Spinach Baked

Spinach Baked

Ingradients:

1. Spinach 2. Salt 3. Pepper 4. Butter/Margarine 5. Permesean or Cheddar cheese 6.Eggs 7. Flour/Maida

Process:

1. Blend the spinach and add maida, eggs, melted butter or margarine, salt pepper and cheese and mix it well into a smooth paste.

2. Grease the baking tray with butter or margarine.

3. Pour the batter and sprinkle more of cheese on top and set for the tray to bake on 350F in oven.

4. Serve hot alone or with french bread or white bread.

Kachkola Alu Kofhta Curry

Ingradients:

1. Kachkola or raw banana 2. Potatoe 3. Kalo Jeera 4. Lemon juice 5. Chat Masala 6. Onion 7. Curry leaves 8. Sour cream or sour curd 9. Turmeric powder 10. Jeera seeds and powder 11. Tomatoe puree or sauce 12. Red chilli powder.

Process:

1. Boil raw banana and potatoe with skin and then deskin it in cold water.

2. Mash the boiled banana and potatoes and add salt, lemon juice, kalo jeera, chat masala and red chilli powder.

3. Make small balls from the mashed dough and fry in a frying pan with minimal oil.

4. Heat oil in a pan and add jeera seeds and onion chopped. Till it splutters add turmeric powder, red chilli powder, curry leaves, tomatoes/puree and fry till mushy and soft.

5. Add water and a spoonfull of curd and mix well and leave it on medium flame.

6. Add the fried kofhtas and pinch of salt to the soup and leave it for 2/3 mins.

7. Garnish with crushed kasuri methi and serve hot with roti or rice.

Tips:

If the balls fall apart add maida for proper binding...

Lau Bori ( Vadhi Lauki/ Cereal Fried with BottleGourd)

Lau Bori

Ingradients:

1. Lau/Lauki/Bottlegourd 2. Bori/Vadhi 3. Ginger 4. Green Chillies 5. Coriander leaves 6. Oil 7. Tomatoes 8. Bay leaves 9. Jeera seeds 10. Cinnamon(1 stick). 11. Jeera powder 12. Turmeric powder 13. Red Chilli powder 14. Sugar 15. Salt

Procedure:

1.Heat Oil in a Kadhai/Frying Pan.

2. Fry the Bori till it is a nice warm rich brown. Remove and keep aside.

3.Temper the oil with Bay leaf, Cinnamon Stick and Whole Cumin seed.

4. When the cumin starts sputtering add the finely chopped tomato and green chillies.Sauté till the tomatoes are soft and mushy with no raw smell.

5. Add the chopped bottle gourd and saute for 2 minutes.

6. Add the grated ginger, the cumin powder and red chilli powder(optional).

7. Add a little turmeric, add salt and mix and saute for 2-3 minutes and cover and cook.

Intermittently remove the cover and give it a good stir. You don’t need to add water as bottle gourd releases water on cooking. If the bottlegourd is dried up or not that fresh you may need to add little water while cooking.

8.When the bottlegourd is cooked add sugar and cook for a minute. The water should have dried up by now and the result would be a dish with no gravy but moist.

9.Now crumble the fried bori on topGarnish with fresh coriander leaves

Shahi Matar Paneer

Shahi Matar Paneer

Ingradients:

1. Paneer 2. Green Peas (fresh or forzen) 3. Onion 4. Garlic 5.Ginger 6. Bay leaves 7. Cashew 8. Kishmish or rasins 9. Turmeric powder 10. Red chilli powder 11. Jeera Powder 12. Ghee or melted butter 13. Garam Masala 14. Salt 15. Oil 16. Sour curd/cream. 17. Water 18. Tomatoe puree.

Procedure:

1. Cut the panner into small pieces and pour warm water and keep aside.

2. Wash the green peas and soak in lukewarm water.

3. Fry the finely chopped onion, garlic, ginger, cashew and kishmish and fry till its translucent and put into a blender for a thick paste.

4. Pour oil in the Karai and fry the paneer on low flame and add bay leaf. (add 1 0r 2 bayleaves)

5. Put the thick paste of onion garlic ginger cashew and kishmish and mix it well gently with a wooden spatula so that the paneer doesn break.

5. Put the tomatoe puree and add all the powdered spices and mix it well but gently.

6. Add the sour cream or sour curd little beaten with water.

7. Add 1/2 cup water, salt and mix it well.

8. Add a bit more of garam masala (a pinch) and simmer for 5/6 mins)

9. Garnish with coriander leaves and dried kasuri methi and serve hot with paratha or roti and even rice.

Tips:

Fry the panner light on low flame.

Fry all other ingradients and can then put in the fried paneer to avoid breaking the pieces!

Masala Mushroom

Masala Mushroom

Ingradients:

1. Button Mushroom 2. Celery/Capsicum 3. Onion 4. Garlic 5. Tomatoe 6. Coriander leaves 7. Ginger 8. Black pepper 9. Turmeric powder 10. Red chilli powder.

Procedure:

1. Clean mushroom in warm water and rub it well to clean

2. Wash celery or capsicum and dice into thin pieces and boil it on medium flame. (Capsicum doesn require too much boiling).

3. Heat oil and fry onion, garlic and ginger finely chopped

4. Add the mushroom and celery/capsicum, turmeric powder, red chilli powder, salt and black pepper and mix well and fry it.

5. Cook for 8mins till the mushroom and celery/capsicum is fried well and mixed well. (don't add water as mushroom has loads of water in it).

6. Garnish with chopped coriander leaves and serve hot with jeera rice or with roti/chapati.

Tips:

Wash mushroom vigrously with warm water to remove the soil.

Veggie Kababs

Veggie Kababs

Ingradients:

1. Capsicum 2. Cauliflower 3. Mushroom 4. Brocolli 5. Potatoe 6. Black Pepper powder 7. Onion 8.Butter/Oil/Margarine 9. Red chilli powder 10. Sweet and sour sauce powder/ Lemon juice and tomatoe ketchup 11. Dry garlic flakes/garlic finely diced 12. Salt. 13. Maggi masala cubes

Process:

1. Grease the plate with melted margarine.

2. Mix all the spices and oil/margarine together into a smooth paste.

3. Brush the mixture to the vegetables generously.

4. Add oil on top and bit melted margarine

5. Keep for 7/8mins in the microven.

6. Serve hot alone as an appetizer.

Tips:

The oven timer can be set according to the vegetable type!

White Prawn Curry

Prawn cooked in milk: White Prawn Curry

Ingradients:

1. Prawn 2. Milk 3. Mushroom (button) 4. Spring onion 5. Salt 6. Pepper 7. Melted butter 8. Garlic paste( 1 pod)

Procedure:

1. Wash and descale the prawns and marinate with vinegar and salt and later dain it.

2. Smear the prawns with onion, salt and gently fry it. (frying is optional if cooked in microven)

3. Fry the mushrooms and spring onion till its translucent and not golden brown.

4. Add the milk (please add water 1/2 cup in the milk) and stir continously.

5. Sprinkle salt and grounded black pepper and melted butter at the end.

6. Simmer for 5/6mins

7 Serve hot with plain rice or ghee rice

Tips:

Add spring onion during simmering to keep the color n texture!

Eggiee Delight! (Dim Bhapa)

Dim Bhapa/Egg cooked under pressure in mustard oil and mustard paste with sour curd

Ingradients:

1. Egg 2. Sour curd 3. Spring onion 4. Mustard oil and mustard seeds paste. 5. Salt 6. Green chillies.

Procedure:

1. Boil the eggs and remove the skin after it cools down

2. Pour the curd into a bowl and add mustard oil , mustard paste and salt and mix it well into smooth paste and add it to the eggs.

3. Sprinkle spring onion, green chillies and coriander over the eggs and close tight it into an aluminium box and place it into a pressure cooker and add water to the base of the cooker (water should be at half way level of the box).

4. Cook on medium to high flame till it boils(listen to boiling sounds) and then lower to low mode for about 4 to 5 mins.

5. Serve hot with plain rice

Tips:

Use an aluminium box for better results!

Sabudana Ki Khichri or Masala Tapioca

Sabudana Ki Khichri

Ingradients
1 1/2 cups tapioca (sabudana)
1/2 cup broken raw peanuts (mungfali)
1/2 cup green peas (hari matar)
2 green chilies sliced long ways
3 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/4 teaspoon turmeric (haldi)
1 teaspoon salt adjust to taste
1 tablespoon lemon juice
About 2 tablespoons finely chopped cilantro (hara dhania)
Method:
Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
Serve hot and ENJOY!
Tips:
To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
If you don’t stir continuously tapioca will stick to each other.

Corn Burschettas

Recipe will serve 4 to 6.
Ingredient
2 1/2 cups corn kernels
2 cups milk
1 tablespoon all purpose flour (maida or plain flour)
1/2 cup finally chopped red bell pepper
1 tablespoon oil
1/2 teaspoon cumin seeds
1/4 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons shredded parmesan cheese or Italian mix cheese
For Garnish
1 seeded and minced green chili
Some fresh coriander leaves
Bread of your choice
Method
In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste). This step is optional.
Heat the oil in a saucepan on medium heat. Let the cumin seeds crack immediately after being put in the pan.
When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
Stir and reduce the heat to medium. This should take 2 to 3 minutes.
Next stir the cheese and close the heat.
Corn should be in the consistency of a spread not very dry.
Serve over toasted bread and garnish with minced green chili and coriander leaves and chips of your choice!

Broiled Chicken with Boiled Veggie

BROILED CHICKEN WITH BOILED VEGGIE

2/3 Chicken Leg

1 tablespoon olive oil or melted butter

1 tsp. soy sauce/tomatoe sauce

2 cloves garlic1

8 tsp. hot red pepper flakes

2 tsp basil

salt and pepper

1 small onion peeled
Wash chicken legs well and pat dry.
Process remaining ingredients in blender until smooth. Brush chicken skin with blended ingredients and sprinkle with salt and pepper.
Broil for about 20 minutes turn and broil for another 25, skin side down for more 10mins or until chicken is tender (total cooking time depends upon age and size of chicken and the heat of the broiler or grill).
The chicken legs if cooked in microven can be done first 10mins and den turn side for another 10 mins depending on the tenderness or also by preheating the oven and then setting the timer. Inbetween please inspect the tenderness and add olive oil or masalas for proper gravy.

Boil the vegetables like beans (cut into long pieces), potatoes, brocolli or caulitflower, carrots all diced into big cubes.

Serve it hot alone or wid plain rice/Ghee rice/Jeera Rice