Vegetable Upma(Kichidi)

Ingredients:

Rawa - 1 cup (Fried in a pan with 2tsp oil, till light brown)
Onions - 2 nos
Green Chillies - 8 nos
Tomato - 1 small
Coriander leaves - as reqd
Curry Leaves - 1 stem
Carrot chopped - 1
Beans chopped - 100 gms
Fresh Green Peas - 2-4 tsp
Cloves - 2 nos
Cinamon - 1 stick
Lime Juice - 1 tsp
Cashews - 1 tsp
Salt to taste

For Seasoning:

Oil-as reqd
Butter-2-3 tsp(optional)
Mustard Seeds ,Cumin seeds

Preparation:

First preccok vegetables with little water.

Heat the oil and Butter in a pan. Add Cashews first and fry till light brown and remove and keep them aside.
Now add the mustard seeds,cumin seeds and urud dal, let it splutter add curry Leaves, chillies and onions. Fry well till the onions turn golden brown, add precooked vegetables and fry for 2 min, then add tomatoes, powdered cloves and cinamon with garam masala.
Boil water in a separate pan, add the boiling water to this fried ingredients add salt, mix well for 1 min, then add roasted rava slowly and keep stirring well avoiding formation of lumps.
After the upma is cooked properly add coriander Leaves and lime juice.
Serve with desired chutney or powder.

Veg Puff

Ingredients :

Puff pastry roll
Cheese singles
4 medium potatoes boiled & mashed
2-3 green chillies
2 tbsp finely chopped coriander leaves
1/2 tsp cumin
1 tbsp ginger garlic paste
1 tbsp curry leaves finely chopped
1 lemon juice extracted
salt to taste
1 tbsp oil


Method :

Heat oil in a pan.
Add curry leaves, cumin seeds, chillies.
Add it to mashed potato, mix well.
Add ginger garlic paste, lemon juice, salt and coriander leaves.
Make round balls.
Open puff pastry sheets and allow it to thaw for about 10 minutes.
Cut the sheet into 2 pieces.
Place filling in the center of one piece and place cheese singles on top and fold it along all sides.
Transfer it to a pre-heated oven (350 F) for about 20-30 minutes.
Make sure that you flip sides of the puff.

Serve with ketchup or hot sauce

Kashmiri Dum Aloo

Ingredients:
-------------

500gms Potatoes
2 cups water
Salt To Taste
Oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green capsicum (seeds removed and sliced)
1tsp garam masala powder

Masala:
------
2 cloves
2 bay leaves
4 black peppercorns
2 green cardamoms
1 brown cardamom
1 cinnamon stick

Puree:
------
1 large onion
8 flakes garlic
1 tbsp ginger
4 black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg


Making of kashmiri dum aloo:
----------------------------

1)Peel the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours.
2)Pat dry the potatoes on a cloth and heat the ghee or oil.
3)Deep fry the potatoes until golden brown. Drain and set aside.
4)Heat the measured ghee in a pan and fry onions with all the spices until golden brown.
5)Prepare the puree by grinding all the ingredients mentioned under puree to a smooth paste and mix with the fried onions.
6)Cook for 10 minutes. Now add the tomato puree,curd and salt.
7)Add the potatoes and hot water and stir over a low heat for 5 minutes.
8)Now add pepper and garam masala and cook for few minutes.

Stuffed Capsicum

Ingredients:
-------------------------
5-6 Capsicum
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4 tsp turmeric powder
Red chili powder as reqd
1/4 tsp Garam masala
1/4 tsp Dry mango powder (amchur)
Salt To Taste
Oil for frying

Preparation:
-------------------------------
* Wash the capsicum and boil them till they are 75% cooked(not completely cooked), * * Remove excess water and keep aside to cool.
* Mash the boiled potatoes.
* Heat tsp oil in a pan and add chopped onion and fry till it turns golden brown.
* Add all spices, mashed potatoes and peas and fry for few minutes.
* Remove the stem of the capsicum and cut the top and remove all seeds gently and add the stuffing .
* Now take oil in a pan and fry the stuffed capsicums on all sides.
* Garnish the capsicum with chopped coriander leaves and thinly sliced rings of tomato,onion and serve hot.

Italian Veg Pizza

Ingredients :

2 big onions (nicely chopped)
1 can of mushrooms - cut into small pieces
1 capsicum - thinly sliced
tomato puree
chilli sauce
ketchup
soy sauce
garlic - grated
salt - as reqd
oregano - for flavour

Method :

* Heat the oil in pan
* Fry garlic and onions until pink
* Now add mushrooms
* Add salt, soy sauce, ketchup, chilli sauce and fry for a min.
* Add capsicums and sprinkle some oregano for flavour and fragrance.
* Add sauce on pizza base and add cheese(handful of) on top.

Tangi Tomato Pasta

Ingredients :
=========================

1/2 lb Mix Pasta
2 Tomatoes
1/2 cup Cheese
1 Medium Capsicum
1 small red onion
2 cloves of Garlic
1 tsp Red Chili Powder
Spring Onion/Basil Herb for garnishing
Olive oil
Salt and Black pepper as Reqd

Preparation:
=============
· Boil pasta with 2 tsp of salt till it softens.
· Drain and pour cold water over pasta and keep it aside.
· Deseed tomatoes and chop finely for sauce.
· Chop capsicum and onion in to small pieces.
· Take a pan with little oil and add minced garlic to it.
· Add tomatoes to it and stir it over medium high flame for 2-3 mints.
· Add 1 tsp of red chili powder, salt and black pepper powder and cook for 2-3 mints.
· Take a baking dish, and spread a layer of cooked pasta over it.
· Over pasta spread the tomato sauce, chopped capsicum and onion and lastly cover it with cheese.
· Bake the dish at 400F for 6-7 mints till the cheese melts and turns crispy.
· Garnish baked pasta with basil and spring onions greens along with some cheese.
Serve hot with Garlic Bread.


Garlic Bread:

Take normal bread whaterver you have handy.Slightly roast slices on both sides.After roasting the slices gently rub with garlic on both sides.That's it Garlic bread is ready....Enjoy.....

Samosas

Ingredients:
----------------
2-3 cups of cubed Boiled Potatoes (Cut the red or white potatoes into small 1/2 inch cubes and microwave for 5-6 minutes)
1/2 cup of finely chopped Onions
1/2 cup of Green Peas
1/4 cup of chopped Coriander Leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
Two-three Flour Tortillas
Red Chili Powder and Salt as reqd.
Oil for frying

Preparation Method:
-------------------------

Take oil into pan. Fry the onions till golden brown. Put cumin and coriander powder and fry for another min on low flame.
Now add the boiled potatoes and green peas. Add salt and chilli powder according to taste. Stir for 10 minutes.
Add the chopped green coriander leaves and fry for a min.Now filling is ready.

Now cut the flour tortillas lengthwise, add the filling, roll it in the shape of a triangle and seal the edges with a flour and water paste. Samosa is ready.

Heat oil in a deep frying pan.

Slowly drop samosas into oil.

Fry till samosas turn into light golden brown and serve hot with Mint Chutney or Tomato ketchup.

Shrimp(Prawn) Biryani

Ingredients:
=================================
* Shrimps(Prawns) - 1 lbs
* Ghee - 2 tbsp
* Oil - 2 tbsp
* Onions - 2 no
* Green Chillies - 2 no
* Tomatoes -2 no
* Lemon - 2 nos
* Salt - As reqd
* Coriander leaves - As reqd
* Chilly powder - As reqd
* Coriander powder - 1 tsp
* Turmeric powder - 1 tsp
* Ginger-garlic paste - 2 tbsp
* Curd - 1/2 cup
* Cloves - 3 nos
* Cinnamon - 1" piece
* Cardamom - 2
* Bay leaf - 1 no
* Star anise - 1
* Basmati rice - 2 cups


Method:
=======
* Devein the shrimps and clean.

* Now add 2 tbsp of lemon juice and salt to shrimps.

* Add 1 tsp of chilly powder, 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder and 1 tbsp of ginger-garlic paste and curd.

* Evenly coat shrimps with the mixture and marinate for 30 min.

* Heat ghee(optional) and oil in a thick bottomed pan.

* Add cinnamon,cardamom,bay leaf,star anise and cloves and fry for min on medium heat.

* Now add onions(finely chopped),green chillies(finely chopped) and fry till onion turns golden brown.

* Add 1 tbsp of ginger-garlic paste and fry for 2 - 3 mins,til the smell of fresh ginger garlic comes out.

* Now add the remaining chilly powder, coriander powder and fry for another minute.

* Add the chopped coriander leaves and fry for another minute.

* Now add shrimp to this and let it cook, until the shrimp starts to change color.

* Now you can add rice and fry for an minute.

* Now add 2 1/2 cups of water and salt.

* Now cook til the rice is done.

* If there is excess liquid ,keep the dish on stove top uncovered for few min.

* Serve with raita.

* Enjoy :-)

Mussel Fry

Ingredients:
====================
* Mussel - 1 lb
* Onion(big) - 1
* Grated coconut - 5 tsp
* Coriander powder - 2 tsp
* Red chilly powder - 2 tsp
* Garam masala powder - 1 tsp
* Salt - as required
* Curry leaves
* Coriander leaves
* Oil

Preparation Method:
===================
*If you bought mussels with shells, boil water and drop the shells in them and boil for few minutes.

*Now remove the meat out of shells with a spoon or knife after a few minutes.

(You can chop the meat into small pieces)

*Heat oil in a pan(kadai).

*Add curry leaves and onion and saute.

*Add all the powders and saute for a few more minutes.

*Once onions turn their colour add mussel ans stir them gently for a few minutes.

*Now add salt.

*Fry for a few minutes and add chopped coconut.

*Keep frying on low heat until done and garnish with coriander.

*Enjoy with hot rice

Baingan ka burtha(brinjal recipe)

Ingredients:
2 brinjals large
2 big onions finely chopped
1 tomato finely chopped
1 tsp garlic paste
1 tsp ginger paste
2 red chillies dried crushed
1 tsp cumin seeds
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp cinnamon-clove powder
1/2 tsp garam masala powder
salt to taste
2 tsp lemon juice
2 tsp ghee
2 tbsp oil


Preparation Method:

Hold the brinjals with stems over fire, to burn skin.
(Or add a few drops of oil and microwave in a bowl for 3-4 min).

When skin turns black remove from fire and hold under running water.

(if you miicrowave skin will not blacken so you can peel)

Now emove the skin and mash brinjals to a puree.

Heat oil in a heavy kadai or pan. Add ginger garlic and stirfry for a minute.

Add onions, all dry masalas, except red chilli powder,mix all ingredients and fry for a 1-2 min. Now add tomatoes, brinjal puree , salt, lemon juice and mix well.

Decrease the flame for five minutes. Garnish with coriander leaves and take in to a serving bowl.

Just before serving, heat ghee in a small pan.

Hold pan over bowl, add chilli powder, and pour immediately over bhartha.

Do not allow the chilli powder to burn.

Garnish with chopped coriander.

Serve hot with tandoori roti, paratha, etc.

Gongura chicken

Ingredients:
============
1/2 kg chicken, cleaned and cut into small pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2" piece of ginger

For curry preparation :
-----------------------
3 tbsp cooking oil
4 cloves
4 cardamoms
1 bay leave
1 large cinnamon stick
200gm gongura leaves
1 large onion thinly chopped
curry leaves

Preparation:
============

Boil the chicken along with ginger garlic paste with some salt in a pressure cooker.
Now in a pan heat oil and add all the whole spices.
Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
Saute till the oil is separated from the mixture.
Now add the chicken pieces and saute for five minutes till chicken is absorb the spices paste.
Then add water for curry and boil till it thickens
Garnish with fresh coriander leaves and serve with hot rice.

Methi Baingan

Ingredients:
=================
1 green chilly
salt to taste
1/2 bunch fenugreek leaves (methi leaves)
3 baby brinjals
1 tsp cumin seeds
oil for frying
1 pinch sugar


Method:
============:
Cut brinjal into pieces.
Wash methi leaves thoroughly, cut roughly and keep aside.
Heat up oil in a kadhai.
Deep fry the brinjal pieces and set aside.
Heat up 1 tbsp oil in a pan.
Mix in cumin seeds and slit green chilly.
Once the cumin seeds begin to crackle, mix in the washed methi leaves.
Cover and stir fry for a while.
Mix in salt and a pinch of sugar and stir fry till done.
Now mix the fried brinjal and stir fry for another 2 min.
Serve hot.

Malai Kofta

Ingredients:

For the Kofta:
1 1/2 lb. potatoes
2 large tbsp each of smashed(crushed) paneer,
khoya or baked ricotta cheese and heavy cream.
4-5 cashew nuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilly powder
1/2 tsp cardamom powder
Salt To Taste
3 tbsp cooking oil/butter
Oil for frying the koftas

For the gravy:
2 medium onions,chopped
1.5 tsp garlic finely chopped
1 tsp ginger finely chopped
3 large tomatoes,pureed
1 tsp red-chilly powder
1/2 tsp garam masala powder
1/2 tsp dhania(coriander) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashew nuts


Preparation:

Preparing malai kofta :
• Boil the potatoes and mash and add salt to taste.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to separate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.
• Note: In this malai kofta recipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Mango Rice

Ingredients
Cooked Rice – 1 cup
Raw mangoes - 2 nos
Grated coconut – 3 tbsp(optional)
Bengal gram dal – 2 tsp
Udad dal - 1 tsp
Sesame seeds - 2 tsp
Fenugreek seeds - 1/4 tsp
Red chillies - 3 nos
Green Chillies -2 nos


For Popu:

Oil – 3 tsp
Mustard seed – 1 tsp
Asafoetida powder – 1/4 tsp
Curry leaves
corriander leaves(optional)
Salt to taste
Ground nuts – 1tbsp
Cashew nuts – 10 nos(optional)

Preparation Method:
1. Peel the raw mangoes and grate them.
2. Dry roast the grated coconut, Bengal gram dal, Udad dal, sesame seeds, fenugreek seeds and red chillies till light brown and grind it to fine powder.
3. Take oil in a pan and fry the groundnuts and cashew nuts till golden brown and keep aside.
4. Heat the same oil and add mustard seeds, when it crackles add asafoetida powder and fry for a minute, add the curry leaves, add the grated mango and sauté for a minute on a low heat, then add the powdered masala, add salt and mix well.
5. Add the cooked rice and mix well to coat evenly with the masala.
6. Garnish with coriander leaves and with the fried cashew and groundnuts and serve hot.