Dry Fruits Brownie by Madhavi Suradhkar

Ingredients:

2 cup black dates

1 cup papaya seeds

1 cup almonds

1 cup oats 

½ cup sesame seeds

6 to 7 green cardamoms 

2 to 3 table spoon ghee/ butter 

1 cup Chopped chocolate 

Method:

1. Except dates all ingredients roast and grind to make powder 

2. After that remove dates seeds and grind dates with that powder 

3. Grease plate/mould with butter or ghee

4. Pour all mixture in that plate and spread evenly 

5. Leave this plate/mould for 25 to 30 min. cake is ready 

6. After that remove cake from the plate/ mould and keep it on another plate 

7. Melt chocolate using double boiler method 

8. Pour melted chocolate on cake 

9. Cut cake in square shape 

10. Dry fruit Brownie is ready to serve 

Beetroot Custard by Kavita Varhedkar

Ingredients 

1 cup milk

Sugar as per taste

2tsp Vanilla custard powder

Few drops of Vanilla essence

1 boiled beetroot

Tutti-frutti, chocolate chips for garnishing.

Method: 

1. Boil the milk by adding sugar and custard powder. when milk starts turning into thick paste turnoff the gas and let the mixture cool down for sometime

2. Grate the boiled beetroot. Add this grated beetroot to the above custard and also add few drops of vanilla essence and mix it thoroughly. 

3. Dish is ready.

4. Garnish it with tutti-frutti, chocolate chips or  any other garnishing material

Methi Kofta Curry by Rohini Arote

Ingredients:

 • For Kofta: -

1 bunch of fresh fenugreek leaves 

1 1/2 cup Gram flour 

2tsp Carom seeds (ajwain) 

A pinch of baking soda

Red chili powder

Oil to fry 

Salt to taste.

For Curry: -

3 big size onions

1 1/2tsp ginger-garlic paste

1/2 cup of sweet yogurt

1 Finely chopped a Tomato

1/2cup roasted Coconut

2tbsp Poppy seeds

2tbsp fresh garam masala

1/2tsp cardamom powder 

1/4 tsp cinnamon powder

1tbsp grated paneer

2tbsp coriander-cumin powder 

1/4 tsp Turmeric powder

Coriander leaves

4 tbsp oil

2 tsp Red Chili powder 

1 tsp fennel seed 

Salt to taste.

  Method: 

  Kofta: -

 1. Add finely chopped fenugreek, gram flour, ajwain, red chilli powder, salt, soda etc. Mix all the ingredients and make a soft dough 

 2. Make round balls and fry till golden in oil.

Kofta is ready

 • Curry: -

 1. Fry lightly finely chopped onion.  

2. Roast coconut, poppy seeds, cinnamon, fennel seed, half cardamom seeds in hot spices, coriander and cumin seeds and mix and grind in a mixer.

 3. Add turmeric powder and remaining garam masala in oil and add paste to fried onions.

 4. When it turns red, add tomatoes, chili powder, curd and fry.  Add a cup of water and salt.

 5. When the gravy is ready, add kofta.  

6. Add grated paneer and half a teaspoon of garam masala if desired garnish with green chopped coriander.  

7. Methi kofta is ready to serve.  

Vegetarian Lasagne By Madhu Verma

Ingredients:

3. Spinach lasagne sheets 

1 1/2 Cheese sauce 

3tbsp Grated mozzarella and cheddar cheese 

Ratatouille (recipe given below)

100gms Paneer 

6 pcs boiled and chopped Baby Corn 

small bunch of fresh Spinach.

 

Recipe for ratatouille (first filling)

Ingredients

1tsp Oil 

1tbsp Butter 

2tbsp Garlic minced

1/2cup chopped Onions 

1/2cup Zucchinis -yellow+green

1/2cup Broccoli- small florets

1/2cup Capsicum multi colours

1/2cup Rustic sauce 

1tsp Basil leaves chopped

1/2tsp Oregano 

Salt and pepper to taste

Method:

1. Heat oil and butter, add onion, garlic, sauté till golden.

2. Add all vegetables, seasonings and cook till tender.

3. Add rustic sauce and mix well.

4. Add chopped basil.

4. Use this sauce for lasagne filling.

Second filling:

1tsp Oil 

1/2cup Onion chopped 

100gms Paneer, cut into small cubes.

Baby corn

Spinach- small bunch blanched and chopped

Salt and pepper to taste.

Method:

1. Heat oil 

2. Add onions and fry for 2mins

3. Add paneer

4. Add spinach. 

5. Add salt and pepper to taste

6. Cook for 2min on slow heat.

7. Keep aside for filling.

Method to make lasagne:

1. Boil water, add1tsp oil, put the lasagne sheets in boiling water and cook for 8min

2. Remove in a vessel of cold water.

3. Grease a baking dish and arrange a sheet at its base.

4. Spread Ratatouille mixture over it.

5. Arrange the second sheet of lasagne over it.

6. Spread the Paneer, corn and spinach over it.

7. Now arrange the third sheet and spread the cheese sauce.

8. Lastly sprinkle the cheese over it and bake for 6-8 minutes.

9. Serve hot.

Mushroom Curry by Prabha Surendran

Ingredients:

200gms sliced White button Mushrooms 

2 large sized, thinly sliced Onions

12 cloves, finely chopped Garlic

1 inch piece, finely chopped Ginger

2 slit Green chillies 

1 medium sized Tomato

1/2tsp Turmeric Powder 

1 1/2tbsp Kashmiri Chilli Powder 

1tbsp Coriander Powder 

1/2tbsp Garam Masala 

1/2cup Thick Coconut Milk 

1tsp Mustard seeds 

2sprig Curry leaves 

1tbsp Coconut Oil 

Salt to taste

Method:

1. Heat coconut oil in a pan, 

2. Add in the sliced onions, chopped ginger, garlic, green chilli, 1 sprig curry leaves and sauté till the onions are light brown in colour.

3. Add chopped tomatoes and sauté until the tomatoes are mashed well.

4. Add turmeric powder, Kashmiri chilli powder, coriander powder, garam masala and fry for 2-3 minutes on low-medium heat.

5. Add sliced mushrooms, ½ cup of water, enough salt and mix well.

6. Cover and cook on low-medium heat for about 10-15 minutes or until the mushrooms are cooked. The mushroom will let out more water while cooking.

7. Once the mushrooms are cooked and the curry is slightly thick, add in the coconut milk and remaining curry leaves.

8. Mix well and cook for another 2-3 minutes on low heat. Stir occasionally. Adjust salt.

 9. Curry is ready to serve

Spinach Paneer Paratha by Rashmi Joshi

Ingredients:  

2Cups Wheat flour 

3/4 Cup Spinach puree  

Salt as per taste 

Water as required 

 

Paneer filling: 

1tbsp Olive oil 

1tbsp Garlic 

1/2 chopped Green chillies 

1/2 cup chopped Onion  

3/4cup Mixed bell peppers  

1tsp Lemon juice

Regular masalas as per taste 

300gms Grated Paneer 

Fresh coriander

Method: 

1. In a mixing bowl add wheat flour and spinach puree and salt to taste, mix and knead well. 

2. Set a pan on medium heat, add oil, chopped garlic and green chillies, stir and cook briefly on high flame. 

4. Add onion, stir and cook for 2 min further add bell pepper, and other veggies as per your preference. 

5. Add regular masalas, salt to taste and lemon juice, stir and mix well, further add paneer and stir. 

6. Take small amount of spinach dough, roll it and then stuff the paneer filling and roll it in form of roti. 

7. Heat the tawa to medium hot, add your stuffed paratha and cook it from both sides. 

8. Take it out of the flame and serve it with curd.

Baby Corn Dry Fruits Gravy by Jayalakshmi Venkatesan

Ingredients

For dry fruits paste:

50 gm. Cashew nuts 

50 gm. Skinless almonds 

2 tsp sunflower seeds

2 tsp poppy seeds

1 cup fried onions 

Method:

Soak all above ingredients except onion in water for 5 hrs.

Cut onion in small length, fry them in cooking oil until golden brown

Add all the dry fruits in the mixer add fried onions, grind it until loose paste

Add a little bit of water if required.

Dry fruits paste is ready 

Ingredients for gravy:

2 tsp olive oil

1 tsp ghee

100 ml cooking oil

200 gm. Baby corn

2-3 bay leaf

1 black cardamom

1 cinnamon

3 cloves

1 tsp cumin seeds

2 green chillies

1 tsp ginger garlic paste

3 tsp tomato puree

1 tsp coriander powder

2 tsp red chilli powder

1 tsp garam masala

2 tsp curd

Salt to taste

Pinch of saffron soaked in milk 

Kasuri methi

Method:

1. Take olive oil in a pan, once the pan is heated add baby corn and sauté until a little golden brown.

2. Heat the pan with ghee and oil add all the spices

3. Add green chillies and ginger garlic paste 

4. Add tomato puree and mix it well

5. Add coriander powder and red chilli powder 

6. Mix it well until masalas leave the oil

7. Add dry fruits paste and mix it well

7. You may add water if you want the gravy 

8. Cook it for 15 min. until the raw flavour is gone 

9. Add curd and salt as per taste 

10. Add garam masala

11. Add saffron soaked in milk

12. Add crushed kasuri methi

13. Mix it well and add sautéd baby corn

14. Baby corn dry fruits gravy is ready to serve 

15. Garnish with fresh cream, fried onion and fried baby corns