mini pizzas

Ingredients:
1/2 cup baked beans
1 tbsp. tomato sauce
1 tsp. chilli garlic sauce
1 onion finely chopped
1 capsicum finely chopped
1 tomato grated
salt to taste
6 round bread slices
1 tbsp.butter
1/2 cup grated processed or mozarrella cheese
sliced onions, capsicums, olives (optional)

Method:

1. Heat half butter in nonstick pan

2. Add chopped onion,capsicum, stirfry 2 minutes.

3. Add tomato, baked beans, sauce,salt, mix well.

4. Keep mixture aside.

5. Apply remaining butter sparing on slices.

6. Arrange slices on a baking sheet or tray.

7. Divide mixture evenly over slices.

8. Spread evenly till the edges.

9. Top with slices veggies.

10. Sprinkle cheese on top.

11. Preheat oven to 250C, place tray in oven.

12. Bake till upper cheese melts, and bread layer is crisp.

13. Serve hot with garlic, chilli, tomato sauces.

Making time: 30 minutes
Makes: 6 slices
Shelflife: Best Fresh

corn pakodas

Ingredients:
200 gms - corn
1 cup - water
50 gms - rice flour
100 gms - gram flour
1 1/2 tsp - chilli powder
oil for frying
salt to taste

Method:

Boil and mash the corn kernels. Add a little water and mix all the ingredients together. If the mashed corn is soft enough, you can skip the water. Make small balls out of this mixture. Heat oil in a thick-bot-tomed pan. With the help of a spoon gently drop balls into the oil. Fry them till they become golden brown and serve hot with tomato/chilli sauce.

dum aloo

Ingredients:
1/2 kg - small potatoes
1 - medium onion
3 - medium tomatoes
4 - cloves
6 to 8 - pepercorns
1 inch - dalchini (cinnamon)
1 inch - ginger
2 to 3 - garlic
1 tsp - jeera
1 tbsp - oil
100 gm - mawa or khova (cottage cheese)
3 - green chillies (cut finely)
8 to 10 - cashews
10 to 15 - dried grapes
salt to taste


Method:

1. Half-Boil potatoes in a pressure. Peel the covering.
2. Mix mawa, 1 tsp salt, cashews, dried grapes and green chilles.
3. Now make a square window on the middle of the potato with a knife and pull that part out making a hole in the potato.
4. Fill the mawa mixture inside the potato and close it with the same part which was removed initially .
5. Use toothpick to make some holes in the potatoes so that it can absorb the gravy.
6. Grind onion, garlic and ginger and add in the pan.
7. Cook untill there is no smell of onion abt 8-10 min.
8. Then add tomato puree and cook for another 8 mins.
9. Add the remaining mawa mixture that is left after the filling.
10. Add the filled potatoes in the gravy and cook them for 15-20 mins.
11. Now it is ready to relish with rotis and rice.

jeera lassi

3 cup Curd (Dahi, Plain Yogurt)
2 tblsp Cream (Malai) (optional)
2 tblsp Lemon Juice (Nimbu Ka Raas) (optional)
1/3rd cup Ice-Water
To taste Salt (Namak)
6 Ice-cubes
1/2 tblsp dry-roasted Cumin Seed Powder (Jeera Powder)

How to make jeera lassi:

* Place the curd, cream, lemon juice, ice water and salt in a blender.
* Process for 2 minutes.
* Add ice cubes and blend for another minute.
* Add all but few pinches of cumin powder and process for 5 seconds.
* Pour into chilled glasses, sprinkle remaining cumin, serve immediately.

Baingan ka Bharta (Indian Roasted Eggplant)

Ingredients:

1 large eggplant
1 large onion, finely chopped
2 mid-sized tomatoes, finely chopped
1-inch chunk of ginger, finely chopped
2-3 green chilles, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1 tsp cumin seeds
salt, to taste
2 tbsp cooking oil
fresh chopped coriander leaves, for garnish


Method:

Make tiny slits all around the eggplant and roast in a 400 degree oven for 30-35 minutes, till eggplant gets a charred coating on all sides.
Remove the charred skin and mash insides of the eggplant. Set aside.
Heat oil in a pan and saute cumin seeds, ginger and green chillies, till they begin to sizzle.
Add in onions and fry till brown. Mix in salt, red chili powder and turmeric and fry spices till fragrant.
Add tomatoes and cook till pulpy.
Add mashed eggplant and cook for another 10-15 minutes, stirring constantly to blend in well.
Sprinkle with garam masala and garnish with coriander leaves. Enjoy with warm, fluffy rotis.
Recipe source:hookedonheat.com

MALAI KOFTA

Cooking time : 30 mins.
Preparation time : 25 mins.
Serves 8

For the koftas
350 grams paneer
3 tablespoon plain flour
1 level teaspoon baking powder
4 chopped green chillies
1 tablespoon chopped coriander
ghee for deep frying
salt to taste

For the gravy
4 large tomatoes
100 grams fresh cream
4 tablespoons ghee
1 teaspoon chilli powder
salt to taste

To be ground into a paste
1 large onion
2 tablespoons grated fresh coconut
7 cloves garlic
2 green chillies
2 red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds (jeera)
2 tablespoons cherongia sapick (charoli)
2 teaspoons khus-khus
25 mm. ( 1") piece ginger
2 teaspoons chopped fresh coriander

Method
1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
3. Shape into small ball and deep fry in ghee. Keep aside these koftas.

For the gravy
1. Cut the tomatoes into big pieces, add 4 teacups of water and cook. When soft, prepare a soup by passing through a sieve.

2. Heat the ghee in a vessel and fry the paste very well.

3. Add the chilli powder and fry again for 1 minute.

4. Add the tomato soup, cream and salt and boil the gravy for at least 10 to 15 minutes.

5. Just before serving, add the koftas. Serve hot with parathas, puris or rice.


ENjoy it and let me know....

AALU SHIMLAMIRCH

Ingredients:
onion cut into 1" sq pcs- 1
capsicum " " " " -1(or u can use 1/2 green & 1/2 red capsicum)
potato boiled " " " - 3
turmeric pd- 1/2 tsp
chili pd- 1 tsp
dhania pd- 1 tsp
garam masala- 1/2 tsp
amchoor pd- 1/2 tsp
salt- to taste
coriander leaves chopped- 1 tbsp

Method:
heat oil in a kadhai, add onions fry till they r transparent, then add green n red capsicum...saute for 2 min. then add turmeric pd, chilli pd, dhania pd & garam masala...stir for 2 min. then add the boiled potatoes...stir for another 2 min add very little water(less than 1/2 cup) add salt. cook for 2min..then add amchoor pd. cook for 1min remove from fire...garnish with chopped coriander leaves.

EAT HOT WITH ROTIS