BURNT GARLIC WITH WHOLE WHEAT

PASTA
Healthy pasta flavoured deeply with burnt garlic
Preparation Time : 40 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Garlic, sliced thinly
15 cloves

Whole wheat penne pasta

200 grams

Olive oil
4 tablespoons

Green capsicum, seeded and chopped

1 medium

Cherry tomatoes, halved

6

Salt
to taste

Crushed red chillies

1 teaspoon

Dried mixed herbs

1 teaspoon

Broccoli, blanched
5-6 florets

METHOD
Boil plenty of water in a deep pan and cook pasta in it till al dante. Drain and refresh.Heat
olive oil in a wok. Add garlic and sauté till golden. Add green capsicum and sauté. Add
cherry tomatoes and continue to sauté. Press the tomatoes with the back of the stirring
spoon so that they release some juices. Add salt, crushed red chillies and dry mixed herbs
and stir. Drain the pasta and add to the wok. Add broccoli and mix. Serve hot.
 

CRISPY NOODLE RICE

A combination of noodles and rice with vegetables.
Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes
Servings : 4
INGREDIENTS
Rice, boiled
1 cup

Noodles, boiled and deep fried

1 cup

Oil
2 tablespoons

Garlic, crushed
2-3 cloves

French beans, finely chopped

6-8

Carrots, grated
2 medium

Green peas, boiled

1/2 cup

Red chilli paste

1 teaspoon

Green capsicum, deseeded & chopped

1 medium

Salt
to taste

Vinegar
1 tablespoon

Spring onion greens, sliced

3 stalks

METHOD
Heat oil in a wok. Add garlic and sauté. When it changes colour, add French beans,
carrots and sauté for a minute. Add peas, red chilli paste, green capsicum and salt. Toss
and mix Add rice and mix using two spoons. Crush crisply fried noodles and add. Add
vinegar, spring onion greens and mix. Serve immediately.
 
PENNE AND VEGETABLES IN MAKHNI SAUCE
Assorted vegetables and penne tossed in a creamy tomato sauce.
Preparation Time : 10-15 minutes
Cooking Time : 20-25 minutes
Servings : 4
INGREDIENTS
Penne
1 1/2 cups

Carrot, 1 inch pieces

1 medium

Broccoli
5-6 florets

Red capsicum, 1 inch pieces

1 small

Yellow capsicum, 1 inch pieces

1 small

Olive oil
2 tablespoons

Onion , sliced
1 medium

Salt
to taste

Black peppercorns, crushed

5-6

Olive oil
2 tablespoons

Cinnamon
2 one-inch sticks

Green cardamoms
2

Garlic paste
1 tablespoon
Ginger paste
1 tablespoon

Tomato puree
3 cups

Kashmiri red chilli powder

1 teaspoon

Green chillies, chopped

2

Garam masala powder

1 teaspoon

Salt
to taste

Kasoori methi , crushed

1/2 teaspoon

Honey
2 tablespoons

Fresh cream
1 cup

METHOD
Boil penne pasta in three to four cups of water until al dente. Drain and set aside.For the
sauce heat two tablespoons of olive oil in a pan. Add cinnamon and green cardamoms.
Stir and add garlic paste, ginger paste and sauté. Heat two tablespoons of olive oil in
another pan and add onion and sauté. Add carrot and broccoli and stir. Add penne and
sauté. Add tomato puree to the sauce and sauté for two minutes. Add salt, red chilli
powder, green chillies, garam masala powder and sauté for a minute. Add half a cup of
water, stir and let it cook. Add salt and crushed black peppercorns to the pasta and toss.
Add red and yellow capsicum to the pasta and toss. Add crushed kasuri methi, honey and
three fourth cup of fresh cream to the sauce and mix well. Add the remaining fresh cream
to the pasta and toss. Transfer the pasta onto a serving dish. Drizzle the makhni sauce
over and serve hot.
 

ATTA BISCUITS
Buttery short-crust whole-wheat cookies

Servings : 4
INGREDIENTS
Whole wheat flour (atta)
1 1/4 cups

Bran
2 tablespoon

Refined flour (maida)

1/3 cup

Butter chilled
110 grams

Sugar, powdered
1/2 cup

Milk As required

METHOD
Preheat the oven to 160°C. Take whole wheat flour in a bowl. Add bran, refined flour and
mix. Add chilled butter cut into small pieces and mix with fingertips till the mixture
resembles breadcrumbs. Add powdered sugar and mix. Add cold milk (or water or a
mixture of the two) and knead lightly taking care not to overwork the dough. Sprinkle
some flour on the worktop and roll out the dough to one-fourth inch thickness. With
different shaped cookie cutters cut out biscuits. Place the biscuits on a baking tray
keeping a little space between each. Bake in preheated oven at 160°C till done. Cool and
store in airtight tins.
 

ALOO ANARDANA KULCHA

A delicious parantha with aloo and anardana.
Preparation Time : 1-2 hours
Cooking Time : 40-45 minutes
Servings : 4
INGREDIENTS
Refined flour (maida)
2 cups

Salt
to taste

Soda bicarbonate
1/4 teaspoon

Yogurt
2 tablespoons
Milk
2 tablespoons

Oil
3 tablespoons

Potatoes
2 medium

Onion
1/2 medium

Green chillies
2

Fresh coriander leaves

1/4 bunch

Fresh mint leaves

8-10

Pomegranate seeds (anardana)

1 teaspoon

Red chilli powder

1/2 tablespoon

Cumin powder
1 tablespoon

Onion seeds (kalonji)

3/4 teaspoon

Butter
2 tablespoons

METHOD
Sieve refined flour with salt and soda bicarbonate. Gradually mix in yogurt and milk.
Add sufficient water to make soft and smooth dough. Cover with a wet cloth and rest the
dough for ten minutes. Add two tablespoons of oil and knead the dough well. Cover it
once again and keep aside for at least an hour. Divide the dough into six to eight equal
portions and form them into smooth balls. Wash, boil, cool, peel and grate potatoes. Peel,
wash and finely chop onion. Remove stems, wash and finely chop green chillies. Clean,
wash and finely chop coriander leaves and mint leaves. Dry roast pomegranate seeds and
grind to a coarse powder. Mix potatoes, onion, coriander leaves, mint leaves, green
chillies, pomegranate seeds powder, red chilli powder, cumin powder and salt to taste.
Divide potato mixture into six to eight equal portions and keep aside. Flatten a portion of
dough, place a portion of potato mixture in the centre and fold the dough over to form a
ball. Place the stuffed dough on a lightly floured surface and roll gently into a disc of four
to five inch diametre. Brush lightly with oil, sprinkle kalonji on the surface and press
with your palm. C.Preheat oven to 220 Place kulchas on a greased baking tray and bake
in the preheated oven at C for about six to eight minutes.220 Brush the hot kulchas with
butter and serve immediately.

Recipe Tip :
: Traditionally this kulcha is cooked in the tandoor. This was one of the best selling items
in the restaurant in New Zealand (where I had worked in the initial stages of my career)
and surprisingly not as an accompaniment but as a starter!

ALOO CHAAT DILLI STYLE

Crisp fried potatoes tossed with spicy masala
Preparation Time : 10 minutes
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Potatoes, cubed 1/2 inch
3 large

Lemon juice
3 teaspoons

Salt
to taste

Ginger, cut into thin strips

1 inch piece

Oil
to deep fry

Onion , chopped
1 large

Chaat masala
1/2 teaspoon

Red chilli powder

1/2 teaspoon

Cumin powder
1/4 teaspoon
Green chillies, chopped
2

Fresh coriander leaves, chopped

3 tablespoons

METHOD
Add one teaspoon lemon juice and a pinch of salt to the ginger strips and keep in the
refrigerator till use.Heat sufficient oil in a kadai till medium hot. Add potato pieces and
deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the
potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin
powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To
serve transfer the mixture into a serving bowl, garnish with ginger strips and serve
immediately.
 

ALOO PANEER POPS

A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.
Preparation Time : 70 minutes
Cooking Time : 10 minutes
Servings : 4
INGREDIENTS
Potatoes, boiled and mashed
2 large

Cottage cheese (paneer), grated

200 grams

Raisins
1 tablespoon

Oil + to deep fry

1 tablespoon

Onion , chopped
1 medium

Green chillies, chopped

3-4

Fresh coriander leaves, chopped

4 tablespoons

Garam masala powder

1 teaspoon

Salt
to taste

Refined flour (maida)

4 tablespoons

Black peppercorns, powdered

1/2 teaspoon

Corn flakes, crushed

1 cup

METHOD
Soak raisins in warm water for some time before use. Drain well. Heat one tablespoon of
oil in a frying pan and sauté chopped onion till translucent. Remove. Mix together
paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala
powder, salt and raisins. Make cylindrical shaped croquettes one inch thick and two
inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the
croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the
refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes
till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.

Recipe Tip :
Fry one piece in the beginning to check the binding of the mix and whether the oil is
sufficiently hot.
BAKED MOONG SPROUT WADAS
Nutritious wadas made of mixed dals and moong sprouts baked to perfection
Preparation Time : 10 hours
Cooking Time : 8-10 minutes
Servings : 4
INGREDIENTS
Split green gram skinless (dhuli moong dal)
1 1/2 cups

Split black gram skinless (dhuli urad dal)

2 tablespoons

Moong sprouts , blanched

1/2 cup

Green chillies, chopped

2-3

Ginger, chopped
1 inch piece

Salt
to taste

Turmeric powder
1/4 teaspoon

Red chilli powder

1 teaspoon

Garam masala powder

1/2 teaspoon

Baking powder
1/4 teaspoon
Oil for greasing

Yogurt, whisked and salted

2 cups

Green chutney
1/2 cup

Sweet tamarind chutney

1/2 cup

Fresh coriander leaves

2 tablespoons

METHOD
Mix moong dal and urad dal. Clean, wash and soak in three cups of water for two hours.
Drain and set aside. Grind the soaked dals along with blanched sprouts, green chillies and
half of the ginger to a coarse thick paste using very little water. Transfer into a large
bowl. Mix well and set aside to ferment for six to eight hours. Add salt, turmeric powder,
red chilli powder, garam masala and baking powder. Mix well. Stir in remaining chopped
ginger. Grease a Microwave plate. Place spoonfuls of wada mixture on the plate. Cook on
Microwave HIGH (100 %) for one and a half to two minutes. To serve: Cover wadas
with salted yogurt and drizzle with coriander chutney and sweet tamarind chutney.
Garnish with chopped coriander leaves.

BAKED SAMOSA
A very famous Indian snack cooked in a different way.
Preparation Time : 20-25 minutes
Cooking Time : 30-35 minutes
Servings : 4
INGREDIENTS
FOR COVERING

Whole wheat flour (atta)

1 cup
Carom seeds (ajwain)
1/2 teaspoon

Salt
to taste

Stuffing

Potatoes, cut into small pieces

2 medium

Green peas, blanched

1/4 cup

Cumin seeds
1 teaspoon

Ginger, chopped
1/2 inch piece

Green chillies, chopped

3-4

Red chilli powder

1 teaspoon

Dry mango powder (amchur)

1/2 teaspoon

Garam masala powder

1/2 teaspoon

Salt
to taste

Fresh coriander leaves, chopped

2 tablespoons

METHOD
Mix the ingredients for the covering. Add five to six tablespoons of water and knead to a
smooth, stiff dough. Let it rest, covered with a damp cloth, for 10–15 minutes. Heat a
non-stick pan and lightly roast the cumin seeds. Add the ginger, green chillies and
potatoes and stir. Add the red chilli powder, amchur, garam masala and salt. Stir well.
Sprinkle over a little water and cook, covered, for 10–12 minutes. Add the blanched
green peas and cook for 5 minutes on a low heat. Add the coriander leaves and mix. Let
the mixture cool and divide into eight portions. Preheat the oven to 200° C. Divide the
dough into four equal portions and roll them into balls. Then roll them into oval-shaped
rotis . Cut them in half and dampen the edges with water. Shape each half into a cone and
stuff it with the potato-and- peas filling. Seal the edges well. Arrange the samosas on a
baking tray and bake in the preheated oven at 180°C for 20–25 minutes, turning them
every 5 minutes. Best had hot with green chutney.

 
BESAN METHI CHEELA WITH CHEESE
A light and refreshing snack for rainy season.
Preparation Time : 10-12 minutes
Cooking Time : 5-6 minutes
Servings : 4
INGREDIENTS
Gram flour (besan)
2 cup

Fresh fenugreek leaves (methi), chopped

1 cup

Cottage cheese (paneer), grated

2 1/2 cup

Olive oil +shallow fry

1 tablespoon

Onion , chopped
2 medium

Mushroom, sliced
8-10

Salt
to taste

Black pepper powder

1/4 teaspoon
Soda bicarbonate
1/4 teaspoon

Red chilli powder

1 teaspoon

Carom seeds (ajwain)

1 teaspoon

Asafoetida
a pinch

Fresh coriander leaves, chopped

2 tablespoon

METHOD
Heat one tablespoon olive oil in a kadai (wok) and sauté onions till translucent. Add
methi and cook for another minute. Add mushrooms and sauté on high heat for a minute.
Add salt and black pepper powder. Let cool and mix in cottage cheese. Set aside. In a
bowl mix together gram flour, soda bicarbonate, salt, red chilli powder, carom seeds,
asafoetida, coriander leaves and sufficient water to make a batter of pouring consistency.
Whisk well to ensure there are no lumps.Heat a pan, drizzle a few drops of olive oil, pour
a ladle full of batter into the pan and spread it evenly and thinly using the back of the
ladle. Cook the cheela on both sides, using a little more olive oil, till golden brown. Place
a portion of the stuffing on one side of the cheela, fold the other side over it and serve
immediately.
 
Note :
The final presentation of this snack belies the simplicity of its preparation. I have it either
for breakfast on a rainy day or then as an evening snack when dinner’s a little away.

BHAKARWADI
Crispy fried roll, stuffed with a spicy tangy mixture of coconut and poppy seeds
Preparation Time : 10 minutes
Cooking Time : 50 minutes
Servings : 4
INGREDIENTS
Refined flour (maida)
1 cup

Gram flour (besan)

3/4 cup

Salt
to taste

Turmeric powder
3/4 teaspoon

Red chilli powder

3 teaspoons

Oil
1 tablespoon + to deep fry

Poppy seeds (khuskhus/posto)

1/4 cup

Sesame seeds (til)

1/4 cup

Dry coconut (khopra), grated

1/2 cup

Ginger, chopped
1 tablespoons

Green chillies, chopped

3

Coriander powder
1/2 tablespoon

Cumin powder
1/2 tablespoon

Asafoetida
1/4 teaspoon

Fresh coriander leaves, chopped

2 tablespoons
METHOD
Mix together refined flour, gram flour and salt in a bowl. Add turmeric powder, red chilli
powder and oil. Add sufficient water to make a stiff dough. Cover with a damp cloth and
keep aside.Dry roast poppy seeds and sesame seeds separately. Dry roast grated dry
coconut. In another bowl mix chopped ginger, chopped green chillies, coriander powder,
cumin powder, red chilli powder, turmeric powder. Add roasted spices and mix well. Add
asafoetida, chopped coriander leaves and salt. Mix well. Divide the dough into eight
equal portions. Roll out thinly. Apply some water on the surface and spread a portion of
the stuffing mixture. Roll into flutes. Place the flutes in the steamer basket and steam for
twenty minutes. Cool the flutes slightly and cut into half inch sized pieces. They can be
cut into pieces without steaming too. Heat sufficient oil in a kadai and deep-fry the pieces
on medium heat till golden brown and crisp. Drain onto an absorbent paper. Serve hot or
cold.

BOMBAY PAVBHAJI
Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with
a spicy masala and served with butter fried pav.
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Servings : 4
INGREDIENTS
Potatoes, boiled and mashed
4 medium

Tomatoes, chopped
4 medium

Onions, chopped
2 medium

Green capsicum, chopped deseeded

1 medium

Cauliflower, grated
1/4 small

Green peas, shelled

1/4 cup

Ginger, chopped
1 inch piece

Garlic
8-10 cloves

Oil
3 tablespoons

Green chillies, chopped

3-4

Pav bhaji masala

1 1/2 tablespoons

Salt
to taste

Butter
3 tablespoons

Pav
8

Fresh coriander leaves, chopped

1/4 cup

Lemons, cut into wedges

2

METHOD
Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger
and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté
till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add
half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring
continuously or till oil separates from the masala. Add capsicum, mashed peas,
cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten
minutes, pressing with back of the spoon a few times, till all the vegetables are
completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on
medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-
bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a
minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji
with chopped coriander leaves, remaining butter and serve hot with pav accompanied
with remaining chopped onion and lemon wedges.

 
BOONDI AUR MAKAI KI BHEL
The spice of boondi and freshness of corn makes this bhel unusual.
Preparation Time : 30 minutes

Servings : 4
INGREDIENTS
Spicy boondi
2 cups

Corn kernels, boiled and well drained

2 cups

Onion , chopped
1 large

Cucumber, seeded and chopped

1 large

Tomato, seeded and chopped

1 large

Green chilli, chopped

1

Roasted peanuts, peeled

1/2 cup

Chaat masala
to taste

Fresh coriander leaves, chopped

4 tablespoons
Lemon juice
1 tablespoon

Sweet tamarind chutney

1/4 cup

METHOD
Take onion, cucumber, tomato and green chilli in a bowl. Add corn and boondi, roasted
peanuts, chaat masala, coriander leaves, lemon juice and tamarind chutney. Mix well and
serve immediately

BROWN BREAD SANDWICH

A very nutritious brown bread sandwich with a cheese and vegetable filling - ideal for
parties.
Preparation Time : 10 minutes
Cooking Time : 15-17 minutes
Servings : 4
INGREDIENTS
Brown bread
8 slices

Butter
2 tablespoons

Olive oil
2 teaspoons

Garlic, chopped
2 cloves

Spring onions, chopped

5-6

Button mushrooms, chopped Fresh

5-6
Celery, chopped optional
1 stalk

Red chilli flakes

1 teaspoon

Salt
to taste

Black pepper powder

to taste

Cheese, grated
4 tablespoons

METHOD
Take brown bread slices and apply butter on one side. Set aside.In a non-stick frying pan,
heat olive oil and sauté garlic and spring onions for two minutes. Add mushrooms and
celery and stir-fry for two minutes. Add paprika powder, salt and black pepper powder
and sauté for two to three minutes. Remove from heat and divide this filling into four
portions. Put one portion of the filling on one side of a bread slice and spread it evenly.
Sprinkle one tablespoon of grated cheese on top and cover it with a slice of buttered
bread. Serve immediately. Similarly make the other remaining three sandwiches.

CRUNCHY PANEER PAKORA

Chunks of cottage cheese coated with boondi and fried crisp.
Preparation Time : 25 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Cottage cheese (paneer)
250 grams

Oil
to deep fry

Boondi
1 cup

FOR GARLIC CHUTNEY

Garlic
8-10 cloves

Oil
1 teaspoon

Red chilli powder

1 tablespoon

Salt
to taste

FOR BATTER

Gram flour (besan)

1 cup

Ginger paste
1 tablespoon

Garlic paste
1 teaspoon

Red chilli powder

1 teaspoon

Turmeric powder
1/2 teaspoon

Soda bicarbonate
a pinch

Salt
to taste

METHOD
Cut cottage cheese into two inch by half inch by half inch batons. Slit each baton into half
leaving one edge intact for filling. Crush the boondi with your hand and set aside. To
make garlic chutney, peel and roast garlic in one teaspoon of oil. Mix with red chilli
powder and salt and grind to a smooth paste. To prepare batter mix gram flour with this
paste, red chilli powder, turmeric powder, soda bicarbonate and salt. Add sufficient water
and whisk well to make a batter of a coating consistency. Rest the batter for about fifteen
minutes. Stuff garlic chutney into the slit of each cottage cheese baton. Heat sufficient oil
in a kadai, dip each cottage cheese baton in the batter, roll in the crushed boondi and deep
fry on medium heat till crisp and golden brown. Drain on absorbent paper. Serve hot with
a chutney of your choice.

 
DABELI
A spicy version of sandwich – round pavs filled with a delicious filling
Preparation Time : 45 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Pav
4

Dabeli masala powder

1 1/2 tablespoons

Oil
3 tablespoons

Potatoes, boiled and mashed

2 large

Salt
to taste

Lemon juice
1 teaspoon

Sweet tamarind chutney

1 cup

Sugar
1 tablespoon

Masala moongphali (peanuts)

1/2 cup

Coconut, scraped
1/4 cup

Pomegranate pearls
1/2 cup

Black grapes, chopped

10-12

Nylon sev
1 cup

Fresh coriander leaves, chopped

2 tablespoons

Red chilli-garlic chutney

1/4 cup

Onions, finely chopped

2 medium

Butter
2 tablespoons

METHOD
Heat oil in a pan. Add potato, salt and a little water. Mix well and add dabeli masala,
lemon juice, half cup of sweet tamarind chutney, sugar. Mix and cook till the moisture is
absorbed. Transfer the mixture into a plate and spread it. Sprinkle masala peanuts,
scraped coconut, fresh pomegranate pearls, black grapes, half the sev and coriander
leaves over the top. Slit the pavs horizontally without cutting through. Spread red chilli-
garlic chutney, a layer of the stuffing, sweet tamarind chutney, onion and sev in between
the two halves. Place the stuffed pav on a hot tawa. Press slightly and toast on both sides,
with a little butter, till done. Serve hot.
DHOKLA CHAAT
A new avtar of Dhokla. Dhokla served with yogurt and chutneys.
Preparation Time : 15-20 minutes

Servings : 4
INGREDIENTS
Khaman Dhokla, cubed
500 grams

Skimmed milk yogurt, whisked

1 1/2 cups

Green chutney
3 tablespoons

Sweet date and tamarind chutney

3 tablespoons

Sev
as required

Fresh coriander leaves, chopped

4 tablespoons

METHOD
Place dhokla in a large serving dish. Pour yogurt and drizzle with both chutneys. Sprinkle
sev generously. Serve immediately garnished with coriander leaves.
 
GREEN PEAS POTLI
Indian style parcels stuffed with green peas, coriander and cheese.
Preparation Time : 20-25 minutes
Cooking Time : 20-25 minutes
Servings : 4
INGREDIENTS
Refined flour (maida)
1 1/2 cups

Salt
to taste

Ghee
2 tablespoons

Stuffing

Green peas, shelled

1 cup

Oil
2 tablespoons + to deep fry

Onion , finely chopped

1 small

Salt
to taste

Red chilli powder

1 teaspoon

Garam masala powder

1/2 teaspoon
Fresh coriander leaves, finely chopped
2 tablespoons

Cheese, grated
1/4 cup

METHOD
Crush green peas. Heat two tablespoons of oil in a pan. Add onion and sauté on high heat.
When they turn translucent, add crushed peas and salt. Mix and cook for a three to four
minutes. Add red chilli powder, garam masala powder and mix. Sauté for two minutes
and transfer the mixture onto a plate. Add coriander leaves, mix and leave aside to cool.
Sieve refined flour with salt. Add ghee and sufficient water to knead into stiff dough.
Divide the dough into twelve portions and roll into balls. Press each ball slightly in hand
and roll into a round diskette. Place the diskette in hand, apply water on it, place the
stuffing in the center. Add grated cheese. Pleat up the edges and gather on top twisting
slightly to make a potli. Similarly make other potlis. Heat sufficient oil in a kadai and
deep fry the potlis till golden. Drain on absorbent paper and serve hot.
 

GRILLED SPROUT SANDWICH

Extremely tasty sandwich with the goodness of sprouts
Preparation Time : 40 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Bean sprouts
1/2 cup

Brown bread
6 slices

Onion , chopped
1 medium

Potatoes, boiled and mashed

2 medium
Salt
to taste

Green chutney
as required

Chaat masala
1 teaspoon

Black peppercorns, crushed

5-6

Lettuce
4-6 leaves

Tomatoes, cut into roundels

2 medium

METHOD
Take onion in a bowl. Add mashed potato, salt, two tablespoons green chutney, sprouts,
chaat masala and crushed black peppercorns and mix. Place two brown bread slices on
the work top. Place salad leaves on one of them. Place some of the stuffing topped with
tomato roundels. Apply some green chutney on another slice and cover the sandwich with
it. Prepare another sandwich: place lettuce on one slice, spread stuffing. Apply green
chutney on another slice and place some alfalfa over it. Bring the two slices together to
make a sandwich. Heat a non stick toaster, place the sandwich in it and toast till golden.
Similarly make other sandwiches. Serve hot.
Paneer Butter Masala Recipe
 By Shruti Balaji
 Paneer
 Rating:

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Ingredients:
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt

Method:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer
pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli
powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer
add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into
paneer.
8. Serve hot garnished with coriander leaves.

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