Mixed Vegetable Delight

Ingredients:
Mixed Vegetables - 1 cup (cabbage, carrot, beans, peas, potato..)
Onion - 3
Tomato - 2
Pumpkin seeds / cashewnut - 1 tbsp.
Ginger / garlic paste - 1 tbsp. (optional)
Cinnamon - 1 small stick
Cardamom - 2
Cloves - 2
Bay leaves - 1
Cumin seeds -1/2 tsp.
Cumin powder - 1 tsp.
Corriander powder - 1 tsp.
Garam masala - 1/2 tsp.
Kitchen king masala - 1 tsp.
Turmeric powder - 1/2 tsp.
Milk - 1/4 cup
Coconut milk - 1/2 cup
Red chilly powder - as per taste
Sugar - 1/2 tsp.
Salt - as per taste
Oil - 1 tbsp.
Corriander leaves - for garnish

 

Method :
Boil the vegetables with little salt. Drain and preserve the water for further use. Grind together onion, tomatoes, pumpkin seed / cashewnut, ginger/ garlic paste, cinnamon, cardamom, cloves, bay leaves and keep it aside. Heat oil in a pan. Add cumin seeds.
Once they splutter, add the onion - tomato gravy. Add some water and allow to boil. Add all the dry masalas and boil until the raw smell goes. Then add the boiled vegetables and mix well. Add water if needed. Lastly add the coconut milk and boil for 2 min. Add the coriander leaves and serve hot with chapathis / phulkas.

Russian Vegetable Salad (with a twist)

Ingredients:
Chopped vegetables - 1 cup (cabbage, cucumber, carrot.....)
Pepper powder - as per taste
Russian salad dressing - 1 tbsp
Garlic mayonnaise - 1 tbsp
Thick curds - 1 tbsp
Chat masala - 1/2 tsp
Cumin  powder - 1/2 tsp
Red chilli flakes - 1/2 tsp
Black salt - 1/2 tsp
Corriander leaves - 1 tbsp chopped

Method :
Mix all the above ingredients and serve chilled. Russian salad with a little bit of Indian twist is ready.

Mixed Vegetable curry (without onion and garlic)

Ingredients:
Mixed Vegetables (beans, carrot, potato...) - 1 cup
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Capsicum - 1 chopped
Milk - 1/4 cup
Salt - as per taste
Corriander leaves - for garnish
Grind together:
Tomatoes - 2
Cashews - 4-5
Peanuts - 1 tbsp
Red Chilli powder - as per taste
Corriander seeds - 1/2 tsp
Cumin seeds - 1/2 tsp

Mixed Vegetable Curry!!!!!

Method:
Grind together the above ingredients and keep aside. Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add capsicum and fry well. Add the grounded paste. Add water and allow to boil. Add the mixed vegetables and mix well. Lastly add the milk and mix well. Add required salt and simmer for few minutes. Garnish with fresh corriander leaves and serve with roti.

Jeera rice and Malai Kofta

JEERA RICE

Ingredients:
Basmathi Rice  -1 cup
Ghee - 2 tbsp
Cumin seeds - 1 tbsp
Onion - 1 chopped lengthwise
Green peas - a handful (optional)
Cinnamon - a small stick
Cloves - 2-3
Bay leaves - 1
Ginger garlic paste - 1 tbsp
Salt - as per taste

Method:
Wash and soak rice for half an hour. Heat ghee in a pressure pan. Add cinnamon, cloves, Bay leaves, ginger garlic paste and onions. Fry for few minutes. Mix rice and salt. Add required water. Close the lid and pressure cook for 2-3 whistles. Serve hot.

MALAI KOFTA

Ingredients:

For Kofta:

Potatoes - 2

Paneer - 100 gms(optional)

Red Chilli powder - as per taste

Cornflour - 1 tbsp

Salt - as per taste

Mix the above and prepare balls. Deep fry and keep it aside.

For gravy:

Onion - 3

Tomatoes - 2

Cinnamon - a small piece

Cloves - 2

Green peas - 1/2 cup

Cashewnuts - a few

Ginger - a small piece

Garlic- 5 pods

Red Chilli powder  -as per taste

Salt - as per taste

Corriander powder - 1 tbsp

Garam Masala - 1/2 tsp

Fresh cream - 2 tbsp or milk

Corriander leaves - to garnish

Oil

Method:

Heat oil in a pan. Add onion and tomatoes. Few for few minutes until the onions turns brown and tomatoes are well mashed. Cool and grind along with ginger, garlic, cinnamon, cloves and cashews. Heat oil in a pan. Add the grounded mixture and green peas. Add red chilli powder, salt, garam masala and corriander powder. Add required water and boil for 15 min in medium heat. Add fresh cream and cook for few more minutes. Place the prepared Koftas in a bowl. Pour in the gravy. Top it with fresh corriander leaves and cream.Serve with rotis or rice.

Dal Makhani

Ingredients:
Black Whole Urad dal - 1 cup
Rajma - 1/4 cup
Onions - 2 (finely chopped)
Tomatoes - 2 (finely chopped)
Ginger - a small piece chopped
Garlic - 5 pods chopped
Green chillies - 2
Kasoori Methi - 1/4 tsp (optional)
Turmeric powder - a pinch
Red chilli powder - as per taste
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Milk - 1/4 cup
Fresh cream - 3 tbsp (optional)
Oil / Butter

Method:
Wash and soak urad dal and rajma overnight. Pressure cook the dal till soft. Heat oil / butter in a pan. Add the chopped onions, tomatoes, ginger, garlic, green chillies, turmeric powder, red chilli powder, corriander powder, garam masala and salt. Fry for few minutes. Add little water and cook for 5 minutes. Add the cooked dal and mix well. Add Kasoori methi. Lastly add the milk or cream. Allow to boil for 5-6 min till it thickens. Serve with rotis or naan. 

Pudina Capsicum Rice

Ingredients:
Basmati Rice - 1 cup
Pudina - 1/2 cup
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Ginger garlic paste - 1 tbsp
Onion - 2 chopped
Tomato - 1 chopped
Capsicum - 1 chopped
Green peas - 1 handful (optional)
Red chilli powder - as per taste
Garam masala - 1/2 tsp
Salt - as per taste
Oil / Ghee

Method:
Wash and soak the rice for half an hour.  Grind the pudina into a fine paste. Heat oil / ghee in a pressure pan. Add mustard seeds, cumin seeds, ginger garlic paste and onions. Fry till the onions become brown. Add capsicum and peas. Fry for few minutes. Then add the chopped tomato and mix well. Add red chilli powder, garam masala and required salt. Add the pudina paste. Fry for few more minutes. Add the soaked rice and 2 cups of water. Pressure cook for 2 whistles. Serve hot with raitha.

Punjabi Bhindi Masala

Ingredients:
Bhindi - 1/2 kg
Onions - 3 chopped lenghtwise
Tomatoes - 2 finely chopped
Ginger garlic paste - 1 tsp
Cumin seeds - 1/4 tsp
Garam masala - 1/2 tsp
Dhania powder - 1 tsp
Red chilli powder - as per taste
Salt - as per taste
Corriander leaves - for garnishing

Method:
Wash the bhindi well. Chop it into small pieces and slit in the middle. Heat oil in a pan. Add cumin seeds. Once they splutter, add the chopped onions and tomatoes. Add ginger garlic paste. Fry for few minutes. Add garam masala, dhania powder, red chilli powder and salt. Mix well. Fry till the oil seperates. Add the chopped bhindi and cook till the bhindi becomes soft. Add corriander leaves and serve with rotis.