Bhojan Universe

Ingredients

• 2 cups mixed sprouts
• 1/4 cup sweet corn kernels cooked
• 1 tsp Chaat masala
• 1 tbsp Sweet chutney
• Salt to taste
• Sev
• Corriander leaves
• papdi

Directions For Cooking

• Mix all the ingredients in a bowl.
• Garnish with sev, coriander leaves and crushed papdi.

Ingredients

• 2 cups Fresh raw peanuts in shell
• 1 tsp Mustard seeds
• 2 tbsp Grated fresh coconut
• 5 Green chillies
• a few Curry leaves

Directions For Cooking

• Wash and pressure cook nuts along with salt till soft to touch. Unshell the peanuts and keep aside.
• Heat oil in a pan, add mustard seeds, a pinch of asafoetida, curry leaves and nuts. Fry for few minutes.
• Pound fresh coconut, green chillies. Add this to the above and mix well.
• Squeeze lemon juice and garnish with coriander leaves.

Ingredients

• 3 firm Tomatoes
• 2 Cucumber
• 1 Onion
• 1 tsp Pepper powder
• 2 tsp Lemon juice
• as desired Salt

Directions For Cooking

• Dice tomatoes, cucumber, onion into even sized small cubes.
• Sprinkle salt, pepper, lemon juice and mix well.
• Serve chill !

Ingredients

• 1/4 bunch Mint leaves
• 1 tsp Cumin powder
• 1 tsp Red chilli powder
• 1 cup Yogurt
• as desired Salt

Directions For Cooking

• Grind mint leaves into fine paste. Add roasted cumin powder, salt and chilli powder.
• Beat thick curds till creamy. Mix everything together.

Ingredients

• 1 cup Curd
• 3 Green chillies
• 1/2 Cucumber
• 1/2 Carrot
• 1/4 tsp Turmeric
• 1 tsp Cumin seeds
• 1/4 tsp Mustard powder
• 1/4 tsp Fenugreek powder
• as desired Salt
• a few Coriander leaves

Directions For Cooking

• Grate carrots and cucumber. Chop green chillies and corriander leaves.
• Beat curds with salt and little turmeric powder.
• Heat oil and fry a pinch assfoetida powder and cumin seeds. Add it to curds with a pinch of roasted mustard powder and fennugreek powder.
• Mix in grated vegetables and serve.

Ingredients

• 3 Green chillies
• 2 flakes Garlic
• 1 cup Yogurt/curd
• 1 Onion

Directions For Cooking

• Slice onions into long thin pieces. Add little salt and mix well. Keep aside for two or three hours Squeeze out and add ot beaten curds.
• Crush garlic and two green chillies into fine paste. Fry for a minute in little oil.
• Add to the raitha mix well and serve.

Ingredients

• 1 huge Eggplant
• 3 Green chillies
• 1 tsp Urad dhal
• 1/4 tsp Asafatoedia
• a few Coriander leaves
• 1 cup Sour cream
• 1/2 cup Buttermilk or yogurt
• 2 tbsp Milk

Directions For Cooking

• Broil eggplant, peel and mash them when cool down.
• Heat oil and a little butter. Add mustard seeds, urad dhal, asafatoedia and curry leaves. When done add mashed eggplant and cook for a few minutes.
• Now add sour cream, buttermilk or yogurt and milk to the above mixture and stir well. Cook for a few minutes.
• Garnish with coriander leaves and serve with plain rice.

Ingredients

• 1 Onion
• 3-4 Spring onions
• 1 Radish
• 2 Carrots
• 1 Cucumber
• 1 Beetroot (parboiled)
• some Lettuce leaves
• 2 Tomatoes
• 3-4 Green Chillies
• 2 Lemons
• 2 Tsp Chat masala

Directions For Cooking

• Peel and wash cucumbers, beets, onions, carrots and radish.
• Cut them long in lengthwise and Spread them on a serving tray.
• Sprinkle some chat masala as desired.

Ingredients

• 2 Cucumbers
• 1/2 cup Grated carrot
• 1/2 cup Moong sprout
• 1/2 cup Yogurt
• pich of mustard powder
• 1/4 Tsp Pepper powder
• some Lettuce leaves
• desired Salt

Directions For Cooking

• Wash and dry cucumbers. Check for bitterness. Cut them into 3 inches long round pieces.  Hallow these from inside, leaving the base intact.
• Mix yogurt, masala, moog sprouts and carrots.
• Fill the logs with the above mixture.
• Arrange some lettuce leaves on a plate, spread grated carrot now place these logs.

Ingredients

• 1 cup boiled Red Kidney beans
• 1/2 cup boiled Black eyed peas
• 1/2 cup boiled Masoor
• 1/2 cup boiled Moong
• 2 Spring onions( finely chopped)
• 2 Tomatoes
• 2 Green Chillies
• 2 dry Red Chillies
• 1 Tbsp Olive oil
• 2 Tbsp Vinegar
• 1 Lemon
• to taste
• 2 Tbsp Corriander leaves

Directions For Cooking

• Make a paste of tomatoes, green chilles, olive oil and chillies in vinegar. Soak red chillies in vinegar for 20-30 minutes. Add salt to it.
• Mix the above paste with all the beans and peas. Add finely chopped onions and squeeze lemon as per taste.
• Garnish with corriander.

Directions For Cooking

• Onion Raitha
• Slice onions into long thin pieces. Add little salt and mix well. Keep aside for two or three hours Squeeze out and beaten curds. Crush garlic and two green chillies into fine paste. fry for a minute in little oil. Add to the raitha mix well and serve.
• Spinanch Raitha
• Chops spinanch as fine as possible. Heat oil and fry by sprinkling a little water. Cool and grind to smooth paste. Beat curds. Slice onins, garlic and green chillies. Heat ghee and fry garlic, green chillies and onion. Cool and add it to spinanch with salt and curd. Sprinkle a little garam masala.
• Masala Raitha
• Grate carrots and cucumber. Chop green chillies and corriander leaves. Beat curds with salt and little turmeric powder. Heat oil and fry a pinch assfoetida powder and cumin seeds. Add it to curds with a pinch of roasted mustard powder and fennugreek powder. Mix in grated vegetables and serve.
• Mint Raitha
• Grind mint leaves into fine paste. Add roasted cumin powder, salt and chilli powder. Beat thick curds till creamy. Mix everything together.
• Chaquote Squash Raitha
• Slice and remove seeds. Dice finely as possible. Heat oil and fry the pieces for few minutes till it becomes soft. Allow it to cool. Grind green chilies, coconut and cashewnuts to fine paste. Add to the pieces with enough salt. Beat curds till thick and mix just before serving.
• Brinjal Raitha
• Roast brinjal over flames or broil till the top is burnt well. Turn around, so that the whole brinjal is roasted well. Cool and then peel skin. Mash thoroughly. Add thick beaten curds, salt finely cut onions and green chillies. Sprinkle little red chilli powder and garam masala powder(or ground paste of corrinader leaves and green chillies)