Winter Fresh Salad

This is full of Vitamin C and combination of fresh winter fruits with few dry cranberries for sweet and sour taste. You will love this salad for its refreshing colour and its flavour.

Ingredients:

4 Oranges
400 gms Chickpeas Soaked overnight and cooked (Subsituate with Chickpeas Can)
1 cup Carrot, Coarsely Grated
1 cup Red Cabbage finely Chopped
1/4 cup Dry Cranberries
6 tablespoon freshly Coriander Chopped
4 tablespoon Extra Virgin Olive Oil
3 tablespoon Red Wine Vinegar
Salt and Ground Black Pepper


Method:

Cut thin slices of orange and peel each of the slice, and cut each into two long slices. Put the orange slices and squeeze some juice from orange into a serving bowl with cabbage, carrots, chickpeas, cranberries and coriander. Add the oil and vinegar and season well with salt and pepper.
Toss everything together to coat thoroughly. Serve immediately or refrigerate few hours for marination before serving.


Notes*
If you don't have red wine vinegar, substitute it with rice vinegar and add 1/4 teaspoon of brown sugar.
Cranberries to can be substitute with red and black grapes or Karonda (Indian name)


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Pragati..!!

Stuffed Palak Pakoda

This recipe i learnt from my father, he is big fan Pakoda's specially Palak Pakoda. I made this for the first time few month back and after eating this we both slept for hours. From long my husband was telling me to make palak pakoda and i was just delaying it as i don't like much of these foods,  but i love to amaze him sometimes so here is recipe of the day we had supper Sunday and pakoda's with tea is unbeatable combination for anyone so enjoy your time with crunchy sound and sip of cardamom tea.

Ingredients:

20 leaves of Baby Spinach (make 10 stuffed pakoda)

For Batter:

1/2 cup Besan (Gram Flour)

1 teaspoon Ginger-Green Chilli paste

1 teaspoon Black Salt 

1/2 teaspoon Chilli flakes 

1/2 teaspoon Ajwaine Seeds

1/2 teaspoon roasted Cumin powder

Pinch of Asafoetida (Hing)

Chopped Coriander

Salt to taste

Potato Stuffing:

1 boiled and peeled Potato

1 chopped Green Chilli

1/4 teaspoon Chilli Powder

Pinch of Black Salt

Pinch of Chaat Masala

Pinch of Ground Cumin

1/2 teaspoon Kasuri Methi 

Salt to taste

Method:

Heat oil in pan for frying. In a Bowl mix Besan with other better ingredients, add water and make thin batter. In another bowl mix stuffing ingredients with peeled potato. Now take one spinach leaf, spread potato mix and cover it with another spinach leaf, like sandwich. Dip this into batter and add to hot oil for frying. Fry till it look crunchy and light brown in colour. Repeat with remaining spinach.

             Take out on kitchen towel and serve hot with Tamarind and Green Chutney.

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Pragati.!!

Tangy Achari Chana Pulao

This is one of the best pulao from my kitchen, and my husband is very fond of this, till now many friends and relatives have tasted it, and everyone loved it. I pack this for lunch too because Chickpeas (Kabuli Chana) are very fulling and healthy option. This is tangy, highly fragrant and pickle flavour pulao that one can't resist without. This recipe is with some twist other than adding pickle, i tried and it came out so colourful with great aroma.


Ingredients:

• 1 and 1/2 cup Cooked Rice
• 1/2 cup overnight Soaked Chickpea (Kabuli Chana)
• 1 Onion cut into slices
• 3 cloves Garlic miched (finely chopped)
• 2 Dry Red Chilli
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Fennel Seeds Powder or Fennel Seeds
• 1 teaspoon Shah Zira (Cumin Seeds small)
• 1 Green Chilli Chopped 
• 2 tablespoon + 1 teaspoon Mango Pickle Paste
• 1 tablespoon Chole Masala
• 1 tablespoon chopped Coriander
• 1 Tomato cut into wadges
• 2 tablespoon Oil + 1 tablespoon Ghee
• Salt to taste

Method:

Pressure cook soaked Chana, add salt and 2 cups of water, for 2-3 whistle, drain water, keep aside ( or till it get cooked and soft). Heat oil and ghee in pan together, add cumin seeds, fennel seeds and garlic and wait till seeds start cracking. Add onion, green chilli, dry red chillies and saute till onion turn light golden colour. Add turmeric powder, chilli powder, and chole masala cook at medium flame for 1 minutes, than add pickle paste mix well and add boiled chana and cook for few minutes or till oil gets separates. Mix cooked rice well with chana pickle masala and cover the lip and cook for 5-7 minutes. Garnish with Fresh coriander and Serve Hot.



Hope you enjoy the recipe...!!

Notes* 

• You can add Chilli Pickle Paste too, i use Mother's Recipe Mango Pickle.
• If rice seems dry sprinkle few drops of water for nice soft texture. 

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Pragati..!!

Creamy Potato and Herbs Open Sandwich

The Components of these sandwiches are relatively straightforward, but the results are revelation. And with boiled potato, and dry herbs with cheese, they are wonderful main course option for vegetarian like me. I was left with one boiled potato and few breads reaching last date of use, so i thought to make creamy cheesy spread for sandwich with a little twist. Hope you like the idea.. Enjoy the recipe.

Serving 2 slice

Ingredients:

• 1 Boiled Potato and finely chopped
• 1 small chopped Onion
• 2 Whole-Meal Bread
• 1 teaspoon Butter for spread
• 1 teaspoon Parsley chopped
• 1/2 teaspoon Dry Basil
• 1/2 teaspoon Dry Oregano
• 1/2 teaspoon Pepper Powder
• 2 tablespoon thick Yoghurt
• 2 tablespoon Parmesan Cheese
• 1/2 teaspoon Roasted Cumin Powder
• 1/4 teaspoon Chilli Flakes
• Salt to taste

Method:

In a Bowl mix well all the ingredients with chopped potatoes and keep aside for 10-15 minutes for marination. Heat pan and grill bread with butter. Spread the mixture over slice of bread and serve with sweet chilli dip.


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Pragati..!!

Black-Eyed Beans Masala (Lobiya)

I started cooking Lobiya after marriage because my husband love it. I make this in Tomatoes and Onion gravy with hint of garlic. Lobiya masala goes well with rice so sometimes here its just Rice and Lobiya masala for dinner. Hope you enjoy the simple and tasty recipe.

Ingredients:

• 1/2 cup soaked Lobiya for 5-6 hours
• 1 chopped Onion
• 2 chopped Tomatoes
• 1 teaspoon Ginger Garlic paste
• 1 Green Chilli chopped
• 1 teaspoon Garam Masala
• 1 teaspoon Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon dry fenugreen leaves (Kasuri Methi)
• 1/2 teaspoon Chaat Masala                
• 1 and 1/2 teaspoon Coriander Powder
• 1/2 teaspoon Cumin Seeds or Powder
• 1/2 teaspoon Fennel Seeds
• 5-6 Curry Leaves
• 1 tablespoon fresh Coriander
• 2 tablespoon Oil
• Lime Juice
• Salt to taste

Method:

Pressure cook soaked Lobiya take 2-3 whistel or till it get cooked. Heal oil in pan add cumin seeds, ginger garlic paste, curry leaves, green chillies and chopped onion sauté till onions gets golden brown in colour than add chopped tomatoes and saute till oil get separates. Add coriander powder, chilli powder, garam masala, chaat masala, fennel powder and cook for 2-3 minutes or till onion and tomatoes look like a paste. Now add boiled lobiya, reduce the flame and cook for 5-67 minutes. Garnish with fresh coriander and add lime juice before serving.

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Pragati..!!

Instant Methi Paratha

I am not going to open ready made paratha and than heat it for my meal :D Instant as i say because this recipe doesn't required fresh Methi leaves (Fenugreek) so i am not going for any washing, cleaning and chopping of Methi leaves. This is my saviour when i am out of veggies or don't feel like cooking so much but still want something good for taste. Hope you like the idea and recipe.

Preparation time: 5 minutes

Cooking time: 10 minutes 

Serving for 4-5 Paratha

Ingredients:

• 1 cup wheat flour (Gehu ka aata)
• 1/2 cup Besan (Gram flour)
• 2 tablespoon Oil
• 1/2 teaspoon Chilli Powder
• 1/2 teaspoon Roasted Cumin Powder (optional)
• 1/2 teaspoon Black Salt
• 1/2 teaspoon Garam Masala
• 1/2 teaspoon Chaat Masala
• 1/3 cup dry Fenugreek leaves (Kasuri Methi)
• 1 teaspoon Ginger Garlic Paste
• 1 tea spoon Green Chilli and Coriander paste (Dhaniya Chutney)*
• 1/2 cup hot Water
• Salt to taste

Method:

Add dry fenugreek leaves in hot water, mix well and keep aside for 5 minutes. Now in bowl take wheat flour, add garam masala, chilli powder, ginger garlic paste, black salt, chaat masala, salt, green chilli dhaniya cutney (*if you don't have than add fresh coriander and chopped green chillis) cumin powder, and oil mix well everything with flour. Now add hot water with dissolved fenugreek leaves to the flour little at time and make it to a soft dough. Divide the dough into 4-5 equal portion, band roll out each portion into a circle of 6" diameter. Heat tawa and cook each paratha applying little oil turning occasionally, till golden brown spots appear on both the sides. Serve hot with Tomato Chutney or Curd.

 

This taste as good as fresh methi paratha infact much better methi aroma than original one.



Notes* 
Keep side dough for resting for 10-15 minutes before rolling it make soft paratha.
Add water as per requirement. You can add green chutney too with dough for little spicy flavour.



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Pragati..!!

Indo-Chinese Fried Rice

As i have mention my recipe title as Indo-Chinese, i hope most of the people agree with me that what we eat as Chinese food is not authenticated Chinese food, specially the one we cook at home. We Indians get our own flavours in anything we wish for, right :) and Indian Chinese is very famous in India specially street food corners and at small restaurants. I am very fond of Chinese food and love that much that i crave for that soya sauce aroma very often. I remember it was started after my schooling and specially whenever i eat out with friends i just go for Chinese items, and after marriage though gradually my husband too took this taste this much that in Hyderabad we use to eat Chinese dishes almost every week for dinner and that was one of best taste Chinese food i have ever tasted. So this is one of few Chinese recipe i make often, hope you enjoy this.

Ingredients:

• 1 Cup Cooked Rice ( i use long grain Basmati)              
• 4-5 chopped Button Mushroom
• 1/4 cup Carrots, cut into long strips 
• 1/4 cup shredded Cabbage
• 1/3 cup chopped Broccoli
• 1/3 cup chopped Cauliflower
• 1/2 cup mix Green and Red Capsicums (Bell Pepper)  
• 1/4 cup Beans 
• 1/3 cup Onion cut into long slices 
• 3-4 Baby corn
• 1/3 cup chopped Spring Onion
• 2 tablespoon chopped Celery
• 2 tablespoon Parsley (alternative fresh Coriander)
• 4-5 Garlic cloves minced
• 1/2 tablespoon dark Soya sauce (if using light soya sauce use 1 tablespoon or more)
• 2 tablespoon Vinegar 
• 1-2 tablespoon Chilli Sauce (as per taste)
• Pinch of Ajinomoto (MSG) (Optional)
• 3 tablespoon Oil
• Salt to taste

Method:

Add Broccoli, Carrots and Cauliflower in boiling water for 2 minutes, drain and keep side.
Heat oil in non stick pan, add MSG, ginger, Onion, Capsicums, Cauliflower, Broccoli, Mushroom and Beans and sauté well for 2-3 minutes on high flame. Add all the Sauces, Vinegar, Salt , Celery cook for 1-2 minutes than add cooked Rice slowly mix well with sauces and vegetables. Toss on high flame for 2-3 minutes and Garnish with Spring Onion, Parsley and serve hot with slice of onion and lemon.


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Pragati..!!