My Favourite Recipes... ANISHA GOEL

Ingredients:

     Maggi Noodles - 1 pack
     Besan (Gram Flour) - 1 cup
     Paneer - 100 grams (cubed small)
     Green Chillies - 3 (chopped)
     Salt - to taste
     Water - 2/3 cup
     Oil - For Deep Frying

Procedure:

1. Prepare Maggi Noodles as per the instructions on the pack and keep aside.

2. When cool, mix with the green chillies and paneer cubes.

3. Mix Besan, Salt and Water to form a smooth thick batter.

4. Add to the Noodles Mixture and mix well.

5. Heat oil in a karhai.

6. Shape the mixture into small pakoras and deep fry till golden brown.

7. Serve with green mint chutney.

Serves 3-4

Ingredients:
     Eggs - 4
     Oil - 2 tbsp

For Green Chutney:
     Mint leaves - 2 cups
     Coriander leaves - 2 cups
     Tomato - 1 small chopped
     Green chillies - 1 small
     Lime Juice - 1/2 tsp
     Garlic - 4 cloves
     Cumin seeds - 1/4 tsp
     Dry mango pd - 1/4 tsp
     Sugar - 1/3tsp
     Salt to taste

Procedure:

1. Boil eggs, shell and cut into two pieces each.

2. Grind all ingredients of the green chutney in a mixer.

3. Remove the hardened yolk of the eggs carefully, leaving the white intact.

4. Crush all the yolks together and mix with 2 1/2 tbsp of green chutney to get a paste.

5. Fill the whites of the eggs with this mixture.

6. Heat oil in a pan and toss in the egg pieces. Fry till the filling turns light brown.

7. Serve hot with chutney or sauce.

Serves - 2

Ingredients:

Procedure:

1. Mash the potatoes well, mix in green peas, beans, coriander leaves, mushroom and salt.

2. Heat 1 tbsp oil in a pan, fry chopped onions and ginger till brown, add masala powders and then the potato mix.

3. Beat the egg and spread out the bread crumbs on a plate. Break the cheese slices into smaller pieces.

4. Heat oil in a raised pan.

5. Spread out the potato mixture on your palm, in the center put a little bit of cheese and cover it with the potato to keep intact.

6. Make fat discs of these, dip in the egg and roll in bread crumbs. Then toss in hot oil. Deep Fry.

7. Serve hot with green chutney or ketchup.
   

Serves - 4

Ingredients:

For Biriyani:

For Tomato Onion Raita:
   Tomato - 1 large cubed
   Onion - 1 large chopped
   Curds - 2 cups
   Salt to taste

Procedure:

Biriyani:

1. Boil eggs, shell and keep aside. Fry onions till brown, fry cashews and raisins, and keep aside.

2. Roast green chillies, ginger and garlic. Fry poppy seeds, pepper and coriander seeds in a little ghee. Cool and grind these ingredients together.

3. Heat ghee in a pressure cooker, fry cardamom, cloves and cinnamon in it. Add washed rice, salt, coconut milk and water, and pressure cook for 5 minutes.

4. Cool, open and sprinkle fried cashews, raisins and onion. Mix in along with the eggs. Serve hot with tomato onion raita.

Tomato Onion Raita:

Beat the curds to make it smooth. Add salt, tomato and onion, mix well and serve cold.

Serves - 4

Ingredients:
     Spinach - 4 cups, cut
     Onion - 1 chopped
     Garlic - 2 cloves
     Corn Flour - 2 tsp
     Mushrooms - 6 diced
     Oil
     Salt and Pepper

Procedure:

1. Boil water and add cut spinach, cover and cook for a while. Drain the water.

2. Heat oil, add onion, garlic.

3. Add cornflour dissolved in water along with salt and pepper powder.

4. When cooked, add mushrooms and then spinach.

5. Simmer for a while. Serve hot, with bread.

Serves 3-4

Ingredients:

     Ladies fingers - 250 gms
     Saunf (aniseed) - 1 1/2 tbsp
     Turmeric pd - 3/4 tsp
     Chilli pd - 3/4 tsp
     Coriander pd - 2 tsp
     Dry Mango pd - 1/2 tsp
     Garam Masala pd - 1/2 tsp
     Oil - 2 tbsp
     Salt to taste

Procedure:

1. Clean the ladies fingers, cut off tips, slit lengthwise and keep aside.

2. Mix all masala powders and fill the mixture in the slit of ladies fingers.

3. Heat oil in a pan, toss in the ladies fingers, stir, cover and cook till done. Do open cooking on low flame for a while to make them crispy.
   Serve hot.

Ingredients:

     Cottage cheese - 500 grams
     Sweetened condensed milk - 1/4 cup (125 ml)
     Plain yoghurt - 4 tbsp
     Slivered almonds - 1 heaped tbsp
     Cardamom pd - 1/2 tsp

Procedure:

1. Combine cottage cheese with condensed milk and yoghurt, and pour into a greased 1 litre ovenproof dish. Sprinkle with almonds and cardamom.

2. Place the dish into a large baking pan, add enough hot water to come halfway up the sides. Cook in moderate oven for 20 minutes or until mixture has set. Refrigerate until cold, cut into diamond shapes to serve.
   (In case an oven is unavailable, steam the mixture in a cooker without its valve for 20 minutes.)

Serves - 4

Ingredients:
     Rice powder - 3 heaped tbsp
     Milk - 6 cups
     Sugar - 1 cup
     Saffron - A pinch
     Cardamom pd - 1/4 tsp
     Slivered Almonds and Pistachios - 1 1/2 tsp

Procedure: