LOTUS STICK KOFTE ( Serving - 4 )

INGREDIENTS ;

for kofte :

*  250 gm kamal kakri

*  1/2 inch long ginger , chopped

*  2-3 green chili , chopped

*  1 tsp anaardana (  crushed coarsely )

*  1 tsp besan ( gram flour )

*  1/2 tsp coriander seeds ( grinded coarsely )

*  1 tbsp chopped coriander leaves

*  salt to taste

METHOD ;

for making kofta ;

*  Boil the kamal kakri in salted water , when it becomes soft then grind it in mixi.  Now add green chili,  ginger , anaardaana , coriander seeds ( coarsely grinded ) and 1 tbsp besan . Add little salt and mix it well . Now make small balls of it and deep fry in oil and keep aside on paper napkin .

INGREDIENTS ; 

For making kofta curry ;

*  2 tbsp oil

*  2 onion , grinded

*  1 tsp coriander powder

*  1/2 tsp turmeric powder

*  1 tsp kashmiri red chilli powder

*  2 tomatoes , chopped

*  1 1/2 glass water

*  1 tbsp chopped coriander leaves for garnishing 

METHOD ;  FOR GRAVY

*  Heat the oil in a pan. Add cumin seeds . Let them splutter then add onion paste, saute for a while till it turns golden brown . Add coriander powder, red chili powder , turmeric powder & kashmiri red chili powder . Now add chopped tomatoes and saute . Add some water and salt into it and let it cook for 10-15 minutes in medium flame . At last , add kofte and remove from fire . Garnish with chopped coriander leaves .

Serve hot with chapati & naan .

  

VEGETABLE FRANKIE ( serving - 4 )

INGREDIENTS ;

For the Rotis ;

* 1/2  cup plain flour

*  1/4 whole wheat flour

*  2 tsp oil for kneading

*  salt to taste

For the Stuffing

*  4 tsp butter

*  1 tsp ginger garlic paste

*  3/4 tsp chilly powder

*  1 tsp garam masala powder

*  1/2 tsp chaat masala

*  1 tbsp coriander leaves ( finely chopped )

*  salt - according to taste

*  4 tsp frankie masala ( optional )

*  2 cup - veggies of choice

METHOD ;

*** For the rotis ;

*  Combine all ingredients and knead into pliable dough with water.

*  Cover with wet muslin cloth. Keep aside. Re-knead using 1/4 tsp oil

*  Divide into 4 equal portions & roll out each into circles

*  Heat a griddle & cook rotis lightly on medium flame , keep aside .

*** For the stuffing ;

*  Heat butter in wok, add ginger garlic paste. Saute on medium flame.

*  Add veggies, salt and spices except frankie masala . Mix well & saute on medium flame for a 

    minute .

*** How to proceed ;

*  Cook the roti on a medium flame using 1/2 tsp butter or oil till both sides turn light brown in colour *  Place the stuffing on one end of the roti , spread it lightly and remove from the griddle.

*  Sprinkle frankie masala and roll it up tightly . Now your frankie is ready.

 

BAINGUN KA BHARTA ( EGG PLANT ) Serving - 4

INGREDIENTS;

*  One large brinjal

*  3 tablespoons oil

*  2 large onions, chopped

*  3 medium tomatos, chopped

*  4 green chillies, chopped

*  1/2 tsp red chilly powder

*  1 tsp cumin seeds

*  2 tbsp fresh coriander leaves, chopped

*  salt to taste

METHOD ;

*  Grease the whole brinjal with oil then roast it on a open flame till cooked and the skin has charred completely.

*  Cool , peel and mash. Heat the oil in a pan and add cumin seeds into it . when the seeds begin to

 crackle, saute the onions till light golden brown.

*  Add the tomatoes, chopped green chillies into it . Saute till the masala is cooked and oil rises to the  surface.

*  Add the mashed brinjal , mix well . Lower the heat and cook for 4-5 minutes .

*  Add the chopped coriander leaves , Serve hot with chapaati & naan

INSTANT KHAMAN DHOKLA ( Serving for 4 )

INGREDIENTS ;

*  1-1/2  Cup besan  ( gram flour )

*  1/2  cup suji  ( semolina )

*  1 Cup curd

*  1/2 tsp turmeric powder

*   1/2 tsp ginger & green chilly paste

*  1-1/2 tsp lemon juice

*  1/2 tsp sugar

*  1/2 tsp hing( asafoetida)

*  1 tsp. eno fruit salt

*  2 tsp oil

* salt to taste

*  1 - 1/2 cup of warm water

FOR TEMPERING ;

*  2 tbsp oil

*  1/2 tsp mustard seeds

*  4 green chillies, slit lengthwise & cut into halves

*  2 tbsp chopped coriander leaves

*  2 tbsp grated coconut for garnishing

METHOD ;

*  Take besan  ( gram flour ) in a bowl , add curd , suji and one cup of warm water and mix it well to avoid lumps . Add salt & mix it well.

*  Leave it aside for an hour . Add turmeric powder & green chilly ginger paste, sugar , lemon juice and one spoon of oil and at last add eno or soda bicarbonate to the batter . whisk briskly . Immediately pour the batter into the greased thali and place it into the steamer .

*  Cover with the lid and steam for 8-10 minutes. When a little cool, cut into square pieces and keep in serving bowl.

*  Heat remaining oil in a small pan . Add mustard seeds . When the seeds begin to cracle, put curry leaves and lengthwise green chillies and little bit warm water and finally pour over the dhoklas .

*  Serve, garnished with chopped coriander leaves and scraped coconut . It tastes best with green chutney.

PASTA INDIANA ( For 2-3 servings )

   INGREDIENTS ;

• 1 Cup pasta
• 2 tbsp. butter
• 1/2 cup chopped coriander leaves
• 4 green chilli , finely chopped
• 2 inch piece of ginger
• 3 clove of garlic
• 1 finely chopped onion ( finely chopped )
• 1/2 tsp. black pepper powder
• 1/4 cup cheese, optional
• 2 tsp. oil
• salt to taste

      METHOD;

      Boil pasta in 5 cups of water. Add salt and 1 tsp. of oil into it. When it become tender,

      drain it with the cold water and pour 1 tsp oil all over the pasta and keep aside. Grind

      the ginger, green coriander leaves, green chillies, garlic and salt to make a paste.

      Heat the oil in a pan, add onion, saute then add the paste, mix it well  and add pasta, 

      sprinkle black pepper powder and cheese over it. serve hot. 

     

 

CHINESE VEG. FRIED RICE ( for 2-3 servings )

     INGREDIENTS;

• 1 cup boiled rice,
• 1 tbsp chopped garlic
• 1 chopped onion
• 2 green chilli, finely chopped
• 1/2 cup chopped cabbage
• 1/2 cup finely chopped carrot
• 2 tbsp chopped green onion ( optional )
• 1/2 tsp black pepper powder
• 2 tsp soya sauce
• 1 tsp vinegar
• salt to taste

     METHOD;

        Heat oil in a pan . Put chopped garlic, saute for a minute then
        add chopped onion, saute till it turns golden brown. Now add
        all the vegetables and cook for 2-3 minutes. Add green chilli
        black pepper powder, salt, soya sauce & vinegar. Now add
        boiled rice. Mix it well. Serve hot.
     

MOONG CHILKA KHICHDI

INGREDIENTS ;

1 cup rice
1/2 cup green chilka wali moong dal
1 tsp cumin seeds
1/2 tsp ghee
1 tsp turmeric powder
4  1/2 cups water
2 -3 dry red chilli
a pinch of asafoetida
salt to taste,

METHOD,

Mix the rice and daal and wash properly. Heat the ghee or oil in a cooker, add cumin seeds ,
asafoetida and the pieces of dry red chilli . Now add the mixture of rice and daal and all the water
in it. Now add turmeric powder and salt. Mix it well. Place the lid of the cooker and wait for 2 to 3
whistles then simmer the fire for few minutes. Once the pressure cool down, open the cooker . 
If you like the khichdi pulav style ( thick ) then serve hot. If you like it in thin consistency, boil
one cup of water separately and mix into it.
Serve hot. Khichdi goes really with paapad, dahi, ghee, chutney or mango pickles.





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