Aloo Bonda

Aloo masala Ingredients: 

• 2 large Boiled potatoes mashed
• 1 medium Onion (chopped)
• 1/2 tsp Chana dal
• 1/2 tsp Mustard seed
• 1/2 tsp Urad dal
• 1/2 teaspoon Turmeric
• 1-2 green Chili
• 1 clove Garlic(chopped) 
• 1 tablespoon Oil
• Salt to taste 
• 2 tbsp Cilantro (chopped) 

Method:

1. Heat oil.
2. Add mustard seed, chana dal, onions,split green chili and turmeric.
3. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

4. Add potatoes and salt.
5. Mix and cook for few mins.
6. Garnish with cilantro and allow it to cool.

7. Now make small equal size balls and keep aside.

Ingredients for Batter: 

• 1 cup Bengal gram flour
• 1 tsp Rice flour
• 1/2 tsp Chili powder
• 1 tsp Oil
• 1 pinch Asafoetida
• 1/4 tsp Turmeric powder
• Salt to taste
• Water
• Oil for deep frying

Method: 

1. In a bowl add gram flour, chili powder, asafoetida, rice flour, turmeric powder and oil.
2. Mix them all together, add oil and salt, now make it in to a thick batter by adding water gradually.
3. Now heat oil for deep frying, when hot switch the flame to medium heat.
4. Now drop each potato balls in the batter and carefully drop into the hot oil.
5. Deep fry them until nice golden color is formed.
6. Remove from oil and place on a paper towel.
7. Repeat with other potato balls and fry them.
8. Enjoy this delicous Aloo bonda as it is or with any chutney.

Brussels Sprout Curry

Ingredients:

• 10 Brussels sprouts
• 1/2 cup Onion chopped
• 1 cup Tomato chopped
• 1 clove Garlic crushed
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/2 tsp Mustard seeds
• 1/4 tsp Cumin seeds
• 3 tbsp Oil
• Salt to taste

Method:

1. Discard the outer layer of the Brussels sprout and wash them.
2. Now chop each one into four pieces and keep aside.

3. Heat a kadai or wok, add oil, when hot add mustard seeds.
4. When the seeds splutter add cumin seeds, onion and garlic.
5. Fry until onions are golden brown.
6. Add tomato and fry until oil leaves the sides.

7. Now add chili powder, coriander powder, turmeric powder and garam masala.
8. Saute them well, until raw smell is out.
9. Add the chopped Brussels sprouts, salt and 1/2 cup of water.
10. Mix well and close the lid and reduce the flame to medium heat.
11. Cook for 10-12 minutes, stirring in between.
12. Once all the moisture is evaporated and the vegetable is cooked, transfer to a serving bowl.
13. Serve with chapati, roti and also rice.
14. Enjoy this delicious vegetable, if you have missed all these years.

High Raw Salad

Ingredients:

• 1 cup Oranges
• 1 cup Apples chopped
• 1 cup Celery chopped
• 1 cup Cucumber chopped
• 1 cup Red cabbage chopped
• 1 cup Carrot shredded
• 1/4 cup Almonds
• 1/4 cup Walnuts
• 1/4 cup Raisins
• 2 tbsp White vinegar / Lemon juice
• 2 tbsp Coriander leaves finley chopped
• Salt to taste
• 1/4 tsp Freshly ground peppercorns

Method:

1. Put all these ingredients in a large bowl and mix well.

2. Transfer to a serving bowl and serve immediately.
3. Vegetables can be added more of once choice.

4. Enjoy this Highly raw crunchy, nutty, sweet, salty and spicy salad.

Aloo Methi Fry

Ingredients:

• 1 bunch Fresh fenugreek leaves / 1/2 cup Kasoori Methi
• 2 Potatoes peeled and diced
• 1/2 cup Onions finely chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 2 tbsp Oil
• Salt to taste

Method:

1. In a microwave safe bowl add potatoes and 2 tbsp of water.
2. Close the lid partially and microwave for 6-8 minutes. Remove and keep aside.
3. Clean the fenugreek leaves, discard the stem from leaves. Wash them thoroughly and keep aside.
4. If using kasoori methi, wash in water, squeeze the water and keep aside.
5. Now heat a pan, add oil, add onions and fry until light brown.
6. Add fenugreek leaves, reduce the flame to medium heat, close the lid and cook for 3 minutes.

7. Now stir the leaves and fry until all water is evaporated.
8. Add chili powder, coriander powder and mix well.
9. Now add the cooked potatoes and toss them.
10. Add salt and garam masala and fry for 2-3 minutes.
11. Transfer to a serving bowl.
12. Serve with rice, chapati, roti, etc..

Kadhai Paneer

Ingredients:

• 2 cups Paneer ( cut into long thin pieces)
• 1 cup Capsicum cut into thin long strips
• 5 Dry red chillies
• 2 tsp Coriander seeds
• 1/4 tsp Fenugreek seeds
• 2 cloves Garlic crushed
• 1 tsp Ginger grated
• 3 Tomatoes finely chopped
• Salt to taste
• 4 tsp Oil

Method:

1. Grind red chillies and coriander seeds to a fine powder and keep aside.
2. Paneer can be added raw or fried. If you want to add fried paneer then fry paneer in oil until all sides are golden brown, remove and keep aside.
3. Now heat oil in a kadhai or wok, add fenugreek seeds, fry until brown.
4. Now add garlic and ginger, fry for few seconds. Add chili and coriander powder.

5. Fry until raw smell is gone. Add tomatoes and fry until oil separates.
6. Now add the sliced capsicum and salt.
7. Close the lid and cook for 5-7 minutes. The gravy will become thick.
8. Add fried paneer and mix gently. Fry for 2-3 minutes until the gravy is thick.
9. Transfer to a serving bowl and serve hot with chapati, naan, roti, etc..

Mango Pie

Ingredients:

• 2 Ripe mangoes
• 1 Graham cracker crust 10" size
• 1 envelope Gelatin unflavored
• 2 cups Water
• 1 can Fat free sweetened condensed milk (14 oz)
• 1 can Reddi wip 7 oz (whipped cream)

 Method:

1. Wash and peel the skin of the mangoes, separate the pulp from the seed.
2. Puree the pulp in a blender and transfer to a large bowl and keep aside.

3. Now heat a pan add water, when warm switch off the heat.
4. Add gelatin to the warm water and keep stirring until the gelatin is dissolved.
5. Now add condensed milk, whipped cream and gelatin mixture to the mango puree in the bowl.
6. Gently blend them all well.

7. Immediately transfer this mixture to the graham cracker crust.
8. Place in the refrigerator for 4 hours.

9. Do not put in the freezer.
10. Once completely chilled, the pie is ready to serve.

11. Enjoy this delicious easily made Mango Pie.
12. Our All time favorite !

Note:

1. Instead of fresh mangoes, 1 whole canned mango puree can be used. So you will need two crust sheets.
2. For more variation to the pie, give a touch of bright fruits.
3. Check for sweetness, additional sugar can be added when blending.

Mango Ice-Cream Bar

Ingredients:

• 2 Ripe mangoes
• 1 can Fat free sweetened condensed milk 14 oz
• 1 can Reddi wip 7 oz (whipped cream)
• Ice-cream moulds

 Method:

1. Wash and peel the skin of the mangoes, separate pulp from the seed and puree it.
2. Transfer this puree in to a large bowl, add condensed milk and whipped cream.

3. Gently mix well and transfer into the ice-cream mould.
4. Tap the moulds, so the air escapes. Place the stick and freeze it for 4-5 hours.

5. Pour remaining ice-cream mixture in an bowl and freeze it for 8 hours.
6. When the ice-cream is freezed, place the mould in a bowl of warm water for 10 seconds.

7. Now pull the stick and the ice-cream bar should come out easily.
8. Great home made ice-cream.

Note:

1. Add chopped fresh mangoes to the ice-cream in the bowl and mix gently and place in freezer.
2. While enjoying this ice-cream, in between get a treat of fresh fruit too !