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Tuesday 7 February 2012

MY MASTERCHEF SUMAN MAHAJAN


Indian


Aloo Gobhi Chop potatoes, cauliflower, onions & a chili. Mash 3 tomatoes (puree) & boil cauliflower for 5 minutes & filter it. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, ginger & garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add potatoes & cauliflower mix it properly & make it sim & cook for 10 minutes. Then mix it & again cook it for 10 minutes, mix it & keep for 5 minutes. Garnish it with chopped dhaniya leaves.

Bhindi Chop bhindi, 2 ½ onions (long sliced) & tomato puree (3) & 1 chili. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder, 2 teaspoons of salt & 1 spoon of amchur. Add onions (chopped), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Now add chopped long sliced onions, mix it for 2 minutes & add bhindi and mix properly & cook it for 10 minutes at sim, mix it & again cook for 10 minutes.

Aloo Bengan For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, ginger & garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Add aloo & bengan, mix it properly& make it sim & cook for 10 minutes, then stir it & cook again for 10 minutes.

Bengan ka Bharta Cook brinjal on the gas till it gets black from all sides, now remove the outer skin & cut it into pieces. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, ginger & garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Now add brinjal, peas & long sliced onions, make the gas at sim & cook for 5 minutes.

Tori For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, ginger & garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Add tori, make it sim & cook for 10 minutes, then stir it & cook it again for 10 minutes.

Matar Mashroom For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, & ginger + garlic paste (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add peas & mashroom & 1 cup of water, make it sim & cook it for 10 minutes. Then agitate the mixture & cook it again for 10 minutes.

Mix Veg For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add peas, chopped cauliflower, carrots, capsicum & boiled macaroni, mix well. Then make the mixture at sim & cook it for 10 minutes. Then agitate the mixture & cook it again for 10 minutes.

Aloo Matar (In cooker) for tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add aloo, peas (cooked for 2 minutes), 2 cups of water & cook till1 siti comes in the pressure cooker.

Dal Ghea (in cooker) for tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, & ginger + garlic paste (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add ½ cup of chane ki dal & 1 chopped ghea. Add 3 cups of water & cook it till 1 siti comes in the pressure cooker. Then make it sim & cook it for 15 minutes. Now open the lid & dry it little.

Aloo Beans For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add aloo & beans, mix well & make it at sim & cook for 10 minutes, then again mix it well & cook it for 10 minutes. (Add water accordingly if you feel beans is raw).

Instant Aloo Sabji 1 teaspoon of refined oil + chopped potato, tomatoes, onions  + little teaspoons of jeera, ajwain, haldi, dhaniya, chili powder, methi dana & salt. Cook it for 5 minutes in microwave.

Kadi Add 3 teaspoons of mustard oil, let it heat up, then make the gas off & add jeera, ajwain, haldi, garam masala, dhaniya, kasoori methi, chili powder, methi dana ( in this case more amount), kadi pata& 2 teaspoons of salt. Then add chopped garlic & green chilies. Then on the gas & add aloo, cauliflower, beans, peas, carrots & cook them for 5 minutes. Then add beated mixture of 6 tablespoons of curd & 1 tablespoon of baisen + 1 cup of water. Cook till 1 boil comes. Then make it at sim & cook for 10-15 minutes (add water & increase the time of cooking at sim accordingly).

Paneer Matar for tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add 1 cup of water & cook it for 5-10 minutes. Then add cheese & water accordingly and cook for 2 minutes. Garnish with dhaniya pata & garam masala. (Note- for all gravy dishes we use onion paste).

Shahi Paneer for tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Add ¼ th cup of kaju paste and cook it till 1 boil comes. Then add big sliced cheese & cook it for 1-2 minutes. Add 2 tablespoons of cream & cook till 1 boil comes & serve.

Bharwa Bindi Make a mixture of dhaniya, garam masala, jeera, ajwain, methi dhana, salt, haldi, amchur & chili powder. Then cut the bhindi horizontally the fill the masala. Add 2 tablespoon in pan add bhindi cook it till it gets brown, now change the position & cook till other position gets brown.

Bharwa Karele Grade outer skin of karele & apply salt & leave it for 2 hours. Cook them in microwave/ cooker till they get soften. For masala 4 onions paste + ½ spoon of garlic + ginger paste are cooked till it turns red. Make a mixture of dhaniya, garam masala, jeera, ajwain, methi dhana, salt, haldi, amchur & chili powder & let it cool. Cut the karela’s horizontally & fill the masala inside them. Add 3 tablespoon in pan add fry them.

Arbi ki Sabji (in cooker) Boil arbi in cooker & cook till 1 siti comes, now peel the skin of arbi. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Add arbi & cook it for 2-4 minutes. Then add 2 cups of water & cook it till 1-2 boil comes.

Aloo Capsicum Cut aloo in elongated position & fry them. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt, add chopped onions & cook it. Then add long sliced onions & capsicum, then add aloo + tomato sauce, soya sauce & vinegar & cook it for 2-3 minutes & serve.

Roongi ki Sabji (in cooker) for tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add roongi (soaked overnight) & cook it for 2-3 minutes, now add 4 cups of water & cook till 1 siti comes, now make it sim & cook it for 10 minutes.

Palak ki Bhurji For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add chopped palak (spinach) & cook for 10-15 minutes at sim. Then add boiled potatoes & cook for 2-3 minutes.

Paneer ki Bhurji For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Now add graded cheese & cook for 1-2 minutes. Then add 1 spoon of malai for giving the creamy effect & cook for 1 minute & serve.

Kofte Grade 2 gheeas, squeeze out water out of them. Add ½ cup of baisen & jeera, ajwain, haldi,salt, amchur, chili powder, methi dana. Mix well and make small balls & deep fry them. For gravy add garlic, ginger & onion paste, cook till it gets red. Add jeera, ajwain, dhaniya, haldi, salt, heeng. Add tomato puree & cook till it turns dark red. Add 4 cups of water & cook till water gets reduced (2 minutes). Add kofta’s & cook for 1 boil. Garnish it with garam masala & dhaniya leaves.

Aloo  Tamatar Boil all, add 2 teaspoons of refined oil, then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add and tomato puree & heat up till it gets dark red (do not dry up). Then add potatoes & 2 cups of water, cook till 2-3 boil comes.

Kathal Cut small pieces of kathal & then fry them till they get golden brown. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Add mixture of 4 tablespoons of curd + 1 spoon of malai + a pinch of basen. Mix properly & add in puree. Add kathal, make the gas sim & cook for 10 minutes.

Rajmah (in cooker) 2 cups of rajmah + 6 cups of water were kept overnight. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, ginger & garlic (more in winters) green chili, in the masala mixture & heat up till it get brown, and 4-5 pieces of heeng then add tomato puree & heat up till it get dark red. Then add rajmah+ water+ 1 ½ teaspoon of refined oil so that onion paste doesn’t stick, then make it sim & cook for ½ hour. Take 1 ½ rajmah & mash it in water & mix it in the rest of the rajmah & then cook it for 10 mins.

Mahah Rajma (in cooker) 1 cup of mahah kid al + ¼ th cup of rajmah were taken (1 cup). 1 cup dal is added with 5 cups of water & add masala mixture consisting of 3 tablespoons of mustard oil then add dhaniya, jeera, ajwain, methi dana, chili powder, heeng, salt, then add onions, garlic, green chillies. Then cook it till 1 siti comes & then make it at sim & cook for 20 minutes. Then partially uncover the dal & add 1 cup of water & cook for 20 minutes on full gas. Then add butter in the pan, add dhaniya, jeera & chili powder, add the tadka in the dal. Garnish with butter & garam masala.

Mahah Chane ki dal (kali-peeli dal) (in cooker) ½ cup of chane ki dal + ½ cup of mahah ki dal + ¼ cup of roongi + 4 cups of water + methi dana, haldi, salt & heeng + 2 spoons of refined oil were added in pressure cooker & cooked till 2 siti comes, now make it sim & cook for another 15 minutes.then open the lid & cook till 2-3 boil comes. For tadka add 2 teaspoons of refined oil in the pan, let it heat up, now add jeera, ajwain, garam masala, dhaniya & chili powder. Then add finely chopped onions & tomatoes & cook for 1 minute. Now add the tadka in the dal.

Chane ki Dal (yellow) Add 1 cup of chane ki dal + 4 cups of water + salt, haldi & 2 spoons of refined oil. Then cook till 1 siti comes. Then make it at sim & cook for 10 minutes. Then uncover it & make it boil. For tadka, add 2 teaspoons of refined oil in the pan, let it heat up, now add jeera, ajwain, garam masala, dhaniya & chili powder. Then add finely chopped onions & tomatoes & cook for 1 minute. Now add the tadka in the dal & cook it till 2 boil comes.

Kale chane (Dried) Take 2 cups of kale chane, soak it overnight. Add salt, haldi & 5 cups of water. Cook till 1 siti comes, then make it sim & cook for 10 minutes. Take 2 tablespoons of mustard oil, add jeera, ajwain, haldi, salt, 1 ½ spoon of amchur, chili powder, dhaniya, methi dana, garam masala in kadhai. Add chane & water, then make it sim & cook for 30 minutes & cover it. When they get dried adds lemon juice & cook for 1-2 minutes. For black color make the chane in iron kadhai & also soak in it only.

Kale Chane (in cooker) Boil 1 cup chane (soaked overnight) & add 2 teaspoons salt, a pinch of methi dana, haldi, ajwain, jeera, heeng. Cook it in the pressure cooker till 1 siti comes & then make it sim & cook for 20-25 minutes. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add paste of onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then churn some of the cooked chane & add to the main mixture. Then add tadka & cook till 2-3 siti comes. Then make it at sim & cook for 10 minutes.

Sabut Malka Masar (Mori) (in cooker) 1 cup malka masar & 4 cups of water are put in the pressure cooker. Add 2 teaspoons of salt, ½ spoon of haldi & a pinch of methi dana, 2 spoons of refined oil & cook till 1 siti comes, then make it sim & cook it for 15 minutes, then add 1 cup of water. For tadka add 2 spoons of refined oil, ¼ spoon of dhaniya, jeera, ajwain, garam masala, methi dana & chili powder. Then add chopped onions, green chili & cook it till it gets light brown. Add the dal in the masala mixture & mix well.

Malka Masar (in cooker) 3 parts of malka masar + 1 part of moong dhuli (1 cup) were added I pressure cooker & cooked with 1 spoon of ghee for 2 minutes. Then add 2 teaspoons of salt, ½ spoon of haldi & a pinch of methi dana & 4 cups of water. Cook it till 1 siti comes, then make the dal to cool. For tadka add 2 teaspoons of refined oil, add ¼ spoon of dhaniya, jeera, ajwain, garam masala, methi dana & chili powder. Then add chopped onions, green chili & cook it till it gets light brown. Then add tomato puree& cook till it gets dark red. Then add dal in tadka mixture & cook well. (Note- for dal always use refined oil & not mustard oil).

White Chane (in cooker) Boil 1 cup chane (soaked overnight) & add 2 teaspoons salt, a pinch of methi dana, haldi, ajwain, jeera, heeng & tea water (1 spoon of tea separately boiled in 2 cups of water). Cook it in the pressure cooker till 1 siti comes & then make it sim & cook for 20-25 minutes. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder, 2 teaspoons of salt & 1 spoon of amchur. Add finely chopped onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add chane & heat up till it gets dried up & then add water accordingly.

Dal Makhni (in cooker) 1 cup dal is added with 5 cups of water & add masala mixture consisting of 3 tablespoons of mustard oil then add dhaniya, jeera, ajwain, methi dana, chili powder, heeng, salt, then add onions, garlic, green chillies. Then cook it till 1 siti comes & then make it at sim & cook for 20 minutes. Then partially uncover the dal & add 1 cup of water & cook for 20 minutes on full gas. Then add butter in the pan, add dhaniya, jeera & chili powder, add the tadka in the dal. Garnish with butter & garam masala.

Moong ki Dal 1 cup of dal + 4 cups of water + haldi + salt + refined oil are taken in the pressure cooker. Cook till 1 siti comes. Then make it at sim & cook for 10 minutes. Then open the lid add 2 cups of water & cook for 20-25 minutes. For tadka add 2 teaspoons of refined oil, add ¼ spoon of dhaniya, jeera, ajwain, garam masala, methi dana & chili powder. Then add chopped onions, green chili & cook it till it gets light brown. Then add tomato puree& cook till it gets dark red. Then add dal in tadka mixture & cook well.

Sambhar (in cooker) 1 cup of arhar ki dal is mixed with 4 cups of water. Then add salt, haldi & refined oil & cook it till 1 siti comes & then make it at sim & cook for 10 minutes. For tadka add 2 tablespoons of mustard oil, let it heat up & add mustard seeds, dhaniya, kadi pata, jeera, ajwain, haldi, chili powder, methi dana, heeng & salt. Then add big sliced chopped onions, cauliflower, beans, peas, cabbage & cook the mixture for 5 minutes. Add 150 gm of tamarind pulp (1 cup). Now add dal & cook it for 5 minutes till 3 boil comes & garnish.

Parantha’s, Rice & snacks


Aloo Parantha Boil ½ kg of potatoes & mash them, chop onions, 1 chili & coriander & mix well. Add ½ teaspoon of jeera, ajwain, 1 spoon of salt & ¼ th chili powder & thoroughly mix it.

Gobhi Parantha Grade cauliflower, add onions, green chili, green dhaniya, ½ spoon of jeera, ¼  spoon of ajwain & 1 spoon of salt & thoroughly mix it.

Rice In open vessel 1 cup of rice + 2 cups of water, cover the vessel partially & cook it till 1 boil comes, then make it sim & cook till water dries up. In microwave take 1 cup or rice add 2 cups of water & cook it for 10 minutes in microwave. In cooker add 1 cup of rice + 1 ½ cup of water. Then cook it for 5 minutes at medium flame. Then keep it for 5 minutes & open the lid when all the steam gets away.

Tomato rice 1 cup of rice, 2 cups of water, 1spoon of salt & ghee was boiled for 10-15 minutes. For masala add 2 spoons of mustard oil, let it heat up. Then add ½ spoons of dhaniya, jeera, ajwain, garam masala, ¼ Th spoon of chili powder. Add onions ( finely chopped) in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add boiled rice & cook it for 3-4 minutes.

Puri Add flour & 1 teaspoon of salt, pinch of jeera, ajwain, 1 teaspoon of refined oil & 1 tablespoon of curd, mix it properly to produce dough & leave it for 2 hours.

Aloo, Onion, Cauliflower & Palak Pakoda Add baisen, curd, water, 1 spoon of malai, ¼ th spoon of jeera, ajwain, chili powder &  ½ spoon of salt, mix well properly to produce a mixture. Add chopped palak, aloo, onion slices & cauliflower separately & fry them at sim.

Onion Tomato Chatni 2 tomatoes, 1 onion + salt + green chili, jeera, 1 spoon of amchur powder + ½ spoon of lemon juice + pudina patti & dhaniya patti were churned in the mixi to form the chatni.

Sweet Tamarind Chatni Soak 100 mg of tamarind & make its pulp. Then add this pulp in kadai & add 4 spoons of sugar+ 100 mg of jagery & cook it for 10-15 minutes till it converts in a smooth paste. Now add kali mirch + kala salt + lal mirch + dry ginger powder, mix well & serve.

Chacha Take 2 raw mangoes, 1 onion + mint leaves (pudina) + green chili + salt + jeera & grind them in mixi & serve.

Mahni 1. Kadu procedure for tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Then add chopped kadu, now add some water, make it at sim & cook for 5-10 minutes. Tamarind pulp + amchur + 1 spoon of baisen mixed well in water were added in the mixture & cooked for 2-3 minutes, now add 1 cup of water & cook till 1 boil comes. 2. Boondi procedure procedure for tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add 1 spoon of baisen mixedin water + tamarind pulp & cook till 2-3 boil comes. Add boondi & serve.

Gol Gappe 1 cup of wheat + ½ cup of suji + ½ spoon of black salt are mixed well to produce dough. Make small puri’s & fry them. For khata pani (kanji) add red chili powder, jeera, amchur, kali mirch, kala salt, dried pudina, black pepper, I spoon of lemon juice, 1 cup of tamarind pupl is mixed in 2 cups of water, now add boondi. For metha pani take 1 tomato pulp (centre)is added in 1 tablespoon of water & coked for 1-2 minutes. Then add grinded jaggery & katha pani with boondi. 2 potatoes were boiled & chopped and take sprouted kale chane & moong dal.

Samosa 1 cup of maida + 4 tablespoons of refined oil + ½ spoon of salt were mixed well. Then add some lukewarm water to produce dough, now leave it covered for 15 minutes. Boil potatoes &cut them into small pieces, then add add tadka including 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, chat masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add some of boiled peas & cook it for 1-2 minutes & leave it for cooling. Now make very thin chapatti’s, cut into halves & form cones with the help of water & deep fry them in refined oil.

IDLI (in cooker) 2 cups of suzi are cooked till it gets dark for 10-15 minutes in a pan. Add 1 ½ cup of curd & 1 spoon of salt. Add 1 pouch of ENO & mix it properly. Apply some refined oil in the idli stand. Now add the matter. Add 1 ½ cup of water in cooker & place the idli stand in it & cook for 10 minutes & remove the whistle from the cooker.

Namkeen Chilla ½ cup of wheat flour + ½ cup of basen + ¼ th cup of suzi + ¼ th cup of maida + ¼ th  cup of  rice flour. Mix graded onions & potatoes (raw) + beans & peas (boiled) + 3 spoons of curd + jeera, ajwain, dhaniya, garam masala, salt, green chili, add water & form a batter & leave it for 15 minutes. Add 2 teaspoons of refined oil on the pan & spread the mixture for cooking. 

BESAN DHOKLA 350 gms gram flour (besan), 1cup curd (stirred), 1 tsp green chilies (paste), salt to taste, 1tsp Soda bi-carb / Eno fruit salt, 1 Lemon juice, 1/2 tsp. turmeric powder, 1tbsp Oil.


For Tampering: Few Curry leaves, 1tsp Mustard Seeds, 2tsp Oil, Coriander leaves (chopped), 2-3 green chilies (vertically slit). Preparation: In a bowl add gram flour (besan), Curd and water.  Mix well and make a smooth batter. The batter should be of thick consistency.  Add salt and set aside for 4 hours covered with a lid.  Take the ginger and green chili paste and add to the batter. Also add turmeric powder and mix well.  Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well. Add this to the batter and mix well. Pour the batter into the greased pan and steam for 10-12 minutes or till done. Cool for some time and cut into big cubes. Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter. Remove and pour it over dhoklas. Garnish the besan dhokla with coriander and slited green chilies. Serve with hari chutney.

Dahi Bhalle 1 cup of dhooli mahah ki dal was soaked overnight. Then wash the dal in the morning. Add 2 tablespoons of curd + 1 chili & grind the mixture till a smooth paste is formed. Make the Bhalla’s from hand & deep fry them in refined oil. Add all the bhalla’s in lukewarm water + salt & soak for 5 minutes. Then squeeze the water out & serve with curd+ sweet tamarind chatni + salt & chili powder + kali mirch + jeera + dhaniya powder.

Bread Pakoda 1 cup baisen + 1 ½ tablespoon of curd + 1 spoon of malai + 1 spoon of refined oil + jeera, ajwain, garam masala, chili powder & salt were mixed well. Add pieces of bread in this mixture dip them & fry them.

Sprouts Soak overnight sabut moongi dal. In morning remove all the water & cover them in a cloth & leave them for 12-15 hours. 1 tablespoon of ghee was taken in the pan, now sauthe the sprouts for 2-3 minutes by adding salt & chili powder. Add chopped onions, tomato & cucumber & lemon juice & mix well & serve.

Patod 1 cup of chane kid al + ¼ th cup of rice are soaked overnight, now add heeng, jeera, ajwain, haldi, green chili, salt, ½ cup of curd, 2 tablespoons of mustard oil & grind it to make a smooth paste. Take arbi ke pate, apply the dal paste on the back side of the leaves & place one leaf over the other. Then fold the arranged leaves & tie them with the thread & put them in steamer for ½ hour. Cut them in pieces upon cooling & shallow fry them in mustard oil & serve.

Halwa & Kheer


Gajar ka Halwa (Gajrela) Grade 2 kg of carrots & add 2 spoons of ghee & cook it for 15 minutes. Then add 2 kg of milk & cook it till milk is completely soaked in carrots. Then add 5 big spoons of sugar & cook till it gets dried up. Garnish the halwa with dry fruits.

Suji ka Halwa 1 cup of suji is added in kadai, add 2 teaspoons of baisen & cook it at sim till the mixture gets red colored. Then off the gas & add 1 cup of sugar, 3 cups of water & ¼ cup of milk, then cook it till water dries up with occasionally stirring. When water slightly dries up make it at sim & then cook. Garnish it with dry fruits.

Wheat ka Halwa 1 cup of wheat, ½ cup of ghee were taken & cooked till it gets golden brown(15 minutes). Then add ¾ th cup of sugar& ¼ th cup of water, mix well & cook and serve.
Sira Halwa 1 ¼ cup of sira is dipped in water for 15-20 minutes, added 1 cup of sugar & mixed properly, now leave it for ½ hour. 2 teaspoons of refined oil + 2 teaspoons of ghee were added in kadai & then the sira mixture was added & stirred for 20-25 minutes.

RAJASTHANI MOONG DAL HALWA


100 gms Moong Dal , 200 gms Ghee , 100 gms Sugar , 1/2 glass Water , 10 pieces Badam ,5 pieces Pista,4-5 Currants. Preparation: Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside. Heat water in a pan, add sugar and boil the mixture till sugar melts. Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.

Kheer Add 1 kg of milk in a patila & 1 tablespoon of rice (soaked for 1 hour). Cook it till 1 boil comes. Then cover it half & make it sim & cook for 1 hour with occasional stirring. Then add 2 tablespoons of sugar, add elaichi powder & dry fruits. Then cook till sugar mixes well. Then let it cool & garnish with dry fruits & serve.

Wheat Cookies 2 cups of wheat flour + 3 tablespoon crushed sugar + 150 gm of butter + ½ spoon of elaichi powder were taken to produce dough with the help of butter (no water added). Then cut the mixture in cookies & cook it for 18 minutes at 180C in the microwave & serve.

Chocolate Cake Ingredients: 2 tbsp cocoa powder,1 cup plain flour (maida),1 tsp baking powder,1/2 tsp soda bi-carbonate,1/2 tin (200 grams) condensed milk, 1/2 cup melted butter,1 tsp vanilla essence.
Method: Sift the cocoa powder, flour, baking powder and soda bi-carbonate. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk. Pour this mixture into a greased 150 mm. (6") diameter baking tin. Bake in a pre-heated oven at 180°C (360°F) for 20 minutes or till a knife inserted into the cake comes out clean. Unmold and cool on a wire rack. Cut into 1" squares and serve or use as required.

Himachali


Khathi Bhindi Add 2teaspoons of mustard oil in a cooker. Add ½ spoon jeera, ajwain, haldi, dhaniya, garam masala, ¼ th spoon of methi dana & chili powder & 1 spoon of salt. Add graded unripe mangoes/1 cup tamarind pulp & bhindi, 1 chopped chili & ¼ th glass of water & cook till 1 siti comes then make it sim & cook for 10 minutes.

Khatha Kadu Add 2teaspoons of mustard oil in a cooker. Add ½ spoon jeera, ajwain, haldi, dhaniya, garam masala, ¼ th spoon of methi dana, saunf & chili powder & 1 spoon of salt. Add kadu & make it sim & cook for 10 minutes by adding 1 cup of water. Then add 1 cup of tamarind pulp + 2 spoons of amchur. Then cook it for 2 minutes.

Khathi Malka Masar (in cooker) 1 cup malka masar + 3 cup water + salt + haldi + refined oil are taken in pressure cooker. Cook till 2 siti comes. For tadka add 3 teaspoons of refined oil, add ¼ spoon dhaniya, jeera, ajwain, chili powder, methi dana, garam masala & graded unripe mangoes/ squeezed ½ galgal + salt. Cook till 1-2 boil comes & add ¼ glass of water. Then add this mixture in dal & ½ glass of water & ¼ th spoon of salt. Then make it boil twice, garnish & serve.

Khathi Arharar ki Dal( in cooker)  Take 1 cup of dal & add 3 cups of water + haldi, salt & refined oil. Cook till 1 siti comes, then make it sim & cook for 10 minutes. Then open the lid & cook till 1-2 boil comes. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, garam masala, ¼ Th spoon of methi dana, chili powder. Add finely chopped onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add 1 cup of tamarind pulp. Cook till 1 boil comes & then add the tadka in dal.

White Chane & Aloo ka Madra (in cooker) White chane was soaked overnight, now add 1 spoon of salt & ½ spoon of haldi & ¼ th spoon of ajwain in soaked chane + water & cook till 1 siti comes then make it sim & cook for 20 minutes. Take 2 chopped potatoes & fry them. Add 2 spoons of mustard oil & then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add ginger + chili paste & cook it & then add tomato puree & cook it till it gets dark red. Add 1 cup of curd + malai + ½ spoon of baisen (beated), cook it till 1 boil comes with continuous stirring, then add chane & aloo, sim it & cook it for 10 minutes. Add ½ cup of water & cook it till 2 boil comes. Garnish with garam masala.

Aloo ka Madra Take 2 chopped potatoes & fry them. Add 2 spoons of mustard oil & then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add ginger + chili paste & cook it & then add tomato puree & cook it till it gets dark red. Add 1 cup of curd + malai + ½ spoon of baisen (beated), cook it till 1 boil comes with continuous stirring, then add aloo, sim it & cook it for 10 minutes. Add ½ cup of water & cook it till 2 boil comes. Garnish with garam masala.

Gobhi ka Madra Chop cauliflower in pieces & fry them. Add 2 spoons of mustard oil & then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add ginger + chili paste & cook it & then add tomato puree & cook it till it gets dark red. Add 1 cup of curd + malai + ½ spoon of baisen (beated), cook it till 1 boil comes with continuous stirring, then add gobhi, sim it & cook it for 10 minutes. Add ½ cup of water & cook it till 2 boil comes. Garnish with garam masala.

Bhindi ka Madra Chop bhindi in big pieces & fry them in refined oil for 4-5 minutes. Add 2 spoons of mustard oil & then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add ginger + chili paste & cook it & then add tomato puree & cook it till it gets dark red. Add 1 cup of curd + malai + ½ spoon of baisen (beated), cook it till 1 boil comes with continuous stirring, then add bhindi, sim it & cook it for 10 minutes. Add ½ cup of water & cook it till 2 boil comes. Garnish with garam masala.

Roongi ka Madra (in cooker) take 1cup of roongi & soak it overnight & cook it for 2-3 minutes in pressure cooker. Add 2 spoons of mustard oil & then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add ginger+ chili paste & cook it & then add tomato puree & cook it till it gets dark red. Add 1 cup of curd + malai + ½ spoon of baisen (beated), cook it till 1 boil comes with continuous stirring, then add roongi, sim it & cook it for 10 minutes. Add ½ cup of water & cook it till 2 boil comes. Garnish with garam masala.

Pakodu ka Madra 1 cup of dhooli mahah ki dal was soaked overnight. Then wash the dal in the morning. Add 2 tablespoons of curd + 1 chili & grind the mixture till a smooth paste is formed. Now make small balls & deep fry them. Add 2 spoons of mustard oil & then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Now add ginger+ chili paste & cook it & then add tomato puree & cook it till it gets dark red. Add 1 cup of curd + malai + ½ spoon of baisen (beated), cook it till 1 boil comes with continuous stirring, then add pakodu, sim it & cook it for 10 minutes. Add ½ cup of water & cook it till 2 boil comes. Garnish with garam masala.

Chinese


Chili Cheese Chop big slices of capsicum, onions & cheese & fry them separately for 5 minutes. Take 2 tablespoons of corn flour + 1 spoon of maida & coat cheese with it & fry it separately. Then add 2 teaspoons of refined oil & add 2 teaspoons of salt, ½ teaspoon of jeera, ajwain & chili powder. Then add chopped chili, garlic & ginger. Then add 1 tablespoon of red sauce + 1 ½ spoon of soya sauce + vinegar + add corn flour solution (3 spoons of corn flour) + 1 cup of water. Mix the mixture properly to make sauce. Then add cheese, onions & capsicum and cook it for 4-5 minutes & serve.

Fried rice Boil rice with salt & refined oil. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add beans, peas & cook for 5 minutes, now add capsicum & cauliflower& again cook for 5 minutes, then add tomato puree & heat up till it get dark red. Now add the tadka along with 1 teaspoon of soya sauce in rice & cook for 2-3 minutes & serve.        
                                                                                               OR
Two cups chinese rice, 1/2 cup french beans , cut diagonally into thin strips, 1/2 cup carrot , cut into long thin strips, 1/2 cup shredded capsicum, 1 tbsp chopped celery. 1 cup chopped spring onions whites, 1 tsp soy sauce, 1 cup chopped spring onion greens, a pinch of M.S.G (optional), 1 tbsp oil, salt to taste. Method : Heat the oil in a pan, add the vegetables, celery, spring onion whites and ajinomoto and sauté over a high flame for 3 to 4 minutes till the vegetables soften. Add the rice, soya sauce, spring onion greens and salt. Mix well and sauté for 2 minutes.

Manchurian Grade ½ cup of cauliflower + ¼ th capsicum + ¼ th cabbage + ¼ th onion + ¼ th carrot + garlic + ginger + black pepper + salt +2 ½ spoons of maida + 2 ½ spoons of corn flour, now remove the water from the mixture, make small balls & fry them. For sauce 1  teaspoon of refined oil + paste of garlic, ginger & chili +1 ½ spoon of soya sauce + 1 ½ spoon of tomato sauce + 2 cups of water + corn flour solution ( 2spoons of corn flour + water) were taken & mixed well. Now add salt + black pepper + vinegar + green onions + capsicum & mix well to produce the gravy mixture. Now pour the gravy on Manchurian balls & serve hot.
                     
VEGETABLE MANCHURIAN 2 cups Grated Cabbage, 2 cups Grated Carrots , 1 Chopped Spring Onion, 2 Chopped Green Chilies. 3-4 Crushed Garlic Flakes , 2 tbsp Corn Starch or Flour , Oil for deep frying , 1 tbsp Soya Sauce , Salt to taste , 1 tsp Pepper Powder , 1 tsp Sugar , A pinch of ajinomoto , 2 tbsp oil .Preparation of vegetarian manchurian: Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it. Make small balls (like koftas) of the mixture. Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan heat 2 tbsp oil. Sauté garlic, green chilies and spring onions. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.



American Chop Suey Ingredients 3/4 cup boiled noodles, 1 1/2 cups crispy fried noodles, 2 cups shredded cabbage, 1/2 cup onions , sliced, 1/2 cup bean sprouts, 1/2 cup french beans , cut diagonal (parboiled), 1/2 cup carrot , sliced (parboiled), 1/2 tsp m.s.g powder (optional), 1 tsp chilli sauce, 1 tbsp oil, salt to taste. To Be Mixed Into A Sauce:1/4 cup brown vinegar, 1/4 cup sugar, 3/4 cup water, 2 tbsp cornflour, 1 tbsp soy sauce, 4 tbsp tomato ketchup. Method Combine all the ingredients for the sauce in a pan, mix well and bring to a boil. Cook until the sauce is thick. Keep aside. Heat the oil in another pan and add the vegetables and ajinomoto. Stir fry over a high flame for 3 to 4 minutes. Add the prepared sauce, noodles, chilli sauce and salt and cook for a few minutes. Add half of the fried noodles and mix well. Serve hot, topped with the remaining fried noodles.


Soups

 

Microwave Chicken Sweet Corn Soup  Ingredients: 1/2 cup chopped chicken, 1 can sweet corn, 3 cups water, 1 tbsp corn flour, 1 tsp butter, 1/2 cup toned milk, 1 tbsp soya sauce, 1/4 tsp garam masala powder, Salt and black pepper powder (to taste), 1 tsp cream. Method: Place butter in a microwave safe bowl and microwave at 100% power for 30 seconds. Add chicken pieces, 3 cups of water, salt, garam masala and microwave at 80% power for 3-4 mins. Allow to stand for 5 mins. Separate the chicken pieces from the stock. Add milk, sweet corn and corn flour (mixed in ½ cup cold water) to the stock. Microwave for 5-6 minutes at 100% power or till the corn is tender. Add the microwave chicken pieces, soya sauce. Microwaved for 1 min at 100% power. Garnish with spring onions, lightly beaten cream and serve hot.

 

Microwave Tomato Soup Ingredients  250 gm Tomatoes (chopped),  1 medium onion (chopped), 1 tbsp garlic (chopped),  ½ tsp sugar (optional),  2 tbsp fresh cream (optional), 1 tbsp corn flour, 2 tsp butter, 3 cups water,  ½ tsp garam masala powder, Salt and black pepper (to taste). Method: In a microwave safe bowl, microwave 1 tsp of butter at 100% power for 30 secs. Add chopped garlic, onion, tomatoes, salt and ½ cup water. Microwave covered for 4-5 minutes at 100% power. Blend in a blender, strain and make a puree. Add the tomato puree, 3 cups water, corn flour (dissolved in ½ cup cold water) and sugar in another microwave safe bowl. Microwave at 100% power for 4 minutes. Stir in between. Stir into lightly beaten cream. Garnish with freshly chopped coriander.

 Chicken Talumein Soup Ingredients 2 cups chicken stock, 1/4 cup chicken, boiled and shredded, 1/2 carrot, 1 roughly shredded cabbage, 2 mushrooms (khumbh), thinly sliced, 1/4 cup noodles, boiled, 1 1/2 tsp soy sauce, 1 tbsp corn flour, 1/4 cup water,  a pinch of M.S.G, a pinch of white pepper powder, 1/4 tsp sugar, salt and pepper to taste. Method: Dissolve corn flour in water and keep aside. Chop carrot diagonally and par boil them. Mix stock, salt, peppers, sugar, soya sauce and ajinomoto and boil for 2 minutes. Add corn flour paste, stirring continuously. Add vegetables, mushroom and shredded chicken. Boil for another 5 minutes. Add boiled noodles, remove from fire and serve hot



Italian


Macaroni 180 gm of macaroni was dipped in water taken slightly more than the macaroni’s level, then added 1 spoon of salt & 1 spoon mustard oil & then bring it to boil, and then allow it to heat till macaroni becomes soft at sim & filtered. Chop tomato, 2 onions, capsicum, cabbage, peas, cauliflower & beans. Add 4 teaspoons of refined oil & sauthe it till it gets light brown. Add 1 teaspoon of salt, ½ teaspoon of jeera & ajwain & green chili, mix it properly. Add every chopped vegetable into the mixture. Then add tomato puree, 2 spoons of soya sauce & 1 spoon of vinegar & mix well till the water of tomato gets soaked up. Then add macaroni & cook it for 5 minutes at sim & serve.

Homemade Pizza Ingredients: Pizza Dough: Makes enough dough for two 10-12 inch pizzas: 1 1/2 cups warm water (105°F-115°F), 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package), 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust), 2 Tbsp olive oil, 2 teaspoons salt, 1 teaspoon sugar. Pizza Ingredients: Olive oil, Cornmeal (to slide the pizza onto the pizza stone), Tomato sauce (purée), Mozzarella or Parmesan cheese, shredded, Feta cheese, Mushrooms, thinly sliced, Bell peppers, stems and seeds removed, thinly sliced, Italian sausage, cooked ahead, Chopped fresh basil, Pesto, Pepperoni, thinly sliced, Onions, thinly sliced, Sliced ham.

 Making the Pizza Dough: In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes. Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, and then place the bowl of dough in this warmed oven to rise. At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas: Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour. Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes. Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza. Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough. Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions. Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza. Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Pasta with Chicken Ingredients Fusilli Pasta - 1 cup, Green Peas - 1/2 cup, shelled, Salt - 1 1/4 tsp, Boneless Chicken - 250 gms, Ground Black Pepper - 1 tsp, Capsicum - 1, large (red or green), Cheddar Cheese - 1/2 cup, grated, Spring Onions – 4, Garlic Flakes - 2, finely chopped, Olive Oil - 1 tsp, Chilli Flakes - 1/2 tsp. Method: Cook the pasta. Cook the green peas in a pan with 1/4 tsp salt until very soft. Chop the chicken into small pieces. Place it in a pressure cooker with 1 cup of water, 1 tsp salt and pepper.  Pressure cook the chicken for 5 minute. Drain the green peas and mash them coarsely. Cut the capsicum into half. Remove and discard the inner pitch and seeds. Chop the capsicum fine. Grate the cheese. Chop the white portion of the spring onions. Drain the pasta thoroughly.  Drain the chicken. Mix the green peas, capsicum, spring onions, cheese, garlic, chicken and chilli flakes in a heavy based pan. Add salt and pepper if required. Add the pasta to the pan and toss gently until the cheese melts. Serve immediately.
Spaghetti with Mushroom White Sauce Ingredients: Sphagetti - 2 cups, boiled and cooked, Olive Oil - 2 tblsp, Oregano Powder - 1 tsp, Pepper Powder - 1 tsp. For the Sauce:, Mushrooms - 100 gms, cut into circles, Maida - 1 1/2 tblsp, Cream - 2 tblsp, Salt, Pepper. Method: To prepare the sauce, bring the mushroom slices to boil in 2 cups of water.  Mix the maida with 2 to 3 tbsp of lukewarm water to obtain a smooth paste.  Add this to the boiling mushroom stock and bring to boil till the sauce begins to thicken.  Mix in the cream and over the cooked sphagetti. Garnish with the spices. Serve hot.

Pasta with Tomato Sauce Ingredients: For the tomato sauce, 5-6 tomatoes – diced, 1 garlic clove, 1 onion, 1/2 cup water, 1 bay leaf, 1/2 tsp sugar, 4-5 basil leaves, 1 tbsp onions – chopped, 1/2 tbsp chopped garlic, salt - to taste, oil - to sauté. For the pasta: 110 gm pasta, 3 cups water or as required by the pasta to boil, pinch of salt Method: Take a pan and cook the tomatoes. Add the clove of garlic, onion and bay leaf to it. Add water and then season with salt and sugar. Cover and let the tomatoes boil. Cool and then grind to a puree. Now in a separate pan, heat oil and add chopped onions and chopped garlic. Add the tomato puree. Cook till its reduces to half. Add basil leaves and keep aside.
For pasta: take a pan and boil water with salt. Add the pasta to it and let it boil. Transfer in a serving dish and serve with the tomato sauce.

Pasta Salad with Italian Dressing Ingredients: Fusilli Pasta - 1 cup Mayonnaise - 1 tsp, Corn. Kernels - 1/2 cup (if using canned corns, drain water), Green Capsicum - 1, large, Red Capsicum - 1, large, Lettuce Leaves – 5. For the Italian Dressing: Small Onion - 1, chopped, Lime Juice - 1 tblsp, White Vinegar - 2 tblsp, Garlic Flakes - 3, pounded, Salt - 1/2 tsp, Black Pepper - 1/2 tsp, freshly ground, Chilli Powder - 1/2 tsp, Mustard Powder - 3/4 tsp,Dry Oregano - 2 tsp. Method: Cook the pasta. Mix all the ingredients for the dressing and blend them in a mixie until creamy. Transfer the dressing to a bowl and place it in the fridge. After the water has drained from the pasta, mix the mayonnaise into it. Add the corn to the pasta. Cut all the capsicums into half.  Remove and discard the inner pith and seeds. Chop the capsicums into small pieces.  Add them to the pasta. Tear the lettuce leaves into strips and add it to the pasta. When the pasta is cool, pour in the dressing. Toss well to ensure that the vegetables and pasta are well coated with the dressing.  Adjust the seasoning.  Keep it in the fridge until ready to serve. To Cook the Pasta: You need to cook the pasta in plenty of boiling salted water to which 1 tsp of oil is added. To cook 2 cups of pasta use 8 cups of water. Boil the water with 1 tsp of oil and 1 tsp of salt. After 7-8 minutes, the pasta should be cooked when it feels soft, yet firm to the touch.


Muglai


Biryani Chop carrots, cauliflower & beans in small pieces & make a mixture of these vegetables with peas & boil it for 15 minutes. Make a polti of masala’s including ½ spoon of saunf, 4 cloves, 4 choti elaichi, 2 big elaichi, 1 spoon of ginger paste, Tej pata, 2 dalchini (cinnamon) & put it in 4 cups of water in kadai and make it boil. Now add 2 cups of soaked rice for 1 hour & make it boil. Then make it sim & cook it for 15 minutes. For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, ginger & garlic (more in winters) in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add 1 cup beated curd with baisen & make it to boil, then add boiled vegetables & cook it for 10 minutes. Then take another kadai & coat it with butter/ghee. Then make the 1st layer of rice, 2nd layer of vegetables & 3rd layer of rice, spread butter/ghee on the 3rd layer, add boiled milk with kesar. Then seal the kadai with flour & place the kadai on tawa & cook it for 15 minutes at sim.

Microwave Vegetable Biryani Ingredients For Rice: 1 cup rice, 1 tsp ghee / oil, 2 pcs Cardamom (elaichi), 2 pcs Cinnamon (dalchini), Cloves (laung), Peppercorns (kali mirch), 2 bay leaves (tej patta), Salt ( to taste), 2 cups water, 1/2 cup milk and saffron a little
For vegetable layer: 1 tbsp ghee / oil, 1 onion (chopped), 3 large tomatoes (chopped), 6 – 7 garlic flakes, 2 – 3 green chillies (chopped), 1/2 cup green peas, 1/4 cup carrots, 1/2 cup cauliflower florets, 1 tsp cumin seeds (jeera), 1/2 cup water, Salt, black pepper and red chilli powder (add to taste), 1/4 tsp turmeric powder (haldi), 1/2 tsp garam masala powder Method: Wash and soak rice in 2 cups of water for half an hour. Drain the water. Microwave ghee/oil in a
microwave safe bowl for 30 secs at 100% power. Add cardamom, cinnamon, peppercorn, salt, rice and 2 cups of water. Boil for 9 – 10 mins at 100% power and then at 60% power for 5 – 6 mins. Add 1/2 cup milk and saffron to the rice. Allow to stand covered for 5 mins. In another microwave safe bowl microwave ghee at 100% power for 30 secs. Add chopped onion, tomatoes and garlic. Microwave for 2 mins at 100% power. Add rest of the spices, chopped vegetables and ½ cup water and microwave covered for 5 - 6 mins at 100% power. Allow to stand for 5 mins. In a serving dish place one layer each of boil rice and microwaved vegetables one by one. Microwave (covered) for 4 mins at 100% power. Allow to stand for 5 mins. Serve hot with dal or raita.

SIZZLER & NON-VEG

 


Paneer Mushroom, Potato and Rice Sizzler Ingredients: 1/2 recipe Vegetable Taka Tak. 2 cups Steamed Rice Method:  Heat a tava until red hot. Keep the rice and vegetables warm in separate vessels. When you want to serve, place a large leaf of lettuce or cabbage on the red hot tava, so that the food will not stick. Then spread the rice on the tava and top with the vegetables. Mix 1 tablespoon of oil and 1 tablespoon of water and spread over the food to get the sizzling effect. Serve hot.


Chicken Sizzler - Ingredients: 4 large chicken breasts-boneless, 1 ginger paste, 1 garlic paste, 1 cup onions-finely chopped, 2 tbsp coriander leaves-chopped, 2 green chillies-finely chopped, 1 tbsp black pepper powder, 1 tbsp vinegar & salt to taste, sizzler plates (Iron plate preferrable), oil as required . 


Wipe the chicken breasts and beat with a mallet or a knife to flatten. Cut each into two pieces. Mix the chicken with the other ingredients, except oil. Put aside to marinate for 2 hours or so. Heat a frying pan with a thin layer of oil and add the chicken to it, over high heat. Turn the chicken and then lower the heat and cook till tender, turning once so that it is brown on both sides. Before placing the chicken on the sizzler plate, heat the iron plate very hot. Place the iron plate on a wooden tray so that you can handle it. Keep some Cabbage leaves, chopped onions (which are fried till golden brown), fried curry leaves, dry red chilli and if you think carrot can add more color and nutrients value, please add that too.. Before serving put some butter on the plate now you can hear the sizzling sound...

Lemon Chicken Marinate 1 kg of chicken with 4 lemons + 1 spoon salt + ajwain for 1 ½ hour. Then take 1 ½ bowl of curd + ½ bowl of malai, mix well & add in the marinated mixture & let it marinate for 2 hours. Add 1 spoon of butter, garam masala, black pepper, salt I the kadhai. Then add the mixture for 1 boil & make it sim & cook till the gravy gets reduced.

Butter Chicken For tadka add 2 spoons of mustard oil, let it heat up. Then add ½ spoon of dhaniya, jeera, ajwain, haldi, garam masala, ¼ Th spoon of methi dana, chili powder & 2 teaspoons of salt. Add finely chopped onions, & ginger + garlic (more in winters), green chili in the masala mixture & heat up till it get brown, and then add tomato puree & heat up till it get dark red. Then add some curd & cook it for 2-3 minutes. Then add raw chicken & make it sim & cook for 15-20 minutes. Then add ½ cup of water & cook it at sim for 15-20 minutes. For gravy if required add 1 cup of water & boil it. Garnish with butter.

                                                                                                                                                                                                                                    By Apoorva Mahajan

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