Heat oil on a flat pan. Add Garlic, Ginger and Onion. When partially fried, add Capsicum, Carrot, Cabbage and Cauliflower. Mix well while cooling on high flame. No water please. When partially cooked, Add Salt, MSG and Schezwan Masala. Mix well. Add boiled or steamed Rice. Toss to mix well while cooking on high flame for 3-4 minutes.
Ingredients:
Spinach Puree ½ cup
Buttermilk sour 2 cup
Gram Flour 1 cup
Salt to taste
Cheese Spread 3 tbsp
Chilli Flakes ½ ts
Oregano ½ ts
Butter 1 ts
Garlic Paste 1 ts
Method:
Take Spinach Puree in a bowl. Add sour Buttermilk, Gram Flour and Salt. Whisk it well. Make sure of no lump.
Take prepared mixture in a deep round bottom pan. Put the pan on low flame. Cook it while stirring occasionally as needed to avoid lumps until mixture thickens.
Spread prepared thickened mixture on an open wide plate. Spread the Spread Cheese over it. Sprinkle little Chilli Flakes and Oregano. Leave it cool down for 10-15 minutes.
Cut in strips. Roll each strip. Khandvi is ready.
Heat Butter in a pan. Add Garlic Paste, Chilli Flakes and Oregano. When sautéed, pour this tempering on prepared Khandvi.
Serve Fresh and Hot to Enjoy the Real Taste of Spinach in Khandvi.
In a mixing bowl, take Oats Powder, Semolina, Spinach Puree, Green Chilli Paste, Ginger Paste and Curd. Mix well. Add little water as needful, approx ½ cup. Mix very well.
Leave it to rest for 10 minutes.
Then add Salt and Fruit Salt and mix well.
Grease steamer plate and bowls with Oil. Fill in greased plate and bowls with prepared mixture.
Preheat steamer for 5-7 minutes. Arrange prepared steamer plate and bowls inside the steamer.
Steam it for 10-12 minutes on high flame.
Remove plate and bowls out of steamer and keep a side.
For Tempering:
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Sesame Seeds, Curry Leaves and Dry Red Chilli. When crackled, pour this tempering on steamed Dhokla in the plate and bowl.
Cut Dhokla in the plate and remove from plate and bowls.
Serve hot with tomato ketchup or homemade green chutney.
Heat Oil in a pan. Add Mustard Seeds, Cumin Seeds, Skinned and Split Black Gram, chopped Ginger-Garlic-Green Chilli and Curry Leaves. When sautéed, add Turmeric Powder, boiled Potato, Fresh Coriander Leaves. Mash boiled Potato while mixing well on low flame. Cook for 2-3 minutes. Remove the pan from flame.
Prepare number of small balls of prepared stuffing.
Coat prepared balls with Dry Garlic Chutney. Keep a side.
For Pav (Buns):
Lukewarm Milk. Add Sugar and Dry Yeast. Mix well. Cover the pan with a lid. Leave it for approx 5 minutes.
Take Refined White Wheat Flour in a bowl. Add Milk Powder and Salt. Mix well. Knead soft dough adding Milk and Yeast mixture. Add Butter and mix well. Rub the dough repeatedly for 5-7 minutes. Leave it to rest for 90 to 120 minutes.
Then, take the dough on a rolling board or any hard surface. Punch it for 3-4 minutes.
Make number of medium size lumps of dough. One by one, take lump, squeeze and press lightly and tap with a palm to shape it thick round. Put 1 ball of stuffing in the middle of it and wrap it shaping it a ball.
Repeat to make number of balls.
Grease baking dish with Oil. Put all prepared stuffed balls on a greased baking dish. Leave it for approx 30 minutes. (out of oven).
Take all listed ingredients for Orange Salsa in a bowl. Toss to mix well. Keep in refrigerator.
For Dressing:
Take all listed ingredient for Dressing in a bowl. Mix well. Keep it a side to use later.
For Salad:
Boil Macaroni, Kidney Beans and Corn separately. Strain the water from all and keep separately.
Take boiled Macaroni in a bowl. Add half of prepared Dressing. Mix well and keep a side.
Take boiled Kidney Beans in another bowl. Add chopped Tomato, Onion, Spring Onion, Olives and Jalapeno. Mix well slowly taking care of not crushing Kidney Beans. Add boiled Corn. Mix well again. Add remaining mixture for Dressing. Turn over the stuff slowly to mix well.
Sterilise a serving plate.
Put prepared Macaroni mixture spreading on the serving plate.
Put prepared Kidney Beans mixture spreading on it.
Put refrigerated Salsa spreading on it
Garnish with some Corn Chips.
Serve immediately to enjoy fresh taste.
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Take Refined White Wheat Flour and Semolina in a kneading bowl. Add Oil and Salt. Knead semi soft dough adding water slowly as needed.
Take grated Cabbage in a bowl. Add Salt and Turmeric Powder. Leave to for apporx 15 minutes. Then squeeze cabbage to remove the water to make it dry.
Heat Oil in a pan on low flame. Add Chilli Paste. Add Cabbage and fry it for 3-4 minutes on low flame. Leave it to cool down. Add Garam Masala and Cheese. Mix well.
Roll number of small chapatti (puri) from prepared dough. Put 1-2 tbsp of prepared cabbage stuffing in the middle of Puri. Fold border of Puri to wrap the stuffing giving shape of a small bag. Don’t shape it like ball. Prepare small stuffed bags of all Puri.
Deep fry all stuffed bags in oil to light brownish.
Garnish with Grated Cabbage.
Serve Hot with any Home Made Chutney or Sauce of choice.
Open Stuffed Bags in Mouth and Fill Your Hungry Tummy with Cabbage Delicacy.
Heat Butter in a pan on low flame. Add parboiled Potato Wedges. When sautéed to light brownish, add Capsicum strips, blanched Baby Corn strips, Chilli Flakes, Oregano and Salt. Sauté for 3-4 minute on low flame. Keep a side.
For Cream Cheese Sauce:
Take grated Cottage Cheese in a bowl. Add Fresh Cream, Cheese Spread, Black Olive, Fresh Coriander Leaves and Salt. Whisk well. Keep a side.
For Mayonnaise Sauce:
Take Mayonnaise in a bowl. Add Tomato Ketchup, chopped Green Chilli, Mustard Powder and Salt. Mix well. Add Onion slices. Keep a side.
For Assembling:
Put 1 Spinach Roti on a plate. Put 1 Cabbage Leaf on the Roti. Spread Cream Cheese Sauce on it. Spread prepared Veg. Mixture on it. Sprinkle grated Carrot over it. Spread Mayonnaise Sauce on it.
(Potato, Carrot, Coli Flower, French Beans, Green Peas)
Curd 2 tbsp
Kodri (Foxtail Millet) boiled 1 cup
Fresh Coriander Leaves 1 tbsp
Raita (spiced curd) for serving
Method:
Heat Oil in a pan. Add Cumin Seeds, Curry Leaves, Cinnamon, Clove buds and Ginger-Garlic-Chilli Paste and sauté. Add finely chopped Onion and sauté. Add chopped slices of Capsicum and sauté. Add finely chopped Tomato and mix well. Add Turmeric Powder, Red Chilli Powder, Garam Masala, Fennel Seeds Powder and Salt. Mix well and cook on medium flame. When Tomato softens, add parboiled Mix Vegetables and Curd and mix well. Add boiled Kodri and mix well. Continue cooking on low-medium flame for 3-4 minutes.
Take on a serving plate. Sprinkle Fresh Coriander Leaves.
