Read more »

For the tacos1 1/2 cups maize flour (makai ka atta)
3/4 cup plain flour (maida)
3 tsp oil
3/4 tsp salt
oil for deep-frying

For the stuffing (traditional)3/4 cup red rajma (kidney beans)
1 chopped onion
2 tbsp tomato ketchup
2 tbsp ghee
2 tbsp butter
salt to taste

For the stuffing (simplified)1 large can (450 grams) baked beans
1/2 tsp chilli powder
salt to taste

For the green sauce3 large green tomatoes
1 chopped onion
4 to 5 green chillies, chopped
2 tsp white vinegar (approx.)
salt to taste

For serving1/3 cup tomato ketchup
2 tsp chilli sauce
3 tomatoes, chopped
3 spring onions, chopped
1 1/2 cups chopped lettuce leaves
a little chopped cabbage (optional)
salt to taste

Read more »

Nachos Recipe

INGREDIENTS

• Tortilla chips - extra thick - 1 14-oz bag
• Refried beans - 2-3 cups
• Cheddar Cheese - 1/2 lb, grated, about 3 cups
• Pickled jalapeno peppers - 4 peppers, sliced

• Salsa
• Guacamole
• Sour cream
• Cilantro, chopped

METHOD

1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.

2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.

Serves 8. What is pictured above is a half-recipe.

Read more »

Pani Puri

Ingredients:

To make puri: 
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry 

To make pani: 
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

To make pani:
Measure all ingredients.
Adjust spices and tangyness to taste.
Strain through a wire strainer to remove any rough bits.


To make puri:
Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
Stand covered with wet cloth for 15-20 minutes.
Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds.
Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

Read more »

Eggless Mayonnaise

Ingredients: 

2 tbsp flour
1 tbsp oil
1 cup milk
3 tbsp vinegar
1 tsp sugar
1 tsp salt
1/4 tsp powdered black pepper
1/2 tsp mustard powder



Method:


Make fine paste to take all of ingredients in grinder.

Read more »

Sizzler Ingredients For Dough: •  1 cup Refined flour •  Salt to taste •  Water For  Momo: •  50 g Cabbage •  50 g Carrots •  3 Mushrooms •  1 Spring onions with greens •  A few sprigs coriander leaves •  Salt to taste •  White pepper powder •  1 1/2 tsp Oyster saucet •  1 tsp Dark soya sauce •  1” Ginger •  4 Cloves garlic •  1 1/2 tsp Sesame oil For Pad Thai Noodles: •  2 Asparagus •  2 Baby corn •  1/2 Red capsicum •  1/3 Cup bean sprouts •  1 Spring onions •  50 g Cabbage •  50 g Pakchoy •  1 Packet flat thai noodles •  Salt •  Sugar •  2 tsp Peanuts •  1 tsp Red chilli paste •  A pinch Turmeric powder •  1 tsp Lemon juice •  White pepper powder • Tbsp  Refined oil For Stir Fried Veggies: •  1 tsp Oil •  1 tsp Garlic, chopped •  50 g Bean sprouts •  1/2 Pakchoy •  1/2 Red pepper •  2  Babycorn •  5 to 6 Basil leaves •  Salt to taste •  1/2 tsp Soya sauce To be heated into a sauce: •  1 tsp Butter •  1/2 tsp Sesame oil •  1 tsp Hite sesame seeds •  3 Red bird eye chillies •  1 Lemon, juiced •  Dash of soya sauce Sizzler base:  •    Zucchini-both colors (yellow and green) Method:For the Momo: Finely chop all vegetables. Combine with salt, pepper, oyster sauce, soya sauce and 1 tsp oil. Keep aside this stuffing. For Dough: Mix flour, salt and water to make a semi stiff dough.  Keep covered under cling wrap for 1 hour. Remove and knead again for a minute. Divide into 6 equal portions. Shape each roundel into a mini puri. Place a portion of the stuffing in the puri and shape like a momo. Steam in bamboo baskets for 10 minutes . Cool.  Heat 1 tsp oil in a wok and  toss the momos for glaze and keep aside. For Pad Thai Noodles: Cut the vegetables in dices/ triangles. Keep aside. Boil water for noodles . Add noodles and cook till almost done. Drain off excess water, add oil and mix well. Wash in running cold water and keep aside.  Heat oil in a wok; add the vegetables and the remaining ingredients. Toss well on a high flame. Add cooked noodles, season well, toss well and keep aside. For Stir Fried Veggies: Chop vegetables in dices and keep aside. Heat oil in a wok, add the rest of the ingredients and toss well on a high flame. Keep aside. To be heated into a sauce: For the base - Slices of yellow and green zucchini Plating - Heat the sizzler plate and place the slices of zucchini. Spread stir fried veggies on top. Place a mound of pad thai noodles in the centre and place the momos on the sides. Drizzle with the sauce for sizzle effect. Alternatively, place the momos on skewer sticks and place at an angle on the noodles.

Read more »

Crispy Brinjals with Hot Garlic Sauce, Vietnamese Wraps and Mustard drizzle Ingredients8 nos. Small Purple Brinjals (cut in half lengthwise and scored criss cross) To taste Salt To taste Ramdev Black Pepper powder 3 tbsp Cornflour For frying Fortune Refined Oil 2 tbsp Sesame Oil 100 gm Garlic (finely chopped) 2” piece Ginger (finely chopped) 3 tbsp Red Chilli paste ½ cup Tomato puree ½ cup Tomato ketchup 5 tbsp Rice Vinegar 3 cubes Vegetable stock cubes (made into 500 ml stock) 1 bunch Celery (finely chopped) 6 tbsp Mustard kasundi 3 tbsp Lemon juice 3 tbsp Honey 2 nos. Carrots (cut into juliennes) 1 nos. Red Capsicum (cut into juliennes) 1 nos. Green Capsicum (cut into juliennes) 1 nos. Yellow Capsicum (cut into juliennes) 1 bunch Spring onions (cut into juliennes) 2 tsp Chilli flakes 1 tbsp Soya sauce 3 sprigs Fresh Coriander (finely chopped) 1 packet Spring Roll Wrappers Method1. Heat oil in a kadhai. Season brinjals with salt and pepper, dredge with cornflour and deep-fry till golden. Remove and drain on absorbent paper. 2. Heat 1 tbsp sesame oil, add 3/4th of the garlic and sauté till golden. Add ginger, red chilli paste, tomato puree, tomato ketchup and half the vinegar and cook for 5 minutes. Mix in ½ cup vegetable stock and half the celery. 3. Mix cornflour with stock to a thin paste. Bring sauce to a boil and thicken with cornflour mixture. Add salt. 4. Combine mustard kasundi with lemon juice and honey, mix in salt and pepper and keep aside. 5. Heat 1 tbsp sesame oil, add remaining garlic and sauté for a few seconds. Mix in carrots, capsicum, spring onions and stir-fry on a high flame. Toss in remaining vinegar, chilli flakes and soya sauce. Cool the mixture. 6. Boil water and dip spring roll wrappers in the water. Remove and pat dry. Spoon vegetable mixture in the centre of the sheet and quickly roll into oblong spring rolls. 7. To assemble, spread hot garlic sauce on a serving plate. Arrange aubergines on the sauce and Vietnamese rolls on the side. Drizzle over with mustard sauce and serve hot.

Read more »

Khajur Imli Chutney

Ingredients:

3/4 cup grated jaggery (adjust)

10-12 dates

small orange sized tamarind (de-seeded)

3/4 tsp chilli pwd

1/2 tsp saunf pwd (optional)

1 tsp roasted cumin pwd

water as required

salt to taste

Method:

Soak tamarind in 2 cups of warm water for 5 mts.

Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil.

Turn off heat and cool.
Once cool, grind this tamarind mixture along with dates to a fine paste, adding very little water.

Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.
Cook on slow to medium flame for 2-3 mts.

Add the grated jaggery and allow it to melt and blend well with the tamarind date mix.

Continue to cook till it becomes a thick pouring consistency, approx 15-18 mts.
Add chilli pwd, cumin pwd, saunf pwd and salt to taste and combine.

Turn off heat. Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.

Read more »

Green Chutney

Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic(optional)


Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)

Read more »

Cackes

PLUM CAKE

Ingredients:

1-1/4 cups Plums (pitted and sliced)
1 cup All-Purpose Flour 
3 Eggs 
1/2 cup Butter (softened)
1/2 cup White Sugar 
1 tsp Lemon Zest 
1/2 tsp Baking Powder

Cooking Instructions:

Heat the oven at 375 degrees F  Grease an oven safe pan.  Beat the egg whites in a bowl and leave aside.  Cream the butter with sugar in a large bowl.  Beat egg yolks and the lemon zest. Add it to the butter mixture.  Stir together 1-cup flour and baking powder.  Mix this flour mixture into the creamed mixture.  Add and stir the egg whites.  Arrange the batter uniformly into the prepared pan.  Arrange the sliced plums attractively over the batter with skin-side down.  Bake it for 40 minutes at 375 degrees F.  Remove and cool on a rack.  Plum Cake is ready.

Read more »