MUSHROOM TAKA TAK

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients:
200 gms or 1 pack button mushrooms
1-2 tbsp oil
1 tsp cumin seeds
1 onion finely chopped
3-4 garlic cloves chopped
1/2" ginger finely chopped
1 green chili finely chopped
1 tomato pureed or 2 tbsp ready made tomato puree
1/2 capsicum finely chopped
1-2 tsp schezwan sauce as per taste
2 tbsp hung yogurt
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala
1-2 tsp tomato ketchup (optional)
salt to taste
chopped coriander leaves for garnishing (optional)

Method:

1. Wash and chop mushrooms in desired shape.
2. Heat 1 tbsp oil and stir fry mushrooms for 2-3 minutes. Remove from pan and keep aside.
3. Heat 1 tbsp oil in the same pan and crackle cumin seeds then add onions, ginger, garlic and green chilies and cook till the onions start changing color.
4. Now add salt and turmeric powder and mix well.
5. Now add rest of the ingredients except mushrooms and mix well.
6. Cook further till all the water present evaporates.
7. Add stir fried mushrooms and mix gently till the masala coats the mushrooms well.
8. Sprinkle chopped coriander and mix well, serve hot with daal and chapati or paranta or poori or you can serve it as a snack as it is served in wedding reception parties.

BABY CORN MASALA / TAKATAK BABY CORN

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients:
200 gms or 1 pack baby corn
1-2 tbsp oil
1 tsp cumin seeds
1 onion finely chopped
3-4 garlic cloves chopped
1/2" ginger finely chopped
1 green chili finely chopped
1 tomato pureed or 2 tbsp ready made tomato puree
1/2 capsicum finely chopped
1-2 tsp schezwan sauce as per taste
2 tbsp hung yogurt
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala
1-2 tsp tomato ketchup (optional)
salt to taste
chopped coriander leaves for garnishing (optional)

Method:

1. Wash and chop baby corn in desired shape.
2. Heat 1 tbsp oil and stir fry baby corn for 2-3 minutes. Remove from pan and keep aside.
3. Heat 1 tbsp oil in the same pan and crackle cumin seeds then add onions, ginger, garlic and green chilies and cook till the onions start changing color.
4. Now add salt and turmeric powder and mix well.
5. Now add rest of the ingredients except baby corn and mix well.
6. Cook further till all the water present evaporates.
7. Add stir fried baby corn and mix gently till the masala coats the baby corn well.
8. Sprinkle chopped coriander and mix well, serve hot with daal and chapati or paranta or poori or you can serve it as a snack as it is served in wedding reception parties.

BABY CORN STIR FRY

Preparation time: 2 minutes
Cooking time: 3-5 minutes
Serves: 4-6

Ingredients:
200 gms fresh baby corn
1 tbsp olive oil or 1/2 tbsp butter
salt and pepper to taste

Method:

1. Wash baby corn thoroughly and put them in a strainer so that all the water drains out completely. If the corns are big in size then cut them in desired shape.
2. Heat oil or butter in a pan and add baby corn and cook for 2-3 minutes on medium to high flame stirring intermittently.  
3. Add salt and pepper and stir again.
4. Serve hot.

Note:

1. For a tangy flavour you can add lemon juice after removing it from fire.

BROCCOLI TAKA TAK / BROCCOLI MASALA

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4-6

Ingredients:
1 head broccoli

1-2 tbsp oil
1 tsp cumin seeds
1 onion finely chopped
3-4 garlic cloves chopped
1/2" ginger finely chopped
1 green chili finely chopped
1 tomato pureed or 2 tbsp ready made tomato puree
1/2 capsicum finely chopped (preferably red or yellow)
1-2 tsp schezwan sauce as per taste
2 tbsp hung yogurt
1/2 tsp degi mirch
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp catch sabzi masala
salt to taste
1-2 tsp tomato ketchup (optional)
chopped coriander leaves for garnishing (optional)

Method:

1. Wash and chop broccoli into medium size florets. keep aside.
2. Heat oil in a kadahi (wok) and crackle cumin seeds then add onions, ginger, garlic and green chilies and cook till the onions start changing color.
3. Now add chopped broccoli,salt and turmeric powder and mix well.
4. Simmer the gas and cook under lid till the broccoli becomes tender stirring occasionally. If required add a tbsp. of water.
5. Now add rest of the ingredients and mix well.
6. Cook further for 4-5 minutes till all the water present evaporates and all the spices coat broccoli well.
7. Sprinkle chopped coriander and mix well, serve hot with daal and chapati or paranta or poori or you can serve it as a snack as it is served in wedding reception parties.

Notes: 

1. If you like you can stir fry broccoli in some oil and make a masala from rest of the ingredients and mix broccoli and masala afterwards.

BAKED BROCCOLI / ROASTED BROCCOLI

Ingredients:

1 head broccoli 250 gms
1 tbsp olive oil
1 tsp garlic powder or 3-4 cloves crushed garlic
1-2 tbsp grated parmesan cheese or cheddar cheese
salt and pepper to taste

Method:

1. Preheat the oven at 180 C.
2. Cut the broccoli into bite-size florets and rinse them thoroughly.
3. Keep them in a strainer till all the water is drained out so that they roast better in the oven.
4. Then, in a large bowl, toss together the broccoli, garlic, olive oil, salt, and pepper.
5. Spread out evenly in a single layer on a rimmed baking try.
6. Spread grated cheese all over and bake it in the oven for 10-15 minutes or till the cheese melts or till the edges start getting brown.  

Notes:

1. If you like you can add 1 tbsp bread crumbs over the grated cheese and then bake the broccoli.This will make it a bit crunchy.
2. If you don't want to add cheese then roast broccoli without cheese and then you can drizzle a spoon full of lemon juice over the roasted broccoli. 

VEGETABLE JALFREZI

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 4-6

Ingredients:
2 tbsp oil
1 tsp cumin seeds
a pinch of asafoetida /hing
1/2 cup cauliflower florets
1/2 cup peeled and roughly sliced carrots
1/2 cup baby corn
1/2 cup mushrooms sliced
1/2 cup broccoli
1/2 cup french beans
1 capsicum sliced
1 onion finely chopped
3-4 garlic cloves finely chopped
1/2 " ginger finely chopped
2 tomatoes pureed
1 tsp catch sabzi masala
1 tsp coriander powder
1-2 tsp degi mirch Powder
1/2 tsp Turmeric Powder
1 tbsp Kasuri Methi/Dried Fenugreek Leaves
2 tsp tomato ketchup or 1 tsp sugar (optional)
salt as per taste


Method:

1. Heat 1 tbsp oil in a kadhai/pan and add sliced carrots, capsicum, cauliflower, baby corn,broccoli,mushrooms,beans and salt and stir fry it for 4-5 minutes on high flame while stirring continuously, then turn the flame on low,  and cook the vegetables under lid till they become tender but still crunchy. Now remove veges on a bowl and keep aside.
2. Heat remaining oil in the same kadhai, and crackle cumin seeds,then add asafoetida and chopped onion,garlic and ginger and stir fry till they become golden brown in color.
3. Now add pureed tomatoes, salt and cook masala leaves the sides of the pan and leaves oil. Add 2 tbsp water and mix well.
4. Add all the spices and ketchup and mix well.
5. Now add all cooked veggies and mix well. Cook further for 2 minutes till all the spices coats the vegetables.
6. Garnish with chopped coriander leaves and serve hot with chapati,naan or poori.

Notes:

1. You can add cottage cheese along with veges in this recipe.
2. You can choose the vegetables as per taste and availability. 

TILL BHUGGA

Ingredients:

200 gms till (sesame seeds)
300 gms khoya/mawa
200 gms bura sugar (caster sugar) or as per taste
50 gms kaju tukra(optional)
1 tbsp pure ghee

Method:

1. Clean and dry roast sesame seeds in pan.
2. When they start changing color and you hear a crackling sound switch off the gas and keep them aside to cool.
3. Now coarsely grind then in a grinder.
4. Heat ghee in the pan and roast khoya in it till all the water evaporates and khoya stats changing colour and leaves the sides of the pan.
5. Now add ground sesame seeds,kaju tukda and bura sugar to it and mix well.
6. Make small balls by pressing the mixture tightly with your hand. Then give them desired shape.
7. Garnish with cashew nuts, raisin and pistachios.

Note:

1. Khoa or khoya or khawa or mawa is  dried whole milk or milk thickened made by heating milk in an open  pan to condensation.
2. If you don't get khoya then mix 1.5 cup of milk powder with 1 can or condensed milk (400 gms) and cook it in pure ghee or clarified butter . This mixture can be used in place of khoya.

HOT COFFEE

 

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4

Ingredients:

2 tsp Nescafe coffee

5 tsp sugar or as per taste

4 cup milk

Method:

1. Take sugar and coffee in a bowl and gradually add water, first add 1 tsp water and mix it then another spoon and try to beat with the help of a spoon if you are not been able to beat it then add few more drops of water and beat it till it becomes frothy and changes color.  The more you will beat it more frothy it will be.  
2. If required add few more drops of water while beating.
3. Heat milk in a pan.
4. Put the beaten coffee in four mugs and pour milk over the coffee.
5. Mix coffee with milk with a spoon.
6. Sprinkle drinking chocolate and serve hot.