a collection of practical recipes
Ingredients:
* 1 brick firm tofu
* 4 tsp. dijon mustard
* 1/2 cup soy sauce
* 4 cloves garlic, minced
Directions:
1. Whisk together mustard, soy sauce and garlic
2. Cut the tofu into 1/2-inch thick slices
3. Pour the marinade over the tofu and mix gently to cover
4. Place tofu on a baking sheet and bake at 350 degrees until brown and firm (about 10 minutes)
5. Serve warm or let cool. Can be severed with cabbage & pomegranate salad.
Healthy, delicious, and easy to make all-time favourite snack!
Serves 4
Ingredients
1½ cups boiled tender corn kernels
2 medium potatoes, boiled and cut into cubes
1 teaspoon cumin seeds
½ cup chopped onions
1 to 2 green chillies
A pinch asafoetida (hing)
½ cup chopped tomatoes
juice of ½ lemon
2 tablespoons chopped coriander
1 teaspoon sugar
1 teaspoon oil
salt to taste
2 tablespoons chopped coriander – for the garnish
Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
Add the onions, green chillies, asafoetida and sauté for 2 to 3 minutes, till the onions are translucent.Add the tomatoes, corn, potatoes, lemon juice, coriander, sugar and salt and mix well.
Garnish with the coriander and serve immediately.
Preparation Time : 20-30 minutes
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Cottage cheese (paneer), 1 inch pieces – 300 grams
Red capsicums, seeded , 1 inch pieces – 2 medium
Green capsicums, seeded , 1 inch pieces – 2 medium
Onions, 1 inch pieces – 2 medium
Satay sticks – 12
Oil – 1 teaspoon + to shallow fry
FOR MARINADE
Gram flour (besan) – 4 tablespoons
Hung yogurt – 2 tablespoons
Roasted cumin powder- 1/2 teaspoon
Black peppercorns, crushed – 3-4
Dry fenugreek leaves (kasuri methi), crushed – 1/2 teaspoon
Turmeric powder – 1/2 teaspoon
Garam masala powder – 1/2 teaspoon
Lemon juice – 5 teaspoons
Salt – to taste
Saffron (kesar) , optional – a few strands
TO SERVE
Mint chutney
as required
METHOD
Heat one teaspoon oil in a pan and roast gramflour on low heat till fragrant Transfer it into a bowl. Add yogurt, roasted cumin powder, crushed black peppercorns, kasoori methi, turmeric powder, garam masala powder, lemon juice, salt and saffron (if using) and mix well. Add the paneer pieces and toss gently and set aside to marinate for ten to fifteen minutes. Take satay sticks. Arrange marinated ingredients in the following order: onion, paneer, green capsicum, red capsicum, paneer, onion. Repeat for the other sticks. Heat a shallow pan, drizzle some oil and place the satay sticks on it. Cook turning the satay sticks from time to time so that the paneer pieces are cooked with even colour. Serve hot with mint chutney.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Serves 4.
Ingredients
12 to 15 khakras, broken into 4 to 6 pieces each
For the tomato chutney
1 onion, chopped
1 teaspoon garlic, grated
4 large tomatoes, blanched, peeled and pureed
1/4 cup paneer, cubed
1/4 cup sweet corn, boiled
1/4 cup green peas, boiled
1 tomato, chopped
1 red chilli, sliced
1 teaspoon sugar
1 teaspoon chilli powder
1/4 teaspoon dried oregano
2 tablespoons oil
salt to taste
For the garnish
2 tablespoons chopped coriander
For the tomato chutney
1. Heat the oil in a pan, add the onion and garlic and sauté till the onion turns translucent.
2. Add the puréed tomatoes and cook till the oil separates.
3. Add the paneer, sweet corn, green peas, tomato, red chilli, sugar, chilli powder, oregano and salt and sauté for 2 to 3 minutes.
4. Remove from the fire and keep aside.
How to proceed
1. Place the khakra pieces on a serving plate.
2. Top with the tomato chutney and garnish with the chopped coriander.
3. Serve immediately.
Cooking Time : 30 min.
Preparation Time : 10 to 15 min.
Serves 4 to 6.
Ingredients
For the muthias
2 cups white pumkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon fennel seeds (saunf)
juice of 1 1/2 lemons
2 tablespoons sugar
2 tablespoons chopped coriander
4 tablespoons oil
1/2 teaspoon soda-bi-carb
1/2 teaspoon asafoetida (hing)
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut
Method
1. For the muthias
2. Strain the water out of the grated pumpkin and onion, keeping liquid aside to use if required to knead the dough.
3. Combine all the ingredients for the muthia in a bowl and form a soft dough adding the strained vegetable liquid if required.
4. Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes 200 mm. (8″) long.
5. Steam for 25 to 30 minutes till done.
6. Cool and slice into 20 mm. (3/4 “) long pieces and keep aside.
How to proceed
1. Heat the oil and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida.
2. Add the sliced muthia and stir for 5 to 10 minutes till they are light brown in colour.
3. Garnish with coriander and coconut.
4. Serve hot with green chutney.