BAKED VEGETABLES AND MACARONI IN WHITE SAUCE

 

½ cup green peas

100g broccoli

100g cauliflower

½ cup chopped French beans

½ cup corn kernels boiled

½ cup carrot chopped

½ cup mushrooms sliced

2 chopped capsicum

1 green chilli chopped fine

1 large onion chopped

1 tbsp oil and 1tbsp butter

Salt and black pepper to taste

1 ½  cup white sauce

1 cup macaroni (cooked and drained)

½ cup grated cheese

½ cup fresh breadcrumbs

METHOD

Melt butter and oil in a pan, add chopped garlic onion and green chilli and sauté. Add all the vegetables

Add 2 crumbled vegetable maggi cubes (optional)

Stir fry vegetables till the vegetables are soft and crunchy.

Add boiled macaroni and white sauce check the seasoning.

Transfer them in a casserole .Sprinkle grated cheese and breadcrumbs and bake uncovered in

a preheated oven at 250 C for 10 minutes or till the crust is light brown.

OKARA IN MEAT CURRY

INGREDIENTS

1. 300g mutton
2. 200 g small size okara
3. 1onion sliced
4. 1tbsp ginger garlic paste
5. 1tbsp whole garam masala
6. 1tsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1tbsp coriander powder
9. 2 tomatoes grated
10. 1/2 cup yogurt
11. 1/2tsp garam masala powder
12. 1tsp anar dana or amchur powder
13. 1/4 cup oil salt to taste

METHOD

• heat oil in cooker add whole garam masala(one bay leaf,2cloves,1black cardamom,6 pepper corns,1tsp cumin seeds) add sliced onion fry it light brown,take out onion and spices and grind them
• in the same oil add meat and ginger garlic paste ,fry few minutes then add chilli, turmeric,coriander powder salt and finely chopped tomatoes cook it till meat is  almost tender.
• mix fried onion paste in 1/2 cup yogurt ,add this in cooking meat. fry(bhonu) meat till oil separates
• add1/2 cup boiled water for the gravy keep warm.
• wash ,dry and make a longitudnal slit in okara
• stuff okara with stuffing(garam masala,amchur powder,salt )
• shallow fry these stuff okara
• add in cooked mutton cover the pot and cook for ten minutes on very slow heat(dam)
• serve with roti  or boiled rice

STUFF TINDAY

INGREDIENTS

1. 6 small size tinday
2. 100 g paneer
3. 2 onions chopped
4. 1 chopped tomato
5. 1tbsp ginger garlic paste
6. 1tsp red chili powder
7. 1/2tsp turmeric powder
8. 1tbsp roasted coriander powder
9. 1tsp roasted cumin powder
10. 1tsp amchur powder
11. salt to taste
12. chopped green coriander leaves
13. 2tbsp oil

METHOD

• cut off a slice from the top of each tinda and scoop out flesh from in side,
• chopped onions finely.
• heat oil in a pan and fry onions light pink,
• add ginger garlic paste fry few minutes add spices 
• add chopped tomato and scooped out tinda fry it till tomato and tinda are cooked ,
• add grated paneer and chopped coriander mix well.cool the mixture.
• stuff each hollowed tinda with this stuffing.
• heat 1tbsp oil in cooker add cumin seeds when they stop sizzling carefully put stuffed tinda in it and spread over remaining stuffing.with 1tbsp of water.
• close the lid and cook it on very slow heat until tindas are tender.
• garnish with chopped coriander .
• serve with roti  or paratha.

SPICY RICE AND LENTILS(MASALAY DAR KHICHRI)

INGREDIENTS

1. 1 cup rice
2. 3/4 cup split green beans(moong ki dal)
3. 1 chopped onion
4. 2 cloves of garlic chopped
5. 1'' chopped ginger
6. 2green chilies
7. 1chopped tomato
8. 1tbsp whole garam masala
9. 1/2tsp turmeric powder
10. 1/2tsp red chili powder
11. salt to taste
12. 2tbsp refined oil
13. 2tbsp ghee or butter
14. 1small sliced onion

METHOD

• soak rice and lentil separately for 30 minutes.
• heat oil in pressure cooker add whole garam masala(1 bay leaf,1/2''cinnamon,2 cloves,1black cardamom,6 pepper corn and 1tsp cumin seeds)let them sizzle,
• add chopped onion,garlic, ginger,green chili and saute them.
• add chopped tomato, turmeric powder,red chili powder,and salt cook till tomato is soft.
• add soaked lentil stir few minutes then add rice mix well.
• add 21/2 cups of water close cooker.bring to full pressure on high heat,reduce heat and cook for 3 minutes.remove cooker from heat .let it cool.(this can be cooked with out pressure cooker)
• heat ghee or butter fry onion slices ,light brown in colour  pour this ghee over cooked khichri
• serve hot with mango chutney or raita (cucumber or bondi)

Rajasthani Bhindi

INGREDIENTS

1. 250 g Okra ( Bhindi)
2. 4tbsp gram flour(baisan)
3. 1 tbsp red chilli powder
4. 1/2tsp turmeric powder
5. 1tsp chat masala
6. 1tsp ajwain
7. salt to taste
8. 2tbsp oil 
9. 1 lemon juice

METHOD

• Wash okra and dry it .Cut both ends and make a longitudinal slit .
• Stuff the okras with  a mixture of red chilli,turmeric powder,chat masala and lemon juice.
• Heat oil in a pan add ajwain after few seconds add gram flour fry it on slow heat until the nice aroma comes.
• Add stuffed okra and cook on medium heat until tender.
• Serve with parantha.

KARAHI DO PAYAZA CHICKEN

INGREDIENTS

1. 1/2kg chicken pieces
2. 250g onions slices
3. 250g tomato slices
4. 1tbsp chopped garlic
5. 1tbsp chopped ginger
6. 1 tbsp roasted crushed red chillies
7. 1tbsp coriander seeds
8. 1tsp cumin seeds
9. 1tsp ani seeds
10. 3-4  chopped green chillies
11. 1/2 tsp pounded black pepper
12. 1/2 cup oil
13. salt to taste

METHOD

• dry roast red chillies,coriander seeds,cumin seeds,ani seeds(sonf) coarsely grind them.
• in a wok heat oil add sliced onion saute it ,add tomato slices ,ginger and garlic fry it for few minutes,
• add chicken pieces stir it well and cover, cook it on slow to medium heat till chicken is half done.
• don't add water let chicken cook in its own juices.
• add all the spices and salt now stir well add 1/2 cup of water.
• cook it till chicken is tender and oil starts separating.
• garnish with chopped coriander leaves and chopped ginger.

serve with naan,lacha paratha or roti.

PACHKUTA

INGREDIENTS

1. 250 gms pachcuta
2. 1tsp red chilli powder
3. 1tbspcoriander powder
4. 1tsp termeric powder
5. 1/4tsp asafoetida powder
6. 1tsp cumin seeds
7. 1tbsp(rai,sonf,ajwain)
8. 4 whole red chillies
9. 3 tsp amchur (dry mango powder)
10. 1/4 cup oil

METHOD

• check pachcuta , put it in a seive and wash it under running water to remove sand and dust.
• soak it in water overnight.
• pressure cook it for 2minutes with salt.
• in cooked pachcuta add red chill powder,coriander powder,termeric powder mix well.
• heat oil in a pan add  tempering ingredients (cumin seeds ,rai,sonf,ajwain ,asafoetida and red whole chillies)
• now add the cooked pachcuta mix well ,
• add amchur powder.cook it until oil separates about 5 minutes.
• serve with puri

DAHI WALA MURGH KORMA

INGREDIENTS

1. 1/2 kg chicken
2. 2 onions sliced ,fried and crushed
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tbsp roasted cumin powder
6. 1tbsp roasted coriander powder
7. 1tsp garam masala
8. 1 tbsp korma masala
9. 1 cup of hung yogurt
10. salt to taste
11. 1/2 cup of oil

METHOD

• in yogurt mix all the ingredients,add chicken pieces in it ,let it marinate overnight.
• heat oil in a pan add one bay leaf,4 cloves ,2 black cardamom and 1'' cinnamon.
• add marinated chicken pieces ,fry them for 8 minutes then add all the  remaining marinate in pot ,cover it and cook on medium heat until chicken is tender and oil oozes out .no need to add water.
• add 1/2 tsp small cardamom 1/4 tsp nutmeg and mace powder.
• serve with naan or romali roti.
• by this method chicken can be cooked in solar cooker or crock pot .

DAM KA KHOBANI KEEMA

INGREDIENTS

1. 1/2kg keema
2. 10 dry apricots
3. 1tbsp raw papaya paste
4. 1onion chopped
5. 1tbsp ginger garlic paste
6. 1tsp coriander powder
7. 1tsp cumin powder
8. 1tsp sonf powder
9. 1 1/2 tsp red chilli powder
10. 1/2tsp garam masala powder
11. 2 chopped green chillies
12. coriander leaves for garnishing
13. 1/2 cup oil or 1/4 cup oil and 1/4 cup butter
14. 1/2 cup hung curd

METHOD

• soak apricots, chop them roughly.
• marinate keema with papaya paste for two hours.
• in 1/2 cup hung yogurt add ginger garlic paste,all dry spices,salt and marinated keema mix well.
• heat oil in a pan put chopped onion and saute' it, add keema stir well so no lumps remain.cover and cook on medium heat.
• when keema is half done add chopped apricots.
• cook until keema is cooked and oil separates.
• add chopped chillies and coriander leaves.
• serve with paratha.

TIP  always first heat the pan then put oil.if you are using oil and butter add oil first then put butter.
To store green chillies ,remove the stem, then store them in steel or plastic container which is lined with paper towel or napkin, put the container in the refrigerator.