Winter Roasted Vegetable Salad

Ingredients

Roasted Vegetables

• 1 Red Onion
• 1 Small Butternut Squash
• 10 Baby potatoes
• 2 Carrots
• 2 Parsnips
• 1 tbsp Olive Oil
• 1 pinch Sea salt and black pepper

Salad

• 4 Handfuls of Watercress/Rocket (arugula) salad mix
• 1 tbsp Olive Oil
• 2 tbsp Balsamic vinegar
• 2 tbsp each of fresh basil, coriander and parsley, finely chopped
• 1 pinch Sea salt and black pepper
• 30 g Light Feta (or dairy-free equivalent)
  

Method

• Chop all the vegetables so they are fairly chunky. Put them in a bowl with 1 tbsp olive oil and some salt and pepper and mix well. Put in a preheated oven at 200C for 35-40 minutes.

  
• Make the salad dressing by mixing together the olive oil, balsamic, salt, pepper and herbs.

  
• Remove the vegetables from the oven.
• Divide the salad between 2 bowls and top with roasted vegetables. Drizzle the dressing on top and crumble over the feta.

Tawa Pulav

Tawa Pulav

Tawa Pulav is a popular Mumbai street food. It is called Tawa Pulav because it is prepared on pav bhaji tawa. It is very easy to make it home like pav bhaji.

Ingredients

• 3 cups Cooked Rice
• 2 tbsp Butter
• 1 tsp Cumin Seeds
• 1/2 cup Onion Chopped
• 2 tsp Ginger Grated
• 2 tsp Garlic Chopped
• 1 tsp Green Chilli Chopped
• 1/4 cup Capsicum Chopped
• 1/2 cup Tomato Chopped
• Salt to taste
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 2 tbsp Pav Bhaji Masala
• 1/4 cup Peas
• 1/4 cup Carrots Chopped
• 1/4 cup Beans Chopped
• 2 tsp Lemon Juice
• 2 tbsp Coriander Chopped

Method

1. Heat water in a pan.

2. Add peas, carrots and beans and cook till softened.

3. Drain and keep aside.

4. Heat butter in a Tawa or Griddle.

5. Add cumin seeds and let them crackle for a while.

6. Add onion, ginger, garlic and green chile and fry until onion turns transparent.

7. Now add tomatoes and capsicum and fry for 2-3 minutes.

8. Add turmeric powder, red chilli powder, salt and pav bhaji masala and cook for 2-3 minutes.

9. Add little water if required.

10. Keep mashing the masala while cooking.

    

11. Add the boiled vegetables and cooked rice and mix well.

    

12. Add lemon juice and fresh coriander and mix well.

13. Serve hot with raita and papad.

    

Mashroom Curry

Ingredients

• 3 tbsp Vegetable Oil
• 2-3 Clove
• 5-6 Black Peppercorns
• 2 Green Cardamom
• 1 Black Cardamom
• 1 cup Onion Chopped
• 2 tsp Ginger Garlic Paste
• 1 cup Tomato Grated
• 1/4 cup Tomato Puree
• 2 tsp Coriander Powder
• 2 tsp Kashmiri Red Chilli Powder
• 1 tsp Turmeric Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Black Pepper Powder
• Salt to taste
• 300 g Mushroom Chopped
• 1 Capsicum Cubed
• 1 tbsp Lemon Juice
  

Method

1. Heat oil in a pan.

2. Once the oil is hot, add cloves, black peppercorns, green cardamom and black cardamom in it and fry for a few seconds.

3. Add onion and fry until it turns translucent.

4. Add ginger garlic paste and fry until onion turns golden brown.

5. Add tomato and tomato puree and cook for 2-3 minutes.

6. Add coriander powder, red chilli powder, turmeric powder, garam masala powder, black pepper powder and salt and fry until oil starts to separate from the sides.

7. Add mushroom and capsicum and mix well.

8. Cover the pan and cook the curry on low heat for 10-12 minutes.

9. Stir once or twice in between.

10. If the curry is too dry, add some water to it.

11. Add lemon juice and mix well.

12. Serve hot with any Indian bread.

Makhana Cream

Ingredients:

• Phool Makhana or lotus seeds - 1 cup
• Peas - 1/2 cup
• Onion - 1
• Tomato Puree - 1 cup
• Red chili powder - 2 tsp
• Coriander powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Garam Masala powder - 1 tsp
• Cumin seeds - 1/4 tsp
• Oil - 2 tbsp
• Salt - to taste
• Coriander leaves - for garnish

For Greavy

• Onion - 1 large
• Garlic - 5
• Ginger - 1 inch piece
• Poppy seeds - 1 tsp
• Cashew nuts - 5
• Oil - 1 tsp
  

Method

Greavy

• Heat a pan with oil. Add sliced onions and saute till translucent.
• Add chopped ginger, garlic and saute till it changes color slightly.
• Take the pan off the stove, add poppy seeds, cashews and saute in the heat of the pan itself. Let it cool down completely.
• Transfer to a mixie jar and adding little water, grind to a smooth paste. Set aside.

• Heat a pan and when it gets warm, add phool makhana (lotus seeds) and roast over low flame till it gets crunchy. Transfer to a plate and keep aside.
• Add oil to the pan and when it gets warm, add cumin seeds and let it sizzle.
• Add finely chopped onions and saute till it turns pink.
• Add ground onion paste, mix well and cook for 2 mins over low flame.
• Add tomato puree, red chili powder, coriander powder, turmeric powder and mix well.
• Cover the pan with a lid and cook over low flame for 4-5 mins till the oil separates.
• Add fresh peas, salt, 1/2 cup water, mix well, close with a lid and let it simmer for another 3-4 mins.
• Add roasted phool makhana, simmer for a minute and switch off the stove.
• The phool makhana will absorb the water and the gravy will thicken as it cools down.
• So if you are going to cook this phool makhana curry ahead, add it just before reheating and serve.
• Garnish with coriander leaves and serve hot with chapathis and pulaos.

Gobhi Curry

INGREDIENTS 

• 250 grams gobi or cauliflower
• 1 cup onions cubed
• 1 inch ginger piece
• 2 to 3 cloves garlic
• 8 cashews or almonds
• 1 green chill slit (optional)
• ¾ cup tomato deseeded chopped or half cup puree
• 2 tbsp oil
• salt as needed
• ½ to ¾ tsp red chili powder
• ¼ to ½ tsp garam masala (Adjust as needed)
• 1 tsp coriander powder
• ½ tsp kasuri methi or fenugreek leave
• ½ tsp cumin or jeera
• 1 bay leaf (optional)
• 1 cinnamon (optional)
• 1 cardamom (optional)
• 2 cloves (optional)

Method

• This step is optional. Boil onions in 2 cups of water for 2 to 3 mins. Remove and cool them completely. 
• Separate cauliflower florets and soak them in enough warm salted water for 5 to 10 mins. This way any worms inside the florets, will let them come out. Do not boil cauliflower.
• Discard the water and rinse thoroughly under running water, set aside to drain.
• Puree onions, tomatoes, ginger, garlic and cashews to a smooth mixture without adding water. Keep this aside.
• Heat a pan with oil, fry the dry spices for a minute.

  
• Add the onion tomato puree and saute until the raw smell goes off. The mixture will begin to leave the sides of the pan.
• Next add chili powder, salt, garam masala and coriander powder. Saute until it begins to smell good. The raw smell of spice powders should go away.
• Add cauliflower and saute for 3 to 5 mins.

  
• Pour ¾ cup water and mix. Cover and cook on a medium flame
• 
• When the gobi is cooked al dente, add kasuri methi.

  

  
  
• Off the stove. Add coriander leaves. Keep covered until served.

  
• Serve gobi masala with plain rice, jeera rice, roti, paratha.

  

Peenut Soup

Ingredients

• 2 medium carrots, chopped
• 1 small onion, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 large sweet potato, peeled and cubed
• 1/2 cup chunky peanut butter
• 2 tablespoons red curry paste
• 2 cans (14-1/2 ounces each) vegetable broth
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 1 bay leaf
• 1 fresh thyme sprig
• 1/2 teaspoon pepper
• 1/2 cup unsalted peanuts

Method

• In a large saucepan, cook carrots and onion in oil over medium heat for 2 minutes. Add garlic; cook 1 minute longer.
• Stir in sweet potato; cook 2 minutes longer. Stir in peanut butter and curry paste until blended. Add the broth, tomatoes, bay leaf, thyme and pepper.
• Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until sweet potatoes and carrots are tender. (Soup will appear curdled.) Discard bay leaf and thyme sprig. Stir soup until blended.
• Sprinkle with peanuts.

Peenut Sauce

Ingredients

• 1/2 cup crunchy peanut butter
  
• 2 tablespoons soy sauce
• 1 teaspoon white sugar
• 2 drops hot pepper sauce
• 1 clove garlic, minced
• 1/2 cup water

Method

In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Kheer kadam

Ingredients

1/2 litre milk

1/2 tsp lemon juice

1 cup sugar

1 1/2 cup water

100 gm mawa

1/2 tsp yellow food colour

1/2 cup coconut powder

Steps

1. Bring the milk to boil, reduce the flame.

2. Add lemon juice to the boiled milk gradually to get soft chenna. 

3. Once the milk is curdled switch off the flame, add 1 cup of cold water in it and keep covered for 15 minutes.

   

    

    

4. Pour curdled milk into muslin cloth.

   

    
   

5. Wash it under running water so the lemon juice flavour goes. If there is any.

    

6. Now squeeze the muslin cloth and tie it above the kitchen tap for about 15 minutes.

   

    

    

7. Place chenna on a plate and knead with the heal of the hand till the grains disappear and chenna becomes soft and creamy.

   

    

    

8. Divide the mixture into equal parts and roll them into balls.

   

    

    

9. In a pressure cooker add 1 cup of sugar and 1½ cup of water.

    

    

10. Bring to a boil on high flame. Stirring in between till all sugar is dissolved.

    

     

     

11. Carefully place chenna balls in syrup one by one.

    

     

     

12. Close the lid and put whistle and then reduce heat and cook for about 5 minutes.

13. Switch off the flame.and  Let it cool.

14. You will see chenna balls doubled up in size.

15. 

     

    
    
16. Now knead Mawa. Add 1 tsp powdered sugar and ½ tsp of yellow food colour.
17. 

     
    

18. Knead well. Make a nice smooth dough.mein

    

     

     

19. Make balls of the dough. Roll one ball, squeeze the rasgulla and put it at the center.

    

    
    

20. Seal the edges with the help of your fingertips.

21. Take a plate, place coconut powder carefully roll the balls.

    

     

     

22. Decorate it with rose petals.

     

     

23. Keep it in freeze for 30 minutes and enjoy Ras kadam.    

Chocolate Kheer

INGREDIENTS

• 1 litre Full Fat Milk
• 1/2 cup Basmati Rice
• 1 tablespoon vanilla extract
• 1/2 cup sugar
• 150 grams dark chocolate (chopped coarsely)
• Whipped Cream, Roasted Halzenuts and other nuts for topping

INSTRUCTIONS

1. Wash the basmati rice well with water a few times. Soak it in 2 cups of water and set aside.
2. In a heavy bottomed saucepan, bring milk to a gentle simmer, making sure not to scorch the bottom. Drain the water from the rice, and add the rice to the pan.
3. Keep stirring occasionally to ensure the rice doesn’t stick to the bottom or scorches it. Once the rice is cooked through, and the kheer has thickened up, about 40-45 minutes, add vanilla extract and sugar. Mix well and simmer for another 2-3 minutes.
4. Switch off the flame and mix in the chocolate. Stir well till the chocolate has melted completely. Let this cool down slightly before serving. Top with whipped cream or vanilla ice cream and your favourite roasted nuts.

 सामग्री

1 लीटर का पूरा फैट वाला दूध 

1/2 कप बासमती चावल 

1 बड़ा चम्मच वनिला एक्सट्रैक्ट 

1/2 प्याला शक्कर

150 ग्राम गाढ़ा चॉकलेट (बारीक कटा हुआ गाढ़ा) 

फेंटी हुई क्रीम, 

भुना हुआ हल्जेंट्स और अन्य नट्स की टॉपिंग में डालें।

विधि

1. बासमती के चावल को कई बार पानी से साफ करें।इसमें दो कप पानी भिगोकर अलग रख दें।

2.एक भारी तले हुए सॉस पैन में, दूध को हल्की आंच पर रखें और ध्यान रखें कि तल को न झुकें।

3.चावल का पानी हटायें और चावल को पात्र में डालें।बीच-बीच में हिलाते रहें ताकि चावल न चिपके।एक बार जब चावल पक जाए और खीर लगभग 40-45 मिनट में और गाढ़ा हो जाये तो इसमें वनिला एक्सट्रेक्ट और चीनी डालें।इसे अच्छी तरह मिलाएं और 2-3 मिनट तक पकाएं।

4.लौ बंद करें और चॉकलेट में मिश्रण करेंचॉकलेट पूरी तरह से पिघल जाने तक अच्छी तरह से हलचल करें।परोसने से पहले इस ठंडा होने दें।फेंटी हुई क्रीम या वैनिला आइसक्रीम और अपने पसंदीदा भुना हुआ नट्स के साथ टॉप पर रखें।

लच्छा पराठा (Latte paratha)

Material 

dough one and a half cups

 Flour half cup

 Ghee or oil 3 tablespoons

 Oil to fry

 Salt to taste

 Sugar 1 teaspoon

 Milk half cup

 Water half cup

 For mopping half a cup of flour

 Pan 

Method

 - mix thoroughly with flour, flour and salt in a pot.

 - then pour oil, milk and water in a small amount to mix a mixture of soft flour.

 - keep the kneaded dough covered for 15-20 minutes.

 Repeat 2 to 3 times until you've finished.

 - break the sticks 10 to 12 equal times the dough.

 - take a dough and roll it around with a thick bread.

 - then spread half a teaspoon of oil over it and sprinkle a little flour.

 - fold this bread like a piece of paper. Remember not to roll the bread but to fold it.  

- then hold the two ends and pull slightly longer and then roll like jalebi. - make an jalebi roll from the rest of the crew.  place a hot pan over medium heat. 

- now bring out a watery dough. Keep the bread a little thick. You'll be able to see that the bread is waxed. Put the bread ready on the skillet. Apply oil on both sides and cook until golden. It will taste when it is cooked. 

- remove the parathas to the plate after being properly stitched on both sides. 

- place the paratha in between the two palms and place the layers apart. - try to make parathas from the rest of the circles as well.

सामग्री

आटा डेढ़ कप
मैदा आधा कप
घी या तेल 3 बड़ा चम्मच
तलने के लिए तेल
स्वादानुसार नमक
चीनी 1 छोटा चम्मच
दूध आधा कप
पानी आधा कप
आधा कप आटा पलथन के लिए
तवा

विधि
- एक बर्तन में आटा, मैदा और नमक डालकर अच्छी तरह मिक्स कर लें.
- इसके बाद इसमें तेल, दूध और थोड़ा-थोड़ा करके पानी डालते हुए नरम-मुलायम आटा गूंद लें.
- गुंदे हुए आटे का 15-20 मिनट के लिए ढककर रख दें.
- तय समय बाद इसे 2 से 3 बार अच्छी तरह गूंदकर चिकना कर लें.
- आटे की 10-12 बराबर लोइयां तोड़ लें.
- एक लोई लेकर इसमें थोड़ा-सा पलथन लपेटकर मोटी रोटी बेल लें.
- फिर इसके ऊपर आधा छोटा चम्मच तेल फैलाएं और थोड़ा-सा आटा छिड़क लें.
- इस रोटी को कागज की तरह फोल्ड करें. याद रखें रोटी को रोल नहीं करना है बल्कि फोल्ड करना है.

- इसके बाद दोनों किनारों को पकड़कर थोड़ा खीचकर लंबा करें और फिर जलेबी की तरह रोल कर लें.

- इसी तरह से बाकी लोइयों से जलेबी की रोल तैयार कर लें.

मीडियम आंच पर तवा गर्म होने के लिए रखें.

- अब एक जलेबी जैसी लोई को लेकर बेल लें. रोटी थोड़ी मोटी ही रखें. बेलने के बाद आप पाएंगी कि रोटी लच्छेदार बनी है.

- तैयार रोटी को तवे पर रखें. दोनों तरफ से सेंकने के बाद इस पर तेल लगाएं और सुनहरा होने तक पकाएं. पकाने के बाद इसमें चित्ती पड़ जाएगी.

- दोनों तरफ अच्छी तरह सिंकने के बाद पराठे को प्लेट पर निकाल लें.

- पराठे को दोनों हथेलियों के बीच रखकर मसल दें ताकि इसकी परतें अलग हो जाएं.

- इस तरीके से बाकी बची लोइयों से भी पराठे बना लें.

Peanut Butter (पीनट बटर)

INGREDIENTS

• 2 cups dry roasted peanuts
• 1–2 tablespoons honey or sugar
• additional salt to taste

INSTRUCTIONS

1. Place peanuts in a food processor. Turn the food processor on and let it run for 4-5 minutes. During this time, you’ll see the peanuts go in stages from crumbs to a dry ball to a smooth and creamy “liquid” peanut butter. Stir in the sugar, honey, or salt, if you want.
2. Store in the fridge or at room temperature if you think you’ll go through it fast enough (I know people who store it both ways – I would just advise the fridge if it’s going to be several weeks before you get through it

 

सामग्री 

2 कप सूखे भुना हुआ मूंगफली

स्वाद के लिए 1-2 बड़े चम्मच शहद या चीनी

अतिरिक्त नमक 

विधि

फूड्स प्रोसेसर में मूंगफली ।भोजन प्रोसेसर को 4-5 मिनट तक चालू करें।इस समय आपको मूंगफली के दानों को टुकड़ों से लेकर एक सूखे गोले से वे चिकनी, क्रीमी "तरल" पीनट बटर में चले जाते हैं।अगर आप चाहे तो इसमें चीनी, शहद या नमक मिला सकते हैं।फ्रिज में या कमरे के तापमान पर स्टोर करें  (मुझे मालूम है कि जो लोग इसे दोनों तरीकों से रखते हैं-  मैं फ्रिज को सलाह देती हूँ )।

रागी माल्ट

1. 3 चम्मच रागी आटा
   
2. 4 चम्मच गुड़
3. 1 कप दूध
4. 2 चम्मच बारीक कटे सूखे मेवे                                                                                           

   

   विधि                                                                                   एक बर्तन में 1 गिलास पानी डालकर उबाले। इधर1/2 कप पानी में रागी आटा और गुड़ डालकर घोल बना लीजिए।  जब पानी उबल जाए तो उसमें रागी का घोल डालकर लगातार हिलाते हुए 5-7 मिनट तक धीमी आँच पर पकाए।  फिर इसमें दूध डालकर अच्छे से मिलाकर 1-2 मिनट तक और पकाए और फिर गैस बंद कर दीजिए।