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Dairy Free recipes

(Updated 26th December 2006.)

This Section contains a selection of Milk free recipes which are used in our clinic. They have been formulated over the years by Mrs Helen Hiranandani in association with our late Chef Rajinder Singh Karki.
Please e-mail with your feedback whether you were able to make the items described or do you need any clarifications on any of the recipes.


Alphabetical list of recipes

ALMOND MILK
BANANA BREAD
BECHAMEL SAUCE
BISCUITS
CARROT CUTLETS
CARROT CUTLETS
CHEESE SAUCE
CHOCOLATA CAKE
CHOCOLATE BISCUITS
CHOCOLATE CAKE
CHOLA BATURA
COLD LIME TART
DOSA
FALAFEL
HERB AND LENTIL SOUP
HOT PUDDING
JASMINE FLOWER SHERBET
KOKI
LIME CAKE
LIME MUFFINS
MACARONI SALAD
OATMEAL COOKIES
ONION - CELERY BISCUITS
ONION FRITTERS
PEANUT CURD (Yogurt)
PENNE POMODORO
PESTO
PIE CRUST
PIZZA DOUGH
PUMPKIN PIE FILLING
PUMPKIN PIE
RAGU
SAI BHAJI
SALSA DI POMODORO CRUDO
SAMOSAS
SEMOLINA HALWA
SHORT CRUST PASTRY
SODA BREAD
SPICY ONION FRITTERS
SPICY VEGETABLE SAMOSAS
STUFFING FOR SAMOSAS
TABBOULI
THAI CUISINE

PEANUT CURD (Yogurt).

Soak 150 grams of raw (unroasted) peanuts for 4 hours or overnight. Peel off the skins. Grind finely to a very smooth paste. Extract the "milk" using an half a litre of water. Strain the "milk". Stir the "milk" and boil slowly on a low heat. Cool to room temperature. Set the curds using a spoonful of starter ( i.e. lime juice on the first occasion and thereafter the best starter is a spoonful of the curd that was made the day before.)

 

ALMOND MILK


Soak 25 almonds in steel container overnight.
In the morning peel off the skins. Put in the mixer, blend until smooth with 1 cup of water. Boil the mixture for 1 minute. A little salt, sugar and pure extract of vanilla may be added for flavour. Cool it and then put it in the refrigerator. Almond milk will keep for up to 24 hours in the refrigerator.

SHORT CRUST PASTRY

All ingredients and utensils should be as cool as possible. This keeps the margarine hard. If it becomes at all warm it will start to make the fingers oily and then it becomes difficult to wrap it into the flour. When that happens the mixture becomes very heavy instead of light and airy. 

Add the minimum amount of water possible. You need just enough water to make the pastry of a consistency that enables you to roll it easily. If you use too much water the pastry becomes tough. 

The oven must be hot for the first few minutes of baking. If the oven is too cool, the fat will loosen out of the pastry.

This pastry is suitable for savoury or sweet pies.

 DAIRY FREE PIE PASTRY

115 g refined wheat flour

60 g dairy-free margarine

1/4 teaspoon baking powder

8 tablespoons ice cold water to mix

wheat flour for dusting on the pastry board

Sift the flour and baking powder together. Rub the cold margarine into the flour slightly with the fingertips until the mixture resembles bread crumbs. Add just enough ice cold water to make the dough of a consistency that enables you to roll it easily.  




Roll the dough onto a board which has been dusted with potato flour and cut as required. 

Line the oiled pie plate with the rolled out dough and prick the dough with a fork. Place the pie filling on top.

Bake in a hot oven at 205 degrees C for 15 minutes.

PUMPKIN PIE FILLING

2  cups mashed and cooked pumpkin

1 cup water

3/4 cup brown sugar ( jaggery )

1 tablespoon molasses ( liquid jaggery )

1/2 teaspoon salt

3 tablespoons oil

1 tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 cup plain flour



Mix the cooked mashed pumpkin with the water and the sugar. Add oil and molasses. Mix the flour with the salt and spices and stir in. Pour into  a prepared pie crust  ( see above) and bake.


Variation : 

 An apple pie may be made using this short crust pastry recipe but with double the amount. 

You need to make double the amount so that you can  cover the pie with a layer of pie crust.

With approximately half of the dough, line the pie dish. 

You will need 6 apples peeled and cut into bite size wedges. Mix the apple pieces with the juice of one lime and 5 tablespoons of sugar. Add one teaspoon of cinnamon and 4 tablespoons of sultanas. Mix thoroughly.  

Line the oiled pie plate with the rolled out dough and prick the dough with a fork. Place the apple pie filling on top.

Roll out the remaining pastry and cover the pie, sealing the edges smoothly. Prick the pastry with a fork and bake it as per the directions above.


Sweets, Cakes & Puddings.

HOT PUDDING


Ingredients for the pudding batter
1 cup flour
2 teaspoons baking powder

1/4 teaspoon. salt

1/2 cup sugar

3 tablespoons. cocoa

1/2 cup water/coconut milk

2 tablespoons . oil 1 cup chopped nuts (optional)

Ingredients for the pudding's sauce
1/2 cup sugar
1/4 cup cocoa

1 & 3/4 cups boiling water

Pre-heat the oven to 350°F
You will require a square oiled pan (about 9? x 9?). Any edible vegetable oil may be used for this. Sift flour, baking powder and salt; add sugar, oil, cocoa powder and water or coconut milk. Stir. Blend in 1 cup nuts. Spread in oiled pan. Sprinkle with the mixture of sugar and cocoa. Pour hot water over the entire mixture. Bake 45 min. (During baking, cake rises to top and chocolate sauce settles to the bottom.) Cut in squares and spoon sauce over each piece. Serve warm.

OATMEAL COOKIES


2 cups oatmeal

2 cups rice flour

1 cup sugar

1 cup sunflower oil

1 cup raisins

1 teaspoon baking soda

4 tablespoons water
1 teaspoon cinnamon

1 pinch salt
Pre-heat the oven to 350°F
You will require an oiled baking tray. Any edible vegetable oil may be used for this.
Add the ingredients in the order mentioned above, mixing each item thoroughly before adding the next. Form into balls the size of walnuts. Place the balls on the oiled baking tray one inch apart. Bake in the oven for 10-15 minutes.



CHOCOLATE CAKE


3 cups flour

1/2 to 1 cup cocoa (to taste)

2 cups sugar

3/4 to 1 cup vegetable oil

2 tsp. Baking soda

1/2 tsp. Salt

1 tsp. Vanilla

2 tbsp. lime juice

2 cups water or coffee or combination

1 tsp. Cinnamon (optional)

Combine and beat all ingredients except the lime juice. Make the oven hot. Prepare the cooking pan with oil. When the oven is hot (350*F.), then add the lime juice.. Pour into a 9” x 13” greased pan. Bake at 350°F for 45 min. to 1 hour or until toothpick comes out clean. When the cake is cool, decorate it as you want.


LIME CAKE


1/2 cup oil

3/4 cup sugar

1 & 1/4 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup water

2 limes grated

[ 1/4 cup sugar, juice of 2 limes] - for after baking
Mix oil with sugar. Sift flour with baking powder and salt. Alternately add the flour mixture and the water to the oil and sugar mixture. Mix in the lime peel. Bake in greased pan 350*F for 1 hour. Combine the 1/4 cup sugar and the lime juice and pour over the baked cake.

BISCUITS



2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup oil

3/4 cup water

Stir thoroughly the flour, baking powder, and salt. Mix the oil till mixture resembles coarse crumbs. Make a well in dry mixture; add water all at once. Stir till dough clings together. Knead gently on lightly floured surface ( 10 to 12 strokes). Roll or pat dough to 1/2 - inch thickness. Cut with 2&1/2 - inch biscuit cutter; dip cutter in flour between cuts. Place on ungreased baking sheet. Bake at 450*F till golden, 10 to 12 minutes. Makes 10 biscuits.

CHOCOLATE BISCUITS

: Add 4 teaspoons cocoa and 6 teaspoons sugar to the above recipe


ONION - CELERY BISCUITS


3 Finely chopped onions

1 Tablespoon margarine

1 1/2 cups all- purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoon salt

1/4 cup margarine

1 beaten egg

1/3 cup water

2 teaspoons mixed herbs

Cook onion in oil till tender. Thoroughly stir the flour, baking powder & salt . Cut in shortening till mixture resembles coarse crumbs. Add cooked onion, egg, and water all at once; stir just till dough clings together. Knead gently on lightly floured surface ( 10 to 12 strokes). Roll or pat dough to 1/2 -inch thickness. Cut with floured 2 & 1/2 -inch biscuit cutter. Bake on ungreased baking sheet at 425*F for 12 to 13 minutes. Makes 12 biscuits.

PIZZA DOUGH

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450 gm (1lb) self-raising flour or (plain flour + 2 heaped teaspoons baking powder)

5 gms (1tsp) salt

100 gm (4oz )sunflower oil

300 ml (1/2-pint) water

Sift the flour and salt into a bowl, then rub in the oil until the mixture resembles fine breadcrumbs.

Add the water and mix to a soft dough. Turn out onto a lightly floured work surface and knead until smooth. Roll out the dough and cut into shapes as required.


SALSA DI POMODORO CRUDO (uncooked tomato sauce)



Makes enough to dress 4 servings of pasta/pizza

350 gm (12 oz) tomatoes, skinned and de seeded

1 garlic clove, skinned and finely chopped

75ml (5tbsp) sunflower oil

1 basil or parsley sprig, chopped, italian mixed herbs

salt and freshly ground pepper

Chop the tomatoes roughly and place in a bowl.

Add the remaining ingredients and stir well to mix. Place all the ingredients into a mixer and blend them and then adjust seasoning before serving cold with freshly cooked pasta or pizza.

RAGU (Bolognese sauce)


Prepare soya “ mince meat” first!

Take 1 cup soya granules

1 litre boiling water

(soak the soya in this water for 2 hours or more)

Drain off the water.

30ml (2 tbsp) sunflower oil

7 onions, skinned and finely chopped

1 garlic clove, skinned and finely chopped

1 small celery stick, finely chopped

1 small carrot, peeled and finely chopped

1 bay leaf

30ml (2tbsp) tomato puree

150 ml (1/4-pint) water

150ml (1/4-pint) bouillon/vegetable

salt and freshly ground pepper

Heat the oil in a saucepan and fry the drained soya and chopped onions until brown (may be 15 min.)

Add the garlic, celery, carrot and bay leaf and cook, stirring for a further 2 minutes.

Stir in the tomato puree, water, stock and seasoning. Bring to boil, then lower the heat, cover and simmer for 20 - 30 min., stirring occasionally. Discard the bay leaf.

Taste and adjust seasoning before serving hot, with freshly cooked pasta.


PESTO (Basil and Nut sauce) ( Makes enough to serve with 4 servings of pasta)


50 gm (2 oz) fresh basil leaves

2 garlic cloves skinned

30 grams (2 tbsp) pine nuts, cashews, walnuts or hazelnuts.

salt and freshly ground pepper

100ml (4 fl oz) sunflower oil

1. Place the basil, garlic, nuts, seasoning and oil in an electric blender or food processor and blend until very creamy.

2. Transfer the mixture to a bowl,. Taste and adjust seasoning before serving.

PENNE POMODORO(Tubular Pasta with tomato & garlic.)


Serves: One as a main dish and two to three as a side dish.
Preparation Time: 20 minutes.
Calorie Value:500 calories.
Nutritional value: Contains Carbohydrates, Fats.

Description.:Penne Pomodoro is a tasty Italian dish, which can be turned out quickly as a hot meal.

Ingredients: 100 grams penne pasta
2 tablespoons garlic paste in oil
1/4 - 1 teaspoon salt to taste.
Tomato Puree. (See below)
1 heaped teaspoon sugar.
2 tomatoes chopped fine

Garlic paste in oil..Pour 200 ml sunflower, peanut or olive oil into a glass bottle. Liquidize 4 pods (40-50 cloves) of peeled garlic in a blender and add to the oil. Store in the refrigerator and use whenever required. It will keep for 2-3 months. It takes about a week to become thick & get a good flavour.

Tomato Puree. Cut 8 tomatoes into half, remove the seeds, and blend into a puree in an electric mixer with a large chopped onion.

Method of preparation.Using a large saucepan, boil 1 liter of water with 1/2 teaspoon salt. Add 1 dessertspoon cooking oil once the water has reached a rolling boil. Add the penne and cook it until it is chewy but not soft. Strain the pasta, rinse with water & keep till you add it to the sauce.

Simultaneously heat a clean dry saucepan or wok on high heat. Add the garlic paste in oil and cook with 1/4 teaspoon salt for a minute. Add the chopped tomatoes and cook it for 2-3 minutes stirring constantly. Add the puree and the sugar and cook it for 5 minutes stirring constantly. Add the strained pasta to the saucepan and mix carefully with a wooden spoon, (so you donšt break the pasta). Cook for another 3-4 minutes. Garnish with a few drops of Tabasco, Worcestershire or HP Sauce.

Serve it immediately.

Variations

1. Spinach Puree may be substituted for the tomato puree to make spinach pasta instead.
2. Add chopped up green chili or pepper after removing the seeds to the garlic paste in oil to get a subtle change in flavour.
3. Other pastas like Spaghetti, Macaroni taglitelle may be substituted instead of Penne.
4. Vegetables like thinly sliced carrot, beans, celery or shallots may be added to the garlic paste in oil at the time of frying.
5. You can add a little non-dairy Parmesan cheese or ground cashewnut to the pasta to give it a "cheesy" flavour just before serving.

BECHAMEL SAUCE



300ml (1/2 pint) water / almond milk

1 bay leaf

25 gm (1 oz) sunflower oil

25 gm (1 oz) plain flour

pinch of grated nutmeg

salt and freshly ground pepper

Put the water / almond milk and bay leaf in a saucepan and slowly bring to the boil. Remove from the heat.

Put the oil in a separate saucepan. Sprinkle in the flour and cook over low heat for 1-2 minutes, stirring with a wooden spoon. Do not allow the mixture (roux) to brown. Remove the pan from the heat.

Discard the bay leaf from the water / almond milk. Gradually blend the water / almond milk into the roux, stirring after each addition to prevent lumps forming.

Bring to the boil slowly and continue to cook, stirring all the time, until the sauce thickens.

Simmer very gently for a further 2-3 minutes. Add the nutmeg with seasoning according to your own taste before serving.

CHEESE SAUCE


Make " Bechamel Sauce " as above and add 1/4 teaspoon tumeric, 1 teaspoon nutritional yeast, 1/2 teaspoon jeera (cumin) powder , 1/4 teaspoon coriander powder and add enough salt to give this a salty taste.

We use the "Bechamel sauce" and the "Cheese sauce" for making lasagne and baked vegetable dishes and cooked pies.


HERB AND LENTIL SOUP



1 onion, chopped

1 tablespoon chopped celery

2 tablespoons herbs,coriander,etc

3 teaspoons cornflour

1 tablespoon oil

salt and pepper to taste

Add 5 teacups of water to 4 tablespoons of moong dal and 1 chopped onion and cook in a pressure cooker.

When cooked, blend in a blender and pass through a sieve. Now the stock is ready.

Heat the oil and saute the onion and celery for 1 minute.

Add the stock and bring to the boil. Simmer for 3 minutes and stir in the dill, salt and pepper.

Mix the cornflour with 1 teacup of water and add to the soup.

Simmer for another 3 minutes.

TABBOULI. (Lebanese salad with mint and parsley)


Preparation time : 15 minutes

Soaking time : 2 hours

Serves : 6



1/2 teacup burghul ( broken wheat i.e. dalia)

1/2 teacup finely chopped spring onions

1/2 teacup chopped mint leaves

1/2 teacup chopped parsley

1 teacup deseeded and diced tomatoes



To be blended into a dressing



6 tablespoons lime juice

4 tablespoons oil

salt and pepper to taste



Soak the burghul in cold water for 2 hours. Drain well and pat dry.

Mix the onions, mint, parsley and tomatoes with the burghul.

Add the dressing and toss.

Put in the refrigerator.

Serve cold with plain or brown bread.





SODA BREAD



225gm/ 8 oz white plain flour

1/2 teaspoon baking soda

1/4 teaspoon salt

15gm/ 1/2 oz oil

15gm/ 1/2 oz white sugar

150ml/ 5 fl oz water,





Sift the flour, soda, and salt together into a bowl. Rub in the oil and sugar. Mix the water, with the flour. Mix lightly, then turn on to a lightly floured surface. It will be quite moist.

With clean and floured hands, bring this softly into an approximate round. It will never be smooth and neat as it is best if you do not work the flour too much. If you make a firm dough, which you knead, all you do is excite the gluten in the flour, making the dough tough and heavy. Heat the oven to 180*C / 350*F/ gas 4.

Mark a cross with a knife from one side to the other and place the loaf on a greased baking sheet. Cover this with a ‘bonnet’ - a tin or saucepan that is larger than the loaf -which will equalize the heat in the oven and give maximum lightness while not browning the crust too much. Bake for thirty minutes, then remove the tin or saucepan and bake the loaf for another 15 minutes, until lightly browned.

Soda bread is best eaten warm and fresh. When cooling it on a rack after baking, wrap it in a clean tea towel to keep the crust soft.




MACARONI SALAD.



Chop three onions, 3 sticks celery and some spring onions. Mix together with 2 teacups boiled macaroni.



For the dressing you need: salt, lime, pepper, cummin seed powder, garlic, paste and herbs.

Add some nuts on top if you wish.

You may vary this by adding sprouts, steamed beans, corriander leaves.


FALAFEL.





1 cup dried garbanzo beans or chick peas.

Salt to taste.

1/2 cup minced onion.

1 teaspoon roasted and ground cumin seed.

1 teaspoon ground corriander.

2 cloves garlic.

1 tablespoon lime juice.

1/4 teaspoon chilli powder.



Soak beans for several hours. Drain water. Grind until they are a coarse meal, not a paste. Add onion, pepper, salt, cumin, corriander, garlic and chilli powder. Mix. Form into patties or balls (will be crumbly) and fry.



THAI CUISINE.





Lime sauce condiment - use to dip vegetables and noodles:

4 cloves garlic crushed

2 fresh red chillies

2 teaspoon sugar

3 tablespoon lime juice

2 tablespoon soya sauce

4 tablespoon water

( Blend together - make 2 or 3 times this amount for a family of 4).



Peanut sauce condiment:

6 tablespoon peanut butter

1 cup water

3/4 teaspoon garlic and salt (crushed)

2 teaspoon sugar or jaggery

2 tablespoon dark soya sauce

lime juice - to flavour

(Blend together).



Prepare : rice vermicelli, soaked 10 minutes in hot water

Or : long spagetti noodles cooked plain or pan fried (as noodle patties) in hot oil until crispy brown. Set aside.

Sliced : Long onions, carrots (par boiled), white and red cabbage (own choice), zucchini - Lightly stir fried with grated ginger and ground corriander, if you wish, in sun flower oil. Slice long enough to dip.



Mix in vermicelli at the last moment, or serve on top of pan fried noodles. Use condiments as a dip, or serve with white rice, and / or add Tofu.



BANANA BREAD



(Pre-heat oven to 375*F)



1 cup mashed bananas (very ripe)

1 lime - juiced

1/3 cup oil

1/2 cup jaggery or sugar

Mash bananas and mix with lime juice until smooth. Mix Oil and sugar

together and add to the banana mixture.



1 1/2 cup chappati flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup wheat germ (or you can use oatmeal, or soak the large uppama wheat for 1/2 hour and drain and add. This is chewy but nutritious).

1 cup cashews and/or dates (optional).



Sift flour,salt, soda and baking powder. Mix in wheat germ. Add to the banana mixture; stir in dates and nuts if desired. The dough will be very stiff. Put into greased 4” x 8” loaf pan or muffin tin. Bake about 45 minutes or until an inserted knife comes out clean.





COLD LIME TART.



Crust: (makes a big tart!)

2 1/2 cups & 2 tablespoon white flour

150gm (1 1/2 packets) margarine

a little water

Mix oil into the flour (all the oil lumps should be mashed down). Slowly add a little water. The dough should be firm yet workable (not sticky). Roll out into a 1/4” thickness, place a pan and make 3/4” high edges. Cook in medium hot oven for 30 to 45 minutes. ( The crust should be hard and golden).

Filling:

1 1/2 cup sugar

1/2 cup / 1 tablespoon corn flour

1 teaspoon white flour

1/4 teaspoon salt

2 cups water

3/4 cup lime juice - strained

2 tablespoon oil



First mix water, corn flour, white flour, salt and sugar together ( don't worry about cornflour lumps, they dissolve by themselves once heated). Bring to a boil (stir throughout) and cook for 3 to 5 minutes (stirring). Remove from heat and stir in the oil and slowly add the lime juice. Cool down to room temperature. Pour into crust. Place in refrigerator until cold.



[* depending on the season, limes are more or less sour. You can put more or less juice according to your taste].



PIE CRUST.



( Makes enough for 2 single crust pies or 1 double crust pie).

1/2 cup margarine

1 1/2 cups flour

1/2 teaspoon salt

1/4 cup cold water

Cut margarine into flour and salt. Work water in lightly until all the “little balls” of dough come together into one large ball. Use slightly more than half for bottom crust and the rest for the top crust.



PUMPKIN PIE.



2 cups mashed and cooked pumpkin

1 cup water

3/4 cupbrown sugar (jaggery )

1 tablespoon molasses (liquid jaggery)

1/2 teaspoon salt

3 tablespoon oil

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon cloves

1/4 cup cornstarch

Mix the cooked mashed pumpkin with the water and the sugar. Add oil and molasses. Mix the cornstarch with the salt and spices and stir in. Pour into an unbaked pie shell.

Bake at 425*F for 10 minutes, then reduce heat to 350*f and bake for 40 - 50 minutes until the filling is set in the middle.


LIME MUFFINS




1/2 cup sunflower oil
3/4 cup sugar

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup water

2 limes grated

Mix the oil with sugar in a bowl. Sift the flour with the baking powder and salt. Alternately add the flour mixture and the water to the oil and sugar mixture. Mix in the lime peel. Bake in an oiled muffin tray at 350 degrees F for about 10-15 minutes. If a toothpick comes out clean, then the muffins are ready. Remove them from the oven and allow them to cool in the muffin tray; remove the muffins carefully and serve them whilst they are fresh.


SAI BHAJI ( SPINACH AND VEGETABLE STEW)



Besides being tasty, this vegetable dish is also very rich in iron. It is completely green in colour, hence the name - Sai , meaning green in sindhi.

spinach , 12 leaves

1 big onion , chopped

gourd , carrot - in small quarters (if available)

Green chillies( finely chopped) 2-3

Red chilli powder - 1/2 teaspoon

Channa dal - 4 tablespoon

Oil - 7 tablespoon

Water - 1 1/2 glasses

Turmeric powder - a pinch

Salt-to taste

Wash spinach well and chop finely. Also chop the onions into small pieces and set aside. Soak the channa dal for about 30 minutes. Heat the oil in a pressure cooker, put in the green chillies and fry for for about a minute. Now add the chopped onions,gourd,carrots. Fry the vegetables well till the oil separates (a ring of oil will form around the vegetables). Now put in the chopped spinach, dal, dry masalas ,salt and 1 1/2 glasses of water. Pressure cook on a high gas till the first whistle. Then turn the flame to simmer for another 2 or 3 whistles. Open the cooker after about 10 minutes. Take a churner and mix well. .



MAAKHNI DAL ( YELLOW MOONG DAL)



Yellow moong dal - 250gms

Oil - 4 tablespoon

Big onion - 1 no

Green chiilies - 1-2, remove the seeds

Ginger - 1 piece

Curry leaves - 5

Corriander leaves (finely chopped) - a few

Turmeric powder - a pinch.

Salt - to taste

Water - 4 cups

After washing the dal, soak it in 4 cups of water for about 1/2 hour. Finely chop the onion, the green chillies and the piece of ginger and saute them on a medium flame. Once the onions turn golden brown, add the soaked dal ( without draining the water), curry leaves, salt and a pinch of turmeric powder. Cook the dal on a low flame. After about 15 minutes, you will notice it is 1/2 done. Blend well. In another 10 minutes the dal should be fully cooked. Now churn it but make sure the dal dal remains thick. Garnish with finely chopped corriander leaves.

KOKI (SPICED UNLEAVENED BREAD)



wheat flour- 4 cups

Medium sized onions - 2 (finely chopped)

Green chillies - 6 (finely chopped)

Corriander leaves - 2 tablespoon (finely chopped)

oil ( to be added to flour) - 2 tablespoon

oil ( for roasting each koki) - 2 1/2 tablespoon

Salt - to taste

Water - sufficient to make the dough

Add the finely chopped onions, green chillies and corriander leaves to the flour. Knead a slightly stiff dough with oil and salt. Make equal portions. Roll out each portion like a thick round chappati. With a knife make a design of diagonal lines - crisscrossing each other from one end of the chappati to the other. This is to ensure that the koki gets cooked well. Rub the tawa with a touch of oil and cook the koki on a low flame, (adding oil when turning from one side to the other) till golden.

Serve hot

CARROT CUTLETS



3 grated carrots

Green chillies - 6 (finely chopped)

4 tablespoons semolina

Corn flour - 3 tablespoon

Oil - 3 teaspoon for preparing cutlets

Oil - for deep frying

Salt - to taste

Coriander powder and cummin seed powder to taste

Mix carrots with semolina and with chopped green chillies, corn flour and salt and other spices. Divide mixture into small portions. With a little oil on the palm of the hand, flatten a portion making round shaped cutlets. Heat oil and deep fry on high flame till golden brown.


SAMOSAS ( FRITTERS)



serves - 5 (10 samosas) , preparation time - 1 hour

( for the dough)

Plain flour (maida) - 125gms

Semolina (rawa) - 25gms

Cumin seeds - 1/4 teaspoon

Oil - for deep frying

Oil - 4 tablespoon ( for kneading)

Salt - to taste

Lukewarm water - sufficient to knead the dough
( stuffing for samosas )

Chopped mixed vegetables

Boiled peas - 1/2 cup

Green chillies - 2nos (finely chopped)

Corriander leaves - 2 tablespoon (finely chopped)

Red chilli powder - 2 teaspoon

Cumin seeds - 1/2 teaspoon

Oil - 1 1/2 teaspoon

Salt - to taste

After seiving the plain flour and the semolina, add salt, oil, cumin seeds and knead well with sufficient lukewarm water to make a slightly stiff dough. Roll out round thin chappatis and cut into half. Take each half and shape into a cone. Fill in a portion of the stuffing and seal the edges with water. Heat the oil and deep fry on a slow flame till golden.

Stuffing: boil the peas separately. Cut the vegetables including the peas into tiny pieces adding salt. Now in a small vessel heat some oil and put in the cumin seeds, red chilli powder, green chillies,corriander leaves. Immediately put this on the vegetable mixture and mix well. Allow to cool.

ONION FRITTERS


serves - 5 , cooking time - 20 to 25 minutes

Medium sized onions - 3nos (finely chopped)

Gram flour - 2 cups

Green chillies - 5nos (finely chopped)

Oil - 2 tablespoon

Red chilli powder - 1 1/2 teaspoon

Oil - for deep frying

Salt - to taste

Water - sufficient to make the batter.

Finely chop the onions and the green chillies and to this add the gram flour, salt, oil, red chilli powder and sufficient water to make a thick batter. Now heat the oil for deep frying and put in medium-size portions of the batter. Fry on a high flame for about 5 to 7 minutes. Remove from the gas, let it cool and then break into smaller portions. Before you serve, deep fry again in heated oil, this time on a medium flame. This gives you the desired crisp double fried taste.

Serve with green chutney.

SEMOLINA HALWA serves - 6 , cooking time - 30 minutes


Semolina ( rawa) - 250gms

Wheat flour - 3 tablespoon

Sugar - 300gms

Green cardamoms - 8 to 10nos (powdered)

Saffron - 10 to 12 strands

oil - 1 cup

Sliced almonds - 10 nos (for garnishing)

Water - 4 cups

Sieve the semolina. Heat the oil and fry the semolina and the wheat flour on a very low flame till the semolina is aromatic and a shade darker than golden brown. Dissolve the sugar, powdered cardamom and saffron in water and add this syrup to the semolina and cook on a low flame, stirring continuously till the semolina dries up. Keep on a pre-heated tawa for 5 to 7 minutes and let it simmer.

Serve hot, garnished with chopped almonds.

JASMINE FLOWER SHERBET



serves - 10 glasses , cooking time - 30 minutes

Sugar - 1 kg

Water - 3/4 litres

green cardamoms - 10gms

jasmine flowers - 10 to 12 nos

Juice of one lime

2 tablespoons of almond milk

Boil the water with sugar and cardamoms for 30 minutes. Stir at short intervals. Ater one boil, when you add almond milk, the dirt from the sugar will collect on the top. Spoon off this dirt. Add llime juice. After 30 minutes turn off the stove. Add washed jasmine flowers and cover it with a lid. When it has cooled completely, fill in bottles.

CHOCOLATA CAKE



3 cups flour

1/2 to 1 cup cocoa (to taste)

2 cups sugar

3/4 to 1 cup vegetable oil

2 tsp. Baking soda

1/2 tsp. Salt

1 tsp. Vanilla

2 tbsp. lime juice

2 cups water or coffee or combination

1 tsp. Cinnamon (optional)

Combine and beat all ingredients except the lime juice. Make the oven hot. Prepare the cooking pan with oil. When the oven is hot (350*F.), then add the lime juice.. Pour into a 9” x 13” greased pan. Bake at 350°F for 45 min. to 1 hour or until toothpick comes out clean. When the cake is cool, decorate it as you want.


CHOLA BATURA


Kabuli channa - 250gms

Medium sized onions - 2nos

Medium sized tomatoes - 2nos

Green chillies - 4 (finely chopped)

Red chilli powder - 2 teaspoons

Corriander powder - 2 teaspoons

Turmeric powder - 1/4 teaspoon

Cooking soda - a pinch

Black cardamoms - 2nos

Cloves - 2nos

Cumin seeds - 1 teaspoon

Bay leaves - 3 nos

Corriander leaves - 2 tablespoon (finely chopped)

Ginger-garlic paste - 1 teaspoon

Water - sufficient to cook the chana and for the gravy

Oil - 6 tablespoon

Salt -

Soak the kabuli channa for about 6 hours. Pressure cook the soaked channas with 2 glasses of water, a little salt and a pinch of soda-bi-carb for about 15 minutes or till they are tender on a low flame. Finely chop the onions, green chillies and tomatoes. Fry the onions, ginger-garlic paste and green chillies in 6 tablespoons oil also adding the cumin seeds, cardamoms, cloves and bay leaves while frying. Fry till the onions turn turn golden brown. Now add the chopped tomatoes, powdered masalas and salt. Fry till the oil separates and the tomatoes are tender. Churn the gravy before adding the boiled channas. Mash a handful of boiled channa and mix with the gravy. Add sufficient water to obtain a thick gravy. Garnish with corriander leaves.

Serve with hot puris (BALLOON BREAD).

CARROT CUTLETS

3 grated carrots

Green chillies - 6 (finely chopped)

4 tablespoons semolina

Corn flour - 3 tablespoon

Oil - 3 teaspoon for preparing cutlets

Oil - for deep frying

Salt - to taste

Coriander powder and cummin seed powder to taste



Mix carrots with semolina and with chopped green chillies, corn flour and salt and other spices. Divide mixture into small portions. With a little oil on the palm of the hand, flatten a portion making round shaped cutlets. Heat oil and deep fry on high flame till golden brown.

SPICY VEGETABLE SAMOSAS serves - 5 (10 samosas) , preparation time - 1 hour


Dough
Plain flour (maida) - 125gms

Semolina (rawa) - 25gms

Cumin seeds - 1/4 teaspoon

Oil - 4 tablespoonS ( for kneading)

Salt - to taste

Lukewarm water - sufficient to knead the dough

STUFFING FOR SAMOSAS

Chopped mixed vegetables like potatoes carrots beans, pumpkins etc.

Boiled peas - 1/2 cup

Green chillies - 2 nos (finely chopped)

Corriander leaves - 2 tablespoons (finely chopped)

Red chilli powder - 2 teaspoons

Cumin seeds - 1/2 teaspoon

Oil - 1 1/2 teaspoon

Salt - to taste
Stuffing : Boil the peas separately. Cut the vegetables including the peas into tiny pieces adding salt. Now in a small vessel heat some oil and put in the cumin seeds, red chilli powder, green chillies,corriander leaves. Immediately put this on the vegetable mixture and mix well. Allow to cool.

Oil - for deep frying

After seiving the plain flour and the semolina, add salt, oil, cumin seeds and knead well with sufficient lukewarm water to make a slightly stiff dough. Roll out round thin chappatis and cut into half. Take each half and shape into a cone. Fill in a portion of the stuffing and seal the edges with water. Heat the oil and deep fry on a slow flame till golden brown in colour.


SPICY ONION FRITTERS serves - 5 , cooking time - 20 to 25 minutes



Medium sized onions - 3nos (finely chopped)

Gram flour - 2 cups

Green chillies - 5 nos (finely chopped)

Oil - 2 tablespoons

Red chilli powder - 1.5 teaspoons

Oil - for deep frying

Salt - to taste

Water - sufficient to make the batter.

Finely chop the onions and the green chillies and to this add the gram flour, salt, oil, red chilli powder and sufficient water to make a thick batter. Now heat the oil for deep frying and put in 2 tablespoons of the batter. Fry on a high flame for about 5 to 7 minutes. Remove from the oil, let it cool and then break into smaller portions. Before you serve, deep fry again in heated oil, this time on a medium flame. This gives you the desired crisp double fried taste.

Serve with green chutney.

PUMPKIN PIE




2 cups cooked pumpkin

1 cup water

1/2 cup jaggery (brown unrefined Sugar)

1 teaspoon salt

3 tablespoons sunflower oil

1 teaspoon cinnamon

1/2 teaspoon grated nutmeg

1/2 teaspoon ginger paste

1/4 teaspoon ground cloves

1/4 cup cornflour

Mix the cooked pumpkin with the water, jaggery and oil in the blender. Mix the cornflour with the salt and spices and stir in. Pour into an unbaked pie shell.

Bake at 425*F for 10 minutes, then reduce heat to 350*F and bake for 40 - 50 minutes until the filling is set in the middle.


LIME MUFFINS



1/2 cup sunflower oil

3/4 cup sugar

1 1/4 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 cup water

grated peel of 2 limes

Mix the oil with sugar in a bowl. Sift the flour with the baking powder and salt. Alternately add the flour mixture and the water to the oil and sugar mixture. Mix in the lime peel. Bake in an oiled muffin tray at 350 degrees F for about 10-15 minutes. If a toothpick comes out clean, then the muffins are ready. Remove them from the oven and allow them to cool in the muffin tray; remove the muffins carefully and serve them whilst they are fresh.


DOSA


150 grams urad dal (black gram lentil)
300 grams idli rice
800 ml water)
1 teaspoon salt
Oil for cooking
Place the rice and the urad dal in separate bowls. Add 300 ml of the water to the urad dal. Add the rest of the water to the rice. Leave the dal and the rice to soak for at least 12 hours. Grind the rice first. Place the soaked rice in the food processor or blender with the water it has been soaked in, grinding until smooth, adding a little more water if necessary. When the rice paste has a very slightly grainy texture, it is ready. Remove from the blender and set aside until the urad dal paste is ready. Place the soaked urad dal in the food processor or blender next. Grind it until it turns into a smooth paste; you will need to add a little water from time to time.
Combine the urad dal paste and the rice paste with the salt to make a runny batter. Leave to stand in a warm place for 8 hours or over night; as it ferments it becomes thicker and develops bubbles. Leave the mixture now and do not stir it .

When you are ready to cook the dosa, heat a heavy frying pan or griddle to medium heat and grease lightly with an oiled onion cut in half. The batter should be of a thick, pouring consistency. With a long metal spoon mix the batter just enough so that it attains that consistency. Drop one ladle of batter (about 3 tablespoons) onto the pan. Using the back of the ladle, very gently swirl the batter from the centre towards the outside to make a thin, crepe-like dosa.

Cook over a medium heat until the edges of the dosa start to lift (1-3 minutes). Brush very lightly with oil and turn it over: if you try and turn it over too soon before it has started to set, the dosa will break. Cook until golden brown. Serve at once.