Multigrain Buns

Ingredients ( makes 4 buns)

1 cup all purpose flour
1/2 cup wheat flour
1/4 cup gram flour
1/4 cup soyabean flour
1 tsp active dry yeast
1 tbsp olive oil
1/2 tsp oil
1 tsp sugar
1 cup water...

Method

1. Take 1/2 cup luke warm water in a deep bowl add sugar and dry yeast powder to it. Cover it and let it sit for 5 minutes. It will rise and become frothy.
2. Mix all the flours, salt and oil thoroughly.
3. Now take the yeast mixture and add to the flours slowly( part by part) kneading it to make a dough. Take water if the yeast mixture is less.
4. The dough will be a bit sticky. Cover it with a damp cloth and let it sit for 10 minutes.
5. It will rise to double its volume. Knead the dough again 8-9 times and make balls out of it ( size of your fist).
6. Place them on a baking tin lined with parchment paper,  around 3 inches apart, as they will rise.
7. Cover with a damp cloth and let it sit for 30 minutes.It will rise to double its volume.
8. When risen brush the top with little bit of oil.
9.  Now preheat the oven to 170 C and bake the buns for 15 minutes or till they turn golden brown on top.
10. Use fresh when cooled for making burgers or as pav for pav bhaaji :)

Tomato (tamaatar) ki Chutney

Ingredients

3 large ripe tomatoes
2 pods garlic, chopped
1 green chilly
1/2 tsp red chilly powder
1 tsp cumin seeds
1 tsp corriander powder
1 tsp fennel powder(saunf)
1 tbsp sugar
2 cups water 
1/2 tsp lemon juice
Oil for frying, approx 1 tbsp
Salt to taste

Method

1. Boil the tomatoes in water in microwave for 15 minutes and peel off the skin when they cool off. Keep the water as it'll be used later in the recipe.
2. Mash the tomatoes coarsely. Keep aside.
3. Now in a skillet (on medium flame) add oil. When its hot add cumin seeds. Lower the flame then.
4. When they start cracking add garlic and chilly and saute for less than a minute.
5. Add all the spices i.e red chilly powder, corriander powder, fennel powder with a tsp of water so the spices dont burn. Give a quick stir.
6. Now add the tomatoes and cook till they start leaving oil on sides.
7. At this stage add water and salt and cook till you get a little thick consistency. Remember it should remain juicy.
8. Switch off the flame and add sugar and lemon juice to it.
9. Refrigerate when its cooled. It remains good for a weak.
10. Tastes best when chilled.

Corriander and Mint Chutney

Ingredients

1 bunch of corriander
1 bunch of mint leaves( without stem)
1 in piece ginger
2 pods garlic
1 small onion
3-4 green chillies
1 1/2 tbsp tamarind paste(imli)
1 1/2 tsp sugar
1 tsp cumin seeds
1 tsp fennel seeds(saunf)
1/4 tsp asafoetida(hing)
 Salt to taste

Method

1. Wash and clean the corriander and mint leaves. Donot pluck out corriander stems as its the stems that add the real taste to recipe.
2. Now add all the ingredients in a grinder and grind o a smooth paste.
3. You can adjust the chillies. I added 4 as i  like the chutney to be hot. Accordingly adjust the salt and sugar and tamarind according to your taste.
4. Store in a refrigerator. It remains good for a weak. Tastes best when its mildly chilled.

Multigrain walnuts and raisins cookies

Ingredients

3/4 cup butter , at room temperature ( I used salted. If you are using unsalted add 1/4 tsp salt to recipe)
1 tbsp olive oil (You can use any vegetable oil)
1 cup sugar
1/2 cup wheat flour
1/4 cup gram flour
1/4 cup all purpose flour
1 cup oats
 1 tbsp raisins
2 tbsp walnuts (chopped)
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp coffee powder
1/2 tsp cinnamon powder (optional)

Method

1. Take butter and add sugar and oil to it and whisk till the mixture becomes creamy.
2. Now take a bowl and mix the dry ingredients i.e. all kinds of flour, oats, baking soda, baking powder, cinnamon powder, coffee powder and nuts ( walnuts and raisins). Coffee and cinnamon powder add a distinct flavor to it.
3. Add this mixture to the bowl of wet ingredients and fold in the ingredients till they mix properly.
4. Now in a baking tray line a parchment paper and scoop out the cookie mixture in  form of small cookies. You can use moulds of any shape. Though i made them with my palms :)
5. Make sure there's a gap of approx 1 inch between each cookie. They rise and spread while baking.
6. Preheat the oven to 170 C and bake the cookies for 10-15 minutes or till they become golden light brown on top. 
7. Turn the cookies and bake for another 10 minutes. This allows even cooking from both ends.
8. Serve hot or store in an air tight container when they are cooled.

Tip:

If you want you can use eggs in this recipe. Reduce butter to half the quantity and add 1 small egg. Personally i dont like eggs in my cookies. I feel an eggy flavor though i do add it to cakes and breads and find them good :).

Mushroom Capsicum Curry

Ingredients

Mushrooms
1 Capsicum, chopped in big cubes
1 medium sized onion, sliced
1 tomato, chopped
2-3 garlic pods, chopped
1 tbsp curd
1 green chilly
1 tsp cumin seeds
1 clove
1/2 tsp cinnamon powder(daalchini)
1 tsp corriander powder
1 tsp chaat masala
1 tsp corn flour
1 tbsp mustard oil
Salt to taste

Method

1. Slice mushrooms in two and boil in microwave for 5 min with half a cup of water and a pinch of salt. Keep aside.
2. In a skillet heat oil and add cumin seeds, cloves and chaat masala. 
3. When seeds start spluttering add onions, green chilly and capsicum.
4. Cook till onion are transparent and then add corriander powder, cinnamon powder and a tsp of water to avoid burning spices.
5. Cook for a second or two. Add tomato and garlic and cover the skillet on low fire and cook till tomatoes are done.
6. Add mushrooms with their stock and cover the pan on low heat.
7. Separately make a paste of corn flour and a tsp of water and add this slowly to the curry stirring slowly to avoid lumps.
8. Add beated yogurt and salt to this curry and cook for 2,3 minutes on low heat, covering the skillet.
9. Serve hot with chapatis.

Quick veg fried rice

Ingredients

1 cup basmati rice (soaked for 30 min in 1 cup water)
1 medium sized onion, chopped
1 medium sized tomato, chopped
1 inch ginger piece, chopped
2 green chillies, chopped
2-3 garlic pods, chopped
1 small potato (cubes of 1 inch)
Handful of frozen peas or any other vegetables of your choice
1 tsp garam masala powder
2 cloves
1-2 bay leaves
1 tsp cumin seeds
1 tsp corriander powder
1/2 tsp fennel seeds (saunf) powder
1 tsp chaat masala
1tbsp butter
A pinch of asafoetida(hing)
Salt to taste

Method

1. Soak rice in 1 cup of water for 30 mins.
2. In a pressure cooker heat butter and add cumin seeds,chaat masala, cloves and bayleaf to it.
3. When seeds start spluttering add onions,green chillies and potatoes (or any other vegetables that you chose, apart from frozen peas as they take very less time to cook). Cook till onion is transparent and potatoes are slightly light golden brown from edges.
4. Now add corriander powder, fennel seeds powder plus a tsp of water ( so that the spices dont burn) and cook for a second or two.
5. Add tomatoes,garlic and ginger and cook on low fire till tomatoes are partially cookes and separate oil.
6. At this point add soaked rice ( along with the water). 
7. Add salt to taste, garam masala and asafoetida.
8. Cover the pressure cooker lid and cook on high heat for a whistle. Then on low heat for a minute or two.
9. Serve hot with boondi raita.

Oatmeal raisins and almonds cookies

Ingredients

3/4 cup butter , at room temperature ( I used salted. If you are using unsalted add 1/4 tsp salt to recipe)
1 tbsp olive oil (You can use any vegetable oil)
1 cup sugar
1 cup all purpose flour
1 cup oats
2 tbsp almonds, raisins (chopped)
1 tsp coffee powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon powder (optional)

Method

1. Take butter and whisk it with the help of a hand blender till it become soft.
2. Add sugar and oil to it and whisk till the mixture becomes creamy.
3. Now take a bowl and mix the dry ingredients i.e. flour, oats, baking soda, baking powder, cinnamon powder,coffee powder and nuts.
4. Add this mixture to the bowl of wet ingredients and fold in the ingredients till they mix properly.
5. Now in a baking tray line a parchment paper and scoop out the cookie mixture in  form of small cookies. You can use moulds of any shape.
6. Make sure there's a gap of approx 1 inch between each cookie. They rise and spread while baking.
7. Preheat the oven to 170 C and bake the cookies for 10-15 minutes or till they become golden light brown on top. 
8. Turn the cookies and bake for another10 minutes. This allows even cooking from both ends.
9. Serve hot or store in an air tight container when they are cooled.

Aloo in spicy yogurt gravy

Ingredients

1 cup Yogurt (blended)
3 Potatoes (medium sized)
1 Green Chilly
1 tsp Ginger garlic paste
1 tsp Mustard seeds
1 tsp garam Masala
1 tsp red chilly powder
1 tsp coriander powder
2 tbsp oil
Salt to taste
Coriander leaves with stems (for garnishing)

Method

1. Boil potatoes, peel them and break them unevenly by holding each in the palm of your hand and closing the fist. Keep aside.
2. Heat oil in a wok and add mustard seeds to it. When the splutter, lower the flame and add green chillies and ginger garlic paste to it.
3. Cook it till the raw smell dissapears. This will take less than a minute.
4. Now add red chilly powder and coriander powder to it. Add potatoes.
5. Cook on medium flame for 2,3 minutes turning them continuously till they look a bit fried.
6. Switch off the flame now and add yogurt spoon by spoon stirring the potatoes continously.
7. Add salt and switch on the stove and cook on low flame for 10  minutes stirring the mixture continuously.
8. Add garam masala and garnish with chopped coriander leaves. Serve hot.