Palak Panner Rice

Ingredients:-

Rice 1 cup

Spinach (palak) 1/2 cup

Panner cubes 1/4 cup

Ginger garlic paste 1 tsp

Cumin seeds 1 tsp
Onions 1 chopped
Green chillies 2 chopped
Oil 2 tbsp

Method:-

Soak rice for 1 hour.
Heat oil,add panner pcs and fry till golden brown in colour.Remove and keep aside.
In the same oil,add zeera,onions and green chillies.Saute till onions are fried.
Once onions are fried,add ginger garlic paste and saute till the raw smell of ginger goes off.
Then add chopped spinach.
Fry for 4-5 minutes.Add salt and the soaked rice.
Saute till the rice is little dry.Add enough water and cook on a low heat.
Once the rice is done,add the fried panner pcs and mix gently.
Serve hot with any raita,as a side dish/curry is not required for this rice.

Note:-Amount of water depends on the rice used.I used basmati rice and i added 1 1/2 glass of water for 1 glass of rice.

 

Baby Corn Fritters

Ingredients

Baby corn, cut into 2 halves vertically  1 cup

Plain flour (maida) 1/2 cup

Cornflour 1 tsp

Buttermilk 1/2 cup

Chilli powder 1 tsp

Garlic paste 1 tsp

A pinch soda bi-carb

Salt to taste

Oil for deep frying

Method

1. Apply salt on the baby corn. Keep aside for 8 minutes. Drain out the excess water.

2. Make a thick batter using the flour, cornflour, buttermilk, chilli powder, garlic paste, soda bi-carb and salt (using a little water if required).

3. Dip the baby corn in this batter and deep fry in hot oil till golden brown in colour.

4. Drain on absorbent paper.

Serve hot with hot sauce or tomato sauce.

 

Recipe source:Taral Dalal

Malvani Mutton

Ingredients:-

Mutton lamb - 250 gms

Onions, chopped - 2
Tomatoes 2 chopped

Ginger garlic paste 1 tbsp

Coriander leaves chopped
Oil - 3 tbsp
Salt - to taste
Turmeric powder - 1/2 tspn

Ginger juliennes few

Malvani masala mix

Red dry chillies - 5

Coriander seeds - 1 tspn
Cloves - 3
Peppercorns - 1/4 tspn
Cumin seeds - 1/4 tspn
Caraway seeds (shahi jeera) - 1/4 tspn
Green cardamoms - 1
Black cardamoms - 1
Dry grated coconut - 1/4 cup
Poppy seeds (khuskhus) - 1 tspn

Method:-

Dry roast all the masala.Once cool grind it into smooth paste adding little water.

Heat oil in a cooker,add onions.Saute till onions are light brown in colour.

Then add mutton,salt,turmeric powder and ginger garlic paste.

Mix,cover and cook for 3-4 minutes.

Add the masala paste.Mix throughly.Let it cook for another 3-4 minutes.

Then add 1 glass of water and chopped tomatoes.

Pressure cook for 4 whistles or until the mutton is soft and gravy is thick.

Garnish with ginger juliennes and serve hot with parathas or just plain rice.

Recipe source:-Sanjeev Kapoor

Simple Tuna Sandwich

 

Ingredients:-

Brown Bread 8 slices
Canned Tuna Fish 1 can (drain water)
Butter to spread on the bread
Green chutney

Ingredients for green chutney
Coriander leaves 1 cup
Mint leaves 1/4 cup
Lemon juice 2 tbsp
Amchur powder 1 tbsp
Green chillies 2
Salt as per taste

Grind all the above into smooth paste.This can be stored for a week in the refrigerator.

Method:-

Heat grill on high.
Spread green chutney on the bread (only one side)
Smash tune into bits.Spread tuna on the green chutney side of the bread.
Close the bread with another bread.(green chutney side should be inside)
Spread butter on the both the sides.And grill for 3 minutes on both the sides.
Cut and serve hot.

Simple Mutton Fry

Usually after heavy meals on fridays we end up eating rice and rasam on saturdays.And this fry is the excellent as a side dish.I love to make this as it calls for very less ingredients.

Ingredients:-

Lamb mutton 250gms
Pepper powder 1 tbsp
Lemon juice 1 tbsp
Salt as per taste
Curry leaves few
Oil 2 tbsp

Method:-

Marinate mutton pcs with salt and lime juice for 1/2 hour.

Heat oil,add curry leaves.When leaves change colour add mutton pcs.
Cover and cook for few minutes.If required sprinkle little water.Cook till the mutton pcs are cooked and soft.
When all the water dries,then saute the pcs until cripsy and lastly add pepper powder and serve.

The time taken for the mutton to cook depends on the mutton,the mutton which i get from india cooks faster than the local mutton here.I always see that i use mutton which comes from India.

Noodles and Poha(atukulu) Chivda

This recipe i got it from a tv show where noodles are boiled,fried and mixed with poha/Atukulu or beaten rice.Here goes the recipe:-

Ingredients:-

Plain noodles 1 packet

Poha(atukulu) 2 cups

Peanuts 1/4 cup

Raisins few

Almonds few

Cashew few

Chat masala 2 tbsp

Salt as per taste

Plain flour 2 tbsp

Oil 2 tbsp

Oil for deep frying

Method:-

Boil noodles with 1 tsp of oil and strain the water.

Sprinkle plain flour on boiled noodles and gently mix it.

Now heat oil and slowly put noodles into the hot oil and fry till light brown in colour.

In a separate pan take 1 tbsp of oil and fry poha until cripsy and keep a side.

Fry peanuts,cashew,almonds and raisin separately and mix it with the poha.

Lastly in a big bowl put fried noodles,poha,peanuts and all the dry fruits.

Add salt and chat masala and mix well.

Momos

Fried and steamed momos

Before my sister's marriage i never tasted chinees noodles,rice etc.It is was my b-law who took us first to a chinese restuarant and there we ate chinese noodles,rice and veg manchuria.I fell in love with veg rice and manchuria.My sister always makes manchuria at home and she is the one who introduced me to momos.
The very first time i fell in love with it,but sad part is that hubby doesn't like chinese.But i forced him to eat momos which i made on his birthday few days back.He just loved it.I made two version of momos one is non-veg fried momos and other is veg steamed momos.

Steamed momos are much healthier than the fried ones,they are many variations in the stuffing used.Lamb,chicken,pork and beef can be used as stuffing.In tibet it is mostly done with yak meat.Any veges can be used for the stuffing.


For more on momos check here and here.


Ingredients:-


Plain flour 2 cups


Salt as per taste


Oil 2 tbsp


In a large bowl combine flour,salt,oil and add enough water and knead well.Make a soft dough
similar to puri dough.Keep aside

Steamed veg momos

For stuffing

Vegetarian momos

Cabbage 1 cup chopped finely


Carrot 1/2 cup chopped finely


Beans 1/4 cup chopped finely


Onions 1 chopped finely


Green chillies 2 chopped finely


Ginger 1" pc chopped


Garlic 3 chopped


Soya sauce 1 tsp


Pepper powder 1 tbsp


Salt as per taste


Oil 2 tbsp


Method:-

Take oil in a pan add add ginger and garlic pcs.Fry till they are brown in colour.


Then add onions and green chillies and saute till onions are pink in colour.


Now add all the veges and salt.


Cover and cook till the veges are soft and water has dried.


Now add soya sauce and mix well.


Lastly add pepper and let the mixture cool.

Fried Momos

Chicken stuffing

Boneless chicken 1 cup

Onions 2 finely chopped

Green chillies 2 finely chopped

Soy sauce 1 tsp

Ginger 1" pc finely chopped

Garlic 3 finely chopped

Pepper powder 1 tbsp

Salt as per taste

Oil 2 tbsp

Fried Momos

Method:-


Take a pan with oil,when hot add ginger and garlic,saute till the ginger and garlic are brown in colour.

Now add onions and green chillies.Saute till onion are pink in colour.

Cut chicken into small pcs and add it to the onions.

Add salt, cover and cook till the water dries off.

Once the curry is dry add soya sauce and saute well.Now the chicken will be very soft and can be made into more small pcs.


Lastly add pepper powder,saute for 1 minute and remove from stove.Let the mixture cool.



Now the momos


Take dough similar to size of tennis balls and make a flat disc (similar to poori) with rolling pin.

Put 1tbsp of the filling on the disc.Apply water at the ends and gather the disc into the center and seal of the edges.

Fry on a high flame for 1 minute and reduce the flame and fry till the momos are golden brown in colour.


Steamed momos

This momos can be steamed as well.Apply oil to the idly moulds and keep one momos each on the mould and steam it for 10-12 minutes.

Momos in a idly cooker