CHAAP KEEMA

Chaap Keema

Another version of chaap made like a non-veg dish called “keema-mutton”. The chaap chunks are cooked in masala along with minced pieces of it.The semi dry and a bit spicy dish is an excellent option for formal dinners too.

Ingredients:-

500 grams chaap

Sal to taste

1 tsp. red chilli powder

2 green chillies chopped

1tsp. ginger-garlic paste

Oil 1tbsn

2 tbsp. fried onion paste

3onions chopped

3 tomatoes chopped

2 tbsp. fresh cream

1 tsp. garam masala

1tsp turmeric powder

1 tsp. coriander powder

Oil to fry

Method:-

• Shallow fry chaps in oil till brown and boil them in water for 5 minutes. Strain and keep aside.

• In another wok heat oil. Add onions and sauté for 2-3 minutes. When onions turn pink, add ginger-garlic paste and all the masalas except garam masala.

• Saute it for another 4-5 minutes on low flame. Add tomatoes. Cook tomatoes for 4-5 minutes till masala is cooked and fat separates. Add fried onion paste and cream. Add garam masala.

• Add chaap to masala and simmer for another 5 minutes on low flame. Add 1/2cup water if desired. Garnish with chopped green chillies.

VEGETABLE JALFREZI

Vegetable Jalfrezi

Vegetable jalfrezi is a term used for cooking vegetables in a gravy base. It’s a semi dry recipe and is best variation made with seasonal mixed vegetables. The amalgamation of vegetables not only looks beautiful but the gravy makes it perfect for formal dinner too. It is a delightful combination of vegetables in which you can manage leftover vegetables in an interesting twist.

Ingredients:-

1 cup peas

2 cups mixed vegetables (cauliflower, carrot, beans)

1 capsicum cut in strips

2 tbsp. brown onion paste

3 tomatoes, pureed

1 tbsp. fresh cream

Salt to taste

1 tsp. coriander powder

½ tsp. red chilly powder

1-2 green chilly chopped

1 tsp. sugar

½ tsp. garam masala

Coriander leaves for garnishing

1 tbspn oil

Method:-

• Heat oil in kadhai and saute onion paste for 3-4 minutes. Add tomato puree and let it cook for 5 minutes till tomato puree thickens.
• Add salt, sugar and spices except garam masala. Add green chilly and fresh cream and mix in all mixed vegetables.
• Cover the vegetables with a lid and cook the vegetables on a low flame till they turn tender. Keep stirring in between.
• Add garam masala when vegetables are cooked and cook over high flame for 2 more minutes to let the moisture evaporate if any.
• Serve hot and garnish with coriander leaves.

BAHAR-E-CHAMAN

 Bahar-E-Chaman

Bahar-e-chaman is colourful and simple dish made using seasonal fresh vegetables. The cottage cheese slices are tossed with slices of bell peppers, onions, cabbage and cooked.it gives a crunch and can be an easy recipe for tiffin when we get bored and think what to make. Its excellent filling for sandwiches or parantha wraps too.

Ingredients:-

150 grams cottage cheese slices

2 onions sliced

2 cups bell peppers (green, red, yellow) sliced

50 grams baby corns sliced

½ cup cabbage sliced thinly

1 tbsp. oil

Salt to taste

½ tsp. kitchen king masala

½ tsp. red chilli powder

½ tsp. coriander powder

½ tsp. garam masala

1 tbsp. tomato ketchup
Chopped coriander for garnishing.

Method:-

• Heat oil in wok and add onions. Sauté on high flame for 3 minutes. Add all the vegetables.

• Sauté vegetables for 4-5 minutes tossing them regularly. Add salt and spices and add ketchup too.

• Grill cottage cheese slices to give them a colour and add to cooked vegetables.

• Toss and serve

• Serve hot and garnish with chopped coriander.

MIX VEG. IN GARLIC SAUCE

 

 

 Mix Vegetables In Hot Garlic Sauce

An assortment of vegetables in sweet and spicy gravy which is colourful and flavourful. The combination of crunchy vegetables goes well with noodles or rice. Its a popular Chinese dish.non vegetarians can try chicken or lamb in similar gravy.this dish is actually a indo-chinese version but very delicious and healthy too.please avoid using m.s.g (ajinomotto) in chinese cooking.practice a healthy way of life.

Ingredients:-

2 spring onions sliced

100 grams cottage cheese, thinly sliced

2 cups mixed vegetables (capsicum, baby corns, zucchini, cabbage, beans, carrot) cut in thin slices

1 tsp. red chilli paste

1 tbsp. garlic paste

1 tsp. soy sauce

1 tsp. white pepper powder/1/2 tsp. red Kashmiri chilli powder

2 tbsp. tomato ketchup

1 tbsp. vinegar

2 tsp. brown sugar

2 tbsp. corn flour

2 cups water

Salt to taste

2 tbsp. oil (sesame)

Method:-

• Heat oil in a wok. Add garlic paste when it’s piping hot and stir fry the paste for almost a minute.

• Lower the flame and add spring onions. Sauté for 4-5 minutes.

• Add all the vegetables and cook on high flame for 4-5 minutes.

• Salt, pepper powder, chilli paste, soya sauce and ketchup. Add 2 ½ cups of water.

• Mix corn flour in remaining half cup of water.

• When vegetables come to a boil add corn flour mixture in it.Stir till the gravy thickens and turn off the heat. Adjust seasoning.

• Serve hot with noodles or fried rice.

ALOO METHI

 Aloo Methi

Fenugreek or methi is a winter produce but is available round the year in dried form too. It is excellent source of iron and minerals. The aloo methi is tasty option to have as main course and can be used as filling for paranthas as well. The bitterness of methi is well balanced by potatoes giving it a unique taste. Mustard oil gives a vibrant and pungent taste to methi and is believed to have health benefits.

Ingredients:-

500 grams Fresh methi/fenugreek leaves chopped

7-8 potatoes

2 onions chopped

Salt to taste

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. dry mango powder

½ tsp. turmeric powder

1 tsp. garam masala powder

2 tbsp. mustard oil

Method:-

• Heat oil in wok till it smokes. Add chopped onions and when they turn pink add potatoes. Add a little salt and let the potatoes cook.

• When potatoes are half cooked add remaining spices except garam masala add chopped and washed methi and mix it well with potatoes while cooking.

• When potatoes are cooked and water dries up the dish is ready. Sprinkle garam masala and serve hot.

• Tastes best with paranthas and raita.

ATTE WALE ALOO

Atte Wale Aloo

Potatoes are king of breakfast. This versatile vegetable is not only most commonly made and found everywhere…but has a unique character too.We all love it. so here comes an easy recipe

Ingredients:-

4-5 boiled potatoes cut in cubes

½ cup whole wheat flour

Salt to taste

1 tsp. turmeric powder

1 tsp. coriander powder

1 tsp. red chilly powder

Lemon juice 1 tbspn

1 tsp. dry mango powder

½ tsp. mustard seeds

½ tsp. cumin seeds

2 tbsp. mustard oil

Method:-

• Mix all spices except coriander powder with boiled potato cubes in a tray and keep aside

• Take a wok and heat mustard oil till it smokes. Add mustard seeds, cumin seeds and when it crackles, add coriander powder and wheat flour and mix it well for 2 minutes.

• Add the marinated potatoes and mix it well. Cover it with a lid and cook on low flame for 7-8 minutes.

• Add fresh coriander leaves and lemon juice and serve hot.

DESI BHARTA

Bharte Ka Bharta

Bharta is a favourite food of Punjabis it is made of roasted brinjal/eggplant which is pealed and mashed and cooked along with masalas. The traditional bharta is more like chokhaa...the mashed eggplant with chopped, onions and tomatoes. So my elders used to call this dish “bharta ka bharta” as it double cooks the brinjal. The spicy amalgamation of mashed brinjal and spices makes it a delicious delicacy.Brinjals is rich source of iron and fibre. It’s Very good for kids and anaemics. I’ve seen people struggling while roasting it on gas stove as the watery thing blocks gas pores and gets stuck.

Tip - Here’s a technique which can make you do this roasting easily without mess. You need to apply oil nicely all over the brinjal with hands and insert a fork inside brinjal to make some visible holes. This technique dries up the moisture inside brinjal and you can save yourself with the watery mess.

Ingredients:-

400 grams brinjal/eggplant (big),roasted, peeled and mashed

2 tbsp. mustard oil

2 onions chopped

4-5 tomatoes chopped

1 tsp. ginger-garlic paste

Salt to taste

1 tsp. red chilli powder

1 tsp. coriander powder
1 tsp. garam masala

Method:-

• Heat mustard oil in wok till it smokes. Add onions and sauté them till it turns golden brown.

• Add all the spices and ginger garlic paste and cook it over low flame for 5 minutes.

• Add chopped tomatoes and mix it up well and let it cook for 12-15 minutes till all masala cooks up nicely and separates oil.

• Add mashed brinjals and cook it for 15-20 minutes while stirring it.

• Garnish it with coriander and don’t dispose of the crown. it adds to the taste.

 Roasted Brinjal