CRISPY NOODLES

Deep fried noodles topped with a sweet and sour caramelised onion sauce.

Cooking Time : 15 min.

Preparation Time : 10

Serves 4.

Ingredients

60 grams raw rice noodles

1 cup tofu or paneer, cut into strips

oil for deep frying

For the sauce :

2 cloves garlic, chopped

1 onion, sliced

1 tablespoon soya sauce

4 tablespoons sugar

1 1/2 tablespoons lemon juice

1/2 cup Vegetable Stock

1/2 teaspoon chilli powder

2 tablespoons oil

salt to taste

For the garnish :

1/2 cup red cabbage, diced

1/3 cup bean sprouts

1 spring onion, chopped

1/2 cup cauliflower florets

1 fresh red chilli, slit

Method

1. Heat the oil and deep fry the raw noodles till golden. Drain and keep aside.

2. Deep fry the tofu till crisp. Drain and keep aside.For the sauce1. Heat the oil in a pan, add the garlic and onion and saute till brown.

3. Add the soya sauce, sugar, lemon juice, stock and salt and stir till the mixture begins to caramelise.

4. Add the fried tofu, chilli powder and mix well.How to proceed1. Pour over the fried noodles, just before serving.

5. Serve garnished with the red cabbage, bean sprouts and spring onion and cauliflower and top with the red chilli.

Tips :- Pour the sauce over the noodles just before serving to avoid the crisp noodles from turning soggy.

ALOO GOBI METHI TUK

Crispy potaotes and cauliflower make a wonderful combination with methi leaves.This tasty vegetable is sure to perk up any meal and it is one of my personal favourites.

Preparation Time : 15 mins.

Cooking Time : 25 mins.

Serves 4.

Ingredients

2 medium potatoes

1½ cups cauliflower, cut into florets

1 teaspoon cumin seeds (jeera)

¼ teaspoon asafoetida (hing)

1½ teaspoons ginger-green chilli paste

1 cup fenugreek (methi) leaves, finely chopped

2 teaspoons chaat masala

1 tablespoon

oil, salt to taste

Other ingredients:

oil for deep frying

Method

1. Cut the potatoes into thick wedges (lengthwise) with the skin on.

2. Deep fry the potatoes and cauliflower separately till they are golden brown. Drain on absorbent paper and keep aside.

3. Heat the oil in a non-stick pan, add the cumin seeds and asafoetida and heat.

4. When the seeds crackle, add the ginger-green chilli paste and sauté for 1 minute.

5. Add the fenugreek leaves and sauté till the leaves are crisp and lightly browned.

6. Add the fried potato and cauliflower pieces, chaat masala and salt and mix well.

7. Serve hot.TipsAn easy way to make a simple version of chaat masala at home is to mix equal parts of black salt, roasted jeera powder and amchur powder.

Tomato Biryani

Ingredients

* basmati rice - 1 cup

* tomato (ripe) - 4 nos

* garlic - 4 small pieces

* green chilli - 4 big nos.

* cinnamon - 2 nos

* cloves - 2nos

* cummin seeds - 1/2 tsp

* cardamom - 2 nos

* onion (big) - 2 nos (chopped)

* turmeric powder - 1/2 tsp

* cooking oil - 4 tabs

* salt - to taste

* curry leaves - to taste and

coriander leaves - for garnishing.

Method

1. Grind green chilli and garlic separately and keep aside and grind tomato separately.

2. In a kadai heat oil and put cummin seeds, cardamom , cloves, cinnamon and add garlic -chilli paste and stir for a minute until it becomes golden colour.

3. And then add chopped onion fry it until it becomes brown.

4. Then put curry leaves and tomato paste then add turmeric powder and salt.

5. Let it cook until the oil is seen on the top in simmer flame and keep separately.

6. Cook rice in pressure cooker as you cook for biryani.

7. Mix the rice in the tomato masala above and garnish it with coriander leaves.

Palak Soup

Ingredients :-
4 cups spinach leaves
2 cup(s) water
1 onion(s) chopped
1 cup(s) milk
2 tablespoon(s) plain flour (maida)
1 tablespoon(s) fresh cream
2 tablespoon(s) butter
salt and pepper to season.

Method :-
Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).
Add the fresh cream just before serving.

Serve hot with: cheese crackers.

Tomato Soup

Ingredients:-
Tomatoes cut into pieces - 5-6
Chopped onion - 3 tablespoons
Garlic - 2-3 cloves
Butter - 2 teaspoons
Corn flour - 2 teaspoons
Milk - 1/2 cup
Bread - 2-3 slices
Pepper powder & salt - According to your taste
Oil - For frying

Method:-
Heat one spoon of oil and add onions and garlic. Roast until onions begin to turn golden brown. Add tomatoes and cook. After the tomatoes are cooked, grind the mixture in a blender. Filter it to get a smooth paste. Heat butter in a pan and add corn flour after it melts. Fry a little. Add milk and let it boil for 4-5 minutes. Add the tomato paste. Add salt and pepper powder. Add water, if needed, to get the required consistency. Let the soup boil for 5-6 minutes. Leave it on low heat until you are ready to serve. Cut the bread slices into small squares. Fry them. Serve the hot soup in a bowl and add the crispy bread chunks just before serving.

Green Peas Kachori

Ingredients :-
1 cup Refined flour (maida)
1/4 tsp Carom seeds (ajwain)
1/4 tsp Salt
2 tbsps Pure ghee
For filling
1 cup Green peas (shelled)
1 tbsp + to deep fry Oil
1 pinch Asafoetida
1/2 tsp Cumin seeds
1 inch piece Ginger (chopped)
3-4 Green chillies (chopped)
Salt to taste
1/2 tsp Garam masala powder
4 tbsps Coconut (scraped)
4 tbsps Roasted peanuts (crushed

Method :-

Mix refined flour, carom seeds, salt and pure ghee in a bowl. Add cold water as required to knead a stiff dough.Heat oil in a pan. Add asafoetida and cumin seeds. When the cumin seeds begin to change colour, add ginger, green chillies, green peas and salt. Mix and cook. Take off the heat and add garam masala powder. Mix and set aside to cool.Divide the dough into equal portions. Roll each portion and press to make round puris.Add scraped coconut and crushed peanuts to the green pea mixture and mix.Stuff each puri with the stuffing and further shape into a kachori.Heat sufficient oil in a kadai and deep fry the kachoris in medium hot oil till crisp and golden.Drain and place them on absorbent paper.Serve hot with a chutney of your choice.

Dal Makhani

Ingredients :-

1 cup black lentils (kaali sabut dal) –soak in water for 8 hours and pressure cook till soft
1/2 cup red kidney beans (rajma) – soak in water for 8 hours and pressure cook along with blank lentils till soft
2 tbsp ghee
1 tsp cumin seeds
2 big onions, finely chopped
2 green chillies, slit lengthwise
1 tsp ginger garlic paste
1 tsp kashmiri red chilli powder
1/2 tsp turmeric powder
salt to taste
2 big tomatoes, finely chopped
¼ cup butter
1 tsp garam masala powder
2-3 tbsp malai (cream of milk)
ginger juliennes for garnish

Method :-

1. Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds and let them splutter. Add the chopped onions and green chillis and sauté the onions till pink.

2. Add ginger garlic paste and fry for 3-4 mts. Add the turmeric pwd, chilli pwd and salt and combine.

3. Add the chopped tomatoes and cook for 5-6 mts. Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.

4. Add butter, combine and cook for 5 mts.

5 .Add malai and garam masala and mix well. Garnish with ginger juliennes.

6. Serve with hot rotis.

Cuisine :- North Indian

Navrattan Pullao

Ingredients :-
1 cup Basmathi rice
1 3/4 cup Water
1/4 cup Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 tsp Salt
1/2 tsp Cumin seed

For Mixing with rice before serving:
A

1/4 cup frozen peas (boiled), salt, 6 drops green food coloring mixed with
1 tsp water.
B

1/4 cup diced tomatoes, 1/4 tsp red pepper, salt, Garam Masala, 6 drops red
food coloring mixed in 2 tsp water.

1 Thinly sliced onion
2 1/4 tbsp Ghee
1 oz. Almonds
1 oz. Cashew nuts
1 1/2 oz. Golden raisins
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled egg

Method :-
1. Clean, wash, and soak rice in 1 3/4 cup water for pressure cooking, or in 2 cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2-3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.

3. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Cuisine :- Indian

Pudhina chutney

Ingredients :-

CORIANDER/PUDHINA LEAVES-1 BUNCH

OIL-1 TBSPN

URADH DAL-1 TSPN

CHANNA DAL-2 TSPN

BIG ONION-1/4

GARLIC-2

GREEN CHILLY-1

RED CHILLY-1

JEERA-1 TSPN

TAMARIND-1

SMALL PIECE COCONUT

3-4 TBSPN SEASONING

OIL-1 TBSPNP

MUSTARD-1 TSPN

URADH DAL-1 TSPN

CURRY LEAF

ASOEPHETIDA-1 PINCH

Method :-
PUT A KADAI ON STOVE & ADD OIL THEN ADD URADH & CHANNA DAL & FRY NOW PUT THE ONION & GARLIC THEN ADD THE CHILLIES,JEERA ,TAMARIND & FRY FINALLY ADD THE CORIANDER /PUDHINA OR BOTH IN EQUAL AMOUNTS. FRY FOR A MINUTE OR TWO & PUT OFF FLAME. COOL IT & THEN ADD SALT & COCONUT &GRIND. FINALLY FRY THE SEASONING & ADD TO THE GROUND CHUTNEY. IT GOES WELL WITH S.INDIAN & N. INDIAN TIFFINS.

Masala Omelette

Ingredients :-
250 gm mixed cooked vegetables- peas, finely chopped carrots, sliced green beans, diced potatoes, capsicum
250 gm tomatoes- peeled seeded diced
3tbs oil preferably olive
1 tsp chopped garlic
2 small onions- sliced
5 eggs
salt
freshly ground pepper
1 tsp paprika
1 tbsp chopped garden herbs

Method :-
Mix the vegetables and tomatoes together. Heat oil. Add chopped garlic and onion. Cover and cook over a gentle heat until soft but not colored. Stir in the vegetables and tomatoes. Heat through. Beat the eggs, seasoning, paprika and herbs together. Pour into the pan. Cook until the eggs are coated underneath. Place pan under a hot grill to color the top of the omelette. Slide out flat onto a plate and serve immediately.

Cuisine :- Indian

Spicy Broccoli

Ingredients :-

250 gm broccoli-cut small

2 tbsp oil2 tsp mustard seeds

4-5 curry leaves

3-4 whole red pepper

1/8 tsp asafoetida powder

1 tsp cumin

50 gm ginger-shredded fine

2 tsp garlic-chopped fine

20 gm tamarind-soaked in 1 cup water and strained

2 tsp salt or to taste

Method :-

Heat oil and add mustard, curry leaves, red pepper, asafoetida and cumin. When seeds start to splutter, add the ginger and garlic and saute till a light brown. Add the broccoli and saute over high heat a few times, then lower the heat, cover and cook till bite like. Add tamarind and salt, let it come to a boil and serve hot.

cusine :- Indian

Asian-Style Vegetable Stir Fry

Ingredients :-
1/4 cup honey
1/4 cup prepared stir fry sauce
1/4 teaspoon crushed red pepper flakes (1/4 to 1/2 teaspoon)
4 teaspoons peanut oil OR 4 teaspoons vegetable oil
2 cups small broccoli florets
2 cups small mushrooms
1 small onion, cut into wedges and separated into 1-inch strips
1 medium carrot, cut diagonally into 1/3 inch slices

Method :-

Combine honey, stir-fry sauce and pepper flakes in small bowl; set aside. In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2-3 minutes. Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute. Serve as a vegetable side dish or over steamed rice or noodles for a main dish.

Cuisine :- Asian

Dry Potatoes

Ingredients :-
4 medium size Potatoes
2 tsp Cumin seeds

1 tsp Salt
2 tspMango powder
1/4 tsp Hot pepper
2 tsp Garam Masala
Oil (to ll pan to 2")

Method :-
1. Boil potatoes until cooked but not overdone.
2. Peel and cut into 1/2" cubes.
3. Heat oil very hot, add and brown cumin seeds.
4. Add potatoes and fry until they are golden brown. Add the remaining
ingredients, and fry for 2-3 minutes or more. Remove from oil with a
slotted spoon.
5. Serve hot.

Tips :- Use enough oil so that the potatoes will not need to be stirred often.
This avoids breaking them up.

Cuisine :- Indian

Vegetable Curry

Ingredients :-
1 cup Vegetables
1/4 - 1/2 teaspoon Coriander powder
1/8 - 1/4 teaspoon Chili powder
1/8 - 1/4 teaspoon Garlic powder
1 teaspoon Salt
1 large Onion
1/4 - 1/2 teaspoon Mustard seeds
1/8 teaspoon Urad Dal
1/4 - 1/2 cup Tomatoes-crushed

Method :-
1. Mix the garlic, coriander and the chili powder along with salt and place
it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and
the oil may spill. Be careful when you are doing this. Wait until the
mustard seeds stop making any noise.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise
cover the pan and let the vegetables cook. (This might take about 10-
15 min.)

Cuisine :- Indian

Vegetable Kurma

Ingredients :-
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 teaspoon Coriander powder
1 and 1/4 teaspoon Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tablespoons Coconut powder
1 teaspoon Khus-Khus (poppy seeds)
1/4 teaspoon (3 cloves) Garlic
1/4 teaspoon powder (or 1
2" fresh ginger

Method :-
1. Put a reasonable sized vessel on the range and heat oil.
2. Add cinnamon, cloves and cardamom and fry for 2-3 minutes.
3. Add onions and green chilies and fry till onions turn brown.
4. Add garlic + ginger paste and fry for a minute or so.
5. Add vegetables and fry for about 3 minutes.
6. Add Water (about a cup or two).
7. Let the vegetables + turmeric powder cook.
8. If you are using canned or frozen vegetables skip the above step.
9. Add coconut paste, khus-khus, salt and wait until cooked.

Note :- Cook on low heat.

Cuisine :- Indian

Gobi Aloo

Ingredients :-
1 Large cauliower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 teaspoon Mustard seeds
2 or 3 pods Cardamom
1 teaspoon Coriander
1 teaspoon Cumin seeds
1/2 teaspoon Turmeric
1 Bayleaf
3 Cloves
3 tablespoons Vegetable Oil

Method :-
1. Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn othe heat and let them stand in
the water.
2. Cut the cauliower into small bite sized pieces (roughly 1" cubes),
throwing away most of the stem pieces. Wash and drain in a collander.
3. While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.
4. Mix around for a while and then add onions. Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric).
5. Put the cauliower in the skillet and fry in the oil and spices for 2
minutes. While the cauliower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.
6. Continue stirring the vegetables under medium heat for another couple
of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet
and let cook for 5 minutes.
7. Check tenderness of vegetables. If they are still too hard, add another
1/4 cup of water and cover again for 5 minutes.
8. Salt to taste and serve.

Cuisine :- Indian

Mint and Coriander Chutney

Ingredients :-
1 bunch Coriander leaves
1 bunch Mint leaves
1 Green chili
1 oz. Seedless tamarind
1 tsp Salt
4 T Water
1 medium Onion

Method :-
1. Wash and soak tamarind in water for 1
2 hour.
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a ne paste.
5. Add the tamarind pulp and salt.
6. Blend well.

Notes :- In an airtight jar this can be refrigerated for up to one
week.

Cuisine :- Indian

Vatha Kuzhambu

Ingredients :-

Thoor dhal 2tsp
Urad dhal 2tsp
Corianderseed 2tsp
Channa dhal 2tsp
Rice 1tsp
cumin seed 1tsp
Pepper seed 1 tsp
Tumeric powder 1tsp
salt to taste
Tamarind one big lemon size
curry leaves few
Red chilli powder 1 tsp
Mustard 1tsp
Oil
onion(small) slice long

Method :-

Fry the Thoor dhal,urad dal,coriander seed,,channa dhal,Rice,pepper seed,cumin seed.Grind the fried ingredients&add red chilli powder during grind.pour oil and put Mustard.channa dhal.After it popped put sliced onion,curry leave.Then pour the grounded things.Add some water,turmeric powder,salt.cook for 5-10 min.

Notes :- If you need you can dd vegetables like brinjal,drumstick,Mango etc.You can keep more than three days.

Cuisine :- Indian

Spicy Tomato Rasam

Ingredients :-

2 large ripe healthy tomatoes
4 cups water or top water of boiled dal (stock)
2 whole red chillies
1 stalk curry leaves
1 tiny sprig mint leaves
1 tiny sprig coriander leaves
1 flakes garlic grated (1 to 2)
2 pinches clove-cinnamon powder (2 to 3)
1/2 tsp. sambar masala
8 peppercorns (8 to 10)
1 1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 pinches asafoetida
1 marble sized ball of jaggery or 1/2 tsp. sugar
1 small strip tamarind
1 tbsp. ghee or oil
salt to taste

Method :-
1. Put whole tomatoes in boiling water, simmer for 3 minutes, keep aside for 5 minutes. Heat 1/4 tsp. oil in a small pan, add pepper corns and 1 tsp. cumin seeds. Roast till aromatic, grind in a mortar or under a stone till powdered. Keep aside. Remove tomatoes from water, peel away the broken skin. Grate or mash till fine. To the thick pulp, add roasted whole chillies, all leaves, all masalas, salt, tamarind, jaggery and mash well either with hand or with a hand blender. The ingredients should have blended well into the pulp. Take in a deep pan, add stock or water. Heat ghee in a small pan, add mustard and remaining cumin seeds, asafoetida and allow to splutter. Add garlic and stir, add carefully to the rasam. Bring to a boil, check spices and salt and adjust. Simmer for 2-3 minutes. Keep aside covered for 10 minutes before serving.

Serving Ideas :-
Serve hot as a soup or with steaming hot plain rice and papads.

Cuisine :- Indian

Onion Chutney

Ingrdients :-

1 Small Onion1 cup
Tamarind juice 1/4 cup
Cumin seeds1 tsp
Red chilli 4
Mustard seeds 1 tsp
Urad dal 1 tsp
Salt
Oil
Curry leaves

Method :-

1. Pour oil in a pan. Put the onion and fry it for 2 min.
2. Then put the red chili and fry it.
3. Grind the onion, red chili, cumin seeds, tamarind, Salt .
4. Pour oil in a pan and add mustard seeds & urad dal, after popped put curry leaves.
5. Then pour the grinded mixture into it. Cook for five min.

Serving Ideas :- Serve with Idli, Dosa.

Cuisine :- Indian