My version of Sanjeev Kapoor's Naya Shaam Savera

Preparation time: 30 mins, Cooking time: 1 hour, Serves: 2

Ingredients for the rice:

Carrots, cubed: 1/4 cup

Beans, chopped: 1/4 cup

Onion, small, finely chopped: 1

Peppercorns: 2-4

Dalchini, small piece: 1

Cardamom: 1

Cloves: 2-3

Bay leaf: 1

Turmeric powder: 1/4 tsp

Basmati rice: 1/2 cup

Water: 1 cup or as required

Olive oil: 1 tbsp

Salt: to taste

Method: Wash and drain the rice and keep it aside. In a large pan, heat the olive oil. Add the whole spices and bay leaf. Saute for a few seconds. Then add the chopped onions and saute till translucent. Now add the veggies, salt for the vegetables and the turmeric powder and saute. Now add 1 cup water along with salt as needed for the rice. Once the water starts to boil, add the rice. Stir once. Reduce the flame. Cover and cook till done.

Ingredients for the kofta:

Fresh paneer: 1/2 cup

Green peas, cooked: 1 cup

Rice powder or corn flour: for binding

Green chilli: 1

Salt: to taste

Oil: for frying

Method: Knead the paneer with a little salt until soft. Divide into six portions and roll into balls. Drain all the water from the peas and blend in the mixer with the green chilli to make a paste. Add corn flour/rice powder as need to make into a dough. Add salt to taste. Divide the peas dough into 6 portions. Now cover each paneer ball with the peas mixture and make the koftas. Deep fry the koftas in hot oil. Keep aside.

Note: The koftas should have a crisp outer and a soft centre.

Ingredients for the tomato gravy:

Tomatoes, roughly chopped: 3

Onion, small, chopped: 1

Ginger- garlic paste: 1 tsp

Red chilli powder: 1/4 tsp

Coriander powder: 1/2 tsp

Salt: to taste

Olive oil: 1-2 tsp

Method: In a saucepan, heat the oil. Add the ginger-garlic paste and chopped onions and saute for 1 min. Once the onions are translucent, add the tomatoes and cook till done. Cool. Blend the onion-tomato mixture to make a smooth paste. Transfer to the saucepan on medium heat. Add the red chilli powder, coriander powder and salt to taste. Bring to a boil.

Ingredients for the potli samosas:

Wheat flour/Maida: 1 cup

Water: to knead dough

Potato, medium: 1

Corn kernels: 1 tbsp

Salt: to taste:

Oil: for frying

Method: Knead the flour to make a thick dough. Divide into 6 portions. For the filling, boil the potato, peel and grate. Boil the corn and blitz in a chopper. Mix with the potato. Add salt to taste. Now roll out the dough, place a little bit of the filling and gather the ends to make a potli. Deep fry the potlis in hot oil till brown.

TO SERVE:

Press the rice into a katori and turn it on the serving dish.

Make a bed of the tomato gravy and place the koftas on the same. You can also slice the koftas.

Place the potlis next to the rice.

A tasty meal for 2 with just a few ingredients

Hubby and I had dinner last night and as we enjoyed the simple and tasty fare I realised all I needed to create the same flavours at home were just a few ingredients and of course the passion to cook. So here is a simple meal for two that is easy to make and yet can be a mini feast by adding just an delicious dessert and yummy starter.

MENU: Roti, Mixed Vegetable, Pulao, Raita

To add the extra jazz you can add any dessert of your choice.. it could be a store bought ice cream or home made kheer/payasam.

And the starter could be a kebab or cutlet, french fries or mini toasts or even a warm soup. When you have a small get together, add a cocktail or fruit mocktail or just plain fresh fruit juice and you are all set.

INGREDIENTS NEEDED FOR A SIMPLE MEAL FOR TWO:

1-2 medium sized carrots, 10 beans, 2 onions, 1 cup shelled peas, 2 medium sized tomatoes, 1 cucumber, 1 cup curds, 2 cups wheat flour, 1 cup rice, a few spices (cloves, cardamom, turmeric powder, chilli powder, bay leaf, pepper corns, cinnamon, garam masala, coriander powder, cumin seeds), oil and of course salt

METHOD:

Cut the carrots into small cubes. Cut half the beans into 1/2 inch pieces and the remaining finely chop. Chop the onions finely and puree the tomatoes in a blender. Finely chop or grate the cucumber. Knead the wheat flour into a dough. Cook the rice with a little less water so that the grains are separate.

MIXED VEGETABLE:

Par boil the 1/2 inch beans pieces, half the carrots and half the peas. Drain and keep aside.

In a little oil, add cumin seeds (jeera). Add half of the chopped onions and fry till translucent. Add the tomato puree. Put in 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder, 1 tsp coriander powder (dhaniya) and salt to taste. Cover and cook for 5 mins.

Add the par boiled vegetables. Spirnkle some garam masala on top, cover and cook till done.

PULAO:

Boil the peas and keep aside.

In a little oil add 1-2 cloves (lavang), a small pieces of cinnamon, 1 dried bay leaf (tej patta), 2-3 pepper corns and 1 cardamom (elaichi). Once the aroma starts coming, add the onions and fry till translucent.

Add the carrots and beans and cook till half done.

Add the peas and cooked rice. Add salt to taste and mix. Be carfeful to not break the rice. Cover and cook for 2-3 minutes.

Note: If you feel the rice is too dry, sprinkle some water, cover and cook.

ROTI:

Divide the dough into 2-4 portions. Roll each portion into a 1/2 cm thick round and cook in the tava/griddle on both sides till brown spots appear. You can apply ghee/clarified butter on top and serve

RAITA:

Peel and grate or finely chop the cucumber. Mix with the curds. Chill and serve.