Mirch Masala Cold Rice

boiled mashed potatoes 2 nos
2 tbsp boiled cauliflower
2 tbsp peas boiled
tomatoes 1- chopped
1 chopped onion
ginger garlic green chilli paste  1 tsp
green chutneyto taste
imli chutney to taste
salt to taste

In a heated pan add butter then chopped onion, chopped green bell pepper, chopped tomatoes. Meanwhile mix boiled cauliflower with masehd potatoes in a bowl. Add chopped tomatoes with ginger garlic chilli paste. Then kasmiri mirch powder and pavbhaji masala, salt to taste to heated pan. Then add potato -cauliflower-peas. In another bowl add and whisk curd with green chillies and left over rice.
tadka: mustard seed, jeera, curry leaves
Take a greased mould, arrange tomatoes sliced at the bottom then add a layer of rice mixture then layer of imli chutney then the cooked mixture. Above it put layer of green chutney then add the rice again. Cool it and serve by turning the mould upside down on a serving dish.

Chicken Curry

800 gms small pieces of chicken with bones

4-5 big elaichi
1 inch of cinnamon
3 bay leaves
jeera 1 tsp
2 -3 onion chopped
2 tomato's puree
1 tbsp ginger garlic paste
2 tsp red chilli powder
1 tbsp corriander powder


In a heated pan add oil then add the big elichi and cinnamon stick , jeera and bay leaves. Then chopped onion. Fry till translucent. After cooling, grind to a fine paste. Then add to a heated pan. Then add pureed tomatoes then ginger garlic paste. Cook well then add red chilli pwder, corriander powder 1/4 tsp turmeric powder. Cook till all masalas cook well. Then add chicken pieces with 1 litre water and cook 10-15 min till chicken is cooked.

Traditional Poha

thick poha-1/2 cup
Onion chopped-3 nos
green chillies chopped-3 nos
1 boiled potato chopped to about 10-12 pieces
sugar and salt to taste
2 tbsp chopped corriander

Wash poha and keep aside. Chop onions finely. In a heated pan add oil then mustard and then hing and curry leaves and then chopped onion.  Add salt and a pinch sugar to poha kept aside. Add chopped green chillies and boiled potatoes then turmeric powder. Then add the poha kept aside. Mix well.  Add chopped corriander. Squeeze half a lemon last.
Optional: Add a garnish of grated coconut. Little jeera in tadka along with mustard seeds is also another option.

Lauki Soya Chana Dal

.5 cup soy chunks
.5 cup chana dal
1 sml lauki chopped
1 onion chopped medium
ginger sml piece chopped fine or grated
3-4 green chillis
jeera 1 tsp
hing a pinch
turmeric, salt to taste

Boil channa dal and chopped lauki and grated ginger and chopped green chillies as well as soya chunksand salt and turmeric in a pressure cooker.  In a pan heat oil the add hing, jeera the chopped onion and fry. Then mix chana dal mixture and cook fr few minutes to incorporate all flavours.

Broccoli Pasta

Shallots- 16 nos-chopped lengthwise in half
Garlic-10-12 nos-sliced lengthwise
extravirgin olive oil
whole wheat penne pasta 220 gms
tomatoes- 2 cups chopped
2tbsp tomato ketchup
broccoli 1 small -in small pieces blanched
butter


In a pan add oil and then add shallots and garlic and then tomatoes and salt and pepper.  To even the consistency add ketchup.In a large pan keep water with salt to boil. Add pasta to cook. When al dente , strain and keep aside. Toss with oil to prevent sticking. Meanwhile, add butter and olive oil in another pan then add blanched broccoli pieces. Mix well to season the broccoli pieces. Add the strained pasta to the tomato mixture and cook a minute. Garnish with broccoli mixture and serve immediately.

Seviyan Fruit Custard

Seviyan 1 pkt
custard powder 2.5 tbsp
sugar 2 tbsp
milk 3-4 cups.
1 apple cored and chopped
3 bananas chopped
dry fruits as per liking
tutti fruti for garnish

Roast seviyan with dry fruits in ghee till golden brown in a pan. Decorate on a serving dish. Then boil 3-4 cups milk and custard powder add 2 tbsp of sugar whisk well and place on meduim flame. Stirring all the while. When it thickens add elaichi powder. Add cut fruits (apple, banana). Spread the hot custard on the decorated seviyan. Garnish with tutti fruti. Serve hot or cold

Besan Ladoo

2.5 cups Besan
1 cup Sugar
2/3 cup ghee
6 elaichis

Roast besan carefully till aromatic and golden/light brown. Take care to not let it burn. To prevent lumps , sieve the besan before and once amidst roasting to ensure even roasting. Add the ghee and roast some more. Powder the sugar with skinned elaichis. When adding to besan add it through a sieve to prevent lumps. Mix everything well and roll into balls
Optional: As decoration, A cashew / almond sliver can be added on top for decoration
Alternatively,
Heat ghee in thick bottom pan and roast the besan for 15 min. Transfer it out in a different pan (to stop the besan heating further). Add castor sugar. Add the roasted dry fruits (if adding) at this stage and mix well. Quickly make balls while the mixture is still hot.