Gajar matar ki sabzi

• गाजर - 250 ग्राम
• आलू - 250 ग्राम
• Matar-100 gm
• तेल - एक टेबल स्पून
• हींग - 1 पिंच
• जीरा - एक चौथाई छोटी चम्मच
• हरी मिर्च - 2-3 (कतरी हुई)
• अदरक - 1 इंच लम्बा टुकड़ा (कद्दूकस किया हुआ या अदरक का पेस्ट)
• हल्दी पाउडर - एक चौथाई छोटी चम्मच
• धनियां पाउडर - एक छोटी चम्मच
• लाल मिर्च पाउडर - एक चौथाई छोटी चम्मच से कम
• नमक - स्वादानुसार (आधा छोटी चम्मच)
• अमचूर पाउडर - एक चौथाई छोटी चम्मच
• गरम मसाला - एक चौथाई छोटी चम्मच से कम
• हरा धनियां - एक टेबल स्पून (बारीक कतरा हुआ)

विधि - How to make Aloo Gajar Sabji

गाजर और आलू को छील कर, धोकर, छोटे छोटे टुकड़ों में काट लीजिये.

कढ़ाई में तेल डाल कर गरम करिये, गरम तेल में हींग और जीरा डाल दीजिये. जीरा भुनने के बाद, हल्दी पाउडर और धनियां पाउडर, अदरक पेस्ट और हरीमिर्च डाल कर चमचे से चलाइये, अब कटे हुये गाजर, आलू, matar, लाल मिर्च और नमक डाल कर 2 मिनिट तक सब्जी को भूनिये.

सब्जी में 2 टेबल स्पून पानी डालिये. सब्जी को ढककर 7-8 मिनिट तक धीमी गैस पर पकाइये. सब्जी का ढक्कन खोलिये, चमचे से सब्जी को चलाइये और देखिये कि आलू नरम हो गये हैं कि नहीं. यदि आलू नरम नहीं हुये हैं, और आपको लगे कि सब्जी पकने के लिये और पानी की आवश्यकता है, तब 2 टेबल स्पून पानी और डाल दीजिये और सब्जी को ढककर फिर से 4-5 मिनिट तक धीमी गैस पर पकने दीजिये.

सब्जी को खोलिये, आलू नरम हो गये हैं. सब्जी मे अमचूर पाउडर, गरम मसाला और आधा हरा धनियां डाल कर मिला दीजिये.

आपकी गाजर आलू की सब्जी (Alu Gajar Sabzi) तैयार है. सब्जी को बाउल में निकालिये. बचा हुआ हरा धनियां ऊपर से डाल कर सजाइये. गरमा गरम गाजर आलू की सब्जी चपाती, परांठे किसी के भी साथ परोसिये और खाइये.

http://nishamadhulika.com/sabzi/sabzi_sookhi/aloo-gajar-sabji-recipe.html

Sabudana khichdi

Sabudana Khichdi

serves 3-4

Ingredients

• 2 cup sago (tapioca),
• 3 medium potatoes,
• 4 green chilies (adjust as per your liking),
• 2 tsp lemon juice (optional),
• 1/2 cup crushed peanut
• salt to taste,
• 1 tbsp clarified ghee/oil,
• 2 tsp cumin seeds,
• coconut and coriander leaves for garnishing.

Method

1. Wash thoroughly and soak sabudana in water. Drain and set aside for half hour to one hour. (Or soak it overnight with water just upto the level of sabudana).
2. Once soaked properly, sabudana absorbs water and plump. Add peanut powder, salt and lemon juice to the sabudana and mix.
3. Cut green chilies into small pieces. Peel and dice potatoes.
4. Heat oil or ghee in a nonstick kadai/pan.
5. Let cumin seeds sizzle in the heated ghee; add potato pieces and chilies.
6. When potatoes turn tender, add sabudana and stir well.
7. Transfer the sabudana into a microwaveable bowl and microwave for 3 min. Stir once in between.
8. Garnish with fresh coconut and coriander.
9. Tastes even better with yogurt.

http://www.mumbai-masala.com/maincourse/upvaas/sabudana_khichdi.html

Tip: 1) The key to a good khichdi is to keep tossing it until the sabudana is completely cooked.

Lemon cheesecake

Eggless No-Bake Lemon cheesecake

For the crust:

12 digestive biscuits (or cookies of your choice)

3 tsp butter, melted

For the cheesecake mixture:

1 1/2 cup crumbled paneer (or creamcheese)

1/2 cup thick yogurt

6 tsp caster sugar (adjust to preference)

1 1/2 tsp lemon juice

1 tsp grated lemon zest

2 drops lemon extract (optional)

Method:

First make the crust.

Crush the biscuits/ cookies to a powder. One easy way of doing this is to put the biscuits/ cookies in a Ziploc bag and close the bag after pressing most of the air out. Use your rolling pin and give the bag a few light whacks to break the biscuits/ cookies. Now roll your rolling pin, while pressing down on the bag, up and down the bag a few times to powder the biscuits/ cookies.

Combine the powdered biscuits and melted butter well. Press the mixture into a greased loose bottomed 6" cake/ tart tin. Otherwise use 4 greased ring moulds, like I did.

Refrigerate till set (about 15 to 30 minutes).

In the meanwhile make the cheesecake mixture.

Blend the creamcheese till smooth and free of lumps, adding very little warm milk if needed. Add all the remaining ingredients for the cheesecake mixture and whisk till well incorporated.

Pour this over the set biscuit/ cookie base. Gently smoothen the top and refrigerate to set (about 1 1/2 to 2 hours).

If you would like to top the cheesecake with a marmalade layer, melt 3 tbsp of lemon-orange marmalade (orange marmalade will do too) with 1 tbsp of water over gentle heat. Pour this over the cheesecake and refrigerate for about 30 minutes.

Serve cold. This recipe serves 4.

http://www.tarladalal.com/Lemon-Cheesecake-3477r

Sweetcorn Soup

Frozen Sweetcorn: 2 Cup
Cornflour: 1Tbsp Sugar: 1/2 tsp
Soya Sauce: 1tsp Chilli Sauce: 1tsp Vinegar: 1tsp Salt to taste

Method:
1.	Pressure cook the corn kernels till tender.
2.	Keep about 1/4 cup cooked corn kernels aside for later use.
3.	Grind rest of the corn kernels in the pressure cooker.
4.	Mix cornflour in 4 tbsp. water and add to corn.
5.	After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6.	Add sugar, salt, soya sauce, chilli sauce, vinegar.

Sesame Broccoli

Ingredients

• 1 1/2 lbs broccoli ( 1 bunch, 2 or 3 stalks)
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds, toasted in dry skillet
• 1 tablespoon soy sauce

Directions

1. chop the broccoli for cooking in to florets.
2. Heat the oil on a skillet or wok for 15 seconds over high heat. Add the sesame seeds and let it splutters.
3. add the broccoli cover and cook.
4. Stir fry until heated through.
5. Remove from the pan to a serving dish, pour soy sauce over!

Spicy Corn Curry

Ingredients

1 1/2 cups corn
3 to 4 tbsp milk
2 cinnamon (dalchini) sticks
2 cloves (laung / lavang)
2 cardamoms (elaichi)
1/2 tbsp lemon juice
2 tbsp oil
salt to taste

To be ground into a paste1 onion
1 bunch of coriander (dhania)
4 to 5 green chillies
1 tbsp grated fresh coconut
7 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)

Method

1. Heat the oil and fry the paste till its done. make sure the paste is cooked properly.
2. Add the cinnamon, cloves and cardamoms and fry again.
3. Add the lemon juice and mix well.
4. Add the corn, milk and salt mix well and cook for a few minutes. Serve hot.

link: http://www.tarladalal.com/Spicy-Corn-Curry-791r

Trevati Daal

Ingredients

1/4 cup chana dal (split bengal gram)

1/4 cup toovar (arhar) dal
1/4 cup yellow moong dal (split yellow gram)
2 tbsp oil
1/2 tsp cumin seeds (jeera)
2 cloves (laung / lavang)
1 bayleaf (tejpatta)
1 whole dry kashmiri red chilli , broken into pieces
1/4 tsp asafoetida (hing)
2 tsp ginger-green chilli paste
1/4 tsp turmeric powder (haldi)
1 tbsp lemon juice
salt to taste

For The Garnish2 tbsp finely chopped coriander (dhania)

Method:

1. Wash the dals, add 1½ cups of water and pressure cook for 3 whistles.
2. Allow the steam to escape before opening the lid. Keep aside.
3. Heat the oil in a deep non-stick pan and add the cumin seeds, cloves, bayleaf, red chillies and asafoetida.
4. When the seeds crackle, add the ginger-green chilli paste and sauté for a few seconds.
5. Add the cooked dal, turmeric powder, lemon juice, salt and 1¼ cups of water and mix well.
6. Bring to boil and simmer for 5 to 7 minutes, while stirring once in between.
7. Garnish with coriander.

http://www.tarladalal.com/Trevti-Dal-(-Gujarati-Recipe)-615r