MAGGI KABAB

MAGGI KABAB

Ingredients:

Maggi: 2

Maggi Masala: 2 pouch

Onion: 1 (finelly chopped)

Ginger:1 tsp (peeled and grated)

Bread: 8 pieces

Methi Leaves: 1 tsp

Green chillies:1 tbsp

Red Chilly Powder:1/2 tsp

Criander leaves: 1/4 cup

Carrot:2(peeled and grated)

Salt: to taste

Oil: For Deep Frying

Method:

• Boil maggi as per the packet ingredients. Do not add maggi masala to it.
• Drain the water and keep the maggi aside.
• Dip the bread into water.Squeeze excess water and add it to the maggi.
• Add all the integridents to the mixture.
• Mix the mixture well and keep it aside for 15 minutes.
• Take small portion from the mixture and mske them into shape of kabas.
• Deep fry all the kabas till golden brown.
• Drain on to a paper to absorb execss oil.
• Serve with Green chutney or Tomato Ketchup along with hot cup of Tea or Coffee.

Lauki Ke Kofte

Lauki Ke Kofte

Ingredients for the Kofta

Lauki: 500 gms (Peeled and grated)

Bread crumbs: 4 tsp

Besan: 1/4 Cup

Red Chiily Powder: 1/2 tsp

Corinder Powder: 1  tsp

Turmeric Powder: 1/2 tsp

Garam Masala: 1/2 tsp

Ginger-Garlic-Green Chillies Paste: 1 tsp

Oil for Deep frying Koftas

For the Gravy:

Onion: 4

Green Chillies:2

Ginger:1"

Garlic: 6-7 Cloves

Tomatoes: 3

Coriander Leaves: 2 tsp

Garam Masala: 1 tsp

Turmeric Powder:1 tsp

Cumin Powder: 2 tsp

Red Chilly Powder: 1 tsp

Cumin seeds: 1/2 tsp

Method:

• 
  
  Peel and grate the lauki.
• 
  
  Squeeze out the water. 
• 
  
  In a bowl mix together grated lauki, gram flour, bread crumbs,coriander leaves, turmeric powder,and little salt. Mix well.
• 
  
  Make small round koftas and deep fry till the koftas are golden. Keep aside.

• 
  
  Keep in refrigerator for 1/2 hour
• 
  
  Grind together onions, ginger,garlic and green chillies together
• 
  
  Make the puree from the tomato.
• 
  
  Heat oil in a kadhai. Add cumin seeds and grinded onion and saute it to light brown
• 
  
  Add all the dry masala and liittle water and mix and fry till the oil seperates from the behind.
• 
  
  Add the tomato puree.Mix well and cook till the gravy starts boiling and thicken
• 
  
  Add water and give a boil to make a gravy and allow it to simmer for 10 minutes 
• 
  
  Place the koftas in it and simmer for another 2 minutes
• 
  
  Garnish with coriander leaves and serve hot with rotis

• 
  
  
  
   

SPAGHETTI CHEESY DELIGHT

SPAGHETTI  CHEESY DELIGHT

Ingredients:

Spaghetti: 250 gms

Cheddar Cheese: 1/4 cup

Capsicum:2(finely chopped)

Onion:4 (thin sliced)

Carrot:2nos(peeled and grated)

Cabbage:1/2 cup(finelly chopped)

Green Chilles:1

Tomatoes:4 (blanched and made into puree)

Ginger-garlic-green chillies Paste: 1/4 tsp

Cumin Seeds: 1/4 tsp

Milk:1/2 Cup

Lemon Juice:4 tsp

Oil : for cooking
Butter: 1tsp

Salt: to taste

Corinader Leaves: finelly chopped(for garnishing)

Method:

• 
  
  Dissolve 1/2 tsp of salt in 2/12 lts of water.  bring it to boil.Add a few drops of cooking oil.
• 
  
  Break spaghetti into halves and gradually immerse them into Boiling water and continue to cook it for 10-12 minutes. Stirring occasionally.
• 
  
  Drain the cooked spagethi. Rinse well in fresh cold water under tap and keep it aside.
• 
  
  Heat oil and butter together in a pan.Add cumin seeds and fry well.
• 
  
  Add sliced onions and cook inion becomes transperent and slightly pink in colour.
• 
  
  Add capsicum and cabbage. Mix it well and fry it well.
• 
  
  When they are half cooked,add salt and milk to it and cook till milk gets evaporates
• 
  
  Now add grated cheese mix well. Fry for 5-8 minutes.
• 
  
  Now add boiled spagethi,mix well.
• 
  
  Add lemon juice and mix it well.
• 
  
  
• Remove from fire and garnish with Chopped Coriander leaves and serve hot.

Kaddu Ki sabzi

KADDU KI SABZI

Ingredients:

Kaddu (Ponpkin): 500 gms ( peeled and cubed)

Dry red chillies:3

Fenugreek Seeds: 1/2 tsp

Cumin seeds:1/2 tsp

Turmeric Powder:1/2 tsp

Red chilly Powder:1/2 tsp

Dry Mango Powder (Amoochar): 1 tsp

Garam Masala Powder:1/4 tsp

Coriander Powder:1/4 tsp

Sugar: 1 tbsp

Mustsrd Oil: for Cooking

Asafetida (Hing): a pinch

Salt: To Taste

Method:

• 
  
  Boil kaddu with water for 10 min minutes till kaddu becomes soft.
• 
  
  Heat mustard oil in kadhai
• 
  
  Add Cumin and Fenugreek Seeds and fry till spluttering stops.
• 
  
  add hing and dry red chillies and let them fry for a half a minute.
• 
  
  Add turmeric powder and then add boiled kaddu. Mix well and allow it to cook coverd for 5 minutes.
• 
  
  Remove the lid and add all dry masala. Mix well
• 
  
  Cook it uncovered for another 5 min.
• 
  
  Garnish with Coriander Leaves and serve with Puran Poli.

PURAN POLI RECIPES:http://pratsrecepies.blogspot.com/search/label/Parathas%20nad%20Puris