OATS PANNER BHURJEE

Ingredients:

4 tbsp. white oats
300 gms. paneer (crumbled)
1 no. white onion (medium sized)
1/2 cup chopped red and green capsicum
1 tsp. oil
Cumin seeds, salt and pepper to taste
A handful of coriander leaves for garnishing

Method

1. Cut the white onion into fine pieces.
2. Add the cumin seeds and chopped onions to the oil in a pan.
3. Saute until the onions turn transparent.
4. Add the capsicum and sauté for a few more minutes.
5. Add the oats and cook for 2 mins. on a low flame.
6. Add the crumbled paneer, salt and pepper.
7. Stir for a few mins. until all ingredients blend together.
8. Garnish with chopped coriander leaves.
9. Serve hot on toasted brown bread.

Tip: The paneer bhurji can be served on an open toast, as a roll or wrap stuffing, or as a samosa or mushroom filling.
 
Serves: 4 persons
Preparation time: 10 minutes
Cooking time: 5 minutes

SWEET POHA

Ingredients:
 

1 cup - poha
1/4 cup - jaggery
1/4 cup - coconut shredded/dessicated
1 tsp - cardamom

Method

1. Soak poha for 15-20 mins.
2. Drain completely by squeezing out the excess water.
3. Put in a bowl and add the jaggery, coconut and cardamom.
4. Mix well and serve.

Note: This is a nutritious snack which requires no cooking. Fried cashew nuts can be added , if required.

Vegetable Kolhapuri

Ingredients :

1 onion, chopped
1 tomato, chopped
1 potato, boiled and chopped
1 capsicum, chopped
1 carrot, boiled and chopped
1 tbsp peas, boiled
2 tbsp oil
¼ tsp cuminseeds
¼ tsp garam masala
1 tbsp coriander chopped
Salt to taste
1 tsp lemon juice
1 tsp dhania powder
¼ tsp turmeric powder
¼ tsp tandoori powder
1 tsp red chilli powder

To be Ground together :
1 onion
½ " piece ginger
2 red chillies
3 to 4 garlic flakes
1 tomato
1 tsp sugar

Method :

Heat oil, add cuminseeds, allow to splutter.
Add add chopped onion, saute till tender. Add paste
Add red chilli powder, dhania powder turmeric powder and tandoori masala
Stir fry till oil separates. Add salt, garam masala, and ½ cup water.
Allow to simmer for 2-3 minutes. Add all vegetables. Mix well.
Cook till masala thicken enough to coat vegetables.
Add lemon juice, mix, take off fire.
Garnish with chopped coriander, serve hot.

Resource : www.recipesindian.com

Aloo Palak

Ingredients : 

3 cups chopped spinach
2 large onions, chopped
2 potatoes, boiled and peeled
1 tomato, grated
2 green chillies
1" piece ginger
1 tsp lemon juice
½ tsp wheat flour
1 tsp red chilli powder
1 tsp cinnamon-clove powder
¼ tsp turmeric powder
½ tsp cumin seeds
2 pinches asafoetida
½ tsp garam masala
½ tbsp butter
4 tbsp ghee
Salt to taste

Method :

Put the washed spinach in a pan, add very little water and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth. Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside. In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender. Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes.
Add lemon juice. Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently. Serve hot.

Resouce : www.recipesindian.com 

Aloo Gobi
(Potatoes and Cauliflower)

Ingredients :
1 large cauliflower
2 potatoes, boiled & peeled
1 tbsp coriander, finely chopped
1 green chillies
1 onion, finely chopped
¼ tsp turmeric powder
½ tsp dhania powder
1 tsp lemon juice
2 tbsp curds
½ tsp cumin seeds
3 tbsp oil or ghee

To be ground into paste :

2 tbsp coconut, grated
¼ cup coriander, chopped
3 green chillies
½ tsp ginger grated
1 tsp garlic grated
1 onion
½ tsp wheat flour


Directions :

Break cauliflower into florettes. Simmer in boiling water for 3 to 4 minutes.
Drain, keep aside. Chop potatoes into medium chunks.
Heat oil in a pan, add cumin seeds, allow to splutter.
Add onion and green chilli, saute till pink.
Add paste, turmeric powder, dhania powder, saute for 2-3 minutes.
Add curds, stir continuously, till boiling resumes.
Add potatoes, cauliflower, cook till gravy thickens.
Stir occasionally to avoid burning.
When gravy is thick and oil separates, add lemon juice and it is done .
Garnish with coriander, serve hot. Enjoy!

"Why cook Aloo Gobi, when you can Bend It Like Beckham?"



Resource: www.recipesindian.com