Asian Style Meat Chops

Ingredients
3 tablespoons soy sauce
1 1/2 tablespoon vinegarClick to find more about vinegar
2 tablespoons brown sugarClick to find more about brown sugar
1/4 teaspoon crushed red pepper flakes or hot sauce
2 tablespoons oil
4 boneless chops (lamb)
1 cloveClick to find more about clove garlicClick to find more about garlic chopped

Preparation
Combine soy sauce, vinegarClick to find more about vinegar, red pepper and brown sugarClick to find more about brown sugar in a small cup. Heat oil in skillet and cook chops about 4 minutes on one side or until well browned, flip and cook a few more minutes to brown other side.
Remove from pan.
Cook garlicClick to find more about garlic in pan to brown and then add soy mixture, letting boil rapidly a few minutes.
Add chops to pan and cook on low flame until they gets tender.
Serve wih garnshing and anyway you want it.

Carrot Bread

Ingredients
1 and 3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
As per taste saltClick to find more about salt
1/4 teaspoon each ground cinnamonClick to find more about cinnamon and nutmag
1/2 butter stick unsalted
1 cup sugar
1/4 cup honeyClick to find more about honey
3 large egg lightly beaten
1 teaspoon orangeClick to find more about orange zest grated
1/4 cup orangeClick to find more about orange zest
1/4 cup orangeClick to find more about orange juice
1 cup carrots, peeled and grated
1/2 cup raisinsClick to find more about raisins (kish mish).

Preparation
Preheat oven to 350 degrees.
Lightly butter a 9"5 inch loaf pan.
In a mixing bowl, whisk together flour, baking powder, baking soda, pinch of saltClick to find more about salt and spices.
In another mixing bowl cream butter and suger until light.
Add honeyClick to find more about honey, eggs, 1 by 1, orangeClick to find more about orange zest and juice.
Fold wet ingrediants into dry ingrediants.
Add carrots and raisinsClick to find more about raisins to batter and transfer it to prepared loaf pan and bake in middle of oven for 45 minutes or until a toothpick when inserted in center comes out dry.
Rest on a rack for 15 minutes turn out, cool on a rack.

Sabzi Daal

Ingredients
1/3 cup moong dalClick to find more about dal (split yellow gram)
1/3 cup toovar (arhar) dalClick to find more about dal
1/3 cup masoor dalClick to find more about dal (split red lentils)
1/2 teaspoon mustard seeds (raiClick to find more about rai)
1/2 teaspoon cumin seedsClick to find more about cumin seeds (jeera)
6 to 8 curry leavesClick to find more about curry leaves
1/4 teaspoon asafoetidaClick to find more about asafoetida (hingClick to find more about hing)
1 green chilliClick to find more about green chilli, chopped
1 onionClick to find more about onion, chopped
2 teaspoons gingerClick to find more about ginger-green chilliClick to find more about green chilli paste
1/2 teaspoon garlicClick to find more about garlic paste
1 large tomatoClick to find more about tomato, finely chopped
1/2 teaspoon chilli powder
1/2 teaspoon turmericClick to find more about turmeric powder (haldiClick to find more about haldi)
1 cup mixed vegetables ( capsicum, carrots, peas), finely chopped
1 tablespoon oil
SaltClick to find more about Salt to taste

For the garnish
2 tablespoons chopped coriander

Preparation
Wash and pressure cook the dals together with 2 cups of water till the dals are tender. Keep aside.
Heat the oil in a pan and add the mustard seeds and cumin seedsClick to find more about cumin seeds. When they crackle, add the cuury leaves and asafoetidaClick to find more about asafoetida.
Add the green chilliClick to find more about green chilli and onionClick to find more about onion saute for 3 to 4 minutes.
Add the gingerClick to find more about ginger-green chilliClick to find more about green chilli paste, garlicClick to find more about garlic paste and tomatoClick to find more about tomato and saute for 3 to 4 more minutes.
Add the chilli powder, turmericClick to find more about turmeric powder and mixed vegetables and mix well.
Add the dals and saltClick to find more about salt and simmer for 5 to 10 minutes.
Garnish with the chopped coriander and serve hot.

Tips

You can use any left-over vegetable or curry instead of the mixed vegetables. This way you will have a different flavour each time.

Chutnee Of Dates

Ingredients
DatesClick to find more about Dates 5 pieces
Fried jeera 1 tsp
Sugar 1 tsp
SaltClick to find more about Salt to taste
Water 1/2 cup
Red chili 1/2 tsp
GarlicClick to find more about Garlic 5-6 cloves

Preparation
Wash datesClick to find more about dates finely and remove hard part in it.
Put all ingredients in a grinder and grind 1 to 2 minutes or until datesClick to find more about dates disappear.
Serve with fruit chat.
Too easy and tasty.

Aloo Aur Qeema Cutlet

Ingredients
4 medium boiled potatoes.
1/4 kg minecd meet
1 tsp saltClick to find more about salt
1 tsp red chillies
1/2 tsp zeeraClick to find more about zeera
1/2 tsp haldiClick to find more about haldi powder
A pinch garam masala
1 lemon juice
1 medium(chopped} onionClick to find more about onion
oil for frying
1 egg
Bread crumbs according to desire
1/4 c hara dhina
1/4 c podinaClick to find more about podina

Preparation
Fist of all boil the potatoes and mash them very finely.
Now in another pan heat the oil.
Then add the chopped onions.
Fry till brown.
Now add the minced meat in it.
And fry for 10 min.
Now add all the spices in till and cook on the very slow fire.
When it cooked propely then remove it from the flame.
Now add hara dhaniaClick to find more about hara dhania and podinaClick to find more about podina in it.
Cool it for some time then add lemon juice.
Now take the boiled mashed potatoes and shape like the kabab stuff it with the prepared keema and then place another kabab on it.
Now shape it well.
Make all the kababs from the material.
Now in the frying pan heat the oil.
First of all dip the kababs into beaten egg then into crumbs and shallow fry them until crisp golden brown.
Serve it hot with chutney or raita.

Bhel Noodles

Ingredients
2 packets masala Maggi noodles
200 gm sprouts (moong, mooth, chola and black
chanaClick to find more about chana)
2 tbsp roasted peanuts
4 green chillies (chopped finely)
4 tbsp coriander leavesClick to find more about coriander leaves (finely chopped)
2 onionClick to find more about onion (finely chopped)
10-12 curry leavesClick to find more about curry leaves

4 tbsp fresh coconut (grated)
2 tsp red chilli powder
1 tsp mustard seeds
2 tsp lemon juice
2 tbsp capsicum (chopped)
6 tbsp oil
saltClick to find more about salt to taste

Preparation
How to prepare :
Heat oil.
Add mustard seeds.
When the seeds begin to splutter, add onionClick to find more about onion and fry for 2 minutes.
Add curry leavesClick to find more about curry leaves, green chillies and sprouted beans.
Cover and cook till soft.
After 8-10 minutes, add 4 cups of water. Add the Maggi noodles, masala cubes, red chilli powder and peanuts.
After a few minutes, add capsicum, coriander leavesClick to find more about coriander leaves and lemon juice. Put in a serving dish and sprinkle grated coconut on top.

Bhel Puri

Ingredients
1 cup potatoes boiled,
peeled and diced
1/2 cup of diced tomatoClick to find more about tomato
23 onions sliced
1 cup of boondi (see note)
1 cup of preboiled chick peas
12 green chilies chopped.
1/2 cup of chopped fresh dhuniyaClick to find more about dhuniya leaves
Papri according to taste
(chips made of dough)
1 cup plain rice crispies
(Murmuray)
Sweet ImliClick to find more about Imli chutney
Yougurt whipped
Chat masala
SaltClick to find more about Salt

Preparation
In a bowl combine the potatoClick to find more about potato,tomatoClick to find more about tomato,sliced onionClick to find more about onion,fresh dhuniyaClick to find more about dhuniya,green chilies,boondi and chick peas.
Keep the chutney and yougurt in separate bowls to be added according to taste.
In another bowl combine the papri and rice crispies.
You can also add a handful of plain cornClick to find more about corn flakes to make it cunchier.
To serve, in a plate add the vegetable mixture.
Top with the dry ingredients mixture.
Add yogurt, chutney, saltClick to find more about salt and chat masala according to taste.

Arabi Paratha

Ingredients
Flour (MaidaClick to find more about Maida) 2 cups
SaltClick to find more about Salt 1 tsp
Milk as requried

Frying:
Mince (prepared)
One egg in each paratha
Tomotoes (chopped)
Gram masala powder
Spring onionClick to find more about onion (finely choped)

For mince:
Mince 1 pao
Oil 2 table sp
GingerClick to find more about Ginger & garlicClick to find more about garlic paste 1 tea sp
SaltClick to find more about Salt 1 tea sp
Chinese saltClick to find more about salt half tea sp
Black pepperClick to find more about Black pepper half tea sp
Corriander leaves, MintClick to find more about Mint leaves, Green chillies for garnishing

Preparation
For Mince:
Heat oil & add mince & other ingredients & cook until water dries.
Sprinkle with corriander leaves, mintClick to find more about mint leaves & green chillies.


Kneed flour with milk until the dough smooth, make into 34 equal portion.
Apply oil on top and leave aside for 15 minutes.
Apply oil on a marble top or a smooth surface and roll one ball of the dough. Put preapred mince sprinkle gram masala chopped tomatoes sprink onions.
Break an egg on top and fold sides so that a squres is formed.
Fry on medium heat till golden on both sides.

Baingan Buryani

Ingredients
6 ROUND BRINJALS(BAINGAN)
SALTClick to find more about SALT ACCORDING TO TASTE
RED CHILLIES ACCORDING TO TASTE
3 GREEN CHILLIES
FRIED ZEERAClick to find more about ZEERA HALF TSP
YOUGARD PRIME OR HALEEB ONE BOX
OIL FOR FRYING

Preparation
CUT THE BAINGAN INTO THIN ROUND SLICES.
RUB THEM WITH SALTClick to find more about SALT AND RED CHILLIES ON BOTH SIDES.
FRY THEM IN VERY LITTLE OIL UNTILL SOFT.
BEAT THE DAHIClick to find more about DAHI WITH EXTRA SALTClick to find more about SALT,RED CHILLIES,ZEERAClick to find more about ZEERA,THICKLY SLICED GREEN CHILLIES.
WHEN BEATED PROPERLY ADD THE BAINGAN SLICES.
DECORATE WITH PODINAClick to find more about PODINA AND TOMATOES.
SERVE CHILLED.