Tricoloured Honeyed Veggies

Stir Fry is to prepare a dish in a jiffy which just needs a bit of saute and less oil and is full of vitamins as the cooking procedure is cut down which retains the essential nutrients. Stir Fry means to retain the texture i.e the crunchiness. The less you cook the veggies, the more nutrients you get from it. Here is a quick Stir Fry dish which has the power-packed Protein in the form of Cottage Cheese (Paneer), Carrot- A rich source of Beta-Carotene and Capsicum - A rich source of Vitamin 'A' Vitamin 'C' and Protein.

Ingredients -

Carrots - 2
Capsicum - 1 Large
Cottage Cheese - 200 gms

Marination -

Honey - 3tblspn
Tomato Ketchup- 2 tblspn
Chilly Sauce - 2 tblspn
Olive Oil - 2 tblspn
Oregano- 1/2 tsp
Chilly Flakes - 1/2 tsp
Black Pepper - 1/2 tsp
Salt - to taste

For Saute-

Olive oil - 1/2 tspn
Chopped Garlic - 1/2 tsp

Method -

1. Cut Roundels from the Carrots
2. Dice the Capsicum (Large sized)
3. Cube the Cottage Cheese
4. Mix everything given under the heading "marination"
5. Marinate the veggies and Cottage Cheese with the prepared mix.
6. Keep it aside for 30 mins.
7. Heat olive oil in a fry pan
8. Add Chopped Garlic, saute till browned
9. Add the veggies and Cottage Cheese with the marination.
10. Stir fry till well coated and veggies are slightly cooked.
11. Serve Hot.

Fish Patties

Fish is said to be in rich in Omega Fatty - 3 acids. It primarily contains 'good fat' and is a rich source of protein. Other sources of Omega Fatty - 3 acids mainly for vegetarians are the flaxseeds, flaxseed-oil, walnut.This recipe is basically for the kids and the weight watchers as the fish is steamed and then shallow-fried. 

An important thing to remember here is while the fish is being prepared there is a foul smell to avoid this one must apply loads of turmeric and some amount of salt an dkeep it aside for sometime say 20 minutes. Turmeric cuts the smell of the fish.

Here I've used Surmai (King Fish) fish fillets (boneless) for this recipe. The fish has been steamed with the whole spices so that the delicate flavours and aroma blend into the fish giving it a nice flavour. Delicately flavoured with pepper, I've used boiled mashed potato to help in binding. A very healthy and tasty dish for the kids as kids usually avoid spices. 

INGREDIENTS -

Fish Fillets - Surmai - 1

Boiled Potato -1 small

Whole Spices -

Cloves - 2/3

Bay Leaf - 1

Cinnamon - 1 inch stick

Black Cardamom - 1

Green Pepper - 5/6

Garlic pods - 3/4

Seasoning-

Salt - to taste

Black Pepper Powder - as per taste

Turmeric powder - 2-3 spoons

Garnish -

Grated Carrot - 1 Large

Lettuce - 2-3 tender leaves

Oil - Vegetable Oil - as required.

METHOD -

• 
  
  Sprinkle turmeric and some salt on the fish fillet pieces and keep aside
• 
  
  Keep some water to boil in a pan.
• 
  
  In a silver foil put the fish pieces and put all the ingredients under whole spices.
• 
  
  Prepare a parcel and keep this on a colander.
• 
  
  Colander has to be kept on the boiling water pan
• 
  
  Cover the colander. (See picture)

• 
  
  Steam the fish for 10 minutes.
• 
  
  Open the parcel fish would look like this picture.

• 
  
  Mash the fish with the back of a fork.
• 
  
  Add to it boiled and mashed potato.
• 
  
  Mix well.
• 
  
  Sprinkle seasoning to taste.
• 
  
  Form patty shape and shallow fry on a non-stick pan.
• 
  
  Assemble on a serving dish.
• 
  
  Garnish as shown in the picture.
• 
  
  Serve Hot.

kacche kele ke kebab

Raw Banana is used in Bihari homes mainly for the fasts or for the wedding. Today I present raw banana for a snack item. You can serve these with any mocktail or hot tea. I am sure you would love to have this hot snacks  in the chilly winters.

INGREDIENTS

Raw Banana - 3

roasted gram flour - 1 1/2 tblspn

Boiled Potato - 1 1/2

Chopped Ginger - 1 tblspn

Chopped Green Chillies - 1 tblspn

Crushed Cashewnuts - 1/2 tblspn

Crushed black pepper - 1/2 tspn

Green Coriander chopped - 2 - 3 tblspn

whole cumin roasted - 1/2 tspn

Roasted cumin powder - 1 tspn

Salt - to taste

Oil- for deep frying

For the filling

Anjeer - 10-12 chopped

Chopped Almonds - 1/2 tspn

For the garnish-

Red Bell Pepper - 1/2

Yellow bell pepper - 1/2
Green Chillies - 2 slit
Tooth picks - as required

METHOD-

1. Using very little water boil the potaotes and raw bananas.
2. When cool mash it with your hand.
3. Add roasted gram flour.
4. Add chopped ginger and chopped green chillies.
5. Add crushed cashews and crushed black pepper.
6. Add cuming powder and whole cumin.
7. Add chopped coriander leaves.
8. Add salt to taste.
9. Mix well to form a sort of dough.
10. Prepare filling by mixing chopped anjeer and chopped almonds.
11. Form a ball from the prepared dough.
12. Fill 1 tspn of the filling in the centre of the kebab.
13. Heat oil.
14. Deep fry these kebabs till golden.
15. Drain on an absorbent paper.
16. Serve hot garnished with bell peppers - as shown in the picture.
17. Serve with green chutney.

NOTE - Do not use food processor or blender to mash the banana and poatato as it would become too runny.