Chili Paneer

Ingredients
Paneer 400 gms.
Green chilies 8-10 nos.
Soya Sauce 2 tbsps.
Maida 2 tbsps.
Cornflour powder 4 tbsps.
Ajinomoto 2 stocks
Spring onions 2 finely chopped
Garlic,finely chopped 1 tbsp.
Carrot 2 sliced
Bell pepper/Simla Mirch 1 sliced
Onion 1 cut into pieces
Oil To fry
Salt To taste

Procedure to make Chili Paneer
1.Cut the paneer according to your choice,



2.Make a batter of 2 tbsp corn flour with little water add salt to taste.Dip paneer pieces in cornflour paste and fry in hot oil and put the pieces on tissue paper, so as it absorbs the oil.



3. For the sauce, heat oil in a pan, add the spring onions and garlic pieces and fry
for sometime, then add the green chilies ,capsicum,carrots.




4. Pour soya sauce, pepper powder, ajinomoto, salt according to taste.

5. Add some water in the pan and once it starts boiling,

6. Make a paste with cornflour and little water add cornflour paste and
paneer pieces in the sauce and cook for a few minutes.

7. Remove from the fire and serve Chili Paneer hot with veg fried rice.

Vegetable Fried Rice

Ingredients
Rice 2 cups
Oil 3 tbsp
Beans Finely Chopped 100 gms
Carrot Finely Chopped 2
Onion Sliced 1
Cabbage Finely Chopped 100 gms
Spring Onions Finely Chopped 2
Green Chilies cut lenghtwise 2-3
Ginger Chopped Finely 1 tsp
Garlic Finely Chopped 1 tsp
Soya Sauce 2 tbsp
Ajinomoto 1 pinch (optional)
Salt & pepper to taste

Procedure To Make veg Fried Rice:

1.Wash and soak the rice in enough water for 10-15 minutes and drain.

2.Cook rice either in microwave or cooker. Take care not to overcook the rice. Each grain of rice should be separate.

3. When rice is done, drain and add soom cold water and drain again using a large seive and set aside.

4. Keep the vegetables ready



Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
Cook for 3-4 minutes.

5. Take care that vegetables are not overdone, they should be crisp.

6. Mix ajinomoto,salt and pepper to taste.

7. Add the cooked rice and mix well.




8. Now mix the soya sauce to it.

9. Cook the fried rice for 2-3 minutes.

10. garnish with Spring Onions and serve Hot.

Methi Matar Ka Saag

Ingredients:

1 onion finely chopped
fresh fenugreek leaves (or kasuri methi) roughly chopped 2 cups
frozen peas or freshed peas 1 cup
plain yoghurt, beaten 1/2 cup
cumin seeds 1 tsp
coriander seeds 1 tsp
red chilli powder 1 tsp
coriander powder 1 tsp
garam masala 1 tsp
light cooking oil 2tsp
salt, to taste

Procedure To Make Methi Matar ka Saag :

1.Heat oil in a pan.Saute cumin and coriander seeds in hot oil till they start to sizzle and pop. Add sliced onions and fry till tender.

2. Add in fenugreek leaves, and fry for a few minutes till they wilt.

3. Mix in salt and other spices, and then add peas.(boil the peas if fresh for 2 minutes in microwave)

4. Add youghurt and stir well for another minute or two, allowing to simmer for a few minutes.

5. serve warm with rotis.

Masala Khichadi

Masala Khichadi or Mung ki Khichadi or Waranga is one of my favouriate rice dish especially when cooked by Mom.It looks very easy to cook but a small imablane in proportion can spoil the taste.So it took a long time to make the perfect masala khichadi for me.The name Waranga originated from a Village in Maharashtra ,which is famous for this masala khichadi where we ate this Khichadi for the first time.It is not only spicy and delicious but good for health and light to eat.


Ingredients
Rice 1 cups
Green moong dal 1 cups
Onion (large) 2 no.
Potatoes (small) 2 no.
Coconut (2" piece) 1 no.(optional)
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Cumin seeds 1 tsp.
Garam masala 1 tsp.
Garlic 6 cloves
Ginger 1 piece
Green chilies 5-6 nos.
Coriander leaves Finely Chopped
Ghee As requried
Oil As requried
Salt To taste

Procedure To Make Masala Khichadi

1. Wash and soak the dal and rice, chop onion and green chilies finely.
2. Mince the coriander leaves, ginger and garlic.
3. Peel the potatoes and cut into small cubes.
4. Grind the coconut piece to a fine paste.
5. Fry onions in a combination of 1 tablespoon ghee-1 tablespoon oil.
6. When the onions are light brown add the minced garlic, ginger and green chilies.
7. Then add the garam masala together with the ground coconut.
8. Fry for a while, put in the rice and dal and fry both till crisp.
9. Pour in warm water till it is about 2 inches above the level of the rice. If the water dries up, more warm water may be added.
10.Add potato cubes and salt.
11.When the water starts bubbling, lower the heat and simmer till rice and dal are cooked.
12.Sprinkle coriander leaves on top and 1tsp Ghee before serving.

Muli Ki Chutney

Sweet and saur Side dish made up of Mooli(Raddish)

Ingredients

Muli 500 grams.
Green Chilis finely chopped 2 tbsp.
Coriander Leaves finely chopped 2 tbsp.
Mustard Seeds 1tsp
Cumin Seeds 1 tsp
Lemon Juice 2 tbsp
Red Chili Powder 1 tsp
Turmeric Powder 1tsp
Curry Leaves 2 nos
oil 1tbsp
Salt to taste
Sugar 1 tsp

Procedure to make Muli ki Chutney

1. Grate the muli and remove extra water by pressing between palms.

2. Add red chilli,turmeric powder.

3. Take 1 tbsp oil in small pan.Heat it and add cumin seeds mustard seeds.

4. When it starts crackering add green chili and curry leaves.And saute for 1 min.

5.Turn off the stove.And add turmeric powder in the oil.Saute again.

6. Pour this seasoning on muli.Mix well.

7. Finally add sugar,salt and lemon juice.

8. Chatapati muli ki chutney is ready.Serve it as a side dish.