mango n mint drink (aam pudina pana)

Ingredients

1.Raw mango - 2nos(peeled and diced)
2.Mint leaves - 1cup
3.Sugar powder - 4tsp
4.Rock salt to taste
5.Cumin powder - 1tsp(freshly roasted and grounded)
6.Boondi - 2tsp

Method

Boil the raw mangoes with water.Keep  the water  in which you have boiled the mangoes.When cool,mash them with hand and keep aside.Make a paste of the mint with water.Soak the boondis in how water and strain after a minute.
In a large bowl mix in mango pulp along with water,mint paste,sugar,rock salt,cumin powder and mix well.In a glass pour the mixture and decorate with boondis.Serve chilled.

Mutton kaleji with bengal gram n cauliflower

Ingredients

1.Mutton kaleji - 400gms
2.Cauliflower - 1cup(chopped)
3.Chana dal(bengal gram) - 1cup(boiled)
4.Onion - 1medium size finely chopped
5.Garlic - 7 to 8 cloves(finely chopped)
6.Ginger - 2inch(finely chopped)
7.Tomato - 1cup(finely chopped)
8.Turmeric powder -  1tsp
9.Cumin powder - 1tsp
10.Coriander powder - 1/2tsp
11.Chat masala - 2tsp
12.Garam masala - 1tsp
13.Salt to taste
14.Olive oil - 2tsp
15.Red chilly powder - 1tsp
16.Bay leaf - 2nos

Method

Heat oil in a wok and add bayleaf.Next add onion,garlic,ginger,tomato and stir fry till fat starts releasing.Mix in mutton kaleji pieces,turmeric powder,coriander powder,chilly powder,cumin powder and cook in a low flame covered, till it is half cooked.(should not take more than 10mins) Next add cauliflower,bengal gram,salt and cook till meat,cauliflower gets cooked thoroughly.Lastly add chat masala,garam masala and stir fry for one more minute.Serve hot with chapatti,rice or bread.

Pabda fish n tori in mint sauce

Ingredients

1.Pabda fish - 3 nos
2.Tori - 500gms(peeled and diced)
3.Raw mango - 1no
4.Mint - 1cup
5.Onion - 1 medium size(chopped)
6.Garlic - 7 to 8 cloves(chopped)
7.Green chilly - 3nos
8.Sugar - 2tsp
9.Coriander powder - 1tsp
10.Cumin seeds - 1tsp
11.Salt to taste
12.Mustard oil

Method

Rub the fish with salt and turmeric and pan fry from both sides till it cooks thoroughly.
Make a paste of mint,mango,green chilly,sugar with the help of water.
Heat 2tsp of oil in a pan and add cumin seeds.Once it starts spluttering add onion and garlic.Stir fry till they change colour.Add tori,coriander powder,cover and cook till tori is  fully cooked..Add the green paste,salt and cook for a minute.In a serving plate lay pabda fish.Pour the sauce n tori on top, as shown in picture.Serve hot with rice.

Note - Cook uncovered after adding the mint sauce for a brighter green colour.

Kancha golla - Chena sweet

Ingredients

1.Chena - 250gms(made by cuddling 1 1/2ltr milk with 3tsp curd)
2.Sugar - 100gms
3.Almonds for garnishing

Method

Blend the sugar to get a fine sugar powder.Take a muslin cloth or a white cotton handkerchief.Place the chena into it and squueze out all the moisture.Knead the chena for 10mins approx until you get a very fine and smooth textured chena.Mix in the sugar powder and knead for 5mins approx.Now make small balls out of the mix and garnish with almonds.Refrigerate for minimum 1hr before serving.

Note - Feel free to add more sugar if you want it sweeter.

Gold coin toast with veg egg scramble

Ingredients for gold coin toast

1.Bread - 2piece cut into round shape(I have taken atta bread)
2.Finely chopped vegetables - 1cup(equal portions of cauliflower,beans,onion,capsicum)
3.Grated cottage cheese - 1/4cup
4.Coriander leaves for garnishing
5.Tomato sauce for garnishing
6.Chilly flakes - 1tsp
7.Salt to taste
8.Olive oil - 2tsp

Method

Mix  cheese with chopped vegetables in a bowl.Add salt and chilly flakes to it Now layer this mixture on the bread slices.Keep aside..Heat oil in a frying pan and roll over the oil on the pan so that you get a coating of oil in the entire pan.Next place the bread with mixture and cook in a low flame.Press the veggies on the bread with a spatula so the the veggies stick well to the bread.Flip the bread and cook the other side too.Now apply tomato sauce on the toast and garnish with coriander leaves.Keep aside.

Ingredients for veg egg scramble

1.Eggs - 3nos
2.Finely chopped vegetables - 1cup(equal portions of mushroom,spring onion,tomato,capsicum)
3.Salt to taste
4.Black pepper powder - 1tsp
5.Olive oil - 2tsp

Method

In a mixing bowl mix vegetables,salt,black pepper  powder.Whisk eggs and pour into the vegetable mix.Nicely stir.Heat oil in a frying pan and pour the entire mixture.Keep stirring till you get a nice scramble mix thoroughly cooked.

Now plate the entire food as shown in picture.

Oats n veggie upma

Ingredients

1.Oats - 1cup
2.Semolina(suji)  - 1/2cup
3.Onion - 1 medium size chopped
4.Cauliflower - 1/4cup(finely chopped)
5.Carrot - 1/4cup(finely chopped)
6.Capsicum - 1/4cup(finely chopped)
7.Mushroom - 1/4cup(finely chopped)
8.Tomato - 1/4cup(finely chopped)
9.Whole red chilly - 2nos
10.Chana dal - 2tsp
11.Mustard seeds - 1tsp
13.Cumin seeds - 1tsp
14.Curry leaves - 2tsp
15.Coriander - 1/4cup(finely chopped)
16.Coriander powder - 1tsp
17.Salt to taste
18.Olive oil - 1tsp
19.Lemon - 1no

Method

Dry roast suji and keep aside.
Heat oil in a frying pan and add chana dal,cumin seeds,mustard seeds,whole red chilly,curry leaves and allow to splutter.Next add onion and fry till it changes colour.Lower the flame and add cauliflower,carrot and stir fry for 2minutes approx.Mix in capsicum,mushroom and cook for a minute.Add coriander powder,salt and tomato stirring for few more seconds.Add coriander,suji,oats and stir for few seconds.Add 1 1/2cup warm water and stir till all the moisture dries up.Sprinkle some lemon juice and serve immediately.

Note - You can also add grated coconut to enhance taste.

Stir fried chicken and veggies in sauce

Ingredients

1.Chicken - 400gms
2.Capsicum - 1no(chopped lengthwise)
3.Spring onions - 5nos(chopped)
4.Baby corns - 1cup(chopped lengthwise)
5.Tori(ridge gourd) - 1cup(chopped lengthwise)
6.Onion - 1medium size(finely chopped)
7.Garlic - 8cloves(finely chopped)
8.Ginger - 1inch(finely chopped)
9.Soya sauce(dark) - 2tsp
10.Fish sauce - 3tbsp
11.Ajinomoto - 1/2tsp
12.Cumin seeds - 1tsp
13.Coriander seeds - 1tsp
14.Salt to taste
15.Olive oil - 1tsp
16.Red chilly flakes and parsley leaves for garnishing

Method

Dry roast cumin seeds,coriander seeds and coarse grind them in a mortar and pestle.Keep aside.
Heat oil in a non-stick frying pan and add onion,ginger,garlic.Stir fry till they change colour.Add Chicken pieces,salt,cover and cook in low flame till chicken is almost cooked(remember not completely cooked).Add tori,baby corn and stir fry for 2mins approx.Next add soya sauce,fish sauce,ajinomoto,freshly grinded cumin and coriander powder and stir fry for some time.Now mix in spring onion,capsicum and cook for one more minute.Garnish with red chilly flakes and parsley leaves.Serve hot with steamed rice or noodles.