Grilled Veggie Quesadilla!!!

Ingredients

2 Bell Peppers same or different colors sliced lengthwise.
1 Zucchini cut in to semicircles/sliced.
1 large red onion sliced lengthwise.
4-5 mushrooms sliced lengthwise.

Salt.
Pepper.
1 tbs Cajun seasoning.(add more as per your preference)
4 to 6  Corn Tortillas.
Some butter.
2 cups Mexican cheese blend.
1/4 cup spread of your choice.(buffalo Ranch, Chipotle Ranch or simple Mayonnaise)

Procedure

Preheat the grill at 350 F,Or just do it indoors on a grill pan.
Cut the veggies lengthwise .Add any of your Favorite Veggies!!!!!!(corn/broccoli,eggplant)
Toss the veggies with Cajun Seasoning, Salt and Pepper .

Drizzle some oil.
Grill the veggies on the grill or a grill pan till partially cooked and have a crunch.

Put it aside.
Take the tortillas and spread some butter and toss it on a pan for min or 2 on both the sides. Remember we just have to warm it.

Assembly
Then spread the Chipotle ranch on one Tortilla.
Sprinkle some cheese on top and then spread the grilled veggies evenly.
Then sprinkle some more cheese.

Top it with the other tortilla and place it gently on the grill.
Grill on both the sides till the cheese melts.
Take it out serve hot.

Simple Hakka Noodles.

Ingredients

1 pack Hakka Noodles.
1 cup thinly sliced green pepper.
1/2 cup thinly sliced Onion.
1 tbs Ginger Garlic paste.
2 tbs soy sauce.
1 tsp chilli flakes.
1/2 tsp white pepper powder.

Procedure

Cook the noodles as per the package instructions.
Add 3 tbs oil in a wok.
Once the oil heats up add the ginger garlic paste. Saute for about a min.
Add the peppers and onions.
Saute on high heat for 1-2 mins.Keep the veggies crunchy.
Add salt ,soy sauce, chilli flakes .
Add the noodles.
Add white pepper powder.
Cook for 2-3 mins.
Serve hot.

Butter Chicken

Ingredients

4 -5 medium tomatoes(I use plum small tomatoes hence used more)
2 medium Onions.
Ratio of tomato and onions should be 2:1.
1 inch ginger and 2-3 cloves of garlic.

1/4 cup cashews.
Whole Dry spices(3-4 peppercorns,cinnnamon,cloves,2-3cardamoms)
1/4 cup cream.
1 tbs tomato paste.(or use tomato ketchup)
1 tbs Coriander cumin powder.
1 tbs Garam masala powder.
1 tbs kasoori methi.
1 tbs honey.
For chicken marination.
2 chicken breasts.
1 tbs Ginger garlic paste
1/2 tsp turmeric.
1/2 tbs chilli powder
1 tbs coriander cumin powder.

Procedure

Marinate chicken breasts with ginger garlic paste ,salt, chilli powder ,turmeric and coriander cumin powder .Set aside for 15-20 mins.
Partially cook the chicken till slightly brown on both the sides.(do not cook completely)
Cut it into bite side pieces. Keep aside.

 

In the meanwhile add chopped tomatoes ,chopped onions, cashews ,ginger, garlic ,whole spices and about a cup of water. Boil till the Onions and tomatoes are soft and mushy.

Put the above cooked mixture in the grinder and grind it into a smooth paste.

Then take a pot.Add some butter and oil to it.
Then add the paste in the pot .
Add the tomato paste (or ketchup),Coriander cumin powder ,chilli powder and garam masala powder.
Bring it to a boil.

Then add the chicken pieces to the gravy.
Boil till chicken is completely cooked.(about 5 to 7 minutes)
Drizzle some honey according to your taste preference..(I added about 1 tbs as I like the curry a bit sweet, skip it if you want)
Finally add some kasoori methi.
And top it of with cream.

Serve hot with naan bread or Rice.

Alu Wadi/Patra/Colocasia wheels.

Alu Wadi /Patra/Colocasia leaves Wheels.

Ingredients

9-10 leaves of Colocasia/alu(Marathi).Preferable different sizes.
Filling paste.
1 cup Gram Flour/Besan.
1/4 Cup Rice flour.
1 tbs Coriander cumin Powder.
1 tbs oil.
1 tbs tamarind paste.
1 tbs sesame seeds.
1 tbs jaggery.(more if like it sweet).
1/4 tsp Turmeric.
1/2 tsp red chilli powder.
Salt as per taste.

Oil for frying.

Procedure

Wash the colocasia/taro/alu leaves and arrange in order of biggest to smallest.
Mix all the ingredients under Filling Paste.
Add some water to make it into a thick paste.(peanut butter consistency)

Assembly
Place the biggest leaf  inverted ,light green color facing up.(Vein side up)
Spread the paste on the leaf covering the whole leaf.(be a bit generous)
Then place another leaf same way ,vein side up but upside down.(this makes rolling easy)
Then apply paste again and follow the same procedure till you use up all the leaves.
Then fold about half inch from three sides.Apply paste to seal.
Then start rolling tightly from the fourth side.
Roll it completely.Keep appling paste as need to seal.

Tie it with a thread to secure the roll while steaming.
Then steam the roll for 12 to 14 mins.

Let it cool.Cut it into wheels and fry.
Serve hot.
Sometimes the wheels might open if the paste isn't enough.Then insert a tooth pick and then fry.

                          

Garlic Spaghetti with Asparagus and Mushrooms..!!

Garlic Spaghetti with Mushroom and Asparagus!!(my version)

Ingredients

4 servings of pasta or about 4 cups cooked Spaghetti.(al dente)follow instructions on the box.
2 to 2.5cups Asparagus cut into 1 inch pieces.(more if u like more veggies)
2-3 cups Mushrooms sliced lengthwise.
3-5 garlic cloves finely chopped.
1.5 tbs chilli flakes.(if u want it a bit spicy add in 1/2 tbs more)
Salt as per taste.
Crushed Black Pepper.
Few strings of finely chopped Parsley .
1/2 to 3/4 cup grated Parmeshan cheese.
Save some pasta water.(just in case)

Procedure

Cook the Spaghetti as per the box instruction in slightly salted and the keep aside.
Take 4-5 tbs olive oil in a pan.
Add in chopped Garlic.Saute for a min.(don't let it brown too much)
Add in the chilli flakes.Saute for few seconds.
Then add in Asparaghus and mushrooms.Saute for a 2-3 mins till asparagus is slightly tender BUT NOT FULLY COOKED.WE NEED THAT CRUNCH.
Add salt as per taste.
Then add crushed Black Pepper.
Then add in the cooked Spaghetti.
Toss everything together.Coat the Spaghetti with the garlic infused oil and veggies.
And finally addd the Grated Parmeshan Cheese.

Switch off the burner.Garnish with chopped Parsley and serve.

Kadhi Gole/yogurt curry with dumplings

Kadhi Gole/Gola Kadhi

Ingredients

Golas/pakodis
1 n 1/4 cup Chana Dal /Split Bengal Gram.(soaked for atleast 5-6 hrs)
4 Green chillies.
3-4 garlic cloves.
1/4 cup Gram Flour /Besan(if required).
Kadhi
1 n 1/4 cups Yogurt.
3/4 cups Gram Flour/Besan.
1 tsp Cumin seeds
1/2 tsp Mustard Seeds.
1/4 tsp Asafoetida.
1/2 tsp Turmeric.
2 strings Curry Leaves.
Tadka for topping/garnishing
3-4 tbs Oil
1 tsp Mustard seeds.
2 dry red chillies.
2 tsp red chilli powder.(as per ur spice requirement)

Procedure

For Golas/Pakodi
Soak the chana daal?bengal Gram in water for 5-6 hrs or in hot water for 3 hrs.
Coarsely grind it with 4 green chillies,Coriander ,3-4 Garlic cloves and salt as per your taste.
Keep aside.

Yogurt Mixture
In another bowl take the yogurt and Besan (gram flour) and whisk it till there are no more lumps.
Then add in 5 cups of water.
keep aside.
Heat some oil in a pan on a medium flame.
Add in cumin seeds and mustard seeds.
Once they start crackling add in the asafoetida and turmeric.
Add in curry leaves.
Then add in the yogurt mixture and whisk continuously to avoid lumps.
Add salt as per taste.

 

Once the mixture starts boiling drop the Gola/pakodi Mixture in with your hands or spoon.(if the mixture left some water add in a few tbs of besan)

Once the Golas /Pakodis are cooked they will float on the surface of the kadhi.
Follow the procedure for all the Pakodis.

Kadhi might thicken after adding Golas/pakodis so if that happens add some more water and adjust your desired consistency.
Tadka for Taste.
Heat some oil.Add in Mustard seeds ,Red Chillies and chilli powder.Keep aside and add it while serving as per your  desired spice levels.

Enjoy with Bhakri or Rice.

Vegetable Biryani!!

Vegetable Biryani!!

Ingredients

1 small Cauliflower cut into medium sized florets.(not to small)
1 big Green bell Pepper
3-4 Green Chillies.
1 BIg Carrot sliced lenghtwise one inch sticks.
10-12 Green Beans Strings cut lengthwise 1 inch long.
1 big Potatoes cut into sticks lenghtwise 1inch long.
3 Tbs Ginger Garlic Paste.
1/2 cup Peas.
1/4 cup Cashews slightly browned.(roast it on little oil).
2.5 cups Fried onions.
3 cups Basmati Rice washed and Soaked for about an hour.
1/2 cup warm milk and 1/2 tsp Saffron soaked in it.
1/2 Cup Yogurt.
Oven safe tray 12in X 12 in.

Whole Garam masala(3-4 cloves,8-10 black pepper corns,2 bay leaves,2 star anice,1in cinnamon 1 black Cardamom and 1 tbs Shahi Jeera)
Dry Masalas
3 tbs Red Chilli Powder.
3.5 Tbs Coriander Cumin Powder.
3 tbs Biryani masala.(I used Shaan)
2 tbs Garam Masala.

Procedure

Biryani vegetable Masala
Heat 4 tbs oil in a pan.
Add in the GInger Garlic paste and green Chillies.saute for 1 min.
Add in the Beans.Saute for 2 mins.
Add in the Carrots ,Peas and Potatoes.Saute for 2-3 mins.
Add in the Cauliflower and Green Peppers.Saute for 2-3 mins.

Add in all the dry Masalas.
Ad in the salt.(add bit more salt considering the rice will have only a little bit of salt.This salt will give the taste to the whole biryani)

Saute for 4-5 mins and then cover and cook for another 2 mins.(vegetables should remain crunchy)
Add in the chopped Coriander and mint.
Then add in 1/2 cup fried Onions.

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d in yogurt.
Mix and after a min or till the vegetables are 80 to 85% .(when pressed in between two fingers shld need slight presssure).
please check Beans they might remain undercooked.
Switch off the burner.
Keep aside.
Cooking Rice
Boil 10 -11 cups of  water in a pot.
Add in the the whoile Garam Masala and salt and 1 tbs oil.
Then add in the Soaked rice.
Cook till 90% done.(when u press in between the fingers sld feel semi soft not squishy)
Strain and keep aside.
Layering
Take the Baking tray put the Vegetable Masala layer at the bottom.
Then 1 layer of rice.(bit thicket that the veggies)
Then add in a layer of Fried Onion chopped mint and coriander.
Then again add in the vegetable layer ,Rice layer and Coriander mint Fried Onions layer.
Then spread the saffron Milk on the top.
garnish with Fried cashews.
Cover it with Aluminium foil.

Put it in oven for 30 mins at 410F Or layer it in a deep pot or tray and keep it on low flame covered for about 25 mins.
Serve with Raita.