Veg Masala Pasta

VEG MASALA PASTA

 

 

Ingredients:

1 cup pasta / macroni

3 cups water 

2 tbsp oil

1/2 cup chopped beans

2 tbsp chopped capsicum

2 onions finely chopped

1 tomato finely chopped

3 flakes of garlic finely chopped

1 tsp green chilli finely chopped

1 tsp red chilli powder

1 tsp soy sauce

1 tsp vinegar

3 tbsp tomato sauce

1/2 tsp pinch of sugar

salt as required

a pinch of chinese salt (ajinomoto)

Method:

1. In a large pot, bring 3 cups of water to a boil. Add salt, pasta / macroni, a few drops of oil and cook for 10 minutes. Be very careful, do not overcook.

2. Drain the water and keep it aside.

3. In a pan heat the oil. Add chopped garlic and saute for 5 seconds.

4. Saute the chopped onions and green chilli till golden brown.

5. Add the chopped tomatoes and saute the mixture till the tomatoes mash up. soy sauce

6. Now add red chilli powder, salt, soy sauce, vinegar and mix well.

7. Add all the chopped vegetables and saute for 2 minutes. 

8. Add boiled pasta and mix well.

9. Next add sugar and a pinch of chinese salt (ajinomoto) in the pasta and mix all the ingredients well.

10. Add tomato sauce and mix with pasta.

11. Garnish with tomato sauce and chilli sauce to give pasta better taste and better look. Serve it hot.

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Stuffed Panipuri Chaat

STUFFED PANIPURI CHAAT

Ingredients:

4 Panipuri

For stuffing:

1/2 cup boiled kabuli chana

1/2 cup boiled and chopped potatos

1 finely chopped tomato

1 finely chopped onion 

2 tbsp of chopped coriander leaves

1/2 cup murmura
4-5 chopped green chillis
1 tbsp black pepper
1 tbsp chaat masala
salt as required
1/2 cup curd

Green chutney:
1/2 bunch of mint leaves
1/2 bunch of coriander leaves
2 green chillis
1 cup tamarind juice(imli)
1/2 tsp salt
1 tsp cumin seeds

Red sweet chutney:
2 pieces of jaggery (gur)
1 and 1/2 cup water
2 tsp sugar
1 tbsp red chilli powder

 Method:

Preparing the stuffing:

1. Take a bowl and put chopped boiled potatos and kabuli chana.

2. Add chopped tomato, onion, coriander leaves, green chilli, black pepper, chaat masala and salt in it and mix them well.

Preparing the green chutney:

Put mint leaves, coriander leaves, green chilli, tamarind juice, salt and cumin seeds in a mixer grinder and grind all the ingredients together.

Preparing the red sweet chutney:

1. Take a pan and add water in it.

2. Add jaggery, sugar and red chilli powder in the water and boil it for 10-15 min.

3. Let it be cool.

Preparing stuffed panipuri:

1. Take a panipuri and make a whole on the upper side with the help of finger.

2. Stuff the panipuri with 1 tsp of the stuffing prepared with boiled potato and chana.

3. Put 2 tsp of green chutney and 1 tsp of red chutney inside the panipuri.

4. Sprinkle a pinch of murmura and add 1 tsp of curd.

5. Sprinkle a pinch of black pepper over the panipuri.

6. Garnish with the stuffing mixture to give your dish a better look.

 

 

 

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Vegetable Fried Rice

VEGETABLE FRIED RICE

Ingredients:

For cooking the rice:

1  cup basmati rice

4.5 to 5 cups water

1/2 tsp salt as required 

2-3 drops of oil

Rest of the ingredients:

3 finely chopped garlic flakes

1/2 cup of finely chopped spring onions

1 cup of finely chopped carrots, french beans, peas, capsicum

1 tsp red chilli powder

3 tsp soy sauce

1 tsp vinegar

3 tbsp tomato sauce

1/2 tsp black pepper powder

2 to 2.5 tbsp sesame oil or any other oil

1 tbsp lemon juice

a pinch of chinese salt (ajinomoto)

salt as required

For garnishing:

Onion slices

3 tbsp of finely chopped coriander leaves

1 tbsp lemon juice

1/4 tsp red chilli powder

1/4 tsp black pepper

a pinch of salt

Method: 

Cooking the rice:

1. Rinse the rice very well till the water runs clear of starch. Soak rice in water for 30 minutes. Drain and keep aside.

2. In a pot, bring to a gentle boil 4.5 to 5 cups of water with salt and 2-3 drops of oil.

3. Add soaked and drained rice to the hot water.

4. On a low to medium flame cook the rice without the lid.

5. When the rice gets cooked, remove the pot from fire and drain the rice and let them be cool.

Preparing the fried rice:

1. Heat oil in a pan, First add the chopped garlic and saute for some seconds(no need to brown the garlic.

2. Add chopped spring onions and saute for about 2 minutes.

3. Add all the finely chopped vegetables. Increase the flame to a medium or high and stir fry the vegetables.

4. Continuously toss and stir the vegetables and do not burn them.

5. Add soy sauce, salt, pepper, red chilli powder and vinegar, tomato sauce, stir quickly and add the rice. Stir for a few minutes till the sauce has coated the fried rice well. Keep a check when adding salt.

6. Add chinese salt and lemon juice in the fried rice and mix them well.

Garnishing the fried rice:

1. Take a bowl and put onion slices  and coriander leaves in it.

2. Add lemon juice, black pepper, red chilli powder, salt and mix them well.

3. Garnish the fried rice with onion salad and serve it hot.

 

 

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Mixed fruit Chaat

Mixed Fruit Chaat

Ingredients:

1 Watermelon                   

1 Banana                          

1 Apple                            

1 Guava                           

1 Pear                             

1 small bunch of grapes                         

Salt as required                      

4 tsp Lime Juice                

1 tsp Red Chili powder        

1 tsp Black Pepper                

2 tsp Cumin Powder             

Method:

1. Cut the watermelon in two halves.
2. Use the melon baller to scoop the flesh out. You can also use spoon to scrap the inside walls of the watermelon clean.
3. Cut the upper portion of the half melon with knife. Cut it in zigzag shape.
4. Chop all the fruits in equal sizes.
5. Mix all the fruits in a bowl.
6. Put salt, red chili powder, black pepper and cumin powder in the mixture.
7. Add lemon juice and stir the mixture kindly.
8. Put whole the mixture inside the melon's bowl.
9. Let it be cool in deep freezing for 10 minutes and then serve it.

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Gajar Halwa

GAJAR HALWA

Ingredients:

2 and 1/2 cups grated carrots or gajar

3 tbsp neutral flavored oil (sunflower oil) or ghee

2 and 1/2 cups milk

8 tbsp regular sugar (add more or less as required)

5-6 cardamom, powdered or crushed

1/2 tspn lemon juice

8-10 unsalted whole or chopped cashews

a pinch of saffron (optional)

1/2 cup grated coconut

Method:

1. Wash, peel and grate the carrots.

2. Take a pan and add ghee into the pan.  

3. Put grated carrots and stir it for 5 minutes till the ghee gets mixed.

4. Add regular milk, sugar, cardamom powder in the carrots and mix them well.

5. Add lemon juice and keep it on flame for 45 min. until the milk gets dried.

6. Put cashews and grated coconut in the halwa and mix it well.

7. Garnish with coconut and serve it hot.

 

                                                        

 

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Stuffed Rice Roti

Stuffed Rice Roti

Ingredients:

For Dough

    Rice Flour                          3cups

    Green Chilli                       4

    Coriander leaves                1 bunch

    Salt                                     2 tspn

    Ajwain                               1 tspn

    Water                             

    Oil                                      2 tspn

For Stuffing

    Boiled potato                         3

    Onion                                    2

    Chopped Coriander leaves    2 tspn       

    Mint leaves

    Garlic                                    4 flakes

    Green chilli                           2

    Salt                                        A/to taste

    Sesame seeds for garnishing

Method:

1. In a plate or bowl, combine together, rice flour, finely chopped green chillies, coriander leaves, salt, ajwain and oil as needed. Add needed water and prepare a soft dough.

2. Cover the soft dough and set aside for 15-20 minutes allowing it to ferment.

3. Take a pan and heat 1tbspn of oil. Put green chillies, mashed potatoes and salt in it.

4. Put the gas off. Now add coriander leaves, mint leaves, chopped onions, chopped garlic, in mashed potatoes and mix well.

5. Take 2 equal pieces from the dough and roll a portion of the dough into a circle of of 100 mm. (4”) diameter circle.

6. Place a little stuffing in the center of the circle.

7. Bring together all the sides in the center and seal tightly.
8. Roll it half and sprinkle some sesame seeds on it.
9. Roll again into a circle of 150 mm. (6”) diameter circle with a little flour.
10. Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
11. Repeat with the remaining dough and stuffing to make more rotis.

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Punjabi Samosa

Punjabi Samosa

Ingredients:

500gm potatoes - boiled, peeled and chopped

For the dough:

Plain flour(maida) 500gm

1/2 cup ghee or oil

5gm ajwain

Salt

Water

Oil for deep frying the samosas

For the tempering:

1/2 cup ghee

1 tsp cumin seeds

1/4 tsp red chilli powder

2-3 green chilies

2 tsp ginger

1 lime

1 tbsp coriander leaves

Salt

1/3 cup green peas

2 tsp chaat masala powder

1 tsp fennel seeds

1/2 garam masala

Method:

1. Chop the green chillies, ginger and the coriander leaves.
2. Mix all the ingredients for the dough except water and rub thoroughly.
3. Sprinkle water and make a hard dough. Set aside for about 10 minutes.
4. Divide the dough into round portions as per the size of the samosas required.
5. Heat the ghee and add cumin, when crackling add ginger and saute.
6. Add the rest of the ingredients excluding the final four and sauté for five minutes.
7. Mix in the rest of the ingredients, including the potatoes and mix well.
8. Roll each portion of dough into a thin oval shape cut into 2 semi-circles.
9. Take a semi-circle. Apply water on the straight edge of the semi-circle. Hold the semi-circle in your hand, fold the straight edge, bringing together the watered edges, seal the watered edges into a triangular pocket.
10. Stuff the potato mixture and then seal the upper edges.
11. Repeat with the rest.
12. Deep fry in oil till golden brown and serve.

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