Alu , Methi curry

potatoes - 300 gms
onion - 1
methi leaves - 1/4 cup
palak leaves - 1/2 cup
ginger   - 1 " peice
oil - 3 tbsp
rai - 1/4 tsp
jeera - 1/4 tsp
turmeric - pinch
salt - to taste
red chillie powder - 1 tsp

Boil potatoes, peel the skin and cut into peices. cut the cleaned methi and palak leaves .Heat oil in a pan and add rai, jeera . when they splutter , add finely cut onions and fry till they are soft. Add ginger juliens, cut methi and palak leaves and fry a little. now add potato peices, turmeric, red chilliepowder, salt and mix well. Fry till all the water is evaporated and curry is dry.  goes well with rice and chapathis..

Mutter Mushroom curry

1 Cup sliced mushrooms
1 Cup green peas
2 Green chillies
2 Garlic clove
1 Ginger piece
1 Onion, sliced
1 Tomato
1/4 cup chopped coriander leaves
1 tbsp Oil
1/4 Cup grated coconut
1 Cinnamon
Salt to taste



Grind coconut, chillies, ginger, garlic and cinnamon to a fine paste.Heat oil, and saute sliced onion until it turns translucent and golden brown. Add the paste.Add in tomato, peas, mushrooms & salt and cook it briefly.Add a cup of water and heat on a slow fire. Garnish with chopped coriander on the top & serve hot.

Mushroom Patties

100g Mushrooms
25g Peas
60g Potatoes
10g Oil
20g Onions
1 tsp Chili powder
Garam masala
1 tsp Lemon juice
1/2 tsp Grated ginger
Salt


Boil mushrooms, potatoes and peas.Peel off and mash the potatoes.Saute chopped ginger and onions in oil.Mix up mashed mushrooms, garam masala, lemon juice, peas, salt and chili powder.Transfer the mashed potatoes into cups. Stuff it with above mixture.Join the edges together and make them flat. Fry till it turns brown.Mushroom Patties are ready to serve.

Mushroom Biryani

2 lbs Mushroom
2 Onions
4 Cups Basmati rice
1 Lemon
3/4 Cups Oil and ghee
2 tsp Soya sauce
7 Cloves garlic
4 Green chillies
3 tsp Chopped ginger
3 Cinnamons
3 Cardamoms
3 Cloves
3 Tomatoes
1 1/2 tsp Chilly powder
3 tsp Coriander powder
Mint leaves
Salt to taste
Coriander Leaves

Soak rice for 1 hour.Trim mushrooms into big pieces.Cut onions, chillies and tomatoes.Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.Then add all other ingredients, mushrooms and stir for 10 minutes.Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes.

Tomato Mushroom

1/2 lb Mushrooms, cut into pieces
1 finely chopped onion
1 Cup tomato puree
1 tbsp Garam masala
1/4 tsp Elaichi powder
1/4 tsp Turmeric powder
Salt to taste

In a frying pan with lid heat two tsp of oil.Add the chopped onions and saut? till they turns pink in color.Add tomato puree, turmeric powder and salt. And heat it for a few minutes and then add the mushrooms.For about 10 minutes, cover the frying pan.Before removing from the heat, add garam masala and stir well.Mix elaichi powder at the end.Garnished with coriander leaves.Serve hot

Mushroom Stir Fry

500 gms dehydrated mushrooms
3 Skinless chicken breasts
3 Carrots
1 Cup baby corn
1/4 Cup canola oil
1 Red bell pepper
1 Cup snow peas
1 Cup scallions
6 Cloves garlic, minced
8 Cups white rice cooked
1 tbsp fresh ginger, minced
2 tbsp soy sauce
3/4 Cup cashews, halved

Soak the dehydrated mushrooms in boiling water for 20 minutes.Heat 1/2 of the oil in a hot wok. Add chicken cubes; cook until it turns tender.Remove chicken and put it aside.Add rest of oil to wok. Add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).Fry it for 3 - 4 minutes. Remove and reserve with chicken. Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce. Cook for 2 minutes.Sauce should begin to thicken. Return vegetables and chicken to wok. Heat 1 minute longer. Serve atop white rice.

Grilled Mushroom Sandwich

4 Toasted buns
4 mushroom
2 Garlic flakes
4 Leaf lettuces
1/2 Cup vinegar
Mozzarella cheese
1 tsp Pepper
Salt to taste

Chop the garlic flakes.Mix olive oil, chopped garlic, vinegar,pepper and salt.
Marinate Mushrooms in this mixture for 2 hours.Grill the marinated mushrooms till they turn soft. Spread chesse slice on buns.Top with a mushroom and lettuce leaf.Top with another bun.Grilled Mushroom Sandwich is ready.

Chicken pizza

1 kg Boneless chicken
1 Pizza base
4 tsp Pepper
1 Cup sliced mushrooms
1 Vegetable cooking oil
4 Ounces Mozzarella cheese
1/2 tsp finely chopped coriander
1 tbsp Olive oil
1 Minced Garlic clove
2 Sliced cups purple onions
1 Cup Red bell pepper
1/4 tsp Salt


Heat oil in a skillet over medium-high heat.Add chicken, salt, pepper and garlic and heat it for few minutes.Add onions, bell pepper, mushrooms and thyme and saute for few minutes into the chicken mixture, until chicken is cooked. Take the pizza base.coat with little oil or butter.Splash half cup cheese evenly over the dough.
Spread chicken mixture over the cheese and top with remaining 1/2 cup of cheese. And bake at 425 degree Fahrenheit for 15 minutes or until crust is golden.

Stuffed Bajra Roti

2 Teacups bajra flour
A pinch salt
Stuffing ingredients:
1 Chopped green chili
1 Chopped large tomato
1/2 Teacup crumbled paneer
2 tbsp Chopped fenugreek leaves
Salt to taste

Add hot water and salt to the bajra flour and make dough.Knead the dough well.Divide it into 16 parts and roll out thin rotis.Put a little stuffing on one roti and cover with another roti.Press it properly so that it becomes one roti.Repeat the procedure for the remaining rotis.Cook these stuffed rotis on a griddle without using oil.
Apply a little butter.Bajra Roti is ready to serve.

Chicken Fry

1 kg Chicken
1 Onion, sliced
3 tsp Dhania powder
1 tsp Garam masala
2 Green chilies, finely chopped
1/2 tsp Turmeric powder
1 tsp Chili powder
1 tsp Ginger-garlic paste
A pinch of garam masala powder
coriander leaves, finely chopped
Salt to taste
Oil as required

Heat oil in a pan.Add onions, garam masala, green chilies, and ginger-garlic paste.
Fry till onions turn brown.Now add chicken pieces, turmeric, pepper and chili powder.Cook it for about 5 minutes Add salt and dhania powder.Cook until it is done.
Garnish it with coriander leaves.

Brown Cinnamon Rice

2 Cups brown rice
2 tsp Cinnamon powder
1/2 Cup dried currants
1/2 Cup almonds
2 Cup water
Salt to taste

Wash brown rice.Add water and salt to it.Boil it.Now cook over medium flame till rice turn tender.Keep it covered for 20 minutes.Add dried currants and almonds.
Serve hot.

Chum Chum

4 tbsp Maida
500 gms Cottage cheese
2 Cups sugar
200 gms Condensed milk
1 tsp Saffron

Mix cottage cheese and flour well and make soft dough.Make oval shaped balls out of this dough and keep it aside.Prepare sugar syrup of thin consistency.Mix the oval shaped pieces in sugar syrup.Cook it for few minutes.Place the cooked balls in a plate.Put saffron in condensed milk.Sprinkle it on Chum Chum balls.
serve chilled.

Kurmura Laddu

1/2 Cup roasted peanuts
1/2 lb Puffed rice
1/2 lb Jaggery
1/2 Cup dry coconut flakes
Few cardamoms

Take jaggery and water in a cooking pan. Boil till thick syrup is formed.To check the consistency, add few drops of the syrup into water. It should solidify
immediately.Now add roasted peanuts, rice, cardamom powder and dry coconut
flakes.Stir the ingredients. Allow the mixture to cool for few minutes.Smear your palms with little ghee.Roll out balls from the mixture.

Dryfruit Kheer

10 Pieces of almond, soaked separately
10 Pieces of cashew, soaked separately
10 Pieces of pista (pistachios), soaked separately
1 tbsp Khus khus, soaked separately
1 Lite milk
1-1/4 Cup sugar or as per taste
Very little saffron, soaked in warm milk

Peel off the almonds and pistachios.Grind all dry fruits (including Khus khus) together to smooth paste.Boil the milk until reduced to 3/4 of it.Add the dry fruit paste in the boiled milk and again boil until it blends well.Reduce the flame and add sugar.Stir constantly until the sugar gets dissolved.Take off heat and finally add soaked saffron.Cool it and serve.

Capuchchino

1 sachet Cappuccino, any flavor
1/4 cup hot water
1/4 cup cold water

Dissolve cappuccino mix in hot water in tall glass.Stir in cold water.Serve over ice cubes in tall glass

Stuffed Potato parathas

Potatoes 1/2kg (boiled and mashed)
Chili powder red 1 tsp.
Cumin seed powder white 1 tsp.
Salt to taste
Onion 1 finely chopped
Dry mango powder (anchur) 1 tsp.
Lemon juice 3
Coriander leaves fresh 1 bunch (chopped)
Chillies green 4 (chopped)
Whole meal flour 1kg
Dalda banaspati 1 cup



Put the flour and salt in a bowl and mix together, gradually add water and bind the mixture into a soft dough. Cover with a damp cloth.

Add all the the dry ingredients to the mashed potatoes and mix well. Gradually add the lemon juice. Divide the dough into 18-20 equal parts, shape each portion into a small ball. Roll out the ball to about 4 inches in diameter. Place about one tablespoon of potato mixture and spread it over the dough. Place another same size dough over this, and press the edges together. On a floured surface roll out the dough to about 6-7 inches in diameter. carefully place the round dough onto a hot griddle or pan. Allow to cook for a minute, then turn over. Smear a little Dalda vanaspati on the top and after a minute turn over again. Spread the Dalda vanaspati on the surface and along the edges of the paratha. Repeat the process once again. Remove from griddle and serve hot.
u can use ghee instead of Dalda vanaspati.

Cheese bread

1 egg well beaten
1 cup milk
1 tbsp melted butter
2 cups flour
1/4 tsp baking powder
1 tbsp sugar
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp dry mustard
1 1/4 cups grated cheddar cheese
1 tbspchopped dill or parsley - optional


Combine egg, milk, and butter.In a mixing bowl, combine the remaining ingredients. Make a well in dry ingredients and add milk mixture. Stir until well blended.Spread into a greased 5 x 9" loaf pan.Bake at 350 degrees for 45 minutes.

Apple and Walnut Bread

1 3/4 cups all-purpose flour,
1 1/2 teaspoons baking powder,
1/4 teaspoon salt ,
3/4 cup sugar ,
2 large eggs, beaten ,
1/3 cup butter melted ,
3/4 cup orange juice ,
2 medium apple pealed and grated ,
1/2 cup walnut halved, chopped.


Preheat oven to 350°F. Butter a 9x5x3 inch loaf pan. Dust pan with flour; tap out excess. Sift flour, baking powder and salt in a large bowl. Add sugar stir with a fork. Combine eggs, butter and juice in a small bowl. Add to the dry ingredients and using hand mixer; lightly mix in the egg mixture until just combined. Add apple and walnuts and gently stir to combine the ingredients.Spoon batter into prepared pan and bake for 45-50 minutes or until top is golden and tester inserted into center comes out clean. Cool in pan on rack.

Okra fry

250 gms okra
Salt to taste
1 tsp chilli powder
½ tsp asafoetida powder
2 dsp gram flour
250 gms refined vegetable oil


Slit okra into thin pieces lengthwise. Marinate with salt, chilli powder and asafoetida powder for five minutes. Sprinkle gram flour and toss. Deep fry in hot oil. Serve hot

Okra curry

You will need:
1 tsp coriander powder
¼ tsp chilli powder
¼ tsp turmeric powder
¼ tsp pepper powder
¼ tsp aniseed
1” cinnamon
2 cardamom pods
4 cloves
¼ cup refined vegetable oil
2 cups okra, sliced 1” lengthwise
½ cup onion, sliced
1 tsp ginger, julienned
5 green chillies, half slit
A few curry leaves
1½ cups thin coconut milk
Salt to taste
Lime juice to taste
½ cup thick coconut milk


Grind ingredients 1 to 8 to a fine paste.Heat oil in a pan and saute the sliced okra. Keep aside.In the same pan, add the onion, ginger, green chillies and curry leaves.
Add the ground paste and saute for a while. When the oil separates, pour in the thin coconut milk and bring to oil.Add the sauted okra, salt and lime juice and simmer till the gravy thickens. Gently add the thick coconut milk. Mix well and remove from heat.