Cabbage kabab

Ingredients.

100 gm gram daal,

1 onion fine chopped,

2 garlic,

ginger fine chopped,

gram masala powder,

salt,

chopped green chillies,

red chilli powder,

150 gm fine chopped cabbage,

coriander leaves,

oil..

Method.

Soute chopped cabbage in small amount of oil till soft...pressure cook the gram daal, garam masala,salt,red chilli powder,garlic,ginger and little onion with small amount of water...mashed all the ingredients together with souted cabbage, now add chopped onion, green chillis and ginger.... and coriander, mix it properly,make small balls or give kabab shape to it and then fry it in small amount of oil on tawa ..u can enjoy kabab with tomato sauce,

khichadi and besan

we need for khichadi:
1/2 cup arhaar dal(soaked 1 hr. in warm water)
1/2 cup rice basmati,
a pinch of tarmarich powder,salt,
1-2 tsp. ghee or oil,
method:
Pressure cook the dal and rice mix in 1 and 1/2 to 2 cups water,
Add salt and tarmaric powder, a tsp. ghee and stir. Pressure cook for 3-4 whistles. till dal is properly cooked, creamy khichdi is ready

For besan.

Ingredients:
1 1/4 cup besan ( gram flour )
1/2 t salt
1/2 t tarmaric Powder
1 finely chopped onion ( Red Onion or Spanish Onion)
2 -inch piece of ginger,
very finely chopped 2 Green Chillies,
very finely chopped One tomato finely diced.
Green Coriander - finely chopped
1 tablespoonOne tsp coriander powder
salt, curry leaves,

Instructions:
1. Place the besan (gram flour) in a large mixing bowl. 2. Add water about 1 cup and stir to make a smooth batter. 3. Use a spoon or a whisk, make sure there are no lumps.4. Add all other ingredients now and mix well and leave for 10 minutes.4.Take a heavy bottomed pan or and put it on medium heat, put some oil add jeera, curry leaves, onion fry it for some time and then add the batter let it cook nicely then serve hot with khichadi,mirch,papad and enjoyyy,,,

Dhokla

Ingredients
1 cup: Besan
½ cup: Sour curd
½ tsp: Ginger paste
½ tsp: Green chilli paste
½ tsp: Turmeric powder
1 tsp: Sugar
1 tsp: soda

1 tsp: Salt
1 tbsp: Oil
½ cup: Water
For Tadka
½ tsp: mustard seeds

4-5 : Curry leaves
2-3 :Green chillies-slit
1 tbsp: Oil

Method
Mix besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add water and mix well again Add fruit salt, stir gently. keep it for 15-20 min.
and pour immediately into the greased tin and place in the steamer or (u can use cooker also put little water and keep the container ).
Place a thin cloth between the lid and the steamer and close tight. Steam for 20 minutes.
Remove tin from the steamer and keep aside.
Heat oil for the tadka, add mustard seeds, curry leaves and green chillies. u can add onion also if u want...
Sauté till slightly colored, Cut the dhokla into desired sized pieces and pour the tadka over. garnish with coriander and coconut .

Baingan Bartha

Ingredients
1/2 cup cooked green peas (optional)
Coriander leaves for garnishing
1/2 tsp coriander pdr
1/4 tsp cumin pdr
1 number Eggplant (medium sized)
11/2 cup Finely chopped onions
1/2 tsp Garam masala powder
4 number garlic
3 tbsp oil
1/2 tsp Red chilli powder
To taste Salt
1 number slit green chilli
1 number Tomato
1/4 tsp Turmeric powder
Method
Apply some oil to the eggplant.
Keep it on a hot griddle tawa in reduced flame or put it in the oven at high heat and bake or directly on stove.
Once a side of the eggplant is properly cooked turn it. Likewise cook all the sides.
It takes around 10-15 minutes to cook the whole eggplant.
Once it is fully cooked, wait for it to cool down and then peel off the skin and mash well. Heat oil in a pan, add garlic ,green chilli and chopped onions.
And fry over medium flame until light golden brown. Add red chilli powder, garam masala powder and turmeric powder.
Stir well and add chopped tomatoes and cook till tender.
Now add the mashed eggplant , cooked peas and salt and stir for 5-6 minutes on a medium flame.
Garnish with chopped coriander leaves.
Serve hot with chapatis or as a side dish with rice.

Cabbage and Onion Pakoda

Ingredients:
1 cup chopped Cabbage
3/4 cup chopped Onion
1 cup tempura flour
OR Besan flour
and with besan, Rice Flour
3 Green Chillies chopped finely
1 teaspoon chopped Ginger
Salt to taste
1 teaspoon Red Chilli Powder
1/2 handful of Curry Leaves
Oil to fry

Method:

1. Mix all the above ingredients. Add water, just necessary to bind these. (If you add excess water the pakodas will not be crispier)
2. Drop these in small quantities in the oil kept in a kadai over medium flame. Fry to golden brown.
3. Drain on paper towel and then serve. Cabbage pakoda are crispier than the regular ones.

Veg spring rolls

Ingredients:

• 2 cups mung bean sprouts
• /2 cup rice noodles
  
• 1/2 red bell pepper
• 1 medium carrot
• 2 ounces canned bamboo shoots
• water
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• Salt and/or freshly ground pepper to taste, optional
• 10 – 15 spring rolls wrappers
• 1 egg, lightly beaten
• 2 tablespoons oil for stir-frying
• 4 to 5 cups oil for deep-frying, as needed

Preparation:
Vegetable spring rolls directions:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. in a warm water to soften rice noodles, Squeeze any excess water out . Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, soy sauce and sugar. Set aside.
Heat 2 tablespoons of oil in a frying pan, stir-fry the vegetables, starting with the the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. at last add rice noodles,Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, take wrapper soak it in water for 1 min to make it little soft,lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying . When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with sweet and sour sauce.

Hariyali kabab

Ingredients:
1 bunch - spinach2 - medium sized potatoes2 tbsp - chat masala1 to 2 - green chillies3 to 4 tbsp - chopped coriander (cilantro)1/2 cup - green peas4 to 5 tbsp - breadcrumbs- salt

Method:
Clean, Cut and boil spinach, green chillies, coriander and green peas for 10 minutes.
Strain this combination and keep aside.
Pressure cook potatoes for 3 whistles.
Mash the potatoes, spinach and green peas together.(Do not add water).
Add salt and chaat masala to step 3 and mix well.
Make tiny balls of the mix and flatten it in the palm of your hand.
Coat these balls with breadcrumbs and shallow fry in oil (medium heat) for 5 mins on each side.
Garnish with lemon rinds and onions.
Serve with ketchup or green chutney or with tomato chutney.