Food Corner

Paneer beans masala

You need-

100 gram – fresh beans

150 gram - paneer

2 big – tomatoes

1 small pieces ginger

1 to 2 green chili

½ cup of curd

½ tea spoon cumin seeds

Salt as per taste

¼ tea spoon turmeric powder

¼ tea spoon red chilly powder

1 tea spoon coriander powder

¼ tea spoon dry mango powder

½ tea spoon garam masala

½ cup oil for frying

How to make:-

Cut both sides end of the French beans. Sliver the paneer as you like. Put the tomatoes in a mixer and mince them and prepare the puree of it. Cut the ginger and green chilies in small pieces. Blend the curd. Heat oil in a pan and fry the beans till they become brown. Take out them.

Now heat oil in a pan and make a baghar of cumin seeds and ginger pieces. Now add tomato puree, curd, and green chili in it. Also add salt and all other spices in it. Stir fry until gravy leaves the oil. Now put paneer pieces and fried French beans in it. Serve hot. Delicious recipe is ready.

SPROUTED MOONG CHAT

you need:-

400 gram - sprouted moong lightly steamed

6 cups - Rice bubbles

2 cups - corn flacks

2 cup - Kabuli Chana or black Chana, boiled

4 red tomatoes, finely chopped

2 Potatoes baked, finely chopped

2 cucumbers (kheera), finely chopped

2 onions, finely chopped

2 inch ginger root, finely chopped

4 green chili finely chopped

10 o 14 Low fat wheat biscuits

10 to 14 Rice crackers

10 to 14 Low fat potato chips

6 tea spoon fresh lime juice

Spices for chat:-

2 tea spoon red chili powder

Salt as per your taste

4 tea spoon mints leaves powdered

1 tea spoon black pepper freshly powdered

1/2 tea spoon cumin seeds, powdered

Preparation:-

Take a bowl carefully all the above given ingredients in a big bowl. Serve it without delay.

Note:

*This dish is very healthy and delicious, you can serve it at the time of breakfast or if you like it can go with evening tea.

Delicious Redish (mooli) Paratha
YOU NEED:-
2 mulli (radish)- medium sized
6 cups of wheat flour
4 table spoon of oil
Salt as per your taste
2 tea spoon of Coriander powder
1 tea spoon of red Chilli powder
A pinch of Turmeric powder
1 tea spoon of dry Mango Powder
How to make:-

After washing grate the radish or mulli and mix sal in it then take it one side for some times. After sometime take out the water by pressing the mulli by the palm. Take a kadai and heat oil in then put the mulli to it and mix all the masalas in it. Fry for some time and then take it out from the heat. When the mulli cooled down mix it to the wheat flour, also add few oil and salt. Now make dough with adding the water as required. Take it aside for 5 to 10 minutes. Now make some small balls from the dough and make like paratha by rolling them. Now put them on the tawa and roast them with oil on both the sides until they become golden brown. Serve hot with curd or chutney.

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BARNI RAJMA

You need:-

For barni:-

4 burgers

2 table spoon butter

1/4table spoon green chutney

For filling:-

3/4cup of rajma

1/4cup of finely chopped onions

1 tea spoon red chili powder

2 tea spoon green coriander powder

1 small piece of ginger

2 green chilli finely chopped

2 cloves powder

1/4black pepper powder

1pinch of turmeric powder

1 table spoon green coriander finely chopped

1 big size tomato

4 table spoon oil

Salt as per your taste

Black salt as per your taste

How to make:-

Soak the rajma for 7 to 8 hours. Then cook it in a pressure cooker for 25 to 30 minutes. Heat oil in a kadai and then put onions, ginger, green chilli in it. Stir fry it when it becomes golden brown add red chili powder, turmeric, coriander powder, cloves powder, and tomato and again stir fry it. Now put boiled rajma and black salt and plane salt in it. When it becomes thick then adds green coriander in it and takes it out from the heat.

Now take out the upper most layer of burger and hollow it. Be careful that burger will not break. Now turn it bake side and roast it at that side. Now in inner side spread butter and green chutney then fill rajma in it. Now grate the paneer on it and bake it in oven.

DELICIOUS PAPAD KE VEGETABLE ROLL

You need:-

4 – Raw papad(with out fried or roasted)

2 boiled potatoes

1 tea spoon garam masala

1 tea spoon lemon juice

1 chopped green chili

1 table spoon green coriander leaves chopped

Salt as per taste

How to make:-

Boil the potatoes in a presser cooker. Cool them after cooling peel and then mash them properly. Now add chopped chili, coriander, salt and lemon juice in it. Now roll this mixture thinly, these are become long and thin rolls. Take them aside.

Now take a raw papad and spread a little wet palm on them, by doing this papad will becomes soft. Now put the vegetable roll on the papad and then roll it. Fold it from both sides and deep fry them. Before frying dip the papad roll in a paste of gram flour. After 2 minutes of frying, cut 2 to 3 pieces of each roll. Serve hot with green chutney or sauce.

TOMATO SOUP

YOU NEED :

1 KG tomato

5-6 cloves

5-6 cardamom

10-15 black pepper

2-3 cassia ( tez patta )

1 tea spoon salt

½ pinch of red orange color

1 table spoon of corn flour

1 table spoon of sugar

1 tea spoon of black pepper powder

1 table spoon pure ghee

4-6 Bread slices (cut into small pieces and deep fried to be put into soup)

HOW TO MAKE:

Put tomato pieces and cloves, cardamom, black pepper, cassia and two glass of water in a pressure cooker and cook it up to two whistles. Now stain it by a sieve. Now take a pan and put one table spoon ghee in it. When heated put the juice. Add black pepper powder, salt and sugar. Now take a cup and mix corn flour powder in Luke warm water and four it in the juice. Also add color in it. Boil it for five minutes until it becomes slightly thicker. Now delicious soup is ready to eat. Put bread cubes just before serving.

DELICIOUS PANEER CHILLI SANDWICH
You need-
4 - Sliced bread
200 g - paneer cut in cube
1 - Cheese cube
1/2 - green capsicum cut in cube
1/2 - yellow capsicum cut in cube
1/2 - red capsicum cut in cube
1 table spoon - ghee
1/2 - chopped onion
1 tea spoon - garlic paste
1/2tea spoon - ginger paste
1/2 cup - tomato puree
1/4 tea spoon - pepper powder
1/2 tea spoon - chili powder
1/4 tea spoon - turmeric powder
1/4 tea spoon - cumin powder
1/4 tea spoon - cardamom powder
A pinch - cinnamon powder
A pinch - clove powder
Few coriander leaves, chopped
Salt as per taste
How to make:-
Take a kadai and heat ghee in it. Put onion in it and stir fry until golden. Now put ginger garlic paste in it. Stir fry till it turns into slight dry. Then put chili, pepper, and turmeric powder. Now add salt and tomato puree. Now put paneer in it and stir fry 1minute. Now put capsicum in it and also put cardamom, cumin, cinnamon and clove powder. Now mix crushed cheese cube and stir fry it. Then take it out from the heat and cool it. Now take a bread slice and put the paneer chilli mixture on it evenly between the bread slice and put another slice on bread top. Then grill it in toaster when it becomes golden brown. Serve hot with tomato ketchup or with mint chutney.
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DELICIOUS HEALTHY CHATPATI CHAT
You need-
1 cup - sprouted moong
1 cup - sprouted paenuts
1 cup - sprouted wheat
1 cup - sprouted red chana
1 cup - spring onion, chopped
1 cup - tomatos, chopped
1 cup - carrots, grated
1 cup - cabbage, grated
2 tea spoon - chaat masala
2 tea spoon - lime juice
2 - green chilly, finely chopped
For Green Chutney:
8 table spoon - chopped corriander leaves
4 - green chillies
1 inch piece - ginger
8 cloves - garlic
1 - Lime
Salt as per taste
For Red Chutney:
20 - flakes for khajoor
2 tea spoon - aamchur powder
2 tea spoon - grated jaggery
2 pinch - salt
For Garnishing:
2 table spoon - chopped corriander
2 table spoon - pomegrate flakes
2 table spoon - chopped tomatoes
Method:
For Green Chutney:
Blend all the ingredients in a blender. It is ready.
For Red Chutney:
Cook the khajoor in a pressure cooker or in a simple pan and take out the seeds from it. Make a paste of it in mixer. Now mix khajoor, gud or jaggary, amchoor powder, and salt to it. Now it is ready.
For Chaat:
Cook the sprouted peanuts and sprouted channa in a pressure cooker, also put salt in it. After cooking add ingredients in it and mix them properly. Now put green chutney and also add red chutney in it and mix it agin. Now it is ready serve with Garnishing.
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DELICIOUS BREADS POHA
Ingredients:-

12 to 16 pieces - bread
2 - finely chopped onion
2 - finely chopped tomato
4 - chopped green chillies
2 to 4 Tea spoon - vegetable oil
Sev -fine gram flour
A pinch of garam masala
1 tea spoon coriander powder
1 tea spoon red chilli powder
1 tea spoon amchur powder
1 tea spoon turmeric powder
Few chopped green coriander leaves
2 tea spoon lemon juice
1 tea spoon jeera(cumin seeds)
Salt to taste
How to make:-

Heat oil in kadhai and put cumin seeds in it. Now put chopped onions in it. Stir fry it till it turns golden brown. Now mix coriander powder, turmeric powder, red chilli powder and salt in it. Then put finely chopped tomatoes in it and fry hem when they leaves the oil. Now cut the bread into square or rectangular pieces. Put these bread pieces into kadhai with onion tomato paste. Now mix it properly. Cover it and then cook for 3 to 4 minutes in a low flame. Take out from the gas. Turn it on a plate and press lightly, cut as you like. Serve hot garnishing with green coriander chutney. You can put some lemon juice in it before you serve and few coriander leaves.
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SORBET WITH BLACKCURRANT
You need:-
8 cup of blackcurrant
4 tea spoon of orange juice
2 cup of sugar
2 ½ cup of water
Method:-
Make sure that seed will not present in the juice. Add sugar and water in a pan; boil it with out stirring. When it starts to boil then dim the flame, and boil it for 5 minutes. Now take it out from the heat and cool it on the room temperature. Now blend the blackcurrants with fresh juice of orange, until it becomes smooth. If you think you can strain it. Now mix it with cooled syrup of sugar. Cover it and take it in freezer to set softly. After taking it from freezer, beat it to become smooth, but do not melt it. Refreeze it. Again beat it and refreeze it when it will set. Now it is ready, serve it with garnishing. This is a delicious recipe.
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