Handi Channa

Serves 4-5

Ingredients

• 2 cups kabuli channa (chick peas)
• 2 moti illaichi (brown cardamoms), 3-4 laung (cloves)
• 1 large onion - finely chopped
• 1 tsp garlic paste, 1 tsp ginger paste,
• 11/2 tsp salt, or to taste
• 3 tsp channa masala,1/2 tsp red chilli powder
• 1/2 tsp garam masala, 4 tsp dhania powder
• 2 tsp bhuna jeera powder (roasted cumin powder)
• 3 tsp imli (tamarind) pulp or squeeze out pulp from 1″ ball of tamarind

GARNISHING

• 1 tomato - cut into 8 pieces
• 1-2 green chillies - cut lengthwise into half
• a few ginger juliennes (match sticks)

Recipe
1. Soak the channas overnight.

2. Next morning drain water. Put in a pressure cooker. Add 4 cups fresh water. Add finely chopped onion, moti illaichi, laung, garlic paste and ginger paste. Pressure cook to give 1 whistle and keep on low flame for 15-20 minutes.

3. After the pressure drops open the cooker. Add salt, dhania powder, channa masala, jeera powder, garam masala, black pepper, red chilli and the tamarind pulp to the cooked channas. Mash the channas a bit.
4. Again pressure cook to give 1 whistle. Remove from fire.
5. Serve hot garnished with ginger match sticks, tomatoes and green chillies.

Tangy Carrot Soup

Serves 4

Ingredients

• 2 big (250 gms) carrots - peeled and chopped
• 1 potato - peeled and chopped
• 1 onion - chopped, 8-10 peppercorns (saboot kali mirch)
• 1″ piece ginger - chopped, 4 cups vegetable stock or water
• juice of one orange or1/2 cup ready-made orange juice
• 2 tbsp chopped coriander, 3/4 tsp salt or to taste, 1/4 tsp pepper

Recipe

1. Saute onion, peppercorns and ginger in a non stick pan till onions start to change colour.

2. Add carrots and potatoto it. Stir for 2-3 minutes on low flame. Add water. Bring to a boil. Simmer on low flame for 10-15 minutes till the vegetables get cooked. Remove from fire.
3. Cool and grind to a puree in a blender. Strain the vegetable puree.
4. Add orange juice, coriander, salt and pepper. Boil. Serve hot or cold.

Fruity Salad in range Dressing

Serves 3- 4

Ingredients

• 1/2 cup cubed cabbage
• 1 carrot - cubed 1/2 cup)
• 1/2 onion - cubed (1/4 cup chopped)
• 1 tomato - cubed
• 1/2 cup halved or chopped grapes or strawberries
• 1/2 cup orange segments (pieces)

ORANGE DRESSING

• 1/4 cup orange juice (fresh or ready made)
• 1 tsp lemon juice
• 2-3 flakes garlic - crushed, 1/2 tsp oregano
• 1/2 tsp salt and pepper, or to taste

Recipe

1. Mix all fruits and vegetables in a large bowl. Chill in the fridge till serving time.

2. Mix all ingredients of the orange dressing in a bottle. Close cap and shake well to mix. Keep aside.

3. An hour before serving, pour the dressing over the fruit and vegetable mixture in the bowl.

4. Toss lightly with two forks. Add more salt and pepper if desired.

5. Refrigerate till serving time.

Tikka Subzi

Serves 6-8

Ingredients

• 200 gm broccoli (1 small head)
• 200 gm cauliflower (1 small head) - cut into medium florets
• 5-6 mushrooms, 50 gm babycorns
• 2 round slices of pineapple - cut into 1” triangles
• 1 capsicum green or coloured - cut into fine rings
• 2 onions - cut into fine rings, 1 tomato - deseeded and cut into triangles
• 1/4 tsp ginger paste, few drops lemon juice, 1/4 tsp kala namak, 1/4 tsp salt

1ST MARINADE

• 1 tbsp lemon juice, 3/4 tsp ajwain (carom seeds), 1/2 tsp salt

2ND MARINADE

• 11/2 cups thick curd - hang for 15 minutes or more & squeezed to remove all water
• 1 tbsp cornflour, 1 tbsp ginger-garlic paste
• 1/4 tsp red chilli powder, 1/2 tsp salt, 1 tsp tandoori masala

Recipe

1. Boil 6 cups of water in a large pan. Add 1 tsp salt , 1 tsp sugar & 1 tsp lemon juice. Add broccoli, cauliflower, mushrooms and babycorns to water. As soon as the boil returns, remove from fire. Drain. Wipe the pieces with a clean kitchen towel or on a paper napkin till well dried.
2. Spread the broccoli, cauliflower, mushrooms & babycorns on a tray & sprinkle the ingredients of the 1st marinade. Marinate the vegetables for 15 minutes.
3. Drain the vegetables of any excess juice.
4. Mix all the ingredients of the 2nd marinade in a large pan/bowl. Add the broccoli, cauliflower, mushrooms and babycorns to it & mix well.
5. Cover the rack with foil. Place the marinated broccoli, cauliflower, mushrooms and babycorns on the foil and bake in preheated oven at 180°C for 15 minutes. Do not over cook as it turns dry. Keep aside
6. Heat a non stick pan. Add chopped pineapple and cook till golden brown. Fry onion and capsicum rings for a few minutes till onions turn transparent.
7. Add _ tsp ginger paste & a few drops of lemon juice. Add kala namak & salt. Add tomatoes.
8. Add grilled broccoli, cauliflower, mushrooms and babycorns. Toss for a few minutes. Serve hot.