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Ingredients –250 gm cape gooseberry 1/2 cup sugar 1/2 cup water Juice of 1/2 lime A small pinch of salt Method –
Chop cape gooseberry Put it in a saucepan with water Cook it covered on medium flame for 10 minutes Now, add sugar and salt and cook on low flame till water is absorbed and the mixture becomes thick and glassy Allow jam to cool down Add lemon juice and mix well Store in the refrigerator in an airtight glass container
Ingredients –2 large eggs 2 tbsp Kewpie mayonnaise 1/8 tsp English mustard 1 tsp cream 1/4 tsp salt 1/4 tsp white pepper 1/2 tsp sugar 4 slices white bread Butter at room temperature Method –
Boil and peel the eggs Cut the eggs in half and remove the yolks Add mayonnaise, mustard, cream, salt, sugar and pepper into the egg yolks Whisk until smooth Finely dice the egg whites Mix the egg whites with the yolk mixture Lightly butter the bread slices Divide the filling on 2 slices of bread Cover it with the balance slices Trim the crusts of the bread Cut the sandwiches into rectangles and serve
Ingredients –2 medium carrots, roughly chopped 2-3 medium tomatoes, roughly chopped 2 tbsp moong dal, washed, soaked for 20 minutes and drained 1 tbsp oil 1 tsp cumin seeds 8-10 fresh coriander stalks Salt to taste Fresh coriander leaves to garnish Croutons to serve Method –
Heat oil in a pan Add cumin seeds and sauté till the seeds change colour Add the carrots and sauté for 2 minutes Add tomatoes and sauté for 2 minutes Add moong dal and sauté Add 3 cups of water and mix Add coriander stalks, red chilli powder and salt and mix well Let the mixture come to a boil Reduce the heat to low and cook for 10-12 minutes Switch off the flame and allow the mixture to cool down Transfer the mixture to a blender jar and blend it to a fine purée Transfer the blended purée to the same pan and let it come to a gentle simmer Take the pan off the heat Pour the soup into a serving bowl and garnish with chopped coriander leaves and bread croutons
Ingredients –Bread Slices – 8 Egg – 3 Mayonnaise – as needed Onion – 1 large sliced thinly Bell Pepper / Capsicum – ½ a large one sliced Butter – 1 tsp + more for grilling bread Cheese Slices – 4 Salt to taste Pepper to taste Method –
Boil the eggs Once cool, peel and slice them Season with salt and pepper Set aside Trim the edges of the bread and set aside Now heat butter in a pan. Add in sliced onions and saute them for 5 mins till they turn light golden and cooked till soft. Add in salt and pepper. Now add in bell peppers and saute them for a couple of mins. Remove this to a plate and set aside. Take the bread slices..Apply mayonnaise thinly on all the slices Spoon generous portion of onion and capsicum on 4 slices of bread Place the boiled eggs equally Top with the cheese slices Cover with the remaining 4 slices of bread Melt some butter in a skillet Place the sandwich on the skillet and cook till golden, apply some more butter on top of the bread, flip over and cook till golden on both sides. Remove and slice in triangles
Ingredients –6 large eggs 3 large onions, chopped finely 3 large tomatoes, chopped 4 green chillies, chopped 1” piece ginger, finely chopped 2 tbsp butter 2 tbsp vegetable oil 1 tsp chilli powder 1 tsp turmeric powder 1 tbsp pav bhaji masala Salt to taste Chopped coriander leaves Method –
Heat oil and butter in a pan Add onions and fry till golden Add chillies and ginger and sauté Add the chopped tomatoes and cook till soft Mix in the spice powders and sauté till oil releases Whisk the eggs well and pour into the pan Add salt Mix continuously on low heat till it combined together and not runny Sprinkle chopped coriander leaves
Ingredients –200 gm all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 225 gm unsalted butter, at room temperature 200 gm sugar 4 large eggs 1 teaspoon vanilla extract 4 tablespoons plain yogurt (preferred) or full milk Method –Preheat the oven to 180°C Lightly grease the pan (loaf pan, mini loaf pan, 8×8-inch or 9×9-inch square pan, round pan) with some butter. Arrange a parchment paper over the butter Mix the flour and the baking powder together and sieve. Add in the salt and mix well. Set aside. Use an electronic hand mixer or stand mixer to beat the butter and sugar until well combined or pale yellow in color, about 3 minutes. Add in the first egg. Beat well after each addition of egg until creamy, about 1 to 2 minutes after adding each egg. Scrape down the sides for even mixing. Add in the vanilla extract and mix well. Fold in the flour and mix well. Add in the plain yogurt or whole milk Pour the batter into the greased baking pan. Shake it lightly to distribute the cake batter evenly. Bake until golden brown and cooked, about 35 -40 minutes. To prevent the top of the cake from over browning, cover the top of the baking pan with a sheet of aluminum foil once the cake top is set. Use a cake tester to test doneness. Remove it from the oven and let cool on the wire rack for 5 minutes. Cut into pieces and serve warm. Note –
Add 2 tablespoons more butter to the recipe (a total of 250 gm butter) if you want an extremely buttery cake.
Ingredients –6 slices of bread Green chutney Chaat masala powder Cucumber slices Tomato slices Boiled potato slices 3 cheese slices Butter Salt if required Method –
Trim the edges of the bread Spread butter thinly on all the slices of bread Spread green chutney over the buttered slices Take 3 slices of bread Arrange the boiled potatoes, tomatoes and cucumber slices in layers and sprinkle chaat masala over the vegetable layers Sprinkle salt if required Place the cheese slices on the top Cover with the other slices of bread and press down firmly Spread some butter on the outside of the top bread slices Place over a heated pan buttered side down Cover and grill till golden Cut into triangles and serve
Ingredients –400 gm spinach leaves 2 medium onions, finely chopped 2-3 green chillies, finely chopped 10-12 cloves garlic, finely chopped 3 tbsp oil 1 tsp cumin seeds 200 gm paneer, cut into cubes 1/4 cup fresh cream Salt to taste Method –Wash the spinach leaves thoroughly Put a big pan of water to boil When the water comes to a boil, add the spinach leaves and simmer for 1-2 minutes Quickly remove the blanched spinach and dunk it into ice water Remove the spinach from the water and grind it into a purée. Remove the purée into a bowl and set aside Heat oil in a pan Add the cumin seeds When the seeds splutter, add the onions, chillies and garlic Sauté on medium flame Cook the onions till the edges begin to turn brown and add the spinach purée Give it a stir and add salt to taste While the spinach is simmering, lightly fry the paneer in another pan Once fried, dunk the paneer in hot water for 5 minutes Drain the paneer and set aside To the simmering spinach, add 1/4 cup of fresh cream Simmer for a minute, stirring continuously Add the paneer and cook for another minute Remove from heat and serve
Ingredients –7-8 dry red chillies, deseeded 6 green chillies 3 whole tomatoes 3 potatoes, cut in medium pieces 1 kg chicken 1 tbsp ginger garlic paste Salt to taste 1 bunch lai Xaak 1 tbsp mustard oil Method –
Boil the dry red chillies in a little water and grind it into a paste Add chicken, green chillies, whole tomatoes, potatoes, salt and chilli paste in a pressure cooker Add 1/2 cup water Pressure cook for 1 whistle Take out the potatoes, tomatoes and green chillies and mash it into a fine paste Add the mixture to the chicken and add ginger garlic paste and lai Xaak Add mustard oil and cook for another 1-2 whistles Serve with steamed rice
Ingredients –For the Chutney –1 bunch fresh green coriander leaves 1/4 cup mint leaves 2 tsp sugar 2 green chillies 1 cup grated coconut 2-3 garlic cloves Juice of 1/2 lime Salt to taste Cold water as required Other Ingredients –
Bread slices Butter as required Method –
Combine all ingredients for chutney in a blender jar and make a smooth paste Trim the edges of the bread slices Apply butter on the bread slices Spread the chutney evenly and cut into triangles
Nanditable 