Veg Party Menu-1

Shahi Paneer:


Ingrediants:

Cottage cheese (paneer) 400 grams Onion , quartered 2 large Oil 2 tablespoons Cloves 3 Black peppercorns 4-5 Cinnamon 2 one inch sticks Bay leaf 1 Green chillies, slit 2 Ginger paste 1 teaspoon Garlic paste 1 teaspoon Cashewnut paste 1/4 cup Yogurt 1/2 cup Cream 1/2 cup Saffron (kesar) a pinch Garam masala powder 1/2 teaspoon Salt to taste

METHOD Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. Add the yogurt and sauté till the water from the yogurt gets absorbed. Stir in the cream, saffron and garam masala powder and salt to taste. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot. Bagara Baigan: Ingredients: 250gms: Small Round Brinjals  1 tsp: Ginger Garlic Paste 1 Cup: Onions Chopped 1 tbs: Seseme seeds (fry a little) 1 tbs: Grated Coconut 1 tbs: Roasted Groundnuts 1/2 tsp: Turmeric Powder 1/2 tsp: Coriander Powder 1/2 tsp: Cumin Powder 1/2 tsp: Garam Masala Tamarind small lemon size Add Red Chilli Powder according to taste Add Salt according to taste 4 Tb Sp Oil for Frying Method: 1. Slit Brinjals from both the sides without cutting the vegetable completely. 2. Soak tamarind in 2 cups of water for 1/2 hour. 3. For the gravy, make a smooth paste of seseme seeds, roasted peanuts and grated coconut. 4. Heat a pan, Pour 2 tb sp of oil in it and fry the brinjals they become soft and keep aside. 5. Pour the rest of the oil in the pan, heat it. 6. Add ginger garlic paste and chopped onions and fry until the onions turn light brown. Add the masala paste. Fry a little for 1 minute, keep stirring. Now add turmeric powder, cumin powder, coriander powder and red chilli powder and mix well. Add the tamarind juice, and salt according to taste. 7. Now add the fried brinjals and cover the pan with a lid and cook on a medium flame for 5 minutes or until the brinjals are completely cooked.  Serve hot with garnished coriander leaves. Plain Pulao: Ingredients: 1 cup rice (uncooked) 1 cup milk 1 cup water 1 tsp fennel seeds 2 red chillies 2" cinnamon 3-4 cloves 2-3 cardamom 2 bay leaves 1 star anise 1 small onion 2-3 pods garlic chopped 1/4 cup cilantro chopped 2-3 Tbsp oil Salt to taste Method: In a pressure cooker, heat oil. Add the whole spices and fry until fragrant. Add onions and garlic and fry until onions turn golden brown. Add rice and cilantro and fry for a couple minutes. Stir in the milk, water and salt to taste. Cover and cook until done (2 whistles in my cooker). Onion Raitha: Ingredients: 1/2 kg curd 2 onion (finely chopped) 1 green chilly (finely chopped) 1 ginger (finely chopped) few coriander leaves (finely chopped) 1 tsp oil for tadka 1/4 mustard seeds (small) 1 tsp salt Method: Beat curd. Add onion, salt, green chilly and coriander leaves. Heat oil in a large spoon. Add mustard seeds. Add it to the raita. Mix well. Refrigerate for 1-2 hours before serving. Serve the onion raita  Note: Rotis/White Rice and Rasam can be common for all veg party menu's

German Breakfast-Roasted potatoes with egg

Ingredients:


4-5 boiled jacket potatos
3 eggs
1 onion
3-4 tblsp butter


Method:

Boil and peel the potatoes .
Cut round thick slices and keep them in the fridge for an hour.This makes them a bit solid and they wont turn into paste while roasting :)

Now heat the butter, and add in the cold potatoes, let them roast first from one side then turn them over let it roast, keep turning now and then.

Sprinkle the fine cubed onions , let all roast together till all is good golden brown.

Break 3-4 eggs directly on it and just mix a bit,

its actually made with a half fried egg where the yolk is totally undone but as i cant stand it, i mix max it :)
We add spinach in it too at the last but its according to ur taste, i like it with out spinach in the morning :)

So here you are , eat it with buns or brown bread or alone ,its tasty and filling!!!

Street style frankie

Ingredients

 

4 chapatis or rotis (or whole wheat tortillas)

 

1 egg beaten with a little water, add 1 tbsp of finely minced cilantro leaves

 

2-3 tbsp of freshly chopped cilantro/coriander leaves

 

1 small onion, thinly sliced

 

2-3 small Thai green chilies, finely chopped (to taste)

 

1-2 cloves of garlic, finely minced

 

1 inch piece of ginger, peeled and finely minced

 

½ tsp turmeric

 

1 tsp cumin powder

 

¼ tsp red chili powder, to taste

 

1 tsp chaat masala (easily available at any Indian grocery store)

 

juice of ½ lime

 

salt & pepper, to taste

 

2-3 tbsp oil (vegetable or canola)

   

FOR THE FILLING:

 

Vegetables: you can use an assortment of your favorite vegetables such as colorful bell peppers, carrots, yellow squash, zucchini,snow peas, mushrooms, sugar snap peas, tender young green beans (haricot vert), sweet corn, peas…

 

Paneer: 2 cups of paneer cubes, small dice

 

Chicken: 2-3 boneless skinless chicken breasts, cut into small bite size pieces

 

Shrimp: 1 lb of small size shrimp (peeled, de-veined and tail removed)

How to make Mumbai Frankie

Vegetables: 

Trim and cut the vegetables into small bite size pieces (squash, zucchini, green beans, mushrooms) or into julienne strips (carrots or bell peppers). 

In a large pot of boiling salted water, blanch the snow peas, green beans and sugar snap peas for just 1 minute. Quickly remove and drop into an ice bath. 

This will set their lovely green color and stop the cooking process. Drain well, pat dry and set aside until needed. 

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies.

 Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). Add the vegetables in batches, adding the vegetables that take the longest to cook first.

 Stir fry until all the vegetables have been just slightly cooked but still crisp. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed. 

Paneer: 

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. 

Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). 

Add the paneer cubes and toss. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed. 

Chicken: 

In a large wok on medium high heat, add 2 tbsp oil. 

When hot, add the onion and stir fry until just barely softened. Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). 

Add the chicken and toss. Stir fry for a few more minutes until the chicken is fully cooked through. You can also add your favorite vegetables and stir fry for a few minutes. 

Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed. 

Shrimp: 

In a large wok on high heat, add 2 tbsp oil. When hot, add the onion and stir fry until just barely softened. 

Then add the garlic, ginger and green chilies. Next, add all of the spices (turmeric, cumin powder, red chili powder, chaat masala, salt and pepper). 

Add the shrimp and toss. Stir fry for a few more minutes until the shrimp is just barely cooked. 

Be careful not to overcook the shrimp. You can also add your favorite vegetables and stir fry for a few minutes. Add the lime juice and a little of the freshly chopped cilantro leaves. Mix well and set aside until needed. 

FRANKIE ASSEMBLY: 

In a large skillet on medium low heat, add ½ tbsp of oil and add the chapati (or paratha or tortilla). Liberally brush the egg wash onto the chapati and flip.

 Let cook for a few minutes and brush the egg wash on the other side, flip again and cook for 1-2 minutes. 

Remove the chapati to a clean cutting board and let cool slightly. Add a few table spoons of the filling and roll into a cigar shape. Gently reheat the filling if necessary. 

Repeat the process for the rest of the chapatis. Garnish with freshly chopped cilantro leaves and serve with your favorite chutneys and sauces.