HARA BHARA KABAB

Ingredients Quantity
Boiled Potatoes 3-4 medium sized
Boiled Green Peas • cup
Spinach 100 gms
Chopped green chillies 1 tbspn
Chopped green coriander 2 tbspns
Chopped ginger 1 tspn
Chaat masala 1 tspn
Salt as per taste
Cornflour(cornstarch) 2 tbspns
Oil for deep frying
Method of Preparation

1. Peel and grate boiled potatoes.

2. Mash boiled green peas.
3. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and
squeezeout exess water. Finely chop.
4. Mix grated potatoes, peas and spinach.Add chopped green chillies, chopped green
coriander, chopped ginger, chaat masala, and salt.Add corn flour for binding.
5. Divide the mixture into twenty five equal portions. Shape each portion in to a
ball and then press it in between your palms to give it a flat tikki shape.
6. Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.

Chef's Tip: You may also shallow-fry the Hara Bhara Kabab on a griddle plate or a tawa.
It is recommended that you do not use colour in this recipe. If you feel you may increase
the quantity of spinach leaves to give a dark green colour. In that case add a little more
cornflour/cornstarch for binding.
 HEALTHY PIZZA

Ingredients Quantity

For pizza base

Whole wheat flour (atta) 1• cups

Wheat bran 2 tbsps

Soy flour 2 tbsps

Dried yeast 1• tsps

Sugar 1 tsp

Salt 1 tsp

Olive oil 1 tbsp

For sauce

Tomatoes 4 medium sized

Onion 1 small sized

Garlic 4-5 cloves

Fresh basil leaves a few

Olive oil 2 tbsps

Salt to taste

Red chillies (crushed) 1 tsp

For topping

Fresh button mushrooms 10-12

Capsicum 1 medium sized

Tomatoes 2 medium sized

Onion 1 medium sized

Low fat Mozzarella cheese • cup

Olive oil 1 tsp

Oregano (dri ed) € tsp

Method of preparation

1. Mix yeast with sugar and one teaspoon warm water and leave aside until
frothy.
2. Add frothy yeast to a mixture of whole wheat and soy flour. Add salt, olive oil
and wheat bran. A dd water and knead into a soft dough.
3. Leave the dough covered with a damp cloth in a warm place for about forty five
minutes or until dough is about double in volume.
4. Divide pizza dough into four, roll out each portion into medium thick eight -inch
discs. Prick with a fork all over. Pre -heat an oven to 220°C.
5. For sauce, wash and chop tomatoes finely. Peel, wash and chop onion and
garlic. Wash and tear basil leaves into small pieces. Heat olive oil in a pan, add
chopped onion and garlic, stir -fry briefly and add chopped tomatoes. Add one
cup of water and bring it to a boil. Stir in basil leaves, salt and crushed dried
red chillies. Simmer for about five minutes on medium heat or till it reaches a
thick dropping consistency.
6. For pizza topping, wash mushro oms thoroughly with plenty of water, pat them
dry and slice. Wash, halve, deseed capsicum and then cut into thin strips.
Wash and cut tomatoes into quarters and cut into thin strips. Peel, wash and
slice onion. Grate low -fat mozzarella cheese.
7. Spread prep ared pizza sauce on rolled pizza base, top it with sliced onion,
sliced mushrooms, tomato and capsicum strips. Finally sprinkle grated low -fat
mozzarella cheese to evenly cover the pizza top.

KOTHIMBIR WADI
Ingredients Quantity

Fresh coriander leaves 4 medium bunches

Gram flour (besan) 1 cup

Green chillies 4

Jaggery 2 tsps

Salt to taste

Soda-bi-carbonate a pinch

Turmeric powder • tsp

Oil 2 tbsps + to deep fry

Method of preparation

1. Clean coriander leaves, wash well and then chop finely. Reserve two tablespoons for garnish.
Remove stems, wash green chillies and then finely chop them.
2. Combine chopped coriander leaves, gram flour, green chillies, jaggery, salt,
soda-bi-carbonate, turmeric powder and two tablespoons of oi l. Add enough water to make a
thick batter. Ensure that the consistency is not too thin.
3. Pour the batter into a greased tray measuring approximately six inches into six inches into
one and a half inches.
4. Steam on high heat for fifteen to t wenty minutes or till firm and cooked. Check by inserting
a skewer into the wadi and if it comes out clean, then it is cooked. Remove, cool and cut into
one inch sized cubes.
5. Heat sufficient oil in a kadai and deep fry the wadis till they are light golden brown in colour
and crisp. Drain and keep on an absorbent kitchen towel.
6. Serve hot, garnished liberally with chopped coriander leaves.

LEHSUNI TIKKI
Ingredients Quantity

Potatoes 6 medium sized

Salt to taste

Onion 1 medium sized

Garlic 4-6 cloves

Fresh coriander leaves € medium bunch

Cashewnuts 6-8

Red chilli powder • tbsp

Cottage cheese (paneer) (grated) € cup

Oil to deep-fry
Method of preparation

1. Wash, boil, cool, peel and mash potatoes thoroughly. Add salt to taste and knead
mashed potatoes to make smooth dough. Divide into ten to twelve equal portions.
2. Peel, wash and finely chop onion and garlic. Clean, wash and finely chop fresh
coriander leaves.
3. Crush cashewnuts and mix with chopped onion , garlic, coriander leaves, red chilli
powder, salt and grated cottage cheese. Divide the mixture into ten to twelve equal
portions.
4. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Roll
and shape into tikkis of approximately two -inch diameter and half inch thickness.
5. Heat oil in a kadai and deep-fry the tikkis to golden brown. Drain onto an absorbent
kitchen towel or paper.
6. Serve hot with tomato ketchup or mint chutney.

KESARI RAJBHOG
Ingredients Quantity

Chenna, from cow•s milk 250 gms

Khoya, grated 3 tbsp

Pistachio nuts 12-15

Almonds 6-8

Refined flour (maida) 1 tsp

Semolina (rawa) 1 tsp

Sugar 4 -5 cups

Saffron • tsp

Rose syrup 2 tsp

Green cardamom powder • tsp

Method of preparation
1. Take fresh chenna, knead it well till smooth.
2. Add refined flour and semolina and knead it gently. Divide in to twelve to fourteen
equal portions.
3. Soak pistachio nuts and almonds in one cup hot water for five minutes. Drai n, peel and
chop them roughly.
4. Combine grated khoya with green cardamom powder and rose syrup. Knead it in to
dough. Mix in the roughly chopped pistachio nuts, almonds and divide in to twelve to
fourteen equal portions.
5. Stuff a portion of khoya in to each portion of chenna and form them in to marble sized
balls.
6. Combine sugar with three fourth litre water. Bring it to a boil and make thin sugar
syrup. Remove scum, if any and pass it through a muslin cloth.
7. Bring sugar syrup to a boil in an wide mouthed pan and add saffron. Gently slide in
stuffed chenna balls and cook for four to five minutes on high heat.
8. Sprinkle about quarter cup hot water and continue to cook on high heat for another five
minutes or till they are almost double in size. Remove and keep in sufficient quantity of
sugar syrup.
9. Refrigerate and serve chilled.

THREE FLAVOUR POPCORN

Sweet

Ingredients Quantity

Dried corn kernels • cup

Brown sugar ‚ cup

Oil 1 tbsp

Method of preparati on

Mix oil, brown sugar and corn in a microwave bowl. Cover and
cook on Microwave HIGH (100%) for six minutes, stirring
once after three minutes.

Savoury

Ingredients Quantity

Dried corn kernels • cup

Oil 1 tbsp

Cheese powder 2 tbsps

Red chilli flakes 1• tbsps

Method of preparation
Mix oil and corn in a microwave bowl. Cover and cook on Microwave HIGH (100%)
for six minutes, stirring once after three minutes. Remove, add cheese powder and
red chilli flakes and toss.
Savoury

Ingredients Quantity

Dried corn kernels • cup

Oil 1 tbsp

Tomato powder 1 tbsp

Salt to taste
Method of preparation
Mix oil and corn in a microwave bowl. Cover and cook on Microwave HIGH (100%)
for six minutes, stirring once after three minutes. Remove, add tomato powder and
salt to taste and toss.
Chef€s Tip: Try out an interesting combination of all the popcorns namely caramel,
chilli cheese and tomato. It happened to me once accidentally!

STUFFED CHILLIES (BHARLI MIRCHI) (Bharwan Mirchi)

Ingredients Quantity

Green chillies (Bhavnagri) 8 large sized

Salt to taste

Oil 5 tbsps

Asafoetida a pinch

Mustard seeds • tsp

Turmeric powder 1 tsp

Coconut (scraped) 2 cups

Red chilli powder 1 tsp

Aniseed powder • tsp

Cumin powder € tsp

Coriander powder € tsp

Raw mango (grated) 1 small sized

Fresh coriander leaves (finely chopped) a few sprigs

Method of preparation

1. Slit green chillies and deseed. Apply a little salt and keep aside for thirty minutes.
Wash and drain well.
2. Heat two tablespo ons of oil and temper with asafoetida, mustard seeds and
turmeric powder.
3. Add coconut and sautƒ till lightly coloured.
4. Add red chilli powder, aniseed powder, cumin powder, coriander powder and raw
mango. Sautƒ till well mixed and dry.
5. Add salt and chopped coriander leaves. Remove from heat and set aside.
6. Stuff mixture into chillies and keep aside.
7. Heat remaining oil in a shallow pan. Place chillies, cover and cook for five minutes.
Remove and serve hot.

SOYA BURGER
INGREDIENTS
1 cup soya granules
2• cups skimmed milk
4-5 medium potatoes, boiled and mashed
1 medium onion,finely chopped
2 green chillies,finely chopped
2 tablespoons fresh coriander leaves,
finely chopped
€ teaspoon cumin powder
1 teaspoon red chilli powder
€ teaspoon clove powder
€ teaspoon cinnamon powder
1• teaspoons lemon juice
Salt to taste
‚ cup brown breadcrumbs
TO SERVE
4 burger buns
4 tablespoons mustard paste
4 tablespoons tomato ketchup
10-12 lettuce leaves
1 medium onion, sliced into rings
 Soak soya granules in two cups of milk for fifteen minutes. Drain and
1
squeeze out excess milk. Grind to mince the granules further.

In a large mixing bowl, mix together soya granules, mashed potatoes,

2 onion, green chillies, coriander leaves, cumin po wder, red chilli
powder, clove powder, cinnamon powder, lemon juice and salt.

Divide the mixture into four equal portions. Shape each portion into a
3
patty of three inches diameter and about half an inch thick.

4 Coat each patty evenly with breadcrumbs.

5 Heat a non-stick pan and cook the patties on both sides till crisp.

Halve a burger bun horizontally. Apply mustard paste on the lower

half and tomato ketchup on the top half. Place two or three lettuce
6
leaves on the lower half. Place the patty on it , top with onion rings,
cover with the top half of the bun and serve immediately.