Food Corner

A high aroma sabji occasionally made in Indian kitchens. Expert Indian housewives cook it so deliciously no one can forget its taste in life. Now cook it at home and get admired.

INGREDIENTS-

100gms potatoes boiled, peeled and meshed
100gms green peas (matar)
100gms cauliflower (gobhi) chopped
100gms tomatoes chopped
100gms carrot chopped
200gms onion
100gms coriander leaves
50gms ginger
For tempering small quantities of—cinnamon, cinnamon leaves, green chilies, green and black cardamom, black pepper, cumin seeds, coriander powder, mustard seeds, curry leaves etc.
100 to 150 grams pure ghee or cooking oil
Salt to taste

PROCESS-

Make paste of 6, 7, 8 and green chilies. Put it into a pressure cooker.
Fry this paste in cooking oil or ghee until golden brown, to make gravy of it. Add all small quantities for tempering in it and fry it (it is not necessary if you like, you can avoid it) and continue mixing it until a good aroma appears in the kitchen. Avoid overheating.
Mix well rest of the ingredients in it, add about 1 glass of water and close the pressure cooker, cook it for 5 whistles on full or medium flame.
Wait for 10 minutes, taste the sabji, it must be very tasty. If you like, mix fresh curd, paneer or boiled water in it to a quantity of your choice.
Serve hot with hot bread, roti, tandoories, pudi, paratha, bhature, rice, pulao, biriyani etc.

Ingredients

3-cup rice.
Water is of 4 cups.
Cardamom pods -6
whole clove -2
Star anise pod -2
cinnamon stick -1
cup black currants- 2
potatoes -6
carrots- 6
radish -2
cloves garlic - 4
Small zucchini- 2
cup peas - 2
Medium onion 2
ground cardamom 2/8 teaspoon
Clove 2
small bay leaf 2
Ground coriander seed 2/8-teaspoon
dash red chili
Salt as per taste

In a rice bowl, place the water, fruit, cardamom, cinnamon, rice, dried, clove, anise and nuts. Allow soaking for 40 minutes before cookery. Cook awaiting water is evaporate, approximately 40 minutes.
Temperature a few oil in a skillet. Dice as well as Peel all vegetables, and separately fry in the oil. When they start to caramelize, take away them as of warmth and set to the side in a bowl.
Put in the vegetables rear into the pot. What time the rice is ended cooking, softly add it to the pot as well as swirl to mix - it might not get all of the rice. After that your Biryani complete and then you eat a delicious Biryani.

Grilling Chicken is forever to a well-liked option for backyard grilling. Here we characteristic some original and tasty ways to cook poultry, from boneless breasts to whole birds and by means of a diversity of techniques. Marinades, rubs and sauces impart exceptional flavor to the meat.

In these Recipes is contain classic Kansas City-style barbecued chicken slathered with a thick, lovable sauce. Cornish game hens are cooked Italian-style, flattened on the grilling chicken with in a brick or any other weight so they cook rapidly and regularly.

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TASTY ROTI UPMA
(USE OF OLD ROTIES)
You need-
4 to 5 old rotis (if you not like old, use fresh ones too.),
1- Red onion finely chopped,
2 to 3 green chillies finely chopped,
1/2 tea spoon cumin seeds,
1/2 tea spoon whole mustard seeds,
1/2 Table spoon red chilli powder,
1/4 tea spoon turmeric powder,
1 Table spoon coriander leaves chopped,
1 Table spoon combination of oil/ ghee/ butter
A little water
Salt as per your taste.
How to make:-
Take a kadhai and heat oil in it, after it put cumin seeds, add mustard seeds and turmeric powder. When the mustard crackles add finely chopped green chillies and chopped onions. Stir fry it till it turns light brown. Now break the rotis into little bite-size pieces and then put them in to the kadhai. Also add salt and red chilli powder in it. Mix it properly. spray a little water over it and cover it with a lid, cook it for 1 to 2 minute. Now it is ready, Garnish it with fresh coriander leaves before serving. Serve it hot. it is a delicious food.
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Paneer Palak Bhurji (Indian Recipe)

You need:-

4 cup of palak’s leaf

2 cup of paneer (in small cubes)

1 tea spoon ginger finely chopped

1 tea spoon green chili finely chopped

3 table spoon onion finely chopped

3 table spoon tomatoes in cubes

2 tea spoon black pepper (minced)

Salt as per taste

1 table spoon oil for frying

How to make:-

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Take non stick pan heat oil in them. Add onion, ginger and green chili and stir fry until it becomes transparent. Add palak in it and fry them in a slow heat should be stir in between. Now add tomato cubes, paneer, and salt. Cook in a low heat until it dry. Now add the black pepper in it. Serve hot. You can garnish with green coriander leaves

Hot Dog cutlet
You need-

2 hot dog pav
Oil for frying
150 gram potatoes
3 to 4 green chili
1 table spoon green coriander leaves
1 tea spoon ararote
Salt as per taste
1 tea spoon red chili or as to taste
1 tea spoon garam masala
For stuffing:-

50 gram paneer
25 gram cheese
2 table spoon capsicum
1 table spoon green coriander leaves
2 table spoon cashew pieces
¼ cup noodles (fried)
¼ tea spoon soya sauce
4 drops of vinegar
Salt as per taste
Black pepper as per taste

Other things required;-
2 table spoon maida
1 table spoon milk
½ cup bread crump
3 table spoon chutney
1 table spoon sauce
1 table spoon butter
1 tomato (in round slice)
Salt as per taste
Black pepper as per taste

How make:-
Cut the pav without breaking it. Boil the potatoes and mash them. Now mix all the ingredients. Grate the paneer and cheese and add the cutlet mixture to it. Make a paste with maida and milk. Spread the bread crump’s on a plate. Take the tomato slices and spread salt and black pepper on them, also add chutney and sauce on them.
Spread the potato mixture in a long way on the pav. After doing that put the stuffing mixture in the pav carefully and cover it. Now dip it in milk and maida paste and them roll it on the bread crump’s. now put them in fridge for one hour, then deep fry them.
Tip: in pav spread chutney one side and butter on the other(inner sides). On chutney put tomato slices then put cutlet. Before grilling the pav put butter on them.

Sweet and Sour Garlic Vegetables
You Need:-

1 carrot
16 French beans
1 capsicum
1 cucumber
2 spring onions
8 cloves of garlic
½ cup small cauliflower
½ cup boiled peas
¼ tsp ajinomoto
½ tsp white pepper
8 tsp oil
1 cup of tomato sauce
½ cup vinegar
4 tsp sugar
1 ½ cup of water
3 tsp corn flour mixed with ½ cup of water
How To Make:-

Cook and chap the carrot and French beans as explained in the recap for sweet and sour vegetables. Remove the seeds from the capsicum and cucumber and peel the cucumber and spring onions. Cut the capsicum and cucumber into 1 inch pieces and onion and cauliflower for 2 minutes. Add the remaining vegetables, ajinomoto, pepper and salt. Stir fry over a high flame for 2 minutes. Add the tomatoes sauce, vinegar, sugar, water and salt. Bring it to a boil and stir well, add the corn flour mixed with ½ cup water stirring all the time and simmer for 2 minutes. this is a tasty food.

Indian Food Aloo Pulao
Ingredients:

2 big - potato cut in cube shape small pieces
2 tsp - cumin seeds
2 cup - Samwat rice
4 table spoon - pure ghee
4 - Cloves
4 tea spoon - rock salt (kala namak)
4 green – cardamom
A tiny piece of cinnamon
Green coriander for garnishing
1/2 tea spoon - red chili powder
3 cup - water
How to make aloo pulao :-

Take a pan and heat the ghee in them. When it heated put the cloves, cumin seeds, green cardamom and little cinnamon in it. After two minutes they will becomes off fragrance, then add cube pieces of potato and rice in it. Now stir-fry it until it turns in to a light golden brown in color. Now add rock salt, red chili powder and water in it then boil it. Now cover up the pot and allow it simmer (you should careful about that it will boil gradually at low heat) on low temperature for about 15 minutes. Garnish with chopped green coriander leaves. Serve hot. It is a Indian food.

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MEVA CORIANDER VADDI
YOU NEED:-

150 gram – besan (gram flour)
60 grams – cashew nuts
60 grams – almonds
1 cup – green coriander finely chopped
2 to 3 - Green chili finely chopped
1 and 1\2 cup – tamarind pulp
2 cup – water
Salt as per taste
Red chili powder as your taste
1\2 cup- oil
1\2 tea spoon – turmeric powder
1\2 tea spoon – garam masala
1\2 tea spoon – cumin powder
1\2 tea spoon – caraway (ajwaine)
A pinch of heeng
How to Make:-

Grate roughly almonds and cashew nuts. Then accept oil mix all the ingredients in a bowl and make a paste of it. Now put oil in a non stick pan and heat it. Put the mixture in it and cook it for 10 to 15 minutes in a dim flam. Now it converts in to a thick paste. Grease a plate with a little oil and pour hot mixture in it. Now flat the mixture quickly by the help of your palm or a flat spoon. After cooling cut them in any shape which you like. Serve with green chutney.

You Need:-

1 kg – potato
200 grams – mint leaves
8 table spoon – lemon juice
3 table spoon – olive oil
15 grams – green coriander leaves (finely chopped)
20 grams – ginger (finely chopped)
100 gram – green chilli(finely chopped)
3 table spoon – sweet chutney of imli
10 gram – cumin seed powder
100 gram – yogurt (without water)
20 gram – chat masala
Salt as per taste
How to make:-

Peel the potatoes and cut them long in size. Ina pan boil the water and when it boils take away from flam then put sliced potatoes in it. After 5 minutes drain the water and take them a side. Now sprinkle yogurt, cumin powder, 1\3 chopped green chili, olive oil, chopped green coriander leaves, ginger masala and stay it for 5 minutes. Now cook the potatoes in a tandoor and cool them. Make the chutney of mint leaves. In chutney put 1\2 spoon green chili, 3\4 ginger, lemon juice, salt and chat masala. Decorate the potatoes in a plate and then spread mint chutney and imli chutney and yogurt on them. Sprinkle remaining cumin powder, ginger, green chili on them. Garnish with round slices of onion and lemon and serve it.