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ZEERE WALE AALOO

Karele Gosht

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Coconut biscuits and sandwiches

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Green Chilli Chutney

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Onion Samosa

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Chinese Vegetable Spring Rolls

Ingredients:

PANCAKES:

• 4 Tbsp Flour
• 1 Tbsp Corn flour
• 2 Eggs
• ½ tsp Salt
• 1 cup Water

FILLINGS:

• 3 Tbsp oil
• ½ cup thinly sliced green onion
• 1 cup finely shredded cabbage
• ½ cup carrot
• ¼ cup chopped celery
• Pinch Chinese salt
• ¼ tsp sugar
• 1 tsp salt (to taste)
• Pinch pepper

Method:

For Pancake:

1. Combine flour, corn flour, eggs, salt and water in a bowl and beat until smooth.
2. Leave the batter for half and hour
3. Using a lightly oiled frying pan (preferably a non-stick one), fry the pancakes by pouring in a little batter and twisting the pan around to coat the base evenly.
4. Fry on one side only then leave the same to cool on a wire rack.

For Filling:

1. Heat oil in a frying pan till very hot. Crisp fry green onion, cabbage, carrots and celery and remove from heat.
2. Then in a bowl combine the vegetables with ajinomoto, sugar, salt, soya sauce and pepper.
3. Place the filling on the uncooked side of the pancake and roll up and seal with flour and water paste.
4. Deep fry the roll and serve hot.

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Spring Rolls

 Ingredients:
Pumpkin (without skin and seeds) - 1/6
Sweet syrup (in small containers) - 2 items
Cinnamon - on your taste
Cream - 3 tb.sp.
Chocolate cookie - 4 items
Flour "Hakurikiko" (flour with shortage of gluten) - 50 g
Sugar - 25 g
Salt - to your taste
Egg - 1
Milk - 1/3 cup
Melted butter - 10 g
Butter - to your taste 

Preparation:
1. Cut the pumpkin on pieces, put in heat-resistant soup plate, cover with polyethylene film, place in a microwave oven and bake 7-8 minutes.
2. Pound hot pumpkin thoroughly adding at the same time sweet syrup, cinnamon and cream. When pumpkin get cold a little, add broken-down cookies and mix. 
3. Pour bolted flour, sugar, salt and egg in deep dish and mix thoroughly to avoid nubbins. Pour milk little by little, then add melted butter. 
4. Oil frying pan 12 cm in diameter, bring to a great heat, pour the batter for one pancake. When batter dry out a little, turn pancake over. 
5. Take the filling out on pancakes and roll. 

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Vegetable Cutlet

Ingredients
1 medium size carrot
1 medium size potato
1 medium size beet root (optional)
4-5 Beans
Peas (optional)

To Grind
garlic 1 small piece
Fennel seeds 2-3
Green chili 2-3
Coriander leaves little bit
One medium sizes onion finely cut & keep.

To dip
2-3 tablespoon of Maida & add little bit of water and mix them well (it should be pouring like idli flour)

Powder
Take 3-4 slices of bread & powder them. (you can use either breads crumbs)

Method
1.Finely cut all the above said vegetables.
2.Wash & Pressure-cook with little bit of water, turmeric powder & salt.
3.Smash them & keep it aside (if there is any excess waterin the cooked vegetables just drain).
4.Heat one tablespoon of oil.
5.Fry onions till it turns into brown & add the grounded paste. Just fry for few seconds.
6.Then add the smashed vegetables & fry till it gets thickened. Wait to cool.
7.Then make them into small balls and dip it in the above said Maida consistency & immediately smear them in the above said powder and spread them in the plate or paper to dry.
8.Once everything over just do deep-fry or roast both the sides of them by adding little bit of oil till it turns into brown color.

Vegetables Spicy Garlic Sauce

Ingredients:

2 tbsp finely minced garlic

1 tsp finely minced ginger

1/4 cup spring onions, finely chopped

1 finely chopped green chilli

2 1/2 cups vegetables (tomatoes, baby corn, capsicum, beans, carrot, cabbage), chopped into bite sized pieces

1 tsp red chilli paste

1 tsp light soya sauce (optional)

1/2 tbsp vinegar

1 1/2 tsps brown sugar

2 tbsps tomato ketchup

1 1/2 tbsp cornflour

1 1/2 cups water

salt to taste

1 1/2 tbsps sesame oil or peanut oil

Method

1. Heat a tbsp of sesame oil in a large wok and once the oil is piping hot, add the minced garlic and ginger stir fry for half a minute.

2. Add the chopped spring onion whites and green chili stir for a few seconds. Add the chopped vegetables (except tomatoes) and stir fry on high for 4-5 minuts, constantly tossing them.

3. Reduce to medium heat and add the red chili paste, brown sugar, soya sauce, tomato ketchup and vinegar. Combine well and cook for 2 mts.

4. Add the tomato quarters and stir fry till the spices coat the vegetables well for about a minute or two. Keep stirring constantly lest it burns.

5. Add water and salt and cook on high till the water reduces to half its quantity. Combine a little water to the cornflour such that there are no lumps and slowly add to vegetables, stirring constantly.

6. Keep stirring till the sauce thickens and turn off heat. Garnish with spring onion greens and serve hot with noodles or fried rice.

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Vegetable Noodles

Ingredients:

1 packet egg noodles (boiled, drained in cold water and tossed in 1-2 tsps oil)

1/4 cup spring onions, finely chopped

1 onion sliced

2 cups julienned vegetables (carrots, beans, cabbage and capsicum)

1 tsp soya sauce

1 tsp green chilli paste (optional)

1/2 tbsp vinegar

pepper pwd as required

salt as required

1 1/2 tbsps sesame oil or peanut oil

Method

1. Heat a tbsp and a half of sesame oil in a large wok and once the oil is piping hot, add the spring onions and sliced onions and stir fry for 1 mt on high.
2. Add the rest of the vegetables and toss them on high heat for 4 mts.
3. Add salt, pepper pwd, soya sauce and combine. Add the drained noodles and combine well.
4. Add vinegar and toss the noodles and vegetables on high heat for a few seconds. Turn off heat. Garnish with chopped spring onion greens and serve hot with vegetables in spicy garlic sauce.

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Fish and Potato Recipe

Ingredients

• Fish-half kg
• Garlic-50 grams
• Yogurt-125 grams
• White cumin-some
• Potato-125 grams
• Salt and red pepper-to taste
• Ghee-125 grams
• Dried coriander-some

Method

• Fry the fish. Fry half boiled potatoes. Then fry ghee with coriander and cumin seed.
• Add salt and red pepper in fish and then add ghee in it and add water to tender it.
• When it is tender and cooked then serve.

Chinese Egg Fried Rice

Ingredients

• Rice (wash and soaked it for half an hour)-2 cups
• Capsicum (cut in stripes)-1
• Carrot (cut it horizontally)-1
• Green onion (chopped, only green part)-2
• Eggs (beaten with little yellow color)-2
• Worchester sauce-2 tbsp
• Garlic, chopped-2 clove
• Oil-1/4 cup
• Salt-to taste
• Soya sauce-1 tbsp
• Black pepper-to taste
• White pepper-to taste

Method:

• Boil the water first in a wok for rice. As the water starts to boil, add rice. Cook it till the rice is done. After cooking drain them and put them aside.
• Then heat oil in a pan and fry garlic in it then along with garlic add eggs and stir them continually. When eggs are cooked, add all vegetables, salt, black and white pepper. Mix them and add it in the rice.
• Now add Worchester sauce and soya sauce on the rice. Cover it and cook it on a low flame for 1-2 minutes.
• Then finally serve the rice on the plate and can have it with any Chinese gravy.
• Your Chinese Egg Fried Rice is now ready.

Macaroni Salad

Ingredients

• Macaroni-2 cup
• Capsicum-1
• Carrot-1
• Tomato-1
• Onion-1
• Mayonnaise-3 tbsp
• Black pepper-1/4 tsp
• Salt- As Required

  Method

  • First boil the macaroni.
  • Then cut the Capsicum, carrot, tomato and onion.
  • After cutting them, take mixing bowl and mix all together the macaroni, all the required vegetables and then add salt, black pepper and mayonnaise.
  • Mix them well and serve it cool.
  • Your Macaroni Salad is now ready.

Baked Pasta

Ingredients

• Pasta-1/2 packet
• Milk-1/2 liter
• All Purpose Flour (maida)-4 tbsp
• Chattered Cheese-4 slices
• Salt-1/4 tsp
• Black Pepper-1/4 tsp
• Capsicum-2
• Onion-1
• Tomato-2
• Carrot-1
• Spring Onion-2
• Sugar-1/4 tbsp

Method

• Boil the half packet of Pasta.
• Then boil the milk in a pot.
• Then from another pan put all purpose flour in it and cook it for 5 minutes and then remove it.
• Now add the flour in the milk. As soon as the milk forms thick, add salt, black pepper, and sugar in it.
• Cut all the required vegetables and add them in milk.
• After that add the boiled pasta in it and dish out in the oven dish.
• Now spread chattered cheese on top of the pasta and put it in the pre heated oven of 150 and let it heat for 2/12 minutes.
• Finally take out the pasta from the oven and serve it in a plate.
• Your Baked Pasta is now ready.