Namkeen/ Chiwda

This goes very well for Indian tea or coffee.

In a little amount of oil, fry Peanuts and keep aside.

Then, fry the following dryfruits -

Makhaana, Kishmish,  Cashews, and coconut flakes (unsweetened)

(ps. some of the names are in Hindi)

Then in a little amount of oil, put mustard seeds, asafoetida, turmeric powder.

Then add puffed rice till it becomes crunchy. Caution: do not make it brown.

Then add all masalas:

Salt (about 2.5 spoons)

Sugar: about 2 spoons

Chat masala, red chilli powder, garam masala, garlic salt, or garlic powder, amchur powder.

Then add all the  dryfruits and Enjoy!

Spinach Pulav

Ingredients:
Basmati rice 1 cup
Palak(Spinach) 1/2 cup
Corinder leaves 1/2 cup
Green chillies 4
Ginger 1″ piece
Garlic 4-5
Lemon juice 2 tbl spns
Sugar 1 tea spn
Coconut 2 tbl spns
Garam masala 1/2 tea spn
Bay leaves 2
Cloves 3
Cinnamon 1″ stick
Cardamom 2
Ghee/oil 1 tbl spn
Onion 1 big
Vegetables(Green beans, carrot, peas, cauliflower) 1 cup
Salt

Method:
Grind together palak, coriander leaves, green chillies, ginger, garlic, lemon juice, coconut, sugar and garam masala without adding much water(If required, only a little water can be added).
Heat ghee, add bay leaves, cloves, cinnamon, cardamom, garlic(2). Fry for a minute. Add onion and fry till they turn slightly brown in color.
Add vegetables and the paste, fry for 5min. Add rice and fry for some more time. Add 2 cups of water,salt and close the lid. Check after 10min, if required, add some more water and cook till completely done.
Serve hot with raita.

Spinach Korma

Spinach (finely chopped) – Steamed and then make a paste

Onion – Cut lengthwise

Tomatoes , green chillies, garlic – Make a paste

Cooked vegetables of your choice like Carrot, Peas, Beans, Cauliflower, Potato (cut these vegetables into cubes and then cook them with little salt)

2 spoon curd, tamarind, groundnut/cashews, some water – make a liquid paste.

Heat little oil in a pressure pan & add Mustard seeds/cumin seeds to it.

Fry the onions until they turn brown. Then add the paste of tomatoes, garlic and green chillies. Add some shahi paneer masala, turmeric and red chilli powder. Simmer for sometime.

Add already cooked Spinach with some buttermilk and tamarind paste to the above and simmer for sometime.

Add the cooked vegetables to the above with some coconut and cook for sometime.

Add some garam masala and kitchen king masala, salt to taste.

Pour some water, if required.

Garnish with coriander, grated ginger.

Banana (Peach) (Peanut Butter) Milk Shake

Banana – Cut into slices and remove the middle black portion.

In a mixer, add sliced bananas, peaches (optional), sugar, ice cubes, peanut butter and Milk.

Enjoy!

Black Chana

Pressure-cook the black chana with salt.

Fry Onions (cut length-wise) with little salt until they turn brown. Add fennel seeds.

Grind coconut and tomatoes and add it to onions and then add  cumin, coriander, roasted gram, green chilies, garlic and chana masala. Fry for some time before adding Chana. Cook and then garnish with cilantro  , ginger.

Add salt for taste.

Garnish with cilantro leaves and serve hot.

Makhana Kheer

Milk 6 cups
Makhana (lotus seeds) 4 cups
Sugar 1 cup
Cream 1 cup
Ghee 2 tabs
Chopped dates 2 tabs
Cardamom powder 1/2 tsp

Fry the makhana in ghee till reddish brown in colour. Set aside. Cook the milk, stirring all the time and till it is reduced to half the quantity. Add the makhana and cook till the kheer becomes thick. Reduce the heat and add the sugar, a small quantity at a time. Add the dates and allow to cool. Mix in the cream and cardamom. Serve well chilled.

Apple Kheer

1 litre Milk
4 tbsp Sugar
4 medium Apples, peeled
1/4 tsp Cardamom powder
4 Almonds, sliced
5 Pistas

Vanilla creme, food color or saffron

Method
Put the milk to boil in a heavy based pan. Add the sugar and cook gently until the mixture is reduced by half.

Grate the apples. In another pan, cook both apples and sugar. When apples have softened drain. Add drained liquid to kheer. Boil milk further for 5 minutes, to thicken.

Remove from heat and allow it to cool slightly.

Add in apple and all other ingredients to the warm milk.

Sprinkle cardamom, pistas and almonds, vanilla creme, food color on top.

Serve hot or cold.

Chatpata Chana

Garbanzo beans 1 can

Red onions thinly sliced 3/4th cup

Finely chopped fresh coriander leaves 2 table spoons

Green chilies slit thinly lengthwise 2 number

Amchur powder 1 teaspoon

Cumin powder 1 teaspoon

Garam masala powder 1 teaspoon

Salt to taste
Juice of 1 lemon

Drain the water from the garbanzo beans can.

Add the amchur powder, cumin powder, garam masala, salt and lemon juice and mix well.

Add the green chilies and the onions and the coriander leaves. Toss well. Let it stand for 1 hour.

Serve cold.

Vegie Burger receipes

Recipe 1

1 medium-size avocado
1 green onion, chopped
1 tablespoon lemon juice
1 tablespoon chopped fresh cilantro leaves
1/4 teaspoon salt
4 sandwich rolls, split
1 large tomato
4 large lettuce leaves
1 cup alfalfa sprouts

1. Preheat broiler if manufacturer directs. Cut avocado lengthwise in half; remove seed and peel. In bowl, mash avocado; stir in green onion, lemon juice, cilantro, and salt.

2. Prepare vegetarian soy burgers as labels direct. Meanwhile, toast sandwich rolls and slice tomato.

3. On 4 dinner plates, arrange lettuce leaves on bottom halves of toasted rolls; top with tomato slices, burgers, and avocado mixture. Replace tops. Serve with alfalfa sprouts.

Mouthwatering Gravy

Gravy 1
Heat a little oil and fry cloves, cinnamon, poppy seeds, coriander seeds, red chilies, 1/4 cup onion. When onion turns slightly brownish, add coconut and fry for sometime. Grind them.
Heat oil and fry remaining onions, ginger-garlic paste till they are slightly brownish. Add the tomato and fry till tomatoes become slightly tender. Now add and paste, fry till oil separates.
Add well beaten yogurt, salt and cook till it is completely done. Add chopped coriander and cook for another 1-2mins.

SriLankan Curry
Heat oil and fry garlic, onion (whole if they are small, cut into big pieces if they are big). Fry till onions turn slightly brownish.
Add fenugreek seeds and fry for sometime. Add chili powder, turmeric and peeled baby potatoes(if potatoes are big, cut them into two).
Pour in coconut milk, red chilies, salt and tamarind extract/pulp. Close and cook till potatoes are done.
Serve hot with rotis/chapathis.

Basic Gravy
1 tomato
1 onion
3-4 cloves garlic
1″ piece ginger
4 dry red chillies (deseeded)
1/2 cup curds
6-7 cashews broken
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
3-4 pinches asafoetida
1/4 tsp. garam masala
3-4 pinches cinnamon-clove powder
salt to taste

Grind all ingredients together except oil. Heat oil, add paste, stir fry till oil separates. Add 1 cup water, bring to boil, simmer till thick.