SANDIZZA ... moi special :)

What you need to serve 2 adults:

4 slices of bread

Butter

Tomato ketchup

Finely chopped toppings (tomatoes, onions, capsicum, mushrooms, chicken, sausages, pepperoni)

Fresh basil cut fine

Dried or fresh (cut fine) Oregano 

Olives sliced

Green Chillies (if you like spice) or Red chili flakes

Salt to taste

Tools you will use:

Flat pan

Spatula

Chopping board

Knife

Grater

The burpy todo:

Heat a flat pan on the fire

Place a slice of bread quoted with the buttered side facing down

Quote the top of the slice with tomato ketchup

Layer the slice with the toppings of your choice

Sprinkle salt to taste on the layer of toppings 

Grate cheese of your choice onto the toppings

Place a few olives to decorate

Cover the slice for 5-7 mins 

Remove the cover once the cheese has melted and serve hot -

ENJOYYYY

Yucca Pereira' Goan Prawn Curry

Ingredients:
½ kg prawn cleaned and deveined
¼ coconut
10 Kashmiri red chilies
¾ tsp haldi powder
1 ½ tsp cumin seeds (jeera)
1 ½ tsp mustard seeds
2 tbspn coriander seeds
9 garlic cloves
12 pepper corns
1 small onion sliced
2/3 bimblis or dried mango
3 tbspn tamarind juice

The Tools You will need:
A deep Colander, Grinder, Ladel

The Burpy to-do:
Grind items 2-8 to a fine paste. Heat oil fry onions till soft add masala and fry add water to form gravy add bimblis or dried mango and boil for 5 mts add prawns and cook when prawns are ready add tamarind juice. Serve the preparation hot with steamed rice and enjoy :)

Besan Ke Laddoo

Makes 40 - 45 delicious Laddoos

Ingredients:
Gram Flour - 3 cups heaped or tightly filled
Wheat Flour - 1 cup heaped or tightly filled
Powdered Sugar - 2 cups heaped or tightly packed
Green Cardammom - Pealed and pounded
Pure Ghee - 300gms
Almomds - 200gms

Tools you will need:
Big Kadhai or deep colander, Pounder, Grinder, Tongs

The Burpy To-do
Grind the Almonds to a powder and then roast this in the collander and keep aside to cool in an open plate (you could also choose not to roast them and just leave them raw).
Strain the flours to remove any lumps/balls.
Wipe the kadhai and put the ghee into it to heat.
Add the pounded cardammom to the ghee and let it simmer for a few seconds.
Minimise the flame/heat and while holding the kadhai firmly with the tongs add the flours in to the hot ghee slowly stiring them in. It is obvious that the flours will gather up in to rough lumps ... ignore this and keep the stiring so that the flours dont burn at the bottom. As you proceed with the stiring (which continues using the low heat) the lumps will ease out and you will have a thick paste that will fall in a thick slow stream when you lift it off the pan. If the thick paste consistency does not happen you could add another Tbsp of ghee.
This thick paste needs to be stirred every few seconds so that it does not burn at the bottom. As you stir please be careful to take in all the portions of the paste on the sides of the kadhai/collander ... basically it should all be part of the paste and have turns at being at the centre of the collander.
Soon the paste will give out a beautiful aroma of roasted gram flour. You continue the stirring until the gram paste is almost the color of milk chocolate -- this should take up to 25 30 mins of stirring on a low flame. By this stage the flour is very delicate and could burn if neglected for even a few seconds ... so be alert with your stirring.
Once the right colour is achieved, pour out the paste into a large metal dish which is clean and dry (the indian PARAAT is ideal for this). The objective is that the preparations cools without burning at the bottom.
Let the preparation cool for about 40mins to an hour ... basically you should be able to knead your hands thru the mixture without any problem.
Once you are comfortable with the temperature add the sugar and almomds into the paste and slowly knead them into the paste until theay are all well blended in. This will lead into a coarse textured mix. Taste this raw mix for its sweetness. If you feel that the sugar is adequate as per your family' taste you can proceed. However, if you find it too sweet you can add a handful of ground almonds to the preparation.
Take appropriate partions into your fist and make round balls as per your preferred size.
Store the laddoos in a dry clean box separating each layer of laddoos with either butter paper or aluminium foil and store in the refridgerator.
ENJOY them as they are prepared fresh, or heated for 10secs in the Microwave or just cold out of the refridgerator.

ULTIMATE Chicken Biryani - Hozef Darukhanawala

To serve 6 adults you need: 

INGREDIENTS: 

Chicken - 1kg 

Cooking oil - 10 Tbsp 

Green chillies - 3 

Ginger Garlic Green Chilly paste - 3 Tbsp 

Basmati Rice - 6 cups 

Curd - 400gms 

Milk - 250gms 

Salt to taste 

Fresh Coriander and Mint Leaves - 1/2 chopped fine 

Onions - 10 finely chopped 

Tomatoes - 8 grated to a paste 

Potatoes - 6 

Garam Masalas: Tej Patta (Bay leaf) - 2 leaves Black Pepper - 10 seeds Dalchinni (Cinnamon)- 1-inch piece Jaiphal (Nutmeg) - fingernail-sized piece crushed Javitri (Mace) - 4 to 5 strands Laung (Clove) - 5 to 6 Jeera powder - 2 Tbsp Dhaniya powder - Tbsp Red Chilly powder - 1 Tbsp 

Tools you will need: Large Cooker or Deep Vessel/Colander (Aluminum is ideal) 

The Burpy To-do: PART 1

1. Marinate the chicken in the ginger-garlic-chilly paste (Grind the ginger and garlic in equal proportions of garlic and ginger with a little water) for at least 2-3 hours. 
2. Add oil in the colander and when hot add the chopped onions and fry till brown (this is called barista). Take out the onions from the oil and keep aside. 
3. Peel and cut the potatoes into quarter pieces and fry till lightly brown in the balance oil in the colander. Take out the potatoes and leave them aside. 
4. In the same oil add the dry garam masala pieces and after a minute add the powders too. Saute for a few minutes till the flavor emerges. To this add the tomatoes and curd with 2 pinches of salt and saute well till the oil leaves the sides. 
5. Now take 3/4th of the browned onions to this preparation while keeping the balance aside. Now add the marinated chicken into the colander along with the requisite amount of salt to taste. Stir till the oil leaves the sides. 
6. Add in the potatoes as well and stir till the preparation leaves oil. The chicken is not to be cooked yet so don't cover it. Divide the preparation into two parts by taking out some of it into another dish. 

RICE: 

1. Meanwhile, you should on another burner simultaneously add the rice to a pot of boiling water along with requisite salt and a tablespoon of oil. 
2. Let the rice be par-cooked i.e. when you put a few grains in your mouth it should feel slightly undone. 
3. Drain away the water and let the rice be in a strainer till the chicken preparation gets done to the stage I have mentioned above. 

The Burpy To-do: PART 2

1. Add half the rice as a layer on to the chicken and then distribute the balance chicken preparation onto the rice and then finally top it up with the balance rice. 
2. Once this is done, pour the milk across the preparation so that it seeps into all the sides of the preparation.  
3. Sprinkle the balance brown onions on top of the preparation and cover the vessel with aluminum foil and then the vessels cover. 
4. Your Chicken Biryani is ready to be kept on DUM ... place the colander on a flat pan (tava) so that it does not get direct heat. Let the flame be high for the first few minutes so that the pan gets heated well and then make the fire slow. 
5. Let the biryani cook for at least 25-30 mins. Open the vessel only when you are ready to eat ... 
6. Just before you eat the biryani garnish the vessel with the coriander and mint leaves 
7. ENJOY your biryani with freshly made Kachumber!!! 

KACHUMBER: 

1. Cut 3 tomatoes, 3 onions, 3 cucumbers, and coriander and mint leaves finely. 
2. To them add 500 gms of blended curd and salt to taste.

Aloo Tikkis - The favourite Punjabi snack

To serve 4 adults you need:

Ingredients:
Potatoes (fist-sized) - 4

Onions - 1
Green chilies - 2
Cooking oil - 2 Tbsp
Jeera powder - 1/2 Tsp
Chilly powder - 1/2 Tsp
Fresh Coriander Leaves - 4 strands chopped fine
Slices of bread - 4
Lime - 1
Salt to taste

Tools you will need:
Non-stick pan, cooker

The Burpy To-do:

1. Boil the potatoes till well done, peel the skin once cool and grate to avoid lumps.
2. Dip the slices of bread in water and squeeze the water out and add them to the potatoes.
3. Add finely chopped onion, green chilies and coriander leaves, jeera powder, salt to taste, and lime juice to the potatoes and knead into a soft dough.
4. Make flat circular cutlets of 2" diameter of 1 centimeter of thickness.
5. Shallow fry these cutlets/tikkis on the non-stick pan on a low flame using the cooking oil so that they become crispy brown on both sides.

Serving options are as follows:

Once done on both sides serve the tikkis hot...

• With green coriander chutney or tomato ketchup. 
• As a filler in buttered slices of bread with finely chopped onions
• With ragda and chutneys

Add-on Recipe: Green coriander chutney

1. Grind a large bunch of coriander leaves along with 3 green chilies, 1 lime's juice and 3 pieces of garlic along with 6 tbsp of water
2. Add salt to taste once grinding is complete

Add-on Recipe: Tamarind chutney

1. Take a fist full of peeled tamarind and soak it in water for about 30 minutes
2. Squeeze the pulp of the tamarind into the water and strain water to get a smooth paste
3. Add a fist full of grated jaggery to the paste. Also add to it a 1 tsp of ginger powder (Sonthh) pinch of black pepper, 6-8 raisins, and 4-5 dates.
4. Bring the mixture to a boil and make the flame low to cook for 10 mins. The paste will thicken and your chutney is ready
5. You could coose to strain te mixture or eat it as is 

Add-on Recipe: Ragda

1. Soak the ragda chana for 2-3 hours
2. Cook with 2 times the quantity of water, 1 chopped onion, 1 tomato, crushed ginger garlic paste, and salt to taste in a cooker
3. Serve hot with Tamarind Chutney and the Coriander Chutney shared above

Sabudana Khichdi: My favorite snack time recipe

To serve 4 adults you need:

Ingredients:

Sabudana - 1 cup
Potatoes - 2
Green chillies - 2
Curry Leaves - 5
Cooking oil - 2 Tbsp
Jeera - 1/2 Tsp
Peanuts - 1/2 cup
Coriander Leaves - 5 strands

Tools you will need:
Kadhai, Non-stick pan, hand crusher

The Burpy To-do:

1. Wash the Sabudana and drain until the water runs clear. Pour a cup of water into it and cover the same and leave it to fluff up overnight.
2. Next morning the white Sabudana grains would have grown and separated from each other. Drain any excess water that would be left and test the grains to see that they press easily.
3. Dice the potatoes to 1 cm sized cubes
4. Roast the peanuts on a non-stick pan and coarsely crush them being careful not to make them into a powder and also not leave them whole
5. Chop green chillies and coriander fine
6. Heat the oil in a kadhai and add the jeera, and to it add the potatoes.
7. Once they get done, add the curry leaves and green chillies to it 
8. Add the peanuts and stir fry for 5 minutes
9. Now add the soaked Sabudana to the same and stir fry for not more than 5 minutes 
10. Add salt to taste and garnish with freshly chopped coriander
11. Serve hot with lime if you prefer a tangy taste or serve with sweetened curd

PLEASE NOTE: DO NOT ADD ANY WATER OR COVER THE PREPARATION as it will ruin the dish by making it too sticky to eat

The Ultimate Chicken Korma!!

To serve 4 adults you need: 

Ingredients:
Chicken - 1 kg
Onions - 250 gms or 3-4
Curd - 300 gms
Pure Ghee - 250 gms
Ginger Garlic paste (made by grinding equal portions and a little water) - 3 tbsp
Dhaniya Powder - 1 tbsp
Red Chilly Powder - 1-2 tbsp (depending on how spicy you want it to be :)

Dry Garam Masala (pieces):
Cumin (Jeera) Powder - 1 tsp
Bay Leaf (Tej Patta) - 1
Small Cardamom (Chotti Elaichi) - 3
Clove (Laung) - 6
Pepper (Kali Mirch) - 6 balls
Cinnamon - 1-inch piece

For the Baghar or Tadka:
Nutmeg (Jaiphal) - 5 mm
Mace (Javitri) - 3 strands
Small Cardamom (Chotti Elaichi) - 5

Tools:
Large Kadhai, Ladel, Grinder

The Burpy TODO:

1. Put ghee into the kadhai and let it heat.
2. Finely cut the onions either long or small and fry to a golden brown / or till crisp - Once done remove from the oil into a strainer to drain away excess oil.
3. Grind the ginger and garlic into a paste. Add the dry Garam Masalas and 3 tbsp of the ginger-garlic paste into the hot ghee.
4. Add the Dhaniya powder and red chillies to half the portion of curd and add this mix to the ghee and then you do the BHUNO routine (DESI TIP: Bhuno simply means intermittently stirring the dish carefully at high and low fire so that it does not burn at the bottom) till the oil leaves the sides.
5. Now add the chicken pieces and do the BHUNO routine again for another several minutes till the oil leaves the sides!
6. Now crush the browned onions with your hand and add it to the balance curd with some 1/2 tsp of garam masala and add this mixture to the chicken. Bhuno routine once again for about 5-10 mins 
7. Add water and salt to taste and then cook till the chicken is well done. 
8. Once the chicken is done give it a baghar (DESI TIP: Baghar or Tadka simply means adding spices to hot oil and letting it splutter before adding it to the dish being cooked) by throwing in 5 small elaichis, crushed jaiphal and javitri into hot ghee in a pan. Once it splutters add it to the curry and cover for a while to retain the flavor.
9. Serve the chicken Korma with hot rice, Naan, or Fresh Bread

ENJOY :))

Pizza: Yeh Pizza Hut bhulva dega jaani :)

To serve 4 adults you need: 

Ingredients Pizza Sauce:

Tomatoes - 1 kg 

Onions - 6 

Garlic - 12 cloves 

Cinamon - 1-inch piece 

Cloves - 4 Ajwain pinchfull 

Kashmiri Mirch - 2 

Bori Mirch (small ball-shaped red chillies) - 2 

Salt to taste 

Pizza toppings: Keep bottles of Olives, Capers, Jalapenos and Mozarella cheese in the refrigerator for use at any time. Sliced Olives, Capsicum de-seeded and chopped fine, jalapenos, onion, capers, chicken sausage or pieces of boiled chicken, grated paneer, grated mozzarella cheese... Last but not the least Pizza bread or simple big slices of bread from a bakery. 

Tools: 

Deep Colander, Grater, Knife, Work-board, OTG 

The burpy TODO:

1. Chop the tomato and onions into 4-8 pieces each. 
2. Put all the sauce ingredients into the colander and boil till well done. 
3. Strain the mixture thru a fine sieve and then bring to a boil in the same colander for about 15 mins. DESI TIP: Use the sauce for any number of pizzas you may wish to make and store the rest in the freezer in an ice tray - thaw requisite cubes of sauce as and when required!! 
4. Poke some holes in the Pizza bread with a fork. Don't make holes in the bread slice as they are quite porous anyway. 
5. Spread apply a thin layer of butter on the bread/pizza base.
6. Apply the sauce on the pizza bread or slice of bread amply and then sprinkle the pizza with toppings of your choice and top it with some grated mozzarella cheese. 
7. Place the Pizza into a pre-heated OvenToasterGriller (OTG) till the cheese melts and the Pizza is mildly brown. 
8. Serve hot with a chilled drinks / beer 

PARTY TIME!!!

Swati ki takkar Macdonalds ko!!

To serve 4 adults or children you need:

INGREDIENTS
Potatoes - 3
Carrot, Peas, Beans - 1/2 cup
Onion - 2
Ginger - 1 inch piece
Green Chillies - 1 or 2
Garam Masala Powder - 1/2 tsp
Lime - 1
Slices of bread - 4
Corriander - bunch
Salt to taste
Cooking Oil
Burger buns - 4 to 6
Mayonaise to taste
Tomato - 1 to 2
Lettuce - 10-12 leaves
Britannia Cheese slices - 6

TOOLS
Vessel or Pateela, Cooker, Knife, Work board, Frying pan, Grinder

The burpy TODO
Boil the potatoes in the cooker till well done - Peel and mash once cooled.
Chop a medium sized carrot and 5-6 bean stalks into 1 cm pieces. Place the cut vegetables along with a handful of peas into the pateela, add water and salt and put to boil for about 15 mins. Strain and squeeze out the water once boiled.
Cut one onion, the chillies and corriander fine and grate the ginger piece.
Grind the slices of bread in the grinder.
Add all the above i.e. mashed potatoes, boiled vegetables, onions, chillies, bread crumbs, corriander, ginger paste and the lime juice into a pateela and mash together to form a dough.
Make flat about 1 cm thick and 2-2.5 inch in diameter tikkis of the dough with your hands. Shallow fry them in medium hot cooking oil till both the sides are well browned and crisp.
Now slit the burger buns and spread both the inner sides with ample Mayonaise.
Place one side of the bread bun on your working board - layer it with a few slices of tomato, a few slices of onion, a few leaves of lettuce, one burger tikki you prepared above, a slice or two of cheese and and top this with the other side of the burger bun. You could toothpick your burger in the centre all the way to the bottom to keep the layers from slipping away.
Serve hot with Tomato or Mustard sauce ... ENJOY!!

Bima ke Mughlai "Shammi Kabab"

To serve 6 adults you need:

INGREDIENTS
Mutton Kheema - ½ kg
Channa Dal - 1 cup
Red Chilli - 7
Ginger - 2 inch piece
Onions - 2 sliced long
Khus Khus - 1 tsp
Chironji - 1 tsp
Salt - To taste
Egg - 1
Corriander - 1 bunch chopped fine
Onion - 1 chopped fine
Pudina - 1 bunch chopped fine
Green Chilli - 4 chopped fine
Garam Masala Powder - 1 flat tbsp
Cooking Oil - about 1tbsp with each round of frying of kebabs

TOOLS
Pateela, Grinder, Frying pan, Knife & Board

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The Burpy TODO
Put the washed Kheema (squeeze out the water as much as possible - this can be done using a large sized strainer), salt to taste, chana dal, sliced onion, khus khus, ginger, red chilli and chironji in a pateela with a cover and cook till the kheema and dal is well done... you can test this by tasting a bit or squeezing some dal / kheema in a pinch -- they should squeeze thru easily. This cooking usually takes approximately 30-45 mins.
The kheema leaves its own water and oil while cooking -- if water is still there in the pateela after the dal and kheema are cooked make sure that you dry the balance water properly by making the flame high -- this is necessary to avoid the kebabs from being too soggy.
Once the water is dry cool the preparation for about 45mins and then grind the kheema in portions to a dough using the grinder.
To the dough add the egg after beating well, coriander, pudina, green chillies, garam masala, finely chopped onions and a lime to form a soft dough. The batter will tend to stick to your hand - dont worry about this as you can use a little oil on your palms while making the kebabs.
Grease your palm and make flat small cutlets the size of 5 cm diameter and 3/4 cm in thickness. Shallow fry 4 -5 kebabs in a frying pan with cooking oil on a slow flame.
Serve the kebabs hot as a snack or with hot yellow dal and steamed rice.

My special Mughlai "Butter Chicken"

What you need to serve 4 adults:

INGREDIENTS
Kajus - 15
Boneless Chicken - ½ kg
Tomatoes - 4
Pepper - 2
Tej Patta - 1
Big Cardamom - 2
Red Chilli - 1 tsp
Sugar - ½ tsp
Vinegar - 1 tbsp
Fresh cream - 2 tbsp
Ground pepper - ½ tsp
Kasuri Methi - 1 tbsp (Kunal my pal from punjab and his wife Upasana suggested that we add this -- he is my thethh punjabi puttar ... delicious addition - treat yourself guys!!!)

TOOLS
Cooker, Grinder, Knife & Board,

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The Burpy TODO
Put the kaju, whole tomatoes, pepper, cardamom and Tej Patta in a cooker with half a cup of water and let it cook for 3 whistles
Remove the puree from the cooker and take out the garam masala we added. Grind the puree
In a kadhai add a tbsp of butter and the puree, red chilli and sugar and allow simmering till the masala leaves the sides. Then cook for 10 mins on a low fire.
While the masala is cooking prick the chicken with a fork and add vinegar and leave to cook in the microwave for 15 mins. Once done cut into small cubes or triangles
Put the pieces in the gravy and add fresh ground pepper and fresh cream on top
Serve hot with paranthas or rotis

My special "Anda Curry"

What you need to serve 4 adults:

INGREDIENTS
Eggs - 6
Potatoes - 3
Large Onion - 1
Tomatoes - 4
Green Chillies - 2
Oil - 2 tbsp
Hing - 1 pinch
Jeera - 1 pinch
Garam Masala - 2 cloves, 1 inch of dalchini, 1 tejpatta leaf, 4-5 pepper balls, 1-2 cardamoms, a little jaiphal, a little javitri
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Dhania powder - 1 tbsp
Lime juice - 1 lime squeezed
Coriander - 1 handful chopped

TOOLS
Kadhai, Dekchi, Knife and Board, Grinder

----------------------------------------

The burpy TODO
Boil six eggs, shell them and keep them whole
Peel potatoes and cut into half
Chop the large onion fine
Grind the tomatoes and 2 green chillies to a fine paste
In a kadhai add the oil, add all the garam masala, a pinch of hing and jeera. Allow to splutter. (At this point if you wish you could take out the garam masala from the oil except for the taj patta)
Add the onions and let them brown then add the tomato and chilli puree and saute
Add ginger and garlic pastes to the masala along with turmeric and kashmiri chilli powder and let them cook till the masala leaves the sides of the kadhai
Add half a cup of water and cook till the masala becomes a thick curry
Add dhania powder to thicken the gravy. Now add the half cut potatoes and salt to taste and sauté for a while. Cover to cook till potatoes are done (this should approximately 20-30 mins)
Add the boiled eggs and a glass of water to make the gravy. Bring to a boil and add the lime and coriander to garnish
Serve the "anda curry" hot with steaming hot paranthas or steamed rice ... YUMMYDIEEDOO

Vanita ke badhiyan "Batate Vade"

What you need to serve 4 adults or kids:

INGREDIENTS
Garlic - 4 cloves
Green Chilly - 4
Dhania Seeds - 2 tbsp
Rai - ½ tsp
Kari Patta - 5 leaves
Turmeric - ½ tsp
Boiled grated potatoes - 8
Salt to taste
Lime - 1 squeezed
Besan paste - 3 tbsp besan and 1 cup of water
Pav - 12
Red Chutney
Green Chutney

TOOLS
Kadhai, Frying spoon, Cooker to boil potatoes, Grater, Knife & board, Grinder

---------------------------------------------

The Burpy TODO
Boil the potatoes in the cooker till well done (usually this should take 3 whistles and you can smell the boil potatoes)
Grind the garlic cloves and green chillies.
Grind dry dhaniya seeds coarsely.
Add rai and kari patta to hot oil in a kadhai along with haldi.
Add to this the ground garlic, chillies and dhaniya.
Grate the potatoes well after deskinning. Then add the grated boiled potatoes and salt and lime to taste to the masala above.
Make small balls and dip in the thin mix of besan, salt and water and deep fry in medium hot oil.
Serve with fresh pavs and red and green chutneys.

For the Red Chutney – Lasan, salt, kashmiri chillies, amchur

For the Green Chutney – Green chillies, coriander, salt, lime and a small piece of coconut.

GREEN CHUTNEY
Take 2 green chilies, a bunch of cleaned and chopped coriander, two large pieces of garlic and put them all into your grinder
Before turning the grinder on squeeze one lime onto the ingredients and then close and turn on the grinder (The squeezed lime helps retain the green color of the chutney)
Add salt and black salt to paste
Use as much required and preserve the rest in an air tight jar for use later

RED CHUTNEY
Soak 100 gms of kashmiri red chillies in a cup of water for about 2-3 hours.
Grind the soaked chillies in their water along with a cup full of garlic
Add white vinegar and salt to taste
Use what you need with the Vada Pavs and then preserve in an airtight jar for use later

My special - PASTA mama mia!!

To serve 4 adults you need:

INGREDIENTS
Fusili pasta - 1/2 a pack
Peas - handful
Potatoes - 1
Carrots - 1
Spinach - bunch
Cauliflower - 6" pc
Mushrooms - 10
Butter - 2 tbsp
Maida - 1 tbsp
Milk - 1 large cup
Cheese - 2 slices
Salte & Pepper to taste
Tomatoes - 1 large
Onion - 1 large
Garlic - 1 clove large
Basil - dash
Oregano - dash
Olives - 8

TOOLS
Frying pan, knife & board, vessel

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The Burpy TODO

Boil the pasta in hot water. Starin the water in a collander and add a dash of oil to keep the pieces from stucking.
Chop all the vegetables (except spinach) small and boil – peas, potatoes, carrots, cauliflower, mushrooms. (you can make this a non-vegetarian dish by adding any meat of your chice instead)
Take one tbsp of butter and the maida and brown in an open pan.
Once done turn off the flame and slowly add a cup full of milk to the mixture while continuously stirring. I
n case nuggets form whip the paste in the mixie for a few minutes.
Once the thick paste is formed add a slice of cheese, salt and pepper to taste. This is your white sauce for your pasta.
Now add one finely chopped onion to a tbsp of butter in a fresh pan and to this add finely chopped tomatoes and a big clove of garlic finely chopped with a little bit of salt. Saute until tender.
Add the oregano and basil dashes at this stage.
Then add the white sauce and boiled vegetables to this mixture and sauté for a few minutes.
Then add the spinach and finely chopped olives.
Add the boiled fusili pasta at this stage.
Add some grated cheese into it and then garnish with coriander after serving in a dish.
Serve hot with hot and crisp garlic bread

My special - Kali Maa ki Dal

What you need to serve 4 adults:

INGREDIENTS
Black Dal - 1 cup
Rajma - fist-full
Onion - 1 large
Ginger - 1 inch
Green chillies - 2
Tomatoes - 2
Ghee - 2 tbsp
Laung - 3-4
Tej Patta - 1
Milk - 1 glass

TOOLS
Pressure cooker, Knife & board, Grinder, Mathani or masher

----------------------------------

The Burpy TODO

Wash the black whole dal + rajma (this is optional) well.
Soak the washed dals over night ideally or at least for 3 hours, in about 2 glasses of water.
Next morning you will see that the dals have grown in size and the water has got a red/blackish color. Remember to retain the soaked water to cook along with the dal.
Grind onion, ginger and green chilies to a fine paste.
Grind or grate tomatoes to a puree.
Take pure ghee in a cooker and add to it the laungs, Tej Patta and the onion, chilly, ginger paste and sauté for a while.
Once the paste is slightly brown add the tomato paste and the soaked dal and rajma with its water.
Let the dal come to a boil and close the cooker with the whistle on. Let it cook till it blows for at least 5 whistles. Turn the cooker to a slow fire and let the dal cook for at least 20 mins.
Once the cookers’ whistle has settled, open the cooker, light the fire again and let the dal cook with half a glass of milk for at least another half hour on a slow flame.
Also take a mathani or masher and dough the dal well so that it has a smooth consistency.
Serve the hot dal with steaming hot rice and white butter