PANEER CAPSICUM WRAPS..

RECIPE:

Thinly rolled chappatis              6

Paneer cubes                             1 cup (250 gms)

Capsicum cubes                        1 cup  ( 3 big )

Tomatoes cubed                        2 big

Onions  cubed                            2 big

Coriander leaves                       2 sprig

Ginger juliennes                        1 tsp

Red chilli pd                               1/2 tsp

Coriander pd                              2 tsp

Cumin                                         1/2 tsp  

Mustard                                      1/2 tsp

Urad dal                                      1/2 tsp

Kasuri methi (optional)             1/2 tsp

Turmeric                                     1/4 tsp

Sugar                                           1/4 tsp

Salt to taste  

Method:

1. Heat 1 tbsp oil in a pan, put in cumin & mustard; on crackling add urad dal.
2. Add in ginger juliennes, onions, stir for half a minute; put in kasuri methi.
3. Now add tomatoes, capsicum, paneer; saute on med heat for 2 mts.
4. Add the seasoning, mix well; put in sugar, saute for a further 5-6mts.
5. Taste for seasoning  -  adjust accordingly.
6. When it forms into a nice homogeneous mixture (should be half cooked), remove.
7. Sprinkle with coriander leaves and keep aside.
8. Lay one chappati on a plate, place this stuffing in the middle, wrap around the chappati.
9. To keep it in place, wrap it with a foil, half way up from bottom, as shown.
10. Repeat the same for all chappatis .
11. Your Paneer Capsicum wraps are ready to eat !       

FISH CURRY..

RECIPE:

INGR:

Fish ( of any choice )           600 gms

Onions                                   2 big

Tomatoes                              2-3

Tamarind                               lemon sized 

Coconut paste (optional)     1/2 cup

Ginger                                    1"

Garlic                                      1 pod

Curry leaves                          1 sprig

Coriander leaves                   2 sprigs

Kasuri methi (optional)         1 tsp

Red chilli pd                           3 tsp

Coriander pd                          2 tbsp

Pepper pd                               1 tsp

Turmeric                                 1/2 tsp

Mustard                                   1/2 tsp

Fenugreek                               5-6 (very small qty)

Sesame oil                              4 tbsp

Salt to taste 

Method:

1. Soak tamarind in a bowl of warm water;  add to it - turmeric pd, salt, red chilli pd, coriander pd.
2. Leave it to marinate as shown above for half an hour while you begin to make the curry.
3. Clean, wash and drain water from fish slices; coat them with salt and turmeric and keep aside.
4. Chop onion, tomatoes finely, crush ginger garlic .
5. Heat sesame oil in a thick, shallow pan,  add mustard, fenugreek, on crackling add curry leaves.
6. Now add ginger, garlic and stir fry; put in the onions, fry to pink.
7. Add tomatoes, kasuri methi and cook till mushy on medium heat.
8. Meanwhile, nicely mash the tamarind pulp in the marinated water and filter the mix.
9. Add this curry base to tomato mash, stir well. Add hot water if needed.
10. Let this curry simmer for a good 10 -12 mts, till it thickens to half the original quantity.
11. Add coconut paste and mix well. Check for seasoning.
12. Now slide in the fish slices into the curry gently and cook for a further 5 - 7 mts. on med heat.
13. Turn the fish slices to the other side carefully and simmer for 5 more mts.
14. Remove, sprinkle with coriander leaves and serve hot with rice.

GOLDEN GOBI..

RECIPE: 

INGR:

For the Batter: 

Besan ( gram flour)                     150 gm

Rice flour or cornflour                2 tbsp
Cumin                                           1 tsp
Ajwain                                           1/2 tsp
Chilli pd                                        1/2 tsp
Garam masala                              1 tsp
Hing                                               a pinch
Garlic  (optional)                           6 pods
Ginger                                            1"
Curry leaves                                  1 sprig
Coriander leaves                           2 sprigs
Green chillies                                 3
Salt to taste

Caulifower                                      1
Oil for deep frying

Method: 

1. Clean the cauliflowers and cut into tiny flowerets.
2. Immerse in salted water for 10 - 15 mts., drain and keep aside
3. Mix in all the ingredients dryly by rubbing in 1 tbsp hot oil.
4. Add the culiflowers  and mix well to coat all over the gobi.
5. Sprinkle a little bit of water and mix in gently to avoid breaking.
6. Rest for 1/2 an hour or can even refrigerate for an hour or two.
7. Deep fry the marinated cauliflowers to a golden colour on medium heat.
8. Serve hot at tea time with green chutney or ketchup.

SAIJAN PATTI STIR FRY..

RECIPE:

INGR:

Saijan ka saag (drumstick leaves)                    a big bunch

(as this leaf shrivels to 1/4th on cooking)

Peanuts                                                               1 tbsp
Red chillies                                                         2
Garlic pod                                                            4
Mustard                                                               1/2 tsp
Urad dal                                                              1/2 tsp
Chana dal                                                            1/2 tsp
Cumin                                                                 1/2 tsp
Turmeric                                                             1/4 tsp
Salt to taste 
Oil                                                                         2 tsp

Method:

1. Pick the leaves from their stems, wash thoroughly, drain and keep aside.
2. Roast peanuts, red chilli, garlic and grind coarsely into powder.
3. Heat oil in a pan and add mustard, cumin; on crackling add urad dal & chana dal.
4. Put in the saijan patta and stir fry on high flame.
5. When all water evaporates, reduce the flame and add salt & turmeric.
6. Fry for a further  5 - 7 mts, add the coarsely ground peanut powder, stir and remove.
7. Serve hot at mealtimes. 
8. Can be garnished with grated coconut and fried onion cubes; it tastes really good .. 

Note:

1. Make sure the leaf is of good quality and fresh.
2. Fry on a high flame to remove all moisture and sogginess.
3. This leaf is very rich in iron and is highly beneficial for anemic .

(The leaves are the most nutritious part of the plant, being a significant source of B vitamins, vitamin C, provitamin A as beta-carotene, vitamin K, manganese and protein, among other essential nutrients) - Google.

ONION CAPSICUM PAKORA..

 

RECIPE:

INGR:

Besan (chickepea flour)            250 gm
Rice flour or cornflour               2 tbsp
Cumin                                          1 tsp
Ajwain                                          1/2 tsp
Cornflakes                                   3-4 tbsp
Chilli pd                                        1/2 tsp
Garam masala                             1 tsp
Hing                                              a pinch
Garlic                                            6 pods
Ginger                                           1"
Curry leaves                                 1 sprig
Coriander leaves                          2 sprigs 
Onions                                           2-3
Capsicum                                      2
Salt to taste
Oil for deep frying

Method:

1. Cut onions and capsicums lengthwise as shown and keep aside.
2. Chop ginger finely and mash garlic alongwith the skin.
3. In a shallow dish mix in all the dry ingredients thoroughly; rub in 2 tbsp hot oil.
4. Now mix in the onions, capsicums, curry leaves, coriander leaves, ginger and garlic.
5. At this stage add the cornflakes to the mix.
6. If water is needed then sprinkle a  little and make into a thick mixture as shown above.
7. Heat oil in a thick pan and on medium heat fry the pakoras to golden on all sides.
8. For this, wet your fingers and put in the pakora mixture little by little, shapeless and long strips.
9. Serve hot with green chutney or ketchup alongwith a hot cup of tea.
10. Nothing like it to beat a chilly evening ! 

EGG NEST..

 

RECIPE:

Ingr:

Boiled eggs                    5
Onions                            2
Tomatoes                       2
Gr chillies                       2
Ginger garlic paste       1 tsp
Saunf pd                         2 tsp
Coriander pd                  2 tbsp
Chilli pd                          1 tsp
Pepper pd                       1 tsp
Turmeric                         1/4 tsp   
Curry leaves                  1 sprig
Coriander leaves           1 sprig
Cumin                              1/4 tsp
Urad/chana daal              1 tsp
Salt to taste

Method:

1. Finely chop onions, tomatoes, gr chillies, curry leaves.
2. Make slits on the boiled eggs as shown ( it helps to absorb the masala) and keep aside.
3. Heat 2 tbsp oil in a pan, put in mustard and cumin; on crackling add urad, channa dal.
4. Put in ginger garlic paste, curry leaves and stir fry; add onions and saute till pink.
5. Add the tomatoes and cook till mushy. Put in the seasoning and mix well.
6. Pour 2 cups hot water and bring to boil; check for seasoning and adjust the taste.
7. Reduce the flame and simmer the masala till it is reduced to half.
8. Place the eggs and toss the mixture. Cook till a thick gravy is formed and oil starts leaving the sides.
9. Remove and serve hot sprinkled with coriander leaves.

FISH FRY WITH PAN TOSSED CAPSICUM & SPRINGONION..

 

RECIPE:

INGR:
For Fish fry:
Fish                                5 slices/fillets
Red chiili pd                 1 tsp
Dhania pd                     1/2 tsp
Pepper pd                     1/2 tsp
Turmeric pd                 1/2 tsp
Mustard paste              1 tsp (optional)
Ginger garlic paste      1 tsp
Lemon                          1/2
Cornflour                      2 tsp
Salt to taste
Sesame oil                   2 tsp 

Method:

1. Mix all the above ingredients (except fish) and make a marination by adding very little water to make a thick paste. Rest for 10 mts.
2. Marinate the fish slices in it for 1/2 an hour.
3. In a flat pan, heat 1 tbsp sesame oil and on heating, shallow fry the fish on high flame for 2 mts to caramelise on both sides.
4. Reduce the flame and let the fish cook well on both sides (it takes 8 - 10 mts on each side).
5. Remove and keep aside.

For the Pan tossed caspsicum and spring onion:

Ingr:
Capsicum                    1 big
Spring onion                1 bunch
Cabbage leaves          4
Green chillies              4
Pepper pd                    1/2 tsp
Coriander pd               2 tsp
Sesame seeds/pd       1 tsp
Turmeric                      1/4 tsp
Sesame oil                   1/2 tbsp
Salt to taste

Method:

1. Cut all the veggies into long strips (around 3-4 inches).
2. Slit the green chillies into two, lengthwise .
3. Heat oil in a pan and on heating add the spring onion; toss them on high flame for a minute and remove and keep aside.
4. Next add the casicum, green chillies and cabbage and on high flame toss them for a minute or two.
5. Reduce the flame and sprinkle all the seasonings and mix well.
6. Check for taste and adjust it accordingly.
7. Let the whole ensemble cook for a couple of minutes till the mixture gets cooke and comes crumbly; add the spring onions, toss them on high flame for 1/2 a minute, remove and keep aside.
8. Serve the fish with this tossed veggies for accompaniment.

Note:
For crunch in the veggies cook for lesser time ( as i like to have my veggies done 3/4ths, i have taken a longer time)