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.

RAJMA RICE

  

 

 Rajma Rice

Kidney beans or rajma is a flavourful and very popular Indian dish cooked in thick tomato based curry and many spices. The dish is mainly had with rice or roti. This aromatic and spice dish is favourite among all. The tender and spicy beans just melt in mouth and give heavenly experience.

Ingredients:-

500 grams rajma, soaked overnight

2 onions chopped

1 tbsp. ginger garlic paste

4 tomatoes pureed

2-3 black cardamom

1 bay leaf

1 cinnamon stick

2 green chillies chopped

Salt to taste

2 green chillies chopped

4-5 cloves

½ tsp. cumin seeds

2 tbsp. oil

1 tsp. turmeric powder

1 tsp. red chilli powder

1 tsp. coriander powder

1 tsp. garam masala

1 litre water

Method:-

• Pressures cook the rajma in water and add salt and turmeric. Cook until they are soft and tender.

• Take a wok and heat oil. Add whole spices like bay leaf, black cardamom, cinnamon and bay leaf.

• Add onions and cook for 4-5 minutes. Add all spices except garam masala.

• Add a pinch of sugar to caramelise and give a brown colour to masalas.

• Add tomato pure and saute the gravy over high flame for 8-10 minutes till fat separates.

• Add the cooked rajma to this gravy mixture and mix well. Let it simmer on low flame for 30 minutes stirring occasionally. You may adjust consistency by adding more water if required.

• Turn off the gas and add garam masala and chopped coriander leaves.

• Serve hot.

VEG. GALAUTI KEBABS

Vegetarian Galauti Kebabs Made From Leftovers

Managing leftovers and creating a dish out of it is not only challenging but satisfying too. If the leftover food is used to create something very different than the dish itself, it’s commendable. I use leftover channa or rajma to make kebabs. I am sharing this recipe where you can make interesting kebabs or wraps with boiled channa/rajma or leftover ones.

Ingredients:-

For kebabs

2 cups black channa/rajma (cooked)

2 onions finely chopped

2 tsp. ginger and garlic grated

 2 tsp. chopped coriander

2 green chillies finely chopped

2 bread slices

Salt to taste

½ tsp. coriander powder

½ tsp. Kashmiri red chilli powder

½ tsp. garam masala

2 tbsp. oil

For Wrap

1/2 cup semolina (sooji)

1 cup all-purpose flour (Maida)

2 tbsp. oil

A pinch of salt

2 tbsp. grated mozzarella cheese/4-5 cheese slices

2 tsp. mixed dried herbs (oregano, basil, parsley)

2 tbsp. mint and yoghurt dip

Kebabs Method:-

• Mash the black channa or rajma with the help of masher. We will not use the gravy.

• Add chopped onions, ginger, garlic, salt and all spices.

• Mix it thoroughly using your hands.

• Add bread slices and mix it together like dough. Add chopped coriander leaves and green chillies.

• Make small balls of equal size from the mixture and flatten it like kebabs. Keep aside.

• Heat a non-stick pan. Add oil and shallow fry the kebabs flipping them occasionally.

• Serve hot with Green chutney or make a wrap.

Wrap Method

• Combine Maida, sooji water and a pinch of salt and knead it into hard dough.

• Let the dough rest for half hour and add oil and knead again.

• The dough is ready to make wraps.

• We need to make a lachcha parantha with flakes out of this dough

• Take the parantha and add cheese to it.Place the kebabs and put some dried herb mix on it.Fold it into half and serve with mint and yoghurt dip.

• You can try variations with rumaali roti and pita bread.

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.