Wednesday, April 28, 2010

Fruit Smoothy

1 scoop - vanilla ice-cream
1 - banana
1/2 bowl - strawberry crushed
1/2 tsp - vanilla extract
1/2 tsp - pineapple juice
3 - mint leaves for garnishing
2 tsp - crushed ice

1. Blend all the above ingredients in a blender except mint leaves until it turns smooth.
2. Pour it in a tall cylindrical glass and garnish it with mint leaves.
3. Serve it chilled with crushed ice.

Saturday, April 24, 2010

Rice Stuffed In Eggplant

3 - brinjal (eggplant)
100 gm - mushroom chopped
1 bowl - green capsicum finely chopped
1 bowl - red capsicum finely chopped
200 gm - rice boiled
1 large - onion finely chopped
1 tsp - garlic finely chopped
1 bowl - tomato puree
1/2 tsp - garam masala
1/2 tsp - haldi
1/2 tsp - black pepper
6 tsp - mozzarella cheese grated
3 tbsp - oil
salt to taste

1. Heat oil in a wok and add onion in it. When it turns pink put garlic and season it with garam masala, salt, black pepper and haldi.
2. Now add mushroom, green capsicum and red capsicum. Saute it for a min and add tomato puree. Cook it for 3-4 mins on slow flame. Allow the vegetables to tender.
3. Put boiled rice in it and muddle up properly. Let the vegetable coat the rice thoroughly and then put off the flame.
4. Cut the brinjal in vertical halves and hollow them from inside. Now fill this vegetable rice in the brinjals. Cover them with the grated cheese.
5. Place them in a baking dish and bake them at 180 degree C for 12 to 15 mins.
6. The delicacy is ready to be served.

Saturday, April 17, 2010

Tamatri Shimla Mirch

2 tbsp - onion finely chopped
15 to 20 - small potato (boiled and fried)
1 bowl - tomato puree
1 large - capsicum (roundly cut)
1/2 tsp - haldi
1 tsp - red chilli powder
1/2 tsp - garam masala
1/2 tsp - dhaniya powder
2 tbsp - oil
1/2 tsp - green chilli finely chopped for garnishing
1 tsp - fresh coriander leaves for garnishing
salt to taste

1. Heat oil a wok, put onion and when they turn pink add tomato puree.
2. Season it with salt, haldi and red chilli powder. Put 1/2 cup of water in it.
3. Now put capsicum and cook it for 5 mins until it turns tender.
4. Finally add potatoes with garam masala and dhaniya powder for creating aroma.
5. Garnish it with green chilli and coriander leaves and serve it hot with roti or parantha.

Thursday, April 15, 2010

Patta Gobhi Lazeez

1 flower - cabbage (sliced)
1 cup - besan (flour-chickpea)
1/2 tsp - red chilli powder
1/2 tsp - salt

1 tbsp - desi ghee
1 big - onion
2 - garlic cloves
2 big - tomato finely chopped
1/2 tsp - haldi
4 - laung (cloves)
1 tsp - dhaniya powder
1/2 tsp - garam masala
1 tsp - jeera powder (cumin powder)
2 tsp - curd
2 tsp - fresh coriander leaves
salt to taste

1. Take a mixing bowl and put besan, salt and red chilli powder in it. Add some water in it and prepare the batter.
2. Put the sliced cabbage in it and toss it well so that the batter is coated on it thoroughly.
3. Now deep fry the cabbage and take it out on a kitchen towel for extra oil to be soaked.
4. Blend onion and garlic cloves in a blender using a small quantity of water.
5. Heat desi ghee in a pan and put this onion, garlic paste in it. Saute it for 2-3 mins.
6. Now add all the spices, haldi, laung, dhaniya powder, garam masala, jeera powder and salt. Mix it well and put some water around 2 tbsp so that the masala is cooked properly.
7. Now add dahi and stir it well. When the masala leaves ghee from the corners put fried cabbage in it. Cover it and cook it for 3-4 mins.
8. Now add chopped tomatoes to it and cook it for another 3 mins. Do not overcook the tomatoes. Now put off the flame.
9. Garnish it with fresh coriander leaves and serve it hot with naan or paranthas.

Tuesday, April 13, 2010

Banana Ice-Cream Shake

2 - banana
1 tsp - vanilla essence
1 - egg (only white part)
2 scoop - vanilla ice cream
1 bowl - milk

1. Cut banana into small pieces and put it in blender.
2. Add all the other ingredients also in the blender except milk and blend it.
3. Now add milk in it and again blend it.
4. Take it out in a serving glass and serve it with crushed ice.

Monday, April 12, 2010

Stuffed Papad

1 bowl - potato (boiled and mashed)
1 bowl - carrot (very finely chopped)
1 bowl - tomato (finely chopped)
1 bowl - beans (very finely chopped)
1 bowl - cauliflower (grated)
1/2 tsp - red chilli powder
1/2 tsp - haldi turmeric
1 tsp - dhaniya powder
1 tsp - oil
5 to 6 - papad (thin flatbread wafer)
salt to taste

1. Heat oil a kadhai and put beans and carrot, saute it for a minute.
2. Now put cauliflower and potato. Cook it for a minute and now put tomato in it.
3. Season it with salt, red chilli powder, haldi and dhaniya powder. The stuffing is now ready.
4. Now take a thali (a large round platter) and fill it water. Dip the papad in it and allow it to become soft so that it does not crush on being rolled.
5. Now take them out and fill 3 tsp of stuffing in each papad. To roll them, make first fold from the bottom then give one fold from both the sides each. Now keep rolling it to the other side.
6. Roll all the papads and deep fry them on low flame.
7. Take them out and cut the rolls diagonally. Serve them hot with tomato sauce and chutney.

Friday, April 9, 2010

Oriental Pickle Paneer

250 gm - paneer in slices of any shape
1 tbsp - maida (flour-pastry)
2 tbsp - cornflour
1/4 tsp - baking powder
1 cup - milk
2 tsp - soya sauce
2 tsp - tomato sauce
2 tsp - chilli sauce
2 tsp - vinegar
2 tsp - garlic finely chopped
2 tsp - sugar
1/2 tsp - black pepper powder
1/2 tsp - red chilli powder
2 tsp - hara pyaaz (Scallion) finely chopped
1 tsp - oil
2 tsp - cornflour mixed in water (adjust it with the consistency you want)
salt to taste

1. Take a mixing bowl, pour milk in it and add maida, cornflour, salt, baking poder, black pepper, 1 tsp of all sauces and 1 tsp of vinegar. Mix it all well.
2. Put the paneer slices in it and make the mixture wrap on each paneer slice properly. Let it marinate for 5-10 mins.
3. Meanwhile, heat oil in a pan and keeping it on low flame put red chilli powder and garlic in it. Saute it for half a minute and put 1 glass of water in it.
4. Now add 1 tsp of all sauces and 1 tsp of vinegar in it with sugar. Stir it well. Add salt and black pepper for seasoning. (keep in mind that salt and black pepper have been added in marination also).
5. Now to bring the curry to some thick consistency add cornflour mixed in water to it. Let it come to a boil.
6. Finally add marinated paneer slices in it and finely chopped hara pyaaz.
7. Oriental Pickle Paneer is ready to be served.

Thursday, April 1, 2010

Keema Paalak

350 gm - keema
1 bowl - boiled paalak (spinach)
2 stick - dalchini (cinnamon)
1 tsp - jeera (cumin seeds)
1 big - onion finely chopped
1.5 tsp - ginger minced
1 tsp - garlic finely chopped
1/2 tsp - green chilli finely chopped
4 big - tomato finely chopped
1 tsp - haldi
1 tsp - bhuna jeera
1/2 tsp - kali mirch
1 tsp - garam masala
1 tsp - fresh coriander finely chopped for garnishing
2 - thinly sliced green chilli for garnishing
2 tbsp - ghee
salt to taste

1. Heat ghee in a kadhai, add dalchini and jeera. Allow them to crackle.
2. Put onion, garlic and ginger saute it for 2 mins.
3. Now add green chilli, tomato with haldi, bhuna jeera and salt. Toss it for 2 mins.
4. Mix keema, kali mirch and 1/2 tsp garam masala in it. Cover it and cook it for 30 mins.
5. When keema is properly cooked put boiled palak in it and drizzle 1/2 tsp garam masala over it. Cook it for another 5-7 mins.
6. Garnish it with finely chopped coriander leaves and thinly sliced green chilli.
7. Serve it hot with naan or parantha.