100 gm channa dal

30 gm rice

1 chopped green chilli

1 tbsp curd /yoghurt

¼ tsp turmeric powder

½ tsp salt

¼ cup water

½ tsp Eno (fruit salt)

1 tbsp of refined oil

½ tsp of mustard seeds

1 tbsp of lemon juice

Salt and sugar to taste

5-6 curry leaves

4 green chilli

1 tbsp fresh grated coconut

1 tbsp finely chopped coriander leaves

1. Wash and soak the dal and rice separately for about 4 hours.
2. Drain and grind the rice in a mixie with little water.  Ground rice should be coarse like sooji. 
3. Drain the dal. Add chopped chilli, salt and little water to it.  Grind to a finer batter.

4. Transfer the channa and rice batters to a larger bowl. 

5. Add curd, salt, turmeric and ½ cup of water and mix well to a smooth consistency.

6. Cover it and allow it to ferment for about 8 hours or overnight.

7. Oil a pan.

8. Add ½ tsp of Eno and gently fold into the mixture.

9. Pour this dhokla mixture into the pan.

10. Steam the mixture over medium heat for about 30 minutes. 

11. Insert a sharp knife into the dhokla –  if it comes out clean then it is cooked.

12. Let it cool. 

13. Remove the dhokla onto a plate and cut it into cubes.

Tempering:

1. In the meantime heat a pan with 1 tbsp of oil. 
2. Add ½  tsp of the mustard seeds.
3. When the mustard sputters, add green chilli and curry leaves and sauté well.
4. Add ½ cup of water,1 tbsp of lemon juice, salt and sugar to taste and mix well. 
5. Bring the liquid mixture to boil.
6. Allow it to boil for few seconds.

7. Pour the tempering mixture over the dhokla.

Garnishing:

8. Sprinkle the coconut and coriander leaves over the dhokla  and serve.

100 gm moong dal

100 gm powdered sugar

30 gm ghee/clarified butter

5 gm sesames seeds

10 gm desiccated/powdered coconut

25 gm chopped dark compound chocolate

25 gm cream

1. Wash and cook the moong dal with as little water as possible till soft. 
2. Place it in the mixer and grind well.
3. And keep it aside. (If the moong dal is too dry you may add 1 tbsp of milk while grinding.)

4. Roast the sesames seeds on a hot pan for a minute or so and keep it aside. 

5. Heat the pan and add the ghee. 

6. Add the moong to it.  Stir and fry the moong till it holds together. 

7. Add the sugar and mix well.

8. Keep stirring till the sugar melts and extra moist disappears. 

9. Add the sesames seed and mix well.

10. While it is still hot, make 12 -15 small equal balls.  

11. Roll the balls with both your palms till smooth. 

12. With the end of a wooden spoon make the holes at the centre of each ball very carefully. 

13. While making the hole, the ball should be still warm otherwise the ball will crack. 

14. Roll the balls over powdered or desiccated coconut.

15. Warm the cream for 30 second in a microwave or over hot water. 

16. Add the chopped chocolate and stir till uniformly melted.

17. Fill up an icing bag with the melted chocolate. 

18. Let it cool a little and then fill up the moong holes with the chocolate.

1 pizza base

½ cup pulse filling

2 tbsp tomato puree

100 gm grated pizza cheese

50 gm kashmiri rajma/kidney bean

50 gm lobiya/black eyed bean

1 Tbsp of finely chopped onion

1 Tbsp of finely chopped capsicum

1 Tbsp of refined oil

Salt to taste

1. Wash and soak the 2 beans separately for about 4 hours. 
2. Add ¼ tsp of salt to both the beans and cook them separately till soft. (They are cooked separately, so that the red colour of the kidney bean does not stain the white bean.) 
3. Strain them.

4. Heat the oil in a pan over medium heat. 

5. Saute the chopped onion and capsicum well. 

6. Add the beans and stir fry for few seconds.  Check the salt.

7. Switch off the heat and set it aside.

250 gm tomato

4 flakes of crushed garlic,

2 chopped green chilli

2 tsp of refined oil

Salt and sugar to taste

1. Wash and chop the tomatoes.  Discard the seeds if any. 
2. Add 2 chopped green chillies. 
3. Grind them in the grinder.

4. Heat 1 Tblsp of refined oil over medium heat. 

5. Add the crushed garlic and sauté for few seconds. 

6. Add the fresh tomato puree. 

7. Add salt to taste and ½ tsp of sugar to it. 

8. Stir and cook till the puree thickens.

9. Remove it from the heat and keep it aside.

120 gm flour

25 gm butter

¼ cup milk

½ tsp sugar

¼ tsp salt

1 tsp instant yeast

1. In a pan melt the butter over low heat. 
2. Switch off the heat and add milk, sugar and salt. 
3. Stir well till sugar dissolves and the mixture cools down completely. 
4. Sprinkle the yeast and set it aside till it froths.

5. Add flour little at a time to the yeast mixture and form the dough. 

6. Cover it with a cling film or damp cloth for an hour to double its size.

7. When it is doubled in size, turn the dough onto a floured surface and knead well and make a big ball. 

8. Line a baking tray with buttered paper and place the ball at the centre.

9. Roll it out the dough to about 10 cm in diameter round.

10. Place the plate of 8 cm in diameter at the centre, leaving 1 cm all around the plate as shown in the picture. 

11. With a sharp knife cut the edge all around the circle.

12. Remove the plate and take one cut strip and place it slightly to the right on the round. 

13. Take the next piece and place it on the first piece forming a cross. 

14. Repeat this till all the pieces done and the circle is complete.  15. Tuck in the crosses gently so that they remain in place and shape while baking. 

16.Leave it in a warm place for about 10 -15 minutes.

Here we are, all ready with the four items.

1. Prick the base of the pizza with a fork in several places. 
2. Spread the tomato puree generously over the base. 
3. Top it with the pulse filling. 
4. Sprinkle the grated cheese over it. 
5. Preheat the oven to 180 degree C and bake the pizza for 25 – 30 minutes. 

6. Cut the pizza into wedges and serve hot.

25 gm moong flour

750 ml milk

85 gm sugar

20 gm butter

1 drop vanilla essence

14/15 digestive biscuits

30 gm walnuts

Few chopped pistachios and cherries (optional)

250 ml cream

1. Crush the walnuts to smaller pieces and set aside.

2. Oil a dish of 7 cm x 7 cm. 

3. Arrange the biscuits at the base of the dish. 

4. Cut few biscuits to fill up the base. 

5. Repeat the same for another layer of biscuits, as we are going to have a second layer.

6. Pour the milk into a pan. 

7. Add sugar, vanilla essence and the moong flour. 

8. Mix well to avoid lumps. 

9. Cook over medium heat till it thickens stirring continuously to avoid burn and lumps.

10. When it thickens add the butter. 

11. Cook further stirring continuously until the consistency is that of thicker pancake.

12. While the mixture is still hot, pour half of it over the prepared biscuits. 

13. Level it and sprinkle 1/3 of the crushed walnut over it evenly.

14. Place the second layer of biscuit over it. 

15. Pour the remaining moong mixture and spread evenly. 

16. Sprinkle half of the remaining walnut over it.

17. Let it cool and then keep it in the fridge for about 15-20 minutes.

18. Beat the cream till smooth and creamy.

19. Pour it over the last layer of moong mixture. 

20. Spread it over it and sprinkle the remaining walnuts, chopped pistachios and cherries.

20 gm urad flour

30 gm plain flour

30 gm butter

½  tsp refined oil

Pinch of baking powder

15 gm powdered sugar

½ tsp water

1 drop of red food colour

Few pistachios

1. Add flour, urad flour, powdered sugar, and a big pinch of baking powder and mix them well. 
2. Rub in the cold butter cubes into the flour mixture until it looks like bread crumbs. 
3. Add 1 drop of the colouring into the water and mix well.   Add the coloured water to the flour mixture.  Knead into soft dough.  (Add more colouring if you desire a brighter colour for the strawberries.)
4. Keep the dough in the fridge for about 5 minutes.

5. In the meantime soak the pistachios for few minutes. 

6. Remove the skin carefully and cut them lengthwise into 4 pieces as shown in the picture.

7. Now take the dough out of the fridge and divide equally into 7 portions.

8. Line a baking tray with buttered paper. 

9. Take one portion of the dough and make it into a ball. 

10. Place it on the baking tray and bring it into a strawberry shape. 

11. Do the same with the other portions allowing   space in between the shapes for expansion.

12. With a sharp pointed pair of scissor snip the dough several times in rows as shown in the picture. 

13. Place the pistachio chips on the strawberries to represent sepals.

14. Bake in a hot oven 200 degree C for about 10-15 minutes until lightly browned.

50 gm moong dal

20 gm powdered sugar

1 Tbsp ghee/clarified butter

1 drop of green food colour

1. Wash and cook the moong dal with as minimum water as possible. 
2. When cooked, mash it in the grinder to a fine paste. 
3. Heat a pan with ghee and add the moong paste.  Saute it for a minute or so. 

4. Remove the moong mixture from the heat. 

5. Add the sugar and mix well. 

6. Add the colouring (use the colour according to your liking) very little at a time to your desired shade. 

7. Knead well.

8. Make few balls of the size of walnut and some smaller ones as the picture.

100 gm flour

25 gm powdered sugar

Pinch of baking powder

50 gm butter

1tsp refined oil

1 drop of vanilla essence

2 tsp of cold water

1. Sieve flour, baking powder, powdered sugar together. 
2. Rub in the butter well. 
3. Mix vanilla essence with the water. 
4. Add the liquid to the buttered flour and make the dough.

5. Divide the dough into 7 equal portions and make them into balls.

6. Take one flour white ball and two moong balls one small and the other big. 

7. Flatten the flour ball to hold the big moong ball.

8. Place the big moong ball in the middle and pull up the sides to cover the moong ball completely. 

9. Smooth it up by rolling it between your two palms

10. With a round biscuit cutter cut the pastry cover as deep as to reach the moong ball several times around the ball as shown in the picture. 

11. Place the smaller green ball on top and press lightly so that the slits open up slightly.  

12. Repeat the same process for the other balls and place them on a baking tray.

Bake in a hot oven of 200 degree C for about 15 minutes until lightly browned.

100 gm flour

1 Tblsp oil

¼ tsp baking powder

¼ tsp salt

¼ tsp kalajeera/cumin seeds

Water for making the dough

1. Sieve flour, baking powder and salt together.
2. Add cumin seed and oil, and mix well. 
3. Add warm water, little at a time, to make a soft dough.
4. And keep it aside for about 10 minutes

50 gm channa dal

1 tblsp of finely chopped coriander leaves

1 green chilli  finely chopped

1tsp of grated ginger

1 tblsp of corn flour

1 tsp of refined oil

Salt to taste

Refined oil to fry

1. Wash and cook the channa dal till soft with as minimum water as possible . 
2. Mash it lightly.  
3. Add all the ingredients one by one and mix well. 
4. Make small balls and roll them out into 3 cm long shape as shown in the picture.
5. And keep them aside.

6. To close the ends of the strips, make little flour glue with 1 tsp of flour and little water.

7. Now divide the dough into 3 pieces. 

8. Roll out one piece to a rectangular shape about 7 cm by 15 cm.

9.  Cut out two strips about 3 cm by 15 cm. 

10. Place two dal rolls on the strips.  

11. Make few slits from half way down the strip. 

12. Roll the strip along with the roll. 

13. Close the strip with little flour glue. 

14. Repeat the same process for the other rolls.  You should get about 7 rolls

15. Heat a pan with oil over medium heat.

16. Fry the rolls one by one until golden brown. 

17. Serve hot with chutney/sauce.

40 gm besan/chickpea flour

80 gm curd/yoghurt

 ¼ tsp turmeric powder

1 tsp of ginger juice

Salt to taste

175 ml water

2 tbsp of finely grated fresh coconut

2 tbsp of finely chopped fresh coriander leaves

1. Sieve the besan into a bowl.  
2. Add curd, turmeric powder and salt.  Mix well. 
3. Add ginger juice. 
4. Add 175 ml of water to make a thin mixture.

5. Place the liquid mixture into a steel vessel and place it inside the pressure cooker. 

6. After the first whistle, lower the heat to its minimum and cook for 5 minutes. 

7. Remove it from the cooker and beat it well to a fine paste. 

8. The thickness should be as shown in the picture.

9. Oil the backside of a thali/ flat plate. 

10. Spread the mixture evenly over it. 

11. Cut strips of 4 cm x 10 cm long. 

12. Sprinkle chopped coriander leaves and grated coconut. 

13. Roll the strips quickly as you can. The mixture should be warm while rolling, otherwise the rolls will open up. 

14. Place them on a plate and garnish with grated coconut and coriander leaves. 

15. Serve them with a chutney/sauce.

2 slices of bread

50 gm besan/ chickpea flour

1 medium size green chilli finely chopped

1 Tbsp of coriander leaves/parsley finely chopped

½ tsp kalajeera/ black cumin seeds

¼ tsp baking powder

200 gm refined oil to fry

Salt to taste.

1. Take 2 slices of bread together.
2. Cut 4 stripes and then cut horizontally once as shown in the picture.

3. Take the besan in a wide bowl. 

4. Add  salt, baking powder, chopped chilli and chopped coriander and mix well. 

5. Add enough water to make a batter that of pan cake consistency.

6. Heat the oil over medium heat. 

7. Dip the bread pieces in the besan batter and place them in the oil. 

8. Sprinkle few kaljeera over the pieces and fry till both the sides are golden brown. 

9. Remove them and place them on a tissue paper. 

10. Repeat the same steps for the rest of the bread. 

11. Serve hot with sauce.

½ of a cabbage (250gm)

50 gm masoor dal

1 green chilli finely chopped

1 tbsp of finely chopped coriander

½ tsp baking powder

½ inch ginger chopped

50 ml refined oil to fry

Salt to taste

1. Wash and soak dal for about 4 hours. 
2. Drain the water. 
3. Add chilli, ginger, salt and little water. 
4. Grind all the ingredients to a fine paste.

5. Wash and finely chop the cabbage. 

6. Add ¼ tsp salt and sprinkle handful of water over the cabbage. 

7. Cook undercover, over very low heat for about 4-5 minutes stirring occasionally. 

8. Allow it to cool and squeeze out the water from the cabbage.

9. Take the masoor mixture in a bowl. 

10. Add ½ tsp of baking powder and mix well. 

11. Add the cabbage and coriander leaves and mix them thoroughly.

12. Take a small amount of the mixture and flatten it to a flat patty of 2 inch diameter. 

13. You should get 6-7 small patties.

14. In a pan, heat oil over medium heat. 

15. Fry one patty at a time until crisp and golden brown.   

16. Serve hot with chutney/sauce.