Category Archives: Main Course

Breakfast, Chutneys, Main Course, Salads, Snacks

Green Chutney

Accompaniments form an integral part of our Indian menu. Be it pickle, papad, salad or chutney they are a must have in our homes.

Ingredients:

1 bunch coriander
Few leaves of mint leaves
Ginger 1 inch
Salt
Sugar
1/2 tsp Fennel seeds
1/2 tsp Jeera seeds
Lemon juice
5 to 6 green chillies

Method:
Grind into a fine paste and refrigerate and use as required.

This simple green chutney is a very useful accompaniment which can be used in a variety of ways. Just to quote a few:

1. As a side dish
2. With Vada, Dosa, Roti, Samosa,etc.
3. For sandwich
4. For Frankies and rolls
5. Add dahi to it and relish it with Parathas.
6. Give Ghee tadka, add green peas, chillies, add boiled dal, coconut, a small ball of jaggery, kokum or tamarind as you like and put in 2 tbps of this chutney. This is a different taste of dal.
7. Add some rock salt and Panipuri Masala, lots of water. This chutney can also be useful for Panipuri. 🙂
8.Add it to a sabji alongwith some dhaniajeera powder, chilli paste for a nice variety.

Add green chillies as per your taste requirements. Importantly, you can store this green chutney in the refrigerator for a week or two.

Enjoy!!!

Kids Special Menus, Main Course, Snacks

Hariyali Pavbhaji

Weekends should be special as that is FAMILY TIME… Sharing Hariyali Pav Bhaji Fondue with Nachos & Bread.

Ingredients
1big size Onion finely chopped
2 Tomatoes finely chopped
1 tsp Ginger paste
1 tsp Garlic paste,
Boiled Veg (1 Bowl Green peas, 1 Bowl Spinach )
1 Bowl Boiled and Mashed potato
2 tbsp Pav bhaji masala
Salt to taste,
1 tbsp Red Chilli powder
1 Lemon
Chopped coriander
Sliced bread roasted
Nachos
Butter
Grated Cheese for garnishing

Method
Heat oil in a pan. Add ginger and garlic paste. Sauté for couple of minutes. Add chopped onion, sauté another 2 to 3 minutes. Now add red chilli powder, pav bhaji masala. Add tomatoes and cook till soft. Now add the green paste (coriander, green chillies, spinach), add mashed potatoes, salt, lemon  juice. Serve in fondue dish add garnish with grated cheese  on top. Relish it with toasted bread or nachos.

Note: You can add any green vegetable of your choice as per your taste.

Main Course

Potato Veggie with Kokum Flavor

A simple, easy and tasty recipe that can be prepared quickly to be devoured with Chapati and Salad.

Ingredients:
3 to 4 potatoes cut into cubes
1 onion sliced
Jaggery as per taste
Red chilly powder as per taste
1 tsp Turmeric powder
Kokum 3 to 4 pieces
Salt

For seasoning:
1 tsp Mustard seeds
1 tsp cumin seeds
Hing
5 to 6 Curry leaves
Coriander leaves finely chopped
Oil

Method:
In a pan, heat oil. Add mustard seeds, cumin seeds, hing, curry leaves. Now add potatoes and chopped onions and toss for a second. Add salt and put a lid. Steam for 3 to 4 mins.
Now add water, turmeric and red chilli powder and cook another 3 to 4 mins. Add jaggery, kokum and cook till the vegetable is ready. Garnish with coriander leaves and serve with roti, puris or phulkas, pickle and salad.

The veggie tastes great because of the super combination of the sweetness of jaggery, the sour taste of Kokum.

Do give it a try!!

Chinese, Kids Special Menus, Main Course

Paneer Cabbage Stir Fry 

Ingredients

10 to 12 paneer cubes
1 cup green capsicum cubes
1/2 cup shredded red cabbage
1/2 cup carrot cubes
1/4 cup spring onion white
1/4 cup spring onion green
1 tbsp each Finely chopped ginger and garlic
Soya sauce
Vinegar
Sugar
Salt
Orange juice

Method
Heat oil in a wok on high flame till it you see some smoke. Now add the finely chopped ginger and garlic on a high flame for a minute.
Add the carrot cubes, green capsicum, cabbage, onion white and saute on high flame for 3 to 4 min. Toss the paneer.

Now add the orange juice, soya sauce, vinegar, salt, sugar and saute on high flame for another 2 mins and serve hot immediately.

You can add in a lot of other veggies as per your choice.
Instead of orange juice you can add pineapple or apple juice for a nice flavour.

Main Course

Beetroot Saar

Beetroot Sar
Ingredients
1 to 2 Beetroot
1 Tomato,
Chilli Powder (You can use green chilli also)
1 lemon ball size Jaggery
1 to 2 tsp Lemon Juice
Salt to Taste
 
For seasoning
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
1 pinch Asafoetida
5 to 6 Curry Leaves,
Coriander leaves for garnishing
 
Method
Boil the beetroot and tomato or pressure cook 1 to 2 whistle. Grind into smooth paste. Pour in a pan. Boil for 2 to 3 min, add salt, jaggery, lemon juice, chilli powder. Boil for another 3 to 4 min. Season with mustard seeds, urad dal, asafoetida, curry leaves, garnish with fresh coriander leaves. You can relish it as soup or have it with hot rice.
Note
If you want add green chilly then grind with Tomato & Beetroot.