Ingredients :
Mushrooms - 10 to 12 ( chopped according to our desire )
Onion ( big ) - 1 ( finely chopped )
Capsicum ( medium ) - 1 ( chopped into 1 inch pieces )
Green chillies - 3 to 4 ( finely chopped )
Pepper powder - 3 tsps
Soya sauce - 1 tsp
Ginger-Garlic paste - 2 tsps
Oil - 2 tsps
Salt - To taste
Corn flour - 2 tsps
Spring onion ( green portion ) - 3 to 4 strands ( finely chopped )
Water - 1 cup
Method :
In a kadai, add oil. When it is heated, add finely chopped onion. Fry it till golden browned. Then , add green chillies. Saute it for a minute. Add ginger-garlic paste and fry for 2 minutes. Add capsicum pieces and saute for few seconds. Add salt and mushroom pieces. Fry for 3 minutes. Add pepper powder. Mix evenly. Add corn flour mixed with 1/2 cup of water i.e corn flour paste and remaining 1/2 cup water. Stir well. Garnish with chopped spring onion.
Serve hot as a side dish with rotis / chapatis or bread slices.
Ingredients :
For covering the paneer cubes and deep-frying :
Paneer - 200 gms ( Cut into cubes )
Maida - 50 gms
Corn flour - 2 tsps ( Optional )
Soya sauce - 1/2 tsp
Pepper powder - 1 tsp
Redchilly powder - 1 tsp
Salt - To taste
Water - Little
Oil - For deep-frying
For Masala :
Capsicum - 1 ( Cut into 1 inch thin pieces )
Onion - 1 ( Cut into long thin pieces )
Tomato - 1 ( Cut into small pieces )
Green chillies - 3 ( halved )
Pepper powder - 2 tsps
Pepper seeds - 1 tsp
Ginger - small piece
Garlic - 6 seeds
Ginger-Garlic paste - 1 tsp
Soya sauce - 2 tsps
Salt - To taste
Oil - 4 tsps
Water - 2 to 3 tsps
Method :
Make a fine paste of Green chillies + Pepper seeds + Tomato pieces + Soya sauce + Ginger + Garlic + Salt and keep aside.
In a bowl, add maida, soya sauce, pepper powder, redchilly powder and salt. Make a thick paste by adding little water. Add paneer cubes to it. Marinate well and set it aside for 10 minutes. Deep fry the marinated paneer cubes and keep aside.
In a kadai, heat oil. Add onion pieces and fry till golden brown. Add ginger-garlic paste and fry for a minute. Add soya sauce, finely ground paste, salt and fry evenly for 2 minutes so that the raw smell goes. Add capsicum pieces and fry for a minute. Add fried paneer cubes and stir evenly for 2 minutes. Then, add pepper powder and mix well. Finally, sprinkle water and mix well.
Serve hot with rotis / chapatis / naans.
Ingredients :
For the Koftas :
Boiled and mashed potatoes - 1 cup
Paneer - 1 cup
Boiled vegetables like Beans and Carrot - 1/2 cup
Cashewnuts - 4 to 5 chopped
Raisins - Little
Red chilly pwd - 1 tsp
Coriander pwd - 2 tsp
Garam masala pwd - 1 tsp
Coriander leaves - little, finely chopped
For the gravy :
Onions - 2 finely chopped
Ginger- garlic paste - 1 tsp
Tomatoes - 2 chopped
Turmeric ( Haldi ) pwd - 1 tsp
Red chilly pwd 1 tsp
Coriander pwd - 2 tsp
Garam masala pwd - 1 tsp
Fresh cream - 2 to 3 spoons
Oil for frying
Coriander leaves - little, finely chopped
salt to taste
Method :
Mix mashed potatoes, paneer and boiled vegetables in a bowl. Its better to strain the excess water from the boiled vegetables through a muslin cloth .Now add red chilly pwd, corainder pwd, garam masala pwd , salt and corainder leaves . Mix nicely. Make round koftas and deep fry them in oil till brown and keep aside.
Take oil in a kadai and fry onions till brown. Then add ginger-garlic paste and fry nicely. Then add haldi pwd, chilli pwd, coriander pwd and garam masala pwd and fry nicely.Then add tomatoes , little salt and fry. When the tomatoes are soft add little water and cook for about 2 to 3 minutes. Put off the flame and allow it to cool. Then grind this mixture into a smooth paste. Take oil in another kadai and when it is hot pour the prepared paste and fry for about 2 to 3 mins. Now add water and make it little thin. Then add the fresh cream and mix nicely. Cook for about 2 to 3 minutes and then add coriander leaves.
To serve : Place the koftas in a bowl and pout the gravy on top of it. Garnish with fresh cream and chopped coriander leaves and serve hot with chapati or Parathas.
Ingredients :
Grated coconut - 2 tbsp
Coriander - 2 to 3 tsp
Jeera - 1 1/2 tsp
Fenugeek (methi) - 3/4 tsp
Turmeric powder - 1/2 tsp
Pepper corns - 4 to 5
Tamarind paste - 1/2 tsp
Curry leaves - 6 to 8
Mustard seeds 1 tsp
Red chillies - 4 to 6 or to taste
Tomato - 1 chopped into small cubes
Sugar - 1 tsp
Urad dal - 3/4 tsp
Whole chana - 1 to 2 tsp
Salt to taste
Oil - 1 tbsp
Method :
Roast grated coconut + coriander seeds + jeera + fenugreek seeds + turmeric powder + peppercorns + redchillies + urad dal + whole chana + tamarind paste and blend them by adding water into very watery soup like consistency.
Add chopped tomato and bring to a boil. Simmer for 5 minutes. Add sugar and salt to taste.
Season with mustard seeds and curry leaves.
Taste for salt and serve hot with White Rice.
Ingredients :
Hakka Noodles - 1 pack (200 gms)
Carrot - 1 sliced into long thin pieces
French Beans - 4 to 5
Cabbage - 1/4th , finely shredded
Capsicum - 1 small, finely sliced
Onion - 1 sliced into long thin pieces
Salt to taste
Tomato sauce - 1tbsp
Soya sauce - 1tbsp
ginger-garlic paste - 1tsp
Green chilly - 1 chopped
Oil - 3 tbsp
coriander leaves finely chopped
Method :
Boil the noodles as per instructions on pack
Drain and add fresh water to stop cooking process
Drain again, add fresh water and let the noodles rest in the water till use
Heat a wok or non stick kadai, add oil.
Add sliced onions, ginger garlic paste and chopped green chillies
Add carrots, beans and stir fry on high flame for few seconds.
Add cabbage, capsicum and Noodles and give it a toss.
Add green chilly, salt, soya sauce and gently mix everything using forks to mix it with both hands. garnish with coriander leaves.
