MANCHURIAN RICE

INTRODUCTION :-

Good time dinner with delicious combination of Manchurian and Rice.


INGREDIENTS :-

- Basmati Rice
- Manchurian Ball (Follow recipe Delicious Manchurian)
- Chopped: Cabbage, Carrot, Beans, Onion, Capsicum, Ginger, Garlic, Spring Onion and Chilly.
- Soya Sauce, Green Chilly Sauce and Vinegar.
- Chutney and Noodle Masala (If required).


PROCEDURE :-

Step 1. In a container (Kadai) add 2 tbsp oil. Add all chopped materials.

Step 2. After 2-3 minutes, add Soya Sauce, Green Chilly Sauce, Vinegar, Chutney, Noodle Masala and Salt.

Step 3. Then add boiled rice and mix it gently.Add Manchurian Balls. Make sure the rice does not break.

Your Manchurian Rice is ready to serve.

PANEER PASANDA RECIPE

INGREDIENTS :- 

(measuring cup used, 1 cup = 250 ml)

For Pasanda Gravy:
Onion Paste:
- 150 grams onions
- 2 tbsp oil

Tomato Paste:
- 250 grams tomatoes
- 10 to 12 cashews (halved or roughly chopped)
- 1/2 inch cinnamon/dalchini
- 2 green cardamoms(chotti elachi)
- 2 single thin strands of mace(javitri)
- 2 cloves(lavang)

For cooking the gravy or sauce:
- 1 to 1.5 tbsp of the fried oil or fresh oil
- 1/2 tsp cumin(jeera)
- 1 tej patta(indian bay leaf)
- 1/2 inch ginger + 3 to 4 garlic(crushed to a paste)
- 1/4 tsp turmeric powder(haldi)
- 1/2 tsp kashmiri red chili powder
- 1/2 tsp coriander powder(dhania powder)
- 1/4 tsp garam masala
- 1/4 to 1/2 tsp sugar
- 1 tsp kasturi methi(dry fenugreek leaves) crushed
- 2 tbsp low fat cream
- 2 tbsp chopped coriander leaves(Garnish)
- Salt as required

PROCEDURE :-

Step 1. Prepare Paneer Sandwich (Follow Paneer Sandwich Recipe).

Step 2. Preparing Tomato Paste:

a. In a frying pan take roughly chopped tomatoes, cashews, cinnamon, cardamoms, mace, cloves and 1 cup water. On medium flame, stir the mixture till tomato soften. Put in another pan for cooling.

b. Tomato mixture must cool down completely.  Now grind it to form smooth paste (No need to add more water for grinding). There should be no cashew chunks or piece in the paste.


Step 3. Preparing Onion Paste:

a. Heat 2 tbsp oil in a pan and add 1 cup heaped chopped onions. Stir and saute on low flame.

b. Add a pinch of salt for the onions to brown faster. Once the onions turn to light golden, switch off the flame. Allow the onions cool.

c. In a grinder jar, take the fried onions, add 4 to 5 tbsp water, then grind the fried onions to a smooth paste.


Step 4. Assembling, Stuffing and Frying Paneer Sandwiches (Follow Paneer Sandwich Recipe)
         
Step 5. Preparing the Paneer Pasanda Gravy/Sauce:


Step i. In the same pan, in which we cooked the tomatoes, add oil, tej patta and jeera. Saute till the jeera crackles

Step ii. Add 1 to 1.5 tsp Ginger Garlic Paste. Stir and saute till raw aroma of ginger-garlic goes away.

Step iii. now add the tomato paste, stir and saute for 3 to 4 minutes on a low to medium flame.

Step iv. Then add the fried onion paste. stir very well and saute for 3 to 4 minutes.

Step v. Add 1/4 tsp turmeric powder, 1/2 tsp coriander powder and 1/2 tsp red chili powder & stir.

Step vi. Then add 1 cup water and stir very well. Simmer the gravy on low flame (You can put a lid over the pan) until you see some oil specks on top.

Step vii. The gravy will also thicken in about 4 to 5 minutes on a low to medium flame. Add salt as required.

Step viii. Add 1/2 tsp sugar as required. Stir and then add 1/4 Garam masala, 1 tsp kasuri methi, and 2 tbsp low fat cream.

Step ix. Stir till the cream is mixed evenly with the rest of the gravy.

Step x. Now you can place the paneer triangles in the gravy. or else you can place them in a serving tray or plate and pour the gravy from top.

Serve paneer pasanda hot garnished with some coriander leaves.

LEMON RICE

INTRODUCTION :-

Lemon Rice is one of the popular South Indian Dish. It is also liked by people around the globe. The process of making lemon rice is simple and easy. It can be one of the kids tiffin dish too.

INGREDIENTS :-

- 3 Cup Rice
- 2 tbsp lemon juice
- 1 pc Green Chili & 2 pc dry Red Chili (Depending on Taste)
- 1 tbsp Rai (Mustard Seed)
- 1 tbsp Urad Dal (skinned black gram)
- 1/2 tbsp Haldi (Turmeric Powder)
- 3 tbsp Moongfali (Peanut)
- 3 tbsp Sessame Oil
- Sendha Namak (Rock Salt) as per Taste
- A pinch Heeng (Asafoetida)
- 1 tbsp Kaju (Cashew- Chopped)

PROCEDURE :-

Step 1. Cook rice in normal procedure (You can use Basmati Rice also for the same recipe)

Step 2. Take a frying Pan and roast peanut & cashew seperately.

Step 3. Heat the Sesame Oil in Fryng Pan, add mustard seed & urad dal. Stir it until colour is brown.

Step 4. Fry in low flame: Add Red Chilly & Green Chilly and fry for 15 seconds. Then add heeng and haldi - fry for 3 sec. 

Step 5. Switch off the fire. Add the lemon juice, salt & rice and mix very well. 

Keep lemon Rice covered in the pan for the flavour to blend.

Serve the lemon rice with papad or coconut chutney.

MATAR MASALA

INTRODUCTION :-

Matar Masala - creamy green peas masala gravy. No onion - No garlic recipe.

INGREDIENTS :-

(measuring cup used, 1 cup = 250 ml)

- 1 cup matar(peas) - 140 grams
- 1 to 1/2 ginger,

- green chili paste or ½ inch ginger & 1 to 2 green chilies (crushed to a paste)
- 2 tbsp fresh curd/dahi/yogurt, beaten
- 2 tbsp milk powder or dairy whitener
- a generous pinch of hing (asafoetida)
- ½ tsp turmeric powder (haldi)
- ½ to ¾ tsp red chili powder (lal mirch powder)
- 1 tsp cumin powder (jeera)
- 1 tsp coriander powder (dhania powder)
- ½ tsp garam masala powder
- ½ tsp kasuri methi (dry fenugreek leaves) crushed
- 1 cup water
- 3 tbsp oil
- salt as required

For tomato-cashew paste:

- 3 medium to large tomatoes -250 grams or 1.5 cups chopped tomatoes

-  10 to 12 cashews/kaju

For whole garam masala:

- 1 bay leaf (tej patta)
- 2 cloves (lavang)
- 2 cardamoms (chotti elachi)
- 1 inch cinnamon (dal chini)
- 1 or 2 single strands of mace (javitri) (optional)

PROCEDURE :-

Step 1. First soak 10 to 12 cashews in warm water for 20 to 30 minutes.

Step 2. When the cashews are soaking, steam the fresh peas till they are cooked completely. You can steam them in a steamer or pressure cooker. If cooking in a pressure cooker, then cook for 2 whistles.

Step 3. Later drain the cashews and add them along with 1.5 cups chopped tomatoes in a blender or grinder jar. Without adding any water, grind to a fine and smooth paste. Keep the ground tomato-cashew paste aside.

Step 4. Heat 3 tbsp oil in a pan. then add the whole garam masala - 1 bay leaf, 2 cloves, 2 green cardamoms, 1 inch cinnamon, 1 or 2 single strands of mace (optional). Saute till the spice become fragrant.

Step 5. Then add 1 to 1.5 ginger+green chili paste and a generous pinch of asafoetida. Stir and saute till the raw aroma of ginger and green chilies go away.

Step 6. Now add the tomato-cashew paste. Stir the paste well.

Step 7. The mixture splutters a lot while sauteing, so cover the pan with a lid and cook this masala mixture, till it stops spluttering.

Step 8. Meanwhile in a small bowl whisk 2 tbsp of fresh full fat curd till smooth.

Step 9. Stir and saute the masala paste, till it thickens and you see oil specks on top and oil releasing from the sides.

Step 10. Then add the ground spices - ½ tsp turmeric powder, ½ to ¾ tsp red chili powder (add as per taste), 1 tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.

Step 11. Stir for a minute.

Step 12. Now lower the flame. Then add beaten curd.

Step 13. As soon as you add the curd, stir quickly with a ladle or spatula so that the curd does not curdle.

Step 14. Stir the curd very well with the whole mixture. Remember to add beaten curd on a low flame and keep on.

Step 15. Stirring quickly and continuously till the entire curd is mixed incorporated in the masala paste.

Step 16. Add 1 cup water.

Step 17. Then add the cooked green peas. Season with salt. Stir everything very well.

Step 18. Add 2 tbsp milk powder. instead of milk powder, khoya can be added. But add khoya and saute it once the tomato-cashew paste is done. Stir again.

Step 19. Bring the peas masala curry to a simmer on a low to medium flame.

Step 20. Lastly add ½ tsp kasuri methi, which has been crushed. Stir and switch off the flame.

Garnish with coriander leaves and serve peas masala with chapatis, tandoori rotis, naan. You can also serve green peas masala with jeera rice or saffron rice.

DUM HANDI BIRYANI

Introduction :-

Try this Biryani at Home and you'll Forget all the Restaurants.

Healthy , Tasty and Easy to Make

DUM HANDI BIRYANI

Ingredients :-

Vegetables - French Beans, Potato, Carrot, Onion, Sweet Corn, Peas, Bell Peppers. (You can add Any Vegetables of your Choice)

Kaju (You can also Add Paneer)
Basmati Rice
Chilly Ginger Garlic Paste

For Biryani Masala Paste :-

Curd - 2 Spoon
Biryani Masala - 1 Spoon
Garam Masala - 1 Spoon
Any Ready Made Curry Mix - 1 Spoon
Chilly Powder - 1 Spoon
Turmeric Powder - 1/2 Spoon
Salt to taste

Procedure :-

Step 1 - Cut all the Vegetables and Make the Biryani Masala Paste by Adding all it's Ingredients and Mix Well

Step 2 - Half Boil all Vegetables except Onions and Bell Pepper and Boil Rice up to 90% and add Salt Simultaneously.

Step 3 - In a Kadai Pour some Oil, Add Chilly Ginger Garlic paste then Onion, Bell Pepper and Kaju and cook for 1 minute

Step 4 - Add rest of the Vegetables,cook for sometime and add the Biryani Masala Paste and cook for 3-4 minutes on Low Flame.

Step 5 - Add the Strained Rice on top of the Vegetables and Add 2-3 Spoon of Water.

Step 6 - Cover the Kadai and Let it "Dum" for 2-3 minutes on Low Flame till the water gets absorbed.

Your Dum Handi Biryani is Ready

Mix it a Little and Serve it with Raita.

VEGGIE DELIGHT WRAP

 Introduction :-

 in the Evening, You're Hungry,

Here is a "HEALTHY" Option

Veggie Delight Wrap

Ingredients :-

Vegetables of Your Choice, we have used - Cabbage, Carrot, Sweet Corn, Cherry Tomato, Bell Peppers ( 3 Colors ), Onion, Black Olives, Cucumber, Green and Red Jalapeños.

For Dough :-

Maida and Wheat in equal proportions
Oil - 1 Spoon
Salt to taste

For Dressing :-

Mayonnaise
Sandwich Spread
Thousand Island Sauce
Cheese Spread
Mustard Sauce ( 1/2 Tea Spoon Only )
Mint Chutney
Oregano
Chilly Flakes
Chaat Masala
Salt

All the above to Taste

PROCEDURE :-

Step 1 - Prepare A Dough like for Roti and Make Half Cooked Roti's

Step 2 - Mix all the Ingredients for Dressing and all the Vegetables

Step 3 - Make a Wrap as shown in the Pic

Step 4 - Roast the Wrap with Ghee or Butter on a Non Stick Pan as Shown in the Pic

Your Veggie Delight Wrap is Ready !!

Serve it with Sauce and French Fries.

VEGETABLE PARATHA

INTRODUCTION :-

HEALTY , TASTY AND EASY LUNCH BOX RECIPE

INGREDIENTS :-

Vegetables of your Choice, we've used - Carrot, Cabbage, sweet corn, capsicum, onion, French beans and Green chilly

Wheat Flour
Oil
Chaat masala
Salt

PROCEDURE :-

Step 1 - Finely Chop all Vegetables and Add salt, oil and Wheat Flour as much as needed for binding the dough (DONT ADD WATER and Prepare immediately after making the dough)

Step 2 - Prepare Paratha as shown in the pic and Sprinkle chaat masala

Your Vegetable Paratha is Ready

Serve it with Curd, Tea or Pickle

AMERICAN CHOPSUEY

INTRODUCTION :-

An American Dish with Both Chinese and Italian influences. TRY THIS HOMEMADE, TASTY AND EASY RECIPE.

INGREDIENTS :-

For Sauce -

Vegetables - Bell Peppers ( 3 colors ) , Carrot , Cabbage and Onion

Boiled Noodles - 1 Cup
Tomato Sauce - 1 Cup ( Hot and Sweet)
Red Chilly Sauce - 1 Spoon
Corn Starch - 1 Spoon
Vinegar - 1 Spoon
Soya Sauce - 1 Spoon
Chilly Flakes
Water - 1 and 1/2 cup
Butter - 1 Spoon
Ginger Garlic Paste

- Fried Noodles ( Soak it in water for 15 minutes , Dry them and Fry )

Procedure :-

Step 1 - Take butter in a Pan, add Ginger Garlic paste then Add all the Vegetables and Stir Fry for 2 Minutes.

Step 2 - Mix well Tomato Sauce, Red Chilly Sauce, Corn Starch, Soya Sauce, Vinegar, salt and Water. Add this Mixture in the Stir Fried Vegetables. Add Chilly Flakes and Red Chilly Powder and Cook till it's Becomes THICK.

Step 3 - Add Boiled Noodles in the Sauce.

Your Sauce is Ready !!

Pour the Sauce on top of Fried Noodles and Serve Hot and Immediately !!

RAVA DOSA

INTRODUCTION :-
Instant , Healthy , Tasty and Very easy to make

INGREDIENTS :-

Rava - 1 cup
Rice Flour - 1 cup
Maida - 1 spoon
Curd - 1 cup

Grated - Carrot , Onion , Corriander and Green Chilly

Salt to taste

Procedure :-

Step 1 - For The Batter add Rava, Rice Flour , Maida , Curd and Salt and water. The consistency should be like Butter Milk very Thin Batter. Rest it for 30 mins.

Step 2 - Add the Vegetables and mix well. There should be no lumps.

Step 3 - Pour the batter on a Non Stick pan from a height of 1/2 feet from the pan , so that the Batter Spread by it self.

-First fill the outer corner of the Pan and then fill the gap inside. The Layer should be very Thin .

-Do not spread the batter With the Spoon.

-For Every Dosa mix the Batter Well or the Rava will settle down.

-Add oil on top , Sprinkle Karam Poodi ( Idly Masala )

YOUR RAVA DOSA IS ready !!

Serve with Your Favorite
Chutney !!

TAVA RICE TAKA-TAK

INTRODUCTION :-
Healthier and Tastier twist to your Normal Rice. If your Kids Hate Vegetables this is a Good Way to make them Eat Vegetables !!

INGREDIENTS :-

-Vegetables of your choice , we have used - Carrot , Potato, French Beans , Bell Peppers , Sweet Corn, Onion and Peas

-Basmati Rice
- Oil 4-5 Spoons

As per Taste :-
-Ginger Garlic Paste
-Paneer
-Kaju
-PAV Bhaaji Masala
-Garam Masala
-Biryani Masala
-Turmeric Powder
-Red Chilly Powder
-Jeera
-Salt

Procedure :-

Step 1 - Boil all Vegetables except Onion and Bell Peppers for 3-4 mins and Strain it. Then in the Same Stock( The water in Which you boiled the Vegetables ) Boil Rice so the rice will cook with the Flavors of the Vegetables.

Step 2 - In a big Non Stick Tava , Take some oil, jeera and Ginger garlic paste then add Onions and Bell Peppers.

Step 3 - After 1 min Add Paneer and Kaju. Stir Fry it for 2 mins then add the Boiled Vegetables and Stir Fry for 3 mins.

Step 4 - Add all the Masala and Stir fry for 3-4 mins.

Step 5 - Add Rice , mix it Gently with 2 Spoons. Stir fry the Rice for another 2 mins

YOUR TAVA RICE TAKA-TAK are Ready !!

Serve it with Raita and Papad !!

TAVA CURRY

INTRODUCTION :-

Not All Of Your Family may Like the Same Vegetables. NOW Hers is the SOLUTION to Make a Different Curry for Each Of Your Family Member.

INGREDIENTS :- 

- Vegetables of Your Choice (Fry Them All except Peas and Sweet Corn, Boil them and Use Raw Paneer)

- Butter
- Ginger Garlic Paster
- Mustard Seeds
- Cumin Seeds

- For Gravy:-

  - Masala Curd ( In half A Cup Curd, Add Pav Bhaji Masala - 2 Tea Spoon, Garam Masala - 1 Tea Spoon, Chaat Masala - 1/4 Tea Spoon )

  - Kaju Peanut Paste ( 1/4 th Cup Each, Soak them for 1 Hour and Grind it into a Smooth Paste. )

  - Onion Tomato Purée ( In a Kadai take Some Oil, 2 Chopped Onions. After 2 mins Add 2 Tomato, Turmeric powder, Red Chilly Powder and Salt as per your Taste. Stir Fry for 4-5 Mins , Grind it and make The Purée)

PROCEDURE :-

Step 1 - FOR GRAVY

- In a Kadai , Take Some Butter add Mustard Seeds Cumin Seeds and Ginger Garlic Paste.

- After 1 Minute add Onion Tomato Purée and Masala Curd.

- After 2 Minutes add Kaju and Peanut Paste.

- Stir and Mix It Well and if the Gravy is thick add a Little Water.

- Add Some Butter from Top and Cook it for 4-5 Mins.

Step 2 - Arrange all the Vegetables on the TAVA and GRAVY In the Middle as Shown in The Pic. Mix the Gravy and Vegetables as Per Liking and Serve.

Your TAVA CURRY IS READY !!

Serve it with Paratha, Curd, Papad and Onions.

TIP :- You Can use This GRAVY for Any other CURRY !!