Mixed Vegetable Sabji

Serves: 4

Ingredients:

• Medium size Cauliflower(approx 450 gms)
• 2 medium carrots
• ¼ cup peas
• 1 medium potato
• 2 medium tomatoes
• 2 tbsp. oil
• 2 red chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 pepper corns
• ¼ tsp turmeric
• 1 tsp garam masala(I used home made garam masala)
•  Tamarind (approx 1/4 tsp concentrated tamarind paste)
• ½ cup grated coconut
• 1 medium onion
• 2 flakes garlic.
• 4 to 5 curry leaves
• 1½ tsp ginger garlic paste

Method

• Clean and cut the vegetables(cut the cauliflower into medium florets,cut onion and carrots lengthwise, chop the tomatoes into small pieces amd potatoes into medium pieces)
• For masala paste grind red chillies, coriander seeds,cumin seeds,peppercorns, turmeric, tamarind, coconut, 1/2 onion, flakes of garlic.
• Heat oil,add ginger garlic paste,curry leaves and fry the sliced 1/2 onion till light brown.
• Add the masala paste and fry nicely for 10 minutes, so that all the spices cook well.
• Add the vegetables, salt,little water and stir it, cook for 5 mins then add garam masala
• Add water(hot) if needed
• cook till the vegetables are done and oil surfaces.
• Do not over cook the vegetables.
• Mixed Vegetables Sabji is ready to serve.

Variations: You can also add or substitute any of your favourite vegetables like french beans, cabbage, egg plant and white pumpkin.

Pasta Sandwich

Serves: 2

Ingredients

• 1 1/2 cups boiled noodles or spaghetti
• 1 tbsp butter or oil
• 1 small onion 
• 1 to 2 spring onions
• 3-4  flakes garlic
• 1 big jalapeno chili, cut into rings.
• 1/4 cup tomato ketchup( I used Heinz)
• 1/2 cup grated cheese
• 4 slices toasted crisp bread
• 1/2 tsp chili powder
• salt and pepper to taste

Method

• Heat butter or oil in a pan
• Finely chop onion and spring onions and fry it till transparent.
• Crush and chop garlic, add it and saute for few seconds
• Add noodles or spaghetti and mix well
• Add grated cheese, leave some cheese for topping
• Add Jalapeno chili, ketchup, salt, pepper and red chili powder.
• Mix it well and remove it from heat.
• Butter the toasted slices of bread
• Spread the the noodles or spaghetti mixture on the toasted bread.
• Put some grated cheese over it.
• Cut into halves and it is ready to serve...

Note: If you don't have Jalapeno chilies then you can use green chilies(deseeded and finely cut) but Jalapeno chilies tastes really good.

Chinese Fried Rice

Serves: 4 to 5

Ingredients

• 11/2 cups rice
• 1 tbsp soya sauce
• 3 beaten eggs
• 2 or 3 chopped spring onions
• 2 oz unsalted butter or ghee(approx 4 tbsp)
• 1 stick celery(chopped)
• 3 tbsp cooked peas
• salt to taste

Method

• Cook the rice.
• Heat butter and fry the cooked rice with salt for about 7 to 8 mins, mix it .
• Take another pan and put little oil, heat the oil and add beaten eggs and stir it till the eggs are cooked.
• Add the cooked eggs, chopped spring onions, celery and soya sauce to the rice and cook it for 2 mins on low heat.

Fried Rice is ready to serve.. Serve it with veg or chicken Manchurian..:)

Flaked Rice(poha)

Serves: 4

Ingredients

• 2 cups Poha (Flaked rice),
• 1 large size onion,
• 1 medium size potato,
• 3-4 green chillies,
• 1 tsp lemon juice,
• 2 tsp sugar,
• salt to taste,
• 2 tbsp oil,
• 1 tsp mustard seeds,
• 4 to 5 curry leaves
• 1 tsp turmeric powder,
• coconut and coriander leaves for garnishing.

Method

• Rinse Poha in water and drain. Set it aside for 10 to 15 mins.
• Add salt, sugar and lemon juice to it.
• Chop green chillies finely.Chop cilantro/coriander leaves, onion and potato into medium pieces.
• Heat oil in a pan. Add mustard seeds. As they start spluttering, add curry leaves,chopped onion, potato, green chillies and turmeric powder.
• Cover and cook on medium heat till potato turn tender. Then add poha and stir.
• Cover for 5 minutes. Remove the lid, stir and let it cook for another 2 mins.
• Garnish with coconut and coriander leaves.
• Serve hot with mango or chilly pickle.

Note: You can also drizzle some ghee if you want before serving.

Variations: Try different versions of poha by adding one or more of vegetables such as green peas, chopped pieces of egg plant and cabbage.

Egg Patties

Serves: 3 to 4

Ingredients

• 5 eggs
• 4 medium potatoes
• small bunch of coriander leaves
• 1 small onion
• 1 medium sized tomato
• 1 tsp chilly powder
• 1 tsp cumin powder
• 1 tsp Butter chicken Masala
• Bread crumbs
  
• Oil or ghee
• Salt to taste

Method

• Boil the potatoes,add salt while boiling the potatoes to taste.
• Mash and knead the potatoes to a dough and keep aside.
• Chop the onion,tomato and green chillies very finely and Chop the coriander leaves.
• Heat a tablespoon of oil or ghee and fry the onion till tender, but not browned.
• Add the tomato and cook for a few minutes.
• Add seasoning i.e chilly, cumin powder, Butter chicken masala, salt to taste and chopped coriander and break in 4 eggs, stirring constantly till the mixture thickens and sets.(Note: For seasoning add any spices you like.)
• Remove from gas and let it cool.
• Beat the remaining egg well in a saucepan and keep aside.
• Knead the potato dough again and make flat cases.
• Place a heaped spoonful of the mixture in the center and cover, folding in the sides, to seal the stuffing.
• Press between the palms and make it flat.
• Heat some ghee or oil in a pan.
• Dip each patty in the beaten egg, roll in crumbs to make it crispy and fry till nicely browned.

Serve hot with bread, tomato ketchup or green chutney....:)

Egg Curry (Mangalorean)

Serves: 2 to 3

Ingredients

• 6 eggs
• 1 medium sized potato,
• 1 medium sized onion
• 1 tbsp coriander seeds,
• 1 tsp cumin seeds,
• 1 tsp mustard seeds,
• ½ tsp turmeric powder,
• 1 lime size tamarind ball or approx 1 tsp concentrated tamarind paste
• 2 flakes garlic,
• 6 tbsp coconut,
• Salt to taste,
• 1 tbsp oil.

Methods

• Boil the eggs (4 eggs) and a potato, Shell the eggs and cut each into 2 pieces, lengthwise.
• Grind to a paste 1/2 onion, coriander seeds, cumin seeds, mustard seeds, turmeric powder,tamarind, garlic, coconut,Salt, oil.
• Put 1 tbsp oil in the pan and heat it.
• Fry the1/2 sliced onion till brown, add the ground paste and fry for thee minutes.
• Add 2 cups water (as required for curry) and bring to a boil.
• Add the 4 boiled eggs and break the remaining 2 eggs into the curry, take care to see that they do not overlap.
• Add boiled potato, continue cooking till oil surfaces.
• Shake the pan once or twice to prevent the eggs sticking to the bottom, do not stir.
• Once the eggs are cooked, you can stir the curry and turn off the heat
• Garnish it with coriander and enjoy it with rice or Indian Bread.

(Note: you can either put all the boiled eggs in the curry or you can break all the eggs into the curry,it is up to you. I like some boiled and some broken eggs in the curry.)

Mutter Paneer

Serves: 4

Ingredients

• Paneer cut into cubical or triangular shape.(20 to 22 small pieces)
• 3/4 cup Mutter(can add more peas)
• 1 medium sized onion
• 2 medium sized tomatoes
• 1 1/2 tsp chilli powder
• 1 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
  
• Whole garam masala(2 nos.2" cinnamon stick,2 cloves,3 cardamom,1 Bay leaf)
• 1 tsp coriander powder
• 1 1/2 tsp Ginger Garlic
• Few broken pieces of cashewnuts(if cashewnuts are
• not available almonds can also be used.)
• 2 tbsp Oil
• 3 green chillies
• 1/4 cup chopped coriander leaves
• 11/2 tbsp Kasoori Methi
• 3 tbsp Cream or Curd mixed with sugar.(Add some water in the curd to make it to right consistency)
  

Method

• Put 1 tbsp oil in the pan, heat it.
• Add cashewnuts and roast it for 2 to 3 mins
• Add onions and saute it with little amount of salt until the onions turn golden brown,
• Add turmeric and mix it, put ginger garlic paste and saute it for sometime.
• Put tomatoes and cook it till they turn soft.
• Make the paste of cashewnuts, onions and the tomatoes in the blender.
• Add again 1 tbsp of oil in the pan,heat it.
• Add whole garam masala and saute it.
• Add the puree of cashewnuts,onions and tomatoes in the pan
• Put little water and add cumin,coriander and chilli powder and green chillies.
• Cook the mixture for 15 to 20 mins so that the raw spices will cook nicely.
• Put kasoori methi(rub it between your palms,to make it fine) as this adds nice flavour to the mix.
• cook this mix on low flame for 8 to 10 mins, then add peas.
• Cook again for 5 min, then add paneer.
• Let it cook for 7 to 8 mins on low flame.Add chopped coriander,mix it
  
• Add cream or curd and again stir it
  
• Cook it another for 2 min and then turn off the heat.

(Note: Fresh Paneer can be directly added in the gravy but if it is stored in a refrigerator for a longer time, fry it in the oil till they become slightly golden and soak it in the water for 10-15 mins.Sqeeze the paneer pieces in between the palms and put it in the gravy.This makes the paneer soft and also removes oil from it.)

Garnish it with some coriander leaves.

Mutter Paneer is ready to serve.

Aloo Paratha

Makes 6

Ingredients

Dough

• 1 1/2 cup whole wheat flour
• salt to taste
• 1 tsp oil
• 1/2 cup water

Stuffing
(uncooked Masalas)

• 3 medium sized boiled potatoes
• Salt to taste.
  
• 1/2 tsp cumin powder
• 1/2 tsp chilli powder
• 2 tsp chopped coriander
• 1/4 tsp chaat masala

(cooked Masalas)

• 1 tsp Oil
• 1/2 tsp ginger-garlic paste
• 2 tsp minced onion(optional)
• 1/2 tsp Cumin powder
• 1/2 tsp chilli powder
• 2 green chillies
• 1/4 tsp chaat masala
• 1 tsp lime juice.

Method

Dough

• Take flour,mix it with salt and 1/2 tsp oil then mix it with water.
• Add water as needed to make the dough soft and then knead it with 1/2 tsp oil.
• Keep the dough aside for 15-20 mins.

Stuffing

• Grate the boiled potatoes and mix it with the uncooked masalas as directed(grating should be done to avoid the lumps of potatoes.)
• Keep it aside.
• Take oil as directed and heat it in the pan
• Add ginger-garlic paste,minced onions, cumin powder,chilli powder and chaat masala as directed
• Cook it properly till the onions turn golden brown.
• Put the potato mix into the pan,add lime juice and mix it.
• Remove the mixture in the bowl and let it cool.

Preparation

• Now take the dough and divide it into 6 equal parts
• Divide the potato stuffing also in 6 equal parts and roll it into balls
• Take 1 ball of dough and roll it to 4" to 5" circle. (Note:while rolling keep it in mind that the middle portion of the dough is kept thick to place the potato mix ball on it.)
• Place the potato mix ball in the center of the rolled dough and wrap the dough around the potato stuffing to form a ball.
• Press the ball with hand and roll again with the rolling pin to form circular disc.(if needed, add flour on the rolling board to ease rolling.)
  
• Be careful that the stuffing does not come out of the dough,while rolling.

Cooking

• Place the paratha on the pan and let it cook each side for 3 to 4 mins
• Add little oil or clarified butter, when Pan frying.

Serve the Parathas with Tomato chutney, Curd or Tomato ketchup.

Samosas

Samosas are perhaps one of the most popular Indian appetizers. Be it a party,function or any occasion everyone loves to grab it......My hubby is no exception, he used to order samosas from out whenever he used to feel like eating and that motivated me to try the Samosa recipe at home...

Serves: 2 to 3

Ingredients

Dough

• 1/2 cup all-purpose flour (Maida)
• 1 tsp sooji
• Pinch of salt
• 11/2tbsp oil
  
• 1/8th cup of luke warm water

Stuffing

• 2 large boiled Potatoes, peeled and chopped
• 1/2 cup green peas (frozen)
• 2 tbsp oil
• 1/2 tsp cumin seeds
• 1 tsp corriander powder
  
• 1/2 tsp fennel seeds(coarsely ground)
• 1 tsp ginger paste
• 1/2 tsp red chilli
• 1/2 tsp Garam Masala (I used homemade Garam Masala)
• 2 medium sized chillies
• 1 tsp amchoor powder(optional)

Method

Dough

• Mix the flour, sooji, oil and salt together.Add water as needed
• Knead for a minute or two to make the dough smooth
• Set the dough aside for atleast for 20 min and cover it with damp cloth.

Stuffing

• Heat the oil in a frying pan on a medium high heat
• Add cumin seeds as cumin seeds crack, add ginger paste, green chillies, coriander powder and stir.
• Add green peas and stir until tender.
• Add the potatoes and stir-fry for about 3- 4 minutes.
• Add salt to taste
• Add fennel seeds(coarsely ground)
• Stir in garam masala.
• cool the stuffing to room temperature.

Making Samosas

• Knead the dough again. Divide the dough into 4 equal parts and make into balls.
• Roll each ball into 6 to 61/2" diameter circles and cut each circle in half.
• Make the half into a cone by sticking seam together with a little water, stick the sides of this cone so that it is completely sealed.
• Fill the cone with 21/2 tablespoons of filling.
• Press this filling down with your fingers. Now close the top of the cone into a triangle shape, stick the top edge so that it is completely sealed.
• Continue filling the rest of the samosas.

Cooking the Samosas

• Heat about 1-1/2 inch of the oil for deep frying over a medium-low flame. (You may use a wok or Indian karhai ).
• To check if oil is hot enough, place a small piece of dough in oil and the dough should sizzle and come to the surface slowly
• Carefully put in as many samosas as it fits.
• Fry slowly, turn the samosas until they are golden brown and crisp.
• Do not fry the samosas on high heat or else the samosa crust will become too soft and it won't be crispy.

Serve it with green Chutney or Tomato ketchup...:)

Shankarpali

My Hubby and I love sweets very much so for the Christmas Kuswar preparations I decided to make Shankarpali and as it was my first Christmas after marriage I was filled with enthusiasm to make many sweet dishes! It's great fun decorating the house, making sweet dishes and attending the Christmas eve mass......We actually experience the presence and the love of the Lord as we are so much involved in the celebrations......It was a memorable Christmas Celebration! It was for the first time I made Shankarpali and my husband liked it...:)


Makes about 3/4 kg Shankarpali

Tools Required:

• Rolling pin,
• Rolling board,
• knife or a pizza-cutter
• Skillet/Karahi
• slotted spoon for frying,
• Dish for fried Shankarpali.

Ingredients:

• 1/2 cup oil or Ghee (I used oil.)
• 1/2 cup milk
• 1 cup sugar
• a pinch of Salt
• 3 1/2cups all-purpose flour.
• Oil or Ghee for deep-frying (I used oil)

Method:

• Mix the first three ingredients in a pan and heat.
• Turn the gas off, as soon as the mixture comes to a boil.
• Pour it into a shallow dish. Once it is moderately hot wherein you can touch the mix, add the salt.
• Add the flour, a little at a time. Please do not add all the flour now.
• We are going to add only as much as the oil-sugar-milk mixture takes in.
• Go on kneading and adding the flour till you have soft dough which is smooth, pliable and not sticky.
• Keep this dough aside,covered for about 30 min.
• Pour oil/Ghee into the skillet to deep fry the shankarpali and heat it
• Knead the dough lightly. Take a fistful of it and roll it.
• Oil the rolling board lightly and roll the ball on it into a circle.
• Do not dust the rolling board with flour.
• Cut this rolled out dough into small diamonds with a knife or a pizza cutter.
• Deep-fry these pieces.
• Please make sure that the oil is not too hot or else the Shankarpali will be fried dark brown on the outside and uncooked from inside.
• You can fry as many as you want at one point. It depends upon the size of the skillet.
• Take them out of the oil, when they look light brown. They will continue cooking a little even after they are taken out of the oil.
• Continue the procedure for rest of the dough.

Cool the fried Shankarpali completely. Then store them in a dry container with a tight lid.
Enjoy it!

Sweet Sour Chicken

Serves : 5 to 6

Ingredients:

• 2 medium sized onions
• 3 small green chillies
• 1 tsp ginger garlic paste
• 3tbsp oil
• 5 flakes of garlic
• 1 inch size piece of ginger
• 1 pound of chicken
• 1 pound of ground chicken
• 1 tsp Tandoori chicken masala
• 1 tsp Butter chicken masala
• 1 tsp Paprika
  
• 1 1/2 tsp ground pepper
• salt to taste
• 2-3 cloves
• 2 tbsp tomato ketchup
• 1 1/2 tbsp Sweet Sour Sauce
• 1 tbsp flour(All purpose flour)
• 1 cup chicken stock

Preparation:

• Cut chicken and season with salt and pepper and set aside in a bowl
• Mix salt and pepper in ground chicken and set aside

Cooking:

• Saute the seasoned chicken and ground chicken in 2 tbsp of oil and set aside
• Cut onions, green chillies, garlic, ginger and saute in a pan with 1 tbsp oil
• Season with salt, pepper, paprika, cloves.
• After onions are brown add chicken and saute.
• Add the masalas and add ginger garlic paste
• Add water, chicken stock, sweet sour sauce and tomato ketchup.
• Add flour to thicken.
• Cook until done.

Garnish it with coriander and serve it with Rice or Naan.