Ingredients:
Peeled and chopped ridge gourd– 2 cups
Dill leaves- 3/4 cup
milk- 1/4 cup
Salt and pepper to taste
Preparation:
Add ridge gourd, dill leaves and 3/4 cup of water in a pan, cover and cook for 8-10 minutes. Once cooled, blend everything together in a blender to form a smooth purée. Add milk and bring to boil and serve hot with salt and pepper!
Ingredients:
2 cups- Broccoli
1 cup- shredded cabbage
1 cup- sliced carrots
8oz- linguine or spaghetti
For sauce:
3 Tbsp- peanut butter
2 tbsp- soy sauce
1 tbsp- lime juice
1 tbsp- sesame oil
1-2 garlic cloves, minced
Crushed red chili flakes, according to your spice level
Cilantro and bean sprouts for garnishing
Preparation:
Bring 4-6 quarts of water to boil adding little salt. Once it starts boiling, In a colander, add the chopped veggies and immerse in water and cook it for a minute or two.
They have to be little tender yet a bit crispy. Remove the colander from water, drain all the water and keep aside. Add the linguine or spaghetti to the water and cook according to the instructions on the packet.
Meanwhile place all the sauce ingredients in a bowl and mix well by adding 3-4 tbsp of water. Adjust the spiciness according to your taste.
Once the pasta is cooked. In a large wok, add them with veggies and give it a quick stir. Add the sauce all over the pasta and mix well. Add 1 tbsp of soy sauce and salt to taste. Garnish with cilantro and bean sprouts and serve hot!
Ingredients:
Puris- store bought (50 pieces)
Potatoes– 3 large
Dry green peas– 1 1/2cup
Onions– 1 finely chopped
Sev (0 size)- 1/2 cup
Cilantro- 1/4 cup chopped
For making pani:
Cilantro- 25 gms
Mint leaves– 25 gms
Green chilli- 1
Ginger- 1 inch
black salt– 1 tbsp
Amchur powder (dry mango powder)-1tsp
cloves- 1
cardamom- 1
lime juice– 1 tbsp
Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.
Sweet chutney:
Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)
Jaggery– 3/4 cup
Roasted cumin seeds and fennel seeds- 1tsp each (powdered)
Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.
Preparation:
Soak the dry green peas in water for 8 hours. Cook potatoes and soaked green peas in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.
Keep all the ingredients handy. Mash the potatoes well.
Make a hole in the center of the puri making sure not to break the sides or the bottom. Add 1 or 2 tsp of cooked green peas, 1 tsp of mashed potato.
Then fill it paani and add a tsp of sweet chutney leaving just a little space for garnishing. More the paani, better the taste of paani puri
Add 1/2 tsp of chopped onions.
Garnish with sev and cilantro. Best way to have this is to make it individually and have it immediately. (I made these together just for the pictures!)
Ingredients:
Puris- store bought (50 pieces)
Potatoes- 3 large
Black channa- 1 cup
Red chilli powder- 1/2 tsp
For making pani:
Cilantro- 25 gms
Mint leaves– 25 gms
Green chilli- 1
Ginger- 1 inch
black salt– 1 tbsp
Amchur powder (dry mango powder)-1tsp
cloves- 1
cardamom- 1
lime juice– 1 tbsp
Grind all the above ingredients except salt, amchur powder and lime juice until smooth. Sieve the mixture with 1 cup of water, making sure to squeeze everything from the ground mixture. Add four more cups of water to the liquid extract and mix black salt, amchur powder and lime juice to it. Adjust the flavor according to your taste buds. Refrigerate at least for 2 hours before serving for best results.
Sweet chutney:
Tamarind extract-1/2 cup (remove extract from tamarind by adding 1/2 cup of luke warm water to a orange size tamarind or use 2 to 3 tbsp tamarind paste and dilute with water)
Jaggery– 3/4 cup
Roasted cumin seeds and fennel seeds- 1tsp each (powdered)
Heat the tamarind mixture and jaggery in a heat proof bowl and boil it for 5-10 minutes until the mixture becomes thick (pouring consistency). Mix the powdered mixture to the chutney. Cool it before serving.
Preparation:
Cook potatoes and black channa in a pressure cooker or microwave until they are soft adding a teaspoon of black salt.
Mash the potatoes, add 1/2 tsp of red chilli powder, mix and keep aside.
Arrange all the puris, make a hole in the center to add the ingredients.
Add a tsp of mashed potato and cooked channa.
Fill it with paani and add a tsp of sweet chutney and gulp it immediately!
Ingredients:
Bok choy- 3 cups, coarsely chopped
Canned white mushrooms or shiitake mushrooms (8 oz)-1 can
Tofu-1 cup cubed
Vegetable broth- 3 cups
Water- 1 cup
Soy sauce– 1 tbsp
Ginger- 2 tsp finely minced
Lime juice -2 tsp
Cilantro– 1/4 cup
Salt- to taste
Pepper- 1 tsp
Preparation:
Heat vegetable broth mixed with water in a pot, add in tofu, bok choy and mushrooms, salt, pepper, ginger and soy sauce.
Cover the pot and boil for 10 minutes. Add cilantro and lime juice just before serving! Enjoy
Ingredients:
Unsalted butter– 1 cup
Granulated white sugar- 3/4 cup
Light brown sugar- 3/4 cup packed
Pure vanilla extract– 1 1/2 tsp
Large eggs- 2
Salt-1/4 tsp
Baking soda– 1tsp
All purpose flour– 2 1/4 cup
dark chocolate chips– 1 1/2 cup
Preparation:
Pre-heat the oven to 375 degree F and line the baking sheet with parchment paper.
In a large bowl, using an electric mixer, beat the butter until smooth. Add white and brown sugar and beat until fluffy. Add in eggs one at a time making sure you beat well after each addition. Add in the vanilla extract and mix well.
In a separate bowl combine all the dry ingredients and mix well. Add the mixture slowly to the liquid mixture and mix well until no lumps are visible. Add in the chocolate chips and give it a nice stir. If the dough is very soft, refrigerate for an hour.
Using two spoons drop about two tbsp of dough onto the baking sheet. Make sure there is enough spacing between the dough to rise and flatten. Bake for 12- 14 minutes and cool it completely on a wire rack before tasting!
Serves- 4
Ingredients:
Puffed rice- 3 cups
Bhel mix- 2 cups (available in any indian grocery store)
Tomato- 1big size chopped
Onion -1big size chopped
Cilantro– 1/2 cup
Raw mango- 1/2 cup chopped (optional)
Roasted spicy peanuts- 1/4 cup
Green chillies- 1, minced
Mint chutney- 4-5 tbsp (adjust it according to your taste buds)
Sweet chutney- 4-5 tbsp (adjust it according to your taste buds)
Sev (0 size)- 1/4 cup
Lime juice- 1 tsp
salt to taste
Mint chutney:
Mint leaves- 25 gms
Cilantro- 25gms
Green chilli- 1
Roasted cumin seeds and saunf (fennel seeds)- 1 tsp each (powdered)
Blend all the ingredients together with 1 or 2 tbsp of water. The mixture should be thick.
Sweet chutney:
Tamarind juice- 1/2 cup
Jaggery – 3/4 cup
Bring this mixture to boil with 1/4 cup of water. Boil it for 5-10 minutes until the mixture becomes thick (consistency like tomato ketchup).
(You can store these chutney’s in refrigerator for a week)
Preparation:
Mix puffed rice, bhel mix, peanuts well. Add rest of the ingredients quickly, Sprinkle sev at the end and serve immediately.
Servings- 16 pieces
Ingredients:
All purpose flour- 3/4 cup
Sugar- 1 cup
Salt- 1/4 tsp
Pure vanilla extract- 1tsp
Large eggs- 3 at RT
Unsalted butter- 1 stick or 1/2 cup (cut into squares)
Dutch processed cocoa powder- 2 tbsp
Bitter sweet chocolate chopped- 5 oz
Dark chocolate morsels- 3/4 cup
Preparation:
Pre heat the oven to 350 degree F. In a medium heat proof saucepan, add bitter-sweet chocolate and pieces of unsalted butter.
Microwave for a minute or 2 until the mixture forms a smooth paste. (Do not boil the mixture, they have to just melt). Add sugar, pure vanilla extract and mix well. Add in the eggs one by one and give it a quick stir. Now add, all-purpose flour, cocoa powder and salt.
Mix until no lumps are visible. Finally add the dark chocolate morsels and stir. Pour the mixture to a 8 inch greased square pan.
Bake for 25-30 minutes. Perfect brownies are done when little crumbs stick to the tooth pick when inserted.
Serves- 3 to 4
Ingredients:
Artichoke hearts- 8 oz can
Leeks-2, white part
Potato– 1 medium peeled
Garlic– 1 clove
Vegetable broth- 3 cups
Heavy cream– ½ cup
Olive oil– 4 tbsp
Salt – to taste
Pepper- ½ tsp
Preparation:
Chop Potatoes, white part of leek, garlic and keep aside.
In a medium saucepan, Heat olive oil, add chopped leek and garlic.Sauté until translucent. Add potatoes, artichoke hearts and broth. Sprinkle salt and pepper, cover the pan and boil it for 20 minutes.
Once cooled blend everything together with heavy cream. Bring the blended mixture to heat and serve hot!
Servings- 4 rolls
Ingredients:
Sushi rice– 2 cups
Sea weed sheets
Sushi rice vinegar 2 tbsp
Tofu- 1 pack
Carrot-1
Zucchini- 1
Red chilli powder– 3/4 tsp
Lemon- 1 tsp
Salt
Oil- for shallow fry
Soy sauce– for dipping
Materials required:
Sushi mat
wooden spatula
Preparation:
Shallow fry long strips of tofu in a tablespoon of oil until golden brown and crispy, keep aside. Cut carrots and zucchini into long thin strips, coat the vegetables and tofu with little lemon, salt and red chilli powder and set aside. (My version of spicy sushi) 🙂
Cook rice according to the directions provided on the packet. The rice must be a bit mushy, once cooked mix it well with vinegar and keep aside.
On a flat surface, spread the sushi mat. Place the sea weed sheet on top (slightly toasted sheets gives a crispy texture) and add enough rice so that you cover 3/4th of the sheet. Spread the rice grains 1 inch thick and make sure it’s tightly packed.
Place 3- 4 strips of carrots, zucchini, and tofu lengthwise on the rice on one edge.
Place your fingers next to the vegetables and start rolling it tightly until you reach the end where there is no rice. Tap the edge with little water and roll the sushi completely. Tapping with water allows the edge to stick well.
Now cut 1 inch of the edges on both side and keep aside, cut the rolls into bite size pieces. Dip the rolls in soy sauce and enjoy!
Kai Ruchi 