Vegetable Fried Bread

Ingredients:

Onion - 1/2 medium
Green Chili - 2
Bell Pepper(red , green and yellow - 1 cup
Carrot - 1/2 cup
Whole Grain Bread Slice-4 or 6
Oil - 1 tsp
Salt - 1 tsp
black pepper - 1/2 tsp
garlic - 2 cloves
soy sauce - 1 tbsp
Hot chili Sauce - 1 tsp

parsley flakes - a pinch
spring onions - 1 Tbsp ( for garnish)

Method:-

• Cut bread slices in to small bite size cubes and keep aside.     

•  Heat oil in a pan .Once the oil is hot , Put bread cubes into the oil for frying.  

• Chop all the vegetables and keep ready.  

• Heat oil in a pan,  add garlic and fry lightly.

• Then add onions and saute for a minute and add green, red and yellow capsicum and carrot saute for 2 minutes.

  

• Now add soy sauce, chili sauce and mix everything well and fry for a minute.

• Then add cubed bread pieces and mix everything well and add salt and pepper and toss it well with the veggie masala.

• Lastly add the parsley flakes and mix everything gently and turn off the stove.

• Now top with Spring Onions and cilantro.

Cauliflower Kurma

Ingredients:-
1 medium sized Cauliflower(cut into bite size florets)
Oil – 3 tbsp
cumin seeds – a pinch

Fennel seeds - a pinchOnion – 1 cup + 1/4 cup
Curry leaves – 6
Ginger garlic paste – 1″ ginger + 3 big cloves of garlic
Tomato – 1/4 cup, chopped
Turmeric powder – 1/8 tsp
Chilli Powder – 1 + 1/2 tbsp
Water – 1 cup + 1/4 cup,
Salt – to taste

Corn flour - 1 tsp  (adjust according to the thickness of the kurma)

Coriander leaves - handfull 

Bay leaf - 1

Grind to a fine paste(using water):

Coconut  – 1/4 cup
Cinnamon stick – 1 inch
Cumin seeds – 1/2 tsp
Fennel seeds – 1/2 tsp
Cloves – 1

cardamom - 1

poppy seeds - 1 tsp

Preparation:-

1. Heat oil in a  pan.
2. Add cumin seeds, fennel seeds and wait till it splutters.
3. Add the chopped onions , green chilli and curry leaves.
4. Saute until the onions turn golden brown.
5. Add the ginger garlic paste and let it cook for few minutes.
6. Add the chopped tomatoes and cook till the tomatoes loose shape.
7. Add the turmeric powder, chopped cauliflower and salt. Mix well.
8. Add chilli powder and the ground coconut paste .
9. Let it cook for 2 minutes.
10. Add water and salt to taste.
11. Mix well and Serve it hot with Rotis.

Vegetable and Egg Kothu Parotta !

Ingredients:-

Soft cold parottas 5-7(made into bite size pieces)

Mixed Vegetables - 2 cup (beans, carrot, cabbage, peas, red pepper, yellow pepper, green pepper)

Green chilies 3 finely chopped
Onion 2 finely chopped
Ginger-garlic paste 1 spoon
Salt
Turmeric powder 1/2 spoon
Chili powder 1 spoon
Garam masala powder 1/2 spoon
Coriander powder 1 spoon
Cumin seeds 1/2 spoon
Eggs 3 well beaten
Lemon juice few spoons
Oil 1 cup.
Coriander leaves - handfull
Spring onion - 2

Preparation:-

1. Heat oil in a wide pan.

2. Add cumin seeds, green chilies, curry leaves, ginger-garlic paste and onion. Fry them till aromatic.
3. Now add vegetables and stir-fry over high briefly.
4. Add eggs and scramble them completely. Further add salt, turmeric, coriander and garam masala powder to this.
5. Followed by chopped parotta, fry them till oil coats well. Run few spoons of lemon juice over this.
   

6. Garnish with cilantro leaves and spring onion.
7. Serve hot with onion raitha & any sauce.

Simple Vermicelli Upma

 

Ingredients :-
Vermicelli - 180 grams (Anil Semiya)
Onion -1 big or 2 medium
Ginger - 1 inch piece finely chopped
Green chilli -1-2  finely chopped or slit
Vegetables - (optional)
Oil -3 tsp

Water - 1 3/4 cup

For the seasoning:-
Mustard -1 tsp
Urad dal - 1 tsp
Channa dhal - 1 tsp
Green chilli - 3
Curry leaves - little

Preparation:-

1. Roast vermicelli in a tsp of ghee until light golden brown. 
2. Heat oil, add mustard seeds, when mustard splutters, add urad dal  , channa dhal and curry leaves.
3. When urad dal and channa dhal turns golden brown, add onions, green chillies, ginger and saute until onions become transparent.
4. Then add finely chopped vegetables and saute until half cooked. (optional)
5. Add 1 3/4 of water and salt needed.
6. When water starts boiling, add the roasted vermicelli.
7. Cover and cook on low flames stirring occasionally until it is done.
8. Serve hot with any chutney.

Khuska

Ingredients:

Basmati Rice – 1 cup, washed, drained
Onion – 1, big, finely chopped
Tomato – 1, finely chopped
Coriander Leaves – handful
Mint Leaves – handful
Ginger Garlic Paste – 1 tsp
Green Chillies – 3, finely chopped
Bay Leaf – 1
Cinnamon – 1
Cloves – 1
Coconut Milk – 1 cup
Oil – 2 tsp
Ghee – 2 tsp 
Curd - 1 tsp
Salt as per taste

Preparation:-

1. Heat little oil in a pan over medium flame.
2. Stir-fry the tomatoes, onions, coriander leaves and mint leaves for a minute.
3. Remove and grind to a smooth paste.
4. Heat ghee and oil in a pressure pan.
5. Add bay leaf, cinnamon, cloves and green chillies.
6. Saute for a minute.
7. Add ginger garlic paste, ground onion paste and stir well.
8. Pour 1 cup of water and coconut milk.
9. Mix well and add salt as per taste.
10. Bring to a boil and add the rice.
11. Cover the pan with a lid and pressure cook on low flame for 10 minutes.
12. Remove the pan and keep aside to cool.
13. Serve hot.

Bread Pizza

Ingredients:

3 slices – Bread
1 no – Onion ( chopped)
1/4 cup – Green bell pepper (chopped)
1/4 cup – Red bell pepper (chopped)
2 tbsp – Tomato sauce/ pizza sauce (as needed)
2 tsp – Olive oil
1 tsp – Italian seasonings 
Mozzarella Cheese for topping
Chilli flakes to sprinkle

Preparation :-

1. Brush olive oil on the baking tray and on the bread slices lightly.
2. Spread the tomato/pasta sauce on one side of the bread. Then sprinkle chopped green and redbell pepper, onion.

3. Now sprinkle Italian seasoning and grated cheese on top. Now sprinkle chilli flakes on top of the cheese.

4. Preheat the oven on 350F / 180c for 10 mins and bake it for 5 to 7 mins until the cheese melts and the bread become crispy. Serve hot.

Puliyodharai

Ingredients:-

Cooked rice - 3 cups
Oil - 2 tsp
Peanuts - a fistful (Skin removed)
Mustard Seeds - ½ tsp
Channa Dal - 1 tbsp
Urad Dal - 1 tsp
Dried Red chillies - 2
Curry Leaves - few
Powdered jaggery - 1 tsp
Turmeric Powder - 1/2 tsp
Hing (Perungayam) - a  pinch
Tamarind - lemon sized ball
Salt - to taste

For the powder:-

Oil - 1 tsp
Channa Dal - 1 ½ tbsp
Urad dal - 1 tbsp
Coriander Seeds - ½ tbsp
Dried Red Chillies - 2
Fenugreek Seeds(Venthyam) - ½ tsp
Sesame seeds - 1 tbsp

Method:-

• Soak the tamarind in 1 cup of water and extract the juice and keep it aside.

• In a heavy bottomed vessel, dry roast all the ingredients called for Puliyogare Mix powder.  Dry roast on low to medium flame for 14-15 mts. Do not burn the spices. Cool and grind to a powder. Keep aside. 

• Heat gingelly oil in a pan, add mustard seeds when the oil is hot. When the mustard seeds starts to sputter, add channa dal and peanuts and fry till they turn golden brown color.

•  Next add broken red chillies and curry leaves and fry for another 20 seconds.

• Then add extracted thick tamarind juice and add turmeric powder along with salt and hing and mix well.

• Allow the tamarind mixture to boil atleast for 5 minutes to get rid off the raw smell of tamarind.

• Now add the ground powder and mix well to get rid off lumps. Keep the flame in medium and allow the puliyodharai mixture to boil well and attain a thick paste like consistency.

• When the Puliyodarai mixture gets thicken, remove the pulioyodharai from flame. 

• Take cooked rice and allow it to cool off so that the rice is very fluffy. Then add the puliyodharai mixture and a teaspoon of gingelly oil and gently mix it with a wooden spatula to avoid mashing of rice.  

Corn Lettuce Wrap

Ingredients:-

4 to 6 ears fresh corn, kernels removed (2 to 3 cups)
1 small red onion, chopped finely
½ red bell pepper, chopped
handful of cherry tomatoes, chopped
½ cup well chopped fresh cilantro
1 teaspoon  regular chili powder
pinch of cayenne pepper (optional)
1 small limes, juiced
sea salt and black pepper
1 teaspoon olive oil, plus more for frying
1 head of white or green cabbage or butter lettuce
1 avocado
chopped Carrot ,spring onion and mozzarella cheese for garnishing. 

Preparation:-

1. In a medium bowl, combine the raw corn kernels, onion, bell pepper, avocado , cherry tomatoes, cilantro, chili powder, cayenne pepper (if using) and the juice of 1 limes. Season with salt and pepper to taste and toss in a teaspoon of olive oil. Set aside for thirty minutes, if you can swing it.
2. Remove 4 to 6 big cabbage/lettuce leaves (if using) from the head of cabbage/lettuce.
3. Place each leaf on its own small plate/bowl.
4. Serve salad over lettuce / cabbage leaves.

Mutton Curry

Ingredients:-

Mutton – 1 lb
Small onions – 15
Chopped Garlic - 3 tsp
Tomato – 1 
Coriander Powder – 1 tsp
Chili Powder – 1 tsp
Turmeric powder – ½ tsp
Pepper powder - 1/4 tsp
Ginger garlic paste – 2 tsp
Oil – 3 tsp
Cilantro - few
Curry leaves - 1 spring
Mint - few
Salt to taste
Coconut milk- 1 cup

To Grind:-
Fennel seeds – 1 tsp
Cumin seeds - 1/2 tsp
Cardamom – 2 
Nuts - 2
Khus Khus - 1 tsp

For Seasoning:-
Cloves – 1
Cinnamonstick – 1
Cardamom – 1
Curry leaves - handful
Bay leaf - 1

Method:-

• Grind together fennel seeds, cumin seeds, cardamom, Nuts, khus khus into a fine paste.

• Heat oil in the pressure cooker and add cloves, bay leaf,cinnamon and cardamom and when its aromatic, add curry leaves, green chilli, onions and chopped garlic and sauté well .
• Add the ginger garlic paste and now add the tomato and sauté until the tomato is mushy. 
• Then add Grounded paste and  stir well.
• Next add mutton pieces and fry in slow flame for 10 mins.

• Add all dry powders (Chilli powder, Coriander powder, turmeric powder, pepper powder) one by one and mix well and add sufficient water and pressure-cook for 10 mins. 
• When its done look for the consistency and add more water if needed and now add the coconut milk and curry leaves and when its starts to boil turn off the flame and add cilantro generously. 
• Serve hot with rice or Chappathis.

Sizzler Food

Ingredients:-

For Schezwan Rice:

• 4 cups cooked rice(cooked before 2-3 hours)
• 2  table spoons of schezwan sauce
• 1 cup chopped cabbage
• ½ cup thinly sliced capsicum
• ¼ cup thinly sliced carrots
• 1/2 cup chopped beans
• ½ cup sliced spring onions
• 1 onion chopped
• black pepper powder - a pinch
• soy sauce - 1 tsp
•  red chilli sauce - 1 tsp
• ½ tea spoon sugar
• Salt
• Oil
• Ajinamotto - a pinch
• Eggs (slightly beaten with little salt)

For Alfredo Noodles:-

• 16 oz. frozen broccoli florets 
• 1 clove garlic 
• 4 Tbsp butter 
• 4 Tbsp all-purpose flour 
• 3 cups milk 
• 1 cup grated Parmesan 
• ⅛ tsp nutmeg 
• to taste salt & pepper 
• 1 tsp black pepper
• Sour cream - 1 tsp

For Spicy Grilled Shrimp:-

• 1 lb shrimp, cleaned
• 2 cloves garlic
• 1 medium onion, chopped
• 1 Jalapeno pepper, chopped
• 1 juice of lime
• ½ tp parsley
• ¼ tsp red pepper flakes
• soy sauce - 1 tsp
• ½ tsp salt
• 2 Tbsp cilantro, chopped
• olive oil

For Corn salad:-

• 2 bags of frozen sweet Corn.
• 3 large Roma tomatoes, diced
• 2 scallions, chopped finely
• 1/2 large red onion, chopped
• 1/2 green bell pepper, chopped
• Handful of Cilantro, chopped
• 2 TB olive oil
• Salt and Pepper, to taste

For Mashed Potatoes:-

• 3 lbs. gold potatoes
• 3 Tbsp. butter or olive oil
• 2 cups favorite hummus
• 1/2 tsp. salt
• 1/4 tsp. freshly-cracked black pepper
• optional garnish: chopped fresh Italian parsley, lemon wedges, extra drizzle of olive oil

Method:-

For Schezwan Rice:-

1. Heat oil in a pan and add onion , g.chilli, ginger, garlic. 2. Add all the chopped vegetables and green peas and saute lightly. 3. Add soya sauce,chilly sauce, schezwan sauce ,ajinamotto and salt to it. 4.Finally add cooled rice to it and mix well on high heat. Add pepper powder . Garnish with Spring Onion greens, coriander leaves.You can also add scrambled egg along with this and mix well.

For Alfredo Noodles:-

1. In a large skillet over medium heat combine Broccoli, 2 tablespoons butter and add salt and pepper. just fry for 4 or 5 minutes. Remove from skillet and set aside.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan cheses; stir until cheese is melted. Stir in Broccoli mixture  and sour cream. 

For Spicy Grilled Shrimp:-

1. Preheat skillet on medium with Olive oil
2. Add garlic, onion and jalapeno and cook for 4 min
3. Add red pepper flakes and parsley and continue to cook for 4 min
4. Add shrimp, lime, salt and pepper and cook for another 3-4 min
5. Add Soy sauce and saute for 2min.
6. Serve with cilantro.

For Corn Salad:-

1. To a large bowl add corn, tomatoes, scallions, red onion, bell pepper, cilantro, and bacon. Stir to combine. Drizzle with olive oil and season with salt and pepper. Mix well.

For Mashed Potatoes:-

1. Peel the potatoes if you woud like, and cut them into large chunks, roughly the same size. Immediately add to a large pot and fill with water until the potatoes are covered. Bring to a boil over high heat. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.

2. Then return pot to the burner and use a potato masher to mash the potatoes until smooth. Then turn off heat, and add in butter, hummus salt and pepper. Stir until combined. Season with additional salt and pepper if needed. Then top with garnishes if desired.

For Sizzler Assembling:

• 1 sizzler iron plate with wooden base
• 1 table spoon oil
• few tiny butter cubes

Heat the greased plates on a low flame for about 5 minutes. Place each food items and top with the delicious sauce. The sizzling sound is just so right. Be careful, the plate is really hot. Place it on the wooden plate. Use a fork and spoon to dig in, you may to blow on the piece of food you picked up to cool it. Serve some extra sauce on the table. Let the conversations flow as you savour the sizzler..

Shahi Tukda (Pakistani Dessert)

Ingredients:-

4 cups (500ml) Milk 
4 slices Bread 
1 1/2 tbsp custurd powder
Ghee / oil to fry

saffron - a pinch
2 tbsp Nuts (Pista & Badams chopped finely)
food color - red or yellow
cardomom - a pinch
Almond/Badam powder - 2tsp

For the sugar syrup:
Sugar - 1/4 cup 
Water - 1/2 cup

Method:-

1. To make Sugar syrup:-
        Prepare sugar syrup by heating sugar and water in a pan until a syrup like consistency is formed.It should be thick and sticky.Keep aside.

2. To make Bread Toast:-

• Take  a cup mix corn flour,salt,food color and mix it together.Now add little milk and make the batter consistency little loose.
• Take bread slice.Remove the brown sides of the bread and cut diagonally and make four triangles.
•  Dip each in batter and fry in oil/Ghee till crisp evenly.
•  Soak the fried bread pieces for 1 or 2 minutes.
•  Arrange the soaked pieces in a flat bowl.

 3. Preparing Rabri ( Creamy milk sauce):-

• Heat the milk in a Pan along with sugar, saffron infused milk and corn flour , almond powder mix. It will thicken very fast so keep stirring constantly.
• Add cardomom powder and switch off the flame.
• Pour the rabri over the arranged bread.
• Garnish with chopped pista and almond.
• Serve chill or warm.