Banarsi piazi bhujia

Banarsi piazi bhujia

Banarsi piazi bhujia

Banarsi piazi bhujia

Ingredients
Onion sliced 250 gm
Tomatoes sliced 250 gm
Ginger chopped 1 tbsp
Garlic chopped 1 tsp
Green chilies chopped 4
Turmeric ½ tsp
Crushed red pepper ½ tsp
Allspice ½ tsp
Salt ½ tsp
Oil ¼ cup
Method
Heat oil fry chopped ginger garlic, green chilies for 2 minutes add sliced onion, sauté for 5 minutes add sliced tomatoes, turmeric, salt, crushed red pepper, allspice and cook on low heat until onions soft, add little water if required.

Palak Paneer

Palak Paneer

Palak Paneer

Ingredients

Spinach 1 kg
Garlic, chopped 3 cloves
Onion, chopped 2
Ginger garlic paste 1 tsp
Oil 2 tbsp
Red chili powder 1 tbsp
All spice powder ¼ tsp
Cream 2 tbsp
Yogurt ½ cup
Tomatoes, blended 2
Salt 1 tsp
Milk ¼ cup
Cottage cheese, cubed 8 oz

Method
Wash spinach well and cook in its own water with a pinch of baking soda, till wilted, puree. Heat oil. Sauté onion and garlic, add in ginger garlic paste, curd, tomatoes, salt, red chili powder, all spice powder, add in spinach puree and lastly mix in cottage cheese, stir gently so they don’t break up and then stir the cream in and serve.

Chicken Mayo and Potato Cutlets

Chicken Mayo and Potato Cutlets

Chicken Mayo and Potato Cutlets

INGREDIENTS
Chicken boneless 300 gm.
Boiled Potatoes 4 
Green chilies 4 (chopped)
Fresh bread crumbs 8 slices 
Mustard paste 4 teaspoon 
Mayonnaise 4 tablespoon 
Red chili powder 1 teaspoon 
Vinegar 4 tablespoon 
Soya sauce 4 tablespoon 
Fresh coriander 4 tablespoon 
Corn flour (as required)
Oil to fry 
Salt and Pepper (to taste) 

Water 1 cup
Method
Boil the chicken and cook it with red chili powder, soya sauce, mustard paste, salt and 1 cup water till the chicken is tender. When the mixture is cool and adds chopped green chilies, fresh coriander, boiled potatoes and mayonnaise. Make cutlets of the mixture. If the mixture is too soft add a little corn flour. Make a paste with flour and water as required. Dip cutlets in paste and coat with fresh bread crumbs. Deep fry in hot oil till its color turn to golden brown. Serve with ketchup.

Gujarati Aloo (potato gujrati)

Gujarati Aloo  (potato gujrati)

                                    Gujarati Aloo (potato gujrati)

INGREDIENTS

potatoes 8 boiled and diced
gram flour 4 tablespoon
red chili powder 2 teaspoon
red chili flakes 1 teaspoon
mustard seeds 2 tablespoon
ginger garlic paste 2 tablespoon
Few curry leaves
Salt to taste
2 lemon’s juice
Fresh coriander to garnish
oil half cup

METHOD
Add the potatoes in a bowl, and add all the masala to the potatoes, salt, red chili powder, red chili flakes and gram flour. Heat half cup oil in a pan, add mustard seeds and let them splutter. Add ginger and garlic paste and now add the potatoes. Fry well till the masala coats the potatoes well. Now add the curry leaves and lemon juice. Sprinkle fresh coriander and cover for 5 minutes.

Fried Mushrooms

Fried Mushrooms

Ingredients

Mushrooms   12

Grated cheddar cheese (as required)

Cooking Oil  (for fry)

Bread crumbs (as required)

For batter

Flour 2 cup (heaped)

Eggs 4

Milk 1 cup

Water (as required)

Salt 1 teaspoon

Chinese salt 1 teaspoon

Pepper 1 teaspoon

Cooking Oil 4 tablespoon

Corn flour 4 tablespoon

Self-raising flour 8 tablespoon

Method for Batter

In a bowl mix all together Flour, eggs, corn flour, self-raising flour, milk, cooking oil, salt, Chinese salt, black pepper with water.

Method for fried mushrooms

Remove stem of mushrooms. Fill the inside hollow with grated cheddar cheese. Dip in the prepared batter. Roll in bread crumbs and deep fry. fried mushrooms are ready for serve.

VEGETABLE JALFREZI

VEGETABLE JALFREZI

Ingredients:

Onion 1 sliced
Tomato 1 cut into strips
Garlic paste 1 tsp
Ginger 1 tbsp, cut into strips
Carrot 2 cut into thin fingers
Peas 1 cup boiled
Capsicum 1 cut into thin fingers
Green chilies 3 cut in to strips
Mushrooms 4 halves 
Corn flour 1 tbsp, mixed with 2 tbsp water
Baby corn 1 tin
Sugar 1 tsp
Ketchup 2 tbsp
D.P Sauce 1 tsp
Vinegar 1 tbsp
Mustard powder ½ tsp
Turmeric pinch
Black pepper powder ¼ tsp
Chilly powder ½ tsp
Salt 1 tsp
Oil ¼ cup

Method:

1. Heat oil, add onion & garlic paste.
2. Stir fry till soft.
3. Add carrots with ¼ cup water.
4. Add salt, capsicum, ginger, peas, baby corn, mushrooms & all remaining seasonings.
5. Then add green chilies, tomatoes, mix well, add ½ cup water, cook till boiling.
6. Thicken gravy with corn flour paste. Serve with rice or buttered slice.

CAULIFLOWER GRATIN

CAULIFLOWER GRATIN

Ingredients:

Cauliflower 1 kg, boiled till half done
Mushrooms 6 sliced

White Sauce:

Butter 2 tbsp
Flour 3 tbsp, heaped
Pepper powder 1 tsp
Mustard powder 1 tsp
Egg 1 beaten
Milk 1 ½ cup
Stock 1 ½ cup
Salt 1 tsp

For Topping:

Grated cheddar cheese 1 cup

Method:

1. Cut cauliflower into medium florets boil & keep aside.
2. Make white sauce & slightly cool & add in beaten egg.
3. Add to it cauliflower & mushrooms.
4. Remove in an oven proof dish, top with gated cheese.
5. Bake on 180c for 20 minutes till cheese melts.

Butter vegetables (Sabzi Makhani)

Butter vegetables (Sabzi Makhani)

Butter vegetables (Sabzi Makhani)

Ingredients:

Shortening 6 tablespoon.

Butter 4 tablespoon

Cashew nuts 4 tablespoon (chopped)

Ginger 2 tablespoon (chopped)

Red chili powder 2 teaspoon

Cloves 4

Garlic 2 teaspoon (chopped)

Onion 2 (medium chopped)

Cinnamon 1 inch

Capsicum 2 (small)

Mixed vegetables 4 cup (blanched)

(You can use any mix of vegetables like carrots, French beans, potatoes and cauliflower)

Green chilies 2 tablespoon (chopped)

Green peas half cup

Water half cup

Garam masala half teaspoons

Cream 4 tablespoon

Poppy seeds 2 teaspoon

Green coriander leaves 4 tablespoon (chopped)

Green cardamoms 4

oil 4 tablespoon

Method

Remove seed and dice the capsicum. Chop the onion, coriander leaves and the cashews. First make a masala paste, heat oil in a pan add  onion, ginger and garlic, green chilies, red chili powder, cloves, cinnamon, green cardamom, cashews nuts and poppy seeds, cook for 2 minutes, remove and grinding to a fine paste. In a separate pan, Melt shortening then add butter, vegetables, green peas and capsicum. Mix well. Then Fry on a medium flame for 5 minutes. Then add cream and masala paste. Stir fry for 5-7 minutes now add water, salt and garam masala. Don’t cover. Stir fry on a high flame. Tasty Sabzi Makhani is ready. 

MASALE WALE ALOO

MASALE WALE ALOO

Ingredients:
Potatoes 2 kg (Small and boiled)
Ginger garlic paste 2 tablespoon
Roasted cumin 2 tablespoon (grinded)
Roasted coriander 1 tablespoon (grinded)
Kashmiri red chilies 15 (Remove seeds and soak in water and grind it)
fruit Chat masala 2 teaspoon
Tamarind Pulp 1 cup
Salt to taste
Curry leaves 20
Oil 1 cup

Method:
Mix all together tamarind pulp, ginger and garlic paste, roasted grinded cumin, roasted grinded coriander, grinded Kashmiri red chilies and salt. Heat one cup of oil in a pan and add curry leaves and add fry masala very well and adding in little water till oil floats on top. Add in potatoes and mix well and cook on low heat for 15 minutes. Sprinkle with chat masala & garnish with chopped coriander leaves.

Roasted Vegetable Tostadas with Chipotle Cream

Roasted Vegetable Tostadas with Chipotle Cream by Giada De Laurentiis

Roasted Vegetable Tostadas with Chipotle Cream

Ingredients

Vegetables:

·         Vegetable oil cooking spray

·         2 medium zucchini, cut into 1/2-inch cubes

·         1 red bell pepper, cored, seeded and cut into 1/2-inch pieces

·         One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)

·         1/4 cup extra-virgin olive oil

·         2 teaspoons ground cumin

·         1 1/2 teaspoons dried oregano

·         1 teaspoon kosher salt

Tostadas:

·         Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas

·         1/2 cup extra-virgin olive oil

Chipotle Cream:

·         1 canned chipotle pepper, finely diced

·         1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise

·         1 tablespoon fresh lime juice

·         1 teaspoon agave

Roasted Vegetable Tostadas with Chipotle Cream

 Directions

Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.

For the vegetables:

Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.

For the tostadas:

Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.

For the cream:

Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.

Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

Vegetable quiche

Vegetable quiche

Vegetable quiche

Ingredients

For pie dough:

All-purpose flour: 2 cup

Salt: 1 teaspoon

Butter: 100 gm.

Baking powder: half teaspoon

Cold water (as required)

Oil:1 tablespoon

For filling:

Boiled potato: 1(sliced)

Capsicum: 1(sliced)

Mushroom: 1 cup

Zucchini: 1 medium (thinly sliced)

Parsley flakes: 1 tablespoon

Eggs: 4

Grated Cheddar cheese: half cup

Grated Parmesan cheese: 2 tablespoon

Dried oregano: 1 teaspoon

Onion: 1 (sliced)

Cream: 1 cup

Butter:2 tablespoon

Salt: half teaspoon

Black pepper powder: half teaspoon

Oil: 1 tablespoon

Spring onion: 2

Method:

For pie dough:

Mix above ingredients and knead the pie dough. Make roll out the pie dough.greace pie baking dish with one tablespoon oil. Set the pie dough in pie dish and bake in microwave for 4 minutes. Take out and allow it to cool.

For filling:

Heat one tablespoon oil and 2 tablespoon butter and add boiled potato, capsicum, mushroom, Zucchini, salt, black pepper and spring onion. Stir fry them for only 5 min.

in a bowl, now beat four eggs and add half teaspoon salt and half teaspoon black pepper, one cup cream and one tablespoon Parsley flakes, Dried oregano. Then add fried vegetable in this mixture. Put this mixture on baked pie. Add one cup Grated Cheddar cheese and grated parmesan cheese on top and bake in microwave for 5 mintues.delicious vegetable quiche is ready to serve.

Aloo ki bhujia (potato bhujia)

Ingredients

 Potatoes     6 (medium size)

 Tomatoes   2 (medium size) chopped

Onion 1(medium size) chopped

Few curry leaves

Ginger paste 1 tbsp

Garlic paste   1 tbsp

Cooking Oil    1 cup

Salt (to taste)

Crushed chilli 1 teaspoon

Coriander powder 1 teaspoon

Cumin seed   ½ teaspoon

Turmeric powder ½ teaspoon

Crushed mustard seed 1 tsp

Nigella seed ½ tsp

Fresh coriander ½ bunch (chopped)

Green chilli 4-5 (chopped)

Chopped mint ¼  bunch

Lemon 1

Cooking Directions

Boil, peel and cube the potatoes. Heat oil in a pan and add onions, few curry leaves and nigella seeds. Cook for 2 min then add ginger and garlic paste and add tomatoes.

Cook for 3-5 min then add potatoes, cumin seed, crushed chilli, turmeric powder, mustard seeds, coriander powder and salt. Stir fry for a minute then add lemon juice and 1 cup water.

Cook for five minutes then add in chopped coriander, mint and green chilies.Mix and remove from heat.

Serve hot with roti, naan and puris.

Aaloo Gobi (Potato Cauliflower Curry)

Aloo Gobi is a vegetarian Punjabi dish with potatoes (aloo) and cauliflower (Gobi) cooked in spiced until tender. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.

Ingredients

Cauliflower    1/2 kg (cut into small florets)

2 medium potatoes (cubed into bite sized pieces)

Onion    2 (sliced)

Tomato   2 (sliced)

Ginger    1 inch shredded

1 teaspoon garlic paste

1 teaspoons coriander powder

1/4 teaspoon turmeric powder

1 teaspoon red pepper powder

Pinch of Asafetida (Hing)

Salt (to taste)

1/2 teaspoon cumin seeds (jeera)

4 tablespoons cooking oil

3 tablespoons water

Green Chilli    5-6, sliced in long pieces

2 bay leaves

Fresh Green Coriander   1/2 bunch

1/4 cup water as needed

Cooking Directions

Heat oil in a pan sauté onion and cumin seed.Add ginger, garlic and tomatoes. Mix well. Now Add coriander powder, turmeric powder, red pepper powder, Pinch of Asafetida, salt, 2 bay leaves and add 3 tablespoons water. Cut cauliflower in small florets and add.

Cut potatoes in small pieces and put in pan. . Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.

When vegetable tender add coriander leaves and chopped green chillies and serve with roti and naan.