37. MIX & MATCH FLEXI SALAD (DIETERS' DELIGHT)

INGREDIENTS

1.                               Moong Daal Sprouts and/or  Kala Chana Sprouts - 1 cup
2.            Methi Dana Sprouts- 1tbs (Optional)
3.            Onion small -1 (cut into cubes)
4.            Tomato small - 1 (cut into cubes)
5.            Cucumber - 1 (cut into cubes)
6.            Apple - 1 (cut into cubes)
7.            Cherries -10-12
8.            Salt -1/2 tsp
9.               0. Pepper powder(white) else black - 1/4 tsp
10.            Lemon Juice or Vinegar 1 tsp
11.            Olive Oil - 1 tbs
12.            White Sesame Seeds Roasted - 2 tbs
13.            Roasted Peanuts ground coarsely - 2 tbs

METHOD

1.            Toss everything (except ground nuts and sesame seeds) together. 
2.            Sprinkle sesame seeds and crushed groundnuts before serving to retain their crispiness.

USEFUL TIPS
1. One can add any number of veggies (like carrots, capsicums, cabbage, cherry tomatoes, celery leaves etc), cheese (goat cheese or cottage cheese), cold cuts  ( salami or cubes of any other cold cut) and fruits (papaya or pine-apple ), boiled eggs etc as per one’s liking in any permutation combination.
2. Adding sesame seeds in advance will make the seeds soft leading to loss of crispy taste and flavour.

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36. SWEET LASSI COLD DRINK

        INGREDIENTS

1. Curd  - 1 cup

        2. Water - 3 cups

        3. Sugar- 10 tsp or Splenda/Stevia 2-3 packets (as per taste)

        4. Vanilla Essence 2-3 drops (optional)

METHOD

      1. Beat curd and sugar well with hand-mixer or in a mixie.

      2. Add water and vanilla essence and stir for a few second. 

USEFUL TIPS

      1. Highly satisfying and rejuvenating on a hot summer afternoon.

      2. Sugar may be replaced by Splenda or Stevia to reduce calories as per your choice.

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35. SALTED LASSI – CHHACHH -COLD DRINK

INGREDIENTS

1. Curd  - 1 cup

2. Water - 3 cups

3. Salt - 1/2 tsp (Black Rock salt preferred)

4. Sonth/Adrak (Ginger) powder - ¼  tsp (optional)

5. Jeera (Cumin seeds) roasted and coarsely ground -¼ tsp

6. Fresh Podina (Mint)/ Dhania (Coriander) leaves chopped or Podina (Mint) powder- ¼ tsp   

METHOD

1. Beat curd well, preferably in mixie alongwith water, salt and ginger powder.

2. Add roasted crushed jeera (cumin seed) powder. Also add Podina (Mint) powder or chopped podina (mint) /dhania (coriander) leaves.

3. Stir well.

  

USEFUL TIPS

1. Fill it in a bottle and keep it in the fridge. Take a glassful to kill hunger pangs, especially in summers.

2. Taken with meals, one can cut down quantity of meals to almost half.

3. The more it is diluted, less calories it will contain.

4. Can be safely carried to work place without fear of it going spoilt on a hot day.

5. Ginger powder helps reduce its “cold” quotient.

6. For a different flavour, a quick seasoning with chopped curry pattas, mustard seeds and pinch of heeng (Asafoetida) fried in a teaspoon of oil can replace bhuna jeera and podina/dhania combination.

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34. KARHI PAKODA (ULTIMATE): VER 03

INGREDIENTS

1. Sour curd - 2 cups
2. Besan (Refined Gram Flour) - 2 cups for karhi and 4 tbsp for karhi
3. Potaoes peeled and chopped into very small pieces - 1cup
4. Onions chopped- 4 tbsp
5. Garlic chopped - 1 tbsp
6. Ginger chopped - 2 tbsp
7. Green Chillies chopped - 4
8. Tomatoes chopped 1/2 cup
9. Salt 
10. Haldi 
11. Lal Mirch (Red Chilly) Powder 
12. Methi/Methre ( Fenugreek Seeds)
13. Sabut Lal Mirch ( Red Chillies Whole) - 3 (optional)
14. Cloves - 5
15. Black Cardamom - 2
16. Cinnamon - 2 sticks
17. Peppercorns - 10
18. Kasoori Methi - 1 tsp
19. Cooking Oil (for frying)  
20. Baking soda 1/8 tsp
21. For Seasoning: Desi Ghee, Jeera (Cumin seeds),  Heeng (Asafoetida) Powder, Red Chilliy powder 

METHOD 

STEP 01- PREPARATION OF PAKODAS
1. Mix together 2 cups besan, 1 tsp salt, 1/4 tsp red chilly powder, a pinch of baking soda, 1 cup chopped potatoes, 2 tbsp chopped onion, 1 tbs chopped ginger, 3 chopped green chillies and a little water to form a thick batter.
2. Heat oil in a karhai/pan.
3. When the oils is heated, pour dollop of batter into it and fry them until golden brown in colour. Take out and keep aside.
4. Repeat till all the pakodas are fried. 

STEP 02 - PREPARATION OF KARHI
1. Mix together 2 cups of sour curd, 4 tbsp Besan, 1 tsp salt, 1/2 tsp Haldi & 1/4 tsp Lal Mirch) in 3 glasses of water.
2. Heat 4 tbsp oil in a pan and fry 3 whole red chillies (optional) till they start changing colour. Put 2 tbsp chopped onions,1 tbsp chopped garlic and 1 tbsp chopped ginger and stir till they become translucent. Add 1/2 tsp Methi dana and stir till it is golden brown in colour taking care that it does not get burnt.  Add black cardamom, cinnamon sticks, black peppercorns, cloves and stir for a few seconds. Add chopped tomatoes and stir. Pour the Curd-Besan mix.
3. Keep stirring till it starts boiling. Add kasoori methi rubbed in palms. Reduce heat and let it simmer till desired consistency is reached.
4. Add pakodas and turn off the heat. The pakodas will absorb some liquid and become tender after half an hour or so.

STEP 03 - SPECIAL SEASONING
For special seasoning (optional) at the time of serving, heat 2 tsp Desi Ghee, add 1/2 tsp jeera, a pinch of heeng and 1/4 tsp lal mirch powder and pour over karhi before serving.

USEFUL TIPS
1. This is the ultimate version of karhi pakoda. For other versions of Karhi, basic as well as advanced, please type Karhi on the search bar on the left hand top corner.
2. Karhi goes very well with plain boiled rice or roti.
3. In case the curd is not sour enough, add amchoor powder or squeeze some lemon juice after it is ready, to make it sour as per taste.
4. One may like to save extra pakodas in the freezer for subsequent use. It will save you the hassles of making pakodas each time.
5. One can also procure any fresh or frozen pakodas from the market and use them instead of preparing them from the scratch.

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33. KARHI PAKODA : (STANDARD) VER 02

INGREDIENTS

1. Sour curd - 2 cups
2. Besan (Refined Gram Flour) - 2 cups for pakodas and 4tbs for Karhi
3. Spices: Salt, Haldi, Lal Mirch (Red Chilly) Powder, Methi/Methre ( Fenugreek Seeds), Sabut Lal Mirch (Red Chillies Whole) - 3, Kasoori Methi 1 tsp
4. Baking soda 1/8 tsp 
5. Oil for frying
6.For Tempering -  Desi Ghee (Clarified Butter),Jeera ( Cumin seeds),  Heeng (Asafoetida) Powder, Red Chilliy powder 

METHODSTEP 01- PREPARATION OF PAKODAS
1. Mix together 2 cup besan, 1 tsp salt, 1/4 tsp red chilly powder, a pinch of baking soda and a little water to form a thick batter.
2. Heat app. 3 cups oil in a karhai/pan
3. When the oil is hot, pour dollop of batter into it and fry them until golden brown in colour. Take out and keep them aside.
4. Friendly Tip: Make extra pakodas and freeze them in a ziploc in the freezer, to be use the next time.

STEP 02 - PREPARATION OF KARHI
1. Mix together 2 cups sour curd, 4 tbsp Besan, 1 tsp salt, 1/2 tsp Haldi & 1/4 tsp Lal Mirch)  with 2 glasses of water and leave overnight so that the curd becomes sour. 
2. Heat 2 tbsp oil in a pan and fry 3 whole red chillies  till they start changing colour. Add 1/2 tsp Methi dana and stir till it is golden brown in colour taking care that it does not get burnt. Quickly pour the Curd-Besan mix. Keep stirring till it starts boiling and starts thickening.
3. Boil for at least 20 minutes. If the mix becomes too thick, add some water but keep boiling it.
4. In case the curd is not sour enough, add amchoor powder or squeeze some lemon to make it sour.
5. Add Kasoori methi after rubbing it between your palms. 
6. Add pakodas and turn off the heat. The pakodas will absorb some liquid and become tender after half an hour or so.

STEP 03 - SPECIAL TEMPERING
1. For special tempering at the time of serving, heat 2 tsp Desi Ghee, add 1/2 tsp jeera, a pinch of heeng and 1/4 tsp lal mirch powder and pour over karhi before serving.



USEFUL TIPS
1. If you do not want the hassles of making pakodas, you can get any fresh/frozen pakodas from the market and add them to karhi.
2.  This is the standard version of karhi pakoda. Goes very well with plain boiled rice. Can be eaten with roti too. 
3. For other versions of Karhi, basic as well as advanced, please type Karhi on the search bar on the left hand top corner.

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32. KARHI WITHOUT PAKODA (BASIC): VER 01 (DIETERS' DELIGHT)

INGREDIENTS

1. Sour curd - 2 cups
2. Besan (Refined Gram Flour) - 4 tbs heapful
3. Salt - 1 tsp (as per taste)
4. Haldi (Turmeric Powder) - 1/2 tsp
5. Lal Mirch (Red Chilly) Powder - 1/4 tsp
6. Methi/Methre ( Fenugreek Seeds) - 1/2  tsp
7. Sabut Lal Mirch ( Red Chillies Whole) - 3 (optional)
8. Cooking Oil - 2 tbs
9. Special Seasoning (Optional): Desi Ghee (Clarified Butter) 1 tsp, Jeera ( Cumin seeds) 1/2 tsp,  Heeng (Asafoetida) Powder - 1/4 tsp, Red Chilliy powder -1/4 tsp.

PROCESS
1. Mix together items no. 1 to 5 (Curd, Besan, Salt, Haldi & Lal Mirch) in a mixie with 2 glasses of water.
2. Heat oil in a pan and fry whole red chillies (optional) till they start changing colour. Add Methi dana and stir till it is golden in colour taking care that it should not get burnt. Quickly pour the Curd-Besan mix.
3. Keep stirring occasionally till it starts boiling. Reduce heat and let it simmer till desired consistency is reached. Add a little water, if necessary.
4. For special tempering (optional), heat Desi Ghee, add jeera, heeng and lal mirch powder and pour over karhi before serving.

USEFUL TIPS
1. This is the basic version of karhi. For other versions of Karhi, standard as well as ultimate, please type Karhi on the search bar on the left hand top corner of the blog.
2. Karhi goes very well with plain boiled rice or khichri.
3. Can be made in a jiffy without much hassles.
4. In case the curd is not sour enough, leave it outside the fridge overnight or add amchoor powder or squeeze some lemon juice to make it sour.

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31. GREEN CHILLY CHEESE CURRY (BHUTANESE)

INGREDIENTS

1. Green Chiilies cut into halves length-wise - 10
2. Salt - 1 tsp
3. Amul Cheese cut into small pieces - 5 cubes/2 cups 

METHOD
1. In a pan, boil 3 cups of water with salt and chillies till chillies become tender.
2. Add cheese and let it simmer till it melts fully and forms a thick liquid smoothly enveloping the chillies.

USEFUL TIPS
1. Enjoy with plain boiled rice or as a side-dish with chapatis. It can also work as a good spread on bread or as a dip. 
2. Adjust the number of chillies as per your tolerance for chillies.

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30. SAMBAR

INGREDIENTS
1. Arhar (Toor) Daal - 1 cup
2. Salt - 1 tsp ( as per taste)
3. Haldi (Turmeric Powder) - 1/4 tsp
4. Onions  small marble size (shallots) peeled- 20 or  Medium size onions cut into 8 cubes each
5. Tomatoes Medium size cut into 8 pieces each- 4
6. Garlic cloves 10
7. Mixed vegetables as per taste and availability: drumsticks, carrot, radish, beans, pumpkin, snake gourd etc
8. Imli (Tamarind) extract 1/4 cup

For seasoning: 
1. Oil - 2 tbsp
2. Whole Red Dry chillies - 4
3. Kali Sarson (Black Mustard) Seeds -1/2 tsp
4. Heeng (Asafoetida) - 2 pinch 
5. Curry patta Leaves -  2-3 twigs 
6. Sambar Masala - 2 tbsp 

METHOD
1. Pressure cook Arhar Daal in 3 cups of water with salt, onions, tomatoes and garlic cloves. Switch off after the whistle. Let it remain in the cooker for a few minutes.
2. In a pan, heat oil and fry chillies till they turn dark. Take them out and put them in daal.
3. In the remaining oil, add sarson seeds, heeng, curry patta leaves and sambar masala and chopped veggies in that order. Add this tampering to the boiled daal and mix well. 
4. Add Imli water and boil for a few minutes till veggies are tender. 
5. Taste for salt and adjust consistency of sambar as per your taste by adding water, if need be. 

USEFUL TIPS
1. Thickness of Sambar is a matter of individual taste and preference. It can be adjusted towards the end by adding water if a thinner version is required.
2. Quantity of imli extract also has to be as per individual taste. It is suggested to put small quantity of imli water first and add extra quantity if a more sour taste is needed.
3.Quantity of salt will need to be adjusted as per quantity of imli used..more sour, more salt is the mantra.
4. Sambar can be made in any taste from very mild with very little tamarind, less masala and less salt or very strong by adjusting quantities of salt, imli and sambar masala.

29. BHINDI KURKURI (CRISPY)

INGREDIENTS
1. Bhindi 250 gms
2. Besan 2-3 tbs
3. Salt 1 tsp (As per taste)
4. Red Chilly Powder 1/4 tsp
5. Oil for frying
6. Chat Masala 1/2 tsp

METHOD
1. Wash, dry and cut Bhindi into small pieces (app 3/4")
2. Mix Besan, salt and chilly powder in a bowl. Do not add any water. 
3. Toss Bhindi in this mix till all the besan sticks to it. Sprinkle a few drops of water, only if required.
4. Heat oil and deep fry it on medium heat.
5. Sprinkle chaat masala before serving.
6. Serve hot.

USEFUL TIPS
1. Goes very well as a side dish for Arhar Daal & Rice.
2. If you do not have Chaat Masala, mix 1 tsp salt, 1/2 tsp red chilly powder and 1 tsp Amchoor powder and your chaat masala is ready.

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28. ARBI RASEELI (THICK GRAVY)

INGREDIENTS
1. Arbi 300 gms
2. Cooking Oil ~1.5 cups for frying 
3. Onion medium chopped and coarsely ground - 1
4. Ginger-Garlic Paste 1tbsp
5. Tomatoes Medium Sized blended - 3
6. Salt - 1 tsp ( as per taste)  
7. Red Chilly (Lal Mirch) Powder - 1/4 tsp
8.Turmeric (Haldi) Powder 1/4 tsp
9. Garam Masala 1/2 tsp
10. Coriander leaves (Dhania patti) washed and cut -1 tbsp.

METHOD
1. Peel Arbi and cut it into halves length-wise. Wash and drain well. 
2. In a karhai/pan, heat oil and fry Arbi pieces till they are golden in colour.
3. In a cooker, heat 2 tbsp oil. Add onion paste and fry till it starts changing colour.
4. Add salt and ginger-garlic paste. Also add Mirch powder and Haldi powder followed by tomato puree.  Fry well till tomatoes change colour. 
5. Add fried Arbi pieces and 1 cup water. Pressure cook for 2 minutes after whistle.
6. Add garam masala and garnish with Dhania (Coriander) leaves before serving.

USEFUL TIPS
1. While buying Arbi, ensure that the pieces are of long oval shape and are by and large of similar size. 
2. Apply a few drops of cooking oil on your hands before peeling Arbi and washing it. Some individuals tend to get itchy skin after handling uncooked arbi.

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