CARROT & BEANS STIR FRY..

RECIPE:

INGR:

Carrots                            200 gm

French beans                  200 gm

Grated coconut               1 tbsp

Garlic                                4

Green chillies                  4

Mustard                            1/2 tsp

Cumin                               1/4 tsp

Urad dal                            1/2 tsp

Turmeric pd                      1/4 tsp

Curry leaves (optional)    1 sprig

Salt to taste

Method:

1. Dice carrots and beans finely; crush garlic, mince green chillies.
2. Heat 2 tsp oil in a karahi and place on medium heat.
3. On heating, put in cumin and mustard.
4. When they splutter,  add urad dal, crushed garlic, curry leaves, green chillies.
5. Fry them to golden and now add the diced vegetables, turmeric.
6. Saute them on slow heat for 10 - 15 mts. Season with salt .
7. Do not cover while cooking.
8. Sprinkle a handful of water now and then for the vegetables to get cooked.
9. When all moisture has dried and the veggies are done, garnish with grated coconut.
10. Remove and serve hot alongwith meals. 

SPICY CURD DIP..

RECIPE:

INGR:

Thick Curds               1 cup

Ginger                         pea size

Green chilli                1

Coriander leaves      1 sprig

Lemon juice               1/4 tsp

Pepper pd                   1/4 tsp

Cumin pd                    1/4 tsp

Chilli pd                       pinch

Hing                             a pinch

Chaat masala              1/4 tsp

Black salt                     for taste

Method:

1. Beat the curds to a smooth texture.
2. Season with all the dry ingredients; lace it with lemon juice.
3. Mince ginger, gr chilli and coriander leaves and mix in.
4. Use it as a dip or raitha; is tangy and very refreshiing.           

SAUTEED CAULIFLOWER..

RECIPE:

INGR:

Cauliflower                                1
Besan (chickpea flower)          2 tbsp
Cumin pd                                   1 tsp
Pepper pd                                  1 tsp
Chilli flakes                                1 tsp
Garlic paste (optional)              1 tsp
Lemon juice                               1 tsp
Salt to taste   

Method:

1. Clean, cut cauliflower into flowerets of desired size; immerse in salt water for half an hour.
2. Prepare a marinade with all the other ingredients.
3. Remove the flowerets from the salt water, dry them with a kitchen towel.
4. Coat them with the marinade and rest for half an hour.
5. Heat 2 tbsp vegetable oil in a thick karahi and put in the cauliflower pieces.
6. Stir them on high flame to brown them a bit; turn around on all sides for a browning effect. 
7. Saute them on sim for 10 - 15 mts.
8. Serve hot garnished with coriander leaves, capsicum juliennes etc.

FOIL BAKED POMFRET WITH GARLIC SAUCE, FRENCH FRIES, BAKED SWEET POTATO

RECIPE:

INGR:

Fish (Pomfret)                                  2

Garlic paste                                      1 tsp

Mustard paste (optional)                 1 tsp

Pepper pd                                         1 tsp

Red chilli pd                                      1 tsp 

Coriander pd                                     1 tsp

White vinegar                                    1/2 tsp

(or half lemon)

Turmeric pd                                       1/4 tsp

Sesame oil                                         2 tsp

Salt to taste  

Method:

1. Clean and cut off the head, tail and fins. Make 3 to 4 slits on both sides as shown.
2. Mix in all the ingredients above for marination.
3. Smear the fish all over with the marinade and rub into the slits and the insides.
4. Marinate for an hour ( or can refrigerate for 2 to 4 hrs.)
5. Half an hour before serving, pre-heat the oven to 180 degrees Celsius.
6. Take a foil wrap and grease it nicely; place the fish it it; pour 1 tsp vegetable oil all over the fish;
7. Wrap it on all sides, place it in the baking tray and put it in the oven.
8. Bake it for 15 - 20 mts or till done. (check it after 15 mts)
9. Remove, rest it for a few mts. On opening the foil, you will find the juices.
10. This can be used as sauce while serving, if desired (as all the flavours are concentrated in it)
11. Serve with lemon wedges, garlic sauce and some baked potatoes or french fries.

  

 GARLIC SAUCE 

FRENCH FRIES

BAKED SWEET POTATOES

GARLIC SAUCE..

RECIPE:

INGR:

Hung curds                         1 cup
Fresh cream                       1 tbsp
Crushed paneer                 1 tbsp   
Garlic ( finely crushed)     4 pod
Sesame oil                         2 tbsp
Pepper pd                           2 tsp
White vinegar                     1/2 tsp
or Lemon juice                   1/2 tsp
Salt to taste

Method:

1. Take a blender & put in crushed garlic, curds, cream, paneer & vinegar.
2. Whisk them thoroughly for a few mts.
3. At regular intervals of half a minute, add sesame oil little by litte.
4. This will give volume and a frothy texture to the sauce.
5. After fine blending , remove it.
6. Season it with salt and pepper before serving.
7. Use it as a dip for grilled chicken, fish fry and baked vegetables.

Note:

1. For hung curds, tie up curds in a muslin cloth and hang it for an hour to drain away all whey water.  
2. Paneer is to give body to the sauce; it can be avoided if not desired.

BAKED SWEET POTATOES..

RECIPE:

INGR:

Sweet Potaoes               2 ( 250 gm )

Red chilli flakes              1 tsp

Pepoper pd                      1 tsp

Salt to taste

Butter / Vegetable oil     2 tsp

Method:

Wash and cut the potaotes into any shape as desired; leave the skin on.

Take a mixing bowl and place the potato pieces in it.

Sprinkle chilli flakes, pepper pd, salt on them and toss them nicely to coat all over.

Place them on a greased baking tray and put it in a pre- heated oven.

Drizzle melted butter over them to lend crispiness.

Bake them for 10 - 15 mts.

Remove, rest for a few mts and serve hot. 

FRENCH FRIES..

RECIPE: ( 2 Servings)

INGR:

Potatoes                                   3 large ones

Oil for deep frying

Salt & pepper for seasoning

Method:

1. Peel the potatoes and keep them soaked in water.
2. Cut them into one centimeter thick slices and further cut into finger sized pieces. 
3. Keep sufficient water for boiling in a large pan.
4. Put the potato pieces in the water, add salt and boil till half done. 
5. Drain and cool the potatoes in the refrigerator. 
6. Transfer the potato pieces into a zip-lock bag and seal after removing any excess air. 
7. Keep them in the deep freezer. 
8. When required remove them from the deep freezer.
9. Deep fry directly in medium hot oil till golden and crisp. 
10. Drain and place on absorbent paper.
11. Season them with salt/pepper only after removing them from hot oil.
12. Serve hot with ketchup/mayonnaise/garlic sauce etc.

Note: 

1. They can be fried immediately after draining and cooling. 
2. However they are more crisp when kept in the freezer.