DUM CAULIFLOWER

INGREDIENTS:

1. CAULIFLOWER-1 MEDIUM SIZED
2. POPPY SEED PASTE -5 TABLE SPOONS
3. MUSTARD OIL-4 TABLESPOONS
4. GHEE - I TABLE SPOON
5. SALT 2 TSPS.
6. SUGAR (optional)- 1/2 TABLESPOON
7. TOMATO - 1 SMALL
8. CHILLIES -3

LETS COOK:

Cut the florets of cauliflower and dip in salt water for about 10 mins.Take 2 tablespoons of oil add the florets and 1 tsp. of salt.Cover the pan for about 5 mins.Now add a tomato,poppy seed paste and 2 green chillies cut in halves to the florets. add a little mustard oil , stir the entire content and cover the pan tightly (1 whistle inside a pressure cooker will also do).Open the  container ,add a little ghee and serve the tasty dish with basmati rice or parantha.

Maggi bahar

REQUIREMENTS:

1. MAGGI -1 PACKET
2. VEGETABLES - 2 CUPS(onion, carrot, peas ,capsicum etc.)
3. EGGS -2(BEATEN AND STIR FRIED)
4. SHRIMPS- FEW(fried)
5. WHITE OIL - 2 TABLESPNS.
6. SALT -1 PINCH
7. WATER -2 CUPS

LET'S COOK

You needn't always have to gulp down Maggi in 2 mins. By adding the masala and boiling.you are adult enough to make it in a different way.

 So, let's begin.Take a kadhai add the chopped onions with it's leaves, add a pinch of salt,toss it, add two slit green chillies and then the vegetables. Cover the kadhai for some time. Now add the maggi and 2 cups of boiled water. Add the masala to the mix.Add the fried egg or the shrimps.

Stir it for a minute or so. If you want it softer , add a little more water and boil a little longer. Your unique Maggi is ready .
*The best part of this dish is that you can add all sorts of vegetables(cabbage, cauliflower) and less Maggi. Thus the dish itself becomes filling and has fewer calories.

GOLDEN PAYASAM

INGREDIENTS

1. GHEE -2TABLESPNS.
2. COCONUT- 2 CUPS (scraped)
3. JAGGERY OR SUGAR- 3 CUPS
4. SALT - 2 PINCHES
5. SUJI-1/2 CUP
6. MAIDA -1/2 CUP
7. MILK -2 LTRS.

LET'S COOK
Take a spoonful of ghee and add the coconut. Fry for sometime add the a cup of jaggery or sugar and a pinch of salt.stir continuously so that it does not stick to the sides of the pan.When the entire thing becomes a little dry add suji (semolina) and the maida to the mix. Stir continuously so that lumps are not formed. Keep the pan away and let the mix cool a bit.Now pour the milk in a pan and put it on the gas. add 2 cups of sugar to it and a pinch of salt. once it starts boiling , lower the flame and stir occasionally, till the milk thickens. You can add a tin of Milkmaid to this to enhance the taste.(in case you want to thicken the milk fast add a little cornflour diluted in milk to the pan).Now form small donuts or any shapes you feel like with the coconut mix.Switch off the gas and add these to the milk.Let it cool down before you enjoy the awesome dessert.

DRY CHICKEN CURRY

INGREDIENTS:

1. Chicken -500 gms.
2. onion -3 medium sized
3. potatoes - 3 medium sized
4. ginger -1 tsp. paste
5. garlic -1 tsp. paste
6. yogurt - 3 tablesps.
7. tomatoes -2
8. green chillies -3
9. salt- 2 tsps.
10. oil - 4 tablesps.
11. coriander leaves -150 gms.

PROCEDURE:

Marinate the chicken with curd(yogurt) ,ginger garlic paste and a pinch of salt for about an hour.Take a non stick kadhai (pan) add oil. when the oil becomes a little hot add the diced potatoes,add a little salt and fry. When the potatoes get a brownish look  add the tomatoes,sliced onions,rest of the ginger garlic paste, green chillies, salt and cover it for sometime.Open the lid and add the marinated chicken. cover it again. After every 2 minutes open the cover and turn the entire contents. Continue doing this till the gravy becomes dry and starts leaving oil.Garnish with coriander leaves and serve with paratha or rice.

INDIAN CUISINES: LA JAWAB SOYA CHUNKS

INGREDIENTS

1. SOYA CHUNKS -2 CUPS(BOILED)
2. COCONUT -1 CUP
3. SESAME SEEDS PASTE -I TABLESPOON
4. POPPY SEEDS PASTE-I TABLESPOON
5. CUMIN POWDER -I TABLESPOON
6. CORIANDER POWDER -I TABLESPOON
7. GREEN CHILLIES -3
8. ONION- 2 MEDIUM SIZED
9. MUSTARD OIL-4 TSP.
10. SALT - 2 TEASPOONS
11. SUGAR -1/2 TSP

PROCEDURE:

Take a frying pan and add 1tsp. oil and soya chunks with a little salt and fry for a minute. Cut the onions in thin slices and add to the soya chunks. Fry for a minute, then gradually add all the ingredients. Lastly add the oil and add the green chillies. Cover the pan and lower the flame. Wait for 10 minutes. Your dish is ready to be served with roti, paratha or rice.