#16 DELICIOUS HEALTHY SALAD

1.SHRIMP AND NODLE SALAD


Ingredients of salad

• Noodles(boiled)-150gm
• Cabbage(shredded)-150gm
• Carrots(shredded)-150gm
• Scallions(thinly sliced)-2
• Cilantro leaves(chopped)-1 cup
• cooked medium shrimp-350gm
• Lime wedges for garnish.

Ingrediends of dressing

• Teriyaki sauce-1/2 cup
• Fresh ginger(finely grated)-2 tbsp
• Garlic clove(crushed)-1
• Chinese chill sauce-1/2 tsp
• Sunflower oil-1/4 cup
• Sea salt to taste

Method-

• In a salad bowl, place the cabbage, carrot,scallions and cilantro leaves.For the dressing, in a blender,combine teriyaki sauce, chilli sauce, ginger and garlic and puree it to form a smooth puree .To this add sunflower oil and season it with salt and pepper. Transfer the dressing in a salad bowl and add the cooked shrimp,noodles and the shredded vegetablesto it.Mix and garnish with cilantro spring and serve it with lime wedges.

2.BALSAMIC GLAZED WATERMELON SALAD


Ingredients-

• Balsamic vinegar-1 cup
• Ripe watermelon(deseeded)-1 medium sized
• pine nuts(set a few aside for garnishing)-1/2 cup
•  handful of fresh mint springs

Method=

• In a heavy -bottomed pan, reduce balsamic vinegar on low heart until it turns into a thick emulsion. which is balsamic glaze.In another skillet,place the pine nuts and toast them over medium-high heat.Set aside to cool.Chop the water-melon into bite-sized pieces and transfer to a salad bowl.Add toasted pine nuts and mint springs.Dress it with balsamic glaze,adding one tbsp at a time and using your fingertips to mix.Garnishing with nuts and mint.

3.SUNSHINE SALAD

Ingredients-

• Rocket salad leaves(washed,dried and torn)-50 gm
• lollorosso salad leaves(washed,dried andtorn)-10 gm
• Broccoli(washed and cut into florets)-250gm
• yellow zucchini(washed and sliced)-1
• cherry tomatoes(washed and halved)-100 gm
• Crumbled feta-1/2 cup

Ingredients for salad dressing-

• Pure olive oil-3 tbsp
• Fresh lime juice-1 tbsp
• Lime zest-1/2 tsp
• Honey-2 tsp
• pinch of sea salt
• Freshly ground pepper as per taste

Method-

• For the dressing,mix together juice, lime zest and honey.To this, add olive oil and season with salt and pepper.Transfer it into a glass jar and let it refrigerate for a few hours before use In a salad bowl ,toss the salad leaves with broccoli,zucchini,cherry tomatoes and crumbled feta cheese(leave some for garnishing).Drizzle with evenly.Garnish with feta cheese and serve.

4.BLACK SOYA BEANS AND CABBAGE SALAD

Ingredients-

• Cabbage(shredded)-50 gm
• Boiled black soya beans-100 gm
• Red bell pepper(julienne)-70 gm
• mushrooms(chopped)-35
• zest of 1 lemon
• Green onion-1 
• Toasted sesame seeds-2 tbsp
• bird eye chillies(chopped)-2

Ingredients for the dressing-

• Small garlic(chopped)-1
• Ginger(shredded)-1 tsp
• Vinegar-1 tbsp
• Honey-1 tsp
• salt-1/2 tsp
• Black pepper-1/4 tsp
• Corn starch-5 gm

Method-

• In a blender, mix all the dressing ingredients and prepare a smooth emulsion.In a bowl, place all the vegetables and pour this emulsion over them.Mix well and serve

5.BOMBEY SUMMER SALAD

Ingredients-

• Sweet potatoes(steamed and cubed)-3
• Spring onions awith green stalks(finely chopped)-2
• Tomato(diced)-1
• 1 head of romaine lettuce(hand-shredded)
• Handful of goji berries
• Spinach leaves(hand-shredded)-8-10
• 1head pok choy
• pomegranate-1
• sprouted ground nuts-1 cup
• mint and basil(handful,hand-shredded)
• lemon juice-1
• Handful of risins and almonds(chopped)
• sunflower seeds-2tbsp

For Dressing-

• 2 cups pre-soaked tamarind
• 1 cup pre-soaked jaggery
• black indian salt to taste
• 1/2 tsp jeera powder

Mthod-

• Grind all dressing ingredients,pass through sieve and pour over tossed salsd,Serves two.

6. APPLE SALAD

Ingredients-

• Green and red apple cut into pieces-2
• lemon juice-1tsp
• walnuts sliced-1/4 of bowl
• Mayonnaise-2tbsp
• Vanila yogurt-1/2 cup
• salt and pepper as per taste

Method-

• Put the apple in a bowl and add the lemon juice:it prevents the apple from turning brown.Mix the yogurt and mayonnaise in a bowl.Pour the dressing along with the walnuts in the bowl containing apples.Mix fruits and dry fruits as per preference. Add the salt and pepper,and serve.

7.QUINOA SALAD

Ingredients-

• Quinoa(cooked)-1/2 cup
• Yellow bell pepper(chopped)-1/4 cup
• Red bell pepper(chopped)-1/4 cup
• Basil and thyme(finely chopped)-4 tbsp
• Oilve oil-1tbsp
• Fresh lemon juice-2 tbsp
• salt and pepper to taste

Method-

• In a salad bowl,mix all the vegetables with quinoa and herbs.Drizzle it with olive oil and lemon juice.Season with salt and pepper and serve cold.

8.COUS COUS SALAD


Ingredients-

• Couscous-100gm
• Onion(finely chopped)-50gm
• Yellow bell pepper(finely chopped)-25 gm
• Red bell pepper-(finely chopped)-25 gm
• Tomato(deseeded and finely chopped)-50 gm
• Parsley(finely chopped)-20 gm
• Lemon juice-25 ml
• Olive oil-30 ml
• salt and pepper to taste

Method-

• Soak couscous in hot water and cover it with cling wrap.Keep it soaking until it softens.This should take about 10 minutes.Strain and let it cool.
• In a bowl,add all the chopped vegetables andtip in the cools.Season it with salt and pepper,followed by lemon juice and olive oil.Toss it gently with a spoon and serve cold.

9.APPLE CHICKEN SALAD

Ingredients-

• Big apples-2
• Walnuts-4
• Boiled shredded chicken-200 gm
• Honey- 1 tbsp
• Raisins(as per choice)-
• Italian salad dressing
• Salt and pepper as required

Method-

• Cut apple into small quarter pieces.In a bowl,add apple pieces,walnuts,raisins,honey,boiled shredded chicken,Italian salad dressing,salt and pepper as per taste.Mix well and serve.

10.CHICKPEA SALAD

Ingredients-

• Boiled chickpea-1 cup
• Yellow bell pepper-1
• Red bell pepper-1
• Onion-1
• Black salt-1/2 tbs
• Green chilli-1
• Coriander leaves
• Salt if needed

Method-

• Boil chickpeas with salt.In a bowl, add boiled chickpeas, add yellow and red bell peppers cut into small pieces and mix them.Then add chopped onions, black salt, green chillies.Mix well and garnish with coriander leaves and serve.

11.SHRIMP CAESER SALAD

Ingredients-

• Shrimps/prawns-500 gm
• Salt-1 1/2 tbs
• Chilly powder-1 tbs
• Mayonnaise-2 tbs
• Lettuce-1 bunch
• Lemon juice-1 1/2 tbs
• Garlic croutons-1
• Chilli flakes(as per need)

Method-

• Marinate shrimps/prawns with salt, chilly powder and turmeric for 45 minutes.put 2 tablespoons of oil in a pan.Add the marinated shrimps/prawns and fey well and keep aside.In a bowl, add chopped lettuce,oil of fried shrimps/prawns including the fried shrimps/prawns, meyonnaise,lemon juice, chilli flakes and salt as per taste. Mix it well. Serve the salad with croutons.

12.MANGO AND PRAWN SALAD

Ingredients-

• Green mangoes-2 cut into strips
• Prawns-4 cooked
• Red chilli-1 sliced
• Mint leaves-3 sliced
• Basil leaves-3 cut
• Roasted peanuts-1/2 tbsp

Method-

• In a bowl, mix the green mango, chilli and cooked prawns. Toss and transfer to a bowl and garnish with mint and basil leaves and crushed peanuts.

13.CREAMY TOMATO SALAD

Ingredients-

• Tomatos-2
• Onion-1
• Green chillies-2
• Thick fresh curd-1 cup 
• A handful of coriander leaves

Methods-

• Finely chop the tomatoes and onion,green chillies and corinder leaves. Add curd and salt.ready creamy tomato salad.

14.MIXED GREEN SALAD

Ingredients-

• Cucumber-1
• Tomatoes-2
• Cabbage-1/4
• Carrot-2
• Onion-2
• Olive oil-1
• Vinegear-2tsp
• Sugar--1/2tsp
• Salt-toTASTE
• Lemon juice-1/2 tsp
• Pepper powder-1/2 tsp

Method-

• Mix sugar with vinegar till it is thoroughly dissolved. Add opil, salt, lemone juice, and pepper, and stir. Cut vegetables in desired pieces. Mix them nicely with the salad oil prepared with vinegar and toss. the salad is ready to serve.

15. VEGAN TABBOULEH SALAD

Method-

• Mixed cooked couscous or quinoa, with the lemon dressing, finely diced and deseeded tomatoes, roasted nuts (any) and a herb of your choice (we always pick coriander or flat-leaf parsley). serve at room temperature.

16.MOCK CHINA FIX SALAD

Method-

• This one imbibes all Chinese flavour sensibilities- sweet, bitter, sour, spicy and salty- without being Asian, Start by grating raw carrots, add pomegranate.blueberries or dried cranberries, toasted sunflower seeds, a pinch of pepper and paprika each. lemon juice and olive oil. Mix well, refrigerate and serve.

17.WARM PEPPER AND CHEESE SALAD

Method-

• Slow roast olive oil rubbed bell peppers in an oven for 30 minutes. Desk in, chop roughly and toss with equal parts of boiled black eyed peas (a.k.a chauli), mozzarella or ricotta, white onions, vinegar (cider or red wine) and oregano. Try to consume when warm by keeping all ingredients ready in a bowl and adding the hot peppers last.

18.HOUSE SALAD

Method-

• Thoroughly wash and mix any five lettuce leaves (remember to add at least one sharp and spicy variant) with any of the above dressings. To add a little bit of a bite, bake an entire garlic pod in the oven for 20 minutes. Chop off the bottom and simply squeeze out as many pods as you like into the mix.

19. THE LITTLE MEAT ITALY SPECIAL SALAD

Method-

• Chop or julienne  three different kinds of salami (we love mixing prosciutto, pepperoni and chorizo or Goan  chourico) with cubed  mozzarella, chopped tomato, chili-spiked olive oil and a splash of vinegar (cider or red wine).

20.COLD COLESLAW SALAD

Method-

• Toss bean sprouts, shredded carrots and celery, minced fresh red chili, soy sauce, sesame oil and a bit of sugar. Top  with chopped peanuts and basil, mint and coriander. Make it meaty by adding slivered chicken or prawn marinated in soy and lightly wok tossed, chili serve.

21.SALMON CIGARS SALAD

Method-

• Cut fresh pineapple into thick matchstick size pieces, wash and set aside. Take a few smoked salmon slices, smear with cream cheese, add a stalk of watercress and a few pineapple batons. Add salt and pepper before rolling.

22.RAW MANGO FISH SALAD

Method-

• Rub a fillet of bekti (or any sweet, boneless fish) with equal parts mint  and tamarind chutney. Add slivers of raw mango on top, wrap in a banana leaf and cook in an oven for 25 mins. Once cool, shred the fish into a mixed bowl of greens dressed with more mint and tamarind chutney, a dash of lemon juice, salt and pepper.

21.THE ITALIAN SALAD

Ingredients-

• Mix lettuce (roquette, romaine, lollo rosso):4 large cups
• Cooked paste-4 large cups
• Sliced olives-1 small cup
• Cherry Tomato-2 small cups
• Sliced grilled chicken (for non-vegetarians):1 large cup (marinate chicken with garlic, lemon juice, salt, pepper and oregano, Grill and slice when cool). Can be substituted with any other vegetable/meat.
• Parmesan-1 small cup
• Basil (chopped)-1 small cup
• Grilled bell peppers-1 large cup (dice bell peppers and grill with a little oil, salt, pepper,and any dry herb)
• Balsamic Vinaigrette-1 small cup

Method-

• Mix all ingredients together except the balsamic and cheese. Toss with the dressing, and sprinkle parmesan just before serving.

22.ORANGE, QUINOA, &FETA SALAD

Ingredients-

• Kale-1 large cup
• Mix lettuce (roquette, romaine, lollo rosso)-3 large cups
• Cooked guinea-1 large cup
• Orange segments-1 large cup
• Thinly sliced red onions-2 tbsp
• Feta cheese-1 small cup
• Grated carrot-1 small cup
• Pomegranate  pearls-1 small cup
• Lemon mint vinaigrette-1 small cup

Method-

• Mix all ingredients except the vinaigrette and Feta. Toss with the dressing just before serving. Top with crumbled feta and serve.

23.MANGO AND PANEER SALAD

Ingredients-

• Paneer cubes-250 g
• Alphonso mango peeled (cut into small cubes)-2
• Ajwain-1 tsp
• Olive oil-3 tbsp
• Salt to taste
• Black pepper to taste
• Pistachio (crushed)-4 tbsp
• Few mint leaves

Method-

• Saute paneer in a pan with olive oil, ajwain, salt, and pepper, Separately, mix mango, mint and pistachio. Layer the mango mixture on top of the paneer cubes in a plate and serve!

24. HEALTHY BOWL

Ingredient-
For making the bowl

• Suji-1 bowl
• Corn flour-1 tbsp
• Chili flake-1/2 tsp
• Salt

For stuffing

• Sweet corn-2 tbsp
• Fresh sprouts(moong, math, channa, rajma, and so on)-1 bowl
• Boiled potato (chopped)-1
• Tomato(finely chopped)-1
• Coriander leaves-1 tsp
• Chat masala-1 tsp
• Lemon juice-1/2 tsp
• Jeera powder-1/2 tsp
• Salt to taste
• Salty sev (semolina) for garnishing-1/2 cup

Method-

For making bowl

• Mix all ingredients and knead into a stiff dough. Then make small puris and wrap it to the outer portion of a small steel bowl/ Then deep fry them. Keep aside to cool down so that the shape comes out nicely.

For stuffing

• Except coriander and sev, mix all  ingredients for stuffing and fill a little portion inside every bowl. Garnish with coriander and sprinkle sev over each puri. Serve with mint chutney.

25. FRESH AND DRY FRUIT SALAD WITH YOGURT DRESSING

Ingredients-

• Pomegranate seeds-1 bowl
• Banana-1
• Apple-1
• Orange(peeled and de-seeded)-1
• Sweet lime(peeled and de-seeded)-1
• Curd-500 gm
• Fresh cream-50 gm
• Dry fruits (Almond, cashewnuts, walnut,pistachios, raisins)-1 bowl
• Sugar-4 tsp
• Freshly ground cardamom powder-1/4 tsp

Method-

• Cut all the fruits into bite size pieces. Chop all dry fruits into small pieces.
• In a bowl, mix yogurt well with freshly ground cardamom powder and fresh. If you want you can omit sugar.
• Add cut fruits and mix it well, then add chopped dry-fruits save some for dressing
• Freeze the mixture in bowl for 1/2 an hour.
• Scoop the mixture in bowls, sprinkle with remaining dry-fruits, and serve.

#15 DELICIOUS FESTIVAL FOOD

1.CHOCO COCONUT MODAK

Ingredients-

• chocolate chips-1 cup
• Desiccated(dry)coconut-3 cups
• condensed milk-1 cup
• walnuts(finely chopped)- 8 to 10

Method-

• In a big bowl,take chocolate chips,desiccated coconut,condensed milk and walnuts and mix well.
• Divide into little portions and press them in modak mould.
• Wrap the modaks with sliver warp and refrigerate till it sets.
• And it is ready to serve.

2.TIL LADDU

Ingredients-

• Sesame seeds(til)-1 bowl(medium-sized)
• Peanuts-1 bowl(medium-sized)
• Makhana-1 bowl(medium-sized)
• Kamura-1 bowl(medium-sized)
• Greated coconut-1 bowl(medium-sized)
• Cashew,almond and kismish-1 bowl(medium-sized)
• Molasses-3 bowls
• Cardamom powder-1 tsp
• Ghee- 3-4 tsp

Method-

• Roast sesame seeds and peanuts,and make a powder of them.Pound the dry fruits.Grind and make a powder of the makhanas,Kurmuras and coconut in a mixie. Add jaggery and cardamom powder,and blend for a few seconds Finally,mix all the ingredients,along with peanuts and sesame powder.Knead into a dough with greased palms. Make the desired number of laddus from this dough.

3.CHOCOLATE AND HAZELNUT LADDOO

Ingredients-

• Sweetened condensed milk-200 gm
• Cocoa-1 tbsp
• Milk-200 gm
• Milk powder-100 tbsp
• Milk chocolate-100 gm
• Chocolate hazelnut spread-1 tbsp
• Hazelnuts(reasted and coarsely chopped)-60 gm

Method-

• Combine the condensed milk.cocoa,and milk in a work and heat it on low flame until smooth. Sift in the milk powder and stir until the mixture forms a soft dough that comes away easily from the sides of the pan.Leave the mixture aside until it is cool enough to handle but still warm and pliable.Taking one tbsp of dough at a time,roll into a  smooth ball and place on a wire rack to cool completely, Make about 18 balls. When the laddoos are completely cold, melt the chocolate gentiy in a microwave. Stir the hazelnut spread into the chocolate, making sure the mixture isn't too hot but warm enought so that it is runny. Working on two or three laddoos at a time, dip them in melted chocolate to coat lightly.Transfer them to a bowl filled with roasted hazelnuts .Shake the bowl to coat the laddoos with hazelnuts, and them transfer them to a lined baking sheet.Wheen all the laddoos are complete for about 30 min to set the chocolate.Serve at room temperature

4.TIL-GUR PURI

Ingredients-

• Sesame seeds-1 bowl
• jaggery-1/2 bowl
• Cardamom powder-1/2 tsp
• Wheat flour-2 bowls
• Ghee-1/2 bowl
• Grated coconut- 2-3 tsp
• Salt-1 pinch
• Oil-for frying

Method-

• Roast the sesame seeds and make powder of them .Mix grated coconut and cardamom powder to it and keep aside.Knead the wheat flour after moistenimg it with 1-2 teaspoons of ghee and a pinch of salt.Make a dough meant to make puris. Make small balls from the dough.Stuff these with the sesame filling.Roll as puris and deep fry till they are light golden in colour.

5.PANEER MAWA BARFI

Ingredients-

• Paneer-125 gm
• Mwa-100 gm
• Sugar-4 tbsp
• Rawa-3 tsp
• Curd-1 tbsp
• Raisins-8-10
• Cashew-8
• Fresh strawberry-5 pieces or sweet figs-2 or Strawberry pulp-2 tbsp

Method-

• Mix all the ingredients together well, except the dry fruits and fresh fruits, and keep  for 10 minutes.Now, mix chopped dry  fruits and fresh fruits along with it.Take a shallow glass bowl.Grease with half a teaspoon of ghee or butter.Pour the mixture into it and microwave for 5 minutes.Take it out and let it cool.Cut into pieces and serve.

6.BEET BURFI

Ingredients-

• Grated coconut-1 cup
• Grated beetroot- 1 cup
• Sugar-1 1/2 cup
• Cardamom
• Ghee-3 tsp
• Dry fruits for garnishing

Method-

• Ina pan heat the ghee and add the grated coconut and beetroot. Fry well for five minutes.Then add the sugar and cardamom powder. When well cooked, pour the mixture onto a plate well greased with ghee.Flatten and garnish with dry fruits.When set, cut in to diamond shapes.

7.COCONUT LADOO

Ingredients-

• coconut-1
• Baking soda-1 tsp
• sugar-1 1/2 cup
• Orange food colour

Method-

• Grind the white portion of the coconut in a grinder. Mix the ground coconut with the sugar until it thickens.Add a few drops of orange food colour and mix it thoroughly.Once mixed well from into small round shapes and put a sliver of almond on the top.

8.JAGGERY LADDOOS

 

Ingredients-

• Wheat flour-2 cups
• Jaggery-500 gms
• Oil for frying
• Cashewnuts and almonds (coarsely ground)-As per requirement

Method-

• Knead the flour firm, like a puri atta.
• Make puris and fry them till crisp, then grind them coarsely.
• Heat the jaggery in a big kadai till it melts.Do not overcook it, Add the ground puris and dry fruits and mix well  after the flame has been switched off.
• Mix well and shape into laddoos garnished with dry fruits.

9.DRY FRUIT GHUGHARA

Ingredients-

• Cashew, almonds, and pista coarsely ground-100 gms
• Sugar powder-75 gms
• Raisins-20 gms
• Elachi powder-1 tsp
• Ghee for frying
• Maida-75- gms
• Oil-2 tbsp

Method-

• Make a dough with the maida and oil and cover with a muslin cloth, keep aside for half and hour. For the filling in a kadai with one tsp ghee roast all the dry fruit and grind it coarsely. After a while add the raisins, eliachi powder and sugar and mix to make a filling for the ghughara. Take a small portion of the dough and make a small puri, take a bit of the dry fruit mix and give it the shape of a karanji or a ghughara. Deep fry till golden brown.

10.CHORAFALI

Ingredients-

• Channa Dal-100 gms
• Moong Dal-50 gms
• Urad Dal- 100 gms
• Ghee-1 tsp
• Soda bicarb-a pinch
• Hing-a pinch
• Salt to taste
• Oil for frying
• For garnishing-red chili powder and black salt

Method-

• Make a dough out of the flours adding the ingredients above. Knead the dough and grind it with an iron road to make the dough soft. Cut it into half inch lenths and deep fry. Garnish with red chili powder and black salt.

11. FAFADA ( PAPAD PURI)

Ingredients-

• Channa Dal-100 gms
• Moong Dal-50 gms
• Urad Dal-20 gms
• Ghee-1 tsp
• Soda bicarb-a pinch
• Hing-a pinch
• Ajwain-10 gms
• Salt to taste
• Oil for frying
• Flour of all the above mentioned Dals

Method-

• Make a dough out of the flours adding the ingredients above. Knead the dough and grind it with an iron road to make the dough soft. Make it into small parts and roll as thin rotis and deep fry. And serve with green chutney.

12. SATAPADI

Ingredients-

• Maida-1 cup
• Salt to taste
• Oil for frying
• A paste of rice flour

Method-

• Make a dough adding a pinch of salt. Roll into thin rotis. Spread the paste all over the roti. Cut into thin strips Place the strips on top of each other, there should be at least seven stripes. Roll out again and deep fry.

13. ARROWROOT HALWA

Ingredients-

• Arrowroot powder-1 cup
• Water-3 cups
• Sugar-2 1/2 cups
• Ghee-2 cups
• Lemon-1 tsp
• Food colour
• Dry fruit for garnishing

Method-

• Mix the flour with water and lemon. Put it on the fire in a kadai. When the mixture starts to thicken add the sugar and mix it vigorously. Next add the ghee slowly, followed by the dry fruits and colour. When the mixture starts to leave the side of the kadai, spread it onto a thali and cut into desired shape.

14. SHRIKHAND

Ingredients-

• Thick curd-500 gm
• powder sugar-1/4th cup
• A few saffron strands
• Warm milk-1/2 tbs
• cardamom powder-1 tsp
• Pistas and almonds for garnishing

Method-

• Put the curd in a muslin cloth and let it hang for 2 to 3 hours
• Dissolve the saffron the saffron in warm milk
• Mix the saffron flavoured milk, curd, sugar, and cardamom powder in a bowl.
• Mix well using a hand blender.
• Garnish with dry fruits and serve.

15. PURIS

Ingredients-

• Wheat flour-2 1/2 cups
• Water at room temperature
• Ghee or oil to brush the dough
• Oil for frying

Method-

• Mix the flour and water till it becomes a non-sticky dough. When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
• Rest the dough for 1/2 hour and cover with a wet towel so the dough does not dry out.
• Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round. Repeat to roll out all the puris.
• Heat oil until very hot and put in a rolled out puri. Start  flickering hot oil over  the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds.Flip the puri over and cook the other side until golden brown. Serve hot with shrikhand.

16. MIXED BARFI

Ingredients-

• Wheat flour-2 bowls
• Nachani flour (red colour)-1/2 bowl
• Rajgire atta-1 bowl
• Sesame-1 bowl
• Almond and cashew powder-1 bowl
• Grated coconut-1 bowl
• Jaggery-4 cups
• Cardamom powder-1 tsp
• Ghee-2 bowls

Method-

• Roast the sesame and make a  powder. powder the cashews and almonds as well, Heat ghee in a pan. Roast all the various types of flour on slow fire till they are light golden brown in colour. Add coconut and cardamom powder, and fry for 2 minutes. Remove form the stove and add the sesame powder.
• In a separate pan, boil a bowl of water. Add jaggery and make syrup of it. Add flour-mix it in along with cardamom powder.Mix thoroughly and spread on a greased plate.cut into diamond pieces.

17. CORIANDER LEAFY ROLL

Ingredients-

• Fresh green coriander(only leaves)-2 bowls
• Sesame seeds-1/2 bowl
• Peanuts-1/2 bowl
• Grated coconut-1/2 bowl
• Chiranji-2 tsp
• Khas-khas-1/2 tsp
• Lemon juice-1/2 tsp
• Sugar-1/2 tsp
• Salt to taste
• Flour-1 bowl
• Besan-1/2 bowl
• Onion-1
• Green chilies-3 to 4
• Oil-2 to 3 tsp

Method-

• Wash and clean coriander leaves, and dry them by spreading them on a cloth. Roast peanuts and make a powder of them. chop coriander, onion and green chilies. Heat oil in a kadai, Fry the onion and chilies till pink. Add the coconut, chiranji and khas khas, and mix well. Add the sesame and peanuts powder. Fry for a few seconds and remove from the stove. Mix coriander into it and keep the flavour as raw as possible. Keep aside  as a filling.
• Knead flour and besan, along with 2 to 3 teaspoon of oil, salt and a teaspoon of sesame, and make a dough. Roll rotis from the dough. Cover with the coriander filling. Roll and close the end nicely. Deep fry on a slow fire.

18. KOSALYA (GUJIA)

Ingredients-

• Sesame-250 gm
• Jaggery-150 gm
• Cardamom powder-1/2 tsp
• Rice flour-250 gm
• Salt a pinch
• Sugar-1 tsp
• Ghee-1 tsp
• Kurmura powder-1/2 bowl

Method-

• Roast the sesame and make a powder of it. Mix along with jaggery, kurmura powder and cardamom powder, and lightly blend in a mixer to make a soft filling. Keep aside.
• Boil a glass of water after adding salt, sugar and ghee. As soon as it starts boiling, add rice flour slowly to it,stirring constantly. When it turns into a lump, remove from the stove and knead with greased palms to prepare a soft dough.Make balls of this dough, Stuff with sesame filling and give the shape of a gujia. Now, put all these gujias on a stainless steel sieve, with the help of a dough burner, steam these for 3 to 4 minutes and remove on a serving tray. Relish with pure ghee or milk.

19. UKDICHE MODAK 

Ingredients-

• Rice flour 1 1/2 cups

• Salt a pinch

• Oil 1 teaspoon for greasing

• For stuffing

• Fresh coconut grated 1 1/2 cups

• Jaggery (gur) grated 1 cup

• Poppy seeds (khuskhus/posto) roasted 1 tablespoon

• Green cardamom powder a pinch

• Nutmeg powder a pinch

Method-

• Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.
• Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
• Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid wBring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.
• Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
• For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder, an
• Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
• Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
• Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes. 
• Serve hot modak with pure ghee.

20.BESAN BURFI

 

Ingredients-

• Gram flour (besan) 4 cups
• Pure ghee 2 cups + for garnishing
• Green cardamom powder ½ teaspoon
• Almonds thinly slivered 10-12
• Pistachios thinly slivered 10-12
• Powdered sugar 2 cups

Method-

• Heat the ghee in a non-stick pan, add the gram flour and sauté it on low heat, stirring continuously, for ten to fifteen minutes or till it starts changing colour and gives out a nice aroma.
• Add the cardamom powder, almonds and pistachio slivers and mix. Remove from heat and let it cool.
• Add the powdered sugar and mix well.
• Grease a tray with ghee. Pour the gram flour mixture and spread it evenly on the tray.
• Let it cool and then cut into square or diamond shaped pieces and serve.
• Store in an airtight container.

21.Kalakand

Ingredients-

• Milk 2 litres
• Alum 1/8 teaspoon
• Sugar 150 grams
• Ghee 2 tablespoons
• Liquid glucose 2 tablespoons
• Pistachios finely chopped 20

Method-

• Boil the milk in a large non-stick kadai on high heat. Add the alum and sugar, and continue to cook, stirring continuously, for about one and a half hours, or till the milk becomes grainy and begins to thicken.
• Add the ghee and glucose; mix well and continue to cook till the mixture begins to coat the back of the ladle.
• Transfer the mixture into a greased ten-by-eight-inch aluminium tray , sprinkle the pistachios and set aside to cool and set.
• Cut into squares and serve.

#14 DELICIOUS TRICOLOURER FOOD

Republic day is around the corner and many are expressing their patriotic fervor through the three vibrant colour of the national flag.

1.TIRANGA CAKE

Ingredients-

• stick butter-1
• Icing sugar-1/2 cup
• milk powder-1/2 cup
• milk-1/2 cup
• maide or all purpose flour-1 cup
• baking powder-1/2tsp
• baking soda 1/2 tsp
• vanilla essence-1/2tsp
• A pinch each of green and orange food colour

method-

• Take butter in a bowl.Add milk powder and sugar.
• now add milk,mix with a hand blender.
• keep adding milk till it gets mixed with the butter.
• now add sifted maide,baking powder and baking soda mixture.
• mix it well and add vanilla essence.
• Divide this mixture into three parts
• Add a pinch of orange food colour to one part of the mixture,green colour to the second part and leave the third part of the mixture as it is.
• Put each of the three mixture into three different moulds and bake in a pre-heated oven at 350 degree c for 10 to 15 minutes.

2.TRICOLOUR IDLI

Ingredients-

• Idli batter-1/2 kg
• Chopped onion-1
• chili garlic paste-1 tsp
• oil-4 tsp
• Mustard seeds-1 tsp
• Curry leaves-4 to 5
• salt to taste
• Gunpowder-2 tsp
• Grated cheese-1/2 cup
• milk-2 tsp
• Spinach and coriander-1/2 cup
• chopped coriander-1 tsp

Method-

• Heat 1 tsp of oil, add the mustard seeds.When it crackles,add the curry leaves and asafoetida. Add the mixture to the idli batter,add the chopped onion,chili paste and salt, and stir it.
• Grind the spinach and coriander without water.Add the paste to 1/3 of the batter,making the idli batter green in colour
• On the small idli mould stand,steam 2 layers of white idli and 1 layer of green idli batter.
• Take 2 tsp of oil in a bowl and add 2 tsp of gunpowder and mix well now take 1 layer of white idlis, and mix them with the saffron mixture.
• In another bowl,mix cheese and milk and microwave for 30 sec to 1 min till cheese melts and stir it.Now put another layer of white idlis and mix it slowly.
• In another bowl, mix 1 tsp oil and coriander,Now put the green idli in it and mix it.
• your tri colour idlis are ready. serving a plate. 

3.TRICOLOUR SALAD

Ingredients-

• Carrots-2
• Capsicum and broccoli (blanched)-1 1/2 cups
• American corn-1 cup
• oil-4 tsp
• salt to taste
• sugar-2 tsp
• vinegar-2 tsp
• Green chili paste-1 tsp
• Garlic(chopped)-10 cloves
• Black pepper powder-2 tsp
• Maida(mixed with water)-1/2 cup
• Grated cheese-1/2 cup

Method-

• Heat 2 tsp oil,and carrot,salt,1 tsp sugar and 1-1/2 tsp vinegar.Mix well and cook for 5 min keep it aside.
• Heat 1 tsp of oil,add green chilli,capsicum,broccoli and salt,cook for 5 minutes and keep it aside.
• Heat 1 tsp of oi,add corn and salt.Cook till the water evaporates.keep aside.
• Now heat the oil for the sauce .Add 1/2 cup water into it. Stir to mix well. Add garlic,salt and black peper powder.Bring it to boil, add maida paste while stirring.Add sugar and vinegar.Mix well and cook till it become thick.
• Take a serving dish,and pour the cupful of corn.Do not remove the cup.Arrange all the carrots around the reverse cup of orn. Next to the carrots arrange capsicum and broccoli,and now slowly remove the cup.Pour the sauce on dish with the spoon.Lastly sprinkle grated cheese on the corn and your tricolour salad is ready. 

4.TRICOLOUR COCONUT BARFI

Ingredients-

• Grated coconut-3 cup
• sugar-1 cup
• ghee-1/2 cup
• milk-1/2 cup
• cardamom powder-2 pinches

Method-

• Heat a pan.Put two spoons of ghee and immediately put grated coconut and heat a little. Now add milk as sugar. Stir the mixture continuously and after half a minute,add four tablespoons of ghee and cardamom powder, and again,stir the mixture.When the consistency of te mixture is uniform,remove it from the gas and spread on a greased plate.Take it and divied three part then add orange colour and add green colour and ready in three colour. Then you have to give a shapes barfi and serve the plate.

5.TRICOLOURED SANDWISH

Ingredients-

• Bread slices-4
• Cheese slices-2
• Grated carrot-1/2 cup
• Green peas-1/2 cup
• Jeera powder-1/2 spoon
• Black pepper powder-1/2 spoon
• Butter-2 spoons
• Chaat masala-1 spoons
• Amchur powder-1 spoon
• Green chilli-2-3
• Coriander leaves-2 spoons
• Salt to taste

Method-

• Take green peas and make a paste of it with chilli and coriander leaves.Heat a pan,put 1 spoon of butter and add green peas paste, fry for few minutes, put salt and black pepper powder,1/2 spoon of amchur powder.Remove and keep aside.Now put another pan on gas,add 1 spoon of butter and add grated carrot in that.Fry a little,put jeera powder,pepper powder, and salt and remove from gas and cool it.Now take bread slice and put one layer of green peas paste, them put a layer of cheese slice and finally put carrot mixture.Spread pinch of chat masala and salt.Cover with another in the middle and serve with green chutney or sauce.Garnish with capsicum and sauce.

6.SWEET CHAROTIS

Ingredients-

• Small sooji rawa(charoti rawa)-1 cup
• Desi ghee-2 cups
• Sugar-2 cups
• Dry coconut (grated)-1 cup (for garnishing)
• Oil-2 spoons

Method-

• Knead rawa along with hot oil and water to make dough. Keep the dough for 2 to 3 hours so that it becomes smooth.
• Prepare sugar syrup and aside. Now make small puris from this dough. Make a layer of three puris one above the other by keeping one puri and spreading half spoon of ghee and half spoon of maida on it, and then placing the second one. Followed by the same procedure and then place the last one. Roll from one side to another. Take a knife and cut into small cubes.Again press little and cut in round or square shapes. Now, deep-fry in desi ghee to make charotis. Finally, put these charotis in sugar syrup and soak for half an hour. Later remove from sugar syrup, and garnish with dry grated coconut and then serve.