Spicy Cashew

Ingredients: 

1 ½ cup of cashew nuts
1 ½ tbsp of white oil
1 tsp of roasted cumin seeds (Make powder of it)
Black salt
Black pepper
Red pepper
Mango powder (optional)
 
Method: 

1. Heat white oil in a deep bottom frying pan like skillet.
2. Roast the cashew nuts in white oil on low medium flame. You need to stir it continuously to make it golden brown color. Stir for 5-7 minutes.
3. Take it out from the bowl and let it cool down for few minutes. Don’t wait for much time, because if it is at room temperature, spices will not coast the nuts.
4. Take all the spices in a bowl and mix it well.
5. Sprinkle the mixed spices over the cashew. Make sure that spices coats every nuts evenly. Wait till it cools off to the room temperature.
6. Now keep it in an air-tight container. It can be stored in the container for 2-3 months.  


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Spinach Salad with Brocoli, Paneer, Mashroom, Egg

Ingredients: 

2 pieces of boiled eggs

1 cup of chopped Brocoli

½ cup of chopped Mashroom

8 baby Spinach leaves

1 small yellow bell pepper

5 small cubes of Paneer

1 chopped red onion

Black salt and pepper powder

White oil to fry

Method:

• Remove the shells from the already boiled eggs. Cut it into halves and keep aside.
• Boil Mashroom pieces and rtake out them from water. Let it cool down for few minutes.
• Pour white oil in a deep bottom frying pan. Fry broccoli, mashroom, paneer, onion one by one and keep them aside separately.
• Add more oil to the pan and fry the spinach leaves carefully one by one.
• Now assemble all the fried vegetables. Keep egg pieces on the top and sprinkle black salt and black pepper powder.

Fish Stuffed Spinach Cutlet

Ingredients:

16 spinach leaves

3 Fried pieces of Rohu fish

1 tbsp of garlic-ginger paste

Half pc of finely chopped onion

1 tbsp of chopped coriander leaves

1 tsp of chopped green chillies

1 pc of eggs

3 tbsp of corn flour

4/5 spoons of semolina

Salt to taste

Oil for frying (white oil or mustard oil as per your choice)

Method:

1. Remove the bones from the pieces of fishes.

2. Add ginger-garlic paste, chopped onion, chillies, coriander leaves, salt to it and mash it well in hand.

3. Heat water in a pan and add a pinch of salt to the water.

4. Put spinach leaves one by one. Keep those leaves in water for few minutes.

5. Keep those leaves out of the water.

6. Beat egg finely and add corn flour to make batter.

7. Heat oil in frying pan.

8. Dip one leaf in the batter and then put some amount of mashed fish into the leaf.

9. Cover it with one more leaf.

10. Now dip it in batter once again.

11. Put it in frying pan to fry till little brown. Make sure that you are not deep-frying it.

12. Repeat above steps 8 – 11 till you get 8 fried cutlets.

13. Now put those cutlets in batter once again.

14. Roll them in semolina and deep-fry till it gets brown.

15. Serve with tomato sauce or mustard sauce. 

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Red Spinach Stir Fried

Ingredients:

1 bunch of red spinach (chopped)

1.5 tbsp of ground nut (dry roasted)

1 tbsp of poppy seeds

2 pc red chillies

4/5 pods of garlic (crushed)

Salt to taste

Mustard oil to fry

Method:

1. Heat oil in a frying pan or wok.
2. Add red chillies and garlic pods to it and fry for 2 minutes.
3. Add chopped spinach leaves and stir well for 5-7 minutes.
4. Add poppy seeds and then salt as per your taste. Stir well frequently as if it doesn’t get burn.
5. Add ground nut to it. And cover it with a lid.
6. When you find the spinach had dried up, remove from the flame and stir once finally.