CAULIFLOWER IN DATES


1 big cauliflower

100 gm seedless dates chopped

1 cup tomato puree

4-5 slit green chillies.

1 inch piece ginger chopped fine

1 tblsp. coriander leaves chopped

1 tsp.cummin seed powder

1/2 tsp.chilli powder

1/4 tsp.turmeric powder

1 tblsp.vinegar

1 tsp.sugar

1/4 tsp powdered mustard

oil to fry the cauliflower.

Heat oil in a kadai and fry the flowerettes till golden brown.Remove and keep aside.In another pan heat 1 tblsp.of oil,add cummin seeds,add ginger,and rest of the ingredients one by one.Lastly add the fried cauliflower.Cook covered for 5 minutes.

Garnish with coriander leaves.

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CHANNA OR CHICK PEA DONAS


This dish can be served for any meal and the filling can be substituted with minced meat panneer or any type of filling you like.This type of donas is good to serve at kitty parties!

For the donas:

200 gm plain flour

1 tsp rawa

1 tblsp.oil

salt.

Bind all to a stiff dough.divide dough into 10-12 balls.Roll and put onto the  back of your desired mould(preferably steel ).Hold the mould with a pair of tongs and insert into the hot oil.Fry till golden.Remove the donas with the help of a knife or fork.

Fill donas and garnish with coriander leaves,cucumber or coconut.

250 gm channa or chick peas( soaked overnight)

2 onions chopped

4 green chillies

small piece of ginger

1/2 fresh coconut grated(keep some separate for garnishing)

3 tsp.lemon juice/amchur powder( dry mango powder)

1/4 cup coriander leaves chopped

1 tsp.sugar

1/2 tsp.turmeric

1/2 tsp.mustard

1 tsp.cummin powder

salt to taste.

Cook the chick peas in a pressure cooker,or untill soft.drain the water and keep aside.

Grind green chillies,ginger.Heat oil.Add the mustard seeds,when they splutter add the onions and saute till transparent.Add chilli-ginger paste,turmeric and cummin powder.Add the channa and the rest of the ingredients.Fill into fried cups,garnish and serve.

Note:You could use the chole recipe filling featured in my blog too

BUTTER PEAS ,SPINACH BRUSCHETTA


This is a quick,healthy and protein and iron rich recipe to make for breakfast or a snack.

1 cup butter peas

1 big tomato (remove seeds)

1/2 a capsicum chopped or 2 green chillies

A bunch of spinach leaves

1 tsp.chilli flakes

1-2 pip garlic finely chopped

olive oil/mustard oil-2 tblsp

1-2 tblsp vinegar or lime

mozzarella or any cheese grated(the quantity depends on the consumer)

salt to taste

You can butter the bread ,but i use it plain, as oil is used in the topping. Cook the peas till soft.Mix all the ingredients with the peas.Arrange on bread slices.sprinkle cheese and bake in a hot oven(200 degrees) for 10-15 mins

PANNEER ‘N’PINEAPPLE SALSA ROLL


This recipe is a twist of tacos.As lot of oil is used to make tacos.i thought to make it, a little different with less oil and more of wheat flour!

For the roll dough:

250 gm  wheat flour

2-3 tblsp.cornflour

2 tblsp.gramflour

1/4 cup plain flour

salt to taste.

1 tblsp.oil

butter or oil to make the chappathis(a tsp.of oil is enough while making)

Bind all to smooth dough.set a aside for few minutes,and make like making chappathis.

For the salsa

300-400 gm tomatoes blanched in boiling water

100 gm oinions finely chopped

5-7 hot red chillies soaked in hot water

3-4 flakes garlic

25 ml vinegar

1/2 -1 tblsp.sugar

2 tblsp.oil

200 gm panneer

1/2 cup chopped pineapple

2-3 green chillies

1/4 tsp.garam masala

pepper powder-1/4- 1/2 tsp depending on your taste

salt to taste

Mix chillies and the tomatoes and blend to a smooth paste.Set aside.Heat oil add chopped onions and garlic.Fry till soft and light brown.Stir in tomato- chilli paste,vinegar and add the cut panneer pineapple and the rest of the ingredients and cook till thick.

To serve:Take 2 chappathis.On one chappathi place the salsa filling and on the other place chopped cucumber and carrots and chopped coriander leaves

First roll the chappathi with the salsa half way and on the next one the vegetables and roll on into one big roll.cut and serve .

CONDENSED MILK TOFFEE


1 tin condensed milk

1/2 cup water

1+1/2 cups sugar

2 tbsp.butter

1/2 cup walnuts/cashewnuts

1 tsp.vanilla

1 tblsp liquid glucose(optional)

Mix all the above ingredients except walnuts and vanilla in a heavy bottomed vessel,and keep stirring over low heat untill it reaches a soft ball stage.Remove from heat and add vanilla and walnuts.Pour onto a greased tray and cool.Cut into pieces.

CARROT PUDDING


3-4 big carrots(grated)

1 tblsp.chopped dates

50 gm butter

20 gm sugar

1/2 cup condensed milk

1 tblsp chopped nuts

1 tblsp.chopped raisins

1 tsp.ground cinammon

grated rind of 1 lemon

50 gm flour(1/2 teacup)

1/2 tsp.baking powder

1/4 tsp.baking soda

pinch of salt.

Cream the butter and sugar untill mix is light and fluffy.Beat in condensed milk.Sift the flour with the baking powder,baking soda,salt and set aside.Add the carrots and the rest of the ingredients to the butter mix.Pour into a pie dish,or individual muffin cups and bake in a moderate oven for 25-30 mins(180 degrees)or untill skewer inserted it comes out clean.

Serve with cream

CHICKEN FANTASY


1 chicken boneless

1 tsp.salt

1 tsp.red chilli powder

1 tsp.garam masala powder

2 tblsp. vinegar

1 tblsp.worcestershire sauce

Mix all ingredients and marinade for 2-3 hours.Cook till liquid is dried up.

For the batter.

1/2 cup corn flour

2 tblsp.wine

2 tblsp.rum

1/2 cup grated cheese

2 eggs

salt and black pepper to taste.

(you can substitute beer for rum and  wine)

Beat eggs.Slowly add cornflour,wine,and grated cheese.Add seasoning.Heat oil.Dip each chicken piece in batter and deep fry.

CHICKEN ‘N’ PINEAPPLE SALAD


500-750 gm chicken

1 cup pineapple cubes

1 carrot grated

2-3 flakes of garlic chopped

a small piece of ginger chopped fine

1 onion chopped fine

lettuce leaves

1+1/2 cups thousand island dressing(see recipe below)

Boil chicken with skin in salt water.Add ginger,garlic,and onion.remove the skin from the chicken and shred.mix in thousand island dressing and chill in fridge.Serve on a bed of lettuce and grated carrot.

Thousand Island Dressing.

1 cup mayonnaise

1 tblsp.tomato sauce

1 tsp.chilli sauce.

1 tblsp.capsicum chopped

1 tblsp.onion chopped

1 tblsp.chopped cucumber

salt if needed.

Mix all with mayonnaise.bottle and store in fridge.Use when required

HONEY TANDOORI CHICKEN


1 kg chicken (whole or boneless cubes)

1 cup curd

4-5 tblsp.honey

8 red chillies

2 tblsp.lime juice

7 cloves

5cm piece of cinnamon

10 peppercorns

1 tsp.coriander-cummin powder

1/2 tsp.shahjeera (saunf)

salt to taste

butter/oil

Grind all the spices to a  fine paste.Add curd salt,lime juice and mix well.Apply the masala  paste to the chicken and set aside to marinade for 4-5 hours.Just before roasting apply honey and butter and roast on tandoor or oven (220 degrees).

If you are baking,thicken the juice left over in the dish after baking and pour over chicken.

CASHEW NUT BURFI


Ingredients:

250 gm cashewnuts

250 gm sugar

1/2 tblsp.butter

3-4 cardamons

1/2 cup water

1/2 cup cream

1/4 tsp.vanilla

1/2 nutmeg grated

Pound the cardamon and mix with nutmeg.Powder cashew to fine powder.

In a heavy pan, stir sugar and water untill all sugar melts.Then add cashewnuts,butter and cream.Stir all this over a slow fire,taking care not to burn in the bottom of the pan.When the mixture begins and leaves the sides of the pan.add vanilla,cardamon,and nutmeg powder.Beat well untill slightly cool.Spread and flatten on a greased tray.Cut into squares or shapes you desire.