Masala Bhindi - snack

Spicy, deep-fried ladies fingers. A spicy accompaniment to dal and chawal.
Prep. time: 10 mins
Cooking time: 10 mins
Serves 4
Ingredients:

2 cups bhindi (ladies fingers), slit into four lengthwise
2 tablespoons Bengal gram flour (besan)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons chaat masala
1 teaspoon lemon juice
salt to taste
Oil for deep frying

Method:

• Mix together all the ingredients in a bowl. Toss well.
• Heat the oil in a kadhai and deep fry the bhindi till crisp.
• Drain on absorbent paper.
• Serve hot
  

These have to be fried almost immediately after you mix them as otherwise they will not be crisp as the bhindi will release water, making them soggy.

Coconut Rice - main course

Rice and creamy coconut milk make a unique combination.
Prep Time: 10 mins
Cooking Time: 20 mins
Serves 4
Ingredients:

1 1/4 cups long grained rice
1 tablespoons urad dal (split black gram)
2 tablespoons moong dal (split yellow gram)
6 red chillis
4 to 5 curry leaves
2 tablespoons salted peanuts crushed lightly
2 1/2 cups (500ml) coconut milk
2 tablespoons oil
salt to taste

For the garnish
1/4 cup grated coconut

Method:

• Clean, wash and soak the rice for about 20 minutes. Drain and keep aside.
• Heat the oil in a pressure cooker. Add the urad dal and moong dal and fry for 2 minutes.
• Add the red chillis, curry leaves and peanuts and fry again for about 1 minute.
• Add the rice and saute for another 2 to 3 minutes.
• Add the coconut milk and salt and pressure cook for 2 whistles.
• Serve hot, garnished with the grated coconut.
  

You can also garnish this dish with chopped onions and tomatoes.

Dal Fry - curry

Creamy, rich and smooth. This is the perfect accompaniment for the rice or rotis.
Prep time: 10 mins
Cooking time: 25 mins
Serves 4
Ingredients:

1 cup masoor dal (split red lentils)
1/4 cup yellow moong dal (split yellow lentils)
2 green chillis,slit
1 teaspoon grated ginger
1 teaspoon grated garlic
1/4 teaspoon turmeric powder (haldi)
salt to taste

For the tempering
1/2 teaspoon mustasrd seeds (rai)
1/2 teaspoon nigella seeds (kalonji)
1 red chilli
1 onion, sliced
1 tomato, chopped
2 tablespoons ghee

For the garnish
3 tablespoons chopped coriander
1 tablespoon butter

Method:

• Wash the dals together.
• Combine the dals, chillis, ginger, garlic, turmeric, salt and 3 cups of water and pressure cook till the dals are tender.
• Remove the chillis and discard. Whisk the dal till it is smooth. Keep aside.
  

For the tempering

• Heat the ghee in a pan and add the mustard seeds, nigella seeds and red chilli.
• When the mustard seeds crackle, add the onion and saute till it is translucent.
• Add the tomato and saute for another 3 to 4 minutes.
  

How to proceed

• Add the dals to the tempering, mix well and bring to a boil. Serve hot, garnished with the coriander and butter.

Vegetables and Dal curry

Vegetables simmered with pulses. A simple dish that needs no accompaniment other than rotis or rice.
Prep Time: 20 mins
Cooking time: 40 mins
Serves 4
Ingredients:

For the dal
2 tablespoons yellow moong dal (split yellow lentils)
1/4 cup masoor dal (split red lentils)
1 green chilli
1 teaspoon ginger, grated
1 teaspoon garlic, grated
1/2 teaspoon turmeric powder (haldi)

For Vegetables
6 to 8 bhindi (okra / ladiesfingers), cut into 25mm.(1") pieces
1/2 cup cluster beans (guvar), cut into 25mm.(1") pieces
1 carrot diced
1 sweet corn, cut into circles
2 potatoes, diced
2 brinjals, diced
1/2 teaspoon cumin seeds (jeera)
6 to 8 curry leaves
1/2 teaspoon fenugreek seeds (methi)
1/4 teaspoon asafoetida (hing)
1 teaspoon chilli powder
2 tablespoons oil
salt to taste

Method:
For the dal

• Wash the moong dal and masoor dal. Drain.
• Pressure cook the dals, green chilli, ginger, garlic, turmeric powder, salt with 1 cup of water, till the dals are tender.
  

How to proceed

• Whisk the pressure cooked dal till smooth and remove the green chilli.
• Heat the oil in a large pan and add the cumin seeds, curry leaves, fenugreek seeds and asafoetida and stir for a few seconds.
• Add the bhindi, cluster beans, carrots, sweet corn, potatoes, brinjal and chilli powder and saute for 5 to 7 minutes till the vegetables soften.
• Add the cooked dal and 1 cup of water and salt and simmer for 5 to 10 minutes.
  

Serve Hot.

Palak Kofta Kadhi - curry

Spinach dumplings simmered in a yoghurt curry
Prep time: 15 mins
Cooking time: 20 mins
Serves 4
Ingredients:

For the palak koftas
1 cup spinach leaves (palak), blanched, drained and chopped
1/4 cup bengal gram flour (besan)
1/2 teaspoon chilli powder
1/2 teaspoon cumin seeds (jeera)
a pinch of soda bi-carb
salt to taste
oil for deep frying

For the kadhi
1 cup curds
2 tablespoons bengal gram flour (besan)
1 teaspoon cumin seeds (jeera)
a pinch asafoetida (hing)
5 curry leaves
1 onion, sliced
2 cloves garlic, finely chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste

Method:
For the palak koftas

• Mix the spinach leaves, gram flour, chilli powder, cumin seeds, soda-bi-carb and salt in a bowl to get a soft dough.
• Mix well, divide into 16 equal portions and shape into even sized rounds.
• Heat oil in a kadai and deep fry the koftas.
• Remove and drain on absorbent paper. Keep aside.
  

For the kadhi

• Mix the curds and gram flour in a bowl. Keep aside.
• Heat the oil in a saucepan and add the cumin seeds. When they crackle, add the asafoetida, curry leaves, onion and garlic and saute for 4 to 5 minutes.
• Add the curds and gram flour mixture, turmeric powder, salt and 1 cup of water and bring to a boil.
  

How to proceed

• Add the palak koftas to the hot kadhi and simmer for 4 to 5 minutes.
• Serve hot with rice.

Makai ki Roti - main course

A bread made of fresh sweet corn and spices
Prep. Time: 10 mins
Cooking time: 15 mins.
Makes 6 Rotis
Ingredients:

1/2 cup sweet corn kernels
1/2 cup whole wheat flour (gehun ka atta)
1/4 teaspoon chilli powder
1/4 teaspoon cumin seeds (jeera)
1/2 teaspoon lemon juice
1/4 cup chopped coriander
1/2 teaspoon sugar
1 tablespoon oil
salt to taste

oil for cooking and butter to serve

Method:

• Grind the sweet corn kernels to a fine paste in a food processor (without using any water).
• Mix the corn paste with the rest of the ingredients in a bowl using water only if necessary and make a soft dough.
• Divide the dough into 6 equal portions.
• Roll out each portion into a circle of 100 mm. (4") diameter.
• Heat a tava (griddle) and cook each roti on both sides on a slow flame until golden brown, using little oil.
• Serve hot topped with a dollop of butter.

Paneer Masoor Paratha - Main Course

Paratha envelopes filled with lentils and cottage cheese.
Prep. time : 15 mins
Cooking time : 45 mins
Makes 4 parathas
Ingredients:

For the dough
1/2 cup whole wheat flour (gehun ka atta)
1 tablespoon oil
salt to taste

For the filling
1/2 cup paneer (cottage cheese), crumbled
2 tablespoons whole masoor (whole red lentils), cooked
1 onion, chopped
1 teaspoon grated ginger
1/2 teaspoon chilli powder
1/2 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder
2 tablespoons chopped coriander
1 tablespoon oil
salt to taste

oil for cooking

Method:
For the dough

• Combine all the ingredients and knead into a soft dough using enough water
• Cover with a wet cloth and keep aside for 10 min to 15 min
  

For the filling

• Heat the oil and saute the onion till it turns translucent.
• Add the paneer, masoor, ginger, chilli powder, coriander powder, coriander and salt and mix well.
• Cool, divide into 4 parts and keep aside
  

How to proceed

• Divide the dough into 4 equal parts and roll out each portion very thinly into circles of 250mm.(10") diameter.
• Put one portion of the stuffing in the centre of each paratha and fold all the sides in such a way so as to form a rectangle.
• Make a paste using a little flour and water and use this to seal the edges of the paratha.
• Place the paratha on a tava (griddle) with the open edge at the bottom. Cook for a few minutes, turn over on the other side and cook again till crispy, using al little oil.
• Repeat for the remaining dough and filling to make 3 more parathas.
  

Serve hot with curds.

Kaddu Palak ki Roti (Red pumpkin & Spinach Roti)

Spinach and pumpkin make delicious chapatis
Prep. time : 10 min
Cooking time : 15 min
Makes 5 rotis
Ingredients:

1 cup red pumpkin (kaddu), peeled and grated
1 cup chopped spinach (palak)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon chilli powder
1/2 green chilli, chopped
1/4 teaspoon turmeric powder (haldi)
1 tablespoon oil
salt to taste
oil for cooking

Method:

• Heat the oil, add the spinach and saute for 2 min.
• Remove from fire.
• Mix all the ingredients to make a soft dough using enough water. Knead well.
• Divide the dough into 5 equal portions.
• Roll out each portion into a circle of 125mm (5") diameter.
• Heat a tava (griddle) and cook each roti on both sides, until golden brown using a little oil.
  

Serve hot

Amti - Sweet and Sour Curry

This is a Sweet and sour Curry made from tomatoes, coconuts and black peas. This curry can be used with chapathi's and nans.

Preparation time :25 minutes
Cooking time : 20 minutes
Serves : 4

Ingredients:
8 cloves
8 peppercorns
3 tomatoes, chopped finely
3 kokums
2 large onions, sliced
1 large onion, chopped finely
2 cups grated fresh coconut
1 1/2 cups black peas, sprouted
1 cup coriander leaves, chopped
3 tbsps oil
2 tbsps coriander seeds
1 1/2 tbsp chilli powder
1 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp cumin seeds
salt to taste
Method:

1. Heat 1 tsp oil and add peppercorns, cloves and coriander seeds. When they pop, add sliced onion. Brown.
2. Add coconut gratings and brown the whole lot.
3. Cool and grind to a fine paste, adding a little water as needed. Reserve.
4. Heat remaining oil and add cumin seeds. When they crackle, add the chopped onion.Brown.
5. Add tomatoes, sprouted peas(cooked) and all the spice powders.
6. Add salt and boil, mashing a few peas with the back of the ladle.
7. Add ground paste and sufficient water to make enough gravy. Add the kokums, stir and boil once.
8. Garnish with coriander leaves and serve with puris made of rice flour, or with rotis and onion slices.

Mixed Vegetable soup

Ingredients:
1 carrot grated
6 beans, chopped
1/4 cup chopped cabbage
1/2 bunch spinach
1 onion quartered
1 tomato chopped
1/2 cup milk (cold)
1 tsp cornflour
Salt and pepper to taste

Method:
Put all the vegetables, the onion and the tomato in a cooker along with 2 big glasses of water, and pressure cook for 15 minutes. When cooked, strain the vegetables and blend them in a mixie. mix the blended vegetables to the previously strained water and boil, adding more water if necessary. When it starts to boil, add salt, pepper and milk to which cornflour is added. Let it boil for 5 minutes.

This is a ZHAP Diet.

Tomato Lentil Soup

Ingredients:
1/2 cup split yellow dal (moong)
4 Big tomatoes peeled
1 Onion chopped
1 small carrot grated
1 tsp chilli powder
1/4 tsp jeera powder
1 tsp lemon powder
1 tsp lemon juice
Chopped coriander leaves
Salt to taste
Method:

Put the dal, tomatoes and onion in a cooker along with four glasses of water and pressure cook for 10 to 15 minutes. Mash the boiled vegetables well with a spoon. Add the masala powders and grated carrot and let it boil for 7 to 8 minutes. Remove from fire and add lemon juice. Before serving, garnish with grated carrot and coriander leaves.

This is a ZHAP Diet.

Palak Soup

Ingredients:
1 big bunch of palak (spinach) leaves
1/2 cup milk (cold)
1 tsp cornflour
Salt and pepper to taste
Method :

Boil the palak with little salt. Puree it in a blender. Pour the puree into a pan and let it boil. While it is boiling, add the milk after mixing cornflour with it. Let it boil for five to seven minutes. Add pepper and salt. Remove when the consistency is slightly thick and serve.
This is a ZHAP diet.

Oothappam - Breakfast dish

This is another variety of Dosa which looks like a Pizza with toppings of Onions and Tomato pieces on it.

Ingredients:
To the plain dosa batter, add the following :
Chopped onions
Green Chillies
Coriander seeds
1/2 teaspoon turmeric

A few curry leaves
Mix the ingredients well and make the oothappam the next day just like you make plain dosa.

This is a ZHAP diet.

Plain Dosa

Ingredients :
2 cups rice
1/4 cup urad dal
1/4 cup boiled rice
1 tsp tur dal
1/2 tsp fenugreek seeds

salt to taste

Soak the dal and rice and fenugreek seeds for 3 to 4 hours. Grind to a smooth paste. Add salt and ferment overnight.Make the dosa on a non-stick tava the next morning without any oil.

This is a ZHAP Diet.

Ragi Dosa - Breakfast Dish

Ingredients
1/2 cup urad dal
1/4 cup rice
3 cups ragi flour
salt to taste

Soak the rice and dal for 3 to 4 hours, and then grind to a smooth paste. To the ground mixture, add the ragi flour along with salt and enough water to form a smooth, firm paste. Leave overnight to ferment. Make the dosa (thin pancakes) with the batter on a non-stick tava. You can add chopped onions, curry leaves, coriander and green chillies to the batter before making the dosa. This is a ZHAP diet dish.

The Zero Heart Attack Path (ZHAP) Diet

The ZHAP diet is a low fat diet plan aimed at lowering your cholesterol levels and reducing the risk of suffering from a heart ailment. The ZHAP diet is a new, specially designed low fat diet plan which tastes as good as your normal food and which you will be able to adhere to without any difficulty.It is low in substances that are bad for your health and rich in substances that will protect you against heart disease and other illnesses. These meals are meant not just for the person at risk; they are for the whole family. This has two obvious benefits: one, you need not cook two sets of meals;two, the persons at risk is not tempted by the food consumed by others.

Salient features of the ZHAP diet

This is a purely vegetarian diet which includes vegetables, fruits, pulses, grains and non-fat dairy products.It excludes all kinds of oils, butter, cheese, ghee (clarified butter), processed foods and coconut. Of course it goes without saying that sweets, fried items and alcohol are not a part of it.

Contarary to what is usually believed, there is no significant loss of taste due to the lack of oils,coconut and butter. Seasoning of curries, dals and sambars is more a matter of habit and dispensing with it doesn't really affect the taste of the particular dish.Use of butter in soups can be avoided by pureeing the cooked vegetables and adding a little bit of skimmed milk to it. In salads, try to use low fat yoghut, lemon juice and vinegar instead of salad oil. Breakfast items like dosas should be prepared in a non-stick pan, which requires very small quantities of oil. By following such general principles, you can suitably modify your own favourate recipes into low fat items.

Fresh Mushroom Curry

Using fresh coriander and boiled onion paste enhances the taste of the gravy and makes it a delicacy.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4 to 6.

Ingredients
250 grams fresh mushrooms
2 cardamoms
2 bay leaves
3 cloves
1/2 teaspoon garam masala
1/2 teaspoon chilli powder
1 teaspoon finely chopped ginger
2 green chillies, chopped
1 teacup beaten curds
1/2 teacup chopped coriander
4 tablespoons ghee or refined oil
salt to taste
For the paste
2 onions
6 cloves garlic
12 mm. (1/2") piece ginger
3 tablespoons cashewnuts

Method
For the paste
* Boil the onions in 1 cup of water until soft.
* Add the garlic, ginger and cashewnuts and make a paste.
How to proceed
* Slice the mushrooms and put them in hot water for 2 minutes. Drain.
* Heat the ghee and add the cardamoms, bay leaves and cloves and fry for a few seconds.
* Add the paste and fry again for 2 to 3 minutes. Add the garam masala, chilli powder, ginger and green chillies and fry again for 1/2 minute.
* Take the vessel off the fire and add the curds. Mix well.
* Put the vessel on a slow flame and go on stirring all the time.
* Add the mushrooms, coriander and salt and cook for a few minutes.
* Serve hot.

Quick Tava Rice - Main Course

A mildly spiced rice which can be made very quickly. Ensure that each grain of the cooked rice is separate.
Cooking Time : 10 min.
Preparation Time : 10 min.
Serves 4.

Ingredients

2 teacups cooked rice
1 onion, sliced
3 cloves crushed garlic
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1 capsicum, sliced
1 tomato, chopped
1 tablespoon fresh curds
3 tablespoons oil
salt to taste

For garnishing

grated cheese (optional)

Method
* Heat the oil in a tava and fry the onions for 1 minute.
* Add the garlic and fry again for a few seconds.
* Add the chilli and turmeric powders, capsicum, tomato and curds and fry again for a few minutes.
* Add the cooked rice and salt and cook again for a few minutes.
* If you like, sprinkle cheese on top.
* Serve hot.

Hariyali Dal - Curry

A rich and tasty dal, containing masoor dal and greens.
Cooking Time : 20 min.
Preparation Time : 10 min.
Serves 6 to 8.

Ingredients

1 1/2 teacups uncooked masoor dal
2 cups greens (palak, methi and coriander)
1 chopped onion
1 teaspoon cumin seeds
2 teaspoons amchur powder
1 chopped tomato
1/2 teaspoon turmeric powder
3/4 teaspoon chilli powder
3 tablespoons ghee
salt to taste

To be ground into a paste

6 cloves garlic
6 green chillies
25 mm. (1") piece ginger

Method
* Cook the dal separately with 2 cups of water.
* Heat the ghee on a tava, add the onion and cumin seeds and fry for at least 2 minutes.
* Add the cooked dal, the greens, amchur powder, tomato, turmeric powder, chilli powder, paste and salt and cook for a few minutes.
* Serve hot.

Mixed Vegetable Parathas - Main Course

Wholesome stuffed parathas.
Cooking Time : 20 min.
Preparation Time : 20 min.
Makes 10 to 12 parathas.

Ingredients
For the stuffing

2 teacups finely chopped mixed vegetables (french beans, carrots, cauliflower, green peas)
3 to 4 finely chopped spring onions
1 small boiled potato
2 tablespoons chopped coriander
2 chopped green chillies
a pinch Ajinomoto powder
1 teaspoon chilli powder
1 tablespoon oil
salt to taste

For the dough

1 teacup plain flour (maida)
1 teacup whole wheat flour
2 teaspoons oil
1/2 teaspoon salt

For cooking

ghee

Method :
For the stuffing
1. Heat the oil and fry the mixed vegetables, and spring onions on a very high flame for 1 minute.
2. Add the Ajinomoto powder and cook for a further 3 to 4 minutes.
3. Add the potato, coriander, green chillies, chilli powder and salt and mix well.
For the dough
1. Mix all the ingredients and add water to make a soft dough.
2. Divide the dough into 10 to 12 portions. Roll out thinly.
How to proceed
1. Put 1 tablespoon of the stuffing in the centre of each dough round. Make an envelope by folding all the sides over the vegetables. Cook on a tawa (griddle) with ghee until crisp on both sides.
2. Repeat for the remaining dough rounds and stuffing
3. Serve hot.

Parathas Stuffed With Vegetables And Cheese - Main Course

Cook these tasty parathas in front of your guests. They make a meal by themselves with a bowl of curds.
Cooking Time : 20 minutes.
Preparation Time : 20 minutes.
Makes 10 parathas.

Ingredients
For the dough

1 1/2 teacups plain flour (maida)
1 1/2 teacups whole wheat flour
1 tablespoon ghee
3/4 teaspoon salt

To be ground into a paste (for the stuffing)

3 green chillies
2 tablespoons chopped coriander
25 mm. piece ginger

For the stuffing

3 carrots, finely chopped
1 small cauliflower, finely chopped
2 potatoes, finely chopped
1 teacup green peas
1 teaspoon cumin seeds
4 tablespoons grated cheese
2 green chillies, chopped
2 tablespoons chopped coriander
2 tablespoons ghee
salt to taste

For cooking

ghee

Method
For the dough
1. Sieve the flours with the salt.
2. Add the ghee and mix well. Add enough water and make a semi-soft dough.
For the stuffing
1. Heat the ghee and fry the cumin seeds until they begin to crackle.
2. Add the chopped vegetables, green peas, paste and 2 to 3 tablespoons of water and cook on a slow flame until the vegetables become soft.
3. Alternatively, cook in a pressure cooker without adding any water.
4. Mash the vegetables slightly, add the cheese, green chillies, coriander and salt and mix well.
How to proceed
1. Knead the dough and divide into 20 portions.
2. Roll out each portion of the dough into a small thin round with the help of flour.
3. Spread a little filling on one round, cover with the other round and press well.
4. Cook on a hot tawa (griddle) on both sides using a little ghee until pink spots come on top.
5. Repeat for the remaining rounds and stuffing.
6. Serve hot.

Mutter Dhingri - Curry

A delicious combination of peas and mushrooms in a thick, rich gravy.
Cooking Time : 15 min.
Preparation Time : 15 min.
Serves 4.
Ingredients

1 teacup boiled green peas
200 grams fresh mushrooms, sliced
1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste

To be ground into a ginger-garlic paste

4 cloves garlic
12 mm. (1/2") piece ginger

To be ground into a cashewnut paste

2 tablespoons poppy seeds
2 teaspoons cashewnuts

Method
1. Heat the oil in a tava and fry the onion until golden.
2. Add the ginger-garlic paste and tomato and cook until soft.
3. Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4. Add the peas, mushrooms and curds and cook for another 3 minutes.
5. Serve hot.

Handy Tip : Fresh mushrooms need to be washed carefully. A tablespoon of cornflour on to the fresh mushrooms removes all surface mud and gives you white washed mushrooms.

Quick Bread Snack

A lovely bread based snack.
CookingTime : 5 minutes.
Preparation Time : 15 minutes.
Serves 4.
Ingredients

10 to 12 bread slices
2 teaspoons mustard seeds
2 onions, chopped
2 curry leaves
2 tomatoes, chopped
4 to 5 green chillies, chopped
1 teaspoon finely chopped ginger
2 tablespoons tomato ketchup
juice of 1 lemon (approx.)
2 tablespoons chopped coriander
2 tablespoons oil
salt to taste

Method
1. Soak the bread slices in a little water for a few minutes. Squeeze out the water and crumble thoroughly.
2. Heat the oil and fry the mustard seeds until they begin to crackle. Add the onions and curry leaves and fry again until the oinons are light pink in colour.
3. Add the tomatoes, green chillies and ginger and cook for 1 minute.
4. Add the crumbled bread, tomato ketchup, lemon juice, coriander and salt and cook for 1 minute.
5. Serve hot.

Makai (Maize flour) ka Dhokla - Snacks

Scrumptious sweet corn and maize flour dhoklas ready within minutes.
Cooking Time : 25 mins.
Preparation Time : 30 mins.
Serves 4.

Ingredients

1 cup maize flour (makai ka atta)
1/2 cup sour curds
1/2 cup sweet corn kernels
2 teaspoons ginger- green chilli paste
1/4 teaspoon asafoetida (hing)
2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Eno's fruit salt
2 teaspoons oil
salt to taste

For the tempering

1 teaspoon mustard seeds (rai)
1 teaspoon sesame seeds (til)
a pinch asafoetida (hing)
1 tablespoon oil

Other Ingredients

oil for greasing
For the garnish
1 tablespoon chopped coriander


* Combine the maize flour and sour curds with 1/2 cup of warm water in a bowl. Mix well to make a smooth batter. Keep aside for at least 30 minutes.
* Add the sweet corn, ginger-green chilli paste, asafoetida, sugar, lemon juice, oil and mix well.
* Add the fruit salt, mix gently and pour the batter into a greased 150 mm. (6") diameter thali. Steam for 15 to 20 minutes.
* Prepare the tempering by heating the oil, adding the mustard seeds, sesame seeds and asafoetida and frying until the seeds crackle. Pour the tempering over the prepared dhokla.
* Garnish with the chopped coriander. Cut into pieces and serve hot.

Tip: Add the Eno's fruit salt just before you put the dhoklas to steam.

Masala Bhindi - Snack

Spicy, deep-fried ladies' fingers. A spicy accompaniment to dal and chawal.
Cooking Time : 10 mins.
Prepartion Time : 10 mins.
Server 4

Ingredients

2 cups bhindi (ladies' fingers), slit into four lengthwise
2 tablespoons Bengal gram flour (besan)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons chaat masala
1 teaspoon lemon juice
salt to taste

Other Ingredients

oil for deep frying

* Mix together all the ingredients in a bowl. Toss well.
* Heat the oil in a kadhai and deep fry the bhindi till crisp.
* Drain on absorbent paper.
* Serve hot.


These have to be fried almost immediately after you mix them as otherwise they will not be crisp as the bhindi will release water, making them soggy.
For the garnish, you may use chopped red capsicum and coriander.

Thai Pizza

A cheese free pizza with peanut butter and tomato sauce topped with sesame seeds and garlic flavoured mushrooms, spring onions, paneer, celery and capsicum.

Preperation Time : 15 Minutes
Cooking Time : 40 Minutes
Makes 2 Pizzas

1 recipe basic pizza base (see basic pizza base recipe)
Butter or oil for greasing

For the tomato peanut sauce

1 recipe tomato sauce (see tomato sauce recipe)
2 tablespoons peanut butter
1 teaspoon soya sauce

For the mushroom topping

2 cups sliced mushrooms
2 teaspoons sesame seeds
2 teaspoons garlic, grated
2 cups chopped spring onions
1/4 cup celery, sliced
1/2 cup red, yellow and green capsicum, diced
1/4 cup paneer or tofu, diced
2 teaspoons soya sauce
1 tablespoon oil
salt and pepper to taste

For the tomato peanut sauce
* Combine all the ingredients and bring to a boil.
* Simmer till the sauce becomes smooth, adding water if required. Keep aside.

For the mushroom topping
* Heat the oil and saute the sesame seeds and garlic
* Add the mushrooms and saute for 2 to 3 minutes
* Add the spring onions, celery, capsicum, paneer, soya sauce, salt and pepper and stir well.
* Remove from heat and keep aside.

How to proceed
* Place one pizza base on a greased baking tray
* Spread half the tomato peanut sauce on top.
* Top with half the mushroom topping and bake in a preheated oven at 200 degrees Celsius (400 F) for 15 minutes or till the base is evenly browned.
* Repeat with the remaining ingredients to make one more pizza.

Serve Hot.

Gourmet Pizza

A 5 grained pizza base topped with sauted leeks and cheese
Preperation Time : 15 Minutes
Cooking Time : 40 Minutes
Makes 2 Pizzas


1 recipe 5 grain base (see the 5 grain base recipe)
1 recipe tomato sauce (see tomato sauce recipe)
butter or oil for greasing

For the topping

2 cups leeks or spring onions, chopped
3 cloves garlic, chopped
a pinch of nutmeg
2 stuffed olives, sliced
1 tablespoon butter or oil
salt to taste

For baking

1 cup cooking cheese or mozzarella cheese, grated

For the topping

* Heat the butter in a saucepan.
* Add the leeks, garlic, nutmeg, olives and salt and stir fry for 3-4 minutes. Keep aside.


How to proceed
* Place one pizza base on a greased baking tray.
* Spread half the tomato sauce and half the topping on it.
* Top with half of the grated cheese.
* Bake in a preheated oven at 200 C (400F) for 15 to 20 minutes or till the base is evenly browned.
* Repeat with the remaining ingredients to make another pizza.

Serve Hot.

Tomato Cheese Pizza

An easy to make recipe that is an Italian favourite
Preperation Time : 10 Minutes
Cooking Time : 40 Minutes
Makes 2 Pizzas

1 recipe basic pizza base
6 large ripe tomatoes, sliced
1 1/2 cups cooking cheese or mozzarella cheese, sliced
6 to 8 black olives, deseeded (optional)
salt and pepper to taste
butter or oil for greasing

For serving
chilli flakes

* Place one pizza base on a greased baking tray.
* Arrange the tomato and cheese slices alternatively on the pizza base, overlapping over each other.
* Sprinkle some salt and pepper and decorate with olives, if desired.
* Bake in a preheated oven at 200 C (400F) for 20 minutes or till the base is evenly browned.
* Repeat with the remaining ingredients to make another pizza.

Serve hot with chilli flakes.

Skillet Pizza with asparagus and baby corn

A Pizza recipe which can be made without using an oven
Preperation Time : 15 Minutes
Cooking Time : 30 Minutes
Makes 2 Pizzas

1 recipe basic pizza base (as explained above)
1 recipe tomato sauce (as explained above)
1 can (400 gms) asparagus/fresh asparagus
2 cups sliced baby corn (blanched)
1 1/2 cups cooking cheese or mozzarella cheese, grated
1 table spoon olive oil or oil for cooking.

* Heat half the olive oil in a non-stick pan over a low flame and place a pizza base on it.
* Spread half the tomato sauce over the pizza base.
* Drain the asparagus and roughly mash it with a fork. Spread half the mashed asparagus over the pizza.
* Neatly arrange one cup of baby corn over the asparagus.
* Top with half the cheese.
* Cover the pan with a lid and cook on a very slow flame for 10 to 12 minutes or till the base is evenly browned.
* Repeat with the remaining ingredients to make another pizza.

Serve Hot.
The trick to making this pizza is to keep the flame sufficiently low so that the base does not burn while cooking. Any recipe for a pizza can be cooked on a skillet.

Basic Tomato Sauce Recipe for Pizza

Preperation Time: 10 min
Cooking Time: 25 to 30 min
Makes approx. 1 cup

4 Large tomatoes
2 bay leaves
4 to 6 peppercorns
1 small onion, chopped
1 teaspoon garlic, chopped
1/2 capsicum, deseeded
2 tablespoons tomatoe puree (optional)
1/4 cup tomato ketchup
1 teaspoon sugar
1/2 teaspoon dried oregano
2 tablespoons olive oil or oil
salt to taste

* Blanch the tomatoes in boiling water
* Peel, cut into quarters and deseed the tomatoes
* Chop finely and keep the tomato pulp aside.
* Heat the olive oil, add bay leaves and peppercorns and saute for a few seconds
* Add the onion, garlic and capsicum and saute for a few minutes.
* Add the tomato pulp and allow it to simmer for 10 to 15 min untill the sauce reduces a little.
* Add the tomato puree, ketchup, sugar and salt and simmer for some more time.
* Finally, add the oregano and mix well. Remove the capsicum, bay leaves and peppercorns and discard.
Use as required.

A Whole Meal Pizza Base

Makes 2 bases

2 cups whole wheat flour (gehun ka atta)
2 teaspoons (10 grams) fresh yeast, crumbled
1 teaspoon sugar
2 teaspoons olive oil or oil
1 teaspoon salt

* Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
* Add olive oil and knead again.
* Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume.(approx 15 to 20 min)
* Press the dough lightly to remove the air.
* Divide the dough into 2 equal parts.
* Roll each portion into a circle of 250mm. (10") diameter and 6mm.(1/4") thickness.
Use as required.

Basic Pizza base

Makes 2 bases.

2 cups plain flour (maida)
2 teaspoons (10 gms) fresh yeast, crumbled
1 teaspoon sugar
1 tablespoon olive oil or oil
1 teaspoon salt

* Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic.
* Add the olive oil and knead again.
* Cover the dough with a wet muslin cloth and allow it to prove till it
doubles in volume (approx 15 to 20 minutes).
* Press the dough lightly to remove the air.
* Divide the dough into 2 equal parts.
* Roll each portion into a circle of 250 mm. (10") diameter and 6mm.(1/4")
thickness.
Use as required.

5 Grain Pizza Base

A nutricious alternative for the regular refined flour base.
Makes 2 bases

1/4 cup maize flour (makai ka atta)
1/4 cup jowar flour
1/4 cup millet flour (bajre ka atta)
1/4 cup wholewheat flour (gehun ka atta)
1 cup plain flour (maida)
2 teaspoons (10 gms) fresh yeast, crumbled
1 teaspoon sugar
1 tablespoon olive oil or oil
1 teaspoon salt

* Combine all the ingredients except the olive oil in a bowl and knead into
a soft dough using enough water until it is smooth and elastic.
* Add the olive oil and knead again
* Cover the dough with a wet muslin cloth and allow it to prove till it
doubles in volume (approx 15 to 20 minutes)
* Press the dough lightly to remove air
* Divide the dough into two equal parts.
* Roll each portion into a circle of 250mm.(10") diameter and 6mm.(1/4")
thickness.

Use as required.

Polenta Pizza Base

This is an innovative base made using the polenta. Polenta is a cornmeal porridge that is the traditional dish of northern italy.

Makes 2 bases

For the Polenta

6 tablespoons maize flour (makai ka atta)
1/2 teaspoon chilli powder
2 teaspoons butter
salt to taste

Other ingredients

1 1/2 cups plain flour (maida)
2 teaspoons (10 grams) fresh yeast, crumbled
1 teaspoon sugar

For the polenta

* Put 3/4 cup of water to boil along with the butter, chilli powder and salt.
* When the water boils, add the maize flour and mix well with a wooden spoon or whisk.
* Cook for some time on a low flame, whisking continuously all the time till the mixture thickens.
* Remove from fire and cool.

How to proceed

* Sieve the flour, add the prepared polenta, yeast, sugar and enough water to
make a soft dough. Knead till it is smooth and elastic.
* Cover with a wet muslin cloth and allow it to prove till it doubles in
volume (approx 15 to 20 minutes)
* Press the dough lightly to remove the air.
* Divide the dough into 2 equal parts
* Roll each portion into a circle of 250mm.(10") diameter and 6mm.(1/4")
thickness.
Use as required.
Maize flour is made by coarsely milling dried corn. Maize flour or
cornmeal is coarse, grainy and pale yellow in texture.