INGREDIENTS
METHOD
INGREDIENTS
METHOD
INGREDIENTS
METHOD
INGREDIENTS
Half a courgette shredder -shredded
Onion finely chopped
One carrot shredded
Methi; coriander or spinach
Chilli one finely grated to your taste
Now for the spices
Salt, spoon of haldi fresh ground pepper
Little Jawain crush it with hand to release flower
Cumin seeds
Salt
INGREDIENTS
METHOD
INGREDIENTS
1 cup washed poha
1/2 cup semolina
1/2 cup rolled oats
1/2 cup of yoghurt
1 finely cut onion (and garlic if you wish)
Salt and spices to taste, black pepper, ajwain, jeera, chilli flakes and green chillies
Grated or chopped vegetables – choose as many as you like from peppers, peas, spinach, carrots and courgettes
1/4 tsp of bicarbonate soda
Few drops of lemon juice
METHOD
Soak poha, semolina and rolled oats in yoghurt and leave for 30 minutes
Add the vegetables to the mixture
Check the batter – if it is thin, add more oats; if thick, add water
Take a tbsp of batter and shape into a tikki or use a cutter to cut batter to a desired shape
Brush some oil on to the baking tray and put the shaped batter tikkis
Bake at 200°C for 20/30 minutes or heat in a non-stick pan with a teaspoon of oil
Serve with mint sauce or similar
INGREDIENTS
1 tbs fennel seeds
1 tsp black peppers
Two 2″ cinnamon sticks
1 tsp ginger powder
10 green cardamom
10 cloves
1 star anise
Loose tea/tea bags
Milk
Sugar
METHOD
Grind all the masala ingredients together and store in a glass container – this will stay fresh for 1 month
To make one cup of Masala tea, boil one cup of water and 1/4 cup of milk together
Add 1/2 tsp of stored masala tea ingredients
Boil for a further 5 minutes
Add 1 tsp of loose tea leaves or tea bag and boil, adding sugar to your taste
Your Masala Chaa is ready
INGREDIENTS
2 tbsp sooji
1 cup of maida flour
1 cup of normal roti flour
1 tsp ajwain seeds
1 tsp salt
1/4 cup of oil
Lukewarm water
Oil for frying
METHOD
Mix all dry ingredients in a bowl
Add the oil and mix by hand
Mix the dough so that it is not too hard or too soft, using small amounts of the warm water
Cover the dough and leave for half an hour
For matthiaa, thinly roll small balls of dough and prick with a fork or knife to fry a few at a time on a medium heat
For mattri, roll 6/7 big balls of dough one at a time and thinly cut into small shapes, prick each one and then fry one batch at a time
Enjoy this popular Indian snack at any time with a nice cup of chai
INGREDIENTS
2 tbsp instant coffee
2 tbsp brown sugar or to taste
2 tbsp boiling water
2 cups milk(semi-skimmed)
1/2 tsp turmeric
1/2 tsp cinnamon
METHOD
Whisk the coffee, sugar and boiling water in a tall glass or mug using a hand whisk or electric whisk/beater, until well blended and frothy
Bring the milk to a boil in a pan before adding the turmeric and cinnamon, allowing to simmer for a further couple of minutes
Put a table spoonful of the frothy coffee in the bottom of a mug and top it up with the boiled turmeric milk
Enjoy
INGREDIENTS
2 cups of semolina
1 cup of yoghurt
1/2 ” grated ginger
Hing
Salt black pepper
Curry patta
Hing (Asaffoetida)ENO
ENO (fruit salad)
Mustard seed
METHOD
Mix semolina, yoghurt, ginger, green chilli, and half a cup of water into a batter and let soak for 20 minutes
Mix the salt and Eno into the batter and scoop spoonfuls into each idlee compartment
Pour 2 cups of water into a big saucepan and put the idlee container with a tight lid on to steam for 20 minutes
Make torka in hot oil with curry patta, hing, red pepper, mustard seed and pour over the idlees
Enjoy with green chutney
INGREDIENTS
1 cup rice
1/2 tsp ginger paste
Green chilli
1 tsp sugar
1/4 tsp chilli powder
1 tsp eno / fruit salt
1/4 tsp Hing (Asafoetida)
Few curry leaves
1 tsp sesame seeds
1/2 tsp cumin seeds
3/4 tsp mustard seeds
oil
1/2 cup chana dal
1/4 cup toor dal
2 tbsp urad dal
1/4 tsp methi seed
3/4 cup of curd
1 cup grated bottle gourd
1/2 cup grated cabbage
1/4 cup grated carrots
3 tbsp fresh coriander
1 tbsp whole fennel seeds
1/2 tsp ginger paste
1/2 tsp turmeric
METHOD
Soak the rice, chana dal, toor dal, urad dal and methi seeds for 3-4 hours
Blend all of the ingredients with curd to a slightly coarse paste and leave this paste overnight in a warm place
A day later, add the bottle gourd, cabbage, carrots and fresh coriander (if you like, you can add potatoes – half boiled cut into small pieces)
Also add ginger paste, green chilli, sugar, chilli powder, turmeric, oil and salt to your taste
Mix well making certain the batter is slightly thick
To temper add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves and Hing
In a pan, add oil and then remaining ingredients one by one to make the tadka
Mix half of tadka in batter
Add eno / fruit salt and mix gently
Grease the deep tray and pour in the batter
Pour this batter in the tray and put rest of the the tadka on top of the batter and also more sesame seeds
Bake in the oven at 180 c for 25 minutes or when you can see the handova is ready
INGREDIENTS
12 medium tomatoes, diced into big chunks
1 medium onion, diced in big chunks
4/5 celery stalks, cut finely into small pieces
8/10 cloves of garlic
2 tsp salt
1 tsp crushed black pepper
2 tsp paprika
1 tsp dried mixed herbs
1 tbsp tomato puree
2 tsp sugar
1-2 tbsp oil/butter
3-4 cups of water
Small carton of single cream
METHOD
Heat oil in a pan before adding onions and saute
Add the garlic cloves and celery and saute further for half a minute
Add in the tomatoes and cook for another couple of minutes before adding the seasoning, herbs, tomato puree and sugar
Mix well, pour in the water and bring to the boil
Lower the heat, put the lid on and let cook until the vegetables are soft and well done
Turn off the heat and blend the soup with a hand blender
Check for seasoning and consistency
Bring back to a boil, stir in the single cream and turn off the heat
Serve hot and enjoy
INGREDIENTS
5 containers water
400 g natural yoghurt
6 tbsp gram flour
1 medium sliced onion
2″ thinly sliced ginger
8 chopped cloves of garlic
1/2 tsp cumin
1/2 tsp brown mustard
1/2 tsp methi seeds
1/2 tsp kalonji
1/2 tsp fennel seeds
1/2 tsp asafoetida (Hing)
15 curry leaves
1 tsp turmeric
1 tsp salt
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole cumin
1/2 tsp chilli powder
Fresh coriander leaves
Oil for frying
Ghee or butter for tempering
Pakoreh:
1 cup besan (gram flour)
2 medium onions
2 medium potatoes
150 g spinach
1 tsp salt
1 tsp ajwain seeds
Green chilli to taste
METHOD
Mix yogurt, besan (gram flour) in water and mix salt, turmeric, coriander powder, cumin powder and chilli powder
Whisk with hand mixer and then put into the cooking pot
Add onion and ginger
Allow to cook for 1 hour on medium heat and stir occasionally
Slow the heat and cover with lid
Allow it to continue cooking as you prepare the pakoreh
Mix besan with all of the pakoreh ingredients once they have been chopped finely
Add water to make the batter
Using a table spoon, fry small balls in oil
As the kadhi is cooking in a pot, check to see if it is getting thick pour some water in to make it runny
Add all of the fried pakoreh into the Kadhi
Heat oil or ghee in a pan and add brown mustard seeds, cumin seeds, fennel, kalongi, methi seeds and asafoetida
Once the seeds crackle, add chopped garlic, curry leaves, coriander leaves and red chilli powder and add it to the pot of kadhi
Let it cook for a further ten minutes (generally pakoreh absorb the water but you can pour some more water to dilute)
Add salt to taste and then serve with either steamed rice or roti
INGREDIENTS
1 1/2 bananas
2 eggs
150 g sugar
65 ml milk
75 g wholemeal flour
75 g plain flour
110 ml vegetable oil
1 tsp vanilla essence
1 pinch of salt
1/2 tsp bicarbonate soda
1/2 baking powder
METHOD
Mash the banana into a bowl and then mix in the eggs, sugar, milk, oil and vanilla essence
Sift the flour together with salt, baking powder and bicarbonate soda
Then mix both mixtures together
Bake at 180 c for 50-55 minutes
INGREDIENTS
1 1/2 cups of wheat flour
1/2 cup ghee (room temperature)
1 cup powdered sugar
1 1/2 tsp baking powder
1/2 cup milk (room temperature)
METHOD
Whisk ghee and sugar in a bowl until light and fluffy – the mixture should change colour to almost white
Sift the flour and baking powder together and add to the mixture
Mix it all with a spatula before adding the milk and then knead gently to make a soft dough
Line a baking sheet with greaseproof or parchment paper
Shape the biscuits and place them on the baking sheet and bake in a pre-heated oven at 180°c (160°c in a fan assisted oven) for 20 minutes
Once baked, take them out of the oven and let cool for five minutes
Enjoy your biscuits with tea or any drink of your choice
INGREDIENTS
Boiled chick peas
Broccolli
Red Onion
Cucumber
Red bell peppers
Avocado
Tomatoes
Green chillies
Fresh mint, coriander and methi leaves
METHOD
Dice all of the ingredients finely
Mix corinader, mint and methi leaves in
Sprinkle chaat masala and squeeze lemon over
Enjoy this healthy salad
