CORN AND PEAS KACHORI

INGREDIENTS:

For Dough:

2 cups maida;

2 tbs ghee;

½ tsp ajwain;

Salt.

For filling:

1 cup corn;

1 cup peas;

1 tsp roasted jeera pwd;

½ tbs garam masala pwd;

½ tbs red chilli pwd;

½ tbs lemon juice.

Salt.

METHOD:

Sift together maida, salt and ajwain.Add ghee slowly and keep mixing thoroughly with hand. With enough water knead dough.Cover with the damp cloth and keep aside.

For filling, coarsely grind corn and peas. Heat oil and fry them. Mix spices and salt. Cover and cook till water evaporates. Remove from flame and cool.

Divide dough into small balls. Make depression in the middle and stuff the filling. Then roll out kachoris and deep fry.

LAUKI KOFTA

INGREDIENTS :

1 cup grated lauki;

1 cup besan;

1 tbs grated adrak;

1 chilli chopped;

½ tsp eno fruit salt;

Salt

For Gravy:

1 onion;

1 tomato;

1 tbsp dhania;

1 tbsp adrak lehsun paste;

½ cup dahi;

½ tbsp red chilli pwd;

1 tbsp haldi pwd;

11/2 tbsp dhania pwd;

1 tbsp garam masala;

Oil;

Salt;

METHOD :

Mix lauki , besan, adrak, mirch and salt. Mix Eno salt in it. Steam. When cool cut it into square pieces.

For gravy : Grind onion . Heat oil. Add onion paste. Then adrak lehsun paste . Fry for sometime. Then add all the masalas. Cook till masala is done. Then add dahi and tomato. Add 2 cups of warm water and salt. When gravy is done add lauki pieces. Garnish with dhania.

* can steam the koftas or can shape into small balls and fry.

NAVRATAN SPINACH

INGREDIENTS:

1 bunch spinach;

1 onion chopped

500gm mixed veg chopped ( carrot, capsicum, cauliflower,beans, peas);

1 tbs ginger garlic paste ;

2 tomatoes puree;

200 gm cheese;

2 tbs raisins and cashew;

3-4 pepper crushed;

1 tbs coriander pwd;

1 tbs garam masala;

½ tbs red chilli pwd;

Salt as per taste.

Oil.

METHOD:

Boil spinach.Heat oil . Add onion , ginger garlic paste, nuts and pepper. Now add vegetables and cook.if required can sprinkle little water.Add spinach and all the masala powders.Lastly add puree and salt. Cook till dry and garnish with grated cheese.

CARROT SOUP

INGREDIENTS:

3 red carrots;
1 small bottle gourd;
1 small onion;
1 big tomato;
½ tsp sugar;
1 tbs cream;
1 tbs coriander;
Salt and pepper as per taste.

METHOD:

Clean , peel and chop vegetables into large pieces and pressure cook them. When cool blend in mixie. Heat little butter. Add the carrot paste and for 1 minute. Then add water to required thickness. Cook for sometime. Then add salt,sugar and pepper. Serve garnished with cream and coriander.

MALAI PATTA

INGREDIENTS:

1 cup malai;
11/2 cup chopped spring onion;
2 tomatoes chopped;
¼ tsp red chilli pwd;
¼ tsp pepper pwd;
Salt and oil or butter.

METHOD:

Heat oil. Add spring onions and tomatoes. Stir fry. Then add chilli and pepper pwd. Add salt and cover. Cook for sometime. Lastly add malai and switch off flame. Serve hot with paratha or as sandwich spread.

MUSHROOM MOMOS

INGREDIENTS:

250 gm maida;

150 gm mushroom chopped;

1 cup spring onions;

1 1/2 tsp chilli sauce;

1 tsp soya sauce;

1/2 tsp chilli flakes;

1 tsp oil;

salt

METHOD:

Knead maida with little salt and water into soft dough.

For filling: Heat oil. Saute mushrooms and spring onions . Add salt , flakes and sauce. Let it cool.

Roll out maida, add the fillings and shape it into momos. Steam. Serve hot with chilli garlic chutney.

* can substitute maida with wheat flour.

TOMATO CHILLA

INGREDIENTS:

3 tomatoes;
¾ cup besan;
1 tbs maida;
¼ cup rice flour or sooji ;
1 onion chopped;
1 green chilli chopped;
1 tbs ginger garlic paste;
½ tbs turmeric pwd;
½ tbs red chilli pwd;
1 tbs garam masala pwd;
2 tbs coriander chopped;
Salt as per taste;
Oil.

METHOD:

Puree 2 tomatoes and finely chop one. Mix together all the flours. Add puree and little water and mix well so that no lumps are formed. Mix all masalas , vegetables and salt. If required add some more water to get desired consistency.Heat a nonstick pan . Add 1 laddle batter. Sprinkle some oil and cook on both sides.

* Can add palak or spring onion leaves to make it more healthy.