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.

Cabbage Recipe By Kainaz

This is Beginneer's Recipe which can be used in main meal menu.Its not so simple but after seeing my loving friend Kainaz's Recipe on Facebook I decided to add it in Beginner's Recipe section in my Blog.It would be better to describe a beginner's recipe by a beginner only so I am writing this recipe in her own words.Slightly changes are needed which are written in bracket.But I really liked her efforts and the way she described it in such a simple way with the help of pictures.So here is delicious Cabbage Recipe by my Dear Friend Kainaz Saher..

1.CABBAGE KO KAAT KE TAYYAR RAHKO



2. THEN TAKE TWO MEASURES OF OIL AND SOME SALT



3. KEEP TOMATOES, GREEN PEAS, GREEN CHILLIES AND CHILLY GARLIC PASTE READY



4. ADD THE CHILLY GARLIC PASTE TO THE OIL



5. THEN ADD THE CABBAGE AND MIX IT WITH THE CHILLY GARLIC PASTE



6. ADD GREEN CHILLIES



7. ADD TOMATOES



8. AND THEN ADD GREEN PEAS



9. MIX ALL OF IT WELL.AND ADD TURMERIC POWDER.AGAIN MIX IT PROPERLY



10. THEN ADD VV LITTLE RED CHILLY POWDER



11. ADD MUSTARD SEEDS AND ZEERA
MIX IT UP AND KEEP IT ON SLOW FLAME FOR ANOTHER 15 MINS




(and here she did wrong where she was supposed to add the mustard seeds and jeera directly after heating the oil and let them splatter.then rest ingredients.)

12. YOUR CABBAGE IS READY :D

Bharwa Baigan (Stuffed Brinjal)

Ingredients:

**For Brinjal Stuffing**

6 Baingan / Brinjal
4 tbsp Coriander Powder
1 tbsp Cumin Powder
1 Pinch Turmeric Powder
1 tsp Ginger Garlic Paste
1 tbsp Red Chili Powder
2 tbsp lemon juice
1 tsp Garam Masala
Salt to taste

** Spices:For Masala/Gravy **

2 Green chilies (finely chopped))
1 Onion (roughly chopped
1 tsp Dry Coconut (grated)
2 tsp Groundnut powder2 Cloves
4 Black pepper
1 inch Cinnamon stick(dalchini)
2 Bay leaves(Medium Sized)
2 tbsp aniseeds


2-5 Tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
Salt To Taste

Coriander Leaver finely chopped to garnish




Procedure to make stuffed baigan:

1. Wash the baigan
and slit them lengthways without halving them.And soak them in salted water for few mins.



2.Take the stuffing material and mix well to make a stuffing.

3.Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.




4.In a pan with 1-2 tbsp of oil roast all tha masala ingredients (for gravy) till brown and then grind it into smooth paste and keep aside.

5.Heat the oil in a large frying-pan and fry the above paste for a minute(dont let it be brown)

,

6.Add the brinjal and cover the lid tightly.



7.Leave to cook turning occasionally until cooked for about 20-30 minutes or till it becomes tender(time varies according to the quality of Brinjal/Baigan).



8.Bhawa Baigan is ready.



9.If you like Bharwa Baigan with gravy add water according to your consistency.Let it boil and add 2 tsp Garam Masala.And let it boil agaon for 2-3 minutes.

10. Bharwa/Stuffed Baigan with curry is ready to serve with Roti or Rice.

Gajar Ka Halwa

Ingredients:
Carrots 500 gms.
Milk 3 cups.
Ghee 2 tbsps.
Sugar 1 cup
Almonds 15-20.
Green cardamom powder 1 tsp.

Procedure To Make Gajar Ka Halwa :
1. Peel, wash and then grate carrots. Blanch the almonds, peel and slice.
2. Heat ghee in a thick bottomed pan. Add grated carrots, cook on a medium heat
for eight to ten minutes until carrots are soft.
3. Add milk and green cardamom powder. Bring it to a boil and then reduce heat.
4. Cook on a low heat until milk is almost reduced.
5. Add sugar, and cook until dry. Stir constantly.
6. Gajar halwa is relished hot as well as cold. Garnish with sliced almonds.
(TIP: To reduce cooking time, half of the milk quantity can be replaced with Khoya
(100gms).Or place in microwave for 15 mins)

Sprout Cutlets

Ingredients:
any sprouts : 250gms
bread : 1/2 loaf
salt to taste
red chilli powder : 1/2 tsp
green chillies : 2
onion : 1 small
oil for frying
water : in a bowl
Procedure To Make Sprout Cutlets
1. Gently separate the sprouts with finger tips in a container.
2. Now cut green chillies, onion & mix these well with sprouts (chillies/chilli powder./onion/
salt)
3. Make bread crumb in a grinder.And mix with the sprouts.
4. Make small balls and press them with the help of palm.
5. Heat oil for frying in a karahi .
5. Now fry these but not in very hot oil, take out when Light brown. (Do not make & keep balls
for frying as they'll become soggy.)
5. Serve hot with chutney aur sause.

Methi Pulao

Ingredients:
Methi(fenugreek leaves) 2 cups
Onions(sliced) 2 nos.
Green chilies(chopped) 2 nos.
Fresh corn kernels 1 ½ cup
Basmati rice 1 ¾ cups
Ginger 2 one inch
pieces
Yogurt ¾ cup
Bay leaves 2 nos.
Green cardamom 4 nos.
Cloves 4 nos.
Large cardomoms 3 nos.
Black peppercorn 8 nos.
Water 3 ¼ cups.
Oil 3 tbsp

Procedure
1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set
aside for 1/2 hour. Squeeze dry and wash again and set aside.
2.Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3.Boil the corn in water with lemon juice till tender. Drain and keep aside.
4.Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large
cardamon, cloves and black peppercorn. When they start to crackle, add onions
and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5
more minutes. Stir in yogurt and cook for 2-3 minutes.
5.Add cooked corn, and water and bring to boil. Add the drained rice, cover and
cook on slow heat for about 8-10 minutes or till rice is completely cooked.
6.Serve hot garnished with sliced tomatoes.