Bread rolls

Ingredient

1.   Bread slices       6

     2.   Carrot                ½ cup(chopped)
     3.   Peas                  1/2 cup
     4.   Cauliflower         ½  cup
     5.   Onions               ½ CUP(chopped)
     6.   Potato                2 (small pieces)
     7.   Almond              10 (roasted powder)
     8.   Garlic clove        3 (paste)
     9.   Cumin powder    ½ tsp
    10.   salt                     1 tsp(adjust to taste)
    11.   Coriander powder  1 tsp
    12.   Cinnamon powder  1/2 tsp
    13.   Oil                           2 tbsp.
    14.   Milk                         1 tbsp.
    15.   Curd                       1 tbsp.
    16.   Coriander leaves    1 (A fistfull)
    17.   Butter                      1 tbsp.
    18.   Green chillies          4 (chopped)

 Method

 1.   Add oil to pan once hot enough add onion and fry till they turn translucent

2.   Add carrot, peas, cauliflower, Potato and green chillies mix till all vegetables are cooked properly
3.   Add salt, cumin powder, coriander powder, cinnamon powder, garlic paste and coriander leaves let it simmer
4.   Add milk ,curd and almond powder mix it properly
5.   Spread the curry onto the bread slices and roll them.
6.   Fry the rolled slices in a pan with a little butter.

Spinach Patties

Spinach Patties

Ingredient

 1.   Bread Crumbs           1 Cup (toasted)

2.   Spinach leaves          1 cup
3.   Almond                      20 pieces
4.   Onion                         1 cup (chopped)
5.   Garlic  cloves             3
6.   Coriander leaves       1 cup
7.   Carrot                        1 cup (chopped)
8.   Salt                            1 tsp(adjusted to taste)
9.   Pepper                       3
10.   Cinnamon                ½ inch
11.   Coriander seeds      1 tsp
12.   Cumin seeds           2 tsp
13.   Potato                      1 (chopped)
14.   Tomato                    1
15.   Oil                            2 tbsp.
16.   Butter                       2 tbsp.
17.   Cashew nuts            10 halves
18.   Green chillies           4(pieces)

Method

1.   Dry roast Almonds, Cashews, Cumin seeds, Coriander Seeds, Black pepper and Cinnamon. Grind it into a smooth powder.

2.   Add onion to a pan and fry them till it turns tenslucent, add carrot, potato, green chilies, spinach, coriander leaves, tomato pieces, salt and garlic cloves then mix it properly.
3.   Cook the vegetables and grind them into a smooth paste.
4.   Mix the dry roasted powder with the vegetables paste.
5.   Make patties with the mixture and roll them in bread crumbs and roast them with butter.

 

 

Mint roti with Rajma

Mint roti with Rajma (Red Kidney Beans)

Ingredient

1.   Wheat flour           1 ½ cup

     2.   Salt                       ½ tsp
     3.   Mint leaves           1 cup  
     4.   Coriander leaves  1 Cup
     5.   Carom seeds        1  tsp
     6.   Water                    2/3 cup
Method

    1.   Make pliable dough using warm water and wheat flour
     2.   Add coriander, mint leaves and carom seeds to the dough,
    knead well and keep it covered for 10 mins
    3.   Make 2” dough balls and roll them with a rolling pin.
    4.   Fry the rolled dough on a hot pan with oil or ghee

Rajma (Red Kidney Beans)

 Ingredient

   1.   Rajma                      2 cups
   2.   Oil                            1 tbs
   3.   Salt                          1 tsp
   4.   cumin seeds            1 tsp
   5.   Ginger garlic paste  1 tsp 
   6.   Onions                     1 cup (pieces)
   7.   Turmeric powder      1 tsp
   8.   Poppy seeds            1 tsp
   9.   coriander powder     1 tsp  
   10. Cloves                      2
     green cardamom          3
     Pepper corns                4
     Bay leaves                    3
     Cinnamon                     1  inch
     Tomato puree               1 cup
     Red chilli powder          1 tsp
     Boiled potato                 2

Method
   Add oil  to pan once hot enough add cumin seeds, poppy seeds,  cloves, cinnamon, Bay leaf and pepper corn   
   Once they roasted Add onion to pan till onion turn to nice brown   colour
Add cooked rajma, boiled potato, tomato puree, ginger garlic paste, turmeric powder and salt
  Let the curry simmer for a few mins.
   Healthy Rajma is ready 

Pickled Green chilies

Ingredient

Green chillies     20 (small)

Carom  seeds      2  tbsp. (roasted)

Salt                       1 tsp.

Lemon juice        1 tbsp.

Oil                         1 tsp.

Method

Slit green chillies length wise; make sure it’s not completely slit.

Grind roasted Carom seeds to a nice powder

Add salt to Carom powder mix it

Stuff the green chillies with powder mix.

Add lemon juice to stuffed chillies then add oil to same chillies mix it well and let them marinate for 12 hours.

Pickled chillies taste awesome with any Indian dal/Roti.

Rice pilaf

 Ingredient                                                                                                  

1.   Rice                              2 cup ( cooked)
2.   Coriander seeds         1 tbsp.

3.   Poppy seeds               1 tbsp.
4.   Cinnamon                    1 inch
5.   Black peeper seeds   1 tbsp.
6.   cloves                           3
7.   Ginger                          1 tbsp. (paste)       
8.   Garlic cloves                4
9.   Oil                                  2 tbsp.
10.   Butter                          3  tbsp.
11.   Salt                             1 tbsp.   
12.   Green Beans             1 cup (pieces)
13.   Carrots                       1 cup (pieces)
14.   Peas                           ½ cup
15.   Almond                       20  (fried)
16.   Dry grapes                 1 hand full
17.   Milk                             ½ cup
18.   Curd                            ½ cup
19.   Sugar                           1 tbsp.
20.   Pineapple                    1 cup (small pieces)
21.   Apple                            8  (long pieces)

Method

1.   Dry Roast the following ingredients one by one make sure they are not burnt:  coriander seeds, Poppy seeds, Cinnamon, Black peeper seeds, Yang, Ginger, Garlic cloves and almond.

    2.   Grind roasted ingredient to a nice powder
    3.   Add oil to pan once is hot  add cumin seeds after the seeds       sputter  add green chilli pieces to pan and fry them.
   4.   Add the vegetables cook them
   5.   Once they are coked add the roasted powder and salt.
   6.   After 10 minutes add milk and curd to pan mix it.
   7.   Add cooked rice to same pan mix all ingredient and rice properly
   8.   Add sugar, pineapple pieces, dried grapes and butter mix it take it off the heat.
    9.   decorate with apple pieces
      

Diced yams (Veg) balls

Ingredient

1  Diced yams (kanda)   2 cup ( small pieces)

2  Onions                         1 cup (small pieces) 

3  Ginger                          1 tbs (paste)

4  Green mirch                5

5  Cumin seeds               1 tsp

6  All purposs flur           3 tbs (optional)

7  Oil                                  1 cup (adjusted to fry)

8  Salt                                 1 1/2 tsp  (adjusted to taste) 

Method

Grind diced yams  , Green Chilies, Ginger, Salt and grind into a smooth paste

Add onion, cumin seeds and all-purpose flour to the ground paste and  make it round balls

Fry the balls in oil and serve 

Pannier rice

Ingredient

Rice                      2  cups

onion                   1 (pieces)

pannier               15 (pieces)

Oil                        3 tbsp.

green chillies     4 (pieces)

Ginger                 ½  tsp  (paste)

Garlic                  ½ tsp (paste)

Garam  masala  1 tsp

Milk                     ½ cup

Curd                    ¼   cup

Ghee                   1 tbsp.

Cashew               Fist Full (fried)

Cumin seeds      1 tsp

Cumin powder  1 tsp

Salt                      1 ½ tsp (adjusted to taste)

Method

Add oil to pan once it is hot enough add cumin seeds, green chillies and onion

Fry till onions are translucent

Add ginger garlic paste salt and gharam masala, mix it after 3 minutes add cashew nuts milk and curd mix it all ingredient properly

Then add cooked rice mix it properly add pannier and ghee mix it after

5 minutes off the stove