Quiche

Quiche

 

Ingredients

• Readymade puff pastry 8 ounces
• Potato peeled, cut in cubes and boiled 1
• Carrot 2 cut and boiled
• Sweet corn1 cup
• Capsicum 1 cut in cubes
• Spring onion 1 finely chopped
• Mushrooms 4 sliced
• Chicken tikka chunks 1 cup
• Butter 1 tbsp
• Hung curd 1 cup
• Milk 1 cup mixed with 1 tbsp flour
• Salt 1 tsp
• Black pepper crushed 1 tsp
• Crushed red pepper ½ tsp
• Mustard powder 1 tsp
• Cheddar cheese grated ½ cup
• Eggs 3

Method

• Heat butter sauté green onion add chicken tikka chunks with all the vegetables, salt, black pepper, crushed red pepper, mustard powder, mix well and remove. Grease your 9 inch pie plate, line with rolled puff pastry, bake blind on 200 degree C for 15 minutes, remove add in your filling, mix together hung curd, milk and flour mixture, grated cheese, eggs, pour mixture evenly on filling, bake on 200 degree C for another 30 minutes till firm and set.

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Tinday ki Tarkari

Tinday ki Tarkari

Ingredients

• Green gourd (Sliced) ½ kg
• Tomatoes (chopped) 2
• Crushed red pepper 1 tsp
• Salt 1 tsp
• Coriander leaves chopped 2 tbsp
• Green chilies chopped 6

Ingredients for baghar

• Oil ¼ cup
• White cumin whole 1 tsp
• Whole red chilies 6
• Garlic crushed 1 tsp

Method

• Heat oil, add whole white cumin, whole red chilies with crushed garlic, and add chopped tomatoes fry well. Add salt and crushed red chilies. Add Green gourd. Cover and cook on low flame for 15 minutes. Lastly add coriander and green chilies.

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Aalu baigan ki sabzi

Aalu baigan ki sabzi

Ingredients

• Baigan ½ kg cut in square pieces and fried for 2 minutes and remove
• Capsicum 1 cut in cubes and fried for a minute
• Onion 2 cut like shashlik and fry for a minute
• Potatoes 2 cut in cubes and deep fried light golden
• Oil ¼ cup
• Chopped onion 1 cup
• Blended tomatoes 2
• Roasted and crushed cumin 1 tsp
• Roasted and crushed coriander 1 tsp
• Salt 1 tsp
• Chili powder 1 tsp
• Garlic paste 1 tsp
• Tamarind pulp ¼ cup
• Chopped coriander and green chilies to garnish

Method

• Heat ¼ cup oil add chopped onion, fry for 5 minutes, add blended tomatoes, roasted and crushed coriander and cumin, salt, chili powder, garlic, tamarind pulp, fry well, add all fried vegetables and leave it on dum for 5 minutes, lastly add chopped coriander and green chilies. Serve with roti.

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Karhai bhindi aur aalu

Karhai bhindi aur aalu

 

Ingredients

• Bhindi 250 gm cut the top and tail
• Potatoes 2 cut into thin fingers
• Garlic crushed 1 tsp heaped
• Tomato puree 2 tbsp
• Ketchup 2 tbsp
• Chili sauce 2 tbsp
• Kasori methi 1 tsp
• Coriander powder 1 ½ tsp
• Allspice ½ tsp
• Salt 1 tsp
• Crushed red pepper 1 tsp
• Sugar 1 tsp
• White cumin roasted and crushed 1 tsp
• Oil for frying

Method

• Heat oil and fry bhindi on low flame, fry potato fingers to a golden color, remove all the oil, fry garlic till golden, remove from fire add in all the sauces, kasori methi and dry seasonings with ¼ cup water. Cook for 2 minutes, add fried bhinids, fried tomatoes, cover and leave it on dum for 10 minutes, serve with puri.

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Veg taka tak

Veg taka tak

Ingredients

• Cauliflower 250 gm (blanched)
• Peas ½ cup
• Capsicum 1 cubed
• Onion 1 chopped
• Tomato 2 sliced
• Cumin seeds 1 tsp
• Ginger garlic 1 tsp heaped
• Turmeric ¼ tsp
• Roasted and crushed cumin 1 tsp
• Chili powder 1 tsp
• Salt 1 tsp
• Suree chili garlic sauce 2 tbsp
• Yogurt ½ cup
• Green chilies 2
• Coriander leaves 2 tbsp

Method

• Heat oil add cumin seeds with chopped onion fry for 2 minutes, add tomatoes fry for 5 minutes, add ginger garlic paste, turmeric, roasted cumin, salt and chili powder, add blanched cauliflower, boiled peas and capsicum. Mash well add yogurt, suree chili garlic sauce, cover and cook till done, lastly add chopped coriander leaves and green chilies.

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Frozen Salad Mould

Frozen Salad Mould

Ingredients

• Potato (cubed and boiled) 1 cup
• Carrot cubed and boiled ½ cup
• Peas boiled ½ cup
• Cucumber (peeled and cut into cubed) 2
• Fruit cocktail 1 medium tin
• Mayonnaise ¾ cup
• Fresh cream 1 cup
• Castro sugar 2 tbsp
• Salt 1 tsp
• White pepper ½ tsp
• Gelatin powder 1 tbsp
• Pineapple jelly 1 packet
• Water 1 cup

Method

• Dissolve jelly and gelatin in 1 cup water. Mix in it mayonnaise, cream, salt, pepper, sugar, all vegetables, fruit cocktail, mix all well. Pour mixture in a jelly mould. Set for 4 hours till firm. Over turn serve decorated on bed of salad leaves

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Basin Aur Baigan K Dahi Waray

Basin Aur Baigan K Dahi Waray

Ingredients

• Brinjal 2 cut into rounds
• Salt 1 tsp
• Chili powder 1 tsp
• Turmeric ½ tsp
• Cumin roasted and grinded 1 tsp

Method

• Marinate brinjal slices with all above for 30 minutes.

Ingredients for Batter

• Gram flour 1 cup
• Salt ½ tsp
• Cumin crushed ½ tsp
• Chili powder ½ tsp
• Turmeric Pinch

Method

• Make batter beat well, dip marinated brinjal batter and deep fry in fry pan, cool and soak in water for 5 minutes.

For Topping

• Yogurt 1 kg
• Salt ½ tsp
• Crushed red pepper ½ tsp
• Chat Masala ½ tsp

Ingredients for Bhagaar

• Oil ¼ cup
• Curry leaves 20
• Red chilies 6 to 8
• White cumin seeds 1 tsp

Method

• Sieve yogurt in muslin cloth, add in salt, crushed red pepper, cumin, spread 1 cup yogurt in a dish, put fried brinjal, top with yogurt, lastly give baghar, serve garnish with chat masala.

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Fry khaosay

Fry khaosay

Ingredients

• Undercut thinly sliced 400 gm
• Soya sauce 3 tbsp
• Vinegar 1 tbsp
• Black pepper 1 tsp
• Garlic paste 1 tsp
• Salt 1-½ tsp
• Water 2 cups
• Tomato puree 2 tbsp
• Crushed red pepper 1 tsp heaped
• Onion 1 sliced
• Carrot 1 cut into julienne
• Cabbage 1 cup sliced
• Capsicum 1 sliced
• Bake parlor boiled Spaghetti 3 cups
• Samosa strips fried 6
• Bake parlor tomato ketchup 3 tbsp
• Bake parlor chili garlic 3 tbsp
• Mixed masala 1 sachet

Method

• Boil 400 g thinly sliced undercut and add 3 tbsp soya sauce, 1 tbsp vinegar, 1- ½ tsp salt, 1 tsp black pepper, 1 tsp garlic paste in 1 cup water until the meat is tender and the water is evaporated.Heat oil in a pan and add 1 onion and fry until golden brown and remove from pan.

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Guar ki sabzi

Guar ki sabzi

Ingredients

• Guar ki phalli ½ kg cut into 1 inch pieces and par boiled
• Tomato 1 chopped
• Chili powder 1 tsp heaped
• Turmeric ¼ tsp
• Coriander powder 1 tsp heaped
• Salt 1 tsp
• Tamarind pulp ¼ cup
• Sugar 1 tbsp
• Oil ¼ cup
• Crushed garlic 1 tbsp
• White cumin whole 1 tsp
• Rai dana 1 tsp
• Onion 1 large chopped

Method

• Heat oil ¼ cup add crushed garlic, white cumin, rai dana with 1 chopped onion, fry till onion soft, add chopped tomatoes with salt, chili powder, turmeric and coriander powder, fry well add boiled guar ki phalli, fry for 2 minutes add 1 cup water, cover and cook till guar done, lastly add tamarind juice, sugar, cook for 5 minutes, serve with bajry ki roti.

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Aalo ki bhujia

Aalo ki bhujia

Ingredients

• Potatoes 250gms
• Salt ¾ tsp
• Crushed chili powder 1 tsp
• Turmeric ¼ tsp
• Onion seeds ¾ tsp
• All spice ¼ tsp
• Tomato 1 chopperize
• Ginger finely chopped 1 tsp

Method

• Cut potatoes into small, thin slices add Salt ¾ tsp, Crushed chili powder 1 tsp, Turmeric ¼ tsp, Onion seeds ¾ tsp, all spice ¼ tsp, Tomato 1 chopperizes, and Ginger finely chopped 1 tsp with 2 cups of water, cook cover till potatoes tender when soft mesh slightly.

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Dhaba Daal

Dhaba Daal

Ingredients

• Gram lentil 250gm soak for 3 hours then drain, wash well
• Salt 1 tsp
• Chili powder 1 tsp
• Turmeric ½ tsp
• Spinach 1 cup finely chopped
• Garlic paste 1 tsp
• Green chilies 2 chopped
• Crushed chili powder ½ tsp
• Ghee ½ cup

Method

• Soak gram lentil for 3 hours, drain and wash thrice in fresh water, put in a pan with salt, chili powder, turmeric, and 1 cup of spinach, cover and cook for 45 minutes, in another pan heat ½ cup ghee fry garlic paste, crushed red pepper, and put on top of the daal, stir fry till oil comes on top, serve garnished with green chilies.

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Chukandar bhujia

Chukandar bhujia

Ingredients

• Beetroots ½ kg boiled
• Turmeric ½ tsp
• Garlic paste 1 tsp
• Oil ¼ cup
• Chili powder 2 tsp
• Tomatoes 4 sliced
• Onion 2 chopped
• Salt 1 tsp leveled
• Coriander leaves 2 tbsp
• Green chilies 3 chopped

Method

• Boil beetroot, peel and cut in slices, heat oil, fry onion light golden, add garlic paste, salt, chili powder, turmeric with chopped tomatoes, fry well, add beetroot, cook on low flame without adding any water, add green chilies and coriander leaves, break the beetroot pieces with a spoon, lastly add some more coriander leaves.

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Mixed Vegetable Raita

Mixed Vegetable Raita
 

Ingredients

• Yogurt 1 cup
• Chili powder ½ tsp
• Cucumber diced 3 tbsp
• Onion 1 small diced
• Potatoes 1 small boiled and cubed
• Tomato 1 cut in tiny cubes
• Green chili 1 finely chopped
• Coriander leaves 1 tbsp chopped
• Salt ½ tsp

Method

• Beat yogurt with chili powder and salt, add all the vegetables, mix well, serve chilled.

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Masal Vada / Cabbage Dhal Vada | Snacks Recipes

When it comes to deep-fried snacks, LO is just like his Dad.. Loves 'em. I made this crunchy crispy vadas for lunch the other day. It was a great combo for the Mysore Rasam (recipe coming soon) I made. I used a combination of chana dhal and split moong dhal and added cabbage in the place of regular onions. 

Ingredients:
Inspired from here
Dhal measurements in 160 ml cup; Makes 12 vadas
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Dry Red chillies - 2
Fennel seeds - 1 tsp
Asafoetida - 1/2 tsp
Cabbage, chopped fine - 1-1/2 cups (can substitute onions)
Green onions, chopped - a handful (optional)
Coriander leaves, chopped - a handful
Salt - to taste (see notes below)
Oil - for frying

Method:
Wash and soak the dhals together for 45 mins to an hour. Drain completely and grind coarsely with red chilli, fennel seeds and asafoetida. Mix with salt, chopped cabbage (or onions), green onions and coriander leaves. Heat oil for deep frying. Make small patties and deep fry until golden brown on the outside and cooked through in the inside.
Notes:
Add salt just before frying. If not frying immediately after grinding, cover and refrigerate until use.
Linking this up to Vegan Thursdays.

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Vegetable Lasagna

Vegetable Lasagna

 

Ingredients

• Carrots 2 chopped into cubes
• Potatoes 2 chopped and peeled into cubes
• Peas 1 cup
• French beans finely chopped ½ cup
• Onion 2 finely chopped
• Tomatoes 4 finely chopped
• Brinjals 1 chopped in cubes shallow fried
• Lasagna noodles boiled 8 strips
• Oil ¼ cup
• Chili powder 1 tsp
• Turmeric ¼ tsp
• Garlic 1 tsp
• Salt 1 tsp
• Capsicum 1 sliced
• Oregano leaves 1 tsp
• Ketchup ¼ cups
• Cheddar cheese grated ½ cup

Ingredients for baghar

• Whole red chilies 6
• White cumin seeds 1 tsp
• Mustard seeds ½ tsp
• Curry leaves 20

Ingredients for cheese sauce

• Butter 2 ounce
• Flour 2 ounce
• Milk 2 cups
• Water 1 cup
• Salt ¾ tsp
• Black pepper ½ tsp
• Mustard ½ tsp
• Cheddar cheese grated 4 tbsp

Method

• Heat oil, add baghar then add onions, fry till light pink, add in all the seasonings with chopped tomatoes, fry well, add all the vegetables except capsicum and brinjals, cover and cook till tender, add in fried brinjals, keep aside. Make cheese sauce by cooking all the ingredients together in a sauce pan, string until thick.

To assemble

• In a dish spread lasagna strips, half vegetables, half capsicum, ketchup and ½ tsp oregano, ½ quantity of cheese sauce, repeat layer end with white sauce, grated cheddar cheese, dot with ketchup and 1 tbsp butter, bake on 180 degree for 20 minutes.

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Mushroom Asparagus Egg Drop Soup | Low Calorie Soup Recipes

Want to eat healthy but don't have enough time? I have been there some days. Answer: a healthy but simple soup to the rescue. This soup is loaded with all the goodness of the veggies with the protein from the egg whites and protein and calcium from the tofu. What else does one need in a filling meal? Yes, this soup is a one pot meal and is very filling.

Ingredients:
Serves - 2-3; Preparation time - 15 mins; Cooking time - 20 mins
Adapted from Cooking light - way to cook vegetarian cookbook
Vegetable Stock - 2 cups
Water - 1-1/2 cups
Ginger - 1 tsp minced
Garlic - 1 tsp minced
White Mushroom - sliced thin - 1 cup (about 5-6)
Asparagus - sliced on a bias - 1 cup (about 7-8)
Extra Firm Tofu - 4 oz ~ 100 g - cut into cubes
Rice wine vinegar - 2 tbsp
Soy sauce, low sodium - 1/2 tbsp
Black Pepper, freshly ground - 1/2 tsp
Corn Starch - 1 tbsp
Water - 2 tbsp
Egg whites, lightly beaten - from 2 eggs
Scallions/Spring onion greens, a handful - chopped
Cilantro - chopped - a handful

Method:
Whisk together the vinegar, soy sauce and pepper in a small bowl. Mix 1 tbsp of corn starch with 2 tbsp of water in another small bowl. In a non-stick pan spray some oil and toss around the tofu until it crisps up ever so slightly. In a large pot mix the stock, water, ginger and garlic and bring it to a boil. Meanwhile saute the sliced mushrooms and asparagus one by one with very little oil, for about a minute each. When the soup boil, add the veggies and simmer for 5 minutes. Add the vinegar mixture and tofu. Simmer for another 5 minutes. Pour the corn starch mixture and mix well. Continue to simmer for another 3 minutes or until the soup thickens a little. Stirring continuously with a wooden spoon, pour the egg whites in a steady stream until tiny ribbons form. Remove from heat and garnish with cilantro and scallions. Serve hot.
Notes: The soup does not need salt because of the salt in the soy sauce and stock. But you may add salt for your taste.

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Stuffed Capsicum

Stuffed Capsicum

 

 

Ingredients

• Mince ½ kg
• Onion ½ cup brown
• Chili powder 2 tsp
• Tomatoes 2
• Ginger garlic 1 tbsp
• Coriander powder 1 ½ tsp
• Turmeric ½ tsp
• Coriander leaves chopped half bunched
• Green chilies chopped 2
• Salt 1 tsp
• Capsicum 250 gm

Method

• Heat oil add brown onion with all the seasonings, ¼ cup water and chopped tomatoes, fry well, add mince then add half cup water, cover and cook till mince tender, cut capsicum from top, scoop the inside, fill with prepared mince, cover with top, cook in the same pan that as used to prepare mince, add ¼ cup water till capsicum are soft and tender, serve garnished with chopped coriander and green chilies.

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Colonel Cole slo salad

Colonel Cole slo salad

Ingredients

• Cabbage finely chopped into small cubes 3 cups
• Carrots 1 cup finely chopped into tiny cubes
• Sugar 2 tbsp heaped
• Salt 1 tsp
• White pepper ½ tsp
• White vinegar 2 tbsp
• Fresh cream 4 tbsp
• Mayonnaise ½ tbsp

Method

• Chopped carrots and cabbage very finely into tiny cubes, mix with all above ingredients, serve chilled.

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Aloo Capsicum Fry / Crispy Potato Bell Pepper Fry (Low-oil Recipe)

Ever wondered if you can make crispy potatoes with less oil. Yes, you can. Like any food potatoes need a cooking medium. For crispy potatoes the cooking medium would be oil which comes loaded with calories. So I used a shortcut and cooked the potatoes in water, just boiled them, no biggie. Then using very little oil and with a great help from a non-stick pan*, I finished this fry. Baby potatoes look beautiful while regular potatoes work perfectly well too.
* - Always use non-stick pan which have coating intact and pass on the ones which have scratches.

Ingredients:
Serves - 2-3
Baby potatoes - 5
Green bell pepper - 1
Oil - 1 tsp
Garlic paste - 1/2 tsp
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Curry Powder - 3/4 tsp
Salt - to taste
Method:
Boil and peel the potatoes. Cut into thin wedges. Cut the bell pepper into thin strips.
Heat a non-stick pan and spray some oil and saute the bell peppers for a couple of minutes. Remove and set aside. Heat oil in the same pan in medium heat and add the garlic paste, spice powders and salt. Mix well and add the cut potato wedges. Increase the heat to med-high and swirl around for about 2-3 minutes. Throw in the bell peppers and continue to fry until the potatoes form a nice crust on them. Remove and serve hot as a side. We loved it with creamy curd rice.

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Murgh chana handi

Murgh chana handi

 

Ingredients

• Boneless chicken ½ kg cut in 1 inch cubes
• Boiled chana 1 ½ cup
• Tomato paste 2 tbsp
• Ginger julienne 1 tbsp
• Fresh cream 4 tbsp
• Butter 2 ounce
• Oil ½ cup
• Brown onion grinded 3 tbsp
• Coriander roasted and crushed 1 tsp
• Cumin roasted and crushed 1 ½ tsp
• Chili powder 1 tsp
• Crushed red pepper 1 tsp heaped
• Ginger garlic paste 1 tsp
• Green chilies 3 chopped
• Yogurt whipped ½ cup
• Allspice ½ tsp
• Coriander leaves chopped 2 tbsp

Method

• Heat oil and butter in a handi, add ginger garlic paste, fry, add chicken and fry for 5 minutes, add in all the seasonings with tomato paste, yogurt, cook for 10 minutes covered. Open and add boiled chany with fresh cream, ginger julienne, green chilies, allspice, leave it on dum on low flame till oil floats on top, serve garnish with coriander leaves.

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