White Pouring Sauce

Serve with vegetables, chicken or fish

Ingredients
››1oz or 25g low‑fat spread
››1oz or 25g flour
››¾ pt or 425ml semi‑skimmed milk
››pinch of salt if desired
››pepper
Method
1. Melt the low‑fat spread in a saucepan.
2. Add the flour and cook over a low heat for 1 minute,
stirring all the time.
3. Remove from the heat and cool slightly.
4. Add the milk, salt and pepper beating all the time.
5. Return to the heat and bring to the boil. Keep stirring.
6. Reduce heat and cook slowly for 5 minutes.

Chicken Soup

Ingredients
››1 teaspoon vegetable oil
››1 pt or 575ml of homemade chicken stock
(page 22) or 1 low‑salt stock cube dissolved
in 1pt or 575ml of boiling water
››2oz or 50g flour
››½ pt or 275ml semi‑skimmed milk
››pinch of salt if desired
››pepper
››1 finely chopped onion

Method
1. Heat the oil in a saucepan.
2. Add the finely chopped onion and fry for 1 minute.
3. Add in the flour and cook for 2 minutes, stirring all the time.
4. Gradually stir in the stock and the milk with the salt and pepper.
5. Bring to the boil and simmer for 15 minutes, keep stirring until thickened.

Scrambled Eggs

Ingredients
››3 eggs
››1 tablespoon vegetable oil
››pinch of salt if desired
››pepper
››4 dessertspoons of semi‑skimmed milk

Method
1. Break the eggs into a shallow bowl and beat well with a fork.
2. Heat the oil in a saucepan then add the milk, pepper and salt.
3. Add the beaten eggs and stir over a moderate heat until mixture is
thick and creamy.
4. Do not cook for too long or it will curdle.
5. Serve on hot toast.

Apple Cake

Serve hot or cold

››8oz or 225g flour
››3oz or 85g margarine
››4oz or 110g sugar
››2 cooking apples
››1 egg, beaten
››a little semi‑skimmed milk
››a little salt

Method
1. Pre‑heat the oven to 190°C or 375°F or Gas Mark 6.
2. Sieve flour and salt into a bowl.
3. Rub in margarine until the mixture looks like breadcrumbs.
4. Peel and chop the apples and add to the flour mixture.
Add the sugar and mix well. Add the beaten egg.
5. If mixture is too dry, add a little milk to make a stiff dough.
6. Put the mixture into a greased sandwich tin and sprinkle with
granulated sugar.
7. Bake in the pre‑heated oven for about 40 minutes until golden brown.

Chicken Tortillas

Serve with low‑fat natural yoghurt or sour cream

Ingredients
››2 chicken fillets
››1 green pepper
››1 red pepper
››1 small onion
››4oz or 100g low‑fat grated cheese
››4 tortilla wraps
››1 tablespoon chilli powder mix
››1 teaspoon vegetable oil
Method
1. Cut the chicken into small strips.
2. Slice the peppers and onions into thin strips.
3. Fry the chicken in the olive oil over a medium heat for 8–10 minutes.
4. Add the chilli powder mix and vegetables.
5. Stir fry for a further 3 minutes until the seasoning mix
coats them thoroughly to make a juicy filling.
6. Heat the tortillas in either:
Oven Pre‑heat the oven to 180°C or Gas Mark 4.
Wrap in tin foil and heat for 15 minutes.
Microwave Place on a plate, cover with cling film and
heat for 1 minute on full power.
7. Place the chicken mix on top of the wrap, sprinkle cheese on
top and roll the tortilla around the filling to make a fajita.
8. Serve with Tossed Green Salad (page 72).

Veggie Burger

Serve with a crunchy mixed salad

Ingredients
››1 leek or onion, finely chopped
››1 clove garlic, crushed
››5 mushrooms, peeled and chopped
››1 carrot, finely chopped
››2 dessertspoons chopped parsley
››5 potatoes, cooked and mashed
››pinch of salt if desired
››pepper
››wholemeal breadcrumbs
››1 dessertspoon of vegetable oil

Method
1. Heat the vegetable oil, add the onion or leek and fry until softened.
2. Add mushrooms, carrot and garlic and fry for 5 minutes.
3. Strain off any liquid.
4. Add vegetables and parsley to the mashed potato.
5. Season with salt and pepper.
6. Divide mixture into 8 portions and shape into rounds.
7. Coat with breadcrumbs. Grill or fry for two minutes on both
sides until golden.

Baked Stuffed Fish

Serve with vegetables of your choice, for example, chopped carrots, peas or sweetcorn

Ingredients
››8 small fillets of fish
››2 oz brown breadcrumbs
(2 slices)
››1 onion finely chopped
››pinch of salt if desired
››pepper
››1 tablespoon finely chopped
parsley (or 1 tablespoon
dried parsley) or ¼
teaspoon mixed herbs
››1 teaspoon of vegetable oil
››a little lemon juice
(or grated rind)

Method
1. Pre‑heat the oven to 180°C or 350°F or Gas Mark 4.
2. Clean and prepare fish. Dry in kitchen paper.
3. Mix breadcrumbs, chopped onion, parsley or mixed
herbs, salt and pepper, in a small bowl.
4. Heat oil and stir into crumb mixture. Finally
add a little lemon rind or juice.
5. Lay 4 fillets on a greased dish, skin side down and spoon
stuffing carefully onto each fillet. Flatten well down and
cover with the other four fillets. Cover with foil.
6. Bake for 20–30 minutes, depending on size and thickness of fish.
7. Lift fish carefully on to a warmed serving dish and
surround with cooked peas, lemon wedges and parsley.

Pumpkin pudding Iron protein antioxidant magnesium and vitamin E is present in good quantities

 Iron protein antioxidant magnesium and vitamin E is present in good quantities. Almond nut instead of cashew pistachios will be beneficial for heart patients after giving it as sweet

Ingredients: - 500 grams of cooked pumpkin

Sugar 200 g

Milk 2 liters

Mawa 200 gms

 A big spoon of desi ghee

Cashew nuts 50 grams

Cardamom powder one spoon

Cardamom 2-3

Saffron a teaspoon

Method: - Wash the pumpkin, add the peeled pumpkin to the pumpkin, remove the water by hand pressing it, heat the ghee in the pan, put two cardamom in it, then run one by doing what is done, put two sugar after drinking it and run 34 milk in the embroidery Cooked on low flame, then when the milk starts boiling, put mawa in it and cook the milk till the sports car is not taken. Remove from cardamom powder

Sunflower laddoos

Protein iron magnesium is found in good quantities. It is beneficial for hemoglobin deficiency, it is helpful to increase hemoglobin, it is beneficial for heart patients.

Ingredients: - Sunflower seeds a big spoon(Rosted)
 Almond 50g
Chocolate Protein Powder 3 Tablespoons
Dates of dates 8-10
Apricot 150 grams
 Coconut complete 50 grams

 Method: - Grind the seeds and almonds in the mixer and make powder. Add the protein powder and dates in the mixture and remove it in a vessel. Take a little mixture of wet hands and wrap the coconut filtration made of laddoos.
Note- Can keep these laddoos in the fridge for 15 days

Bajra ki Khichadi

Protein and calories were found in good quantity due to the arrival of the vegetable. It also receives more quantities of fiber Its consumption is more beneficial than pulse rice, because it is used in the lunch.

Ingredients: - 

1. Millet two cups

2. Moong Dal one cup
3. French beans 25 grams
4. Pea peas 25 grams (boiled)
5. Gourd 25 gms
6. One spoon of cumin
7. Turmeric Powder Two Tablespoons
8. Ghee of the indigenous cow 2 teaspoons
9. Rock salt according to taste

Method: - 

Soak mung pulses for four to five hours in hot water, keep the gourd, french beans, peas and spinach for 10 minutes. Boil 5 cups of water in a vessel, add millet in it and cook it for 30 minutes. When the vegetable is cooked half, then add moong dal rock salt and turmeric powder in it and cook it for 20 minutes. Add boiled vegetable to it and mix it with curd and jaggery.

"Fenugreek sauce"(मेथी सॉस)

There is a good amount of vitamin C in it, and it also works to reduce cholesterol. Acidity decreases but the question is how to use it.

 

"Fenugreek sauce"
material
1 fenugreek - 2 spoons
2 currant - 3 cups
3 turmeric and 1 teaspoon of pepper
4 Amchoor-1 spoons
5 According to salt water
6 Asafoetida
Method: Wash the fenugreek and soak it in water for two hours. Now heat the oil in the pan and add the Asafoetida, turmeric and then add the fenugreek seeds and roast it. Once you turn brown, add one cup of water and put the rest of the ingredients and prepare to cook until thickened. Fenugreek sauce
Take a spoon on it every night

kacche kele ka bharta

Full of fiber and also useful for reducing weight and controls diabetes and easy to digest

  Ingredients:

kacche kele :- 500 g
jira               :- 1 spoon
haldi & amchur power: 1-1 spoon
hari micrh :2-3
dhniya power :1spoon
ginger paste 1 spoon
mustered oil 2 big spoon
hing
onion 2-3 chopped

HOW TO :-

kele ko dhoo kar kat le ,boil kare 10 min. thanda hone per chilke uttar le,
ab kele ko mash kar le aur past jaisa bana le, ab oil garm kar ke usme jira aur hing ka tadka kar le aur
onion dalde phir haldi amchur hari mirch dhniya power ginger paste dal ke use brown hone tak bhun le ab kele ko dal de aur salt dalker 2 se 3 min thak pakaye

Ready to serve 

                      Baby Corn Pakoda

 

Baby Corn pakodas make a very good cocktail snack. Indian Baby Corn fritters are made by dipping the baby corn in thick chili garlic besan batter and then deep fried till they are golden brown and crisp. Learn how to make baby corn pakoras.

Total Time: 30 mins
Serves: 2 - 3

Ingredients:

12-15 Baby Corn
1 cup Plain Flour
2 tbsp Gram Flour
1 tbsp Corn Flour
3 to 4 Garlic pods (peeled and crushed)
2 Green Chilies (finely chopped)
Some ginger pieces (finely grated)
1 tbsp coriander finely chopped
A pinch of baking soda
Salt to taste
1 tbsp hot oil
½ tsp Chaat Masala (Optional)
Oil for deep frying
2 small green onions (for garnishing)

How to make baby corn pakoda :

• Wash the baby corns and let them dry on a kitchen towel.
• Take a big bowl add all the flours, garlic, green chillies, ginger. Now adding little by little water make a thick batter. Mix it well without any lumps. Make sure to beat the batter for full 5 minutes so that the batter gets light.
• Add hot oil, chopped coriander, salt, soda and mix well.
• Heat the oil in a kadai/ wok. When the oil is hot, put a drop of the batter in the oil. If the drop comes up immediately that means the oil is ready.
• Reduce the flame to medium.
• Now take a baby corn and dip it in the batter such that it is evenly coated with it. Put it in the hot oil. Repeat the process for 4 – 5 more baby corns.
• Fry these baby corns till they are golden brown in color. Make sure not to overcrowd the kadai.
• Take them out and drain on absorbent paper.
• Garnish it with chopped green onions.
• Serve these hot baby corn pakoras with ketchup or chutney.

 

Mushroom Pasta with Chicken

Ingredients:

• Chicken fillets 2
• Sirka (Vinegar) 1 tbs
• Soy sauce ½ tbs
• Adrak lehsan paste (Ginger garlic paste) 1 tsp
• Kali mirch (Black pepper) crushed ½ tsp
• Namak (Salt) ¼ tsp
• Oil 1 tbs
• Makhan (Butter) 2 tbs
• Pyaz (Onion) chopped ½ Cup
• Lehsan (Garlic) chopped 1 tbs
• Mushroom sliced ½ Cup
• Maida (All-purpose flour) 2 tbs
• Kali mirch (Black pepper) crushed 1 tsp
• Paprika powder 1 tsp (optional)
• Namak (Salt) ½ tsp or to taste
• Thyme ½ tsp
• Yakhni (Stock) 1 & ½ Cups or as required
• Cream ¾ Cup
• Doodh (Milk) ½ Cup or as required
• Farfalle pasta 200 gms boiled as per pack’s instruction

Directions:

 Pound chicken fillets slightly with steak/kitchen hammer.
In bowl,add chicken fillets,vinegar,soy sauce,ginger garlic paste,black pepper and salt,mix well & marinate for 20 minutes.
Grease grill pan with oil,place marinated chicken fillets and grill from both sides until done (4-5 minutes each side) & set aside.
In pot,add butter and let it melt,add onion,garlic and fry until translucent (2 minutes).
Add mushrooms and mix well for 3 minutes.
Add all-purpose flour,black pepper,paprika powder,salt,thyme and mix well for 2 minutes.
Add stock and mix well.
Switch off the flame,add cream and mix well.
Add milk and mix.
Add pasta and give it a good mix.
Cut grill chicken fillets into desire shapes,place over cooked pasta & serve.

 

 

Bhindi Gosht

Ingredients:
-Oil ¼ Cup
-Tez paat (Bay leaves) 2
-Laung (Cloves) 4
-Sabut kali mirch (Black pepper corns) 5-6
-Badi elaichi (Black cardamom) 1
-Zeera (Cumin seeds) ½ tsp
-Pyaz (Onion) sliced 2 medium
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Haldee powder (Turmeric powder) 1 tsp
-Lal mirch powder (Red chili powder) 2 tsp or to taste
-Dhania powder (Coriander powder) 2 tsp
-Pani (Water) ¼ Cup
-Chicken  boti ½ kg
-Pani (Water) 2 Cups or as required
-Namak (Salt) 1 tsp or to taste
-Bhindi (Ladyfinger) ½ kg
-Pani (Water) ¾ Cup or as required
-Lemon juice 1 tsp
-Garam masala powder ¼ tsp
-Hara dhania (Green coriander) chopped 1 tbs

Directions:
-In pot,add oil,bay leaves,cloves,black pepper corns,black cardamom,cumin seeds,onion and fry until golden brown.
-Add ginger garlic paste and mix well.
-Add turmeric powder,red chili powder,coriander powder and water,mix well & cook for 2 minutes.
-Add Chicken boti,water and mix well.
-Add salt and mix,bring it to boil,cover and cook on medium flame until meat is tender (approx. 1 hour).
-Add ladyfinger and mix well.
-Add water and mix,cover and cook on medium low flame for 15 minutes.
-Add lemon juice,garam masala powder,green coriander & serve.

 

 

Chocolate Rasmalai 

 

 

Ingredients

• 2 Tbsp agar agar or gelatine
• 1/4 cup sweet wine
• 1 tsp powdered sugar(icing sugar)
• 2 Tbsp double cream
• 100 gm chocolate
• 1 cup whipped cream
• 6 pieces rasmalai
• Gold leaves and rose petals, to garnish

How to Make Chocolate Rasmalai

1. Melt the chocolate and let it cool down a bit.
2. In a bowl mix gelatine, sweet wine, sugar, double cream.
3. Heat this mixture for a minute or two till the gelatine melts.
4. Mix the whipped cream with the chocolate. Add the agar mixture to it.
5. Take a rectangular elongated mould and line it olive oil with a pinch of icing sugar.
6. Place some chocolate mixture in it. Now place the rasmalai slices over the chocolate mixture.
7. Cover the ramalais with the rest of the chocolate mixture.
8. Deep freeze this for atleast three hours.
9. Slice and decorate with gold leaves and rose petals.

Mix Vegetable kabab

Ingredients:

• Oil 2-3 tbs
• Gajar (Carrot) cubes 1 small
• Matar (Peas) ½ Cup
• Phool gobhi (Cauliflower) chopped ½ Cup
• Pyaz (Onion) chopped 1 small
• Shimla mirch (Capsicum) cubes ¼ Cup
• Zeera (Cumin seeds) roasted & crushed ½ tbs
• Chaat masala ½ tsp
• Hari mirch (Green chili) chopped 3-4
• Maida (All-purpose flour) 3 tbs
• Corn flour 3 tbs
• Namak (Salt) ¼ tsp
• Pani (Water) cold ¼ Cup or as required
• Oil ½ tsp
• Aloo (Potatoes) boiled & mashed 3
• Lal mirch powder (Red chili powder) ½ tsp or to taste
• Haldee powder (Turmeric powder) ¼ tsp
• Namak (Salt) 1 tsp or to taste
• Maida (All-purpose flour) 2 tbs
• Bread crumbs 1 Cup
• Oil for frying

 

Directions:

In frying pan,add oil,carrot,peas and stir-fry for 1 minute.
Add cauliflower and mix.
Add onion,capsicum,cumin seeds,chaat masala and mix well.
Add green chilies,stir-fry until soft and let them cool.
In bowl,add all-purpose flour,corn flour,salt and mix.
Gradually add water and mix well & make a thin batter.
Add oil and mix well.
In bowl,mash boiled potatoes,add stir-fried vegetables,red chili powder,turmeric powder,salt,all-purpose flour and mix well.
Take a mixture and make 8-10 kebabs,dip into prepared batter then coat in bread crumbs.
In frying pan,add oil and fry kebab until golden brown.

 

Kalmi Vada

Kalmi vadas are made from the dough prepared from grinded Bengal gram (chana dal), grated cabbage and other spices. The kalmi vadas are fried two times so they are very crispy and crunchy. Tastes great when eaten with sweet and sour chutney and sprinkled chaat masala. These lentil fritters are a perfect party snack as you can prepare them well in advance. Ideal finger food and very easy to make. Kalmi vada are a very popular Delhi street food. Learn how to make kalmi vada.

Total Time: 45 mins + 3 hrs soaking
Serves: 3 - 4 

Ingredients:

1 cup chana dal(Bengal gram)
1 cup grated cabbage
1 tbsp gram flour
1 tbsp whole coriander (crushed)
1 tbsp ginger (grated)
1 green chili (finely chopped)
1 tsp salt
1 tsp red chili powder
1 tsp raw mango powder
1/2 tsp Chaat Masala Powder

How to make Kalmi Vada :

• Wash and soak chana dal in 4 cups of water for 3 -4 hours, after soaking the dal it will be about two times in volume. After that grind the dal in mixer thick and coarsely. Add water teaspoon by teaspoon so that it does not get too liquidy.
• Take it out in a big mixing bowl; add gram flour, grated cabbage, crushed coriander, salt, red chili powder and mango powder. Mix all the ingredients well. This will make soft and crumbly dough.
• Meanwhile heat oil in a kadai.
• From the dough make round balls and flatten with half inch thickness and three inch width.
• Deep fry on low flame till they are very light in color. We will fry the vadas only till half done. So make sure they get only light brown.
• Take them out and let it cool down.
• At the time of serving cut then in long strips.
• Again deep fry them till golden brown in color. Take them out over a paper towel.
• Serve hot with sweet and sour chutney and also sprinkle some chaat masala.
• Tip: You can even add some other dals like masoor dal and tuvar dal to make them extra protein rich.

 

Punjabi Aloo Amritsari 

Ingredients:

250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves

Preparation:

• Cut aloo into long pieces.
• Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
• Marinate alu pieces for 15 minutes.
• Heat oil and deep fry the aloo. Keep aside.
• Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
• Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
• Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

 

Fish Korma

Ingredients:

1 kg fish
1/2 cup curd
1/2 cup onion paste
2 tsp ginger paste
1 tsp garlic paste
1 tbsp coriander paste
6 cardamom
1 inch cinnamon
2 tsp salt
3/4 cup ghee or oil
6 green chilli
2 tbsp kewra
1 tbsp sugar
1 tbsp lemon juice

How to make Fish Korma :

• Use large fish for korma.
• Do not cut the fish into too small pieces.
• Carp is great for Korma.
• Except for the green chilles and kewra, add all the rest of stuff into the cooking dish. Mix well. Heat covered in low heat.
• Turn over the fish once (be careful).
• When the water has almost dried up, add the green chilli and the kewra heat for another half hour in very low heat.
• When the oil begins to float on top, you are done.
• Serve fish korma hot with tandoori roti or rice.