Moong Dal and Palak Shorba

Moong Dal and Palak Shorba
Yellow Dal and Spinach Soup
Ingredients
1/2 cup Moong dal / Yellow dal
1 Onion chopped
1 small cup Spinach chopped
1 tsp Ginger grated
1 tsp Garlic chopped
1 Green chilli chopped
Salt to taste
1/2 tsp Turmeric powder
1 tsp Cumin seeds
1 tbsp Lemon juice
1/2 tsp  Melted Butter
Few Coriander leaves chopped

Reduce Butter if on a Diet

Method
Take a pot. Mix together moong dal, chopped onion, ginger, green chilies, turmeric powder, salt and chopped garlic. Add 3 cups of water and cook till the dal has become pulpy. Take a strainer, strain the dal. Add 2 cups water little at a time while straining. Take a pot. Add the dal water back in the pot. Add the spinach, simmer for 10 minutes. Take a pan. Add butter in a pan. Add cumin seeds. Let it crackle. Add the seasoning to the soup.  Add lemon juice and garnish with coriander leaves. Serve hot.

Fish Roll type 2

Fish Roll

For the Pancakes
Ingredients
2 cups All purpose flour
2 Eggs beaten
Salt to taste
Water to make the batter

Method
Beat APF, egg, salt and water to make a thick batter. Heat the pan. Make thin pancakes and keep it aside.

For the Fish filling
1 cup Fish Bheki/ Rahu / Katla (boiled and deboned)
1 Onion chopped finely
1 tsp Garlic minced
1 tsp chopped Chillies
1/2 tsp Garam masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
Salt to taste
1/4 tsp Sugar
1/2 tbsp oil

Method
Take a pan, add oil. Add onion, garlic and chillies. Sauté it till brown in colour. Add garam masala, cumin powder, coriander powder, salt and sugar. Sauté it for few seconds. Add the fish, mix the fish well the the spices. Cover and stir fry the fish till the mixture is dry. 
For Rolling the pancake, take a pan cake on a plate, add a tablespoon of the filling on one end of the pancake, roll up the pancake by tucking in both the opposite sides and then rolling the pancake out from another side. Follow the same procedure for other rolls.

For frying the Fish roll
Ingredients
1 Egg beaten
1 cup Bread crumbs
Oil to fry
Heat oil in a pan. Dip each fish roll in beaten egg then roll in bread crumbs. Shallow fry until golden brown. Drain the fish roll on a kitchen towel.  Serve it hot with mustard sauce and tomato sauce.

Roti ki Kheer

Roti ki Kheer
Delicious and healthy... Roti ki kheer was an experiment in my kitchen. Try it and you will want more....
Ingredients
2 Chappatis
2 cups Milk
Pinch of Salt
6 tbsp Sugar or as per taste
2 Pinch of Cardomom powder
10 Raisins
Few broken Kaju
4 Almond chopped
4 Pistachio chopped

Method
Make fine crumbs of the Chappati. Boil the milk on a low flame. Once the milk boils, add a pinch of salt and sugar. Let the sugar dissolve. Stir it occasionally. Add cardomom powder. Let the milk simmer for 5 minutes. Add the Chappati crumbs. Let it cook on a low flame  till the texture gets smooth. Add the raisins, kaju, almonds and pistachio flakes keeping some for garnishing. Serve hot or cold.

Garlicky Hasselback Eggplant with Tomato and Basil

Garlicky Hasselback Eggplant with  Tomato and Basil
Ingredients
1 big Eggplant
6 Garlic cloves minced
1 Tomato chopped
6 Basil leaves thinly sliced
Salt to taste
1/2 tsp Pepper Crushed
1/2 tsp Chilli flakes
1 tbsp Olive oil
2 tbsp Cheddar cheese grated
2 Tbsp Balsamic vinegar

Method
Preheat the grill pan to medium heat. Slice the eggplant 3/4 the way through ,leaving the bottom in tact. Add salt, pepper, chilli flakes and garlic to the eggplant. Rub the spices well in the cut section. Keep the eggplant on a sheet of aluminum foil and fold the eggplant tightly in the foil.Grill for 45 minutes, at 180 degrees Celsius or until the eggplant  is tender. When it is done, open the foil, add the tomato, sprinkle the chopped  basil leaves, drizzle with olive oil, balsamic vinegar and cheese. Grill for another 5 minutes. Serve hot.

Recipe source Parry's Plate. 

Cheese Stuffed Rice Balls with Chicken Mince Sauce

Cheese Stuffed Rice Balls with Chicken Mince Sauce
For the Chicken Mince Sauce
Ingredients
250 grams Chicken minced
1 Onion  finely chopped
1 Tomato finely chopped
4  Garlic cloves minced
1/4 cup Tomato sauce
1/4 cup frozen Peas
1  Bay leaf
1/2 tsp Pepper powder
1/2 tsp Dry Oregano
1/2 tsp Chilli flakes
Pinch of Nutmeg powder
Pinch of Clove powder
Pinch of Cinnamon powder
Salt to taste
1 tsp Sugar
2 tbsp Olive oil

Method
Take oil in a pan, add the minced garlic and onions. Sauté it for few minutes. Add the chicken mince, Cook till all the water dried up. Add the tomatoes, tomato sauce, salt, sugar, pepper, bay leaf, chilli flakes, cinnamon powder, nutmeg powder, clove powder and peas, sauté it for some time. Add 2 cups of water. Close the lid, simmer and cook till the chicken mince is tender on low flame. Keep it aside.

For the Cheese stuffed Rice Balls
Ingredients
2 1/2 cups Cooked Rice
5 Eggs
2 tbsp Butter melted
2 tbsp Parmesan cheese grated or powder
1/2 cup  Cheddar Cheese grated
Salt to taste
1/2 tsp Pepper powder
Mozzarella cut into small 8 cubes
1 Cup Bread crumbs
2 tbsp Parsley / Cilantro chopped
2 tbsp All purpose flour
Oil for deep  frying

Method
In a large bowl, lightly beat 2 eggs. Stir in the rice, butter, parsley / cilantro, salt, pepper, Parmesan and cheddar cheese.  Cover and refrigerate for 20 minutes.  Roll the mixture into equal 8 proportions to make rice balls. Press a mozzarella cube into each rice ball, reshape the rice balls. Keep the rice balls for 10 minutes in the fridge. In a small bowl, lightly beat the egg. Sprinkle the flour on the rice balls. Dip each ball into the beaten egg, then roll in bread crumbs. Repeat the process. In a pan add oil to fry the rice balls till golden brown.  Drain on paper towels. Serve the rice balls with the meat sauce.