MONACO BISCUIT SNACK

INGREDIENTS

Monaco biscuit packet – 1

FOR THE FIRST TOPPING

Finely chopped onions – 2 tbsp

Finely chopped capsicum – 2 tbsp

Finely chopped tomatoes – 1 1/2 tsp [without seeds]

Finely chopped coriander leaves – 1/2 tsp

Chat masala – 3/4 tsp

Black pepper powder – 1/2 tsp

Salt to taste

Tomato ketchup for spreading

For the second topping

Britannia cheese spread cream cheese – 2 to 3 tbsp

Finely chopped coriander leaves – 1/2 tsp

Finely chopped onions – 1 tsp

Hot garlic sauce- 1 tsp

Finely chopped coriander leaves for garnishing

METHOD

For the frist topping

  1. Take a bowl and add all the ingredients. Mix well and keep it aside. Check out the seasonings.
  2. Just before serving, place monaco biscuits on a serving plate. Spread tomato ketchup evenly on monaco biscuit .
  3. Top with 1 to 1 1/2 tsp of topping and add some ketchup on it . Serve immediately.

SECOND TOPPING

  1. Take a bowl. Mix cheese spread, chopped coriander leaves, chopped onions and hot garlic sauce.
  2. Top the biscuits with the prepared mix. Garnish with coriander leaves. Serve immediately.

NOTE

These toppings can be enjoyed on any biscuit of your choice.

PAV BHAJI RICE

IMG_4192INGREDIENTS

Basmathi rice – 1 1/2 cup

Water – 3 cups

Oil – 2 to 3 drops

Salt as required for cooking rice

FOR PREPARING RICE

Oil – 1 1/2  tbsp

Ghee – 1/2 tsp

Cumin seeds – 1 tsp

Ginger garlic paste – 1 1/2 tsp

Tomato puree – 1/2 cup

Finely chopped tomato – 1 large size

Frozen peas 1/4 cup boiled for 3 minutes

Finely chopped capsicum – 1/4 cup

Red chilli paste – 2 1/2 tsp

Pav baji masala – 2 1/2 tsp

Turmeric powder – 1/4 tsp

Lemon juice – 2 tsp

Finely chopped coriander – 2 to 3 tbsp

Salt to taste

METHOD

  • Wash and soak rice for 30 minutes. Cook with 3 cups of water, oil and salt.
  • Dont cook the rice too much. It will spoil the texture of the pulao. Transfer the rice to a wide plate, cool it completely.
  • Heat ghee/oil in a pan, add cumin seeds and saute till they begin to crackle. Add onions, fry them until they turn translucent.
  • Add ginger garlic paste, turmeric powder and salt, fry till a nice aroma emanates your kitchen.
  • Next, add tomato puree. Mix and cook on high heat for 2 to 3 minutes or till the mixture thickens.
  • Add chopped tomatoes, mix and cook for 2 minutes. Add capsicum and green peas, mix and cook for 2 minutes.
  • Add red chilli paste and pav baji masala, stir and cook on medium heat for 2 to 3 minutes.
  • Add rice and mix gently. Add lemon juice and finely chopped coriander leaves. Mix well.
  • Serve hot with yogurt. Adjust seasonings according to your taste.

CAPSICUM RICE

IMG_1774INGREDIENTS

Basmati rice – 1cup cooked with 1 1/2 cup of water

Sliced onions – 2

Sliced red capsicum – 1/2 cup

Sliced green capsicum – 1/2 cup

Oil – 1tbsp

Ghee – 1tbsp

Bay leaves – 1

Shajeera  – 1/8 tsp

Cloves – 4

Cardamon – 2

Cinnamon – 2

Red chilli powder – 1/4 tsp

Everest kitchen king masala – 1tsp

Salt – 1tsp

Ginger garlic paste – 1tsp

METHOD

  1. Cook rice with 1 1/2 cups of water in such a way that the grains are separated. Cool it. keep it aside.
  2. Heat oil and ghee in a pan. Fry shahjeera, cloves, cinnamon, cardamon and bay leaves for half a minute.
  3. Add finely sliced onions and saute till it turns transparent.
  4. Now add the sliced green capsicum, red capsicum and ginger garlic paste.
  5. Saute on high flame till the capsicums are slightly cooked and raw smell goes off.
  6. Do not over cook as the capsicums should be crispy and not soggy. Add Everest kitchen king masala, red chilli powder and mix well.
  7.  Now add cooked rice to the capsicum masala, mix well and serve hot.

SUGGESTIONS

Don’t over cook the capsicums, let the capsicums retain their crunchy texture.

Paneer capsicum curry

Ingredients

paneer – 500gms(cut into cubes)

onions – 2 large(cut into slices)

green chillies – 4 

ginger – i inch(cut into pieces)

garlic – 8 cloves(without skin)

cumin seeds – 1 tsp

coriander seeds – 1 tsp

capsicum – 1 (big size)

turmeric – 1/2 tsp

red chilli powder – 1 1/2 tsp

cashew nuts – 8

oil – 3 tbsp

salt to taste

water – 3/4 cup

Method

1. Take a pan , add 1 tsp of oil.

2. In this add onions, green chillies, ginger, garlic , cumin seeds and coriander seeds and fry them till they turn into light brown colour.

3. Let it cool for 10 min and blend it to a fine paste.

4. Take another pan, add the remaining oil.

5. Add the capsicum pieces and fry for 2-3 min. Add the blended paste and fry for 2-3 min again.

6. In this add the salt, red chilli powder, turmeric and fry for another 5-6 min till the raw smell goes out.

7. Add the paneer cubes and water and cook on a low flame till the oil separates.

8. Remove from flame and serve hot with roti or naan.

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