Baked Vegetables

Ingredients:- 

2 cups parboiled vegetables (cauliflower, green peas, sweet corn, carrots, beans), mozzarella cheese 1/4 cup, 2 tbsp readymade bread crumbs, 1 tbsp oregano, 2 tsp coarsely ground pepper powder.

For white sauce:- 1 tbsp maida (all purpose flour), 1 tbsp butter, 1 cup milk, salt to taste.

Method:- 

Heat butter in a pan. Add maida & fry little. Add milk to it slowly so that lumps are not formed.

Keep stirring & let it simmer on slow gas. 

Add salt, pepper powder, oregano & 1 tbsp cheese to it. Mix well.

Add all veggies to it. Put the gas off. Put it in a baking tray, sprinkle bread crumbs first & then spread remaining cheese on top.

Bake in a preheated oven at 180 degree C for half an hour or till cheese melts & you get nice golden color on top.

Happy Cooking!

Kaddu or Red Pumpkin Poori

Ingredients:- 

1 cup grated kaddu (red pumpkin), 3/4 cup rice atta, 1/4 cup roti atta, 1 tbsp chilli powder, 1 tsp gud (jaggery), 1 tsp sesame seeds, 1/2 tsp ajwain seeds, salt to taste.

Method:- 

Mix all the above ingredients. Knead atta using water; little stiffer than usual roti atta.

Make small poories, the way you make Makkai ki Roti, using a plastic sheet.

Deep fry like usual poories. Serve with tomato sauce.

Preparation time:- 45 minutes
Makes 15 poories

Happy Cooking!

Lobhia Pulao

Ingredients:- 

2 cups rice, 1 cup soaked lobhia/chowli, 1 large onion finely chopped, 1 tbsp dhania powder, 1 tsp garam masala, haldi n mirch powder, 1 tsp garam masala powder, 1 tsp ginger-garlic paste, salt to taste.

Method:- 

Wash rice properly half an hour before you start cooking.Heat oil in a pan.Add chopped onion,Saute & add ginger-garlic paste.Fry well.Add washed rice & soaked lobhia.Add dhania powder,haldi,mirch,garam masala powder.Fry well & add 5 cups boiling water to it.Lower the gas once the water dries up & put a lid.Garnish with coriander n grated coconut.Serve hot with raita.

Happy cooking!

Methiwali Yellow Dal

Ingredients:- 

1 cup cooked tuvar dal, 1/2 cup methi leaves lightly sautéed in oil, 1 tbsp jaggery, 1 tsp jeera, 2 tbsp oil, salt, 1 tbsp crushed garlic.

Method:- 

Mix dal, methi, jaggery, salt in a pan. Add water & adjust the consistency. 

Boil well. Heat oil, add garlic, jeera.

Add to the dal. Serve hot with chapati or steamed rice.

Happy Cooking!

Pakodewali Kadhi

Ingredients:- 

For pakodas - 1 cup besan, 4 tbsp chopped potato, 4 tbsp chopped onion, 2 tbsp chopped palak or methi, 1/2 tsp crushed green chilli, 1/2 tsp sabut jeera, salt to taste.
For kadhi - 2 cups curd, 2 tbsp besan, haldi, salt, 3 cups water
For tadka - 4 tbsp oil, 2 tbsp onion cut lengthwise, 3/4 red chilli, 1/2 tsp each sabut dhania, methi seeds, jeera.

Method:- 

Mix all the pakoda ingredients with water well. Make small pakodas & deep fry. 

Churn curd, besan & water well. Put it in a pan & leave on slow gas for atleast half an hour.

Keep stirring in between. Once the curd mixture is thickened add fried pakodas to it. Add salt.

Boil for 4/5 minutes more. Heat oil for tadka. Add methi n dhania seeds, red chilli, onion.

Add this to kadhi. Garnish with coriander & serve hot with steamed rice.

Happy cooking!

Shimla Mirch Sabzi

Ingredients:- 

2 medium sized shimla mirch (capsicum) chopped, 1small onion finely chopped, 1/2 cup soaked n coarsely grated moong dal, 1/4 tsp sugar, 1/2 tsp dhania powder, 1/4 tsp mirch powder, 1/4 tsp haldi, salt to taste, 1 tsp oil, 1/4 tsp each rai n jeera.

Method:- 

Heat oil. Add rai-jeera. Add onion & sauté till it becomes golden.
Add shimla mirch pieces, haldi, sugar, mirch powder, salt & dhania powder.
Saute for 3-4 minutes & add ground moong dal. Mix well.
Put lid & allow it to cook for 7-8 minutes on a slow gas.
Take out the lid, sauté well once & put the gas off. Serve with chapati or paratha.

Happy cooking!

Paneer Paratha

Ingredients:- 

Roti dough 1 cup, 1 cup grated paneer, 1 tbsp chopped coriander, 1 tsp chaat masala, 1 tsp crushed green chillies, salt to taste.

Method:- 

Mix together paneer, chaat masala, coriander, chilies& salt. Stuff it in roti dough & make paratha.

Happy cooking!

Handvo

Ingredients:-

1 cup rice, 1/4 cup chana dal, 1/4 cup urad dal, 1/4 cup toor dal, 1/2 cup curd, 1&1/2 cup grated dudhi (snake gourd), 1 tsp ginger-garlic paste, 1 tsp crushed green chilli, 1 tsp sugar, salt to taste, 4 tbsp each steamed green peas & sweet corns, 1 tsp soda.

For tempering:- 4 tbsp oil, 1/4 tsp hing, 1/2 tsp each rai-jeera, 8/10 curry leaves, 1 tbsp sesame seeds.


Method:-

• Soak rice & all dals for 5-6 hrs.
• Grind coarsely with curd. Leave the batter overnight.
• In the morning mix grated dudhi, ginger-garlic paste, chili, sugar, green peas, sweet corns, salt & soda to the batter.
• Mix well & pour in a greased tray.
• Pour tadka using tempering ingredients on top.
• Bake in a pre-heated oven at 180 deg for 20-25 minutes or till you get nice golden color

Happy cooking!

Baby Corn Crispy

Ingredients:- 

250 gms baby corn, 1 tbsp maida, 1 tsp corn flour, 1 tsp ginger-garlic paste, 1 tbsp sesame seeds, 1 tbsp chopped garlic, 1tsp crushed green chilli, 1 tsp tomato ketchup, 1 tsp soy sauce, 1 tsp vinegar, 1/2 tsp sugar (you can replace it by 1/2 tsp honey), oil to fry, salt to taste.

Method:- 

• Chop baby corns lengthwise. 
• Mix maida, salt, corn, flour, sesame seeds, ginger garlic paste & make thick paste adding water.
• Add baby corns to it. Heat oil & fry baby corns till done half.
• Fry it again after 5 minutes till it become crispy.
• Heat oil in a wok. 
  Fry garlic for 2-3 minutes & add chili, tomato ketchup, soy sauce, vinegar, sugar/honey & salt. Mix well & add fried baby corns to it. 
• Toss well till the baby corns are well coated with masala. Serve hot.

Happy cooking!

Baingan Bharta

Ingredients:- 

1 medium size baingan, 2 small onions cut lengthwise, 1 medium tomato finely chopped, 1/4 cup blanched green peas, 1 tbsp dhania pwdr,1/4 tsp haldi pwdr,1/2 tsp mirch pwdr, 1 tbsp chopped coriander, 1 tbsp oil, salt to taste

Method:-

• Apply little oil on baingan & dry roast it on gas burner. 
• Peel off the skin & mash it well. 
• Heat oil in kadhai. 
• Add onion & sauté for a while. 
• Add tomato, saute till oil separates. 
• Add mashed baingan, dhania powder, haldi, mirch powder, green peas, salt. Saute well. 
• Garnish with coriander & serve hot with roti or paratha.

Happy cooking!

Rajasthani Baati

Ingredients:-
For baati: 2 cup roti atta, 1/2 cup sooji, 1/4 cup curd, 3 tbsp ghee, 1/4 tsp soda bicarb, 1/2 tsp ajwain, 1/2 tsp salt. Enough ghee to dip the baatis.
For dal: 1 cup tuvar dal, 1/4 cup chanadal, 1/2 cup moong dal, 2 tbsp urad dal, 2 tb sp green coriander, 2 tbsp ghee, 4 tbsp each chopped onion & tomato, salt to taste, 1 tbsp lemon juice, 1/2 tsp jeera, 1/4 tsp hing.

Method:-
Mix all the baati ingredients & knead well using less water. The dough should be little tight than usual roti atta.
After half an hour make small pedhas & bake in apre-heated oven at 180 degree for 20 minutes or till the baatis turn golden red.
Take out the baatis from the oven & dip each baati in a bowl of ghee.
Pressure cook all the dals. Heat oil in a pan & add jeera, hing. Add onion & add tomatoes after sauteing the onion for 2 minutes. Add cooked dal. Add salt. Add water to adjust the consistency.
Garnish with coriander & serve hot with baatis.

Happy cooking!