YELLOW CUCUMBER CHUTNEY( DOSAKAYA PACHADI)

METHOD:

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1. Heat oil in a pan add cucumber pieces along with seeds,green chilis oil and some water


2. Close lid cook till tender


3. Pick the chilis,blend along with roasted peanut powder,turmeric,salt


4. Now add the cucumber pieces and blend coarsely


5. Heat oil in a pan add cumin,mustard,curry leaves and add to pickle

BROCCOLI FRIED RICE

INGREDIENTS:
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1. Broccoli florets-4 cups
2. Chopped onion-1/2 cup
3. Cooked rice-5 cups
4. Soy sauce-2 teaspoons
5. Salt-to taste
6. Black pepper powder-1/4Th teaspoon

METHOD:

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1. Cook rice, cool and set a side


2. Heat oil in a pan add onion and broccoli florets ,saute until tender,make sure broccoli florets are cruncy


3. now add soya sauce,salt and pepper powder


4. mix rice and cook for few minutes


5. Serve hot with raitha

BROCCOLI FRIED RICE

METHOD:

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1. Cook rice, cool and set a side


2. Heat oil in apn add nion and brccoli saute until tender,make sure broccoli florets are cruncy

LETTUCE MAYONAISE SALAD

INGREDIENTS:
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1. Shredded lettuce-3 cups
2. Grated carrot-2 table spoons
3. mayonnaise-3 teaspoons
4. Ranch-1 spoon
5. Black pepper powder-pinch

METHOD:

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1. In a bowl mix lettuce,carrots,mayonnaise,ranch


2. Mix well add little pepper powder


3. And serve

SPINACH KURMA (PALAK KURMA)

INGREDIENTS:
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1. Spinach puree-3 cups
2. Kasturi methi/dried fenugreek leaves-1/2 teaspoon
3. Green chilis-2 to 3
4. Butter-1 teaspoon
5. Finely chopped 2 teaspoons+2 table spoons to be mixed with curd
6. Curd-2 table spoons
7. Turmeric-pinch
8. Shahijeera-1/8Th teaspoon
9. Salt-to taste
10. Crushed garlic-1 pod
11. Roasted peanut powder-2 teaspoons

1. 
   

METHOD:


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1. Blanch spinach leaves and immediately put in cold water


2. now blend to fine puree along with green chili's and pinch of salt


3. now heat butter in a pan and add shahi jeera,crushed garlic and onions,turmeric


4. fry till onion turns light brown and add the palak puree and kasturimethi,salt


5. Once it starts boiling add roasted peanut powder and curd onion mixture(usually 3 hours before i will mix curd and onions to get extra flavour)
6. Cook for 5 minutes and serve hot with naan or rice

TRI COLOR STUFFED VEGGIE SANDWICH

Does your kids and your family elders hate tofu,then try this delicious sandwich.In my home every is to hate tofu,since tofu is very rich in proteins I tried this way to make my family members to eat the tofu.Now I make this very often ,it is so simple and quick making snack.I used all the healthy ingredients for this recipe

INGREDIENTS:
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1. Whole wheat bread-1 pack
2. Finely grated carrot-2 cups
3. fine chpped broccoli crowns-2 cups
4. Extra firm tofugrated-1/2 block
5. Butter-1 table spoon
6. Mayonnaise-2 to 3 table spoons

METHOD:

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1. Heat butter in a pan and add carrot,fry for few seconds


2. Add broccoli and tofu cook till soft and tender,add salt and set a side


3. Toast the bread slices and apply mayonnaise on one side of a bread


4. now stuff 2 teaspoons of curry and close with another bread slice


5. Cut in a triangular form and serve with tomato ketchup

DUM GOBI AUR ALU KI SABJI

This is a tasty recipe which I tried.For this recipe fer baby potatoes if I find in the stores,but this time I used normal potato cubes.potato with cauliflower gives an yummy combination. This is my entry for Aayeesha of http://tasteofpearlcity.blogspot.com/ for the on going event COOKING WITH SEEDS-NIGELLA SEEDS and for priya of http://priyaeasyntastyrecipes.blogspot.com/


INGREDIENTS:
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1. Potatoes medium-3


2. Gobi florets-1 cup


3. Ginger pieces-1/2 teaspoon


4. Curd-1 table spoon


5. Fennel seeds-1/4Th teaspoon


6. Nijella seeds-1/8Th teaspoon


7. Salt-to taste


8. Red chili powder-1/2 teaspoon


9. Cloves-2


10. Cardamom-1


11. Cumin-1/2 teaspoon


12. Cilantro-1 table spoon

METHOD:

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1. Peal the skin of potatoes,and boil,now pierce the alu with fork and deep fry in oil and set them a side


2. now pick the florets of cauli flower and blanch them


3. Heat ghee in a kadhai and add cardamom1,cloves2,cumin,ginger pieces,cinnamon stick,nigella seeds and fennel seeds,fry well


4. Now add red chili powder,turmeric ,salt,curd and some water


5. When gravy is minutes add the veggies and cook for few minutes


6. Garnish with cilantro and serve hot with rotis or rice