Recipe – Mixed vegetable Paratha

(This is a perfect and healthy recipe for those who do not like eating vegetables)

Ingredients: 1.5 Cup Wheat flour, ¼ cup shredded carrot, 1/4 cup finely chopped capsicum,

2 tbsp finely chopped spring onion, 1/2 cup finely chopped cabbage, 2 tbsp finely chopped fenugreek leaves, 1 tsp crushed ginger-garlic,1/2 tsp turmeric powder,1/4 cup boiled and mashed green peas,1tbsp finely chopped coriander leaves,1 chopped green Chili, ¼ tsp garam masala powder, 1tsp coriander powder, ½ tsp red chili mirchi powder, Oil to sprinkle on paratha, Salt to taste.

Preparation:

-Heat 1tsp oil in a non-stick pan. Add Carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic.

-Sprinkle salt and turmeric powder and sauté for 3-4 minutes or until vegetables are tender over low flame.  Add mashed green peas.

-Mix well and turn off the heat.  Cool the mixed vegetables for 5-7 minutes.

-Take 1 cup wheat flour, 1-tsp oil and salt in a bowl.  Add vegetable mixture, chopped coriander leaves, chopped green chili, red chili powder, garam masala powder and coriander powder.  Mix these properly.

-Kneed until smooth by adding small amount of water.  Grease its surface with little oil, cover and let rest for 7-10 minutes.

-Divide the dough into 8 equal parts and mold them into a small ball.  Take ½ of dry wheat flour in plate for dusting.  Take one dough ball; flatten it like petty and dust dry wheat flour over it.  Roll out the paratha.

-Place the paratha on hot Tava and cook over medium flame. Apply some oil around edges and spread over the paratha.  Flip it and reduce the fame to low. Cook until golden brown on both sides.

-Follow same process for remaining dough balls and enjoy delicious vegetable parathas with Mint Chutney or sauce.

-This is a perfect breakfast, brunch and can be enjoyed with evening tea.

pic courtesy:http://www.madhurasrecipe.com/media/mixed_veg_paratha_1.jpg

Tomatoes Rellenos - Recipe

(Tomatoes are used as container for delicious Spanish stuffing)

Preparation time: 20 min

Refrigeration time: 1.5 hr

Serves -6

Ingredients:

Small tomatoes -12

Hard boiled eggs-6

Garlic mayonnaise-8tbsp

Chopped parsley-1.5tbsp

White break cumbs-1tbsp

Salt and pepper to taste

Recipe:

-Cut out the core of Tomatoes with a sharp knife and make a ‘+’ on other end.  Put these tomatoes in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water to stop the tomatoes from cooking and going mushy.  Slice the top off the tomatoes and just enough of their bases remove the rounded ends so that they will sit squarely on the plate.  Remove the seeds and insides, either with a teaspoon or small sharp knife.

-Mesh the eggs with the mayonnaise, salt, pepper and parsley.  Stuff the tomatoes, firmly pressing the filling down.  Replace the lids at the jaunty angle.  If keeping for serving later, brush them with olive oil and black pepper to prevent them from drying out. Cover with cling film and keep.  Refrigerate for 1 hour and then slice with a sharp carving knife into rings. Sprinkle with chopped parsley and serve.

 pic courtesy:http://whilehewasout.files.wordpress.com/2012/06/tomates_rellenos-02.jpg

Chatpate Chane (Spicy Dry Bengal Grams) – Recipe

Preparation time: 10 min+ soaking time

Cooking time: 20 min

Serves: 4

Ingredients:

Bengal gram -02 cups

Oil – 2 tbsp

Bay leaf -1

Black Cardamom -1

Cumin seeds-1tsp

Coriander powder-2tbsp

Red chili powder-1tsp

Garam Masala-1tsp

Dry Mango Powder (Amchoor)-1tbsp

Carom Seeds-1/2 tsp

Coriander leaves and green Chilis to garnish

Salt to taste

Preparation:

-Soak the Bengal gram overnight or a minimum of 5 hours.  Boil the soaked Bengal gram with the bay leaf, black cardamom, 1tsp salt in 3 cups water till done.

-Heat oil in a pan.  Add the cumin seeds.  When seeds start to splutter, add all the other spices and mix well.

-Add some of the strained water to prevent burning of spices.  Cook till the oil separates.

-Add the boiled Bengal grams with the remaining water and toll well. Cook till all the water disappears.

-Serve hot garnished with coriander leaves and green chilies.

pic courtesy:https://foodwithapinchoflove.files.wordpress.com/2008/02/chaat.jpg?w=497

Crispy Potato with honey Chili sauce:

Ingredients:

-Cut (Finger) potato-150 gm

-Honey chili sauce: 100 gm

-Scallion stamp -50 gm

-Corn flour -10 gm

Recipe:

-After readying all ingredients, coat the finger cut potato pieces with corn flour and deep fry it.

-Add honey chili sauce to the sauté potatoes.

-Garnish with scallion and serve hot.

 pic courtesy: http://www.chefolicious.com/wp-content/uploads/2011/08/HONEY-CHILLI-POTATOES-300x225.jpg

Vegetable suited with hot basil sauce:

Ingredients:

-Fresh basil leaf -5gm

-Mixed vegetables -200 gm

-Garlic-2gm

-Corn flour -15 gm

-Salt-5gm

-Corn flour liquid-3ml

-Light soy sauce-4ml

-Sugar-2gm

-Pepper corn-2gm

Preparation:

-After readying all ingredients mix the vegetables together and add corn flour to it and blend well before deep frying the mixture.

2. Take garlic sauté and make a sauce out of it, and mix it with the fried vegetables.

3. Garnish the dish with basil leaves and serve.

pic courtesy:http://provocativepalate.files.wordpress.com/2012/02/roastedveggiericebowlblueberrybalsamic.jpg

Grilled fish in pepper sauce: Recipe

(It’s delicious and easy to prepare)

Ingredients:

-Grouper filet- 180 gm

-Chopped Onions -20gm

-Chopped Garlic -10 gm

-Olive oil-30 gm

-Tomato concasse-30 gm

-Heavy Cream- 60gm

-White wine-40 gm

-Dijon mustard-20 gm

-Chopped parsley-15 gm

-Salt and pepper to taste

-Chicken stock -120 gm

Preparation:

-Heat Olive oil and sauté the onions and garlic until transparent.

-Add green peppercorns and the Dijon mustard

-Add white wine and chicken stock.  Head till boils and add the grouper filet and poach for approximately 15 minutes.

-Remove the fish and add the tomato concasse, heavy cream, salt and pepper

-Reduce until the sauce thickens

-Add the chopped parsley and pour over the fish

-Serve with mashed boiled potatoes or pasta.

pic courtesy:http://www.annabel-langbein.com/images/recipes/heros/FLASH-ROASTED-FISH-PEPPPERS-HERO.jpg

Chicken Club Sandwich- Recipe

(It’s a recipe to prepare yummy chicken club sandwich at home)

Ingredients:

-½ tbsp olive oil

-1 Chicken fillet

-Sea salt

-Freshly ground pepper

-2thick slices of bread

-1/2 of an avocado, peeled and chopped

-1tbsp mayonnaise

-1bunch rocket

-2 rashers bacon, cooked

½ Tomato (sliced)

-1tbsp lemon juice

-Potato chips

Recipe:

Cook the Chicken- Take oil in a frying pan over high heat.  Place chicken in the pan, season with salt and pepper and cook for 3 minutes.

Slice the chicken breast- When the chicken breasts are cooked, remove it from the pan and cut into 2 cm slices.

Make the mayonnaise- Place the   avocado, lemon juice, salt, pepper and mayonnaise into the food processor and process until smooth.  Place in a bowl and keep on one side.

-Spread a spoonful of avocado mayonnaise on a slice of bread, top with a handful of rocket salad, then chicken, bacon and sliced tomato.

-Finish with another spoonful of the mayonnaise and place the remaining slice of bread on top. Cut the sandwich in half garnish with salad and potato chips and serve.

pic courtesy:http://cdn.awesomecuisine.com/content_images/1/chicken_club_sandwich.jpg

Gujarati Chewda: Recipe

(Gujarati Chewda is a healthy snake with a cup of tea or Coffee. Gujaratis enjoy it as snack on their holidays abroad as it is light and easy to digest.)

Ingredients:

Poha- 3 bowls

Peanuts- ½ cup

A pinch of mustard seeds

Handful of green chilies –cut into big pieces

Kari leaves cut into small pieces.

A pinch of asafetida

A pinch of turmeric

Sugar – 1tbsp

Oil -1tsp

Salt to taste

Preparation:

-Roast the Poha and peanut in a non-stick pan and make them crispy.

-Heat the oil in another pan and add the mustard seeds, asafetida, green chilies, Kari leaves and stir.  When the seeds crackle, add the turmeric as well.

-Add Poha and peanuts mixture to this other pan and mix it with the green chilis and Kari leaves.  Add salt and mix well.  Add sugar to it.

-You may also add fried cashew nuts and raisins to the mixture to enhance its calories.

-Let it cool for a while and store it in a box so that it remains crisp.

 pic courtesy:http://i.ytimg.com/vi/uzoiKvjU4ao/maxresdefault.jpg

Shahi Tukra-Recipe

(It’s delicious sweet dish from Muglai kitchen)
Ingredients:

Bread roundels -1 sliced bread

Sugar- 1 kg

Milk – 2Kg

Ghee-1 Kg

Pistachio silvers-25 gm

Almond Silvers-25 gm

Cloves-15 no

Cardamom-15 no

Green Cardamom Powder-1tsp

Recipe:

-Cut the bread slices into round shape.  Heat a pan, add ghee cloves and cardamom.  Fry sliced bread.

-Boil the milk, till it reduces to ¼ Th.  Place the sliced bread on a plate and pour Rabri on top while serving.  Garnish with sliced Pistas, almond, silver warq and saffron.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE_xoFKSdj4CYhOiH-MsvLp-ONSK9h_2wHCaqQ3N32B3U5-kiKBcADl_4rE3ZDJ65kMvSFT0Wq9Mqg6JyzIDRekWAQqNAbmBLGwqTlybnrqjlmVhe3l9rzhdMDthME1cYyTb0DxuWlh3Y/s1600/IMG_0755.JPG

Egg Bhurji Curry – Recipe

(Easy to prepare and delicious to each recipe)

Ingredients:

-Finely chopped onion -1

-Tomato cut into big pieces -1

-Eggs – 02

-Ginger Garlic paste

-Turmeric power-1/2 tsp

-Chili powder-1/2 tbsp

Garam Masala -1/2 tbsp

Oil

 Salt to taste

Recipe:

-Saute the onion in a Kadhai with oil.

-Add ginger garlic paste, tomato, turmeric powder, Chili powder, Garam masala and

Salt

-Saute it for some time, and then keep the mix aside. 

-In another vessel, break the eggs and prepare Bhurji (scrambled eggs).  Add this Bhurji to the mix that has been kept aside.

-Garnish with coriander leaves and taste with chapatti or alone.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwebjiQMdK-HMFUxdLNfmKKFx-YX6Qambx571GN4IaGbgfxN5_7eS4Tz3d2oaTRUCKhcqzR0KrjsU3L7vrVRAmL7wQQ2ZwfX8q3Bn2XK_9hiQOXMzRGxsgZfz6vDgmxx4_s7Fjy5LIdwhO/s1600/IMG_0316.JPG

Hummus – Recipe

Preparation time: 15 minutes

Serve: 5 to 6

Ingredients

Soaked Chickpeas (Kabuli Chana) - 250 gm

Lemon Juice: 2-3 tbsp

Tahini 02tbsp

Crushed garlic- 02 cloves

Salt to taste

Olive oil 3 tbsp

Preparation:

-Combine all ingredients in blender.  Add ¼ cup of water.

-Blend for 3-5 minutes on low until thoroughly mixed and smooth.

-Place in serving bowl and create a shallow well in the center of the hummus

-Add a small amount (1-2 tbsps) of olive oil in the well.

Serve immediately with fresh pita bread, lavash or falafel.  Cover and refrigerate.

 pic courtesy:http://www.culicurious.com/wp-content/uploads/2013/04/Southwestern-Hummus-Recipe-2.jpg

Aloo Tikki- Recipe

(It’s easy to prepare delicious bite)

Ingredients:

Patatoes-1/2 kg

Bread crumbs

Green chilies (chopped)-4-5

Coriander leaves (chopped)

Cumin powder -1tsp

Salt to taste

Oil to fry

Recipe:

-Boil potatoes, peel and mash them.

-Mix with bread crumbs, green chilies, coriander leaves, Cumin powder and salt.

-Make a few balls from this mixture and flatten between palms.

-Shallow fry on hot oil on a griddle.

-Serve if Pudina and Coriander chutney or tomato sauce

pic courtesy:http://i.ytimg.com/vi/juZLfSDIy7M/maxresdefault.jpg

Mushroom & Spinach Lasagna – Recipe

(It’s testy and healthy vegetarian lasagna)

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 04

Ingredients:

Olive oil-1tbsp

Crushed garlic clove-01

Sliced mushrooms-250 gm

Chopped thyme leaves-1tsp

Spinach-200 gm

Light soft cheese-300g

Grated Parmeasn-4tbsp

Lasagna sheets-06

Preparation Method:

-Heat Oven to 200C. 

-Heat the oil in a large frying pan, add garlic and fry for till it is done.

-Add mushrooms and thyme cook till it start to soften.

-Mix in the spinach and stir until the heat of the pan wilts the leaves.

-Remove from flame and stir in the soft cheese, 1tbsp of the Parmesan and some seasoning.

-Put 1/4^th of the spinach mix on the bottom of a medium sized backing dish, lay 2 pasta sheets on to, then repeat until all the pasta is used.  Finish with final quarter of the spinach mix, sprinkle over the rest of the Parmesan, and then bake for 35 minutes until golden and the pasta are tender.

-Serve hot.

pic courtesy:http://www.seriouseats.com/images/2012/10/20121010-vegetarian-lasagna-spinach-mushroom-.jpg

Recipe – Sub sandwich

(It’s healthy and alluring breakfast)

Preparation time: 10 minutes

Serves: 05

Ingredients:

Small burger buns- 05

Chicken Salami -10

Lettuce leaves – 01 bunch

Tomato slices -10

Mayonnaise mustard sauce

Black olives: 10

Sauteed peas- ½ cup

Baked baby potatoes

Recipe:

-Cut the bun into halves leaving in joined at one end.

-Put a lettuce leaf, two tomato slices, two chicken salamis, two olives sliced fine and top it with mustard sauce and mayonnaise

-This can be accompanied by some sautéed peas and baked by potatoes

 pic courtesy:http://www.poorgirleatswell.com/site/wp-content/uploads/2013/04/chipotle-mushroom-sub-1.jpg

Grilled cheese pasta sandwich

(It is a nice breakfast to start your day)

Ingredients:

Capsicum -1

Pasta or Macaroni-200 gm

Onion-1

Tomato-1

Black pepper -1tbsp

Salt to taste

Egg-1 (optional)

Mayonnaise-3tbsp

Tartar sauce-2tbsp

Mustard sauce-1tbsp

Bread slices -4

Preparation:

-Boil pasta or macaroni for some time till it gets soften.

-Cut capsicum, onion and tomato and keep in a bowl.  It can also be used raw or fried.

-Add black pepper and salt to it.

-In another pan just stir the egg for some time.

-Mix mayonnaise, tartar sauce and mustard sauce in the egg mixture.

-Now combine everything, including the pasta, and mix it well.

-Now, put a layer of mixture in the bread and put it in the griller.

-Chicken pieces will make the sandwich amazing, if you are non-veg.

-Serve hot with tea or coffee.

 pic courtesy:http://consumerrecipe.conagrafoods.com/uploadedImages/img_6031_3625.jpg

Coffee-Chocolate Cookie crumbles

(It is the beautiful bitter sweetness to it that is addictive. It’s all time favourite of teens)

Ingredients:

Brewed Coffee, chilled -1/2 cup

Chocolate ice cream-2 cups

Chocolate cookies, roughly broken-1/2 cup

Chocolate chips-1/2 cup

Also taste Phirni dessert

Method:

-Combine the Coffee and chocolate ice cream in a blender and blend to combine

-Add the Cookies and give a few pulses so that the Cookies mix with the ice cream and Coffee.  See to it that there are bits of cookies.

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-Garnish with chocolate chips and serve chilled.

pic courtesy:http://img.youtube.com/vi/56nLPuMspqs/0.jpg

Cheesy Pasta: Recipe

(It is hot favourite of teens as well as many others)

Ingredients

-One Packet Penne

-Red capsicum and yellow capsicum – one each

-Corn flour or plain flour (Maida) - 2tsp

-Cheese Cub -1

-Dried oregano and dried thyme-1 tsp

-Dry red chili (Paprika)

-Sweet Cornboiled-1 Cob

-Salt and black pepper powder to taste

-Broccoli- three florets

-Butter-1tbsp

-Big cloves of grated garlic-4

-Milk 2 cups.

Preparation:

For White Sauce

-Heat Butter in a pan.  Add grated garlic and sauté for a minute

-Once it is done, add the corn flour and sauté for a brief while

-Add Milk and stir it continuously to avoid lumps

-Once the mixture starts thickening, add oregano, thyme, salt, pepper powder and red chili flakes.

-Add grated cheese.

-Keep this sauce aside.

For the Vegetables:

-Boil peppers sweet corns and broccoli together with little salt.

-Don’t over boil the vegetables.  It should be crunchy.

For the Pasta and to serve:

-Boil the pasta as per the instructions on the packet

-Put the sauce back on flame

-Add all the boiled vegetables and the boiled pasta

-At the time of serving you can add more cheese

-Serve hot.

 pic courtesy:http://www.greenstraightup.com/wp-content/uploads/2012/11/broccoli-butternut-squash-eggplant-tomato.jpg

Instant Jalebis- Syrup soaked fried spirals.

Preparation time: 15 minutes

Cooking time 30 minute

Serves: 04

You should also taste: Toast with Chilli Cheese

Ingredients: - For Jalebis

Fine Flour (Maida) 1 cup

Yoghurt -1/2 cup

Baking Powder- 1tsp

Orange food colour – One pinch

Desi ghee to deep fry

Ingredients: - for Syrup

Sugar -2 cups

Water – cup

You should also taste Potato Rosti

Method:

-In a Sauce pan put the water and sugar to boil.  Reduce the flame and simmer till one string consistency.  To check consistency, take a drop of slight cooled syrup between Index finger and thumb and press together.  Lightly raise the finger.  If the syrup pulls up as well to get a thread, the syrup is ready. Remove Pan from the flame.

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-Mix well the baking powder into the flour.  Add the yoghurt, food colour and mix well.  Add enough water to make the thick smooth batter.

-Fill the batter in a piping bag or cheese cloth in which a hole around 4 mm diameter has been made.

-Heat a 1” layer of fat or ghee in a shallow flat bottom pan.  The ghee should not be too hot.

-Pipe the batter in circles and cross the circle to ensure that the spiral stays together.  Pipe around 4-5 Jalebis at a time Allow the sizzle to die out a little and turn the Jalebis when firm.  Cook on a low flame till the bubbles die out.  Fry to a light golden brown.

You should also taste Masala Idlis

-Remove the Jalebis to moderately warm syrup and allow the Jalebis to soak the syrup (for approx. 4-5 minutes)

-Serve hot.

 pic courtesy:http://www.globeholidays.net/Asia/India/Northern_India/Media/India_Jalebi_3.jpg