DAHI KE KABAB

A quick and easy yoghurt based kebab .(Makes: approximately 20 mini size kababs )INGREDIENTS2 Cups yoghurt, huge for 1 hour to drain exess water4 bread slices,dipped in water,squeezed well1cup boiled,mashed potatoes1/4 cup chopped coriander leaves4 tsp chopped mint leaves1 tsp chaat masala powder1 tsp red chilli powder1/2 tsp coriander powder1/2 tsp mango powderSalt to taste1 tsp bangal gram flour1/4 cup grated cheese2 tsp bread crumbsCorn flour mixed with water to make a better of dropping consistencyBread crumbs for coating the kebabsOil for deep frying the kebabsMETHOD 1.In a mixing bowl, combine the yoghart, potatos, bread, coriander leaves, mint leaves, spices,salt,Bengal gram flour, chees and the bread crumbs.Adjust the seasoning if required. 2. Shape into small round balls.Dip these balls in the corn flour batter and then roll in bread crumbs . 3. Gently shake off excess bread crumbs and deep fry in hot oil till golden brown . 4. Drain the excess oil on absorbent paper and serve hot with coriander chutney.

VEG. SOUP

Method 1
Ingredients :
Tomato, Cabbage,Spianch, Cucumber - 500gm (all together)
Oil - 2 tbs
Cumin seeds - 1tsp
Small Onions - 4nos
Salt - to taste
Method of Preparation : Cook the vegetables well with salt and some water. Squeeze the cooked vegetables and strain. Heat the pan and saute the sliced onions and cumin seeds with the oil until the onion become reddish brown in colour. After that add the vegetable soup and boil. Now the soup is ready to serve.

Method 2
Ingredients :
Tomatoes cut into 4 pieces - 3
Grated Carrot - 1/2cup
Finely Chopped beans - 1/2cup
Finely Chopped Cabbage - 1/2cup
Butter - 1dsp
Pepper Powder - to taste
Salt - to taste
For White Sauce
Flour - 2dsp
Milk - 1cup
Method of Preparation : Cook the vegetables in a pressure cooker with two cups of water. Squeeze and sieve the vegetables and keep aside.
To make the White Sauce heat the oil in an aluminium pan and sauté the flour with the oil. When it is done a slight smell will come, then remove it from fire. Should not allow the colour of the flour to change. Add milk and filter.
Add 4 cups of water into the vegetable soup. When it gets boiled add the white sauce into it. Bring to boil and remove from fire. Add salt and pepper powder. Serve hot.

Method 3
Ingredients :
Cubed Onion - 1cup
Butter - 1/2tbs
Flour - 2tbs
Cauliflower florets - 1/2cup
Carrot - 1/2cup
Beetroot - 1/4cup
Cabbage - 1cup
Green peas - 1/2cup
Milk - 1cup
Salt and pepper - to taste
Method of Preparation : Fry the onions in ghee till brown at the edges. Add flour into it and fry till brown. Add rest of the vegetables. Cook it with water. Grind all the cooked vegetables.
Mix the ground vegetables with stock. Add milk and water to obtain desired consistency. Bring to a boil. Add Salt and Pepper to taste. If desired serve it with grated cheese.

Method 4
Ingredients :
Diced Gourd - 1/2piece
Onions - 2-3
Small Cabbage - 1
Potatoes - 2
Water - 2-3 cups
Butter - 1tbs
Salt - to taste
Pepper - a pinch
Lemon - 1
Tomatoes - 3
Powdered cloves - 2
Method of Preparation : Take sufficient water in a saucepan and cook all the vegetables on medium heat. When it comes to a boil, reduce heat and let it simmer uncovered for 30 minutes to make a thin soup. Add salt, pepper, butter and clove powder.
Add lemon juice at the time of Serving.

Karari Bhindi

Karari Bhindi

Ingredents: 1 kg bhindi3 teaspoon haldi3 teaspoons lal mirch powder3 teaspoon amchur powderoil for frying3 teaspoon chaat masala salt to taste

Method: Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.Now heat the oil and fry the bhindis in it.Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat.

Indian Food Art

PANEER TIKKA RECIPE

Ingredients:
1 Large block of Paneer1 onion1 Capsicum1 TomatoFew MushroomsFinely chopped Coriander leavesTo Marinade:1/2 cup Curd (plain yogurt)1 tsp Garlic paste1 tsp Ginger Paste2 tsp Tandoori powder1 tsp cumin (jeera) powder2 tsp Chaat powderSalt to tasteRed chili Powder to taste
How to make indian paneer tikka recipe :
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney