MUSHROOM-BABYCORN-CAPSICUM SABJI

Ingredients:

Mushrooms ......... 8-10

Baby corn ............ 8-10

Capsicums ............. 2

Onions ................. 3

Tomatoes ........... 2

Ginger garlic paste ... 1 tbsp.

Curd ........................... 1/4 cup

Coriander leaves ....handful

Green chillies ........... 2-3

Mint leaves ............. a few

Methi or palak leaves............ handful

Coriander powder ...... 1 tsp.

Cumin powder ............ 1 tsp.

Turmeric powder ...... 1/4 tsp.

Chilli powder ................ 1/2 tsp.

Garam masala .............. 1/2 tsp.

Salt ........................... to taste

Oil .......................... 2 tbsps.

Method:

1. Wash and cut all the vegetables, onions and tomatoes into cubes.

2. Heat oil in a saucepan and saute the ginger garlic paste. Add onions and stir fry for 2 minutes.

3. Now add all the greens, masalas and the curd.

4. Mix and simmer on medium flame till done. Do not over cook the vegetables

Serve with rotis.

KARELA FRY

Ingredients:

Karelas (bitter gourds) .... 4

Onions .............................. 3-4 small

Tomato ............................. 1

Green chillies .................... 2

Garlic paste ..................... 1 tsp.

Curd .................................. 1/2 cup

Turmeric powder ........... 1/4 tsp

Coriander powder .......... 1 tsp.

Cumin powder ................ 1 tsp.

Sambar powder .............. 1 tbsp.

Peanut powder .............. 1tbsp. (dry roast and grind coarsely)

Amchoor powder ............. 1 tsp. (or 1 tbsp. tamarind juice)

Jaggery ............................ 1 tsp.

Mustard seeds ................ 1 tsp.

Curry leaves .................. 1 sprig.

Salt ................................. to taste

Red chilli powder .......... 1 tsp.

Asafoetida ....................... a pinch.

Coriander leaves ......... for garnishing

Oil.

Method:

1. Peel and slice the karelas. Marinate them with quarter cup curd and salt for few hours.(preferably overnight)

2. In a pan heat 2 tbsps. oil. Add a pinch of asafoetida and mustard seeds. Then add the garlic paste and the curry leaves. Saute and add the sliced onion, green chillies and fry for a few minutes.

3. Now add the tomato and the karela slices. Simmer for 5 minutes and add all the dry masalas and simmer it stirring from time to time till the colour is brown.

4. When almost done add the remaining 1/4 cup curd and cook for few more minutes on low fire.

5. Garnish with coriander leaves and serve with rotis or as a side dish with plain boiled rice and sambar.

Bok Choy (Chinese Cabbage) with Mushrooms

Ingredients:

Chinese cabbage .... 1 bunch

Mushrooms ........... 8-10

Garlic paste ........... 1 tbsp.

Soy sauce .............. 1 tbsp.

Green chilli paste .... 1 tsp.

Ajinomoto ................. a pinch

Salt ................ to taste

Corn flour ..... 1 tsp.

Oil

Method:

1. Cut the chinese cabbage into big pieces and the mushrooms into halves.

2. In a wok heat a little oil and saute the garlic paste.

3. Stir in the vegetables and saute for a while stirring continuously.

4. Add the soy sauce, chilli paste, salt and ajinomoto.

5. Mix the corn flour in quarter cup of water and add to the vegetables. Stir it for 2-3 minutes.

Serve with plain rice, fried rice or noodles.

VEGETABLE WONTONS

Ingredients:

Wonton wraps .. 1 pkt. (To make wraps at home refer to the spring rolls recipe)

Capsicum ..... 1 small

Mushrooms .... 5-6

Carrot ............. 1 small

Baby corn ....... 5-6

Cabbage .......... 1/2 cup

Celery ............. 2-3 tbsps.

White flour ...... 2-3 tbsps.(to make paste)

Soy sauce ........ 1 tbsp.

Garlic paste ...... 1 tbsp.

Ginger paste .... 1 tsp.

Ajinomoto ....... a pinch

Salt ................ to taste

Oil.

Method:

1. Cut all the vegetables very finely.

2. Heat a tablespoon of oil and add the ginger garlic paste and saute.

3. Add the finely chopped vegetables and stir fry. Add salt, ajinomoto, soy sauce and stir fry till the water is dry. Keep the flame high as the vegetables have to remain crunchy ...do not over cook.Let the mixture cool.

4. Now add 1/4 cup water to the white flour and mix well. Cook it on low flame stirring continuously to make a paste to seal the wontons.( white sauce consistency)

5. Take a wonton wrapper, put a little mixture in the centre and apply paste to the edges. Close it like a triangle.

6. Now take the 2 edges and secure them overlapping each other and stick with the paste.

Deep fry and serve immediately with wonton sauce.

To make wonton sauce:

Garlic paste ..... 1 tsp.

Vegetable filling ... 2 tbsp.

Chilli sauce .......... 1 tsp.

Soy sauce ............ 1tbsp.

Tomato sauce ..... 1 tbsp.

Corn flour ........... 1 tsp.

Salt ..... to taste.

Oil ........ 1 tsp.

Heat oil in a small pan. Stir fry the garlic and add the filling mix. Stir in the sauces and salt.

Add a little water to the corn flour and add to the sauce stirring it continuously.The sauce should not be too thick.

STUFFED CHICKEN DRUMSTICKS

Ingredients:

Chicken drumsticks ......... 5-6

Paneer (cottage cheese).....1/2 cup

Mint leaves ......................... 1/4 cup

Coriander leaves ............... 1/2 cup

Green chillies .................... 2-3

Lime ................................. 1

Brandy ............................ 2 tbsps. (optional)

Coconut milk powder ..... 2 tbsps.

Garlic paste....................... 2 tbsps.

Salt .................................. to taste

Method:

1. Wash the chicken and pat it dry. With a sharp knife make a slit in the middle.

2. Marinate it with salt, Brandy and lime juice (use half a lime)

3. Crush the paneer. Grind the green chillies, mint and coriander leaves coarsely preferably in a mortar and pestle.

4. Add the crushed paneer and a little salt to it and mix well.

5. Stuff this mixture into the chicken legs on either side of the bone and secure the edges with tooth picks.

6. Dilute the coconut milk powder with quarter cup waterto make a thick cream, add a little lime juice, garlic paste and salt.( You may also use fresh cream instead )

7. Pour this over the chicken legs and leave it in the refrigerator for at least 4-5 hrs.

8. Preheat the oven and grill the chicken for 35-40 minutes.

9. To give a brownish roasted colour, brush the chicken with a little oil and saute on a non stick griddle.

10. Remove the toothpicks, wrap a piece of foil paper on the bones and serve hot.

PIZZA ROLLS

Ingredients for the dough:

Maida ........... 2 cups

Fresh yeast ... 1 cube (1 tablespoon)

Salt ............ 1 tsp.

Sugar ......... 2 tsp.

Ghee/butter .......... 1 tsp.

Luke warm water for kneading.

1. Take the maida, make a well in the middle. Put only the sugar and crumble the yeast on top of the sugar.

2. Sprinkle the salt on the side (there should be no contact between the yeast and the salt)

3. Knead the dough using the luke warm water.Add the ghee and knead it well for 2-3 minutes.

4. Cover it and leave it in a warm place till it is risen to double.

(about 15-20 mins. in summer....in winter it takes a little longer)

Meanwhile make the masala.

Ingredients for masala:

Onion ............... 1 grated

Capsicum....... 1/2 (shredded very finely)

Tomatoes ...... 2 (blanched and pureed)

Ginger-garlic paste .... 1tbsp.

Oregano ........ 1tsp.

Red chilli powder ....1/4 tsp.

Tomato ketchup ... 1 tbsp.

Salt .............. to taste

Oil ............. 1tbsp.

1. In a pan heat the oil. Add the ginger garlic paste, saute a little and add the onions.

2. Fry for a minute and add the rest of the ingredients. Stir fry till it is completely dry.

Let it cool

To make the rolls:

1. Take the dough and apply a little butter/ghee on a clean platform and roll it into a rectangular shape like a swiss roll.

2. Spread the masala on it and roll into a cylindrical shape as shown in the picture.

3. Using a fine thread cut into 1/2 inch pieces and place them close to each other in a greased baking tray (a 9'' deep baking tray will be just right)

4. Again let them rise till double.

5. Pre-heat the oven and bake for 15-17 minutes.

CHICKEN MANCHURIAN IN GARLIC SAUCE

Ingredients:

Boneless Chicken .... 250gms.

Egg ................. 1

Baby corn .... 2-3

Mushrooms .... 2-3

Ajinomoto .....a pinch

Soy sauce ..... 1 tbsp.

Corn flour .... 1 tbsp.

Garlic paste .... 2tbsp.

Salt .... to taste.

Green chilli paste .... 2 tbsps.

Black/White pepper ...1 tsp.

Oil to fry.

1. Mix all the above ingredients with the chicken and marinate for 6-8 hrs.

2. Drain the excess liquid from the marinade and deep fry the chicken pieces.

For the Garlic sauce:

Garlic paste .... 2 tbsps.

Water ...... 2 cups.

Corn flour .... 1tbsp. made into a slurry

Salt .... to taste

Green chilli paste .... 1 tsp.

Black pepper ........... 1 tsp.

( Chillies could be increased or decreased according to your choice)

Ajinomoto ...... a pinch

Soy sauce .... 1 drop.

1. Take a wok and heat 1 tbsp. oil. Add the garlic paste. Stir fry a little and add the water immediately (before the garlic becomes red)

2. When the sauce boils add the chicken pieces and simmer. Now add the desired vegetables and the ajinomoto, salt, chilli paste, black/white pepper and a drop of soy sauce.

3. Finally stir in the slurry to make a thick gravy....Serve hot with fried rice.

PALAK ROLLS

Ingredients:

Paneer ........ 1 cup

Parsley ....... 1/4 cup (chopped finely)

White pepper ....2 pinches. (Or black pepper)

Cheese ............... 1-2 tbsps. (grated)

Salt ............ to taste

Palak leaves ........ 8-10 (select big ones)

White flour ........... 1/2 cup

Corn flour ............. 2 tbsps.

Baking powder ...... a pinch.

Oil

Method:

.

1.Crumble the paneer and mix parsley, cheese,white pepper, salt to make the filling.

2. Wash the Palak leaves and remove the thick stem. Boil water in a pan, add aa little salt to it and immerse the leaves for a few minutes.

3. Pat them dry and place a little filling on each leaf. Roll it like a spring roll and secure with a tooth pick.

4. Make a smooth batter with white flour and corn flour adding a little water. Add baking powder salt to taste.

5. Dip the palak rolls in this batter and deepfry. Serve immediately