Stuffed red chilly pickle

Ingredients

1.Red chilly-500gms
2.Mustard oil-500ml
3.Turmeric powder-2tsp
4.Coriander powder-3tsp
5.Amchur powder-3tsp
6.Roasted powder-10tsp(Roast and coarse grind equal portions of mustard seeds 3tsp,methi seeds 2tsp,cumin seeds 3tsp,sauf seeds 4tsp,black cumin seeds 2tsp)
7.Salt to taste

Method

In a kadhai pour entire oil and heat it,but it should not reach to smoky level. Allow it to rest till it cools down..In a big bowl mix all the dry powder and add enough oil so that it gives a wet texture to the dry masalas.Scoop out the seeds from all the chillies by cutting it from the top.Now stuff masalas into the chillies.Take a clean and dry glass jar, put all the chillies inside and pour all the remaining oil over it.Keep it out in the sunlight everyday till you find that the chillies have become soft.

Note-The masala proportion can be changed as per your own choice,but this combo should fetch you a tasty pickle.Tasty potato recipes can be made with surplus leftover masalas.

Spicy mutton kaleji

Ingredients

1.Mutton kaleji-500gms
2.Onion paste-4tbsp
3.Ginger paste-1tsp
3.Garlic paste-2tsp
4.Tomato chopped-1cup
5.Capsicum chopped-1cup
6.Turmeric powder-1tsp
7.Coriander powder-1/2tsp
8.Cumin powder-1tsp
9.Red chilly powder-1/2tsp
10.Meat masala-1.5tsp
11.Salt to taste
12.Refined oil-4tsp

Method

In a non-stick kadhai add oil and allow it to heat.In it add onion paste and stir fry.Keep the flame low since I prefer using less oil,so it may burn the food when cooked in high flame.Then add ginger and garlic paste.Once oil starts seperating add tomato and stir fry again.Now slowly add all the dry masala except salt and meat masala.Add kalajis and cover it.Do stir occasionally.Once meat is cooked half way add salt and meat masala.cover again and continue cooking.Once the meat is cooked through add capsicum and stir.Once the capsicum is cooked switch off the flame.Remember capsicum should retain its crunchiness.Serve hot with rice or chapatti.

Note-If you do not have meat masala at home,substitute with garam masala.Although will recommend meat masala for a different taste.

Herb rice,creamy potato with sauted vegetables and meat chunks.

This recipe is a complete food in itself.I had many ingredients ready in the fridge so was quick to dish it out.In fact many variety of dishes can be prepared if we mix and blend here and there.

Ingredients for rice.

1.Boiled rice-2cup
2.Green paste-1/2cup(I made a paste of coriander,mint leaves,green chillies and curry leaves)
3.Mixed herbs-1tsp
4.Butter-1tsp
5.Salt to taste

Method
In a frying pan add butter and lightly stir fry the rice.Add green paste,herbs and salt.

Ingredients for potato

1.Boiled and mashed potato-1 cup
2.Black pepper powder-1/2tsp
3.Fresh cream-3tsp
4.Salt to taste

Method

Mix all the ingredients and keep aside.

For meat balls

I have taken leftover boneless meat chunks from meat curry.(Check kosha mangsho for the recipe)and sauted them dry in 1tsp olive oil.

For vegetable saute I have taken babaycorns,brocolli,mushroom and steamed them.Then I added salt,black pepper powder and lemon juice.

After all the preparations done I plated all of them as seen in the picture.You can go ahead and doll it up as you want.

Coconut suji barfi

This sweet can be made superfast and is ideal for packing lunches.
Ingredients

1.Dessicated coconut-1cup
2.Suji-1/2cup
3.Condensed milk-1/2tin
4.Desi ghee for greasing the plate

Method

Mix all the ingredients together in a wok.Switch on the flame and keep stirring it.Once the mixture gets dry remove from flame.
Grease a plate with ghee and spread over the mixture while it is still hot.Pat it roperly and allow it to cool.Once cool let it set in the refrigerator for an hour.Cut them into barfi shapes and enjoy.

Note-Keep the flame low while cooking.

Fish fry-starter

Ingredients

1.Boneless fish-250gms(I have used singhara fish)
2.Besan-1cup
3.turmeric powder-1/2tsp
4.Cumin powder-1/2tsp
5.Ginger garlic paste-1tsp
6.Amchur powder-1/2tsp
7.Lai-1cup
8.Salt to taste
9.Refined oil for frying

Method

Make a batter of besan,salt,turmeric,cumin,amchur,ginger garlic paste with water.The batter should be thick enough.Now in a blender blend lai or puffed rice so that they break into daliya type granules.
Dip the fish into the batter and roll them over with lai so that the lai forms a coating on the fish.Deep fry them. Serve hot.

Note-Lai crust gives  a crispy bite to the fish.

Kabuli chana starter

Ingredients

1.Kabuli chana-1cup(soaked overnight and then boiled)
2.Maida-3tsp
3.Rice flour-3tsp
4.Curry leaves-10 to 12 nos
5.Ginger garlic paste-1tsp
6.Coriander powder-1/2tsp
7.Cumin powder-1/2tsp
8.Chilly powder-1/4tsp
9.Salt to taste
10.Refined oil for frying

Method

Make a batter of rice flour,maida,dry spices,curry leaves and salt.Mix in the kabuli chana.In a deep frying pan add oil and allow it to heat.Once hot lower the flame and deep fry.Serve hot.

Rasberry salad

This is simple to make and a good filling less calorie food.

Ingredients

1.Rasberry-1cup(cut into halves)
2.Radish peel-1cup(peel in lengthwise)
3.Orange juice-2tbsp(orange should be sweet)
4.Chilly flakes-1/2tsp
5.Coriander-2tsp
6.Salt to taste

Method

Mix all the ingredients and enjoy.