Veg.Sizzler

Ingredients
Carrot 1 large
Potato 1
Onion 1
Cauliflower few florets
Frenchbeans few
Tomato red one 2
Coriander leaves fresh
Capsicum green red 2
Pineapple 2 slices
Apple 2 pieces
Oil 2 tbsp.
Salt to taste
Black Salt 1 tbsp.
Tomato Ketchup 2-3 tbsp.
Red Chilli Powder 1/2 tsp.

Method
First wash all veg. nicely in chill water. Cut carrot, potato, frenchbeans, cauliflower, all in legnth wise, now boil them till, half done. Cut onions capsicum keep aside. Cut pineapple and apple keep aside. In a wok or kadai, add oil add onions to it, saute for a while, then add all boiled vegetables. Saute add capsicum tomatoes and last pineapple and apple saute for 1 minute then add salt, chilli powder, black salt and last to last the tomatoe ketchup and coriander. Toss it and serve hot in an iron tawa which should be pre heated lay one fine leaf of cabbage and pour the veg. on it and before serving just put few drops of either vineger or butter to bring that steam effect and your sizzler with sizzling sound and aroma is ready to serve.

veg kebab

Ingredients:
Black Grams 100 grams
Chopped Onions 2
Ginger-Garlic paste 1 tsp.
Garam Masala Powder 1/4 tsp.
Green Chillies 4
Coriander Leaves V
egetable Oil As Required
Salt to taste

Method
1. Soak Black grams for 5 to 6 hours.
2. Grind them well.
3. Mix all the other ingrediants to the paste and grind.
4. Add a little water so that kabab balls of medium firmness can be made from the paste.
5. Heat oil in a deep frying pan/ kadhai on high (Oil should be enough so that all the balls dip well in it).
6. Reduce the heat. Deep fry balls till light brown.
7. Serve hot with green chutney

Gobi Manchurian (Dry)

Basically a Chinese dish but with dash of Indian spices, it has become more of a Indo-fusion creation. Spicy cauliflower masala made with Chinese and Indian sauces. This popular street fare can be made dry or with gravy.

Ingredients-1
4 cup Cauliflower (cut into florets )
2 tsp Ginger garlic (minced)
3 tbsp Maida
2 tsp Corn flour
1 tsp Red chilli powder
¼ tsp White pepper powder
½ tsp Salt
2 pinch Orange red food colour
1 tsp Soy sauce
½ tsp Vinegar
1 pinch Ajinomoto (optional)

Ingredients-2
1 no Red onion (cut into big dices)
1 nos Green bell pepper/ capsicum (cut into big dices)
1 no Green chilli (minced)
1 tsp Ginger garlic (minced)
¼ cup Green spring onions (finely chopped)
1 tsp Dark soy sauce
4 tsp Tomato ketchup
¼ tsp Salt (or to taste)
3 tsp Oil (for sauteing)
2 cup Oil (for deep frying)
2 stks Coriander leaves (for garnishing)
2 tsp Maggi chilli garlic sauce

Method
Wash the cauliflower florets and cook them in salt water for few minutes. Drain the water completely and pat dry with a kitchen towel. Mix maida, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, food colour and ajinomoto. Make a fine paste and add cauliflower and toss in to coat it with the paste. Heat 2 cups of oil and deep fry the cauliflower florets and drain the excess oil with a paper towel. Keep this aside. Now heat 3 tsp of oil in a wide kadai or wok on high flame, saute red onions, green peppers, ginger garlic, green chilli for 4 to 5 minutes, once they turn slightly tender, add the fried cauliflower along with soy sauce, tomato ketchup, chilli garlic sauce (maggi brand preferred) and salt. Toss everything for few minutes until the masala becomes dry. Add green onions while sauteing. Garnish with coriander leaves

chicken cafrial

8 medium sized pieces (about 800 grams) of chicken
1 tablespoon(s) soyabean sauce
1 teaspoon(s) each of cumin seeds and black peppercorns
8 green chillies
1 cup(s) chopped coriander leaves
8 garlic flakes
1" piece ginger
2" piece cinnamon broken
4 cloves
2 green cardamom(s)
1 medium onion(s) finely chopped
2 tablespoons clarified butter (ghee) / butter / oil
salt to taste

Method
Make cuts on the chicken pieces and marinate it with a mixture of soyabean sauce and salt for at least two hours. Grind together rest of the ingredients to a paste. Heat the clarified butter (ghee) / butter / oil in a heavy-bottomed pan till hot. Add the ground paste and saute on medium level for about 3 minutes or till it is aromatic. Add the chicken pieces and salt to taste. Mix well. Add a little water if gravy is required. Cover and cook on low level for about 20 minutes or till the chicken is fully cooked. TIP:This dish can be had dry or with gravy. For thicker gravy, add some cornflour dissolved in water while cooking the chicken.

chinese fried rice

Ingredients:
1 cup medium grain rice
1 bunch spring onions finely chopped
1 carrot finely chopped
2-3 cabbage leaves finely chopped
6-7 french beans finely chopped
1 tbsp. oil
11/2 tsp. soya sauce
1 tsp. chilli sauce

Method
Boil rice till each grain is separate and almost done.Drain. Cool in a plate.Heat oil in a wok or pan, add vegetables, except spring onions. Stir fry till crisp, add spring onions, salt and sauces.Mix well and pour over the rice.Mix the rice and vegatables gently, till evenly coated.Adjust sauces and salt as per taste.Just before serving heat very well. Either heat in oven or microwave. Serve hot with manchurian vegetable or sweet sour.

Coconut Stuffed Naan

Ingredients
Serves 4
1 cup Whole wheat flour (atta)
1 cup Refined flour (maida)
Salt to taste
5 tbsps Ghee
1 Dried coconut (khopra)
1/4 tsp Saffron
1/2 cup Powdered sugar
1/4 tsp Green Cardamom Powder
Nutmeg powder a pinch

Method
Sieve whole-wheat flour and refined flour with salt. Add two tablespoons of warm ghee and knead to semi soft dough using a little water. Cover with a damp muslin cloth and keep aside for half an hour Grate the dried coconut. Lightly roast saffron and crush to a powder using your fingers. To make the stuffing combine grated coconut, saffron, powdered sugar, cardamom powder and nutmeg powder. Mix well. Divide the dough into lemon sized balls. Roll into chapattis of six-inch diameter each. To make the naan, spread the coconut mixture evenly over a chapatti and cover the same with another chappati. Press the edges firmly and decorate by the pinch and press method (press the dough between the tips of the thumb and first finger, turn it and fold inwards, then press again to form a continuous design). Heat a tawa, place the naan over it. Turn over once and spread some ghee around it. Turn over again and spread a little more ghee on the other side. Continue to cook on medium heat till both sides are golden and crisp. Cut into quarters and serve hot.

Masala Puri

Ingredients
Serves 4
2 cups Whole wheat flour (atta)
4 cloves Garlic
Fresh coriander leaves a few sprigs
1 tsp Cumin seeds
1 tsp Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
1 tbsp + to deep fry Oil

Method

Peel, wash and grind garlic. Clean, wash and finely chop coriander leaves. Mix wheat flour, cumin seeds, garlic paste, red chilli powder, turmeric powder, salt, coriander leaves, one tablespoon of oil and knead into a semi soft dough using sufficient quantity of water. Cover with a muslin cloth and let it stand for ten to fifteen minutes. Divide the dough into twenty equal sized balls and roll each ball into round puris. Heat sufficient oil in a kadai and deep-fry the puris till crisp and golden. Drain onto an absorbent paper and serve hot with a chutney of your choice

Matar Ka Parantha

Ingredients
Serves 4
2 cups Whole wheat flour (atta)
Salt to taste
2 tbsps + to shallow fry Ghee
Filling
1 cup Green peas (shelled)
1 tbsp Oil
1 small sized Onion (finely chopped)
1/2 inch piece Ginger (finely chopped)
5-6 cloves Garlic (finely chopped)
Asafoetida a pinch
1 tsp Cumin powder
1 tsp Red chilli powder

Method
Place atta, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover with a damp cloth and keep aside till needed. Heat oil in a pan. Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder. Add peas and salt to taste and cook till dry. Remove into a plate to cool. When cool, grind coarsely and divide into eight portions. Shape into small balls. Divide dough into eight portions and make pedas. Roll out each portion into a three-inch disc, place a ball of stuffing in the center. Gather edges and roll out into a thick parantha of five-inch diameter. Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice.

Mixed Flour Methi Chapatti

Ingredients
Serves 4
1/2 cup Gram flour (besan)
1/2 cup Whole-wheat flour (atta)
1/2 cup Barley flour
Salt to taste
1 cup Fenugreek leaves (methi)
1/4 small sized Cabbage
1/2 cup Yogurt (skimmed milk)
1 tsp Red chilli powder

Method
Sieve besan, wheat flour and barley flour along with salt. Clean and wash methi in flowing water. Drain and finely chop the leaves. Finely grate cabbage. Mix the chopped methi leaves and grated cabbage into the flour mixture. Add yogurt and red chilli powder. Add water, a little at a time, to make medium soft dough. Knead well. Keep it covered with a moist cloth for about fifteen minutes. Divide the dough into eight to ten equal portions and roll them into balls. Heat a non-stick griddle plate (tawa) to medium heat. Roll out each portion of the dough into a disc of five to six inches diameter. Place it on the hot griddle plate (tawa) and cook on one side for about half a minute. Flip it over and cook the other side. Reduce heat and cook on both sides on low heat till light brown. Serve hot.

Nutty Parantha

Ingredients
Serves 4
2 cups Whole wheat flour (atta)
Salt to taste
8-10 Almonds
15-20 Cashewnuts
2 tbsps Butter
5 tbsps Ghee

Method
Sieve wheat flour and salt together. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and grind coarsely with cashewnuts. Mix atta with salt, almonds and cashewnuts. Add sufficient water to make soft dough. Divide the dough into six to eight equal parts. Roll out each into four-inch diameter disc. Spread a little butter on each disc, sprinkle a little wheat flour and fold into four. Roll out again on floured surface into six-inch sized parantha. Place over a heated tawa. When one side is half done, turn over and fry till both sides are evenly golden brown. Apply ghee and cook further for a moment. Serve hot topped with butter and accompanied with a glass of milk.

Onion Parantha

Ingredients
Serves 4
1¼ cups Whole wheat flour (atta)
1 tsp Salt
1 medium sized Onion
1 Green chilli
1/4 cup Yogurt
2 tbsps Ghee
1/2 tsp Red chilli powder
1/2 tsp Cumin powder
Oil to cook

Method

Sieve whole-wheat flour along with salt. Peel, wash and finely chop the onions. Remove stems, wash and finely chop the green chilli. Add the chopped onions and green chillies to yogurt. Add two tablespoons ghee, red chilli powder, cumin powder and half a cup of water. Add the flour and knead into soft dough. Cover with a moist cloth and set aside for half an hour. Knead again and divide into four equal parts. Make balls and press between palms of your hand. Roll out into a small puri, apply some oil and fold to make a triangle. Roll out again taking care to retain the triangular shape. Heat a tawa and roast the parantha applying a little oil, till both sides are light golden. Serve hot.

Palak Parantha

Ingredients
Serves 4
25-30 leaves Spinach (palak)
3-4 Green chillies
4 cups Whole wheat flour (atta)
Salt to taste
1/2 cup Ghee

Method
Clean and wash palak leaves. Chop four to five leaves coarsely and set aside. Blanch the rest and refresh in cold water. Remove stems, wash and de-seed green chillies. Chop roughly. Puree blanched palak leaves and green chillies together. Sieve atta with salt and make a soft dough with palak puree, chopped palak and water if needed. Cover with a moist cloth and keep aside for thirty minutes. Divide into eight equal portions. Roll out each, spread some ghee and fold into half. Fold again into quarter and keep aside for five minutes. Roll out into triangles with each side of six-inches approximately. Heat a tawa and place a parantha over it. Turn it and spread some ghee round it. Turn again and spread some ghee on the other side too. Cook till both sides are evenly cooked. Similarly cook the rest of the paranthas. Serve hot with yogurt.

Spicy Rajma Parantha

Ingredients
Serves 4
1/3 cup Red kidney beans (rajma)
1 cup Whole wheat flour (atta)
2 tbsps Soya flour
1 tsp Red chilli powder
3-4 Green chillies (finely chopped)
1/2 tsp Dry pomegranate seeds (ground)
8-10 Fresh mint leaves (finely chopped)
2 tbsps Tomato puree
Salt to taste
Oil to fry

Method
Pressure cook rajma in not more than two cups salted water until soft. Drain thoroughly, cool and then mash well. Reserve cooking liquor. Mix wheat flour, soya flour, mashed rajma, red chilli powder, chopped green chillies, anerdana powder, chopped mint leaves, tomato puree and salt to taste Add reserved cooking liquor, if required and knead into soft and pliable dough. Leave the dough covered with a moist cloth for fifteen minutes. Divide into eight to ten equal portions, form them into balls (pedas). Roll out each portion into five to six inches sized discs. Heat a griddle. Put a parantha and cook on one side on medium heat followed by the other side. Increase heat, apply one teaspoon of oil to the first cooked side and cook again pressing it with a spoon to give good colour and make it crisp. Can be done the same way on the other side, without it too the paranthas are ready to be served. Serve hot with fresh skimmed milk yogurt.

Potato Puris

Ingredients
Serves 4
1½ cups Refined flour (maida)
Salt to taste
1 large sized Potato (boiled & mashed)
1/2 tsp Red chilli powder
1/2 tsp Cumin powder
2 tbsps + to deep fry Ghee

method

Sieve flour with salt and keep aside. Combine the flour, mashed potato, red chilli powder, cumin powder and two tablespoons of ghee and knead to semi soft dough using a little water. Cover with a damp muslin cloth and keep aside for fifteen to twenty minutes. Divide the dough into twelve equal portions and roll into balls. Roll to make puris of three inches in diameter. Heat sufficient oil in a kadai and deep fry till nicely puffed and light brown in colour. Drain onto an absorbent paper. Serve hot.

Papad Ke Paranthe

Ingredients
Serves 4
6 Dal papads
2 cups Whole wheat flour
Oil to deep fry
2-3 sprigs Fresh coriander leaves (finely chopped)
1-2 Green chillies (finely chopped)
1 small sized Onions (finely chopped)
1/4 tsp Red chilli powder
Salt to taste
1/2 tsp Garam masala powder
1 tbsp + to roast Ghee or oil

Method
Heat sufficient oil in a kadai and deep-fry papads. Drain onto an absorbent paper. Cool slightly and then crush. Add finely chopped coriander leaves, finely chopped green chillies, finely chopped onions, red chilli powder, salt, garam masala powder. Mix well. Sieve the wheat flour, add one tablespoon of oil or ghee and mix well. Add warm water and knead into a soft dough. Divide the dough into eight equal sized balls. Roll each ball slightly and place a portion of filling in the centre. Gather the ends to enclose the filling and roll into a ball again. Roll these balls into paranthas. Heat a tawa and roast the paranthas using a little oil or ghee till light brown and crisp on both sides. Serve hot with butter or curds or pickles.

beet root halwa

Ingredients:-1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee

Method
Peel and grate beetrootPut milk and beetroot in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped almond or pista.