MANGO AALU BHUJIYA SANDWHICH

Preparation time: 10 minutes

Cooking time : 5 minutes

Serves: 4

Ingredients:
4 slices bread
1 mango pealed and sliced
2 tbsp aalu bhujiya
1 tbsp butter

Method:

1. Toast the slices of bread in a toaster and spread butter on one side of each bread slice.
2. Place mango slices on one slice of bread and sprinkle aalu bhujiya on it.
3. Put another slice on the above and cut the sandwich diagonally.
4. Do the same with other two slices as well.

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DAHI KE KABAB

Preparation time: 15 minutes

Cooking time : 10 minutes

Serves: 8

Ingredients:
250 grams hung curd
6 tbsp (roasted chana flour) roasted gram flour
Salt to taste
1/2 tsp red chilli powder
1 tsp cardamom powder
1/4 tsp cinnamon powder

refined flour to dust
1 tbsp refined oil for shallow frying

For filling:
1 tbsp cashewnut chopped
1 tsp cumin seeds

1 tsp ginger, chopped
1 tsp green chilli, chopped
1 teaspoon fresh coriander leaves, chopped


Method:

1. In a bowl ,add hung curd , roasted gram flour, red chilli powder, cardamom powder, cinnamon powder and salt and mix well. Prepare a dough.
2. In a separate bowl , add chopped cahewnuts, cumin seeds, ginger, green chilli and coriander and mix well. Keep aside.
3. Divide dough into small portions and fill each portion with the prepared mixture.
4. Dust each piece with refined flour.
5. Heat a non-stick pan, and heat oil in it. Now shallow fry all prepared portions , till golden brown.

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CHILLI BABY CORN

Preparation time: 15 minutes

Cooking time : 10 minutes

Serves: 6

Ingredients:
10-12 baby corns cut in half
1onion diced
1 capsicum diced
2 tbsp corn flour
1 tbsp maida
1 tbsp besan
2 green chilies slit length wise
1/4 tsp red chili powder(degi mirch)
7-8 cloves garlic
2 tsp soya sauce
1/2 tbsp vinegar
3 tbsp tomato ketchup
1 tbsp schezwan sauce or chili sauce
salt to taste
1/4 tsp black pepper
chineese seasoning/roasted sesame seeds for sprinkling
oil for frying

Method:

1. Mix 1 tbsp each of maida,besan and corn flour with approximately 3-5 tbsp of water ,1/2 tsp salt and red chili powder to make a thick batter of coating consistency.
2. Wash and pat dry baby corn then dust them with some corn starch.
3. Coat the baby corn with the batter and deep fry then in hot oil. Keep them a side.
4. Now in a pan take 2 tbsp oil and fry the green chilies,garlic,onions and capsicum.
5. Reduce the flame an add all the sauces,vinegar, salt and black pepper.
6. Now add 1/4 a cup of water and when it is hot add 1 tbsp cornflour mixed with 1/4 cup of water and cook for 3-5 minutes till the cornflour is cooked.
7. Add the fried baby corn and cook for 2 minutes.
8. Sprinkle chineese seasoning / roasted sesame seeds over it. 
9. Serve hot with rice or as starter after garnishing with coriander leaves or spring onions.

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DALIA SHEERA / SWEET PORRIDGE

Preparation time: nill

Cooking time : 20 minutes

Serves: 4

Ingredients:

1/2 cup broken wheat (dalia) /porridge

1/2 cup sugar or as per taste
1/2 tbsp cardamom (elaichi) powder
3 tbsp ghee

Method:

1. Heat the ghee in a  kadhai, add the broken wheat and cook on a slow flame, for 5 to 7 minutes or till it turns golden brown in colour, while stirring continuously
2. Add 2 cups of water and cook on a high flame till the water starts boiling.
3. Cook on a slow flame for 10-15 minutes or till the broken wheat is almost done, while stirring occasionally.
4. Add the sugar and cardamom powder, mix well and cook on a slow flame for 5 more minutes or till the ghee separates.
5. Serve hot.

Notes:

You can add  milk if you like before adding sugar. Adjust sugar as per taste.

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DAHI BHALLA

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 6

Ingredients:
2 cups Hung curd
1 cup white lentil /skin less black gram (urad dhuli)      
1/4 tsp asafoetida (hing) powder
oil for frying
salt to taste
1 tsp roasted cumin powder
chaat masala to taste
degi mirch powder to taste
1" ginger Julians
1 tbsp sugar (optional)
2 tbsp cream (optional)
2 tbsp green chuttney
2 tbsp tamarind chuttney

Method:

1. Wash and soak dal in three cups of cold water overnight.
2.  Drain off excess water the following day. Grind dal to a smooth paste. 
3. Whisk half a teaspoon of salt, asafoetida into the batter.
4.  Heat sufficient oil in a kadai.
5.  Drop batter in tablespoonfuls in it and fry until light golden. Drain onto an absorbent paper.  Put bhallas in sufficient quantity of lukewarm water. Leave for two minutes. Squeeze between your palms to drain out water.
6. Mix sugar and cream with hung curd with the help of a blender.
7. Add  ginger julians  and the bhallas to the curd.
8. Top it with tamarind chuttney,green chuttney ,ginger juliennes, pomegranate seeds,and sprinkle salt,degi mirch powder and chaat masala.
9. Serve chilled 

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AAM PANNA/MANGO PANNA

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 24

Ingredients:
1 kg raw green mangoes
4 tsp roasted cumin powder
2 tsp black salt (kala namak)
salt to taste
3 cup sugar
a few drops yellow color(optional)

Method:

1. Wash and boil the mangoes. Let them cool. 
2. Now peel the mango and mash and strain the pulp.
3. Add five cups of water and mix well and bring it to a boil.
4. Add the cumin powder, black salt, salt and sugar.
5. Mix well till sugar is dissolved. Set aside to cool.
6. Add color and mix well. keep it in the refrigerator.
7. Pour into glasses as required and dilute with chilled water as per your taste.

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Tasty Chineese Easy To Cook Recipes

Fried Rice                                                                                                 

Hakka Noodles

Sweet and Saur Vegetable

Chilli Baby Corn

Honey Gobhi

Cottage Cheese In Garlic Sauce

Chop Suey

Chilli Cheese

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BHARWAN KARELA

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 8

Ingredients:
250 gms. bitter gourd(karele)
3 onions very finely chopped
1/2 tsp grated ginger (adrak)
1 green chilli paste
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel powder (saunf powder)
1/4 tsp dried mango powder (amchur)
1/4 tsp garam masala

2 tsp mango pickle mashed along with its masala
1/2 tsp coriander powder (dhania)
salt to taste

2 tbsp oil


Method:
Peel the bitter gourdand slit each bitter gourd lengthwise.

Apply a little salt to the inside and outside of the bitter gourd and keep aside in shade for an hour.
Drain the water from the bitter gourd and wash well and then squeeze then well.

Heat 2 tbsp oil in a pan and cook karelas under lid stiring occasionally  till their skin becomes tender.

Remove them from pan and scoop out the insides carefully creating a hollow in the centre and keep aside. 

 Heat the same pan with remaining oil and add the cumin seeds.
When they crackle, add finely chopped onions and saute till it turns translucent in color.
Add ginger, green chilli paste, dry mango powder, garam masala, mashed mango pickle,salt and coriander and mix well.
Sauté till the mixture leaves oil and keep aside to cool.
Fill the prepared mixture into the bitter gourd.
Serve hot along with parantha or chapati.

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TAMARIND CHUTTNEY

Preparation time: 20 minutes

Cooking time : 30 minutes

Serves: 6

Ingredients:

200 gms tamarind (imli) preferably seedless
100 gms jaggery (gur)
1 tsp salt or senda namak
1 tsp roasted cumin seeds (jeera) powder

1 tsp degi mirch powder

1/2 tsp dry ginger powder(sounth) (optional)
1 tsp garam masala

Method:

1. Soak tamarind and jaggery in one cup of water for an hour and then heat the pan to let it boil for 10 mins or till the jaggery melts.
2. Keep it aside till it gets cool.
3. Beat it in a mixer or you can beat it using a blender.
4. Strain the mixture through a soup strainer.
5. Add one cup water to the pulp in strainer and strain out the tamarind extract through strainer.
6. Add salt and rest of the spices.
7. Boil the mixture again for ten minutes if required add more water.
8. Make the chutney a little thin because,it thickens after cooling.

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CUCUMBER SALAD

Preparation time: 10 minutes

Cooking time : nill

Serves: 6

Ingredients:
3 cucumbers
1/2 cup pomegranate seeds
a few mint leaves
1 tbsp pomegranate marmalade
1 cup hung curd
salt to taste
pepper to taste

Method:

1. Put cucumbers in a polythene bag one by one and beat them with rolling pin (belan) without peeling off the skin.You need to taste each cucumber for bitterness.If it is O.K. then put it in a bowl.
2. If any piece is bigger than a bite then break it with your hand.
3. Now mix rest of the ingredients except salt and mix well.
4. Keep it in refrigerator and serve chilled after sprinkling salt.

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CHEESE CORN BREAD ROLLS

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 8

Ingredients:

8 bread slices

1 cup Mozzarella cheese grated/cream cheese
1 onion finely chopped
1 capsicum finely chopped

2 tbsp corn kernels (optional)

1 tsp butter
Salt to taste

black pepper to taste

1/4 tsp mix dried herbs
Oil for  frying

Method:

1. Heat butter in a pan and cook onion, capsicum  and corn kernels for a while,add salt,black pepper.
2. Keep the mixture aside and when it is completely cool add cheese and dried herbs and mix well.
3. Trim the sides of all the bread slices.Soak each slice, one at a time, in water for about ten seconds. Squeeze out water by pressing between palms.
4. Place some of the cheese mixture in the center of the soaked bread slice and roll the rest if the slice over to cover the stuffing firmly.
5. Ensure that the edges are well sealed. Heat sufficient oil in a deep pan and deep fry the rolls until golden brown in color.
6. Drain and place on an absorbent paper. Serve hot with tomato ketchup or mint chutney.

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SEMOLINA CHEESE BALLS

Preparation time: 15 minutes

Cooking time : 10 minutes

Serves: 8

Ingredients:
1 cup semolina (suji)
1 small onion chopped
1-2 tbsp oil
salt to taste
black pepper to taste
1-2 green chilies de-seeded and chopped
1 tbsp chopped coriander
100 gms cheese grated
oil for frying

Method:

1. Heat 1-2 tbsp oil in a pan add chopped onions and green chilies and saute for a minute.
2. Add semolina and saute for two minutes.
3. Add salt, pepper and 2 cup of water and stir continuously so that no lumps are formed,add grated cheese and chopped coriander as well and stir till the mixture leaves the sides of the pan.
4. Keep the mixture aside till it becomes completely cool.
5. Now make lemon sized balls and fry then in hot oil till they become golden brown in color.
6. Serve hot with ketchup or a dip of your choice.  

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MADRAS ONIONS

Preparation time: 10 minutes

Cooking time : 5 minutes

Serves: 8-10

Ingredients:
250 gms madras onions
1 tbsp butter
1/4 tsp black pepper or to taste
salt to taste
chopped coriander for garnishing
1 tsp lemon juice

Method:

1. Peel the onions and wash them,keep aside.
2. Heat butter in a pan and saute onions till they become translucent in color.
3. Sprinkle salt and pepper , sprinkle chopped coriander leaves and drizzle lemon juice over onions.
4. Serve as an accompaniment or keep them in a sizzler plate with other snacks of your choice like fried idlies,tandoori salad etc.

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SWEET PANCAKE / SWEET AATE KA CHEELA / SWEET TAWA CREEPES/ MEETHA PUDA

Preparation time: 15 minutes

Cooking time : 20 minutes

Serves: 12

Ingredients:

1.5 cups wheat flour

1 cup sugar or to taste

1/2 tsp fennel seeds (sounf) or 1/4 tsp cardamom powder or both (optional)
oil or ghee for shallow frying


Method :

1. Dissolve sugar in one cup of water.
2. Make a batter of pouring consistency by adding wheat flour in water and sugar syrup.
3. Check the consistency and if required add some more water or wheat flour as required.
4. Add cardamom powder and fennel seeds.
5. Heat a flat pan or tawa and grease it with a little oil.
6. Pour a ladle full of mixture on hot tawa and spread it like dosa in the form of pancake.
7. Cook on medium heat. Flip the side when it starts to change colour.
8. Pour a little oil along the sides of the pancake or puda.
9. Cook from both sides while pressing slightly with a spatula.
10. Serve with kheer or mango pickle.

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