Capsicum Rice
Bell pepper is sliced and cooked in tempered oil along with sliced onion. Peanuts are roasted
with red chiles and ground into fine powder. Finally the powder is mixed with bell pepper and
steamed basmati rice. Serve capsicum rice with any raita of your choice.
Makes: around 2 Servings of Capsicum Rice.
Ingredients:
Bell Pepper 1
Onion 1 Small
Basmati Rice 1 Cup
Raw Peanuts 1/3 Cup
Whole Red Chiles 3 – 4
Tamarind 2 inch Piece
Mustard Seeds 1 tsp
Curry Leaves 5
Cilantro few Sprigs
Salt to taste
Oil 3 tsps
Method of preparation:
Peel and slice the onion.
Wash, remove stem, discard seeds and slice the bell pepper into 2 inch long strips.
Soak tamarind in few tablespoons of warm water and extract all the juice discarding the veins.
Wash and finely chop the cilantro.
Cook basmati rice in 1 1/2 cups of water till all the water has been absorbed by the rice.
Heat two tsps of oil in a pan, add raw peanuts and fry till peanuts turn golden brown.
Remove the peanuts from heat, add broken red chiles, cumin seeds and fry till red chiles change
color and crisp up.
Remove the red chiles from heat and cool the ingredients to room temperature.
Grind the peanuts, red chiles, cumin seeds and salt into fine powder.
Heat tsp of oil in the pan, add mustard seeds and curry leaves.
When mustard seeds start spluttering, add bell pepper and onion.
When onion turns translucent and the bell pepper turns little soft, add the peanuts powder.
Stir well and add tamarind extract and salt.
Mix well and stir in cooked basmati rice and cilantro.
Serve capsicum rice with any raita of your choice.
Notes: Make sure not to overcook the bell pepper.
Suggestions: Adjust the red chiles according to spice preference.
Variations: You can also add chopped cashews along with mustard seeds.
Other Names: Capsicum Rice, Butta Pacchi Mirapakaya Annam.
Mixed Vegetable Cutlet
Choice of mixed vegetables (cauliflower, carrot, potato, green beans, peas etc) are cooked and
mashed along with boiled vermicelli. The mixture is made into patties and rolled in bread crumbs
and deep fried till golden brown. Serve mixed vegetable cutlet with ketchup or with any chutney
of your choice.
Makes: around 2 Mixed Vegetable Cutlet.
Ingredients:
Roasted Vermicelli 1/4 Cup
Potato 1 Small
Cauliflower few Florets
Carrot 1/2 of Small One
Green Beans 3
Green Peas 1 Tbsp
Green Chiles 1
Ginger 1 inch Piece
Cumin Seeds a Pinch
Garam Masala a Pinch
Cilantro few Sprigs
Curry Leaves 1 – 2
Salt to taste
Bread Crumbs few Tbsps
Oil 1/4 tsp + for Deep Frying or Shallow Frying
Method of preparation:
Wash, remove ends, peel and chop the carrot into small pieces.
Peel and roughly chop the potato.
Wash, remove ends and finely chop the green beans.
Remove stems, wash and finely chop the green chile.
Peel and mince the ginger.
Wash and finely chop the cilantro.
Wash and finely chop the curry leaves.
Bring to boil a cup of water, add vermicelli and cook on low flame for couple of minutes for
vermicelli to absorb all the water.
Cook on high flame for couple of seconds if there is any extra moisture.
Remove the vermicelli onto a bowl and make sure its cooked through.
Steam all the vegetables (cauliflower, carrot, green beans, green peas and potato) or boil them in
little water till done.
Heat quarter tsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle, add green chiles, ginger and curry leaves.
Fry briefly, remove from heat and add the garam masala to the hot oil.
In a mixing bowl, add the above tempering, all the cooked vegetables, cilantro, salt and cooked
vermicelli.
Lightly mash everything together and divide the mixture into 2 – 3 portions.
Form each portion into a ball and roll it in bread crumbs.
Lightly flatten the rolled mixture and keep aside.
Repeat the same with remaining portions.
Heat oil for deep frying on medium – low heat.
When oil is hot, slowly drop the mixed vegetable cutlet into the oil and deep fry till golden
brown on both sides.
Remove the mixed vegetable cutlet onto a absorbent paper.
Serve mixed vegetable cutlet with ketchup or with any chutney.
Notes: Make sure to cook the vermicelli right.
Suggestions: If vermicelli is not cooked and doesn’t feel little mushy. Pour some more hot water
and cook till done.
Variations: Also add your choice of mixed vegetables to the mixture.
Other Names: Mixed Vegetable Cutlet.
Onion Parathas
Ingredients
2 cup wheat flour
2 medium size onions chopped finely
Coriander
Chillies
Chat masala
Jeera powder 1/4 tea spoon
Lime juice
Salt
Method
Knead the dough as usual like for chappati.
Mix all the ingredients in bowl i.e onions, chillies, coriander, chaat masala, salt and keep
it aside for a few minutes.
Make a small ball of the dough and shape it like a cup. Add a little of onion mixture to it
and close the dough cup tightly with your hand.
Roll the paratha slowly ,and then roast it on hot tawa.
Serve it hot with plain or salted curds.
Missi Roti
Ingredients
1 cup besan
1 cup atta
2 tbsp oil or ghee
1 tbsp kasoori methi
1/2 tsp salt
1/2 tsp red chilli powder.
1/2 tsp jeera
Pinch of hing
Pinch of haldi
Method
Mix all the ingredients. Add enough water to make a dough of rolling consistency.
Cover it and keep aside for half an hour.
Make small balls and roll them slightly thicker than the usual chapati.
Cook on hot tawa with or without oil or in a hot tandoor.
Shahi Paneer
Ingredients
250 gms paneer
For gravy
4 large tomatoes, chopped
1 onion, chopped
1/3 cup milk or thick cream
1/4 cup curd
11/2 tbsp cornflour, dissolved in 1/2 cup water
1 tbsp tomato sauce
1/2 tsp chili powder
1/2 tsp pepper powder
1/2 tsp garam masala
1.5 cm ginger chopped
2 black cardamoms, crushed
1 green chili, chopped
2 tbsp ghee
3 tbsp coriander leaves, chopped for garnishing
Salt
Method
Cut paneer into finger shaped pieces; deep fry & keep aside
Heat ghee, add onions, ginger, green chili & black cardomoms; fry until the onions turn
light brown.
Add tomatoes, add curd, saute for some time. Remove from heat.
When cool, grind to a puree, add water if needed.
Add cornflour paste, stirring continuously.
Add salt, chili powder, pepper powder, garam masala powder and tomato sauce.
Cook till the gravy is thick.
At the time of serving, heat gravy, add paneer, add the cream or milk and lastly the
coriander leaves.
Akbari Paneer
Ingredients
Paneer 250 grams
2 Onion (medium) cut in long thin pieces
Ginger 1" piece cut in long thin pieces
Garlic 8 kali cut in long thin pieces
3 Small cardamom
Cinamom 1" piece
Ghee or oil 4 tbs
3 Tomato (medium size)
Salt to taste
Red chilli powder 1 tea spoon
Milk 1 to 2 glass
Method
Heat the ghee in a pan.
Put onion, ginger, garlic, cinamom and cardamom.
Fry it till the onion becomes light brown.
After that keep out all the things from ghee and make a smooth paste with tomato in
mixer.
Then again fry for 4 to 5 minutes the paste in ghee and add salt and chilli powder.
Add paneer pieces and fry for two to three minutes.
Add milk and cook till the gravy become thick.
Garnish with chopped coriander .
Serve hot with paratha or rice.
Punjabi Lachha Paratha
1 cup: Atta (wheat flour)
Salt to taste
Ghee or oil
Water for kneading
Method
1. Take atta in a basin. Add ghee or oil and salt to taste. Add water gradually and knead to a
smooth dough.
2. Divide the dough into 3 equal portions. Shape each portion a rope of 12" in length. place
the rope-shaped dough on a flat surface. coat the inner side of the rope with ghee or oil.
coil into a jalebi shape so that the oil-smeared surface forms the inside of every circle.
3. Flatten the jalebi-shaped coil and roll out the parathas into a round,5" diameter. place it
on a pre-heated tava.
4. Cook for a few seconds till slightly roasted. Then turn it over and let it roast.
5. Now, smear the top surface with ghee as well as the sides.
6. Allow to cook for a few seconds before turning it over again.
7. Repeat process of smearing ghee until the paratha is golden brown on both sides.
Jeera Rice Recipe
Ingredients:
2 cups long grained rice-cleaned and soaked for an hour
1/2 cup sliced onions
2 tsp cumin seeds
1 tbsp salt
a few drops of lemon juice
2 tbsp oil
Method:
In a heavy bottomed saucepan, heat the oil and add the cumin seeds.
Add the onions and saute till transparent but not brown.
Add rice and turn around a few times before adding 3 cups of water.
Bring the mixture to a boil, sprinkle a few drops of lemon juice, cover the pan and lower the
heat. The rice should be ready in 10 minutes.
