Hara Bhara Kabab

Ingredients Spinach Green peas,shelled and boiled and mashed Potatoes,boiled ,peeled and grated Green chillies,chopped Ginger,chopped Fresh coriander leaves,chopped Chaat masala Salt Cornflour/ corn starch Oil Method 10 leaves 3/4 cup 3-4 medium 3 2 inch piece 2 tablespoons 1 teaspoon to taste 2 tablespoons for deep-frying

Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twentyfour equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape.

Sabudana Khichdi
INGREDIENTS Sago (sabudana) 1 1/2 cups Peanuts 1/4 cup Green chillies 4-5 Potato 1 medium Ghee 3 tablespoons Cumin seeds 1 teaspoon Salt to taste Lemon juice 1 teaspoon Fresh coriander leaves a few sprigs METHOD

Wash sabudana two to three times and then soak in one-cup water for three to four hours. Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely. Wash green chillies, remove stem and then chop finely. Peel and wash the potato and cut into half cm. cubes. Wash and chop coriander leaves. Heat ghee in a pan, add cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. Cook till the potatoes are done. Add sabudana and ground peanuts, saut for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice. Mix well. Remove from heat. Sprinkle chopped coriander leaves. Serve hot.

Sabudana Vada
INGREDIENTS Sago (sabudana) 1 1/2 cups Potatoes, boiled and mashed 3 medium Roasted peanuts, coarsely ground 1 cup Green chillies, finely chopped 3 Fresh coriander leaves, finely chopped 2 tablespoons Lemon juice 1 tablespoon Salt to taste Oil for deep-frying METHOD Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water. Mix together sabudana, potatoes, peanuts, green chillies, coriander leaves, lemon juice and salt. Mix thoroughly. Divide into sixteen lemon sized balls, flatten between palms of your hands. Heat sufficient oil in a kadai and deep fry vadas in hot oil till golden brown. Drain on absorbent paper. Serve hot with chutney of your choice.

Sabudana Dosa
Ingredients: 1 cup Rice Flour Handful of Sabudana (soak it for 5 to 6 hrs in water 5 tbl Yogurt (curds) 1 Onion 1 tsp Jeera 1 tsp Chilli powder 1/2 tsp Turmeric powder 1 Green Chilly Coriander leaves and lastly Salt You can adjust the above ingredients according to your taste.

Method Mix the above well. The batter should be of dropping consistency. Heat the pan with a little oil. Pour 1 ladleful of batter and make small round dosas. Once it is cooked on one side just turn it over and cook till done. Remove and serve hot. You can enjoy this with Coconut Chutney

Sabudana Kheer
Ingredients 1/2 cup sago/saboodana (also known as tapioca at some places), 2 1/2 cups milk, sugar, cardamom powder, saffron,(optional) nuts. Method 1. Wash sago. Drain and set aside for 5-6 hours (or overnight). 2. Boil milk. Add sago and heat again till sago is cooked and turns soft. 3. Now add sugar and heat for some time or till the sugar dissolves completely. 4. Flavor with cardamom powder and saffron. Garnish with nuts and serve hot or chilled. Tip cook on low flame and keep stirring as the tendency of the saboodana is to stick.

Baingan Bharta
Ingredients Brinjals Oil Cumin seeds Onions,chopped Ginger Green chillies,chopped Red chilli powder Salt Tomatoes,chopped Fresh coriander leaves,chopped Method 1 kilogram 3 tablespoons 1 teaspoon 3 medium 2 inch piece 2 2 teaspoons to taste 4 large 1 1/2 tablespoons

Wash, pat dry and prick eggplants. Roast them over open flame or in a tandoor/preheated oven until the skin scorches and starts peeling off and eggplants start to shrink. Let them cool. You can cool them by

dipping them in water. Remove skin and mash the pulp completely. Heat oil in a kadai. Add cumin seeds. Cook for half a minute and add onions and saut until translucent. Add ginger and green chillies and cook for a minute. Add red chilli powder and mashed roasted eggplants. Cook for seven to eight minutes over medium heat, stirring continuously. Add salt to taste. Add tomatoes and cook on medium heat for seven to eight minutes or till oil separates. Garnish with chopped coriander leaves and serve hot.

VEGETABLE BIRYANI RECIPE

Ingredients:

2 cups Basmati Rice 1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans) 150 gms Green Peas 3 Finely Sliced Onion 2 Finely Sliced Green Chillies Salt to taste 1 tsp Red Chilli Powder 2 tsp Cinnamon(dalchini), Caraway Seeds(zeera) 4 Cloves (laung) 1/2 tsp Black Pepper Powder 4 Tomato 1/2 cup Yogurt (curd) 4 tbsp Vegetable Oil 1/2 tsp Mustard Seeds 3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.

Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also. Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.

Add salt and red chilli powder and stir. Add fine chopped tomatoes and fry till they are properly cooked. Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.

Add all the fried vegetables. Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.

Take this vegetable biryani out in a rice serving dish. Garnish with dry fruits and green coriander leaves. Serve the vegetable (veg ) biryani hot with raita and pickle.

RECIPES
Gobi Manchurian
- recipe by Rani submitted on 05-27-2008 (Cauliflower Manchurian) Ingredients Batch-1 Cauliflower - 1 Big All purpose flour (Maida) - 2 tblsp Corn flour (or corn starch) - 2 cups Chilli powder - 2 tblsp Pepper powder -1 tsp Salt - 1 tsp Water- as needed to make a thick batter Batch-2 Onion - 1(Sliced) Grlic - 3-4 cloves (finely chopped) Ginger - 1"(finely chopped) Colored peppers - (as needed) Green chilli - 1 or 2 Tomato sauce - 4 tblsp Chilly sauce - 1 tblsp (or as per your spice level)

Soy sauce - 3 tsp Oil -2 tblsp

Method 1.Seperate the florets and put in hot water for 5 minutes. 2.Mix all the other ingredients from batch-1 3.Dip the florets and deep fry in oil and drain excess oil on the paper towel. 4.Take a non stick pan. Pour 2 tbsp oil and saute the onions, ginger and garlic. 5.Add the colored pepper and saute for 2 mins . 6.Add the tomato sauce, chilli sauce and soy sauce and mix a little. 7.Finally add the fried cauliflower florets into the mixture. 8.Mix it and garnish with finely chopped green onions or cilatro. 9.Serve it with fried rice, pulav or chappathi. Tips - Instead of deep frying the florets you can fry on the non stick pan with enough oil.But the flowerets will be crispier in deep fry. - To get the chinese flavour add a pinch of ajinamoto to the gravy. - Add the fried cauliflower just before serving to maintain its crispiness.

Recipe of PalakPakoda
Ingredient Name Besan Cumin powder leaves of PalakShread Unit cup tsp leaf Quantity 1 1 20-30

oil red chilli powder Salt soda

to fry tsp tsp pinch 1/2 1

Directions | How to make PalakPakoda

1. Take a bowl and add shreadedPalak, besan powder, cumin powder, red chilli powder, soda, salt and mix it well. 2. Add a few tsp of water and mix it well till the consistency of the batter is thick enough. 3.Heat oil in a frying pan and with ur fingers drop small clumps of batter into the oil. 4. Fry the pakodas till they become golden brown. 5. Remove them and spread them on tissue paper to absorb the extra oil. 6. Serve hot with tomato sauce (optional).

Recipe of Potato Cutlets

Ingredient Name Bread Chopped Onions - optional Coriander - optional Green Chutney - optional Oil Potatoes Salt Sweet Chutney - optional Unit number number bunch tbsp to fry number to taste tbsp 5 6 Quantity 4 3 1 5

Directions | How to make Potato Cutlets

1. Pressure cook and boil the potatoes 2. Take the boiled potatoes in a bowl and smash it. 3. Dip the bread pieces in a bowl of water 4. Squeeze out the water from the bread and mix it up well with the smashed potatoes 5. Add enough salt for the potato bread mixture. 6. Heat a pan with a little oil. 7. Take a small amount of the mixture, make it into balls and flatten it with fingers, and prepare the cutlets in desired shape. 8. Cook these cutlets on both the sides until golden brown. 9. These cutlets can be served by garnishing with chopped onions, coriander, sweet chutney and green chutney

Ingredients:

1 cup Basmati rice 2 tspJeera (cumin seeds) 2 tbspCashewnuts 3 Whole peppercorns 2 Bay leafs 3 Cloves 2 Cinnamon sticks 1 Onions, sliced 2 tbsp Ghee Salt To Taste How to make zeera rice:

Wash the rice and soak in water for half an hour. Heat ghee in a heavy saucepan, add cashewnuts. Fry until brown. Take them out and keep aside. Add onions ,bayleafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while. Add the rice , salt, water and stir. Cover with a lid and simmer the flame. Cook until the rice is done. Serve jeera rice hot with any spicy curry or raita.

Punjabi Kadhi

Ingredients For pakoras Gram flour (besan) Onion ,finely chopped Fenugreek leaves (methi),chopped Ginger,grated Carom seeds (ajwain) Red chilli powder Baking powder Salt Oil For Kadhi Yogurt Gram flour (besan) Turmeric powder Salt 3/4 cup 1 medium 1/2 cup 1 inch piece 1 teaspoon 1 teaspoon 1/4 teaspoon to taste to deep fry 1 cup 1/4 cup 1 teaspoon to taste

 Oil Fenugreek seeds (methi dana) Cumin seeds Dried red chillies,broken into 2 Black peppercorns Onion ,chopped (optional) Ginger,chopped Red chilli powder Method

2 tablespoons 1/2 teaspoon 1/2 teaspoon 2 6 1 medium 1/2 inch piece 1 teaspoon

Mix all the pakora ingredients, except oil, adding about half a cup of water. Heat sufficient oil in a kadai, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside. For kadhi, whisk yogurt well and mix besan. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat two tablespoons of oil in a kadai. Add fenugreek seeds, cumin seeds, black peppercorns and red chillies. Stir-fry for half a minute. Add onions and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes. Serve hot with steamed rice.

Chicken Biryani

gredients Boneless chicken Basmati rice Oil and to deep fry Cinnamon Bay leaves Cloves Cumin seeds Green cardamoms Onions,sliced Green chillies,slit Turmeric powder Tomatoes,chopped Salt Ginger paste Garlic paste Red chilli powder Thick yogurt Onions,sliced and fried brown Garam masala powder Ginger,cut into thin strips Fresh mint leaves,torn Fresh coriander leaves,torn 600 grams 1 1/2 cups 3 tablespoons 1 inch stick 2 5-6 1 teaspoon 3-4 2 medium 3 1/4 teaspoon 2 medium to taste 3/4 tablespoon 3/4 tablespoon 1/2 teaspoon 1 cup 3 medium 1/2 teaspoon 1 inch piece a few a few

 Milk Rose water Eggs,boiled and sliced Method

1/2 cup a few drops 4

Cut chicken in one inch pieces. Boil rice and set aside. Heat oil, add cinnamon, bay leaves, cloves, cumin seeds, green cardamoms and saut for half a minute. Add sliced onions and saut. Add slit green chillies and chicken cubes and continue to saut. Add turmeric powder and mix Add tomatoes and salt and mix. Add ginger-garlic paste, red chilli powder and yogurt. Mix well. Add half the fried brown onions. Add the boiled rice on top. Sprinkle garam masala powder, ginger strips, mint leaves and coriander leaves. Sprinkle milk, rose water and remaining browned onions. Cover and cook on low heat for about ten minutes. Garnish with the egg slices and serve hot.

Chicken Pulao
Ingredients Boneless chicken,1 1/2 inch pieces Basmati rice,soaked Red chilli powder Salt Ginger paste Garlic paste Oil Cumin seeds Cloves Green cardamoms Bay leaves Cinnamon Onions,sliced Tomatoes,chopped Yogurt Chicken stock Method 600 grams 1 1/2 cups 1 teaspoon to taste 2 tablespoons 2 tablespoons 4 tablespoons 1 teaspoon 6-8 6-8 2 2 inch stick 2 medium 3 medium 1/2 cup 3 cups

Take chicken pieces in a bowl. Add half red chilli powder, salt, half the ginger paste, half the garlic paste and mix. Keep it in the refrigerator for fifteen to twenty minutes to marinate. Heat oil in a pan, add cumin seeds, cloves, green cardamoms, bay leaves and cinnamon. Saut till fragrant. Add onions and saut till lightly browned. Add the remaining ginger paste, garlic paste and red chilli powder. Stir and saut for two minutes. Add tomatoes, salt, yogurt and continue to saut for two minutes. Add rice, marinated chicken pieces and coriander leaves and mix well. Add chicken stock (or vegetable stock) and bring it to a boil. Cover, reduce heat and let it cook till both the chicken and rice are done. Serve hot.