Veg fried Rice

Ingredients:
Cooked Rice- 2cups
Oil- 1tbsp
Green Beans- 1/2cup(diced)
Frozen peas- 1/2cup
Carrot- 1/2cup(diced)
Broccoli- 1/2cup
Frozen Sweetcorn- 1/2cup
Onion- 1(thin slices)
Garlic- 2flakes(grated)  
Mustard seeds- 1/2tsp  
Black Pepper- 1/2tsp
Ghee- 1tbsp
Salt to Taste

Method:
1.Heat a large pan on medium high heat, add oil.
2.When oil is hot add mustard seeds,its starts pop up then follow by adding
onion,carrots, beans, peas, sweetcorn,grated garlic and broccoli, stir fry for 2 to 3 minutes.
3.Take care that vegetables are not overdone, they should be crisp.
4.Add cooked rice and mix well.
5.Now add pepper powder,salt and ghee and mix again.

6.Cook fried rice for 2-3 minutes and serve hot.

Methi Aloo

Ingredients:
Potatoes- 2(Peeled and cut into cubes)
Methi leaves- 1 bunch(finely chopped)
Onion- 1(finely chopped)
Ginger- 1tsp(grated)
Garlic- 1tsp(grated)
Tomato- 1(finely chopped)
Red chilli powder- 1/2tsp
coriander powder- 1tsp
Sambar powder- 1tsp
Mustard seeds- 1/2tsp
Cumin seeds- 1/2tsp
Oil- 1tbsp
Salt as per taste

Method:1.Put chopped methi leaves in a water and add a pinch of salt and let it rest for a half an hour.Then squeeze out the water from methi and keep aside.
2.Heat oil in a Kadai, add mustard seeds when pop up the add cumin seeds.After that add chopped onion, grated garlic and ginger and  saute for a 5min.
3.Add chopped tomato and saute for 3 min. Add coriander pwd and red chilli pwd and combine. Add the cubed potatoes,salt and little water.Cook for 10-12mins or till potaoes properly cooked.
4.Then add chopped methi leaves and sambar masala.On high flame saute for 4-5min.
5.Serve hot with rotis or paranthas or hot rice.

Rice-Badam Kheer

Ingredients:

Milk -4 cups
Sweetened condensed milk- 400gm
Rice -1/4 cup
Cardamom powder -1/4 tsp
Raisins -20-24
Cashew nuts - 5-6
Almonds- 30
Saffron- a pinch
Rose essence- a drop
Grated coconut- 1/2 cup

Method:

1.Soak rice for half an hour.
2.Soak almonds in hot water, peel the skin and chopped it.
3.In pressure cooker cook the soaked rice(drain the water),milk and chopped almonds for 5-7 min (or cook on slow fire, till rice is soft).
4.A little later as the pressure released from the cooker then open the lid.Mash the rice lightly.
5.Add Condensed milk,grated coconut,cardamom powder,saffron to mashed rice and Cook till creamy.
6.Lastly add a drop of rose essence and garnish it with raisins and cashew.
7.Serve cold.
If required then add sugar otherwise condensed milk is already sweetened.

Buttermilk Sambar

Ingredients:
For base
Oil- 3 tbsp
Turmeric powder- ½ tsp
Red chili powder- ½ tsp
Lady’s finger- 6-7
Baigan- 2(cut into long slice)
Salt to taste
Little water
For paste
Black gram- 2tbsp
Toor dal- 2tbsp
Cumin seed- ½ tbsp
Fenugreek seed- ½ tbsp
Coriander seed- ½ tbsp
Black pepper- ½ tbsp.
Whole garlic- 4
Ginger- little bit
Grated coconut- ½tbsp
Turmeric powder- ½ tbsp
Green chilli- 2
Sea salt for taste
The Main Mix
Oil- 3 tbsp
Salt-Little
Butter milk- 200 gm
For Tadka
Oil- 4tbsp
Kashmiri red chilli- 4
Mustard seed- 1tbsp
Curry leaf-few
Sea salt
Grated coconut- little bit
Shallot-3

Method:
1.In a pan add oil, turmeric powder,lady’s finger ,Baigan and salt. Toss them well together.Simmer them for 10 minutes.

2.In a mean while take different pan sauté black gram, Toor dal, cumin seeds,fenugreek seeds, coriander seeds, black pepper, cumin seeds, whole garlic, ginger, grated coconut, turmeric powder, black pepper,green chilli and sea salt for taste. Toss them well and grind them to paste.

3.In a kadai, add  oil and sambhar paste. Fry them well together. Add few drops of water,little salt and butter milk. Mix them well together. Then Add fried ladyfinger and baigan.
4.For tadka —in a pan saute oil, Kashmiri red chilies, mustard seeds, curry leaves, sea salt,Shallot and little grated coconut. Add them into main sambhar kadai.Cover it and simmer them for 20 minutes.Serve hot.

Mirchi Bhajiya Ke Pakore

Ingredients:

Big green chilles- 1
Boiled Potatoe- 1 Big
Turmeric- 1/2tsp
Red chilli powder- 1/4tsp
Salt- 1tsp
Cumin seeds- 1tsp
Coriander Seeds- 1tsp(crushed)
Onion- 1small(chopped)
Ginger-1tsp(grated)
Chat Masala- 1tsp
Coriander leaves- Small bunch
For Batter:
Besan- 1cup
chilli powder- 1tsp
turmeric- 1tsp
Soda water- 1/2cup
oil- for fry
salt as per salt

Method:

1. Deseed the chillies by making slit and scraping out the seeds.

2. For Filling: Grate the potato then add turmeric,red chilli powder,salt,cumin seeds, crushed coriander seeds,chopped onion,grated ginger and chat masala.
3. Mix all these ingredients and coriander leaves together to make the filling.

4. For Batter: Put Besan,turmeric,red chiili powder,salt and soda water in a bowl and mix well.

5. Rest the batter for 30 min.
6. Stuff the chillies: fill the slit and deseeded chilli with potato mixture.

7. Coat the stuffed chilli with batter mix.
8. Heat oil in a wok and deep fry the chillies till nice and golden brown.
9. Serve hot with sauce.

Chicken Manchurian

Ingredients:
Chicken boneless- 1/2kg
Soy Sauce - 1tbsp
Chilly Sauce- 1tbsp
Ginger -1inch chopped
Garlic cloves- 3-4chopped
Ginger garlic paste- 1tsp
Onion- 1 chopped into small pieces
Cornflour- 2 tbsp
Green chilly- 3 Slits
Egg - 1
Bell pepper - 1 cut into long pieces
Black pepper powder- 1/2-1tsp
Spring Onion- Few chopped
Salt as per taste

Method:

1.Marinate chicken in cornflour,egg,ginger garlic paste and salt.Now deep fry them till they get little brown.
2.Take oil in a wok and put onion,bell pepper,ginger, garlic and slit green chillies.
3.Now add pepper powder,salt,soyo sauce,chilly sauce and mix well.
4.Now add little cornflour and water mixture and fried chicken in it. Lastly add chopped spring Onion.
5.Let it completely dry then serve hot.

Rasam

Ingredients:

Toor dal water- 2cups
tamrind- small lime size
tomatoes- 1 big chopped
onion chopped- 1 medium chopped
greenchillies- 2-3 chopped
coriander powder- 1 1/2tsp
chilly powder- 1 tsp
salt- as per taste
coriander leaves- 1 thsp chopped
cumin powder- 1 tsp
tempering-garlic- 3-4 cloves
black pepper- 1 tsp
cumin seeds- 1 tsp
mustard seeds- 1tsp
fenugreek seeds- 1/2 tsp
turmeric powder- 1/4 tsp
hing- 1/4 tsp
ghee- 1 tsp
curry leaves- a spring
whole red chilly- 2

Method:

1. In deep pan add 2 cups of water.Add choped tomatoes,onion, green chillies,sliced garlic,chilly powder,coranider powder, cumin powder,salt.toor dal water, chopped coranider leaves with stem and tamrind juice.(Soak tamarind in 1 cup of warm water and extract the juice.)
2.bring it to boil.Now covered the pan and boil it on low flame for 10 min.
3.for tempering- Crush black pepper,cumin seeds and garlic.
4.In a pan heat ghee. Add whole red chilly then add mustard seeds when it stop crackling then add fenugreek seeds,urad dal,hing, curry leaves and lastly add crushed  (pepper cumin n garlic),and turmeric powder. mix it well.
5..add this tempering to ready rasam and  cover the lid.Simmer it for another 10 min.
6. Hot Rasam is ready with plain steamed rice or as a soup