Veggie Pasta

Veggie Pasta Recipe

 

Ingredients:-

250g  pasta (any shape)

1 tablespoon extra-virgin olive oil

1 turai, chopped

1 red capsicum, chopped

1 large red onion, chopped

salt and freshly ground black pepper to taste

 

How to make veggie pasta:-

• Cook  pasta according to packet instructions and  drain  properly.
• In a frying pan over medium heat, sauté turai, red capsicum and onion in olive oil until tender.
•  Toss pasta with vegetables and season with salt and pepper.

 

Veg. Briyani

Veg. Briyani Recipe

 

 

 

Ingredients:-

Peas 1 cup   

Oil 1 cup   

Yogurt ½ cup   

Milk ½ cup   

Rice 2 ½ cups   

Mint 1 bunch (sliced)   

Cauliflower 1   

Carrots 2 (sliced)   

Green chilies 2   

Tomatoes 2   

Onions 4 (sliced)   

Vinegar 1 tbsp (white)   

Potatoes 4   

Cardamoms 6 (small)   

Lemons 6   

French beans 10   

Hot spices powder as required   

Yellow food color few drops   

Ginger garlic 1 tbsp (paste)   

Butter 1 tbsp   

Salt to taste

 

How to make veg.briyani:-

·        In a cooking pot, add water and rice and allow boiling.

·        Also add green chilies, mint, hot spices powder, 3 small cardamoms, white vinegar and salt and allow cooking until 1/3 cooked.

·        Strain away excess water.

·        In a cooking pot, fry sliced onions until they turn golden brown.

·        Spread half of the fried onion on a flat surface.

·        Add yogurt, ginger garlic paste, hot spices powder and 3 small cardamoms to remaining fried onion and saute.

·        Then add tomatoes let them cook.

·        When tomatoes are tender, add potatoes.

·        Then fry florets of cauliflower, carrots and peas in a separate pan and add to the spices.

·        Now add juice of 1 lemon and mint and sautefor 5 minutes.

·        The spices mix is ready.

·        Grease the rice cooking pot and make a layer of rice and a layer of vegetable spices.

·        Then following the sequence, add juice of 1 lemon, crushed and fried onion, mint and make a layer of rice.

·        Dissolve some yellow color in milk and pour over rice with juice of 1 lemon.

·        Allow simmering until the pot is filled with steam.

·        Your Vegetable Biryani is ready. Just sprinkle mint and brown onion on the top and serve.

Stuffed Capsicum

Stuffed Capsicum Recipe

 

 

Ingredients:-

 

Capsicum/Shimla Mirch (Wash and Cut the head off)

Potato (boiled and mashed) 3 cup

Grated Paneer 1/2 cup

Cumin Seed 1 tbsp

Finely Chopped Garlic 4-5 buds

Finely Chopped Onions 1/2 cup

Finely Chopped Green Chili 1 tbsp

Coriander Powder 2 tbsp

Cumin Powder 2 tbsp

Garam Masala 1 tbsp

Dry mango powder (Aamchur) 1 tbsp

 Oil for frying

Salt as per taste

 

 

How to make stuffed capsicum:-

·         In a bowl, add oil and salt, mix well.

·         Apply small amount of oil mixture inside and outside of the pepper.

·         For stuffing:---

·         Heat the oil in a pan, add cumin seed, green chili, garlic, onion and fry  

For 3-4 min.

·         Add potato, paneer and mix well, fry for 3-4 min.

·         Add coriander powder, garam masala, cumin powder and dry mango powder, mix well.

·         Fry for 3-4 min and allow to cool.

·         Divide the mix equally between the capsicums.

·         Heat the oil in a pan over moderate heat and place stuffed capsicum.

·         Cook on a low heat till little golden brown or for 15-20 minutes.

·         Serve hot stuffed capsicum with  roti /paratha /naan

Roasted Dum Aloo

Roasted Dum Aloo

Recipe

 

 Ingredients:-
250g baby potatoes
100ml hung yoghurt
½tbsp poppy seeds
½tbsp coriander seeds
½tbsp cumin seeds
½tsp dry ginger powder
2-3 cardamoms
salt to taste
1tbsp Kashmiri red chilli powder
½ tsp turmeric powder
1 small sliced onion
1/2 tbsp garlic-ginger paste
2tbsp refined oil
1 tsp garam masala
fresh coriander to garnish

 

How to make dum aloo:-

·         Prick the potatoes all over with a fork.

·         Mix yoghurt, salt, chili powder, turmeric and garlic-ginger paste and marinate potatoes for about an hour.

·         Remove the potatoes from the marinate and arrange them neatly on a baking sheet. Roast at 180˚C/gas mark 4 for about 20 minutes.

·         In a non-stick pan, heat the oil. Add sliced onions and sauté till brown.

·         Place the onions in a blender. Add 50ml water and blend to a paste.

·         Roast coriander seeds, poppy seeds, cumin seeds and cardamoms and grind.

·         Combine the onion paste, dry ginger powder and ground spice and blend well.

·         Return the paste to the pan and bring to a fast simmer.

·         Add roasted potatoes to the mixture and stir well for about 3-4 minutes.

·         Add the remaining marinade along with 3-4 tablespoons of water.
Simmer for about 20-25 minutes.

·         Sprinkle the garam masala over the potatoes before serving and garnish with fresh coriander.

 

 

Rabdi

Rabdi Recipe

 

 

Ingredients:-

10 cups milk
4 tbsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

 

How to make Rabdi:-

·         Bring the milk to boil in a deep heavy pan.

·         Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.

·         Remove from the heat and add the kewra essence.

·         Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.

 

CORN CURRY

CORN CURRY RECIPE

 

 

Ingredients:-

Corn cobs 4 

Oil for frying 

Cumin seeds ½ tsp 

Onion 1 large (finely chopped) 

Garlic cloves 2 (crushed) 

Ginger 1 inch piece (grated) 

Red chili powder ¼ tsp 

Onion seeds ½ tsp 

Turmeric ½ tsp (ground) 

Salt to taste 

Sugar or jiggery 1/2 tsp 

Yogurt 1 cup 

Five-spice powder ½ tsp 

Curry leaves 6 – 8

 

How to make corn curry:-

·         Cut each cob in half using a sharp knife.     

·         Heat oil in a frying pan and fry the corn pieces until golden brown all over.   

·         Remove and drain any excess oil.   

·         Grind the onion, ginger and garlic to a paste in blender.   

·         Remove and mix in the spices, and curry leaves along with the sugar.   

·         Add 2 tbsp oil to a pan and fry the onion mixture until all the spices have blended well and oil separates.   

·         Remove from heat and gradually fold in the yogurt.   

·         Mix well until you have a smooth sauce.   

·         Add the corn and mix well to coat the cobs.   

·         Reheat on a low flame.   

·         And cook for about 10 minutes until corn is tender.   

·         Serve hot topped with some fresh green chilies and lemon slices.