Khatti Arvi

Ingredients
Arvi ½ kg
Salt to taste
Crushed Garlic 1 tsp
Onion (medium) 1
Red Chili Powder 1 ½ tsp
Coriander Powder 1 tsp
Turmeric Powder ½ tsp
Mixed Hot Spice Powder 1 tsp
Tomatoes (medium) 2
Green Chilies 2 – 3
Tamarind Pulp ½ cup
Dalda Cooking Oil ½ cup
Directions
Wash and peel the arvi, cut lengthwise into slices and soak in salted water till it is time to cook. Finely chop the onions and tomatoes.
In a wok heat Dalda Cooking Oil for 2 – 3 minutes over medium heat. Fry the arvi in small batches till golden.
Shift the same Dalda Cooking Oil into another pan. Add the onions to the pan and fry till golden. Combine garlic, red chili powder, coriander powder, turmeric powder and add to the pan. Pour some water and stir fry.
Add tomatoes to the pan and fry till oil separates. Add the fried arvi to the pan and fry some more. Pour ½ cup of water and add the green chilies to the pan.
>After 3 – 4 minutes, add the tamarind pulp and mixed hot spices and simmer on low heat.

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Palak Gosht Dhaba Style

Ingredients
Mutton ½ kg boiled
Spinach 1 kg
Choti methi 4 bunches
Soya 1 bunch
Onion 1 chopped
Tomatoes 2 sliced
Cream ½ cup
Chili powder 2 tsp heaped
Allspice 1 tsp
Salt 1 tsp
Ginger garlic 2 tbsp
Turmeric ½ tsp
Coriander powder 1 tsp
Cumin roasted and crushed 1 tsp
Coriander leaves 2 tbsp
Green chilies 4
Ghee ½ cup
Method

Boil mutton till ½ done in 2 cups water and keep aside. Blanch spinach, soya, methi and 4 green chilies till soft, blend and keep aside. In a handi add ½ cup ghee, add chopped onion, chopped tomatoes with ginger garlic paste, salt, chili powder, coriander powder and cumin, fry well add blended spinach mixture, keep frying well till oil comes on top, lastly add cream, chopped coriander and green chilies, fry and remove.

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GUJRATI BAINGAN

INGREDIENTS:
Long Brinjals 1/2kg
Groundnut 50g
Cinnamon 1 pc
Tomatoes 250g
Whole Red Chilies (dried) 1
Cardamom 2
Tamarind Pulp 1 cup
Oil ½ cup
Salt 1 tsp
Turmeric Powder 1 tsp
Whole Coriander 1 tbsp
Cumin 1 tbsp
Green Coriander as required
Green Chilies as required
METHOD:
First in a pan cook 50g ground nut, 1 tbsp whole coriander, 1 tbsp whole cumin, 1 pcs cinnamon, 2 cardamoms and 1 whole red chili (dried).
Now add 1 cup tamarind pulp and water and chop it.
Now cut ½ kg long brinjal from the middle and fill in the masala.
Now heat ½ cup oil and add filled masala and fry it.
Add 250g tomatoes and chop it.
When the brinjals get fried, then add 1 tsp turmeric and 1 tsp salt.
In the end add 1 tsp green chilies and green coriander as required and close the stove. Delicious gujrati bengan is ready.

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Vegetables Stew Recipes

Ingredients:
Tomatoes 1 kg
Onions 1/2 kg
Salt to taste
Pepper to taste

For the Vegetables:
Green beans (chopped) 1/2 cup
Cauliflower (chopped) 1 small
Carrots (chopped) 2
Capsicum (chopped) 1
Spring onions (chopped) 2
Butter 1 tbsp
Crushed garlic 3 cloves
Milk 1 cup
Method:
Cook the onions along with tomatoes and a little water. Purée, strain and add salt n pepper to taste.
Heat some butter, add minced garlic. Sauté and add the finely chopped vegetables and sauté for 2-3 minutes. Do not overcook the vegetables; they should retain a slight bite. Add the base tomato soup and bring to boil. Add about a cup of milk and boil. Adjust salt and pepper to taste.

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Aloo Ki Khatti Meethi Tarkari

Ingredients:
Boiled Potatoes 500 grams
Red Chili Flakes 1 tbsp
Finely Chopped Onion 1
Garlic Paste 2 tbsp
All Spice Powder 1 tsp
Kalonji ½ tsp
Tamarind Paste ½ cup
Brown Sugar or Jaggery 2 tbsp
Crushed Cumin Seeds 1 tbsp
Fresh Coriander Chopped 3-4 tbsp
Oil 4 tbsp
Salt to taste
Method:
Take a cooking pan add 4 tbsp of oil add 1 medium size finely chopped onion fry the onion till its light brown. Now add 2 tbsp of garlic paste mix it well now add 500 grams of boiled potatoes now add 1 tbsp of now add 1 tbsp of red chili powder, 1 tbsp of crushed cumin, ½ cup of tamarind pulp, 1 tsp of whole spice powder and a pinch of salt now add as required water cook till the potatoes are tender and mix at last add ½ tsp of kalonji, 2 tbsp of brown sugar or jaggery mix it well dish out now garnish with coriander and serve it.

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Imam Bayildi

Ingredients
Brinjals 2
Garlic (Chopped) 3-4
Finely Chopped Tomatoes 2-3
Finely Chopped Onions 1
Coriander ½ bunch
Finely Chopped Capsicum 1
Crushed Coriander Seeds ½ tsp
Crushed Black Pepper ½ tsp
Cinnamon Powder ½ tsp
Lemon Juice 1 tbsp
Oil for frying
Salt to taste

Method
Take a 2 brinjals and separate the seeds and make it empty. Now take a cooking pan add 3-4 chopped cloves of garlic, 1 finely chopped onions , and add 1 -2 tbsp of oil mix it well and fry. Add 2-3 finely chopped tomatoes, fry and roasted. Now add 1 finely chopped capsicum, ½ tsp of crushed coriander seeds, ½ tsp of crushed black pepper , ½ tsp of cinnamon powder and to taste salt and add brinjals mix it well and roasted. At last add 1 tbsp of lemon juice, mix it well and now take it out in a bowl and take brinjals stuff all the mixture and grease the oven proof dish and place the dish into the oven and bake it on 200 C. now take it out in a serving bowl garnish with ½ bunch of coriander and serve it.

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Chinese Vegetable by Shireen Anwar

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Subzi Kofta

Ingredients
For Kofta
Boiled Potatoes 500 grams
Cottage Cheese/Cheese 100 grams
Finely Chopped Green Chilies 2 tbsp
Boiled and Chopped Carrots ½ cup
Peas ½ cup
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Cumin Powder 1 tbsp
Corn Flour ½ cup
All Purpose Flour ½ cup
Oil for frying
Salt to taste
For Gravy
Finely Chopped Onion 2
Finely Chopped Tomatoes 4
Garlic Paste 1 tbsp
Turmeric Powder 1 tsp
Coriander Powder 1 tbsp
All Spice Powder 1 tsp
Red Chili Powder 1 tbsp
Cream 1 cup
Oil 2-3 tbsp
Salt to taste
Coriander for garnish
Method
For kofta’s: take ½ kg of potatoes boiled and mashed. Now add ½ cup of peas, ½ cup of carrot , 100 grams of cottage cheese/ cheese, 1 tsp of turmeric powder, 1 tbsp of red chili powder, 1 tbsp of cumin powder , 2 tbsp of finely chopped green chilies, add to taste salt, mix it well make it kofta’. Take 1 plate spread ½ cup of corn flour, take another 1 plate spread ½ cup of all purpose flour, coat it all kofta’s in corn flour and all purpose flour. Heat the oil in a deep wok and fry all the kofta’s and set aside. For gravy: take a cooking pan add 4 tomatoes 2 onions add 2-3 cups of water, boil them and make a paste. Now take a cooking pan add 2-3 tbsp of oil add 1 tbsp of garlic paste fry now add 1 tsp of turmeric powder , 1 tsp of all spice powder , 1 tbsp of red chili powder , 1 tbsp of coriander powder add to taste salt mix it well and roasted now add some water and add kofta’s. At last 1 cup cream cook 2-3 minutes and take it out in a serving bowl and garnish with coriander and serve it. Delicious sabzi kofta is ready.

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Lighter cauliflower cheese

Ingredients
400ml semi-skimmed milk
2 tbsp cornflour
2 garlic cloves
1 large cauliflower, about 1kg, untrimmed
75g extra-mature cheddar, coarsely grated
25g Parmesan, coarsely grated
1 tbsp snipped chives
1½ tsp Dijon mustard
150ml buttermilk
Method
Mix 2 tbsp of the milk with the cornflour and set aside. Press the garlic cloves in a garlic crusher to smash – but not crush – them. Put them in a pan with the rest of the milk and heat until just coming to the boil. Immediately remove from the heat and leave to infuse.
Trim any leaves from the cauliflower and cut out the thick main stalk, then cut the cauliflower into florets. Bring a large pan of water to the boil. Add the cauliflower, return to the boil, then simmer for about 5 mins until just cooked but still with a bit of bite.
Heat oven to 200C/180C fan/gas 6. Tip the cauliflower into a large colander, drain well, then transfer to a shallow ovenproof dish, about 1.5 litres (see tip, left). Mix both cheeses together. Stir 2 heaped tbsp with the chives and a grinding of pepper, and reserve for sprinkling over.
Stir the cornflour mix into the warm milk. Return the pan to the heat and bring to the boil, stirring, until thickened and smooth. Remove from the heat, discard the garlic, then stir in the cheese until it has melted. Stir in the mustard and buttermilk, and season with pepper. Pour the sauce over the cauliflower to evenly coat, then sprinkle over the reserved cheese mix. Bake for about 25 mins or until bubbling round the sides and golden on top.

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Hari Mirch ka Salan

Ingredients

hari Mirch 250gm
karhi patta 20 leaves
Safaiz Zeera 50 gm
Pisa huwa khopra 50 gm
Imli 200 gm
lal pisi mirch 2 table spoon
dhania Powder 2 table spoon
Salt as per taste
Haldi 1 table spoon
Piyaz 3 medium
Grlic/ ginger Paste

Method

Zeera +khopra aur dhania halka sa kisi pan main bhoon kar grand kar lain . phir Piyaz ko brown kar ke nikal lain aur hari mirch aur kari patta leaves oil main daal kar cover kar dain . now add garlic paste a little water . ab sara maslah dal kar bhoon lain aur thora sa pani add kar dain . . piyaz ko blender main blend kar ke us ko bhi daal dain . thorin dair pakne ke baad imlli ka juice bhi handi main dal kar pakne dain . 10 minute ke baad oil upper ane ke baad serve. .kar sakte hain

Daal chawal ke saath serve karain . bohot tasty chatkhare dar lagega .

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Mix Fruit Vegetable Murabba by Tahir Chaudhary

Ingredients:
500 gm Apples (peeled and cubed)
500 Carrot (peeled and cubed)
2 no Lemon
Sugar Syrup as required
Water 2½ Cups
Sugar 2 1/2 cups
Salt 1/8 tsp
1 tbsp Lime juice 1 Tbsp
Cinnamon Stick 2 (3"x¼" wide)
6 Cloves
Method
Mix water, salt, lime juice, sugar, cinnamon and cloves. Bring it to a boil.
Heat to 220º F or one thread consistency
Add fruit and vegetable. Simmer on low till fruits start to turn tender and translucent. About 10 minutes
Turn off heat. Let it cool to room temperature
Transfers to the sterilized jars

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Crunchy Cauliflower

Ingredients
1/2 Head of Cauliflower Florets
2 Cups Gluten Free Bread Crumbs /Panko Bread crunbs
1 tsp Taco Seasoning ( or your favorite blend )
2 Eggs – Beaten
1 Tsp Mustard
oil spray
1 Tbs Creamed Horseradish
Freshly Ground Sea Salt and Black Pepper
Dip
1/2 Cup Marinara Sauce
1 Tbs Creamed Horseradish
Break cauliflower into florets.
Beat 2 eggs into a bowl and add 1 tsp mustard.
In a bowl with the breadcrumbs, add 1 tsp taco mix and seasoning.
Dip cauliflower into egg and then drop into breadcrumbs and coat.
Place on baking sheet covered in parchment paper and bake at 400F for 15-20 minutes. Turn half way through.
Heat marinara sauce and serve immediately.

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Vegetable Lasagna

Ingredients:
For Lasagna
Lasagna Pattie 1 packet
Oil 2-3 tbsp
For Red Sauce
Onion 1
Garlic 6-7 cloves
Tomatoes 3-4
Red Chili Flakes 1 tsp
Tomato Paste ½ cup
Stock 1 cup
Oil 3-4 tbsp
Salt to taste
All Purpose Flour 2-3 tbsp
Stock 1 cup
Milk 250 grams
Butter ½ cup
Crushed Black Pepper ½ tsp
Oregano ½ tsp
Butter ½ cup
For Topping
Boiled Mix Vegetables 500 grams
Mozzarella Cheese 150 grams
Cheddar Cheese 150 grams
Mushrooms 1 tin
Olives ½ Cup
For white sauce: take a cooking pan add ½ cup butter, when it melts add 2-3 tbsp of all purpose flour roast it add 1 cup of chicken stock, 250 grams milk mix well continously ,add 1 tsp of crushed black pepper, 1 tsp oregano and to taste salt mix it well when its thick remove from the heat. White sauce is ready. For red sauce: take a another cooking pan add 3-4 tbsp of oil add 6-7 garlic cloves and 1 onion fry, then add 3-4 tomatoes, roasted add ½ cup of tomatoes, 1 tsp of of red chili powder and as required salt mix it well. Now add 1 cup cook when its thick remove from the heat. For boiling lassania sheets: take a cooking pan add water and 1 tbsp of oil and add 1 packet of lassania sheets and boil in standard time 10 minutes and take it out and add in a cold water and take it out and add some oil and set aside.for layering: take a oven proof dish now pour the white sauce now set the lassania sheets add boiled vegetables now pour the red sauce and pour some white sauce. Now add 75 grams of mozerrealla cheese and 75 cheddar cheese add 1 tin mushroom now set the sheets repeat the processor as above. At last add ½ cup of olives, place dish in a preheated oven and bake it for 10-15 minutes on 200 C serve it hot.

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Cheese Chilies by Tahir Chaudhary

Ingredients
For Cheese Filling
Jalapeño or Green Chilies 12
Garlic (Chopped) ½ tsp
Onion (Minced) ¼ cup
Mozzarella Cheese (Shredded) ½ cup
Taara Garam Masala ½ tsp

Method:

Slice the jalapeños in half lengthwise or slice off the top one-third lengthwise.
Scrape out all the seeds and ribs from each jalapeno with a spoon.
Mix together all the filling ingredients.
Pack the filling into the peppers and arrange the peppers on a foil-lined baking sheet and bake for 10-15 minutes, or until the cheese is bubbly and lightly browned, and the peppers are cooked.
Allow to cool for 5 minutes before serving.

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Masalaydar Bhaji

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Chinese Vegetable by Shireen Anwar

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Dum Aloo Recipe

Recipe Ingredients
1/2 kg potatoes - medium sized
Oil
Water
1 tsp Kashmiri red chilli powder
2 1/2 tsp garam masala
2 tsp saunth
1 tsp saunf powder
2 green cardamom
2-3 Tbsp of curd
Salt - to taste

Recipe Method
Cut the potatoes in half, deep fry them and keep aside.
Prick the potatoes with a toothpick and keep aside.
Mix all the dry powders in a bowl. Add enough water to the bowl to make a paste.
Heat the oil in a pan and add the cardamom. Pour in the paste and stir for about 4-5 minutes.
Add the potatoes and mix well. Then mix in the curd.
Cover and cook for five minutes.
Serve hot with rice.

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Sindhi Baingan Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Brinjals 1/2 kg
Onions 3
Ghee 1 cup
Gram flour 1 tbsp
Salt to taste
Cinnamon 1/2" piece
Bay leaf 1
Caraway seeds 1/2 tsp
Cloves 7-8
Chilli powder 1 tsp
Turmeric powder 1/2 tsp
Coriander leaves as required

Recipe Method

Finely chop two onions and add salt and gram flour.
Clean the brinjals and cut the stem.
Slit them lengthwise without splitting them into two.
Stuff with the gram flour mixture and coriander leaves.
Heat oil in a pan and fry one chopped onion, add chilli powder, turmeric powder, caraway seeds, bay leaf, cinnamon and cloves.
Add salt and sugar to taste. Add 1 cup water.
Arrange stuffed brinjals over this and cook, covered, till soft.
Garnish with chopped coriander leaves and serve.

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Vegetable Lasagna Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients
For The Sauce:
Four to Five Cups Of Your Favorite Tomato Sauce, Or My Quick Tomato Sauce
1 Recipe Egg Pasta

Vegetables:
1 Large, Firm Eggplant (I Like To Use The Round Sicilian Ones If Available)
3 Red Or Yellow Peppers, Roasted
1 Large Onion, Skin Removed And Cut Into Thin Strips
1 Large Fennel Bulb, Fronds Removed, Cored, And Cut Into Thin Strips
1/4 Cup Olive Oil
Salt & Pepper
To Assemble:
1 Cup Grated Mozzarella Cheese
1 Cup Grated Parmesan Cheese
1 Cup Grated Provolone Cheese

Recipe Method
Prepare pasta with ingredients listed.
Using a pasta machine take to the second last notch, or to about 1/16th inch thick if making by hand.
After rolling, cut into 12 inch long strips.
Precook in boiling water for 30 seconds, then place in ice water.
Dry and set aside on clean kitchen towels.
To prepare the vegetables:
Remove the top and end of the eggplant, and slice into 1/2 inch slices.
Lightly brush with a little olive oil, and either grill or broil on both sides until lightly browned and soft.
Remove to a plate to cool.
In a large frying pan, add a tablespoon or two of the oil, and add the onion rings.
Cook over medium heat until the onions are very soft, and are becoming browned.
Remove to a separate dish.
In the same frying pan, add a little additional oil, and then add the fennel slices.
Cook for 5 minutes or until they begin to color.
Add 1/4 cup of water, and continue cooking until they become tender, and the water has evaporated.
To assemble the lasagne:
First preheat oven to 375 degrees.
Mix the three cheeses together.
Butter the bottom of a 13 1/2 by 8 inch lasagne dish.
Spoon in 1 small scoop of the sauce and spread across the bottom of the dish.
Cut 1 layer of lasagne noodles to cover the bottom.
Next spoon a little of the sauce to cover, some of the eggplant, and add a sprinkling of the cheese mixture.
Add another layer of noodles.
Next spread a layer of the roasted peppers, a little more sauce to cover, and sprinkle some of the cheese on top.
Continue in this manner until all the layers are complete, using a different vegetable for each layer.
On top spread a little of the tomato sauce, and then a good sprinkling of the cheese.
Bake for about 35 to 40 minutes or until bubbling and browned on top.
Allow to sit 10 minutes before serving.

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Kulfa Saag Recipe

Sponsored By www.Apnafoodtv.com

Recipe Ingredients

Kulfa leaves 1 kg
Oil 125 gm
Turmeric powder ½ tsp
Red chili 4 (whole)
Ginger 1/2 inch (sliced thinly)
Onion 125 gm (sliced)
Salt to taste
Red chili powder to taste
Green chili 6 (whole)
Garlic clove 4 (sliced)
Cumin ½ pinch


Recipe Method

Clean and wash kulfa saag/leaves and then cut it thinly.
Add saag in pot and cook on low flame.
The leaves will release water during cooking and it will cook in its own water.
Now heat half the oil in a pot and add onion, fry till golden.
Then add turmeric, green chili, red chili powder and whole red chili. Cook these spices for a while.
Now add kulfa saag/leaves and cook on low heat.
When water dries, then heat the remaining oil in a frying pan. Fry ginger, garlic and cumin in it for tempering (baghar).
Pour it over kulfa saag.
Delicious kulfa saag/leaves is ready to serve with gram flour bread.

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