Zafarani Mattar Pulao

This recipe is last recipe in the Reader's recipe for month October. Theme of this month is party Recipe. We have got recipes for starter, main course, sweet dish. Thing missing was recipe of some Rice or Roti.

This recipe sent by Nitu Chugani. Thanks Nitu for recipe.

 

 Ingredients

1 cup basmati rice, washed and soaked for 30 minutes
1 cup frozen or fresh peas
...1onion chopped fine
1 teaspoon cumin seeds
1 small, pc ginger grated
a few curry leaves
green chillies, chopped fine
1 tomato, chopped fine
1 teaspoon garam masala powder
salt to taste
lots of freshly chopped coriander leaves
4-5 strands of NITU DIDI'S PURE SPANISH SAFFRON STRANDS
1/34 cup water

Method

1. this rice has no coloring apart from the saffron i have used.
2. heat about 5-6 tablespoons of butter or ghee in a pan and add the cumin
3. seeds and then the curry leaves.

4. add the chopped onion and ginger and green chillies and saute till transparent...DO NOT BROWN else u wont have a nice yellow colored rice. 

5. add the peas and the tomatoes. cook till tomatoes r mashed. 

6. then add the garam masala, and salt. cook for a few seconds. 

7. add the rice and saute for about a minute. add the water and then the saffron. 

8. cook till rice is done. add the coriander leaves and a bit of lemon juice in the end.
   Serve with raita of your choice

Veg Bean Sprouts Chapati Rolls

Healthy Roll, with lot of sprouts, vegetables and whole wheat

Ingredients

1 cup Bean Sprouts
4-5 baby corn
1/2 cup mushroom
1 capsicum
1/2 cup gobhi cut into small peices
1 medium onion
1 tps Soya sauce
1 tps veneger
2 tps corn flour
1 green chilly chopped
1 tps chilly sauce

4-5 Lettuces leaves

For chapati

1 1/2 cup whole wheat floar
1 tps oil
1 tps salt
water

Method

knead the aata for chapat. keep it for 30 minutes
Boil the beat sproutsi n cooked for 1 vessel
cut all vegetables in medium pieces

heat oil in the pan,add onion , cook till it will change color
add capsicum, gobhi, and baby corn, saute for 2-3 minutes
now add boiled bean, mix well.
add green chilly, soya sauce, chilly sauce and salt. saute for 1 minute
mix corn flour in the 1/2 cup of water
add in the vegetable. let it cook for 2 more minutes.

Gobhi Mussallam

I have prepared Gobhi Musallam with recipe of my mother in law. For a lunch party I have prepared that. I like

Ingredients
1 small Gobhi
Salt according to taste
1 tps turmeric

For gravy
2 onion
10-12 clove garlic
1” ginger
1 cup tomato puree
1 tps garam masala
1 tps khas khas (soak 1 hour in water)
1 tps cumin powder
1 tps red chilly powder
1 tps corriander powder
1/2 tps turmuric powder
1/2 cup cream
3 tps Oil
salt accoring to taste

method

1. remove leaves and stem from the gobhi(dont cut gobhi)
2. soak in the hot water for some time so that insects will go out.
3. take enough water in microwave dish , add salt and turmuric
4. let it cook of 7-8 minutes. check it if it is cooked or cook for some more minutes

5. make paste of onion , garlic and ginger
6. heat 3 tps oil in a pan.
7. add onion paste in it
8. let it cook until it will change its colour to brown
9. add coriander powder, red chilly powder, khus khus paste, cumin powder, turmaric powder, garam masala and saute for 2 minutes
10. now add tomato puree. cook till oil leave the masala
11. add 1.5 cup of water in the masala and mix well.
12 add gobhi in the gravy.let it cook for few minutes.
13. now add cream in the gravy and mix it.
14. Cover the pan and let it cook for another 3-4 minutes.
15- garnish with coriander leaves

Dal Lucknowi

I was looking for some change in the normal Dal fry. I found this recipe in the Sanjeev Kapoor's Site. I liked touch of milk in the Dal. adding garlic and coriander leaves in the Dal add more flavor in it. 

Ingredients

1 cup Arahar or toor dal
1/2 cup milk
1 cup water
2 green chilly

For Tadka

2 tps oil
10-12 garlic chopped
2-3 dry red chilly chopped
1 tps jeera
salt according to taste
1/2 tps turmaric powder
2 tps

Method

1. Wash Dal properly and put in pressure cooker.
2. add milk, green chilly. add 1 cup water in the dal.
3. let it cook for 2-3 wessles

4. Take another pan. heat the oil
5. add jeera in the oil.
6 now add copped garlic and red chilly
7. when garlic will become brown , mix it in the dal.

8. add little water if nessessary
9. garnish with chopped corriander

Chicken Curry

 This is my mother's way to prepare Chicken Curry. I also like the same way. Its simple and easy recipe and Chicken Curry Taste really Yummy

Ingredients
800 gm Chicken
6 onions
10-12 garlic cloves
2” ginger
3 tps Garam masala (don’t use market Garam masala. If this masala in not available take all spices and mix them and make paste for chicken curry)
1 tps coriander powder
1 tps red chilly powder
1 tps cumin powder
1 tps chicken masala
Oil
Salt to taste
2 tps Coriander leaves to garnish
Method
1.    Cut chop 3 onion
2.    Make paste of 3 onion, ginger and garlic
3.    Heat oil in a pan. Add chopped onion. Sauté till onion start changing color
4.    Add chicken, and salt in the pan. Mix well. Let it cook on low flame. Sauté in between
5.    Take another pan. Heat 2 big tps oil.
6.    Add onion paste. Sauté till it will become light brown.
7.    Add 2 tps Garam masala, coriander powder and chilly powder
8.    Add little water and saute for 4-5 minute.
9.    Add this masala in the chicken and mix till masala distribute in chicken properly.
10.    Cover the pan and let it cook till chicken will cook.
11.    Add chicken masala and mix well.
12.    Add water as per your need of gravy.
13.    Let it cook for another 10-15 minute
14.    Adjust salt and chilly as per gravy.
15.    Cook it before 30 min to 1 hour before eating.
16.    Garnish with Coriander Leaves
17.    Serve hot with chapatti or rice

Tomato Garlic Chutney

This is one of my favorite chutney. It goes well with paratha also with rice; it can also be treated as dip with snack or as spread in sandwich

Ingredients

Tomato Garlic Chutney

6-7 Medium Tomatoes chopped

1 medium onion chopped

10-12 garlic chopped

2-3 green chilly chopped

½ tps red chilly

2 tps oil

1 tps rai (mustards seeds)

6-7 curry leaves

Salt according to taste

Method

1. Add oil in the pan

2. Add mustard seeds and curry leaves .

3. When curry leaves will start changing color, add chopped tomatoes

4. Cover it and let it cook for 2-3 minutes on low flame

5. Now add onion, chilly , garlic in the tomatoes

6. Let it cook for another 5 minute, sauté in between.

7. Add salt and red chilly(Optional)

8. Cook for another 2 minutes.

9. Mash the chutney.

10. It goes well with paratha, pulov

11. You can store it for 1 week in the fridge

This goes for my Condiment Mela. & to Herbs and Flowers - Garlic started by PJ and hosted by Vardhini @Zesty Palette

Chocolate Orange Marble Cake

This wonderful recipe is shared by Shifa Firoz. for Reader's Recipe of the Month

Ingredients 

• 1 cup butter
• 1 1/4 cups white sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 cup plain yogurt
• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons grated orange zest (i used one whole orange)
• 2 (1 ounce) squares unsweetened chocolate, melted
• 2 tablespoons orange juice (i used juice of 1 orange)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
3. In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl** and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
4. Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

** i added the orange rind to the full batter so that the whole cake can have the orange taste.

This recipe is taken from  Shifa site Sugar n Spice 

 

Shahi Paneer

 This recipe I have prepared for a dinner party. It takes some time for cooking but end result was so good, my husband still appreciate me for that :)

Ingredients :

200gm Paneer
4 onion
2tps Ginger garlic paste
2 green chilies
1/3  cup cashew paste
1 cup curd
½ cup cream
Salt to taste
½ tps garam masala

Method:

1. Boil onion for 5-6 minute on gas or 2minute in Microwave
2. Cool onion then make smooth paste with chillies
3. Add little oil in the pan. Now add onion paste. Keep it boiling for 5 min. it should not change color
4. Now add ginger garlic paste. Boil till smell of garlic smell goes off
5. Now add cashew paste and curd.  Let it boil for 2-3 minute.
6. Now add cream in the curry mixture. Let it boil for 2 min.
7. At end add salt and little garam masala. Now add paneer cut into triangle or shape of your choice
8. Keep it boil for 5 minutes.
9. Make Shahi Paneer in advance to have better taste

Note- photo is indicative only . it is take from the web

Health Benefits of Mint

Mint, a well known mouth and breath freshener, in Hindi known as PUDINA, is an herb with remarkable medicinal properties. The market is full of products like tooth paste, chewing gums, mouth & breathe fresheners, candies and inhalers etc. which are based on mint. The health benefits of mint include the following:

•    Digestion:
Due to its typical aroma, Mint is a good appetizer and promotes digestion. It also helps stomach in cases of indigestion, inflammation etc.

•    Nausea & Headache:
The strong and refreshing aroma of mint is an excellent remedy for nausea. Whenever you feel breathing problem, smell the oil of mint or crushed  mint leaves or use any other product with mint flavor, whatever is available near you, and it will be gone  Mint based Balms or simply mint oil, when rubbed on forehead and nose, gives quick relief in headache.

•    Cough:
As Mint cools and soothes throat, nose and other respiratory channels, it gives relief in cough

•    Asthma:

Regular use of mint is very useful for asthma patients, as it is a good relaxant and gives relief in congestion. But, over dosage may irritate as well.

•    Skin Care
Mint  juice is an excellent skin cleanser. It soothes skin, cures infections, itching etc., and is also good for pimples. It  can also be used for treating bites of insects like mosquitoes, honey-bees, hornets etc. For curing pimple , you can make paste of mint and mix it face pack or apply directly.

•    Oral Care:
This is a well known property of mint. Being a germicidal and breath freshener, it takes care of oral health by inhibiting harmful bacterial growth inside mouth and by cleaning tongue and teeth.

Nutritional Value of Mint
Given below is the amount of nutrients present in 100g of mint

    * Moisture - 84.9 g
    * Protein - 4.8 g
    * Fat - 0.6 g
    * Minerals - 1.9 g
    * Fibre - 2 g
    * Carbohydrate - 5.8 g
    * Calcium - 200 mg
    * Phosphorus - 62 mg
    * Iron - 15.6 mg
    * Carotene - 1620 μg
    * Thiamine - 0.05 mg
    * Niacin - 1 mg
    * Riboflavin - 0.26 mg
    * Folic Acid (Free) - 9.7 μg
    * Folic Acid (Total) - 114 μg
    * Vitamin C - 27 mg
    * Magnesium - 60 mg
    * Copper - 0.18 mg
    * Manganese - 0.57 mg
    * Zinc - 0.44 mg
    * Chromium - 0.008 mg
    * Oxalic Acid - 33 mg
    * Phytin Phosphorus - 4 mg
    * Energy - 48 Kcal

Cook With Pia also has many mint based recipes. You can use mint in form of chutney, refreshing drinks, mix it in the rice, biryany or vegetable. It add a refreshing taste in both snack and main course prepration .
Some of the mint based preparations I am adding in the article

 Dhaniya Pudina Chutney

Pudina Dhania Chutney

Lemon Mint Ginger Refresher 

Lemon Mint Ginger Refresher

Source [ source 1 source 2]

Dhaniya Pudina Chutney (Mint Coriander Chutney)

 I like to make it chutney very often. It adds a refreshing taste to our dinner. I also use it as sandwich spread , and on the rolls. This is a right combination for snack. I mostly store it for 1 week to 10 days.

Ingredients

100 gm Mint (Pudina)
100 gm Coriander (Dhaniya)
4-5 Green Chilly
2 tps lemon juice
Salt  according to taste.

Method
Wash Mint and coriander  leaves .
Put  mint and coriander in the grinder
Add green chilly and salt.
Add little water and make smooth paste.
Now add lemon juice and grind it once again
Tasty Mint and Coriander Chutney is ready

Note - Image is for indicative purpose only. it is take from the web

BATATA WADA

This Recipe is sent by Nitu Chugani. Thanks Nitu for recipe

BATATA WADA also known as ALOO VADA and i think in sindhi PATATA WADA

For Potato Filling
2 potatoes , boiled and diced
1 onion chopped fine
1/4 teaspoon each mustard and cumin seeds
1/2 teaspoon grated ginger
a pinch of hing (asafoetida)
a pinch of turmeric powder
a few curry leaves
green chillies and chopped coriander

Batter
1 cup besan (gram flour)
water to make the batter, i use carbonated water
salt to taste
oil to deep fry

Method
heat  about a teaspoon of oil in a pan and add the hing and let it cook for 5 seconds and then add the mustard seeds, when they stop popping then u add the cumin seeds and curry leaves.

then add the chopped onion, and saute till transparent

add the green chillies and then the turmeric powder. 

add the cubed potatoes and mix all well. season with salt and lemon juice.

mix well and taste for seasoning. cool this potato mixture and then make balls.

For The Batter
heat the oil. 

mix the besan with the carbonated water and make a semi thick batter. 

coat each potato ball with this batter. 

fry carefully in the oil taking care not to burn your fingers. fry till golden brown.
SERVE WITH CHUTNEY OF YOUR CHOICE

Creamy Matar Mushroom

I had some mushroom in my refrigerator, I wanted to try some rich recipe with mushroom. With little changes in my typical recipe of matar mushroom, I have got this recipe. It was really nice, we loved it :)

Ingredients

Creamy Matar Mushroom

200 gm Mushroom
1 cup peas

for Gravy

1 large onion chopped
1 large tomato chopped
1 1/2 tps ginger garlic paste
1 tps coriander powder
1 tps red chilly powder
1/2 tps garam masala
salt according to taste

1/2 cup cream
1/2 cup milk
1 tps kastoori methi
4 tps Oil
3 black candamon
1/4 tps Javitri
7-8 clove
4-5 peppercorn
2 bay leaves

Method

1. Add 2 tps oil in the pan
2. Add onion , fry till it change colour to light brown
3. Now add ginger garlic paste, saute for 1 minute
4. Now add Tomato, saute for 3-4 minutes
5. Now add , coriander powder, cumin powder, chilly powder, little salt, garam masala. saute for 1 minute
5. Now let it cool for few minutes
6. Grind this masala , and keep it aside
7. now take another pan. add oil into that
8. add bay leave cardamon, peppercorn ,clove and javitry into that. saute for 1 minutes.
9. now add Peas into pan. let it cook for 5-6 minutes.
10 then add mushroom cut into thick slices. add salt into that.
11. cook till all water of mushroom will to finished
12. Now add prepared masala into pan. saute for 2 minutes
13. add milk and 1/2 cup water into pan. mix well.
14 let it cook for 2-3 minutes
15. now add cream and kastoori methi. saute for 1 minute.
16 serve hot with rice or chapati



                                           

Chole Kulche

I like to have Chole Kulche when I was in UP, I love this. I have tried it at home today, I have used very less oil and grilled it without any butter or oil. It also give a feeling of having some healthy food

Ingredients


6 Kulche (I brought it from market)


Filling
1 cup Chole boiled
1 medium Onion chopped
1 medium tomato chopped
1/2 tps chat masala
1/2 tps red chilly powder
1/2 tps garam masala
salt according to taste
2tps oil


Method


1. add oil in the pan, then add onion . fry till onion will tart changing color
2. now add tomato in the pan. saute for 2 minutes
3. add dry chole in the pan.and crush chole . mix well.
4. now add chat masala, garam masala, red chiili and salt. Saute for another 2 minutes
5. now spread this chole mixture on the kulche. and cover it with other kulcha.
6. put this kulcha on grill toaster. cook till kulcha will become light brown in color
7 Serve hot with sauce of your choice


                                                       

Banana Kofta Curry

This recipe is sent by Kamal Jeet Kaur. I Loved this recipe, its perfect for special Sunday dinner also for some party .

for kofta

Ingredients 

Banana Kofta Curry

6 raw banana
salt,little jeera.

Method
Micro boil banana for 6 min and 5min stand.

Cool mash add salt jeera.

Make balls and fry golden.

For gravy -

Ingredients
2onion paste

ginger

8 to 10 cloves garlic

3 green chilly

2 Large Tomatos 

1tsp jeera powder

1tsp coriander powder
1tsp degi mirch
haldi

salt to taste 

whole garam masald like 2 green cardamom,3 to 4 cloves,1 small stick dalchini and tej patta.

2tbsp malai and 2tbsp kaju paste.

Method

1. make paste ginger, garlic and green chilly.
2. Now make another paste with 2 big tomato.
   Heat oil add jeera tej patta and whole garam masala, saute for few sec now
3. add onion paste fry for few min 
4. now add tomto paste add dry spices mix well 
5. add kaju paste mix till oil seprate.now add water enough to make semi thick gravy boil well .
6. switch off gas add malai 
7. finally add kofta.Serve Hot
   

                                                       

Note- Picture in this post is identical purpose only. it is take from Web

Dry Chilly Paneer with tomato Noodles

This recipe came out of my husband's mind. yesterday when I reached home, he wanted to cook something, He told me he will cook chilly paneer. thing came in my mind chilly paneer with gravy, he told me , with no gravy. I also felt , let try this, may be something new will come up. Result was really different version of chilly paneer, so colorful and tasty too. I prepared tomato noodles with that, which also when good. Overall it was a good combination :)

Dry Chilly Paneer

 Ingredients

250 Gm Paneer
1 medium green capsicum
1 medium Red capsicum
1 medium yellow capsicum
5-6 baby corn
2 medium onion
2 red chilly chopped
1 tps soya sauce
2 tps Chilly sauce
1 tps ginger garlic paste
1/2 tps garam masala
1 tps vinegar
2tps oil

Method

1. Cut all capsicum in equal square pieces
2. cut onion into 4 pieces and get all layer separate
3. add oil in a pan, add onion in the pan. cook till onion start changing colour
4. now add ginger garlic paste and chopped red chilly , saute for 1 minute
5. now add all capsicum and baby corn
6. saute for 5 min or till capsicum are half done
7. cut paneer into large pieces
8. add paneer in the pan.
9. now add soya sauce, chilly sauce , salt and saute for 1 minute
10. let it become crispy .
11. serve hot with noodles or rice of your rice. I have cooked Tomato noodles with that because chilly paneer has a lot of vegetables:)  

Tomato noodles


Ingredients

250 gm noodles
1 large onion chopped
2 large tomato chopped
1 tps ginger garlic paste
1/2 tps chilly flakes
1 tps soya sauce
1 tps chilly sauce
salt according to taste
2 tps oil

Method

1. Boil noodles with little oil and salt in the water
2. now add onion , saute till it will change its colour
3. when done, add ginger garlic paste,saute for 1 minute
4. now add chopped tomatoes, cook for 2-3 minutes
5. add noodles, soya sauce, chilly sauce, chilly flakes, salt
6. mix well, cook for another 4-5 minutes
7. serve hot

                                                         

Green Tomato Bharta (hare tamatak ka bharta)

My husband brought some green tomatos, he wanted to eat hare tamatar ka bharta. my mother in law cook it. I have cooked as her her instructions and result was pretty good.

Ingredents 

 

4 medium Green tomato

 1 medium onion chopped 

1 green chilli chopped

1" ginger chopped

1/2 tps red chilli

 1 tps amchoor

1 tps kastoori methi

 1 tps cumin seeds (jeera)

 salt according to taste

  

Method

1. Cook tomatos in microwave for 2-3 minutes 
2. peel tomaot in one bowl 
3. add little oil in one pan
4. now add jeera in the pan. after 30 sec add onion 
5. cook till onion will start chnaging colour
6. now add peeled tomato into pan  
7. add red chilli, amchoor saute for 2 minutes 
8. now add kasturi methi.
9. cook till it is done.  
10. serve with paratha or chapati

 

                                           

Garam Masala

 My mother always prepare Garam Masala at home. I like aroma and taste of this masala . Even we can get garam masala from market also , It is never able to give that taste . My mother also prepare masala for me but this time when Garam Masala has finished , I have decided to make it on my own. It took some time to findout all spices that are included in the Garam Masala but result was good. Even ½ spoon of that masala in enough for giving special taste in the recipe


Ingredients

6-7 Black Cardamom (Kali Ilayachi)
20-22 Peppercorn (Kali Mirch)
10”-11 “Cinnamon Stick (Dalchini)
20-25 Cloves (Laung)
10-12 Green Cardamom(Choti ilayachi)
1 tps Mace (Javitri)
5-6 tps Coriander seeds (Dhaniya)
4 tps cumin seeds (Jeera)
1 Nutmug grated (Jaiphal)
2 tps shahi Jeera (Black Cumin)
2-3 Star anise (Anasphal ) 
1 tps salt




Method


1. Dry Roast all spices separately in a non stick pan.


2. Let it cool for some time


3. Mix spices and put it small grinder


4. Make fine powder and store it in the airtight container

                                                             

Ras Malai

This is also entry for Reader's Recipe -Party Recipe. This recipe also send Reshma Nitu Chugani. Thanks Nitu for recipe

 MAKES ABT 16-18 PLUMP RAS MALAIS

1. 1 litre full fat good quality milk, 1 tsp lemon juice
2. make paneer out of the milk and wash it verry well under a running tap to remove all traces of lemon. tie it in a cloth and squeeze out all the water.
3. meantime mix 1 cup of sugar and 1.5 cups of water and boil.
4. also take 1 litre of full fat fresh milk and put it to boil with PURE SAFFRON till its abt quarter reduced add sugar to taste.
5. remember when it cools down the sugar always tastes less.
6. knead the paneer very well till smooth ( or run it thru a food processor) and
7. shape into small tikkis. put them into the boiling water n sugar and boil for 10 mins, they will puff up in size. if they break means u have gone wrong somewhere. its probably not well kneaded.
8. after 10 mins take them out and put them into the boiling milk. add cardamom powder, and further boil for another 10 mins. cool and add rose water. decorate
9. with nuts of ur choice...the pic has pistas :)
10. refrigerate and serve wll chilled!!!!!!

                                                             

Crispy Vegetables & Spaghetti in Hot and Sweet Tomato Sauce

Yesterday night we was not in mood of having something usual. I have decide to cook something Chinese. I had some Red and yellow Capsicum, also some broccoli. I have decided to do something with that. Only vegetables can not make complete meal o added some Spaghetti also. At the end it was looking so good and taste also Yummy.

Ingredients
1 broccoli
1 medium yellow capsicum
1 medium Red capsicum
1 large onion.
2 tps Oil
Salt according to taste
1/2 tps Chilly flakes
a pinch of azinomoto (Optional)

For sauce
3 Medium Tomatoes
10-12 clove garlic chopped
1 tps oregano
1/2 tps black pepper
1/2 cup tomato sauce
1/2 cup cornflour
1 tps sugar
2 tps oil

Method
 For Vegetable

1. add little oil in the pan
2. now add onion cut into large pieces
3. when onion will become pink add vegetables .
4. add salt, chilly flakes and azinomoto (I like to add it because it give a Chinese taste. If you don't like you can remove it)
5. Cook vegetable for 5 more minutes. 2-3 minute on high Flame to make them Crispy

For Sauce

1. boil water add spaghetti , salt and little oil.
2. Cook it and keep it aside.
3. make tomato puree from tomatoes.
4. add 2 tps oil in pan, add chopped garlic and cook till it will be light brown in colour.
5. now add tomato puree.
6. cook till it has a boil. now add salt, oregano, tomato sauce and black paper into that.
7. let it cook for one minute
8. when it has a boil, mix corn flour in the water and add it to sauce.let it cook for 2 minutes\
9. Now add spaghetti into sauce and cook for another 3-4 minutes.
10. Serve hot , firstly add sauce with spaghetti in the plate. On the top add vegetables.
11. spaghetti with crispy vegetable taste really good

                                                       

Mazedar Veg Paneer Balls

Today I am sharing recipe by one of reader of CookWithPia, Kamal Jeet Kaur. This is a good snack that you can use as starter in your party or as a snack with your evening tea.

Ingredents

1 cup grated cauliflower
1 boiled potato grated
1 cup paneer grated
1 tsp jeera
1 inch ginger grated
2 tbsp kaju chopped
1 tbsp kismis chopped
1/2 tsp each of red chilly pow, amchur,garam masala and salt to taste. For rolling balls, 4 tbsp besan, apinch orange colour, salt and ajwain, mix it.
 Oil

Method

1.  Heat 1 tbsp oil .add jeera,add ginger, saute for 30 sec.
2.  Add salt and dry masala.
3. Add kaju and kismis saute for few sec.
4. Add cauliflower cuk for 2 to 3 min.
5. Add potatoes mix now add paneer and mix with light hands.
6. Make balls with the mixture.
7. Roll on besan and deep fry till golden.
8. Serve hot with sauce.

Papaya, Mango, Banana and Pineapple Smoothie

I am adding First Entry in the Blogger's Recipe for Month october. This is different than regualar smothies . It is really good. This recipe is send to me by Abraham Sunu Chacko . Thanks for sending such a healthy smoothie recipe for Reader's Recipe on the month

Whip up this sweet and tangy smoothie in minutes. A natural and healthy way to enhance your diet and a great alternative to sugar-laden, smoothies sold in supermarkets.


Mango has been grown in India for over 4000 years and is a delicious fruit packed with vitamins, minerals and anti-oxidants, and like most fruits very low in fats. Mangoes non-inflammatory properties helps in reducing pain conditions in arthritis.


Banana with its wonderfully sweet, firm and creamy flesh, makes it universal favourite among all ages. Packed with Potassium, an essential mineral for maintaining normal blood pressure and cardiovascular function.


Pineapples are extremely juicy and sweet, balancing the tartness in them. Manganese and Thiamin is available in plenty in this tropical fruit.

Papaya – Christopher Columbus called it 'fruit of the angels'. Deliciously sweet, soft and butter like consistency makes it a rich source of Carotenes, Vitamin C, Flavonoids, Fibre, Magnesium and Potassium together providing protection against colon cancer and promotes health of the cardiovascular system. Papain is an enzyme which helps digest proteins; is concentrated in this fruit when unripe.



Ingredents

Papaya – 50 grams

Mango – 100 grams

Banana – 50 grams

Pineapple – 50 grams

Pineapple Juice – 50 ml

Ice Cubes – as required [optional]

Sugar – 1 tbsp [optional]



Method

In a blender add all ingredients and blend till smooth and butter like consistency is achieved.


Golden Touch Service:

Serve you better half – instead of tea when back from a long days work.

Chef's Tip:

Store in freezer; these fruit cuts in small sachets, to avoid last minute running around. Defrost in a microwave and blend.

Nutrition Info Reference:


http://www.whfoods.com/
  Recipe link