Yummy Noodles

Ingredients:

Noodles-2 cups (200 grams)
Oil-1tbsp
Spring onions-2,
Yellow capsicum-1 small
Red capsicum-1 small
French beans(sliced diagonally and blanched)-5
Sweetcorn kernels(boiled)-1/2 cup
Soy sauce-2tbsp
Salt to taste
Hot and sweet tomato ketchup-1tbsp
Sweet chilli sauce-1tbsp
Bean sprouts-1/4
Spring onion greens(sliced)-2 stalks

Method:

Boil noodles in plenty of salted water. Drain, refresh and set aside.Heat oil in a pan.
Add spring onions and sauté. Add yellow and red capsicums and French beans. Toss.
Add sweetcorn kernels, soy sauce and mix well. Add noodles and salt and toss.Add hot and sweet tomato ketchup and sweet chilli sauce and mix gently.
Add bean sprouts and spring onion greens and mix.
Serve hot.

Vegetable Pulao

Ingredients:

Basmati rice-1 1/2 cup

Green peas, shelled-½ cup
Carrots, small dices-2 medium
French beans, chopped-10-12

Capsicum-1
Cauliflower, florets-¼ medium

Tomato-1 medium
Fresh button mushrooms (halved)-6

Mint Leaves-5

Fresh Corriander Leaves

Bay leaf-1

Green cardamom-2
Cloves-3
Cumin seeds-1 tbsp
Cinnamon-2
Salt-to taste
Green chillies(slit)-2
Tofu(cubed)/Soya granules-50 grams

Method:

Soak basmati rice in four to four cups of water for one hour. Drain and set aside.Heat a deep pan, add bay leaf, cloves, cumin seeds and cinnamon,mint leaves. Add drained rice and salt and sauté for one to two minutes. Add three and three quarter cups of water. Bring to a boil.

Add green peas, carrots, french beans, cauliflower, mushrooms, green chillies and tofu/soya granules. Stir and mix. Bring to a boil. Reduce heat, cover and cook till done.Garnish with coriander leaves.Serve hot with raita.

Carrot&Potato Finger Fries

Ingredients:

Potatoes(cut finger size)-2 large
Carrots(cut finger size)-2 large
Oil-1 tablespoon + to deep fry
Onion(finely chopped)-1 medium
Garlic(finely chopped)-2-3cloves
Tomato ketchup-4tbsp
Grated cheese-1/2 tbsp

Method:

Heat sufficient oil in a kadai and deep fry potato fingers till cooked and lightly golden. Drain and place on an absorbent paper.In the same oil deep fry carrot fingers for three to four minutes. Drain and place on an absorbent paper.

Heat one tablespoon of oil in a pan. Add onion and garlic and sauté till lightly browned. Add the potato and carrot fingers and mix. Add tomato ketchup and mix. Sprinkle cheese on top and serve immediately.

Kashmiri Dum Aaloo

Ingredients:

Baby Potaoes-200g

Cumin seeds-1tbsp

Cloves-4

Cardamom-3

Garam masala powder-1/2tbsp

Fennel powder-1tbsp

Garlic paste-1/2tbsp

Coriander seeds-1tbsp

Ginger powder-1/4tbsp

Red chilli powder-1/2tbsp

Turmeric powder-1/2tbsp

Yoghurt(curd)-100g

Salt

Oil

Method:

Boil the potatoes and peel them properly.Now prick the peeled potatoes all over with a fork.

Heat oil add cumin seeds,garam masala whole ,chopped garlic mix all spice powders with little water and add to the mixture.Mix curd and on low heat stir the mixture.Then add potatoes,salt,add little water and let it cook for 20-25min.Add little powder of fried cashewnuts to make garvy slightly thick.Garnish with coriander fresh leaves.Your kashmiri dum aaloo dish is ready to be served.Instead of cashewnuts if you want to add tomatoes you can add.

Pav Bajji

Ingredients:

Mix vegetables-1lb

(cauliflower,carrot,green peas,

Capsicum,potato,green beans)

Onion-1large

Toamto-1large

Ginger/Garlic paste-1tbsp

Turmeric-1/2tbsp

Red chilli powder-1tbsp

Pav bajji masala

Cumin seeds-1tbsp

Lime-1/2

Salt

Butter

Kasturi methi(optional)-1/2tbsp

Corinader fresh leaves

Bread-pav

Method:

Pressure cook all the vegatables.See to it that they get mashed up easily.Then heat butter in a pan and add cumin seeds, chopped fine onions,salt.Cook onion well till they get brown colour then add turmeric,ginger/garlic paste,chopped fine tomatoes.Add red chilli powder and pav bajji masala.Mix well.Let it cook well with lid on it for few minutes.Then add mashed boiled vegetables to it.Mix well and to it add katuri methi powder.Cook for 10-15min and garnish with fresh coriander leaves.Spinkle little lime juice to the bajji if you like.Serve it with bread-pav.

If you don't have pav bajji masala then you can use amchoor powder,garam masala,saunf powder.

Lemon Rice

Ingredients:

Cashewnuts-10g
Channa dal-10g
Cooked rice-2cups
Coriander leaves-1/4bunch
Curry leaves-6
Green chillies-5g
Asafoetida(hing)-1pinch
Lemon juice-1/4
Mustard seeds-2tbsp
Oil-2tbsp
Peanuts-10g
Red chilli--4
Turmeric-1/2tbsp
Urad(white) dal-10g

Method:

Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida,mustard seeds.Add dried red chillies broken into two, urad dal, chana dal and ginger and peanuts. Cook until dals change colour to light brown.Then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.Garnish with coriander leaves.

Vegetable Cutlet

Ingredients:

Grated boiled potatoes-4

Chopped coriander leaves

Turmeric-1/4

Ginger/Garlic Paste-1tbsp

Cumin seeds-1tbsp

Red Chilli powder-1tbsp

Broken cashwenuts-5g

Coriander Powder-1tbsp

Bread crumbs

Salt

Lime

All purpose flour(maida)

Chopped boiled vegetables

(squeeze out the water from vegetables

in a muslin cloth)

Method:

In pan take little oil and add cumin seeds,broken cashewnuts,ginger/garlic paste,little turmeric,chopped coriander,red chilli powder,coriander powder.Cook this mixture on low heat till the mixture gets dry.To this mixture add chopped boiled vegetables and salt.Mix well.Cook for few minutes so that there is no moisture in mixture.After that mix this mixture in grated boiled paotaoes.Mix well.Add some bread crumbs to it and little lime juice to give nice fresh flavour to your mixture and mix it.

Make mixtureinto ball form and press in between the palms either in oval or round shape.

Take some maida in a bowl and add little water to it so that it forms slightly thick paste.Dip each cutlet quickly in this paste and immediately drop it in the plate containing bread crumbs and coat cutlet with bread crumbs.Do this procedure with each cutlet.Heat oil in a deep pan and fry the cutlets till they get nice brown colour.Serve this yummy cutlet with your favourite chutney.You can have this as vegetable burger also.

Corn Patties

Ingredients:

Maida(all purpose flour)-1 tbsp
Coriander Leaves-1/4 bunch
Cumin seeds-1tbsp
Fresh corn kennel/frozen corn-2 cup
Fried channa dal-1/2cup
Garam masala powder-1pinch
Ginger/Garlic paste-1tbsp
Green chillies-2
Salt to taste
Oil/ghee-to fry


Method:

1. Clean out the corn cob by running the knife vertically or thaw the frozen corn(for atleast 20mins) before preparing corn tikki/patties.
2. For the Mixture :- a) Make a coarse mixture of green chillies,cumin seeds,chopped coriander ,gingergarlic paste & the binding indgrediant chanadal (dalia) in a food processor.
b)After the coarse textured mixture is ready ,add corn to it. c) Blend it again and place the mixture in a seperate bowl.Add salt to the corn mixture and mix well. (Note:- The final corn mixture will have little moisture oozed out of corn)(d) To get a firm texture add maida/all purpose flour & mix well. e) Make dumplings out of the mixture & press it gently to give it a round shape.
3. Cooking Details:- Two ways corn tikkis can be prepared -shallow fry (on a non-stick pan) or Deep fry (in kadhai). For shallow fry :- a)Take a nonstick pan & place it on medium heat .Then place corn tikkis on it. b) Add a drop or two of oil/ghee on each tikki respectively.Allow it cook for a while. c) As they get golden brown from bottom turn them & cook the other side in the same way . . For Deep-Fry :- a) Heat oil in a kadai or deep surfaced pan with minimum one inch of oil. b) Check the temperature for cooking the tikkis by adding a small piece into the oil. If it floats up without breaking then its ready . c) Add the tikkis slowly in the oil & cook till golden brown. 4.Hot & crisp tikkis/patties are ready to be served.

Peas Kachories

Ingredients:

Masala:

Boiled peas-1 bag

Green chilies-4

Coriander fresh leaves
Cumin seeds-2tbsp
Ginger/Garlic Paste
Asafoetida(Hing)-pinch of
Turmeric powder-1/4tbsp
Salt

Sugar-1/2tbsp
Coriander Powder (optional)

Lime Juice-few drops

DOUGH:

Water for Dough

Maida-1 cup
Salt(little)

Suji (soaked in warm water)-1/2tbsp

Ghee/Oil-1 tbsp

Method:

Into a food processor/blender add boiled peas, add green chilies, add coriander leaves and blend to a coarse paste. Into a pan heat little bit oil and add zeera, add ginger/garlic paste, add Hing, add turmeric and mix it, add the mixture and mix it well.Make the mixture dry and cook little further until the chilies are cooked as well. Add pinch of sugar, add Coriander Powder, squeeze some lime juice and keep aside. Make sur the mixture is dry.

In another dish, add Maida, and some salt and make nice crumbles add soaked Suji, and make crumbles, add little water and kneed it to a soft dough, let it rest for few minutes.Take little bit dough and spread out on a flat surface, add spoonful of Masala, hold the edges together and join them with your hand, pull it out with your index finger and thumb, remove the extra dough and roll the ball slightly between your hands. Do the same with the rest of the dough.

Fry them of a little less then medium heat, for about 4 minutes, until the kachori get nice light color.Don't fry the kachories in hot oil but fry in little less than medium heat.

Aaloo Tikki

Ingredients:

Potatoes-6

Red chilli powder-2 tbsp

Cumin powder-2 tbsp

Corriander fresh leaves

Salt

Sabudana-1cup

(soaked in little water one hr before use)

Method:

Boil Potatoes and peel them.Mashed the boil potatoes and to it add soaked sabudana,red chilli powdr,cumin powder,salt and fresh corriander leaves.Mix the mixture well and make small balls and pat them in between palms.Heat oil in a pan and deep fry it till you get nice brown colour of tikkis.

Masala Vada

Ingredients:

Red chilli whole-4

Cinnamon sticks-4

Chopped onion-1small

Green chillies-1

Curry leaves-4

Cumin seeds-1tbsp

Salt

Corriander fresh

Channa dal-200g

(soaked atleast for 5hrs before use)

Method:

In a blender put cinnamon sticks,red chillies,cumin seeds and channa dal.Do not add water.Mixture should be slightly coarse.Take this mixture out in a bowl and add chopped onion ,green chillies,chopped curry leaves,corriander fresh.Add bit of besan flour so that they can stick together.Add salt and mix well. Take small mixture,make in ball form and then press between palm.Wet your hands and make dumplings and fry them till vada gets nice brwon colour.

Chicken 65

Ingredients:

Chicken(boneless thigh)-250g
Black pepper powder
Ginger/garlic paste
Ajinomoto-1/2tbsp
Cornflour-2tbsp
Egg-1
Curry leaves-5-6
Cumin seeds
Green chillies-4
Chilli garlic paste-1tbsp
Red colour(optional)
Oil

Method:

Take chopped chicken in a bowl, add salt,pepper powdr,little ginger/garlic paste,1/2tbspof ajinomoto,cornflour.Mix well. To this add one egg.Mix well. In a pan heat oil and fry little by little chicken pieces. Add some oil hot pan. In this pan add cumin seeds,chopped ginger/garlic,chopped green chillies,chopped curry leaves.Add little ginger/garlic paste,pepper powdr,cumin pwdr,chilli powdr,salt,chilli garlic paste,bit of ajinomoto,red colour. Before adding chicken to it add few drops of water and then add chicken. Mix well.Sprinkle little lime juice on it.Decorate it with lettuce leaves.

Chicken Biryani

Ingredients:

Boneless chicken-400g

Green cardamom-3

Bay Leaves-5

Cloves-4

Cinnamon-3

Black Cumin seeds-2tbsp

Green chillies-3

Onion(sliced) -2

Onion(sliced,for frying)-3

Turmeric powder

Tomato(sliced)-1

Salt

Ginger/Garlic paste

Red chilli powder

Yoghurt-1/2cup

Basmati rice(para-boil)-2-3cups

Garama masala powder

Mint&corrinder chopped

Milk(1tbsp)

Saffron

Rose water(1 tbsp)

Cashewnuts&Raisins(fried)

Boiled eggs sliced(optional)

Method:

In a pan heat oil and add cinnamon,bay leaves,cloves,green cardamom,black cuminseeds,sliced onion,salt,when onion becomes soft n tranparent in colour add green chillies slit in between,chopped boneless chicken,turmeric pwdr,sliced tomato,ginger/garlic paste,red chilli powdr,yoghurt.Mix well all the ingredients.Then add half of the fried onions,para boil rice,garam masala pwdr,chopped mint n corriander leaves.Mix.Then add saffron,milk,few drops of rose water.Again add remaining fried onions,cashewnuts & raisins.If you want serve t with boiled eggs sliced.This is optional.Cover it with lid.Cook on slow flame for 10-15min.

Methi Chicken

Ingredients:

Chicken(thigh,chopped)-250g
Onion(fine chopped)-1 large
Tomato(chopped)-1 large
Ginger/Garlic paste
Salt
Turmeric powder-1/4tbsp
Chilli powder-2tbsp
Corriander powder-2tbsp
Fresh fenugreek(methi)leaves-1 bunch
Green chillies(chopped)-2
Youghut-1/4
Corriander leaves
Garam masala-2tbsp


Method:

Heat pan and add oil,cumin seeds,chopped onion,salt,ginger/garlic paste,turmeric pwdr then add chopped tomatoes,chilli pwdr,corriander pwdr,green chillies,whisk yoghurt.Mix well n heat for 5 min with lid. Then add chopped methi.Mix well n then add chicken thigh meat.Cook for 10 min.Cook till gravy is thick. Add fresh corriander leaves n put some garam masala.

Pepper Chicken

Ingredients:

Chicken-250g

Bay leaf-2

Mace-2

Cardamom-2

Cinnamon-2

Cloves-3

Corriander powder-2tbsp

Corriander leaves

Crushed pepper-2tbsp

Cumin powder-2tbsp

Curry leaves-6

Ginger/Garlic paste

Tomatoes-2

Mustard seeds

Onion-1 large

Red chilli powder-2tbsp

Salt

Oil

Method:

In a non-stick pan add oil.When oil gets hot add mustard seeds,cumin seeds,cloves,cardamom,cinnamon,bay leaf,maze,chopped fine onion and add salt.Fry onions till it gets even brown colour.After that add turmeric,ginger/garlic paste.curry leaves,chopped fine tomatoes,chilli powder,corriander pwdr,cumin powdr.Mix well.Cook till 10-15min on medium heat.After masala gets well cooked add chicken(thigh) and add crushed black pepper.Cook for sometime.Add fresh corriander leaves. Pepper chicken is ready to eat.

Chicken Tikka Masala

Try out this awesome chicken tikka masala ,let me know what u think about this dish.

Ingredients:

Green Jalapeno's(chopped) - 4
Red Peppers (chopped) - 1
Tomato(chopped) - 1
Onion(medium) -1
Chicken(breast/boneless) -250g
Yoghurt -1cup
Fresh corriander
Corriander Powder
Cumin Powder
Ginger/Garlic paste
Cumin seeds
Turmeric Powder
Fenugreek Leaves(kasturi methi)
Whole garam masala(cardamom,bay leaf,cloves,cinnamon,mace)
Cashewnuts -1 tbsp
Salt
Lime(1/4)
Finely chopped onion -1large
Chopped tomato(to blend) -1 large
Oil


Method:

(i) Marination for chicken tikka:
In a bowl add
turmeric- 1 tbsp
chilli powder-1tbsp
corriander powder- pinch of
ginger/garlic paste -1tbsp
fenugreek leaves powder-1tbsp
yoghurt-1 cup
lime juice-1/4
salt- 1/2tbsp
oil- 2tbsp

Mix well .Use half of this mixture for marination of chicken.And othe half for chopped vegatables(Green Jalapenos.Red Peppers,Tomato ,Onion) for 15-20min.

(ii) In a blender blend cashewnuts(1tbsp) and tomato(1 large).

(iii)If u have big pan then put marinated chicken and vegetable into the pan.If you don't have big pan then take two different pans and put in one marianted chicken and in another pan marinated vegetables.Cook chicken n vegetables ,turn when cooked on one side.

(iv)Add oil in a pan and when oil heat up then on slow flame add whole garam masala in pan.Add cumin seeds,chopped fine onion and bit of salt so that onion cooks up fast.Fry onion till it gets nice brown colour.Add turmeric powder,ginger/garlicpaste,cumin powder,corriander pwdr,chilli pwdr.Mix well and then immediately add little water.Then add paste of cashewnuts + tomatoes.Add little water then put lid on pan n cook for few minutesAdd some fenugreek leaves powder.Then add cooked chicken n vegetables.Cook for few minutes more.Sprinkle with fresh corriander leaves.Serve with rotis,naans or rice.