NAVRATAN KHICHARI

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NAVRATAN KHICHDRI
INGRDIENTS
1)RICE=1/2 CUP
2)MASOOR DAL=1/2 CUP
3)PEAS=2 TABLE SPOON
4)POTATTO CHOPED=2TABLE SPOON
ITS VERY VERY TASTY AND GOOD FOR HEALTHALSO
6)CABAGE CHOPED=2 TABLE SPOON
7) CARROT CHOPED 2 TABLE SPOON
FOR MAKING SAUCE
8)FINE CHOPED SIMLA MIRCH=2 TABLE SPOON
9) TOMATTO PURY =1 CUP
10) SALT TO TASTE
11)BLACK PEPPER TO TASTE
12)MUSTERD SEEDS=1TABLE SPOON
13)RASAM POWDER=1 TABLE SPOON
14)BUTTER 1TABLE SPOON
METHOD
PUTB ALL THE THINGS INTO THE PRESHER COOKER ALONG WITH SALT AND COOK FOR THE ONE WHISTLE
THEN KEEP TH E PAN ON THE FIRE AND THEN PUT BUTTER AND WAIT THEN PUT MUSTERD SEEDS AND BLACK PEPPER AND THEN PUT TOMATTO PEURY AND COOK FOR SOME TIME THEN PUT RASAM POWDER.
PUT THE KHICHDRI IN THE SERVING BOWL , GARNISH WITH SAUSE AND SERVE HOT.
5)CAULI FLOWERCHOPED=2 TABLE SPOON

dalia paranthas

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DALIA PARANTHAS

INGREDIENTS:
1)DALIA=2 CUPS
2)BOILED POTATO=1(MEDIUMSIZE)
3)CHOPED ONION=1
4)GREEN CHILLI=1(FINE CHOPED)
6)PLAIN ATTA=1/2 CUP
7)SALT TO TASTE
8)OIL=(AS U WISH)

METHOD:
SOAK DALIA IN THE WATER FOR 10 MINUTES, THEN IN ABIG BOWL PUT SOKED DALIA. ATTA, MASHED POTATO,ONION,2 SPOON OIL,MIRCH CHOPED AND SALT MIX IT PROPERLY MAKE THE DOUGH.( YOU CAN USE THE MILK IF NEEDED)

THEN MAKE THE ROUND BALL AND FLATTEN THEM WITH THE HANDS AND THEN PUT ON THE TAWA, CHANGE THE SIDE THEN APPLY THE OIL .

SERVE HOT WITH CURD OR BUTTER
ITS COME OUT VERY WELL.TASTY TO EAT .
ITS VERY HEALTHY AND NOURSHING

yumy soya peas

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YAMY SOYA PEAS
INGRDIENTS
1)SOYAPEAS

ONIONSLICED=1CUP
CAPSICUMSLICED=1CUP
4)GREEN TOMATTO SLICED=1CUP
SALT TO TASTE
BLACK PEPPER=1SPOON
7)TOMATTO CATCHUP TO TASTE
METHOD
SOAK THE SOYAPEAS IN TO THE 1CUP MILK FOR 10 TO 15 MINUTES
THEN IN A PAN PUT OIL AND KEEP ON THE HIGH FLAME
PUT SLICED ONION, CAPSICUMS AND TOMATTO THEN STIR PROPERLY THEN PUT SOYAPEAS AND STIR THEM FOR 3TO 5 MINUTES THEN SWITCH OFF .PUT SALT AND PEPPER
NOTE=THIS IS VERY GOOD FOR HEALTH AND EASY TO DIGEST
THEN PUT IT IN THE SERVING BOWL AND GARNISH WITH TOMATTO CATCH UP AND SERVE HOT.

Garlic chutny

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INGRIDIENTS
1)GARLIC=1TABALE SPOON
2)CURD=1 CUP(skimend)
3)GREEN CHILLI=3
4)SALT TO TASTE
METHOD
GRIND THE GARLIC,CHILLI AND SALT THEN PUT IN TO ABOWL AND MIX THE CURD PROPERLY WITH THE SPOON AND SERVE WITH THE SNACKS AND ANY THING .
NOTE=you can make the garlic bread also
it comes out very very tasty and good for health.

Dal/Channa Salad

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Dal/Channa Salad

Ingredients

Sprouted Kala Channa – 1 cup
Sprouted Moong Dal – 1 cup
Cucumber – 1/2
Raddish – ½
Tomato (small size) – 2
Onion – 1
Capsicum – 1
Cabbage – Ό
Apple – 1
Banana – 1
Gauva – 1
Grapes – 5 -6 pieces
Chikoo - 1
Carrot – 1
Spinach – 3 to 4 leaves
Cottage cheese (paneer) – 50gm
Green Peas – ½ cup
Sugar – as per taste
Ingredients for Dressing
Lemon – 2
Amchoor – 1 tbsp
Sugar or tomato souce – 1 tbsp

Method

1) Finely chop all the vegetables and fruits and keep it aside.
2) Put the kala channa, dal and peas (if raw and uncooked) and cook these in steam for a few minutes till the three are soft.
3) Put all the ingredients in a big bowl and mix it well.
4) Add amchoor, salt, sugar and lemon juice and mix it well.

KARAHI ARBEE

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Ingredients

Arbi (small size) – ½ kg
Garlic Paste – 2 tbsp
Cumin seeds (jeera) – 1tbsp
Mustard seeds – 1 tbsp
Salt – as per taste
Red chillis crushed – as per taste
Garam masala – 1 tbsp
Amchoor – 1 tbsp
Water – ½ small cup
Onion – ½ cut into round pieces
Coriander leaves – 1 tbsp
Lemon – 1/2

Method

1) Boil Arbi in pressure cooker.
2) Peel arbee and flatten each piece of arbi using the palms of your hand.
3) Deep fry or shallow fry arbi till brown. Take the arbi out of the wok/karahi and keep it on a napkin so that excess oil is absorbed by the napkin
4) Take two tbsp of oil in a wok or frying pan. Put the garlic paste. Wait till it is brown.
5) Add all other ingredients except onion, coriander and lemon i.e. cumin seeds, mustard seeds, salt, red chillis, garam masala, amchoor.
6) Put half cup (small) of water on high flame.
7) Put the fired arbi and stir it well. Make sure you don’t break the arbi. Cook for a minute or two.

Garnish the arbi with onions, coriander and lemon

Vegetarian Kebabs

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Vegetarian Kebabs

Ingredients

Granulated Soyabeans – 1 cup
Poha – ½ cup
Garlic Paste – 1 tbsp
Finely Chopped Ginger – 1 table spoon
Corn flour – 1 tbsp
Salt – as per taste
Chilli powder – as per taste

Method

1) Soak soyabean in water for 10 minutes
2) Soak Poha for 2 minutes.
3) Drain Poha and soyabean
4) Mix the Poha, soya bean and other ingredients i.e. garlic paste, ginger, corn flour, salt and chilli powder.
5) Mix it well. You can add a little water for mixing
6) Make small round balls.
7) Fry the round balls till they are golden brown

Serve the veg kababs with chutney.

** note that instead of frying the kebabs, you can bake these in the over for 15 – 20 minutes till they are golden brown. This would make for a high protein healthy snack.

Vegetable soup

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Vegetarian Soup

Ingredients

Peas (matar) – 100gms
Carrots – 2
Potato – 1
Cauli flower – Ό
Cabbage – Ό (finely chopped)
Capsicum – 1
Apple – ½
Cinnamon (dal chini) powder – ½ tbsp
Black Pepper – as per taste
Salt – as per taste
Lemon Juice – 2 tbsp
Red Lentils – split (masoor dal) – ½ cup

Method

1) Wash all vegetables and cut them into small pieces.
2) Put all vegies except cabbage, capsicum and dal in a pressure cooker with cinnamon (dal chini) and salt.
3) Cook for 15 to 20 minutes i.e. two whistles
4) Using a masher, stir it properly so that everything is mixed well. Add the lime juice.
5) Pour it in the soup bowls and garnish it with cabbage and capsicum.

Chicken Vindaloo

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Chicken Vindaloo (Type of Indian Chicken Curry)

Ingredients:
2 lbs. chicken tenders
1 tsp. salt, or to taste
1 Table sp. olive oil
1 Table sp. minced garlic
1 big onion, sliced
1 large bell pepper, julienne
1 Table sp. soy sauce
1 Table sp. Vindaloo Powder (or local curry powder)
1 Table sp. Cajun Blend
1 14½oz. can sliced stewed tomato (or fresh tomatos)
1 1/2 tsp. Chilli P0wder

Method:
In a preheated wok add the olive oil. When it swirls add the minced garlic, salt, Vindaloo Powder, Cajun Blend and the chicken tenders. Cook the chicken till almost done. Now add the onions, bell pepper, soy sauce and stewed tomatoes. Stir fry until the onions start to collapse, then add the can of tomatoes. Put on low heat, and simmer 10 minutes to mix the flavors. Serve over Rice.
Serves 8

Chicken Tikka (Oven Baked Chicken)

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Ingredients:
3 lbs Chicken thighs or drumsticks skinned
4 to 5 Garlic cloves grated
2 Teaspoons grated Ginger
1 Cup Yogurt
3 Teaspoons Ground Cumin
1/4 Teaspoon Ground Turmeric
1 Teaspoon Chile Powder (more if you like it hot)
1/2 Teaspoon Ground Paprika
2 Teaspoons Salt
2 Teaspoons ground black pepper
4 Teaspoons Soya sauce

METHOD

Wash and remove any extra fat from the meat, pat dry and put deep cuts on the pieces of the meat so that the spices will get into the meat. In a blender, blend the all the ingredients.

Place the chicken on a large tray and then pour the blended mixture. Mix the paste thoroughly with chicken and let it marinate overnight (or 4 to 5 hours) In a covered tray in the fridge.

Grill the marinated chicken until meet is cooked. (until golden brown)

Note: Chicken Tikka usually eat with Nan or Chapathi