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.
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.
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.
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.
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.
