Soya – Paneer Bhurji

Ingredients :

Paneer – 1 cup, crumbled

Soya granules – 1 cup ( soak in hot water for 10-15 minutes & then drain the

                                               water completely )

Tomato – ¼ cup , chopped into small pieces

Onion – ¼ cup , finely chopped

Capsicum – 1, small ( chopped into small pieces )

Green peas – ¼ cup ( blanched / boiled )

Coriander powder – 1 tsp

Red chilly powder – ¾ tsp

Green chillies – 2 , chopped

Cumin seeds – 1 tsp

Salt – To taste

Oil – 3 tsp

Coriander leaves – Little, finely chopped

Method :

In a kadai, heat oil. Add cumin seeds. When cumin seeds start to crackle, add onion pieces and fry till it becomes translucent. Then, add tomato pieces and green chilly pieces. Cook for 2 to 3 minutes. Add crumbled paneer, soya granules and cook again for 3 minutes. Add capsicum pieces , green peas. Cover the kadai with lid and cook for 4 to 5 minutes. Garnish with coriander leaves.

Serve hot with rotis / chapatis.

Mutter – Aloo – Pudina Tikki

Ingredients :

Green peas / Mutter– 1 cup

Potatoes / Aloo – 4

Mint leaves / Pudina – 3 tsp , chopped

Red chilly powder – ½ tsp

Turmeric powder – A pinch

Ginger-garlic paste – ½ tsp

Bread crumbs – ¾ cup

Salt – To taste

Oil – Little , for shallow frying

Method :

Boil green peas and potatoes by adding sufficient water . Drain the water completely.

Blend green peas and mint leaves together till they become mushy.

In a bowl,, add the boiled potatoes and mash completely. Then, add the ground mixture , red chilly powder , turmeric powder , ginger-garlic paste , salt and bread crumbs. Mix evenly. Set aside for a minute. Prepare tikkis.

On a tava, heat oil. Shallow-fry the tikkis till both sides of the tikkis become golden browned.

Serve hot with tomato sauce or any chutney.

Vegetable Jalfrezi with gravy

Ingredients :

French beans – 10 to 12, diagonally sliced

Potatoes -  3 , cut in thin long pieces and & fried

Carrot - 1, julienned

Green capsicum – 1, julienned

Tomato – 1, julienned

Green peas – 100 gms

Onions – 2, julienned

For gravy :

Tomatoes – 2 , blanched

Ginger – 1 inch piece

Red chilly powder – 1 tsp

Coriander powder – 1 ½ tsps

Turmeric powder – ¼ tsp

Salt - To taste

For tempering :

Oil – 3 tsp

Curry leaves – 10 to 12

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek ( methi ) seeds – ½ tsp

Coriander leaves – little, for garnishing

Method :

Blanch all the vegetables except potatoes and tomato until tender and crisp. Drain the water completly.
Grind the 2 blanched tomatoes ( gravy ingredient ) into puree by adding the ginger piece.
In a large bowl, add the tomato puree + red chilly powder + coriander powder + turmeric powder. Mix evenly and keep aside
In a kadai, heat oil. Add onion juliennes and saute till  golden browned.
Add the prepared gravy mixture and cook for 2 minutes.
Add all the blanched vegetables, tomato juliennes and fried potatoes. Cook for 5 minutes. Garnish with coriander leaves.

Serve hot with chapatis / rotis.

Potato – Palak Curry ( Aloo palak )

Ingredients :

Baby Potatoes – 4 to 5

Palak / Spinach – 1 bunch

Green chillies – 1 ( slit length-wise )

Onion – 2 ( finely chopped )

Cumin seeds / Jeera – ½ tsp

Ginger – garlic paste – ½ tsp

Red chilly powder – ½ tsp or according to taste

Turmeric powder – ¼ tsp

Coriander powder – 1 tsp

Kasuri Methi ( Dry fenugreek leaves ) – ½ tsp ( crushed )

Milk-cream – 2 tsp

Oil – 1 tbsp

Salt – To taste

Method :

Wash the baby potatoes. Prick the baby potatoes with a fork and pressure cook by adding little salt and water as required. ( pressure cook for 4 to 5 whistles ). Then allow the cooked baby potatoes to cool for some-time. After the potatoes gets cooled peel the outer skin of the potatoes. In a pan , heat a tsp of oil. Add the cooked and peeled baby potatoes. Shallow-fry till golden browned on all sides. Transfer the baby potatoes on a cooking paper tissue and keep aside.

Wash the palak thoroughly. In a deep-bottomed vessel, add a cup of water, the washed palak and slit green chilly. Cook for 2 to 3 minutes. Drain the water ( Do not throw the water used for cooking ). In a mixer, add the cooked palak and green chilly. Grind into a smooth paste. Keep aside.

Heat oil in a kadai and add cumin seeds. When cumin seeds begin to crackle, add finely chopped onion, turmeric powder and fry till onion turns golden browned. Add ginger-garlic paste and fry for 2 minutes. Add coriander powder, red chilly powder and mix evenly. Add the palak-green chilly paste and cook for about 5 minutes.  Add the cooked and shallow fried baby potatoes and cook again for 7 to 8 minutes. Now, add the water used for cooking palak, salt to taste and cook again for 5 to 6 minutes. Finally, add the crushed kasuri methi , little milk-cream and mix evenly. Continue cooking for 3 minutes.

Serve hot with rotis/ chapatis.

Pomoberry Slush

Ingredients :

Pomegranate – ½ cup

Real Cranberry Nectar juice – ½ cup

Strawberry crush – 1 tsp

Sugar – 1 ½ tsp

Ice cubes – 1 to 2

Method :

Add all the ingredients ( except ice cubes ) in the blender and prepare juice.

Strain the juice and serve chilled by adding ice cubes.

Mushroom Capsicum Curry

Ingredients :

Mushrooms – 10 ( peeled, diced and boiled )

Green Capsicum 1 ( deseeded and diced )

Red Capsicum – 1 ( deseeded and diced )

Green peas – ¼ cup ( boiled )

Tomato – 1 ( pureed )

Onion – 1, medium ( finely chopped )

Green chillies – 3 ( slit )

Ginger-garlic paste – 1 tsp

Coriander powder – 1 ½ tsp

Turmeric powder – ½ tsp

Red chilly powder – As per taste

Cumin seeds – 1 tsp

Salt – To taste

Oil – 1 ½ tsp

Coriander leaves – little ( finely chopped )

Method :

In a pan, heat oil. Add cumin seeds. When cumin seeds starts to crackle, add onion pieces and fry till onion pieces become translucent. Add ginger-garlic paste and green chillies and stir fry for 2 minutes. Add coriander powder, red chilly powder, turmeric powder. Mix evenly and cook for a minute. Add tomato puree and cook till oil gets separated. Add mushroom and cook till mushrooms become tender. Add capsicum pieces and peas. Cook till capsicum pieces become bit soft and gets cooked. Garnish with finely chopped coriander leaves.

Serve hot with chapatis / phulkas.