VEGETABLE FRIED RICE

INGREDIENTS 

===========

Cooked Rice.                               1 big cup

Carrots.                                       1/4 cup  

Beans.                                         1/4 cup                                   

Cabbage.                                     1/4 cup

Peas.                                           1/4 cup

Spring onion.                               1/4 cup

Green chilli sauce.                       1 tablespoon

Soya sauce.                                 1 tablespoon

Garlic.                                          1 teaspoon 

White pepper.                               1/4 teaspoon

Oil.                                                1 tablespoon

Salt to taste

                                                   METHOD

                                                  ========

1 . Heat oil in a wok .

2 . Add garlic and vegetables . Stir fry for 3 - 4 minutes .

3 . Add chilli sauce and soya sauce .

4 . Add the cooked rice , white pepper , salt and spring onion .

5 . Stir fry for another 5 minutes on low flame .

SABUDANA (SAGO ) VADA

            

                             

INGREDIENTS

===========

sabudana ( sago ).                                      1 1/2 cups

Potatoes , boiled & mashed                        3

Roasted peanuts ( coursely grounded )      1 cup

Green chilli.                                                4 - 5

Fresh coriander

Lemon juice

Salt to taste

Oil to fry

                                                      METHOD  

                                                     ========

1 . Soak sago in enough water for about 2 hours . Drain excess water after 2 hrs .

2 . Add potatoes , peanuts , chilli , coriander , lemon juice and salt . Mix it well .

3 . Divide and flatten it .

4 . Deep fry till golden brown  .

HARA BHARA KABAB

                                                 

                             

INGREDIENTS

===========

Spinach.                                                  1 medium bunch

Green peas , boiled and mashed.             1/2 cup

Potatoes , boiled and mashed.                 1 big

Green chilli.                                              3 - 4

Chat masala.                                             1/4 teaspoon

Fresh coriander , chopped

Ginger , finely chopped.                             A small piece

Corn flour.                                                  2 tablespoon

Oil to fry

Salt to taste

                                                     METHOD     

                                                    ========

1 . Blanch spinach leaves and boil . Squeeze out the excess water .

2 . Mix peas , potatoes , green chilli , ginger , coriander , chat masala and salt to the spinach .

3 . Add corn flour to the mixture ( corn flour is used for binding the mixture ) .

4 . Shape it however you want and deep fry  .

5 . Serve with mint chutney or any kind of sauce .    

ALOO KI TIKKI

                                  

                                   

INGREDIENTS

===========

Medium potatoes , boiled and mashed.            6

Oil 

Onion , chopped.                                            1 

Grated cottage cheese ( paneer ).                  1/4 cup 

Fresh coriander ( hara dhania ).                     1/4 cup

Cashew nuts , crushed.                                 6 - 8

Red chilli powder.                                         1/2 tablespoon

Salt to taste

                                                METHOD

                                               ========

1 . Add salt to the mashed potatoes and knead into a smooth dough . Divide into twelve equal portions .

2 . Heat 1 tablespoon of oil in a pan and sauté  the onion till translucent . Cool and mix with paneer , chopped coriander , cashew nuts , chilli powder and a pinch of salt .

3 . Stuff each portion of mashed potato with a portion of the paneer mixture . Roll and shape them into half an inch , 2 inch round tikkis . Heat the oil in a kadai and deep fry till golden brown .

4 . Serve hot with mint chutney or sauce .

BHARWAN ALOO

                                   

  

INGREDIENTS 

===========

Medium potatoes.                4 - 6

Grated Cottage cheese.       100 grams

( paneer ) 

Red chilli powder.                1 teaspoon

Turmeric powder.                 1/4 teaspoon

Garam masala.                    1/2 teaspoon

Chopped raisins.                 2 teaspoons

( khishmish )

Broken cashew nuts.           2 teaspoons

( kaju )

Dried mango powder.          1 teaspoon

( amchur )

Fennel powder.                   1 teaspoon

( saunf )

Fresh coriander , chopped

Oil for basting ( moistening food while cooking )

                                                           METHOD

                                                          ========

1 . Scoop out the centre of the potatoes , leaving a thick shell around . Parboil the potato shells . Boil the scooped out portions of potato and mash well .

2 . Mix the mashed potato , paneer , salt , chilli powder , turmeric powder , garam masala powder ,  raisins , cashew nuts , dried mango powder , fennel powder , and chopped coriander  . Stuff the potato shells with the mixture .

3 . Preheat the oven to 230 deg C / 450 deg F . You can even prepare this on the gas stove .

4 . Arrange the stuffed potatoes in a single layer in an oven proof dish and brush with oil.

5 . Cook for 15 minutes , basting with oil every 5 minutes and turning once after 5 minutes .

6 . Remove from the oven , slice into halves and serve hot with any chutney or sauce .

JEERA ALOO

                             

                  

INGREDIENTS 

===========

Potatoes , cut into cubes             4 large

Oil.                                              3 tablespoons

Cumin seeds ( jeera ).                  2 teaspoons

Chilli powder.                              2 teaspoons

Turmeric powder.                        1/4 teaspoon

Coriander powder ( dhania ).      1 tablespoon

Salt to taste

Freshly chopped coriander  for garnishing

                                                      METHOD

                                                     ========

1 . Heat the oil in a pan and add cumin seeds .

2 . When they crackle , add potatoes and sauté on a medium flame till the potatoes are done .

3 . Add the chilli powder , turmeric powder , coriander powder and salt and cook for 2 - 3 minutes .

4 . Serve hot garnished with coriander .

PUNJABI SAMOSA

      

INGREDIENTS

===========

FOR THE PASTRY :-

==============

Maida                 1 cup

Carom seeds ( ajwain )        1/2 teaspoon ( optional )

Ghee / oil.           3  tablespoons

Salt to taste

FOR THE FILLING :-

===============

Medium potatoes , peeled and cut.              4 - 5          

Into 1/2 inch cubes.

Shelled and boiled green peas.                    1/2 cup

Oil.                                                               2 tablespoons

Cumin seeds ( jeera ).                                   1 teaspoon

Ginger.                                                          1 inch

Chopped green chillies.                                 3 - 4

Red chilli powder.                                          1 teaspoon

Dried mango powder ( amchur ).                    1 teaspoon

Garam masala powder.                                   1 teaspoon

Fresh coriander ( hara dhania)

Salt to taste

                                                           METHOD

                                                          ========

1 . Mix all the ingredients for the pastry . Add water little by little and knead to make a stiff dough . Cover with damp cloth and set aside for 15 minutes .

2 . For the filling , heat 2 tablespoons of oil in a pan , add the cumin seeds and when they start to change colour , add ginger , green chillies and potatoes .stir well , add chilli powder , dried mango powder , garam masala and salt . Stir well to mix .

3 . Sprinkle a little water over the mixture and cook , covered , till the potatoes are tender .

4 . Add the green peas and cook for five minutes over a low heat . Add the fresh coriander  and mix well . Take the pan off the heat and set aside to cool . 

5 . Divide the dough into 8 equal portions and shape into balls . Dust each ball with a little flour and role out into a 4 inch diameter ovals .

       

6 . Cut into half ( as shown in the picture above )  , moisten the edges with water . Shape each half into a cone and stuff with potato and peas filling . Press to seal the edges .

                                                                                                                                                              

         

                           

7 . Heat oil in a kadai , deep fry the samosas on moderately hot oil till crisp and golden brown .

8 . Serve hot with any kind of chutney or sauce .