Mushroom Masala

Ingredients:

Mushrooms- 200grms cleaned and chopped

Onion- 1 chopped

Tomatoes- 2 chopped

Ginger-Garlic paste- 1 tspn

Garam masala- 1 tspn

Geera and dhaniya powder- ½ tspn each

Red chilli powder- ½ to 1 tspn

Turmeric- ¼ tspn

Salt to taste

Oil – 3 tbspn

Cumin and mustard seeds- 1 tspn

Butter(optional) -1 tspn

Coriander for garnishing

Cooking Method:

• Heat oil in a pan. Add Cumin and mustard seeds, let them splutter.
• Add ginger-garlic paste. Then add onion. Fry till onion is golden brown.
• Add tomatoes and salt. Mix it well and cover the pan so that the tomatoes turn into paste.
• Then add all the powders. That is Garam masala, Geera and dhaniya powder, Red chilli powder, Turmeric and mix well. Fry for 1 min.
• Add mushrooms, mix well and cook till the mushrooms are soft.
• You can add butter or cream or even curd(yogurt) at the end and take off the heat.
• Garnish with coriander.

Serving Suggestion:

Serve hot with Naan or chapatti. Can also be used in wraps. these Wraps can be made by homemade chapatis or tortilla which we get in supermarket. Ideal for lunch boxes and kids will love wrap however.

IN THE WRAP add some grated cucumber, carrot and some lettuce. yummmmmmmmmy...

Potato Pakoda or Aloo Pakoda

Ingredients:

Potato- 1(sliced round)

Gram Flour- 4 tbspn

Rice Flour- 1 tbspn

Red chilli powder- ½ tspn

Geera powder and dhaniya powder(optional)- 1/4 tspn each

Garam masala(optional)- ¼ tspn

Salt to taste

Oil to fry

Cooking Method:

• Cut the Potato into thin round peices and keep aside for now.
• Mix all the other ingredients in a mixing bowl with water to form batter.(except oil and Potato)
• Heat oil in a frying pan. Dip the potato pieces in the batter and fry till golden brown.

Serving Suggestion:

Serve with tomato sauce or coconut chutney. For coconut chutney recipe click here.

Methi Pakoda

Ingredients:
Methi- 1 cup washed and cut
Onion- 1 medium sized chopped
Gram Flour- 4 tbspns
Rice Flour- 1 tbspn
Geera(Cumin seeds)-1/2 tspn
Chilli powder-1/2 tspn(or can use green chillies cut in small peices)
Salt to taste
Oil to fry

Cooking Method:

1. Put all the ingredients togeather in a mixing bowl.
2. Mix them well with little amount of water till you get a thick batter.
3. Heat oil in a kadai or a vessel. Spoon in the batter into the hot oil to make small balls.
4. Fry them till golden brown as shown above.

Serving Suggestion:
Serve with tomato sauce or coconut chutney .

Aloo or Potato Paratha

Ingredients:

For dough:

Wheat flour or atta- 2 cups

Salt- ½ to 1 tbspn

 oil- 2tbspn

For filling:

potatoes- 4 med sized(boiled and mashed)

Salt to taste

Geera- 1 tspn

Onion- 1 medium sized finely chopped

Red Chilli powder- ½ or 1 tspn or green chillies- 2 finely chopped

Turmeric powder- ¼ tspn

Garam masala- 1 tspn

Geera and dhaniya powder- ½ tspn each

Lemon juice- 2 tbspn

Cooking Method:

For dough:

• Take atta in a mixing bowl. Add salt and oil.mix well.
• Kneed it well with water to get a smooth dough.keep covered for 15-30 mins.

For filling:

• Take boiled and mashed potatoes in a mixing bowl.
• Add all the ingredients for filling.mix well to get a smooth paste.
• Taste it.if the lemon juice is more then you can add sugar.
• Now make the pastes into small balls of approximately 1½ times of the size of dough balls .

Now make the dough into small balls of a size of lemon. Roll it a little and place the filling ball and cover it fully. Sprinkle some flour on the flat surface and roll to get a round paratha. Cook it both the sides by applying oil.

Serving Suggestion:

Serve hot with pickle and curd or yogurt. Can also eat with butter and pickle.

Sending to BREAKFAT MELA by Srivalli

Panner(Indian cheese) Paratha

Ingredients:

For dough:

Wheat flour or atta- 2 cups

Salt- ½ to 1 tbspn

 oil- 2tbspn

For filling:

Panner- 100 grms grated

Salt to taste

Geera- 1 tspn

Onion- 1 medium sized finely chopped

Red Chilli powder- ½ or 1 tspn or green chillies- 2 finely chopped

Turmeric powder- ¼ tspn

Garam masala- 1 tspn

Geera and dhaniya powder- ½ tspn each

Cooking Method:

For dough:

• Take atta in a mixing bowl. Add salt and oil.mix well.
• Kneed it well with water to get a smooth dough.keep covered for 15-30 mins.

For filling:

• Take grated panner in a mixing bowl.
• Add all the ingredients for filling. mix well.
• Now make it into small balls of approximately 1½ times of the size of dough balls .

Now make the dough into small balls of a size of lemon. Roll it a little and place the filling ball and cover it fully. Sprinkle some flour on the flat surface and roll to get a round paratha. Cook it both the sides by applying oil.

Serving Suggestion:

Serve hot with pickle and curd or yogurt. Can also eat with butter and pickle.

Sending this to BREAKFAST MELA by Srivalli

Methi Paratha

Ingredients:

Methi- 2 bunch (cleaned and cut)

Wheat flour or atta- 2 cups

Salt to taste

Oil- 3 tbspn

Geera- 1 tspn

Onion- 1 medium sized finely chopped

Red Chilli powder- ½ or 1 tspn

Turmeric powder- ¼ tspn

Garam masala- 1 tspn

Gram flour- 2 tbspn.

Cooking Method:

• Heat oil in a vessel. Add geera, let them splutter. Then add onion and fry till golden brown.
• Then add methi and stir well. This reduces the size of methi and discharges water.
• Add salt and cover with a lid and cook for 3-4 mins.
• Then add chilli powder, Termeric powder, garam masala and gram flour. Mix it well
• Take atta in a mixing bowl. Add ½ tbspn salt and the above mixture from the vessel.mix well.
• Kneed it well with water to get a smooth dough.keep covered for 15-30 mins.
• To make paratha, sprinkle some flour on flat surface and roll a small amount of dough, to make a round shape. Other method is to place a plastic bag on a flat surface, ally some oil and roll the dough . both tastes good but I feel Oil is better.
• Now cook the paratha on both sides on a frying pan with oil. 

Serving Suggestion:

Serve hot with pickle and curd or yogurt. Can also eat with butter and pickle

Carrot Halwa

Ingredients:

Carrot- 2 cups grated

Sugar- ¾ cup

Milk- 1 cup

Cashewnuts- 4 or 5

Raisins or dry grapes- 10

Ghee or butter(melted)- 2 tbspn

Cardamom powder- ½ tspn

Cooking Method:

• Heat 1 tbspn of ghee in a kadai or vessel. Fry the cashewnuts and dry grapes. Keep aside
• Add the remaining ghee to the same vessel and add grated carrots.
• Fry till the carrot is soft. (it also changes its color to very light orange)
• Then add sugar. Stir till it all melts.
• Then add all the other ingredients and boil. Boil it till all the milk disappears.
• Taste it now and u can add some more sugar if necessary.

Serving Suggestion:

Can be served hot or later as desserts. Tastes good however.

Groundnut or Peanuts chutney powder

Ingredients:

Peanuts or groundnuts- 1 cup

Garlic- 2or 3 cloves

Geera- 1 tspn

Coriander- 2 or 3 strands

Curry leaves- 5 or 6 leaves

Cooking Method:

• Roast the ground nuts and let them cool down.
• Remove the skin off by rubbing with something flat.
• Put all the ingredients together in a mixer jar and grind it till fine powder.

Serving Suggestion:

Can be served with curd and chapatti or dosa or ghee and chapatti.

It tastes good with everything.



Pastry Biscuits

Ingredients:

Puff pastry sheet- 1
oil or butter- 2 tspn

Cooking Method:

• Cut the pastry sheet into thin strips and twist in the middle. Or make any shape u want.
• Grease the baking tray with oil or butter and place the strips on it.
• keep in the pre-heated oven for about 15 mins at 220 deg cel.

Vegetable Puff Pastry

Ingredients:

Puff Pastry sheet- 1

Vegetables (Carrot, potato, beans, capsicum or pepper, peas, cauliflower)- altogether 3 cups chopped or diced or cubed.

Oil- 2 tspn

Onion- 1 finely chopped

Geera-1 tspn

Ginger-garlic paste- 1 tspn

Garam masala- 1 tspn

Coriander powder- ½ tspn

Geera powder- ½ tspn

Sugar- ½ or 1 tspn

Red chilli powder or green chillies- acc to your taste

Salt to taste

Turmeric- ¼ tspn

 Cooking Method:

• Heat 2 tbspn of oil in a vessel or kadai or pan.
• Add geera let them splutter. Add onion and fry till golden brown.
• Add all the vegetables and fry for 4 mins.
• Add salt, mix and cover it with a lid and allow all the vegetables to cook.(if the vessel surface starts getting brown then sprinkle some water so that the vegetables don’t burn.)
• When the vegetables are cooked, add all the spices and mix well.
• Let it cool down. Till then grease the baking tray with oil or butter.
• Cut the pastry sheet into rectangle and place on the tray.
• Put the above prepared stuffing on one half of the pastry sheet.
• Fold it and seal the ends.
• keep it in the preheated oven for about 15 mins at 220 deg cel. 

Brinjal pakoda or Baingan pakoda

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Ingredients:

Brinjal- 1

Gram Flour- 4 tbspn

Rice Flour- 1 tbspn

Red chilli powder- ½ tspn

Geera powder and dhaniya powder(optional)- 1/4 tspn each

Garam masala(optional)- ¼ tspn

Salt to taste

Oil to fry

Cooking Method:

• cut the brinjal into thin round peices and keep aside for now.
• Mix all the other ingredients in a mixing bowl with water to form batter.(except oil and bringal)
• Heat oil in a frying pan. Dip the brinjal pieces in the batter and fry till golden brown.

Serving Suggestion:

Serve with tomato sauce or coconut chutney. For coconut chutney recipe click here.

Paneer (Indian cheese) Pakoda

Ingredients:

Panner- 100 grms

Gram Flour- 4 tbspn

Rice Flour- 1 tbspn

Red chilli powder- ½ tspn

Geera powder and dhaniya powder(optional)- 1/4 tspn each

Garam masala(optional)- ¼ tspn

Salt to taste

Oil to fry

Cooking Method:

• cut the Panner into thin long blocks and keep aside for now.
• Mix all the other ingredients in a mixing bowl with water to form batter.(except oil and panner)
• Heat oil in a frying pan. Dip the panner pieces in the batter and fry till golden brown.

Serving Suggestion:

Serve with tomato sauce or coconut chutney. For coconut chutney recipe click here.

Veg Manchurian Soup

Ingredients:

Vegetables (Carrot, potato, cabbage, Green Pepper or Capsicum, Beans)- 1 cup(altogether), finely chopped

Vinegar- 2 tbspn

Soya sauce-  2 tbspn

Tomato sauce(optional)- 1 tbspn

Pepper powder- ½ tspn

Corn flour- 1 tbspn

Salt to taste

Oil- 1 tbspn

Cooking Method:

• Heat oil in a kadai or pan. Add all the vegetables. Fry for 5 mins.
• Put salt and cover it with a lid and allow the vegis to cook.
• When the vegis are cooked, Add vinegar, soya sauce, tomato sauce(if using), pepper powder. Fry for 2 mins.
• Add 2 cups of water. (u can add more or less ,its up to u.)
• Take the corn flour in a bowl and mix it with some water and pour it into the pan. (if corn flour is added directly, lumps are formed.)
• Cook for 2 mins. The soup will be thickened now. If you want it more thick, add some more corn flour. Or if its too thick add water.

Serving Suggestion:

Serve  hot with bread.