Cabbage and Carrot Bhujia Recipe

Delight your dear ones in a special way by making Cabbage and Carrot bhujia.


Ingredients: 
4 tablespoons oil
1 tablespoon whole black mustard seeds
1 dried red chilli 
1 cabbage, finely sliced
350 grams carrots, coarsely grated
1 green chilli, cut into thin strips and seeds removed
1/2 teaspoon sugar
4 tablespoons chopped, fresh coriander
1 tablespoon fresh lemon juice

Preparation: 
Heat oil in a frying pan, saute mustard seeds and dried red chilli for 1 minute. Add cabbage, carrots and green chilli. Reduce heat to low, stir-fry the vegetables for about 30 seconds. Add sugar and coriander, stir fry for another 5 minutes or until vegetables are tender. Add lemon juice. Remove red chilli before serving.

Read more »

Lettuce Salad Recipe

Tired of Finding Low Fat Foods with Low Calories?? Here is something new for You to try.


Ingredients:


Lettuce 2 cups (coarsely chopped)
Onion rings 1 Tbsp
Tomato 1 cup, diced
Cucumber 1 cup, sliced
Capsicum 1 Tbsp, chopped lengthwise (1 inch)
Lime/lemon juice 2 tsp
Mint or coriander leaves 1 Tbsp, minced
Olive oil 1 Tbsp
Vinegar 2 tsp
Black pepper powder 1/2 tsp
Garlic powder 1 tsp (Optional) 
Salt to taste

Preparation

1. Mix lettuce, cucumber, onion and capsicum in a bowl.

2. Whisk together olive oil, lemon juice, vinegar, salt, pepper, garlic powder and coriander.

3. Pour over salad in the bowl and toss.

Read more »

Phalahari pulao Recipe

Try something new this weekend, enjoy phalahari pulao.


Ingredients:
1 cup cooked rice
1 tsp cashewnuts
1 tsp raisins
4 glazed cherries
1/2 cup paneer cubes
1/2 cup boiled peas
2 green chilies, finely chopped
1 tsp cumin seeds
1 stick cinnamon
4 cloves
4 cardamoms
1/4 cup tinned cocktail fruits
1/2 tsp saffron strands
4 tsp desi ghee
Salt and pepper to taste
2 tsp pulao masala or curry masala 


Procedure:
Heat the ghee and fry the cashew nuts and raisins separately and keep aside. 
In same ghee add the cumin seeds, cinnamon, cloves, cardamoms and green chilies and fry again. 
Add the cooked rice, paneer, green peas, fruit pieces and salt pepper and pulao or curry masala and mix well. 
Warm the saffron a little on tawa, rub in a little warm water and add to the rice. 
Decorate with the fried cashew nuts, glazed cherries and raisins before serving.
Serve hot with curds, raita or curry.

Read more »

Dal Keema Recipe

Chana dal mixed with minced meat makes for an awesome dish!


Ingredients:
500 gms Minced Meat
100 gms Chana Dal, soaked for 1 hour
225 gms Onions
20 gms Ginger
10 gms Garlic
1/2 Coconut
1 tsp Poppy seeds
1/2 tsp Cumin seeds
2 tbsp Coriander seeds
2 Cloves
1 inch piece Cinnamon
4 Red Chillies
1/2 tbsp Turmeric powder
1 bunch Fresh Coriander Leaves
1 tbsp Tamarind pulp
5 tbsp Oil
Salt to taste

Instructions
1. Roast and powder coriander seeds, cumin seeds and red chillies.
2. Grind together ginger-garlic. Grind coconut and poppy seeds separately.
3. Chop the onions finely.
4. Put the minced meat into a vessel, add the masala powder, ginger-garlic paste, turmeric powder and chopped onions. Cook over modern heat until the meat is tender.
5. Add chana dal along with the water in which it was soaked. When the dal is cooked, add the coconut and poppy paste and salt, diluted in a cup of water. Simmer for half an hour.
6. Add tamarind pulp and simmer for another 5-10 minutes. If the gravy gets thick, add some more water and bring to a boil.
7. Add chopped coriander leaves, remove from fire.
8. Heat a little oil in a pan, add 1 chopped onion, cloves and cinnamon. When onions get browned, pour a spoon of the gravy into the frying pan.
9. Mix well and add to the curry.

Read more »

Cauliflower with peas and potatoes Recipe

Cauliflower with peas and potatoes make a perfect recipe for lunch in winters.


Ingredients:
Potatoes 2 medium (pealed, washed, and diced into small cubes)
Pealed peas 100 grams (washed well)
Cauliflower 150 grams (washed and cut into small pieces)
Ginger 2 inches grated
Tomatoes 2 medium grated
Curd 2 tablespoons
Turmeric powder 1 teaspoon
Salt to taste
Garam masala powder 1 teaspoon
Red chili powder 1/4 teaspoon
Cumin seeds 1 teaspoon
Coriander powder 1 teaspoon
Coriander leaves 1 table spoon ( chopped finely )
Oil 2 table spoons

Procedure:
Take a wok, add oil, when the oil is hot add the cumin seeds.
When the cumin seeds are lightly fried add the grated ginger and the grated tomatoes, fry them till oil separates.
When the tomatoes are fried nicely add the turmeric powder and mix well so that it is fried properly, now add corriander powder, salt and red chili powder now mix them well, add about 2 table spoon water and mix. 
Now add the potatoes, peas and the cauliflower. Mix well and cover it with a plate for about 6 min on slow fire.
Now remove the plate and check if the cauliflower and the potatoes are done, if they are not done then cover again for about 3 min and if they are done then increase the fire and mix them well. 
In a small bowl mix the curd and the garam masala.
Add the mixture of curd and garam masala to the wok and again mix well.
For about 5 min cook the vegetable open on slow fire.
Sprinkle the chopped corriander on top and serve hot.

Read more »

Amritsari Gobi Mutter Recipe

This winter season, make cauliflower with peas curry without putting any onion and garlic in it.


Ingredients
1 cup boiled cauliflower florets
1 cup boiled tender green peas
2 cups peled and cubed bottle gourd (doodhi / lauki)
1/2 cup chopped cabbage
1 tsp chopped green chillies
5 tbsp cashewnut (kaju) paste
2 tsp kitchen king masala
1/4 tsp dried ginger powder (soonth)
1 tsp cornflour
4 tbsp milk
3/4 cup curds (dahi), whisked
4 tbsp cream
2 tbsp oil
sugar to taste
salt to taste

Instructions
Cook the white pumpkin cubes in ¼ cup of water and salt and then blend to a smooth purée. Keep aside.
Heat the oil in a pan and add the cabbage and green chillies.
Add the white pumpkin purée, cashewnut paste, Kitchen King masala, dry ginger powder, sugar and salt and cook for some time.
Combine cornflour with milk and add to the gravy.
Mix in curds and vegetables and simmer till the gravy thickens.
Remove from the flame, add the cream and mix well.
Serve hot.

Read more »