MIXED VEGETABLE SOUP

Ingredients:

1.  1 tbspn butter
2. 2 cup chopped mix vegetables (carrots, green peas, corn, cauliflower, red pepper)
3. 1 onion finely chopped
4. 1 tbspn ginger garlic paste
5. 1 green chilly finely chopped
6. 1-2 tomato puree
7. 4 cups of water
8. salt and pepper to taste
9. 2 tbspn corn flour.
10. 1/2 tspn garam masala(optional)
11. 2 tsp coriander leaves (dhania patta) (chopped)

Procedure

1. In a pan, Add butter, fry onions till translucent, 
2. Now add ginger garlic paste, green chilly and fry till raw smell goes, 
3. add tomato puree, saute for 2-3 min
4. add salt and pepper (garam masala)
5. Add  mixed veggies and mix well
6. add the water and keep boiling till the veggies are cooked
7. now add corn flour(mixed well in  1/4th cup room temp water) to thicken the consistancy
8. once thickened now add coriander leaves and boils for another 1-2 min
9. serve hot.

CHICKEN XACUTI

Ingredients

1. 1kg chicken
2. 20 garlic cloves
3. 3 inch ginger
4. 1/2 bunch coriander leaves
5. 4 green chillies
6. 1 tspn turmeric
7.  1 tbspn oil
8. 1/2 large coconut/ 1 small coconut grated / 1 cup frozen coconut
9. 4 large onions sliced
10. 8 kashmiri chillies
11. 2 inch cinnamon
12. 2 cardamons peeled
13. 1 Star anise deseeded
14. 1/2 nutmeg
15. 2 tspn peppercorns
16. 20 cloves
17. 2 tbspn coriander seeds
18. 1/2 tspn fennel seeds(badishep)
19. 1 tspn poppy seeds (cos-cos)
20. 1 mace
21. 2 tbspn ghee
22. 4 large onions
23. 10 flakes garlic
24. 2 tomatoes chopped

Procedure

1. clean chicken add salt
2. grind garlic, ginger,coriander leaves, green chillies, turmeric,
3. apply the above paste to chicken n marinate for 1-2 hrs or overnight too
4. fry coconut and onion in a pan till light brown and allow it to cool and then grind to a paste
5. roast kashmiri chilly and keep aside
6. roast cinnamon, cardamons, poppy flower nutmeg, peppercorns, cloves and keep aside.
7. roast coriander seeds, badishep, coscos, mace, and keep aside
8. once cool grind all the roasted ingredients to a powder
9. in a pan, fry chopped onions, chopped garlic with oil
10. add marinated chicken
11. cook till chicken changes colour or till tender
12. add coconut paste and ground powder and allow to cook for 10 min (close lid)
13. add tomatoes and simmer for 5 min
14. serve hot with bread, chapathi or rice.

EGG BIRYANI

 Ingredients

1 cup Basmati rice (soaked for 1/2 hour in water)
2 tomatoes (peel and make juice/paste)
1/2 cup water( total 1 and 1/2 cup including tomato juice)
1 cardamoms peeled,
2-3 cloves,

1″ cinnamon,

2 bay leaf,
4 peppercorns
salt to taste
1 tbspn oil/ghee
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1/4th cup grated coconut/ frozen
1 tsp coriander seeds
1 tsp oil/ghee
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4 kashmiri chillies/ 1 and 1/4th tspn chilly powder (can reduce if you want less pungent)
1/2 tspn garam masala
2 green chillies
1" ginger chopped
2 cloves garlic
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 1/4 cup yogurt/curd
1/2 bunch coriander leaves
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4boiled eggs(peeled and cut into quarters) (boiled baby potatoes for veggies)
2 onions(sliced fine/thin)
oil to deep fry

 Procedure:

For rice:

1. In a nonstick pan add oil and fry all the spices till aroma comes (from first part of the ingredient section)

2. now add rice and mix well with the oil and spices

3. once mixed add tomato juice and water (total 1 and 1/2 cup only)

4. Add salt and allow the rice to cook.

5. once rice is done spread it on a plate or in a wider pan and let it cool completely. 

For paste:

1. now in pan add a little oil and roast coriander seeds

2. add grated coconut and fry till golden brown( keep aside for cooling)

3. now add all ingredients from third part of ingredient section and grind till u get a fine paste.

4. now grind coriander leaves into fine paste separately and mix it with yogurt and keep aside.

For Deep frying:

1. in a pan add oil to deep fry, heat it up

2. Add sliced onion and fry it till crispy golden brown in colour don't burn it but it should be crispy

3. keep the fried onion on a tissue for the oil to drain

4. now fry the cut boiled eggs(optional) and keep on tissue to drain oil

Final step to Biryani:

1. now add oil in a big kadai (u can use the deep fried oil) add the ground coconut masala paste and cook till raw smell is gone.

2. now add fried egg and mix well so that the egg is coated with the masala

3. now add coriander yogurt mix to it and heat it on low flame.

4. add salt if necessary depending on the salt you added in the rice.

5. add rice and mix well so that all masala is equally coated 

6. add 1/2 of  fried onions and mix well

7. close the lid and allow the rice to heat up on very low flame and get the aroma spread into the rice.(keep for 5-8 min)

8.now open lid and add remaining fried onions and chopped coriander leaves to garnish

9. cook for another 2 min and serve hot.

(For Vegetarians used boiled baby potatoes and fry them in oil instead of egg rest procedure remains the same)

MOONGA GATTI

Ingredients:

1 cup moong (sprouted)( wash and remove the green skin  and boil and keep aside)
1/2 cup grated coconut
4-5 black pepper
1/2 tspn coriander seeds
2 green chilies
1/2 tspn chili powder
A pinch of turmeric
1-2 piece tamarind
1 tspn jaggery
Salt
Oil
6 curry leaves
A pinch asafoetida
1/2 tspn mustard seeds

Procedure:

1 In a pan add oil and allow to heat a little , add green chillies and fry once done remove and keep aside.
2. Now add pepper and coriander seeds and fry till aroma comes.
3. grind the grated coconut with green chillies, pepper, coriander seeds, chilly powder turmeric powder
4. add the ground paste to the boiled moong (add water if necessary)
5. add jaggery,tamarind and salt. allow it to boil on slow flame for sometime.
6. in another small pan or tawa, heat oil add mustard seeds, once splutters, add asafeotida and curry leave, once the aroma comes add it to the boiling moong and paste as seasoning.
7. Serve with rice,puri or bread.

KAJU BARFI/KATRI

 

Ingredients:

2 Cup cashew powder (grind cashewnuts in a grinder and make powder
1cup sugar(powdered)
1/2 cup water
3 cardamons crushed(optional)
milk just 2 -3 tbspn

Procedure:

1. in a nonstick pan add sugar and water and boil till the liquid becomes sticky and forms thread in between fingers
2. add cardamons and cashew powder and  heat on slow flame till the paste thickens
3. now remove from heat and allow it to cool a little and form the paste into a dough, (knead it like the way you make chapati dough, if too dry sprinkle some milk)
4. cashew will release its own oil so no need of adding oil/ghee.
now once the dough is formed put the whole dough on rolling board and roll it like chapati but keep it a little thick.
5. cut the chapati into diagonal pieces with a help of a pizza cutter or knife like shown in the pic.
6. allow it to cool for 3-4 hours and your kaju barfi is all ready to eat.

NEVRI AND MODAK

Ingredients

 For dough:

Maida 2 cups,

milk 1/4th cup

water

salt

For filling

1 cup grated coconut

1/3rd cup sugar / jaggery

5 cardamons crushed

Procedure

1. knead dough like u make roti dough with a little milk and water

2. make small marble size balls and roll them into small circles

3. for filling in a non stick pan heat sugar or jaggery till it melts and has become sticky and forms a thread when a drop is but between 2 fingers

4. add grated coconut and cardamons and mix well stirring into the the sugar

5.let it cool just so that you can touch the filling

6. now take 1 tspn of the filling and keep in between the rolled circle

7. join all the edges together forming a potli/ tote

8. and remove any excess dough if necesssary

8. now deep fry the modak in oil till golden brown in a pan

9.for nevrios, add the filling in centre of the circle but fold it into half bu putting a drop of milk all over the edge of the circle and getting the design above.(take little bigger circles adn 2 tspn filling)

10. deep fry the nevrios till golden brown.

CHANYA ROS

Ingredients

1 cup soaked and boiled dry green peas(vatana)
1 cup grated coconut
2 tspn coriander seeds
4 black peppercorns
1 inch cinnamon stick
2 cloves
1/2 tspn turmeric powder
1/2 tspn chilly powder
oil
1/2 tbspn mustard seeds
2 tspn cumin seeds
8 curry leaves
1 green chilly
2 tbspn coriander chopped
 1 tspn sugar
salt

Procedure:

1.  fry or roast coriander seeds, pepper, cinnamon stick and cloves in a pan till the aroma comes

2. add grated coconut and fry till golden brown

3, once the above ingredients cools grind them with a little water, turmeric, chilly powder into fine paste and keep aside.

4. now in a pan add little oil and cumin seed, once it starts to splutter add curry leaves and green chilies, fry for few sec and add boiled Green peas

5. add the paste and little water if needed and allow it to boil on slow- medium flame

6. add salt, sugar

7. ad coriander leaves and simmer for 2-3 min

8. serve hot with puris, bread, chapathi, roti.

GREEN PEAS PARATHA

 

 Ingredients

 3 cups wheat flour

1 cup maida

1 finely chopped or grated onions( I have not added onion cos of fast but still tastes delicious)

1 cup green peas frozen / fresh (boiled and slightly smashed)

4 green chillies finely chopped
1/4 tspn turmeric
1/2 tspn chilly powder
3/4 th tspn garam masala
1/2 tspn cumin powder
3 tbspn coriander leaves chooped
salt as per taste
2tbspn oil

  Procedure:

1.  knead the dough  with all the ingredient except butter,

2. add oil and knead well and keep covered, (for rising) for 1-2 hours
3. make lemon size ball of the dough and roll out into circles using a little four so that it does not stick
4. now heat tawa and cook it like chapati on both sides
5.you can apply butter or make it dry as well
6. serve it some gravy or can have it alone as well with chutney, sauce.

VERMICELLI KHEER

Ingredient:

2 cup milk

4 strands of safforon

1/2 cup vermicille

1 cup dry fruits (raisins, almonds soaked and peeled, cashewnut, walnut, pistachio)

3 cardomom (peeled and crushed)

4 tbspn sugar(as per ur taste)

Procedure:

1. Take a non stick pan and roast vermicille and ccardomons for sometime

2. Add milk & safforon and stir, till vermicille is cooked

3. add all the dry fruits and mix well

4. add sugar

5. simmer it for some more time and serve hot  or keep it in the fridge and serve it chilled..

MASALA BHEL

Ingredients:

2 cup bhel

1 tomato chopped finely

1 onion chopped finely

a pinch of turmeric

1/2 tspn salt

1 tspn sugar

tomato catch up(optional)

1/2 tspn chilly powder( as per ur taste)

2 tbspn coriander leaves chopped

lemon juice( 1/2 lime)

1/2 tspn chat masala(optional)

Procedure

1. mix all the above ingredients in a bowl

2. put lime and tomato catch up and stir once again

3. serve it as a snack during tea time.

ONION PARATHA

 Ingredients:

 3 cups wheat flour
1 cup maida
1 finely chopped or grated onions
4 green chillies finely chopped
1/4 tspn turmeric
1/2 tspn chilly powder
3/4 th tspn garam masala
1/2 tspn cumin powder
3 tbspn coriander leaves chooped
salt as per taste
2tbspn oi l
 water to knead
butter

Procedure:

1.  knead the dough  with all the ingredient except butter,
2. add oil and knead well and keep covered, (for rising) for 1-2 hours
3. make lemon size ball of the dough and roll out into circles using a little four so that it doesnot stick
4. now heat tawa and cook it like chapati on both sides
5.you can apply butter or ma ke it dry as well
6. serve it some gravy or can have it alone as well with chutney, sauce.

POTATO BHAJI

Ingredients:

2 potatoes chopped and boiled
1/4th tspn turmeric powder
1/2 tspn mustard seeds
1/2 tsspn cumin seeds
2 green chillies chopped
1 onion chopped
coriander leaves
oil
salt
sugar

Procedure:

1.  add 1 tbspn oil in a pan, add cumin, mustard once splutters add onion and green chillies
2. let onion cook till it gets golden brown
3. add turmeric,
4. add boiled chopped potaoes
5. add little water, salt, sugar and boil and mix well
6. add coriander leaves to garnish.
7. serve with puris/ dosa/ chapati

DOSA

Ingredients:

2 cups rice
1 cup urad dal
(2:1 ratio)
salt

Procedure                                                                                                                                                
1. soak rice and urad dal in water for 6-8 hours or over night
2. grind the soaked rice and urad dal into fine paste
3. add salt as per taste
4.kepp it aside for another 4-5 hours for enhancing taste
5. heat tawa, with a serving spoon add a little paste and spread it equally rounding the spoon
6. allow to cook and colour to change, sprinkle oil if needed.
7. serve with potato bhaji and coconut chutney.

KADAI PANEER

                                                                                 

 Ingredients

1 cup paneer cubes
2 Large onions cubed
2 tomatoes cupped/chopped
3 capsicums cubed
2 cloves garlic
2 green chilly slit
1 tbspn ginger powder/ 1 tspn ginger chopped fined/ grated

1/2 tspn cumin seeds

1.5 tbspn corainder powder

1 tspn chilly powder

1/4 tspn turmeric 

3/4 tbspn garam masala

 1 tspn kasuri methi

3 tbspn oil

salt

 coriander leaves

Procedure:

1. heat oil in a pan, add cumin seeds once splutters add onion, garlic ginger, green chillies, and saute till onion becomes tranclucent
2. add tomato and fry till tomato becomes tender
3. add all the masala powder and mix well
4. add capsicum and fry for few minutes, but let it be a little crispy/crunchy
5. add salt and mix well
6. now add paneer and mix well and add 1/4 th cup of water and mix well till paneer is soft
7. garnish with coriander leaves.
8. serve hot with roti ,bread ,parathas,or simply with rice and dal fry

PANEER MAKHANWALA

Ingredients

1 tspn Cumin powder
2 tspn coriander powder
3/4 tspn pepper powder
 1 tspn cinnamon powder
3-4 cloves ground
2 bay leaves powdered
3-4 pods cardomon ground/crushed
1/2 tspn chilly powder
1/4 th tspn turmeric
3/4 tspn garam masala
1 tspn cashewnut paste/powder
2 tbspn butter
2 onion paste
3 tomatoes puried
1 tbspn ginger garlic paste
1 tspn kasuri methi
250 gms cream
 500 gms paneer cubed
coriander leaves to garnish
salt
1 tspn sugar

Procedure:

1. in a pan heat butter and add onion and saute till golden colour
2. add ginger garlic paste and saute till 2 min
3. add tomato purie and cook till colour changes
4.add all the powder except kasuri methi and cook for 2 min
5. now add kasuri methi and stir
6. add salt and sugar
7. add paneer cubes and cook till tender
8. add cream and mix well and cook for another 2-3 min
9. garnish with coriander leaves
10. serve medium hot with naans, rotis, parathas

ALOO PARATA

Ingredients

For kneading

wheat flour
milk
oil
salt

For stuffing:
oil
1 boiled mashed potato
1/2 tspn cumin powder
2 green chillies
2 cloves garlic. finely chopped
1 tspn giner grated/ ginger powder
salt
sugar
1 tbspn coriander leaves chopped
(garam masal and chilly powder and turmeric optional )

Procedure

1. knead the flour with milk oil and salt as u make for chapati and keep aside
2.for stuffing. in a pan add  1 tspn oil add green chillies cumin powder, garlic and onion and fry till golden brown. add boiled mashed potato, salt sugar and coriander leaves. once cooked keeep aside for cooling
3.from the kneaded flour roll out with rolling pin into small puri size circles.
4. in each circle add 1 tspn of the mashed bhaji on the top keep another rolled puri size circles and rolll out evenly again.(cover all sides of circle with little water so that they attach properly)
5. once roled out heat tawa and place this parata on the tawa and fry evenly on both sides.
6.serve with some gravy or can be had alone with some chutney.

VEG. XACUTI

Ingredients

 2 cups chopped boiled vegetable (carrot, beans, green peas, caulflower, corn etc)
1/2 cup coconut grated( fresh/ frozen)
 1 onion sliced
coriander leaves 1/4 th bunch
1/4 tspn turmeric,
1 tspn kashmiri chilly powder (1/2 tspn if want less  pungent)
1 green chilly
5 cloves garlic
1 /2 inch ginger chopped( use 1 tspn ginger powder)
1 inch cinnamon
1/2 poppy flower deseeded
1/4 th nutmeg
1 cardomon peeled
1 tspn peppercorn
1 tspn coriander seeds
1/4 th tspn badishep/ aniseeds
1/2 tspn coscos
8-10 cloves
1/2 mace
1 onion chopped
3 cloves garlic
1/2 tomato chopped
salt

Procedure

 1. roast coconut and onion in a pan with slight oil if needed. keep aside
2. roast cinnamon, cardomom, nutmeg,poppy flower,coscos,mace, coves peppercorns,badishep,coriander seeds and keep aside
3. in a grinder add coconut and onion, coriander leaves, green chilly, ginger, turmeric powder, chillly powder, garlic,roasted ingredients and grind til fine paste
4. in a pan add oil and fry onion garlic til golden brown
5. add vegetables and fry for few min and then
6. add the ground paste and salt, boil till it is cooked, add water if necessary
7. add tomato and simmer for 5 min
8. serve hot with bread or roti with chopped onion s and lemon

BATAT POHA

Ingredients

1 potato boiled and chopped to cubes
1 cup thick beaten rice/poha ( wash in water thrice, drain water and keep aside)
1 onion chopped
3 green chillies chopped
1 tbspn oil
1 tspn mustard seeds
1 tspn cumin seeds
1 tspn curry leaves
1/4th tspn turmeric
1 tspn lime juice
coriander leaves
salt
sugar

Procedure

1. heat oil in pan and add mustard seeds, cumin seeds, curry leaves
2. add green chillies and onion fry till transclucent
3. add salt turmeric
4. add potatoes and sugar
5.  add beaten rice, add lime juice  and mix well.
6. garnish with coriander
7. can add shev along with it (optional)

ALOO CAPSICUM

Ingredients                                                                                                                                           

2 medium potato cubed and boiled
2 capsicum cut in cubes
2 tomato cut into cubes
2 onion cut into slices
4 cloves of garlic
1 tspn cumin seeds
1 tspn coriander powder
2 tspn garam masala
1 tspn chilly powder
1/4 tspn turmeric
salt to taste
1 tspn sugar
oil

Procedure

1. heat oil in pan and add cumin seeds and fry garlic and onion til translucent
2. add capsicum
3. add toamtoes and chiily powder, turmeric, garam masala, coriander powder, salt, sugar.
4. add potatoes keep stiring and mixing the ingredients well
5. once cooked garnish with coriander leaves
6. serve with hot rotis / bread

PRAWNS CURRY

Ingredients

1 cup cleaned and deveined prawn
1 onion
1/2 tomato
a small ball of tamarind
1 tspn coriander seeds
1/4th cup grated coconut
1/4th cup coconut milk
1 tspn kashmiri chilly powder
a pinch of turmeric
salt to taste
coriander leaves to garnish

 Procedure:

1. Grind grated coconut, coconut milk, 1/2 onion, tamarind, coriander seeds, chilly powder, turmeric to fine paste.
2.In a pan add chopped other half of the chopped onion and saute till its translucent/light pink,
3. Now add chopped half tomato till and saute till they are cooked.
4. add prawns and fry till orange in colour
5.Add the paste and boil till done
5. Serve hot with coriander leaves garnished with rice and prawns fry

PRAWNS FRY

 

Ingredients

Prawns 2 cups
salt to taste
2 tbspn lemon juice
1/2 tspn turmeric
1 .5 tbspn chilly powder
2 tbspn ginger garlic paste
oil 
rawa to coat the prawns with. ( add turmeric in chilly powder in the rawa too) 


Procedure                                                                                                                                             

1. wash prawns and devein . remove excess water by squeezing with tissue paper or cloth
2. marinate with salt and lemon juice for 10-15 min
3. add chilly powder, turmeric and ginger garlic paste and mix well and allow it to marinate for 1/2 hour in the fridge
5. spread rawa in plate and roll each prawn in the rawa .. it should be coat on all sides
6.. add oil in a frying pan and slowly place the coated prawns in the oil and fry on both side till the prawns become firm and curl up
7.do the same with all prawns and serve with prawns curry/fish curry and rice.

CHICKEN CAFREAL

Ingredients :

350gms chicken(boneless)
1 bunch Coriander leaves.
7  Green Chillies
10-14 Garlic cloves
2 inch grated or chopped Ginger
1 tbspn coscos
1 tspn peppercorn
6 Cloves
1 -2 inch Cinnamon stick
1 tspn cumin seeds
1/2 tspn turmeric
small tamarind ball
salt
lemon and onion

Procedure:

1. cut the chicken, apply the salt, ginger garlic paste,.keep it aside.
2. Grind chillies, coriander leaves, ginger, garlic, coscos, peppercorn, cloves, cinnamon, cumin seeds, turmeric and tamarind into fine paste.
3.Apply this green paste to the chicken and marinate for overnight.storing for long is better.
4.once marinated for overnight, put oil in a nonstick pan, and  once hot add marinated chicken and cook on slow flame till it gets cooked
5. you can add the extra masala if u have if u want it little gravy or if dry just fry chicken directly
6. once cooked serve with lemon and onions with bread or rotis.

NAVRATNA PULAV

Ingredients:

1 onion sliced
2 cups basmati rice soaked in water for half hour
1 chopped tomato
1 cup mixed vegetables (corn , green peas, carrots, potatoes(cubed), red peeper)
1 cup mixed dry fruits (cashew nut, badam, raisins, pista, walnut)
2 tbsn ginger garlic paste
2 tspn finely chopped green chillies
1tspn cloves
2 cardamons
1 piece cinnamon stick cut into pieces
2 bay leaves
2 tbsn chopped coriander leaves
2 tbspn butter
salt to taste

Procedure:

1.  add butter in the nonstick utensil/cooker
2. add cardamons, bay leaves, cloves cinnamon, and dry fruits and fry till the aroma comes of spices
3. add ginger garlic paste, green chillies and onion and saute til golden brown
4. add tomatoes and saute till smashes
5 add the vegetables and fry for 2-3 minutes
6. add rice and mix well can add a little more butter if required
7. add 3 cups water and salt and bring to boil and then simmer
8. add coriander leaves and mix well
9. wait until rice is cooked .(pressure cooked/plain) off the gas and wait for it to settle for 10 min and then serve with onions or salad or raita

QUICK DAL FRY

Ingredients:

1-2 tbspn oil (to fry )
1/2 tspn cumin seeds
1/2 tspn mustard seeds
1/2 tspn chilly powder
1/4 tspn turmeric
1/2 tspn garam masala
2 green chillies slit
 2 cloves garlic
1 tspn ginger powder (or finely chopped ginger)
1 onion finely chopped
1 tomato finely chopped
coriander leaves
1/4 th cup toor dal(or u can add different dal, moong, urad, chanaetc)
water
salt

Procedure

1. pressure cook dal and keep aside
2. put oil in frying pan, add cumin and mustard wait till splutters,
3. add garlic green chillies and ginger and cook til brown
4. add onion cook til pink in colour
5. add chilly powder, turmeric,and garam masala
6. add tomatoes cook till tender or mashed
7. add salt and sugar as per ur taste
8. now add dal with water and cook till the gravy becomes a little thick in consistency
9. add coriander leave
10. serve hot will rice

ALOO MUTTER

Ingredients

1-2 potatoes (cubed)
1/2 cup of green peas
1-2 chopped onion
1 cup  tomato puree
2 tspn  ginger garlic paste
1/2 tspn cumin seeds
1/2 tspn coriander powder
1/2 tspn of garam masala
1/2 tspn turmeric powder
1/2 tspn chilli powder
chopped coriander leaves to garnish
Salt to taste
2 tbsps of oil

Procedure

1. Heat oil in frying pan; add cumin wait till it splutters.
2. Add onions. Saute, till onions are golden brown.
3. now add Ginger garlic paste.
4. Add tomato puree, wait for 2 min stirring well
5. Add potatoes & the peas,
6. now add  chilli and turmeric powder, coriander powder, garam masala, salt and stir well.
7. Add 1/2 cup of water , simmer until the potatoes are cooked.(add more water if required.)
8. Garnish with coriander leaves and serve hot with chapathis,puri, bread or rice.

VEG. HAKKA NOODLES

Ingredients

1 capsicum (long thin slices)
3 french beans cut diagonally
1 small carrot cut into thin rectangles
1/2 cup  cabbage chopped..
3 medium spring onions sliced or chopped
leaves of spring onions finely chopped
2 finely chopped green chillies
2 tbspn ginger garlic paste
soya sauce
chilly sauce
oil
salt to taste
azinamoto(optional)
noodles(take noodles and put in boiling water and remove in 2 min wen its soft
and drain water put oil and keep aside)

Procedure

1.take 2 tablespoon oil in nonstick pan
2.add ginger garlic paste and green chillies
3.add onion fry till golden brown or atleast transclucent,  add leaves of spring onion
4.add capsicum carrots french beans cabbage and fry till tender..
(carrots should be cooked)
5.add chilly sauce
6.azinamoto if u want or else just a lil salt to taste
7.add soya sauce
8.last add noodles and mix well.
serve hot

GREEN PEAS MASALA

Ingredients

1 tbspn oil
2 onions (chopped)
1 tomato(finely chopped)
1 pinch cumin seeds
1 bay leaf
3 cloves
2 greeen chillies
pepper if needed
1 tspn red chilly powder
1/4 th tspn turmeric powder
1 tbspn garam masala
salt as per taste
green peas 1 mug full

Procedure

1.add oil in a nonstick utensil / pan.
2.add cumin, bay leaf, green chillies wait till cumin splutters...
3.add onion fry till golden brown
4.add tomato and fry fro 2-3 min till it mashes
5.add red chilly powder and turmeric and garam masala(wait for about 1-2 min after mixing , keep on low flame till this procedure)
6.add green peas and wait for 2 min (mix well)
7.than add 3/4th mug water or just till it covers all the green peas,
8.add salt and pepper(optional) (make the flame medium or high and boil till the water evapourates)
9.garnish with coriander leaves

EGG CURRY

This is delicious recipe... I learnt this recipe from ma friend richa... who actually taught me to cook... Well, you shd love this egg curry. This will serve 2 people.

Ingredients

4 boiled eggs
1 onion
1/2 tomato
a small ball of tamarind
1 tspn coriander seeds
1/4th cup grated coconut
1/4th cup coconut milk
1 tspn kashmiri chilly powder
a pinch of turmeric
salt to taste
coriander leaves to garnish

 Procedure:

1. Grind grated coconut, coconut milk, 1/2 onion, tamarind, coriander seeds, chilly powder, turmeric to fine paste.
2.In a pan add chopped other half of the chopped onion and saute till its translucent/light pink,
3. Now add chopped half tomato till and saute till they are cooked.
4. Add the paste and boil till done and then add egg cut in to halves or the full egg
5. Serve hot with coriander leaves garnished with rice or bread and some lemon wedges.

PAV BHAJI

   

Ingredients

pav

4 tbsp butter
1 tsp pav bhaji masala (optional)
Bhaji 
1 medium potatoes, boiled and mashed
2 cup mixed vegetables, boiled and chopped finely (cauliflower, green peas

,carrots,capsicum )

1 medium onion, chopped

2 chopped tomatoes
1/2 tsp turmeric powder
1 tsp chilli powder
1 1/2 tbsp pav bhaji masala

 salt to taste
4 tbsp butter
4 to 6 cloves garlic

Serve with
1 large sized onion, chopped
4 lemon wedges
1 tbsp chopped coriander

 

Procedure  

1.Heat the butter in a large pan, add the onion,sauté for 2 minutes. Then, add garlic and sauté till the onion softens.  
2.Add the tomatoes and simmer till the oil separates.  
3.Add the turmeric powder, chilli powder, pav bhaji masala, salt and cook for 2 to 3 minutes. 
4.Add the boiled vegetables and potatoes and mash thoroughly using a masher, adding ½ cup of water. 
pav 
1.Slice the pav into 2 horizontally. Apply butter to each side and sprinkle a little pav bhaji masala. 

2.Heat a large pan and fry pav on both sides till the pieces are slightly brown.  
3.Serve hot bhaji with the onion and coriander.  
4.Serve hot pav with lemon wedges. 

GOBI MANCHURIAN

Ingredients:                                                                                                                                              

1. corn flour : maida / 1:2 ratio
2. oil, (for frying the pakodas)
3. cauliflower , placed in salt water & drain
4. 1capsicum short thin slices
5.1 spring onion finely chopped
6. 2 green chillies(finely chopped)
7. soya sauce
8. chilly sauce (green)
9. tomato sauce
10. spring onion leaves finely chopped
11.1 tbsp ginger-garlic

Procedure

1.make a thick paste of corn and maida with 1:2 proportion and add salt n water just to dip the cauliflower and make pakoras.
2.heat oil, and fry the cauliflower florets dipped in the paste and keep aside this pakoras
3. in a pan add oil, onion ginger garlic paste, Green chillies & fry till golden brown
4. add spring onion leaves, capsicum ,  and fry till cooked or tender,
5. now add soya sauce , tomato sauce and green chilly sauce and azinamoto if required and a lil salt
6.add the pakoras and mix well
7.if want gravy before adding pakoras add a little water and corn flour of about 1 tspn to make it little thick and then add pakoras and mix well
8. serve hot.

GREEN PEAS PULAV

Ingredients

1. basmati rice           (1cup/250gms)soaked for 1 hour in water
2. fresh green peas     (1 cup)
3. onions                    (1 medium) sliced
4. ginger garlic paste    1 tbspn
5. green chillies            2 slit/cut
6. bay leaf                    1 no.
7. cumin/zeera             1/2 tspn
8. clove                      4-5
9. cinnamon               1 inch stick
10. garam masala         1/2 tspn
11. pepper powder          1 tspn
12. oil                           2 tbspn

Procedure

1. in a nonstick cooker/ or any vessel add oil, cumin, bay leaf, cloves, green chillies, cinnamon and fry till cumin seeds sputters
2. add sliced onion and ginger garlic paste and fry till golden brown
3. add garam masala powder, salt and pepper to taste
4. add green peas and fry for 2-3 minutes
5. add rice and mix well keep for a minute
6. add boiling water 1 and 3/4th of the same cup as u had taken the rice.( add water just till the rice and green peas is covered with water)
7. allow it to boil on  medium flame till rice is fully done and then simmer for 1 -2 min,and let it settle for 10 min after turning the gas off
8. serves 2-3 people.

VEG CUTLETS

 

Ingredients

Potatoes – 2 medium  (boiled and mashed)
Mixed Vegetables – 1.5 cups (like green peas, carrots, green beans, corn, etc)
Onions – 1/4 medium (finely chopped or grated)
Ginger & Garlic - 1 tblsp (minced)
Green Chillies – 2 (finely chopped)
Coriander leaves – 2 tblsp (finely chopped)
Lemon Juice  – 2 tsp
Red Chilli Powder – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp

turmeric powder 1/4th tspn

Salt – to taste

Rawa to cover cutlet

Oil – for frying

Procedure                                                                                                                                                   

1. Boil the potatoes and drain them soon to avoid them from absorbing water. Peel and mash it and keep aside.
2. Finely chop or grate the other veggiesor you can chop it in a food processor.
3. Boil the vegetables or you can simply microwave it. Squeeze out water as much possible from the vegetables
4. Heat oil in a pan and saute the onions and ginger garlic paste for few minutes. it removes the raw flavour in the onions and garlic.
5. Spread the rawa also in a plate to coat the cutlets before frying.
6.. Take the boiled potatoes and veggies in a mixing bowl.
7. Add the sauteed onion and ginger garlic paste, green chillies, lemon juice,chilly powder , coriander leaves, cumin powder, turmeric powder and salt.
8. Mix everything together. Taste the mixture and adjust any seasoning as per your tastebuds.
9. Shape into round patties. You can make the cutlets in triangular, oval or heart shaped.
10. roll each cutlet with rawa. The cutlets should be coated with the rawa on all sides.
11. now heat oil in a pan for deep frying.
12. slowly drop each cutlet into the oil and fry until it is golden brown on all sides or you can shallow fry the cutlets on a pan.
 13.You can serve the cutlets with ketchup, chilli sauce or green chutney.
 14.You may also make a bigger cutlet and place it in between buns along with cabbage and chopped tomatoes to make a veggie burger.