Veggie in Honey Sauce

Ingredients:

  • 1 carrot sliced
  • 7-8 Mushrooms cut into half
  • ½ cup sweet corn (or baby corn)
  • 1½ cup Broccoli & cauliflower cut into small florets
  • 1 Onion cut into 8 pieces
  • 1 capsicum cut into 1/2″ cubes
  • 2-3 dry red chillies (Broken into bits & deseeded)
  • 15 cloves of garlic (paste)
  • ¼ tsp pepper
  • A pinch of Ajinomoto
  • 1½ tbsp vinegar
  • 1 tsp soya sauce
  • 2½ tbsp tomato ketchup
  • 2-3 tsp red chilli sauce
  • 3-4 tsp honey
  • 1 tsp mixed herbs
  • ½ tsp Oregano
  • 3 tbsp corn-flour dissolved in ½ cup water.
  • 4 tbsp oil
  • 1 cup water
  • Salt to taste

Method:

  • Put oil, broken red chillies, garlic, corn, mushrooms, carrot, broccoli, cauliflower and onion in a microwave proof bowl. Mix well and microwave it for 5 mins.

  • Add pepper, salt, ajinomoto, chilli sauce, soya sauce, honey and vinegar. Mix and microwave for 1 min.
  • Add capsicum, mixed herbs, oregano, water and dissolved corn-flour and mix well. Again microwave it for 3 min.

  • Mix well and add more water if needed.
  • Serve hot with steamed rice or noodles.

Crispy Bread Tikkis

crispy-bread-tikkis

Ingredients:

  • ½ cup Rawa (Soji)
  • 1 green chilli finely chopped
  • 2 cubes grated cheese
  • ¼ tsp pepper powder
  • 1 tbsp coriander leaves
  • ¾ tsp baking powder
  • 6-7 Wheat bread slices
  • Salt to taste

Method:

  1. Except bread, mix all the other ingredients in rawa. Prepare the paste adding little water if needed.
  2. Cut the bread slices into round using small bowl. Spread the prepared paste on all the bread slices on one side.
  3. Shallow fry it with some oil or ghee on low to medium flame till golden brown. (It can also be deep fried in oil or baked in oven)
  4. Garnish with Tomato Ketchup & some sesame seeds.

Capsicum Peanut Masala

Ingredients:

  • 4 capsicums (green bell peppers) – chopped in medium pieces
  • 1 cup roasted and grinded peanuts
  • ½ tsp chili powder
  • 1 tsp coriander-cumin powder
  • ½ tsp garam masala
  • ¼ tsp turmeric powder
  • 2 tbsp fresh coriander leaves
  • 1 tsp cumin seeds
  • 1½ tbsp cooking oil
  • Salt to taste

Method:

  1. Heat oil in a pan and add cumin seeds.
  2. Add capsicums, turmeric powder and salt. Allow it to cook with lid.
  3. When capsicum gets cooked, add remaining ingredients. Mix well and cook it for 2-3 minutes.
  4. Serve hot with roti or paratha.

Thandai

Ingredients:

  • 4 cups cold milk
  • 4-5 tsp sugar (or as required)
  • 1 tsp cardamom powder
  • ½ tsp saffron (soaked in a little water)
  • 8-10 almonds (soaked and peeled)
  • 8-10 cashew nuts
  • 1 tbsp poppy seeds
  • 1 tbsp melon seeds
  • 2 tbsp saunf (fennel)
  • 1½ tsp pepper-corns
  • 4-5 rose petals

Method:

  1. In a bowl, soak almonds, cashew nuts, poppy seeds and melon seeds in required amount of water. In another bowl, soak saunf and pepper-corns separately. Soak these for about 1-2 hours.
  2. In a pan, heat ½ cup milk with sugar, cardamom powder and saffron and mix well.
  3. Blend all the soaked ingredients in a mixer with some milk, till it makes a smooth paste.
  4. Add the paste as well as the heated milk mixture in the remaining milk.
  5. Again blend it together in a mixer.
  6. Refrigerate it for some hours and serve chilled. Garnish with saffron and cardamom powder.

Methi Jowari Thepla

Ingredients:

  • 2 cups jowari flour
  • 1 cup chopped fenugreek leaves
  • 1 tsp ginger-chilli paste
  • ½ tsp red chilli powder
  • ½ tsp coriander-cumin powder
  • ¼ tsp turmeric powder
  • 2 tbsp curd
  • 1 tbsp oil
  • Salt to taste

Method:

In a bowl, using all the above ingredients prepare the dough.

Make medium sized rotis from that dough.

Shallow fry it on tawa putting some oil on both the sides.

Serve hot with any sabji, chutney or tomato ketchup.

    Sev Tomato Sabji

    Ingredients:

    • 4 ripe tomatoes (cut in cubes)
    • 150 grams medium sized salted sev
    • 1 tsp cumin seeds
    • 1 tsp red chili powder
    • 1 tsp garlic paste (or 4-5 cloves of garlic – chopped)
    • A pinch of turmeric powder
    • 2 tsp coriander-cumin powder
    • ¼ tsp hing (asofotida)
    • 1 tbsp oil
    • Salt to taste

    Method:

    1. Heat oil in a pan, add cumin seeds and hing. Then add garlic paste, red chili powder and tomatoes. Add 2 cups of water as per consistency required.
    2. Sauté for some time. Then add salt, turmeric powder and coriander cumin powder. Mix well, and cook on medium flame for sometime with lid covered, until done.
    3. Add sev just 5 minutes before serving.
    4. Serve hot with bajra or jowari roti/thepla

    Veg. Manchurian with Gravy

    Ingredients:

    For manchurian:

    • 2 carrots (grated)
    • 1 bowl grated cabbage
    • 1 small capsicum (finely chopped)
    • 1 green chili (finely chopped)
    • ½ tsp pepper powder
    • 3 tbsp plain flour (maida)
    • 2 tbsp corn flour
    • 2 tsp oil
    • 2-3 pinches of ajinomoto
    • Salt to taste

    For gravy:

    • 1 onion – cut in separated layers (Spring onions can also be used)
    • 1 capsicum – chopped
    • 4-5 french beans – chopped
    • 1½ tbsp ginger-garlic-chili paste
    • 2 tbsp soya sauce
    • 1 tbsp chili sauce
    • 1 tsp vinegar
    • 2-3 pinches of ajinomoto
    • 1 tsp tomato ketchup
    • ½ tsp pepper powder
    • 2 tbsp corn flour (dissolved in ¼ cup water)
    • 2 cups water
    • 1 tbsp oil
    • Salt to taste

    Method:

    Mix well all the ingredients for manchurian in a bowl. Add slight water if required to make the batter thick.

    Make small balls from this batter and deep fry.


    For gravy, heat the oil in a pan and add onion, capsicum and beans. Sauté for sometime. Add all the remaining ingredients and cook for some time.Put dry manchurian balls in the gravy before serving.

    Serve with steamed or Veg fried rice.