Carrot Koshimbir

Few day back Mai(mom) prepared it for lunch, i loved it....
Mai learned it from her colleague & tried it out at home, one of the basic n easiest recipe which anyone can prepare.......
It blend well with any food veg or non-veg.
It can be used as the sandwich filling with spicy mint chutney & it taste great......
so here is the two in one recipe carrot koshimbir which generally used as an accompaniment for meal & can be used as sandwich filling


Ingredients (4 serving)

Carrots 1 no medium size
green chili 1 no
roasted peanuts 20 gm
chopped coriander 2 tbsp
salt to taste
lemon juice 2 tsp
curry leaves few
oil 1tsp
mustard seeds 1/2 tsp


Method

• peel and grate the carrot.
• add finely chop chili n coriander to it.
• crush the roasted peanut & add.
• prepare tempering, heat oil add mustard seeds when crackle add the crushed curry leaves n pour on the grated carrot.
• add salt & lemon juice n mix well.
• ready to serve
  

Apple Pie (Baking Free)

Wow, it taste awesome, one of the best dessert i have ever had. Having hot apple pie with vanilla ice-cream is amazing. I will suggest you to try it once & you will want to have it every time.
Many people want to prepare it but they think its difficult to make, here I'm giving you the easiest recipe for apple pie, which doesn't required baking. So any one can prepare it at there place.
Apple pie taste really good when its served hot. Always try to serve it hot. & here is the recipe for Apple Pie.


Ingredients:

Apple 250 gm
Sugar 100 gm
Cinnamon powder a pinch
Digestive biscuits 14 nos
Unsalted butter 50 gm

Method:

• Peel & roughly chop apple.
• Mix sugar, apple & cinnamon powder in cooking pan.
• Cook the mixture till well done.
• Crush the biscuits and mix butter to it & make dough.
• Roll the dough, it should be 1 cm thick.
• Grease the mould & line the rolled dough.
• Now pour the cold apple mixture in it.
• make the strips of the dough & cover the mould first horizontally n then vertically.
• Keep in fridge for 1-2 hours.
• cut into pieces & serve warm.

Rawa Idli

Idlis are from south india. Every dish has its history. Rawa Idli was invented at the time of emergency, at that time people wanted alternative for rice idlis. MTR the oldest food joint of Bangalore, Karnataka, still working is the origin of Rawa Idli. MTR is now one of the best food chain available in Bangalore for its traditional food & now they prepare ready to eat, spices, condiments, ready mix & many more things. MTR represent "Mavalli Tiffin Room". MTR's first joint is still working near Lalbagh Garden. If you want to have have anything in this joint you should have patience, it happens very rarely that you get table vacant.


Ingredients:
Semolina (roasted & cooled) 2 cups
Split blak gram (urad dal) 1 cup
Fenugreek seeds a few
salt to taste

Method:
*Soak the gram & fenugreek seeds for 3-4 hours.
*Grind till li8ght & frothy.
*Mix with roasted & cooled semolina.
*Add salt & leave for overnight.
*Steam in steamer & served with chutney.

Green Chilli Pickel (Jhatpat Hari mirch ka achar)

I love pickle, I'm crazy about it........... When I was a kid, I used to see my mom making pickle, mostly mango, but the the procedure was very long. Here is the very easy pickle recipe which we can have as soon as we finish the preparation. I learnt this achar from my sweetest Priti Mausi. When i was studying in Bangalore i always asked here to pack different types of achar for me. I learnt lots of recipes from housewife's only. I salute all mom's, wife's & sister's because they are the real inventor of new food preparations within the basic cuisine with limited access to material variety.

Ingredients:

Green chillies 250 gm

lemon 5 nos

Cumin(jeera) powder 50gm

Coriander(dhaniya) powder 50 gm

Fennel seed(sauf) powder 50 gm

Asafoetida(hing) 1/8 tsp

Rai ki dal 25 gm

Salt to taste

Edible refined Oil 50ml

Method:

• Wash and remove all moisture from chillies.
• Cut lengthwise into 2 or 4 according to size of chili.
• Heat the oil, add hing and all other powder and saute.
• Now add green chillies and saute well till all the moisture removed from it.
• Remove from heat and add rai dal , mix well.
• When the mixture gets cool add lemon juice.
• Keep the mixture in glass bottle.
• Heat oil and cool it, add to the pickle mixture till its cover the full mixture.
• Pickle is ready to eat.

Party menu (without onion, garlic & tomato)

These recipe I learnt from Mayunk Bhai's Mom Mrs. Jain. She Used to take cooking classes. She is wonderful cook. As we know all housewives have there wonderful secret recipes, so here is few of them. Today I'm writing a full menu for small Get Together (GT). This full menu I learnt from auntie only. Just I'm including one starter & vegetable raita.

The menu is :

Paneer Pakoda

---------------
Chhole
Bhatura
Palak Pulao
Vegetable Raita
----------------
Choco Vanilla Sundae
----------------

Paneer Pakoda

Ingredients: (serves 4)

Paneer thin slices 12 n0s

Bengal gram flour (besan) 60 gm

Salt to taste

Chili powder to taste

Oil to fry

Method:

• Prepare a smooth batter with gram flour, salt, chili powder & water (pouring consistency).
• Dip paneer and fry in hot oil.
• Serve piping hot with mint chutney or tomato ketchup.

Chhole

Ingredients:
Chhole 250 gms
Oil 15 ml
Chili powder 1 tsp
Jeera powder 1/2 tsp
Coriander(Dhaniya) powder 1/2 tsp
Salt to taste
Jaggery crushed 1 tsp
Tamrind pulp 2 tsp

Method:

• Soak chhole overnight. Pressure cook till full done.
• Heat oil, add jeera pwd, dhaniya pwd, chilli pwd, cooked chhole & cook for 2 mins.
• Add jaggery, tamarind pulp & salt, mix well.
• Add little water if required.Add freshly chopped coriander & serve hot.

Bhatura

Ingredients:
Rfined flour 400 gm
Yogurt (curd) 115 gm
Soda bicarbonate 1 tsp
Salt to taste
Oil to deep fry

Method:

• 
  

Make dough with curd, salt, soda, flour & little water (fairly wet).

Keep aside for opne hour.

Knead well. Roll our puries of 6" diameter.

Fry them in hot fat like puries & serve hot with chhole.

Palak Pulao

Ingredients:

Pulao rice 500 gm
Jeera 1 tsp
Bay leaf 2 nos
Palak (spinach) 250 gm
Salt to taste
Oil 20 ml

Method:

• Wash rice and soak.
• Wash n chop spinach.
• Heat oil, add jeera, bay Leaf & chopped spinach.
• Cook spinach till well done.
• Add rice, water & salt. cook till done.

Vegetable Raita

Ingredient:

Cauliflowe 100 gm

Carrot 100 gm

French beans 50 gm

Green peas 20 gm

Potato 50 gm

Pomogranade 50 gm

Curd (yogurt) 250 gm

Salt to taste

Sugar to taste

Black pepper powder to taste

Method:

• Boil all vegetables separately, refresh all except potato.
• Whisk curd with sugar, salt & pepper powder.
• Mix vegetable, pomogranade & curd together. Now its ready to serve.

Choco Vanilla Sundea

Ingredients:

Vanilla ice cream

Chocolate sauce

Dry fruits Chopped

Tuti fruity

Method:

• Pour chocolate sauce from the rim of glass and make design.
• Add one scoope of ice cream & and dry fruits and tuti fruity.
• Repeat it again & pour chocolate sauce over it.
• Garnish with lots of nuts & cherry.

Aloo Channa Chat

This prep varies from place to place. Its totaly upon us how we will prepare it according to our taste. In our college this was the always first choice for starter, because its very easy. Here I'll tell you the easiest version without any chutney.





Ingredients



Potato boiled (aloo) 250 gm

Cheak pea boiled (kabuli channa) 100gm

Fresh Pomogranade 50 gm

Onion Large finely chopped 2 nos

Tomatoes Large finely chopped 2 nos

Green chillies finely chopped 8 nos

Salt to taste

Lemon large 5 nos



Method:

• Boil the potatoes and soaked cheak pea saperately.
• Add onion, tomatoes, green, cheak pea, potato, corriander & salt.
• Add pomogranade, lemon juice & mix well.
• serve chill.

Lahsuni Palak (spinach with garlic)

I love garlic. This is the easiest prep with only 5 ingredient including salt.



Ingredients:

Palak (spinach) 250 gm
Garlic 10 cloves
Green chillies 2 nos
Butter 20 gm
Salt to taste


Method:

Blanch spinach and make fine puree.
Chop garlic very fine.
Slit chillies length wise.
Heat the pan, add butter and saute garlic till cook.
Add green chillies and spinach puree and cook well.
Add salt according to taste.
Finish with 1 spoon of fresh cream(optional).

Fried chicken kababs

Its a very good starter and accompaniment for drinks. First time i had this dish in Bangalore. You will find it in every non-veg joint in Bangalore. its one of the easiest dish which any one can prepare.

Ingredients ( serves 4)
Boneless chicken 200 gm
Cornflour/cornstarch 50 gm
Vinegar 10 ml
Kashmeri red chili powder 25 gm
Salt to taste
Kasuri methi (optional)
Oil for deep fry

Method

• Cut chicken into small pieces.
• Add all ingredient & mix well.
• Mixture should coat chicken properly, add little more vinegar if mixture if very thick.
• Keep aside for 15 minutes.
• Deep fry in hot oil till golden in color.

Note : Vinegar can be replace with lemon juice.

Chicken with bones can also be used.

Serve with onion & lemon wedges.

Goan Fish Curry

Ingredients:

Fish 600gm
Onions 50 gm
Red chilies 10 gm
Turmeric powder 2 gm
Cumin seeds 2 gm
Coriander seeds 10 gm
Fresh coconut 115 gm
Tomatoes 55 gm
Green chilies 5 gm
Curry leaves 2 no
Tamarind 10 gm
Oil 30 ml
Salt to taste


Method:

• Roast and grind red chilies, turmeric powder, cumin seeds and coriander seeds.
• Chop onions and slit green chilies.
• Grind coconut to fine paste and combine with spices.
• Clean and cut fish into slices, wash well and apply turmeric powder.
• Soak tamarind in little warm water and extract pulp.
• Heat oil and fry onions, add ground spices and coconut paste mix and green chilies.
• Fry well till good roasted flavor comes out and add chopped tomatoes and sufficient water, cook well.
• When the gravy boils add the fish to it.
• Add tamarind extract, curry leaves and simmer till fish is cooked. Serve hot.

Potato Cauliflower Bhujia

Ingredients:

Cauliflower 200 gm
Onions 50 gm
Potatoes 100 gm
Mustard seed 3 gm
Turmeric powder 2 gm
Red chili powder 2 gm
Salt to taste
Oil 20 ml



Method:

· Finely chop onion, cut cauliflower and make potatoes dices.
· Heat oil, add mustard seeds and turmeric.
· When seeds crackle add onions, cauliflower and potatoes, cook well.
· Add salt and chili powder and mix well.
· Sprinkle chopped coriander and serve.

Beans Foogath

Ingredients:

French beans 450 gm
Onions 50 gm
Green chilies 5 no
Mustard seeds 2 tsp
Oil 30 ml
Fresh coconut 50 gm
Salt to taste
Curry leaves 10-15 no


Method:

• Slice, wash and string beans.
• Chop onion and green chilies.
• Heat oil, add mustard seeds, when crackle add chopped onion, green chilies
and curry leaves and saute.
• Add sliced beans, salt and enough water to cook.
• Cook till beans are done and all water has evaporated.
• Add grated coconut and cook for a minute, stir well & serve hot.