Puneri Misal Pav - Spicy

Serves 4-5

Preparation Time : 10 mins
Cooking Time : 15-20 mins

Ingredients :
Sprouted Pulses - 1 Cup.
Large Onion - 1 Nos.
Medium Size Tomato - 1 Nos.
Green Chilli - 3-4 Nos.
Garlic - 5-6 cloves.
Curry Leaves (optional) - 5-6 Nos.
Mutton Masala - 2 Tbs.
Red Chilli Powder - as per taste
Chiwda Mixture of your choice.
Coriander leaves.
Lemon wedges.
Oil
Salt
Water

Method :
1) Roughly chop onion, tomato, green chillies. Mince garlic.
2) Heat oil in a pan. Add onion, garlic, curry leaves, chillies. Cook till onion is translucent.
3) Add tomatoes, salt, chilli powder (i usually add 2 tsp, i like it spicy), mutton masala. Cook for 5-7 minutes till tomatoes are cooked and oil starts to separate.
4) Add sprouts. Add 3 glasses of water. Check seasoning. Cook till spouts are nicely cooked.
5) Garnish with chopped onions, coriander leaves, chiwda and serve hot with pav or bread and lemon wedges.

Tips :
1) Mix pulses will be more nutritious.
2) Instead of mutton masala you can use garam masala.

2 min - Coffee Mug Cake (Eggless)

Serves 1

Preparation Time : 5 mins
Cooking Time : 2 mins

Ingredients :
Maida - 4 Tsp.
Butter - 2 Tsp.
Milk Powder(optional) - 3 Tsp.
Baking powder - 1/8 Tsp.
Baking soda - 1 pinch
Milk - 4 Tsp. & 1 cup (for coffee)
Instant Coffee - 1 Tsp.
Sugar - 3 Tsp.


Method :
1) In a coffee mug, add maida, butter, milk powder, sugar and whisk well.
2) Add baking powder and baking soda, whisk well.
3) Add 3 Tsp. of prepared coffee. whisk well. (Warm 1 cup milk and add instant coffee to it.)
4) Cook the mixture in microwave for 2 mins. Serve hot. Garnish with chocolates, liquid chocolate, coffee beans and whipped cream of ice cream on top.

Tips :
1) Using filter coffee will give make the cake more flavourful.
2) For more intense taste, you can use 2-3 tsp. condensed milk too.
3) Power setting of 850 for microwaves works best.

Zero Oil - Chicken 65 - Air fryer

Serves 3

Preparation Time : 6 hours
Cooking Time : 10-15 mins

Ingredients :
Chicken breasts - 500 gms.
Chillies - 2 Nos. (Slit and cut in pieces)
Curry Leaves - 5-6 leaves.
Ginger Garlic Paste - 1 Tsp.
Egg white - 2 Tsp.
Chicken 65 Masala - 25 gms.
Oil - 1/2 tsp.
Salt


Method :
1) Cut chicken breasts in cubes. Put in a vessel. Add ginger garlic paste and mix well.
2) Rub chicken 65 masala on the chicken.
3) Add egg white. Mix thoroughly till all pieces are coated with masala and egg white.
4) Cover the vessel with cling film or just a lid to prevent it from drying too much and leave it in fridge for 6 hours to marinade.
5) Remove from fridge and add 1/2 tsp of oil. Mix well.
6) Preheat air-fryer to 180 deg. C for 5 min.
7) After preheat is complete, add chicken to air frying container and cook for 4 mins.
8) Remove the container, stir chicken and cook again for 4 mins.
9) Add curry leaves and chillies to the chicken, mix well, cook for 2 more minutes. Serve hot with Szechwan sauce.

Tips :
1) For bigger pieces of chicken cook at 200 deg. C for smaller pieces cook for 180 deg. C

Tasty Healthy Chat - Rich in Fibre

Serves 3

Preparation Time : 10 mins
Cooking Time : 20-25 mins

Ingredients :

Elephant Foot Yam (Suran) - 500 gms.
Tamarind - 1/2 Cup.

Chat Masala
Oil (for deep frying)
Salt / Rock Salt
Water


Method :
1) Peel the yam and cut in four big pieces.
2) Take 500 ml of water. Add tamarind and salt to it. Add yam pieces and bring it to boil. Cook till yam is soft.
3) Once cooked, remove yam from water, rinse with cold water and leave it to cool.
4) After yam is cooled, cut in small bit-sized cubes.
5) Heat oil in a pan. Deep fry yam pieces till golden brown. Remove on a paper towel.
6) Sprinkle chat masala and salt as per taste. Serve hot.

Khatta Meetha Kaddu - Upas Sabji

Serves 3

Preparation Time : 10 mins
Cooking Time : 20-25 mins

Ingredients :
Pumpkin - 500 gms.
Green Chillis - 2 Nos. ( Finely chopped)
Ginger - 1/2 inch. (Finely Chopped)
Fresh Coriander Leaves - for garnish.
Fenugreek Seeds - 1/2 Tsp.
Red Chilli Powder - 1 Tsp.
Turmuric Powder - 1 Tsp.
Coriander Powder - 1 Tsp.
Lemon Juice - 1.5 Tsp.
Asafoetida - a pinch.
Oil
Salt / Rock Salt
Sugar
Water


Method :
1) Cut pumpkin in cubes.
2) Heat oil in a pan. Add fenugreek seeds and asafoetida. Cook till seeds are brown.
3) Add green chillies. Add pumpkin. Add some salt to help pumpkin leave its juices. Mix well.
4) Add turmeric, coriander powder, ginger, chilli powder and mix well.
5) Add 1/4 cup water. Cover and let it cook till pumpkin is tender.
6) Add 1 teaspoon sugar, lemon juice, coriander leaves . Mix well and leave to cook for 1-2 mins.

Tips :
1) For upas or vrat avoid turmeric powder.

Green Chutney

Preparation Time : 5 mins

Ingredients :
Coriander Leaves - 1 Cup.
Mint Leaves - 1.5 Cup.
Green Chilli - 4 Nos.
Garlic Cloves - 4-5 Nos.
Ginger - 1.5 inch
Cumin Powder - 1 Tsp.
Lemon Juice - 2 Tsp.
Salt
Water


Method :
1) Roughly chop coriander, mint leaves, green chillies and put in a blender.
2) Add garlic, ginger, cumin powder, lemon juice and salt.
3) Add some water and blend in smooth paste. Serve with snacks as a dip. 

Egg and Mayo Paratha

Serves 2

Preparation Time : 20 mins
Cooking Time : 15-20 mins

Ingredients :
Wheat Flour - 1.5 Cups.
Fresh Eggs - 4 Nos.
Mayonnaise - 2 Tbsp.
Oil (for frying)
Salt
Black Pepper Powder
Water


Method :
1) Hard boil eggs.
2) Meanwhile knead the dough with 1.5 cups of wheat flour and retain the rest for later. Leave it covered with wet cloth for sometime.
3) Peel and mash eggs. Add mayonnaise, salt, black pepper powder as per taste.
4) Divide dough in small equal balls such that you have them in pairs. (two balls will be required for one paratha ).
5) With a rollin pin flatten the both balls in rotis of equal diameter. Place the egg and mayo mixture in centre of one roti and spread around leaving some gap at the edges. Place the other roti on top of it. Now fold the edges from first roti over the second to seal the paratha. Dab some water on the edges to seal if required. Once sealed roll the paratha and flatten it a bit more. Transfer it to a tawa and cook from both sides till cripsy and brown.
6) Repeat step 5 and make more paratha. Serve hot with dahi, ketchup or salsa.

Tips :
1) For perfect boiled eggs, heat water to a temperature when it just starts to boil. Add eggs, and cook for exactly 5 min. Remove from stove and cover with a lid and leave it standing for another 10 mins.
2) For crispier parathas add a teaspoon of oil while kneading the dough.
3) If you like it spicy spread some green chutney before spreading the filling. 

IceCream CupCake

Serves 1

Preparation Time : 60 mins

Ingredients :
Medium Size Dairy Milk Chocolate - 1Nos.
Chocolate Ice Cream - 1 cup
Mint Ice cream - 1 cup
Cup Cake liners - 1Nos.
Choco chips - 1Tsp.

Method :
1) Melt Dairy Milk Chocolate in a double boiler.
2) Once melted using a spoon coat the cup cake liner from inside with melted chocolate. Leave in freezer until chocolate is frozen.
3) Remove cup cake liner from freezer. Scoop chocolate ice cream and fill in the cup cake liners. Using a spoon shape the ice cream like a cup cake. Separate cupcake liner from chocolate liner. Leave it in freezer to set.
4) Meanwhile, shape a parchment paper into a piping bag. Fill it with mint ice cream. If ice cream melts while filling in the bag, leave it in freezer till it is ready to pipe on the cup cake.
5) Remove cup cake from freezer. Decorate with mint ice cream and chocochips on top and serve chilled.


Tips :
1) Ice cream of any choice can be used.
2) For more colourful appearance use multiple ice creams in cup cake.
3) If you don't have a parchment paper, you can use a zip lock bag with a small edge cut.
3) Refer following video for piping bag :

Carrot Curry

Serves 3

Preparation Time : 15 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Size Carrots - 4-5 Nos.
Medium Size Tomato - 1 Nos.
Large Onion - 2 Nos.
Ginger Garlic Paste - 1 Tsp.
Curd - 1cup
Garam Masala - 1 Tsp.
Cumin Powder - 1 Tsp.
Coriander Powder - 1 Tsp.
Red Chilli Powder - as per taste
Oil
Salt
Water


Method :
1) Wash, peel and cut carrots in baton or jardinaire (thicker and longer pieces) style.
2) Blend onions in a food processor to a thick paste. Roughly chop tomatoes
3) Heat oil in a pan. Add onion paste and ginger-garlic paste and cook till onions turn pink.
4) Add tomatoes, garam masala, cumin and coriander powder, chilli powder and salt. Cook for 2-3 minutes.
5) Add carrots and some water. Cover and cook till carrots are soft. Add some more water if required but not too much.
6) Beat the curd and make it smooth. Add it to the curry. Adjust seasoning if required. Cook for 4-5 minutes. Serve hot with parathas or rotis.

Tips :
1) Carrots can be replaced with paneer, babycorn, cauliflower, potatoes.
2) Blanching vegetables can reduce the nutrition content. Hence try to use carrots directly.
3) Refer video below to understand jardiniere style of cutting carrots.

Quick Aloo Curry

Serves 3

Preparation Time : 5 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Size Potato - 1 Nos.
Medium Size Capsicum - 1 Nos.
Medium Size Tomato - 1 Nos.
Large Onion - 1 Nos.
Ginger Garlic Paste - 1 Tsp.
Chicken 65 Masala - 25 gms.
Oil
Salt
Water


Method :
1) Cut potatoes, capsicum, tomato, onion in cubes.
2) Heat oil in a pan. Add onions, ginger-garlic paste and cook till onions are translucent.
3) Add tomatoes and capsicum. Cook for 1-2 minutes.
4) Add potatoes and mix all vegetables well.
5) Add Chicken 65 masala. Mix well. Add 1 glass full of water and mix everything well. Add salt if required. ( Some masalas might not have salt in them.)
The sauce tends to thicken as it cooks because of cornflour in the masala. If you like a thinner sauce you may add a little more water and adjust consistency.
6) Check for seasoning and adjust if required.
7) Cook till potatoes are soft. Serve hot with parathas or chapatis.

Tips :
1) To make it even quicker, pressure cook till 1 whistle or pre-cook potatoes.
2) Potatoes can be replaced with paneer, babycorn, cauliflower.