Eggless Checkerboard Cookies

Checkerboard Cookies are the Cadillac of cookies - classic in looks & taste & holding a universal charm that refuses to fade with time. Comprising of contrasting colors and a confluence of delightfully dissimilar cocoa & vanilla flavors, this crumbly cookie holds a special place in my heart. It was my first hesitant attempt at baking as a kid (I was in 8th grade), and surprisingly they turned out so well that I still vividly recall the loving praises that my mom & sis showered on me. Love you both! :)

This recipe is especially great for people who do not eat eggs. Despite its intricate looks, these cookies require simple ingredients and are really easy to prepare. Checkerboard cookies are perfect for making in bulk & storing to serve at tea-time, or to gift during the holidays. You could even make a chessboard out of these cookies, & the winner gets to eat the board, Lol - kids would love this game :)

Checkerboard Cookie Recipe

Makes : 25 Cookies

Ingredients:
1 3/4 cup All Purpose Flour (Maida)
1/2 cup Powdered Sugar, or to taste (see Tip # 3)
3/4 tsp Vanilla Essence
1/8 tsp Lemon extract
2 tsp Dutch-Process Cocoa Powder
110 g Unsalted Butter; softened
1/8 tsp Salt
Water for brushing

How to make Checkerboard Cookies

1. In a large bowl, sieve flour, sugar & salt together. Add butter & knead lightly to form a smooth dough (see Tip # 2). 
2. Divide the dough into 2 equal parts. In one part, add vanilla essence & lemon extract & knead till the essence/extract is fully incorporated. In the other part, sprinkle cocoa powder over the dough & knead till the dough is evenly colored.
3. Split each part of the dough again into two to get 2 equal cocoa parts and 2 vanilla parts.
4. Roll each part into a cylindrical shape. With your fingers, form each part into a rectangular shape (8" long x 1 1/2" thickness).
5. Cover work surface with plastic wrap & place a vanilla roll on it. Place a cocoa roll next to the vanilla roll. Brush a little water on the adjoining sides of the vanilla & cocoa roll. Now join them gently. Brush a little water on the top of these rolls, and place the second set of rolls such that the cocoa roll is on top of the vanilla roll & vice versa. Make sure to brush a little water on the adjoining sides of the second set of rolls too. Press all the rolls lightly together so that the entire dough is joined.
6. Wrap the assembled log in plastic. Refrigerate for 2 hours, or until firm.
7. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. With a sharp knife cut the refrigerated dough into 1/4" thick slices. Place slices about 1" apart on baking sheet.  Bake for  8-10 minutes or until cookies start to brown around the edges.
8. Remove baking sheet from oven & let cookies cool for 3 minutes. Transfer cookies to a wire rack to cool completely.
9. Store cookies in an airtight container.

Tips:

1. Baked cookies can be stored in an airtight container up to one week.
2. If the dough is too crumbly add a little milk as required to form a smooth dough.
3. These cookies are not very sweet. If you prefer more sweetness, add more sugar as per your taste.

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Fruit Vegetable Salad

Fruit Vegetable Salad comes in as many forms as there are veggie and fruit combinations on the planet - in two words, almost infinite! However, if you are looking for a Fruit Vegetable Salad recipe with a light, refreshing, tangy-sweet taste that will tingle your taste buds and have you scraping the bottom of the bowl for the last remnants of the salad, then look no further my friend - for the next few lines will open the doors of fruit salad heaven for you :)

This Fruit Vegetable Salad is really easy to make, and so good in looks & taste that you can serve it to guests and take a bow as they applaud your delicious masterpiece - that is, if they are able to put down their forks. As an added bonus, this recipe does not contain any fatty salad dressings and uses the most basic ingredients of your kitchen - salt, pepper, lemon to add zest to the fruit & veggie mix. Whew, talk about yummy! Talk about simple preparation! Talk about gluten-free & low carb! This salad has it all. So without further ado, here's the recipe that will make you crave for salad as much as you would crave for a decadent chocolate brownie :)

Fruit Vegetable Salad Recipe

Serves : 2-3

Ingredients:

1/2 cup Pomegranate seeds
1/2 cup chopped Apple (cut into 1/4 to 1/2 inch pieces); peeled & cored
15 seedless green Grapes; cut in half or if too big, cut in quarters
1/2 cup grated Carrot; peeled
1/2 cup shredded Cabbage
10-15 fresh Spinach leaves; finely chopped
1/4 cup grated Beetroot (optional); peeled
1/3 cup fresh orange (cut into 1 inch chunks), optional; peeled & remove the white membrane
2 tsps fresh Lemon Juice, or to taste
2 tsps Sugar
1/4 tsp Roasted Cumin powder
3/4 tsp Black Salt, or to taste
Salt to taste
Black Pepper to taste

How to make Fruit Vegetable Salad

1. In a large bowl, gently toss all of the ingredients together (except salt & black salt). Refrigerate.
2. Add salt & black salt just before serving. Mix well & serve.

Tips:

Beetroot adds red color to the entire salad. If you do not wish the salad to have red color, you may skip the beetroot or add it as garnishing (as seen in my picture).

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Bengali Aloo Dum / Aloor Dum

Bengali Aloo Dum is a tantalizingly delicious, spicy and flavorful dish made of stir-fried baby potatoes coated with exotic spices. Aloo Dum is a hugely popular dish in India and is frequently served in weddings, parties and religious festivals. While several versions of Aloo Dum recipes are prevalent in India, the tastiest & most famous version of this dish comes from the Indian state of West Bengal. Besides being a trademark dish served in almost all public gatherings in Bengal along with Luchi (deep-fried Indian bread), Aloo Dum is also a regular feature at meal-times in the traditional Bengal household. In addition to luchi, Aloo Dum goes well with any Indian bread such as roti, paratha, or poori.

Having consumed mountainous loads of Bengali Aloo Dum during my childhood days in West Bengal, I have strived to arrive at the authentic recipe with the perfect mix of spices that would stir my Bengali friends into a eating frenzy. While the preparation of the Bengali Aloo Dum is extremely simple, the real essence of getting the right taste of this dish lies in the selection of the right spices and their preparation into a punchy, stir-fried spice mix that perfectly complements the subtle taste of the golden balls of boiled baby potatoes. Be sure to make enough of this exotic, delicious dish to satisfy your feeding frenzy :)

Bengali Aloo Dum / Aloor Dum Recipe

Serves : 2 - 3

Ingredients:

15-16 Baby Potatoes; washed, peeled & parboiled

5 medium-size Tomatoes; pureed

2 1/2 tbsp minced fresh Ginger; peeled

2-3 Serrano Green Chillies or to taste; destemmed & ground to a coarse paste

2 Whole dry red chillies; broken into two

1 tsp Cumin seeds

1 inch Cinnamon stick

2 Bay Leaves

3 Green Cardamoms

3 Cloves
1/4 tsp Asafoetida  

1/2 tsp Cayenne Pepper (Red chilli powder) or to taste; optional  

1 1/2 tsp Roasted Cumin Powder

1/2 tsp Turmeric powder

Salt to taste

3/4 tsp Sugar

2 tbsp water
1/2 tsp Garam Masala Powder 

2 tbsp Mustard Oil

How to make Aloo Dum

1. Heat mustard oil in a non-stick pan to a smoking point. Switch off the heat, cool the oil & heat again on medium heat. 
2. Add potatoes & saute till slightly golden in color. Drain & remove them. Keep aside.
3. In the same oil, add cumin seeds. Once the cumin seeds change color, add ginger, asafoetida, green cardamoms, cinnamon, dry red chillies, bay leaves & cloves. Sauté for a minute.
4. Add cayenne pepper, cumin powder, turmeric powder, salt, sugar, green chillies & 2 tbsps of water. Sauté for a minute. 
5. Add tomato puree & and saute till the puree is thick.
6. Add potatoes. Mix well such that the potatoes are evenly coated with the tomato-spice mixture. Lower the heat. Cover & cook till the potatoes are done & the gravy has dried up & coated the potatoes.
7. Add garam masala powder. Saute uncovered for a minute.
8. Bengali Aloo Dum is now ready. Transfer it to a bowl.
9. Serve hot with luchi, roti, paratha or puri.

Tips:
 All spices are available in Indian Grocery stores.

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Churmur Chaat

Churmur Chaat is a crunchy, crispy, tangy, sweet & savory snack/appetizer that is one of the most popular roadside street food in Kolkata - the boisterous Indian metropolis where I spent my childhood days. I love dishes containing ingredients that compare & contrast, and Churmur Chaat is an epitome of such a dish - it blends the fuzzy softness of boiled potatoes and black grams, the flavors of exotic spices, the sharpness of onion bits, the tang of tamarind chutney, all of these topped with crunchy pieces of crushed Golgappa (hollow spherical balls made of semolina & flour).

The cute rhythmic name, 'Churmur Chaat', derives from 'Churmur' - a melodious word that describes the crunchy sound of one's mouth closing in on the crispy Golgappa pieces, and 'Chaat' is a well-loved category of tangy Indian roadside snacks. In the traditional roadside preparation of Churmur Chaat, the street-vendors prepare this cacophonic mix directly on the 'Dona' (small plate made of dry leaf), expertly mixing the ingredients such that they are tempered into a harmonious, ambrosial mix that would put a 5-star restaurant's appetizer to shame. In a way, Churmur Chaat represents the essence of my native land of India itself - an enthralling potpourri that mystifyingly blends into a singular spectacular entity. Try a bite, & brace yourself to experience a kaleidoscope of zesty, lively flavors :)

CHURMUR  CHAAT  RECIPE

Serves : 2 - 3

Ingredients:

12 pcs Golgappas (ready-made); See Tips

2 medium-size Potatoes; peeled, boiled & roughly chopped

1/2 cup finely chopped red Onion

2-3 Serrano Green Chillies or as per taste; destemmed & finely chopped

2 tbsp finely chopped fresh Cilantro (Coriander) leaves

1/4 cup Black Gram; soaked overnight (or for 8 hours) & boiled till soft

1 tbsp fresh Lemon juice

1/2 tsp Black Salt

1 tsp Roasted Cumin Powder

1 tsp Coriander Powder

1/2 tsp Cayenne Pepper (Red Chilli powder) or to taste

1 tsp Chaat Masala

Tamarind Chutney as per taste; optional to be used if you like sweet-tangy taste

For Gram Flour Dumplings (Besan Pakodi); optional

1/4 cup Gram Flour

Salt to taste

1/8 tsp Cayenne Pepper (Red Chilli Powder) or as per taste

Water as required

Oil for deep frying

How to make Churmur Chaat

Preparing Gram Flour Dumplings (Besan Pakodi); optional:

1. In a small bowl, combine all the dumpling ingredients except water & oil. Add water as required to make a thick batter.
2. Heat sufficient oil in a wok/pan on medium heat. Scoop some batter with a tea spoon and drop it gently in the oil. Repeat the same procedure with the remaining batter. Deep-fry the dumplings till golden brown in color. Drain on absorbent paper.
3. In a small bowl, add 1 cup of water & soak the dumplings for 20 minutes. Remove the dumplings & squeeze out the water gently.  Keep aside.

Assembling Churmur Chaat:

1. In a bowl, combine all the ingredients except Golgappas, dumplings & Tamarind Chutney. Mix well.
2. Slightly crush the dumplings with your hand. Add dumplings & drizzle Tamarind Chutney over the potato mixture & mix well. Adjust seasoning to taste.
3. Just before serving, crush golgappas with your hand. Sprinkle them over the potato mixture. Do not mix. Garnish with chopped cilantro leaves. Serve immediately.

Tips:

All spices & ready-made Golgappa packets are available in any Indian Grocery store.

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Tomato Cilantro Soup

Tomato soup needs no introduction - it is a universally popular and well-loved soup with as many recipe variations as the number of cooks preparing this delicious concoction. A perfect recipe for chilly weather, one sip of this steamy broth warms the heart, body & soul in equal measure. I prepared this Tomato Cilantro Soup recipe at a time when I was feeling sick & everything was tasting like cardboard (ugh!). My version is quick and easy to prepare, and has Coriander (Cilantro) as a key ingredient - this atypical seasoning brings a unique aroma and taste that adds to the deliciousness of the soup. Oh, it felt like heaven as the rich, thick, creamy & aromatic flavors opened up my taste buds and brightened my dulled senses. Hope that you enjoy this recipe, in sickness & in good health :)

TOMATO  CILANTRO  SOUP  RECIPE

Serves : 2-3

Ingredients:

5 Large red ripe Tomatoes; roughly chopped

1 cup roughly chopped Onion

1/3 cup chopped fresh Cilantro (Coriander) leaves

1 tsp Cumin seeds

1 tbsp minced fresh Garlic; peeled

Salt, to taste

Freshly ground Black Pepper, to taste

2 tbsp Sugar/Honey or to taste

1 tbsp Olive Oil

1 1/2 cup Water or Vegetable Stock

2 tbsp Fresh Cream

2 tbsp finely chopped fresh Cilantro (Coriander) leaves; for garnishing

How to make Tomato Soup

1. Heat oil in a deep pan on medium heat.
2. Add cumin seeds & onion. Saute until the onion becomes translucent.
3. Add garlic and saute for 1 minute.
4. Add tomatoes & cilantro leaves. Saute for 8-10 minutes.
5. Add water/vegetable stock & salt. Bring to a boil, lower the heat & cook uncovered for 20 minutes while stirring intermittently.
6. Turn off the heat. Puree the contents with immersion blender (or food processor or regular blender) until smooth.
7. Return the pureed mixture to the pan. Add black pepper, sugar/honey to taste. Cook on low heat, covered, for about 5 minutes or till the soup thickens. 
8. Remove from the heat. Adjust seasoning as per taste.
9. Serve hot with a spoonful of cream in each bowl & garnished with cilantro leaves.

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Masala Peanuts

Masala Peanuts (Spicy Peanuts) is a zesty, spicy, tangy snack that falls in the cannot-stop-snacking-till-jar-is-empty category. Everyone loves peanuts in various ways and forms, but Masala Peanuts is my favorite peanut snack & is one of the most popular Indian snacks too. Making Masala Peanuts is really easy, the simple process of adding a blend of Indian spices to the peanuts results in a mouth-watering crunchy snack that is good for any occasion - tea-time, movies, on-the-go, between meals or even as a party starter. Masala Peanuts are also great as toppings on a number of popular Indian snacks - Bhel, Chaat, Ragda samosa and even on salads to add a zesty peppy taste.

If you are still not convinced (really?) about trying out these dark-brown gems solely on the basis of their deliciousness, the peanuts also provide tremendous health benefits - they are rich in proteins, are a good source of Vitamin E, reduce bad cholesterol, have anti-cancer effects and prevent aging. Hmm.. satisfy your snack cravings and stay young, sounds like a pretty good deal to me :) 

MASALA  PEANUTS  RECIPE

Ingredients:

1 cup raw Peanuts
3 cloves Garlic (optional); peeled, finely chopped & lightly crushed
3 tbsp Gram flour (Besan)
1 1/2 tbsp Rice flour
1 tsp Dry Mango Powder (Amchur)
Salt to taste
1 tsp Cayenne Pepper (Red chilli powder) or to taste
1/4 tsp Turmeric powder
1/2 tsp Garam Masala Powder
A pinch of Baking Soda
Oil for deep frying
1 tsp Chaat Masala or to taste
1 tbsp Water

How to make Masala Peanuts

1. In a large bowl, add peanuts. Sprinkle all the other ingredients (except chaat masala, oil & water) over the peanuts. Mix well.
2. Add water & mix well such that the peanuts are evenly coated with the sprinkled mixture.
3. Heat sufficient oil in a wok or pan on medium heat.
4. Once the oil is hot, carefully drop the peanuts in batches (ensure that the peanuts are separated from each other while dropping them in the oil). Deep fry till the sizzling sound of the oil lessens. Drain on absorbent paper.
5. Sprinkle chaat masala. Mix well. Allow to cool to room temperature and then store in air tight container.
6. Enjoy with a cup of tea or your favorite beverage :)

Tips:

1. Adjust spices as per your taste.
2. Peanuts will fry very fast so remove them as soon as the sizzling sound lessens.

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Methi Matar Malai

Methi Matar Malai is a delectable, creamy and spicy dish made of Methi (fenugreek leaves) and Matar (Green Peas) cooked in Malai (fresh cream) & flavored with spices. These three key ingredients are an unlikely combination but they come together perfectly to create a dish that is rich and delightful in flavor, with subtle overtones of the slightly bitter fenugreek leaves and the sweet green peas blending extremely well in the smooth-textured and luscious cream. To add to this, the rich and enticing aroma of this dish is sure to make one's mouth water in anticipation of the heavenly treat that will soon be served on one's plate. 

Methi Matar Malai is very popular in the northern part of India as a party dish, and is a well-loved menu item in North Indian restaurants. It is typically served with Indian unleavened flatbreads such as Roti, Paratha & Naan. Besides the tempting taste and aroma, the dish is very healthy - fenugreek leaves are rich in vitamins & potassium and low in cholesterol. Being health-conscious, I have created a low-fat version of the traditional recipe by substituting the cream with yogurt and milk but making sure to retain the same great taste and thick, creamy texture. Ready to try out another exotic delight? :)

Methi Matar Malai Recipe

Serves : 2

Ingredients:

2 cups Fenugreek leaves (Methi), fresh or frozen; washed & chopped
1 cup Green Peas; fresh or frozen
2 medium-size Tomatoes; pureed
1/4 cup Yogurt; smoothened
Salt to taste
2 tbsp Cream (Malai); smoothened
1 tbsp Oil
1/4 tsp Cayenne Pepper (Red Chilli powder) or to taste
1/4 cup Milk
1/2 tsp Honey

Grind to a smooth paste:

1 Large-size Onion
3 Serrano Green chillies or to taste; destemmed
1" Fresh Ginger; peeled
3-4 cloves of Garlic; peeled
2 Cloves
1 Green Cardamom
1" Cinnamon stick

How to make Methi Matar Malai

1. Blanch fenugreek leaves in boiling salted water for 5 minutes. Drain & refresh in cold running water. Keep aside.
2. Heat oil in a non-stick pan on medium heat. Add the ground paste & sauté till light brown in color.
3. Add the tomato puree. Sauté till the oil separates.
4. Add fenugreek leaves & sauté for a minute.
5. Add yogurt, cayenne pepper and green peas. Sauté for a minute.
6. Add Milk. Mix well & cook for 3-4 minutes on low heat or till the gravy thickens.
7. Add salt & honey. Mix. Adjust seasoning as per your taste.
8. Add the cream & mix well.
9. Methi Matar Malai is now ready. Transfer to a bowl.
10. Serve hot with rotis, parathas or naan.

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Coriander Powder / Dhaniya Powder

Coriander Powder (aka Dhania powder) is an essential ingredient in almost all Indian Recipes including Kadhai Paneer, Punjabi Bhindi Masala, Matar Paneer, Gobhi Matar and many more. It is used extensively in Latin-American and Mexican cooking too. Coriander Powder is made from freshly roasted Coriander seeds. Though Coriander Powder blends into the flavors of the dish and does not have a flavor that distinctly stands out so that one does not feel its presence, you would certainly feel its absence in the reduced flavors of the dish if the Coriander powder is not added. Besides being a taste additive, Coriander Powder has a lovely, mild aroma that stimulates one's appetite. Also, Coriander Powder has great medicinal value too - it has many curative and cooling properties and aids digestion.

Coriander Powder is easily available in any Indian store. However, the powder loses a lot of its flavor & aroma within a few days after its preparation, so the pre-packaged powder is but a shadow of its fresh version. Hence, it is quite common for household cooks to prepare their own Coriander Powder & store it in an airtight container. This can be done by purchasing Coriander Seeds (also easily available in any Indian store), roasting the seeds briefly on a dry pan and then crushing them in powder form using an electric grinder or mortar-and-pestle. I always prepare my own Coriander powder using seeds - making enough to last a few days after which I make a fresh batch, and slight extra effort is overwhelmingly out-weighed by the flavorful results. 

Ingredients:

6 tbsps Coriander seeds

How to make Roasted Coriander Powder

1. Place a non stick pan on medium heat.  
2. Add the coriander seeds & dry roast till they are slightly darker in color and fragrant. Do not let the seeds turn dark brown. Immediately remove from heat & let them cool completely.
3. Grind into a fine powder using a spice grinder / Dry coffee Grinder.
4. Store in an airtight container.

Tips:

1. I use Dry Coffee Grinder to grind it into a fine powder.
2. Roasted Coriander Powder can be stored in an airtight container for several months.

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Strawberry Coconut Laddoo (Rolls)

Strawberry Coconut Laddoo is my fruity version of the delectable Coconut Laddoo - sweet, soft, spherical delicacy made of coconut. Coconut Laddoo is a massively popular "Mithai" (Indian sweet) in North India, available all year round in sweet shops and a huge favorite during Indian festivals. One of the easiest and quickest Indian sweets to make, this fuzzy and delicious delight is a must-try at home for anyone planning to make a party dessert or looking to satisfy their sweet cravings.

Always a rebel at heart, I just had to add my spin to this popular sweet. So I added strawberry to the Coconut Laddoo, and voila! The result amazed me (though I did suspect that I was on to a good thing) - as the soft Ladoo melted in the mouth it released the tangy flavors of strawberry, that swirled in the sweet coconut and amplified its deliciousness. And I just had to keep it all as low-calorie as possible to satisfy my health-nut hubby, so I replaced the more fatty versions of the recipe that use either ghee (clarified butter) or condensed milk, with regular milk (2% fat). Having hubby polish off one laddoo after another was ample proof that my recipe worked - both in taste and in calorie-count. Thanks to hubby, I have no Laddoos left, but I can certainly offer you the recipe... try for yourself :)

Strawberry Coconut Laddoo Recipe

Makes : 18-20 Pieces

Ingredients:

2 cups Dessicated Coconut; grated
1/2 Litre Milk (2% Milkfat)
3/4 cup Fresh Strawberry purée
1/4 cup + 1 tbsp Sugar, or to taste
1/3 cup Dessicated Coconut; powdered
Water in a small bowl

How to make Strawberry Coconut Laddu (Rolls)

1. Boil milk in a thick-bottomed deep pan.
2. Add  sugar and grated dessicated coconut. Cook on medium heat, while stirring constantly.
3. Once the mixture becomes thick, lower the heat. Add strawberry puree, cook till the mixture starts separating from the sides of the pan or till the mixture becomes dry & of binding consistency. 
4. Remove from the heat & let the mixture cool down to room temperature. 
5. Divide the mixture into equal portions. 
6. Apply little water on your palms & roll each portion between your palms into medium-size balls/laddoos. 
7. Roll each ball/laddoo into the powdered dessicated coconut such that it gets completely covered.
8. Refrigerate till serving time.

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Vegetable Momos / Dumplings

Vegetable Momos (similar to Chinese dumplings, dim sums, wontons, Japanese gyōza) are savory steamed balls of dough stuffed with a spicy veggie mixture. These cute, soft momos/dumplings are exotic in looks and taste and are so very deliciously succulent and juicy to bite into. They are best served hot and steaming with a bowl of spicy sauce for dipping - the steaming heat and the spiciness release a torrent of flavors that your taste buds will love. Momos can be either steamed or deep-fried - I prefer steamed Momos as this keeps them healthy and thus retains the nutritional value of the veggie ingredients.

Momos proliferated in India through migrants from Tibet and Nepal, and are now a very popular street food in large parts of Northern India. They are great as appetizers, party starters or as a light meal. Try some now, and discover a unique flavor that will make you understand why nature intended us to consume a meal every few hours ... good ol' mother nature :)

Vegetable Momos / Dumplings Recipe

Makes : 24 Pcs.

Ingredients:

For the wrapper (see Tips for alternative):

1 cup All Purpose Flour (Maida)
1/4 tsp salt
Water
1/2 cup All Purpose Flour for dusting

For the filling:

2 1/2 cup grated Cabbage
1 cup grated Carrot; peeled
1/4 tsp Black Pepper Powder
1/8 tsp Cayenne Pepper (Red Chilli powder) or to taste
3-4 Serrano Green chillies or to taste; destemmed & finely chopped
1 tbsp Vinegar
1 tbsp Soy Sauce
Salt to taste
1 tbsp minced fresh Ginger
1 tbsp minced fresh Garlic
1 tbsp Oil
Small bowl of water

How to make Vegetable Momos / Dumplings

To make the filling:

1. Heat oil in a non-stick pan on medium heat. Add minced ginger & garlic & saute for 30 seconds.
2. Add all the veggies and saute for a minute on medium-high heat.
3. Add all the remaining ingredients for the filling (except salt) & saute till the mixture becomes dry. 
4. Add salt & mix well. Adjust seasoning as per your taste. Set aside to cool. 

To make the wrappers:

1. Mix the flour & salt in a bowl. Slowly add water & knead the mixture to make a smooth pliable dough. Cover with a damp cloth & let it rest for 30 minutes.
2. Once rested, divide the dough into 24 equal portions & shape into balls. Cover the dough balls with a damp cloth.
3. Take a dough ball, dip in the loose flour. Use the rolling pin to roll into a 3-inch circle (keep the center slightly thicker than the edges).

Assembling the dumplings/momos:

1. Line a baking sheet/plate with wax paper. 
2. Hold the wrapper in a slightly cupped hand. Add 1 tbsp of filling in the center of the wrapper.
3. Using your fingertips, moisten inner edges of wrapper with water. Fold in half, enclosing filling and press edges firmly to seal.  
4. Place the filled dumpling onto the baking sheet/plate & cover with a dry towel. Ensure that the filled dumplings do not touch each other. 
5. Repeat procedure with the remaining filling and wrappers.

Steaming the Dumplings / Momos:

1. Fill a wok/saucepan ½ full with water and bring to a boil. 
2. Line the bottom of the bamboo steamer (see Tips for alternative) with parchment paper or banana leaf.
3. Arrange the dumplings in a bamboo steamer such that they do not touch each other.
4. Fit bamboo steamer into the wok/saucepan & steam for 10-12 minutes. Steam in batches.
5. Serve immediately with extra soy sauce or your favorite dipping sauce.

Tips:

1. Pre-made dumpling wrappers can be used instead of preparing & rolling the dough. Pre-made wrappers are available in local Asian stores.
2. Idly steamer can be used instead of bamboo steamer. Brush the plates with little oil so the momo doesn't stick to the surface.

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Moong Dal Pakora (Lentil Fritters)

Moong Dal Pakoras (also called Moong Dal Vadas / Bhajias) are spicy, crispy, delicious fritters made of split green gram (a green lentil native to the Indian subcontinent). These Pakoras are small in size but pack an irresistible taste, that will have you reaching out for "just one more"... Crunchy on the outside and soft on the inside - they are great as finger food, especially when accompanied by Green Chutney and served with "Chai" (tea) during rainy season. 

Moong Dal Pakoras are really quick and easy-to-make, and green gram is a healthy source of nutrients - it is very low in saturated fat & cholesterol, and a great source of dietary fibers and other minerals. So put your pan on the fire, and get ready to enjoy the great crunchy taste of these delicious pakoras :)

Moong Dal Pakora Recipe

Serves : 3-4

Ingredients:

1 cup Split green gram with skin (Chilkewali Moong Dal)
3/4 cup finely chopped Onion
4-5 Serrano Green Chillies or to taste; destemmed & finely chopped
1 tbsp minced Ginger; peeled
2 tbsp finely chopped Cilantro (Coriander) leaves
Salt to taste
1/2 tsp Cayenne Pepper (Red chilli powder) or to taste
Oil for deep frying

How to make Moong dal Pakoda

1. Wash and soak green gram in 3 cups of water for 1 hour.
2. Drain & coarsely grind green gram using very little water. Batter should be thick.
3. Transfer to a bowl. Add all the ingredients except oil & mix well.
4. Heat sufficient oil in a pan/wok on medium-high heat.
5. To check if the oil is ready for frying, put one drop of batter in oil. The batter should sizzle and come up but not change color instantly.
6. Shape the mixture into small balls and drop them in the oil carefully. Fry in small batches. Deep fry till golden brown in color from all the sides.
7. Drain on an absorbent paper.
8. Serve hot with Green Chutney.

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Sooji Malai Halwa

Sooji Malai Halwa is a luxuriant, creamy twist to the traditional Sooji Halwa - one of the most popular Indian desserts. Sooji Malai Halwa is a unique preparation that I learnt from my mom - the creamy texture and flavor transform the traditional Sooji Halwa into a amazingly delectable dessert and turns it into an ambrosial concoction fit for the gods.

Halwa (Halva) is a flour-based dessert with gelatinous consistency, and Sooji (or Suji or Rava) is the Indian word for Semolina. Sooji Malai Halwa is amazingly easy to prepare, and the sweet aroma that rises as the Halwa simmers in the pan is sure to tempt your family & guests to dip a spoon straight into the Wok to have a go at the golden Malai Halwa. So next time you have a sweet craving, indulge yourself with Sooji Malai Halwa - your sweet tooth will thank you forever :)

Sooji Malai Halwa Recipe

Serves : 4-5

Ingredients:

1 cup Semolina Flour (also called Sooji or Rava)
1 cup Cream
2 tsp melted Clarified Butter (Ghee)
3/4 cup Sugar or to taste
3 cups Water
1 tsp Cardamom powder
8-10 Raisins
1 tbsp Pistachio slivers for garnishing

How to make Sooji Malai Halwa

1. Mix semolina flour & cream in a bowl. Set aside for half an hour.
2. In the meantime, boil water, sugar and cardamom powder in a pot on medium heat. Keep stirring often till the sugar dissolves. Switch off the heat & set aside.
3. Heat a deep non-stick pan on medium heat. Add semolina-cream mixture & roast till it turns golden brown while stirring constantly.
4. Once roasted, lower the heat, gently add the sugar syrup while stirring constantly to prevent lumps from forming. Be careful while adding syrup as the mixture will splatter.
5. If there are any lumps, break them with the back of your spatula/stirring spoon to get a smooth consistency. Add raisins & mix well.
6. Increase the heat to medium, cook the mixture till it is thick.
7. Add clarified butter & mix well. Cook till the mixture starts separating from the sides of the pan.
8. Sooji Malai Halwa is now ready. Transfer it to a bowl & garnish with Pistachio slivers.
9. Serve hot.

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Sooji Cheela

Sooji Cheela is a savory, delicious Indian pancake typically served as a breakfast item, for brunch or as an evening snack. A great dish to break the monotony of typical toast & eggs breakfast, the Cheela (pancake) is sprinkled with an onion-chili mixture that add a zesty twist to the savory Cheela. In addition to the great flavor and quick & easy preparation, Sooji (semolina) is low in saturated fat and cholesterol - this makes Sooji Cheela a light, wholesome and healthy treat. Ready to try your pancake with a twist? :)

SUJI CHILLA RECIPE

Makes : 12 Cheelas

Ingredients:

1 cup Semolina (Suji / Sooji)
1 Cup Yogurt
3 tbsp All Purpose Flour (Maida)
3 tbsp Chickpea Flour (Besan)
1 cup finely chopped Onion
3 Serrano Green Chillies or to taste; destemmed & finely chopped
1/4 cup fresh Cilantro (Coriander) Leaves; finely chopped
Salt to taste
1/4 tsp Cayenne Pepper (Red Chilli Powder) or to taste
Oil as required
Water

How to make Sooji Cheela

1. Combine the semolina, chickpea flour, all purpose flour and yogurt and let it sit for 20 minutes.
2. Add water, salt & cayenne pepper & mix well to make a smooth pouring consistency batter. The batter should not be too thick nor too thin.
3. In another bowl, mix onion, green chillies & cilantro leaves. Divide the mixture into 12 equal portions. Keep aside.
4. Heat a non-stick pan on medium-high heat. Once heated, spread 1/4 tsp oil over the pan.
5. Pour 2 ladles of the batter in the center of the pan. Spread quickly & evenly (as thin as possible) in the shape of a circle to form a pancake of around 6" diameter.
6. Sprinkle a portion of the onion-chilli mixture on the top of the pancake. Press the mixture lightly with the back of your spatula.
7. Let the pancake cook till it leaves sides, or till the bottom side has turned light-golden in color.
8. Drizzle a little oil on the upper side and flip it. Cook for 1 minute.
9. Remove it from the pan and place it on an absorbent paper. Prepare the remaining pancakes in a similar way.
10. Serve immediately with tomato ketchup or Green Chutney.

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Spicy Vegetable Stir-Fry

Vegetable Stir-Fry needs no introduction - a popular Chinese dish that has a global appeal, it is a sizzling motley of stir-fried veggies in a spicy, pungent sauce that is sure to take your taste buds out for a heady spin. The wide variety of veggies add to the nutritional benefits of the dish, and practically any combination of veggies tastes great which makes it a really flexible recipe. Vegetable Stir-fry goes well with rice or noodles, and the stir-fried veggies taste best when they are tender but still a little crunchy. So the next time you have a craving for some Chinese food, head to your kitchen instead of your favorite Chinese restaurant for a stir-fried treat :)

Spicy Vegetable Stir-Fry recipe

Serves : 2

Ingredients:

1/2 cup cubed Red Bell Pepper; deseeded & cut into 1-inch cubes
1/2 cup cubed Yellow Bell Pepper; deseeded & cut into 1-inch cubes
1/2 cup cubed Onion; cut into 1-inch cubes
1 cup Broccoli florets
2 stalks of Spring Onion
1/4 cup thinly sliced (diagonally) carrots; peeled
1 1/2 tsp minced Garlic; peeled
1 tsp minced Ginger; peeled
1-2 Thai Chillies or to taste; destemmed & finely chopped
1 1/2 cup Water
Salt to taste
1 tbsp Vegetable Oil

For Sauce:

2 tbsp Corn Flour/Corn Starch
2 tbsp Soy Sauce
2 tsp Chinese Red Chili Paste (Sambal Oelek) or to taste
1 tbsp Rice Vinegar

How to make Vegetable Stir-fry

1. Boil water in a deep pan on medium heat. Add carrots & cook for a minute. Add brocolli & cook for further 2 minutes. Reserve 3/4 cup water, drain the rest. Refresh the vegetables in cold water. Keep aside.
2. Thinly slice white part of spring onions. Diagonally chop the greens in 2 inch pieces for garnishing. Keep aside.
3. Have all the other vegetables chopped & ready to cook.
4. Combine corn flour/corn starch, soy sauce in the reserved water. Mix well till smooth. Add chilli paste, vinegar & mix well. Keep aside.
5. Heat oil in a wok(kadai) on medium-high heat. Swirl the oil around the wok to coat it.
6. Add minced garlic & ginger & cook for 15 seconds.
7. Add the onion, spring onion whites and stir-fry for a minute.
8. Add the carrot & stir-fry for another minute.
9. Add bell pepper & stir-fry for 2 minutes or till cooked but crisp.
10. Add thai chilli & broccoli. Stir-fry for 1 minute or until broccoli is bright green.
11. Add reserved sauce, salt & cook, stirring until it thickens. Adjust the seasoning as per your taste.
12. Garnish with spring onion greens. Serve immediately with noodles or rice.

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Pomegranate Powder / Anardana Powder

Ingredients:

4 tbsps Pomegranate Seeds

How to make Pomegranate Powder

1. Place a nonstick pan on medium heat.
2. Add the pomegranate seeds and dry roast the seeds till the moisture evaporates. Remove from heat & cool to room temperature.
3. Grind it coarsely.
4. Store it in a dry airtight jar.

Tips:

1. Pomegranate Powder is naturally clumpy.  Clumps can be broken up before use with a spoon or mortar and pestle. 
2. To minimize clumping, keep away from light and moisture. 

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Roasted Cumin Powder / Jeera Powder

Cumin Powder (Jeera Powder) is a pre-dominant spice (Masala) in Indian cooking, and is used extensively in myriad of Indian recipes. Cumin also holds the distinction of being one of the most popular spices across the globe and prominently features in the cuisines of multiple regions -  Middle Eastern, Chinese, Mexican, African. It is an aromatic spice that lends it bitter-warm flavors to many popular Indian dishes and is widely used in curries, salads, soups & condiments such as Cucumber - Mint Raita (Yogurt), Green Chickpea Salad, Aloo Dum, Tamarind Chutney, Bhindi Masala, Rajma, Chole, Matar Paratha & many more. In ancient Indian cooking, spices were used to provide medicinal benefits in addition to enhancing the aroma & flavor of the dish. To name a few of Cumin's many health benefits - besides aiding in digestion and stimulating appetite, Cumin helps to de-toxify the body, improves the body's metabolism by providing heat, helps relieve cold due to antiseptic properties.

Cumin Powder can be purchased from any Indian grocery store. But keep in mind that the pre-made powder does not even come close in aroma & flavor when compared with the freshly prepared powder from Cumin seeds. The seeds are just as readily available in any Indian store, and they are dry roasted and ground to a powder using a mortar-and-pestle or an electric blender. Another benefit of making your own Cumin powder is that dry roasting the Cumin seeds brings out a lovely smoky flavor that is not found in the pre-packaged powdered Cumin. In my kitchen, I make small batches of Cumin powder to last a few days, and store them in an airtight container to retain their freshness.

Ingredients:

6 tbsps Cumin seeds

How to make Roasted Cumin Powder

1. Place a non stick pan on medium heat.  
2. Add the cumin seeds & dry roast till they are slightly darker in color and fragrant. Do not let the seeds turn dark brown. Immediately remove from heat & let them cool completely.
3. Grind into a fine powder using a spice grinder.
4. Store in an airtight container.

Tips:

1. I use Dry Coffee Grinder to grind it into a fine powder.
2. Roasted Cumin Powder can be stored in an airtight container for several months.

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Chilli Cheese Toast

Chilli Cheese Toast is an easy, homespun snack to quickly satisfy your pizza cravings without the trappings of an elaborate pizza preparation. Very popular in South Asia, Chilli Cheese Toast is prepared with a mixture of cheese, seasoning and veggies topped on sandwich bread and baked to crispness in the oven. This delicious dish is ready from start to finish before you can say "Chilli Cheese" - umm, maybe not that fast.....but you get the idea. Add to it the aroma that floats into the room as you open the oven door and the delightfully delicious flavor that fills your mouth as you bite into the toast, and you can be forgiven for imagining that you are on a trip to pizza heaven. 

Chilli Cheese Toast is popular as a breakfast or evening snack, in kids' lunch boxes (kids love it!), a soup accompaniment, or even as a party starter - just cut the toast into bite-size pieces, lay them out on a platter, and wait for the sure-fire accolades that will follow :)

Chilli Cheese Toast Recipe

Serves : 2-4

Ingredients:

6 Bread Slices (Sandwich Bread)

1/2 cup finely chopped Tomato

1/2 cup finely chopped Green Bell Pepper; deseeded

1/2 cup finely chopped Onion

2 Serrano Green Chillies or to taste (optional); destemmed & finely chopped

1 1/2 cup Mozzarella Cheese, shredded (preferably low-moisture)

1/4 tsp Paprika; optional

1 tbsp Oregano

Salt to taste

How to make Chilli Cheese Toast

1. Preheat the oven to 350°F (175°C).
2. In the meantime, in a bowl, combine cheese, tomatoes, green chillies, bell pepper, onion, salt, paprika/red chilli powder & oregano.
3. Divide the mixture into six equal portions. Spread each portion evenly onto each slice.
4. Place the bread slices on a baking tray. Bake for 10-12 minutes or until cheese melts & turns golden brown.
5. Remove the baking tray from the oven. Cut each bread slice diagonally or into bite-size squares. Serve hot with tomato ketchup.

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Vegetable Clear Soup

Vegetable Clear Soup is a delicious, nutritious, low-calorie and light soup that is sure to warm up your insides on a chilly night. It is so quick and easy to prepare Vegetable Clear Soup that most people believe that this soup does not need a recipe - just find the veggies in your refrigerator, throw them in boiling water, add salt and the soup is ready. This technique will certainly produce a soup, but more is needed to get a great taste. In my recipe, I add a certain set of ingredients to get a spicy and flavorful taste. Try it for yourself and see :)

Vegetable Clear Soup Recipe

Serves : 2

Ingredients:

1/2 cup thinly sliced roundels of Carrot
1/4 cup chopped Spring Onion
1/2 cup cubed Red Bell Pepper; deseeded & cut into 1-inch cubes
6-7 Broccoli florets
10-12 leaves of Chinese Cabbage (Bok Choy)
2 pods of Garlic; peeled & minced
1 Thai Chilli (optional); destemmed & finely chopped
5 cups Water or Vegetable Stock
1 tsp Vinegar
1 tsp Soy Sauce
Salt to taste
Freshly ground Black Pepper powder to taste

How to make Vegetable Clear Soup

1. Heat water in a deep pan on medium heat.
2. Add garlic & bring to a boil.
3. Add carrot, red bell pepper, spring onion, Thai chilli. Cook for 8-10 minutes or till all the vegetables are almost done.
4. Add broccoli, chinese cabbage, salt, vinegar, soy sauce, black pepper. Mix well & cook for 2 minutes.
5. Serve piping hot.

Tips:

You can use any veggies of your choice for the soup (mushrooms, celery, cauliflower, green peas etc).

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Hara Bhara Kabab

Hara Bhara Kabab is a tasty, vegetarian variant of the meaty Kabab. "Hara Bhara" is an Indian term that means "full of greens" - and this vegetarian Kabab contains a lot of spinach, green peas, mint and cilantro. These fresh greens combined with exotic spices create an amazingly irresistible dish that is delicious, aromatic and healthy in equal measure. For all its goodness and great taste, Hara Bhara Kabab is surprisingly quick and easy to prepare. 

Hara Bhara Kabab is usually served as an appetizer in Indian restaurants. But instead of rushing off to the restaurant, try this simple recipe at home and wow your family members & guests :)

HARA BHARA KABAB RECIPE

Makes : 16 pcs

Ingredients:

150 gm fresh Spinach leaves
3 medium-size Potatoes; boiled, peeled & grated
1/2 cup Green peas (fresh or frozen); shelled & boiled till soft
3-4 Green chillies or to taste; destemmed
1 inch Ginger; peeled
1/2 cup fresh Cilantro (Coriander) leaves
1/2 cup fresh Mint Leaves
1 1/2 tsp Chaat Masala (available in Indian Grocery Stores)
1/2 tsp Roasted Cumin Powder
Salt to taste
2 tbsp Cornflour/corn starch
Oil for deep-frying

How to make Hara Bhara Kabab

1. Blanch spinach leaves in 3 cups of boiling salted water for 5 minutes. Drain, refresh in cold water. Thoroughly squeeze out excess water from spinach leaves.
2. Grate coriander leaves, mint leaves, ginger, spinach, green peas & green chillies in a food processor.
3. In a bowl, mix the potatoes & grated mixture. Add chaat masala, cumin powder & salt to taste.
4. Add cornflour & mix well.
5. Divide the mixture into 16 equal portions. Shape each portion into a ball and then press it between your palms to give it a flat patty/tikki shape. 
6. Heat oil in a wok/deep pan. Deep-fry the patties 4-5 at a time in hot oil for 3-4 minutes.
7. Drain on absorbent paper.
8. Serve hot with Tamarind Chutney.

Tips:

To keep it healthy, you may also shallow-fry the Hara Bhara Kabab on a griddle or a tawa.

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Gobi Pakora (Cauliflower Fritters)

Gobi Pakora (Cauliflower fritter) belongs to the family of the ubiquitous Pakora (also called Bhajji or Bhajiya) - the tasty, crunchy, golden-brown Indian snack that is a tea-time favorite of every Indian household. In addition to gobi, A plethora of veggies can be used to make Pakoras - Aloo Pakora (potato fritter), Pyaaz Pakora (onion fritter), Mirch Pakora (bell pepper fritter) to name a few. 

The trick to the perfect Gobi Pakora is making sure that the batter-covered cauliflower floret is well-cooked on the inside. Most cooks parboil the florets but it destroys the taste of the cauliflower. I learnt a little trick from my mom to make the perfect Gobi Pakora without boiling - that keeps it well-cooked on the inside and crispy on the outside.

As every Indian knows, the best time to enjoy these Pakoras is when its raining - but don't wait for the rain, try them now ... you won't stop at eating just one, I promise! :)

GOBI PAKORA RECIPE

Serves : 4

Ingredients:

1 small Cauliflower, washed thoroughly & cut into medium-size florets
1 cup Chickpea Flour/Gram Flour (besan)
1/4 tsp Turmeric powder
Salt to taste
1/2 tsp Cayenne Pepper (Red chilli powder) or to taste
3 tbsp Corn flour/Corn Starch
1/4 cup fresh chopped Cilantro (Coriander) leaves
3-4 Green chillies or to taste; destemmed & finely chopped
Chaat Masala as required, available in Indian Grocery stores
Oil for frying

How to make Gobhi pakoda

1. Cut the cauliflower into medium-size florets. Wash the florets thoroughly and drain the water.
2. In a bowl, mix the gram flour & corn starch. Add water gradually enough to make a smooth & thick consistency batter. Batter should neither be too thick nor too watery.
3. Add turmeric powder, red chilli powder, salt, green chillies, cilantro leaves to the batter. Mix well.
4. Heat oil in a deep pan/wok on medium heat.
5. Once the oil is hot, dip each cauliflower floret in the batter such that it is well-coated.
6. Gently slide the coated florets one by one into the hot oil. Do not overcrowd the pan/wok. Deep fry the florets in batches till half done. Drain on absorbent paper. 
7. Reheat the oil and slide the half-fried florets in batches into the oil again. Fry the florets till golden brown and crisp. Drain on absorbent paper. 
8. Transfer onto a serving plate. Sprinkle chaat masala over the florets.
9. Serve hot with Green Chutney or tomato ketchup.

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