Brown Pohe

Brown Pohe


A healthier version of good old pohe

Cooking Time: 20-30 minutes

Servings: 4

Preparation Time: 20-30 minutes

Category: Veg

Ingredients

• Brown pressed rice 3 cups
• Oil 2 tablespoons
• Mustard seeds 1 teaspoon
• Curry leaves 10-12
• Onion ,chopped 1 medium
• Green chillies,seeded and slit 2
• Potato,boiled and 1/2 inch cubes 1 medium
• Roasted peanuts 3 tablespoons
• Turmeric powder 1/4 teaspoon
• Salt to taste
• Green peas,boiled 1/4 cup
• Lemon juice 1 tablespoon
• Fresh coriander leaves 3 tablespoons

Method

Soak brown pohe in water for fifteen to twenty minutes. Drain. Heat oil in a pan. Add mustard seeds, curry leaves, onion and green chillies and sauté for two minutes. Add potato cubes and stir. Add roasted peanuts and turmeric powder and mix. Add soaked brown pohe and salt and stir to mix. Cook for two-three minutes. Add green peas and lemon juice and mix again. Garnish with coriander leaves, toss and serve hot.

Atta Biscuits

Atta Biscuits



Buttery short-crust whole-wheat cookies

Cooking Time: 30-40 minutes

Servings: 4

Preparation Time: 30-40 minutes

Category: Veg

Ingredients

• Whole wheat flour (atta) 1 1/4 cups
• Bran 2 tablespoon
• Refined flour (maida) 1/3 cup
• Butter chilled 110 grams
• Sugar,powdered 1/2 cup
• Milk As required

Method

Preheat the oven to 160°C. Take whole wheat flour in a bowl. Add bran, refined flour and mix. Add chilled butter cut into small pieces and mix with fingertips till the mixture resembles breadcrumbs. Add powdered sugar and mix. Add cold milk (or water or a mixture of the two) and knead lightly taking care not to overwork the dough. Sprinkle some flour on the worktop and roll out the dough to one-fourth inch thickness. With different shaped cookie cutters cut out biscuits. Place the biscuits on a baking tray keeping a little space between each. Bake in preheated oven at 160°C till done. Cool and store in airtight tins.

Aloo Paneer Pops

Aloo Paneer Pops

A mixture of paneer, potatoes and raisins, rolled up in corn flakes and deep fried.

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 50-60 minutes
Category: Veg

Ingredients

• Potatoes,boiled and mashed 2 large
• Cottage cheese (paneer),grated 200 grams
• Raisins 1 tablespoon
• Oil + to deep fry 1 tablespoon
• Onion ,chopped 1 medium
• Green chillies,chopped 3-4
• Fresh coriander leaves,chopped 4 tablespoons
• Garam masala powder 1 teaspoon
• Salt to taste
• Refined flour (maida) 4 tablespoons
• Black peppercorns,powdered 1/2 teaspoon
• Corn flakes,crushed 1 cup

Method

Soak raisins in warm water for some time before use. Drain well. Heat one tablespoon of oil in a frying pan and sauté chopped onion till translucent. Remove. Mix together paneer, potatoes, red chillies, onion, green chillies, coriander leaves, garam masala powder, salt and raisins. Make cylindrical shaped croquettes one inch thick and two inches long. Make a thin batter of refined flour, salt, pepper powder and water. Dip the croquettes in this batter and roll in crushed cornflakes. Keep the croquettes in the refrigerator for an hour or more. Heat sufficient oil in a kadai and deep-fry the croquettes till golden brown and drain on absorbent paper.Serve hot with green coriander chutney.

Aloo Aur Pyaaz Ki Roti

Aloo Aur Pyaaz Ki Roti



Potato pancake which makes a delicious breakfast

Cooking Time: 10-15 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Potato,parbioled and peeled 6 measures
• Spring onion,finely chopped 4
• Salt to taste
• Roasted cumin seeds,crushed 1 1/2 teaspoons
• Fresh red chillies,chopped 4
• Fresh coriander leaves,chopped 2 tablespoons
• Butter 6 tablespoons

Method

Grate the potatoes working them on the grater in one direction only. Put them in a bowl, add salt, roasted cumin seeds, red chillies, pepper powder, spring onions and coriander leaves and mix with a lit hand, incorporating air as you mix. Mix a non stick pan on medium heat. Add one tablespoon butter and spread it around the pan. Spread a quarter of the potato mixture in a thick layer. Put half a tablespoon of butter over the potatoes and cook on low heat till the underside is golden and crisp. To flip, place a plate over the roesti and turn the pan upside down. Then gently slide the roesti onto the pan once again so that the other side can be cooked to a crisp golden brown. Serve hot.

Aambode

Aambode

Chana dal ground with onions, green chillies, curry leaves, mixed with red chilli powder, hing and coconut, shaped into wadas and deep fried.
Cooking Time: 15-20 minutes
Servings: 4
Preparation Time: 10-15 minutes
Category: Veg

Ingredients

• Split Bengal gram (chana dal),Soaked in water for 3-4 hours 1 cup
• Onion ,roughly chopped 1 medium
• Green chillies,roughly chopped 2
• Curry leaves,finely chopped 7-8
• Salt to taste
• Red chilli powder 1/2 teaspoon
• Asafoetida a pinch
• Scraped coconut 1 tablespoon
• Rice flour 1 tablespoon
• Oil to deep fry

Method

Put onion, green chillies and curry leaves in a mixer jar and grind for 1 minute. Drain and add chana dal and grind coarsely without adding any water.

Transfer into a bowl, add salt, red chilli powder, asafoetida, coconut, rice powder and mix well. Heat sufficient oil in a kadai.

Divide mixture into small equal portions, shape them into balls, flatten them slightly and slide into hot oil. Deep fry till golden and crisp. Drain on absorbent paper and serve hot.

Keema Kaleji

Keema Kaleji

Mince mutton and chicken liver combined together.
Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 5-10 minutes
Category: Non Veg

Ingredients

• Minced lamb 1/2 kilogram
• Chicken liver,quartered 6 piece
• Oil 6 tablespoon
• Green chilli,chopped 2-3
• Salt to taste
• Cumin seeds 1 teaspoon
• Onion ,chopped 2 large
• Ginger paste 1/2 tablespoon
• Tomato,chopped 2 medium
• Red chilli powder 1 1/2 teaspoon
• Coriander powder 1 teaspoon
• Turmeric powder 1/4 teaspoon
• Garam masala powder 1/2 teaspoon
• Fresh coriander leaves,chopped 2 tablespoon
• Lemon wedges

Method

Heat two tablespoons of oil in a pan; add the green chillies and sauté for half a minute. Add the chicken liver and salt and sauté over high heat for three to four minutes, stirring continuously. Remove from heat and set aside. Heat the remaining oil in a thick-bottomed kadai; add the cumin seeds and when they begin to change colour, add the onions and sauté till golden brown. Add the ginger and garlic pastes and sauté for one minute. Add the tomatoes and salt, cover and cook over low heat for two to three minutes. Add the red chilli powder, coriander powder and turmeric powder and continue to cook for another minute. Add the minced mutton, sauté for two minutes and stir in half a cup of water. Cover and cook over medium heat for fifteen to twenty minutes till the mutton is tender, the water has evaporated and the oil separates. Stir in the sautéed liver and garam masala powder, cook for one minute and serve hot, garnished with coriander leaves and lemon wedges.

Paratha Pizza

Paratha Pizza

Ingredients

1 paratha
1 tomato
1 onion
1 egg
Some spinach

Method

Get a paratha keep it on a microwave safe plate . Chop the onion,tomato and mix it with an egg along with the spinach . Beat the mixture thoroughly and spread it on the paratha ,put the plate in the microwave and give it 1 or 1/2 minutes , when it is baked properly cut it into 8 pieces and serve.