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.