Thai Starters

Fried Bread and Yellow Bean Paste

Crispy starter of bread coated with a spicy yellow bean paste.

Preparation Time: 5 mins
Cooking Time: 15 mins
Preparation Time:  few
Cooking Time:  15 min.
Makes 6 servings

Ingredients

1/2 cup dreid yellow moong dal (split yellow gram) , soaked for 30 minutes and drained
1 tsp chopped garlic (lehsun)
1 tsp whole black peppercorns (kalimirch)
1/2 tsp soy sauce
1 tsp sugar
1 tsp green chilli paste
1 tbsp chopped coriander (dhania)
1/2 cup cooked and mashed potatoes
2 tbsp cornflour
10 bread slices with crust removed
salt to taste
oil for deep-frying

Method

1. Combine the drained moong dal with the garlic and black peppercorn and blend to a smooth mixture using a little water.
2. Transfer the mixture into a bowl and add the soya sauce, sugar, green chilli paste, coriander, potatoes, cornflour and salt and mix well.
3. Using a knife, spread a generous layer of this paste on the bread slices.
4. Deep fry in oil till golden brown.
5. Drain and cut each slice of bread into 4 triangles.
6. Serve hot with a sauce of your choice.

Tips

1. The bean paste can be made well ahead of time and frozen till required.

Recipe Source: Fried Bread and Yellow Bean Paste

Faraali Sweet

Sweet Faraali Pancakes

A delectable meal deserves a sweet finish. So, say goodbye to the dining table with these banana and coconut flavoured pancakes.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 15 pancakes

Ingredients

1 cup sanwa millet (sama)
1/2 cup buckwheat (kutto or kutti no daro)
1 cup grated coconut
1/2 cup grated jaggery (gur)
1/2 cup mashed banana
a pinch of rock salt (sendha namak)
1/4 tsp cardamom (elaichi) powder
ghee for cooking

Method

1. Clean, wash and soak the sanwa millet and buckwheat separately in enough water for atleast 1 hour. Drain and keep aside
2. Blend the sanwa millet and buckwheat separately by adding 2 tbsp of water in a mixer to a fine paste.
3. Combine the samwa paste, buckwheat paste, coconut, jaggery, banana, rock salt and cardamom powder in a bowl and mix well.
4. Heat a non-stick tava (griddle), pour a ladleful of the batter and spread it in a circular motion to make a 125 mm. (5") diameter thin pancake.
5. Cook, using ¼ tsp of ghee, till it turns golden brown in colour from both the sides.
6. Repeat with the remaining batter to make 14 more pancakes.
7. Serve hot.

Recipe Source: Sweet Faraali Pancakes

Chilled Drink

Kesari Milk

Traditional drink brimming with calcium from milk and nuts..... great for kids, adults and elderly people as well.

Preparation Time: 5 mins.
Cooking Time: Nil.
Serves 2. 

Ingredients

1 cup milk, boiled and cooled
1 tbsp sugar
3 tsp finely chopped almonds
2 tsp finely chopped pistachios
1/4 tsp saffron (kesar) strands
1 tsp cardamom (elaichi) powder
4 ice-cubes

Method

1. Prepare the saffron by rubbing it in warm milk.
2. Blend the milk, sugar, almonds, pistachios, saffron and cardamom powder.
3. Crush the ice-cubes, divide into 2 portions and put into 2 glasses.
4. Pour the milk over the ice-cubes.
5. Serve immediately.

Recipe Source: Kesari Milk

French Soup

French Onion Soup

A soup for the sophisticated.

Preparation Time:  10 mins.
Cooking Time:  30 mins.
Serves 6 to 8. 

Ingredients

1 recipe Basic Brown Stock
1 tbsp butter
3 onions
100 gms grated processed cheese
bread toast piece
salt to taste

Method

1. Slice the onions very finely. Deep fry them in ghee to a golden brown colour.
2. Warm the butter in vessel and add the clear part of the brown stock.
3. Add 2 to 3 teacups of water to the remaining part of the stock. Leave for 10 minutes and add again the top clear part of the stock to the soup.
4. Add the onions and salt and half of the grated cheese. Boil the soup for 20 to 25 minutes.
5. Apply butter to the pieces of toast and sprinkle cheese on them.

How to serve

1. In each cup, put 1 piece of toast, pour the hot soup, sprinkle a little cheese and serve.
2. If desired, add a poached egg to each cup before serving.

Recipe Source: French Onion Soup

Crunchy Fries

Chilli Garlic Fries

An exotic accompaniment that can add zing even to the plainest of burgers, it is the smart use of melted butter and chopped garlic that sets the chilli garlic fries apart from regular french fries. Sprinkle the chilli powder and butter-garlic mixture on the fries immediately after deep-frying and toss it well so that it coats the fries well from all sides. And… get ready for a real feast!

Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings

Ingredients

2 cups potatoes , peeled and cut into fingers
salt to taste
1 tbsp butter
1 1/2 tbsp finely chopped garlic (lehsun)
oil for deep-frying
1/2 tsp chilli powder

Method

1. Boil a vesselful of water with a little salt. Add the potato fingers and parboil them for 5 to 7 minutes. Drain and keep aside.
2. Heat the butter in small kadhai, add the garlic and sauté for 30 seconds. Keep aside.
3. Heat the oil in a kadhai, and deep-fry a few potato fingers at a time on a medium flame till they turn crisp and golden brown in colour from all the sides.
4. Drain on absorbent paper, pour the butter-garlic mixture and sprinkle the chilli powder over it and toss gently.
5. Serve immediately.

Handy tip:

1. For really crisp french fries, use the variety of potatoes with a higher starch content popularly known as french fries potatoes/chip potatoes. In maharashtra, they are called talegaon potatoes.

Recipe Source: Chilli Garlic Fries

Smoothie

Apple Smoothie

You can never go wrong with apples! you can confidently use apples in any smoothie, especially along with any fruit-based crush readily available in the market. Since both strawberry crush and vanilla ice-cream are used, there is no need to add any extra sugar for the apple smoothie.

Preparation Time: 5 mins
Makes 2 big glasses

Ingredients

1 1/2 cups chilled , peeled and roughly chopped apples
5 tbsp strawberry crush
4 tbsp chilled fresh curds (dahi)
1 cup vanilla ice-cream

For The Topping

4 tbsp crushed ice

Method

1. Combine the curds, strawberry crush, vanilla ice-cream and apples and blend in a juicer till the mixture is smooth and frothy.
2. Pour equal quantities of the smoothie into 2 individual glasses.
3. Serve immediately topped with 2 tbsp of crushed ice in each glass.

Recipe Source: Apple Smoothie

Healthy Breakfast

Cooked Rice Pancakes

Here is a great way to convert last night’s leftover rice into a healthy breakfast! cooked rice pancakes are made with a dough of cooked rice bound together with besan. The addition of shredded veggies brings in loads of nutrients while green chillies and coriander add a savoury touch. Serve with nutritious green chutney for a filling breakfast that will keep you going for hours.

Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 10 servings

Ingredients

2 cups cooked rice (chawal)
1/3 cup grated carrot
1/3 cup chopped spring onions
1/3 cup shredded cabbage
1/4 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 green chillies , finely chopped
2 tbsp low fat curds (dahi)
2 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients

5 tsp oil to cook

To Serving

nutritious green chutney

Method

1. Combine the ingredients except the oil in a bowl.
2. Add enough water to make a soft dough.
3. Divide the dough into 10 equal portions.
4. Using wet hands, press one portion of the dough onto a damp cloth to form a 100 mm. (4") diameter circle.
5. Lift the cloth and upturn the pancake on to a non-stick pan.
6. Cook on both sides till golden brown using a little oil. Repeat with the remaining dough to make 9 more pancakes.
7. Serve hot with nutritious green chutney.

Recipe Source: Cooked Rice Pancakes

Minty Soup

Green Peas and Mint Soup

This unusual combination of green peas and mint may surprise you, but this is one of the most appreciated recipes that I make. And it is so easy to prepare too!! The wealth of this soup lies in the fibre-rich green peas which help to decrease blood cholesterol levels.

Ingredients

3/4 cup fresh green peas
1/4 cup chopped onions
1 tsp finely chopped garlic
1 tsp oil
salt and black pepper (kalimirch) powder to taste

For serving

1 tbsp finely chopped mint leaves (phudina)
1 tbsp grated carrots

Method

1. Heat the oil in a non-stick pan and sauté the onions for a few seconds.
2. Add the garlic and sauté for a few more seconds.
3. Add the peas along with 2 cups of water and salt and bring it to a boil.
4. Simmer till the peas are cooked.
5. Cool and purée in a blender.
6. Reheat, adjust the salt and add the pepper.
7. Serve hot topped with the chopped mint and grated carrots.

Recipe Source: Green Peas and Mint Soup

Sweet Tiffin Treat

Orange and Tutti Frutti Loaf

Orange and tutti frutti loaf, transform break time to fun time with this loaf that looks, smells and tastes just amazing. A mouth-watering orange flavoured tutti frutti surprise that kids will love.

Preparation Time: 10 mins
Baking Time:  50 Minutes
Baking Temperature:  180°C (360°F)
Makes 10 slices

Ingredients

1 1/4 cups plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp soda bi-carb
3/4 cup condensed milk
4 tbsp melted butter
3 tbsp orange juice
2 tbsp orange marmalade , refer handy tip
1 tsp vanilla essence
1/3 cup tutti-frutti ,
1/2 tbsp plain flour (maida)
1/2 tsp butter for greasing

Method

1. Sieve the flour, baking powder and soda bi-carb in a bowl. Keep aside.
2. Combine the condensed milk, butter, orange juice, orange marmalade and vanilla essence in another bowl and beat well. Keep aside.
3. Add the flour mixture and mix gently using a wooden spoon or spatula.
4. Keep 1 tbsp of tutti-fruit aside for garnish and add the remaining to the flour mixture and mix well.
5. Add enough water (approx. 3 tbsp) and mix well to make a batter of dropping consistency.
6. Pour the mixture into a 200 mm. (8") x 75 mm. (3") greased and dusted loaf tin.
7. Sprinkle 1 tbsp of tutti-frutti evenly over it and bake in a pre-heated oven at 180°c (360°f) for 40 to 45 minutes.
8. Remove form the oven, cool on a wire rack and cut into 10 equal slices.

Handy tip :

1. Orange marmalade is a kind of jam with cooked orange peels in it, which is readily available in the market.

How to pack:

1. Wrap in an aluminium foil or cling film and pack in a tiffin box.

Recipe Source: Orange and Tutti Frutti Loaf

Chatpati Chutney

Anardane Te Phudine ki Chutney

A simple, but rather different chutney because of the use of pomegranate seeds. Besides giving a sourish taste to the chutney, they add a delicate aroma which comes through in spite of the strong minty flavour. And there's nothing like a little pudina to set those senses tingling. Can be enjoy as an accompaniment to any meal.

Preparation Time: 10 mins
Makes 1 servings

Ingredients

2 cups mint leaves (phudina)
1 cup chopped coriander (dhania)
1 tbsp pomegranate seeds (anardana)
1/2 cup sliced onions
1 1/2 tbsp lemon juice
1 tbsp sugar
2 tbsp chopped green chillies
salt to taste

Method

1. Combine all the ingredients and blend in a mixer to a smooth paste using very little water.
2. Refrigerate till use.

Recipe Source: Anardane Te Phudine ki Chutney