S NAGA MALLESWARA REDDY

A quick and delicious bhindi-aloo sabzi recipe 

When you're running short on time and have to make a quick lunch, here's a recipe which can be a quick fix for a delicious lunch fare: 

Ingredients: - Okra (bhindi) 500 grams - Potatoes (medium sized) 3 pieces - Cooking oil (To fry) - Red chilli powder - Cumin powder - Coriander powder - Aamchoor powder - Salt to taste 

Recipe: - Cut okra in the length of 1 inch size pieces. - Peel off the potatoes and cut them into 1 inch size pieces as well. - Heat the cooking oil in a frying pan - Deep fry okra till it turns golden brown; now put the fried okra pieces in a plate. Do use tissue papers to remove the excessive oil from fried okra. - Now deep fry potato pieces till they turn golden in colour. Put them in a plate and remove excessive oil with tissue papers. - Now, in another pan, take few drops of oil and heat it. - To this heated oil, add chilli powder, turmeric powder, cumin and coriander powder as per your taste and toss the fried okra and potato pieces in it together.
- Add salt to taste. You may add aamchoor powder. 

Serve this quick sabzi with parathas or chapatis

A quick recipe to paneer-capsicum sabzi for a healthy and sumptuous meal.
When you're looking at making something quickly and sumptuous meal lunch — which is healthy too, here's a recipe which can be a quick solution: 

Ingredients: - Paneer (cottage cheese) 200 grams, grated - 2 capsicum, medium sized, cut into 1 inch sized pieces - 2 Onions, medium sized, finely chopped - 1 totato, finely chopped - Olive oil — to cook - Cumin seeds - Asafetida - Red chilli powder - Cumin powder - Corriander powder
- Turmeric powder - Salt to taste 

Method: - Heat the cooking oil in a pan. Add cumin seeds and allow them to crackle. - To this, add onions and saute them till they turn pink in colour. Now add red chilli powder, turmeric powder, and asafetida. - Now, add capsicum and saute it till it is slightly brown in colour at its ends. - Followed by this, add chopped tomatoes and mix it well. Cover the pan with lid and allow the steam to soften the veggies. - Now, add cumin-coriander powder and salt to taste. Mix it well. - Now added grated paneer in it and mix it properly. Again cover the pan with a lid for a couple of minutes. - Add chopped coriander to this sabzi and serve this sabzi with parathas and pickle.

Here are some handy tips and steps on how you can roast some fresh tomatoes

Here are some easy steps to roast tomatoes at home in an oven:

1. Preheat your oven to 180 degree Celsius.
2. Take a pan and drizzle olive oil on it. Don't heat it though.
3. Cut the tomatoes in halves and put them on the pan.
4. Drizzle some olive oil on the tomatoes.
5. Season them with salt and pepper and if you want, some herbs like oregano.
6. Roast them for 10-15 minutes, or till they are soft and juicy.
7. Serve hot or put between a sandwich and enjoy!

Here are three easy steps to make that mouth watering Gajar Ka Halwa that you absolutely love at home.

Ingredients:
200gm condensed milk
1kg carrots, peeled and grated
25g cashew nuts
25g raisins
500g milk
2tbsp ghee
4-5 flakes of kesar

Method:
- In a small bowl add a tbsp of milk and kesar flake and put aside. Now in a large deep pan mix the milk and carrots together and on a low flame slowly bring to a boil. Once the milk is boiling add the milk in the small bowl with the kesar flakes. Let it boil till the milk dries up.

- Once the milk is dried up add the condensed milk and stir occasionally till it also dries up.

- Then add the ghee and cook for another 10 minutes. Garnish with raisins and cashew nuts and serve hot.

Satisfy your non veg cravings with this simple dish

For the pork chops you need:
quarter cup + 2 tablespoons soy sauce
quarter cup vegetable oil
3 tablespoons finely grated ginger
3 tablespoons light-brown sugar
1 small onion, finely chopped
Ground pepper
4 large bone-in pork chops

For the mashed potatoes you need:
2 kilosl red potatoes
4 cloves garlic (peeled and sliced)
1 teaspoon salt
3 tablespoons butter
half cup milk (warmed)
Salt and pepper

For the Cabbage Slaw you need:
2 tablespoons lime juice
2 tablespoons rice vinegar
2 teaspoons sugar
Salt
quarter small head shredded red cabbage
1 cup cilantro leaves
1 grated carrot
half a minced jalapeno

Cooking it all:
Start with the pork chops since that will take about an hour to make. Whisk together the soy sauce, 3 tablespoons of oil, ginger, sugar, scallions, and quarter teaspoon of pepper. Place the pork chops on a oven dish as big as your oven can take. Putting 3 tablespoons of the marinade aside, pour the rest over the pork chops. Cover the pork chops with plastic wrap and let them marinate for 45 minutes, flipping them half way through.

While the pork chops are sitting, get started on the potatoes. Wash the potatoes and cut them into small chunks. Put the chopped potatoes and garlic into a medium saucepan and cover it with water. Add salt and bring to a boil. Once boiling, reduce the heat to medium-low and cook for about 20 minutes, or until potatoes are tender.

Since the slaw is super quick to make, you can do it while the potatoes are boiling and the pork chops are still chilling in the plastic wrap. In a bowl, combine and whisk the lime juice, rice vinegar, vegetable oil, sugar, and salt. Add cabbage, cilantro, carrots, and jalapeno to the dressing and toss.

Now remove the potatoes from the heat, drain, and pour into a bowl to mash with butter and milk. Add salt and pepper.

Head over to the pork chops. Heat a teaspoon of oil in a large skillet over medium-high heat. Remove the pork chops from he marinade and sear for 3-4 minutes. Reduce to a medium heat and flip the pork chops. Sear for another 3-4 minutes until it is cooked through. Let them rest on a board for about 5 minutes. Add the three tablespoons of marinade to the skillet. Cook over medium heat for about 30 seconds until thickened. Spoon over the pork chops and add scallions on top to taste.

A delicious and easy pudding filled with the goodness of berries.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 8

Ingredients

250g strawberries
200g raspberries
200g blueberries
100g blackberries
1packet quickset jelly
50g caster sugar
10 slices white bread crust removed

Method

-Place all the berries except the raspberries in a pan with the sugar and the water and cook gently for 5 minutes. Remove from heat and drain the fruit, reserving the liquid. Return the liquid to heat and bring to a boil.
-Remove from heat and stir in the jelly until dissolved. Allow to cool. Chill the jelly in the fridge for 5 minutes or until the jelly thickens but does not set. Remove from fridge and mix in the fruit.
-Cut the bread slices in half and layer in the bottom of a 450g loaf tin, overlapping the slices. Place some of the fruit over the top and level off.
-Top with a second layer of bread and then more fruit. Finish with a layer of bread.
-Push down to immerse the bread in the juice. Cover the dish with foil and set in fridge for 1 hour. To serve, remove and cut into slices.