Bagara Baingan

Ingredients:
1) Small eggplants (keep the upper green part intact)
2) 1 bowl peanuts
3) 1 -2 tsp ginger-garlic paste
4) 2 tbsp coconut powder
5) 2-3 tsp sesame seeds
6) 6-7 curry leaves
7) 1 -2 tsp fenugreek seeds
8) Tamarind juice
9) 1-2tbsp cumin powder
10) 1 -2 tbsp corriander powder
11) 1-2 ts cumin seeds
12) 1-2 tsp mustard seeds
13) 3-4 tsp red chilli powder
14) 2-3 tp turmeric powder
15) Jaggery to taste
16) Whole garam masala
17) 3-4 chopped green chillies
18) 2-3 chopped onion
19) Hing
20) Salt to taste

Method:
1) Roast the peanuts with a little oil in a pan.
2) Now add the sesame seeds to it & let it smutter. Now add coconut powder. Make the gravy of the above 3 ingredients in a grinder.
3) Fry the eggplants in oil. Fry it 70% & rest of the cooking will be in gravy.
4) In a pan, add oil & add whole garam masala, mustard seeds, cumin seeds & very little fenugreek seeds. Now add onion, hing, curry leaves, turmeric powder, ginger-garlic paste, cumin powder, corriander powder, red chili powder. Now add water & bring it to boil.
5) To the above mixture, add the peanuts gravy. Cook it on low flame, stirring in between. Now add tamaring juice, jaggery, salt to taste.
6) Finally, add the baingan & cook it for 10-15 mins on low flame.

Puran Poli

Ingredients:

1) 2 cups (motha vatta) chana dal, soaked in water.

2) 2 1/2 cups jaggery (as desired) or 2 cups sugar + 1/2 cup jaggery ( same motha vatta)

3) 2 cups of maida (or wheat flour + maida in equal quantities) 

4) 3 tbsp pure ghee

5) 1 tsp cardamom powder

6) 1/4 tsp nutmeg powder

7) 3/4 tsp turmeric powder

8) 1 tsp saffron

9) 3 tbsp oil

Method:

1) Cook chana dal with a pinch of turmeric powder in a pressure cooker until it turns soft (6-7 whistles). Drain out excess water, until the dal becomes absolutely dry.

2) Add ingredient no. 2 & cook further until the spatula in a container remains straight. Allow the cooked mixture to cool for sometime & then mash into a soft paste in a mixer grinder.

3) Add cardamom powder, saffron & freshly grated nutmeg powder & mix well. Form balls of equal size & put it aside.

4) Mix refined flour, oil, water & turmeric powder. Make very soft, sticky dough. Knead very well. Use oil to knead.

5) Take 1 portion of dough & flatten it into a small roti. Place puran in the center & fold the roti from all sides to cover the puran completely. Roll the roti into a bigger size roti.

6) Roast the roti on a hot girdle. Apply ghee on both the sides of a roti. Serve the puran poli with rice kheer.

Cauliflower Paratha

Ingredients:

1) 1 big cauliflower finely chopped/grated

2) Red chili powder as desired

3) 1/2 turmeric powder

4) 4-5 tbsp peanut powder

5) 2 tsp amchur powder

6) 1 tsp garam masala (optional)

7) 2 cups of whole wheat flour & little besan powder

8) Salt to taste

9) 1 tbsp oil

Method:

1) Mix all the ingredients into cauliflower from 2-6.

2) Knead the wheat flour & besan flour together & keep it aside for 10 mins.

3) Now make small balls of the cauliflower mixtures.

4) Make small chapatis from the whole wheat flour & place the cauliflower ball inside it.

5) Seal all the ends of the chapati & roll it into a big chapati.

6) Place the chapati on nonstick tawa & shallow fry it by releasing oil on it from the sideways.

7) Serve the hot parathas with ketchup or green chutney.

Methi Malai Mutter

Ingredients:

1) 1 bundle fenugreek, chopped

2) 5-6 garlic cloves

3) 1 inch grated ginger

4) 1 tbsp turmeric powder

5) 1 tbsp red chili powder

6) 1 tbsp garam masala powder

7) 1 tsp mustard seeds

8) 1 tbsp coriander powder

9) 1 cup peas, boiled

10) 1 cup milk

11) 1 tbsp malai

12) Oil

13) Salt to taste

Method:

1) Heat oil in a container. Add mustard seeds & all the ingredients from 2-9.

2) Add chopped fenugreek leaves. Add little water. Allow the mixture to cook for 10 mins.

3) Now add milk & malai. Add salt to taste.

4) Serve the methi malai mutter with chapati.

Grilled Potato Sandwich

Ingredients:

1) 8 plain bread slices

2) Butter

3) 4 Potatoes

4) 1 cup peas, boiled

5) 1 onion, chopped

6) 4 green chillies, chopped

7) 1 tbsp coriander leaves, chopped

8) Few curry leaves

9) 1 tbsp lemon juice

10) 1/2 cup fresh grated coconut

11) 1/2 tsp chili powder

12) 1 tbsp oil

13) 1 tsp mustard seeds

14) 1/2 tsp turmeric powder

15) Salt & Sugar to taste

Method:

1) Boil & peel potatoes. Mash them & keep it aside.

2) Heat oil & add mustard seeds. When they start to splutter, add green chilies, curry leaves, turmeric powder, red chili powder, hing,& onions.

3) When onions turn translucent, add potatoes, peas, coconut, lemon juice, coriander leaves & mix well.

4) Apply butter on one side to all the bread slices. Now, on the buttered side of the bread, spread the above potato mixture. Keep the other slice of bread on it.

5) Toast/Grill the bread in the sandwich maker for 10 mins.

6) Serve the hot grilled potato sandwich with ketchup & with green chutney.

Mooli Paratha

Ingredients:

1) 2-3 grated radishes. Remove water from the radishes.

2) Chopped radish leaves

3) 4 chopped garlic cloves

4) 2-3 tsp red chili powder

5) 2-3 tsp coriander powder

6) Wheat dough (as required)

7) Oil

8) Butter

9) Salt to taste

Method:

1) Heat the oil in a container. Add mustard seeds & garlic cloves in it.

2) Now add all the ingredients from 1-5.

3) Allow the mixture to cook for 2-3 mins.

4) Knead the dough into small rolls & make a small poori of it.

5) Add the radish mixture into the poori.

6) Now, roll the poori into a paratha.

7) While cooking apply some butter on a paratha.

8) Serve the hot paratha with dahi or achar.

Doodhi Kofta

Ingredients:
1) 1 small grated doodhi (use doodhi water, while preparing curry)
2) Fresh masala (for recipe, as given for chole masala)
3) 3/4 cup besan
4) 1 tbsp red chili powder
5) 1 tbsp turmeric powder
6) 1 tbsp garam masala
7) 1 tbsp corriander powder
8) Salt to taste
9) 10-12 sprigs of corriander
10) 1 small chopped tomato

Method:
1) In the grated doodhi, add all the ingredients from 3-9.
2) Make small balls of the above mixture.
3) Boil the fresh masala. Add tomato puree in it. While the masala is boiling, add doodhi koftas in the curry.
4) Allow the mixture to boil for 10-12 mins. Slowly, turn the koftas at regular intervals.
5) If the mixture becomes too thick, add only boiled water.
6) Add desired quantity of salt.
7) Garnish the doodhi koftas with corriander.
8) Serve hot doodhi koftas with chapati.

Dal Vada

Dal vada is a tasty & healthy evening snack.

Ingredients:
1) Soak 1 cup urad dal & 1 cup chana dal in water for 3-4 hours. (You can also soak all 3 types of dal in equal quantities : Urad dal, Moong dal, Chana dal).
2) 3-4 green chilies
3) 3-4 garlic cloves
4) 1/2 inch ginger
5) 3-4 curry leaves
6) 12-15 sprigs of coriander
7) Salt to taste
8) 2-3 tbsp cooking oil

Method:
1) Blend the soaked dals in a blender. Make it into coarse paste by adding little water.
2) Into the above mixture, add all the ingredients (from 2 -7).
3) Make small dumplings from the above mixture, & deep fry them in hot cooking oil until they are golden brown.
4) Serve these hot vadas with coconut chutney or with tomato ketchup.

Veg. Malai Kofta

Koftas are small, soft round balls of either minced meat, or vegetables seasoned with spices & cooked.

Ingredients: For Malai Kofta

1) 1 cup boiled & lightly grated vegetables such as carrots, french beans, green peas, corn etc.

2) 1 cup of grated paneer

3) 1 cup of boiled & grated potatoes

4) 5-6 chopped green chilies

5) 1 tbsp coriander powder

6) 1 tbsp cumin powder

7) 1 tbsp red chili powder (or less)

8) 1 tbsp chopped nuts (kaju)

9) Chopped fresh coriander

10) 2-3 tbsp corn flour

11) Oil for frying koftas

12) Salt to taste

Ingredients:For masala gravy

1) As given in chole masala. Prepare same masala. (2 tbsp)

2) 1 big chopped tomatoes

3) 1 tbsp powdered cashewnuts

4) Desired quantity of red chili powder

5) Salt & Sugar to taste

Method: For Malai Kofta

1) Place the boiled & lightly grated vegetables in a muslin cloth. Remove all water from the vegetables. Use the squeezed water in masala gravy.

2) In a big bowl, mix grated paneer, boiled & grated potatoes, boiled & grated vegetables.

3) In the above mixture, add coriander powder, cumin powder, red chili powder, green chilies,nuts & salt. Mix the entire mixture properly. If the mixture is too soggy/wet, add little bread crumps or little corn flour.

4) Now roll the mixture into perfect round balls. Balls should be firm enough.

5) Roll the above balls into corn flour.

6) Deep fry the balls in oil until they are golden brown in color. Keep the stove on medium heat.

7) Now, into the masala gravy add chopped tomatoes & desired quantity of red chili powder. Heat the gravy for 5 mins on medium heat. Add 1/2 cup milk/cream.

8) Add the veg malai kofta into the masala gravy. Add salt & sugar to taste. Add powdered cashewnuts also.

9) If you feel, the gravy is too thick add little water or milk. Koftas should soak into the gravy.

10) Garnish the veg malai kofta with freshly chopped coriander & serve hot with naan, or chapati.
11) Add the koftas in the curry just before serving, otherwise they will dissolve.

Sevai Kheer

Ingredients:
1) Sevai / Vermicelli 1 cup2)1/4 cup Sugar 

Generally for 1L milk, add 1 big wati sugar. 
3) 1/4 cup grated khoya
4) 1/4 tsp Cardamom powder
5) 4 tsp ghee
6) chopped Almond
7) chopped Cashew nuts
8) Raisins
Method:
1) Add 4 tsp oil in a pan on a medium high. Once ghee melts down add sevai and roast till gets nice golden color.
2) Add dry fruits and saute for a minute.
3) Add milk and boil till sevai gets cooked.
4) Add sugar and khoya, mix and cook for 3 to 4 minutes. Allow the milk to boil on medium flame for 10-15 mins.
5) Add saffron and cardamom powder.
6) Serve hot or chilled!

Note : You can also add 2-3 tsp of custard powder in a small quantity of milk. Stir it nicely, no lumps. Now add this custard mix in kheer. It will thicken faster on cooling. 

Kashmiri Dum Aloo

Ingredients:
1) 250gms peeled baby potatoes
2) 1 cup tomato juice
3) Masala preparation as mentioned in masala chole & garlic naan
4) 2 tbsp vegetable oil
5) 5-10 sprigs of coriander
6) Salt to tatse
7) Lemon juice to taste

Method:
1) In a nonstick container, heat the oil.
2) Add the masala & tomato juice.
3) Allow the mixture to boil for 2 mins on a medium flame.
4) Add the baby potatoes in the above mixture. If required, add 1/2 cup water.
5) Cook the potatoes until they are tender.
6) Add salt & lemon juice to taste.
7) Garnish the kashmiri dum aloo with freshly chopped coriander.

Undhiyu Shruti style

Ingredients: Vegetables

1) 1/2 cup surti papdi,stringed,whole

2) 1 or 2 chopped raw banana, peeled

3) 1 chopped yam, peeled

4) 2 medium size brinjals

5) 2 medium size chopped onions

6) 2 medium size chopped potatoes

7) 2 medium size chopped green capsicum

8) 1/2 bowl green peas

9) 1/2 bowl corn

10) 1/2 bowl chopped french beans

11) 2 bowls chopped cauliflower

12) 100 gms finely chopped methi leaves

13) 1/2 cup pavta seeds
14) 2-3 chopped carrots

Ingredients: Masala

1) 4-5 green chillies

2) 1-2 tsp grated ginger

3) 5-6 chopped garlic

4) 1/4 tsp asafoetida

5) 1 tsp turmeric powder

6) 2 tsp ajwain seeds

7) 4-5 tsp red chili powder (Add more, if you like spicy)

8) 4-5 tsp garam masala (Add more, if you like spicy)

9) 4-5 tsp dhania powder

10)1 tbsp grated coconut

11) 4-5 curry leaves

12) 1-2 dry bay leaves

13) 1/2 tbsp sugar

14) Salt to taste

15) Lemon juice to taste

16) 1 tbsp oil

17) 1/2 cup besan flour
18) 1 cup whole wheat flour

19) Sugar or jaggery to taste
20) Sesame or teel seeds for tadka

Method: Methi ghatta

1) In a bowl, mix methi, besan, wheat flour, 1 tsp red chili powder, turmeric powder & salt to taste.

2) Add water & make it a stiff dough.

3) Heat the required quantity of oil & deep fry the dumplings for 2 mins.

4) Remove from oil. Keep it aside.

To Proceed:

1) In a large non-stick container, add 2 tbsp oil.

2) Into the hot oil, add ajwain seeds, curry leaves, red & green chilies, ginger paste, garlic, bay leaves, dhanai powder, turmeric powder. Saute it for 1 min.

3) Now, in the container form a layer of hard to cook vegetables (yam, potato, raw banana).

4) Add the desired quantity of red chili powder, garam masala & little oil.

5) Next, prepare a layer of brinjal, surti papdi, french beans)

6) Again add the desired quantity of red chili powder, garam masala & little oil.

7) Next, prepare a layer of cauliflower, onions, green peas, corn, green capsicum.

8) Again, prepare another layer of red chili powder, garam masala & little oil.

9) Cook the vegetables on a medium flame for 10 mins. After 10 mins, stir the contents.

10) Add oil, red chili powder, garam masala if required. Cook the vegetables in oil.

11) Finally, add salt, sugar & lemon juice to taste. 

12) Add methi ghatta & hot water just before serving. Stir all the contents properly.

13) Decorate the dish with chopeed coriander & grated coconut.

Add little extra oil for cooking than regular.

Hyderabadi Veg Dum Biryani

I enjoy eating & preparing spicy, slightly sweet veg biryani.

Ingredients: Vegetables

1) 1 big onion

2) 1 big potato

3) 1/2 cauliflower

4) 1/4 kg fresh french beans

5) 1 small bowl green peas

6) 1 small bowl corn

7) 1 big capsicum

8) 2 medium size carrots

9) 8-10 sprigs of corriander
10) 15-20 pudina leaves

Masala:

1) 2-3 tsp mustard seeds

2) 2-3 tsp dhania powder

3) 2-3 tsp turmeric powder

4) 3-4 tbsp chili powder (I added more, i like spicy)

5) 3-4 tbsp garam masala/goda masala/biryani masala (u can also add whole garam masala)

6) 1/2 inch ginger

7) 4-5 garlic cloves

8) 2-3 fresh curry leaves

9) 2 dried bay leaves

10) 3-4 green chilies

11) 3 tbsp dessicated coconut

12) Refined vegetable oil/Pure ghee (Quantity of your choice. I added 4-5 tbsp, to make biryani delicious. You can add less also.)
13) 2-3 oil fried onions 

Dryfruits:

1) 10-12 fried cashewnuts

2) 1 tsp kesar mixed in milk
3) 10-12 kismiss

Grains & General Items:

1) 2 cups of basmati rice (Add 3 1/2 cups water to cook rice)

2) Sugar to taste

3) Salt to taste

4) 1 tbsp milk
5) 1 cup curd

6) Water

Method:

1) Chop all the vegetables finely & wash the rice thoroughly.

2) Heat the oil/ghee in a large frying pan/a large non-stick container. Add all the masala, cashewnuts, onion. Saute it for 5 mins on low flame.

3) Add all the vegetables.Cook the vegetables in oil/ghee. Once the vegetables are half cooked, add the curd. Cook the vegetables. In another container, cook the rice by adding desired quantity of water & salt. Cook everything on low-medium flame. Once the rice is done, pour the rice in a plate & separate the rice with a fork before it cools.

4) Once the rice & vegetables are properly cooked, mix them properly.

5) If required, add oil/ghee & red chili powder (oily & spicy biryani tastes good.)

6) Mix kesar in a small quantity of milk. Add this milk in biryani.

7) Add sugar, salt, coriander & pudina leaves to taste. Now, keep tawa on a low flame. Cover the container with silver foil.
Keep the container on hot tawa for 30-35 mins. Once, you see the steam coming, switch off the flame.

8) Remove the biryani in a serving plate & decorate it with dessicated coconut, deep fried onion, finely chopped corriander & pudina leaves. Serve it with raita.

(For egg biryani, the recipe will be the same. Instead, of vegetables add boiled eggs).

Spanish Veg Paella

Spanish Veg Paella is one of my favorite spanish dish. It is very easy to make & it tastes very yummy.

Ingredients:

1) 1/4 cup olive oil

2) 4-5 chopped garlic cloves

3) 1 bowl chopped onion

4) 1/2 bowl chopped green capsicum

5) 1/2 bowl chopped tomatoes

6) 1/2 bowl corn

7) 1/2 bowl green peas

8) 4 cups vegetable broth

9) 2 cups rice

10) Salt to taste

11) 10-12 sprigs of coriander

Method:

1) Heat the olive oil in a non-stick pan & saute the onion & garlic, until the onion is translucent.

2 Add all the vegetables, rice & broth. Cook everything on a medium flame for 20 mins. or until the rice is properly cooked.

3) Add salt to taste. Spanish veg paella is ready. Serve the paella garnished with chopped coriander.

Masala Chole With Garlic Naan

Masala chole is one of my favorite vegetable dish in Indian cuisine. You can havechana masala with puri, bhatura or naan.

Ingredients: For Garlic Naan

1) 2 1/2 bowls maida

2) 1 1/2 tsp active dry yeast

3) 1/2 cup milk

4) 5-6 chopped garlic cloves

5) 2 tsp curd

6) 1/2 tsp baking soda

7) Sugar to taste

For Masala Chole

1) 3 cups cooked chickpeas

2) 2 medium size onions

3) 2 small chopped tomatoes

4) 3-4 dry red chilies

5) 1 bowl dry coconut powder

6) 1 tsp cumin seeds

7) 1 tsp coriander seeds

8) 1 tsp mustard seeds

9) 1 tsp ajwain

10) 2-3 cardamom

11) 2-3 cloves

12) 2-3 black pepper

13) 1/2 cinnamon stick
14) 1 bay leaf

15) 2 tsp turmeric powder

16) 3 tsp tamarind juice

17) 4-5 chopped garlic cloves

18) 1/2 inch chopped ginger

19) A pinch of asafoetida

20) 4-5 tbsp vegetable oil

21) Jaggery to taste (optional)

22) Salt to taste

23) 10-12 sprigs coriander

Method: For Garlic Naan

1) Mix maida with garlic, sugar, baking soda & curd.

2) In a bowl, mix yeast with milk. Add this mixture into the maida & make it into a dough.

3) Place a wet cloth on dough & keep the dough in a warm place for atleast 2 hours for fermentation.

4) After 2 hours, knead the dough with oil for 5 mins.

5) Pinch off small handfuls of dough about the size of a golf balls. Roll of the balls into either triangular or circular shape like chapati.

6) Now, place the uncooked naan on a hot frying pan.

7) Cook until both sides of naan are brownish in color. Apply butter if required on both sides.

8) Hot naan is ready.

For Masala Chole

1) Soak chickpeas in water for overnight. On next day, add desired quantity of water to chickpeas & cook them in a pressure cooker until they become tender.

2) To prepare chole masala, take a nonstick container & add oil (1/2 tsp) in it.

3) Add onions & saute it until they are reddish brown. Shallow fry all the spices on a medium flame.

4) Keep the onions aside. Now, add 1/2 tsp oil in a nonstick container & shallow fry the red chilies for 2mins.

5) Keep the red chilies aside. Now, again add 1/2 tsp oil in a nonstick container & shallow fry the dry coconut powder for 2 mins.

6) Keep the dry coconut aside. Add 1/2 tsp oil in a nonstick container & shallow fry the remaining spices together namely, cumin seeds, ajwain, cinnamon stick, cardamom, cloves, corriander seeds, black pepper.

7) Now mix all the spices in a plate namely onions, red chilies, coconut, ajwain, cumin seeds, cinnamon stick, cardamom, cloves, corriander seeds, black pepper, garlic, ginger. Allow it to cool for 5-10 mins.

8) Add all the above spices & desired quantity of water in a mixer blender. Blend all the spices until it is semi-liquid & soft in texture.

9) Heat 5-6 tbsp oil in a nonstick container. Add bay leaf, mustard seeds, a pinch of asafoetida, turmeric & above masala. Allow it to cook for 15mins on a medium flame.

10) Add cooked chickpeas, tamarind juice, jaggery, salt & chopped tomatoes in the above masala. Allow it to cook for 15mins on a low flame.

11) Masala chole is ready. Garnish it with chopped coriander.

Veg Pasta in Pesto Sauce

The most famous varieties & recipes of pasta comes from Italy. There are hundreds of different shapes of pasta. My favorite pastas are penne rigata, farfalle, fusilli, conchiglle (shells),spaghetti etc. You can cook pasta in any sauce such as pesto sauce, marinara sauce, alfredo sauce etc.

Ingredients: For Pesto Sauce

1) 4 cups washed, torned, stems removed spinach leaves

2) 4 chopped garlic cloves

3) 1 tsp ginger paste

4) 4 chopped green chilies

5) Salt to taste

For Veg Pasta

1) 1/2 bowl chopped onion

2) 1/2 bowl chopped potato

3) 1/2 bowl chopped green capsicum

4) 1/2 bowl chopped carrot

5) 1/2 bowl chopped cauliflower

6) 1/2 bowl chopped cabbage

7) 1/2 bowl chopped cucumber (optional)

8) 1 bowl chopped tomato

9) 1/4 bowl green peas

10) 1/4 bowl corn

11) 1/2 bowl chopped mushrooms

12) 500gm pasta (I used farfalle pasta)

13) 2 tbsp red chili powder (optional)

14) 2 tbsp shreeded parmesan cheese

15) 2 tbsp Olive oil

Method: For Pesto Sauce

1) Place the spinach leaves, garlic, ginger, green chilies, salt in a blender or food processor container.

2) Cover & puree until spinach leaves look crushed.

3) Once the spinach puree is formed, add salt to taste. Pesto sauce is ready. (If the sauce seems too thick, add little water)

For Veg Pasta:

1) Cook pasta according to package directions; drain in colander. Allow it to cool for 10 mins.

2) In a non-stick container, heat 2 tbsp Oilve oil & add onion. Saute it for 2 mins.

3) Add all the vegetables & cook them for 10-12mins on a medium flame.

4) Mix pasta, pesto sauce, red chili powder, & salt with the above vegetable mixture. Cook the entire mixture for 10mins. on a medium flame.

5) If veg pasta in pesto sauce seems too thick, add little water.

6) Serve the delicious hot veg pasta in pesto sauce with parmesan cheese.

Veg Quesadilla (Spinach)

A quesadilla is a mexican food made primarily of cheese inside a folded corn or wheat or spinach tortilla & cooked until the cheese melts. Most times, to make it quick i use up old rotis & make quesadillas out of them.

Ingredients:

1) 6 spinach tortillas (available in market)

2) 1 cup grated cheese either Monterey jack or sharp cheddar cheese

3) 1 bowl chopped onion

4) 1 bowl chopped cabbage

5) 1 bowl chopped carrots & capsicum

6) 1/2 bowl chopped mushrooms

7) 1 bowl chopped tomatoes
8) 4-5 chopped green chilies

9) 4-5 chopped garlic cloves

10) 1 tbsp garam masala

11) 1 tbsp red chili powder (or to taste)

12) 1/2 tbsp turmeric powder

13) Butter/Oil for roasting the tortillas

14) Salt to taste

Method:

1) Heat oil in a pan. Saute the green chilies, garlic, onions, mushrooms, tomatoes, carrots & cabbage until tender.

2) Add turmeric powder, red chili powder, garam masala & salt. Turn off heat & set aside the vegetable mixture.

3) Heat a frying pan. Add little oil on a frying pan & place 1 tortilla on it.

4) Toast the tortilla for about 10 seconds each side until air pockets begin to form within tortilla.

5) Spread 1 tbsp of cheese over one half of the tortilla. On top of cheese layer, add 2 tbsp of vegetable mixture.

6) Fold the tortilla covering the mixture into a half moon shape. Press down on the tortilla for a few seconds, allowing the cheese to melt.

7) Flip the quesadilla to toast the other side, making sure neither of the sides get too brown. Toast until golden spots appear & tortillas are lightly crisp.

8) Serve with tomato ketchup or sour cream or salsa.

Veg Kebab

Lucknow is proud of its kebabs. Vegetarian kebabs include Dalcha kebab, Kathal ke kebab, Arbi ke kebab, Mix vegetable kebab etc. Veg Kebab are an excellent starters.

Ingredients:

1) 3 medium size boiled potatoes

2) 1 bowl boiled green peas

3) 3-4 garlic cloves

4) 1 tsp ginger paste

5) 3-4 curry leaves

6) 3-4 green chilies

7) 1/2 bowl chopped corriander

8) 1/2 bowl bread crumps

9) 1 tsp turmeric powder

10) 2 tsp dhania powder

11) 2 tsp red chili powder

12) 1 tsp garam masala

13) 1 tsp dry mango powder (optional)

14) 1 tsp chaat masala

15) 4 tbsp vegetable oil

16) Sugar to taste

17) Salt to taste

Method:

1) Mash the boiled potatoes & sweet peas together.

2) Add all the ingredients namely, garlic, ginger paste, green chilies, curry leaves, corriander, red chili powder, turmeric powder, garam masala, dry mango powder, dhania powder, chaat masala, salt & sugar into the mashed potatoes & mashed green peas mixture.

3) Mix all the contents properly (if reqd add bread crumps, to make the mixtur solid) & divide the mixture into 20 equal portions. Shape each portion into a ball & then press it in between your palms to give it a flat tikki shape. (As shown above)

4) Heat oil in a frying pan. Coat each tikkis with bread crumps.

5) Place the tikkis on a frying pan & shallow fry, until they are golden brown from both sides.

6) Serve hot Veg Kebabs with ketchup.

Butter Paneer

Butter Paneer is immensely popular in North India. It is typically eaten with roti, chapati or other Indian breads.
Ingredients:
1) 300gm Paneer
2) 2-3 Cloves
3) 2-3 Black pepper
4) 3 medium size tomatoes
5) 1/2 tsp chopped Garlic
6) 1/2 tsp Ginger paste
7) 2 chopped Green chilies
8) 1/2 tsp Turmeric powder
9) 1 tsp Red chili powder
10) 1 tsp Garam masala
11) 1 tsp Dhania powder
12) 3/4 cup Heavy cream/milk
13) 1 tsp Oil
14) 2 tsp Butter
15) Honey/Sugar to taste
16) Salt to taste
17) Fresh corriander leaves

Method:
1) Heat the oil & butter in a container.
2) Add cloves, black pepper, garlic, ginger, turmeric powder, red chili powder, dhania powder, garam masala & green chilies into the container.
3) Prepare tomato puree. Add this, tomato puree into the container.
4) In another container, shallow fry the paneer on a low flame.
5) Once the paneer is shallow fried, mix the paneer & tomato puree together.
6) Add heavy cream, honey/sugar & salt.
7) Garnish the butter paneer with chopped corriander leaves.

Gobi Manchurian

Gobi Manchurian is a perfect appetizer or may be served as a side dish. Manchurian dishes can be made with cauliflower, mixed vegetables, paneer or chicken & is extremely popular in India.
Ingredients:
1 medium Cauliflower
1/2 bowl chopped Green Onion
1/2 bowl chopped Onion
1/2 bowl chopped Carrots
1/2 bowl chopped Capsicum
1/2 bowl chopped Cabbage
1/2 tsp chopped Garlic
1/2 tsp Ginger paste
1/2 tsp chopped Green chilies
4 tbsp All Purpose Flour/Rice Flour
2 tbsp Corn starch
1 tbsp Soya sauce
1 tbsp Red Chili sauce
1 tbsp Tomato ketchup
1/2 tsp Vinegar
1/4 tsp Aginomoto (optional)
Vegetable oil for frying
Salt to taste

Method:
1) Mix All Purpose Flour, 1 tbsp corn starch, little salt in a bowl. Add water to it & make it into a thick paste.
2) Dip cauliflower florets into a paste & deep fry them in oil until they are golden brown in color.
3) Heat oil in a wok. Add ginger, garlic & green chilies.
4) Add onion, carrots, capsicum & cabbage. Saute it for 4-5 mins on a medium flame.
5) Add soya sauce, red chili sauce, tomato ketchup, vinegar. Add 2 cups of water.
6) In a bowl,mix 1 tbsp cornstarch & 3 tbsp water. Add cornstarch paste into a wok. Boil the mixture for 5 mins on a high flame.
7) Add deep fried cauliflower florets into the above gravy.
8) Garnish the gobi manchurian with finely chopped green onion.