roasted potato

--------------Wash four medium potatoes. You can peel them, too, if you like. Cut into one-inc
h cubes and place in a microwave-safe casserole or other dish. Drizzle with two
tablespoons of olive oil and toss to coat. Sprinkle with salt, pepper and your f
avorite seasonings. Cover with plastic wrap, leaving a small corner uncovered fo
r venting. Microwave on high for 10 minutes. The hot oil browns the potatoes, wh
ile the plastic wrap creates steam to cook the insides to tender perfection. Rem
ove the hot potatoes using an oven mitt and serve hot.
rajma
------1. rinse and soak 1 cup rajma or kidney beans in enough water overnight or for 8
-9 hours. wash.
2. add 3.5 to 4 cups water and stir. pressure cook the rajma for 18 to 20 whistl
es or for about 15 to 20 minutes. rajma should melt.
3. chop 1 large onion ( to 1 cup finely chopped onion), 2 large tomatoes (1 cup
finely chopped tomatoes) and make the crushed ginger+garlic+green chili paste. 1
inch ginger, 5 to 6 small garlic cloves or 3 to 4 medium garlic cloves & 1-2 gr
een chilies, crushed to a paste or ground to a paste in a mortar-pestle or small
grinder.
4. butter, jeera, onion, ginger paste, tomato, tsp turmeric powder, tsp red chil
i powder, 1 tsp coriander powder, a pinch of asafoetida/hing and tsp garam masal
a powder.
5. rajma, 2 cup water, salt
6. simmer without a lid for 10-12 minutes or more till the curry thickens slight
ly. mash a few rajma beans with the spoon. this helps to thicken the curry.
7. then add the 1 tsp kasuri methi, crushed and 2 to 3 tbsp cream. stir very wel
l & simmer rajma masala for 30 seconds to 1 minute.
hara bhara kabab
----------------1. firstly steam and boil the potatoes and peas, soaked chana dal
2. boil spinach in salt
3. drain and keep the spinach leaves in cold water. this is so that the spinach
retain their greenness. drain, squeeze, chop.
4. roast gram flour in a pan.
5. in a bowl add the chopped spinach. grate the boiled potatoes over it. cooked
peas, ginger-chili paste. mash. roasted gram flour and the spice powders plus s
alt. (paneer, bread crumbs)
6. shape and shallow fry
Soya chaap
----------1. Cut soya chaap (250g) in 1-1.5 inch chunks.Shallow fry the chunks until they
turn slightly brown in color.
2. Finely grind (3) tomato-ginger-green chilly to make paste
3. In oil, add cumin seeds and saute. can add onion paste too. add asafoetida, t
urmeric powder, coriander powder(1tsp), dry fenugreek seeds (1), whole garam mas
ala(1/4), black pepper(6-7), cinnamon stick, clove (2) and cardamom (peeled). sa
ute.
4. add tomato-ginger-green chilly paste, red chilly powder. Saute until oil star
ts separating from it.
5. add garam masala and cream (100g)/beaten curd into it. Stir constantly until
simmers.
6. add 1/2 cup water into it and stir constantly until boil
7. Add green coriander and mix.
8. when boiling add salt and soya chaap into it. Mix well. Cover the curry and c
ook for 4-5 minutes on low flame.

momos
-----1. 1 cup all purpose flour/maida. tsp oil. tsp salt or as required. 2 to 3 tbsp
water for kneading or as required. knead to a firm dough.
2. cup chopped cabbage, cup chopped carrots, cup chopped french beans and cup c
hopped capsicum) 2 small sized spring onions, finely chopped. paneer
3. 1.5 tsp light soy sauce 1 tsp soy sauce. add as required
4. tsp black pepper or as required. 1 tbsp oil. salt as required
5. 20-22 balls of dough. take each dough ball and on a lightly dusted board, rol
l each dough ball into a thin circle of about 2-3 inch diameter. try to get the
edges to be thin and the center to be thick. place 1 or 2 tsp of vegetable stuff
ing in the center. lift one side of the edge and start pleating.
6. heat water in a steamer or in a electric cooker or in a pressure cooker. let
the water come to a boil. in a greased steamer pan or in idli moulds, place the
momos keeping space between them so that they don't touch each other.
7. steam momos for 5-6 minutes. when you touch the momo then dough should not fe
el sticky to you. this means they are done and the momos will have a transparent
look.
to steam the momos in a pressure cooker - heat about 2 cups water in the pressur
e cooker. place the momos in a pan inside the cooker. remove the vent weight/whi
stle and steam the momos for 5 to 6 mins. if not done, then steam for a few more
minutes. the water should not come in contact with the momos.
manchurian
----------1. shredded carrot, cabbage, capsicum, beans, pepper, maida, cornflour, salt -balls
2. onion, ginger, garlic, chilly, cornflour, water, soya sauce, tomato ketchup,
vinegar, salt, sugar, pepepr
Veg Nuggets
-----------1. Boil 3 potatoes and mash/grate them
2. chopped Carrot, Cabbage, Capsicum, Cauliflower (1 cup each chopped), salt, Gr
een Chilli, Ginger, Red chilli powder
3. 2 table spoon corn starch and 3 table spoon water mix to make batter
4. make balls, roll on corn starch and dust with bread crumbs
5. refrigerate 40-50 min
6. fry
noodle cake
---------1. make vegetable noodles and keep for 2 hrs (1tsp corm floor in equal water, so
y sauce)
2. in non stick pan pour lot of oil and brown noodles both side