TOMATO RICE BY RAJANI DINESH KAMATH

TOMATO RICE

INGREDIENTS:

2 tomatoes

garam masala powder(or Dalchini, Cloves, ginger, garlic)

coriander leaves

Oil

Ghee

Onions

Rice

Green peas

salt

METHOD:

Grind 2 tomatoes along with garam masala powder(or Dalchini, Cloves, ginger, garlic) and coriander leaves. Heat Oil+ghee in a cooker, add sliced onions and fry till they turn transparent. Add 2 chopped tomatoes and fry for2-3mins. Add the ground masala and fry till the rawness of the masala goes off. Then add the rice + water in 1:2 ratio. Add the Green peas and salt as per ur taste. Take 2-3 whistles. Switch of the flame. Enjoy the Tomato rice!!!

NOODLE BASKETS WITH PIZZA STUFFING BY SANDYA KINI MAYENKAR

NOODLE BASKETS WITH PIZZA STUFFING

INGREDIENTS:

Hakka noodles

Oil

Salt

corn flour

tomato sauce

cheese

mushroom

mixed veg

METHOD:

Stuffing can be of your choice. I made of musrooms n mix veg stir fried in mild Chinese sauces. For the baskets..Cook Hakka noodles by putting in bowling water n cooking for 2-3 mind. Drain immediately n hold the strained noodles under cold running water for a minute. Then add one tbsp oil n one tsp salt . mix well n let it cool. Once cold sprinkle two three tbsp corn flour over the cooked noodles n mix so that each strand stands seperated. Heat oil in a kadaai to deep fry. To make baskets u need two equal size steel tea strainers. Place three four strands of noodles in one strainer n cover it with the other strainer so tat the noodle is sandwiched in between the two strainers. Dip it directly in hot oil n deepfry for a min. When u remove from the oil the noodles will be hard n in the shape of a basket. Repeat for all the noodles. U can store these baskets for a day or two also. When serving fill then up with a filling of yr choice sum tomato sauce layer n sum cheese to top n microwave for two three min till the cheese melts.. Kids will love this

PAROTA SANDWICH BY NANDINI PAI

PAROTA SANDWICH

INGREDIENTS:

400gms paneer-cut in to pieces

capsicum-1small

onion-cut in to semi circles

butter or ghee-1tbsp

1. marinade

curd-1cup hang for 15 mints in a cloth

coriander leaves-1/2 cup finely chopped

jeera powder-1/4tsp

garammasala-1/2 tsp

redchilli powder-1tsp

turmeric-1/4 powder

kitchen king masala-1/2 tsp

coriander powder-1/2tsp

garlicginger paste-1tsp

2. roti

1 1/2 cup maida

1 cup wheat flour-1 cup

1tbsp oil

1/2 tsp salt

1tbsp ghee&1/2 tbsp maida make a paste together

3. dahi pudina chutney-

1/2 cup pudina

1/2 cup green coriander leaves

2 green chillies

1/2 onion

2 flakes garlic

hang curd

2tbsp-jeera powder

pinch of chat masala

salt to taste

METHOD:

ROTI

mix both flours add oil&salt make a dough,roll out small roti with a small ball of dough spread 1tsp ghee maida paste on it.roll out another roti of same size and place on the paste.roll out the stuck rotis to a big thin roti.cook quickly on hot tawa and immidately separate the 2 rotis.keep in a casserole.

STUFFING

mix all ingredients of marinade in a bowl add paneer&capsicum.keep aside for 15 mints.heat 1tbs oil in a pan add marinade paneer and capsicum.cook on a low heat for 5-6 mints or til dry.for sandwich,on roti spread some ghee or butter put paneer tikka masala in the centre crumble lightly put some onion slices sprinkle chat masala put 1tsp dahi pudina chutney fold the right&left side and other 2 sides to get a square put some butter or ghee on a tawa and fry it both sides til crisp.cut in to 2pieces.serve.

DAHI PUDINA CHUTNEY

make a fine paste of pudina,coriander leaves,green chillies,onion,garlic add curd, jeera powder & chat masala salt.

RAW MANGO TIKSANI BY VINESH V PRABHU

Spicy simple chutney to have with dosa. new and innovative easy dish for bachelors.

RAW MANGO TIKSANI

INGREDIENTS:

Raw green mangoes

Salt

red chilli powder

hing

mustard

jeera

oil

curry leaves

methi seeds

METHOD:

Cut green mangoes into slightly bigger pieces; cook it well with enough water. Add salt to taste. Once it is cooked well, add red chilli powder and some hing. prepare a "phenn".. In seperate vessel, add mustard and jeera in hot oil and curry leaves, methi seeds. and pour it over the cooked mango tiksaney..... mix it and have it...

You can add sliced potatoes karela slices ( kaarathey) or even long beans ( green chowli) pieces.... and can have it with ukde pejj too..... 

Simple and unique dish in minutes...

SABUDANA LADDU BY SOUMYA KAMATH

SABUDANA LADDU

INGREDIENTS:

1 cup sabudana

2/3 cup putani dal

1 cup sugar

2 cardamom

cashew

draksh

1 cup ghee or butter

METHOD:

1.fry 1 cup sabudana on medium heat till slight brown remove it and put in mixer jar

2. same pan add 2/3 cup putani dal and roast it a bit put it in mixer add 1 cup sugar and cardamom blend it into smooth powder.

3. same pan now add a bit of ghee fry cashew and dry grapes (draksh) add to the above powder.

4.melt ghee or butter and keep adding till u can bind it into luddo .

Easy and simple recipe with lot of calories good for kids ...

do try and don't for your valuable comments... 

POHA LADDU BY NAMITHA PRABHU

POHA LADDU

INGREDIENTS:

phovu/poha 2 cup

Sugar 1 cup

Ghee 1/2 cup

Raisins 15

Cashews 5

Cardamom 5

METHOD:

1. Spread the poha on a plate carefully take out the poha leaving dust at the bottom.

2. Dry roast poha until golden in color & allow it to cool.

3. Grind the roasted poha into fine powder.

4. Grind sugar & cardamom seeds into fine powder.

5. Heat ghee and break the cashews to very tiny pieces and fry until golden. Add raisin and fry till fluffy.

6. Take the powdered ingredients in a mixing bowl and add the heated ghee to it. Mix well and make laddus out of it.

Easy and tasty laddu for any festival...

PANNER PEPPER FRY BY ASHWINI SHENOY

PANNER PEPER FRY

INGREDIENTS:

Panner 200gm

2 big onions

Green chilles

Garlic

50gm of ghee

Cashew

Curry leaves

Ginger garlic paste

Kasuri methi

1/2 spoon tumeric

Kitchen king masala or garam masala powder

2 spoon pepper powder

Salt

Coriander leaves

Pinch of sugar

Lemon juice

METHOD:

Cut panner into cubes and put it into hot water and keep aside(abt 200gm).chop 2big onions into small pieces, some garlic, and green chilles. take a kadai put about 50gm of ghee. fry onion till it turns transparent then add chopped garlic, green chilles, cashew, curry leaves fry about 2-3 minutes then add ginger garlic paste fry well again then add kasuri methi , 1/2 spoon of tumeric and kitchen king masala or garam masala pwd and abt 2 spoons of pepper powder. then finally drain the panner and add to it add salt and pinch of sugar to it. turn off the gas add a bit of lemon juice and coriander leaves serve hot.

Simple starter for vegetarians try and let us know ...