* CHEESY VEGETABLE PIZZA *

Cooking Time: 5 mins
Baking Time:  45 minutes
Baking Temperature:  200°C (400°F)
Makes 2 pizzas

Ingredients:-

1 recipe pizza base
1/2 recipe tomato sauce

For The Vegetable Topping:-

1/2 cup baby corn , sliced and blanched
1/2 cup cauliflower, finely chopped
1/2 cup blanched and cubed carrot
1/2 cup red,yellow,green capsicum.
1/2 cup chopped onion.
1/2 cup red peppers , sliced
1 tbsp butter

salt to taste

freshly ground black pepper (kalimirch) powder to taste

For The Cheese Sauce:-

2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup milk
1/2 cup grated processed cheese
salt to taste
freshly ground black pepper (kalimirch) powder to taste

Other 4 Ingredients
1/2 cup grated processed cheese
oil or for greasing

Method :-
For the vegetable topping
Heat the butter in a pan, add all the vegetables and saute for the for 2 to 3 minutes.
Season with salt and pepper and keep aside.

For the cheese sauce:-
Heat the butter in a pan. Add the flour and cook for 1 minute.
Slowly add 1/2 cup of water, stirring continuously so that no lumps form.
Add the milk, cheese, salt and pepper and bring to a boil, while stirring continuously.

How to proceed
1.Place one herb pizza base on a greased baking tray.
2.Spread half the cheese sauce on top of the base and then top with half the vegetables.
3.Spoon half the tomato sauce decoratively over the vegetables and then sprinkle 1/4 cup of grated cheese on top.
4.Bake in a preheated oven at 200°c (400°f) for 20 minutes or till the base is evenly browned.
5.Serve hot.

DOODHI MUTHIYA (GUJRATI SPECIAL)

Preparation Time: 15 mins
Cooking Time: 30 mins

Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of soda bi-carb
1/2 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method:-
1.Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.
2.Combine the bottle gourd,  whole wheat flour, semolina, besan, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, sugar, coriander, soda bi-carb, asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough adding water if required.
3.Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
4.Shape each portion into a cylindrical roll .
5.Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
6.Remove, cool slightly and cut
7.For the tempering, heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
8.When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
9.Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
10.Serve immediately garnished with coriander,tomato catchup,dhaniya chutney.

RAJESTHANI DAL

Ingredients:

Chana Dal -  2 Tablespoons
Toor Dal  - 2 Tablespoons
Masoor Dal - 2Tablespoons
Urad Dal - 2 Tablespoons
Moong Dal(Green Moong Dal) - 2 Tablespoons
Turmeric Powder  - 1 /2 teaspoon
Salt To Taste
Oil  - 2 Tablespoons
Cumin Seeds - 1 Teaspoon
Hing - Pinch Of
Dry Red Chilli - 3
Cloves - 2 to 3
Tomato , Finely chopped - 2 medium
Cumin Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Coriander Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon

Method:

1.Soak Dals for 2 hours and presser cook with turmeric powder and salt.

2.Heat oil in pan, add cumin seeds, hing, dry red chilly, cloves and mix.

3.Add chopped tomatoes and saute for 1 to 2 minutes.

4.add cumin powder, red chilly powder, coriander powder, garam masala  and mix well.

5.Add boiled dal and cook for 3 to 4 minutes.

PANEER KADAI MASALA

Ingredients:

paneer - 150 grams
Boiled Mutter - 1/2 cup
Onion ,Chopped - 2 large
Ghee- 2 Tablespoons
Oil - 1 Tablespoon
Cloves 3
Black peppercorns - 4 to 5
Cinnamon  - 2 one inch sticks
Bay leaf  - 1
Ginger paste -1 Teaspoon
Garlic paste- 1 Teaspoon
Cashew nut paste- 1/4 cup
Yogurt - 1/2 cup
Cream -1/2 cup
Garam masala powder -1/2 Teaspoon
Red chilly powder -1 Teaspoon
Salt to taste

Method:

1.Cut the paneer into square pieces.
2.Take one pan , heat the ghee and shallow fry onions till its become golden brown . Grind to a smooth paste.
3.Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.
4.Add onion paste and sauté for three to four minutes on low heat.
5.Add the ginger paste and garlic paste and continue to sauté for half a minute.
6.Add the cashew nut paste and sauté for another two minutes.
7.Add the yogurt and sauté till the water from the yogurt gets absorbed.
8.Stir in the cream,red chilly powder, garam masala powder and salt to taste.
9.Add the paneer and Mutter stir gently to mix. Cook for 3 to 4 minutes.

*KHATTA DHOKLA*

   

Preparation Time: 5 mins
Cooking Time: 30 mins

Ingredients:-

2 cups khatta dhokla flour , refer handy tip
1/4 cup sour curds (khatta dahi)
1 1/2 tsp green chilli paste
1 1/4 tsp oil
salt to taste
3 tsp fruit salt
1 1/2 tsp roasted and coarsely ground black pepper

For Serving:-
green chutney

Method:-

1.Combine the khatta dhokla flour, curds, green chilli paste,1 tsp of oil, warm water (approx 2 1/4 cups) and salt in a bowl and mix well.
2.Keep aside to ferment for atleast 6 to 7 hours.
3.Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter.
4.When the bubbles form, mix gently.
5.1/4 tsp of oil.grased in thali
6.Pour 1/3 rd of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
7.Sprinkle 1/2 tsp of black pepper powder evenly over it and steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
8.Cool slightly and cut into diamond shaped equal pieces.
9.Repeat the steps 5 to 7 to make 2 more thalis.

Serve immediately with green chutney ,tamato catchup with coriander.

Handy tips:-

To make khatta dhokla flour, combine 1½ cups of rice and ½ cup of urad dal and grind it to make a flour at the nearest flour mill.
Fermentation time of rice and urad dal may vary depending on the weather conditions.
Add the fruit salt to the batter just before steaming and then mix lightly with your hands.

EGGLESS SPONGE CAKE

Preparation Time: 10 mins
Baking Time :  20 mins.

Ingredients

1/2 can ( 400 grams for full can) condensed milk
1 1/4 cups plain flour (maida)
1 tsp baking powder ,
1/2 tsp baking soda
1/2 cup melted butter
1 tsp vanilla essence
1 tsp chocolate essence
2 tsp coco powder.

Method
1.Sieve the flour, baking powder and soda bi-carb,coco powder together.
2.Mix the flour mixture, condensed milk, melted butter, essence and 1/2 glass Water and beat well.
3.Pour the mixture into a greased and dusted 150 mm.
4.Bake in a hot oven at 180°c for 10 minutes. Then reduce the temperature to 150°c  and bake for a further 10 minutes.
5.The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
Cool the cake.
6.decorate with chocolate syrup,white chocolate,cherry,( as u like u added )

* PANIYARAM *

Ingredients:-

Raw rice - 1 cup

Idli rice - 1 cup

Urad dal - 1/4 cup

1. Soak both rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add some salt, mix well and ferment it for 10- 12 hours (best done overnight).

   Seasoning for kara paniyaram:

2.Onions finely chopped - 1/2 cup

3.Green chillies finely chopped - 3

4.Curry leaves chopped - 1 tablespoon

5.Grated coconut - 2 tablespoons

6.Mustard seed - 1/2 teaspoon

7.Urad dal - 1/2 teaspoon

Indian Recipe for Paniyaram :-

1.Keep the Paniyaram pan OR kadai in the stove.
2.Pour 1 tablespoon of oil,
3.add the mustard seed and wait until the mustard seed crack.
4.Now add the curry leaves, urad dal, onions and fry for 2 minutes.
5.Then add green chillies and grated coconut and fry for 2 to 3 minutes.
Finally add the fried items into the batter and mix well.

Garnish with fresh coriander spring and tomato ketchup