Serves 4-5 Ingredients

o o o o o o o o o o o

Chicken about 1200 Gms cut into pieces Butter for basting 50 Gms Chaat masala 1 tablespoon Ginger-garlic paste 1 tablespoon Lemon juice 1 tablespoon Chilli powder 1/2 tablespoon Hung curd 1 cup Dhania powder 1 tablespoon (coriander) Garam masala 1 tablespoon Chat masala 1 table spoon Salt To taste

Method :

o o o o o o o

Clean the chicken pieces and make small incisions. Then mix chilli powder, lemon juice and ginger-garlic paste and rub it on the chicken pieces and allow it to marinate for about 2 hours. Then mix the yogurt, dhania powder, garam masala, chat powder and salt and rub it on the pieces again and allow it to stand for another few hours. Preheat the oven at 200. Oil the grill and put the chicken pieces onto it. Cook on combination mode at 200 for 16 minutes and then on convection mode for 12 minutes at 200. Towards the end of the cycle baste with the butter on both the sides. Serve with onion rings, lemon wedges and sprinkled with chaat masala.

Paneer Tikka
Ingredients (Translation) 1/4 kg Paneer cut into cubes 1 big spoon Curd 1 tsp Ginger-garlic paste Salt to taste Ghee or oil- for greasing 1 tsp Red chilli powder 1 tsp Garam masala powder 2 tsp Crushed kasuri methi tsp Ajwain Red orange color- a pinch 1 Big capsicum cut into trianges 1 Big tomato cut into triangles 1 Big onion (optional, i didnt use) Mix all ingredients except paneer, capsicum, tomato and onion. Prick the paneer pieces using toothpick and add it to the mixture. Refrigerate for at least two hours. Remove and micro high for around 4 to 5 minutes in a microwave safe strainer.

Grease it with ghee or oil and grill it for 7 to 8 minutes along with the other vegetable pieces, but remove the vegetable pieces after 2 to 3 minutes. Arrange the tikka as follows in a toothpick, first capsicum, tomato, onion, paneer, onion, tomato and finally capsicum. Prepare all pieces like this. You can even change the order, but always keep the paneer in the centre. Spread some chat masala powder on it. Your tasty paneer tikka is ready. Serve hot with some tomato sauce. This is my entry to Srivalli's Microwave Snacks Event. Affiliate of Ideas money, Inspirations for life, Easy crafts, Earn a Crore, Time Pass

Kadai Paneer
Ingredients (Translation) 200 gms paneer cut into long strips 1 medium size capsicum cut into long strips Salt to taste 2 tsp oil 2 tbsp tomato puree 1/4 tsp turmeric powder 1/2 tsp red chilli powder 1/2 tsp garam masala powder 1/2 tsp cumin seeds powder 1/2 tsp coriander seeds powder 1/2 tsp grated ginger 2 tsp fresh cream Finely chopped coriander leaves to garnish In a microwave safe bowl, add the oil, ginger, tomato puree and all the dry masala powders. Micro high for 30 seconds. Add capsicum, some water and micro high for 2 minutes. Add the paneer, cream and salt and more water if required. Micro high for 1 more minute. Garnish with coriander leaves. Serve with hot chapatis. Affiliate of Simple Indian Food, Ideas money, Inspirations for life, Easy crafts,Earn a Crore, Time Pass

Pizza
Ingredients (Translation) Pizza base- 1 Tomato ketchup Grated Mozzarella Cheese Onions Tomato Capsicum Salt to taste Pepper to taste Grill the pizza base on both sides for 2 minutes each. Spread tomato ketchup and cheese on it.

Cut the vegetables in round slices and arrange them on the pizza base. Add salt and pepper and lots of grated cheese. Grill it in the microwave for 5 to 6 minutes or maybe a minute or two more. Affiliate of Ideas money, Inspirations for life, Easy crafts, Earn a Crore, Time Pass

Oats Vermicelli(Semiya) dosa

Ingredients
1.5 cups dry roasted oats 1 2 tbsp rice flour 2 cups thick curds beaten Salt to taste 1 small onion finely chopped

cup

roasted

vermicelli

1/2 tsp ginger paste 1 green chilli finely chopped Few curry leaves Finely chopped coriander leaves Oil as required Optional : Finely chopped cabbage, carrot Mix all the ingredients except oil and add around 1/2 cup of water. Let it stay for about 15 minutes. If required add more water, but the batter should not watery. Heat tava and pour a ladle full of batter and spread slightly to make a dosa. Sprinkle few drops of oil in the sides and allow it to cook. When it browns on the lower side, slowly flip and cook on other side as well till brown spots appear. Serve hot with chutney/sambar of your choice.

Veg Frankie ( Mumbai Roadside Recipes )

by Tarla Dalal
Preparation Time: 30 mins Cooking Time: 20 mins Makes 4 frankies

Ingredients For The Rotis

1/2 cup plain flour (maida) 1/4 cup whole wheat flour (gehun ka atta) 1 tsp oil
salt to taste

1/4 tsp oil for kneading

butter for cooking

For The Stuffing

1 1/2 tbsp oil or butter 1 tsp ginger-garlic (adrak-lehsun) paste 1 3/4 cups boiled , peeled and mashedpotatoes 3/4 tsp chilli powder 1 tsp garam masala 1/2 tsp chaat masala (optional) 1 tbsp finely chopped coriander (dhania)
salt to taste

To Be Mixed Into Masala Water

(makes approx 1/3 cup) 1 1/2 tsp dried mango powder (amchur) 1/2 tsp chilli powder 1/4 tsp garam masala
salt to taste

1/3 cup of water

Other Ingredients
4 tsp butter for cooking 1 cup finely chopped onions 4 tsp frankie masala (readily available in the market) or chaat masala

For Serving
tomato sauce

Method For the rotis

1.

Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.

2. 3. 4. 5.

Cover the dough with a wet muslin cloth and keep aside for 10 minutes. Knead again using tsp of oil till it is smooth and elastic. Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle. Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.

For the stuffing

1. 2.

Heat the oil/butter in a kadhai, add the ginger-garlic paste and saut on a medium flame for a few seconds. Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and saut on a medium flame for another minute. Keep aside.

How to proceed

1.

Heat tsp butter on a tava (griddle), place th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.

2. 3. 4.

Place a roti on the tava (griddle) and cook on a medium flame using tsp butter till both sides turn light brown in colour. Place the stuffing on one end of the roti, spread it lightly and remove from the tava. Place it on a clean, dry surface and top with cup of onions, sprinkle 1 tsp of masala water and tsp of chaat masala evenly over it and roll it up tightly.

5. 6.

Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce. Repeat with the remaining ingredients to make 3 more frankies.

Variation:

1.

Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing (at step no. 4 in the above recipe) and proceed as per the recipe.

2.

Schezuan frankie: simply smear 1 tbsp of schezuan sauce, page evenly on the roti (at step no. 3) and proceed as per the recipe.

3. 4.

Paneer frankie: for the stuffing, replace cup of potatoes with cup of chopped paneer and proceed as per the recipe. Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.

Oats Moong Dal Tikki

Preparation Time: 10 mins Cooking Time: 30 mins Makes 12 tikkis

Ingredients
1/2 cup yellow moong dal (split yellow gram) 1/2 cup quick cooking rolled oats 3 tbsp grated onions 2 tbsp curds (dahi) 2 tsp chilli powder 1/4 tsp garam masala 1/4 tsp turmeric powder (haldi) 1 tsp ginger-garlic (adrak-lehsun) paste 1/2 tsp finely chopped green chillies 2 tsp chaat masala 2 tbsp chopped coriander (dhania)
salt to taste

1 1/2 tsp oil for cooking

Method
1. 2. 3. 4. 5. 6. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated. Blend the dal in a mixer to a coarse paste. Transfer it to a bowl and add all the remaining ingredients and mix well. Divide the mixture into 12 equal portions and shape each portion into a 63 mm. (2 ) round flat tikki. Cook each tikki on a non-stich tava (griddle) using 1/8 tsp of oil till they turn golden brown in colour from both the sides. Serve immediately.

Corn Tikkis ( Snacks Under 10 Minutes )

by Tarla Dalal

Preparation Time: 5 mins Cooking Time: 15 mins Makes 8 small tikkis.

Ingredients

1/2 cup yellow corn (makai ke dane) kernels 1/4 cup finely chopped capsicum 1 1/2 tsp finely chopped green chillies 3 tsp rice flour (chawal ka atta)
salt to taste

Other Ingredients
oil for deep-frying

For Serving
green chutney

Method
1. 2. 3. 4. 5. 6. Blend the corn in a blender to a coarse paste, without using any water. Transfer the mixture to a bowl and ad the capsicum, green chillies, rice flour and salt and mix well. Divide this mixture into 7 equal portions. Shape each portion into a round, press the rounds lightly to make flat kebabs. Deep-fry the kebabs in hot oil till they are golden brown in colour from both the sides. Drain on absorbent paper. Serve hot with green chutney.

Handy tips

1. 2.

When rolling the kebabs make sure you put little oil on your palms to avoid the mixture from sticking. Always put 1 piece of the mixture in hot oil to check if the oil is hot enough and also to check if the mixture is not seperating.

3. 4. 5.

Always fry the kebabs when the oil is hot and on a high flame. Fry 4 kebabs at a time to get even cooking. For all the healthy people, you can cook the kebabs on a tava using little oil on a medium flame till brown on both the sides.

6.

In case you are making this mixture in advance, do not add the salt and keep aside and then fry later as it releases water. Just before frying, add the salt and mix well.

Paneer Tikkis
by Tarla Dalal

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Preparation Time: 10 mins. Cooking Time: 10 mins. Makes 10 tikkis.

Ingredients

2 cups mashed low fat paneer (cottage cheese) 2 tbsp chopped coriander (dhania) 2 green chillies, finely chopped 2 pinches of sugar 2 tbsp cornflour 1 tsp chopped cashewnuts (kaju) 2 tsp chopped raisins (kismis) 1 tbsp oil for shallow frying
salt to taste

Method
1. 2. 3. 4. 5. 6. 7. 8. Mix the cashew nuts and raisins. Keep aside. Combine the paneer, coriander, green chillies, sugar, corn flour and salt and mix well. Divide the mixture into 10 equal portions and shape each portion into small rounds. Press a little in the centre of each round to make a depression. Fill some cashew nut-raisin mixture in it and close. Mould the mixture to form a tikki and roll them in corn flour. Heat the oil in a nonstick pan and cook the tikkis on either side till golden brown in colour. Serve hot. Nutrient values per tikki
Carbohydrates Calcium 3.6 gm. 29.8 mg. Energy Fat 29 cal. 1.3 gm. Protein Zinc 0.9 gm. 0.1 mg.

Chilli Paneer and Baby Corn Wrap

by Tarla Dalal
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Preparation Time: 5 mins Cooking Time: 5 mins Makes 4 servings

Ingredients

4 whole-wheat chapatis

For The Chilli Paneer and Baby Corn Filling

1/2 cup low fat paneer (cottage cheese) cubes 1/2 cup baby corn , boiled and cut into 25 mm. (1") pieces 1/4 cup chopped spring onions whites 1/2 tsp chopped celery 2 to 3 green chillies , finely chopped 1/2 tsp chopped garlic (lehsun) 1/2 tsp chopped ginger (adrak) 1/4 cup chopped capsicum 1/2 cup finely chopped spring onion greens 2 tsp oil

To Be Mixed Together Into A Soya Sauce Mixture

1 tsp soy sauce 1 tsp cornflour 1/2 tsp sugar
salt and to taste

1/4 cup water

Nutrient values per wrap

Energy 161 kcal Protein 10.0 gm Carbohydrates Fat 24.3 gm 3.0 gm Zinc 0.5 mg

Paneer Tikki Pasanda

by Tarla Dalal
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Preparation Time: 25 min. Cooking Time: 10 min. Serves 4 to 6.

Ingredients

For the tikkis

300 gms paneer (cottage cheese) 2 green chillies, chopped 1/4 tsp pepper powder 2 tbsp plain flour (maida)
bread crumbs oil for cooking salt to taste

For the paste no.1

2 onions, roughly chopped 5 cloves garlic (lehsun) 12 mm. (1/2") piece ginger (adrak) 2 tbsp cashewnuts (kaju)

For the paste no.2

2 onions, sliced

Other ingredients
2 tbsp oil or ghee 3/4 cup beaten curds (dahi) 1/2 tsp garam masala 1 tsp chilli powder
salt to taste

Method For the tikkis

1. 2. 3. 4.

Mash the paneer well. Add the green chillies, pepper powder, flour and salt and mix well. Shape into tikkis and roll in bread crumbs. Cook on a non-stick tava by applying oil while cooking.

For the paste no. 1

1. 2.

Boil the onions in 1 cup of water until soft. Add the garlic, ginger and cashewnuts and make a paste.

For the paste no. 2

1.

Deep fry the onions in ghee or oil until golden and make a paste by putting in a grinder.

How to proceed

1. 2. 3. 4. 5. 6.

Heat the oil in a vessel. Add the paste no. 1 and cook on a low flame for a few minutes. Add the chilli powder and garam masala, mix and cook again. Take the vessel off the fire and add the beaten curds. Mix well and go on stirring all the time. Cook for a while. Add the paste no.2 and salt. Arrange the paneer tikkis in a plate. Pour the boiling gravy on the top. Serve hot.

Sprouts Tikki ( Healthy Starter Recipe )

by Tarla Dalal

Lets give a healthy twist to the evergreen aloo tikki! using sprouted moong increases the nutrient-value by at least 15 per cent, while coriander and mint give an aromatic spin to the tale. Serve these fibre-rich tikkis hot and crisp, as soon as you prepare them.

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Preparation Time: 10 mins Cooking Time: 15 mins Makes 10 tikkis

Ingredients
1 cup sprouted moong (whole green gram) 3 tbsp chopped coriander (dhania) 3 tbsp chopped mint leaves (phudina) 1 tsp green chilli paste a pinch asafoetida (hing) a pinch sugar
salt to taste

1 tbsp chopped coriander (dhania) for rolling 1 tbsp chopped mint leaves (phudina) for rolling 1 1/4 tsp oil for cooking

Method

1. 2. 3. 4. 5.

Blend the sprouted moong in a mixer to a coarse paste. Transfer it to a bowl, add all the remaining ingredients and mix well. Divide the mixture into 10 equal portions and roll out each portion into 50 mm. (2) round flat tikkis. Roll each tikki in coriander and mint leaves till they are covered from all the sides. Heat a non-stick tava (griddle), and cook each tikki, using 1/8 tsp oil, till they turn golden brown in colour from both the sides.

6.

Serve immediately. Nutrient values

Energy 26 calories Protein Carbohydrates Fat 1.4 gm 3.1 gm 0.8 gm Fibre 0.3 gm Iron 0.5 mg

Paneer Palak Koftas in Makhani Gravy

by Tarla Dalal
This dish is specially prepared for calorie conscious North Indian food fans. Take my word for it - these steamed koftas in a nourishing gravy are finger licking! Serve it with whole wheat parathas to make a satisfying meal.

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Preparation Time : 15 mins. Cooking Time: 25 mins. Serves 4.

Ingredients

For the paneer palak koftas

1/2 cup spinach (palak) , blanched, drained and chopped 1/2 cup grated low fat paneer (cottage cheese) 3 tsp rice flour (chawal ka atta) 1/2 green chilli, finely chopped
salt to taste

For the makhani gravy

3 cups chopped tomatoes 1/2 cup chopped onions 2 large sized cloves of garlic (lehsun), chopped 12 mm. (") piece of ginger (adrak), chopped 2 cloves (laung / lavang) 25 mm. (1") piece cinnamon (dalchini) 1/4 cup chopped red pumpkin (kaddu) 1/2 tsp cumin seeds (jeera) 1/4 tsp dried fenugreek leaves (kasuri methi) 1 tsp chilli powder 1/2 cup low fat milk 1/2 tsp cornflour 1/2 tsp sugar 1 tsp oil
salt to taste

For the garnish

1 tbsp chopped coriander (dhania)

Nutrient values per serving

Fa t 1.8 gm.

Calories

103 cal.

Date and Apple Shake ( Healthy Snacks Recipe)

by Tarla Dalal
Hungry at 5 p. M. ? then this is the perfect thing for you. . . . A glassful of energy booster that will put you right back into action!

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Preparation Time: 20 mins Cooking Time: 2 mins Makes 4 servings Show me for servings

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Ingredients
4 cups low fat milk 1 large apple , chopped 10 black dates (kala khajur) , deseeded and finely chopped a few drops of vanilla essence 3 to 4 ice-cubes

Method
1. 2. 3. Soak the dates in cup of warm milk and leave aside for at least 20 minutes. Blend all the ingredients in a liquidizer and pour into 4 individual glasses. Serve chilled. Nutrient values per glass
Carbohydrates Fat 25.2 gm. 0.6 gm. Fibre 1.5 gm. Iron 1.0 mg. Protein Energy 5.4 gm. 127 cal.

RECIPE SOURCE : Healthy Snacks