Lemony Minty Milk

A hot glass of milk can be very comforting indeed, especially when it is pepped up with aromatic spices. Here is a hot cuppa that will soothe your senses and rejuvenate you when a bad cold saps your energy. Lemongrass and mint leaves add vitamin C to this pleasing beverage, helping to relieve cold and cough by improving immunity levels. Turmeric powder added to this Minty Spicy Lemongrass Milk also works wonders by protecting your body from infections.
Recipe source: Tarla dalal

Preparation Time: 10 mins
Cooking Time: 15 mins  
Makes 2 glasses

Ingredients:

• 6 mint leaves (phudina)
• 2 to 3 lemongrass (hare chai ki patti) stalks , cut into pieces
• 1/2 tsp chai masala
• 1 tsp grated ginger (adrak)
• 1 tbsp sugar
• 1 cup milk
• 1/4 tsp turmeric powder (haldi)(opational)

Method

1. Combine 1/3 cups of water, lemongrass stalks, mint leaves and sugar, mix well and boil.
2. Simmer for 5 to 7 minutes till the aroma is released and the water is reduced to half.
3. Add the ginger and chai masala, mix well and boil on a slow flame for 1 minute.
4. Add the milk, turmeric powder bring to a boil and simmer on a slow flame for 4 to 5 minutes, while stirring occasionally.
5. Remove from the flame and strain using a strainer.
6. Pour into glasses and serve hot.

Panchamel Khichdi

Ingredients

• 1 1/2 cups long grained rice (basmati)
• 1 tbsp masoor dal (split red lentil)
• 1 tbsp chana dal (split bengal gram)
• 1 tbsp yellow moong dal (split yellow gram)
• 1 tbsp toovar (arhar) dal
• 2 tbsp ghee
• 1 tsp cumin seeds (jeera)
• 2 tbsp peanut
• 1 tsp finely chopped garlic (lehsun)
• 1 tsp grated ginger (adrak)
• 1 tsp green chili pest
• 1/2 tsp fenugreek powder
• 1/4 cup onions cubes
• 3/4 cup cauliflower florets
• 1/2 cup potato cubes
• 1/2 cup green peas
• 3 tbsp beans
• 1 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 2 tsp coriander-cumin seeds (dhania-jeera) powder
• 1/2 cup chopped tomatoes
• salt to taste
• 
  
• For Tempering
• 1 tbsp ghee
• 1 tsp rai
• 1/2 tsp hing
• 2-4 red chili
• 1 tps red chili powder

Method

1. Clean, wash and soak the rice and dals in a deep bowl for 15 minutes. Drain and keep aside.
2. Heat the ghee in a pressure cooker and add the cumin seeds.
3. When the seeds crackle, add the garlic and ginger, green chlili pest, fenugreek powder and saute on a medium flame for 1 minute.
4. Add the onions and saute on a medium flame for 1 minute.
5. Add the Carrot, cauliflower, potatoes and green peas, capsicum, beans and saute on a medium flame for 2 minutes.
6. Add the chilli powder, turmeric powder, coriander-cumin seeds powder, tomatoes, rice and dals, salt and 3 cups of hot water, mix well and pressure cook for 2 whistles.
7. Allow the steam to escape before opening the lid.
8. Now oil in pan add rai when its crackle add hing , red chili, kadi patta, red chili powder and temper on khichdi.  
9. Serve hot with fresh curds and papad.

Spinach Shorba

Ingredients

• Spinach 2 bunches
• 2 tbsp Oil
• 2 Bay leaves 2
• 1 inch stick Cinnamon
• 2 Black cardamoms
• 3 Cloves
• 4 to 5 Black peppercorns
• 1/2 tsp Cumin seeds
• 1 Onion chopped
• 1 inch Ginger chopped 
• 2 tbsp Refined flour (maida)
• Salt to taste
• 1/4 tsp Garam masala powder
• 1 tbsp Lemon juice
• 2 tbsp Fresh cream 

Method:

1. In Pan add spinach leaves and blanch in plenty of water. Drain and refresh in cold water.
2. Add palak in mixing jar , make puree.
3. Heat oil in a pan, Add bay leaves, cinnamon, black cardamoms, cloves, black peppercorns and saute for a minute.
4. Add onion in pan saute for min.
5. Add ginger to the pan and saute. 
6. Add some refined flour and stir. Add spinach puree and enough water to correct the consistency.
7. Add salt and bring the mixture to a boil. 
8. Add garam masala powder and lemon juice. Mix and strain. 
9. Garnish with cream and Serve hot.

Beans Mexicana

Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 cup thinly sliced onions
• 1 seedless chopped tomatoes 
• 1/2 cup blanched tomato puree
• 1/2 cup thinly sliced red, yellow, green Bell pepper (capsicum)
• salt to taste
• 1/4 cup caned beans
• 1/2 cup boiled rajma (optional)
• 1/4 cup boiled american corn
• 1 tsp Mexican seasoning
• 1 tsp garlic pest 
• 1/2 tsp chili flex
• 1/2 tsp chili pest 
• 1/2 tsp oregano
• 1/2 tsp kasmiri chili powder
• 1 tbsp cream
• 2 tbsp red salsa sauce
• 1 tbsp tomato sauce
• 1 tsp sugar 
• 3 tbsp water
• 3 tbsp coriander 
• 2 cups cooked rice for serving

Method

1. Heat the oil and butter in a broad non-stick pan, add garlic, onions and saute on a medium flame for 1 to 2 minutes.
2. Add chili flex, chili pest, tomatoes, saute on a medium flame for 1 to 2 minutes.
3. Add tomato puree, tomato sauce, beans, sweet corn, rajma, oregano, kasmiri chili powder, salt  and 3 tbsp of water, mix well and cook for 3 minutes, while stirring occasionally.
4. Add cream, Parmesan cheese, Mexican seasoning , sugar, red salsa sauce, mix well.
5. Add the rice and a little salt, mix well and cook on medium flame for 2 minutes.
6. Garnish with coriander.
7. Serve with rice.

Sweet And Sour Vegetable

Ingredients:

• 8 to 12 pcs French beans 2 centimeter pieces
• 8-10 pieces Cauliflower 1 inch florets
• 8 to 10 pcs brocoli  1 inch florets
• 1/4 cup Carrots 2 cemi pieces
• 2 medium Green capsicums 2 centimeter pieces
• 3 tbsp spring Onions

FOR SAUCE

• 2 1/4 Cornflour slari
• 2 tbsp Oil
• 1 tsp ginger paste 
• 1/2 tsp White pepper powder
• Salt to taste
• 1 cup Vegetable stock 
• 3/4 cup Tomato ketchup 
• 1 1/2 tsp Soy sauce
• 3 tbsp Sugar
• 1/3 cup Vinegar

Method:

1. Place French beans, cauliflower and carrots in a pan with one cup of water. Boil for five to six minutes.
2. Heat oil in a wok and gently stir-fry ginger paste, garlic paste and spring onions.
3. Add white pepper powder, salt and mix well. 
4. Add vegetable stock (or water), tomato ketchup, soy sauce, sugar and vinegar and mix well.
5. Cook on medium heat for four to five minutes. Add French beans, cauliflower, carrots, capsicums, mushrooms and onions and mix well.
6. Cook on high heat for six to seven minutes. Stir in cornstarch mixture.
7. Cook further for seven to eight minutes.
8. Serve hot.

Basil, Carrot & Tomato Soup

This soup recipes are nutritious and packed with flavor  that is made by combining ingredients such as Tomatoes and Carrot. This is good for health watcher or weight watcher.

INGREDIENTS

• 2 tsp olive oil
• 3 - 4 tomatoes 
• 2 carrots
• Salt to taste         
• 3 tsp sugar
• 3 tbsp butter
• 3 - 4 basil sprig
• 1 - 2 parsley sprig
• 1 tsp black pepper powder
• ½ cup vegetable stock
• 2 tsp corn flour
• For garnish
• Basil leaves

Method:

1. Heat olive oil in a pan and saute tomato in it.
2. Meanwhile, dice the carrot.
3. In another pan , Add salt, sugar and butter, basil leaves.
4. Now, blend the roasted tomatoes in a mixer to prepare a puree.
5. Next, put carrot, parsley leaves, black pepper powder and vegetable stock in the already used pan to cook.
6. After slightly cooked mix the prepared puree in the pan to cook for 8-10 mins.
7. After this, mix corn flour and butter in a bowl and mix it in the pan.
8. Garnish the prepared soup with chopped basil leaves.
9. Your Carrot & Tomato Soup is ready.

Jalfrazi Dosa

Ingredients:
for gravy

• 2 tbsp oil
• 1 tbsp ginger garlic pest
• 1 small julienne onion
• 10 to 12 cashew soaked in warm water and make pest
• 1 cup tomatoes puree
• 1 tbsp cumin coriander powder
• 1 tsp suger
• 1 tsp chili powder
• 1/2 tsp garam masala
• salt

For Vegetable

• 1 cup julienne cut mix vegetable (carrot, cabbage, capsicum, spring onion)
• 1 tbsp oil
• 1 tsp garlic pest
• 1 tbsp cumin coriander powder
• 1 tsp chili powder
• 1/2 tsp garam masala
• 1/4 tsp cardamon powder
• salt

For Dosa

• 1 cup dosa better
• oil for greasing 
• peanut chutney

Method:

1. Heat oil in pan add ginger garlic pest, add onion satue for min
2. Add kaju pest, tomato puree mix well and cook for 5 min.
3. Add reaming ingredients mix well and cook for 4 to 5 min.
4. Gravy is ready.
5. Heat oil in another pan add garlic pest, garam masala, chili powder ,cumin coriander powder, cardamon and 2 tbsp water mix well and cook for min.
6. Now add vegetable mix well.
7. Add prepared gravy mix well cook for min.
8. Make dosa using dosa better.
9. Serve Jalfrazi stuffing with dosa and peanut chutney. 

Hot & Sour Soup

Ingredients: 

• 1 tbsp chopped garlic
• 1 tsp ginger
• 2 tbsp shredded cabbage
• 2 carrot , grated
• 3 tbsp beans
• 2 tbsp capsicum
• 2 tbsp finely chopped cauliflower
• 1/3 cup chopped spring onions
• 1 tbsp vinegar
• 1 tbsp soy sauce
• 1 tsp chilli sauce
• 1 tbsp chopped coriander (dhania)
• 1 1/2 tbsp cornflour mixed with 1/3 cup water
• 1 tbsp oil
• salt and freshly ground black pepper powder to taste
• 
  
• For The Garnish
• 1 tbsp chopped coriander (dhania)
• fried noodles 

Method:

1. Heat the oil in a wok over a high flame. 
2. Add ginger and garlic, capsicum saute for 1 min.
3. Add the cabbage, carrots, cauliflower, spring onions, beans, capsicum and stir fry over a high flame for 2 minutes.
4. Add the water when its boiled then add vinegar, soya sauce, chilli sauce, coriander, salt and pepper and simmer for 2 minutes.
5. Add the cornflour paste and boil for 3 to 4 minutes while stirring continuously.
6. Serve hot, garnished with coriander.

Daliya khichdi

Ingredients

• 1/2 cup broken wheat (dalia)
• 1/4 cup yellow moong dal (split yellow gram)
• 1 tsp cumin seeds (jeera)
• 2 cloves (laung / lavang)
• 2 cardamoms (elaichi)
• 1/2 cup sliced onions
• 1 tsp ginger-garlic (adrak-lehsun) paste
• 1/4 cup green peas
• 3 tbsp carrot
• 3 tbsp capsicum
• 3/4 cup chopped tomatoes
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• salt to taste

Method

1. Clean, wash and soak the broken wheat and dal for 15 minutes. Drain and keep aside.
2. Put 2 cups of water to boil and keep aside.
3. Heat the pressure cooker, add the cumin seeds, cloves and cardamom and dry roast for about 30 seconds.
4. Add the onions and ginger-garlic paste and dry roast for few more seconds.
5. Add the broken wheat, moong dal, peas , carrot , capsicum and tomatoes and dry roast for another 1 minute while stirring continuously.
6. Add the turmeric powder, chilli powder, salt and the hot water, mix well and pressure cook for 3 whistles.
7. Allow the steam to escape before opening the lid.
8. Stir the khichdi, adding a little hot water if required so that the dal and the broken wheat mix well.
9. Serve hot

Paneer & Spring onion Sabji

Ingredients:

• 1/2 cup blanched palak (Spinach)puree
• 1 tbsp garlic pest
• 1 tsp green chili pest
• 1 small onion sliced cut
• water as per need
• 2 tbsp oil
• 1/2 tsp jeera (cumin seed)
• 2 tbsp red chili  powder
• 1/4 tsp turmeric powder 
• 1 tsp Coriander powder
• 1/2 tsp garam Masala
• 1/2 cup spring onion
• 2 tbsp curd
• 1/2 tsp sugar 
• 1/3 cup paneer
• salt as per test

Method:

1. In Pan add oil, cumin  seeds when its crackle add onion saute for 3 min.
2. Add garlic pest, green chili pest, turmeric powder , red chili powder, Coriander powder  salt, palak puree and  mix well cook for 5 min.
3. Add spring onion, garam Masala, sugar, 2 tbsp water stir well.
4. Now add paneer, curd mix well and cook for 2 min.
5. Serve with roti.

Peanut Chutney

Ingredients:

• 1/2 cup peanut
• 2 green chili
• 1/2 tsp ginger
• 4 to 5 garlic
• 3 tbsp coriander
• salt to test
• Water as per need

Method:

1. Combine all the ingredients, add 4 to 5 tbsp of water and blend in a mixer till smooth.
2. Transfer to a bowl, add water and mix well. Use as required.
3. Serve with Dosa, Idli.

Melotini

Ingredients

• 2 tbsp mint leaves (phudina)
• 2 tbsp lemon juice
• 4 tbsp watermelon (tarbuj) cubes
• 2 tsp sugar syrup
• 2 pinches salt
• 1 1/2 cups fresh watermelon (tarbuj) juice
• 1 cup crushed ice
• 1 soda bottle

Method

1. Combine 1 tbsp of mint leaves, 1 tbsp lemon, 1 tbsp watermelon cubes, 1 tsp sugar syrup and ½ pinch salt in a rock glass.
2. Muddle (lightly crush) all the ingredients together using a muddler. 
3. Now add water melon juice.
4. Top it with soda.
5. Garnish with phudina and lemon wedge.

Samosa

Ingredients:

• For The Dough
• 1/3 cup plain flour (maida)
• 1/2 tsp melted ghee
• a pinch of carom seeds (ajwain)
• salt to taste
• 
  
• For The Stuffing
• 3/4 cup boiled and peeled potato cubes
• 1/3 cup boiled green peas
• 1 tbsp oil
• 1/2 tsp cumin seeds (jeera)
• a pinch of asafoetida (hing)
• 1 1/2 tsp ginger-green chilli paste
• 1/2 tsp garam masala
• 1/4 tsp dried mango powder (amchur)
• 1/4 tsp whole coriander (dhania) seeds
• salt to taste
• 1 tbsp finely chopped coriander (dhania)
• oil for deep-frying
• 
  
• For Serving
• Sweet red chutney

Method

1. For the dough
2. Combine all the ingredients in a bowl and knead into a stiff dough using enough water. Cover the dough with a dish or a wet muslin cloth and keep aside for 10 to 15 minutes.
3. For the stuffing
4. Heat the oil in a non-stick pan and add the cumin seeds.
5. When the seeds crackle, add the asafoetida and ginger-green chilli paste and saute on a medium flame for a few seconds.
6. Add the potatoes and green peas, mix well and cook on a medium flame for 2 to 3 minutes. Mash lightly using the back of the spoon.
7. Add the garam masala, dry mango powder, coriander seeds and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
8. Add the coriander, mix well and cook for another 1 minute, while stirring continuously.
9. Divide the stuffing into 4 equal portions and keep aside.
10. How to proceed
11. Knead the dough well till smooth and elastic and divide the dough into 2 equal portions.
12. Roll out a portion of the dough into oval.
13. Cut the oval horizontally into 2 equal portions using a knife.
14. Take a portion and join the edges to make a cone.
15. Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
16. Repeat with the remaining dough and stuffing to make 3 more samosas.
17. Heat the oil in a kadhai and deep-fry the samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on absorbent paper.
18. Serve hot with Mithi red chutney.

Mocha Cup

Ingredients

• For The Chocolate Mousse
• 1/2 cup roughly chopped dark chocolate
• 2 tbsp milk
• 1/2 tbsp powdered sugar
• 1/3 cup beaten whipped cream
• 1/4 tsp vanilla essence
• 1 tsp honey
• 
  
• For The Coffee Cream
• 2 cups beaten whipped cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla essence
• 1 tbsp coffee powder dissolved in 1 tbsp warm water
• 2 tbsp melted dark chocolate

Method

1. For the chocolate mousse
2. Combine the chocolate and milk in a microwave safe bowl and microwave on high for 30 seconds. or
3. Melt chocolate in double boiler with milk.
4. Remove and mix well till no lumps remain.
5. Combine the powdered sugar and beaten whipped cream in a deep bowl and fold gently.
6. Add the prepared chocolate–milk mixture and fold gently.
7. Add the vanilla essence and honey and fold gently. Keep aside.
8. 
   
9. For the coffee cream
10. Combine the beaten whipped cream, sugar and vanilla essence in a bowl and fold gently.
11. Add the coffee mixture and fold gently.
12. Add the melted chocolate and fold gently. Keep aside.
13. 
    
14. How to proceed
15. Pour the coffee cream into a Glass or cup.
16. Pipe out 1/8 of the coffee cream in a tall glass.
17. Pour the chocolate mousse on top of the coffee cream in the same tall glass.
18. Again pipe out 1/8 of the coffee cream on top of the chocolate mousse in the same tall glass.
19. Refrigerate for at least 2 to 3 hours or till the mousse sets.
20. Garnish with chocolate vermicelli and serve chilled.

Peanut Butter and Nuts Sandwich

Ingredients:

• 8 slices sandwich bread
• 4 tbsp Butter
• 4 tbsp Peanut butter
• 1/2 cup nuts (almond , cashew , walnut , raisin )
• 1/2 tsp chat masala

Method:

1. In pan add 1 tsp butter add nuts roast for 5 min and add chat masala on them.
2. Apply butter on one side of a slice of bread. 
3. Place 1 to 2 tbsp nuts these on buttered side of bread. 
4. Apply peanut butter generously on one side of another slice of bread and Place it over the nuts with the buttered side downwards. 
5. Now grill sandwich in griller.
6. serve with juice.