Recipe: Palak-Mushroom Soup

(A great mix of ingredients, including health greens, this soup goes well with every meal.)

Ingredients:

Chopped Spinach

Two cups of cut mushroom

1 small onion

3 cups of water

1 bay leaf

2 garlic bubbles

1 cube of butter

Cream or mayonnaise (optional)

Crushed black pepper

Six cubes of Paneer

Salt to taste

 How to Cook:

-Wash spinach with hot water and then cut it nicely.

-Heat butter in a sauce pan on high flame and fry paneer in it. Take it out when it gets brown

-After taking out the paneer, fry bay leaf for some seconds.

-While bay leaf is being fried, add garlic and let it go browned.  It should be done on low flame.

-Boil mushroom separately.  This will be added later to the soup.

-Now, take onion and fry it.  While the process is on, add chopped spinach.

-Start the stirring process and add black pepper and salt.

-Now add three cups of water and boil the entire mixture.

-Take it off the flame and keep it to get cold. Blend it nicely in a mixer

-The soup has to be thick.  Now, add mushroom and paneer to it.

-Heat it again for some time.

 pic courtesy:http://www.spiceindiaonline.com/wp-content/uploads/DSCN2747.JPG

Recipe: Keema Samosas

(The spicy, exotic Keema Samosas is monsoon delicacy which can be enjoyed nevertheless)

Ingredients:

Mutton minces -500 gm

Ginger – 1“piece

Garlic – a few flakes

Garam Masala 1.5 tsp.

Coriander leaves chopped 2 tbsp

Mint leaves chopped 2 tbsp

Onion finely chopped -1 no

Green chilies cut fine -4 no

Thick curd 1 tbsp

Maida -300 gm

 Oil to try

Salt to taste

Preparation:

Make stiff dough with the Maida, 4 tbsp oil and salt.  Make 20 medium sized balls of this dough.

Roll thin round chapattis of the balls. Heat a tava and roast the chapatti on one side only.

Make all the chapattis in the same way.

Now cut each chapatti into two pieces and keep them covered.

Using a little water make a thick paste of 2 tbsp Maida and keep aside.  Make a paste of ginger and garlic.

Heat oil in a frying pan and fry the onions, chilies and ginger and garlic paste

Now add the mince meat, salt and cook on a low flame till done.

Add the garam masala, curd, coriander and mint leaves and cook for some more time.

Remove from the flame and let it cool.

Make a cone of each half Chapatti and fill with the mince.

The seal the edges with the flour paste.

Make Samosas with the rest of the Chapattis in above manner.

Heat oil well and deep fry the Samosas till golden brown.

Serve hot with Pudina chutney.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC_nl1wD6YNwxGb569o9jcBy_-sTfuApNPggn5iZGsymkpiTSUcZcCNRZsDXQiopUC-hSHYWfBBeThfqxfjRUPaUkEEMnHAmfj3hWhtmGI9ixNGWLYWzSYkWuDP4u1EQcu7WKrt9Wbto/s1600/DSC_0749+copy.jpg

Recipe: Corn Palak

(The dish tastes amazing with butter naan and it is high on nutritional value as well)

Ingredients:

1 bunch of spinach

2 cups of boiled sweet corn

1 table spoon of cumin seeds

Little bit of turmeric powder and red chili powder

½ table spoon of garam masala powder

½ table spoon of Kasuri Methi

½ cup of cream

1 medium sizes onion and tomato

Little bit of chopped ginger and garlic cloves

Some muskmelon seeds for garnishing

Preparation:

-First of all wash spinach leaves.  Later, cut them properly.

-Boil the sweet corn for some time till it gets soft.

-In another sauce pan, heat oil and add chopped onion and tomato

-Now, add garam masala, kasuri methi to it along with garlic and ginger.

-Keep stirring the mixture till it is cooked properly

-Add cumin seeds along with turmeric and red chili.  Stir it again

-When it is cooked, add spinach and cove the pan

-Now, add sweet corn and cook it for 15 minutes more.

-Corn Palak is ready.  Now it needed to be garnished with cream or cheese and musk melon seeds.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6LKNep8uI-S6UhnBjs7ZruQLp7u_S-uzmvW0uGmmlw9B8vYmjZsBsJGOKgXmfyHwDXywC3tE6bNDJ3zk1iyZvjz7DVnWwks5Ajm3jiqmUI1qX_Hlt0rZ5JAiZFMrozSM6evFq-6nkZw7t/s1600/corn-palak-final.jpg

Recipe: Fudgy Lollies

(These tasty lilies are fun to make and a delight to eat)

Ingredients:

2 tbsp chocolate chips

1/3 cup sugar

1 tbsp cocoa powder

1.25 cups whole milk

Pinch of sat

½ tsp vanilla essence

½ tbsp unsalted butter

Recipe:

-Melt the chocolate chips in a medium saucepan over very low heat stirring constantly until smooth.

-Stir in the sugar, cornstarch, cocoa powder, milk and salt and raise heat to medium.

-Cook mixture, stirring frequently until it thickens.  Remove from heat and add the vanilla essence and butter.  Stir until mixed properly.

-Set aside to cool slightly then pour into molds and freeze.

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrhrqNr-TNj-F7tUeQ5u_neunZRGWISpNqhq91frKy0sTmOHl1Va2aoiBWiqATOgMR5whIHu3xCk30wJD5RrMc3MMCMMVM9slq77qakxccXDyLXcwZnYWJiHwWD6Nkw90rirGgBf8TtOzU/s1600/IMG_0745.jpg

Chicken ‘n Parma with green beans

 (Beans along with chicken wrapped in Parma ham)

Preparation time: 20 minutes

Cooking time: 30 minutes

Serves: 02

Also taste Mustard yogurt Chicken

Also taste Chicken Kadhai

Ingredients:

Green beans -300 gm trimmed.

Chicken thigh fillet 4 small or 2 large

Sage 8 small leaves

Pama ham 4 slices

Plain flour 1 tbsp, seasoned well

Butter 50 gm

Shallots 2, finely chopped

White wine 100 ml

Chicken stock 100 ml

Salt and freshly ground pepper to season

 

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  Recipe:

- Heat the oven to 200 C/fan 180/C/gas 6.  Blanch the green beans in boiling water with a pinch of salt for 3 minutes then rinse in cold water and drain.

-Put the chicken between 2 pieces of cling film then gently punch out to thin it a little.  Lay a couple of sage leaves on the smooth side of each thigh then wrap in a piece of Parma ham.  

You may also like to cook and taste Chicken masala (no butter)

Dust each piece in seasoned flour.  Heat 1/3 of the butter in a large non-stick flying pan, Cook the chicken for to -3 minutes each side until golden then transfer to the oven for 10 minutes.

-Add a little more butter to the pan and cook the shallots for 2 minutes.  

-Add the wine and stock and boil until reduced and syrupy.  Add the last bit of butter,  whisk in then add the beans and simmer for a minute to heat through.

-Divide the beans between 2 plates and lay the chicken on top.

pi courtesy:http://www.pankajbhadouria.com/images/recipes-images/full/1323249048.jpg

Recipe: Masala baked eggs

(A yummy egg and spinach backed dish)

Preparation time: 15 minutes

Cooking time: 5-7 minutes

Serves: 02

 Ingredients:

Butter-1tbsp

Cooked chopped spinach that has been squeezed to extract excess water-4 tbsp

Eggs-2 no

Tomato-1/2

Heavy cream -2tbsp

Grated parmesan-2tbsp

Oregano-1/2 tsp

Grated nutmeg-1/4

Salt and freshly grounded black pepper to taste

 Recipe:

Heat Oven to broil, Grease two 8-oz gratin dishes with butter to each dish, add 2 tbsp spinach. Using fingers make 2 wells in each pile of spinach and crack 2 eggs in each well.  Cut tomato into 4 wedges and nestle 2 wedges on opposition sides of each dish.

 Pour 1 tbsp heavy cream into each dish. Sprinkle each dish with 1tbsp parmesan, ¼ tsp. oregano, 1/8 tsp nutmeg and salt and pepper to taste.  Transfer to oven rack and broil until the cheese is golden brown, the whites of the eggs are set, and the yolk are still slightly soft, about 5 minutes.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrvH1s3jHDnMf96_JkIK3wApDME2wFrXSiDHPDQONY7Lpjx6J2dJkBQI9t64SueTmpI-OGcgbsSPJ6Y0pNrlxgczUWlJmVwEYSz0CZIoy5huB2Lny0Ng_bzqHZA-PVSu9TPAOQVByDS5c/s1600/q.jpg

Chicken Kadhai.

Ingredients:

Chicken -1Kg

Coriander Seeds: 2 tsp

Cumin seeds: 2 tsp

Black Pepper corns (whole):6

Dry Red chilies: 6

Also taste Mustard yogurt Chicken

Also taste Kalimirch Chicken

Ginger: 2 inch piece

Garlic 15 cloves

Ghee 2tbsp

Oil: 2tbsp

Onion: (Chopped):1

Tomatoes (Chopped):4

Salt to taste

Fresh coriander leaves (Chopped):2tbsp

For news about Dehradun, India and the whole World, please visit Doonspot

For latest jobs - Government and Private, do visit The Jobs Portal

For delicious recipes, please take a look at Khao Piyo Jiyo

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Recipe:

Dry roast coriander seeds, cumin seeds and pepper corns and grind to a coarse powder.

Grind red chilies, ginger and garlic to a fine past.

Now heat ghee and oil in a Kadhai, add onion and sauté till lightly browned.

Add half of the coarsely grounded spice powder and red chili-ginger garlic paste and continue to sauté for four minutes.

Also taste Chicken masala (no butter)

Add tomatoes and salt and continue to cook till the tomatoes become soft.  Put in the chicken pieces and stir.  Add coriander leaves and the remaining coarsely grounded spice powder and mix well.  Pour half a cup of water.  Cover and cook on medium heat till the chicken is done.

Serve hot.

pic courtesy:http://www.minahalal.com/en/images/recipe_images/main_courses/white_chicken_karahi.jpg