Chinese Veg Fried Rice

Bored with your chinese takeout, want to make your own fired rice. Here's is the trick:-
This is so easy even your kids can try it when you are working. You can also try making this over your busy weekday.It's ready in 15 minutes.

 
Ingredients

· 3 cups boil rice
· 4 tsp. of Soy Sauce (low sodium-optional)
· 4 tsp. of Vinegar
· ½ tsp. of Red chili powder
· 1 cup Mix vegetables
· 1 tsp. of Cumin seeds
· 2 tsp. of Oil

Directions

· Heat oil in non stick pan and add cumin seeds.
· When seeds splutter add mix vegetables.
· Fry the vegetables just for a very little time and then add red chili powder.
· Then add Boil rice and let them fry for five minutes.
· Now add Soy sauce and Vinegar.
· Garnish with fresh chopped scallions /green onions.

-Chitra

Shahi Paneer

This rceipe is dedicated my mom in law. She handed over this family recipe to me. I hope i am justfying this. It is yummy you must try this. Your family will ask for more so make sure you make plenty to serve all hungry audiences :)

Ingredients

· 2 finely chopped Onion
· 1 tsp. minced ginger
· 1 Diced Tomato can
· 3 half hut green chilies
· Salt to taste
· 1 tsp. red chili powder
· 1 teaspoon turmeric powder
· 250 gm. Indian cottage cheese / Paneer
· 1/2 cup Half n Half


Directions

· Cut cottage cheese/ paneer in 1 inch cubes and keep it aside.
· Now take a non stick pan and add onion and ginger to it.
· While onions are cooking puree you diced tomatoes in the chopper.
· When onions turn golden brown add tomato puree.
· Now cook the mixture till 5 minutes.
· Add Salt, Red chili powder and Turmeric and green chilies.
· Add half n half and ½ cup water let it simmer for 5-8 minutes.
· After cooking whole mixture/masala now add Paneer to this and let it simmer for 5 more
minutes.
· Garnish with green chilies.
· Serve not with Naan/Chapatti or Parantha.


-Chitra

Raita

What a hot parantha without Raita ? Here is the dish which cools down hot parantha’s in one second. Or you can serve as a dip to children with chips/ nachos.It is yummy with hot tandoori Chicken :)

Ingredients

· 4 cups Curd (non fat, plain yoghurt)
· ¼ finely chopped Onion
· ¼ finely chopped Tomato (without seeds)
· 1 finely chopped green chili
· 2 tsp. finely chopped Cilantro/Coriander/Dhaniya
· Salt to taste
· 1 tsp. dry & crushed mint/pudina
· 1 cup water

Directions

Mix all the Ingredients in bowl and let it cool and serve with hot stuffed parantha’s and pickle.

 

-Chitra

Refreshing Mango Dessert

Perfect Summer dish, refreshing non fat yoghurt dip with any kind of chips or eat it like that or mix with little bit of water or make Mango Lassi or Smoothie or make kulfi for your children. A non fat curd have lots of protein intake.

Ingredients
· 1 cup Mango Pulp
· 1 tsp. Kesar / Zaffran / Saffron soaked in one cup Water
· 4 cups hung Curd (optional:-non fat)
· 4tsp. Sugar

Directions
· Mix Mango Pulp and Kesar and kesar water and sugar together.
· Add hung curd
· Serve in individual bowls and enjoy with your family on hot summer day.

-Njoy Chitra

Tandoori Gobhi Fry

An easy sidedish with your hot parantha's.Quick and easy to learn and not at all difficult as the fancy name sounds.One of my favt.Make it one time and you will make again and again.
 
Ingredients

• 1 cauliflower / phul gobhi
• 1 tsp. zeera / cumin seeds
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 1½ cup plain curd/ yoghurt
• Salt per taste
• 2 teaspoon coriander/dhaniya powder
• 1 teaspoon garam masala powder
• 1 teaspoon anardana
• 1 tsp.chopped cilantro/ dhaniya and green chilies

Directions

• Marinate Cauliflower in mixture of curd and all dry spices and chopped cilantro and green chilies for 4-5 hrs.
• Heat 2 tsp. Canola / Veg oil in a non stick pan and add cumin seeds.
• Drop marinated cauliflower one by one and mix it slowly.
• Let it cook for ten minutes and after that shift the pan in oven for 10-15 minutes (400 degrees)
If you don’t have oven, you cook in pan for 30 minutes and change the sides after 10 minutes.
• Garnish the fried cauliflower / gobhi with anardana and chopped cilantro and green chilies.
• Serve with hot parantha’s.

-Chitra

Nachos and Cucumber Salsa

A quick snack for unexpected guests with ingredients from your refrigerator and pantry.My friend was always worried with her unexpected children friend's, specially when they are vegeterian.So I came up with this idea and instead of regular tomoato salsa, this is cucumber salsa.Cucumber is very good alternative in summers, it cools you down within no time.

Ingredients

• 1 chopped cucumber
• 1 chopped tomato
• 1 medium chopped onions
• Salt & black pepper to taste
• 2 tsp. of Lemon Juice
• 1 tsp of Hot sauce
• 1 tsp. of any Vinegar (not balsamic vinegar)

Directions

• Add everything in a large bowl and mix together.
• Garnish with Chopped cilantro (optional)
• Serve with Store bought Nachos chips any shape any color and serve a cool
healthy smoothie or drink.

Your children and their friends will be more than happy :)


-Chitra

Ghiya ki Sabzi

 

Ghiya ki sabzi is healthy dish which children will love. It’s so healthy. Ghiya has some amounts of Vitamins C and B complex and also a few protein varieties which you always want your children to have.

Ingredients

1. 1 medium size chopped in cubes Ghiya/Lauki/ bottle gourd/Doodhi
2. 1 Onion Chopped
3. 1 tsp. of Jeera/Cumin seeds
4. 1 tsp. ginger (minced)
5. 1 small can of diced tomatoes and 1 tsp. of tomato sauce or paste
6. 1 tsp. of Red Chili powder
7. 1 tsp. of Turmeric powder/haldi
8. 1 tsp. of corriander powder/dhaniya powder
9. Salt to taste
10. ½ cup of chopped Cilantro/Dhaniya leaves
11. Veg Oil

Directions

1. Take non stick pan and add 3 tsp. of Veg Oil.
2. Add cumin seeds.
3. When cumin seeds splutter add onions and ginger.
4. When onion turns golden brown add chopped ghiya and put the lid on for for atleast 5
minutes.
5. When Ghiya turn little bit softens add tomatoes and tomato sauce.
6. Add chili, turmeric and coriander powder.
7. Stir by adding 1 cup of water and simmer it for five more minutes.
8. Now add Salt.
9. Let Ghiya to cook for five minutes.

10. Garnish with Coriander Leaves and serve with Hot Roti’s or Parantha.


-Chitra

It's Snack Time :- Aloo Tikki

Yummy snack, can be made in such a less time and no deep frying -:) Surprise someone special with a quick snack on romantic rainy day.Hey sometimes you have leftover boiled potatoes so be creative and Let's get cooking !

Ingredients

· 3 Medium sized Boiled potatoes
· 2 small chopped Onions
· 2 chopped green chilies
· Salt to taste
· 1 teaspoon Cumin powder
· 1 teaspoon red chili powder
· 1 teaspoon Amchoor / Dry Mango powder
· 2 tsp. shopped coriander/cilantro

Directions

· Mash the potatoes and mix all ingredients to one big bowl.
· Make small patties in circles or any shape you want you tikki’s
· Heat 5 tsp. of oil in a non stick flat pan.
· Fry your tikki’s slowly both sides.(if Pan is hot It will take 5-6 minutes each side)

· Serve the Tikki’s in individual bowl .Garnish with cold plain non fat yougurt/curd and some mint chutney or hot sauce..

-Chitra Pal

Baingan ka Bharta

 

Traditional way of preparing eggplant in India. Spicy dish often made in summers. You can change a recipe along with green peas. Add green peas after adding tomatoes.

Ingredients

· One Eggplant (Baingan)
· Tow chopped small onions
· Two chopped tomatoes
· 1-2 finely chopped green chilies
· Salt as per taste
· 1 teaspoon of Red chili powder
· 1tsp. of chopped cilantro

Directions
· Broil egg plant for 20 mins each side.Remove the burnt skin and mash the eggplant and let it cool.
· Add chopped onions in non stick pan with 3 tsp. of veg oil.
· When onion turn golden brown in colour add tomatoes and green chillies.
· When mixture starts leaving oil add salt and red chili powder
· Add eggplant and mix it well.
· Let it cook for 10-15 minutes.
· When it is ready serve with hot parantha’s or roti’s and garnish with chopped cilantro.

-Chitra

Vegetarian Pulao

 

A very easy dish to make with leftover Rice

Can make in less then ten minutes and everyone will enjoy this, nobody will know that these were leftovers twisted in with fancy garnishing.

Ingredients

1. Two cups bolied rice
2. Salt to taste
3. 1 cup Mixed vegetable (cube size peas, carrots, corn, green beans)
4. 1 cup cubes of cottage cheese/ Paneer
5. 2 tsp. Cumin / Zeera seeds
6. 2 tsp. Vegetable oil / Olive Oil

Directions

1. In a non stick pan put oil and add Cumin seeds.
2. When Cumin seeds splutter add mixed vegetables.
3. As soon as vegetables get light brown add Paneer cubes.
4. Add Salt and turn flame to low.
5. Add Rice into the pan and stir thoroughly with fork, be careful they should not stick to each other.
6. Serve hot over red cabbage leaf with green salad on the top.

Njoy n ssshhhh dont tell anyone these were leftovers :)

-Chitra