Spicy Roti

1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
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1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water
METHOD
Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato
sized balls. Roll to 3-4
mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff,
with help of tongs.
Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter and serve hot with
sweetened mango preserve
(chunda) or curds or jam.

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Naan

3 cups self-raising flour (maida)
1 tbsp oil
2 tbsp butter
1/2 cup curds fresh
salt to taste
1/2 tsp baking soda (soda - bicarb)
warm milk for kneading.
METHOD
Sieve together dry ingredients into a large rimmed plate. Add butter curds, oil and crumble with fingers. When does is
like course crumbs, add
milk a little at a time, till a soft pliable dough is formed. Cover with wet muslin cloth. Cover with another plate and keep
aside for 5 - 6 hours.
Knead dough lightly. Break of piece, the size of a medium potato and roll into a thick triangle, using dry dough if
required.
Place on a pre-warmed griddle (tawa). Apply water on the top part with hands Invert naan and stick to griddle. Invert
griddle and roast over
the gas flame direct (or nothing like toasting over bar-b-que coals). Serve hot with a blob of butter on it.

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Tandoori Roti (without Tandoor)

Ingredients
2 cups slightly coarse wheat flour
1/4 cups maida
2 tbsp ghee
2 tbsp curd
salt to taste.
Knead slightly stiff dough cover and keep for 2 hours.
Take naan sized dough and make a ball.
Roll to a thickish roti (4-5 mm thick).
Heat griddle (tawa) place on tawa and dry one side.
Wet upper side with water and invert.
Invert griddle and roast over gas flame (or if available a barb- que coalfire). It will fall off when done.
Serve hot with desired vegetables.

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Vegetable Pie

Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

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Pav Bhaji

Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Method
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.
Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)

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ROASTED PUMPKIN SEEDS

PREPARATION
Cut the top open and gut that pumpkin!

To roast your pumpkin seeds, do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet. Try and make an even layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold.

SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing 5 tablespoons sugar ,1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, Pinch cayenne pepper or to taste, and 1 1/2 tablespoons peanut oil. Prepare seeds as above but line the cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool.

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Pumpkin Pecan Pie

1 (9-inch) unbaked pie crust
1 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
2/3 cup light corn syrup
1/2 cup granulated sugar
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 cup pecan halves
1.. Preheat oven to 350°F.
2.. For Pumpkin Layer: Combine pumpkin, 1/3 cup sugar, 1 egg and pumpkin pie spice in medium bowl; stir well. Spread over bottom of pie shell.
3.. For Pecan Layer: Combine corn syrup, 1/2 cup sugar, 2 eggs, butter and vanilla extract in same bowl; stir in nuts. Spoon over pumpkin layer.
4.. Bake for 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
Makes 8 servings.

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Vegetarian Chili With Rice

Servings: 4

Ingredients:

a.. 3/4 cup brown rice
b.. 1 tablespoon olive oil
c.. 4 small cloves garlic, peeled and minced
d.. 1 medium yellow onion, peeled and finely diced
e.. 2 celery stalks, washed, trimmed and finely diced
f.. 2 large carrots, trimmed, washed and diced
g.. 1 (32-ounce) can stewed tomatoes in juice
h.. 1 (16-ounce) can garbanzo beans, drained
i.. 3 cups canned kidney beans, drained (1 large 24-ounce can)
j.. 2 teaspoons chili powder
k.. 1/2 teaspoon ground black pepper
l.. 1/2 cup shredded reduced-fat sharp cheese
Directions:

Bring 2 cups water to a boil in a medium covered saucepan. Slowly stir in rice, cover, reduce heat to low and simmer 40 minutes, or until all the water is absorbed.

Meanwhile, heat oil in a Dutch oven or large covered heavy saucepan over medium-high flame. Add garlic and saute until golden, about 30 seconds. Add onions, celery and carrots and saute, stirring frequently, until onions are soft, 3 to 4 minutes. Stir in tomatoes, garbanzos, kidney beans, chili powder and black pepper. Increase heat to high and bring to a boil, then reduce heat to low, cover and simmer 10 minutes.

Serve over the cooked brown rice and top each serving with 2 tablespoons shredded cheese.

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Wendy's Chili

Here's a favorite recipe for chili that clones the stuff served
At the Wendy's chain. Dave Thomas, Wendy's founder, has been
Serving this chili since 1969, he year the first Wendy's opened
Its doors. Over the years the recipe has changed a bit, but
This version here is an amazing copy of the version of chili
Served in the early 90's. Try topping it with some chopped onion
And cheddar cheese, as you can request in the restaurant.
2 pounds ground beef
One 29-ounce can tomato sauce
One 29-ounce can kidney beans (with liquid)
One 29-ounce can pinto beans (with liquid)
1 cup diced onion (1 medium onion)
1/2 cup diced green chili (2 chilies)
1/4 cup diced celery (1 stalk)
3 medium tomatoes, chopped
2 teaspoons cumin powder
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

1. Brown the ground beef in a skillet over medium heat; drain off
The fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
And bring to a simmer over low heat. Cook, stirring every 15 minutes,
For 2 to 3 hours.

Makes about 12 servings.

Tidbits

For spicier chili, add 1/2 teaspoon more black pepper.
For much spicier chili, add 1 teaspoon black pepper and a tablespoon
Cayenne pepper.
And for a real stomach stinger, add 5 or 6 sliced jalapeno peppers
To the pot.
Leftovers can be frozen for several months.

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Channa Bhatura

Ingredients
For Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon -clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste
For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry
Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Serves -5

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Boondi

Ingredients
1 cup gram flour
1/2 cups sugar
1 cup water
1/4 tsp. cardamom powder
6-8 chopped almonds
ghee to deep fry
perforated flat spoon about 5" diameter
Method
1.Boil the sugar and water together. Add a tbsp. of milk to bring up the scum.
2.Remove scum and boil liquid till the syrup is sticky between the fingers.
3.Keep aide, but keep warm for use.
4.Make batter with gram flour, which should not be too thin.
5.The batter should evenly coat the back of a spoon when dipped in it.
6.Heat ghee, hold perforated spoon a little above the hot ghee, pour some batter on the spoon.
7.Tap very lightly at edge of spoon to allow small droplets to fall in the ghee.
8.Pour back remaining batter and wipe spoon.
9.Stir the boondis in the ghee gently and fry till crisp but not brown.
10.Drain and put into the syrup. Keep for 3-4 minutes before draining from the syrup.
11.Spread on a wide plate, add cardamom powder, almonds and mix gently.
12.Cool completely and loosen the boondi with finger till each droplet separates.
13.Store in airtight container.
Note: Take great care while dropping the boondi in the hot ghee so as not to burn yourself. A little practice and it is
very easy.
Making time: 30 minutes.
Makes: 3 cups approx.

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Rava Dosa

Ingredients:
1 cup fine soji (semolina)
1/2 cup rice flour or plain flour
1 tbsp. oil
1/8 tsp. soda bicarb
2-2 ½ cups buttermilk
1 tsp. coriander chopped fine
2 green chillies chopped fine
Method:
Blend all the ingredients together.
Add more buttermilk if necessary.
ginger grated Roll the dosa in a three-fold cylinder.
oil to shallow fry Serve hot with onion and/or coconut chutneys.
The batter should be relatively thin. salt to taste Keep aside for 20 - 30 minutes.
Heat griddle and pour 1 large spoon of batter on it.
Spread by gently rotating the griddle.
Put some oil (1/2 tsp.) over dosa.
Lift with a spatula as for basic dosa.
Makes: 10 - 12 thin dosas
Shelflife: Fresh only.
Texture: Thin with polka sized holes, not too crisp, foldable.
48. Mixed Dal Dosas
INGREDIENTS:
1 cup rice
1/3 cup each yellow moong, channa, udad dal
2 tbsp. curds
1/2 tsp. soda bicsarb
2 tbsp. oil
salt to taste
oil to shallow fry
Method:
Wash rice separately and dals toghether.
Soak in plenty of water and keep aside for 5-6 hours.
Wet grind the rice till semolina type grain can be felt
Wet grind rice till fine.Mix both batters.
Add the curds, salt, soda and oil.
Mix well till fluffy and light.
Keep aside for 3-4 hours before making dosas.
Heat griddle, pour batter and make as for plain dosas.
Serve hot with chutney.
Make thin or thick as desired.
Makes: 8-10 medium sized dosas
Shelflife: 1 day refrigerated.
Texture: Light and thin, foldable but crisp.

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Quick & easy fat-free snacks

GRILLED SALT AND PEPPER TOFU
Ingredients

Tofu, ¾ inch cubes 200 grams
Spring onions, sliced at a slant 2
Celery, chopped 2 inch stalk
Garlic, chopped 3-4 cloves
Ginger, chopped 1 inch piece
Salt to taste
Green chillies, sliced 2
Black peppercorns, crushed 7-8
Cornflour 1 tablespoon
Lemon juice 1 tablespoon


Method

1. Heat a pan, add the tofu cubes and grill on medium heat.
2. Add spring onions, celery, garlic, ginger, salt and toss. Add green chillies, crushed black peppercorns and mix.
3. Blend the cornflour in quarter cup of water and add. Mix and add lemon juice. Mix again.
4. Serve hot.

KHAMAN DHOKLA
Ingredients

Gram flour (besan), sieved 2 cups
Curd, beaten 1 cup
Green chilli-ginger paste 1 teaspoon
Turmeric powder ½ teaspoon
Salt to taste
Lemon juice 1 tablespoon
Oil 2 tablespoons
Soda bicarbonate 1 teaspoon
Mustard seeds 1 teaspoon
Sugar 1 teaspoon
Coconut, scraped ½ cup
Fresh coriander leaves, chopped 2 tablespoons

Method

1. Take besan in a bowl. Add curd and mix. Add a little water to make a batter which is neither too thick nor thin. Whisk well so that there are no lumps. Cover and keep overnight in a dark, warm place to ferment.
2. Heat water in a steamer. Grease the dhokla patra.
3. Add green chilli-ginger paste to the fermented batter and mix well. Add turmeric powder and salt and mix again.
4. Mix together lemon juice, one teaspoon oil, soda bicarbonate in a small bowl and add to the batter and mix well.
5. Transfer the batter into the dholka patra. Put them on the stand and place the stand in the steamer. Cover with the lid and let it steam, over medium heat, for about ten minutes.
6. Insert a satay stick or a tooth pick into the dhokla to see if it is done. If it comes out clean, the dhokla is ready.
7. Heat remaining oil in a small pan, add mustard seeds and let them crackle. Add quarter cup of water and sugar. Cook till sugar dissolves and pour this over the dhokla. Set aside till all the water is absorbed.
8. Cut into large squares. Garnish with coconut and coriander leaves and serve.

BROWN POHE
Ingredients

Brown pohe 3 cups
Rice bran oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 10-12
Onion, chopped 1 medium
Green chillies, seeded and slit 2
Potato, boiled, ½ inch cubes 1 medium
Roasted peanuts 3 tablespoons
Turmeric powder ¼ teaspoon
Salt to taste
Green peas, boiled ¼ cup
Lemon juice 1 tablespoon
Fresh coriander leaves , chopped 3 tablespoons

Method

1. Soak brown pohe in water for fifteen to twenty minutes. Drain.
2. Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes.
3. Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix.
4. Add soaked brown pohe and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again.
5. Garnish with coriander leaves, toss and serve hot.

HEALTHY SANDWICH

Ingredients

Multigrain bread 8 slices
Cucumber 1 medium
Tomatoes 2 medium
Tofu 100 grams
Pickled onions 4-5
Green chillies, broken 2
Sundried tomatoes 5-6
Hung yogurt ½ cup
Salt to taste
Iceberg lettuce, hand torn a few leaves

Method

1. Slice cucumber and tomatoes. Slice tofu and pickled onions.
2. Grind green chillies, sun dried tomatoes, hung yogurt and salt into a paste.
3. Spread this paste over the bread slices. Place lettuce, tomato, cucumber on one slice. Sprinkle some salt and cover with another slice and press lightly. Cut and serve.
4. Similarly make the remaining sandwiches.

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Rossogolla

Ingredients:
1 litre milk
1/2 tsp. citric acid
1 1/2 cups sugar
4 cups water
2-3 drops rose essence
Method:
Heat the milk and bring to boil.
Cool the milk for a couple of hours. Remove the cream layer.
Reheat the milk and bring to a boil.
Add the citric acid dissolved in some water.
Stir slowly till the milk is fully curdled.
Keep as it is for 5 minutes.
Meanwhile heat the sugar and water in a wide sauce pan. Bring to a boil.
Strain the milk through a muslin cloth. Wash the chenna in the cloth under cold running water.
Press out the excess water and remove in a wide plate.
Gently knead into a soft dough by passing between fingers.
Make twelve equal sized balls of the dough.
Let them into the boiling water. Cover with a perforated lid. Boil for 13 to 15 minutes.
Take off from heat and cool them to room temperature.
Add essence and chill for at least 4 to 5 hours.
Serves: 6 helpings
Time required: 1/2 hour.

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Mustard Kraut Brats

1 Tbl. Margarine or butter
1/2 cup chopped green sweet pepper
1 small onion, chopped (1/3 cup)
2 Tbls. Brown sugar
1 tsp. Prepared mustard
1/2 tsp. Caraway seed
1 cup drained sauerkraut
6 fresh bratwurst (1-1/4 to 1-1/2 pounds)
6 hoagie buns, split

In a small skillet heat margarine or butter over medium heat until
Melted.
Add green pepper and onion.
Cook over medium heat about 5 minutes or until tender.
Stir in brown sugar, mustard, and caraway seed.
Add sauerkraut; toss to mix.
Tear off a 36x18-inch piece of heavy foil.
Fold in half to make a double thickness of foil that measures 18x18
Inches.
Place sauerkraut mixture in center of foil.
Bring up two opposite edges of foil and seal with double fold.
Then fold remaining ends to completely enclose sauerkraut mixture,
Leaving space for steam to build.
Prick the bratwurst in several places with a fork or the tip of a
Sharp knife.
Arrange preheated coals around a drip pan in a covered grill.
Test for medium heat above the pan.
Place bratwurst and the foil packet on grill over pan.
Cover and grill for 20 to 25 minutes or until bratwurst juices run
Clear, turning bratwurst over once.
To serve, toast cut sides of buns on grill.
Serve bratwurst in the buns and top with sauerkraut mixture.

Makes: 6 servings

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