Dhokla (steamed gram flour snack)

This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys.

Ingredients:

• 500 gms bengal gram flour (besan)
• 1 1/2 cup sour yoghurt
• 1 tsp ginger paste
• 1 tsp green chilli paste (add more if you like it spicier)
• 2 tsps sugar
• 1/2 tsp turmeric powder
• 1 tsp lime/lemon juice
• 2 tsps fruit salt/ baking soda
• Salt to taste
• For tempering: 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 6-8 curry leaves
• 2 green chillies slit lengthwise
• 1/2 cup warm water
• For garnish: 1/2 cup finely chopped fresh coriander leaves

Preparation:

• Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours.
• Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well.
• Divide the batter into 3 equal portions.
• Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.
• Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.
• Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.
• Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.
• Allow the steamed Dhokla to cool slightly and cut into 2" squares.
• To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.
• Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.

Upma

No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it!

Ingredients:

• 1 cup semolina
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 5-6 curry leaves
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 3/4 tsp mustard seeds
• 2 medium-sized onions chopped fine
• 2 medium tomatoes chopped fine
• Salt to taste
• 2 cups hot water
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Chopped coriander to garnish

Preparation:

• Heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.
• Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.
• Add the onion and fry till translucent and soft.
• Add the tomatoes and cook till soft.
• Add the hot water, turmeric and salt to taste and bring to a boil.
• Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.
• Simmer and cook till the Upma is like a very thick porridge. Turn off the fire.
• Squeeze the lime juice over the Upma and mix well.
• Garnish with chopped coriander and serve piping hot.

Poha - Powa

From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!

Ingredients:

• 2 cups poha (flattened rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 2 green chillies slit lengthwise (optional)
• 1 medium onion chopped fine
• 1 large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Preparation:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

Indian-style Burger/ Indi-Burger

What with the huge amounts of western influence, burgers are popular food in India. Want to give your burgers an Indian flavor? So easy! Try this recipe.... It serves 4.

Ingredients:

• 500 gms beef or lamb finely minced
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1 small bunch fresh coriander (approximately 100 gms/ 0.22 lbs) - keep leaves and stems, remove roots - chopped very fine
• 2 green chillies chopped very fine
• 2 slices bread, soaked in water till soft and then crumbled
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste
• 1 tsp lime/ lemon juice
• Vegetable/ sunflower/ canola cooking oil to shallow fry the burger patties
• 4 burger buns
• Butter to spread on the buns
• 4-5 tbsps mint-coriander chutney (recipe below)
• 1 large onion sliced into rings
• 2 large tomatoes cut into rings

Preparation:

• Take a large mixing bowl and put the minced meat, ginger and garlic pastes, chopped coriander, chopped green chillies, bread crumbs (as above), spice powders, salt to taste and lime/ lemon juice in it.
• Mix thoroughly to blend all ingredients and create a patty mix. Divide into 4 portions and form into patties. Line a plate with baking paper and place the patties on it for later.
• Heat the oil in a large griddle or frying pan, on a low to medium flame. When hot, add the patties to it (do not overcrowd the pan) and cook on both sides, till done.
• While the patties are cooking, slice each bun in the center, open and then lightly toast in a grill or toaster oven. Butter as desired.
• Now spread about 1 tbsp of Mint-Coriander Chutney on each bun.
• Place a cooked patty on each bun and add onion and tomato rings. Season with salt if required, close the bun and serve right away.

Toasty Paneer Sandwich - Toasted Spicy Cottage Cheese Sandwich

The Toasty Paneer Sandwich is a yummy and nutritious snack that can be made up in minutes. It is great for breakfast, brunch and even school lunchboxes.

Ingredients:

• 1 cup crumbly cottage cheese/ paneer (buy or see recipe below)
• 2 tbsps butter
• 1 tsp cumin seeds
• 1 large onion chopped very fine
• 2 green chillies chopped very fine (optional)
• 2 medium tomatoes chopped fine
• 1/4 tsp tumeric powder
• 1/2 tsp red chilli powder (optional)
• Salt to taste
• 8 slices fresh, soft sandwich bread of your choice
• Butter

Preparation:

• Heat a pan on a medium flame and add the butter to it. Allow to melt and then add the cumin seeds. When they stop spluttering, add the green chillies and onion. Fry till the onion is soft.
• Add the tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
• Add the paneer (see recipe here) and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little.
• Lay the slices of bread on a clean cutting board and butter. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
• Grill or toast the sandwich till crispy and golden. This is especially nice when done in a sandwich toaster which seals the edges, preventing the paneer from falling out later.
• Serve hot with tomato ketchup or a chutney (see chutney recipes here) of your choice.

Tomato Chutney Sandwich

Serve these yummy sandwiches at breakfast or teatime. They're so easy to make!

Ingredients:

• 4 tbsps Andhra Tomato Pickle (see recipe below)
• 3 tbsps thickened/ heavy/ double cream
• 2 slices (the pre-packed kind!) cheese of your choice
• Butter or margarine
• 6 slices fresh, soft sandwich bread of your choice (the fresher the better!)

Preparation:

• Mix the Andhra Tomato Pickle and cream in a bowl and blend till mixed and smooth.
• Lay the slices of bread out on a cutting board and butter their surfaces well.
• Now spread the Tomato Pickle-cream mixture generously on 2 of the slices.
• Top with a buttered slice - buttered side facing up.
• Lay a slice of cheese on this upper side and top with another buttered slice (buttered side facing down this time).
• You can trim edges. I like to leave them on.
• This sandwich tastes equally good toasted or not. I prefer not toasted though.
• Cut in half and serve.

Mint Chutney Veggie Sandwich

This easy, tasty snack can be put together in a flash. It's perfect for picnic meals and kids lunchboxes.

Ingredients:

• 4 slices wholemeal bread
• Butter
• 1/2 cup Mint-Coriander Chutney (see recipe below)
• 2 large potatoes boiled, peeled and sliced thick
• 1 medium-sized cucmber sliced thin
• 2 medium-sized tomatoes sliced thin
• 1 large beetroot boiled, peeled and sliced thin
• 1 large onion sliced very thin (optional)
• 1 tsp Chaat Masala (available in most Indian grocery stores)
• Fresh ground pepper
• Salt

Preparation:

• Lay all the slices of bread on a cutting board and butter well.
• Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.
• Layer all the above veggies in desired quatities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies.
• Cover with the top slice.
• You can trim edges. I like to leave them on.
• This sandwich tastes equally good toasted or not.
• Cut in half and serve.

Summer Salad ~ COTTAGE CHEESE, MANGO AND PINEAPPLE WITH GINGER VINAIGRETTE ~ PARFAIT OF AVOCADO AND CAJUN SPIKED CHICKEN ~ GREEK SALAD ~ MIXED NON-VEG SALAD

SUMMER SALAD

Ingredients
Broccoli: 100 gm (blanched)      
Mushroom: 75 gm
Baby Corn: 50 gm (boiled)

For Yogurt Dressing
Hung yogurt: 75 ml
Chopped garlic: 10 gm
Fresh cream: 5 ml
Salt/pepper: To taste

For Garnish
Tomato cut into the shape of a flower
Carrot leaf
Asparagus tip
Parsley sprigs

Method
Cut broccoli into florets, dice mushrooms and baby corn. Toss them with seasoning. Arrange fresh lettuce in a salad bowl. Put the tossed mix on the bed of lettuce. Garnish with tomato flower, carrot leaf, asparagus tips and parsley sprigs. Mix the dressing ingredients into a smooth consistency. Sprinkle chopped parsley over the dressing and serve separately over the salad. (Serves 2)

COTTAGE CHEESE, MANGO AND PINEAPPLE WITH GINGER VINAIGRETTE

Ingredients
Cottage cheese: 250 gm
Mango: 350 gm
Pineapple: 250 gm

Dressing
Ginger juice: 30 ml
Lemon juice: 30 ml
Honey: 25 ml
Oil: 60 ml
Salt/pepper: To taste

Method
Cut the cottage cheese, peeled mango and pineapple into cubes. Put them in a bowl and refrigerate. Now take the dressing ingredients, except the oil, and mix thoroughly. Pour the oil in a gentle stream whisking simultaneously till it is completely blended. Toss the salad with the dressing and serve in a bowl garnished with ginger juliennes. (Serves 4)

PARFAIT OF AVOCADO AND CAJUN SPIKED CHICKEN

Ingredients
Avocado: 2
Poached chicken breast: 2
Cajun spice: 1tsp
Double cream: 30 ml
Gelatin: 1 tsp
Parsley: 1 sprig
Thyme: 1 sprig
Basil 1 sprig
Assorted lettuce: ½ cup
Unsalted butter: 60 gm
Olive oil: 15 ml
Balsamic vinaigrette: 2 tsp
Chopped shallot: 1

Method
Melt the butter in a pan till the solids separate and it becomes nutty brown in color. Cook, skim and pour in a blender. Add the olive oil and balsamic vinaigrette. Whisk in the salt, pepper and chopped shallot. Peel, core and chop the avocado. Add juice of lime, chopped chicken breast and cajun spice and blend to a fine paste in a blender. Fold in the whipped cream, melt the gelatin and add to the mix. Pour it into a bowl and cool. Scoop out the parfait from the bowl and place on a plate. Top it with a mound of lettuce and drizzle with brown butter vinaigrette. Garnish with puff pastry abstracts

GREEK SALAD
Ingredients
Feta cheese: 70 gm
Black olives: 15 gm
Tomato: 35 gm
Onions: 20 gm (sliced finely)
Mixed lettuce: 1 00 gm
Seasoning Fresh oregano: 10 gm
Extra virgin olive oil: 35 ml
Balsamic vinegar: 15 ml

Method
Dice the feta cheese. Slice black olives and tomatoes. Clean the lettuce and tear it into bite-size pieces. Make the herb dressing with balsamic vinegar, olive oil and chopped fresh oregano. Toss the lettuce with all the above mentioned ingredients and the balsemic vinegar-oregano-olive oil dressing. Serve the salad after tossing.

MIXED NON-VEG SALAD

Ingredients
Chicken breast: 1
Prawns: 2
Air-dried ham: 3 rashers
Fresh basil: 1 sprig
Lettuce: few leaves
Black olives: 2
Cherry tomatoes: 2
Grain mustard: ½ tsp
Vinaigrette: 10 ml

Method
Roast the chicken breast and slice it into 4-5 pieces. Set sliced sliced chicken while you boil the prawns. Season the boiled prawns with salt, pepper and lemon juice. Then, arrange the boiled chicken, seasoned prawn and ham with lettuce and basil. Garnish with olives and cherry tomatoes. Mix the grain mustard with vinaigrette and drizzle the mixture over the non-vegetarian salad. Serve on lettuce leaves.

Sunny summer salad in 15 minutes

IngredientsPears sliced, 2             
Strawberries, 1 cup
Oranges with peels left on, 2
Kiwi fruits peeled and sliced, 2
and butter lettuce          

Colourful greens such as cabbage

Toasted coconut, 1/4 cup
Dressing
Plain yoghurt, 1 1/2 cups
Mayonnaise, 2 tbsp
Honey, 2 tbsp
Method
1. Cut orange slices into wedges.
2. On a four salad plate, arrange greens and all fruits into a design.
3. Top with coconut.
4. Serve the honey dressing on the side.
5. Mix well and garnish with fresh mint leaves.

Salmon & Puy lentil salad with olive dressing

               

1. Chop half the olives (set the rest aside), then mix with the remaining dressing ingredients in a bowl.
2. Boil the green beans for 5 mins, then refresh under cold water. Put the eggs in cold water, bring to the boil, then cook for 5 mins. Cool, shell and halve or quarter.
3. Heat the lentils in the microwave for 2 mins per pack. Tip into a bowl and toss with the tomatoes, most of the dressing, the whole olives and green beans. Arrange eggs and salmon on top, scatter with the rocket and finish with remaining dressing. Serve with crusty bread.

Mustard potato salad

                                     

1. Cook the potatoes in a large pan of salted water until just tender, about 10-15 mins. Meanwhile, whisk together the olive oil, mustard and lemon juice in a large bowl. Drain the potatoes and leave to cool for 5 mins, then tip into the bowl along with the spring onions. Toss everything until the potatoes are well coated. Leave to cool. The dish will keep in a covered container in the fridge for up to 2 days. 

Summer lamb with carrot & fennel salad

                                

1. Rub the lamb with a little oil and half the lime juice, then season with salt and pepper. Barbecue or cook in a hot griddle pan for 10-15 mins, turning occasionally. Remove from the heat, cover with foil and set aside to rest.
2. Meanwhile, whisk the remaining lime juice and the fennel seeds together with some salt and pepper and a little olive oil in a large bowl. Add the carrot and red onion, then mix well.
3. Warm the pitta breads on the barbecue or griddle pan, then make a slit in each to form a pocket. Slice the lamb and stuff into the pittas with the carrot salad and lettuce leaves.

Warm artichoke & asparagus summer salad

                             

1. When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
2. Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
3. Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
4. To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
5. Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
6. Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
7. Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.    
   
   TIP
   Micro-leaves (also known as micro-herbs) are tiny little herb and salad leaf shoots. Their intense flavour lifts warm vegetable dishes like this and adds another element to the finished dish. Micro-leaves are now available from some supermarkets, but if you can't find them, scatter over a few wild rocket leaves or tender sprigs of watercress.
   
   TIP
   Once cut, artichokes oxidise very quickly, which makes them discolour. So keep on rubbing the green flesh with lemon to stop this happening, especially the inner part of the artichoke once you have removed the hairy fibres. In my restaurant kitchens, we keep the uncooked, prepared artichokes in water with vitamin C powder (ascorbic acid) added - this doesn't flavour the water - but a squeezed lemon works just as well.
   
   TIP
   To test if the artichoke is cooked, insert a skewer or the point of a small knife into the centre - there should be very little resistance. If it feels a little hard, keep simmering; check again after each minute or so.
   
   TIP
   When you prepare artichokes, the metallic flavour of the raw vegetable is transferred to your fingers. Scrub your hands well afterwards, as the flavour is rather unpleasant.
   
   TIP
   Preparing the artichokes involves a bit of work but they can be cooked and left in the cooking liquid up to two days before. The asparagus can be boiled and chilled the day before and both vegetables can be chopped, ready for frying, several hours before serving. As the dressing contains onion, it is best made just one hour before serving. 

Summer Tomato Pasta Salad

Is the summer heat killing your appetite and making you want to skip your meal day after day? Do you long for something quick to put together and refreshing to munch on? We've put together a bunch of recipes that will make cooking fun and eating pleasurable.



Ingredients:

2-1/4 cups wholegrain dried Penne Pasta (use any pasta you like)

About 3-4 cups of cherry tomatoes, halved (or or any sweet tomatoes)

1 to 1-1/2 cups of cubed fresh mozzarella cheese (You can also use Paneer instead)

1/4 cup olive oil

1 tbsp balsamic vinegar

Zest and juice of 1 large lemon

A few fresh basil leaves, shredded

Salt and pepper to taste



Method:


1. Use any tomatoes you like.

2. Dessed if required and chop.

3. Cook the pasta according to the package instruction until just tender.

4. Meanwhile, mix together the oil, vinegar, lemon zest and about 1 tbsp lemon juice along with basil leaves.

5. Season with salt and pepper.

6. Add the tomatoes and cheese.

7. Toss it well and let it sit until the pasta is cooked.

8. Drain the Pasta and toss with the tomatoes mixture.

9. Serve it immediately garnished with more basil if desired.

10. Some yummy garlic bread as an accompaniment would make this picture perfect!