Vegetable Cutlet

Ingredients:-
Potato - 4
Carrot - 1
Beans - 1/2 cup finely chopped
Peas - 1/2 cup
Turmeric Powder - 2 pinches
Garam Masala - 1/4 tsp
Chilli Powder - 1/4 tsp
Salt to taste
Egg - 1 (instead of egg corn flour can be used)
Bread Crumbs
Oil for frying
Method:-
Cook potatoes, beans, carrot and peas in a pressure cooker.
Mash all the cooked vegetables.
Add turmeric powder, garam masala, chilli powder ,salt and mix well.
Make balls out of it.
Beat one egg and keep aside in a bowl.
Pat the ball in hand and dip it in the egg.
Roll it in the bread crumb so that it is fully coated with bread crumbs.
Heat oil in a tawa and put 3 -4 pieces and fry on both sides and see to that the side is also fried.
Fry in medium flame.
You can have this with tomato sauce.

Bread Toast

Ingredients :-
Bread - 5 slices
Egg - 2
sugar - 4 tbsp
salt - 2 pinches
oil as required

Method:-

Take the eggs in a bowl.
Add salt and sugar to it.
Beat the eggs nicely till the sugar dissolves in it.
Dip the bread slices in this egg mixture so that both the sides of the bread gets coated with the mixture.Do not soak the bread in the egg mixture for a long time.
Heat the tawah and pour 1 tsp oil in it.
Put the dipped bread slices in the tawa and cook on both sides till it becomes golden brown.
while cooking add oil to the sides of the bread.
Now your yummy toast is ready to be served with sauce or any spicy chutney.

Vegetable Egg Sandwich

Ingredients :-

Bread – 2 slices

Boiled Egg – 1

Cucumber – ½ sliced

Tomato sliced – 1 small

Big Onion sliced – 1 small

Cheese slices – 2

Red Chilli sauce – to spread

Butter – to spread

Method :-

1. Toast both the sides of the bread in tawa using butter. Make sure that the bread doesn’t become hard. Just a light toast is enough.

2. Take two bread slices and spread Red Chilli sauce on one side of both the slices.

3. Take one of this bread and keep a cheese slice on top of it.

4. Cut the boiled egg into small pieces and spread it over the cheese.

5. Put some Black pepper on top.

6. Spread the sliced cucumber, Onion, Tomato on top of it.

7. Put Mayonnaise on top of these vegetables and cover using the other bread slice.

Malabar Coco - Egg

Ingredients :-
Egg – 4
Coconut – 1/2
Red onion – ½
Refined Ground Nut oil – 30 ml
Turmeric Powder – ½ tbsps
Black pepper – ½ tbsps
Red chilly powder – 1 tbsps
Coriander leaves for garnishing
water 50-75 ml
Salt – as desired
Method :-
First boil the eggs and once boiled cut the eggs into 4 and separate the yolk from the eggs. Chop the onion and Coconut finely, now heat the Refined ground nut oil and once heated add Finely chopped onions and coconuts and fry till turns to partly golden yellow, then add Turmeric powder, Chilly powder, black pepper powder and salt as desired. Once you get a distinct aroma add the yolk (yellow) part of the Egg and mix it up with base masala thoroughly and later add some water (50ml -75ml) just to get a paste sort and cook it in slim flame for 2 mins, later add the White part of the boiled egg, cook it for 2-3 mins, garnish with Coriander leaves and ready to serve.

Grain Vegetable Sandwiches

4 slices whole grain bread

1 avocado, mashed

1 tomato, sliced

1 small cucumber, sliced

1/4 cup spanish onion, thinly sliced

2 tsps. low-fat mayonnaise

sea salt, to taste

pepper, to taste

Evenly spread the mashed avocado on two slices of the whole grain bread and lightly sprinkle the salt and pepper over the avocado. Spread 1 tsp. mayonnaise on each of the remaining two slices of bread. Add the tomato, cucumber and onion. Serve immediately.

Vegetable Paneer Pizza

Ingredients :-
2 - medium sized pizza bread
2 tsp - butter (for applying on the pizza bread)
8 tbsp - pizza sauce
1 bunch - spinach (finely chopped, washed and blanched)
200 gms - paneer (cut into small cubes)
2 - capsicums (cut in thin rings)
150 gms - mozzarella cheese (grated)
For Pizza Sauce :-
4 tbsp - butter
6 - medium sized onions (finely sliced)
6 - medium sized tomatoes (chopped)
5 tbsp - tomato sauce
2 tsp - red chilli sauce
11/2 tsp - red chilli powdersalt to taste

Method :-
For Pizza Sauce:-

Lightly heat butter in a heavy bottomed vessel.
Add onions and saute on a low flame till the onions turn pink in colour.
Add tomatoes and sauté for 5 to 7 minutes.
Add tomato sauce, garlic sauce and red chilli powder and salt.
Saute for another five minutes.
Remove from fire and cool completely.
Blend coarsely in a blender.
For Pizza :-

Butter the pizza breads.
Spread about 4 tbsp of pizza sauce on each pizza bread.
Arrange a layer of blanched spinach on the bread.
Top it with paneer cubes.
Arrange capsicum rings on it.
Evenly grate the cheese on it.
Bake the pizza in an oven at 160 degrees C till the cheese melts and the bread a little crisp.

Easy Pasta

Ingredients :-

1. Pasta - 2 cups ( any kind u like..)

2. Red Onions- 1 medium sliced

3. Bell Peppers- red/yellow/green- 1 cup mixed

4. Potatoes - 1 medium thinly sliced like fries

5. Tamato Sauce - 4 tbsps

6. Chilli Garlic Sauce-1 tbsps

7. Salt to taste

8. Oil for frying and sauting

Method :-

Take a vessel and add water to it and add pasta to the boiling water till tender enough to cut with a fork. Make sure you dont overboil it. Drain and run through cold water and make sure each shell is separate.
Heat oil in a wok and deep fry the potatoes. Drain and keep aside.
Now take 2 tsps of oil in a wok and to this add the sliced onions and saute on medium- high for about 2-3 min. Add bell peppers and saute for another 2 minutes.
Now add the tomato sauce and the chilli garlic sauce and saute for another 2 -3 minutes. Add salt and the pasta to this and stir well. Finally just before serving add the potato chips so that they dont become soggy.
Serve with fresh tomato soup and garlic bread and voila , dinner is done. have fun.

Shahi Paneer

Ingredients :-
250 gm: Paneer (cottage cheese)
1/4 cup: Beaten curd
1/2 cup: Milk
1 1/2 cup: Tomatoes (chopped fine)
1/2 cup: Onion (chopped into strips)
1/2" piece: Ginger chopped fine
2-3: Green chillies chopped fine
2-3: Cardamoms (crushed)
1/2 tsp: Garam masala
1/2 tsp: Red chilli powder
2 tsp: Tomato sauce
3 tsp: Ghee or butter
Salt to taste
For Garnish :-
2 tsp: Grated paneer
1 tsp: Chopped coriander
Method :-
Chop paneer into 2" fingers.
Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixer till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Capsicum Rice

Ingredients :-
Plain rice-1 cup (200 grams)
Capsicums-4 or 5 (medium sized)
Lemon-1
Grated dry coconut-1 1/2 tbsp.
Turmeric powder-1/4 tsp.
Oil-3 tbsp.
For seasoning :-
Mustard seeds-1/2 tsp.
Black gram dhal-1 tsp.
Bengal gram dhal-2 tsps.
Red chillies-2
Curry leaves-few
Cashewnuts-8
For masala powder :-
Red chillies - 6
Cinnamon-1 inch piece
Coriander seeds-2 tsps.
Cumin seeds-1/2 tsp.
Black gram dhal-1 1/2 tsps.
Bengal gram dhal-1 1/2 tsps.
Method :-
Cook rice in bowling water till tender and three fourth cooked.
Drain the water and allow to cool by spreading over a plate. Each grain should remain separate.
If cooking in pressure cooker add 2 cups water for one cup rice.
Mix a tsp of oil to the rice so that the grains are separated well.
Heat oil and add seasoning and fry till golden brown in colour.
Add diced capsicums and fry till it becomes soft.
Reduce the flame and add grated dry coconut.
Fry till light brown and then add turmeric powder and salt to taste.
Add cooked rice to this and fry till rice becomes hot.
Fry the ingredients of masala powder in 1 tsps oil till golden brown and powder and keep.
Squeeze lemon juice and add the powdered masala.
Mix well and garnish with cut coriander leaves.

Vegetable Biryani

Ingredients...
for the rice...
1 cup long-grain rice .
1 clove (laung).
1 cinnamon stick (dalchini).
1 bay leaf (tejpatta).
1 cardamom (elaichi).
salt.
for the vegetable gravy..

1 1/2 cups boiled mixed vegetables, cut into cubes (carrots, peas, cauliflower, French beans, potatoes)
1/4 cup panir, cut into cubes..
1/2 teaspoon cumin seeds (jeera).
3/4 cup onions, finely chopped.
2 teaspoons ginger-garlic paste .
3 teaspoons chili powder.
2 teaspoons coriander powder (dhania) .
1/4 teaspoon turmeric powder (haldi).
1/2 teaspoon garam masala .
1 cup tomatoes, chopped.
1 cup milk .
2 tablespoons oil .
salt .
3 tablespoons curds .
1/4 cup fresh coriander, chopped .
3 saffron strands .
2 tablespoons ghee.
how to make.
For the rice..
Clean, wash and soak the rice for approximately 15 minutes. Drain and keep aside. In a large pan, boil 3 cups of water with clove, cinnamon, bay leaf, cardamom and salt and then add the rice. Cover and simmer till the rice is nearly cooked. Drain and keep aside
For the vegetable gravy...
Heat the oil in a pan and add the cumin seeds. When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown. Add the chili powder, coriander powder, turmeric powder and garam masala and sauté for 2 to 3 minutes. Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes. Add the milk and continue to simmer for 5 to 7 minutes. Add the boiled vegetables and paneer and mix well. How to proceed. Combine the curds, coriander and saffron and mix well. In a deep vessel, arrange the vegetable gravy on the base. Top with the rice and spoon the curd mixture and ghee over the rice. Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes.

Chana Dal With Pumpkin

Ingredients :

1 cup chana dal (Bengal gram)

250 gm pumpkin

2 tomatoes

3 pods of garlic

½ piece of ginger

2 green chilliesa bunch of curry leaves

1 onion1 tsp turmeric powder

2 tbsp oil1 tbsp tamarind pulp

salt to taste

Method :

Chop the onion and tomatoes. Slit the chillies into halves. Peel the pumpkin and remove the pith and cut the pumpkin into small pieces. Peel and grate the ginger. Peel and crush the garlic.

Cook the chana dal in 4-5 cups of water till tender but not overcooked. Keep aside.Heat the oil and fry the onion till it is light golden brown. Add the ginger, garlic and the tomatoes and fry for another minute. Mix in the pumpkin pieces and salt to taste and the turmeric powder. Add one cup of water and cover with a lid and cook over a medium heat till the pumpkin pieces are tender. Mix in the cooked dal and allow the dal to simmer. Add the green chillies and the curry leaves. Continue to simmer for 3-4 minutes. Mix in the tamarind pulp and cook for another minute. Serve hot with rice or paranthas.

-: Thanks :-

Capsicum Pickle

Ingredients :

5 capsicums

1 tsp chilli powder

¼ tsp fenugreek seeds

½ tsp mustard seeds

1 pinch haldi powder

1 pinch asafoetida powder

2 limes

2 tbsps oil

salt to taste

Method :

Wash capsicum and cut into small pieces.

First roast mustard in frying pan and when it splutters add fenugreek.

Stir a little. Put chilli, haldi and asafetida powders. Stir.

Drop capsicum pieces into pan, quickly add salt, stir and cover pan.

Simmer for a few minutes till capsicum gets cooked. (Open lid 3-4 times at intervals, and stir.) take out from flame.

Put juice of lime. Stir well. Store in jar or bottle.

The pickle can be kept for 2-3 days.

-: Thanks :-

Papad Sabzi

Ingredients:

2-3 medium sized papads

1 tbsp curds

1/2 tsp chilli powder

1-2 pinches turmeric

1-2 pinches asafoetida

1/4 tsp cumin

1/4 mustard seeds

1 tbsp ghee

1 tsp chopped coriander

Salt To Taste

1 cup water

Method:

Break the papads into 1 inch squares.
Heat ghee in a saucepan, add seeds.
Add asafoetida. Add chilli powder and curds simultaneously. Stir till curds brown.
Add turmeric, water and salt. Boil.
Add papads and coriander.
Boil for 3-4 minutes.
Serve papad ki sabzi hot with chappatis.

-: Thanks :-

Gatte ki Sabzi

Ingredients :-

Besan : 500 Grams

Curds 200 Grams

Sago (Sabudana) : 2 Tbsp.

Oil : 4 Tbsp.

Chopped onion : 2 Nos

Garlic Paste : 1 Tsp.

Ginger paste : 1 Tsp.

Chilli powder : 1 Tsp.

Cinnamon : 1 Inch

Cumin seeds : 1 Tsp.

Bay leaves : 2 Nos

Black pepper powder : 1/4 Tsp.

Asafoetida : 1 pinch

Salt to taste

Chopped corinder : 1 Bunch

Method :-

Preparation1. Mix besan, cummin seeds, sago, asafoetida, chilli powder, salt, chopped onion, little oil. Add oil & make a dough.2. Roll the dough into small finger like sticks & add into boiling water. Cook for 10-12 minutes & separate.3. Cut into small pieces & fry in deep oil. Make a paste of ginger, garlic, onion, black pepper, cummin seeds & cinnamon.4. Heat oil in a pan, add bay leaves & masala paste. Fry till brown by adding curds. Add the water in which rolls were cooked.5. Boil & add already fried rolls. Cook till gravy is thick. Garnish with chopped coriander & serve hot.

-: Thanks :-

PANCHMEL DAL

Ingredients:

1/3 cup split Bengal gram (chana dal)

1/3 cup toovar (arhar) dal

1/3 cup green moong dal (split green gram)

1 tablespoon urad dal (split black lentils)

1 tablespoon whole moong (whole green gram)

3 teaspoons chilli powder

1/4 teaspoon turmeric powder (haldi)

1 teaspoon coriander (dhania) powder

1/2 teaspoon garam masala

3 cloves

2 bay leaves

1 teaspoon cumin seeds (jeera)

2 green chillies, slit a pinch asafoetida (hing)

2 teaspoons amchur (dry mango powder)

2 teaspoons tamarind (imli) pulp

3 tablespoons ghee(can be replaced with oil as it is used only for tadka)

salt to taste

Method:

Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.

In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well. Keep aside.

Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saute for 1 to 2 minutes.

Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes. Adjust the consistency of the dal before serving and if required, add some water.Garnish with lemon slices and cilantro/coriander and optionally serve with a drizzle of ghee for authentic rajasthani touch.

-: Thanks :-

DAAL BATI

Ingredients :-

For daal (Lentil Curry):

2 cups rajma beans (soaked in water overnight with a pinch of soda bicarb)

3/4 cup whole black gram (urad) (soaked in water overnight with a pinch of soda bicarb)

3 onions, chopped finely

2 tomatoes, chopped finely

2 tsp garam masala powder

2 tsp chilli powder

1 tsp turmeric powder

1 tbsp ginger-garlic paste

2 green chillies, slit lengthwise

2 tbsp cream

4 tbsp ghee

1 cup coriander leaves, chopped finely

Oil

Salt To Taste

For Bati (dumplings):

5 cups whole wheat flour, sieved

1 cup ghee, melted

2 tbsps curd

Salt To Taste

Method :-

*Pressure cook rajma and black gram till it becomes soft. Heat 4 tbsps oil. Add onions. Brown them.
*Add ginger-garlic paste and tomatoes. Fry. Add all the masalas, beans and salt.Simmer till well blended. The gravy should be thick. Pour over cream and ghee. Knead a soft dough with flour, ghee, curd, salt and just enough water.
*Roll into lemon-sized balls. Cover and keep for one hour. Then roast in batches on hot coals till puffed and golden outside and spongy inside. Keep hot.
*Garnish the daal with coriander leaves and slit green chillies. Dip hot (baati) dumplings in the daal while eating.

-: Thanks :-

RAJASTHANI DAHI VADA

INGREDIENTS :-

10 Moong Dal Vada (medium size)

500 gmsCurd
2 tbsp Sugar

Salt to taste
1/2 tsp Garam masala

1 tsp Roasted Jeera Powder
1 tsp Red Chilly powder
1 cup Tamarind Chutney
a few Coriander Leaves (finely chopped)

METHOD :-

Soak moong-dal vada for 4-5 hours. While serving, squeeze out the water. Put it in a serving plate. Beat the curd along with sugar and pour over the vadas. Also pour the tamarind chutney and sprinkle all the masala to taste. Garnish with chopped coriander.

Serves: 6-7 persons.

-: Thanks :-

Nargisi Koftas

Ingredients:

2 cups minced meat

1/2 tsp garlic paste

1/2 tsp ginger paste

salt to taste

1/4 tsp powdered black pepper

1/4 tsp garam masala

5-6 hard boiled eggs, cooled and shelled

a little flour to roll the eggs in

Gravy :-

1 tbsp chopped ginger

1 tbsp chopped garlic

1.5 cups roughly chopped onions-boiled in very little water

1 cup oil2 bay leaves

2 tsp black cumin seeds

6-7 green cardamoms-lightly roasted and powdered

6-7 cloves-lightly roasted and powdered

1 tsp broken cinnamon-lightly roasted and powdered

1 blade mace-lightly roasted and powdered

salt to taste

1/2 tsp turmeric

2 tbsp coriander powder

1/2 tsp chilli powder

1 cup chopped tomatoes

a large pinch of kesar

1/2 tsp kewra

2 tbsp warm milk

1/4 cup chopped coriander leaves

2 tbsp cream

Method : -

For the koftas, divide the meat mixture into 5 or 6 portions, and shape each into a round pattie. Roll the eggs in the flour, dust off the excess flour, and place in the centre of each pattie. Bring the meat up around the egg, to form an even coating around it. Smooth the surface so that no creases remain. Refrigerate for at least an hour

.In a kadahi, heat some of the oil listed with the ingredients for the gravy. Fry the koftas in it, first over high heat; then lower the heat, so that they are cooked through. When they are evenly brown, remove from oil and set aside. Fry as many koftas as fit comfortably in the kadahi. Be careful not to break them.

For the gravy, grind the ginger, garlic and boiled onions to a fine paste and set aside.Heat the rest of the oil in a saucepan and add the bay leaves and powdered spices. When the spices darken a little, add the onion mixture. Stir-fry brown and fat separates. Add the tomatoes, salt, turmeric, coriander powder and chilli powder, and stir-fry again till the fat separates.Add about 2 cups water. Bring to boil and simmer for about 10 minutes, add half the chopped coriander leaves and the milk into which saffron etc. have been mixed.To serve, cut the koftas lengthwise. Arrange on a serving dish and pour the hot gravy over them. Serve garnished with the cream and the rest of the chopped coriander leaves.

-: Thanks :-

Channa Masala recipe

Ingredients :-

1 cup Channa

A pinch of Soda bi carb

A pinch of rock Salt

Finely chopped red onions - 2

Finely chopped tomatoes - 2 medium

Chopped ginger - 3/4 tsp finely chopped

Roasted cumin seeds 1 tspn

Garam Masala pwd 1/2 tspn

Turmeric Pwd 1/2 tspn

Chillie powder 1 tspn

Brown sugar -1 tspn

Tamarind size of a marble

Pomegranate seeds -1 tspn or mango powder could be used

Salt to taste

Oil to fry

For Garnish :-

½ tspn garam masala powder

Chopped Corriander leaves-2 tbspns

Finely sliced Onion rings from 2 Onions

Lime wedges from 2 limes.

Finely slit gr. Chilles 4 (slit lengthwise into strips)

Method :-

Wash & soak the channa over night. Put channa in pressure cooker & cook for 10 mins with Rock salt & soda. Grind a handful of the boiled channa with Ginger, ½ of the minced onions, garam masala pwd,chillie powder, turmeric powder, Pomegranate seeds & roasted Jeera seeds to a smooth paste – keep aside.Heat oil when hot, add chopped onions, fry till onions are golden brown. Add the ground masala & continue to fry on low flame for 2-3 minutes. Add chopped tomatoes – mix well and cook till tomatoes are well blended with the masala. Add the tamarind pulp, cooked channa, salt & a little water mix well & cook till thickness is reached. Add chopped cilantro.

-: Thank You :-

Aloo Gobi Masala

Ingredients

4 Medium sized potatoes
1/4 kg- Cauliflower
1 Tomato
2 tsp.- curd.
1 tsp.- chilli powder
1 tsp.- dhania powder
1/2 tsp.- Jeera powder
1/2 tsp.- haldi
Hing.
3 tsp.- cooking oil
Salt and Coriander leaves.
Method


Peel the potatoes and cut in cubes of 1 inch.
Cut cauliflower into small sizes.
Put the oil in a kadai and add the chilli powder, jeera powder, dhania powder, hing, and haldi.
Immediately add the potato cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower.
Stir well, add salt and little water and cover the kadia and allow to in low flame
When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min.
Remove from flame and nicely decorate with finely chopped coriander leaves.

-: Thank You :-

ALOO BAIGAN

Ingredients :-

1/2" piece of ginger root

2 Minced green chilies

1/4 cup Shredded unsweetened coconut

1/2 tsp Garam masala

4 tbsp Ghee

1 tsp Black mustard seeds

1/2 tbsp Whole cumin seeds

1/8 tsp Asafetida 6 md Potatoes, boiled & cubed

1 tsp Turmeric

1 tbsp Coriander

1 sm Eggplant in 1" cubes

1 tsp Salt

3 tbsp Fresh coriander, chopped

1 tbsp Lemon juice

Method :-

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.
Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.
Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan mix lemon juice & remaining coriander greens & serve.

-: Thank You :-

Baingan Bharta

ingredients :-
1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Method :-

Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot.

-: Thank You :-

Aloo Gobi Masala

Ingredients :-


4 Medium sized potatoes
1/4 kg- Cauliflower
1 Tomato
2 tsp.- curd.
1 tsp.- chilli powder
1 tsp.- dhania powder
1/2 tsp.- Jeera powder
1/2 tsp.- haldi
Hing.
3 tsp.- cooking oil
Salt and Coriander leaves.

Method :-


Peel the potatoes and cut in cubes of 1 inch.
Cut cauliflower into small sizes.
Put the oil in a kadai and add the chilli powder, jeera powder, dhania powder, hing, and haldi.
Immediately add the potato cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower.
Stir well, add salt and little water and cover the kadia and allow to in low flame
When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min.
Remove from flame and nicely decorate with finely chopped coriander leaves.

-: Thanks :-

Aloo Matar

Ingredients :-

Potatoes-4 - 5 ( medium size )
Frozen peas-1 cup

Tomato sauce or puree 1 cup

Ginger, Garlic & Chilli paste-1tsp.each

Coriander powder-1tbs

Haldi- ½ tsp

Garam masala-½ tsp

Red Chilli powder -1 tsp

Dry Mathi leaves-1 tbs

Cumin seed-1tsp

Hing-1 Pinch

Salt-to taste

Oil-5 tbs

Sour cream or yogurt ½ cup

Method

In a pressure cooker heat oil & fry Curmin and hing. Add chilli, ginger, garlic paste and fry for 1 min. Add tomato sauce and fry for 3-4 min. Then add all dry masala except mathi leaves. Fry for 1-2 min. Now add the potatoes and fry for 1 minute. Then add peas and 2-cup of water.
Put the Pressure cooker on medium heat for 8-10 minutes or give 2 whistler. Take the steam out. Open the cooker and put on medium heat. Now add sour cream and cook for 2-3 minutes. Then add dry mathi leaves and mix well.
Serve hot with puri, paratha or chapatti.

-: Thanks :-

Mixed vegetables

ingredients :-

120 g (4 oz) French beans, chopped

120 g (4 oz) Cabbage (bandh gobhi), chopped

120 g (4 oz) Capsicum (Shimla mirch), chopped

120 g (4 oz) Carrots (gajar), chopped

1/2 cup (60 g) 2 oz Onions, chopped

120 g (4 oz) Potatoes, cut into fingers

4 tbsp (60 ml) 2 fl oz Vegetable oil

1 tsp (2 g) Cumin (jeera) seeds

2 Dry red chillies (sookhi lal mirch)

Salt to taste

1/2 tsp Black pepper (kali mirch) powder

2 tsp (12 g) Ginger (adrak), chopped4 tbsp (60 ml)

2 fl oz Tomato puree1 tbsp (15 ml) White vinegar (sirka)

1 tbsp (4 g) Green coriander (hara dhaniya), chopped

method :-

1. Heat the oil in a pan; add cumin seeds and dry red chillies. Saute for a few seconds. Add all the vegetables, salt, black pepper powder, and ginger. Mix well. Cook covered on low heat till the vegetables are almost tender.

2. Add the tomato puree and white vinegar. Cook till the vegetables are completely done. Remove from heat.

3. Serve hot garnished with green coriander.
serving amount
serves: 4

-: Thanks :-