Colorful Cheerful Vegge Salad

Ingredients.......................

1. Boiled diced sweet potato- 1/4cup
2. Cooked peeled diced beetroot- 1/4cup
3. Oregano-2pinch
4. Salt to taste
5. Chopped coriander- 4tsp
6. Lemon juice- 5-6 drop
7. Chopped garlic- 1/4tsp

Method....................................

• Mix all ingredients and serve. you can add , boiled potato, cottage cheese and roasted corn as well.  

Eggs Bath Mustard Sauce

Ingredients.....................................

1. Black/ Yellow Mustard seeds- 3tsp- soaked in water overnight or 5hours
2. Chopped tomato-1/4cup
3. Fried boiled egg-3
4. Chopped coriander- 2tsp
5. Cumin seeds- 1tsp
6. Salt to taste
7. Turmeric pwd- 2pinch
8. Green chili-2
9. Oil- 5tsp

Method................................

• Wash the mustard seeds and make fine and smooth paste using mixer.
• Now boiled the eggs and peel off the skin, now heat the wok add oil and fry eggs till golden brown from allover, take off and keep a side.

• Heat the wok, pour oil after 1min, add cumin seeds and green chili after 10 second add chopped tomato, salt and fry till tender.

• Now add mustard paste, turmeric pwd , coriander, fried egg  1/4 cup water and cover the lid and cook for 10 min, if you want you can add or less water .

• Eggs Bath Mustard Sauce is ready to serve.

Colorful Cheerful Salad

Ingredients..............................

1. Boiled diced sweet potato- 1/2cup
2. Cooked peeled Beetroot- 1/4cup
3. Chicken boiled diced- 1/4cup
4. Coriander chopped- 2tsp
5. Oregano- 1/4tsp
6. Salt to taste
7. Black pepper pwd- 2pinc
8. Olive oil- 3tsp
9. Chopped garlic- 1/4tsp

Method...............................

• Mix all ingredients, and toss them very well.

• Colorful Cheerful Salad is ready to serve.

Cardomom Panna Cotta

COming Soon..............................

Senbei (Japanese Rice Cracker)

Ingredients........................

1. Plain flour- 4tsp
2. Ground Rice- 100gm
3. Dried Ginger pwd- 1/2tsp
4. Cinemom Pwd- 2pinch
5. Sugar- 5tsp
6. Salt- 1/2tsp
7. Oil- 4tsp
8. Soda bio carobanete- 3pinch
9. Luke Warm Water- 1/4cup
10. For topping- Crushed almond, pistachio , fennel seeds, onion seeds 

Method..........................

• Take a big bowl add plain flour, ground rice, soda, sugar, salt, oil, cinimom pwd, dried ginger pwd, rub them very well.

• Now add water according to you and make smooth dough, cover them cling flim and keep aside for 5 min.

• 150oc Pre- heat the oven
• Now take a small dough like lemon and roll it using rolling pin 2 inch diameter.........you can make different shapes according to you, now spread some drop of water and place crushed almond, pistachio, fennel seeds and onion seeds.

• Then take a baking tray place parchment paper and place the crackers and keep then in hot oven for 10-15 min. you have to check time to time.

• Senbei (Japanese Rice Cracker) is ready to serve with spring onion, coriander +yoghurt +chives mixed mayo.

Szechuan Noodles with BBQ Chicken Legs

Ingredients........................

1. Rice cooked noodles/Egg noodles- 200gm
2. Pea Nuts- 6tsp
3. Balsamic vinegar- 2tsp
4. Chili oil- 3tsp
5. Soy Sauce- 4tsp
6. White sugar- 1/2tsp
7. Salt to taste
8. Black pepper pwd- 3tsp
9. Mushroom sliced- 1/2cup
10. Spring onion- 4tsp
11. Onion- sliced- 1/4cup
12. Grated garlic- 1/2tsp
13. Green chili- 2

Method................................

• Heat the wok, add chili oil after 1/2  min, add sliced onion, grated garlic , Pea nuts,green chili and fy fot 1 min or till golden brown.

 

• Now add rice/ egg noodles stir for 1/2 min, add balsamic vinegar, Salt, soy sauce, sugar, black pepper pwd and mix them properly, now add sliced mushroom stir again for min, off the heat and cover them from lid leave for 5min.

• Szechuan Noodles with BBQ Chicken Legs is ready o serve.

Kadahi Keema (Pan Minced Pork)

Ingredients.............................

1. Minced lamb/pork- 500gm
2. Black peppers- 6-10
3. Cloves- 3-8
4. Grated ginger- 1tsp
5. Bay leaves- 3
6. Grated garlic- 1tsp
7. Chopped tomato-1 cup
8. Chopped onion- 1 +1/2 cup
9. Crushed Corriander- 4tsp
10. Salt to taste
11. 5spices pwd- 2tsp
12. Red chili ped- 1/2tsp
13. Greenc hopped chili- 1
14. Oil- 5tsp

Method.................................

• Take big pot or pressure cooker , add minced washed lamb/pork and pepper+salt+cloves and cook for 15 min or 4-5 whistle.

• Now off the heat, leave for 5min. heat the wok, pour oil after 1/2 min, add grated ginger, garlic , green chilli, chopped onion and bay leaves fry for 5min or till brown,

• Then add cooked minced lamb/Pork, salt, chopped tomato+dry spices and cook for 15 min. low medium heat.

• Kadahi Keema (Pan Minced Lamb) is ready to serve.