Vegetable Cutlet

Carrot-1cup
Potatoes-1 cup
Green beans-1/2 cup
Sweet peas-1/2 cup
Onion-1/2 cup
Garlic&ginger-1tsp
Coriander leaves-3tbsp
Dhania powder-1tsp
Chilli powder-1tsp
Bread crumbs-2 cup ( for the bread crumbs, microwave bread for 1 min and grind to powder)
2 tsp Maida
Salt to taste

1. Pressure cook all vegetable above and mash it well when hot.
2. In a saute pan fry chopped onion ,ginger&garlic paste,dhania powder & chilli powder ,mix the mash vegetable and make like balls and pat it flat.
3. Add water to maida to a thin consistency. Dip the flattened cutlet to coat the maida all over it.
3. Roll it in bread crumbs,And deep fry till golden brown.
4. Serve hot with sauce and chutney.

Appetizers

ALU / GOBI 65

Alu / Gobi
Eggs 2-3
Cornflor 3 tsp
Pepper 1 tsp
Green Chillies 5-10
Curd 1 cup
Salt to taste
Karipatta
Red color little

Mix egg, maida, cornflor,pepper, salt in gobi & keep for 1 hr.Then fry in oil till golden brown. Take little oil in pan & fry chillies ( cut lengthwise) karipatta. Add curds, salt. Add fried gobi/alu & cook until the curd dries.


SWEET CORN SOUP

White of Egg 1
Cups of stock 4
Ajnimotto ¾ tsp
Veg. Minced 1 cup
Cornflor 6 tsp
Sweet corn ¼ tin
(cream style)
White pepper ¼
Salt to taste

Heat the stock with sweet corn and minced vegetables, till it boils. Mix cornflor in ¼ cup of water. Stir it into the stock for 1 – 2 mins. Then pour white of egg mixed with 3 tsp water. Now add ajnimotto, white pepper and salt.

CHEESE TOAST

Chopped tomato 1
Chopped capsicum 1
Chopped carrot 1
Chopped onion 1
Processed Cheese 50 gms
Salt & pepper to taste
Mix all veg, with salt pepper & keep aside. Butter bread slice lightly. Sprinkle veg. Cover with cheese. Sprinkle capsicum & bake 180 deg till light brown.


BABY CORN FRITTERS

Baby Corn 12
Corn Flour 4 tbsp
Oil 2 tsp
Baking powder ½ tsp
Ajni motto 2 pinches
Salt & Pepper to taste
Oil for frying

Dip each piece into batter made from cornflour & all other ingredients, adding water as reqd. Deep fry till they turn golden. Add color if reqd. Season as Manchuria Green chillies karipatta,ginger,garlic. Add vinegar, soya sauce, ajnimotto & salt.

Recipes from Daman Aunty...You will love them.

KHADAI PANEER
Cut paneer into triangles & keep aside. Heat oil, add dry red chilli, coriander leaves, bayleaf & then add sliced onion. Saute onion till golden brown & crisp. Add ginger garlic paste, stir & add tomato puree, cook for few mins. Then add red Chillie powder, coriander powder, salt & mix well. Add water if reqd.. Now add paneer & cook until paneer is cooked & coated with thick gravy. Serve hot garnish with lightly roasted crushed
Paneer 500 gms
Sliced onion 1 ½ cup
Bayleaf 2 nos
Dry red chillies 3 nos
Crushed coriander 2tsp
Garlic-ginger paste 2 tsp
Tomato puree cup
Red chilli powder 1 tsp
Oil 2 tsp
Salt to taste
coriander seeds Roasted and crushed

MALAI MUSHROOM

Fresh button mushrooms 250gms
Maida ¼ cup
Onion 1
Tomato puree 1 cup
Ginger-garlic paste 1 tbs
Jeera powder 1 tsp
Black pepper powder ¼ tsp
Milk 1 cup
Salt to taste
Haldi ½ tsp
Red chilli powder 1 tsp
Oil 2 tbsp
Fresh cream 1 tbs
Chopped Coriander

Clean mushrooms and cut into half. Heat oil in a pan. Add onions and fry till golden brown. Add ginger garlic paste and simmer for a minute. Add tomato puree and simmer for 3 min. add all powders and let it cook for 2 min. add mushrooms salt and let it cook till ½ done. Add milk and let it cook till gravy thickens. Garnish with fresh cream and coriander.




MUSHROOM WITH PANEER

Mushroom Sliced 150 gms
Paneer Cubes 150 gms
Onions chopped finely 3
Tomato puree ¾ cup
Ginger-garlic paste 1 tbsp
Green chillies chopped 5
Oil 2 tbsp
Milk ¼ cup
Salt to taste
Haldi ½ tsp
Garam masala 1 tsp
Red chilli powder ½ tsp
Coriander leaves
(mix all powders together)

Heat oil in pan and add ginger garlic paste. Add onion pieces and fry till golden brown. Add the powders and simmer for a min. Add green chillies, salt. Add sliced mushrooms and cook on slow flame till it oozes out water. Add tomato puree and mix well. Add milk and paneer cubes. Let it cook till thick gravy forms. (app 8 min). Garnish with coriander leaves.




YELLOW GRAVY

Cashewnuts broken 100gms
Melon seeds 40 gms
Khuskhus 8 tbsp
Onion 250 gms
Tomato 2 big
Garam Masala 2 tbsp
Ginger-garlic paste 3 tsp
Haldi 1 tsp
Red Chilli powder to taste
Salt to taste
Oil
Water 1 litre
Soak kaju, melon seeds, khus-khus in hot water for 20 min and remove water and grind into a smooth paste.
Slice onions and fry till golden brown, add curd. Cool and make a paste.
Add oil in a pan and add all the tomato puree and simmer for few min. add all the powders and add onion paste and kaju paste. Cook for few min when it starts sticking add warm water and boil on slow flame for 20 min.

For a red gravy follow the same process and instead of curd add more onions and add a color – red/orange.
These gravy’s are used in some of the curries.

METHI CHAMAN HARIYALI

Spinach 5 bundles
Methi 3 bundles
Ginger-garlic paste 1 tsp
Onion 1
Tomatoes 1
Grated paneer 75 gms
Green chillies 2
Cream 2 tsp
Butter 1 tsp
Oil 4 tsp
Jeera chilli powder 1 tsp
Garam masala 1 tsp
Salt to taste
In oil add jeera, ginger garlic, onions, tomato. Cook for few min. Blanch methi and spinach together for 1 min and take it out, put in cold water. Chop the same finely. To the above mix add the chopped spinach and methi. Add mirchi daniya powder and 2 cups of yellow gravy ) see for yellow gravy recipe), salt, garam masala, chopped green chillies and grated paneer. Don’t over cook everything. Shreds of paneer should be seen.




DUM ALOO

Small potatoes 500 gms
Boiled onion paste 1 cup
Garlic-ginger paste 2 tsp
Tomato puree ½ cup
Red chilli powder 1 tsp
Coriander powder 1 tsp
Haldi 1 tsp
Kastoori methi 1 tsp
Garam masala powder 1 tsp
Fresh cream 50 ml
Cashewnut paste 1 tbsp
Curds ½ cup
Salt to taste
Oil 2 tsp
Peel, wash and prick potatoes with a fork. Deep fry in hot oil until potatoes are golden brown in color. Keep aside. In a kadai add onion paste and cook on high flame. Add cashew paste, beaten curd and mix well. Add ginger garlic paste, stir for 1 min and the add red chilli powder, coriander powder haldi and stir for few sec. add tomato puree and cook on medium flame for 3 min. serve hot with chopped green coriander




CAULIFLOWER MUSALLAM

Cauliflower 2
Grated onion 1 cup
Ginger garlic paste 2 tsp
Tomato puree ½ cup
Red chilli powder 1 tsp
Garam masala 1 tsp
Coriander powder 1 tsp
Haldi 1 tsp
Melon seed paste ½ cup
Cumin powder 1 tsp
Oil 2 tsp
Salt to taste

Remove stalk from gobi. Boil in salted water with 1/2 tsp haldi till half cooked. Heat oil, add grated onions & saute till golden brown. Add ginger garlic paste, cumin powder, coriander powder, haldi, garam masala, salt. Stir for a min. Add tomato puree and cook Add melon seeds past. dissolved in 1 cup of water.. bring it to boil. Add boiled gobi & cook on dum for 10 mins. Serve hot garnished with chopped coriander and melon seeds



GOBI MANCHURIA

Take fresh gobi , microwave for 15 mins. Take cornflor maida 3:1 & add salt & Ajimotto kalimirch to taste. Add gobi pieces & water. Add red color if wanted .. Deep fry it
Cut onions any size u like, ginger garlic fresh, spring onions & green chillies (cut long)
In oil add green chillies, karipatta, ginger garlic, add onions, spring onions & fry till
Light brown. Then add vinegar, soya sauce, little mirchi ketchup, ajnimotto & salt .
Add fried gobi & mix well.
Take 1 tsp of cornflor, add 5-6 tsp water, mix well & por on top so that Manchuria
Sticks to each other. Cook well, so that taste of cornflour doesnot come



VEG. MANCHURIA

Potatoes : 1 : 1 Other veg. (carrots, gobi, cabbage, matter, beans
Cornflor 3 : 1 Maida
Pressure cook together as such as to mash it later. Add salt, ajnimotto, black pepper
Add color if desired & deep fry.
Cut onions any size, ginger garlic fresh, spring onions & green chillies (cut long)
In oil add green chillies, karipatta, ginger garlic, add onions, spring onions & fry till
Light brown. Then add vinegar, soya sauce, little mirchi ketchup, ajnimotto & salt .
Add fried vegetables. Take 1 tsp of cornflor, add 5-6 tsp water, mix well & por on top
so that Manchuria sticks to each other. Cook well, so that taste of cornflour doesnot come

NUGGETS DO PYAAZA

Soak nuggets (meal maker –soy chunks) overnite. Squeeze out all water. Cut onions (large qty) lengthwise
Fry till brown. Take curds in a cooker, put red Dry chillies, kotmere, ginger-garlic
paste methre salt, red chilli powder garam masala,. Add fried onions. Add nuggets
to this & pressure Cook for few mins. Add cream & fry till dry


MEAL MAKER NUGGETS

Soak Nuggets overnite. Squeeze out all water. Mix masala (salt, mirchi,amchur, Cornflor, ginger-garlic paste, little Color, egg) Deep fry nuggets . Put tadka
Tadka- karipatta, green chillies Curds. Add nuggets to tadka & fry till dry.



BADAM BARFI

Soak badam in water for 2-3 hrs. Remove the skin & grind to thick paste. Make milk and badam ratio 1 ½ . Add the paste to milk and boil well & put sugar to taste and keep stirring. Remove skin of Eliachi & powder it. Keep stirring on slow fire.Add 2 tsp ghee in the middle & stir till
it becomes a tight paste and ghee Leaves the sides & whole mixture comes into the middle.Grease a plate with ghee & pour the mixture. Cut into pieces when cool.

Sweet and Sour paneer Capsicum

Paneer in cube 250 gms
Cornflour 3-4 tbsp
Salt, pepper Red chillies, water
Mix with paneer. Fry in oil till light golden color. Put the paneer in water so it takes off the oil and also makes it soft.

Sauce
Tomato puree 4
garlic ginger paste 1 tsp
Capsicum cut in cubes 1
Onion cut in cubes 1
Vinegar 2 tsp
Soy sauce 1 tsp
Tomato sauce 1 tsp
Sugar 2 tsp
Green chillies 2
Cornflour 1 tsp
Water 1 cup
Saute Capsicum and onions in oil and keep aside. In a pan mix tomato puree, ginger garlic paste, tomato sauce, sugar, green chillies, cornflour, vinegar, soy sauce and bring to boil. Add the sauteed onions, capsicum and the paneer cubes.

Chilli Paneer

Paneer cut into cubes
Ginger garlic paste – 1 tsp
Green chillies paste – 1 tsp
Lemon
Vinegar
Salt
Ginger, garlic, green chillies. Green pepper and onions sliced long and thin
Corn flour 3 tsp
Red chilly sauce
Soy sauce
Marinate paneer for 1 hour with Ginger garlic paste, salt, green chilly paste, lemon and vinegar.
Deep fry with cornflour and water.
In little oil – Add ginger, garlic, green chillies, onions, capsicum and sauté for 2-3 min. Add the paneer and put soy sauce, red chilly sauce, vinegar, Fry for sometime…yummyyyyyyyyyy!!

AMERICAN CHOPSUEY

Maggi Noddles 5pkts
Mix veg shredded 4-5 cups (cabbage, carrot, capsicum, spring onions, beans onions)
Tomato ketchup ¾ cup
Tomato puree 3 medium spoons
Water 3 cups
Corn flour 4 tsp
Salt 2 tsp
Soy sauce 1 tsp
Ajnimoto 1tsp
Oil for frying.

Boil noodles and deep fry in oil till crispy golden brown. Saute vegetables in oil for 2-3 mins. In a pan mix water, cornflour,ketchup, tomato puree, salt, ajinomoto and soy sauce. Bring to boil stirring constantly. Cook for a min and add magi taste maker.
To serve arrange crispy noodles in a flat dish and add fried vegetables. Then put sauce evenly.

Can top with half fried egg. Instead of frying all noodles, ½ may be fried and rest boiled and the two mixed with vegetables at the time of serving.

Kati Roll

Potatoes – 3 boiled and cut into long slices with salt
Onions – sliced long-1
Capsicum – sliced long-1
Lettuce, carrots – The green mix you can buy – optional
Kothmir – 1 bunch
Green chillies – 8
Garlic – 1 pod
Roti or tortilla
Amchur- little
Lime juice – 1 tsp
Oil to fry
Salt to taste

In oil add the potatoes and fry them till crisp. Add amchur. Keep aside and in some oil fry onions, capsicum. Till slightly soft and little crunchy. Add lime juice. Add some kothmir and 3 green chilles sliced long.
Make a chutney of kothmir, remaining chilles and garlic with little water and salt.
Take a roti half cooked or tortilla. Spread the kothmir chutney. Put a layer of onion capsicum, one layer of aloo and another layer of aloo capsicum and the greens. Now add some chutney on the top and roll it with one side open. Heat on tawa.

Can add egg - Put roti on stove, after slightly cooked flip and add 1 tbsp of egg beaten. Add oil and flip slowly. everything on low flame.and once cooked roll the stuffing.

Capsicum Curry from Bindu

Ingredients -
Capsicum 6
Onions 2
Putana dal - 3/4 cup
Garlic -3 pods
Jeera -1 spoon
Mirchi

Cut capsicum and onions medium size. Fry onions till light brown and keep aside. Fry capsicum till slight soft and keep aside. Add salt to taste. when frying capsicumGrind the dal, jeera, garlic into a powder. Mix fried onions capsicum and add the powder. Fry for some more minutes.

Tomato Rasam

Tomato Rasam:-
Tomato puree – 1 can
Salt
Rasam powder3 tbsp
Sambar powder – 1tbsp
Red chilli powder-1tbsp
Dhaniya powder – 1 tbsp
Hing – asafetida- 1 pinch
Turmeric ½ tbsp

For tadka
Cumin and mustard seeds
Curry leaves
Cilantro
Green Mirchi – 3-4 long sliced
Garlic- 2 pods

Boil the above ingredients with water. Make the puree and water ratio equal to 1:1.5. for atleast 15 min. In oil add the tadka items and take off the stove.

Birds Nest:-
Maggi noodles
Eggs
Salt
Mirchi
Oil for deep fry
All purpose flour 2-3 tbsp

Make maggi noodles as you would make regularly with the taste maker. After it cools down, add the flour, salt, mirchi till there is no moisture at all. Boil eggs separately.
Take an egg and cover it with the noodle mix all around. Deep fry in oil.Cut into half and serve.

Anu's Frankie:-
Onion - chopped finely
Tomatoes
beans
carrot
Gobi
Chop all veggies finely. Can add other vegetables too like red and green pepper, mushroom, grated paneer etc...
Fry onions in oil till light brown. Then add tomatoes. Add Salt and mirchi. then add all the vegetables. Either boil the veggies separately or cook along with the onions.
now put the mix in half cooked roti or any tortilla. Add cheese and fold it like a burrito on three sides.
In a tawa spray Little oil and put the Frankie till light brown turning each side.

Vegetable Schezwan:-
Carrot
Capsicum
Beans
Mirchi
Garlic
Spring onions
Soy sauce
Chilli sauce
Cut all vegetables long sliced. In oil add all the vegetables. After lightly brown add lots of water..say atleast 3 cups. Add salt, chilli sauce, soy sauce. Let the vegetables boil.
Add 2 tbsp of corn flour in water and put with the vegetables.
Take off the stove after 3-5 min.

Can be eaten with fried rice.
Fried rice:-
Put basmati rice in a rice cooker with salt.
In oil add carrots, peas. Add salt and wait till the veggies are soft. Add chilli sauce, soy sauce. Can add egg also. Add this mix to the rice.

An easy dinner Recipe from Anu
1. Make Knor Hot 'n' Sour Soup -- the one u get in packets -- can be made in 3-5 mins [ you can make other kind of soups if you want - veg soup or sweet corn soup]
2. Take Maggie Noodles -- fry it

Dip Noodles in Soup and have for Dinner

Rina's Enchilada:-
1) flour tortillas
2) Veg. Crushed beans (Caned once)
3) Onion, tomato, lettuce and spring onion
4) Enchilada sauce, salsa, and hot sauce


Heat the tortillas for 10 sec and then spread the bean paste on it then put cut onion, tomato and lettuce and roll the tortilla
Separately add enchilada sauce in serving ware (which you can put into oven) add some salsa and hot sauce based on your need. Deep all the rolled tortillas in this vessel and make sure cover with sauce spread cheese and spring onions and heat in oven at 400C up till cheese melts and sauce starts boiling.
Enchiladas are ready to eat.

Mythili's Paneer Curry:-
This is a very simple recipe. All you need is “Parampara Paneer Makhanwala “ (you can get it any Indian Grocery), Tomato puree, Paneer, salt, mirchi, garam masala (very little)
Take little oil in a kadai and put half pkt of the Parampara mix. After a min put half can tomato puree. Add salt, haldi, mirchi, dhania powder, garam masala (add very little of all and keep adding to taste- the mix has most of the ingredients).
After the tomatoes leave the raw smell,add Paneer cubes. To make it more heavier, add kaju paste when cooking. Simple to make, yummy to eat!

Recipe from Namu..

Breakfast burritos:-
put scrambled eggs, four blend shredded cheese, salsa in a burrito...fold and warm on the tava..you can either put a chili-garlic paste on the burrito or put chillieflakes on top.

Vegan Chilli:-
This is very close to the type of chillie i make... i have removed what idon't put... and added what i put..
one onion chopped finely
2 green chillis with seeds removed chopped
1 red chilli with seeds removed chopped
1 tea spoon of cuman
1 tea spoon of paprika
2 garlic cloves crushed
one can of tinned tomatoes3 tea spoons of tomaoe puree
one can on red kidney beanssome
oil
1-2 potatoes
First chop all the veg and lightly fry the onion, garlic, potatoes andwhatever other veg you put in. Then add the tomatoe puree stir for oneminute and then add the tomatoes or more tomato puree.Add the spices. cook for about 20 minutes then add the kidney beans. Cookon a medium heat for a further 20 minutes then serve with rice or salad.

Cool Veggie Pizza Appetizer-

2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup MIRACLE WHIP Dressing
1 tsp. dill weed
1/2 tsp. onion salt
1 cup broccoli florets
1 cup chopped green pepper
1 cup chopped seeded tomato
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped onion
PREHEAT oven to 375°F. Separate dough into 4 rectangles. Press onto bottom and up side of 15x10x1-inch baking pan to form crust.
BAKE 11 to 13 minutes or until golden brown; cool.
MIX cream cheese, dressing, dill and onion salt until well blended. Spread over crust; top with remaining ingredients. Refrigerate. Cut into squares.

This is a family created blog spot. Everyone post their favouite recipe. For a quick and a yummy meal.