Food for Life

Vegetable Jalfrezi ( NEWLY added)

Vegetables cooked in Spices

Ingredients

3 cups mixed boiled Vegetable, 2 onions, 3 Spring Onions, 2 tomatoes, 4 green chilies, 1 tsp. Ginger ,1 tbsp. coriander, 1/2 tea cup tomato ketchup, 1 tsp. chili powder, 1 tbsp. sugar, 3 tbsp. oil (butter), Salt according to taste.

Serve with

Plain roti or Naan.

Method

1.Chop the onions & spring onions (with leaves), tomatoes, green chilies, ginger & coriander
2.Separately heat Ghee(clarified butter) in a vessel & fry onions till golden brown
3.Add tomatoes, chilies, ginger and coriander fry for 2-3 min
4.Add tomato ketchup, boil vegetables, spring onions, chili powder, sugar, salt & little water.
5.Cook for 5-10 minutes. Serve HOT

Khandvi

Seasoned Gram flour rolls: A gujrati Delicacy

Ingredients : 11/4 cups Gram flour (besan), 1 cup of thick Curd ,1 cup water, 1 inch Ginger, 1/2 teaspoon Turmeric powder, 2 nos. Green chilies

For Tempering: 3-4 dry red chillies, 1 tsp. Mustard seeds ,1 tsp. Sesame seeds, 1/2 tsp. Asafetida powder ,4 tablespoons Oil, Salt according to taste

For garnishing : 2 tablespoons Grated coconut, 2 tablespoons Chopped coriander leaves

Method:
1.Grease the back of a few thalis or any smooth surface. Keep aside. 2.Make a paste of the ginger and the green chilies with a little water to form a paste. Set aside. 3.Add the flour into a bowl, add the ginger- chili paste, salt and turmeric powder. Add well beaten curds. Mix well to avoid lumps. 4.Cook this mixture for a few minutes until all the water has been absorbed and a soft dough like consistency has been obtained. It should be pliable enough to spread. 5.Spread the dough over the greased thali as thin as possible. The mixture has to be hot while spreading. 6.Once it is cooled, cut them into wide strips of about 1" OR 2" thick & roll them like Swiss rolls.For Tempering: 7.Heat the oil, add the mustard and sesame seeds and once the seeds start crackling, add the remaining tempering ingredients & pour onto the khandvi. 8.Garnish with chopped coriander and coconut. Serve hot.

Rawalpindi Chana

Rawalpindi Chana made with a tangy and tasty flavoury spices

Ingredients
400 g Kabul (chickpeas OR Garbanzo beans) chana
A pinch of soda bicarb
5 tbsp. (75 ml) oil
1/2 tsp. cumin seeds
20 GMS gram flour
1/2 tsp. anardana (pomegranate) powder
2 tsp. amchur (mango powder) powder
1 tsp. chili powder
1 tsp. black salt powder
1/2 tsp. kastoori (dried fenugrrk leaves) methi powder
1 tsp. cumin powder Salt according to taste

For the small bag:
6 black cardamom
1 stick cinnamon,
powdered 4 cloves
20 GMS ginger,
crushed 1/2 tsp. tea leaves

To garnish:
2 (200 g) tomatoes,
sliced 1 (50 g) onion, cut into roundels and separated into rings
2 green chilies,
slit and deseeded 3 lemons,
cut into wedges 10 g ginger, julienned, and soaked in 2 tbs. (30 ml) lemon juice
Serve with Serve with bhatura or kulcha.

Method
1.Put all the ingredients for the bag in a small piece of muslin cloth and tie it with a string to make a pouch.
2.Soak the Kabuli (chickpeas) chana in one liter of water , add soda bi- carb to it and leave it overnight.
3.Next day boil in a cooker for half an hour. Remove, drain and keep aside.
4.Now heat the oil in a kadhai, add cumin seeds, stir over medium heat until it begins to crackle.
5.Add gram flour and stir-fry until it emits its unique aroma.
6.Then add the remaining ingredients. Stir for a minute.
7.Add the cooked chana and stir until well mixed.
8.Remove to a serving dish, garnish with tomato slices, onion rings, green chilies, lemon and ginger.

Cauliflower Manchurian recipe

Ingredients :-

1 small Cauliflower, cut into flowerets, 2 tbsp garlic paste, 2 tbsp ginger paste, 2 tsp red chilli powder, 1/2 tsp turmeric powder, 2 tbsp green chilli paste, 1/2 bunch coriander leaves, chopped finely A pinch of saffron (or red coloring), dissolved in milk 2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions) 1, 1/2 teaspoon of garlic, chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour , dissolved in water ,1 tablespoon chapati atta(wheat flour) ,1/2 cup rice flour, 1/2 tsp baking powder, 1/2 cup of cornflour Juice of ,1/2 lemon Salt to taste Oil for deep frying the cauliflower ,2 tablespoon oil for sauce.

Method :-

In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste. Mix well with water, till you get the consistency of thin batter. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside. In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent. Now add the chopped garlic and green chilli paste and fry for a minute. Add the soy souce and stir for a minute. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color. Take this mixture from the heat and pour it onto the fried caulilower. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy.. It all depends on how you like to eat the Cauliflower manchurian...soft or crispy...

Vanilla Ice Cream

INGREDIENTS
4 cups milk 1 cup milk powder 1/2 tsp. gelatin 1/2 cup sugar 2 tsp. cornflour 2-3 drops vanilla essence 1 tsp. butter

Recipe:

Boil 3 cups of milk. Keep aside 1 cup of milk. Mix milk powder, gelatin, sugar and cornflour in 1 cup of milk which is kept aside. Pour it into the boiling milk. Cool it. Add butter and vanilla essence. Keep it in the freezer and take it out only after 1/2 an hour. Put it in the mixer and again in the freezer.

Serves:4 adults