4/13/2011

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MELON AND MANGO SMOOTHIE - FOODFOOD Refreshing drink of mango and melon Preparation Time :1-2 hours Cooking Time :15-20 minutes Servings :4

INGREDIENTS Ripe musk melon Alphonso mangoes Strawberry crush Crushed ice

1 medium 2 2 tablespoons 1 cup

METHOD Cut the melon into wedges, peel and remove seeds. Chop half a wedge into half-inch cubes. Chop the remaining melon into one-inch cubes. Place in a freezer for three hours.Peel the mangoes and chop one slice into half-inch cubes. Chop the remaining mango into one-inch cubes. Place in a freezer for three hours. When mango is not in season, you can use mango pulp. Place the larger cubes of melon and mango in a blender with the strawberry crush and one cup of crushed ice. Blend till smooth and frothy. If it is too thick add a little chilled water and blend. Pour into individual glasses and serve, topped with the smaller cubes of melon and mango.

Created by Vishakha Madane 4/13/2011

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DAL LUCKNOWI - FOODFOOD Dal delicatedly spiced and enriched with milk Preparation Time :20 minutes Cooking Time :30 minutes Servings :4

INGREDIENTS Split pigeon pea (toor dal/arhar dal), soaked Salt Green chillies, chopped Turmeric powder Oil Asafoetida Cumin seeds Dried red chillies, broken Garlic, chopped Milk Fresh coriander leaves, chopped

1 cup to taste 2 1/2 teaspoon 2 tablespoons pinch 1 teaspoon 4 4 cloves 1 cup 2 tablespoons

METHOD Pressure cook the dal with salt, green chillies, turmeric powder and two cups of water till pressure is released twice (two whistles). Heat the oil in a non stick pan. Add the asafoetida, cumin seeds, red chillies and garlic and sauté till fragrant. Add to the boiling dal and mix well. Add one cup of water and milk and continue to simmer for two to three minutes. Adjust salt, garnish with fresh coriander and serve hot.

Created by Vishakha Madane 4/13/2011

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NOODLES AND VEGETABLES IN COCONUT SAUCE FOODFOOD Stir-fried noodles cooked in vegetables and coconut sauce Preparation Time :15-20 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Egg noodles, boiled Carrots, thickly sliced Zucchini, thickly sliced Broccoli, cut into florets Chinese cabbage ,thickly shredded Coconut milk Oil Lemon grass stalk, sliced Red curry paste Onion , thickly sliced Garlic, sliced Vegetable stock White pepper powder Salt Light soy sauce

150 grams 2 medium 1 medium 1/2 Head 1/2 1 cup 2 tablespoons 1 1 tablespoon 1 medium 7-8 cloves 2 cups to taste to taste 2 tablespoons

METHOD Heat the oil in a large wok, add the lemon grass and red curry paste and stir-fry for a few seconds. Add the onion and garlic and cook over medium heat, stirring occasionally, until the onion softens. Add the carrots, zucchini, broccoli and vegetable stock and mix well. Add the noodles, Chinese cabbage, pepper powder, salt and soy sauce and stir. Add coconut milk, mix and cook and bring the mixture to a boil. Serve hot. Recipe Tip : Add the onion and garlic and cook over medium heat, stirring occasionally, until the onion softens. Add the carrots, zucchini, broccoli and vegetable stock and mix well. Add the noodles, Chinese cabbage, pepper powder, salt and soy sauce and stir. Add coconut milk, mix and cook and bring the mixture to a boil. Serve hot.

Created by Vishakha Madane 4/13/2011

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PAPAD PANEER ROLLS - FOODFOOD Paneer mixture wrapped in papad Preparation Time :10-15 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Pepper papad Cottage cheese (paneer), cut into ½ inch cubes Ginger, chopped Green chilli, chopped Salt Red chilli powder Cumin powder, roasted Chaat masala Fresh coriander leaves, chopped

8 medium 150 grams 1/2 inch piece 1-2 to taste 1/2 teaspoon 1/2 teaspoon 1 teaspoon 2 tablespoons

METHOD Cut each papad into half. Mix together cottage cheese, ginger, green chillies, salt, red chilli powder, roasted cumin powder, chaat masala and coriander leaves. Roast the papad halves directly over an open flame or on a hot tawa and shape immediately into a cone. Arrange the cones in individual small glasses and stuff them with the cottage cheese mixture. Serve immediately.

Created by Vishakha Madane 4/13/2011

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MURGH MISSI ROTI - FOODFOOD Non-Vegetarian version of Punjab's most famous flatbread Preparation Time :10-15 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Chicken mince Whole wheat flour (atta) Gram flour (besan) Salt Turmeric powder Chaat masala Dried pomegranate seeds (anardana) Onion , finely chopped Green chillies, chopped Fresh coriander leaves, chopped Egg Oil

1 1/2 cups 1 cup 1 cup to taste 1 teaspoon 1 teaspoon 1 tablespoon 1 medium 4 2 tablespoons 1 1 tablespoon + for shallow frying

METHOD Mix the whole wheat flour, gram flour, salt, turmeric powder, chaat masala and crushed dried pomegranate seeds in a deep bowl. Add onion, green chillies, coriander leaves, minced chicken, egg, one tablespoon oil and enough water and knead into a soft dough.You do not need to rest the dough before making the rotis. Divide the dough into equal portions. Roll each ball in some flour and pat or roll out into a thick roti. Heat a tawa. Place on the hot tawa and cook over a medium heat on both sides. Drizzle some oil around the roti and when one side turns golden brown, flip it over and drizzle some more oil, cooking the other side till golden brown. Serve immediately.

Created by Vishakha Madane 4/13/2011

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CHEESY MACARONI - FOODFOOD Macaroni tossed in cheesy sauce Preparation Time :5-10 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Processed cheese, grated Macaroni, boiled Butter Refined flour (maida) Milk Salt White pepper powder Fresh bread crumbs Black peppercorns, crushed

1 cup 300 grams 6 tablespoons 2 tablespoons 2 cups to taste to taste 2 tablespoons 1/2 teaspoon

METHOD Preheat an oven to 200ºC/400ºF. Heat two tablespoons of butter in a non stick pan. You can also use a combination of butter and olive oil. Add the flour and sauté lightly, making sure that it does not change colour. Gradually add some milk, stirring continuously, so that no lumps are formed. Add salt and white pepper powder and mix well. Add half the grated cheese and continue to stir. After adding the cheese, the sauce will thicken further, so add more milk to adjust the consistency. Add the macaroni and toss to mix. Transfer the mixture into a seveninch square baking dish. Sprinkle breadcrumbs over the top and dot with the remaining butter. Sprinkle the remaining cheese and crushed peppercorns. Bake till the cheese melts and turns golden. Serve hot.

Created by Vishakha Madane 4/13/2011

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MOONG DAL PURI - FOODFOOD Puffed up balls of fried dough with a little bit of yogurt and a pickle on side Preparation Time :30-35 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Split green gram skinless (dhuli moong dal) , soaked Whole wheat flour (atta) Ginger paste Red chilli powder Coriander powder Cumin powder Garam masala powder Salt Oil Oil

1/2 cup 1 1/2 cups 1 teaspoon 1 teaspoon 1/2 teaspoon 1/4 teaspoon 1/4 teaspoon to taste for deep-frying 1 tablespoon

METHOD Drain and coarsely grind the moong dal. You can also use dhuli urad dal. Heat two tablespoons oil in a non stick pan. Add ginger paste and sauté for half a minute on medium heat. Add red chilli powder, coriander powder, cumin powder and garam masala powder and sauté for half a minute. Add salt and ground moong dal and sauté for three to four minutes. Set aside to cool. Take whole wheat flour in a deep bowl. Add salt, one tablespoon oil and sufficient water and knead into a soft dough. Cover with a damp cloth and rest the dough for fifteen minutes. Divide both the dough and the stuffing into eight portions each. Take one portion of dough in your palm, spread it slightly, place a portion of stuffing and gather in the edges and roll into a ball. Roll out into a puri of three inch diameter. Similarly make the rest of the puris. Heat sufficient oil in a kadai and deep fry the puris, one by one, till lightly browned. Drain on absorbent paper. Serve hot.

Created by Vishakha Madane 4/13/2011

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TIRAMISU - FOODFOOD Cake soaked in coffee and smothered with chocolate Preparation Time :5-10 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Chocolate sponge cake Mascarpone cheese Instant coffee powder Thick cream Egg yolks Sugar Powdered sugar

8 inches 3/4 cup 2 tablespoons + 2 teaspoons 1 cup 3 1/4 cup 1/2 cup

METHOD Slice the cake horizontally into two pieces. Cut into small rounds to fit into individual bowls.Mix two tablespoons of instant coffee powder in half a cup of warm water and drizzle over the chocolate sponge pieces kept in the bowls. You can also use marsala wine or cherry brandy. Whip the egg yolks with sugar and one tablespoon of water in a double boiler, or in a heatproof bowl over a pan of simmering water, till the mixture forms thick ribbons. Set aside to cool. Whip the cream with powdered sugar till stiff and set aside. Place the Mascarpone cheese in a bowl and whisk till smooth. Add the egg custard and continue to whisk. Add the whipped cream and whisk till all the ingredients blend well. Pour this mixture over the chocolate cake in the individual bowls and level the top. Put the remaining instant coffee powder in a sieve and sprinkle over the cheese-cream mixture. Place the bowls in the refrigerator for one to one and a half hours or till set. Serve chilled.

Created by Vishakha Madane 4/13/2011

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TAFTAN - FOODFOOD This is an aristocratic naan with a royal pedigree. Flakier and lighter than its ubiquitous relative. Preparation Time :1-2 hours Cooking Time :20-30 minutes Servings :4

INGREDIENTS Refined flour (maida) Salt Sugar Yeast, Dissolved in water Yogurt Ghee Milk Oil Onion seeds (kalonji)

1 1 3 1 2 3 1 1 1

3/4 cups teaspoon teaspoons tablespoon tablespoons tablespoons cup tablespoon tablespoon

METHOD Preheat the oven to 200°C/400°F. Sift the refined flour into a bowl and add salt. Add the sugar, yeast and yogurt and mix well. Add two tablespoons ghee and knead well into a smooth dough by adding milk. Set aside the dough for fermentation.Brush oil on the dough and divide it into equal portions and roll each portion into a ball. Roll out each ball of dough to a round shape that is thicker at the edges. Using only your finger tips press lightly to make groves all around. Place the taftan on a baking tray and sprinkle onion seeds on it. Cook in the preheated oven or in a hot tandoor for fifteen to twenty minutes, basting with the remaining ghee once halfway through the cooking. Serve hot.

Created by Vishakha Madane 4/13/2011

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TAMATAR KI CHUTNEY - FOODFOOD Delicious tangy chutney made with tomatoes and spices Preparation Time :5-10 minutes Cooking Time :5-10 minutes Servings :4

INGREDIENTS Tomatoes, finely chopped Pure ghee Asafoetida Cumin seeds Curry leaves Turmeric powder Coriander powder Cumin powder Red chilli powder Salt Sugar Green chillies, broken Fresh coriander leaves, chopped Garam masala powder

7-8 1 tablespoon a pinch 1/2 teaspoon 10 1/4 teaspoon 1 teaspoon 1/2 teaspoon 1/2 teaspoon to taste 1 teaspoon 2 2 tablespoons 1/2 teaspoon

METHOD Heat the ghee in a non stick pan. Add the asafoetida, cumin seeds, curry leaves, turmeric powder, coriander powder, cumin powder and red chilli powder and sauté for a minute on medium heat.Add the tomatoes and sauté for about two minutes. Add the salt, sugar, green chillies and half a cup of water and mix well. Reduce heat to low once the mixture comes to a boil and cook for ten to fifteen minutes. Add coriander leaves and garam masala powder and mix well. Serve hot.

Created by Vishakha Madane 4/13/2011

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BLACK GRAPE SHERBET - FOODFOOD This exotic drink of luscious black grapes tinged with earthy spices, is the perfect thirst-quencher on a hot summer's day Preparation Time :5-10 minutes Cooking Time :5-10 minutes Servings :4

INGREDIENTS Black grape juice Cumin seeds Fennel seeds (saunf) Carom seeds (ajwain) Black salt (kala namak) Crushed ice Tamarind pulp Mint leaves

4 cups 3/4 teaspoon 1 teaspoon 1/2 teaspoon 3 teaspoons as required 1 1/2 tablespoons to serve

METHOD Dry-roast the cumin seeds, fennel seeds and carom seeds and grind with black salt to a fine powder.Place the crushed ice and tamarind pulp in a mixer. Pour the grape juice and add the powdered spices. Blend all the ingredients together. Place mint leaves in individual glasses. Pour the grape sherbet in the glasses and serve chilled.

Created by Vishakha Madane 4/13/2011

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VIRGIN PINA COLADA - FOODFOOD Sip of this silk, smooth blend of tropical flavours transports one instantly to hot sandy beaches fringed with cool green coconut palms Preparation Time :5-10 minutes Cooking Time :5-10 minutes Servings :4

INGREDIENTS Pineapple juice Low fat coconut milk ,thick Tender coconut flesh (malai), shredded Vanilla ice cream Crushed ice Pineapple, chopped Tinned cherries, drained

1 3/4 cup 8 tablespoons 8 tablespoons 2 cup as required 8 tablespoons 16-20

METHOD Blend the pineapple juice, coconut milk and coconut in a blender. Add the vanilla ice cream and ice and blend again till smooth. Put half the pineapple into individual Collins glasses and pour the mixture into the glasses. Serve immediately, decorated with the remaining pineapple and cherries.

Created by Vishakha Madane 4/13/2011

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MOZZARELLA POPS - FOODFOOD Mouth-melting, cheesy, delicious mozzarella pops flavoured with herbs and paprika Preparation Time :15 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Mozzarella cheese, cut into thick strips Refined flour (maida) Cornflour/ corn starch Salt Black pepper powder Dried mixed herbs Paprika Brown bread crumbs Oil

400 grams 1/2 cup 1/2 cup to taste 1 teaspoon 2 teaspoons 1 teaspoon 1 cup for deep-frying

METHOD Mix the refined flour, cornflour, salt, pepper powder, mixed herbs, paprika and sufficient water in a bowl and whisk well to make a thick batter.Dip the mozzarella strips in the batter and then coat it with the bread crumbs and keep it in the refrigerator of fifteen to twenty minutes. Heat sufficient oil in a kadai. Deep fry the mozzarella strips till golden. Drain on absorbent paper and serve hot. Recipe Tip : Chef’s tip: To make fresh bread crumbs; tear fresh brown bread slices into halves and grind in a mixer for two to three minutes.

Created by Vishakha Madane 4/13/2011

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OODLES OF NOODLES - FOODFOOD Noodles tossed with vegetables to make a delicious dish. Preparation Time :12-15 minutes Cooking Time :5-7 minutes Servings :4

INGREDIENTS Noodles, boiled Spring onions French beans, blanched Red capsicum Yellow capsicum Oil Corn kernels, boiled Soy sauce Tomato ketchup Sweet chilli sauce Salt Spring onion greens Bean sprouts

200 grams 2 4-5 1 small 1 small 1 tablespoon 1/2 cup 2 teaspoons 2 tablespoons 2 teaspoons to taste 2 stalks 1/4 cup

METHOD Diagonally slice spring onions and French beans. Cut the red and yellow capsicums into strips. Heat oil in a non-stick pan, add spring onions and sauté for a minute. Add French beans and sauté for a minute on high heat. Add corn kernels, boiled noodles, red and yellow capsicums, soy sauce, tomato ketchup, sweet chilli sauce and salt. Toss and mix. Chop spring onion greens and add along with bean sprouts. Toss and mix well. Serve hot.

Created by Vishakha Madane 4/13/2011

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SHANGHAI STEWED NOODLES - FOODFOOD Perfect meal in a bowl, crunchy vegetables served as a counterpoint to the soupy soft noodles. Preparation Time :10-15 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Noodles Vegetable stock Oil Onion , sliced Garlic, crushed Spring onions with greens, sliced Fresh button mushrooms, sliced Carrot, halved and sliced Green capsicum, cut into 1 inch pieces Salt White pepper powder Cabbage, cut into 1 inch pieces Cornflour/ corn starch Chilli oil

200 grams 5 cups 1 tablespoon 1 medium 6-8 cloves 1 2 1/2 medium 1/2 medium to taste 1/2 teaspoon 1/4 small 1 1/2 tablespoon 2 tablespoons

METHOD Place the noodles in a deep non stick pan, add the vegetable stock and bring to a boil. Cook over a high heat for two minutes. Lower heat and simmer for four to five minutes, or until the noodles are almost cooked. Strain the noodles and reserve the stock.Heat the oil in a non stick wok; add the onion, garlic, spring onion with greens, mushrooms, carrot and capsicum and stirfry for a few minutes. Add salt, pepper powder and cabbage and toss. Add the noodles to the vegetables. Stir fry for a minute and add the reserved vegetable stock. Stir well. Mix the cornflour with half a cup of water. Stir the cornflour mixture into the noodles. Cook, stirring frequently, over moderate heat for a couple of minutes or until the sauce thickens. Drizzle the chilli oil and serve hot.

Created by Vishakha Madane 4/13/2011

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DAL MAHARANI - FOODFOOD Urad dal and rajma preparation enriched with fresh cream. Preparation Time :8-10 hours Cooking Time :40-60 minutes Servings :4

INGREDIENTS Whole black gram (sabut urad), soaked overnight Red kidney beans (rajma), soaked overnight Salt Onions Garlic Ginger Pure ghee Butter Cumin seeds Tomato Red chilli powder Garam masala powder Cream Fresh coriander leaves

1/2 cup 2 tablespoons to taste 2 medium 10 large cloves 1 1/2 inch piece 1 tablespoon 2 tablespoons 1 teaspoon 1 medium 1 teaspoon 1 teaspoon 1/4 cup + for garnishing 1 sprig

METHOD Pressure-cook urad dal and rajma in about 4-5 cups of water with a little salt till 8 whistles are given out. Drain and reserve the cooking liquid. Chop onions and garlic. Cut the ginger into thin strips. Heat ghee and butter in a deep non-stick pan. Add cumin seeds and sauté for a few seconds. Add onions, garlic and ginger. Sauté for 2 minutes or till lightly browned. Puree tomatoes. Add red chilli powder and tomato puree to the onions. Mix well and cook till fat separates. Add cooked dals and 1½ cups of cooking liquid. Mix well. Add garam masala powder. Mix well and cook on low heat for 15-20 minutes, stirring frequently. Add cream and stir to mix. Serve hot garnished with a swirl of cream and a coriander sprig.

Created by Vishakha Madane 4/13/2011

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ACHARI GOBHI - FOODFOOD Spicy cauliflower dish cooked in achari masala Preparation Time :10-15 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Cauliflower Onion Mustard oil, filtered Mustard seeds Cumin seeds Fenugreek seeds (methi dana) Fennel seeds (saunf) Cumin seeds, crushed Onion seeds (kalonji) Asafoetida Turmeric powder Salt Green chillies Ginger paste Garlic paste Yogurt Fresh coriander leaves

1 medium 1 medium 1 1/2 tablespoons 1/2 teaspoon 1/2 teaspoon 1/4 teaspoon 1/2 teaspoon 1 teaspoon 1/4 teaspoon 1/4 teaspoon 1/2 teaspoon to taste 3 1 teaspoon 1 teaspoon 3/4 cup 1-2 sprigs

METHOD Chop onions. Heat mustard oil in a non-stick pan up to its smoking point. Cool slightly. Meanwhile, separate the cauliflower into big florets. Heat oil again, add mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, crushed cumin seeds, onion seeds and asafoetida and sauté till the seeds splutter. Add onion and sauté till translucent. Add cauliflower florets, turmeric powder and salt. Chop green chillies and add. Sprinkle some water and toss to mix well. Cover and cook on medium heat for a minute. Add ginger paste, garlic paste and yogurt. Mix well. Cover and cook till the cauliflower is done. Serve hot, garnished with coriander sprigs.

Created by Vishakha Madane 4/13/2011

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BABYCORN SATAY - FOODFOOD Peanuts crushed into a thick sauce and served with barbecued babycorn Preparation Time :15 - 20 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Babycorns, blanched Oil Onion , quartered and layers separated Cucumber, cut into 1 inch cubes For marinade Garlic paste Ginger paste Brown sugar Salt Soy sauce Honey Lemon juice FOR PEANUT SAUCE Peanut paste Oil Onion , chopped Garlic, chopped Ginger, chopped Soy sauce Brown sugar Honey Lemon juice Fresh red chilli, seeded and chopped Salt

12 2 tablespoons 1 medium 1 medium 1 teaspoon 1 teaspoon 1 teaspoon to taste 1 tablespoon 1/2 teaspoon 1 teaspoon 6 tablespoons 1 tablespoon 1 small 4 cloves 1/2 inch piece 1/2 tablespoon 1 teaspoon 1 tablespoon 1 tablespoon 1 to taste

METHOD To make the marinade, mix together the garlic paste, ginger paste, brown sugar, salt, soy sauce, honey and lemon juice in a bowl. Add the babycorn and set aside to marinate for fifteen minutes.For the peanut sauce, heat the oil in a non stick pan; add the onion and sauté for two minutes. Add the garlic and ginger and continue to sauté for half a minute. Add the peanut paste, soy sauce, four tablespoons of water, brown sugar, honey, some of the excess marinade, lemon juice, fresh red chilli and salt. Stir to mix. To make the satay, heat the oil in non stick grill pan. Thread the marinated babycorns onto the satay sticks and place on the grill pan. Pour remaining of the excess marinade over the babycorns. Turn the satay sticks to cook the babycorns evenly. Thread the onion and cucumber pieces on toothpicks for garnishing. Serve the babycorn satay with the sauce and vegetable sticks. Created by Vishakha Madane 4/13/2011

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TANDOORI SUBZ SHASLIK - FOODFOOD A pairing of sweet pineapple with piquant capsicum cooked on grill Preparation Time :5-10 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Onions Tomatoes, seeded Green capsicums Pineapples, sliced Red chilli powder Chaat masala, for sprinkling Salt Garam masala powder Dried fenugreek leaves (kasoori methi), powdered Vinegar Oil Satay sticks

2 medium 2 medium 2 medium 200 grams 2 teaspoons 1 teaspoon to taste 2 teaspoons 1 1/2 teaspoons 2 tablespoons 1 tablespoons

METHOD Soak the satay sticks in water. Cut onions into quarters and separate the layers. Cut tomatoes, capsicums and pineapple slices into 1½ inch pieces. Put all the vegetables and fruit in a large bowl. Add red chilli powder, chaat masala, salt, garam masala powder, kasoori methi and vinegar and mix well. Heat oil in a non stick grill pan. Thread the capsicums, tomatoes, pineapple and onions one after the other onto satay sticks and arrange them on the grill pan. Cook on medium heat, turning a few times so that the vegetables are cooked evenly from all sides. Serve hot sprinkled with chaat masala.

Created by Vishakha Madane 4/13/2011

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KOKUM AND ANAR SLUSH - FOODFOOD Icy sour-sweet deep magenta concoction, sprinkled with ruby red pomegranates Preparation Time :5-10 minutes

Servings :4

INGREDIENTS Kokum syrup Pomegranate Kernels (anar) Sugar Black salt (kala namak) Roasted cumin powder Crushed ice

1 4 8 2 2 4

1/3 cups tablespoons tablespoons teaspoons teaspoons cups

METHOD Blend together kokum sherbet, pomegranate kernels, sugar, black salt and roasted cumin powder for 2 minutes.Add crushed ice and blend again until slushy. Pour into individual glasses and serve chilled.

Created by Vishakha Madane 4/13/2011

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TIRANGA PANEER TIKKA - FOODFOOD Spicy paneer tikkas layered in tricolour Preparation Time :20-30 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Cottage cheese (paneer) Salt Red chilli powder Gram flour (besan) Yogurt Garlic paste Ginger paste Fresh coriander leaves Lemon juice Green mint and coriander chutney Oil Butter, melted

450 grams to taste 1/2 teaspoon 2 tablespoons 1 cup 1/2 tablespoon 1/2 tablespoon 4-5 sprigs 1 1/2 tablespoons 4 tablespoons 1 tablespoon for basting

METHOD Grate 100 grams of paneer and cut the rest into 1½ inch cubes. Slice each cube into three layers without cutting through. Mix grated paneer, salt and red chilli powder in a bowl. Whisk together besan, yogurt, salt, garlic paste and ginger paste in a bowl till smooth. Chop the coriander leaves, add and mix well. Add lemon juice and mix well. Spread grated paneer stuffing on the bottom layer and mint and coriander chutney on the upper layer of each paneer cube. Heat oil in a non-stick pan. Coat the paneer cubes with the besan mixture and place them on the pan in batches of 3-4. Cook, turning them once in a while, till all the 6 sides are evenly done. Serve hot basted with butter.

Created by Vishakha Madane 4/13/2011

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BHAKARWADI CHAAT - FOODFOOD Bite sized rolls stuffed with tasty filling, topped with chilled yoghurt and sweet and spicy chutneys. Preparation Time :20-30 minutes Cooking Time :5-10 minutes Servings :4

INGREDIENTS Mini Bhakarwadi, for garnish Onion Potatoes, boiled Yogurt, Whisked and chilled Salt Bean sprouts Green chutney Sweet tamarind chutney Chaat masala Roasted cumin powder Red chilli powder Nylon sev

1 cup + for garnishing 1 large 2 medium 1 cup to taste 1/2 cup 5 tablespoons 3 tablespoons 1 teaspoon 1 teaspoon 1/4 teaspoon 1/4 cup

METHOD Finely chop onion. Take bhakarwadi in a large bowl. Cut boiled potato into small cubes and add. Add ½ cup chilled yogurt and salt and mix well. Transfer bhakarwadi mixture into a serving dish. Sprinkle ¼ cup bean sprouts and onions. Drizzle 2½ tbsps green chutney and 1½ tbsps tamarind chutney and remaining yogurt. Sprinkle chaat masala, roasted cumin powder and red chilli powder. Drizzle remaining tamarind chutney and green chutney. Sprinkle remaining bean sprouts and nylon sev. Serve immediately, garnished with some bhakarwadis.

Created by Vishakha Madane 4/13/2011

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STRAWBERRY PANNA COTTA - FOODFOOD Whipped cream dessert decorated with few slices of fresh strawberries Preparation Time :2-3 hours Cooking Time :20-30 minutes Servings :4

INGREDIENTS Strawberry crush Fresh strawberries, chopped Cream Milk Sugar Unflavoured gelatine

1/2 cup 3 2 cups 1 cup 1/4 cup 1 tablespoon

METHOD Boil the cream and milk with sugar in a deep non stick pan. Set aside to cool down to room temperature.Mix the gelatine in four tablespoons of hot water and stir it into the milk. Transfer the cream-milk mixture into a bowl, add the strawberry crush and mix well. Put the chopped strawberries into eight ramekins or moulds and pour the milk-cream mixture into it. Place them in a refrigerator for three to four hours to set. Serve chilled.

Created by Vishakha Madane 4/13/2011

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DAHI PAPAD KI SABZI - FOODFOOD Moong papads cooked in a spicy yogurt gravy make a delicious curry Preparation Time :10-15 minutes Cooking Time :20-30 minutes Servings :4

INGREDIENTS Skimmed milk yogurt Bikaneri moong papads Gram flour (besan) Salt Turmeric powder Red chilli powder Oil Cumin seeds Asafoetida Dried red chillies, broken Coriander powder Ginger, chopped Boondi Garam masala powder Fresh coriander leaves, chopped

1 1/2 cups 2 3/4 tablespoon to taste 1/2 teaspoon 3/4 teaspoon 1 1/2 tablespoons 1 teaspoon 1/2 teaspoon 2 1 1/2 teaspoons 1 teaspoon 1/4 cup 1/2 teaspoon 1 tablespoon

METHOD In a large bowl, combine the yogurt, gram flour, salt, turmeric powder and red chilli powder. Add two cups of water and blend well. Strain and set aside.Heat the oil in a non stick kadai. Add the cumin seeds, asafoetida and red chillies. When the seeds change colour, add the coriander powder and sauté for one minute. Add the ginger and sauté for another minute. Add the yogurt mixture and adjust the seasoning. Stir continuously till it boils. Reduce heat and let it simmer for two minutes. Add water if required. Heat a non-stick tawa and roast the papad on both sides. Roughly break into two inch pieces. Add the papad and boondi into the simmering yogurt mixture. Boil for two to three minutes and add the garam masala powder. Remove from heat and garnish with coriander leaves. Serve hot.

Created by Vishakha Madane 4/13/2011

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JAL JEERA - FOODFOOD Cumin seeds and amchur give this drink a lovely tangy flavour – an ideal appetizer Preparation Time :10-15 minutes

Servings :4

INGREDIENTS Cumin seeds, roasted Black salt (kala namak) Amchur powder Fresh mint leaves Fresh coriander leaves Lemon juice Ice cubes Soda Lemon slices

2 tablespoons 1 teaspoon 1 tablespoon 2 tablespoons 1/2 teaspoon 2 tablespoons as required 1/2 litre for garnishing

METHOD Pound the cumin seeds, black salt and amchur in a mortar with pestle.Grind the mint leaves and coriander leaves with sufficient water into a smooth paste. Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally and top up with soda. Mix well. Serve immediately, garnished with a slice of lemon.

Created by Vishakha Madane 4/13/2011

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DIMER BIRYANI - TEENPATTI - FOODFOOD Rich rice non vegetarian preparation from cuisine of Hyderabad

Servings :4

INGREDIENTS Hard boiled eggs, peeled Basmati rice, soaked and drained Ghee Cloves Green cardamoms Cinnamon Onions Potatoes, boiled and peeled Turmeric powder Red chilli powder Salt Tomatoes Ginger-garlic paste Green chillies Yogurt Coconut milk Deep fried onions Fresh mint leaves +a sprig for garnish

6 1 1/2 cups 3 tablespoons 6-7 6-7 2 small stick 2 medium 2 medium 1/4 teaspoon 1/4 teaspoon to taste 2 medium 1 1/2 tablespoons 4 4 tablespoons 1/2 cup 3/4 cup 1/4 cup

METHOD Heat 1½ tbsps ghee in a non-stick pan. Add cloves, green cardamoms and cinnamon and sauté on medium heat. Cut onions into cubes and add. Sauté on medium heat. Cut potato into big cubes and set aside. Heat 1½ tbsps ghee in a non stick kadai. Add turmeric powder, red chilli powder and hard boiled eggs. Toss lightly, add salt. Cover and cook on low heat. Cut tomatoes into cubes. Add ginger-garlic paste to the onions and sauté for ½ minute. Add tomatoes and salt and let them cook. When the eggs are lightly browned remove them into a bowl. Add potatoes to the kadai and cover and cook till lightly browned. Add whole green chillies to the onion-tomato mixture and mix. Add rice, yogurt, coconut milk and mix. Add ½ cup fried onions and mint leaves and mix. Halve eggs horizontally and add. Add potatoes, 2¾ cups water and mix gently and let it boil on high heat. Cover, reduce heat and cook till the rice is cooked. Serve hot garnished with the remaining fried onions and a mint sprig. Created by Vishakha Madane 4/13/2011

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GAJAR KA MURABBA - TEENPATTI - FOODFOOD Pickled sweetened carrots enriched with saffron Preparation Time :30 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Carrots Sugar Lemon juice Saffron (kesar) Green cardamom seeds, crushed

1 kilogram 1 kilogram 2 tablespoons pinch 1 teaspoon

METHOD Cut carrots into 1 inch fingers, halve them and remove the white core. Place them in a deep non-stick pan, add enough water to cover them and cook.Cook sugar with 2 cups water in another deep non-stick pan to make a syrup. Add lemon juice and when the scrum rises to the top, remove and discard. Cook the syrup till it reaches one-thread consistency. Strain the carrots when they are half cooked. (You can use the cooking liquour in soups etc.) Add carrots to the syrup and cook on medium heat. Add saffron, crushed cardamom seeds and cook till carrot is soft. Cool and store in sterilised jar.

Created by Vishakha Madane 4/13/2011

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EGGLESS CHOCOLATE BROWNIES - TEENPATTI FOODFOOD An eggless version of the classical chocolate brownie. Preparation Time :15-20 minutes Cooking Time :25-30 minutes Servings :4

INGREDIENTS Dark chocolate, grated Butter Castor sugar (caster sugar) Vanilla essence Refined flour (maida) Baking powder Milk Walnut kernels, chopped

100 grams 130 grams 1 cup 1 teaspoon 1 1/3 cups 2 teaspoons 1/2 cup 1/2 cup

METHOD F. Heat sufficient water in a deep non-stick pan. Place the chocolate in a bowl, add butter and place the bowl over the hot water in the pan and let the chocolate melt. Remove the bowl from the pan, add sugar and mix well. Add vanilla essence and mix. Sift refined flourC/ 350 Preheat oven to 180 and baking powder into the bowl and mix. Add the milk, little by little, mixing continuously. Add walnuts and mix. Pour the batter into a silicon cake mould and place it in the preheated oven. Bake for 25-30 minutes. Cool, cut into slices and serve. (You can also glaze it with a little melted chocolate if you so wish.)

Created by Vishakha Madane 4/13/2011

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VEGETABLE SIZZLER WITH PANEER TIKKI Paneer tikki served with vegetables on a sizzler plate, topped with spicy sauce with hint of honey.

Cooking Time :12- 15 minutes Servings :4

INGREDIENTS Cottage cheese (paneer) Butter Onion Button mushrooms Corn kernels White sauce Salt Black pepper powder Potato, mashed Fresh coriander leaves, chopped Oil Garlic, finely chopped Tomato concasse Whole dry red chillies, crushed Honey Green capsicum, cut into batons Broccoli, separated into florets Zucchini, cut into batons Red capsicum, cut into batons Carrot, cut into batons Lettuce Red cabbage, shredded

150 grams 4 tablespoons 1 small 2 medium 1/2 cup 1/2 cup to taste 1/2 teaspoon 1/2 tablespoon 1 tablespoon to fry 3-4 cloves 1 cup 1 teaspoon 1 teaspoon 1 small 4-5 florets 1/2 medium 1/2 medium 1 medium 3-4 leaves 1/2 cup

METHOD Heat one tablespoon of butter in a pan, add onion, mushrooms, American corn and stir. Cook for a minute. Put the sizzler plate for heating. Add white sauce to vegetables. Add paneer and cook for a minute. Season with salt and pepper powder. Remove from heat. Put in a bowl and add mashed potatoes and mix properly. Add chopped coriander leaves and mix. Shape into tikkis. Heat a pan and shallow fry till crisp and golden brown on both sides. Remove and set aside. Heat another tablespoon of butter in another pan. Add garlic and tomato concasse. Stir and add some water, salt and crushed red chillies. Cook for a minute. Add honey and remove from heat. In another pan heat another tablespoon of butter. Add broccoli, carrot, zucchini and capsicums and sauté for a minute. Take the hot sizzler plate. Place it over the base. Put remaining butter on the plate. Arrange lettuce leaves and red cabbage. Keep the paneer tikki in the centre, with sautéed vegetables on the side. Pour the sauce on it. Sprinkle herbs on top.

Created by Vishakha Madane 4/13/2011

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MASALE BHAAT - TEENPATTI - FOODFOOD A Maharshtrian rice preparation. Rice cooked with assorted vegetables Preparation Time :30 minutes Cooking Time :25-30 minutes Servings :4

INGREDIENTS Basmati rice, soaked Small brinjals Tendli Coriander seeds Cumin seeds Dry coconut (khopra), grated dry red chilies Oil Bay leaf Green cardamoms Cloves Turmeric powder Salt Goda masala Cashewnuts , fried Scraped coconut Fresh coriander leaves, chopped

1 1/2 cup 3-4 small 15-20 2 teaspoons 2 teaspoons 1/2 cup 4-5 2 tablespoons 2 5-6 7-8 1 teaspoon to taste 1 teaspoon 12 2 tablespoons 2 tablespoons

METHOD Quarter the brinjals lengthways and keep them dipped in salted water. Quarter the tendlis lengthways.Heat a non-stick pan. Add coriander seeds and cumin seeds and dry roast till fragrant. Transfer them into a mixer jar. Add dried coconut to the pan and roast till it is lightly browned. Transfer this into the mixer jar. Add red chillies and a little water and grind to a paste. Heat oil in a deep non-stick pan. Add bay leaves, green cardamoms and cloves and sauté for ½ minute. Add brinjals, tendlis and turmeric powder and mix well. Add the ground paste and sauté for 2-3 minutes. Add rice and mix lightly. Add 3 cups hot water and salt and mix. Add goda masala and mix. Add half the fried cashewnuts. Cover and cook till the rice is done. Serve garnished with scraped coconut, coriander leaves and the remaining fried cashewnuts.

Created by Vishakha Madane 4/13/2011

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DRY VEGETABLE MANCHURIAN - TEENPATTI FOODFOOD Deep fried vegetable balls tossed in soy and chilli sauce

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Preparation Time :10-15 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Cabbage, grated Cauliflower, grated Carrot, grated Green chillies, finely chopped Garlic, finely chopped Ginger, finely chopped Salt Refined flour (maida) Dark soy sauce Oil Celery, chopped Cornflour/ corn starch Vegetable stock Black pepper powder Vinegar Sugar Spring onion greens, finely chopped

1 medium 1/4 small 1 medium 3 15 cloves 1 1/2 inch piece to taste 1/4 cup 4 teaspoons 1 tablespoon + to deep fry 2 inch stalk 1 teaspoon 1 cup 1/2 teaspoon 1 teaspoon 1/2 teaspoon 2 stalks

METHOD Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well. Shape into small balls, roll in cornflour and deep fry till golden and crisp. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté. Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes. Add cornflour mixture, pepper powder, vinegar and sugar and mix well. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat. Add half the spring onion greens and mix. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

Created by Vishakha Madane 4/13/2011

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CITRUS ICE CREAM - TEENPATTI - FOODFOOD Citrus fruit juices churned into a chilled ice cream ideal for a summer Preparation Time :10-15 minutes Cooking Time :20-30 minutes Servings :4

INGREDIENTS Vanilla ice cream Hung yogurt Lemon zest, grated LEMON SQUASH Lemon juice Edible lemon yellow colour

750 grams 1/2 cup 1/4 teaspoon 2 tablespoons 1 teaspoon

METHOD Blend together hung yogurt and lemon zest. Add lemon squash, lemon juice and vanilla ice cream and blend again. Add 2-3 drops of edible lemon yellow colour and blend once more. Take a plastic container with a tight fitting lid. Pour the mixture into it, level out the surface, close lid and keep it in the freezer till set. Serve in scoops.

Created by Vishakha Madane 4/13/2011

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BURANI - FOODFOOD Spicy yogurt based raita Preparation Time :10-15 minutes

Servings :4

INGREDIENTS Yogurt Garlic, ground Black salt (kala namak) Salt Red chilli powder Milk

2 cups 20-25 cloves 1 teaspoon to taste 1/2 teaspoon 1/4 cup

METHOD Whisk together garlic, black salt, salt, chilli powder and yogurt in a deep bowl till well blended.Add the milk and mix. Spread a muslin cloth over another deep bowl, pour the raita over the cloth, gather the edges and squeeze to get a smooth raita. Chill and serve with biryani.

Created by Vishakha Madane 4/13/2011

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CHOCOLATE DIPPED STRAWBERRIES-TEENPATTIFOODFOOD Srawberries dipped in chocolate sauce Preparation Time :5-10 minutes Cooking Time :10-15 minutes Servings :4

INGREDIENTS Strawberries Dark chocolate, grated White chocolate, grated

16-20 1 cup 1 cup

METHOD Heat sufficient water in 2 deep non-stick pans. Put dark chocolate in a glass bowl and keep over one pan and the white chocolate in another glass bowl and keep over the second pan. Let them melt, stirring continuously. When they have melted take them off the pan and whisk till smooth. Keep a silicon sheet on a tray. Hold a few strawberries at the top, dip in dark chocolate and hold upside down for 5 seconds and then keep on the silicon sheet. Similarly dip a few strawberries in white chocolate, hold upside down for 5 seconds and then keep on the silicon sheet. Take 2 small square pieces of butter paper and shape into 2 icing cones. Put some melted dark chocolate in one and some melted white chocolate in the other. Fold the open ends of the cones and squeeze out thin lines on the strawberries – dark chocolate lines on strawberries dipped in white chocolate and white chocolate lines on strawberries dipped in dark chocolate. Chill and serve.

Created by Vishakha Madane 4/13/2011

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