Quick Kairi Juice / Aam Panna / Sweet n Sour Raw Mango Juice- No cooking

Serves 2-3

Preparation Time : 5-10 mins
Cooking Time : 0 mins

Ingredients :
Raw Mango / Kairi - 1 Nos.
Salt - To taste
Sugar - To taste


Cumin Powder - 1 pinch
Chat Masala - 1 pinch (optional)
Chilled Water
Ice Cubes (optional)

Method :
1) Grate mangoes and sprinkle some salt on it. Keep aside for 2-3 minutes till it starts to leave juice.
2) Squeeze the grated mango between your palms to remove the maximum juice as possible.
3) As per amount of the juice divide the juice in 2 or 3 glasses. Add enough water to dilute the juice. Add salt, sugar, chat masala, cumin powder as per taste. Adjust seasoning if required.
4) Serve Chilled with ice cubes.

Tips :
1) The remaining mango can be used for Kanda Kairi, Pickle or Kairi Chatpataka.

Kochkai / Kanda Kairi / Sweet Sour Raw Mango Side Salad

Serves 2-3

Preparation Time : 5-10 mins
Cooking Time : 1-2 mins

Ingredients :
Raw Mango / Kairi - 1 Nos.
Medium Onion - 1 Nos.
Oil - 1-2 Tsp
Mustard Seeds - 1/2 Tsp.
Cumin Seed - 1/2 Tsp.
Turmeric Powder - 1/2 Tsp.
Red Chilli Powder - 1 Tsp.
Aesafoetida / Hing - 1/8 Tsp.
Salt - To taste
Sugar - To taste

Method :
1) Grate mangoes and sprinkle some salt on it. Keep aside for 2-3 minutes till it starts to leave juice.
2) Squeeze the grated mango between your palms to remove the maximum juice as possible.
3) Grate onion. Mix mango and onion in a heat proof bowl.
4) Create a well in the centre of this mixture. Heap Chilli, Turmeric Powder, Asafoetida in the same sequence as mentioned here in that well.
5) Heat oil in a tadka kadhai or ladle. Add mustard and cumin. Allow them to crackle. Pour this hot oil right on top of the masala heap we created. Mix everything together.
6) Add sugar. Mix well. Adjust seasoning if required. Serve with parathas or as side salad.

Tips :
1) The mango juice can be used for Sweet and Sour Drink.

Vegetable Dum Biryani - Perfect Everytime

Serves 4-5

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Biryani Rice - 2.5 Cups
Mixed Vegetables - 500gms appx. (cauliflower, peas, french beans, carrots, potatoes, capsicum)
Onion Large - 3  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Mint Leaves - 10-15 Nos.
Coriander Leaves - 1/2 Cup
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Saffron - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Biryani Masala - 3 Tbsp.
Curd - 1/2 Cup
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Cut thin slices of 2 large onion spread these on a newspaper and leave it to dry in the sun for 30 mins. Once dried, deep fry till they turn brown and crisp.
2) Cut the mixed vegetables in big chunk pieces except peas. Dice 1 onion and tomato. Crush garlic cloves. Grate ginger. Soak rice for about 30 mins.
3) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion, garlic, ginger. Fry till onion is translucent.
6) Add coriander powder, cumin powder, chilli powder, kanda lasun masala, biryani masala, salt. Mix well.
7) Add mixed vegetables. Stir well. Add water if required. Adjust seasoning. Cook for 1-2 minutes.
8) Meanwhile boil water in a large vessel or cooker filled almost till the top.
9) Add beaten curd to vegetables. Add tomato. Mix well.  Cover and cook till oil separates and vegetables are 70% cooked.
10) To the boiling water in vessel add salt, 1 tbsp of oil and soaked rice. Cook till rice is 70% done. Strain rice and keep aside.
11) In a pan arrange half of the vegetable mixture as the bottom layer. Spread half of rice as second layer. Spread roughly chopped mint leaves and coriander leaves on this layer. Spread the remaining vegetables in third layer. Arrange the rice on the top layer. Garnish with crunchy fried onion and saffron mixed with water. Seal the lid of the pan with some dough. Cook this on medium flame for 10 minutes. Serve hot with raita.

Tips :
1) Use potato chips maker to get perfect thin sliced onion. This way they will become crunchy in a lesser time and lesser oil.
2) To avoid biryani from sticking to the bottom of the pan, use a bain marie arrangement, where biryani will cook from heat of the boiling water under the vessel.
3) Use a mud vessel to cook this biryani for a more traditional taste.
4) Add dry fruits like almonds, cashews for a crunch and some sweetness.

Perfect Pav Bhaji - Easiest and Foolproof

Serves 3-4

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

Ingredients :
Medium Potato - 2 Nos.
Capsicum Medium - 1 or 2  Nos. (appx 250 gms)
Small Cauliflower - 1 or 2 Tsp. (appx 250gms)
Tomatoes Medium - 1 Nos.
Onion - 1 Nos.
Garlic Cloves - 6-7 Nos.
Green Peas - 1 cup.
Oil - 1 Tsp.
Red Chilli Powder - 1 Tsp.
Pav Bhaji Masala (Everest) - 3 Tsp.
Lemon Juice - 1 tbsp.
Butter
Salt
Water

Method :
1) Wash, peel and grate potatoes. Finely chop onion, tomatoes, capsicum, cauliflower. Mash garlic cloves in a fine paste.
2) Heat oil in a cooker. Add garlic, onion, tomatoes, red chilli powder, pav bhaji masala, salt. Cook for 2-3 minutes.
3) Add all the other vegetables and mix well. Add 1 glass of water. Close the cooker lid and cook for 10-15 mins or till all the vegetables become soft and mushy. Mash with a masher or using a churner (ravi)
4) Add a blob of butter and lemon juice. Add peas, and cook for 2-3 minutes. Serve hot with pav, bread topped with finely cut onions and lemon wedge.

Tips :
1) You can also add grated vegetables like carrot and cabbage to add more nutritional value to the bhaji.
2) Add butter to oil during tadka for more taste.  

Eggless Whole Wheat Pita Bread - Without Oven

Serves 5-6

Preparation Time : 1.5- 2 hrs
Cooking Time : 5-10 mins

Ingredients :
Wheat Flour - 2 Cups.
Dry Yeast - 1.5 Tsp.
Sugar - 0.5 Tsp.
Oil - 1 Tsp.
Salt
Water

Method :
1) Add yeast, sugar and 1 tsp of flour to 1 cup warm water. Let it sit till yeast is active
2) Sift the flour in a bowl. Add the yeast mixture and oil. Knead into a soft mixture.
3) Grease the bowl and dough. Cover and let the dough sit till it rises and doubles in size. (This might take two hours or less)
4) Knead the dough softly and divide in 8 equal portions. Flatten the each portion in a 3-4 inch round shape. Let these breads sit for another 30 minutes.
5) Pre-heat a pan. Grease with a little oil. Place the bread on the pan and cook for 2-3 minutes till both sides develop brown spots and bread is puffed with air.
6) Cut the bread in half and open like pockets. Fill these with salads, falafel, flitters, sauces of your choice and serve.

Chickpea Fries

Serves 4-5

Preparation Time : 5 mins
Cooking Time : 25-30 mins

Ingredients :
Chickpea Flour (Besan) - 2 Cup.
Cumin Seeds - 1 Tsp. (Optional)
Oil (For Frying)
Salt
Water - 4 Cups

Method :
1) Boil water in a pan. Add salt as per taste.
2) To boiling water add chickpea flour. Mix vigorously to avoid lumps. Cook for 2-3 minutes.
3) Remove from heat. Grease a container. Pour the chickpea mixture and pat the tray to make it even. Leave for 20-25 minutes.
4) Remove from container. Cut in strips.
5) Heat oil in a pan. Deep fry the strips till crispy brown on all sides. Remove on paper towel. Serve hot with yogurt dip or tahini

Tips :
1) Use cookie cutter to cut different shapes.
2) For more flavour add toasted sesame seeds and sprinkle with chat 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.

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 :

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.