Burgers { for jain }

Ingredients....

[1] 6 fresh burger buns

[2] 2 tsp. butter

[3] 2 tomatoes

[4] 1 cucumber

[5] 1 capsicum

[6] 1 bunch salad leaves

[7] 1/2 cup grated cheese optional

[8] 1 tbsp. tomato sauce

[9] 1/2 tsp. chillie sauce or 1 crushed red chilli

For patties:

[1] 3 raw cooking bananas

[2] 1/2 cup peas, boiled drained

[3] 1 tsp. tomato sauce

[4] 2 red chillies crushed

[5] 1/2 tsp. vinegar

[6] 1/2 tsp. sugar powdered

[7] salt to taste

[8] 2 tbsp. oil

Method...

For patties:
Pressure cook whole bananas for 3 whistles or till soft. Cool, skin, chop, add peas and smash coarsely. Add all other ingredients, except oil. Shape into 6 round patties, the size of the buns. Coat them with the oil, shallow fry on both sides on griddle, till light golden. Keep aside, reheat when required.

To proceed:
Cut tomatoes, cucumber, capsicum in very thin round slices. Shred salad leaves coarsely, keep aside. Slice buns horizontally in halves, apply a little butter all over. Cook a little on both sides on hot griddle. Keep aside.

To assemble before serving :

Mix chillies in sauce, thoroughly. Add salt if required. Arrange lower halves of warmed buns in a row. Place layer of salad leaves on the rounds, follow with cucumber,capsicum, tomato. Heat patties and place over arranged vegetables. Top each with some cheese and a splatter of sauce. Heat the top halves of buns and place over patties to close the buns. Press lightly, fold in papernapkins, fasten with toothpick. Serve hot with tomato ketchup and banana chips.

-: Thank You :-

Bhel { for jain }

Ingredients...

[1] 2 cups puffed rice

[2] 1 tbsp. cucumber finely chopped

[3] 1 tbsp. tomato finely chopped

[4] 1 tsp. fresh coriander finely chopped

[5] 1 tbsp. carrot grated coarsely

[6] 1tsp. tamarind chutney

[7] 1/2 tsp. allpurpose green chutney

[8] 2 tbsp. fine sev(optional)

[9] 1 tbsp. cornflakes

[10] salt to taste

[11] lemon juice to taste

Method...

Dilute green chutney in 1 tsp. water Take puffed rice in a large salad bowl.

To proceed before serving:
Add all other ingredients, salt and lemon juice. Toss very well till chutneys have blended, with hand or ladle. Put in individual serving dishes, top with some sev and chopped coriander. Serve immediately.

-: Thank You :-

Channa Curry { for jain }

Ingredients...

[1] 1/3 cup channa (red) (soak for 4 hours in water)

For kadhi:

[1] 1 stalk curry leaves

[2] 2 green chillies, slit lengthwise

[3] 1 tsp. coriander leaves freshly chopped

[4] 1 cup slightly sour curds

[5] 1 tbsp. gram flour

[6] 1/2 tbsp. wheat flour

[7] 1 tsp. red chilli powder

[8] 1/4 tsp. turmeric powersalt to taste

[9] 3-4 pinches asafoetida

[10] 1/2 tsp. each mustard & cumin seeds

[11] 2 cups water

[12] 2 tbsp. ghee

Method....

Add plenty of water and pressurecook chawlibeans till very tender to touch. (Approx. 4 whistles should suffice). Cool cooker before opening lid. Drain, wash with running water, drain, keep aside.

For Kadhi:
Mix chilli powder, turmeric powder, salt in 1/2 cup water, keep aside. Beat the curds till smooth In 2 cups water add both flours and beat till no lumps are left. Add cooked channa in the above mixture Heat ghee in large deep pan, add seeds and curry leaves and green chillies. Allow to splutter, add asafoetida, add masala paste. Simmer and stir till ghee floats on top. Remove a tbsp. of this ghee layer in a cup, and keep aside. Add beaten curd mixture, stir continuously, till it boils. Add flour, channa and water mixture and bring it to boil Reduce flame, allow to simmer for 7-8 minutes, stirring occasionally. Taste and check for salt and sourness. If not sour at all, add a pinch of citric acid crystals, to taste. Pour into serving dish, garnish with chopped coriander and masala ghee kept aside. Serve hot with steamed hot rice, dry sabzi and papadams.

-: Thank You :-

Green Banana Tarkari { for jain }

Ingredients....

[1] 6-7 green bananas

[2] 2 medium-sized potatoes

[3] 1 tsp cumin seeds

[4] 1 tsp black pepper powder

[5] 2 tbsp mustard oil

[6] 1 tsp turmeric powder

[7] salt to taste

Method...

Peel the bananas and the potatoes, and cut them into medium-sized cubes.Heat the oil and add the cumin seeds.Stir for one minute and then add the vegetables. Lower the flame and add the salt and turmeric powder and mix.Add ½ a cup of water and cover with a lid and cook till the bananas and potatoes are tender. Add the black pepper and mix well. Serve with luchis.

-: Thank You :-

Paneer makhanwala { for jain }

Ingredients...

[1] 250 gms firm paneer

[2] 2 tbsp. butter

[3] 1 tbsp.cream or malai

[4] 1 large tomato quartered

[5] 1 medium tomato finely chopped

[6] 1 small capsicum finely chopped

[7] 1/4 cup cabbage shred coarsely

[8] 1 slice bread toasted lightly &quartered

[9] 1 tbsp. coconut grated

[10] 10 cashews1 tsp. wheat flour

[11] 1 stalk curry leaves

[12] 1 tbsp. coriander leaves finely chopped

[13] 1 tsp. red chilli powder

[14] 1/2 tsp. coriander seed powder

[15] 1/4 tsp. garam masala powder

[16] 1/4 tsp. turmeric powder

[17] 1/2 tsp. sugarsalt to taste

[18] 2 tbsp. oil

Method...

Grate 2 tbsp. paneer, keep aside for garnishing. Chop remaining paneer into thick cubes. Heat one tbsp. oil in a heavy frying pan. Lightly fry 5 cashews, drain, keep aside. Add quartered tomato, cabbage, to same oil. Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little. Wet grind above mixture along with unfried cashews, in a small mixie, using little water. Heat remaining oil in same pan. Add chopped capsicum and tomato, stir fry for a minute. Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water). Cook till gravy is thick, add sugar and salt. Add paneer pieces, fried cashews, butter, cream, mix gently. Pour into serving dish, garnish with grated paneer, coriander. Serve hot with rotis, parathas or even soft slices of fresh bread

-: Thank You :-

Banana Koftas (Kele Vada)

Ingredients...
[1] 5 raw cooking bananas
[2] 1/2 cup fresh peas, boiled
[3] 1 tbsp. mint leaves finely chopped
[4] 1 tbsp. coriander leaves finely chopped
[5] 4-5 green chillies finely chopped
[6] 1" piece ginger grated(optional)
[7] 1/2 tsp. each mustard & cumin seeds
[8] 4-5 pinches asafetida
[9] 1/2 tsp. turmeric powder
[10] 1 tsp. lemon juice
[11] 2 tbsp. oiloi to deep fry

For batter:
[1] 1-1/2 cups gram flour
[2] 1 tbsp. rice flour
[3] 1/4 tsp. tumeric powder
[4] 1 pinch soda bicarb
[5] 1 tbsp. hot oil
[6] salt to taste

Method...
Pressurecook bananas with skins, till soft. Remove skins, mash while hot. Keep aside. Heat oil heavy pan, add seeds, allow to splutter. Add asafoetida, mint, coriander, chillies, ginger, peas, lemon juice. Stir, add mashed bananas, salt, turmeric,mix well. Keep mixture aside to cool.
For batter:
Mix both flours, soda bicarb, salt, turmeric. Add enough water to make a batter which will coat the back of a spoon thickly. Add hot oil, mix well.
To proceed:
Put oil to heat in a frying pan. Make pingpong ball sized balls of mixture. Dip in batter, put in hot oil. Fry on medium flame, till golden. Drain, serve hot with green and tamarind chutneys, or sauce.

-: Thank You :-

Besan Curry

Ingredients...


For pakora:



[1] 1 cup Besan (Chana Flour)


[2] 1 medium onion chopped


[3] 2 green peppers chopped


[4] Water to mixSalt as per taste


[5] Oil to fry



For Curry:



[1] 8 oz yogurt


[2] 1/2-tablespoon besan


[3] 24 to 32 oz water (3 to 4 times the qty of yogurt)


[4] 1/8-teaspoon turmeric powder


[5] 1/2-teaspoon garam masala


[6] 1-2 teaspoon kasoori methi


[7] 1/4-teaspoon red pepper powder (optional)


[8] 2-3 whole red pepper


[9] 8-10 leaves of curry leaves


[10] 1/4 teaspoon mustard seeds


[11] 2-3 teaspoon oil


[12] Pinch of asafoetida








Method...



For pakora:



Mix besan, chopped onions, chopped green pepper and salt with some water in a bowl. Make a paste as thick as it wraps around the spoon. Heat up the oil in frying pan.Put a drop of mix in the oil, if it comes back at the top then oil is heated enough to fry.Now with the help of spoon drop spoon full of mix in oil, instantly it will take the shape of pakora.repeat the step with rest of mix making 4-5 pakora at one time. After the pakoras are light brown turn them in karahi. Fry it from both sight till its golden brown in color. When all the pakoras are done take the out in a plate and keep the aside.



For curry:



Mix yogurt, water, and besan in blender. Put a deep pan on medium high heat, put oil into it. When it’s hot then put asafoetida curry leaves, mustard seeds, red pepper powder, whole red pepper, then add the mixture of yogurt, besan into it. Keep mixing it with spoon till the whole mixture starts boiling, then slow down the heat to medium and add turmeric powder and garam masala to it. Let it boil for another 15 minutes. Close the heat and add pakoras and kasoori methi and mix it with a spoon. You can add more boiled water to it and get the desired thickness. Its ready to eat with rice or parantha





-: Thank You :-

Rajma {for jain}

Ingredients...

[1] 1 cup rajma (dry) soaked overnight in plenty of water.

[2] 1cup chopped tomatoes

[3] 1 capsicum chopped

[4] 1 stalk curry leaves

[5] 1 tbsp. coriander leaves finely chopped

[6] 2 green chillies slit lengthwise

[7] 1/4 cup coconut scraped finely

[8] 1 tsp. red chilli powder

[9] 1 tsp. coriander seed powder

[10] 1/4 tsp. turmeric powder

[11] 1/4 tsp. garam masala powder

[12] 1/2 tsp. sambhar masala powder

[13] 3-4 pinches asafoetida

[14] salt to taste

[15] 1 lemon

[16] 1/2 tsp. cumin seeds

[17] 1 tbsp. ghee

[18] 2 tbsp. oil

Method...

Wash and pressure cook rajma in plenty of water, till very tender, (at least 6 whistles). Drain, wash with clean water, keep aside. Grind 2 tbsp. cooked rajma with 1/2 cup water in a mixie. Heat oil in a pan, add cumin seeds and asafoetida, allow to splutter. Add coconut, stir fry for a minute. Add capsicum, curry leaves, tomatoes, stir fry for 2 minutes. Add all dry masala powder, stir for a minute. Add boiled rajma, 1 cup water, salt, cook for 3-4 minutes after boil resumes. Add ground rajma, stir and cook till gravy is thick not watery. Add lemon juice, ghee, stir and remove into serving dish. Garnish with chopped coriander. Serve hot with steamed rice or naans, etc

-: Thank You :-

Navratan Korma {for jain}

Ingredients...

[1] 1/4 cup fresh curds

[2] 1/4 cup fresh cream or malai

[3] 1/4 cup grated cheese or paneer

[4] 2 tbsp. fresh soft paneer2 tbsp. butter

[5] 1/2 tbsp. plain flour

[6] 2 tbsp. tomato puree

[7] 2 cups shelled fresh peas, boiled1 carrot chopped and boiled

[8] 1/4 cup fresh grated coconut

[9] 2-3 green chillies1 small apple

[10] 1 small sweet lime1 banana

[11] 2 slices canned pineapple, drained

[12] 8-10 cashews

[13] 15-20 raisins

[14] 2-3 cherries for garnishing

Grind to a dry powder:

[1] 1/2 tsp. cumin seeds

[2] 1 tsp. khuskhus

[3] 2 cardamoms, shelledsalt to tastesugar to taste (optional)

Method...

Grind coconut, green chilli, fresh paneer to a fine paste, keep aside. Clean and chop all fruit finely, keep aside. Heat pan, add butter, add paste and dry masala, tomato puree stir fry for 2-3 minutes. Add carrots, peas, curds, flour, stir on high. Add all fruit, cream cashews, raisins, salt, sugar, stir and take off fire. Garnish with cherries and cheese before serving. Serve hot with naans, or stuffed kulchas.

-: Thank You :-

Chole masala {for jain}

Ingredients...

[1] 1 1/4 cup kabuli channa (soak overnight in plenty of water)

[2] 1 tsp. tea leaves (tied into a small muslin cloth to form a pouch)

[3] 1 bay leaf

[4] 2 capsicums chopped

[5] 1 tomato chopped

[6] 2 whole green chillies, slit lengthwise

[7] 1 stalk curry leaves

[8] 1/4 tsp. cinnamon-clove powder

[9] 1/2 tsp. garam masala

[10] 1 tsp. chole masala

[11] 1 tsp. coriander seed powder

[12] 1/2 tsp. chilli powder

[13] 1/4 tsp. turmeric powder

[14] 3-4 pinches asafoetida powder

[15] 1/2 tsp. cumin seeds

[16] juice of 1 lemon

[17] salt to taste

[18] 2 tbsp. oil

[19] 1 tbsp. ghee or butter

Grind to a paste:

[1] 2 tbsp. boiled channa

[2] 1 tomato

[3] 1 tsp. coriander leaves

[4] 1 sprig mint leaves

[5] 1/2 cup water in which channa was boiled

[6] 1 bayleaf (which was cooked) with channa

Method:
Add bayleaf, tea pouch to channa before pressurecooking, Pressurecook soaked channa till very soft, but not mushy (At least 5 whistles). Drain, but save water, do not discard. Heat oil in a heavy pan. Add capsicum, tomatoes, stirfry for 2 minutes. Add ground paste, stir and cook till oil separates. Add all dry masalas, 1 cup water which was drained from channa. All to come to a boil, add channa, allow to resume boiling. Simmer till gravy is almost dry, and remove from fire. Pour into serving dish.

Before serving, temper as follows:

Heat ghee in a small pan. Add cumin seeds, asafoetida, allow to splutter, add chillies and curryleaves. Add lemon juice, 1/4 cup water which was drained from channa. Pour immediately over channa, mix gently till to blend a little. Serve hot with slices of bread, parathas, or bhaturas.

-: Thank You :-