CABBAGE CARROT RICE

INGREDIENTS:

* Cabbage - small finely chopped
* Carrot - 1 finely chopped
* Ginger garlic paste - 1/2 tsp
* Onion - 1 medium finely chopped
* Mustard seeds - 1/2 tsp
* Oil - 2 tbsp
* Rice - 1 1/2 cup cooked
* Salt - to taste
* Pulav powder - 1-2 tbsp
* Green chilli - 1 finely chopped

METHOD:

1. Heat oil in a non-stick kadai.

2. Add mustard seeds.

3. After they splutter, add onions, ginger garlic paste, carrot, green chilli and cabbage and fry for sometime.

4. Add salt and pulav powder and mix.

5. After that add the cooked rice and mix properly.

6. Serve hot.

PANEER MASALA

INGREDIENTS:

* Paneer - 1 packet (cut into cubes)
* Onion - 2 (one for frying and another for paste)
* Tomatoes - 3 finely chopped
* Oil - for frying
* Dry red chillies - 2
* Cashew - 10 (halves)
* Ginger - chopped
* Garlic - chopped
* Garam masala powder - 1/2 tsp
* Salt - to taste

FOR THE MASALA PASATE:

1. Take 1tsp oil in a non-stick pan.

2. Add dry red chillies, cashew, garlic, ginger.

3. Fry for sometime.

4. Add onion and fry for few minutes till brown.

5. Add chopped tomatoes and fry for few minutes.

6. Cool.

7. Grind all.

METHOD:

1. In a kadai, add little oil.

2. Add chopped onion and fry till brown.

3. Add the masala paste.

4. Fry the masala paste for sometime.

5. Add the paneer pieces.

6. Add the garam masala.

7. Add salt.

8. Boil for two minutes.

CABBAGE TIKKI

INGREDIENTS:

* Cabbage - 1 chopped finely
* Besan flour - 2-3 tbsp
* Upma rawa - 1 cup
* Salt - to taste
* Green chilli - 1 chopped finely
* Garam masala powder - 1/2 tsp
* Black pepper powder - a pinch
* Oil - for deep frying

METHOD:

* In a mixing bowl, put the besan flour, upma rawa, salt, green chilli, garam masala powder, pepper powder and mix.

* Now added the chopped cabbage.

* Mix properly and no need to add water, because in cabbage water comes out.

* Heat oil for frying.

* Make round balls and flatten like tikki with your palms.

* Now add the tikki's to the frying till golden brown.

* Remove and put into a absorbent paper.

* Serve hot for the evening snack.

HESARUKALINA RICE

INGREDIENTS:

* Sprouted moong dhal (soaked in the morning and drained the water in the night for sprouting) - 2 cups (cooked)
* Onion - 1 medium chopped finely
* Bay leaf - 1
* Cloves - 3-4 pieces
* Cinnamon - 1" piece
* Ginger garlic paste - 1/2 tsp
* Garam masala powder - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Pulav powder - 1-2 tsp
* Ghee - 2 tbsp
* Onion - for garnishing
* Rice - 1 cup
* Salt - to taste
* Green chilli - 1 chopped finely

METHOD:

* Heat ghee in a pressure cooker.

* Add cloves, cinnamon, bay leaf.

* After that add the onion, green chilli, ginger garlic paste, cooked sprouted moong dhal.

* Put Garam masala powder, cumin powder, coriander powder and pulav powder and mix properly.

* Now add the cooked rice and salt.

* Serve hot.

ALOO BRINJAL SABZI

INGREDIENTS:

* Potatoes - 3 peeled and cubed chopped finely
* Brinjals - 3 chopped finely
* Onion - 1 medium chopped finely
* Green chillies - 2 finely chopped
* Garam masala powder - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Salt - to taste
* Oil - 2-3 tbsp
* Ginger-garlic paste - 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp
* Coriander leaves - for garnishing

METHOD:

* Heat oil in a non-stick pan.

* Add mustard seeds, cumin seeds.

* After they splutter, add green chillies, onion and ginger garlic paste.

* Now add potatoes, brinjal.

* Add salt, garam masala powder, cumin powder, coriander powder.

* Mix all properly.

* Serve hot with rice and chapati.

PANEER GREEN RICE

INGREDIENTS:

* Paneer - cut into medium cubes
* Onion - 1 medium chopped finely
* Green peas - 1 cup soaked overnight
* Green chillies - 2
* Coriander leaves - 1 bunch
* Rice 1 1/2 cups
* Salt - to taste
* Oil - 2 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

FOR GRINDING:


* Green chillies - 2
* Coriander leaves - 1 bunch


METHOD:

* In a pressure cooker, in different bowl, keep rice and green peas and cook till done.

* In a non-stick kadai, heat oil.

* Add mustard seeds, cumin seeds, onion.

* Now add the cooked green peas, paneer and mix properly.

* In a mixie, grind green chillies and coriander leaves with little water.

* Add the grind paste in a kadai.

* Now add the cooked rice and salt.

* Mix well properly.

* Serve hot.

VANGIBATH

INGREDIENTS:

* Purple brinjals - 2-3 cut into small pieces
* Green chilli - 1 chopped finely
* Onion - 1 chopped finely
* Salt - to taste
* Vangibath powder - 1 1/2 tsp
* Cooked rice - 1 cup
* Oil - 2 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.

* Add mustard seeds and cumin seeds.

* After they splutter, add the green chilli, onion and brinjals.

* Add salt, vangibath powder and cooked rice.

* Mix well properly.

* Serve hot.