SADABAHAR PULAO RECIPE

SADABAHAR PULAO
Ingredients
Basmati Rice 1 cup (250 gm)
Green peas (mutter) 100 gm
Carrot (Gajar) peeled and chopped in small cubes 100 gm
Cloves 2-3
Cardamom black 2
Black pepper 3-6
Bay leaves 2
Cumin seeds 1 tsp
Garam masala powder ½ tsp
Cashew nut 8-10
Ghee 100 gm
Hot water 2 cups
Salt to taste

Method
Wash and soak rice in little water for 10 min
Heat ghee in thick base pan add cashew nuts, cloves, black Cardamom, black pepper, Bay leaves and Cumin seeds allow it to crackle.
Add chopped carrot, green peas, rice, salt, garam masala powder, stir fry for a minute
Add 2 cups boiling water bring rice to boil.
Cook on low flame for 10 min with covered lid

PANEER PASANDA RECIPE

PANEER PASANDA

Ingredients
Paneer (cut in to 2 inch cubes or triangle) 250 gm
Almond 8-10
Onion chopped 1
Tomatoes chopped 3
Green chilly 1
Ginger garlic paste ½ tsp
Red chilly powder ½ tsp
Coriander powder 1 tsp
Saffron colour ¼ tsp
Kasuri methi 1 tbsp
Cashewnut 8-10
Cumin seeds 1 tsp
Garam masala powder ¼ tsp
Bay leaves 2-3
Milk full cream 150 ml
Oil 150 ml
Salt to taste

Method
In a pan add 1 tbsp oil fry almond till light brown keep aside
Fry onion till light brown keep aside
At first grind almond in a mixer grinder,
To this add fried onion chopped tomatoes green chilly ginger garlic paste and grind to fine paste, add water if required
Heat oil in pan add cashew nuts, bay leaves and cumin seed allow it to crackle
Add the tomato paste stir fry for 3-4 min
Add red chilly powder coriander powder salt saffron colour and milk stir fry for 2-3 min or till oil separates out.
Add kasuri methi, garam masala powder and paneer, mix for half a minute
Garnish it with coriander leaves and grated paneer.
Serve hot with roti or bread

BREAD CHAT RECIPE

BREAD CHAT
INGREDIENTS
Sandwich Bread slices 4
Potato medium boiled and smashed 2
Curd 1 cup
Chopped onion 2 tbsp
Chopped coriander leaves 1 tbsp
Green chillies chopped ½ tsp
Red chilly powder 1 pinch
Sugar 1 tbsp
Tamarind sauce 3 tbsp
Fried sev 2 tbsp
Jeeera powder ¼ tsp
Salt ¼ tsp

METHOD
Mash potatoes add pinch of salt and chilly powder keep it aside
Take chilled curd in a bowl add sugar and a pinch of salt
Mix well till smooth add little water if curd is too thick
Cut the edges of bread, Dip all the slices one by one in curd
Place one soaked slice in serving plate cover it with mashed potatoes
Place another soaked bread slice on top
Pour curd on top to cover it well
Sprinkle all over the bread chopped onion 1 tbsp, green chillies ¼ tsp, jeera powder a pinch, tamarind sauce 1 tbsp, crispy fried sev 1 tbsp and chopped coriander leaves. Serve immediately
Repeat the procedure for rest of the bread slices

MALMALI MALAI RECIPE

MALMALI MALAI
Ingredients
Cream 250 gm
Onion finely chopped 2
Green chilies finely chopped 1 tsp
Cumin seed (Jeera) 1 tsp
Corriander powder ½ tsp
Garam masala powder ¼ tsp
Turmeric powder 1 pinch
Oil 50 ml
Bread slice coarsely crushed with hands ½
Salt to taste

Method
Heat oil in pan add onion fry till brown
Add rest of the ingredients except cream and bread, mix well.
Add cream stir on high flame for a min
Add crumbled bread and stir for another 1 min or till ghee separates out in the pan.
Do not cook for long time else lot of ghee will come out in the pan
Garnish with coriander leaves and serve hot with bread or roti.

Please Note: Cream used here is the everyday cream removed from boiled and refrigerated milk

VEGGIE TOFFEE RECIPE

VEGGIE TOFFEE

INGREDIENTS
Cabbage finely chopped 100gm
Cauliflower finely chopped 100gm
Carrot peeled and chopped 50 gm
Capsicum finely chopped 50 gm
Potatoes (Boiled and mashed) 100gm
Corn 50 gm
Pepper powder ¼ tsp
Green chilies finely chopped 1 tsp
Bread crumbs 3 slices
Salt to taste
Oil for frying
Aluminum foil 20 sheets cut into 4 inch square

METHOD
Pressure cook chopped cauliflower cabbage, carrot and corn till 1 whistle.
Drain off excess water if any.
Mix together boiled mashed potatoes, boiled vegetables, capsicum, pepper powder, green chilies and salt and bread crumbs.
Divide the Mix in 20 equal lemon size balls.
Roll it in cylindrical shape with hand
Place one sheet of aluminum foil on flat surface.
Place the veg roll at one end of the aluminum foil and roll the foil end to end
Twist the other end like a toffee cover
Heat oil till smoky hot
Deep fry the veg toffee in oil for 3-4 min
Serve hot with tomato ketchup

CHUNKY CHICKEN (MY FAVORITE) RECIPE

CHUNKY CHICKEN (MY FAVORITE) RECIPE

INGREDIENTS
Chicken boneless cut in to 1 inch cube 300gm
Worcestershire sauce 4 tbsp
Tomato ketchup 2 tbsp
Soya sauce 1 tbsp
Red chilly powder ¼ tsp
Ginger garlic paste ½ tsp
Green chillies chopped 1 tbsp
Corn flour 2 tbsp
Egg 1
Soya granules (Nutrela) powder 4 tbsp
Salt to taste
Oil for frying

METHOD
Mix all the ingredients except corn flour and soya powder.
Mix well, keep aside for 30 min.
Sprinkle corn flour to chicken marinade and mix well
Add soya powder and mix it lightly so that the chicken is well coated with the mixture
If you have time keep the mix in refrigerator for at least ½ an hour
(This will help in firm binding of mixture to the chicken pieces)
Heat oil till smoky hot , lower the flame and deep fry chicken till brown.
Serve it with tomato Ketchup.

BAKE VEG RECIPE

BAKE VEG RECIPE
INGREDIENTS
Cabbage finely chopped 100gm
Carrot peeled and grated 50 gm
Capsicum finely chopped 50 gm
Mushroom sliced thinly 50 gm
Corn 50 gm
Cheese Mozzarella 100gm
Pepper powder ¾ tsp
Oil/ butter 100gm
Salt to taste

For White sauce
Butter 2 tbsp
Refined flour (Maida) 2 tbsp
Milk 1 cup

METHOD
FOR WHITE SAUCE
Melt butter in pan
Add maida to it and roast it for 2-3 min on low heat
Add milk slowly, drop by drop to the pan and keep stirring to avoid lumps
The sauce ends into thick paste like consistency

FOR BAKE VEG
Heat oil in pan; add all the vegetables and salt, stir fry for 1 min.
Cover the lid and cook on low flame for another 3-4 min or till vegetables are soft
Remove the vegetables from flame and mix it with white sauce and black pepper
Grease an oven proof dish and transfer the vegetable mix to it layer it evenly.
Cover it with grated cheese, sprinkle black pepper powder.
Bake it for 10 min at 240 degree centigrade in a preheated oven
Before serving flavour it with oregano herb /basil/ thyme

VEG COLD COIN RECIPE

VEG COLD COIN RECIPE

INGREDIENTS
Cabbage finely chopped 100gm
Cauliflower finely chopped 100gm
Carrot peeled and chopped 50 gm
Capsicum finely chopped 50 gm
Potatoes (Boiled and mashed) 100gm
Corn 50 gm
Pepper powder ¼ tsp
Green chilies finely chopped 1 tsp
Bread crumbs/ soya granule powder 1 cup
Salt to taste
Oil for frying

METHOD
Pressure cook chopped cauliflower cabbage, carrot and corn till 1 whistle.
Drain off excess water if any.
Mix together boiled mashed potatoes, boiled vegetables, capsicum, pepper powder,

green chilies and salt.
Divide the Mix in equal lemon size balls.
Flatten these balls in breadcrumb powder or soya granule powder
Make small coin shaped tikkis with hand.
Make sure that the tikkis are well coated with bread crumb/ soya powder.
Deep fry in oil till light golden brown
Serve hot with tomato ketchup

KAKDI THALIPEETH RECIPE

KAKDI THALIPEETH RECIPE

INGREDIENTS
Wheat flour 2 cups
Cucumber peeled and grated 2 big size
Green chilies finely chopped 1 tbsp
Oregano seeds 1 tsp
Sesame (Til) seeds ½ tsp
Curd (Sour) ½ cup
Chopped coriander leaves 2 tbsp
Turmeric powder ¼ tsp
Red chilly powder a pinch
Salt to taste
Water 1 cup approx
Oil to shallow fry
METHOD
Mix all the ingredients except oil and mix well,
Add some water ( approx 200 ml) to make thick batter
Leave aside for 10 min
Take a non stick pan and put ladle full of batter in the center of pan
Spread it in circular way like pancake or dosa batter
Sprinkle 1 tsp oil all over the pan cake cook for ½ a min and flip it to other side
Cook till crispy and light brown.
Serve hot with curd chutney or pickle

ALU POORI (PUNJABI STYLE) RECIPE

ALU POORI (PUNJABI STYLE) RECIPE

INGREDIENTS
Potatoes medium size boiled and mashed roughly 2
Tomatoes big size (pureed) 3
Cumin seeds 1 tsp
Roasted Cumin seed powder (optional) ½ tsp
Garam masala powder ¼ tsp
Ginger garlic paste (optional) ¼ tsp
Red chilly powder ½ tsp
Salt to taste
Water 150ml
Oil 100ml

METHOD
Heat oil in pan till smoky hot, add cumin seeds allow it to crackle
Add tomato puree and rest of the ingredients one by one, except potatoes
Stir fry the masala till the oil separates out
Add potatoes and stir fry for another 1 min.
Add water and bring the potato mix to boil
Garnish with coriander leaves
Serve hot with hot pooris

POORI RECIPE
Ingredients for Dough
Wheat flour 250gm
Salt ¼ tsp
Water 150ml approx
Oil 50 ml
Oil for frying

METHOD
Mix dough ingredient in a bowl and knead well.
keep it aside for 10 min
Make small lemon size balls out of dough and roll it in to small circular roti of 6 cm diameter, apply little oil while rolling the dough
Deep fry in hot smoky oil.
Serve hot