Mushroom-Paneer Toast

Ingredients

4-5 mushrooms cut into quarter

8-9 slices of white bread

3 tbsp garlic finely chopped

1/2 cup grated paneer

1 tsp pav bhaji masala powder

3-4 green chillies finely chopped

2 tbsp coriander leaves finely chopped

salt to taste

2 tsp oil 

Method

• Heat oil in a pan, add green chilli and garlic and fry till light brown, then add 1 tbsp of coriander leaves,pav bhaji masala powder and fry for a minute
• Add grated paneer,mushroom,salt and mix it well and fry for 2-3 minutes 
• Switch off the gas and allow it to cool 
• Apply butter on one side of the bread and stuffing on the other bread evenly and then grill it on oven or on tawa with oil or butter till golden brown on both the side and then serve hot
  
  

Honk Kong Style Vegetables

I had got this recipe from some old magazine and i tried it as it was very healthy and very quick to prepare and delicious as well and goes well with any chinese rice

Ingredients

1 carrot cut into roundels(parboiled)

2-3 small size baby corn diced(parboiled)

1 capsicum cut into cubes

2 tsp grated ginger

2 tbsp chopped garlic

3-4 whole dry red chillies broken into bits

a pinch of ajinomoto (msg)

2 tbsp soya sauce

2 tsp vinegar

2 tsp chilli sauce

1 tbsp freshly crushed peppercorns

2 tbsp cornflour dissolved in 1/4 cup water

1 cup vegetable stock

salt to taste

1 tbsp oil

1 tbsp chopped spring onion greens for garnishing

Method

• Heat oil in a pan, add red chillies,ginger,garlic and fry till light brown
• Then add the capsicum and fry till little tender yet crunchy and then add the other vegetables and fry for 2-3 minutes
• Add soya sauce,chilli sauce,sugar,salt,freshly crushed peppercorns and mix well 
• Add the vegetable stock and allow it to come to a boil and then add the cornflour paste and cook for 5-10 minutes on a low flame till the sauce thickens and then garnish it spring onion greens and serve hot

Kung Pao corn

This Gravy does not need any introduction its one famous gravy in any chinese restaurant its got a nice aroma and adding corn makes this gravy tangy and sweet .........I always do this gravy during parties or when i have invited my guests over for dinner and they always compliment me for this gravy &  so here goes the authentic recipe for kung pao corn

Ingredients

1/2 cup boiled sweet corn

1 capsicum (cut into small cubes)

2 tbsp cashewnuts

3 whole dry red chilli

1 onion (finely chopped)

1 tsp ginger

2 tbsp finely chopped garlic

2 tomatoes pureed or 1/2 cup tomato puree

1 tsp Soya sauce

1tsp chilli garlic sauce

1/2 tsp white vinegar

1/4 tsp sugar

salt to taste

2 tbsp oil

Mix together

1 Cube of veg stock

2 tsp cornflour

1 cup water

Method

• Mix together cornflour, water, veg seasoning cube.
• Half the cashews and fry in oil till golden brown.
• In the same pan add 1 tbsp oil add dry chilli , fry for a minute add onion fry till light brown add chopped ginger, garlic, and saute.
• Now add tomato puree and fry till leaves oil and then add soya sauce, chilli -garlic sauce, vinegar, sugar, and mix well and stir fry. Now add capsicum and stir fry for a min.
• Now add the corn and cornflour mixture and bring it to a boil till the gravy thickens.
• Serve with Shanghai rice or Fried rice.

Gobi Paratha

Ingredients
For the dough
1 cup Maida
1 cup Wheat flour
2 tsp oil 
1/4 cup milk
Salt to taste
1 tsp sugar
For the stuffing 
2 cups grated Cauliflower
1 tsp turmeric powder
1/2 tsp ginger 
1 tsp crushed coriander seeds
1 tsp red chilli powder
1/2 tsp haldi powder
1/2 tsp amchur powder
1/4 tsp Ajwain
1 tbsp mint leaves
2 tbsp finely chopped coriander leaves
salt to taste
2 tsp oil /ghee
0ther ingredients 
oil to shallow fry
Method
For the stuffing

• Heat oil in a pan, add ghee and fry crushed coriander seeds , ajwain for 1-2 minutes, then add the  grated ginger,  grated cauliflower, Turmeric powder,red chilli powder, amchur powder, salt to taste,  coriander leaves, mint leaves and fry for 2 minutes.
•  mix it well, switch off the gas and keep it aside.

For the dough

• Take a bowl, add all the ingredients listed under dough with enough water to make a soft dough and keep aside

For the paratha

• Now take one portion of the dough and flatten it and then add one portion of stuffing in the center ,Gather edges and roll out into a thick parantha 
  
• Heat a tawa, put a tsp of oil and then fry the parathas till golden on both the sides, repeat the same procedure for the rest of the dough and stuffing 
  
• Serve hot with fresh curds

Simple Egg Sandwich

This is surely the easiest to do in breakfast and yet can be very tasty and was taught by my husband and when i had tried this for the first time i really didnt think it to be so yummy....my son just loves to have this sandwich  and am sure even u all will like it...so whenever ur in a hurry or u dont have time to prepare breakfast, u can surely try this one.....and am also sending this to shams's first cooked food event

Ingredients

2 Boiled eggs cut into thin slices

5-6 slices of toasted white bread

1/2 cup mayonnaise

2 tbsp tomato ketchup

2 tbsp freshly crushed peppercorns

few lettuce leaf

few cucumber slices

Salt to taste

Method

• Mix mayonnaise,tomato ketchup,freshly crushed peppercorns,salt in a bowl and keep aside
• Take 2 slices of bread apply the mayonnaise mix on it evenly, take one slice, place one lettuce on top of it,spread 4 slices of egg, top it up with 1-2 slices of cucumber and then cover it with another toasted bread
• Repeat the same with the remaining bread slices and serve 

Brinjal & Potato in Peanut sauce

Ingredients

1 Big Brinjal cut into cubes

1 tbsp White sesame seeds

2 tbsp Peanuts

2 Chopped Tomatoes

1 tbsp ginger grated

1 tbsp Garlic grated

1/2 tsp kasoori methi

3 tbsp chopped coriander leaves

1/2 tsp turmeric powder

1/2 tsp Red chilli powder

1/2 tsp Garam Masala powder

2 Potatoes (Boiled and cubed)

1/2 tsp mustard seeds

2 tbsp oil

salt to taste

Method

• Dry roast peanuts and white sesame seeds and grind to a powder and keep aside.
  
• Dry roast gram flour till it gives out nice aroma and keep aside.
  
  
• Heat oil in a kadai add mustard seeds when it crackles add turmeric powder, red chilli powder, gram flour, fry well now add garam masala, grated garlic and ginger and fry for a while

• Now add the chopped tomatoes and fry till it leaves out oil. Add peanut and sesame powder, kasoori methi and coriander leaves continue frying and then keep aside.
• 
  In another pan add oil fry cooked potato and brinjal and fry till potatoes are lightly browned and brinjals get cooked , add a little water if necessary. Now add the ground masala little water and cook till gravy is semi thick, add salt and Serve hot with Chapathi

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Potato Masiyal

This is one of the beautiful dish with gingery flavour which is an excellent  side dish with paratha or chapathi and it's lovely to go with rice as well.

Recipe credit : Jaya. V . Shenoy book

Ingredients
1/2 cup toor dal
2 potatoes 
1 tomato chopped
1 " piece ginger grated
4-5 garlic cloves
a pinch of hing powder
1 sprig curry leaves
1/2 tsp turmeric powder
2 red chillies
4 chopped green chillies
1 tsp mustard seeds
1 tsp chana dal
1 tbsp lemon juice
1 tbsp finely chopped coriander leaves
salt to taste
2 tbsp oil
Method

• Wash a soak toor dal for 15 minutes and then drain it and keep aside
• Wash potatoes,peel it and cut into cubes and then keep aside and Pressure cook toor dal and potato with little salt for 10 minutes and then keep aside
• Heat oil in a pan, add mustard seeds,chana dal,red chillies and fry till its splutters and then add curry leaves,ginger,green chillies,garlic and fry till light brown
• Add turmeric powder,hing powder,chopped tomato and fry for another 2 minutes 
• Add the potato-dal mixture along with the water and bring it to a boil, add salt and lemon juice and garnish it with coriander leaves and then serve hot.
• 

Nutty Rich Chocolate Cake

Ingredients

100 gms milk chocolate grated

100 gms butter softened at room temperature

1 tsp baking powder

2 tsp vanilla essence

1 cup Maida

2 eggs

3/4 cup castor sugar

1/2 cup finely chopped cashewnuts

1/4 cup finely chopped walnuts

5-6 raisins 

few chopped cashews for garnishing

Method

• Sieve Maida and baking powder and then keep aside
• Melt milk chocolate in microwave for 1-2 minutes or in a double boiler till it melts
• Take a bowl, break the eggs,add castor sugar,butter and beat well with a help of an electric beater for 10 minutes 
• Then add the melted chocolate,vanilla essence,sieved Maida, walnuts,raisins,cashewnuts and mix well for 5 minutes till all the ingredients are well blended
• Grease a square baking dish and pour the chocolate cake mixture,garnish all over evenly with nuts  and then bake in a preheated oven at 180 C for 30-35 minutes or till done
• Cool on a wire rack and then cut into squares and serve

Spicy Chowmein

This is surely one of my favourites whenever i go to any chinese restaurents and at home also i keep trying new chinese dishes as i prefer this type of cusine most of the time...So this one is surely easy to make and just perfect for dinner and best served with chicken manchurian gravy...so enjoy trying this mouthwatering spicy chowmein and am sure u ll keep doing this every now and then.....

Ingredients

1 packet Hakka noodles
8 garlic cloves finely chopped
a small piece of ginger grated
4 Fried red chilli
2 tsp red chilli paste(fried red chillies)
1 white onion finely chopped
1/2 cup spring onion greens finely chopped
1 carrot  cut into thin long strips
1 capsicum cut into thin long strips
1/2 cup shredded cabbage
2 tsp dark soya sauce
2 tsp vinegar
2 tsp cornflour dissolved in 1 /2 cup water + 1/2 stock
2 tbsp white til /sesame seeds
3 tbsp oil
salt to taste
Method

• Heat 4-5 glasses of water in a pan, add 1 tsp oil, salt and when it starts boiling add noodles and cook it till done. Drain it, then wash it in cold water and then drain out the water completely
• Spread the noodles in a big plate and mix 2 tsp oil and salt and then keep aside
• Heat remaining oil in a pan, add chillies and fry for a minute, then add garlic,ginger and fry till light brown
• Add chilli paste and fry till the raw smell goes off and then add half of the  spring onion greens,onion and fry till translucent
• Add carrots,capsicum,cabbage,salt and fry for 2-3 minutes(should be crunchy) and then add light soya sauce,vinegar and cornflour paste and when it starts to boil  just switch off the gas and then mix the noodles well in the sauce
• Switch on the gas again and cover the lid and cook for 5 minutes and then garnish it with remaining spring onion greens  white sesame seeds and then serve hot.

Methi Thepla

One of the simply best Paratha which is healthy , simple and yet delicious that u will love every bite:)

Ingredients
1 cup wheat flour+ wheat flour for dusting
1/2 cup finely chopped methi leaves
1 tsp Red Chilli powder
1/2 tsp haldi powder
1/4 tsp garam masala
1/2 cup curd for kneading 
salt to taste
pinch of sugar (opt)
2 tbsp oil + extra for frying on a chapathi tawa
Method

• In a bowl combine all the ingredients with 2 tbsp oil  and enough curds to make a soft dough
• Divide it in equal portions and roll each into thin round shape like that of a chapathi
• Heat a tawa and shallow fry these thepla with little oil on both the sides till golden spots appear and then serve hot with curds /Pickle.