1. 4 cups orange juice
2. ½ cup lemon juice
3. 750 gms sugar
4. 2 cups water
5. 1 tbsp orange peels

Method:

1. Take sugar and water in a deep pan, bring to boil.
2. Simmer for 2-3 minutes, turn off the flame.
3. Add orange juice, lemon juice and orange peels in the pan, cover the lid.
4. Allow to cool, strain through a sieve, pour in a clean bottle and place in the refrigerator.
5. When you are ready to serve pour 1 cup of the mixture in each glass, add ice and mint leaves.
6. Serve chilled with lemon wedge.

1. 1 cup all purpose flour
2. ½ cup whole wheat flour
3. ½ cup oat bran
4. ¾ cup buttermilk
5. 4 tbsp brown sugar
6. ½ tsp baking soda
7. 1 ½ tsp baking powder
8. ½ tsp nutmeg powder
9. ½ tsp cinnamon powder
10. 2 egg white
11. 2 tbsp honey
12. 1 tbsp unsalted butter, melted
13. 1 cup apple, finely diced
14. ½ cup walnuts or almonds
15. A pinch of salt

Method:

1. Preheat oven to 200° C, line or grease 12 muffin cups.
2. Take both type of flour, oat bran, baking powder, baking soda, sugar in a large bowl.
3. Add cinnamon & nutmeg powder in the bowl.
4. Beat the egg in another bowl, add honey, butter milk, butter, walnuts and apples, mix well.
5. Add this mixture into the dry ingredients, stir to blend it.
6. Fill ¾ part of muffins with the batter, bake for 20 minutes or until a toothpick comes out clean.
7. Remove muffins on a wire rack, apple oat bran muffins are ready to serve.

1. 1 small mung bean noodles bundle
2. 5-6 cubes of fermented bean curd
3. 1 cup napa cabbage, sliced
4. 2 small carrots, diced
5. ½ cup green beans
6. ½ cup corn, boiled
7. 1 tbsp soy sauce
8. 2 Thai red chillies
9. 1 tbsp peanut oil
10. Salt according to taste

Method:

1. Mash bean curd to make paste with the help of some water.
2. Cook the noodles in warm water, keep aside.
3. Heat oil in a large pan, add red chillies and napa cabbage.
4. Add all other vegetables in the pan, fry till the vegetables become soft.
5. Now add noodles, bean curd paste, salt and soy sauce, mix well.
6. Thai mung bean noodles are ready to serve hot.

1. 300 gms cottage cheese (paneer)
2. 3 tbsp cooking oil
3. 1 tsp cumin seeds
4. 3-4 green chillies, chopped
5. 4 onions, sliced
6. 2 Tomatoes, pureed
7. 1 tsp turmeric
8. 1 tsp coriander powder
9. ½ tsp red chilli powder
10. ½ garam masala
11. 4 tbsp thick yogurt
12. Salt according to taste
13. 6-7 curry leaves
14. 1 tbsp coriander leaves, chopped

Method:

1. Cut the paneer into small cubes.
2. Heat 1 tbsp oil in a pan, fry till the paneer cubes become golden.
3. Take out the paneer cubes, add remaining 2 tbsp oil in the pan.
4. Add cumin seeds, when they start to spluttering, add green chillies and onions.
5. Fry till the onion changes to light brown, add tomato puree and saute for a minute.
6. Add turmeric, red chilli powder and coriander powder, saute till the oil begins to separate.
7. Add salt, yogurt, garam masala and paneer cubes, mix well.
8. Stir for 5-6 minutes on medium flame or till the yogurt dry.
9. Garnish with curry leaves and chopped coriander, serve hot with parathas.

1. 1 onion, sliced
2. 5-6 cloves garlic, crushed
3. 2 carrots, peeled and chopped
4. 1 cup celery, coarsely chopped
5. ½ cup coriander leaves, chopped
6. 2-3 mushrooms, chopped
7. 1 tsp black peppercorns
8. 2-3 bay leaves
9. 1 tsp salt or to taste
10. ¼ tsp black pepper powder
11. 1 tsp olive oil
12. 6-7 cups of water

Method:

1. Heat oil in a pan, add all the ingredients in the pan (except salt, black pepper and water).
2. Fry for 3-4 minutes on high flame, add salt, black pepper powder and water.
3. Cook on slow flame for half an hour, don’t cover the lid.
4. Strain stock through the sieve, , allow to cool at room temperature, discard vegetables in sieve.
5. Pour in a airtight container, place in the refrigerator, use according to need.

1. 250 gms small brinjals (eggplants/baingan)
2. 2 tsp ginger-garlic paste
3. 1 tsp turmeric
4. 1 tsp red chilli powder
5. 1 tsp mustard seeds
6. 1 tsp fennel seeds (saunf)
7. 1 tsp fenugreek seeds (methi)
8. 1 tsp onion seeds (nigella/kalonji)
9. 1 tsp cumin seeds
10. ¼ tsp asafoetida
11. 1 onion, chopped
12. 2 dry red chillies
13. 1 tsp coriander powder
14. ½ tsp garam masala
15. ½ tsp dried mango powder (amchur)
16. 2 tbsp cooking oil
17. Oil for frying
18. Salt to taste

Method:

1. Wash the brinjals and divide each brinjal into four longitudinal pieces.
2. Add ginger garlic paste, ½ tsp turmeric, ½ tsp red chilli powder and some salt in a bowl.
3. Toss the brinjals with this mixture, let it marinate for 5-6 hours.
4. Now heat oil in a wok/kadai, deep fry the brinjals till they become light brown.
5. Collect the brinjals on a absorbent paper, keep aside.
6. Roast mustard seeds, fennel seeds, fenugreek seeds, onion seeds and cumin seeds in a pan.
7. Now heat 2 tbsp oil in a deep pan, add dry red chillies and asafoetida.
8. Add mustard seeds, fennel seeds, fenugreek seeds, onion seeds and cumin seeds.
9. After few seconds add chopped onion, saute till the onions become golden.
10. Add ½ tsp red chilli powder, ½ tsp turmeric, coriander powder, garam masala and amchur.
11. Saute again for a minute, add the fried brinjals, salt and ½ cup of water.
12. Cook on slow flame till the brinjals become soft.
13. Achari baingan are ready to serve hot with rice or roti.

1. 150 gms baby eggplants (baingan/brinjal)
2. 150 gms yam (ratalu/kandh)
3. 200 gms small potatoes
4. 100 gms surti papdi (fresh vall/sem ki phalli)
5. 2 raw bananas, 1 inch cubed
6. 6-7 green chillies
7. 2 inch piece of ginger
8. 7-8 cloves garlic
9. ½ cup fresh coconut, grated
10. ½ cup coriander leaves, chopped
11. ½ tsp asafoetida (heeng)
12. 4 tbsp cooking oil
13. 1 tsp mustard seeds
14. 1 tsp lemon juice
15. 1 tsp turmeric
16. Sugar and salt to taste

For Muthia:

1. 1 cup gramflour (besan)
2. ½ cup fenugreek leaves (methi), chopped
3. ½ tsp ginger, grated
4. 2 green chillies, crushed
5. Salt to taste
6. Water to need
7. Oil for frying

Method:

1. Make a slit into the each brinjals, peel the skin of yam and cut into cubes.
2. Grind green chillies, coconut, ginger and garlic to make masala paste.
3. Mix coriander leaves in the masala paste, keep aside.
4. To make muthia, add gram flour, salt, fenugreek leaves, ginger and chillies in a bowl.
5. Make a stiff dough by using a little water, make 1 inch long and half inch rolls from the dough.
6. Heat oil in a wok (kadai), deep fry muthias till they become golden.
7. Heat oil in a deep pan, add asafoetida and mustard seeds.
8. When mustard seeds start spluttering, add masala paste.
9. Fry for a minute, add surti papdi, potatoes, brinjals, bananas and yam.
10. Mix well, add salt, turmeric, sugar and lemon juice, cover the lid, cook on medium heat for 3-4 minutes.
11. Add 1 glass of water, slow the heat and cover the lid, cook for 15 minutes(don’t stir with spoon).
12. When the yam is cooked well and water is absorbed, turn off the flame.
13. Undhiyu is ready to serve hot with puri or parathas.

1. 2 tsp butter
2. 1 onion, grated
3. 1 cup corns, boiled
4. 250 gms pumpkin (seetafal)
5. 2 cups vegetable stock
6. ½ tsp black pepper
7. 1 tsp cream
8. 1 tbsp chopped coriander leaves
9. Salt according to taste

Method:

1. Peel the skin of pumpkin, cut into small cubes.
2. Melt butter in a deep pan, add grated onion.
3. Fry till the onion becomes golden, add pumpkin and boiled corns.
4. Fry again for a couple of minutes.
5. Now add vegetable stock, salt and pepper.
6. Simmer the soup on slow flame for 10-15 minutes.
7. Turn off the flame, blend the mixture.
8. Garnish with cream and coriander leaves, serve warm.

1. 450 gms almonds (badam)
2. 3 cups water
3. 6 cups sugar
4. 1 tsp green cardamoms, powdered
5. 8-10 saffron thread (kesar)

Method:

1. Soak the almonds in water for 5-6 hours.
2. Peel the skin of almonds, grind to make a smooth paste.
3. Pour 3 cups of water in a deep pan.
4. Add sugar, almond paste, cardamom powder and saffron in the pan.
5. When the water begin to boil, slow the flame and simmer the syrup for 3-4 minutes.
6. Turn off the flame, allow to cool.
7. Take a sterile airtight bottle, pour the syrup into the bottle.
8. Seal and place the bottle in the refrigerator.
9. For 1 serving add ¼ cup syrup, 1 cup milk or yogurt and ice, garnish with chopped almonds.
10. You can store this syrup for two weeks.

1. 250 gms paneer (cottage cheese)
2. 3 tbsp plain flour
3. ¼ cup corn flour
4. ½ cup sesame seeds
5. ½ tsp red chilli powder
6. ½ tsp chaat masala
7. ½ cup water
8. Salt according to taste
9. Oil for frying

Method:

1. Roast the sesame seeds in a wok on slow flame till they become golden.
2. Cut the cheese into 2-3 inch pieces, keep aside.
3. Add plain flour and corn flour in a bowl.
4. Add red chilli powder, salt, chaat masala and water into the bowl.
5. Mix well and make a smooth batter, leave for 3-4 minute.
6. Heat oil in a wok.
7. Dip paneer pieces in the batter one by one and coat with the sesame seeds.
8. Deep fry on medium flame till the pieces became light brown.
9. Fry 2-3 pieces at once, repeat the process to the rest of pieces.
10. Take out the pieces on a absorbent paper.
11. Serve hot with chutney or sauce.