Vegetable Quesadilla - Easy Mexican Recipe

Ingredients

For the dough
A cup of wheat flour and maida/all purpose flour. Knead it to a dough and keep aside.

Chopped vegetables like red, yellow and green capsicum, mushroom, baby corn
spring onion take in small quantities
Crushed garlic cloves - 10 to 12
Roasted cumin powder - 1 tsp
Chilli flakes - 1 tsp
Crushed black pepper - 1 tbl.sp
Few chopped corriander leaves
Juice of half lemon
Grated mozerella and cheddar cheese
Chopped tomato - 1 big
Salt as per taste

Method
Heat olive oil in a pan, add garlic cloves crushed and saute for few seconds.
Add all thechopped vegetables and cook for a minute. Add crushed pepper powder, chilli flakes, cumin powder, few chopped corriander leaves, juice of half lemon. Cook for two minutes and off the flame.  Add chopped tomato and mix it.
Roll chapati and cook on a pan, it should be half cooked.
Remove it in a plate, add vegetable stuffing and grated cheese. Cover the roti and again heat on a pan till cheese melts. Serve hot.

Chicken Fajita Pasta Recipe

Ingredients
Cooked pasta - 200 gm
Chicken - 150 gm
Roasted cumin powder - 1 tsp
Chilli flakes - 1 tsp
Oregaono - 1/2 tsp
Juice of half lemon
Pepper powder - 3 tsp
Garlic cloves -  7 to 8 crushed
Salt as per taste
Long sliced red, yellow and green pepper
Onion - 1 sliced
Milk - 1/2 cup
Grated mozerella and cheddar cheese


Method
Take boneless chicken and marinate it with roasted cumin powder, pepper powder, chilli flakes, oregano, juice of lemon and salt. Let it aside for half an hour.
Make thin long slices of onion and red, yellow and green capsicum.
Heat oil in a pan, add this chicken pieces and cook on a medium flame till done. Remove in a bowl. In the same pan add vegetables and saute till onions becomes little soft.
Add this cooked chicken, mix well. Add cooked pasta, milk and mix well. Cook for a minute and add to it grated cheese. Mix well and serve

Kanda Potato Poha

Ingredients

Poha/flattened rice - 100 gm

Mustard seed - 1 tsp

Onion - 1 medium

Green chillies as per taste

Few curry leaves

Turmeric powder - 1/4 tsp

Potato - 1 small chopped

Peanuts - 1 tbl.sp

Juice of half lemon

Few corriander leaves for garnishing

Fresh coconut grated - 1 to 2 tbl.sp

Salt as per taste



Method

Wash poha and drain the water. Leave it aside.

Heat oil in a pan, add mustard seeds.

When it splutter add green chillies and curry leaves, fry for a second then add peanuts. Fry till it is cooked and then add onion and potato and cook till onion becomes little soft and potatoes are cooked.Add little salt to it, this will help onions to cook fast and potatoes will get little salty.

When onions are cooked, add turmeric powder, fry for a second and add poha to it. Mix it well. Add juice of half lemon, few chopped corriander leaves and garnish it with freshly grated coconut. Serve hot.

Kadhi Pakora Recipe

Ingredeints
Yogurt - 300 gm
Turmeric powder - 1/4 tsp
Chickpeas flour - 1 1/2 tbl.sp
Mustar seed - 1 tsp
Cumin seed - 1 tsp
Salt as per taste
Ginger garlic paste - 1 tsp
Green chillies as per taste
Few curry leaves
Few chopped corriander leaves

For the pakora
Onion - 3 medium sliced
Few chopped fenugreek seed/methi leaves
Cumin seed - 1 tsp
Carrom seed - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Red chilli powder as per taste
Chickpeas flour - 4 tbl.sp
Few chopped corriander leaves
Salt as per taste

Method
In a bowl take yogurt, add turmeric powder, chickpeas flour and salt and mix well. Add water if needed.

In a pan heat oil, add mustard seed and cumin seed and cook till it splutter.
Then add green chilli and curry leaves and fry for a second. Then add ginger garlic paste and saute till the raw smell goes. Add Yogurt batter. Mix well. If the kadi is too thick, add little water. Cook till it starts boiling. Off the flame.

In a bowl, add all the ingredients given for the pakora. Add little water if needed. Mix well. Deep fry in oil and put this in the kadhi. Your dahi kadi pakora is ready. Serve hot with plain rice.

Potato Pinwheels/Samosa Pinwheel

Ingredients

For the dough

Wheat flour – 1 cup

All purpose flour/maida – ½ cup

Carom seed/ajwain – 1 tsp

Little salt

Oil – 1 tbl.sp

For the stuffing

Boiled potato – 2 grated

Roasted cumin powder – 1 tsp

Chilli powder – 1 tsp

Chaat masala – 2 tsp

Green chilli – 1 chopped

Grated ginger – 1 tsp

Chopped coriander leaves

Method

Make a dough by adding wheat flour, maida, salt, carom seeds and oil. Mix it till it forms bread like consistency. Add water and make a dough. Cover and keep it aside for sometime.

For the stuffing – mix all the ingredients given.

Roll chapatti and spread this stuffing evenly on top of it. Roll it tightly and cut into one inch pieces. Shallow fry in oil till golden brown in color. Serve hot with green chutney or ketchup.

Tava Pulao

Ingredients

Cooked rice – ½ kg

Cumin seed – 1tsp

Onion – 2 medium size

Tomato – 2 medium size

Ginger garlic paste – 1 tsp

Cooked vegetables like carrot, green
peas, broccoli, French beans and raw capsicum

Turmeric powder – ½ tsp

Red chilli powder as per taste

Pav bhaji masala – 3 tsp

Juice of half lemon

Few chopped coriander leaves

Garam masala – ½ tsp

Method

Heat 2 tbl.sp of oil in a pan and add
to it cumin seeds. When it start to splutter, add onions and cook till it
becomes translucent. Then add  ginger
garlic paste and sauté for few seconds till the raw smell goes.

Then add chopped tomatoes and cook
till it is totally mashed up.

Add cooked vegetables, turmeric
powder, red chilli powder, pav bhaji masala and cook till the masala is totally
dried up.

Add half kg of cooked rice ( best is
cooked one day before rice) Mix it well. Add juice of half lemon, coriander
leaves and garam masala. Cook on a slow flame for few minutes and serve hot
with raita.

Upma Recipe - Suji ka Upma Recipe Video/ Rava Upma

Ingredients
Roasted semolina - 1 cup (150 gm)
Mustard seed - 1 tsp
Ginger grated - 1 tsp
Few curry leaves
Green chilli - 2
Onion - 1 sliced
Water - 2 cup plus 1/4 cup if required
Few chopped corriander leaves
Salt as per taste

Method
Heat oil in a pan and add mustard seeds. When they splutter, add green chilli and curry leaves and saute for few seconds. Then add grated ginger and saute till raw smell goes.
Add sliced onions and cook till it becomes translucent.
Add two cup of water and chopped corriander leaves. Cover and cook till it starts boiling.
Add roasted semolina slowly, stirring continously.
Add little water if required. Cover and cook on a slow flame till done. Add a tsp of ghee/butter on top and serve hot.

Homemade Bounty Chocolate - Bounty Bar

Ingredients

Dessicated coconut - 100 gm

Condensed milk

Vanilla essence - 1 tsp

Dark chocolate - 200 gm

Method

In a bowl take dessicated coconut. Put little vanilla essence and little condensed milk to make a thick dough.

Make small balls of it and refrigerate it for sometime.

Take dark chocolate in a double boiler and heat it till it melts.

Coat this balls with melted chocolate and again refrigerate it for sometime.

How To Preserve Green Chillies/How To Store Green Chillies

Method

Wash and pat dry green chillies. Remove the stem and discard any spoiled chilllies.
Take a jar, wipe it dry.  Put this chillies in the bottle and store in refrigerator. It will stay fresh for many days.

Eggless Strawberry Cake

Ingredients
All purpose flour - 200 gm
Oil/butter - 100 gm
Powdered sugar - 150 gm
Baking powder -1 tsp
Baking soda - 1/2 tsp
Salt - 1/2 tsp
Puree of strawberry - 1/2 cup
Vanilla essence - 1 tsp
Yogurt - 3 tbl.sp to it add little water

For frosting
Cream
Food color
Slices of strawberry

Method
Seive together all purpose flour, baking powder, baking soda, salt and keep aside.
In another bowl beat together oil/butter, sugar, vanilla essence and strawberry pulp and yogurt. Slowly, slowly add add purpose flour mixture and make a smooth batter.

Grease a baking mould and pour this mixture and bake in a preheated oven at 200 degree for 30 to 35 minutes. Let it cool down.
Decorate it with cream and strawberry slices.

How to preserve cilantro/ corriander leaves

Method
Take dry leafy corriander bunch. Remove stems and roots and keep only leaves. Take an air tight container and lined it with tissue paper/ kitchen towel. Put little of this leaves in the container and cover it with another tissue paper. Close the lid and refrigerate it. It will last fresh for many days.

How To Preserve Green Peas

Method
Take fresh green peas about one kg, remove the cover. Heat water in a pan. When it starts boiling, add this green peas and cook for only two minutes. Immediately remove in in ice cold water. That will help to stop cooking. Drain the water and let it dry for sometimes. Take a zip lock bag and put green peas in that bag. Lock it and keep it in the freezer. It will last for a year.

Sunny Side Up Eggs

Ingredients
bread slices - 2
eggs - 2
chillli flakes
garlic powder - 1/4 tsp
salt as per taste

Method
With the help of any mould like star or heart shape, make a hole in the centre of egg.
Heat a pan, add butter and to it add chilli flakes, garlic powder and salt as per taste. Saute for few seconds on a slow flame. Now break egg in the middle of the bread and cook for a minute. Sprinkle litte pepper powder on top and serve hot.

Veg Upma

Ingredients
roasted semolina - 1 cup
green chilli - 2
grated ginger - 1 tsp
mustard seed - 1 tsp
black gram dal/urad dal - 1 tsp
few curry leaves
onion - 1 medium size
cooked green peas - 1/4 cup
carrot - 1 chopped
french beans - 5 to 6 chopped
few corriander leaves for garnishing
salt as per taste

Method
Heat oil in a pan and add mustard seed, when it splutter add urad dal and cook till it changes its color to light brown and then add green chilli and ginger. Saute for few seconds till the raw smell goes. Add curry leaves and onion and cook onion till it becomes soft.
Add green peas, carrot and french beans, stir fry for few seconds  and add two cup of water. Add salt as per taste and corriander leaves. Cover it and cook till it starts boiling. Add Semolina and keep on stirring it. If needed add half cup of water. Cover and cook on a slow flame till done. Serve hot.

Chicken Seekh Kabab

Ingredients

For marinating

Minced chicken –
500 gm

Ginger garlic paste
– 1 tsp

Red chilli powder –
as per taste

Roasted cumin
powder – 1 tsp

Coriander powder –
1 ½ tsp

Chickpeas flour/besan
– 2 tsp

Egg – 1

Chaat masala – 2 tsp

Few mint and coriander
leaves

Method

Soak barbecue stick
in water for 10 minutes before making seekh kabab.

Wash mince chicken
and remove all the excess water from it. To it add all the ingredients given,
cover, and keep it to marinate for 2 to 3 hours.

After 2 to 3 hours,
add freshly grated one small piece of ginger, 4 to 5 cloves of garlic crushed,
one medium size onion finely chopped. Mix it well and again leave it to
marinate for 10 minutes. Take skewers or barbecque stick, take a ball of minced
chicken, and roll tightly on it.

Heat oil in a pan
and shallow fry it in oil till done. Serve hot with  green chutney, slices of tomato, onion rings
and lemon

Egg Fry Recipe

Ingredients

boiled egg - 3

boiled potato - 2

all purpose flour/maida - 2 tsp

oats - 3 tsp

chilli powder - 1 tsp

roasted cumin powder - 1 tsp

chaat masala - 1 tsp

few chopped corriander leaves

salt as per taste



For coating make a mixture of 2 tsp of maida/all purpose flour, salt and water and then roll in a mixture of semolina and oats



Method

Boil three eggs and then cut into half and separate egg yolk and egg white. Mash egg yolk and add to it little salt and pepper. mix well. Put this stuffing in egg white.



In another bowl take boiled potato, all purpose flour, oats, chilli powder, roasted cumin powder, chaat masala, corriander leaves and salt . Mix well. Take little ball in hand and make it flat. Place the egg in the centre and cover it with potato mixture. Dip in all purpose flour paste and roll in oats and semolina flour. Either deep fry or shallow fry in oil. Serve hot with ketchup.

Cheesy Materr Paneer Buns

Ingredients

Onion - 1 medium size

Green chilli - 2

Grated ginger - 1 tsp

Capsicum - 1 small choppped

Tomato - 1 big pureed

Cooked green peas - 1/2 cup

Paneer/cottage cheese - 1/4 cup

Chole masala powder - 1 tsp

Turmeric powder - 1/4 tsp

Juice of half lemon

Few chopped corriander leaves

Salt as per taste


Metrhod

Heat 2 tbl.sp of
oil and one tsp of ghee or butter.

Add one medium size
onion chopped and saute till it becomes translucent

 Add two green
chilli finely chopped and 1 tsp of grated ginger and saute for few seconds till
the raw smell goes.

add one capsicum
finely chopped, saute for a second and add Puree of one big
tomato and sauté till the raw smell goes.

Add cooked green
peas half cup and paneer one fourth cup.

one tsp of chole
masala powder, turmeric powder -
1/4 tsp, salt as per taste

let it cook till it
becomes dry. Off the flame and add chopped coriander leaves and

juice of half lemon
and let it cool down.

Take two burger bun
and cut into half.

add one tsp of
ghee/butter and toast the buns

place a slice of
cheese on it or grated cheese and a tbl.sp of mutter paneer mixture. Cover it
with another bun and serve hot.

Cheesy Leftover Rice Cutlet

Ingredients
cooked rice - 1 cup
cooked peas - 1/4 cup
potato - 1 boiled
grated ginger - 1 tsp
green chilli - 2 chopped
black pepper pwder - 1 tsp
roasted cumin powder - 1 tsp
few chopped corriander leaves
salt as per taste
bread crumbs - 1 cup
cheese cubes

Method
In a bowl mix all these ingredients together except cheese.
Take littel ball of it, make it flat and place one piece of cheese into it.
Close it and make it round or oblonge shape. Fry in oil till golden brown in color.
Serve hot with ketchup.

Cheesy Veg Basket

Ingredients
Burger buns
chopped vegetables like spring onion, carrot, capsicum, french beans
cottage cheese/paneer - 2 to 3 tbl.sp
chilli flakes and crushed pepper - 1 tsp
oregano - 1/2 tsp
salt as per taste
grated cheese

Method
Heat one tbl.sp of butter and one tsp of oil. Saute 4 to 5 garlic cloves crushed for few seconds. Then add a tsp of chilli flakes and pepper powder  and 1/2 tsp of oregano and saute for few seconds. Then add finely chopped vegetables like carrot, capsicum, spring onion, french beans and cook for 2 to 3 minutes.Add salt as per taste, 2 to 3 tbl.sp of cottage cheese and mix well. Off  the flame and let it cool down.
Take burger buns. Make  hole in the centre and put this cooked vegetable and sprinkle cheese on top.
Bake it in a preheated oven at 180 degree till cheese melts.

Cream of Broccoli Soup with Croutons

Ingredients
garlic cloves - 4 to 5
one medium size potato
crushed garlic
broccoli - 100 gm
salt as per taste
cream for garnishing
chilli flakes and salt as per taste

For croutons
Cut bread into 4 pieces and toast it on a pan by adding litttle ghee or butter to it till crispy.

Method
Heat butter in a pan and add 5 to 6 cloves of garlic and saute for few seconds. Then add chopped potato and broccoli pieces and saute for 2 to 3 minutes. Off the flame and let it cool down.
Blend it with the help of a blender by adding little water.
Again heat butter in a pan, add chiulli flakes and crushed pepper corn and saute for few seconds. Add blended broccoli and little water. Add salt as per taste.
Remove in a bowl and garnish with cream on top.

Layered Paratha

Ingredients
wheat flour - 1 cup
salt - 1/2 tsp
powder of flax seed and onion seed - 1 tsp (optional)

Method
Make a dough of it by adding little water and keep it aside for half an hour.
Roll three thick chapatis. Spread little oil and flour on one chapati and place the second one, again spread little oil and sprinkle little flour on the second and third chapati. Roll this three rotis tightly and then cut into big pieces.
Now with the help of rolling pin, roll this parathas and cook on a flat pan by adding little oil or ghee. Serve hot with curry or bhaji.

Cheesy Spinach Roll

Ingredients
for the dough
wheat flour - 1 cup
oats - 1/2 cup
paste of 7 to 8 spinach leaves
salt - 1/2 tsp

For the stuffing
chopped vegetables like capsicum, spring onion, mushroom and carrot
freshly crushed pepper
cloves of 5 to 6 garlic crushed
salt as per taste
mayonaisse to spread
grated cheese

Method
make a dough with the given ingredients by adding little water. Roll chapati with the help of rolling pin and cook in a flat pan.
In anoather pan, add little oil and butter and add 4 to 5 garilic crushed and saute for few seconds. Add a tsp of crushed pepper and saute for few seconds.
Add chopped vegetables like mushroom, carrot, capsiucm, spring onion . Mix well and cook till it becomes dry. Add salt as per taste. When cooked, off the flame and add cheese to it.
In a chapati, spread mayonaisse and then cooked vegetables. Roll it tightly and then cut in into half. Serve .