Veg dish-Sabzi Sangam

Ingredients
Potatoes Sliced
Tomatoes sliced
Spinach stems
Beans
Brinjal sliced
Cauliflower cut into small pieces
Small amount of cabbage
Paanch phoron
Hing,Whole chilli(red)
Salt,
mustard oil
sugar
Turmeric powder,Chilli powder,cumin powder

Method
Take a kadai or pan and put 2 spoons of oil.Heat the oil and then put panch phoron and whole red chilli and hing.After tempering add the vegetables,turmeric powder,salt,pinch of sugar,red chilli powder,cumin powder and mix it well with the vegetables.Fry for some time in medium heat and then add little water and cover the pan and let the vegetables simmer.Once the vegetables are soft and cooked remove the lid of the pan.Dry the water left in the vegetable and fry it for few min and the vegetable is cooked.Serve hot with roti or paratha.

CHICKEN MANPASAND

Ingredients
Chicken pieces-500gm
Onion paste-2
Sliced onion-2
Ginger paste-1 spoon
Garlic paste-1 spoon
Whole black pepper-half spoon
Salt
Turmeric powder-half spoon
Garam masala powder-1 spoon
Mustard oil/white oil
Red Chilli paste-1 spoon

Method
Take a pan and add oil.First put the whole black pepper for tempering.After that add the sliced onions and fry till light brown and then add the onion paste,ginger and garlic paste.Fry till the onions are nicely fried and masalas leave oil.Add chicken pieces,red chilli paste,garam masala powder,turmeric,salt and cook in medium flame.After 7 min add water and cook till the chicken is tender and the gravy is dry.Serve hot with rotis.

CHICKEN IN VEGETABLE MEDLEY

Chicken-500gm
Onion-4 big size(sliced)
Garlic- cloves(chopped)
Ginger-1 inch(chopped)
Black pepper-1 spoons
Butter-2 spoons
Garam masala powder-1 spoon
White oil-
Salt to taste
Cauliflower-Half
Cabbage-half cup
Carrot-half cup
Tomatoes-half cup
Method
Take chicken leg pieces.Put oil in a pan and add the sliced onions and fry till golden brown and now add the chopped ginger and garlic pieces and saute for more time.Now add turmeric powder,pepper powder,garam masala powder,tomatoes and fry till the masalas are cooked.Now add the chicken and all the vegetables and mix with the masalas well with salt.Once the oil seperates remove the chicken and mash the whole masalas and the vegetables in a blender to make a smooth paste and add the chicken and cook further.Add water as required and cook the gravy till the chicken pieces are cooked in the gravy.At last add 2 spoons butter for texture and garnish with parsley.

DAHI FISH

Take Rohu,Katla or any boneless fish-4 peices
Curd-half cup
Oil-2 spoons(Mustard oil/white oil)
Turmeric powder-half for marination and half for the gravy
Red chilli powder-1 spoon
Garam masala powder-1 spoon
Salt and sugar(optional)for taste
Whole garam masala-few
Method
First step is to marinate the fish with salt,turmeric,pinch of red chilli powder and dash of oil.Fry the fish in non stick pan with one spoon of oil in medium heat.keep aside after frying it till the fish skin is golden.
Next step is to make the curry.
Take a pan and put one spoon oil and put whole garam masala for tempering.Meanwhile beat the curd with turmeric powder,red chilli powder,garam masala powder,salt and sugar(Optional)and pour in the pan.Saute the masalas in low flame and once the gravy leaves oil add half cup water and after the water starts to boil add the fishes and cook till the gravy is semi thick.You can garnish with coriander leaves and green chillis and serve hot with rice. 

VEG PANEER PIZZA

Ingredients
Pizza Base,
Diced Paneer
Sliced tomatoes,Blanched Spinach
Sliced Onions,Olives,
Pizza sauce
Chilli Garlic paste,
Tomato sauce,
Mozzarella Cheese,
Gouda Cheese
Method
1)Saute the blanched spinach,garlic,pinch of salt and sugar with paneer.
2)On the pizza base put one table spoon of tomato sauce and one tablespoon of pizza sauce on the base.
3)Then put the sauted paneer .
4)Apply one fourth teaspoon of chilli garlic paste,2cut pieces of tomato and onion rings.
5)Lastly put mozzarella and Gouda cheese cover the top.
6)Sprinkle few olives on top.
Put in a preheated oven and cook in convection mode in microwave oven for 10 min 180 to 200degree.Let it rest for 5 min inside the oven and serve hot.

ELAICHI WALA KHEER WITH RASGULLAS

Ingredients
Canned or Homemade Rasgullas-10
Sugar(according to taste)
Milkmaid-Half tin
Elaichi Seeds-very little
Milk-half packet
Rice(scented one is better)-half cup
Cherry for garnish

Method
First boil the milk and bring it to boil.Reduce the milk in slow flame and add elaichi seeds.Now add the rice and cook it till the rice is cooked.Now add sugar,milkmaid and mix it well.At last add the rasgullas and cook it for few more min .Garnish with red cherry and serve cold.