PAV BHAJI
This is one dish which is loved by everyone. Come winters and this is made in every north Indian household..!! The best part about this dish is that it becomes tastier if its stale by a day.. :P
Serves: 4
Ingredients:
Bhaji-

• Boiled and mashed potatoes- 6 large
• Small to medium sized cauliflower, cut into florets- 1
• Green peas- 1/2 cup
• Spring onion greens- 1/2 cup
• Finely chopped onions- 1 cup
• Finely chopped capsicum- 1/2 cup
• Finely chopped medium sized tomatoes- 3
• Finely chopped ginger and garlic- 1 tbsp
• Butter- 6 tbsp
• Turmeric powder- 1 tsp
• Red chilli powder- 2 tbsp or as per taste
• Pav bhaji masala- Approx. 5 tbsp or as per taste
• Sugar- 1 tsp
• Black salt- 1 tsp
• Salt to taste
• Lemon juice as per taste
• Fresh coriander leaves and butter cubes to garnish

Pav buns-

• Pav buns cut into half horizintally
• Butter to coat the pav

Method:
Bhaji-

• Add the cauliflower florets and green peas with salt in boiling water and let in boil for 2 minutes.
• Allow it to stand for another 5 minutes and then drain. Finely chop or grate the cauliflower.
• In a thick bottomed pan, add butter and add ginger and galic.
• Add onions and capsicum and saute till onions turn translucent.
• Add the spring onion greens, peas, tomatoes and finely chopped cauliflower and mix for 2 minutes.
• Add sugar and all the dry powders and mix well for 5-7 minutes.
• Add the mashed potatoes and mix till all the vegetables are mixed well. Then add 1 cup water approximately and check the consistency.
• Let it simmer on low flame for 8-10 minutes, stirring once in a while.
• Garnish with butter cube, lemon juice and chopped coriander leaves.
• Serve hot with pav buns.

Pav buns-

• Apply butter on both the sides of the pav bun and heat it on a greased tawa.

Note: If someone likes the pav buns to be spicy, a pinch of turmeric powder and 1/2 tsp red chilli powder can be added to melted butter and then this can also be applied on both sides of a pav bun before grilling it on a hot greased tawa.

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BLUEBERRY CHEESECAKE
I love all types of cheesecakes but i dont like the baked ones, i like the soft and fluffy ones, unlike the baked texture and taste..!!!
Serves: Well i really dont know.. :P
Ingredients:
Crust-

• Ground digestive biscuits- 1 cup
• Unsalted/ Cooking butter- 2 tbsp
• Castor sugar- 1/2 cup

Topping:

• Castor sugar- 2 tbsp
• Mascarpone cheese- 3/4 cup
• Fresh cream- 1 cup
• Gelatine- 1 tsp
• Blueberry preserve- 5 tbsp (or depending upon the taste)
• Lemon juice- 1 tsp
• Lemon rind for flavour

Method:

• Combine the crust ingredients and mix it well. 
• Press this mixture tightly in a pie pan or glass bowls and refrigerate for 20 minutes.
• Meanwhile, mix mascarpone, sugar, fresh cream and blend well using a hand blender.
• Using a double boiler, dissolve the gelatine crystals in 3 tsp water, making sure that no lumps are formed.
• Add this gelatine mixture in the mascarpone mixture drop by drop, stirring constantly (this is the most important step). Add 1 tbsp blueberry preserve if a bluish tinge is needed.
• Take out the prepared base and pour this mixture onto it.
• Chill in the fridge for 4-6 hours without shaking it.
• Top with a thick layer of blueberry preserve and set it in the fridge for another hour.
• Serve chilled.

Note: Fresh blueberries can also be used instead of the preserve. If mascarpone cheese is not available then cream cheese can also be used and if both of them are not available then greek curd can be used.

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FRENCH ONION SOUP
Again posting this without photos because of lack of garnishing!!
Ingredients:

• Finely chopped onions- 1 cup
• Grated cheese- 5 tbsp or more as per taste and calories.. ;)
• Bread slices- 2
• Butter- 2 tbsp
• Salt to taste
• Water- 5 cups

Method:

• Heat butter in a pan and fry the onions on slow flame for 2-3 minutes.
• Add water, 3 tbsp cheese and salt and let it boil for atleast 8-10 minutes.
• Toast the bread slices, cut into triangles and butter it lightly.
• Add the steaming soup into the bowl and add the bread piece on top and sprinkle the remaining cheese on the top of the toast.
• Serve hot!!

Note: The actual French soup is meant to be thin, but if someone prefers it not to be so thin then a pinch of cornflour dissolved in water can be added.
If one does not prefer to top the soup with the bread slices, the slices can be served as an accompaniement to the soup.
The onions should not be sauted for long period else the sweetness of the onions spoils the actual taste!!

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INDO CHINESE POTATOES
This recipe is being posted without snaps as i didnt have spring onion greens to garnish my dish when i had made it..!!
Especially on huge public demand by Shradha Newar Chandak and Manisha Gandhi..:P
Serves 2 only..:)
Ingredients:

• Oil- 4 tbsp
• Large potatoes- 4
• Finely chopped garlic- 1 tsp
• Finely chopped ginger- 1/2 tsp
• Finely chopped green chillies- 1 tsp
• Tomato sauce- 1 tbsp
• Dark soya sauce- 2 tbsp
• Chilli sauce- 1 tsp or more as per taste
• Salt to taste
• Cornflour- 2 tsp

Method:

• Peel and cut the potatoes into wedges and cook till its 80% done.
• Heat oil in a non stick pan and fry these 80% cooked potatoes for some minutes.
• Stir constantly and remove from heat on an absorbent paper.
• In the same oil, add the ginger, garlic, green chillies and saute for a minute.
• Add the fried potatoes and add all the sauces and salt and mix very well on a high flame.
• Make a cornflour mixture using 1/2 cup room temperature water and add this to the potatoes.
• Cook for 2-3 minutes on high flame till the potatoes are well coated.
• Garnish with spring onion greens and serve hot!!

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EGGLESS BROWNIE
Learnt this recipe from a friend and trust me, its yummm..!! :P The first time i made it, there was a timing mis calculation, hence it didnt turn out to be so good, but the next time it was perfect.. And now that i have started making these at home, my husband refuses to treat me with Barista or CCD brownies..!! :(
Serves: I can hog it all alone..;)
Ingredients:

• Dark chocolate- 100 gms
• All purpose flour- 1 cup
• Castor sugar- 3/4 cup
• Chocolate chips- 1/4 cup (optional)
• Baking powder- 2 tsp
• Unsalted butter- 125 gms
• Heavy cream- 3 tbsp (optional)
• Milk- 1/2 cup approximately (check the consistency, the back of a spoon should be coated well)
• Vanilla essence- 1 tsp
• Butter to grease

Method:

• Mix flour, sugar and baking powder and using a flour sieve, sift 4-5 times, keep aside.
• In a microwavable bowl, add the chocolate and the butter and MW on high for 1 minute.
• Stir this and if needed MW on high for another half a minute.
• Add vanilla essence and heavy cream to this mixture.
• Add the sifted mixture with the chocolate mixture.
• Add milk to correct the consistency and mix very well, preferably with a beater and in the same direction till the batter is all smooth.
• Add the chocolate chips and mix softly with a spoon.
• Add this to a greased oven proof dish and bake it in a pre heated, 350 F oven for 18-20 minutes.
• Let it stand for 2 minutes and then insert a toothpick in the centre of the baked brownie and if it comes clean, let it cool.
• Once cool, upturn on a plate and cut into desired shapes.
• Dust with little castor sugar and cocoa powder if needed.
• Before serving, MW for 30 seconds and serve with vanilla icecream and hot chocolate sauce.

Note: This batter can be used to make chocolate muffins too. The ramekins should only be covered half with this batter and should be baked for the same time!!
I dont like walnuts hence i dont add them, but instead of adding the chocolate chips, walnuts can also be added!!

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GOBI MANCHURIAN
I remember eating this for the first time when my bhabhi had made this and since then i am in love with this dish. Never ever tried making it, but now finally made it.. And to my surprise it turned out quite well, except that i had forgotten to add salt!!
This is one dish that can be used as a starter or as an accompaniement to noodles or rice in main course. Originally a chinese dish but has been adopted by Indian cuisine too!!Ingredients:

• Medium cauliflower cut into small florets- 1
• Finely chopped spring onions- 1 bunch
• Plain flour- 1/2 cup
• Finely chopped ginger- 2 tsp
• Finely chopped galic- 1 tsp
• Green chilli paste- 1 tbsp
• Corn flour- 3 tbsp
• Finely chopped capsicum- 1/2 cup (all the 3 coloured capsicum can also be used)
• Finely chopped onions- 1 (optional)
• Dark soya sauce- 2 tbsp
• Tomato chilli sauce- 3 tbsp
• Salt to taste
• Oil for deep frying

Method:

• Boil the cauliflower florets in salted water for 5 minutes, drain the water and keep the florets on a dry cloth.
• Make a medium to thin consistency batter using plain flour, corn flour, water, salt, green chilli paste. Check the spice and salt as per taste, else add little red chilli powder.
• Dip the florets in the batter and deep fry in hot oil, keep aside.
• In a non stick pan, heat oil and saute the ginger, garlic and spring onions till aroma comes.
• Add the capsicum and onions and saute well.
• Add the various sauces, little salt and add the fried florets.
• Mix well and garnish with fresh coriander leaves.
• Serve hot, either with noodles or can also be served with toothpicks!!

Note: The gobi manchurian can also be made with gravy. When the ginger, garlic, spring onions are sauted in a non stick pan, around 1.5 cups of water should be added and brought to a boil. 1 tbsp cornflour should be dissolved with water and should be gradually added to the pan, stirring constantly so that no lumps are formed. Then it should be boiled till the gravy becomes translucent. Add the different sauces, salt, 2 tbsp tomato ketchup and the cauliflower florets and Gobi manchurian gravy is ready to be served, garnished with coriander leaves and spring onions!!

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TOMATO- CILANTRO VEGGIE
I had always eaten a sweet preparation of tomatoes but then suddenly one evening, the combination of ginger, green chillies with tomatoes along with coriander leaves struck me. Hence, this subzi was invented.. :P
And now i have almost stopped making the sweeter version with tomatoes, its just this yummy preparation!!
Ingredients:

• Finely chopped large red tomatoes- 2
• Freshly chopped cilantro(coriander) leaves- 1/2 cup
• Finely chopped small green chillies- 2
• Grated ginger- 2" piece
• Red chilli powder- 1/2 tsp
• Coriander powder- 1/2 tsp
• Turmeric powder- 1/4 tsp
• Sugar- 1/4 tsp
• Cumin seeds- 1/4 tsp
• Oil- 1 tsp
• Salt to taste

Method:

• Heat oil in a wok and add the cumin seeds.
• Once they splutter, add the chopped chillies and grated garlic and saute for a minute.
• Add the tomatoes followed by turmeric powder, red chilli powder and coriander powder.
• Saute on medium flame for 10 minutes, till the tomatoes are done but not mushy.
• Add sugar, salt and the coriander leaves and mix well.
• Remove from heat, garnish with coriander leaves and serve with rice or chapati.

Note: Make sure that the coriander leaves are added when the vegetable is almost done else they will turn blackish.

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KHEER
An all time favourite dessert.. Easy to make and normally liked by everyone!! So basically if you are confused as to what dessert should be made when guests are coming of different age groups, normally you can never go wrong with kheer!!
Ingredients:

• Full cream milk- 1 litre
• Rice- 1 cup (my measurement is 1 fist in 1 litre milk)
• Sugar- Heaped 1 cup (or as per taste)
• Saffron strands- 3, soaked in 1 tsp hot milk
• Green cardamom powder with skin- 2
• Sliced almond and pistachio for garnishing

Method:

• In a heavy bottomed pan, put the milk to boil, stirring occasionally so that it doesnt get stuck at the bottom of the pan.
• Keep boiling the milk for a good 20 minutes.
• Add the green cardamom powder.
• Wash the rice and put this in the boiling milk and stir well.
• Stir occasionally for another 20-25 minutes till the rice is done.
• Rub the soaked saffron using a mortar and a pestle and pour this in the milk.
• Add the sugar and stir again till the sugar gets dissolved.
• Garnish with chopped almonds and serve hot or chilled as desired!

Note: Sugar should be added only when the rice is completely done, else the rice might remain hard.
Kheer can also be kept in the refrigerator for a day! The consistency might change a bit, which can be corrected by adding little more milk before serving!

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MIRCHI KA PARATHA

Learnt this yummy paratha from my mom-in-law.. Though i remember eating this during my school days also but ate this after ages after getting married.. tastes best with besan ki kadhi, though i eat it without anything if its hot.. really simple to make and really yummy to eat.

Makes 2 parathas

Ingredients:

• Wheat flour(gehun ka atta)- 1 small bowl
• Bengal gram flour(besan)- 4 tbsp
• Red chilli powder- 2 tbsp(more red chilli powder can also be used, if you can eat it very spicy)
• Cumin seeds- 2 tbsp
• Salt to taste
• Oil- 4 tbsp
• Loose wheat flour for sprinkling
• Oil for cooking

Method:

• Make a dough using water and keep aside for 15 minutes.
• Roll a 6" diameter paratha(make sure its thinner than stuffed parathas but thicker than a normal chapati).
• Put a heap of besan in the centre of the paratha and make a hollow space and put salt, cumin seeds, red chilli powder and oil in that hollow hole.
• Using your finger tip, mix the ingredients on tha paratha itself and then spread it evenly on the whole paratha.
• Sprinkle some wheat flour all over the spread and then fold the paratha like a fan and roll into a ball and then roll a 5" diameter paratha again.
• On a heated tawa, using oil, fry the paratha on both sides adjusting the flame as required.
• Cook both sides very well till it becomes little crispy.
• Serve hot!!

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ENCHILADAS
Though i miss eating at Jalapenos, Kolkata big time but still tried my hands at making enchiladas.. This is a mexican fast food, anytime snack and liked by all.. Can be served as starters in all the seasons..:)
Ingredients:
For the crust-

• Corn flour- 1/2 cup
• Plain flour- 1/2 cup
• Salt- 1/2 tsp
• Carom seeds(ajwain)- 1/2 tsp
• Lukewarm water- 1/3 cup
• Oil- 3 tbsp
• Sugar- 1/4 tsp

For the filling- 

• Red kidney beans(rajma), boiled and semi mashed- 1/2 cup
• Medium onion, finely chopped- 1
• Green chilli, finely chopped- 1
• Red chilli powder- 1/2 tsp
• Freshly ground black pepper powder- 1/2 tsp
• Salt to taste
• Oil- 1 tbsp 

Method:

For the crust-

• Using the dough, make 3.5" diameter chapatis and deep fry.
• Fold it into a semi circle, the moment they are out of the frying pan.

For the filling-

• Heat oil in a wok, add onions and sugar and saute till translucent.
• Add the semi mashed red kidney beans, red chilli powder, salt, black pepper powder and green chillies and mix well over low flame.
• Transfer this mixture to a bowl and let it cool.

Then,

• Stuff a spoonful of the mixture inside the enchiladas.
• Garnish with lettuce leaves and cheese.
• Microwave it for a minute and serve immediately with tomato ketchup or salsa!!

Note: The red kidney beans should be soaked overnight and should be pressure cooked for around 8 whistles on high flame and then should be left on the slow flame for 5-7 minutes. Little salt should be added while pressure cooking so that the red kidney beans absorb the salty flavour!!!

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PANEER CAPSICUM CORN MASALA
Whenever i made jeera rice i used to crib that nothing can be made as an accompaniement to jeera rice apart from those boring dals and kadhis.. Suddenly this recipe struck me.. I used to always make mixed vegetable subzi and vegetable jhalfrezi but then keeping in mind the jeera rice, i came up with this mouthwatering subzi which can also be eaten(or served, lol!!) with laccha parathas, pudina parathas and the daily chapati too..:)
Ingredients:

• American sweet corn(fresh or frozen)- 1 cup
• Paneer/ Cottage cheese, diced into 1" pieces- 1/2 cup
• Large green capsicum, cut into thin strips- 1
• Large onions, finely sliced- 2
• Medium sized tomato, diced finely- 2
• Ginger, Garlic, Green chilli paste- 1 tbsp
• Cashewnut, soaked in water- 10 pieces
• Fresh cream- 3 tbsp
• Cumin seed powder- 1 tsp
• Coriander powder- 1/2 tsp
• Garam masala- 1 tsp
• Sugar- 1/2 tsp
• Red chilli powder as per taste
• Salt to taste
• Unsalted butter/ Cooking oil- 3 tbsp

 Method:

• Heat butter/oil in a thick bottomed pan, add the ginger-garlic-chilli paste and saute for a minute.
•  Add the onions and sugar and fry till translucent.
• Add the capsicum strips and the american corn and cook uncovered till capsicum is tender.
• Add the tomatoes and saute till it becomes mushy.
• Break the soaked cashewnuts into small pieces and add to the mixture.
• Add all the dry powders and salt and mix well.
• Add paneer and fresh cream and cook on low flame for another 5-7 minutes.
• Garnish with a tsp of fresh cream and coriander leaves.
• Serve or Eat hot..;)

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ALOO KI SUBZI
This recipe is especially for my sweetheart, Mum.. :)
An easy way to cook potatoes which can be served with chapatis as well as with dal- chawal !!
Also the best part about this subzi is that it is cooked without water hence it can be taken for the train journeys..:) :)
Ingredients:

• Potatoes- 4 large
• Finely chopped green chillies- 2
• Grated ginger- 1" piece
• Fresh coriander leaves- 3 tbsp
• Oil- 3 tbsp
• Cumin and Mustard seeds- 1 tsp
• Turmeric powder- 1/4 tsp
• Red chilli powder- 1 tbsp or as per taste
• Coriander powder- 1/2 tbsp
• Garam masala powder- 1/2 tbsp
• Amchur powder- 1/2 tbsp
• Sugar- 1/2 tsp
• Salt to taste

Method:

• Peel the raw potatoes, wash and cut into wedges and then into small pieces.
• Heat oil in a kadhai, add the cumin and mustard seeds.
• Once they crackle, add the chopped green chillies and ginger.
• Saute for 2 mins, add the chopped raw potatoes and turmeric powder.
• Saute every 5-7 minutes for 20-25 minutes till the potatoes are almost done.
• Add coriander powder, red chilli powder, salt and sugar and mix for another 3-4 minutes.(At this point if the subzi looks too dry, another tbsp of oil can be added)
• Then, add the garam masala powder, amchur powder and coriander leaves and mix well.
• Serve hot, garnished with freshly chopped coriander leaves.

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BADAM KA HALWA
An all time favourite of my husband as well as me.. and probably of loads of others..!! :)
This sweet is very good for health during winters!!
Ingredients:

• Almonds/Badam- 1/2 kg
• Milk- 1/2 kg
• Sugar- 400 gms
• Cardamom powder- 1/2 tsp
• Ghee- 300 gm
• Saffron- 6 strands (optional)

Method:

• Soak the almonds overnight, next morning drain and remove the skin of the almonds.
• Puree the almonds with little milk into a smooth paste using a mixer.
• Heat ghee in a non stick kadhai and add the almond puree.
• Cook over low flame and keep stirring for 25 minutes till it turns light brown.
• Add the milk and saute for another 15-20 minutes.
• Add the sugar, cardamom powder and saffron till the sugar dissolves, stirring constantly.
• Serve hot, garnished with almond pieces or silver foil.

Note- This halwa can be cooled and kept in the refrigerator for upto one month in an air tight container. Then it can be microwaved every time you want to eat.. :)

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STRAWBERRY CHEESECAKE
I really dont remember but had seen this recipe on some tv show!!
Serves ?????
I can eat it all alone.. :P
Ingredients:

• Fresh strawberries- 250 gms
• Glucose biscuits- 200 gms
• Melted butter- 3 tbsp
• Greek yoghurt- 1 cup
• Sugar- 3/4 cup
• Heavy fresh cream- 1 cup
• Gelatin- 1 tbsp
• Water- 4 tbsp

Method:

• Finely grind the biscuits in a mixer and mix in the melted butter.
• Line the base of a bowl(in which cheesecake is to be set) with butter and layer the biscuit mixture on it.
• Pat till it becomes smooth and evenly spread.
• Put it in the freezer to set for half an hour.
• Puree the strawberry and sugar together using a blender.
• Add Greek yoghurt and fresh cream and blend again to make a smooth puree. Keep aside.
• Heat 4 tbsp of water in a double boiler and then mix gelatine and stir vigorously till it gets dissolved and no lumps are formed.
• Then, pour the gelatine drop by drop into the strawberry puree, stirring constantly.
• Now pour the strawberry mixture on the set biscuit base.
• Cover and put in the refrigerator to set overnight.
• Garnish with sliced strawberries and serve chilled.

Note: A little melted chocolate can be mixed while making the biscuit base for the chocolate maniacs.. :P

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MEXICAN PARATHA
This is my sister in law's all time favourite dish and now being in Bangalore, whenever i make this, i seriously miss her.. :(
Since the ingredients are readily available, it can be made for guests who come at a very short notice!!
Ingredients:
For the dough-

• Plain flour- 1 cup
• Oil- 1 tbsp
• Warm water for kneading
• Salt- 1/2 tsp

For the stuffing- 

• Finely chopped tomatoes- 1/2 cup
• Finely chopped onions- 1 cup
• Finely chopped coriander leaves- 2 tbsp
• Finely chopped green chillies- 1
• Cumin powder- 1/2 tsp
• Black pepper- 1/2 tsp
• Salt to taste
• Oil/Ghee/Unsalted butter to cook the parathas

Method:

• Make a soft dough, cover and keep aside for half an hour.
• For the stuffing, mix the ingredients together and keep aside.
• Roll out a 3" diameter paratha with the dough and put the filling in the centre of the paratha.
• Bring the corners of the paratha together and seal it with a little water.
• Dust it with plain flour and lightly roll the parathas into 5" diameter parathas.
• Cook on a hot and greased tawa(gridle) using oil/ghee/butter until golden brown on both the sides.
• Garnish with a cube of butter and serve immediately with tomato ketchup or coriander chutney.

Note: Instead of making a single paratha and stuffing and re rolling it, two very thin rotis can be made. The stuffing can be spread lightly onto one of the rotis and the other roti can be covered on it. The sides of the rotis can be sealed together using a little water.And then this can be cooked as above.
To make the dish healthy, instead of making the dough with plain flour(maida) completely, wheat flour(gehun ka atta) and plain flour can be mixed in equal proportion.

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MINTY JALAPENO LEMONADE
I was cleaning my fridge compartments and found a single jalapeno left in the can and just made a lemonade thinking about the peppery jalapeno and the mint combination and indeed it came out to be neat!!
It was so yum that i gulped down the whole glass and forgot to click a snap.. :P
And now i m out of jalapenos.. well next time will upload the pic..!!
Makes 1 glass
Ingredients:

• Lime juice- 1 tbsp
• Castor sugar- 1 tbsp
• Fresh mint leaves- 5
• Water- 1 glass
• Fresh jalapeno- 1
• Pinch of black salt

Method:

• In a glass of water, stir the lime juice, black salt and sugar.
• Chop the mint leaves and jalapeno finely and mix it with the water.
• Keep refrigerated for 2 hours atleast so that the jalapeno releases its flavour.
• Serve chilled.

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JODHPURI PYAAZ KI KACHORI
Its mahasaptami today, if i were in Calcutta, i wouldve been getting ready for the day like a typical bengali.. But being in Bangalore has just made this day so dull.. Hence today morning thought of making something nice and spicy which could uplift my mood.. This dish is a speciality of Jodhpur, Rajasthan, the land of sand, camels, colours and great people.. Though i havent spent much time in Rajasthan but i very well know about this dish.. With the coming festive season, thought to share this great delicacy with you!! Though this recipe is taken from some other website but i have made some alterations as per my taste..:)
Makes 6 kachoris
Ingredients:
For the outer crust-

• Plain flour- 1 cup
• Melted ghee- 1/4 cup
• Salt- 1/2 tsp

For the yummy onion filling-

• Finely chopped onions- 1 cup
• Fennel seeds(saunf in hindi)- 1 tsp
• Nigelle seeds(kalonji in hindi)- 1/2 tsp
• Coriander seeds- 1/2 tsp
• Bayleaf(tejpatta in hindi)- 1
• Finely chopped green chillies- 1
• Bengal gram flour(besan in hindi)- 1 tbsp
• Coriander powder- 2 tsp
• Red chilli powder- 2 tsp
• Garam masala- 1 tsp
• Chopped corriander leaves- 3 tbsp
• Oil- 1 tbsp
• Sugar- 1 tsp
• Salt to taste
• Oil for deep frying

Method:
For the outer crust-

• Combine all the ingredients and make a semi soft dough using warm water.
• Keep kneading for 8-10 mins making sure no lumps remain.
• Divide the dough into 6 equal parts and roll them into a ball.
• Cover it with a dampened muslin cloth and keep aside.

For the onion filling-

• Heat oil in a pan. Add coriander seeds, nigella seeds, fennel seeds, green chillies, bayleaf and onions and saute till the onions become translucent.
• Add the bengal gram flour, coriander powder, red chilli powder, garam masala, sugar and salt and saute for another 4-5 minutes on low flame.
• Remove the bayleaf and add the coriander leaves and mix well.
• Let the mixture cool completely and divide into 6 equal portions.

Then,

• Roll out each dough ball into a circle(using a little plain flour and not wheat flour) into 2" diameter cicle.
• Put one onion portion in the centre of the rolled dough circle.
• Bring the ends together amd seal the ends tightly, using a little water.
• Dab some flour again and lightly roll the filled dough into a 2" diameter circle.(make sure its done lightly else the filling would come out).
• Gently press the centre of the kachori with the thumb so that an impression is formed.
• Heat oil in a wok and deep fry the kachori on slow flame.
• Fry till the outer crust becomes puffy like a puri and becomes golden brown.
• Repeat with the other kachoris.
• Serve hot with tamarind-date chutney, green coriander chutney or plain yoghurt.

Note: The kachoris should be deep fried on low flame else the thick crust and the inside would not be cooked well.
Variations: Pyaaz kachori chaat can also be made with these kachoris.
Simply keep the kachori on a plate, top it well with fresh beaten yoghurt, green corainder chutney, tamarind chutney, red chilli powder and "sev"!

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VERY BERRY STRAWBERRY

This is one yummy drink i must say..

I had some over ripe strawberries in the fridge yesterday and also had some yoghurt, so keeping in mind the strawberry yoghurt by Nestle, i thought to try this..!! And the result was yummy..:) 

5 minutes and voila, the drink is ready!!

Makes 1 glass

Ingredients:

• Rinsed and chopped strawberries- 9
• Castor sugar- 2 tbsp
• Chilled Milk- 1/4 cup
• Fresh yoghurt- 1 cup
• Ice cubes as desired

Method:

• Using a blender, blend strawberries, castor sugar and yoghurt for 1 minute.
• Add milk and blend for another minute and the yummy drink is ready.
• Serve chilled with ice cubes, garnished with strawberry pieces.

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ORANGY BERRY SHAKE
Refreshing and healthy..:)
Makes 1 glass
Ingredients:

• Peeled and deseeded Oranges- 2
• Chopped strawberries- 3
• Vanilla icecream- 1 scoop
• Castor sugar- 3 tsp or as desired
• Crushed ice as desired
• Orange and strawberry slices for garnishing

Method:

• Blend the oranges and strawberries to a fine puree.
• Strain in a vessel.
• Add the sugar and vanilla icecream and blend again for a minute.
• Pour over crushed ice in a mocktail glass or a juice glass.
• Garnish with strawberry and orange slices.
• Serve immediately.

Variation: Green grapes can also be added while blending for a soury taste!!

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ROSTI

Rosti is a classic savory dish of Switzerland.

It is extremely versatile and simple to make.

In fact, Rosti is known as the top five delicacies of Switzerland..

Tastes best with a cheese dip.. ahh, my mouth is already watering..:)

Makes 2 pieces

Ingredients:

• Medium sized potatoes- 4
• Unsalted butter- 2 tbsp
• Butter- 3 tbsp
• Salt to taste
• Freshly ground white/black pepper powder to taste.
• Cornflour- 1 tsp (optional, helps in fast binding)

Method:

• Peel the potatoes and wash it well.
• Using the thick sided holes of a grater, grate the raw potatoes and squeeze the liquid.
• Add salt, pepper powder, unsalted butter and cornflour to the grated potatoes.
• Heat the butter in a non stick tawa, put the potatoes and using your fingers flatten it on the tawa.
• Add butter to the corners of the rosti, making sure that the corners of the rosti are even.
• Cover with a lid for 10 mins and let it cook on low heat.
• Remove the lid and if the bottom side has turned golden brown, using a wooden spatula turn the rosti.
• Put a little more butter on the edges and cook till the other side also becomes golden brown.
• Serve hot.

Note: For each rosti roughly 2 medium sized potatoes are needed. Grate the potatoes just before making the rosti else the potatoes turn reddish brown!!

Rosti can also be made with parboiled potatoes instead of raw ones!

Variations:

• Green chillies can be added.
• Finely chopped onions can also be used.
• Cheese can be sprinkled generously after turning one side of the rosti.(my favourite... yummm!!)
• A layer of cheese can be sandwiched between 2 layers of potatoes!
• Grated garlic, green chillies and onions together with a little milk can also be added as a topping.

For non vegetarians:

• Rosti acts as a great accompaniement to fried eggs.
• Finely chopped bacon or sausages can also be added while making rosti.

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MELTY TRUFFLES
Serves ??, well depends at what rate you eat.. ;)
Ingredients:

• Sugar- 1 cup
• Powdered chocolate- 3/4 cup
• Fresh cream- 1/2 cup
• Unsalted butter- 1/4 cup
• Vanilla essence (optional, i like it without it!!)
• Instant coffee powder (if you want to give it a mochalicious flavour)

Method:

• Mix sugar and powdered chocolate and heat over a double boiler.
• Beat fresh cream till soft peaks are formed and add this cream to the sugar and chocolate mixture.
• Bring it to a boil. (it boils almost instantly, so be careful.. i had spilled it the first time i made!!!)
• Take off the heat and mix the unsalted butter.
• Allow the mixture to cool slighly and cool in the refrigerator for about an hour till it becomes a little stiff.
• Take out from the refrigerator and form balls using buttered palms.
• Roll these balls in powdered chocolate and chill.
• Serve chilled or at room temperature, as desired.

Note: Dark rum or any other liquer can also be added before keeping in the refrigerator.

        Instead of coating the balls with powdered chocolate or chocolate chips, it can also be dipped in Ganache and kept on butter paper and then chilled.

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GUAVA'S LOVE

Learnt this refreshing and brilliant drink from my mom..

Though what she makes is uncomparable, but mine is also

not bad.. :P :D

Makes 10 glasses

Ingredients:

• Ripe and large guava- 2
• Ginger- 1" piece
• Lemon- 6 pieces
• Sugar- 1 cup
• Raspberry essence- 1 drop

Method:

• Peel the guavas and using a blender, blend the guavas and ginger into a smooth paste.
• Add the juice of the lemons and sieve it.
• Make a sugar syrup of 1 string and let it cool.
• Mix the sieved guava, ginger and lemon juice mixtue with the sugar syrup.
• Add 1 drop of raspberry essence for a tinge of pink colour.
• Store in a bottle in the refrigeartor.
• When serving, add roughly 2 tbsp of the guava syrup in a glass and mix with chilled water.
• Black salt can be added at the time of serving.
• Garnish with lemon slice or mint leaves and serve chilled.

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GARLIC BREAD

Serves 2, if you can resist it, else serves just 1.. ;)
One of my hubby's favourites..:)

Ingredients:

• Baguette: 1/2 loaf
• Unsalted butter: 4 tbsp
• Garlic pods: 8
• Grated parmesan cheese- 1 bowl
• Salt to taste
• Oregano and chilli flakes to taste
• Finely chopped parsley leaves- 1 tbsp (optional)

Method:

• Slice the baguette into 3/4" slices.
• Roast the peeled garlic on low flame till it turns little brown and let it cool.
• Using a garlic press, squeeze the roasted garlic. Else grate the roasted pods in a bowl.
• Mix butter, salt, parsley and the cheese with the garlic and mix well.
• Coat the baguette slices with butter and arrange on the grilling rack and grill for 2 mins on high stopping once in between.
• Take out the lightly browned and crispy baguette and coat it generously with the garlic- butter mixture all over.
• Grill again for 4 mins on high, checking twice in between.
• Garnish with oregano and chilli flakes.
• Serve hot with pasta or any dip of your choice.

Note: Grilling the baguette should be done as per personal choice as to how crispy or browned one wants!!

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BASIL CORN FUSILLI 
"A comparatively healthier option".. thats what my hubby keeps saying for this recipe.. He says that this has green vegetables like basil which acts as an antioxidant and thus he forces me to make this every fortnight.. ;)
Serves 2
Ingredients:

• Boiled fusilli- 1 cup
• Finely chopped onions- 1/4 cup
• Grated garlic- 1/4 tsp
• Sliced and boiled babycorn- 1/4 cup
• Blanched sweet corn- 1/4 cup
• Finely chopped fresh parsley- 1 tbsp
• Finely chopped basil- 2 tbsp
• Olive oil- 1 tbsp
• Salt to taste
• Freshly ground black pepper powder
• Grated parmesan cheese- 3/4 cup

Method:

• Heat oil in a pan and saute the garlic for 2 mins.
• Add the onions and saute till they become translucent.
• Mix the babycorn, sweetcorn and salt and mix well.
• Add parsley, basil and freshly grounded pepper powder and mix well.
• Toss the boiled fusilli and top with parmesan cheese.
• Serve immediately.

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POTATO CROQUETTES
A yummy (though a little unhealthy because of the calorie conent)
evening snack.. Can be served with multiple dips, like coriander,
mint and yes not to forget the all time favourite, Tomato ketchup!!
The best part about these croquettes is that they can be shallow
fried and kept aside. Before serving finally, it can be fried again.
This helps when making for a party or a get together!!
Makes 10 croquettes

Ingredients

• Boiled and mashed potatoes- 2 large
• Mint leaves- 1/4 cup
• Coriander leaves- 1/4 cup
• Finely chopped green chillies- 2
• Finely chopped ginger- 1/2" (optional)
• Freshly roasted cumin powder- 1 tsp
• Garam masala to taste
• Lemon juice to taste
• Salt to taste
• 1 1/2 tbsp flour
• 1/4 cup beaten rice powdered coursely (chirwa/poha/avalakki)

Method

• Mix all the ingredients well except flour and beaten rice.
• Divide the mixture into 10 equal portions and shape into desired shape.
• Combine the flour with room temperature water and make a thin paste.
• Dip each croquette into the flour paste and roll it on the beaten rice powder.
• Deep fry the croquettes till golden brown.
• Drain on an absorbent paper and serve hot with any dip of your choice.

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SWEET CORN N SPRING ONION SOUP
A little modified version of the great Tarla Dalal's recipe.
A yummy soup for eveings, especially winters..:)
Ingredients:

• Sweet corn- 2 1/2 cups
• Milk- 1 cup
• Finely chopped spring onion greens
• Flour- 2 tbsp
• Unsalted butter- 2 tbsp
• Salt to taste
• Freshly ground black pepper

Method:

• Make a course puree with sweet corn, milk and 3/4 of spring onion greens using a blender.
• Heat butter in a pan and saute the flour for a minute till it turns light brown.
• Add the corn puree, 2 cups water, salt and pepper and cook uncovered for 5 minutes.
• Garnish with a teaspoon of butter, corn kernels and remaining spring onion greens.
• Serve hot.

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PINE BERRY SMOOTHIE
The uncommon combo of juicy red strawberries and pineapples make it a great drink.. try it folks and do revert back..:)

Ingredients:

• 1 1/2 cups of fresh or frozen strawberry pieces
• 1 cup pineapple pieces
• 1/2 cup milk
• 1 1/2 cups greek yoghurt
• 2 tbsp castor sugar
• 1 cup crushed ice

Method:

• Blend the strawberry and pineapple pieces using a hand grinder.
• Add milk, greek yoghurt and castor sugar and blend again till smooth.
• Take crushed ice in a glass and pour the smoothie on it.
• Garnish with fresh strawberry or pineapple chunk.
• Serve immediately.

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