MIXED VEGETABLE CURRY:

INGREDIENTS:

Beetroot
Onions
Potatoes
Carrots
Tomatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder
Coriander Leaves

METHOD:

• Boil Beetroots, Potatoes and Carrots in a pressure cooker
• Add a pinch of tamarind to presuure cooker so that the cooker doesnt spoil
• Grind the tomatoes in a mixer or in a food processor
• Chop finely onions
• Cut the boiled vegetables finely and keep aside
• Take a pan and add Oil to it
• As oil gets heated add chopped onions and saute it till light brown colour
• Add tomato puree and mix well
• Cook it on low flame with a plate on so that the onions and tomato mixture becomes soft for 5 mins
• Then add salt as per taste, Turmeric Powder, Red Chillie Powder and Dhania Powder and mix well
• Add chopped boiled vegetables and mix well
• Add half a cup of water so that the gravy's consistency is of medium but not too watery
• Garnish it with Coriander leaves and mix well

Mixed vegetable curry is ready and serve hot with chapathi

PIZZA

INGREDIENTS:

Pizza base bread
Onions
Tomatoes
Capsicum
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Carrots
Cheese
Butter

METHOD:

• Chop finely onions and tomatoes
• Chop capsicum into length wise
• Take a pressure cooker and put oil
• when oil gets heated add onions and saute till light brown colour
• Add Capsicum and mix for 2 to 3 mins
• Add Tomatoes and mix well
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder and dhania Powder and mix
• Finally add half a cup of water to it
• Close the lid of pressure cooker and let 2 whistles come and simmer it for 3 mins
• The vegetable is ready
• Grate carrots and cheese and keep aside
• Take a Pan or tawa and apply 1 tbsp of butter on it
• Now cook the pizza base bread on it on sim for 2 mins on both sides till the base turns into light brown colour
• Now on the upper portion of the base put the capsicum vegetable which is raedy on the whole area
• Top of the vegetable add grated carrot and cheese 
• After 2 mins just take out the hot pizza on a plate

Serve hot the pizza with tomato sauce

•  

METHI PANEER:

INGREDIENTS:

Methi Leaves
Onions
Garlic Flakes
Tomatoes
Salt as per taste
Turmeric Powder
Red Chillie Powder
Dhania Powder
Aamchur Powder (Dry Mango Powder)
Milk
Oil

METHOD:

• Cut and wash methi Leaves 2 to 3 times
• Chop finely onions and tomatoes
• Grate the garlic
• Take a pressure cooker and add oil to it
• Add Onions and saute till light brown colour
• Add Garlic flakes and mix well
• Add tomatoes and mix
• Add Salt as per taste, Turmeric Powder, Red Chillie Powder, Dhania Powder and Aamchur Powder and mix all the ingredients
• Finally add Methi Leaves and mix well
• Add half a cup of water to it
• Close the cooker of the lid and let 2 whistles come and simmer it for 10 mins

FOR THE PANEER

• Boil the milk in a vessel
• Add Curds to it and a whey forms and a soft paneer is ready
• Add Salt as per taste to the paneer
• Take a muslin cloth and drain out the whole water from this milk
• Take a plate and reverse it and place this mould of muslin cloth on it and on top of it keep some weight or keep another plate over it
• Paneer Chunk will be formed
• Cut the cubes of paneer from this big chunk
• Open the cooker and mash the methi leaves with a masher
• Add this paneer cubes into the methi and mix well.

Methi Paneer is ready to eat and Serve with chapathi or Rice







 

POTATO TUUK

INGREDIENTS:

Potatoes
Salt as per taste
Oil
Turmeric Powder
Red Chillie Powder
Dhania Powder

METHOD:

• Peel the potatoes skin with a peeler
• Cut the potato in half semicircle and put in water
• Take oil in a pan and heat the oil
• Drain out the water from these potatoes
• When oil gets hot add  salt as per taste to these half semicircle potatoes and mix well
• Cook these potatoes on sim till 5 mins till potatoes cook well
• Take out in a plate and when potatoes get warm press them flat with your palm
• Again finally fry these pressed potatoes in a oil
• Fry till golden brown colour and garnish it with Turmeric Powder, Red Chillie Powder and Dhania Powder
• Potato Tuuk is ready

Serve them hot with Tomato Curry and Rice

DAHI WADA:

INGREDIENTS:

Half Urad Dal white Split
Oil
Salt as per taste
Black Pepper Corns
Water
Yogurt (Curds)
Red Chillie Powder
Jeera (Cumin Powder)
Black Pepper Powder
Coriander Leaves

METHOD:

• Soak White Urad Dal half split one glass overnight
• In the morning grind the soaked urad dal in a mixer by adding little water
• The batter must be thick otherwise the wadas will not come out well
• Add Salt to the batter and peppercorns to it
• Fry the wadas and keep aside
• Take a water in a dish and put the fried wadas into it to soak in water for 10 mins.

                                                SOAK THE WADAS IN WATER

 

              After 10 mins take the wadas in your palm and squeeze out the whole water from the wadas and set in a dish

                                                                                                                                                                      

 

Take the yougurt and whisk the curds and add salt as per taste

Add half a cup of milk and mix well

Add Red Chillie Powder, Black pepper powder and Jeera (Cumin Powder) to the Yogurt and mix

Pour this yogurt mixture onto the above Wadas and garnish it with coriander leaves

Set these wadas in a refrigerator and Serve them Chilled.

                                                     

                                                             DAHI WADAS

COLOCASIA OR KACHHALU

INGREDIENTS:

Colocasia

Salt as per taste

Oil

Red chillie Powder

Dhania Powder

Water

 

METHOD:

 

Take a pressure cooker and put water and add Colocasia

Dont add salt to water

Boil these in a pressure cooker and keep aside

Just one whistle and simmer it for 2 mins

Peel out the skin of Colocasia and keep aside

 

                           

                                                                   RAW COLOCASIA

 

Heat oil in a pan

Now add Salt to Colocasia and fry them in medium heat till light brown colour.

 

 

When they are ready then press the colocasia with your palm and flatten it.

Dont press it when they are very hot as they become warm press them with your palm.

 

 

 

Now finally fry them in a medium heat oil
After removing from hot Oil sprinkle Red chillie Powder and Dhania Powder on top of these.
 

                                                        COLOCASIA

 

 

 

 

 

VEGETABLE PULAO:

INGREDIENTS:

Rice
Cabbage
Carrots
Beans
Potatoes
Salt as per taste
Red Chillie Powder
Turmeric Powder
Dhania Powder
Tejpatta (Bay Leaf)
Cloves
Cinnamon
Green Peas
Oil
Water

METHOD:

• Soak rice for 10 mins
• Chop Carrots and Potatoes,Beans into medium size pieces
• Wash and Cut the Cabbage into length wise
• Take a Pressure cooker and oil to it
• As oil gets heated add Cloves, Cinnamon and Bay Leaf and mix well
• Add Chopped Carrots, Cabbage, Potatoes,Beans and Green peas and mix all the vegetables
• Mix it for 2 mins as water comes out from these vegetables
• Add Soaked rice and mix well
• Add Salt as per taste, Red Chillie Powder, Turmeric Powder, Dhania Powder and mix well
• Finally add water to it.The proportion is 1:2.For 1 cup of Rice add 2 cups of water to it
• Close the cooker of the lid and let 2 whistles come and simmer it for 5 mins
• Garnish the Pulao with Mint Leaves or Roasted Cashewnuts

Vegetable Pulao is ready and Serve it with Raita (Curds)
Optional: you can add other vegetables too .

RAITA:

Curds (Yogurt)
Onions
Tomatoes
Salt as per taste
Milk
Black Pepper Powder

METHOD:

• Chop Onions finely and tomatoes finally
• Take Curds in a vessel and whisk it
• Add Salt as per taste, half a cup of milk and black pepper powder and mix well
• Finally add chopped onions and tomatoes and put into this curd mixture.
• Garnish it with Coriander Leaves

Raita is ready and serve it with Vegetable Pulao