Anita's Recipes

INGREDIENTS:

Paneer(cottage cheese) made from 1 liter milk
1 cup fresh cream
1/2 cup milk
1 tbsp chopped coriander
1 green chili
3 tbsp corn flour
5 large tomatoes
1"cinnamon
1 tbsp cumin seeds
1 tbsp coriander seeds
1"ginger
2 cloves garlic
1/2 cup chopped onion
2 red chilies
1 green chili finely chopped
1/2 cup oil
salt as required

METHOD:

• Crumble the paneer and mix it with a pinch of salt,green chili and corn flour.Roll them into 6-7 balls.
  
• Heat oil in a pan and add them and fry till they are golden brown.Remove them from the oil and place them on paper towels and keep aside.Your koftas are ready.
  
• Grind together the onion,garlic,red chili,cumin seeds,ginger and cinnamon into a smooth paste.
• Heat 2-3 tbsp of oil in a pan and add the mixture and cook for 2-3 minutes.
• Grind the tomatoes into a smooth paste and add them to the above mixture.Allow them cook well.Add the cream and the milk to this and cook on a low heat.
• Once it bubbles up,add salt and mix well.Add the prepared koftas and allow them to cook for a few minutes.
• Garnish with chopped coriander and serve hot with any type of rice(onion rice) or Indian flat bread(pulka ,paratha ,roti)etc..!
  

INGREDIENTS:

2 cups all purpose flour
1/4 cup all purpose flour for dusting
1 green chili finely chopped
1/2 cup finely shredded cabbage
1 small carrot finely grated
1 onion finely chopped
1 tbsp finely chopped coriander
a pinch salt
4-5 tbsp oil
2 cups water

METHOD:

• Mix the green chili,cabbage,carrot,onion and the coriander together with a little salt.
• Take the flour into a large bowl and add a pinch of salt.
• Make it into a stiff dough adding little water at a time.Once the dough is stiff,add a tbsp of oil and knead again.
• Divide the dough into golf ball sized parts and roll each or them into small thick circles.
• Place 1 tbsp of the mixed vegetable in the center and lift the sides of the dough and join them.Flatten it a little with your hands and dust it with a little flour and turn it over and repeat the same.
• Now using a rolling pin carefully roll it into a 1/2" thick circle.
• Heat a Flat pan and add 1/2 tbsp oil.
• Place the paratha on the heated pan and when bubbles appear on the top,flip it and cook the other side in the same way adding a little oil.
• Serve it hot!!
  

INGREDIENTS:

2 cups wheat floor
1/2 cup curd
1/2 cup water
1/4 cup ghee or melted butter
a pinch of salt

METHOD:

• Sieve the floor and add the curd,salt to it and mix well.
• Add water little by little and mix well to form a stiff but soft dough.
• Add 1 tbsp of ghee and then knead it well.This gives it an even more soft texture.
• Divide them into small balls and dust them with a little wheat flour and roll each of them into thin circles.
• Heat a flat pan and add a little ghee and spread it well.
• Place the rolled out pulka on the pan and when bubbles appear on the top of the pulka,turn it over so that the other side also cooks.
• Your Indian flat bread(Pulka) is now ready.Serve it hot!!
  

INGREDIENTS:


5 baby corns
1/2 cucumber
1 cup finely shredded cabbage
4-5 spring onions
2 tbsp lemon extract
salt as required
1/2 tbsp pepper
1/2 tbsp chili vinegar
oil for frying
1 tbsp chat masala powder(optional)
1 tbsp chopped coriander

METHOD:

• Remove the skin of the baby corn and slice them into thin circles.
• Heat about a cup of oil in a pan and fry the baby corn until golden brown.
• Remove them from the oil and place them on paper towels.
• Peel the cucumber and chop the cucumber and spring onion into small pieces.
• In a large bowl,add the vegetables and the chili vinegar and mix well.
• Add to it pepper powder,salt,chat masala powder and lemon extract and mix well.
• Finally add the fried baby corn into the salad and mix well.
• Garnish the Baby corn salad with the chopped coriander and serve.
  

INGREDIENTS:

5 spring onions
1 carrot
1 cup shredded cabbage
5-6 french beans
1/2 cup finely chopped green pepper
2-3 tbsp dark soy sauce
2 tbsp sugar
3 tbsp corn flour
4 tbsp oil
2 tbsp pepper
water as required
salt as required

METHOD:

• Heat water in a pan and add the carrot and the beans.Let it cook until the carrot becomes soft.
• Once cooked, remove the beans and the carrot and wash it in cold water immediately.
• Peel the carrot and chop it into thin and long pieces.Chop the beans and the spring onions finely.
• Heat the oil in a pan and add the spring onions.When it becomes golden brown,add the sugar and mix well.
• Next add the green pepper and the cabbage.When these look cooked,add the beans and the carrot.
• Add a pinch of salt,the soy sauce and mix well. Add enough water to cover the vegetables and bring the soup to boil.
• Take the corn flour in a cup and add little water and mix it to remove any lumps and pour it into the soup.
• Finally add pepper powder and mix well. When the soup thickens,pour it into bowls and serve hot.
• While serving,chili sauce can be added for extra spicy flavor.
  

INGREDIENTS:

3 cups long grain rice (basmati)
1 cup shredded cabbage
1 large onion
1/2 cup green peas
1 large carrot
1 green pepper
1/4 cup finely chopped french beans
2 tbsp of finely chopped coriander
2 bay leaves
1 tbsp cardamon powder
1/4 tbsp cinnamon powder
2 tbsp red chili powder
1 tbsp pepper powder
2 tbsp pepper-cumin powder(grind equal quantities of dried pepper and cumin)
5-6 tbsp oil

METHOD:

• Wash the rice and drain off the water
  
• Peel the onion and the carrot.Chop the onion,carrot and the green pepper into small and equal sized pieces.
• Heat the oil in a big pan and add the bay leaf.After it turns into light brown color,add the pepper cumin powder,cinnamon powder and cardamon powder.
• Add the onion and fry till it golden brown.Add the green pepper and after a minute, add the cabbage.
• when the cabbage is cooked,it changes its color.Now add the other vegetables,pepper powder,chili powder and mix well.
• Add the rice to this and mix well.
• Pour water just enough to cover this and pressure cook it.
• It can also be cooked in a rice cooker .
• Mix the pulao well after cooking and Serve hot!

INGREDIENTS:

4-5 large potatoes
4-5 tbsp corn flour
salt as required
ground pepper(optional)
oil for deep frying
1 liter water

METHOD:

• Heat oil in a heavy bottomed pan.
  
• Peel and cut the potatoes into long strips.
• Heat the water with a pinch of salt in it and bring it to boil.
• Add the potatoes into this and allow them to cook for about 10 minutes.
• Remove the water and wash the potatoes in cold water to remove the heat.
• Add a pinch of salt and the cornflour to the potatoes and mix well.
• Slowly drop the potatoes into the oil.Fry until it is golden brown.
  
• Remove the fries from the oil and place them on paper towels
• Add a pinch of salt and pepper if required.
• Your delicious french fries are ready.serve hot with tomato ketchup.
  

INGREDIENTS:

5 cups fresh thick curd
1 cup powdered sugar
2-3 tbsp of chopped nuts(almonds and pistachios)
5 tbsp warm milk
1/4 tbsp cardamon powder
a few saffron strands

METHOD:

• Take a muslin cloth and pour the curd in it. Join all the sides of the cloth and make a tight knot.
• Hang it in a cool and dry place for about 4-5 hours until all the water(whey) is drained off.
• Put the saffron strands in the milk and keep it aside.
• Transfer the curd into a bowl and beat it well until it has an even texture.
• Now add the saffron milk,nuts,sugar,cardamon powder and mix well.
• Refrigerate it for 3-4 hours.the Shrikhand is ready for serving.
  

INGREDIENTS:

4 cups grated ash gourd
2 cups sugar
1 cup milk
1/4 cup ghee
1/6 cup chopped cashew nut, pistachios and almonds
1 tbsp cardamon powder

METHOD:

• Heat half the ghee in a heavy bottomed pan and add the grated ash gourd.
• Stir continuously on a low flame until it is cooked(it becomes soft).
  
• Add the milk and sugar and continue to cook until it becomes tender and all the excess liquid is evaporated.
• Add the remaining ghee, chopped nuts and the cardamon powder and mix well.
The halwa is now ready to serve
• Serve it hot.