Non Bake Cookies

Ingredients

1 1⁄2 cups graham cracker crumbs
1 lb confectioners' sugar (3 to 3 1/2 cups)
1 1⁄2 cups peanut butter
1 cup butter, melted
1 (12 ounce) bag milk chocolate chips


Method

Combine graham crumbs, sugar and peanut butter and mix well.
Blend in melted butter until well combined.
Press mixture evenly into a 9 x 13 inch pan.
Melt chocolate chips in microwave or in double boiler.
Spread over peanut butter mixture.
Chill until just set and cut into bars

Naan Recipe

Ingredients

4 cups flour
1 teaspoon baking powder
1 teaspoon salt
2 cups plain low-fat yogurt

Mix together flour, baking powder and salt.
Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary.
Turn it out on a floured surface and continue kneading for about 5 minutes till the dough feels smooth and elastic.
Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer.
Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs.
Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish.
Heat your oven to about 500 and have the broiler on (this is how the original recipe states it - I know with my oven it's either 500 degree oven OR the broiler, but you get the idea.
Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
Lay it on the hot griddle and cook it over a medium heat for 4-5 minutes (I don't think mine took that long).
It will puff up in places or all over, and there will be some blackish-brown spots on the bottom.
Slide a spatula under the naan and transfer it to the oven, directly onto the rack, for a minute or two, just till it finishes puffing up into a balloon and begins to color lightly on top.
Remove naan from the oven and brush it lightly with melted butter if you like.
Continue this way with all the dough, stacking the breads into a napkin-lined basket.
Serve the breads hot, fresh from the oven, or let them cool and wrap them up.
To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes.

Corn Balls

Ingredients:

1 Teacup boiled corn
4 Boiled potatoes
4 tbsp Grated cheese
4 Green chillies
2 tbsp Coriander
225 gms Paneer
Breadcrumbs
1 Teacup maida
Chilli sauce
2 Teacups milk
4 tbsp Butter
4 tbsp Maida
Salt to taste
Oil


How to make Corn Balls:
Melt the butter in a pan and seethe the flour for about half minute.
Pour the milk into it and cook till the sauce becomes thick.
Chop the paneer and potatoes.
Mix the corn, cheese, potatoes, green chillies, paneer, coriander and the above prepared sauce.
Add salt and mix well.
Make the balls. Mix the flour thoroughly in 1-1/2 teacups of water.
Dip the balls in flour paste.
Roll the balls in breadcrumbs.
Deep-fry these balls in oil.
Cornballs are ready to serve.

Rajasthani Malpua

Ingredients

For The Chenna

4 1/2 cups full-fat milk

1 1/2 tbsp lemon juice

For The Syrup

1 1/4 cups sugar

For The Malpuas

1 cup chenna (recipe above)

a pinch of nutmeg (jaiphal) powder

1 1/2 tbsp cornflour

a few saffron (kesar) strands

ghee for deep-frying

For The Garnish

1 tbsp almond (badam) slivers

1 tbsp pistachio slivers

Method 

For the chenna

Heat the milk in a deep non-stick pan, add the lemon juice gradually and stir it gently.

The milk will curdle and the whey will separate. The whey has to be clear thus indicating the milk has completely curdled. Allow it to rest for 3 to 4 minutes.

Strain out all the whey using a strainer and keep the chenna aside for 10 to 15 minutes till all the whey is drained out.

Remove the chenna onto a clean plate and knead gently so that it is free of lumps, taking care not to apply too much pressure while kneading the chenna. Keep aside.

For the sugar syrup

Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes, while stirring continuously.

Remove from the flame and keep aside.

For the malpuas

Combine all the ingredients in a deep bowl and knead well into a dough.

Divide the dough into 10 equal portions.

Place a small piece of wet muslin cloth on a flat surface, place a portion of the dough in the centre and cover with another wet muslin cloth. Fatten it with wet hands to make a 75 mm. (3”) diameter circle.

Heat the ghee in a shallow kadhai and deep-fry the malpua on a medium flame till it turns golden brown in colour from both the sides.

Remove the malpua using a slotted spoon and immerse it in the sugar syrup immediately.

Allow them to soak for approx. 5 minutes.

Repeat the steps 3 to 6 to make 9 more malpuas.

Drain the malpua from the sugar syrup and place it on a serving plate.

Serve hot garnished with almonds and pistachios.

Gujrati Dhokla Recipe

Ingredients 

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• Gram flour (besan) sieved 2 cups

• Yogurt beaten 1 cup

• Salt to taste

• Turmeric powder 1/2 teaspoon

• Green chilli-ginger paste 1 teaspoon

• Oil 2 tablespoons

• Lemon juice 1 tablespoon

• Soda bicarbonate 1 teaspoon

• Mustard seeds 1 teaspoon

• Fresh coriander leaves chopped 2 tablespoons

• Coconut scraped 1/2 cup

Method

Step 1

Take gram flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

Step 2

Leave it aside to ferment for three to four hours. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. Mix Heat the steamer. Grease a thali.

Step 3

In a small bowl take lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased thali and place it in the steamer.

Step 4

Cover with the lid and steam for ten minutes. When a little cool, cut into squares and keep in a serving bowl/plate.

Step 5

Heat remaining oil in a small pan. Add mustard seeds. When the seeds begin to crackle, remove and pour over the dhoklas.

Step 6

Serve, garnished with chopped coriander leaves and scraped coconut.

Homemade Gol Gappas

Ingredients For Golegappa:

 

Ingredients Quantity

Semolina/Rava/ Soozi 1 cup

All purpose flour/ Maida 1 cup

Water 1/2 cup

Oil for deep frying

Ingredients For Water:

Ingredients Quantity

Water 2 glass

Mint Leaves 1/2 cup

Coriander Leaves 1/2 bunch

Green chilies 4-5

Black salt 1/2 teaspoon

Tamarind pulp/ aamchur powder 4 teaspoon

Roasted cumin seeds 1/4 teaspoon

Asafetida 1/4 teaspoon

Method:

1. Mix semolina, all purpose flour in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. The stiffness should be same as for the puris. Cover it with a muslin cloth and keep it aside for 10 minutes.

2. Now make small equal lemon/ping pong sized balls of the dough. Always covered balls with muslin cloth while making more balls. Roll out thin roti as shown below.

3. Heat the oil in a kadhai and deep fry this roti on medium heat till light golden brown.

4. While frying, press them in the center allow them to puff up as shown below.

o Make Water:

1. Grind Coriander leaves, mint leaves and green chilies in a grinder to make smooth/fine paste.

2. Mix all the ingredients of the water along with green paste. Adjust the spices and tanginess according to taste. Refrigerate for half an hour before serving.

To Make Stuffing:

1. Take Yellow peas and soak overnight. Then boil into pressure cooker along with salt for 10 minutes. Now chopped onion and mix with boiled peas. stuffing is ready.

2. Make a small hole on a puri by tapping slowly on the crisp side. Fill some stuffing in the center along with some chilled pani prepared earlier for puris.

Rai ki Mirch

Ingredients

8 bhavnagari chillies

2 tbsp mustard powder

salt to taste

1/2 tbsp sugar

1 tbsp fennel seeds (saunf)

1 tbsp chilli powder

1/4 tbsp cumin seeds (jeera)

2 tbsp oil

100 ml buttermilk or curds (dahi)

Method 

Make a slit in each chilli, mix all ingredients and fill it in 

chillies

Heat the oil in a kadhai and add the cumin seeds.

When the seeds crackle, add the stuffed chillies and cover 

and cook for 2 min and add sprinkle water on chillies,again 

cover it and cook for another1 min.

Remove from the flame and allow chillies to cool.

Combine the sugar and curds and blend well.

Add chillies to the curds and mix well.

Serve with stuffed paranthe,puris or roties.

Broccoli Tikkis

Broccoli Tikkis

 

Ingredients:

1 small Broccoli head

1 large(or 2 medium) Potato,boiled

2 tbsp Besan/Chickpea flour (or 2 Bread slices)

2-3 tbsp roughly crushed roasted Peanuts or Cashew nuts

1 tbsp Raisins

1 small Onion,finely chopped

3-4 Green chillies,finely chopped

1 tsp finely chopped Ginger

1/2 tsp Amchur powder or juice of  1/2 lemon

Salt to taste

Chat masala,to sprinkle

Oil,to shallow fry

Method:

• Cut broccoli into florets and wash them nicely and blanch them in hot water for 1-2 mins.Drain and pour cold water on them and keep them aside.
• Grate the boiled and peeled potato and keep it ready.
• Grate the broccoli florets or pulse them in food processor/mixer a couple of time to get the grated broccoli.Do not run in mixer for long as we need just the small bits of it.
• Dry roast the besan until you get the nice aroma for a couple of minutes.Cool it.
• Heat a tsp of oil and add finely chopped onions and fry until they turn translucent.Add raisins and fry until they bulge and then add chopped green chillies and ginger and give a stir quickly and switch off the flame.Cool the mixture.
• In a bowl mix the grated potatoes,broccoli,onion mixture,crushed peanuts(or cashew nuts), roasted besan(or bread) and mix well.
• Add enough salt and lemon juice(or amchur powder) to it and mix well. 
• Start making round tikkis of 2 " wide and 3/4 " thickness with the mixture.You will get around 12-14 tikkis with this mixture.Arrange them in a single layer on a plate and cover it with a cling film and refrigerate for half an hour.You can avoid refrigerating if pressed for time.
• Apply few tbsp of oil on a thick hot tawa and arrange the cutlets in a single layer and roast them on both sides until golden and crisp.You can even shallow fry them in a flat pan with 1/2" depth oil until crisp.Drain the tiikis on a kitchen napkin.
• Sprinkle chat masala on top of hot tikkis.

Serve them hot with Green Chutney and Meeta Chutney.