JEERA RICE RECIPE

 Ingredients:

               1 cup Basmati rice 

                2 tsp Jeera (cumin seeds) 

                2 tbsp Cashewnuts 

                3 Whole peppercorns 

                2 Bay leafs 

                3 Cloves 

               2 Cinnamon sticks 

               1 Onions, sliced 

                2 tbsp Ghee

                Salt To Taste

        How to make zeera rice

      Wash the rice and soak in water for half an hour.Heat ghee in a heavy saucepan, add  

 

  cashewnuts. Fry until brown. Take them out and keep aside.Add onions , bayleafs, cloves

cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while.Add the rice

salt, water and stir. Cover with a lid and simmer the flame.Cook until the rice is done.Serve jeera

rice hot with any spicy curry or raita.

 

 

BREAD ROLL

 

Ingredients:

2 Big Potatoes (boiled and mashed)

7-8 Bread Slices 

Coriander leaves finely chopped

Green chilies (chopped)

Red Chili powder to taste

1/4th tsp Garam Masala powder

Oil for frying

Preparation:

Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well.Take some water in a bowl and dip a bread slice for few seconds.Squeeze the water from the bread by pressing between palms gently.Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.Repeat the same process for making more rolls.Heat oil in a kadhai and deep fry on medium flame till golden brown.Serve bread rolls hot with green chutney and tomato 

BHEL PURI BHEL PURI

         Ingredients

1 cup Puffed Rice (Kurmura) 

1/2 cup chopped Tomato (Tamatar) 

1/2 cup chopped Onion (Pyaj)

1/4 cup chopped Coriander Leaves (Dhania Patta) 

1/2 cup boiled and mashed Potato (Aloo) 

4 chopped Green Chilli (Hari mirch) 

1 tblsp chopped Ginger(Adrak)

1 tblsp Garam Masala 

6 tblsp Tamarind (Imli) Chutney

6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney

1/2 cup Nimkis 

1/2 cup Sev 

1/2 cup Gol gappas 

2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri

Mix the puffed rice, tomatoes, onions.Drain the water from the grated potatoes and mix that as well.Mix all the ingredients under seasoning and add to this.Lightly crush and add the nimkis and golgappas.Add the sev and kaara pusa directly and mix well.Finally garnish with coriander leaves and lemon juice.Serve immediately..

Tandoori Chicken Chaat

Ingredients

1. 2 tandoori chickens, shredded 

2.1 tblsp lemon juice 

3.salt to taste 

4.1/2 tsp chilli powder 

5.1 tblsp oil 

6.1/2 cup raw green mango (kachha aam)

7.1/2 cup onions, sliced fine 

8.2 tsp green chillies, chopped 

9.40 gms coriander leaves, chopped 

10.2 tsp chaat masala 

11.1 tsp ginger (adrak), julienned

How to make tandoori chicken chaat

To make the lemon dressing add together lemon juice with salt, chilli powder and oil. Keep this dressing aside.Cut the raw mango into thin strips.Mix the raw mango strips, onions, green chillies, coriander leaves, chaat masala, shredded chicken pieces and the lemon dressing well.Serve immediately, garnished with chopped ginger.

Mushroom Basket

 

Ingredients

1.6 bread slices

    1.100 g. butter 

   2. 2 (100 g.) onions, chopped fine

   3. 10 g. pineapple slice, chopped fine 

   4.250 g. fresh mushrooms, chopped fine 

   5. Salt and pepper to taste 

   6.    150 l. milk 

   7.    50 ml. fresh cream 

   8.     1/2 cup (100 g.) white sauce 

How to make mushroom basket

Place two bread slices side by side on a greased baking tray.Place two bread slices over each slice and press gently. Scoop out the centre soft portion of the two bread slices to make two boxes. Toast them till brown. Heat butter and fry the onion till translucent. Add pineapple and mushrooms.Add salt, pepper and milk. Saute till done and dry. Remove from heat.When cool, fold in the fresh cream and white sauce.Pour the mixture into the bread boxes.Bake in a hot oven for 10 minutes. Serve hot.Serves: FourTime required: 25 + plus baking time

VENISHIANS

Ingredients:- Maida – 100gms, baking powder – 1 tea spoon, sugar – 50gms, egg yolk – ½, butter – 50gms.

Method: - Mix maida, baking powder, sugar with cream butter. Add well beated egg yolk, vanilla essence to this mixture and stir well. Take the mixture in small quantities and make it into round shape and press it. Place these in a tray rinsed with ghee and sugar. Keep the tray in an oven at 1500C for 15 minutes. After it gets cool down, venishians are ready to serve.

VEGETABLE MANCHURIA

Ingredients: - Grated cabbage – 2 cups, grated carrot – 2 cups, onion – 1 (chopped), green chillis – 2, garlic – 2, corn flour – 2 spoons, oil – 2 spoons, soya sauce – 1 spoon, salt for taste, black pepper powder – 1 spoon, pinch of ajinomoto, oil – to fry.

Method: - Take a wide dish. Fry cabbage, carrot, half of the chopped green chillis, one spoon corn flour and salt in it. Make small round balls with this mixture. Fry these balls in the oil and keep aside. Take another dish and pour 2 spoons of oil. When oil gets heated up, add garlic, chopped green chillis, onions and fry them on low heat. Then add water, salt, black pepper powder, aginomoto, sugar, soya sauce in equal amounts and boil them.
Add corn flour solution in the boiling mixture. When the gravy thickens, chop drop the vegetable balls gently in the mixture and boil it for another 5 minutes. Garnish it with parsley. Vegetable Manchuria is ready to serve.