MIX VEG PARATHA

Ingredients :

Grated Cabbage : 50 gms
Grated Carrot : 50 gms
Finely chopped beans : 2 tbsp
Finely chopped capsicum : 2 tbsp
Boiled Green Peas : 40 gms
Boiled Corn : 40 gms
Crumbled Paneer : 30 gms (Optional)
Finely chopped green chillies : 2 tbsp
Dough (made with wheat flour and water )
Dried Parsley : 2 tbsp
Oregano : 1tsp
Salt to taste
Ghee for Shallow frying
Butter for serving

Method :

1. Mix carrot and cabbage , add little salt and keep aside for 20 minutes .This will help vegetables release water and the paratha can be rolled easily .

2. After 20 minutes squeeze water from carrot and cabbage mixture using a muslin cloth .
3. Squeeze green peas and corn with the help of hands .
4. Mix all the vegetables , parsely oregano and little salt .The mixture should not be very watery , should be dry .

5. Make two small balls of dough , roll them little (roll both of equal size).

6. Apply little ghee on one rolled ball and cover it with other .Stick well the corners.

7. Roll this to get paratha of  your desired thickness.

8. Shallow fry on tava , applying ghee on both the sides .
9.Serve with butter .

Note :
1. You can make mix veg cheese paratha  by binding the mix veg stuffing with little cheese spread and filling this in the paratha .

Tomorrow's Recipe : Gajar Ka Halwa

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STICKY CENTER CHOCOLATE

Ingredients :

Grated dark chocolate : 50 gms
Liquid Glucose : 2 tbsp
Sugar Syrup(one string consistency) : 2 tbsp
Vanilla essence : 3-4 drops

Method :
1. Melt the dark chocolate either in double boiler or microwave .

2. Allow the chocolate to cool down to room temperature.
3. Fill the mould with melted chocolate and immediately invert the mould on a plate or tray for few seconds .Excessive chocolate will drip down on plate , thus creating cavity for the filling .

4. Keep the mould in refrigerator for 20 minutes so that the chocolate in the mould sets well.

5. For the filling , mix liquid glucose , sugar syrup and vanilla essence .

6. Pour one tsp of filling in each of the chocolate shell and again allow to set in refrigerator for 20 mins.

7. After 20 mins , again cover the the chocolate mould till top with melted chocolate to cover the filling , thus creating a sticky center .Refrigerate for 20 mins .

9. Demould and pack in wrappers and serve .

Note : If melting chocolate in microwave , melt in breaks of 30 seconds , donot melt for a longer time , otherwise the chocolate will burn .


Tomorrow's Recipe : Mix Veg Paratha

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CHOCOLATE SHORTS

Ingredients :

Vanilla Cake Crumb : 1 cup
Small pieces of dark chocolate : 5- 6
Milk : one fourth cup
Oil for deep frying

Method :

1.Dip the pieces of chocolate in milk and coat them very well with cake crumb .

2. Allow to rest for 20 minutes so that coating becomes firm .

3. Repeat this process again , (dipping and coating )

4. Heat oil , deep fry these balls in medium hot oil on medium flame .

5. Serve Hot .

Note :1. Chocolate and milk both should be at room temperature .
2. After first coating , you can keep the balls in refrigerator, but after second coating balls should be fried immediately , to get melting chocolate .


Tomorrow's Recipe : Sticky centre chocolate

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LACHHA TOKRI (NEST CHAT)

Ingredients :

For the nest  :

Potatoes : 2 medium sized
Corn Flour  : 1 tbsp
Salt : 1 tsp
Oil for deep frying

For the filling :

Boiled Potatoes  : 1
Tamarind Chutney : half tbsp
Curd : 2 tbsp
Salt to taste
Baarik Sev : 3 tbsp
Red Chilly Powder to taste .

Method :

1.For the nest , peel and grate the potatoes and wash them well .Add corn flour , salt and water so that potatoes gets dipped in the water .

2. Keep the grated potatoes in refrigerator for half an hour .
3. Take out the grated potatoes and squeeze them well with your palm and place these on a stainless steel sieve .

4. Cover these grated potatoes by another sieve of same size and again squeeze well so that excess water drains off .
5. Hold the corner of both the sieves together and put the sieve in hot oil for deep frying the nest .

6. As the potatoes become light brown in colour , remove the top sieve .
7. Once you feel that the potatoes are cooked to a extent that it will not spread in the frying vessel on turning the bottom sieve , turn the bottom sieve .
8. Press lightly the sieve with a big spoon or rolling pin , so that the nest separates from the sieve .

9. Cook for another one minute and take out the nest .

Filling :

1.Coarsely chop the boiled potatoes and put them on nest , top it with tamarind chuutney , whisked curd , salt , red chilly powder and baarik sev . Serve immediately , otherwise the nest will become soft .

Note :

1.Filling depends on personal taste , finely chopped onions , corainder leaves , green chutney , pomogranate kernels can be added .

2. Bird can be made with mashed and boiled potato .Roll the boil potato in two different sizes , one for the body of the bird and other face .

3. Place mustard seeds or onion seeds for eyes and end of dried red chilly for the beak of the bird .
Place the bird in the nest . This serves as a very good decorative piece .

Tomorrow's Recipe : Chocolate Shorts

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ONION RINGS

INGREDIENTS :

Onions : 1 medium sized
All purpose flour (Maida):  half cup
Salt to taste
Garam Masala : half tsp
Dried Bread crumbs  : one cup

Method :
1. Mix Garam masala and dried bread crumbs and keep aside .
2. Cut the onions into thick slices and dip them in chilled water for half an hour .This will help in separating out rings from slices .
3. Make a batter of  maida with water and salt . The batter should be of dropping consistency ,but not very thin.
4. Dip the onion rings in batter and coat with bread crumb mixture .Refrgerate for 20 mins .
5. Again dip the rings in batter and coat with bread crumbs and refrigerate  for 20 mins .
6. Deep fry in medium hot oil on medium flame and serve with green chutney .


Tomorrow's Recipe : Nest Chat

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CURD RICE

Ingredients :

 Rice : 1 cup
Fresh Curd : 1 cup
Curry leaves :  8- 10 leaves
Mustard Seeds : 1 tsp
Cumin Seeds : half tsp
White Lentis (Urad Daal) : 1 tsp
Oil : 1 bsp
Milk : 4 tbsp (optional , use only if curd is sour )
Fresh Pomogranate Kernel  : 4 tbsp

Method :

1. Soak rice for 15 mins and then boil them add little salt .

2. Whisk the curd very well adding little salt .
3. Mix curd and rice in a bowl . If the curd is sour , place rice at the bottom of the bowl , top it with milk , then add  whisked curd and mix well.

4. For tempering , heat oil in a pan , add urad daal , mustard seeds and cumin seeds .turn off the burner and add curry leaves .
5. Add this tempering to rice , mix well .

6. Garnish with pomogranate kernel and allow to chill in refrigerator .
7. Serve chilled .

Note : You can make royal curd rice , by adding raisins to the rice and curd mixture . Also cashews and peanuts can be added in tempering .


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LOVELY CORN

Ingredients :

Sweet Corn Kernels : half cup
All Purpose Flour(Maida) : 4 tbsp
Corn Flour : 4 tbsp
Tomato Sauce : 3tbsp
Red Chilli Sauce : 2 tbsp
Soya Sauce : 2 tsp
Ginger Garlic Paste : 1 tsp
Salt to Taste
Oil for deepfrying  + 1 tbsp oil
Onion : 1 medium sized cut into thick cubes
Capsicum : 1 medium sized cut into thick cubes .
Spring Onions : 4 tbsp (finely chopped)


Method :

1. Boil the corn kernels in a pressure cooker .If you are using frozen ones then defrost them in microwave for 5 mins .
2.Take half of the maida and half of the corn flour ,1tbsp tomato sauce and 1 tbsp chilly sauce , 1tsp sauce and little water to make a batter .
3. Deep the corn kernels in the batter for 1 - 2 hours.

4. Now mix remaining maida and corn flour , take the marinated corns from the batter and roll them in dry flour mix .This is to ensure that we dont get any lumps when the corns are deep fried.

5. Heat oil in a pan .Deep fry corn kernels in medium hot oil on medium flame .

6.Take out on a paper towel when they become golden .

7. Heat another pan .Add 1 tbsp oil , ginger garlic paste , spring onions , onions and little salt and saute on high flame for  3-4 mins . Onions should not become soft .Should be crispy .Add capsicum and saute for another 2 mins .

8. Add fried corn kernels , all remaining sauces and just saute for 2-3 mins .

9.Lovely corn is ready to be served .Garnish with spring onions and serve.

Tomorrow's Recipe : Curd Rice .

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KESARI BATH

Ingredients:

Sooji/Rava (Semolina) : half cup
Ghee : 3 tbsp
Pineaaple : 20 - 30 gms (cut into square of 1 inch thickness)
Saffron : 8- 10 strands
Sugar : one fourth cup
Water : one cup
DryFruits : 3 tbsp
Raisins : 1 tbsp

Method :
1. Heat a thick bottom pan , add ghee , rava and dryfruits .
2,Raost semolina till it attains a light brown colour.

3. Meanwhile in a saucepan , add sugar and water , when the sugar dissolves , add pineapple and saffron and cook for 4 mins on low flame .

4. Add raisins and cook for another 1 min on low flame .
5. Add this sugar syrup to roasted rava and cook covered till the mixture attains a thick consistency like halwa .

6.Take out in a mould or a bowl and turn upside down on a serving plate.
7. Garnish with saffron ,dryfruits  and pineapple.

Note : Rava used here is thinnest called chiroti rava .

Tomorrow's Recipe : Lovely Corn

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TOMATO UTTAPAM

Ingredients :

Dosa Batter : half cup
Finely chopped tomatoes : one fourth cup
Finely chopped onions : 2 tbsp
Finely chopped green chillies : 1 tsp
Tomato Puree : 1 tbsp
Salt to taste
Sambhar Masala : 1tsp
Oil / Butter : around 2 tsp

Method :

1. Mix salt , tomato puree and half tsp of sambhar masala to dosa batter .

2. Mix finely chopped tomatoes , onions and green chillies . Add little salt to this .

3.Heat a griddle/(tava ).Greese  tava with oil / Butter . Sprinkle little water .this will prevent uttapam from sticking.
4,Pour a laddle of batter on middle of tava and spread it outwards with the help of same laddle .Thickness should be around one inch .
5. Spread some tomato mixture over it with the help of spoon .The batter is moist and the tomato mixture is also wet so these both with gel perfectly on cooking .

6.Sprinkle some sambhar masala on it .
7. Apply oil on the edges and cover with a plate and cook for about 3 mins on a very low flame .
8. Flip it once and cook otherside for about one min .
9. Serve hot .

Note :

1.We have already learnt how to make dosa batter in earlier session (refer open dosa)
2.Round tomato slices can also be added  for decoration .


Tomorrow's Recipe : Kesari  bath

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BAKED GUJIYA

Ingredients :

Khoya : half cup
Dessicated Coconut : half cup
All Purpose Flour(Maida) : one fourth cup
Oil : 1 tsp (for dough) + 1 tbsp for brushing
Powdered Sugar : one fourth cup
Assorted Dryfruits(Chopped) : 2 tbsp

Method :
1. Mix maida and oil well , add water to make dough .Allow the dough to rest for half an hour .

2. Heat a pan , dry roast khoya on low flame for about 10 mins.
3. Add dessicated coconut  to khoya and continue roasting for another 5 - 10 mins.

4.Remove the pan from burner and add sugar . Mix very well, add dry fruits of your choice (I have used raisins and almonds ) and allow to cool .

5. Roll the dough , shape the gujiyas with the help of mould , fill the stuffing , seal the edges well .
6. Brush these with oil , bake in a preheated oven at 180 degrees for 12 - 15 mins .

Note : If you dont have gujiya mould , roll a small ball of dough , keep the stuffing on it , fold it in semi- circular shape and seal the edges with the help of a folk .This is how I have shaped gujiyas .


Tomorrow's Recipe : Tomato Uttapam

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