Food Corner

CHATPATE ALOO
You need:-
8-10 big size potatoes
10-12 garlic cloves
2 inch long grated ginger
4-6 tea spoon chilli powder (or as you like)
Salt as per your taste
8 tea spoon oil
How to make chatpate aloo:-
Cut the potatoes a proportion of 1 inch square in shape and size, and then wash it. Grate the ginger and garlic finely. Take a pan and heat the oil in it and when it becomes very hot put the grated ginger and garlic in it then stir fry it until it becomes light golden brown. Then put red chilli powder in it after it put potatoes, salt as per your taste, and half cup of water. Cover it and slow the heat, now cook it till the potatoes were cooked and they becomes dry. The water which we added should be evaporates. Now it is ready. Serve this delicious potatoes with rice, puri or with roties.
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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.

HERBAL CARROT JUICE

Ingredients:
10 to 12 - fresh healthy carrots, peeled
1 - Apple, peeled
1 - Tomato
2 tea spoon - lemon juice
2 stalk - lemon grass
2 sprigs - mint leaves finely chopped
2 table spoons - basil leaves finely chopped
1/2 tea spoon - ginger crushed
4 table spoon - sugar
1 tea spoon - salt
Method:
Wash the carrots and cut them. Put in a bowl which used in microwave. Now add little chopped lemon grass stalk in it. Also add apple, tomato, apple in it and put in high for 1 minute in microwave. Cool it on room temp. put in freezer for some time.
How You Make Combo:
Blend this cooled microwaves mixture until it becomes smooth. Add 1600 ml. chilled water, fresh lemon juice, sugar, salt in it. Strain it with through the plastic strainer and then chill it. Put ginger juice in it. Now add all the herbs in it and blend again till all herbs are crushed. Put into garnished glasses and serve it chilled.

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You need:-

4 - medium cucumbers, diced
50 to 60 - fresh basil leaves, washed
6 to 8 pinches - dried mint or oregano powdered
1 - lemon juice, extracted
4 to 6 pinches - fresh ground white pepper
800 ml - chilled water
1/2 tsp - salt

How you make:-
Wash the cucumber and cut in small pieces. Now put them in a blender add fresh basil leaves, mint powder or fresh leaves, salt, white pepper powder and blend them until it turns into a smooth lump less paste. Now add chilled water In it then again whip it until it becomes frothy and smooth. Now it is ready so pour this delicious refreshing cold drink in glasses and garnish this with lemon slices or with mint leaves. Serve them.

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LEMON SHAKE
Ingredients:

8 juicy – fresh Lemon (Nimbu)
16 cup - Water
20 - pitted and halves Dates (Khajoor)
2\3 rd cup - Honey (Shahad)

How to make your lemon shake:-

Cut the lemons (nimbu) in halve diagonally and then take out the citrus peel from 12 of the halves and then press out the juice from them. Now cut thin round slices of the left over lemons. Then put the water in a pan and add the dates in this pan. Then boil it gently for about ten minutes. After this add the citrus peel in it and then again boil for another 3-4 minutes. After 3 minutes take away the pan from the heat,then put in lemon slices, honey, and lemon juice and stir it and put aside for 10 to 12 hours slightly covering the mouth of the pan. Filter it from the a thin lined sieve. Now it is ready to be served chilled. if you want you can add some vodka or whiskey to make a cocktail.
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Onion Chutney (a new taste)

 Ingredient:-

2 cup OF red onions should be (finely chopped)
1 cup of tomato paste
2 tea spoon of paprika
1 tea spoon of cumin powder
1 tea spoon of oil
½ teaspoon of sugar
salt as per your taste (about ~ ½ teaspoon)
If you like:-
1 tea spoon of garlic paste
Cilantro for garnish
 How to make :-

Take a pan and heat the oil for 2 minutes. Now add the all above given ingredients in it
With the exception of onion (and cilantro if you use it) in hot oil. Give a low heat to it for some time then take it for cooling. This is a just like a sauce. Now mix this sauce with onion. Serve chilled. Before serving garnish with cilantro. this chutney can go with any type of food.

Number of Servings: 8

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Sheer Branj is a Lucknowi rice kheer, this is the most lovable and tasty flavour.

Ingredients:

Basmati rice - 25 gms
Khoya - 75 gms
Ghee - 40 gms
Malai - 75 gms
Kewra water - ½ cup
Saffron( flooded in a warm water)
Sugar - 125 gms
Elaichi powder - ¼ tsp.
Cashew nut paste - 25 gms
Almonds and pistachios - 25 gms
Milk - 1 litre

Method:
*First of all boil the milk and then wash rice and let it cook until warm.
*Add half of the sugar and do not stir until it boils again. Once boiled, stir and cook gently for a few minutes.
*Add mashed khoya little by little, mix it well so as to avoid lump formation.
*Add half of the kewra water and remaining sugar. Mix and keep adding the remaining kewra water. Keep stiring until it thickens and sticks to the spoon.
*Add melted ghee while mixing well.
*Merge malai with cashew paste and saffron water. Add to the sheer branj along with elaichi powder.
*Cool to room temperature. Serve garnished with slices of almonds and pistachios.

Makai ka Halwa is a very delicious dish and Indian dish.

Method:
*First of all take milk and chopped corn in a heavy base kadhai /deep saucepan and bring it to a boil.
*Then cook it over medium heat until the milk dries up. And keep stirring the mixture to prevent any sticking.
*Add sugar, cardamom powder and ¼ cup of dry fruits and stir continuously for 5-7 minutes.
*Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
*After this at last garnish with remaining dry fruits and serve it hot.

Ingredients:

Cardamom powder - ½ tsp.
Whole dried mawa - 200 gms
American corn (boiled and chopped) - 1 kg.
Sugar - 2 cups
Mixed dry fruits (sliced) - ½ cup
Ghee - 2 tsp.
Milk - 1 litre

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

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Women are always worried about the leftovers, but with a little imagination and innovation you can easily transform leftovers into tasty, new dishes that are very foodie’s delight.
Dal Paratha is one of the dish which you can make from the leftovers. It gives very delicious taste to eat this food with curry or your favourite pickle.
Ingredients:
Leftover dal - as required
Whole wheat flour - as required
Warm water - for kneading
Cooking oil/ ghee - ½ cup
Salt - to taste
Method:
*Â Cook the dal on a low flame so that most of its liquid dries up. Stir frequently to ensure it does not burn.
*Â After this remove from fire and cool it.
*Â Now put whole wheat flour in a large mixing bowl.
*Â Make a well in the centre.
*Â Put all the dal in the well and begin to mix into a dough.
*Â Season with salt if required.
*Â Add more flour if the dough is too sticky or too soft.
*Â Add water only if needed. Knead it till you get a smooth, medium-soft dough.
*Â Add 2 tbsp. of oil and continue to knead.
*Â Once the dough is done, cover with a damp cloth and keep aside in the refrigerator for 20 minutes.
*Â Divide the dough into balls and roll out the parathas.
*Â Fry on a hot griddle.
*Â As soon as the first flip is done, drizzle a bit of the remaining oil/ ghee on the top and spread well over the surface of the paratha.
*Â Flip again in 30 seconds and drizzle oil/ ghee on this surface too. The paratha is done when both sides are crispy and golden brown.
Serve hot with your favourite pickle.