Kidney Beans Burger

 Kidney Beans Burger :

A very healthy protein filled burger is perfect for growing kids.

Preparation Time : 15 Min

Cooking Time : 30 Min

Ingredients :

• Burger buns 2
• 1 Cup Boiled Kidney Beans
• Boiled  and grated potatoes 2
• Onion 1 medium size chopped
• Green chilly 2 chopped
• Coriander leaves few chopped
• Brown bread crumbs 1 cup
• Salt to taste
• Red chilly powder to taste
• Oil for shallow frying

For Presentation :

• Tomato slices few  
• Caramelized onion rings 1/2 cup
• Processed cheese slice
• Tomato sauce 2 tablespoon
• Mayonnaise 2 tablespoon
• Cabbage chopped 1 Tablespoon
• lettuce leaves 3-4    

Procedure :

For Rajma (Kidney Bean) Patty :

• Mix boiled grated potatoes, boiled rajma (kidney beans), onion, green chilly, coriander leaves, salt, red chilly powder and 2 tablespoon bread crumbs.
 

 

• Now make a round  shape patty from this mixture.
• Now transfer these vegetable patty to bread crumbs, roll it nicely.
• Take a frying pan just add 1 tablespoon of oil, place your rajma (kidney beans) patty in it, shallow fry it from both the sides.
• As it has nice brown color on both sides

For Burger :

• Take burger bun cut it into two from middle
• Apply butter on both side and toast it on tava .

• Now mix Mayonnaise, cabbage and tomato sauce together and apply it on bun lower part with lettuce leaf.
• On Rajma patty keep tomato slice and Caramelized onion rings on it.
• At last cheese slice.
• Now cover it with the upper part of bun.
• Serve it with salad and fries.

Fruity Canapes

Fruity Canapes : 

Kiwi and Apricot filled Canapes with creamy vanilla Ice cream is a perfect sweet surprise for your near and dears.....

Preparation Time : 10 min

Cooking Time : Optional ( If you fry Canapes to give it more crispy taste then 5 to 7 min for frying Canapes)

Ingredients :

• 8 Canapes
• 4 -5 No. dried Apricot chopped
• 1 Kiwi Chopped
• 4 Scoop Vanilla Icecream
• 1 Tablespoon Orange crush
• 1 Tablespoon dried black current
• 1 Tablespoon chopped Almonds

Procedure :

• First off all chop all the fruits and nuts. 
• Side by side fry canapes and keep it side

• Now take a platter arrange all canapes on it. now place chopped apricot  on it then a spoon off vanilla ice cream top it with chopped kiwi
• Garnish canapes with orange crush, nuts and black current

• Serve it ..... Enjoy your fruity and chilled canapes shots with your family and friends

Icey Slush

Icey Slush.......

Childhood Chuski....this is inspired by Kala Khatta what we used to enjoy in hot summers on the roadside

Preparation Time : 10 Min

Cooking Time : 0 Min

Serving : 2

Ingredients :

• 2 cup Crushed Ice
• 2 Tablespoon Blue Syrup
• 2 Tablespoon orange Crush
• 2 Tablespoon Rose Syrup

For Presentation :

• 1 Lemon sliced
• Pinch of Black Salt
• 1 Teaspoon icing sugar
• Few Mint Leaves

Procedure :

• Take a Glass coat its upper ring with lemon juice in a plate mix black salt and icing sugar roll the top of the glass with this mixture
• Now pour crushed ice in a glass press it nicely add a tablespoon of Blue syrup. slowly add some more ice to the glass and press it nicely and add one tablespoon of orange crush to this
• Now add some more ice to the glass press it and add rose syrup to this. sprinkle a pinch of black salt to this add a lemon slice to this.
• Garnish it with mint leaves.
• Enjoy your Icey slush with your family.

Stir Fried Honey Chilly Garlic Baby Corn and Carrot

Stir Fried Honey Chilly Garlic Baby Corn and Carrot :

Crispy baby corn and carrot can be enjoyed any time as a stater or can be served with steam rice or with Bread . Carrot and baby corn are nicely coated with lots of garlic, chillies and honey so it gives nice sweet and spices taste.......

 
Preparation Time : 15 Min

Cooking time : 20 Min

Ingredients :

 For Stir Fried Baby Corn and Carrot

• 200 gm Baby Corn
• 2 Medium size carrot cut into long segments
• 1 Tablespoon Corn flour
• 1 Teaspoon crushed garlic
• 1 Teaspoon Tomato sauce
• 1 Teaspoon soya sauce
• Salt according to taste
• Oil for frying

For Gravy :

• 1 Tablespoon chopped onion
• 1 Tablespoon green capsicum chopped
• 1 Tablespoon red bell pepper chopped
• 1 Teaspoon corn flour
• 1 Teaspoon chopped garlic
• 1 Teaspoon Soya sauce
• 1 Teaspoon Tomato sauce
• 1 Teaspoon chilly flakes
• 2 Teaspoon honey
• Salt to taste
• Green Chilly according to taste
• 1 Tablespoon oil for cooking

Procedure :

For Stir Fried Baby Corn and Carrot :

• First take a bowl and mix corn flour, soya sauce, tomato sauce, crushed garlic and salt together in this mixture add baby corn and carrot keep aside. On other side keep a oil in pan for frying
• Fry all the baby corn and carrot. Once the frying is done take out carrot and baby corn on paper napkin

 For Gravy :

• Take a pan add a Tablespoon of oil add chopped garlic saute it for minute then add chopped onion cook it for a minute now add copped capsicum ad red bell pepper
• Saute vegetables now add chilly flakes, tomato sauce, soya sauce chopped green chilies and honey

• Mix it well now add fried baby corn and carrot to it. Make sure the vegetables are coated nicely with sauce. Add one teaspoon corn flour with 2 tablespoon of water mix it with vegetables and cook for a minute. Your stir fried honey chilly baby corn is ready it can be served as stater 

• If you like to serve it as a side dish with rice or chapati just add 2 teaspoon corn flour with a  cup of water add this mixture to Stir Fried Honey chilly Baby Corn and Carrot cook for a minute or two your Stir Fried Honey chilly Baby Corn and Carrot with gravy is ready.

Tip : To increase the consistency of gravy you can add more or less corn flour water at the end according to your taste

Pan Grilled Zucchini and Cottage Cheese Skewers

Pan Grilled Zucchini and Cottage Cheese Skewers 

Moist and soft Cottage cheese and fresh Zucchini mixed with hung curd (yogurt) and mint and grilled on pan can be enjoyed any time

Preparation Time :15 Min

Marination Time : 30 Min

Cooking Tie : 10 Min

Ingredients :

• 1 Zucchini, sliced
• 200 gm Cottage cheese (Paneer)
• 2 Onions, quartered and segmented
• 1 Table spoon Olive oil
• 1/2 Tablespoon ginger garlic paste
• 1 Tablespoon hung curd
• 1 Teaspoon gram flour
• 1 Tablespoon mint leaves chopped
• 1/2 Teaspoon chilly powder
• 1 Tablespoon lemon juice
• Salt and pepper according to taste

For Cooking :

• 1 Tablespoon Olive oil

For Serving  :

• Mint Chutney
• Onion Rings
• Lemon Slices
• Salad

Procedure :

• First prepare marinade, mix all the ingredients other then Zucchini, Paneer and onions

• Once the marinade is done add Cottage cheese, Zucchini and onion to this paste and keep it aside for 30 min

• On a satay stick arrange Zucchini, Onion and Cottage cheese
• Now heat a pan and cook the satay on a medium flame using olive oil. 

• Once the zucchini and cottage cheese is cooked from all side serve it hot with mint chutney