STUFFED CAPSICUMS (MICROWAVE)

Ingredients
4 medium capsicums firm
1/2 cup corn kernnels
1/4 cup peas
1/2 cup grated chesse
1/2 tsp garlic crushed
1 green chilly crushed
1 slice day old bread
salt to taste
1 tbsp butter
Method
1. Cut the tops of capsicum like small lids. Keep stalks intact.
2. Make bread crumbs out of bread.
3. Put capsicums & tops in salty boiling water for 3 to 4 mins.Drain, dot with butter & keep aside.
4. Melt the butter in a microwave proof large bowl for 10 seconds.
5. Remove, & add washed corn kernels, peas & sprinkle some water.
6. Cover with loose lid so that steam can pass.
7. Microwave for 4 mins on medium.
8. Remove add chilly, garlic, 1/2 cheese, bread crumbs & salt.
9. Return to oven & cook on high for 2 mins.
10. Stuff the mixture in capsicums, sprinkle cheese on stuffing & place the lids back.
11. Microwave for 2 mins on high. Stand covered for 3-4 mins.
12. Serve hot with dinner rolls & ketchup.
This one can use as vegetable also.Dry veg for tiffin.

BHINDI MASALA (MICROWAVE)

Ingredients
Bhindi ½ Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder ½ teaspoon
Oil 1 teaspoon
Salt To taste
Method
1.Mix all the ingredients and cook on power 70 for 8 minutes.

NAVRATAN KURMA

Ingredients
Paneer 50 gms, diced and fried.
Mixed vegetables 3 cups, (potato, green peas , beans, carrot, cauliflower, cucumber, etc) Tomato 4, chopped
Onion 3, chopped
Ginger, garlic paste 1 tablespoon
Milk 11/2 cup
Fresh cream 4 tablespoon
Ghee 4 tablespoons
Turmeric powder ½ tablespoon
Coriander powder 2 tablespoon
Chilli powder 3 tablespoons
Garam masala 1½ tablespoons
Salt to taste
Method
1. Fry the onions. Add the ginger, garlic paste and fry for another 2 minutes.
2.Add the tomatoes, turmeric powder, coriander powder, chilli powder, garam masala and salt and fry for 5 minutes.
3.Add all the vegetables, milk, cream and fried paneer and cook for a few minutes till the vegetables are done. Serve hot.

AAM DUDHI & PYAZ KI SUBZI

Ingredients
1 cup grated lauki
1 cup grated unripe mango
1 grated onion
1 t-spoon oil
musterd seeds
asafoetida
1 cup besan
salt2 small spoon sugar
1 spoon red chili powder
1 spoon coriander-cumin powder
1 spoon turmeric powder
little watercoriander leaves
METHOD
1.take oil in microwawe bowl.hit in microwawe for 100%power for 2-3 minites.
2.add musterd seeds and asafoetida again hit for 2 minites
3.add all grated vegetables and all ingredients.lastly add besan and mix it proprly.add little water if neccesery.
4. close the bowl and take in microwawe in 100%power for 5 minites.
5. take it out. decorate with coriander leaves. and served it.
This is dry vegetable so we can use in tiffin also.

PALAK PANEER

Ingredients
4 cups spinach (palak), chopped
1/2 cup paneer, cut into 25 mm.
(1") cubes 1 onion, chopped
12 mm. (1/2") piece ginger, finely chopped
2 green chillies, finely chopped
1 teaspoon coriander (dhania) powder
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
2 tablespoons cream
3 tablespoons oil
salt to taste
Method
1. Place the chopped spinach on a plate and microwave on HIGH for 2 minutes.
2. Blend in a liquidiser to a smooth puree and keep aside.
3. Combine the oil, chopped onion, ginger and green chillies in a glass bowl and microwave on HIGH for 1 minute.
4. Add the spinach puree, paneer, coriander powder, turmeric powder, garam masala, cream and salt and mix well. Microwave on HIGH for 3 minutes.
5. Serve hot.

PANEER TAKA TAK

Ingredients
250 grams mashed paneer
2 tomatoes, finely chopped
2 pinches ajwain
1 onion,finely chopped
1/2 teaspoon chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon pav bhaji masala
4 tablespoons oil
salt to taste
For the garnish
1 teaspoon chopped coriander
Method
1. Heat the oil in a tava on a high flame. Add the ajwain and cook for a few seconds. Add the onion and fry again for 1/2 minute.
2. Add the tomatoes and fry again for 1 minute. Add the chilli and turmeric powders and the pav bhaji masala and fry for 1 minute.
3. Cook for a few minutes. Add the paneer and salt and cook for a while. Garnish with the chopped coriander and serve hot.
Tips Burnt ajwain brings out the flavour of the preparation.

DAAL TADKA

DAAL TADKA
full green gram 250 gms
green chillies 4 or to taste
ginger garlic paste 1 tablespoon
medium onions 3 to 4 finely chopped
tomato 3 to 4 finely chopped
salt to taste...
thadka:
mustard seeds 1tsp
jeera [cummin seeds]1tsp
kalajeera[kalaonji] 1tsp
methi....1tsp
saunf fennel seeds]1tsp.
1.soak the green gram over night..boil for 1whistle with turmeric a pinch of asafoetida one tsp of ginger garlic paste.....
2.now in a kadai add one large spoon of ghee..with a little oil.
3.now add mustard once splutters the rest of the thadka and green chillies saute for a minute,add the onions,and then the tomato with salt and let it simmer for sometime
4.Now lastly add two tablespoon of kasurimethi[dry methi leaves] or a bunch of well sliced and washed fresh methi leaves and saute to gether
5.Now add the boiled moong dal and mix well add enough water for dal consistancy u can be a little generous here as it has a tendency to clog like a pudding so if u r packing lunch u need to have the dal a little more liquid than while serving add the remaining salt .
garnish with some coriander leaves.
This can be served with jeera rice.