Ingredients
2 slices of brown bread toasted
1 boiled egg
1 big tsp mayonnaise
Black pepper to taste
METHOD
Cut boiled egg into bite size pcs, remove yolk if you want.
Mix with mayonnaise. Spread on toast ed bread, sprinkle black pepper, cover with another slice.
Cut into two and serve.
Ingredients
1 / 2 kg mutton
3 medium onions
3 tomatoes
1 cup curd
5 tbsp ginger-garlic crushed
1 green chilli sliced
4 tbsp mustard oil
2 tsp red chiilli pwd
2 tbsp coriander pwd
1tsp haldi
1 tsp jeera
1tsp garam masala
4-5 elaichi choti
10 laung
1 pool chakri
2 tejpatta
1 tsp kasoori methi
Salt to taste
1 tbsp ginger julliens
Method
Marinate mutton in curd ,2tsp ginger-garlic and garam masala.
SLICE 1 onion finely and deep fry till golden brown. Keep aside.
Grind together rest of the onions and tomatoes.
Heat mustard oil til it's smoking point, add jeera ,garam masalas crushed ginger garlic and sauté. Add ground paste and cook again
Add all the dry masalas except garam masala and kasoori methi and salt. Cook till oil separates.
Add the marinated mutton pcs and sauté on high flame for 5-7 min.
Add 2 cup water ,fried onions and cook on a slow flame for 1 / 2 hr or till done.
Add ginger julliens sliced green chillies and chopped coriander leaves. Serve hot with roti, naan or rice.
This recipe originally is prepared with 1 / 2 cup ghee.....lesser amount of mustard oil is used for healthier options.
Can also be prepared in a pressure cooker ...After 2 whistles cook on sim for 10 min.
Ingredients
1 cup urad dhuli ,soaked for half an hour
1 onion, chopped
1 tomato, chopped
2 tsp ginger-garlic crushed
1 green chilli chopped
1/ 2 tsp hing
1tsp red chilli pwd
1 1 / 2 tsp coriander pwd
1 tsp jeera
1 / 2 tsp garam masala pwd
1 / 2 tsp haldi
1 tbsp ghee
1tsp kasoori methi
1 tbsp butter
Salt to taste
Coriander leaves chopped to garnish
Method
Pressure cook dal for 1 whistle. Remove the pressure and remove the dal in a colander.(channi ) put under running water.
Heat 2 tbsp ghee, add hing, jeera, ginger-garlic and sauté. Add onions ,when they turn golden brown add tomatoes.
Add all the masalas except garam masala,sauté till oil separates. Add kasoori methi and dal. Mix gently.
Add 1 tbsp butter and cover and cook for 5 min.
Garnish with coriander leaves, garam masala and green chillies. Serve hot with sliced lemon rounds.
Happy cooking��
1 kg raw mango peeled and cut in broad stripes
500 ml vinegar
600 gms sugar
4 cloves garlic
2" pc ginger
1 big tbsp saunf moti ( kuti )
1/2 tsp methi dana
1tsp kala namak
1 tsp red chiilli pwd
Method
Mix together sugar ,vinegar, methi ,bring to a boil.
When the sugar dissolves add mango pcs cook uncovered for 20 min.
Simmer and cook till syrup thickens. Add saunf, red chilli pwd.
Cool and store in sterilised bottles.
Happy cooking��
Ingredients
1/2 kg petha( kashiphal)cubed
1/2 tsp methi dana
1/2 tsp hing
1 tsp coriander seeds (saboot dhania)
1tsp red chilli pwd
2 tbsp coriander pwd
1tsp garam masala pwd
1tsp mustard seeds
2 tbsp mustard oil
1 tsp saunf kuti hui
1tsp jeera
1tsp amchoor
2 red chilli dry
2 tsp sugar
Salt to tast
Method
Heat mustard oil ...past its smoking point
Add methi dana, hing, coriander seeds, mustard seeds, jeera and red chilli saboot. As they crackle add cubed petha .Sauté on high heat for a min.
Add salt, red chilli pwd, coriander pwd, haldi and sugar. Cover and cook till almost tender.
Now remove the lid add amchoor, saunf and garam masala and cook on a high flame.
Serve hot with poori.
Happy cooking��
Ingredients
250 gms arbi, boiled
3 tsp ginger-garlic paste
1 onion
3 tomatoes
1/ 2 tsp hing
2 green chillies
1tsp red chilli pwd
1 tsp jeera
1/2 cup curd ,whisked
2 tsp coriander pwd
1 tsp garam masala pwd
Oil for frying
1tsp kasoori methi
Salt to taste
METHOD
Peel the boiled arbi, cut into half if too big ,deep fry till golden brown, keep aside.
Cut onions and tomatoes in chunks and bring to one boil. Cool and grind to a paste.
Heat 2 tbsp oil, add hing ,jeera and sauté
Add ginger-garlic paste and the ground paste .Add all the dry masalas except garam masala and sauté.
Add curd , arbi and kasoori methi .sprinkle some water cover and cook for 5 min .
Slit green chillies and garnish.
Ingredients
125 gm lotus stem (kamal kakadi /bhen)
1 tbsp cornflour
1 tbsp schezwan sauce
Or
1 tbsp sweet chilli sauce
1 small onion
1 small capsicum
1 tbsp tomato ketchup
1/2 tsp soy sauce
1tsp vinegar
1tsp sugar
1/2 tsp ajinomoto ( optional )
Salt to taste
Oil for frying
Sesame seeds to garnish
METHOD
Peel lotus stem and slice thinly. Dip in a bowl of water.
Drain water and leave on a towel to dry.
Put in a plastic bag, add cornflour and shake well.
Deep fry till golden brown.
Cut onion and capsicum in cubes ,crush garlic.
In 1 tbsp oil sauté garlic, onions and capsicum, add fried lotus stem and all the sauces ,sugar , ajinomoto and salt to taste.
Toss it up.serve garnished with sesame seeds .
I've used sweet chilli sauce here , originally chings schezwan sauce is used.
Alternatively instead of it .....increase 1 tbsp of ketchup and 1 tbsp of red chilli sauce ,in the recipe.
Happy cooking��
Ingredients
For the dough
2 cup maida
1 tsp oil
Warm water as required
For the filling
1 cabbage grated
1 carrot, grated
1" pc ginger, grated
1 tsp ajinomoto (optional)
2 tsp desi ghee
Salt to taste
METHOD
Mix maida oil, and knead to a soft dough.
Keep aside.
Press and remove all the water from cabbage n carrots (this water can be used in gravies or kneading atta for rotis)
Add salt ,ajinomoto, ghee ,mix well.
Put water in a steamer to boil or alternatively boil water in a pan and fix flat sieve (channi) with atta so it does not move.
Make small balls with the dough .roll each ball thinly, place a spoonful of filling in the centre.
Fold them in half and seal by pressing with in the crease or fold them in half then join the two ends together.
Shaping the momos will come with practise. These are easy shapes mentioned.
Grease the sieve and place momos with gap in between (chk pic) steam them for 12-15 min or till they become translucent.
Serve hot with sweet chilli sauce.
Happy cooking��
Ingredients
1 small onion
4 tomatoes
1 pod garlic
3 tsp oil
A handful of either fresh red chillies or 10-12 dried red chillies
Salt to taste
1 tbsp gur ( jaggerry) or sugar
Method
In an open pan add onion, garlic, tomatoes ,red chillies and 1/2 cup water .
Bring to a boil .
Cover and cook for 10 min.
Cool and blitz in a blender to a roughly looking sauce .
Add oil, salt, sugar and cook till most liquid dries up.
It should be a mushy consistency ,not runny.
Cool and store in fridge .It easily lasts 15 days in cool temperature.
A spicy sauce can be used with momos, pakoras, sandwiches ,almost everything.
A change for the usual Boring ketchup.
Happy cooking��
Ingredients
250 gms kabuli chana boiled with dried amla
3 medium sized onions julienned
1" pc ginger
1 big tomato (without seeds )julienned
2-3 green chillies slit
2 tsp red chiilli pwd
3 tsp coriander pwd
1 tsp bhuna jeera
2 tsp garam masala
5-6 moti elaichi
5- 6 laung
1 tejpatta
1 tsp jeera
1 tsp kasoori methi
2 tsp amchoor
1 /2 tsp hing
1 tsp ajwain
Salt to taste
Oil
Method
Heat oil in a karahi, add hing, jeera, tejpatta, laung, elaichi, as they crackle add onions and cook till golden brown preferably on medium heat.
Add red chilli pwd, coriander pwd, ajwain salt and sauté for a min.
Add the chana and a little water ,cover and cook for 10 min.
In another pan take 1 tsp oil add julienned tomatoes and green chillies sauté for a min .keep aside.
Check the chana they should be semi dry. Add amchoor dissolved in a little water .
Add garam masala, bhuna jeera and the tomato green chilli mix.
Serve hot garnished with coriander leaves.
HAPPY COOKING��
Ingredients
1 big pkt Marie biscuits
400 ml cream
125 gms pwd sugar
3 -4 tsp instant coffee pwd
A handfull of walnuts chopped
3 tsp cocoa pwd
Method
Mix coffee pwd in 1 cup warm water.
Mix powdered sugar in cream ,keep aside in fridge.
Dip biscuit in coffee liquid and place them in a bowl ,pour some cream and sprinkle cocoa pwd ,again make a layer with biscuits ,cream ,cocoa.
The last layer should be cream ,press lightly.
Sprinkle chopped walnuts . put in the freezer to set for about an hour an a half.
Serve chilled ,dust some cocoa pwd on each pc before serving.
You can increase the amount of powdered sugar as per your taste.
