Vegetable Poha

Recipe Type*: Indian Snack
Ingredients and Recipe*: Serving for 4 - 5 people
Vegetable Refined Oil - 3 1/2 table spoon
Mustard Seeds - 1 teaspoon
Green Chillies - Slit in halves
Onions - 2 large (Chopped)
Potatoes - 1 large (Chopped)
Carrot - 1 large chopped
Capsicum - 2 small (Chopped)
Tomatoes - 2 small (Chopped)
Coriander Leaves - (Chopped)
Lemon Juice - 1 table spoon
Sugar - 1 teaspoon


Take a large frying pan, pour oil and heat it. Now add mustard seeds and slit chillies and let it crackle.


Add onions and stir fry till it turns a golden brown in color. Add chopped potatoes and salt to taste and cover the pan with a lid. Leave it on sim flame for two minutes.


Open the lid and add all other vegetables to it, let the vegetables cook for a minute or two.


In the meantime when the vegetables cook, take water in a large bowl. Soak Chiwda/poha for a few seconds (till it softens) and drain the water. Transfer the drained poha in a dry plate. Sprinkle black pepper, black salt, sugar and lemon juice to it.


Add this poha to the cooked vegetables in the pan. Mix it well and cook for 5 minutes. Sprinkle chopped coriander leaves and you may now serve a very colorful and healthy poha.


Enjoy it with Sev bhujia and ketch up.

Submitted by*: Richa Shikaria

Bercoz

Country*:India
State*: Delhi
City*: Delhi
Place *: Rani Bagh
Any Landmark: Near M2k PItampura
Famous for*: Chinese
Food Type *: Chinese & Thai
Outlet type*: Restaurant
Avg food cost per person Rs.*: 500
Home Delivery*: Don't know
Timings (optional): 11am to 11pm.


The Rani Bagh Bercos is right next to Domino's. I have tried this place on couple of occasions & found it nice- though the decor is in need of remodeling. 
As from the menu;I would suggest all to must try Crispy honey chicken or lamb in appetizers; they both are exceptionally good in taste.
In the main course we ordered Shredded lamb in hot garlic sauce with chili garlic noodles. An advice if you are a large group of people out at Bercoz- their combo meals is also very nice, which serves 1 soup/appetizer/main course/rice or noddles/dessert- this combo is priced at 500 for 2 which is not a bad deal.


One doesn't need to call in for reservations as usually I have noticed this place to be relatively empty as its surrounded by punjabi restaurants.


My final word over Bercos- a decent place to eat out Chinese cuisine that suits within budget.

Submitted by*: Kanika Singh

Healthy and Hearty Sprouts Masala

Recipe Type*: Dietary Food
Ingredients and Recipe*: Moong beans - 1 Cup
Grams (Kaale Chane) - 1/2 Cup
Tomato - 1 large
Onion - 1 large
Lemon Juice - 2 Table spoons
Green Chilly - 2 thin and small
Vegetable Refined oil - 1 teaspoon
Cumin Seed - 20 - 25 seeds 
Salt - To taste
Black peppper - Pinch Full
Rock Salt - To taste


Soak Moong beans and grams in a bowl. Let it soak in water overnight.Rinse water and wash with fresh water. Put it in a sprouter and leave it at room temperature for around 24 hours for the sprouts to grow.


Once you can see long white sprouts, take a frying pan and put one teaspoon of vegetable refined oil. Add cumin seeds and let it crackle.


Add the sprouts to the crackling cumin seeds. Pour a little water and cover with a lid. Leave it covered on sim flame for 5 - 7 minutes.


Chop onion, tomato and chilly finely. Add lemon juice and set aside in a bowl.


Once the sprouts are a little soft after 7 minutes take it off the flame. Mix the the finely chopped vegetables and soft sprouts.


Sprinkle Salt and pepper and here is the healthiest snacks ready to be served hot or carried to be eaten afterwards.
Submitted by*: Shilpa Jain

Momos

Refined Vegetable Oil - 5 table spoon

Cabbage - 2

Carrot - 2

Onion - 5

Capsicum - 1

Vineger - 2 to 3 spoon

Chilli sauce- 2 spoon

Salt to taste

Black pepper to taste

Flour(maida)

Water for steam

FOR MOMO'S SAUCE

Red Dry Chilli-10 to 15

Tomato - 2

Salt o taste

Water

Vineger - 2 spoon

Recipe:

Chop all the vegetables into very small pieces. 

Take a frying pan. Pour Oil and add onions. Stir for a while till the onions turn transluscent. Next  add rest of the vegetables one by one. Starting with cabbage, capsicum and then carrot. Add salt and black pepper to taste. Next pour 2 table spoon full of vinegar and 2 tea spoons full of chilly sauce. The stuffing is now ready. Set aside to cool down. 

Take the flour (maida) and add water to make stiff dough. We can now make small rolls ready to be filled out by pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough. Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. Now that you have a small, flat, circular piece of dough, you are ready to add the filling and give the momo shape. You can give it any shape of your choice. However, the easiest is half moon shape and the most commonly used is round dumpling shape.

For both shapes, you will need to put one circle of dough in your left hand, and add a tablespoonful of filling in the center of the dough. With your right hand, begin to pinch the edge of the dough together. You don't need to pinch much dough in the first pinch -- just enough to make a small fold between your thumb and forefinger.

This is how you fill all the momos one by one. Now these are ready to be steamed. Please be careful that you place the momos upside down. That is folded part downwards and the smooth part upwards. The reason being that the smooth side is too delicate to bear the steam directly.  If we keep the smooth side downwards they will get torned. Steam these momos in an idli/dhokla utensil for about 10 minutes. Or you can also fry them.

Sauce:

Grind 10 chillies and a small tomato in mixer. Add pepper, salt, one table spoon Vinegar and a little water to give it a thick consistency.

Submitted by: Charu

GinGeR-LeMon sQuAsH

Recipe Type*: Summer Drink
Ingredients:
Ginger Juice- 1Tspn
Lemon Juice- 2Tspn
Sugar- 1Tbspn
Soda/Eno(For Serving)

Recipe:
In a glass, pour lemon juice, ginger juice and sugar.. Stir well untill sugar dissolves..
Add Soda or Eno whatever available, and serve chilled.. 
Submitted by*: Divya