VEG CUTLET RECIPE

VEG CUTLET (Serves 4)

Ingredients

Potatoes ½ Kg
Carrot chopped 1 cup
Green peas 1 cup
Bread slices 4-5
Amchur powder ¾ tsp
Green chilly chopped 1 tsp
Coriander leaves chopped 2 tsp
Corriander powder 1 tsp
Jeera powder ½ tsp
Garam masala powder ¼ tsp
Salt to taste


Method
Boil potatoes carrot and green peas separately.
Crumble the bread coarsely with hands.
Mash potatoes and add rest all the ingredients except oil
Mix well and make small tikki or roll them in to cylindrical balls.
Heat oil in pan and deep fry the cutlets till golden brown
Serve with tomato ketchup

POTATO DELIGHT RECIPE

POTATO DELIGHT (Serves 4)

Ingredients

Potatoes 250 gm
Cheese cubes 2
Oregano herb ½ /tsp
Chopped green chilly ½ tsp
Salt to taste
Oil 25 ml

Method

Hard boil potatoes, peel and cut into small cubes.
Grate the cheese
Heat oil in pan add potatoes green chilies, and salt. Fry for 3-4 min
Sprinkle cheese and oregano , stir fry for 2 min on low flame
Garnish with coriander leaves.

CORN ON TOAST RECIPE

CORN ON TOAST (Serves 4)

Ingredients
American Sweet corn 100gm/1 cup
Capsicum finely chopped 50 gm
Carrot grated 50 gm
Bread slices 5
Black pepper powder ¼ tsp
Butter 50 gm
Mozzarella cheese 100gm
Oregano Herb (optional) 1 tsp
Salt to taste

For White sauce
Butter 2 tbsp
Maida 2 tbsp
Milk 1 cup

Method
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 Toast
In a separate container Add white sauce, corn, capsicum, carrot, salt, pepper powder and oregano herb (optional), Mix well.
Butter the bread on both sides and cut it diagonally in triangles.
Place the corn mixture on the bread triangles
Grate Mozzarella cheese on top
Bake the bread in preheated oven at 250 degree centigrade for 7- 8 min or till the bread base becomes crispy
Garnish the toast with a dash of tomato ketchup and small coriander leaf in the center

CHATPATE ALU RECIPE

CHATPATE ALU

Ingredients
Potatoes 250 gms
Sambar powder 1- ½ tsp
Amchur Powder ½ tsp
Green chilly chopped 1tsp
Jeera 1/tsp
Salt to taste
Oil 40ml

Method
Hard boil potatoes, peel and cut into small cubes.
Heat oil in pan, add jeera allow it to crackle
Add potatoes green chilies, amchur powder and salt. Fry for 3-4 min
Sprinkle sambar powder and stir fry for 2 min
Garnish with coriander leaves.

TIRANGA VEG RECIPE

TIRANGA VEG

Ingredients
Green Peas 1 cup
Carrot chopped in small cubes 1 cup
Potato chopped in small cubes 1 cup
Cumin Seeds (Jeera) 1 tsp
Red chili powder ½ tsp
Coriander powder 1tsp
Salt ¾ tsp
Amchur Powder ½ tsp
Oil 50ml

Method
Heat oil in pan
Add Jeera allow it to crackle
Add green Peas, carrot and potatoes cook on slow with lid covered for 5 min.
Add all other powdered ingredients. Mix well
Cook on slow with lid covered for 8-10 min.
Garnish it with grated paneer and coriander leaves.

Murgh Malai Tikka OR Paneer Malai Tikka RECIPE

Murgh Malai Tikka OR Paneer Malai Tikka

Ingredients
Chicken boneless/ Paneer 250gm
Fresh cream 1 cup
Salt ¾ tsp
Ginger- garlic paste 1/tsp
Grated Cheese cube 1
Green Chilly 1
Chopped Green Coriander strands 1 tsp
Vinegar ½ Cup

Method
Cut chicken or Paneer in to 1x1x1 inch size cube.
Add ginger garlic paste and Vinegar to chicken Cubes.
Marinate it for 5-10 min.
Add remaining all the ingredients to the marinade.
Transfer the Marinade to the nonstick pan.
Cook on high flame till the masala is well coated to chicken or Paneer pieces
Cook till the masala slightly separates the ghee.
OR
Skewer the chicken/ Paneer pieces and cook in tandoor or in a preheated oven at 250 degree Centigrade for 10 min

ANOKHA EGG DROP SOUP RECIPE

Anokha Egg Drop Soup (Serves 4)

Ingredients
Spinach (Palak) leaves - 8-10
Green chilly chopped- ½
Garlic chopped-2-3 flakes
Corn flour-2 tbsp
Water or vegetable stock- 4 cups
Salt -To taste
Ajinimotto (optional)-pinch
Egg-1
Oil-1 tsp
Tomato-1 medium
Capsicum-1 medium

Method
Deseed capsicum and tomatoes and cut in to small strips length wise
Heat oil in pan on low flame
Add chopped garlic and chopped chillies
Add Water and salt, bring it to boil
Add finely chopped spinach, capsicum and tomato juliennes
Boil for 2 min on high flame
Mix corn flour in ½ cup cold water and mix with constant stirring to the boiling soup
Boil for 1 min
Break the egg and blend it well
Add egg drop by drop to the soup while constantly stirring the soup.
Add Ajinimotto (optional)
Cook for ½ min and serve hot

CHEESE BALLS RECIPE

Cheese Balls (Serves 4)

Ingredients

Cheese cubes-3
Potatoes -3 large
Corn flour-1 tbsp
Maida -1 tbsp
Pistachio (optional)-8 pieces coarsely crushed
Oregano seeds (Ajwain)-pinch
Green chilly- 1 finely chopped
Salt- ¼ tsp

Method

• Boil the potatoes and grate the cheese cube


• Mix all the ingredients except oil


• Roll out small balls out of it.


• Heat the oil (smoky hot) in pan for frying.


• Let the oil cool down and deep fry the balls on low flame.


• Fry till golden brown.


• Please note that the balls will turn dark brown if fried in very hot oil.


• Serve with Tomato Ketchup

METHI PULAO RECIPE

Methi Pulao (Serves 4)

Ingredients
Cumin Seeds (Jeera)-1tsp
Garlic-6 flakes
Onion -1 medium
Tomatoes- 3 Medium
Oil- 50ml
Red chilly powder-½ tsp
Salt-To taste
Turmeric powder-¼ tsp
Rice- 1 glass
Green peas-1small cup
Potato -1 medium
Fenugreek (Methi) leaves-250gm

Method

Ø Heat oil in pan, add jeera and chopped garlic sauté till light brown.
Ø Add onion, sauté till light pink
Ø Add red chilly powder, turmeric powder, salt and tomatoes cook for a while .
Ø Add green peas, diced potatoes and chopped methi leaves, sauté for 2 min.
Ø Add rice and cook for 2-3 min on low flame with covered lid.
Ø Add 2 glass boiling water and cook on low flame for 10-15 min.
Ø Serve with curd or raita

MALAI MUSHROOM RECIPE

MALAI MUSHROOM RECIPE (SERVES 4)

Ingredients
Onion 1
Tomatoes 3
Cumin Seeds (Jeera) 1 tsp
Red chili powder ½ tsp
Coriander powder 1tsp
Salt ¾ th tsp
Oil 50ml
Ginger- garlic paste 1/tsp
Mushroom 250gm
Fresh cream ½ cup
Fresh Fenugreek (Methi) leaves 2tbsp
or Dried Kasuri methi

Method
· Cut Mushroom in four quarters each
· Make fine puree of tomatoes
· Heat oil in pan
· Add Jeera fry till brownish black
· Add chopped onion fry till light brown
· Add tomato puree, red chili powder, Salt, Coriander powder and Ginger- garlic paste. Mix well
for 1 min.
· Add Mushroom and Methi leaves or Kasuri methi
· Cook in low flame for 10 min with lid covered on pan
· Add fresh cream and cook on high flame till masala leaves the oil
· Garnish it with grated paneer and coriander leaves.