Tuesday 30 December 2014

Eggless pineapple cream cake


Ingredients:

2 tbsp Butter
2 tbsp Cream Cheese
1/2 cup Sugar
3/4 cup Milk
1 cup Maida
1/2 tsp Baking powder
1/4 tsp Baking Soda
1/2 tsp Vanilla Essence
1 pack of Cool Whip
Tinned Pineapple Pieces

Method:-

1.Take butter and cream cheese in mixing bowl.
2.To that add sugar and whisk well until it turns out creamy.
3.Slowly add warm milk and make that in to thin paste.
4.Now add vanilla essence and mix well.
5.Sieve maida in to wet mixture along with baking powder and baking soda.
6.Mix very well.
7.Pour the mixture in to greased  safe Baking tray.
8.ovan at 180 degree started for 15 min
9.After cake is done allow it to cool down for 10 mts.
10.Then transfer that on to cooling rack.
11.After cake cools down divide that in to two equal size sponge sheets.

Cake Preparation:-

1.Take one of the sponge sheet.
2.Apply pineapple juice over that.
3.Apply a layer of cool whip over it.
4.Place few chunks of pineapple over cream layer.
5.Now put another sponge sheet on the top of previous sponge sheet.
6.Now cover the whole cake with cool whip.
7.Put some pineapple pieces on the top of cake and top that up with some cherries.

Friday 26 December 2014

Eggless tutti frutti Cake



     
Ingredients:

3 cups plain flour

1/4 cup + 2 tbsp cocoa powder

2 tsp baking powder

1 tsp baking soda

1 cup + 2 tbsp hot water, divided

2 1/4 cups granulated sugar

1 cup oil (preferably rice bran)

250 ml cup medium consistency slightly sour yogurt (Indian curd) or sour cream

1 tbsp vanilla extract

tutti fritti


Method:

1.Lightly grease the base of a bundt pan and dust it with plain flour and tap to remove excess. Alternatively use two 8” or 9” round pan.

2.In a large bowl, assemble the dry ingredients- the flour, baking powder and baking soda and sieve together to make the mixture uniform and prevent lumps in the flour mixture.

3.Preheat the oven to 180C/350F.

4.In another bowl put in the hot water and sugar and blend with a mixer until the sugar partly melts.

5.Quickly stir in the oil and the yogurt and mix well.

6.Stir in the liquid ingredients into the dry ingredients, add the vanilla extract and mix well using a hand mixer until you get a smooth batter, about 3 to 4 minutes.

7.Divide the batter into 2 halves.

8.Put in the cocoa powder and extra water (1 tbsp castor sugar if desired) into one half. Mix well and beat for a minute until the mixture is smooth.

9.Now place alternate ladles or spoonfuls of chocolate and vanilla batters in the pan.

10.When all the batter is in the pan, using a knife, make swirling pattern through the batters to get the beautiful marble design.

11.This is quite exciting to do and you might have to stop yourself in order to over do it or else you might have one uniform mixture or batter.

12.Bake in the middle rack of an oven. After 15 minutes lower the heat to 180C/300F and bake for 45 minutes more or until a skewer comes out clean.




Decorated by whipped cream and cherry.

Tuesday 9 December 2014

Eggless coco sponge cake



Ingredients:

1 1/2 cups All purpose flour
1 cup Thick Yogurt
1 cup Sugar
1/2 tsp Baking soda
1 1/4 tsp Baking powder
1/2 cup Oil
1 1/2 tsp Vanilla extract
1/2 cup coco powder


Method:-
1.Sieve maida twice and keep aside.
2.Cream sugar and curd until sugar completely dissolves.
3.Add baking powder, baking soda.coco powder to the creamed mixture and mix well.
4.Leave aside for 5 mins and you can see the bubbles appearing.
5.Now add vanilla essence,cooking oil and mix well.
6.Next slowly add maida in portions at a time and blend with wet ingredients.
7.Beat well with a whisk until creamy and thick.
8.Preheat oven to 200 deg C for 10mins.
9.Meanwhile grease a butter paper, lay it in the cake tin or loaf pan and pour the batter to the tin and keep it ready.
10.Bake in preheated oven at 200 degree C for 10 mins, then reduce temperature to 180 deg C and bake it for 30-35 mins.
11. till a fork inserted into the center of the cake comes out clean.
12.Just brush the top of the cake with 1 tbsp milk, 10mins before the ending time to get a nice polishing glaze.
13.Allow the cake to cool down for 10mins, then invert and remove the butter paper.

Decorated by whipped cream with different design.


Then cut/slice them into pieces and enjoy!

Monday 8 December 2014

Soya moong tikki ( Healthy and cholestrol control receipe)

 Soya moong tikki ( Healthy and cholestrol control receipe)

Preparation Time: 10mins
Cooking Time: 20 mins
Makes 10 cutlets



Ingredients:-

1 cup soya chunks
1/3 cup moong dal (split green gram)
2 tsp ginger-green chilli paste
1/2 tsp garam masala
1/2 tsp cumin seeds (jeera)
1 tsp lemon juice
1/3 cup chopped coriander (dhania)
1/3 cup chopped mint leaves
salt to taste

oil for shallow frying

For Serving:-

green and sweet  chutney.

Method:-

1.Soak the soya chunks for 15 minutes in water.
2.the moong dal for 5 to 6 hours.
3.Wash the soya chunks and dal and strain it.
4.Cook the soya chunks in enough water for couple of minutes or until the rawness of the soya chunks has gone.
5.Grind the cooked soya chunks and soaked moong dal into paste without adding any water.
6.In a mixing bowl, combine the grounded paste and all the ingredients and mix it thoroughly.
7.Divide the mixture into 6 equal portions.
8.Shape the portion into a ball and flatten it little to make it into a quarter inch thick disc.
9.Repeat the same process to make 5 more cutlets.
10.Shallow-fry the cutlets from both the sides till it turns golden brown in colour.

Serve the cutlets hot with green and sweet  chutney.

Sunday 7 December 2014

Oats Vegetable Soup ( Healthy Heart and control cholestrol )



Preparation Time: 10 mins
Cooking Time: 15 mins
Makes 4 servings


Ingredients:-

1 tsp finely chopped garlic (lehsun)
1 cup chopped and boiled mixed vegetables (french beans , carrot and cauliflower)
1 tsp oil
1/4 cup finely chopped onions
salt and to taste
1 tbsp quick cooking rolled oats
2 tbsp chopped coriander (dhania)

Method

1.Heat the oil in a deep non-stick pan.
2.add the garlic and onions and sauté on a medium flame for 1 to 2 minutes.
3.Add the mixed vegetables, 2 cups of water, salt and pepper, mix well.
4.cook on a medium flame for 2 minutes, while stirring occasionally.
5.Add the oats and coriander, mix well and cook on a medium flame for another 1 minute.

Serve hot.

Monday 1 December 2014

Eggless Vanilla And Chocolate Cake

       
 Ingredients:

3 cups plain flour

1/4 cup + 2 tbsp cocoa powder

2 tsp baking powder

1 tsp baking soda

1 cup + 2 tbsp hot water, divided

2 1/4 cups granulated sugar

1 cup oil (preferably rice bran)

250 ml cup medium consistency slightly sour yogurt (Indian curd) or sour cream

1 tbsp vanilla extract


Method:

1.Lightly grease the base of a bundt pan and dust it with plain flour and tap to remove excess. Alternatively use two 8” or 9” round pan.

2.In a large bowl, assemble the dry ingredients- the flour, baking powder and baking soda and sieve together to make the mixture uniform and prevent lumps in the flour mixture.

3.Preheat the oven to 180C/350F.

4.In another bowl put in the hot water and sugar and blend with a mixer until the sugar partly melts.

5.Quickly stir in the oil and the yogurt and mix well.

6.Stir in the liquid ingredients into the dry ingredients, add the vanilla extract and mix well using a hand mixer until you get a smooth batter, about 3 to 4 minutes.

7.Divide the batter into 2 halves.

8.Put in the cocoa powder and extra water (1 tbsp castor sugar if desired) into one half. Mix well and beat for a minute until the mixture is smooth.

9.Now place alternate ladles or spoonfuls of chocolate and vanilla batters in the pan.

10.When all the batter is in the pan, using a knife, make swirling pattern through the batters to get the beautiful marble design.

11.This is quite exciting to do and you might have to stop yourself in order to over do it or else you might have one uniform mixture or batter.

12.Bake in the middle rack of an oven. After 15 minutes lower the heat to 180C/300F and bake for 45 minutes more or until a skewer comes out clean.




Decorated by whipped cream and cherry

Thursday 11 September 2014

Kaju anjeer barfi



Preparation Time: 10 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients:-

2 cup cashewnuts (kaju) , powdered
2 cup mava (khoya)
1 cup  plain flour (maida)
3 cup condensed milk
1/2 cup finely chopped dried figs (anjeer)
1/2 cup milk powder dissolved in 1 cup water

Method:-

1.Combine all the ingredients, except the anjeer and blend in a mixer to a smooth paste.
2.Pour the mixture into a thick bottomed kadhai, add the chopped anjeer, mix well and cook while stirring continuously, until the mixture thickens and starts leaving the sides of the kadai and forms a ball.
3.Put the mixture on a flat surface and roll out thinly.
4.Cool the mixture and cut into diamond shapes.

Tuesday 9 September 2014

Motichur laddu



Ingredients:-

Gram flour (besan) 2 1/2 cups
Sugar 1 1/3 cups
Milk 1/4 cup
Orange colour as required
Ghee to deep fry
Green cardamom seeds 1 tablespoon

Method:-

1.Cook sugar with three cups of water to make syrup of one thread consistency.
2.Add milk and when the scum rises to the top, remove it. Add colour as desired and keep the syrup aside.
3.Make a thin batter of besan with three cups of water. Add colour as desired.
4.Heat sufficient ghee in a kadai.
5.Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis.
6.Fry for about two to three minutes.
7.Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup.
8.When the boondis have absorbed all the syrup add cardamom seeds and mix gently.
9.Divide into portions and shape each into a laddoo.
10.Garnish with almonds. 

Thursday 4 September 2014

Ukdiche Modak ( Ganesha prasad )




Preparation Time : 31-40 minutes
Cooking time : 16-20 minutes
Servings : 4


Ingredients:-

Rice flour 1 1/2 cups
Salt a pinchOil 1 teaspoon
Fresh coconut grated1 1/2 cups
Jaggery (gur) grated 1 cup
Poppy seeds (khuskhus/posto) roasted1 tablespoons
Green cardamom powder a pinch

Method


1.Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.
2.Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
3.Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
4.Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid with water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes. Step 4
5.Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable.
6.The dough should not stick to your palms. Rest the dough covered with a damp cloth.
7.For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture.
8.Add the roasted poppy seeds, cardamom powder and nutmeg powder, and mix well.
9.Remove from heat and set aside to cool. Divide the coconut mixture into twelve equal portions.
10.Divide the dough into twelve equal portions and shape them into balls.
11.Grease the palms of your hands and spread each ball to form a three-inch bowl.
12.Press the edges of the bowls to reduce the thickness.
13.Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle.
14.Pinch to seal the edges at the top.
15.Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.


Serve hot modak with pure ghee. 

Friday 29 August 2014

Reshmi Pepper paneer receipe


Ingredients:-

paneer:- 500 grams
Tomato seeded and cut into thin strips1 medium
Oil 1 tablespoon
Onion 1 medium
Cumin seeds 1 teaspoon
Green capsicum 1 medium
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Tomato puree 1 cup
Salt to taste
Red chilli powder 2 teaspoons
Fresh coriander sprigs 8-10
Fresh cream 1/2 cup
Garam masala powder 1 tablespoon

Method:-

1.Heat oil in a non-stick pan.
2.Cut onion into half and slice.
3Add cumin seeds and onion to the pan and saute well.
4.Cut capsicum into thin strips and add alongwith tomato. Toss.
5.Add garlic paste, ginger paste, coriander powder and turmeric powder and mix well. Saute well
6.Add tomato puree, toss to mix and cook further.
7.Cut cottage cheese into thick fingers.
8.Add salt and red chilli powder to the pan and mix well. Add little water, mix well and cook. Add cottage cheese.
9.Finely chop coriander sprigs.
10.Add cream to the pan and mix well. Add garam masala powder and mix well.
11.Add chopped coriander and mix well. Let it get heated through.

Serve hot garnished with ginger.

Monday 18 August 2014

Badam besan ke laddo ( in gujrati "Magaj na ladu" )



Ingredients:-

Almonds
besan:- 4 cups
Ghee 2 cups
Green cardamom powder 1/2 teaspoon
Powdered sugar 2 cups

Method:-


1.Heat ghee in a kadai and add green cardamom powder.
2.Add gram flour and roast on low heat till a nice aroma is given out - for approximately ten minutes.
3.Crush almonds. Transfer roasted gram flour to a bowl and add crushed almonds and mix.
4.Allow the mixture to cool slightly before adding powdered sugar. Add sugar and mix.
5.Roll into even sized laddoos. Cool and store.

Friday 8 August 2014

Vegetable Manchurian ( Chinese Recipe )




Preparation Time: 15 mins
Cooking Time: 20 mins
Makes 4 servings

Ingredients:-

For The Vegetable Balls:-

3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
salt and to taste
oil for deep-frying

For The Sauce:-

1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 cup clear vegetable
stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup
of water
2 pinches of sugar
2 tbsp oil
salt to taste

Method :-

For the vegetable balls:-

1.Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well using your hands.
2.Shape spoonfuls of the mixture into small balls.
3.Deep fry a few balls at a time in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce:-

1.Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2.Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve:-

Just before serving, put the vegetable balls in the sauce and bring to a boil.
Serve hot.

Tuesday 5 August 2014

Hot and sour soup



Preparation Time: 20 mins
Cooking Time: 7 mins
Makes 6 servings
Show me for   servings


Ingredients:-

2 tbsp oil
1 tbsp finely chopped garlic (lehsun)
1/3 cup shredded cabbage
1/3 cup grated carrot
1/3 cup finely chopped cauliflower
1/3 cup chopped spring onions with the greens
1 tbsp chopped coriander (dhania)
4 cups clear vegetable stock
2 tbsp vinegar
1 tbsp soy sauce
1 tbsp chilli sauce
1/2 tsp freshly ground black pepper powder
salt to taste
2 tbsp cornflour dissolved
1/3 cup water

For Serving:-

chillies in vinegar
soy sauce
chilli sauce

Method:-

1.Heat the oil in a wok / kadhai on a high flame till it smokes.
2.Add the garlic and sauté on a high flame for a few seconds.
3.Add all the vegetables and sauté on a high flame for another 2 minutes.
4.Add the vegetable stock, vinegar, soya sauce, chilli sauce, pepper and salt, mix well and cook on a high flame for 2 minutes.
5.Add the cornflour mixture, mix well and cook on a high flame for a minute, while stirring continuously.
6.Serve hot with chillies in vinegar, soya sauce and chilli sauce.

Sunday 3 August 2014

puran poli in Tuvardal.( Gujrati special)



Preparation Time: 10 mins
Cooking Time: 60 mins
Makes 15 puran polis
Show me for   puran polis


Ingredients:-

For The Dough:-

2 cups whole wheat flour (gehun ka atta)
2 tbsp oil

For The Filling:-

1 cup toovar (arhar) dal
1 cup gud
a few saffron (kesar) strands
2 tbsp ghee
1/2 tsp cardamom (elaichi) powder
1/4 tsp nutmeg (jaiphal) powder
a pinch of mace (javantri) powder

Other Ingredients:

whole wheat flour (gehun ka atta) for rolling
ghee for smearing

Method:-

For the dough

1.Combine the flour and oil in a bowl and knead into a soft dough using enough water.
2.Divide the dough into 15 equal portions and keep aside.

For the filling

1.Combine the dal with 1½ cups of water and pressure cook it for 3 whistles.
2.Allow the steam to escape before opening the lid.
3.Drain any excess water and mash the dal lightly using the back of the spoon
4.Heat the ghee in a broad non-stick pan, add the dal and gud and cook on a medium flame for 20 minutes or till the mixture thickens, while stirring continuously.
5.Add the cardamom powder, nutmeg powder, mace powder and saffron mixture and mix well.
6.Cool slightly and divide it into 15 equal portions. Keep aside.

How to proceed:-

1.Roll out one portion of the dough into circle.
2.Place a portion of the filling in the centre and fold the edges of the dough over the filling. Pinch the edges together to seal the filling in.
3.Flatten the dough and roll again into circle, using a little wheat flour for rolling.
4.Cook on a tava (griddle) over a medium flame till it turns golden brown in colour on both the sides.
6.Smear a little ghee on each puran poli and serve hot.

Thursday 24 July 2014

Surti vada pav




Preparation Time: 10 mins.
Cooking Time: 30 mins.
makes 8 pieces.



Ingredients

For the vada filling :-

1 1/2 cups boiled and mashed potatoes
2 green chillies, chopped
1 1/2 tbsp grated garlic
1 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
6 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tbsp oil

For the outer covering:-

3/4 cup besan (Bengal gram flour)
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 tsp oil
salt to taste

Other ingredients:-

oil for deep-frying
Method

For the vada fillling :-

1.Pound the green chillies, ginger and garlic using a mortar and pestle.
2.Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
3.Add the pounded mixture and sauté again for a few seconds.
4.Add the potatoes, turmeric powder and salt and mix well.
5.Remove from the fire and cool.
6.Divide into 8 equal portions. Shape into rounds.

For the outer covering :-

1.Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
2.Dip each round of the vada filling into the batter and allow it to coat the mixture well .
3.Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

serve:-

Slice each pav into half and spread some dry garlic chutney with ketchup inside.
Place one vada in each pav and serve immediately.

Tuesday 8 July 2014

Paneer potato tikki


Ingredients:

Potatoes , boiled ,mashed - 1 & 1/2 Medium
Paneer, grated - 1/2 Cup
Garlic Paste - 1 Tablespoons
Ginger Paste - 1 Tablespoon
Chopped Green Chilli - 3
Salt To Taste
White Pepper Powder -  1 Teaspoon
Corn Flour - 2 to 3 Tablespoons
Corn Flakes , Crushed - 1 / 2 cup
Water - as Required
Oil - To Deep Fry

Method:

1.Take one bowl, add corn flour  and water and make thin slurry.

2.Take one bowl, add mashed potatoes, paneer, garlic paste, ginger paste, salt, white pepper powder, corn flour  and mix well. shape them as per your choice.  deep into corn flour slurry and roll into cornflakes  and deep fried till golden brown.

Serve  with sweet chutney ans green chutney.

Monday 7 July 2014

Dahi Vada




Ingredients:

urad dal – 1 & 1/2 cup
Sal to taste
Oil – for deep frying
Yogurt – 7 to 8 cups
Powdered sugar – 1 cup
Roasted cumin powder – as required
Red chilly powder – as required
Fresh coriander leaves – 2 tablespoons
Buttermilk, salted - 3 to 4 cups( For soaking)

Method:

1.Wash and soak urad dal in sufficient water overnight. Drain off excess water. Grind dal to a smooth paste.

2.Take one bowl, mix smooth paste, salt and whisk for 10 to 15 minutes.

3.Heat sufficient oil in a kadai. Drop batter in tablespoonful in it and deep fry until light golden.

4.Drain the vada and soak them in sufficient quantity of salted buttermilk. Leave for 2 to 3 minutes.

5.Squeeze carefully between your palms to drain out buttermilk. Keep aside.

6.Whisk yogurt, salt, powdered sugar well.

7.Take serving plate, arrange bhallas and cover with chilled yogurt.

8.Sprinkle roasted cumin powder, red chilly powder.

9.Garnish with coriander leaves and Pomegranate serve immediately.

Thursday 3 July 2014

EGGLESS CHOCO - VANILA SPONGE CAKE


Ingredients:-

For chocolate  cake:=

Maida – 1 ½ cup
Cocoa powder – 3 tablespoons
Baking powder - 1 ½ teaspoons
Baking soda – ¾ teaspoon
Sweetened Condensed milk – 1 cup
Unsalted Butter – ¾ cup, melted and cooled
Pure Vanilla extract – 1 ½ teaspoons
Water – ¾ cup

For frosting:-

Semi sweet chocolate – 1 cup
Heavy whipping cream – ½ cup
Unsalted butter – 1 ½ tablespoons

Instructions

Make Cake:-

1.Preheat the oven at 350 degree F or 180 degree C.
2.Prepare 9 inch round cake pan. Spray it with cooking spray or lightly butter the pan.
3.Sift Maida , cocoa powder, baking powder and baking soda in a bowl.
4.Then add water, melted butter, vanilla extract and condensed milk. Mix well.
5.Pour the batter into a prepared cake pan. Tap the pan on the countertop to remove air bubbles. Bake into preheated oven for 30 minutes.
6.toothpick inserted in center of cake will come out clean.
7.Remove it from the oven and let it cool on wire rack for 5 minutes.
8.using a knife loose the sides of the pan. And invert it into cooling rack from the pan and let it cool completely before frosting.


For sponge cake:=

Maida – 1 ½ cup
Baking powder - 1 ½ teaspoons
Baking soda – ¾ teaspoon
Sweetened Condensed milk – 1 cup
Unsalted Butter – ¾ cup, melted and cooled
Pure Vanilla extract – 1 ½ teaspoons
Water – ¾ cup

For frosting:-

amul  whipping cream – ½ cup
Unsalted butter – 1 ½ tablespoons
Sugar - 2 Tbsp
Ice Cubes

Make Cake:-

SAME AS ABOVE

DO NOT ADD COCO POWDER.

ARRENGED:-

* first take chocolat cake

Make frosting

1.semi sweet chocolates and put into a heatproof bowl.
2.Heat the heavy cream and butter in a sauce pan on medium heat. As soon as it comes to a boil. Turn off the stove. Pour hot cream and butter mixture into chocolate.
3.Let it stand for 2 minutes.
4.Then stir very gently with a spoon. It will look ugly half way through.
5.Keep stirring till it becomes shiny and everything is incorporated well.
6.Put the cake with cooling rack on a baking dish. So any access drip from frosting will not be wasted.
7.Now pour the chocolate ganache frosting on the cake, using back of spoon or butter knife spread it evenly.

then put on sponge cake:-

make frosting:-

1.Take the cream pack, and snip of the top of the pack and refrigerate it for minimum 4 hrs or overnight.
2.Also keep the bowls and the beaters/whisks in freezer for minimum 30 mins.
3.Now scoop out the thick part of the cream in a bowl.. The thick part will be settled up in the top..
4.Place the bowl in another bowl which has a few ice cubes. Start whipping the cream using a beater/hand whisk.
6.After 10-15 mins using hand whisk the cream must have doubled in volume, add in the powder sugar.
Start beating again and whip until its stiff. It'll take a lot of time but it'll whip.
Use it straight away or refrigerate/freeze until ready to use.

decorated with chocolate and fresh cherry.

Paneer cheese Kofta in red grevy


 

Ingredients for Paneer Kofta :

Grated Paneer - 1/2 cup
Milk -1 table spoon
Bread Crumbs - As Required
Salt to taste
Garam Masala - 1 tea spoon
Green chilly chopped - 2
Processed Cheese - 1 /2cube
Corn Flour - 1 Table spoon
Oil - As Required For Deep Fry

Method For Paneer Koftas :

1.Take one mixi bowl. Add Paneer and milk, grind them Smoothly.

2.Take One bowl,  Add Above Paneer Mixture

3.Add Salt,Green chilies, Fresh Bread Crumbs, Garam masala and Mix It Well.

4.Make small bolls and put cheese piece in the center and roll it. Do the same for the remaining.

5.Roll The Bolls In corn flour and Then Fresh Bread crumbs.

6.Heat sufficient oil in a kadai. Deep fry the bolls till golden brown and crisp in color.


Ingredients For Curry :

Chopped Onions - 1 medium
Chopped Tomatoes - 3 medium
Garlic -7 to 8 cloves
Ginger - 1/2 inch
Green chilly - 2
Cashew nuts -  10 to 12
Salt to taste
Red chilly powder - 2 tea spoons
Garam masala - 2 tea spoons
Oil - as required

Method for Curry :

1.Take one pan and heat oil.

2.Add chopped onions, chopped tomatoes, garlic, ginger, green chilies, cashew nuts and saute for 3 minutes on medium flame. Let it cool down. Grind it and make smooth paste.

3.Take one pan and heat some oil. saute smooth paste for 3 to 4 minute.

4.Add salt, gram masala, red chilly powder and mix well. again saute for 1 to 2 minute.

Ready to Serve.

Take one servin bowl and pour curry and set paneer koftas. Serve  Hot Paneer kofta curry  with butter Paratha or butter Nan.

PAPAD STUFFED WITH BROWN GRAVY



Ingredients for Papad Roll :

Paneer , Grated - 2 Tablespoons
Cheese , grated - 2 Tablespoons
Garlic Paste - 1/2 Teaspoon
Ginger Paste - 1/2 Teaspoon
Potato , boiled ,grated - 1 small
Chat masala - 1/2 teaspoon
Salt to Taste
Red Chilli Powder - 1/2 Teaspoon
Fresh Coriander , chopped - 2 Tablespoons
Papad - 2
Water - To soak papad

Method For Papad Roll :
1.Take one bowl  , add paneer ,cheese ,garlic  paste ,ginger paste , potato ,  chat masala ,salt , red chilli powder ,  fresh coriander , mix well .
2.Take one plate , add water and soak papad . Arrange stuffing and roll it . cut into pieces .

Ingredients For Brown Gravy :

Oil - 2 Tablespoons
Onions , Chopped - 3 Medium
Onion , Slices - 1 Medium
Tomato , Chopped - 1 Medium
Cashew nut Paste - 2 Tablespoons
Ginger Paste - 1/2 Teaspoon
Garlic Paste - 1 Teaspoons
Water As Required
Paneer , Grated - 1 Tablespoons
Salt To Taste
Red Chilli Powder - 1 Teaspoon
Gram Masala - 1/2 Teaspoon
Kitchen King Masala - 1 Teaspoon
Curd - 1 Tablespoon
Cream - 2 Tablespoons

Method For Gravy:

1.Take one pan heat 1 Tablespoon oil and saute chopped onions till its brown , let it cool and make smooth paste.
2.Take another pan heat 1 Tablespoon oil and saute chopped tomatoes till its brown , let it cool and make smooth paste.
3.Take one pan heat oil ,add onion slices ,saute for 1 minute. Add onion paste and saute for 2 minutes. Add ginger paste ,garlic paste and saute. add tomato paste and saute .
4.Add Garam masala , salt , red chilli powder , cashew nut paste , kitchen king masala and mix well and saute for 1 minute. Add Curd , mix well . Add Cream and mix well.
5.Add Water and mix well , saute till gravy become soft and grated paneer , mix well .and switch off the flame .
6.Take serving bowl , pour gravy and arrange papad roll .

Tuesday 1 July 2014

Fruit Custard (Indian style)


 

Ingredients:-

Vanilla flavored Custard powder - 2 tbsp
Milk -500 ml/ 2 1/2 cups
Sugar -50 grams or as required
Mixed fruits- anything of your choice
(Banana,apple,pineapple, papaya, musk melon, chikoo/sapodilla, pomegranate, pear, Kiwi, grapes(seedless), strawberry etc).Do not add watermelon as it oozes water.


Method:-

1.Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste without any lumps. Your custard paste is ready.

2.Boil 2 1/2 cups of milk , add sugar to it.

3.Add the custard paste to the milk and cook stirring continuously until it becomes thick.

4.After it comes to room temperature, refrigerate it. It will become more thick when cooled.

5.Cut fruits of your choice. You can use any seasonal fruits or mixed fruits.

6.Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it .

Serve Chilled.

Note - Mix fruits to custard only before serving.

Monday 30 June 2014

Veg Momos recipe

     

Prep Time: 10 mins
Cook time: 15 mins


Ingredients:-

All purpose flour/ maida :-3/4 cup
Water As needed
Salt:-3/4 tsp
Oil:-2 tsp

For stuffing:-

Finely chopped cabbage 1 cup
Finely chopped Carrot 1/4 cup
Finely chopped garlic 1 tblsp
Spring onion 4 –5 sprigs
sugar 1/4 tsp
Pepper (black) 1/2 tsp
Soya sauce 1 tsp
Salt 1/2 tsp
Oil 1 tblsp

Method:-

1.Mix flour, salt and oil  in a bowl and add water to make a smooth pliable dough. Just like our poori dough. Keep aside covered.
2.Heat a pan with oil, add garlic, and finely chopped white part of the spring onion. Give a stir in high flame. Add the chopped veggies, sugar and fry in high flame for a minute.
3.Add salt, pepper, soy sauce and mix well. Lastly add finely chopped green part of the spring onion and mix for a minute in medium flame.
4.Switch off and keep aside.
5.rolled the dough into a big disc and used a big lid to cut into smaller discs.
6.After that I again roll to make it more thin. Keep some stuffing we prepared in the middle.
7.Fold it to make momo shapes
8.Steam it in a steamer spaced properly, for 5 minutes.

Notes:-
Adding oil in the  dough gives softer outer layer.

garnished with spinach with chilly sauce

Serve hot with hot chilli sauce or you can try this tomato garlic dip.

Thursday 26 June 2014

INSTANT NYLON KHAMAN

 

Ingredients

1 cup besan (bengal gram flour)
1 1/2 tbsp semolina (rava)
4 tsp sugar
1 tsp ginger-green chilli paste
1/2 tsp citric acid (nimbu ka phool) or 1 tsp lemon juice
salt to taste
2 tsp fruit salt
3 1/2 tsp oil for greasing and cooking
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1 tsp chopped green chillies
a pinch of asafoetida (hing)
2 to 3 curry leaves (kadi patta)

For The Garnish

2 tbsp chopped coriander (dhania)
sev ,
onion

Method:-

1.Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2.Divide the batter into 2 equal portions and keep aside.
3.Add 1 tsp of fruit salt to a portion of the batter and mix gently.
4.Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5.Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
6.Repeat the steps 3 to 5 to make one more thali of dhoklas.
7.Heat 3 tsp of oil in a small pan and add the mustard seeds.
8.When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
9.Remove from the flame and add 1½ tbsp of water and mix well.
10.Pour this tempering over the dhoklas.
11.Cool slightly and cut into equal sized pieces.

Serve hot garnished with coriander ,sev ,onion

METHI MUTHIYA



Ingredients:

Broken Wheat:- Boiled - 1/2 cup
Wheat Flour -  1 /2 cup
Basan ka Aata - 1/ 2 cup
Fresh Methi Leaves - 1/2 cup
Curd - 3 Tablespoons
Green Chilli Paste - 1 Tablespoon
Ginger Paste - 1 Tablespoon
Turmeric Powder - 1 Teaspoon
Salt To Taste
Garam Masala - 1 Teaspoon
Lemon Juice - 2 Tablespoons
Sugar - 1/2 Tablespoon
Soda - 1 /2 Teaspoon

Ingredients For Tempering :

Oil - 2 Tablespoons
Mustard Seeds - 1 Teaspoons
Sesame Seeds - 2 Teaspoons
Hing - 1 /2 Teaspoon
Curry Leaves - 6-7

Method:

1.Take one bowl, add broken wheat,  wheat flour, basan ka ata, methi, curd, green chilly paste, ginger paste, salt, turmeric powder, gram masala, lemon juice, sugar, soda and mix well.

2.make semi soft dough. Do not  use water to make dough.

3.make small bolls and steam for 1 /2 hour on high flame.

4.Heat oil in tadka pan, add mustard seeds, let them splutter.

5.Add curry leaves, sesame seeds ,hing and add muthiya and mix well.

6.Cook for 4 to 5 minutes. garnish with coriander leaves and serve hot  with masala curd.

Tuesday 24 June 2014

APPLE MANGO LOLIPOP



Preparation Time – 5 to 7 minutes

Ingredients:

Apple scooped 5-6 pieces
Alphnso mango, scooped –  to 6pieces
Chocolate, grated – 1 cup
Colourful Candies – ¼ cup

Method:

1.Melt chocolate with a Double-Boiler or micro proof bowl for 30 to 40 seconds.  Mix well.
2.First of all Take one tooth pick. Arrange 1 Apple scoop then mango scoop  over it.
3.Pour 2 tablespoon melted chocolate.
4.add Sprinkle some colourful candies.
5.Arrange tooth pick over chocolate compound or some hard board.
6.Do the same process for all remaning apple mango scoops.

Keep it in freeze for 1 hour and serve it.

PALAK PANEER



Ingredients:
Palak ( spinach ), blanched , paste – 1 cup
Paneer ( cottage cheese) , cut into square – 6 to 7 pieces
Curd , whisked – 2 Tablespoons
Cream  - 1 / 3 Cup
Garlic paste – 2 Teaspoons
Green chilli , chopped – 3
Salt to taste
Garam masala – 1 Teaspoon
Red chilli powder – 1 / 2 Teaspoon
Lemon juice – 1 Tablespoon

Method:
1.Heat oil in kadai , add garlic paste , green chill ,sauté . add palak paste ,salt , red chilli powder ,garam masala , mix well .
2.Add curd, cream and cook for 2 to 3 minutes .switch off the flame ,add lemon juice , mix well .
3.Heat grill pan ,put paneer pieces . apply some butter ,  sprinkle salt , red chilli powder and grill for 1 / 2 minute or paneer gets grill mark .
4.Take serving plate , pour palak gravy , arrange grilled paneer over gravy , serve hot with paratha or nan .

Monday 23 June 2014

RASSAWALLA KHAMAN DHOKLA



Ingredients

For the Khaman

400 gm of Channa Dal

½ tsp Haldi (turmetic)

6-7 spicy Green Chillis chopped finely

1 tbsp Ginger paste

Pinch of Sugar Pinch of Hing (asafetida)

1 tbsp Peanut oil

1 tbsp of Eno (or 1 tsp of soda bi carb)

Salt to taste 2 tbsp Peanut oil

2 tsp Rai (mustard seeds)

1 tbsp shredded fresh Coconut

1 tbsp chopped Corriander

method:-

1.Soak the channa dal for 4 to 5 hours.
2.Coarsely grind the soaked dal, and keep it covered for another 4 to 5 hours for it to ferment.
3.When ready to make, take the ground dal in a mixing bowl, add the all the other ingredients and give it a very good whizz.
4.The eno with make the mixture bubble up and get some air in it.
5.Prepare the steamer, and grease the tin with some oil.
6.Pour the dhokla batter into the dish and steam for about 20-25 minutes.
7.Check if it done by inserting a knife in the middle and if it comes out clean then its done.
8.If not return to steam for a few more minutes. Once ready, pull out and cut them diagonally in diamond shapes.
9.In another small kadai take 2 tbsp of oil, and when smoking hot, add the mustard seeds.
10.As they start to splutter, pour it over the khaman. Sprinkle with shredded coconut and coriander.
11.This can be had as it is, but for the Rassawalla Khaman, follow the recipe below.

For the ‘Rassa’ (gravy):-

100 gm Urad Dal

100 gm Chana Dal

100 gm Tuwar Dal

6-7 tomatoes chopped

2-3 pods Cardamom

2-3 Cloves

4-5 Black pepper

2-3 Green Chillis (ground)

3-4 pieces of dried Tamarind soaked in water

Salt to taste

2 chopped Tomatoes

1 chopped Onion

1 cup fine yellow Sev

2 tbsp chopped Corriander

2 tbsp shredded fresh Coconut


method:-

1.Soak the dals for 2 hours and boil.
2.In another pot boil some water and cook the tomatoes in it. Meanwhile, dry grind the cardamoms, cloves and black pepper seeds to a fine powder.
3.Now mash the dals and add to tomato/water.
4.Add green chilli paste, spices and salt.
5.Let it boil for some time and then add tamarind pulp in the end.
6.The consistency of the dal should be on the thicker side.

To serve, pan fry the khaman dhokla in some oil. Put them in a deep-dish plate. Pour the dal over the khaman, and top it up with chopped tomatoes, onions coriander, shredded coconut and sev.

Friday 20 June 2014

HOT AND SWEET SHREDDED MANGO PICKLE . GUJRATI SPECIAL ( KERI NO CHUNDO)

 

Ingredients:

1 kilo raw rajapuri mango
1 kilo sugar
2 tablespoons kashmiri chili powder
1 tablespoon salt (you may need more per taste)
1/2 teaspoon cumin seeds

1.Wash the mango thoroughly and peel the skin.
2.Grate the mango using thick grate.
3.Take the grated mango and put it in a large stock pot.
4.Add the sugar and cook on low heat till all the sugar dissolves. Continue to cook till the syrup thickens slightly. Stir intermittently with a gentle hand, else the mango with disintegrate. The whole process will take about 30 minutes. It is essential to do this on a low flame, to avoid the pickle from sticking to the bottom of the pot.
5.Take a pan a slightly roast the cumin and coarsely grind it.
6.When the pickle has completely cooled, add the salt, chili powder and cumin. Mix well.

Store in an airtight container which is completely dry.


Also while handling the pickle, use a clean and dry spoon so that water is not accidentally added. Outside water will cause the pickle to rot. This pickle will last for a year easily. If you wish to store it longer, refrigerate it. It may lose some of its vibrant color but it will taste the same.

Make this pickle this mango season and savour it!

SOUR MANGO PICKLE



Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 1 bottle
Show me for   bottle


Ingredients

1/2 cup castor oil
700 to 800 gms mustard (rai / sarson) oil
300 gms raw mango , peeled and chopped
50 gms salt , dry roasted
200 gms fenugreek seeds (methi) powder
1 tbsp asafoetida (hing)
4 red chillies
50 gms chilli powder

Method

1.Heat both the oil in different deep kadhais and keep aside.
2.Combine the mangoes with2 tsp of oil and mix well. Keep aside.
3.Place the fenugreek powder in a deep bowl, make a depression in between and put the asafoetida and red chillies and the heated oil and mix well.
4.Allow the mixture to be cooled at room temperature.
5.Add the red chilli powder and salt, mix well and allow to cool for 3 to 4 minutes.
6.Now add mango pieces, mix well and keep covered for 36 hours and fill in the glass bottle upto half and press well.
7.Add the remaining oil, mix well and keep stored in an air-tight container.

Thursday 19 June 2014

INSTANT GOLKERI ACHAAR



Storage upto 6 months: In a cool dry place.
Preparation Time: 15 mins.
Cooking Time: 10 mins.
Makes 1 cup.
Show me for   servings


Ingredients

1 cup raw mango cubes
1/4 tsp turmeric powder (haldi)
1 cup (150 grams) grated jaggery (gur)
1 tbsp split mustard seeds (rai na kuria)
1 tbsp split fenugreek seeds (methi na kuria)
1 tbsp roasted coriander (dhania) seeds
2 tsp chilli powder
2 tbsp mustard oil
1 tsp salt

Method
1.Apply the salt and turmeric powder to the mango cubes and leave aside for 15 minutes.
2.Steam the mangoes for 5 minutes and cool completely. Pat them dry using a dry absorbent cloth.
3.Powder the split mustard seeds, crushed fenugreek seeds in a blender.
4.Heat the mustard oil in a pan.
5.Add the jaggery, ground seed mixture and coriander seeds and stir continuously till the jaggery dissolves.
6.Add the steamed mangoes and chilli powder and mix well.
7.Bottle in a sterilised glass jar and allow the flavours of the pickle to mellow down.
8.The jaggery syrup will turn clear from an opaque thick syrup.
9.This is ready to serve after 2 to 3 days.



Store in a cool dry place at room temperature for 6 months.

WATERMELON LIME CHILLER

Ingredients:

diced, chilled Watermelon,- 2 Cup
Lemon juice - 2 Tablespoons
Sugar - As Required
Chat Masala - As Required

Method:

1.Blend together all the ingredients.
2 Serve chilled

Thursday 12 June 2014

IDLI SAMBAR


Preparation Time: 20 mins
Cooking Time: 15 mins
Makes 4 to 6 servings
Show me for   servings  


Ingredients

For The Sambhar

1 cup toovar (arhar) dal
1 tomato , chopped
1 onion , chopped
2 brinjal (baingan / eggplant) , cubed
1 drumsticks (saijan ki phalli / saragavo) , cut into 4 pieces
1 potato , cubed
1 tbsp tamarind (imli) pulp
salt to taste

For The Sambhar Masala
6 to 8 whole dry kashmiri red chillies
1 tbsp coriander (dhania) seeds
1 tsp toovar (arhar) dal
1 tbsp chana dal (split bengal gram)
1 tbsp urad dal (split black lentils)
1 tsp turmeric powder (haldi)
1/2 tsp asafoetida (hing)
1 tsp oil

For The Tempering
1 tsp mustard seeds ( rai / sarson)
6 curry leaves (kadi patta)
1/4 tsp asafoetida (hing)
2 tbsp oil

Method:-

How to proceed
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. 
Serve hot.

For the sambhar masala

1.Heat the oil and roast all the ingredients for the sambhar masala in it.
2.Grind to a fine paste in a blender using a little water. Keep aside.

Add this to the sambhar and simmer for 15 minutes.

idlis.:-

soaking:  3 hours
Preparation Time: 15 mins
fermenting:  8 hours
Cooking Time: 45 mins
Makes 30 idlis
Show me for   idlis  


Ingredients:-

1 cup urad dal (split black lentils)
3 cups par-boiled rice (ukda chawal)
1/2 tsp fenugreek (methi) leaves seeds
salt to taste
coconut oil or any other refined oil for greasing
fried coconut chutneyfor serving
sambhar for serving


Method:-

1.Soak the urad dal and fenugreek seeds together in enough water for 3 hours and drain.
2.Soak the rice in enough water for 3 hours and drain.
3.Blend the urad dal and fenugreek seeds together in a mixer till smooth and frothy (add water little by little as required ) remove and keep aside.
4.Blend the rice in a mixer till smooth. Remove and keep aside.
5.Combine the urad dal paste and rice paste together in a bowl and cover and keep aside to ferment overnight.
6.Once the batter is fermented add salt to the batter and mix well.
7.Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
8.Repeat with the remaining batter to make more idlis. Serve hot with fried coconut chutney and sambhar.

DAL BAATI CHURMA (RAJESTHANI RECEIPE)

 

Preparation Time : 20 mins.
Cooking Time : 1hour
Serves 5.

Ingredients

For the panchmel dal:-

1/3 cup chana dal (split Bengal gram)
1/3 cup toovar (arhar) dal
1/3 cup moong dal (split green gram)
1 tbsp urad dal (split black lentils)
1 tbsp whole moong (whole green gram)
3 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1/2 tsp garam masala
3 cloves (laung / lavang)
2 bayleaves (tejpatta)
1 tsp cumin seeds (jeera)
2 green chillies, slit
a pinch of asafoetida (hing)
2 tsp dried mango powder (amchur)
2 tsp tamarind (imli) pulp
3 tbsp ghee
salt to taste


For the baatis (for 10 baatis)

1 cup whole wheat flour (gehun ka atta)
4 tbsp oil
salt to taste

For serving:-

melted ghee
churma

Method:-

For the panchmel dal:-

1.Clean and wash the dals and add 4 cups of water. Pressure cook for 2 to 3 whistles or till the dals are cooked.
2.In a bowl, combine the chilli powder, turmeric powder, coriander powder, garam masala with 3 tablespoons of water and mix well.
3.Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chillies and asafoetida. When the cumin seeds crackle, add the prepared masala paste and saut for 1 to 2 minutes.
4.Add the cooked dals, amchur, tamarind pulp and salt and simmer for 5 to 7 minutes.


baati:-

1..Mix all the ingredients and knead into a firm dough. Knead well for 5 to 7 minutes.
2.Divide the dough into 10 equal portions and shape each portion into an even sized round.
3.Brush each baati liberally with ghee and place them on a sheet or pan in the oven on top rack to broil for about 20 minutes flipping them sometime after 10 minutes.
4.Timing may vary depending on your oven. So, keep checking it after 15 minutes and increase or decrease the time.
5.Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes.
6.Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.
7.Arrange the baatis on a serving plate, break each baati into two pieces and pour melted ghee on the baatis.

How to proceed
Pour hot panchmel dal over the baatis.
Serve hot with churma.

Tips
You can cook the baatis in a gas tandoor (without boiling them).
Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally.
Or even deep fry them in hot ghee instead of cooking them in a tandoor.

Wednesday 11 June 2014

SPICY MASALA BHINDI


Serving - 2
Ingredients:

Bhindi ( Lady finger ) - 250 gm
besan-1 cup
Oil - 4 Tablespoons
Onions , Diced- 1 Medium
Coriander Seeds - 2 Tablespoons
Cumin Seeds - 1 Tablespoon
Salt To Taste
Dried Red chillies - 7 to 8
Roasted Peanuts , Peeled - 1/4 Cup
Garlic - 6 to 7 Cloves

Method:

1.Take one pan and heat .
2.Add besan,Add Coriander seeds and cumin seeds and dry roast it.
3.Add Dry Red chillies and continue to roast till fragrant .
4.Transfer  into blender jar .
5.Add peanuts and garlic and crush coarsely.
6.Heat oil in pan ,
7.add onions , saute for 1 to 2 minutes. Add bhindi ,salt and mix well.
8.Add Crushed masala and mix well .cook for 1/2 minute.

Ready To Serve.

SCHEZWAN BELL PEPPER RICE




Serving - 2

Ingredients:

Boiled Rice - 1 cup
Onion Dices - 1
Capsicum Dices - 1
Salt To Taste
Schezwan sauce - 3 Tablespoons
Butter - 2 Tablespoon
Pepper Powder - 1 Teaspoon

Method:
1.Take one pan heat butter.
2.Add onions, capsicum, salt and pepper powder and saute for 1 minute on  high flame.
3.add  schezwan  sauce  and boiled rice, mix well .

Serve hot.

Tuesday 10 June 2014

MANGO MILK CHOCO PUDDING



Ingredients:
Alphonso(hafus) Mango Pulp - 1/ 2 cup
Homemade Full Fat Cream ( double cream)  - 1 /2 cup
Powder Sugar - 3 Tablespoons
Cooking Chocolate  - 1 /2 cup
White cooking Chocolate - 1 / 3 cup


Method:

1.Take one mixi bowl and blend mango pulp, double cream, sugar. keep  aside.

2.Take one bowl and melt white chocolate for 30 sec. add single cream and mix well. keep aside and let it cool. its call white chocolate truffle.

3.Take one bowl and melt milk chocolate for 30 sec. add single cream and mix well. keep aside and let it cool. its call milk chocolate truffle

4.Take one serving glass. add  pour white chocolate truffle, pour mango mixture, pour white chocolate truffle.

Garnish with sprinkle some colourful.

serve chilled.

CHEESE CHPATI ROLL ( SPECIALLY FOR CHILDREN )

   

Serves: 4

INGREDIENTS:-
4 ROTI (CHAPATI )
2  tablespoon(s) grated cheese
1/2 cup Green chutney
1/2 cup catchup
2 small onion(s) finely chopped
2 green chilli(es) chopped fine
1 teaspoon(s) ginger finely chopped
1 tomatto chopped
1 cucumber finely chopped
1  tablespoon(s) finely chopped coriander leaves
oil for deep frying
salt to taste

METHOD:-


1.Mix the grated cheese, chopped onions, green chilli(es), ginger, coriander leaves and salt in a bowl.

2.spread the green chutney and catchup in roti

3.Spoon the mixture on to each ROTTI ( CHPATI) and roll it tight.

4..Heat the oil for  frying on Small flame. Drop in the rolls slowly till the rolls are crisp and light brown in color.

5.Drain on a paper towel.

serve with catchup and green chutney

Cheesy Spinach Balls Curry

Serving - 2

Ingredients For Cheesy Spinach Balls:

Paneer, Grated - 1/4 cup
Processed Cheese, Grated - 1/4 Cup
Spinach , Chopped - 3 Tablespoons
Bread Crumbs - as Required For Binding
Corn flour - 1/2 Tablespoon
Ginger Paste - 1/2 Teaspoon
Black Pepper Powder - 1/4 Teaspoon
Salt To Taste
Amchur Powder - 1/2 Teaspoon
Baking Soda - Pinch Of
Red Chilli Powder - 1/4 Teaspoon
Cumin Powder - 1/4 Teaspoon
Fresh Coriander , Chopped - 1 Tablespoon
Oil - To Deep Fry

 Ingredients for curry:

Oil -  1 Tablespoons + 2 Tablespoons
Roughly Chopped Onions - 2 medium
Roughly chopped Tomatoes - 4 Big Size
Garlic Cloves - 6 to 8
Ginger - 1/2 inch
Cashew nut - 8 to 12
Salt To Taste
Red Chilli Powder - 1 Tablespoon
Garam Masala - 2 Teaspoons
Kasuri Methi - 1 Teaspoon

Method For Balls:

Mix all ingredients and shape into balls  , roll them in breadcrumbs  till they are well coated.  Heat oil in kadai and deep fried on medium heat ,till golden and crisp.

Method For Curry:

Take one pan heat 1 tablespoon  oil. Add chopped onions, garlic, ginger and saute for 2 minutes. 

Add Tomatoes, cashew nuts and  saute for 2 to 3 minutes. let it cool this mixture and blend it very well, make smooth paste.

Take one pan heat 2 Tablespoons oil, add smooth paste, saute for 3 to 4 minutes.

Add Red chilli powder,salt, garam masala, kasuri methi and mix well . cook for 1 to 2 minutes.

Take serving bowl, add gravy, put balls into gravy and garnish with grated cheese. serve with paratha or nan.

Friday 6 June 2014

* CHEESY VEGETABLE PIZZA *



Cooking Time: 5 mins
Baking Time:  45 minutes
Baking Temperature:  200°C (400°F)
Makes 2 pizzas

Ingredients:-

1 recipe pizza base
1/2 recipe tomato sauce

For The Vegetable Topping:-

1/2 cup baby corn , sliced and blanched
1/2 cup cauliflower, finely chopped
1/2 cup blanched and cubed carrot
1/2 cup red,yellow,green capsicum.
1/2 cup chopped onion.
1/2 cup red peppers , sliced
1 tbsp butter

salt to taste

freshly ground black pepper (kalimirch) powder to taste

For The Cheese Sauce:-

2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup milk
1/2 cup grated processed cheese
salt to taste
freshly ground black pepper (kalimirch) powder to taste

Other 4 Ingredients
1/2 cup grated processed cheese
oil or for greasing

Method :-
For the vegetable topping
Heat the butter in a pan, add all the vegetables and saute for the for 2 to 3 minutes.
Season with salt and pepper and keep aside.

For the cheese sauce:-
Heat the butter in a pan. Add the flour and cook for 1 minute.
Slowly add 1/2 cup of water, stirring continuously so that no lumps form.
Add the milk, cheese, salt and pepper and bring to a boil, while stirring continuously.

How to proceed
1.Place one herb pizza base on a greased baking tray.
2.Spread half the cheese sauce on top of the base and then top with half the vegetables.
3.Spoon half the tomato sauce decoratively over the vegetables and then sprinkle 1/4 cup of grated cheese on top.
4.Bake in a preheated oven at 200°c (400°f) for 20 minutes or till the base is evenly browned.
5.Serve hot.