Prep time: 25 min

Cook time: 20 min

Serves: 2-3

Ingredients

• 250 g fresh prawns
• 250 g vermicelli
• 150 g ghee
• 100 g cashew nuts
• 4-5 cloves
• 5 g cinnamon
• 5 cardamoms
• 1 cup chopped spring onions
• 2 large onions, chopped lengthwise
• 2 tsp chopped green chillies
• 2 tsp limejuice
• Salt to taste
• 1 small bunch each of coriander and mint leaves
• 1 cup thick curds
• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric
• Salt and chilli powder to taste

Method

Boil a glass of water in a pan. Add vermicelli and cook. Drain the water and keep aside.

Heat ghee in a kadai and fry onions, cashews till brown. Then add ginger-garlic paste, cinnamon, cloves, cardamoms, spring onions, green chillies and fry. Add these ingredients one at a time and fry each of them for 2 minutes.

Add raw prawns, beaten curd, salt, turmeric, chilli powder and mix well. Boil till prawns are done and water evaporates. Then mix vermicelli and sauté for a minute. Mix limejuice and remove from flame.

Garnish with chopped mint, coriander leaves and cahewnuts. Serve hot with onion raita.

Prep time: 15 min

Serves: 2

Ingredients

• ½ pack of noodles
• 4 slices of sandwich bread
• 2 tsp butter
• 1 chopped capsicum
• 1 finely chopped carrot
• Salt and pepper to taste
• 2 tsp tomato sauce

Method

Boil water in a pan and add noodles. Boil for 2-3 minutes and drain the water.

In another pan, heat 1 tsp butter and fry capsicum and carrot for sometime. Add boiled noodles, salt, pepper and tomato sauce. Sauté for a while and switch off the flame.

Cut sandwich bread into half, in the shape of a triangle. Apply butter on one side and toast on a hot tawa. Apply butter on another side and toast. Remove and spread the noodle stuffing on it. Close another toasted slice and press slightly.

Serve hot with tomato sauce.

Prep time: 10 min

Serves: 2

Ingredients

• 1 cucumber
• 1 cup knol khol (ganth gobhi), chopped
• 3 tsp moong dhal (green gram dhal)
• Pepper and salt to taste
• 1 tsp salad oil
• Chopped fresh coriander
• 1 tsp lime juice

Method

Peel and slice the cucumber. In a mixing bowl, add knol khol and moong dhal. Add pepper and salt to taste. Mix salad oil and limejuice to it.

Take a plate and arrange cucumber slices on the edges. In the middle, place the salad and garnish with chopped fresh coriander.

Prep time: 15 min

Cook time: 15 min

Serves: 3

Ingredients

• 1 cup mixed sprouts, boiled
• ½ tsp chilli powder
• 2 tsp mint leaves
• ½ tsp chaat masala
• ½ tsp cumin powder
• Salt to taste
• ½ cup paneer
• 5 slices of bread
• Oil for deep-frying

Method

Take sprouts, mint leaves in a mixer jar and grind without adding water. Mix chilli powder, chaat masala, cumin powder and salt to it.

Grate paneer and mix to this. Meanwhile heat oil for deep-frying.

Cut the crusts of bread and discard them. Dip each slice in water and press gently between palms to remove water. Place 2 tsps of this mixture on each of the slice and close. Seal well.

Fry these rolls in hot oil over a very low flame till brown. Take them on a tissue to remove excess oil. Serve hot with sauce.

Prep time: 15 min

Serves: 3-4

Ingredients

• 2 tbsp grated carrot
• 2 tbsp pomegranate seeds
• 2 tbsp finely chopped pineapple
• ½ cup cabbage, cut into long strips
• ¼ tsp pepper powder
• Salt to taste
• 2 tsp olive oil
• Mustard for seasoning
• ½ tsp chopped green chillies
• ¼ tsp ginger paste

Method

Boil water in a pan and add cabbage strips. Boil for about 4-5 minutes. Drain the water and keep aside.

In a mixing bowl, take carrot, pomegranate seeds and pineapple. To this add green chillies, ginger paste, cabbage, pepper powder and salt. Mix well.

Season the salad with olive oil and mustard.

Prep time: 10 min

Serves: 2

Ingredients

• 1 chikoo
• 2 large pieces of pineapple
• 2 tsp seedless green grapes
• 4 slices of orange
• ½ mango
• 2 tsp sugar
• 1 tsp honey
• 1 tsp limejuice

Method

Take all the above fruits and sugar in a mixer jar and blend till smooth adding some water. Strain the juice to remove the pulp.

To this add limejuice, honey and mix well. Serve chilled.

Prep time: 25 min

Cook time: 15 min

Serves: 2-3

Ingredients

• 1 tspBengalgram dhal (channa dhal)
• 1 tsp urad dhal
• 4 dry red chilies
• 10 pepper corns
• ½ cup fresh grated coconut
• ½ tsp mustard
• ½ tsp cumin
• Few curry leaves
• 1 tsp chopped green chillies
• A pinch of turmeric
• A pinch of asafetida
• ½ cup boiled peanuts
• 3 tsp boiled wholeBengalgram
• Salt to taste
• Chopped fresh coriander for garnish
• 4 tsp refined oil

Method

Heat 1 tsp oil and fry channa dhal and urad dhal till brown. Add red chilies, peppercorns and fry. Cool and grind to a paste along with fresh coconut adding some water.

Heat remaining oil and crackle mustard, curry leaves and cumin. Add asafetida and fry for 2 seconds.

Add peanuts,Bengalgram, chilles and mix well. Add some water. Stir in the ground masala paste and turmeric. Boil till the masala is blended well. Add salt to taste. Add some more water and boil if the gravy turns thick.

Garnish with coriander and serve hot with chapati or rice.

Prep time: 25 min

Cook time: 15 min

Serves: 2-3

Ingredients

• 1 cup maida
• 3 tsp pure ghee
• ½ cup khoya
• A pinch of soda-bi-carbonate
• A pinch of salt
• 1 cup sugar
• Few strands of saffron
• A pinch of cardamom powder
• Oil for deep-frying

Method

Take maida, ghee, khova, soda and salt in a mixing bowl. Knead the dough with water to the consistency of chapathi dough.

Prepare thick syrup of string consistency by heating sugar and some water. Add saffron and cardamom powder to the syrup.  Heat oil for deep-frying in a kadai.

Make small balls with the dough and flatten them with a rolling pin. Fold and roll again. Repeat this twice. Then make rounds and flatten with your palm slightly.

Fry in hot oil over a low flame till golden brown. Dip these in cool sugar syrup immediately after remove from the oil. Soak in syrup for about 15 minutes.

Remove and serve hot or cold.

Prep time: 25 min

Serves: 2-3

Ingredients

• 1 ½ cup milk
• 1 cup grated white pumpkin
• 1 cup grated coconut (fresh)
• 2 cardamoms
• A pinch of green food colour
• Few chopped nuts
• 2 tsp ghee
• 1/2 cup sugar

Method

Grind coconut with cardamoms and little water. Extract ½ a cup of thick milk.

Boil milk in a pan till it thickens. Meanwhile heat another pan and sauté grated pumpkin till water evaporates. Add it to the milk and let it boil.

After sometime add coconut milk, food colour and sugar. Mix well and boil till sugar dissolves and kheer slightly thickens.

Fry nuts in ghee and add to the kheer. Serve chilled.

Prep time: 20 min

Serves: 2

Ingredients

• ½ cup chopped onions
• 4 tsp pomegranate seeds
• 1 potato, boiled and mashed
• 2 burger buns
• ¼ tsp coarse coriander powder
• ¼ tsp fine coriander powder
• ½ tsp red chilli powder
• 1 tsp garam masala powder
• Salt to taste
• ¼ tsp turmeric
• 1 tsp white sesame seeds
• Chopped fresh coriander
• 1 tsp roasted peanut powder
• 1 tsp each of broken cashews and raisins
• 3 tsp oil

Method

Heat oil in a pan. Fry onions till they soften. Add potato and sauté for a while. Sprinkle coriander powder, red chilli powder, garam masala, salt and turmeric. Add these one at a time and mix well.

Add sesame seeds, peanut powder and fresh coriander. Sauté for a while and switch off the flame. Add cashews and raisins. Add pomegranate seeds when the mixture is completely cool, otherwise the seeds discolor and soften.

Cut the buns into half and spread the mixture. Close and serve with tomato ketchup.