Oriental Mushrooms

Ingredients:

• Button Mushroom - 100 gms fresh
• Garlic Paste - 1/2 tsp
• Red Chillies - 2 Sliced
• Ginger Paste - 1/2 tsp
• Soya Sauce - 1tbsp
• Juice of half lemon
• Vegetable Stock - 1/2 cup
• Maida
• Cornflour - 1 tbsp
• Ajinomoto
• Coriander Leaves
• Roasted Sesame Seeds
• Lemon Grass

Process:

1. Marinate the Mushrooms in Maida, Salt, Ginger and Garlic.
2. Fry till golden.
3. Add deseeded red chillies to hot oil.
4. Add the ginger, garlic paste, fried mushroom and soya sauce.
5. Let it cook for 10 mins.
6. Add Vegetable stock and Lime Juice.
7. Thicken with Cornflour.
8. Garnish with Coriander Leaves.

Tips:

1. Serve it with steamed rice or noodles.
2. You can use baby corn, vegetables or cottage cheese  instead of using mushrooms. 

Canneloni

Ingredients:

• French Beans - 50 gms
• Carrots - 50 gms
• Cabbage - 50 gms
• Paneer - 100 gms
• Babycorn - 50 gms
• Lasagne Sheets
• Red Sauce - 1.5 cups
• White Sauce - 1.5 cups
• Onion - 3 finely chopped
• Salt, Sugar and seasoning to taste
• Cheese - 1 cup grated
• Butter 1-2 tbsp

Process:

1. Saute the onions in the butter.
2. Add the onion and cook till brown.
3. Slowly add all the vegetables and let it cook for 10 minutes.
4. Add oregano, red sauce and seasoning.
5. Roll up the lasagne sheets with the vegetable mixture.
6. Top it with white sauce.
7. Cover with grated cheese.

Tips:

• You can add spinach instead of paneer to make it healthier.

Red Sauce

Ingredients:

• 2 Box of Kissan Tomato Puree. ( 200 gm)
• Garlic: 8-9 Chopped.
• 6 Large Boiled and Strained Tomatoes
• 3 Onions Chopped.
• 1 Capsicum Chopped.
• Butter or Oil: 2 tbsp
• Chilli Powder: 1 tsp
• Salt, Sugar, Oregano and Basil to taste. 

Process:

1. In a pan saute the onions, capsicum and garlic.
2. Once its golden brown, add both the tomato purees.
3. Add the seasonings.
4. Boil till thick.

Tips:

1. You can add Red Peppers and Yellow Pepper and serve it on a piece of toast or Potato.
2. You can add Mushrooms and Babycorn and toss it with some noodles or rice.

White Sauce

White Sauce also known as Bechamel Sauce is known as the mother of sauces in French Cuisine (Not Italian).  But it is used more in Italian dishes than French, for e.g.: Lasagne, Canneloni etc. 

Ingredients:

• Maida - 2 tbsp
• Butter - 1 tbsp
• Milk - 1/2 ltr
• Salt and Oregano for seasoning. 
• Fresh Amul Cream 

Process:

1. Melt the butter, add the Butter and mix well.
2. Take the pan off the stove and add milk slowly little by little (Don't add all the milk in one go)
3. Once there are no lumps return to the gas and stir till sauce thickens.
4. Add the seasoning.
5. Add fresh cream for a more creamier sauce. 

Tip:

1.  If you are planning to keep the sauce unattended for sometime, cover it with a wet muslin cloth so that it does not form a thick layer on top.
2. If the butter is too hot, your sauce will be yellow in colour and not white.

Poha - Maharashtrian Style

Poha an ideal and one of the most popular breakfast items is made of flattened rice. Flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. In India, poha is cooked with lightly frying mustard seeds, turmeric, chilli powder, finely chopped onions and then moistened poha is added to the spicy mix and steamed for a few minutes. 

Ingredients:

• 2 cups Poha
• 1tsp Mustard Seeds (Rai)
• 1 tsp Cumin Seeds (Jeera)
• 1 Bay Leaf
• 3 Onions chopped finely
• 2 - 3 Green Chillies Sliced
• 1 sprig Curry Leaves
• 1/2 tsp Turmeric Powder (Haldi)
• 2 Potatoes Boiled - Healthier Version: Use Sprouts or Corn 
• 1/2 tsp Sugar
• 2 tsp peanuts roasted
• Coriander Leaves to Garnish
• Juice of 1 lemon

Process:

1. Wash the Poha and drain it well till all the water comes out.
2. Add sugar, turmeric powder and sugar to the poha and leave it for sometime.
3. Heat oil in a pan.
4. Add mustard Seeds, Cumin Seeds and Bay Leaf.
5. Once it crackles add the Green Chillies and Curry Leaves.
6. After 2 mins add the Onions and Potatoes (Or the sprouts). 
7. Once the Onions are golden in colour add the Poha.
8. Then add the Peanuts and Lemon Juice.
9. Toss it well.
10. FInally Garnish it with Coriander. 

Tips: Poha can be had in the following manner:

1. Incase of an upset stomach: Wash and Drain the poha well, add salt and sugar and have it.
2. You can roast or fry the poha, add sev, peanuts, green chillies, chilly powder and salt to make and anytime snack.
3. Incase you are bored of the normal Roti, Poha an be mixed in the dough to give it a different taste.
4. You can also Schezwan Poha but add Schezwan sauce after step 6.
5. It can also be served in layers: 1 layer of Maharashtrian Style Poha, then a layer of roasted Veggies and the a layer of Coconut Chutney or Schezwan Sauce. And then finally another layer of Poha and then Sev.