1.Jowar Rotli - Hansa Mehta
Ingredients:
1 bowl Jowar Flour
1 bowl water
1 small cup water
1 tea poon oil/ghee
1 teaspoon salt
Instructions:
1. To make jowar roti heat 1 cup of water in a deep non stick pan.
2. When the water is boiled add jowar flour and slow the flame and mix well till its smooth.
3. Keep aside to cool slightly.
4. Transfer the mixture into a deep bowl and knead into a soft dough.
5. Divide the dough into 7 equal portions.
6. Take a portion of dough flatten with rolling pin into 125mm diameter circle
7. Heat a non stick tava on a medium flame and when hot place the jowar roti gently over it.
8. Spread water over on one side so it does not dry.
9. Turn over the jowar roti and cook a few more seconds till its brown and spots appear both sides.
10. Repeat steps 4 to 7 to make 6 more roti's
11. Serve the jowar roti immediately.
2. Spinach Pinwheels - Falguni Mehta
Cooking time: 45-50 mins
Preparation time: 15 mins
Cooking time: 20-25 mins
Ingredients:
1 Roll of Puff pastry - thawed.
250 grams raw washed spinach - finely chopped.
2 Tbsp green pepper - finely chopped.
2 Tbsp courgette - finely chopped.
2 Tbsp cream cheese or grated cheese.
2 Tsp roasted ground cumin.
2 green chillies finely chopped.
1 tsp salt.
1 tsp pepper.
Chilli flakes for garnishing
Method:
1. Pre-heat the oven.
2. Mix all the ingredients in a bowl.
3. Make sure to do this only when you are ready to make them, as the spinach will
start releasing water.
4. Carefully open the puff pastry sheet, loosen it from the parchment paper.
5. Spread a thin layer of the Spinach mixture on the puff pastry roll.
6. Roll the puff pastry roll.
7. Cut them into 1 cm thick.
8. Grease a baking tray.
9. Gently press down on the pin wheel and then place them on the baking sheet.
10. Bake at 180 degrees for 15 mins.
11. Flip them
12. Bake again for another 10 mins until golden brown.
Served with Green chutney and Tamarind Chutney.
3. Methi Paneer Malai - Kishor Mehta
Ingredients as below
300 gm Methi
500 gm Paneer
1 Cup Yougat
1 Cup single cream
2 medium size onions chopped finely
6 medium size Tomato (Purée)
6 Garlic Cloves + Ginger (Paste)
Green chilli paste(optional)
4 Black pepper
4 Cloves
4 Cardamon
2 Cinnamon stick
2 Curry Leaf
3/4 TBS oil
Salt to taste
1 tsp turmeric
1 tsp chilli powder
3 tsp Dhana jeeru
water
Method:
- Heat the Oil
- Add black pepper, cloves, cardamom, cinnamon and curry leaf. Stir for about 2 minutes.
- Add onions and put a pinch of salt which makes it cook quicker. Cook until it's golden brown. Then add garlic ginger paste and stir for about three minutes.
- Add all the spices as mentioned above and then add a bit of water to cook a bit more.
- Stir till you see oil separating.
- Add tomato purée and cook it for further 5 minutes. Then lower the heat to add yogurt.
- Stir well before turning to medium heat . Add methi and when mixed well, add some water so it looks like gravy. Cook it for 10 minutes.
- Turn off the heat and then add single cream. Stir well. Turn to medium heat.
- Lastly add paneer and mix well. Add chopped coriander. Leave for few minutes.
The dish is ready to serve. Please note paneer has been stir fried and then straightaway put into boiling water.
Leaving it for few minutes before taking out to put in methi. The reason being, this makes paneer very soft.
This dish can be made without onion and garlic.
4. Burrito Bowl - Sapana Bhansali
Ingredients:
2½ cups cooked long grained rice (basmati)
1½ cups soaked, boiled and coarsely mashed rajma (kidney beans)
3 tbsp oil
4 tsp dry red chilli flakes
¾ cup coloured capsicum (red, yellow and green)
½ cup boiled sweet corn kernels
3 tbsp tomato ketchup
1 cup chopped tomatoes
½ tsp chilli powder, optional
Salt to taste
To be mixed into sour cream /ready made
1 cup hung curds (dahi)
2 tsp lemon juice
Salt and freshly ground black pepper (kalimirch) to taste
Instructions:
For the rice
1. Heat the oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
2. Add the chilli flakes and onions and sauté on a medium flame for 1 minute.
3. Add the capsicum and sauté on a medium flame for 1 minute.
4. Add the corn and sauté on a medium flame for a few seconds.
5. Add the rice, tomato ketchup and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the refried beans
1. Heat the oil in a broad non-stick pan and chilli flakes and sauté on a medium flame for 2 minutes.
3. Add the tomatoes, mix well and cook on a medium flame for 2 minutes, while mashing them slightly with the back of the spoon.
4. Add the tomato ketchup, rajma, chilli powder, salt and 1 tbsp of water, mix wel land cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
For the uncooked salsa
Combine all the ingredients in a deep bowl and mix well while mashing it with a back of a spoon. Keep aside.
How to proceed:
1. Just before serving, take a big serving bowl, place a portion of the rice and press it lightly using the back of a spoon.
2. Top it with a portion of the refried beans and again press it lightly with the back of a spoon.
3. Put a portion of the sour cream and spread it evenly using the back of a spoon.
4. Spread a portion of the uncooked salsa and spread it evenly.
5. Finally 1 tbsp grated cheese and ¼ cup coarsely crushed nacho chips.
6. Repeat steps 5 to 9 to make 3 more servings.
Serve immediately.
5. Oreo Truffles - Nisha and Jiya Shah
Ingredients:
1 packet Original Oreo biscuit
1 Philadelphia cheese
White/Brown milk chocolate
Method:
- Put Oreo in a mixture to get fine coarse/smooth soft particle.
- Mixed Philadelphia cheese with mixture /hand.
- Make small round ball shape.
- Keep in refrigeration for 10 -15mins.
- Melt chocolate in Microwave.
- Take a plate add butter or grease proof paper.
- Put Oreo ball one by one in chocolate sauce.
- Sprinkle chocolate/scramble Oreo anything you like.
- Put in Refrigeration for 2 hours.
- Ready to eat.
Oreo Truffles can stay good for 3 to 4 days but need to keep in refrigeration.
Enjoy !
