Food Corner

Stews are normally reserved for fall and winter, but I similar to it all year round. Mango Chutney positively not hot all time here, even in summer, and for a cooler night I am definitely up for something good and warming. Mango Chutney is a lighter take on a stew, with summery, bright flavors. Bonus? Almost no active kitchen times, so you can find this started and then use an hour doing something else. Serve it with rice or bulgur, and a little extra Mango Chutney on the side!

Summery Lamb Stew with Mango Chutney
Serves 4

800 g lamb meat - anything that’d be suitable for stewing
10 shallots
2 tbsp butter
1 tsk sambal oelek (or other chili paste)
3 tbsp mango chutney
1 tsk ground cardamom
4 garlic cloves, minced
4 bay leaves
10 allspice peppercorns
75 ml barbecue sauce
2 tsp ground cumin
400-500 ml water

Tasty Idli Manchurian

You need:-
Idlis – 4 pieces
Chilli powder - 1 tea spoon
Onions - 2 small or half medium, finely chopped
Green and Red Bell pepper - about 1 cup, finely chopped
Spring Onions - 6, chopped white and green parts separately
Green Chillies - 6, finely chopped
Ginger - 2 tea spoon, crushed
Garlic - 2-4 tea spoon, crushed
Soysauce - 2 table spoon
Chilli sauce - 2 tea spoon, or as per taste
Ketchup - 2 to42 tea spoon
Cornflour - 2 table spoon (mixed with 1/2 cup of water)
Oil - 4 tea spoon
Salt and Pepper – as per your taste

How to make:-
cut each idli into 8 to 9 small pieces, spread some red chili powder on them and put some oil on them. Now put on baking tray then bake them for 1 to 20 minutes in a preheated oven. Bake the, when they become crispy and turn golden on 375F. Take a kadai and heat 2 tea spoon oil in it, put finely chopped green chillies, garlic, ginger, onions and white part of spring onion. Stir fry until turns transparent. Then add the bell peppers and few salt and fry it until they are becomes crispy. Put the fried onions to the side and pour left over oil in the center. Mix all sauces which are given above in this oil, and shake over salt and pepper. When it heated add baked crispy idli pieces. Then put the cornflour mixture (corn flour powder mixed with water) fry it, after2 minutes it will comes together and gets a minor shiny finish.
Serve hot with Garnishing spring onion tops.
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TRY COLOURED SABZI

YOU NEED:-

1 ½ cup kidney beans or phaseoliesmungo
250 gram finely chopped cabbage
1 green chilli chopped
1 tea spoon red chilli powder
Salt as per taste
4 to 5 carrots
1 table spoon ghee
1 onion chopped
1 to 2 tomato slices
HOW TO MAKE:-

Cook the dal up to becomes dry. Add salt and turmeric powder in it when you cook it. Now in a pan fry the onions and then add chopped cabbage, green chilli, ginger, also add some green colour in it. Now when it cooked add salt, coriander powder, and chili powder in it and take this dry sabzi in one side. Now make paneer from 500 grams milk, add salt and citric acid in it. Now cook carrots in boiled water slightly in thin slices. Now in a pan grease it with ghee now put paneer first then carrots. Add yellow dal on it then put dry sabzi on them. Press it with palm and turn over at a plate. Garnish it with some tomato slices and cucumber and onions.

INDIAN FOOD
You need:-
250 gram round shape arbi
250 gram small sized onion
2 tea spoon turmeric powder
2 tea spoon coriander powder
1 tea spoon chili powder
1 tea spoon mango powder
Salt as per taste
2 table spoon mustard oil for frying
How to make:-

Peel the arbi with knife. Also peel the onions. Wash them and dry them with the help of a cloth. Mix all the masala dry and add salt in them. Cut the onions and arbi in four pieces with out breaking them they should attach with one end. Now fill the dry mixture in them with the help of a knife.
Now take a non stick pan and put a baghar of red chili. Add arbi and onions in it. Cover them and cook in a low heat until they becomes soft. If necessary shake over little water on them. Serve hot. Garnish with green coriander leaves.

Fresh Green Mango And Onion Salad
You need:-

2 Green Chili finely chopped
some fresh green coriander leaves
1/2 tea spoon red Chili powder or more as you like
2 Green Mango
1 Onion chopped finely
a Pinch of Turmeric powder
Salt as per taste
How to make green mango onion salad:-
Wash and peel the green mango then chop the mango into very small pieces. Now cut the onions and mix together them. Now add red-chili-powder and turmeric powder in it and mix properly. Garnish it with some fresh green Coriander-Leaves. You should be careful to add salt, the salt will added just before your serving it is to keep away from oozing of water. You can mix very little sugar in it if the green mango is very sour and you do not like too sour. This dish is just like chutney or acts as salad.
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Delicious Mango Raita
Ingredients:

1/2 tea spoon Black Mustard seeds
2 Red Chilli, flakes
2 cup of fresh Curd
1 tea spoon Sugar
4 medium size Ripe Mangoes
2 table spoon Chopped Onion
Salt as per taste
2 tea spoon Oil
2 Green Chilli, finely cut
2 table spoon Grated fresh Coconut
2 tea spoon Mustard Powder
How to make mango raita:
Peel the ripe mango and cut the mango in small pieces. Now take the curd and add the green chillies, mustard powder, fresh coconut, salt and sugar in it. Beat them together and then add it to the mango pieces and mix it. Now take a pan and heat oil in it. In hot oil put the mustard seeds. When mustard seeds start popping, now add the onion and red chilli in it. When the onion becomes golden brown take out from the fire and add to the curd mixture. Mix properly and serve it at the room temperature or if you like you can serve it cool. Garnish with chopped green coriander leaves. It is a delicious food.
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SWEET AND SOUR VEGETABLES
YOU NEED:-

1 carrot
16 french beans
1 medium cucumber
1 small capsicum
2 medium tomatoes
2 spring onions
¼ cup medium floweret’s of cauliflowers
¼ tsp ajinomoto
3 table spoon oil
1 cup tomato sauce
½ cup vinegar
4 cup of water
1 ½ tsp white pepper
Salt as per taste
3 tsp corn flour mixed with ½ cup of water
Method-

Scrape the carrot and string the French beans. Drop into 2 cups of boiling water to which ½ tsp salt has been added. Boil for 1 minute, drain and cool. Cut the carrot into 1 inch long flowers or slices and the French beans into 1 inch long pieces.
Peel the cucumber and onions. Cut the cucumber and capsicum into ½ inch pieces. Cut the tomatoes into thin slices and each onion into 4 pieces.
Heat the oil in a pan and stir fry the cauliflower and onions over a high flame for 2 minutes. Add the carrot, French beans cucumber, capsicum, ajinomoto, and salt. Stir fry over a high flame for 3 minutes. Add the tomato sauce vinegar sugar water pepper and salt. Bring to the boil and stir well. Add the corn flour mixed with ½ cup water, stirring all the items. Add the tomato and simmer for 2 minutes, stirring continuously. this is a delicious food.

STUFFED ROTI WITH ALU
Delicious Indian Food
Ingredients:-

3 cups of whole wheat flour
6 large potatoes
6 hot green chili peppers finely chopped
8 table spoon cilantro (Coriander) leaves finely chopped
8 table spoon ghee, butter or vegetable oil for frying (optional)
2 tea spoon salt or according to taste
Preparation:-

Boil the potatoes in a presser cooker and after cooling peel them. Take wheat flour in a parat and pour the ghee in it after mixing Knead it with a pinch of salt and water, you can add water as required to make soft dough. Take a side this dough in a warm place for one hour. Now add finely chopped green chili, green coriander leaves in peeled and mashed potatoes. Now divide this dough into sixteen equal portions and roll them in a circular round shape. Now fill the potato mixture between the two rolled out dough. After spreading the potato mix inside the bread roll them again. Cook these stuffed ( roti)breads on a skillet with ghee or with oil. Serve hot with green Chutney. It also very tasty with curd.

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Peanut Butter Raisin Cheesecake is a desert recipe and it gives very delicious and mind freshening taste.

Ingredients:
For the crust:
Biscuit crumbs - 1 cup
Honey - ¼ cup
Melted butter - ¼ cup
For the cake:
Creamy peanut butter - 2 cups
Raisins - 20 gms
Sugar - 2 cups
Cream cheese (at room temperature) - 1 cup
Melted butter - 2 tbsp.
Vanilla - 2 tsp.
Whipping cream - 1 ½ cup
Melted chocolate - 15 gms
Hot coffee - 2 tsp.
Gelatin(soaked in warm water) - 1 gm
Method:
*Mix crumbs, honey and ¼ cup melted butter. Press into the bottom of the mould or the dish in which you are setting your cheesecake.
*Beat peanut butter, sugar, raisins, cream cheesa, 2 tbsp. butter and vanilla in large bowl with an electric mixer until smooth and creamy.
*Beat cream until soft peaks form and fold whipped cream into peanut butter mixture. Add the gelatin.
*Spoon mixture onto crust and refrigerate for six hours.
*Melt the chocolate and coffee in double boiler over gently simmering water and spread atop filling.
*Refrigerate until firm and serve it.

Upma Croquettes is a very delicious and tasty break-fast.

Method:

*Firstly crush the ginger, garlic, chillies, mint together in a small grinder.
*Then mix together all the ingredients, except corn flour and semolina.
*Shape into three-inch long cylindrical croquettes or cutlets.
*Then refrigerate it for one hour, if soft.
*After this run semolina and corn flour in a dry mixer till fine and blended.
*Just before frying, wet each croquette by wetting your palms.
*Roll in powdered mixture.
*Deep fry in hot oil, till crisp and golden all over.
Serve it hot with tomato ketchup, sweet chutney or jam.

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Ingredients:

 upma leftover- 1 cup
 Dry semolina - 2 tbsp
 Boiled mashed potatoes - 1 cup
 Green chillies - 5 nos
 Ginger (finely chopped) - 1″ inch piece

 Garlic flakes - 4 nos

 Mixed vegetables (capsicum, carrots, peas, onions, cabbage, etc.) - 1 cup(chopped)
 Corn flour - 2 tsp
 Mint leaves - two sprigs
 Salt - to taste
 Oil - to deep fry