Tamarind Chutney or Sauce or Ketchup Imli Chatni Mamta Gupta This is a sweet and sour chutney.

Once made, it can last in the fridge for a good few months and freezes well. It can be served with various savoury snacks, chaats (spicy snacks), samosas, dahi vada and pakoras, just like tomato sauce/HP Sauce are used in the West. The word chutney comes from original Hindi word chatni and means 'a tangy and spicy sauce, which makes you smack you lips, makes your tongue and mouth come alive'! The word chat or chaat mean lick, chatna means to lick and 'chutney' means something you lick...you get the drift! Like this recipe on Facebook Ingredients 400 gm. or 1 packet of dry tamarind pulp, with stones/skins intact. This gives better results than the ready-extracted tamarind juice/sauce in bottles***. 1 litre hot water. The amount of water needed depends on the quality of tamarind. Some varieties have more pulp than others and need more water. 1 tsp. cooking oil 1 tsp. cumin seeds A large pinch of asafoetida powder 6-7 tsp. salt**. Try Kala Namak or black salt, which gives a much nicer flavour 100 gm. jaggery or brown sugar or muscovado sugar** 1 tsp. chilli powder** 2 tsp. roasted cumin powder* 1-2 tsp. Garam Masala Optional 5-6 Chuaras/dry dates, de-stoned and thinly sliced *Dry roast 1 tsp. cumin seeds on a griddle and grind them roughly, using a rolling pin or mortar and pestle. A cook blitz in the coffee grinder will also work. **Quantity of these ingredients can be adjusted during cooking, according to taste. Tarter the tamarind, more salt and sugar it will need. ***You can buy tamarind extract at some Indian and oriental shops which has only salt added. This works fine, but works out more expensive.

Instructions 1. Soak tamarind pulp in a large bowl, in hot water and leave for one hour or longer. If you have less time, heat it for a few minutes in a microwave on full or on stove. This will soften up the dry tamarind. It should be squishy.

2. Mash and squeeze the pulp out to separate seeds and skins. I do this with gloved hands as it is quite acidic. 3. Strain it through a large metal colander or sieve. Colander is stronger than a sieve and can withstand more pressing. After the first straining, add a little warm water to the remaining pulp and squeeze every last bit of pulp out. Now you should have a thick, smooth pulp. Discard stones and skins/husk/fibre. 4. Heat oil in a pan. 5. Add cumin seeds and asafoetida powder. When seeds splutter, add tamarind pulp and all other ingredients. Add chuaras here, if used. 6. Allow it to boil briskly, stirring from time to time. 7. Add salt, Jaggery/sugar and chillies according to your taste. Tamarind varies in its sweetness/tartness and can be very sharp sometimes, when it may need a lot more extra sugar. Adjust by tasting it. 8. Add garam masala, stir and take it off the heat. 9. Allow to cool. 10.Pour in airtight bottles or jam jars. It lasts well in the fridge for a few months. Jars can also be kept in a freezer indefinitely. 11.Also see Imli Chutney with Ginger and Also Pickle and Chutney Selection.

This exotic sweet and sour chutney is a delicious condiment. This chutney can be called the ketchup of the east!

Ingredients:

1/2 lb tamarind, seeded 2 1/2 cups sugar 2 cups boiling water 1 1/2 tablespoons roasted ground cumin seeds 1 tablespoon salt 1 teaspoon black salt 1 teaspoon red chili powder 1 teaspoon ground black pepper 1/2 teaspoon ginger powder

Method: 1. Break the tamarind into small pieces and soak in hot boiling water for one hour. 2. Mash it into a pulp and strain pressing the tamarind into the strainer so that all the pulp comes out. 3. Add sugar to the pulp mix well. 4. Add the remaining ingredients. Mix again well and taste. Add more sugar, salt or pepper as needed. 5. Chutney can be refrigerated for two to three months. Serving suggestion: 1. Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas, bhel poori, or any kind of chat. 2. This is also delicious as a dipping sauce for French fries, as a spread over crackers. Variations 1. To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner. 2. Add water and ice cubes to serve as a cool spicy drink. 3. Add equal parts yogurt and chutney to make a dipping sauce. 4. Try drizzling over rice to add a unique flavor to plain rice.

Banana Nut Bread Recipe

Banana bread is wonderful for breakfast or as a sweet bread to have with coffee or tea. This banana nut bread recipe has a wonderfully nutty flavor and is perfectly moist. It is very easy to make which makes it a great solution for any time you have too many ripe bananas that may end up wasted otherwise.

Banana Nut Bread

Ingredients: cup shortening 2 cups sugar 2 eggs 3 mashed bananas 3 cups flour 1 teaspoon baking soda cup buttermilk 2/3 cup chopped nuts Directions: 1. Cream together the shortening and sugar. 2. Add the eggs and bananas. 3. Combine the flour and the baking soda. 4. Add the buttermilk alternately with flour to the banana mixture. 5. Add chopped nuts. 6. Mix well and pour into 2 greased pans. 7. Bake at 325 degrees F for 1 hour or until a toothpick inserted into the center comes out clean.

Banana Bread Recipe

Banana bread is one of those things that people know of, have eaten, but aren't quite sure why it's so popular and even more confusing ...why it's so hard to get a good banana bread recipe! We have found the answers to both those questions. Banana bread is a popular baked good partially out of necessity. Even with refrigeration advances, bananas are one of those fickle fruits that will still rot (quite quickly) no matter what you do. Not wanting to waste money and still edible fruit, but not wanting to eat 5 or more bananas at a time, thrifty bakers found ways to incorporate bananas into recipes that would not only taste great but would save them from throwing their hard earned money away through waste. Finding a good banana bread recipe is like finding any good recipe. You either taste test the recipe by making it yourself, or you get a great one from someone else that they have made and loved. Banana bread recipes vary, which can sadly cause the end result to be dry, tasteless, mushy, or a host of other issues depending on the ingredients and methods used. Some recipes also call for a lot more effort than others, and we all know time can be short when dealing with rapidly ripening bananas that never seem to do their thing on the weekend (when we have time for the more complicated recipes like Sunday dinner). The following recipe is not one of those, and it isn't one of the dry or tasteless or generally bad recipes. Having been victims of bad banana bread, we found the recipe that was recommended by others that taste tested it with rave reviews. This banana bread recipe made it past the toughest critics of all, our mothers and grandmothers, and they loved it. We're sure you will too. Check out our banana nut bread recipe , our banana cake recipe, or our banana cookie recipe there's still plenty of options for those brown bananas! Remember, for the best flavor use bananas that have skins that are almost black. Using bananas that aren't over-ripe will not produce the full banana flavor that good banana bread has, and the texture will also be different.

Banana Bread
Ingredients: 1 cup butter, softened 2 cups sugar 7 large ripe bananas, mashed 1 1/2 teaspoons vanilla extract 4 eggs, slightly beaten 3 cups flour

1/2 teaspoon salt 2 teaspoons baking soda Directions: Makes two loaves of banana bread. 1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs. 2. Whisk together the dry ingredients. 3. Add to the bread mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans. 4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.

Apple Dumpling Recipe

These are the old-fashioned apple dumplings your grandmother used to make. An apple dumpling is warm and flaky, like your own personal apple pie. The apple dumpling recipe originated with the Pennsylvania Amish. Its popularity has spread throughout the American Northeast and Midwestern region. Although making apple dumplings isn't difficult, it does take some time and preparation. To save some time, use refrigerated pie crust. Eat this simple but scrumptious dessert when it is fresh from the oven. Once you taste it, you'll know your time was well spent. Ingredients : 1 pastry for 2-crust pie Syrup Ingredients: 1 cup granulated white sugar 2 cups water 3 Tablespoons butter (softened)

1/4 teaspoon cinnamon 1/4 teaspoon nutmeg Filling Ingredients: 6 apples (peeled and cored) 1/2 cup granulated white sugar 1 1/2 teaspoons cinnamon 1 1/2 teaspoons nutmeg 2 Tablespoons butter (softened) Directions: 1. Roll pastry slightly less than 1/8" thick. Cut into 7" squares. 2. Bring syrup ingredients to boil. Boil 3 minutes. 3. Put apple on center of each pastry square. Fill with mixture of sugar, cinnamon, nutmeg. Dot each with teaspoon of butter. 4. Bring points of pastry up over apple and overlap. 5. Place a few inches apart in baking pan. Pour 1 cup hot syrup mixture around dumplings. 6. Bake at 425 degrees F for 45 minutes. Just before serving pour rest of warm syrup over dumplings and serve with cream.

Bread Pudding Recipe

This bread pudding recipe, from an old Amish cookbook, is absolutely incredible. It was copied, loaned out, scribbled on note cards and passed on by grandmothers, great-aunts, beloved neighbor ladies and those whose home cooking reaches the very soul of the family. This is the bread pudding people get dreamy-eyed over. For a lot of us, it's nostalgia. A yearning for a simpler time when dessert was made from a few common kitchen ingredients. It's also the way it brings everyone into the kitchen, warm with the smell of cinnamon and vanilla fresh from the oven.

Whatever the reason this bread pudding becomes your number one comfort food; savor every bite. It is truly the soul satisfying treat that most people crave. Nothing beats warm bread pudding on a cold or rainy night. We've included another version below the old fashioned bread pudding recipe; the British Bread and Butter Pudding. It is slightly different than the American version, but equally tasty. That recipe calls for sultanas, a pale golden-green grape popular in Europe. You can substitute golden raisins or dates with equally delicious results.

Bread Pudding
Ingredients: 2 cups whole milk (or 2 cups half & half) 1/4 cup butter 2/3 cup brown sugar (light or dark, depending on taste preference) 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon vanilla extract 3 cups bread, torn into small pieces (french bread works best) 1/2 cup raisins (optional)

Directions: 1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm. 2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture. 3. Place bread in a lightly greased 1 1/2 quart casserole. 4. Sprinkle with raisins if desired. Pour batter on top of bread. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm. If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).
Bread Pudding Sauce

Ingredients:

1 cup whole milk 2 Tablespoons butter 1/3 cup granulated white sugar (light brown sugar can be substituted) 1 teaspoon vanilla 1 Tablespoon flour dash of salt Directions: Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Traditional British Bread and Butter Pudding Recipe

Ingredients: 8 slices white bread 3 ounces sultanas (85g) 4 ounces brown sugar (113g) 3 cups whole milk 3 large eggs, beaten 1 teaspoon vanilla extract teaspoon cinnamon teaspoon salt butter (for buttering the bread and greasing the baking dish)

Directions: 1. Preaheat oven to 325 degrees F (170 degrees C) 2. Grease an oven proof baking dish. 3. Evenly butter each of the slices of bread on both sides, then cut each slice into 4 triangles. 4. Place a layer of the buttered bread on the bottom of the dish, slightly overlapping each triangle. 5. Sprinkle sultanas and brown sugar evenly across the bread for the second layer. 6. Continue layering bread then sultanas and brown sugar until all the bread is used. 7. Sprinkle the top of the pudding with sultanas and sugar.

8. Beat together the milk, eggs, cinnamon, vanilla and salt. Pour this mixture on top of everything.Allow to stand for 30 minutes so the liquid is fully absorbed. 9. Place baking dish in the oven and bake for 30 to 40 minutes, or until top is golden brown.

Fruit Pizza
Fruit pizza is easy to put together and is a certain crowd pleaser. Not only are they delightful to look at, but fruit pizza provides a bit of a healthful alternative to typical high-fat desserts. Arrange the fruit in an attractive pattern, choosing fruits that represent a variety of colors and shapes. Cookie dough is commonly used for the crust in fruit pizza, but in the second fruit pizza recipe on the next page, you can enjoy the crunch of rice cereal mixed with butter and marshmallows for a different variation. Changing the flavor and texture of the crust is an easy way to create your own kind of fruit pizza. Below is the traditional fruit pizza recipe,following that is the recipe for Rice Krispie Treat Fruit Pizza.

Fruit Pizza Recipe

Ingredients: 1 package refrigerated sugar cookie dough (slice and bake type) 1 pk (8-oz) cream cheese 1/3 cup sugar 1/2 teaspoon vanilla 1 cup strawberries 1 cup bananas 1 cup fresh or canned peach slices 1 cup fresh or frozen blueberries 1/4 cup orange marmalade 1 Tablespoon water

Directions: 1. Slice the cookie dough thin. 2. Place cookie slices on a 14 inch pizza pan, overlapping slightly. 3. Bake 10 minutes at 350 degrees. Cool slightly. 4. Cream together cream cheese, sugar and vanilla. Spread evenly on cooled cookie crust. 5. Starting at center, put strawberries, then a circle of banana slices; next a circle of peach slices; and last a circle of blueberries. If this does not completely cover pizza pan, add another circle of fresh fruit, like kiwi or fresh white grapes. 6. Mix orange marmalade and water and pour evenly over the fruit as a glaze. Refrigerate until chilled, at least 1 hour.

Rice Krispie Treat Fruit Pizza Recipe

Ingredients: 1/4 cup butter 32 large marshmallows 5 cups crisp rice cereal 8 ounces cream cheese 2 cups confectioners' sugar 1/4 cup unsweetened cocoa powder 16 strawberries, halved 1 banana, peeled and sliced 2 kiwis, peeled and chopped 2 Tablespoons apricot jam 1 1/2 teaspoons water 2 teaspoons heavy cream 2 teaspoons white sugar 1/2 teaspoon vanilla extract

Directions: 1. In a medium saucepan combine the butter and marshmallows. Stir over low heat until melted. Remove pan from heat and stir in the crisp rice cereal.

2. Prepare a pizza pan by lightly coating with vegetable oil spray. Press the cereal mixture evenly onto the pizza pan. Place into the refrigerator to cool. 3. To make the sauce, combine cream cheese, confectioners' sugar and cocoa in a small bowl. Beat until smooth and creamy. Spread evenly over the pizza crust. 4. Arrange the strawberries, bananas, and kiwi slices over the crust to look like pizza toppings. 5. In a small cup, mix together the apricot jam with the water. Dab onto the fruit with a brush. This will keep the fruit from turning brown. 6. Whip the heavy cream, sugar, and vanilla until stiff, drop dabs of whipped cream onto the pizza. Slice like a pizza, but thinner. This is a very rich dessert.

Pumpkin Bread Recipe

This is an incredibly delicious pumpkin bread recipe that's filled with rich aromatic spices and pumpkin flavor. Perfect for a tasty quick breakfast or a treat at the end of a meal with cream cheese frosting added to the top. Pumpkin is wonderful for recipes because it not only adds flavor, but keeps breads and cakes moist. This is a recipe you'll want to make often!

Pumpkin Bread
Ingredients: 3 1/2 cups flour 2 2/3 cups white sugar 2 3/4 teaspoons baking soda 2 teaspoons cinnamon 1/4 teaspoon ground cloves 1 teaspoon nutmeg 1 teaspoon salt 2/3 cup water 3 eggs, beaten 1/2 cup applesauce 1/2 cup butter, melted 15 ounces pumpkin Directions: 1. Sift all the dry ingredients together in large bowl.

2. In a separate bowl combine eggs, water, applesauce, butter and pumpkin and mix well. 3. Make a well in the center of the dry ingredients and add the liquids, then mix until moistened. 4. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 60 minutes.

Potato Breakfast Casseroles

Potatoes O'Brien Breakfast Casserole

Ingredients: 7 eggs 1 cup milk 3 1/2 cups shredded cheddar cheese 3 1/2 cups potatoes O'Brien 2 cups cubed cooked ham (can subs Bacon or sausage) 1/2 teaspoon salt 1/2 teaspoon ground mustard

Directions: 1. Brown potatoes and place in a single layer in a greased 9X13 baking dish. 2. Sprinkle with cheese and ham. 3. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. 4. Cover and bake at 350'F for 1 hour. 5. Uncover; bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean.
Big Spuds Potato Breakfast Casserole

Hash Brown Casserole

Ingredients: 1 pint sour cream 2 cups cheddar cheese, grated 1 (2 lb) package potatoes O'brien - thawed 2/3 cup green onions, chopped 1/2 cup celery, chopped 1/2 cup red bell peppers, chopped 1/2 cup green bell peppers, chopped 1 can cream of mushroom soup (or cream of chicken, if you prefer) 2 tablespoons butter 1 teaspoon salt 1/2 teaspoon black pepper 2 cups corn flakes (or potato chips), crushed

Directions: 1. Saute onion, bell peppers and celery in butter until soft. 2. Mix all ingredients except cornflakes and spread into an oiled baking dish. 3. Top with cornflakes. Bake 40 minutes at 350 F.

Achari Chana Pulao

Preparation Time: 15 minutes Cooking Time: 20 minutes Serves 4. Show me for servings
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Ingredients
2 tbsp Aam ka Achaar 1 1/4 cups long grained rice (basmati) 2 tbsp ghee 1 tsp fennel seeds (saunf) 1 tsp mustard seeds ( rai / sarson) 1 tsp fenugreek (methi) seeds 1 tsp nigella seeds (kalonji) 2 black cardamoms (badi elaichi) 1/2 tsp cumin seeds (jeera) 1/2 tsp asafoetida (hing) 1/2 cup sliced onions 1 tsp ginger-garlic (adrak-lehsun) paste 1/2 cup soaked and boiled kabuli chana (white chick peas) 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 1/2 tsp garam masala salt to taste

Method
1. 2. 3. 4. 5. 6. 7. 8. 9. Blend the mango pickle in a mixer to a coarse paste. Keep aside. Clean, wash and soak the rice for 10 minutes. Drain and keep aside. Put 2 cups of water to boil. Heat the ghee in a pressure cooker, add the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, big cardamoms, cumin seeds and asafoetida. When the seeds crackle, add the onions and saut till they turn translucent. Add the ginger-garlic paste, kabuli chana, turmeric powder, chilli powder, Punjabi garam masala, salt and the prepared pickle paste and saut for 2 minutes. Add the rice and saut for 2 more minutes. Add the hot water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid.

10. Separate each grain of rice lightly with a fork. 11. Serve hot.

Aloo Gobhi ka Pulao

Preparation Time: 10 minutes Cooking Time: 20 minutes Show me for servings
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Ingredients
2 cups long grained rice (basmati) 2 tsp oil 2 bayleaves (tejpatta) 25 mm. (1") piece of cinnamon (dalchini) 1/2 tsp turmeric powder (haldi) 1/4 tsp dried ginger (soonth) powder 1/2 tsp chilli powder 1 cup potato cubes 1 cup cauliflower florets salt to taste 1/2 tsp garam masala few mint sprigs , for the garnish

Method
1. 2. 3. 4. 5. 6. 7. 8. Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside. Heat the oil in a pressure cooker and add the bayleaves and cinnamon and fry for few seconds. Add the turmeric powder, dry ginger powder, chilli powder, potatoes and cauliflower and saut for 2 minutes. Add the rice and saut for 2 more minutes. Add 3 cups of hot water and salt and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Add the garam masala and mix gently. Serve hot garnished with mint sprigs.

Achari Paneer
Preparation Time: 6 mins Cooking Time: 7 mins Makes 2 servings Show me for servings
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Ingredients
1 cup paneer (cottagte cheese) cubes 1 tsp fennel seeds (saunf) 1/4 tsp mustard seeds ( rai / sarson) 5 to 6 fenugreek (methi) seeds 1 tsp nigella seeds (kalonji) 1/2 tsp cumin seeds (jeera) 1/2 tsp asafoetida (hing) 1/2 cup thinly sliced onions 1/2 tsp turmeric powder (haldi) 1/2 tsp chilli powder 1/2 tsp black salt (sanchal) 3/4 cup fresh curds (dahi) 1 tsp plain flour (maida) 3 tbsp chopped corriander(dhania) 1 tbsp oil salt to taste

Method
1. 2. 3. 4. 5. 6. 7. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl. Heat the oil and add the seed mixture. When they crackle, add the onion and saute till it turns translucent. Add the paneer, turmeric, chilli powder, black salt and stir for some time. Add the curds, sprinkle the plain flour and mix well. Add the coriander and salt and bring to a boil. Serve hot with rice or rotis.

Handy tip:

1.

If it is sour, add 1 tsp of milk and serve.

RECIPE SOURCE : Cooking Under 10 Minutes

Paneer Pulao ( Pressure Cooker )

by Tarla Dalal Whistles: High 2 Soaking Time: 15 Minutes Preparation Time: 10 mins Cooking Time: 15 mins Makes 4 servings

Ingredients
2 cups long grained rice (basmati) 1 tbsp oil 2 cups paneer , cut into 25mm. (1) cubes 1/4 cup chopped capsicum 2 tsp butter 3/4 cup sliced onions 1 1/2 tbsp finely chopped ginger (adrak) 1 1/2 tbsp finely chopped garlic (lehsun) 2 tsp green chilli paste 1/3 cup tomato puree 1 tsp garam masala salt to taste a pinch of sugar 1/2 cup fresh curds (dahi)

Method
1. 2. 3. 4. 5. 6. 7. Clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the oil in a pressure cooker, add the paneer and capsicum and saut on a medium flame till they turn light brown in colour. Remove and keep aside. In the same pressure cooker, add the butter, onions, ginger, garlic and green chilli paste, mix well and saut on a medium flame for 2 minutes. Add the tomato pure, garam masala, salt and sugar and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Add the curds, rice, paneer and 3 cups of hot water, mix gently and pressure cook on a high flame for 2 whistles. Allow the steam to escape using automatic/ natural release method, (refer handy tip ) before opening the lid. Serve hot.

Handy tip:

1.

Natural release method: to use this method, remove the pressure cooker from the hot burner and let the pressure drop by cooling down naturally. It works best for grains and for beans that you might use for salads, as quick-releasing the pressure can cause the beans to split apart.

2.

Automatic release method: turn the pressure selector dial on the lid to the release position and the steam will release

Corn Methi Pulao

Preparation Time : 6 minutes. Cooking Time: 8 minutes. Serves 2. Show me for servings
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Ingredients
1 cup long grained rice (basmati) 2 to 4 black peppercorns (kalimirch) 12 mm. (1/2") piece cinnamon (dalchini) 2 cloves (laung / lavang) 2 cardamom (elaichi) 1 onion, sliced 1 cup fenugreek leaves (methi), chopped 1/2 cup sweet corn (makai ke dane) 1/4 tsp turmeric powder (haldi) 1 tbsp butter 1 tbsp oil salt to taste To serve Papad Canapes

Method
1. 2. 3. 4. 5. 6. Wash the rice and keep aside. Put 2 cups of water to boil. Heat the butter and oil in a pressure cooker, add the peppercorns, cinnamon, cloves, cardamom and onion and fry for some time. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 1 whistle. Allow the steam to escape before opening. Serve hot with fresh curds and papad canapes.

RECIPE SOURCE : Cooking Under 10 Minutes

Paneer Potato Rosti ( Paneer Snacks )

by Tarla Dalal Preparation Time: 15 mins Cooking Time: 5 mins Baking Time: 15 Minutes Baking Temperature: 200C (400F) Makes 8 rostis

Ingredients
3 potatoes , parboiled , peeled and coarsely grated salt and to taste 1 tbsp low-fat butter 1/4 cup finely chopped onions 1 tsp finely chopped green chillies 1 cup grated low-fat paneer (cottage cheese) other ingredients 1 tsp low-fat butter for greasing 1/2 tsp low-fat butter for brushing

Method
1. 2. 3. 4. 5. 6. Combine the potatoes, salt and pepper in a bowl, mix well and keep aside, Melt the butter in a large non-stick pan; add the onions and the green chillies and saut till the onions turn translucent. Add the potato mixture and paneer and cook on a slow flame for a few seconds, while stirring gently. Keep aside to cool. Divide the mixture into 8 equal portions and shape each portion into a flat round, approxi mately 75 mm. (3) in diameter. Place the rostis on a greased baking tray and brush each rosti using butter. Bake in a pre-heated oven at 200c (400f) for 8 to 10 minutes or till they turn brown and crisp. Serve hot.

RECIPE SOURCE : Paneer Snacks

Paneer Chilly Dosa ( Mumbai Roadside Recipe)

by Tarla Dalal Preparation Time: 15 mins Cooking Time: 25 mins Makes 4 plates Show me for plates
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Ingredients
1 cup dosa batter 6 tbsp butter 6 tbsp chopped onions 6 tbsp shredded cabbage 6 tbsp chopped tomatoes 6 tbsp sliced capsicum 1 tsp finely chopped green chillies 8 tbsp tomato sauce 8 tbsp chilli-garlic sauce 2 tsp soy sauce 2 tsp chilli powder 2 tsp garam masala 1 cup chopped paneer (cottage cheese) 4 tbsp finely chopped spring onion greens salt to taste For Serving coconut chutney green garlic (lehsun) chutney sambhar

Method
1. 2. 3. Heat a tava /non-stick tava (griddle), sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth. Pour th of the batter on the tava (griddle) and spread in a circular motion to make a 225 mm. (9") thin dosa. Place 1 tbsp of butter in the centre, add 1 tbsp of onions, 1 tbsp of cabbage, 1 tbsp of tomatoes, 1 tbsp of capsicum, tsp green chillies, 2 tbsp of tomato sauce, 2 tbsp of chilli garlic sauce, tsp soya sauce, tsp chilli powder and tsp garam masala, mix well and cover and cook for 3 to 4 4. 5. 6. 7. Mash lightly using a potato masher, add the paneer, 1 tbsp of spring onion greens, salt, another tbsp of butter, mix well, cover and cook for another minute. Fold over the dosa to make a semi-circle or a roll. Place the dosa on a plate and serve immediately with coconut chutney, green garlic chutney and sambhar. Repeat with the remaining ingredients to make 3 more plates.

Jain paneer chilly dosa:

1. 2.

To make the jain version, follow the same recipe but simply replace onions and spring onion greens with equal quantities of cabbage. Replace chilli-garlic sauce with jain chilli sauce, readily available in the market.

RECIPE SOURCE : Mumbai's Roadside Snacks

Low Fat Stuffed Potatoes with Vegetables

otatoes are one of the most versatile vegetables. You can have them as side dish or even as a full meal, like these Low Fat Stuffed Potatoes with Vegetables. And potatoes have lots of healthy nutrients like protein, fiber and vitamins. If you don't eat them in form of french fries, they're a healthy alternative. :-) Ingredients Makes 4 servings

Two 10-ounce baking potatoes, scrubbed 2 teaspoons olive oil 1 cup onions 1 cup broccoli 1 cup carrot 4 medium garlic cloves 1/2 cup nonfat cottage cheese 1/4 cup fresh parsley 2 tablespoons freshly grated Parmesan cheese 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt

Directions Wash, dry and chop onions, broccoli, carrot, parsley and garlic. Preheat oven to 400F (200C). Bake potatoes until tender (aprox. 45 minutes). Reduce oven temperature to 350F or 175C). Pour oil into medium nonstick skillet and heat over medium heat 60 seconds. Add onions and cook, stirring frequently, until soft and light brown, 4-5 minutes. Add broccoli, carrot and garlic and keep stirring, about 5 more minutes. Reduce heat to low and cook, covered, 4 minutes. Remove from heat and set aside, covered. Carefully halve potatoes lengthwise, leaving skins intact. Scoop out pulp and combine in mixing bowl with broccoli/carrot mixture, the cottage cheese, parsley, Parmesan cheese, salt and pepper. Mash everything with a fork until the stuffing has a smooth texture.

Spoon one-fourth of the stuffing back into each potato halve. Bake potatoes on baking sheet 15 minutes. Serve and Enjoy! Nutritional Information per serving: 3,4 WW-Points 196 Calories 3 g Total Fat, 1 g Saturated Fat 4 mg Cholesterol 34 g Total Carbohydrate 311 mg Sodium 5 g Dietary Fiber 9 g Protein 103 mg Calcium

Mili Jhuli Paratha ( Know Your Green Leafy Vegetables )

Preparation Time: 15 mins Cooking Time: 25 mins Makes 12 parathas Show me for parathas
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Ingredients
For The Dough 2 cups whole wheat flour (gehun ka atta) salt to taste 1 tsp oil Other Ingredients 2 tbsp oil 1 tsp cumin seeds (jeera) 1 tsp ginger (adrak) paste 1 tsp green chilli paste 1 cup chopped chawli (cow pea) leaves 1/2 cup chopped spinach (palak)

finely grated carrot salt to taste whole wheat flour (gehun ka atta) for rolling oil for cooking

Method
For the dough

1. 2. 3.

Combine the flour, salt and tsp of oil together in a bowl and knead into a soft and pliable dough using enough water. Keep aside for 10 minutes. Knead again using the remaining tsp of oil till it is smooth and elastic. Divide the dough into 12 equal portions and keep aside.

How to proceed

1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat the oil in a kadhai and add the cumin seeds. When the seeds crackle, add the ginger paste and green chilli paste and saut on a slow flame for a minute, while stirring continuously. Add the amaranth leaves, spinach and salt, one at a time and saut for 5-7 minutes on a medium flame. Cool and divide the stuffing into 12 equal portions and keep aside. Roll out each portion of the dough into a 75 mm. (3") diameter circle. Place one portion of the stuffing mixture in the centre of the circle, bring together all the sides in the centre and seal tightly. Roll out again into a 125 mm. (5") diameter circle, using a little wheat flour for rolling. Cook on a hot tava (griddle), using a little oil, till golden brown spots appear on both the sides. Repeat with the remaining dough and stuffing to make 11 more parathas.