Spicy Mixed Veg Rice

Ingredients:
Green Capsicum: 1/4 cut into 1/4th inch cubes
Orange Capsicum: 1/4 cut into 1/4th inch cubes
Beans: 25-30 finely chopped
Carrot: 1 cut into 1/4th inch cubes
Corn: 1 cup
Rice:1 bowl
Green Chilly: 1 or 2
Giner paste: 1 tsp
Lemon: 1

Method:

Heat 1 tbsp oil in a pan. Saute green and orange capsicum for 2  mins. Add beans and carrot and saute for 2 more mins. Add green chilly, ginger paste,lemon and salt to taste , mix well. Prepare rice seprately and mix. Serve hot.

Yummy orange salad

Ingredients

•Cottage cheese (paneer),1/2 inch cubes 200 grams

•Oranges , separated into segments 2

•Cucumber,1/2 inch pieces 1 large

•Green capsicum , seeded, 1/2 inch pieces 1 medium

•Pomegranate pearls 1/4 cup

•FOR THE DRESSING

•Honey 1 tablespoon

•Lemon juice 1 1/2 tablespoons

•Salt to taste

•Black peppercorns,crushed 3-4

•Olive oil 2 tablespoons

•Red chilli flakes 1/2 teaspoon

Method

Combine honey, lemon juice, salt, crushed black peppercorns,

olive oil, red chilli flakes and mixed herbs in a bowl and whisk well.

Take cucumber, green capsicum, paneer, orange, pomegranate pearls.

Add the dressing and toss. Do not mix too much. Serve immediately.

Healthy Sandwich

Ingredients

•Brown bread 8 slices

•Cucumber 1 medium

•Tomatoes 2 medium

•Paneer 100 grams

•Green chillies,broken 2

•Tomatoes 2 medium

•Hung yogurt 1/2 cup

•Salt to taste

Method

Grind green chillies, tomatoes, hung yogurt and salt into a paste.

Mix grated cucumber and crumbled paneer into the paste. Apply between 2 bread slices and toast.

Coleslaw & Cottage Cheese Sandwich

Ingredients:

Cabbage,finely shredded 1 small

Carrots,grated 2 medium

Cottage cheese (paneer),crumbled 100 grams

Yogurt,drained 1/2 cup

Salt to taste

Mustard powder 1/4 teaspoon

White pepper powder 1/2 teaspoon

Sugar 1/2 teaspoon

Caraway seeds (shahi jeera) 1/4 teaspoon

Milk 2 tablespoon

Lemon juice 1 tablespoon

Onion ,grated 1 medium

Bread Slices

Method:

Crumble the paneer and place in a blender with the drained yogurt, salt, mustard powder, white pepper powder, sugar and caraway seeds. Process till smooth. Add the milk and process again. Place the shredded cabbage in a bowl. Add the salt, lemon juice and grated carrots and mix well. Squeeze out the water from the grated onion and add to the salad bowl. Add the dressing and toss to mix. Put the coleslaw and cottage cheese mix between 2 bread slices and roast in a little butter.

Oatmeal Cookies

INGREDIENTS

Oats 1 1/2 cups 1 cup atta(wheat flour) Salt 1/2 tsp Soda Bicarbonate 1/2 tsp cream (malai) 8-10 tsps cinnamom powder 1 tsp sugar 7tsp milk 1 tbsp(or just enought for making a hard dough) vanilla essence 1/2 tsp Method

Preheat oven to 190°C/375°F/Gas Mark 5. Grease a baking tray (size) and sprinkle a little flour on it. Sieve flour with salt, soda bicarbonate and 1 tsp cream . Add oats and cinnamon powder and mix. Add remaining cream and Sugar . Add the flour mixture and mix well. Add milk and vanilla essesnce and mix into a dough. Chill the dough wrapped in aluminium foil for about an hour in a refrigerator. Divide the dough into one inch diameter balls and flatten them well between the hands. Place them on the greased and floured baking tray, keeping sufficient distance between each. Bake in the preheated oven for about fifteen minutes. Turn them onto a wire rack to cool. Store in an airtight tin.

CHEESE AND VEGETABLE BALLS

For 4 ppl

INGREDIENTS

Cheese spread 3 tablespoons
Potatoes, boiled 5-6
Cauliflower, grated 1/4 small
Carrots, grated 2 small
Brown bread 4 slices
Fresh mint leaves, chopped 7-8
Fresh coriander leaves, chopped 1 tablespoon
Green chilli, chopped 1
Salt to taste
Oil to deep fry
Tomato ketchup as required


METHOD
Grate the potatoes into a bowl. Grate cauliflower and carrots. Dampen the bread slices. Add cauliflower, carrots, mint leaves, coriander leaves and green chilli to the potatoes and mix. Add cheese spread and mix. Squeeze the bread slices, crumble and add to the mixture in the bowl. Add salt and mix all the ingredients well together. Heat sufficient oil in a deep pan. Grease your palms and shape the mixture into small balls. Deep fry the balls till golden. Drain on absorbent paper. Serve hot with ketchup or corainder chutney .

Shahi Paneer Kofta

For 4 ppl.

Ingredients:
150 gms paneer grated
25 gms butter
Pepper to taste
Salt to taste
1 pinch sugar
1 tsp Green Chilly Ginger paste
1/2 cup Cashew paste
Garam Masala to taste
1 tbsp Corn Flour
2 green chilly cut into small pieces
7-8 cashews cut into small pieces
Cream for garnishing
Oil for frying

Method:
Mix cornflour, grated paneer. Divide the mix into 10 portions. Make small balls of it. Fill these balls with cut green chillies and cashews. deep fry in a oil pan.

Melt butter in a pan. Add 2 cinnamon,2 cloves, ginger ,green chilly paste. Add cashew paste , 1 glass of water. Cook for 5-7 mins . The colour of the paste should not change. Adnisd salt , pepper, garam masala and a pinch od sugar. Mix well. Before serving put fried paneer ball in a ball. Pour the gravy over it. Granish with cream.
Serve hot with indian bread of ur choice.

Pav Bhaji

For 4 ppl

Ingredients:

3 Medium Sized boiled peeled mashed potato
1 cup pees
4 medium sized tomato
100gms minced cauliflower
1/2 capsicum cut into 1/4 inch cubes
75 gms Butter
2.5 tea spoon Pav Bhaji Masala
salt to taste
1 juicy lemon
1/2 glass water

Method:
Melt butter in a pan. Add minced cauliflower and capsicum pieces. saute for 2 minutes. Add salt to taste and cover the pan with a lid so that the vegetables are cooked. Cut tomato into small pices and add into the pan. Once the tomatoes are softened add mashed potato and saute for 3-4
minutes. add water, peas and 1.5 tsp pav bhaji masala and stir till water dries. Add remaining pav bhaji masala,lemon juice. Add coriander leaves for garnishing. switch off the gas and cover the pan for sometime till the flavor is built.

Toast the cut buns in butter on tava.

Serve hot.

Mixed Vegetable

For 4 persons:

Ingredients:
150 gms carrot cut into 1/2 in ch cubes
150 gms french beans cut into 1/2 inch pieces
100 gms cauliflower cut into small pieces
1/2 capsicum cut into 1/2 inch squares
2 potatoes cut into thin finger pieces
2 tomatoes cut into thin finger pieces
1/2 cup peas
1/2 cup corn
50 gms Paneer(cottage cheese) cut into 1/2 inch cubes
Corainder leaves for garnishing
1 tsp Ginger Green Chilly paste

Method:
Take some oil in a pan. Add cumin seeds . When it starts crakling add ginger chilly paste. Roast for a min.
Add capsicum ,saute for half min. Add carrots, cauliflower, potatoes, french beans and roast for 1 min. Add salt and turemeric powder. Saute for 1 min and cover the pan with lid. Keep on low flame till the veg is cooked.
Add corn ,peas and paneer. Roast for 1 min. Add corainder powder(2 tsp) , 1/2 tsp red chilly powder. saute for 1 min.
Add tomato, garam masala. Mix it , cover the pan and keep in low flame for about 2 mins. Add cream or thick milk . Garnish with coraider leaves. Switch of the flame and keep the pan covered for 5 mins till tomato softens. '

Serve hot with any indian bread of ur choice.

Coconut Barfi

Ingredients:
1. Grinded Coconut - 1kg
2. Sugar - 750gms
3. Mawa/Khoya(dried thickened milk) - 500gms

Method:
In frying pan roast the grinded coconut. Roast till all the moisture is dried(Be careful that the cononut should not become red).
Add sugar and heat it while continuously stirring.
When the sugar liquidifies add grinded mawa and stir it continuously.
After about 15-20 min of continuous stirring check if the paste is still sticky. To test whether it is ready to set, with wet hands take some paste and try to make balls of it. If the balls do not stick in your hand the barfi is ready now.
turn the gas off and put the barfi paste in a greased square plate with high edges.
Let the barfi set properly till it gets cooled.
Cut into square pieces and serve.

Matar Kachauri

Ingredients:
For Stuffing
1. Green Peas - 100gms
2. Green Chillies - 1pcs
3. Ginger - 5gms
4. Gram flour - 1/2 tsp
5. Salt to taste
6. Cumin Seeds(Jeera)
7. Oil for frying

For Kachauri
1. 3/4th portion of Maida and 1/4th portion of Semolina(Suji/Rava)
2. Cream/Malai
3. Oil for frying
4. Soda water for kneading the dough

Method:
For Stuffing
Wash the green peas and drain the excess water. Cut green chillies into 3-4 pcs along with ginger. grind peas,chillies and ginger together in the mixer(without any water).
In a pan heat oil, add cumin seeds and wait till it starts popping. Add gram flour and roast till it gets light reddish tone. Add peas paste to it and roast till all the water dries up. Add salt. Roasting should be continued until the paste starts leaving the pan surface. Turn off the gas lid and spread the paste in the pan and let it cool.

For Kachauri
Mix Maida,Suji,Cream and knead into a soft dough with Soda water. Since semolina(suji) soaks up water the dough needs to be softer.
Keep the dough for 15-20 minutes.
Now make small balls of the dough. fill in the peas paste(do not overstuff it as it might come out while making the kachauris)
Roll the balls to make small kachauris and fry it in hot oil.

Serve with Potato curry/Punjabi Chola.

Stuffed Potato

Ingredients:
Boiled Potato
Chana Dal:200 gms
Green chillies
Ginger
Cornflour:3 tsp

Procedure:
Cut boiled potatoes into 2 pieces.
Scoop out the middle portion and keep aside
Grind chana dal, green chillies and ginger in a mixer and grider.(Add some water if needed)
Take some oil in a frying pan. Add cumin seeds. When it starts popping. Add chana dal mix. Add chilly power,green mango powder, salt to taste. Mix it well and roast it till the mix turns slightly brown or reddish.
Cool the chala dal mix and stuff it the scopped potatoes.
Take the cornflour in a bowl. Add water to it to make a paste. Add some salt and chilly powder.
Dip stuffed potatoes in cornflour and deep fry it.
Take some oil in another container. Add tomoato puree, tamarind paste, chilly sauce, tomato sauce, salt to taste.
Coat the fried potatoes with the sauce . Garnish with coriander leaves and serve hot.

Veg Pasta in white sauce

Ingredients

For the white sauce
1 tbsp butter,
1 tbsp maida,
1 cup milk,
1 cheese,

finely chopped carrot, beans, and capsicum: approx 200gms
1 and 1/2 cup boiled pasta

Method
For preparing white sauce:
Take 1 tbsp butter on a pan.
Add maida to it .Mix it properly.
Now put 1 cup of milk on it slowly and keep on stirring it and see that no lumps are formed.
Add salt and black pepper to taste. Salt should be little more to account for the pasta and vegetables to be added later.

Take some oil in a pan. Roast the finely chopped vegetables. Add salt and roast till all the water dries.
Add the vegetables and boiled pasta in the white sauce mix well on low flame.
Serve hot with toasted bread and butter.

Bread roll cutlet

Receipe for 8 cutlets

Ingredients:
Mashed Paneer(cottage cheese) :100gms
5 bread slices
1/2 cup of cold milk
boiled and mashed potatoes: 5
Coriander leaves finely chopped
green chilly finely chopped:1
Oil for frying
Red chilly powder
green mango powder
cumin seed powder


Method:
Dip bread slices in milk ,mash it and mix well with mashed potatoes.
Add salt, green mango powder, cumin powder, black salt, red chilly powder and mix well.
Take paneer in a bowl, add finely chopped coriander leaves and green chillies. Add salt to taste.
Make 8 round balls of the bread and potato mix.
Flatten these balls and fill the paneer mix in it.
Make flat cutlets and deep fry in low frame.
Serve with tomato sauce or corainder chutney.

Besan ke Parathe

Ingredients:
1 cup:Gram Flour
1/2 tsp chilly powder
Oil to mix the filling
Salt to taste
Turmeric powder
Wheat flour dough(Dough should be soft so that the stuffing does not come out)

Preparation:
Mix gram flour with salt, turmeric powder, and chilly powder. Add oil to it make a paste(tight enough to fill)
Take a small portion of the dough. Flatten it a bit(approx 11/2 inch diameter)
Place approx 1 tsp of the besan mix and fold the dough and close the stuffing properly.
Flatten the stuffed dough and make round parantha.
Roast it on a griddle by applying oil on it.
Serve hot with dum aloo.

Chana Dal Pulao

Ingredients:
Chana Dal: 3/4 th cup
Rice: 1 1/2 cup
Tamarind Paste: 1 tsp
Salt to taste
Green chilly:1(cut in 2 parts from the middle lengthwise)
Chilly powder to taste
Mustard Seeds:1 tsp
Butter(ghee): 1 tbsp
Turmeric Powder: 1/4 tsp
Sweet Neem leaves(Curry patta): 4-5

Preparation:
Soak chana dal for about an hour.
Boil it in a pressure cooker for 5-6 mins till the first whistle blows.
Cook rice seperately by adding 3 cups of water in a seperate container.
Drain chana dal in a bowl.
Take some butter (ghee) in a pan.
Add mustard seeds, green chilly
Add neem patta and heat till mustard seeds start crackling.
Add chana dal to it now. And roast it for 2 mins.
Add tamarind paste. And 1/2 cup of water.
Add salt, red chilly powder, turmeric powder.
Mix well and let it cook till the gravy gets a little thick.
Mix cooked rice with it and cook till the remaining gravy of chana dal is soaked in rice.
Serve hot with coriander chutney.

Hare Bhare Kabab

Ingredients:
1 cup chana dal(split gram)
1 bundle(600 gms) spinach -only leaves,chopped very finely
3 tbsp oil
3 slices bread
2 tbsp cornflour
2 green chillies-chopped finely
1/2 tsp red chilly powder
1/2 tsp garam masala
Salt to taste
1/2 tsp green mango powder
1/2 tsp cumin seed powder
1/4 tsp black pepper
1 tbsp cornflour
1/2 cup grated paneer

Method:
1)Clean wash dal. Pressure cook dal with 1/2 tsp salt, 1/2 tsp cumin seed powder , 1/4 tsp black pepper and 2 cups of water.After the first whistle keep the cooker on slow flame for 15mins. Remove from fire and keep aside.
2)After the pressure drops down, mash dal. If there is any water left dry the dal on a flame.
3)Discard stem of spinach and chop leaves very finely.Wash and leave the chopped spinach in the strainer foe 15 mins so that the water drains out.Heat oil in a pan and saute spincah for 8-10 mins till absolutely dry and well fried.
4)Soak bread slices in water for a seconde.Squeeze to remove all water.
5)Add squeezed bread, cornflour,spinach,grated paneer,green chillies,salt and masalas to the mashed dal. Make small balls.
6)Cook them on a tawa pouring oil from the sides.Serve hot with hari chutney or sauce.

Dahi Vale Aloo

Ingredients:
1/2 kg potatoes boiled and peeled
Curd 1 cup
Water 3 cups.
11/2 tsp Coraiander powder
1/2 tsp Turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin seed powder
1/2 tsp mustard seeds.
3-4 neem patta
2 green chilly
Salt to taste
1 tsp oil

Method:
Cut potatoes into 4 or six pieces depending on the size of potatoes.
Add curd in a container. add all the masalas to it. Add water and blend well so as to make a smooth curry.
Take oil in a pan.
Add mustard seeds, neem patta, green chilly(split it into 2 and add).
When mustard seeds start crackling, add the curry made from curd.
Let it boil with stirring in between.
Once it starts boiling, add diced potatoes and let it boil till the curd starts sticking to the potatoes and the gravy gets think.
Serve with rice.

If you like you can also add grated coconut to it and cook for 3-4 mins before taking of the flame.

Kurkuri Bhindi(Crisp Ladiesfinger)

Ingredients:
1/2 kg Ladies finger
1 tsp green mango powder
1 tsp cumin seed powder
1/2 tsp red chiily powder
Oil for frying
Salt to taste

Method:
Wash bhindi and spread them on a newspaper in the sun for drying.(3-4 hours)
Wipe it witha muslin cloth and cut into small pieces(less than 1 centimeter).
Heat oil in a pan.
Fry cut bhindidsa in oil at a low flame for 10 mins.
Drain it and spread over a tissue paper so that it absorbs excess oil.
Now after all the bhindis are dried. Take out remaining oil in some container and put the bhindis in the same container. Add all the masalas and serve.

Chocolate Sandesh

Ingredients:
1 kg milk
1 lemon
2 tbsp cocoa powder
10 tbsp sugar
A pinch of ilaichi powder
a few almonds cut into half for garnishing

Method:
Boil milk.Add lemon juice only after the milk boils.Stir till it curdles.Add a little more lemon juice if it does not curdle properly
Strain the paneer througha muslin cloth.Dip the chenna tied in the cloth in ice cold water for 10 mins. Hang for 15mins and drain out the liquid, if any.
Put chenna in a blender.Add cocoa powder,sugar,and cardamom powder and blend till smooth.
Remove from blender and transfer to a heavy bottomed kadhai.Cook for 3-4 mins. till the chenna turns dry and thick.
Grease tiny biscuit moulds. Put an almond half, white side down. Fill with mixtureand press well. Immediately invert on to a serving plate. Keep in the fridge till serving time.