Mushroom Rice

Ingredients

Rice: ¼ kg
Diced mushroom: 2 cups
Finely chopped onion: 1 cup
Green peas: ½ cup
Tomatoes: 2
Chilli powder: 2 tsp

Coriander powder: 2 tsp

Cashew nuts: 4-5 tsp
Chopped coriander leaves: 2-3 tsp

Salt: To taste
Oil: 4-5 tsp

Method
Cook rice and keep aside to cool. Heat oil in a pan and fry cashew nuts and onion. Add mushrooms, chilly powder, salt, coriander powder, green peas and tomatoes and sauté well. Cook till oil separates from the mixture. Add the mixture to the cooked rice and garnish with coriander leaves.

Russian Salad

Ingredients

Boiled carrot: 1 cup

Tomato: 1 cup

Cucumber: 1 cup

Boiled green peas: 1 cup

Spring onion: 1 cup

Boiled potatoes: 2 cups

Black pepper: 1 tsp

Salt: To taste

Mayonnaise: 4 tsp

Olive: 2-3 tsp

Method

Deseed tomatoes and cut them into ½ inch cubes. Cut cucumber, carrot, spring onion and boiled potatoes into ½ inch cubes. Mix all the ingredients except potatoes and mayonnaise in a serving bowl and toss well. Add potatoes and toss well. Add salt, pepper and mayonnaise and toss gently. Decorate with olives before serving.

Hara Bhara Kebab

Ingredients
Potatoes: 4-5 medium sized, boiled
Green peas: 1 cup, boiled
Spinach: 1 bunch
Green chilies: 1 tsp, finely chopped
Coriander leaves: 2-3 tsp, finely chopped
Ginger: 1 tsp, finely chopped
Chaat masala powder: 1 tsp
Salt: As per taste
Corn flour: 2-3 tsp
Oil: For deep-frying

 

Method
Grate the boiled potatoes and mash the boiled green peas. Cook spinach leaves in salted boiling water for 2-3 minutes and wash the partly cooked leaves in cold water and squeeze out the excess water before finely chopping the leaves. Mix grated potatoes, peas and spinach and add chopped green chilies, chopped coriander leaves, chopped ginger, chaat masala powder and salt. Add corn flour to the mixture for binding. Divide the mixture into 25 equal portions and shape each portion into a ball and then press it in between your palms and flatten it. Heat oil in a pan and deep fry the kebabs in hot oil for three to four minutes.

Note: If you are too diet conscious, you can shallow fry the kebabs on a tawa. To make kebabs look dark green, you can add more spinach leaves, but have to add more corn flour for a good binding.

Aloo Tikki

Ingredients
Potatoes: 3-4 medium sized, boiled and peeled
Salt: As per taste
Black pepper: ½ tsp


For stuffing
Green peas: ½ cup, cooked well
Ginger: ½ tsp minced
Garam masala: ¼ tsp
Salt: As per taste
Red chili powder: ¼ tsp
Cumin: 1tsp, dry roasted, coarsely grounded
Oil: For frying



Method
Mash the cooked green peas. Add all the stuffing ingredients except oil and mash well. Divide the mixture into 10 equal portions and keep aside. Mash the potatoes very finely and add salt and pepper and knead until properly mixed. Divide it also into 10 equal portions. Rub your palms with little oil.  Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the centre and fold the edges together very finely so that the mixture does not come out. Very gently flatten the stuffed ball into a 2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat. Serve tikkis with tomato sauce or mint chutney.