foodatarian.com

Ingredients:
6 vegetable wontons, boiled, (Wonton recipe: http://foodatarian.com/2008/02/18/vegetable-wontons-with-chilli-sauce/)
3 cups vegetable stock,
1 tbsp soy sauce,
4 tbsp sesame oil,
1/2 tsp chopped garlic,
2 spring onions, finely chopped,
2 mushrooms, finely chopped,
Salt and Pepper to taste.

Method:
In a wok, heat sesame oil and fry garlic, spring onions and mushrooms for a minute. Then add stock and simmer for 10 minutes. Add the boiled wontons, salt, pepper, soy sauce and mix well. Your soup is ready to serve.

Ingredients:
1 litre cow milk (low fat),
2 tsp white vinegar or 1/2 tsp citric acid dissolved in 1 cup water,
1 flat tbsp cornflour,
Few strands of kesar (saffron),
4 drops rose essence,
3 cups sugar,
4 cups water.

Method:
Heat milk in a vessel and bring to boil. When milk boils add vinegar and keep stirring with a spoon. Milk now starts curdling, remove from heat and use a strainer to separate the curdled milk from water. This curdled milk is know as paneer or cottage cheese. Now place this paneer in a thin muslin cloth, twist the cloth tightly to drain out the excess water, tie a knot to this cloth and hang it for an hour. Then remove the paneer from the cloth and put it in a grinder. Add cornflour to it and grind it for 10 secs. Transfer the paneer to a plate, add saffron threads and knead well. Make very small balls (as they will puff up when cooked). Meanwhile in a pressure pan/cooker, mix sugar and water and bring to boil. The sugar syrup is now ready. Put the gullas or balls (dumplings) into this sugar syrup, cover with lid and pressure cook upto 1 whistle, then reduce the heat and switch off the flame after a minute. When pressure drops open the lid, but let the rasgullas rest and cool down. Later transfer to the serving bowl. Add rose essence and then refrigerate before serving.

TIP:
1. Avoid lemon juice in preparation of paneer in this recipe as it gives a bitter taste to the rasgullas. But if you wish to use lemon juice then make it a point to wash the paneer with cold water twice or thrice before you tie it up in the muslin cloth. This would rinse off the lemon juice.
2. Always use fresh paneer for preparing rasgullas or for that matter any Bengali sweet.

Ingredients:
8 slices of white/brown bread,
Pizza ketchup,
Butter,
1 capsicum, chopped,
1 onion, chopped,
1/2 cup chopped cabbage,
1/2 tsp pepper,
1 tsp Italian seasoning, (or mixed herbs powdered),
A pinch of red chilli flakes,
Salt to taste,
Oil for frying,
Any cheese of your choice, grated (as per taste).

Method:
Heat some oil in a pan, add chopped vegetables and seasonings and mix well. Fry on high flame, for not more than 3-4 minutes, the veggies need to be crunchy and not soggy. Remove from heat and set aside. Toast the bread slices and spread some butter. Spread the pizza ketchup, put the prepared topping and sprinkle some cheese over it. Cover it with another toasted bread slice. Cut this into 2 halves diagonally and serve. Kids love this sandwich.

TIP:
You could the topping and sprinkle mozarella cheese and then bake the bread till the cheese melts. This is a replacement

for pizza.

Ingredients:
For the dough-
1 cup maida(refined wheat flour),
A pinch of salt,
2 tbsp ghee,
Water.

For the filling-
1/4 cup split moong dal,(dhuli moong dal), soaked in water for 2-3 hours
1 tsp jeera(cumin seeds),
1 tsp saunf(fennel seeds),
¼ tsp asafoetida,
1/4 tsp finely chopped green chillies,
1/4 tsp ginger paste,
1/2 tsp chilli powder,
1/2 tsp garam masala,
1 tsp amchur (dry mango powder),
1 tbsp besan,
2 tbsp oil,
Salt to taste.

Other-
Oil for deep frying

For garnishing-
1 cup yoghurt, well beaten,
Sweet tamarind chutney,
Jeera powder,
Chopped coriander leaves,
Sev or savoury.

Method:
For the dough-
In a mixing bowl, mix all the ingredients for the dough and add water as needed to knead a firm dough. Knead the dough well for 10 minutes Make 6 equal size balls and keep it aside, under a wet muslin cloth.

For the filling-
Pressure cook the moong dal upto 2 whistles. Cool and drain.
Heat some oil in a pan, add jeera and saunf. When the they splutter add asafoetida and put the cooked moong dal and fry for a minute. To this add remaining ingredients for filling and mix well. Fry for 5 minutes till all the filling is cooked and dried. Remove from flame and divide it into 6 equal portions.

Kachoris-
Roll each ball of the dough into a small puri(circle of around 2″ diameter). Place one portion of filling in the center and slowly cover the filling with the puri by bringing together the edges. Close and seal properly by pinching the dough together so that the filling does not spill out. Remove any excess dough and press the kachori to flatten it a bit, to get the shape of a kachori. Prepare all the kachoris similarly. In a kadhai, heat oil for deep frying on a medium high flame. Then reduce the flame to low and drop kachoris 1 or 2 at a time and fry them on low flame at a golden brown color by flipping them on both sides. Transfer to a seving plate. Make a hole in the center of the kachori, put some yoghurt, sweet tamarind chutney, jeera powder, coriander leaves. Top it with sev or savoury and serve.

Ingredients:
1 cup coconut milk powder,
2 tbsp oil,
2 carrots, chopped,
2 potatoes, chopped,
1 onion, cut into quarters,
1/2 cup shelled green peas,
10-12 freanch beans, chopped,
5 cloves,
1″ piece cinnamon,
3 green cardamoms,
20 peppercorns,
3 tbsp maida(refined wheat flour),
3 cups warm water,
Salt to taste.

Method:
Preapre coconut milk by dissolving the milk powder into warm water and keep aside. Heat oil in a deep pan, add the whole garam masala(cloves, peppercorns, cinnamon and cardamoms) fry for a minute and then add all the vegetables. Fry the vegetables on a high flame for around 5 minutes. Then add maida(refined wheat flour) and mix well, cook for 2 more minutes. Pour in the coconut milk, add salt and cook covered for 5-7 minutes.