Shamim-Recipes

INGREDIENTS Yellow dried peas - 1/2 cup Tomato finely chopped- 1/2 Onion finely chopped Cumin seeds- 1/2 tsp Green chilly finely chopped -1 Ginger finely chopped- 1/2 inch Red chilly powder - 1/2 tsp Tamarind pulp -1 tbsp Salt to taste Coriander leaves finely chopped Chat masala - 2 tsp Chilly sauce - 1 tsp Lime juice- 1tsp Oil 1 tsp METHOD ->Soak yellow dried peas (chana) for about 7-8 hours in water. ->Add pinch of salt and turmeric and pressure cook soaked peas for 3-4 whistles ->Now heat oil in a pan and add cumin seed, when they crackle add tomato and saute them till the tomatoes are soft. ->Now add red chilly powder, chopped ginger and green chilies and stir them for few sec.  ->Add boiled peas and then add tamarind pulp and some water and simmer it for few min till you get boil ->Add chilly sauce, chat masala, salt and mix it well. ->cook till all the water gets dried up. ->Take it in a plate for garnishing, add chopped onions, c

INGREDIENTS Corn kernels- 1 cup Cumin seeds 2 tsp Green chilly finely chopped - 1 Ginger finely chopped - 1 inch Finely chopped onion -1/2 cup Finely chopped coriander leaves Salt to taste Cornflour - 1 tbsp Rice flour - 1 tbsp Oil for deep frying METHOD ->Add corn kernels, cumin seeds, chopped green chilly, ginger to grinder and grind it to coarse mixture. -> Now to the paste add finely chopped onions,coriander leaves, salt, cornflour and rice flour and mix well. ->Make sure that the mixture is thick, else add more flour to adjust the thickness. -> Heat oil in a pan for deep frying the pakodas -> When the oil is hot drop in the pakodas either with spoon or with hand, fry them till golden brown and take them out in a paper towel, so that it absorbs excess oil. serve hot with tomato ketchup

INGREDIENTS Maggie- 1 packet Onions finely chopped Carrots, beans and other veggies as per your choice finely chopped Salt to taste Ginger finely chopped- 1 tsp Garlic finely chopped- 1 tsp Red chilly powder- 1/2 tsp Green chilly sauce- 1 tsp Tomato ketchup- 2 tsp Soy sauce- 1/2 tsp Maggie taste maker Vinegar- 1 tsp Oil - 2tbsp METHOD -> Heat oil in a pan, add ginger, garlic and onions, saute them till translucent. ->Add salt and red chilly powder, stir for few sec, add veggies and stir them in high flame for 3 min. ->Meanwhile boil water in another pan with 1 tsp oil, once the water is in boiling stage add Maggie noodles till they are soft and drain all the excess water. -> In a bowl add all the sauces and the taste maker mix them well. -> After the veggies are soft and cooked, lower the flame and add the sauce mixture with very little water to avoid burning, mix them well add boiled noodles and toss them properly.       serve them hot :)

INGREDIENTS Lamb liver 300 gms Curd one cup Ginger garlic paste-1 tbsp Turmeric-1/4 tsp Red chilly powder-1/2 tsp 1 onion sliced 1 green chilli Coriander powder-1/2 tsp Garam masala powder- 1/2 tsp Coriander leaves (few) Mint leaves (few) Oil 2 tbsp METHOD -> Marinated liver with curd, ginger garlic paste, turmeric, red chilly powder,       corriander  powder, coriander leaves , mint leaves and garam masala for about 15 min. -> Now pressure cook the marinated stuff along with sliced onions and green chilly for     4- 5 whistles till liver gets soft . -> Open the pressure cooker and dry all the water that is present.  -> Add 2 tbsp of oil and stir it well for 3-4 min.  -> Add coriander leaves and stir it well.      serve hot with rice