1/2 cup soya flakes
1 cup buttermilk
1/2 cup rice flour
1/2 cup sooji
1 onion, chopped
1 tomato, chopped
1 capsicum, chopped
1 tsp jeera (cumin) powder
1 tsp red chilli powder
1 tsp black pepper powder
2 Tbsp oil
1/2 tsp urad daal
1/2 tsp channa daal
1/2 tsp mustard seeds
6 curry leaves
1 Tbsp coriander leaves, chopped
1 cup water
1.Heat a frying pan and add oil.
2.Make a tadka of urad daal, channa daal, mustard seeds, curry leaves & heeng.
3.Fry for about a minute, add soya flakes, stir well.
4.Add water & salt
5.Cook till the flakes are soft to touch, remove from stove.
6.Let it cool for 10 minutes.
7.Add rice flour, sooji, seasonings & buttermilk to the soya mixture, mix well
8.Add water if needed to make into thick consistency.
9.Keep covered for half an hour.
10.Heat a tawa and grease with a little oil.
11.Pour a ladle full of batter, sprinkle chopped vegetables, salt & chilli powder.
12.Pour some oil on all sides.
13.Cover and cook on medium flame till sides are loose and base gets golden brown.
14.Flip over and cook.
15.Serve with non-fat curd spiced with black salt, pepper and chopped coriander.
2. Corn Pulao
250 gm of Basmati rice
80 gm of American corn kernels
2 tsp of olive oil
1 tsp of ginger garlic paste
1 tsp of salt
4 green chillies
5 gm of cumin seed
1 bay leaf
1/2 tsp of pepper corn
8 flakes of cloves
2 cups of hot water
3 Tbsp of chopped coriander leaves
2 tsp of lime juice
Sautéed diced chopped bell pepper
1.Rinse basmati rice and soak it in water for at least 15-20mins.
2.Grind coconut, green chilli, coriander leaves to make a fine paste.
3.Take a pan add olive oil.
4.Once the oil is hot add cumin seeds, cloves, bay leaf, pepper corn, sliced onion, slit green chillies, ginger garlic paste and the above coconut paste.
5.Sauté well, and then add corn kernels.
6.Drain the rice and add it to the pan. Keep stirring.
7.Add hot water, little salt and cook for 15mins.
8.Once the rice is 3/4th done add lime juice.
9.Finally garnish with sautéed diced red and yellow bell pepper, grated coconut and chopped coriander leaves.
10.Serve with cucumber raita.
3. Brown Basmati Rice by Chef Vicky Ratnani
1 medium onion
1 medium carrot
1 Tbsp celery, chopped
50-60 gm black chana, cooked
1 Tbsp butter
1 tsp olive oil
1 cinnamon stick
6-7 black pepper corns
1 green chilly
1/2 tsp red chilly powder
1/2 tsp garam masala
150 gm washed and soaked brown basmati rice
6-8 broccoli florets
1 medium tomato, cut into chunks
600 ml stock
2 plums, chopped
450 ml water
1.In a heavy bottomed pan, heat butter and olive oil.
2.Throw in the cinnamon, black peppercorns and cumin seeds.
3.Add the onion, celery, carrots and garlic.
4.Saute well for 5 minutes.
5.Add the kala chana to the cooking veggies.
6.Now add the brown rice. Add tomatoes and season with salt and pepper.
7.Cook the rice by filling it a little more than its amount with water until all the water is absorbed.
8.Lastly add the broccoli and let it steam with the rice.
9.Garnish with chopped plums and spring onions.
4. Aloo Bhaji
1 kg raw potato-peeled and diced
1/2 Tbsp red chilli powder
1 tsp turmeric powder
1 Tbsp coriander powder
salt to taste
2 Tbsp kasoori methi
1/2 tsp garam masala powder
1 tsp amchoor powder
1 tsp whole cumin
1 tsp chopped green coriander
2 cups water ghee to shallow fry
Fresh coriander ginger julienne
Chopped green chillies
1. Heat ghee in a pan and add whole cumin. When it crackles add potato and cook for a minute.
2. Now add red chilly powder, coriander powder, turmeric powder, salt and kasoori methi. Mix it well.
3. Now add water, bring to a boil, cover & cook over slow fire. When the water evaporates and the vegetable is dry, add amchoor, garam masala and green coriander.
4. Garnish with some fresh coriander, ginger juliennes and green chillies and serve.
5. Gajar Methi
1/2 Kg Carrots
250 Gram Fenugreek leaves
1 tsp Fenugreek seeds
2 tsp Coriander powder
To taste Salt
1/2 tsp Chilli powder
3-4 Whole red chillies
1/2 Cup 1/2 cup mustard oil
1.Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times. Chop fine, discarding the tough stalks.
2.Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies.
3.Stir-fry and add the carrots and fenugreek leaves. Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder.
4.Cook uncovered till the leaves are done and the carrots are soft. Serve hot
6. Shahi Egg curry
8 eggs, boiled
5 garlic cloves, minced
1 onion, chopped
2 green chillies, sliced
1 inch ginger, minced
1 Tbsp fresh cream
2 Tbsp curd
1 Tbsp kasoori methi
1 Tbsp chaat masala
1 tsp garam masala
1 tsp red chilli powder
Few coriander leaves for garnish
Salt to taste
1 Tbsp oil
1 cup water
1.Make a coarse paste by grinding onion, green chillies, ginger and garlic.
2.Add oil in a pan and saute the above mentioned ingredients for 2-3 minutes.
3.Whisk the curd and cream together and add it to the pan. Mix well.
4.Now add kasoori methi, garam masala, red chilli powder and salt. Add 1 cup of water and bring the mixture to a boil. Let it cook for 10 minutes.
5.Make small slits in the boiled eggs and add them to the pan. Let it cook for 5-6 minutes.
6.Garnish with chaat masala and fresh coriander leaves before serving.