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 :-