Tawa Fry Vegetables

Tawa  Fry Vegetables 

Tawa Masala powder
Ingredients
1 tbsp Coriander  seeds
1 tbsp Feenel seeds
1/2 tsp Fenugreek seeds
1 tbsp Cumin seeds
1tsp Mustard seeds
4 Pepper corn
3 Dry Red Chillies
2 Clove
2  Cardamoms
1 stick Cinnamon
2 pinch Asafoetida powder
1 tsp Turmeric powder
1 tsp Dry Mango Powder
Salt to taste
Method
Dry roast all the above whole spices in a pan. Cool it. Add the dry powder and grind it in a grinder.

Tawa  Fry Vegetables 
Ingredients
3 Potato cut in to thick strips OR small whole Potatoes slit
4 small whole Brinjals slit
1 small size Cauliflower cut into medium size pieces
6 Lady fingers slit
4 Pointed Gourd slit into two
6 Mushrooms
2 Onion cut into 4  OR 6 Button Onions
1 Tomato slit into 2
Salt to taste
2 tbsp Tawa Masala
2 Tomatoes made to puree
1/2 tsp Ginger paste
1/2 Garlic paste
Oil for frying
1 tbsp Coriander leaves chopped

Method
Take a small pan. Add 1/4 tsp oil. Add ginger and garlic paste. Sauté it for few minutes. Add the tomato purée and salt. Cook the puree till it reduces a bit. Keep it aside. Heat oil in a kadai and deep-fry the vegetables one by one. Take a big tawa. Arrange all the vegetables on the rim of the tawa. To make one portion, add 1/4 tsp oil in the  center of the tawa. Add  little of each vegetables, add 1/2 tsp of the tawa masala, 1 tbsp tomato puree.  Sauté the vegetables.  Cook for three to four minutes.  Garnish with coriander leaves and serve hot. Repeat  the same for the  remaining portions.

Kaju Katli

Kaju Katli
Ingredients:-
Cashew nuts – 2 cup
Sugar – 1 cup
Water – 1/2 cup
Saffron  – A  few strands
Ghee – Just for greasing

Method:-

Powder the cashews in the mixer.
Place a thick bottomed skillet on medium flame and add sugar.  Add required quantity of water to the sugar.
Let sugar dissolve in the  wate. The syrup should  is in between 1 and 2 string consistency.
Now add powdered cashews to the sugar syrup. Lower the flame and keep on stirring the cashew paste till it  thickens and   becomes a soft dough.
Switch of the gas.
To check if it is ready to be rolled, just roll a small pinch of the dough in between your fore finger and thumb.  If it does not stick to your fingers then that means it is ready to be rolled to cut into pieces.
Apply little ghee on the rolling board and pin. Now roll the dough on the rolling board. Cut the kaju katli in to diamond shape. Add varg if you want. Kaju katli is ready to eat.

White Cheese Sauce Pasta

White Cheese Sauce Pasta

Ingredients:
Penni Pasta/Macroni: 1 cup
Water: 2 1/2 cup
Refined Oil: 1/2 teaspoon
Salt: 1 teaspoon

For preparing white sauce:
Butter: 2 tablespoon
Flour: 2 table spoon
Milk: 2 3/4 cup
Salt: to taste
Pepper: 1/2 tea spoon
Cream: 1/4 cup
Cheese: 50 grams

For garnishing
Red chilly flakes: 1/2 tea spoon
Oregano: 1 teaspoon
Cheese : 50 grams
Black Olives optional

If you want to add vegetables saute the vegetables in little butter and add it with the pasta.
(Mushrooms, capsicum, onions, baby corn are optional )

Preparation:
For boiling pasta:
- Add water, oil and salt in a container.
- Heat it for 1 minute on high flame.
- Add pasta to it and heat it for additional 10 minutes on medium flame. Make sure that the pasta is boiled properly as sometime it may take some extra time.
- After boiling, drain out the pasta from the water

For preparing white sauce:
-Take butter in a sauce pan and add
maida to the butter and keep mixing it for few seconds.
- Add salt and  pepper, and now gradually add milk and keep stirring so that there are no  lumps. Cook it on slow flame for 5 mins. Add the cream and cheese and cook it for a minute or so.
- Add boiled pasta to the sauce and heat it for 2 minutes.
- Garnish it with cheese , red chilli flakes, Orogano and black olives  and grill it for 5 minutes in a microwave.
- Hot white cheese pasta is ready to serve.

Idli chat, Burnt garlic and methi rice and Herb salad

Indo  western with leftovers.  Idli chat, Rice with burnt garlic, methi leaves and paneer , and herb salad with marinated mango and sea salt.

Idli chat
Ingredients:
Some left over Idli batter
Curd 1 cup
Sweet tamarind chutney 2 tbsp
Chat masala 1/2 tsp
Chilli powder 1/2 tsp
Salt and sugar to taste
Coriander leaves
Sev 4 tbsp

Method:
Fry the Idli batter in hot oil into small balls. Mix the curd with sugar and salt. Add the fried balls. Sprinkle chat masala, chilli powder. Put the sweet tamarind chutney. Add coriander leaves and sev.

Burnt garlic and methi rice

Ingredients:
garlic chopped 4 tbsp
methi chopped 4 tbsp
Green chillies 1tsp
Paneer    1/2 cup cut in to small cubes
olive oil 2 tbsp
butter 1 tbsp
Cooked rice 2 cups
Salt to taste
Lime juice 1 tbsp
Sweet chilli sauce 2 tbsp
Chopped almonds 2 tsp

Method
Take olive oil in a vessel and heat it up. Add chopped garlic. Let it brown well. Add methi leaves , green chillies and paneer. Saute it well. Add the rice, salt, lime juice, sweet chilli sauce and butter. Mix well and the rice is ready to serve. Garnish with chopped almonds.

Herb salad
Ingredients
Cucumber, onion and tomato  chopped
1 each
Herbs - Basil and Bramhi
Sea salt to taste
Marinated raw mango chopped  1 tbsp
( small raw mangoes marinated in sea salt kept in a jar)
Method
Mix all the ingredients together.

Instant Brownie with ice - cream Rabdi de topping

Instant Brownie with ice - cream Rabdi de topping.
Ingredients for Brownie
1 drop vanilla essence
2 tbsp sugar
1 tbsp vegetable oil
1 handful chocolate chips
2 tbsp plain flour
1 pinch salt
1 tbsp cocoa

Method
Place all ingredients in a mug.Stir until thoroughly combined.Put mug brownie in the microwave and set to somewhere between 1 and 2 minutes at highest heat.

Icecream Rabdi
Ingredients
     1 liter Whole fat milk
     1/4 cup    Sugar                      
      1 tbsp.  Chopped   Almonds
      1 tbsp. Chopped Pistacho             Pinch of   cardomon powder
few drop of Rose essence 

Method:
Take a flat bottom sauce pan and boil the milk on a slow flame. Keep cooking the milk on a slow flame.
Stir frequently and let the malai ( cream ) thicken at the edge of the pan.    Keep stirring the milk once in a while, so that it does not stick to the bottom and collect malai / cream on one side.   Continue this cooking, until the milk turns thick and the consistency reduces to 1/4 of its original volume.Now add sugar, cardamon powder and stir it in well.   Cook till the sugar is fully absorbed.Add the chopped almonds and pistachios. Mix well.
Remove from the fire and cool. The rabri will thickened when cool. Add the Rose Essence and blend it in. Chill it in freezer for an hour. After an hour take it out and blend it. And freeze it again for 2 to 3 hours. Ice cream Rabdi is ready.

Serving
Make the Brownies while serving. Add the chilled ice cream rabdi on the top of the hot brownie and have it.