Hara Bhara Kebab

HARA BHARA KEBABS

INGREDIENTS:

• 1 cup spinach, boiled
  
  1/2 cup peas, boiled
  
  1 cup mashed potatoes
  
  2 tsp ginger, grated
  
  1 Tbsp chaat masala
• 1Tsp  - red chilli powder
• 1/2 tsp amchur powder
• Cashewnuts for decoration
  
  1 tsp coriander leaves
• Cornflour as required for binding.
  
  Oil for frying
  
  Salt to taste

METHOD:

In a mixe,  grind boiled spinach, peas till a smooth paste is formed.

Put the grinded mix in a bowl; add mashed potatoes, ginger, chaat masala, red chilli powder, amchur powder.  Sprinkle coriander leaves, salt.  Mix it well.

Add cornflour to the mixture so that it binds well.

Put some oil in pan and fry on simmer till the kebabs are crusty and crisp.

Soak excess oil on a tissue paper. Decorate each kebab with cashewnut.

Serve with chutney or tomato sauce.

Jain Mutter Paneer

JAIN MUTTER PANEER

INGREDIENTS:

Paneer -  250 gms
Peas       -   1 small cup
Tomatoes -  3  Pureed
Cashewnuts  -  4 tsp
Sesame seeds -  3tsp
Oil   - 3 tsp
Whole garam masala like elaichi, cloves, bayleaf, pepper and cinnamon
Dhania powder  -  1 tsp
Jeera powder   -    half  tsp
Red chilli powder - 1 tsp
Kasoori  methi    - 1 tsp
Sugar     = 1  tsp
salt to taste

METHOD:

Soak the cashewnuts in hot water for sometime.  Grind the cashewnuts with sesame seeds in a mixie like a paste.

Puree the tomatoes in a mixie.  In a pan add 3tsps of oil and add all the whole garam masala. Add the tomato puree and fry it for sometime till the puree thickens. Add cashewnuts-sesame seeds paste to it and add little water and fry it until the whole mixture thickens.  Add the dhania powder, jeera powder, red chilli powder.  Add water as required, add the peas and paneer (cut into cubes).  Add salt and sugar and mix it thoroughly and cook on low flame. Take the kasoori methi in hand and rub it in your hand and add it to the mixture.

Yummy mutter paneer is ready to be served.

DELICIOUS CAKE

INGREDIENTS:

HIDE AND SEEK BISCUITS - 1 Packet

PARLE GLUCOSE BISCUITS - 1 Packet

ENO Regular 1 sachet

SUGAR - 1 tblsp

MILK AS REQUIRED

DARK CHOCOLATE SYRUP

GEMS

METHOD:

Powder the hide and seek biscuits and glucose biscuits in a mixie.  Put it in a bowl and add eno, sugar. Add milk little by little and mix it well and bring it into a idli like consistency.

Put the mixture in a cooker bowl and close it with a plate which is not flat and steam it in a cooker for 25 to 30 mins on  low flame.  After the cake cools down tilt it in a plate and again tilt it into another plate to make it straight.  Now add the chocolate syrup on the cake and spread it evenly.  U can also decorate the cake with gems.  Keep the cake in the fridge for half an hour.  Delicious cake is ready to eat!!!!!!

UDUPI SAMBAR

Turdal -1/2 Cup
Tomatoes- 2
Tamarind - 1 Medium lime sized (Soak in hot water and take extract)
Oil   -2TBLSP
Haldi powder  - 1/2 TSP
Mustard seeds - 1/2 tsp
A pinch of hing powder
Jaggery crumbled - 1 1/2 tsp
Green chillies - 2 slit lengthwise
Coriander leaves little

METHOD:

GRIND TOGETHER:

Coriander seeds - 1 1/2 tsp
Red Chillies - 6
Urad dal - 2 tsp
Chana Dal - 2 tsp
Methi seeds - 1/4 tsp
Jeera - 1/2 tsp
Curry leaves little

Heat 1 tsp of oil, fry the above ingredients till roasted, remove from fire and grind with 1/4 cup of fresh grated coconut.

1)  Wash and cook the dal and mash it well.
2)  Heat 1 tblsp of oil in a pan, add mustard seeds,when they splutter add sambar onions, green chillies, curry leaves (also add drumstick, pumpkin) and fry well. Add the tamarind extract,  tomatoes, salt, hing, haldi powder, jaggery and cook.  After sometime add the ground paste and let it simmer for sometime.  Finally add mashed dal and mix well, add little water if required. Keep simmer for couple of minutes.
3)  Serve hot with rice, garnish with coriander leaves. 

SEMIYA PAYASAM

INGREDIENTS:

Milk 1 litre
Roasted semiya  1/4 glass
Sugar 3/4 glass
Ghee 1 tsp
Kesari powder 1 pinch mixed with little water
Saffron little
Cardamom 3 powdered
Kaju   5 or 6 (broken)
Brown Kismis  7 or 8
Badam (soak it in water and remove the skin) - 4 or 5 (cut it lengthwise)

METHOD:

Boil the milk first then add roasted semiya.  Let the semiya cook in the milk.  Then add sugar and mix it till the sugar dissolves for sometime.  Add the kesari powder, saffron, cardamom and mix well.  Fry the kaju, brown kismis and badam in the ghee and add it to the payasam.  Let the payasam boil for 3 to 4 minutes till it becomes little thick.

MIXED VEGETABLE CURRY

INGREDIENTS:

1 Medium Tomato
3 Medium Onion
Half cup Coconut
8-10 garlic cloves
1 inch ginger
2 tsp roasted coriander seeds
2 tsp fennel seeds (saunf)
1/2 tsp jeera
2 green chillies
curry leaves few strings
Coriander leaves little for garnishing
1/2 tsp garam masala
2 Potatoes
10 beans
1/4 cauliflower
1/2 cup peas
1 capsicum
2 carrots

3 tblsp oil
Salt to taste

METHOD:

In a mixer add tomato, 1 onion, coconut, garlic cloves, ginger, roasted coriander seeds, fennel seeds, green chillies, little salt and grind it into a paste.

Cut the potatoes into small cubes and keep it in little water.  Cut the cauliflower, carrots, beans, capsicum and keep aside.

In a pan put oil and add jeera, curry leaves and saute it for a 1 minute.  Add the onions and fry it till it become light brown, add the potatoes with water, cauliflower, carrots, beans. Add the paste and salt.  Mix it well.  Then add the peas and capsicum.  Mix and cook it well.  You can add little water while cooking.  Garnish it with coriander leaves.

SPROUTED MATKI USAL CURRY

Matki (Moath beans)

INGREDIENTS:

Sprouted matki 2 cups
Onions 2
Potatoes medium 2
Big tomatoes 2
Garlic cloves 3
Mustard 1 tsp
Jeera  1 tsp
Green chillies slit 1 or 2
curry leaves little
Haldi powder 1/2 tsp
goda masala  1tsp
garam masala  1/2 tsp
red chilli powder 1 tsp
hing little
Oil 2 tblsp
Water 1 cup
Salt to taste

METHOD:

Cook the sprouted matki adding little water in the microwave for 7 mins.  In a pan put oil and add mustard, jeera, slit green chillies , garlic cloves chopped, curry leaves and saute it for a minute.  Add onions and saute it for 2 minutes. Then add potatoes cut into small cubes.  Close it with a lid and let the potatoes cook. Then add the tomatoes (you can beat the tomatoes in a mixer and make it into a puree). Add goda masala, garam masala,  red chilli powder, hing, haldi and very little salt. After 2 minutes add the cooked sprouted matki into the pan. Add 1 cup water and more salt and mix it well.  Simmer the gas and let the matki usal cook for some time.  You can garnish it with coriander leaves.

Have the usal with roti or rice or even with bread.