Quick Sabzi

Ingredients
4 onions, chopped

2 tomatoes, chopped

4 cloves

1 bay leaf

2 garlic pods

1/2 tsp tumeric powder

1 tsp red chilli powder

corriander leaves

oil & salt

Method

Heat oil in a pan, add the bay leaves, garlic, onions and saute for 2 minutes.

Add the tomatoes and keep mixing till they are mashed.

Add 1/2 tsp tumeric powder, 1 tsp red chilli powder and a cup of water.

Close it and leave it on for 3 minutes.

Add the salt and mix well.

Granish with corriander leaves.

Serve with rotis.

Curd Pakoda

Ingredients
1 cup curd
5 bread slices
1 chopped onion
1 chopped bell pepper
2 chopped chillies
2 tbsp besan
1/2 tsp cumin powder
1/2 tsp garam masala
coriander leaves
salt

Method
Cut bread into small pieces.
Dip them in curd for 15 minutes.
Mash the bread pieces well.
Mix them with the rest of the ingrediants and make a batter
Heat oil, drop a spoonful of batter and deep fry.
Remove the pakodas once they turn golden brown.
Serve hot with dips/sauces.

Macroni Corn on Toast

Ingredients
1 cup macroni or any type of pasta
1 cup boiled corn
1/1 cup grated cheese
1 chopped onion
1 chopped capsicum
1 chopped chilli
1 tsp pepper
2 tbsp tomato ketchup
1 tbsp butter
toasted bread slices
salt

Method
Boil the macroni shells for 7 minutes and drain and cool them.
Melt butter in a pan, add teh onions and saute for 2 minutes.
Follow it by adding chilli and capsicum and cook for a couple of minutes.
Add tomato ketchup along with corn and macroni, toss well.
Finally add pepper and cheese and stir well.
Spread the macroni mixture on the toasted breads and serve hot.

Corn Fritters

Ingredients
1 cup boiled corn
1 cup shredded cabbage
1 chopped onion
2 chopped green chillis
3/4 cups flour
2tbsp corn flour
1tsp dania powder
1tsp cumin powder
1tsp red chilli powder
salt
oil
water

Method
Mix all the ingredients and make a thick batter till consistent.
Shape the batter into fine small tikkis.
Heat oil, drop the tikkis and fry till golden brown.
Repeat the same for the rest of the tikkis.
Serve hot with ketchup.

Egg Biryani

Ingredients
6 eggs halved,boiled
11/2 cup boiled rice
1 stick cinnamon
2 cardamom
3 cloves
2 onions,chopped
1tbsp ginger garlic paste
2 tomatoes,chopped
1tbsp dania powder
1tsp chili powder
1/4tsp turmeric powder
2tbsp oil
few coriander leaves
1tsp ghee
salt

Method
Heat oil in a pan, add the cinnamon, cardamom, cloves and saute for a few seconds.
Add the onions and saute till turn pinkish brown, add the ginger garlic paste and saute for few minutes.
Add chili powder, turmeric powder, dania powder and mix well.
Add water and salt, when the water boils add the rice and mix well along with ghee.
Cook over high for five minutes, lower the heat and cook till the rice is done.
Garnish with coriander leaves and the boiled eggs.
Serve hot.

Cabbage&Peanut Salad

Ingredients
2 cups shredded cabbage
1 chopped tomato
1 green chili
1 tbsp cilantro
a dash of lime
1/2 tsp sugar
1/2 tsp salt
1/4 cup ground peanuts

Method
Mix all the ingredients in a bowl well.
Chill for an hour, serve with rotis.

Palak Burji

1 bunch spinach, chopped
2 tbs oil
4 tbs garlic paste
2 tsp ginger paste
3 chopped tomatoes
1 tsp cumin powder
1 tsp coriander powder
3 tbsp butter
2 chopped onions
2 tsp red chilli powder
crushed paneer
4-5 green chillies
chopped coriander leaves

Heat oil in a pan. Add some garlic paste, chopped spinach and salt. Cook for some time till spinach starts losing water and is cooked.
Heat oil in a pan and add garlic paste , ginger paste and saute.
Add tomatoes, cumin powder and coriander powder. Cook for some more time till tomatoes are done.
Take butter in a pan. Add chopped onion and saute.
Add spinach and tomato paste.
Add salt, red chili powder.
Add paneer - spread it all over. Also add green chillies and coriander leaves. Cooking for some time.
Serve hot with rice or rotis.

Mango Mousse

2 big mangos(pulp removed)
1/4 cup castor sugar
150 gm cream
half a sachet of gelatine
2 egg whites
2tbsp cold water
1tbsp icng sugar
1 cup mango slices

Add castor sugar to the mango pulp and mix well.
Spinkle gelatine in cold water.
Dissolve gelatine by keeping the bowl in another bigger bowl of hot water.
Once disolved, mix well with the pulp.
Beat cream with icing sugar till it becomes soft and fluffy.
Now add the cream to the mango pulp and mix well.
Beat the egg whites well untill stiff.
Add the egg white to the mango mixture and mix well.
Pour into bowls and chill for 3 hours.
Decorate with mango slices and serve.

Cream of Vegetable Soup

200 gms boiled vegetables(beans,carrot,potatoes), chopped
1 onion, chopped
2 tbsp butter
1 tbsp maida
3 teacups milk
1 teacup water
2 tbsp grated cheese
salt & pepper

Boil the vegetables in water on medium for 6 minutes till well cooked.
In a pan,heat butter on a medium for few seconds.
Add onion and saute for 2 minutes.
Add maida and milk and stir well.
Add the vegetables and water.
Add the grated cheese and stir well.
Mix on medium for four minutes.
Serve hot with salt & pepper.

Egg Curry

3 boiled egg,cut
2 onions(paste)
2 tomatoes(paste)
1tbsp ginger-garlic paste
1 tsp cumin seeds
1 tsp red chilli powder
1/2 tsp tumeric powder
1/2 tsp corriander powder
1/2 tsp cumin powder
2 tbsp curd
salt
corriander leaves
oil

Heat oil in a pan,add cumin seeds and let it sizzle.
Add ginger-garlic paste and saute for a few seconds and add the onion paste and fry for 5 minutes till it turns brown.
Add chilli powder,tumeric powder,cumin,corriander and salt and cook for a minute.
Add the tomato paste and cook well for a few minutes.
Add the curd and keep stirring.
Put in the cut boiled eggs and cover cook for 5 minutes.
Garnish with corriander leaves and serve hot with rice/rotis.

Quick Masala Macaroni

Ingredients
2 teacups boiled macaroni
1 chopped onion
1 tomato
1 chopped capsicum
1 tbsp chopped celery
4 tbsp tomato sauce
1/2 tsp chili sauce
1/2 tsp mustard sauce
4 chopped garlic cloves
4 red chilies
2 cups milk
grated cheese
1 tbsp lemon juice
2 tbsp butter
salt

Method
Put the tomatoes in hot water for 10 minutes,remove the skin and blanch it well.
Heat butter in pan, fry onions till they turn pink.Add celery and for for a minute.
Add garlic and red chilies and for 1/2 minute.
Add the tomato pulp and capsicum and for 4 to 5 minutes.
Add the boiled macaroni,tomato sauce,chili sauce,mustard sauce,salt and mix well.
Add milk and cook for a minute.
Add lemon juice and cook again.
Garnish with grated cheese and serve hot.

Spinach Manchurian

Ingredients
Spinach balls:
1 cup chopped spinach
1/2 cup shredded cabbage
1 tbsp ginger-garlic paste
2 chopped green chillis
1tsp soya sauce
1/2 cup rice flour
1/2 cup corn flour
1tsp pepper
salt

Sauce:
1/2 cup greens(spring onions)
2 chopped onions
2 chopped green chilies
1 tbsp corn flour
1 tbsp soya sauce
1 tsp chili sauce
1 tsp pepper
salt
water
oil

Method
Mix all the ingredients for making balls,knead well and make small balls.
Heat oil,lower the flame and drop the balls into the wok.
Fry the spinach balls till they are golden brown.
Drain the balls and keep aside.

Heat oil in a wok,add onions and saute till they turn pink.
Add the chilies and greens,saute for 2 minutes.
Now add soya sauce,chili sauce,salt and pepper and mix well.
Mix corn flour in 1/2 cup water and pour it into the mixture.
Keep stirring till the gravy starts thickening.
Drop the spinach balls into the gravy and mix for a few minutes.
Serve hot.

Cabbage Vadas

Ingredients
1 cup shredded cabbage
1 tsp ginger-garlic paste
1/2 cup chopped onions 
2 chopped green chilies
1 tsp red chili powder
1/2 tsp coriander powder
1/2 cup gram flour
2 tbsp rice flour
salt
water
oil

Method
In a bowl,mix all the ingredients except flours.
Add the flours,mix well and add little water to form a batter.
With the batter, make small palm sized vadas.
Add oil in a wok,drop 3 vadas at a time and fry till golden brown.
Serve hot with tomato sauce/mint chutney.

Easy Veggie Salad

Ingredients
1 cup carrots,chopped
1 cup cabbage,shredded
1 cup onion,chopped
1 cup tomato,chopped
1 cup sprouts
2 tbsp pepper
a pinch of salt
mayonnaise

Method
Mix all the vegetables and sprouts in a bowl.
Add enough mayonnaise to the veggies and toss well.
Sprinkle pepper and salt and mix again.
Refrigerate for an hour before serving.

Chilli Babycorn

1 pack of babycorn
3 tbsp corn flour
4 spring onions,chopped
3 green chillis,chopped
2 tbsp ginger garlic paste
1tbsp soya sauce
a pinch of ajinomotto
1tbsp vinegar
few greens
salt
oil

Make a batter with cornflour and water and mix the chopped babycorns well.
Heat oil in a wok,fry the babycorns for a few minutes till they turn golden brown and remove from heat.
In a pan,add oil and saute the onions till light pink.
Add the chillis and ginger garlic paste,mix well.
Add the soya sauce,vinegar,ajinomotto and salt.
Now add the babycorns and toss it well and cook for a few minutes.
Garnish with the greens and serve hot.

Carrot Halwa

Ingredients
3 carrots,grated
1/4 cup milk
4 tbsp castor sugar
1/4 tspn cardamom powder
2 tspn ghee
pinch of saffron

Method
Heat the ghee in a kadai and saute the carrots well.
Add the milk and keep stirring till it evaporates.
Then add the sugar and continue stirring until the mixture is slightly thick.
Add the cardamom powder,saffron and stir well.
Serve hot or chilled.

Poha

Ingredients
4 cups poha
1 cup peas,boiled
1 cup potatoes,boiled
1 tsp asafoetida
1 tsp mustard seeds
few curry leaves
2 red chilies
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp salt
2 green chilies
1/2 cup water

Method
Heat oil in a kadai,let the mustard seeds splutter and then add asafoetida,curry leaves,red chilies and saute.
Add the peas,chilies,potatoes and mix with red chili powder and turmeric powder.
Add salt and poha and mix well, add water to this mixture and keep stirring.
Garnish with curry leaves and serve hot.

Moongdal Jalferezi

200gm boiled sprouts
1tsp cumin seeds
2 onions,chopped
1tbsp ginger-garlic paste
1tsp garam masala
2tsp dania powder
2tsp salt
1tsp chilli powder
1/2tsp tumeric powder
1/2 cup curds
1tsp kasoori methi

Heat oil in a kadai,add the cumin seeds .
Then add the onions and saute till they turn pink and add the ginger garlic paste.
Add garam masala,dania powder,tumeric powder,red chilli powder,salt and keep stirring till they are mixed well.
Add the boiled sprouts and mix well with the masala.
Add a cup of water and bring the mixture to boil and simmer and keep stirring.
Add the curds and blend well and finally top it with kasoori methi.
Serve hot with rotis.

Milky Potatoes

5 boiled potatoes
1 onion
2 chillis
2 cups milk
4 cheese slices/4tbsp of grated cheese
2 tbsp pepper
1 tspn salt
1 tbspn
butter

Mash the boiled potatoes.Heat butter in a pan,saute onions till they turn light pink and add the chillis and toss well.
Add the mashed potatoes and mix well.
Add milk and keep stirring the mixture.
Sprinkle the pepper and salt and mix.
Keep stirring to make the mixture slightly thick.
Add the cheese finally and top and stir till it blends with the mixture.
Serve hot with toasted bread and fruit juice.

Salsa

3 tomatos
2 tbsp of vinegar
2 chillies
1 onion
1 capsicum
1/2 tsp oregano
1/2 tsp red chilli powder
1/2 tsp sugar
1/2 tsp salt
oil

Chop tomatoes,onion,capsicum and chillies finely.
Heat oil,add the onions and saute for a few seconds and add chillies.
Add on the tomatoes and capsicum and toss well.
Add the oregano,red chilli powder,sugar,salt and mix well.
Finally,add the vinegar on top and toss well.
Serve hot/cold with nacho/crackers/chips.

Vanilla Pudding

2 cups milk
1 1/2 tsp gelatin
1 tsp vanilla essence
1/2 cup sugar
crushed walnuts/almonds

Boil the milk and add the gelatin and bring it to boil,keep stiring till the gelatin is disolved.
Add the sugar into this mixture and cook till disolved.
Take the mixture off heat,let it cool and add the essence and mix well.
Transfer to a bowl and leave to refridgerate for a few hours.
Top it with nuts and serve chilled.

Caramel Custard

3 teacups milk
12 tsp sugar
3 eggs
1 tspn vanilla essence

Mix the milk with 9 teaspoons of sugar and boil for 5 minutes and let it cool.
Beat the eggs well and add them to the milk.
Add the vanilla essence and mix well.
Mix 3 teaspoons sugar and 1 teaspoon of water in a vessel.
Melt on a slow flame,when the liquid becomes dark in colour,spread it evenly over the base of a vessel.
Wait till the sugar becomes dry.
Pour the egg-milk mixture over it.
Cover the vessel with a lid on top.
Put the vessel in a pressure cooker and cool.
Alternatively, steam the pudding but requires an hour.
Cool the pudding and chill in freezer.
Serve cold.

Rajastani Kadhi

1/2 cup gram flour
1 cup curd
1 onion
1/2tsp cumin powder
1/2tsp corriander powder
1tsp red chilli powder
1/4tsp tumeric powder
1/4tsp kasoori methi
1tbsp oil
salt

Mix gramflour,curd,half cup of water and beat the mixture untill there are no lumps.
Heat oil,saute cumin and corriander powder and add the onions and fry till lightly brown.
Add tumeric and red chilli powder and mix well.
Now add in the flour mixture,salt,kasoori methi and half cup of water and keep stirring.
Cover and let it come to boil over low flame for a few minutes.
Stir occasionally and add water if required to make it slightly thick.

Green Peas Subzi

1 cup green preas
2 onions
2 tomatoes
1 ginger
3 garlic cloves
2 chillis
1/2 cup curd
5 cashews
1 1/2tsp chole masala
1/2tsp butter
2tsp oil
1/2tsp red chilli powder
1/2tsp salt
2tsp corriander leaves

Heat butter,saute onions,chillies,ginger,garlic.
Remove from heat and grind with tomatoes to make a fine paste.
Powder the cashewnuts.
Add tsp oil,add the paste and cook over a medium flame for 5 minutes.
Add the cashewnuts,curds,chole masala,red chilli powder,green peas and salt,cook on low flame for 7 minutes.
Garnish with corriander leaves.