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.

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.

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 .

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.

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.

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

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.

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.

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.

* 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.

DOODHI MUTHIYA (GUJRATI SPECIAL)

Preparation Time: 15 mins
Cooking Time: 30 mins

Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of soda bi-carb
1/2 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method:-
1.Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.
2.Combine the bottle gourd,  whole wheat flour, semolina, besan, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, sugar, coriander, soda bi-carb, asafoetida, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough adding water if required.
3.Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
4.Shape each portion into a cylindrical roll .
5.Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
6.Remove, cool slightly and cut
7.For the tempering, heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
8.When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
9.Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.
10.Serve immediately garnished with coriander,tomato catchup,dhaniya chutney.

RAJESTHANI DAL

Ingredients:

Chana Dal -  2 Tablespoons
Toor Dal  - 2 Tablespoons
Masoor Dal - 2Tablespoons
Urad Dal - 2 Tablespoons
Moong Dal(Green Moong Dal) - 2 Tablespoons
Turmeric Powder  - 1 /2 teaspoon
Salt To Taste
Oil  - 2 Tablespoons
Cumin Seeds - 1 Teaspoon
Hing - Pinch Of
Dry Red Chilli - 3
Cloves - 2 to 3
Tomato , Finely chopped - 2 medium
Cumin Powder - 1/2 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Coriander Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon

Method:

1.Soak Dals for 2 hours and presser cook with turmeric powder and salt.

2.Heat oil in pan, add cumin seeds, hing, dry red chilly, cloves and mix.

3.Add chopped tomatoes and saute for 1 to 2 minutes.

4.add cumin powder, red chilly powder, coriander powder, garam masala  and mix well.

5.Add boiled dal and cook for 3 to 4 minutes.

PANEER KADAI MASALA

Ingredients:

paneer - 150 grams
Boiled Mutter - 1/2 cup
Onion ,Chopped - 2 large
Ghee- 2 Tablespoons
Oil - 1 Tablespoon
Cloves 3
Black peppercorns - 4 to 5
Cinnamon  - 2 one inch sticks
Bay leaf  - 1
Ginger paste -1 Teaspoon
Garlic paste- 1 Teaspoon
Cashew nut paste- 1/4 cup
Yogurt - 1/2 cup
Cream -1/2 cup
Garam masala powder -1/2 Teaspoon
Red chilly powder -1 Teaspoon
Salt to taste

Method:

1.Cut the paneer into square pieces.
2.Take one pan , heat the ghee and shallow fry onions till its become golden brown . Grind to a smooth paste.
3.Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant.
4.Add onion paste and sauté for three to four minutes on low heat.
5.Add the ginger paste and garlic paste and continue to sauté for half a minute.
6.Add the cashew nut paste and sauté for another two minutes.
7.Add the yogurt and sauté till the water from the yogurt gets absorbed.
8.Stir in the cream,red chilly powder, garam masala powder and salt to taste.
9.Add the paneer and Mutter stir gently to mix. Cook for 3 to 4 minutes.

*KHATTA DHOKLA*

   

Preparation Time: 5 mins
Cooking Time: 30 mins

Ingredients:-

2 cups khatta dhokla flour , refer handy tip
1/4 cup sour curds (khatta dahi)
1 1/2 tsp green chilli paste
1 1/4 tsp oil
salt to taste
3 tsp fruit salt
1 1/2 tsp roasted and coarsely ground black pepper

For Serving:-
green chutney

Method:-

1.Combine the khatta dhokla flour, curds, green chilli paste,1 tsp of oil, warm water (approx 2 1/4 cups) and salt in a bowl and mix well.
2.Keep aside to ferment for atleast 6 to 7 hours.
3.Just before steaming, sprinkle the fruit salt and add 2 tsp of water over the batter.
4.When the bubbles form, mix gently.
5.1/4 tsp of oil.grased in thali
6.Pour 1/3 rd of the batter immediately into the greased thali and shake the thali clockwise to spread it to make an even layer.
7.Sprinkle 1/2 tsp of black pepper powder evenly over it and steam in a steamer for 7 to 8 minutes or till the dhoklas are cooked.
8.Cool slightly and cut into diamond shaped equal pieces.
9.Repeat the steps 5 to 7 to make 2 more thalis.

Serve immediately with green chutney ,tamato catchup with coriander.

Handy tips:-

To make khatta dhokla flour, combine 1½ cups of rice and ½ cup of urad dal and grind it to make a flour at the nearest flour mill.
Fermentation time of rice and urad dal may vary depending on the weather conditions.
Add the fruit salt to the batter just before steaming and then mix lightly with your hands.

EGGLESS SPONGE CAKE

Preparation Time: 10 mins
Baking Time :  20 mins.

Ingredients

1/2 can ( 400 grams for full can) condensed milk
1 1/4 cups plain flour (maida)
1 tsp baking powder ,
1/2 tsp baking soda
1/2 cup melted butter
1 tsp vanilla essence
1 tsp chocolate essence
2 tsp coco powder.

Method
1.Sieve the flour, baking powder and soda bi-carb,coco powder together.
2.Mix the flour mixture, condensed milk, melted butter, essence and 1/2 glass Water and beat well.
3.Pour the mixture into a greased and dusted 150 mm.
4.Bake in a hot oven at 180°c for 10 minutes. Then reduce the temperature to 150°c  and bake for a further 10 minutes.
5.The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
Cool the cake.
6.decorate with chocolate syrup,white chocolate,cherry,( as u like u added )

* PANIYARAM *

Ingredients:-

Raw rice - 1 cup

Idli rice - 1 cup

Urad dal - 1/4 cup

1. Soak both rice and urad dal with fenugreek seeds for 6-8 hours. Grind it to idli batter consistency. Add some salt, mix well and ferment it for 10- 12 hours (best done overnight).

   Seasoning for kara paniyaram:

2.Onions finely chopped - 1/2 cup

3.Green chillies finely chopped - 3

4.Curry leaves chopped - 1 tablespoon

5.Grated coconut - 2 tablespoons

6.Mustard seed - 1/2 teaspoon

7.Urad dal - 1/2 teaspoon

Indian Recipe for Paniyaram :-

1.Keep the Paniyaram pan OR kadai in the stove.
2.Pour 1 tablespoon of oil,
3.add the mustard seed and wait until the mustard seed crack.
4.Now add the curry leaves, urad dal, onions and fry for 2 minutes.
5.Then add green chillies and grated coconut and fry for 2 to 3 minutes.
Finally add the fried items into the batter and mix well.

Garnish with fresh coriander spring and tomato ketchup

LOLIPOP MUTHIYA

Ingredients
2 cups grated bottle gourd (doodhi / lauki)
1/4 cup grated onions (optional)
1/2 cup whole wheat flour (gehun ka atta)
1 cup semolina (rava)
1/2 cup besan (bengal gram flour)
2 tsp ginger-green chilli paste
1/2 tsp turmeric powder (haldi)
1/2 tsp cumin seeds (jeera)
1/2 tsp fennel seeds (saunf)
1 tsp lemon juice
1 tsp sugar
2 tbsp chopped coriander (dhania)
2 pinches of soda bi-carb
1/2 tsp asafoetida (hing)
salt to taste
3 1/4 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania),sticks.

Method:-
1.Squeeze out excess water from the grated bottle gourd and onions and keep the liquid aside to knead the dough if required.
2.Combine the bottle gourd, onions, whole wheat flour, semolina, besan, ginger-green chilli paste, turmeric powder, cumin seeds, fennel seeds, lemon juice, sugar, coriander, soda bi-carb, asafoetida, salt and 1 tsp of      oil in a bowl, mix well and knead into a soft dough adding water if required (use th
3.Apply ¼ tsp of oil on your hands and divide the mixture into 4 equal portions.
4.Shape each portion into a cylindrical roll.
5.For the tempering, heat the remaining 4tsp of oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
6.Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp.(deep fry )
Serve immediately garnished with coriander.& arranged in sticks with green chutney and catchup

(Kids Special) CHEESE MONACO CRACKERS

Ingredients:

(Round shped ) small potatoes :- 1 /2 cup
kabuli chana-1/3 cup
Grated Paneer :- 1/4 cup
Salted Biscuits:- 3-4
Grated Cheese - 1/4 CUP
Tomato Catch-up - 1/2 cup.
dhaniya chutney -1/2 cup
sev - for garnshing
cheese - for garnishing

Method :

1.Take one bowl. add (round shaped ) small potatoes,kabuli chana,grated paneer,tomato catchup,dhaniya chutney all mix well.

2.Take three salted biscuit and put potatoes mixture, sprinkle cheese ,

3.take 1 sticks and add small round shape potatoes,kabuli chana and biscuits for decoration .

4..garnished with sev (besan sev )  and pour one drop  of tomato catch up.

Serve  immediately with any juice  .

DAL FRY

Preparation Time: 10 mins
Cooking Time: 25 mins

Ingredients

1/4 cup yellow moong dal , soaked for 2 hours
1 cup red masoor dal , soaked for 2 hours
1/4 tsp turmeric powder (haldi)
2 green chillies , slit
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)
salt to taste
2 tbsp ghee
1/2 tsp mustard seeds ( rai / sarson)
1 whole dry kashmiri red chilli
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes

For The Garnish
1 tbsp chopped coriander (dhania)

Method
1.Wash the dals together.
2.Combine 2½ cups of water, dals, turmeric, chillies, ginger, garlic and salt , mix well and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid and keep aside.

How to proceed
1.Heat the ghee in a kadhai, add the mustard seeds, nigella seeds and kashmiri chilli, sauté on a medium flame for a few seconds.
2.Add the onions and sauté on a medium flame for 2 to 3 minutes, till the onions turn translucent.
3.Add the tomatoes and a little water, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
4.Add the prepared cooked dal, ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
5.Serve immediately garnished with coriander.

KAJU PANEER MASALA

Prep Time: 30 mins
Cook Time: 20 mins
Serves: 4

Ingredients:-
2 cups packed shredded Paneer(Cottage Cheese)
1 cup fresh cream (malai)
1 cup cashewnuts + more for garnish
1 large or 2 small onions – chopped fine
2 medium to large tomatoes – pureed
1″ long piece ginger
4 – 5 cloves garlic
1 cup milk
1 tsp red chilli powder
1/4 tsp turmeric (Haldi)
1 tsp kasoori methi (dried fenugreek leaves)
1/2 tsp Garam Masala
1 tbsp poppy seeds (khuskhus)
2 tbsp ghee(clarified butter) or oil
1/2 cup chopped fresh green coriander
2 cups water

Method
1.Prepping Ingredients for Gravy
2Puree the tomatoes and set aside.
3.Soak the cashews and poppy seeds in water for about 30 minutes.
4.Once done, blend them together to form a smooth paste, not too smooth, not too coarse. Grate the paneer and keep ready.

Making the Gravy:-
1.Heat clarified butter or oil in a pan.
2.Add the ginger, garlic and onions and let them sweat out until light pink and translucent in color. Now add the tomato puree to this; season with salt, chilli powder, garam masala and turmeric. Allow the spices to infuse flavor into the mixture.
3.Then add the cashewnut paste and mix well, for about 2 minutes. Now LOWER the gas flame to a Simmer, and add the paneer and cream to this mixture. Stir slowly as to combine it all, without breaking it up. Add the Kasuri methi and half of the chopped cilantro. Let it cook for about 10 minutes.
  When the gravy is almost ready, add the milk, keeping the flame on Simmer or very low setting; this is important, otherwise your milk might curdle. You can even take it off the flame, mix in the milk, then put it back on the gas. Now add water (about 1 1/2-2 cups) as needed to achieve the desired gravy consistency.
  Heat through while stirring for another 1 minute,
4.then take it off the flame.
5.Before serving, garnish it with some chopped coriander and whole cashew pieces,
6.Serve hot with Naan, Paratha or Rice.

PUNJABI CHOLE MASALA.

Preparation Time: 30 mins
Cooking Time: 15 mins

Ingredients
1 cup chana dal (split bengal gram)
1/4 cup chopped onions
1/2 cup tomato puree
1 tsp ginger-garlic (adrak-lehsun) paste
1 slit green chilli
1/2 tsp chilli powder
3/4 tsp coriander (dhania) powder
1/2 tsp chole masala
butter
salt to taste

Method:-
1.Soak the channa in enough water for 8 hours.
2.Drain, add water and pressure cook for 15 minutes.
3.Allow the steam to escape before opening the lid.
4.Remove a handful of channa and blend it in a mixer. Keep aside.
5.Heat some oil in a kadhai, add the onions and saute for 3 minutes.
6.Add the ginger-garlic paste and saute for few minutes.
7.Add the pureed tomatoes and saute for some more time.
8Add the chilli powder, coriander powder, channa masala powder and salt and mix well.
9.Add the mashed channa, some water, mix well and boil for 15 to 20 minutes.
1o.garnished with butter,dhaniya.
11.Serve hot with chappathi or bahtura or puris.

SURTI LOCHO

Ingredients for Surti Locho :-

For surti locho batter:
take surati locho batter or

Chana dal – 1 cup
Urad dal- 1/3 cup
Poha – 1/3 cup
Oil – 2-3 tbsp
Green chilly – 1-2
Ginger paste – 1 tsp or 1 inch baton (grated)
Asafoetida – 1-2 pinch
Turmeric powder – less then ¼ tsp
Red chilly powder – ½ tsp
Eno fruit salt – 1 tsp
Salt – 1 tsp (as per taste)

For serving surti locho:
Green coriander chutney – ½ bowl
Green coriander – ½ bowl
Green chilly – 4-5
Lemon - 1 (juice)
butter
Fine sev – 1 bowl

How to make Surti Locho:-

1.Clean the chana dal and urad dal.
2.Wash thoroughly and soak in water separately for 5-6 hours.
3.Take out rest of the water from soaked lentils.
4.Wash poha in water 10 minutes before bringing it in use. Firstly coarsely grind the chana dal. Take water as per requirement. Take out grind lentil in a big bowl.
  Finely grind the urad dal.
5.Add the soaked poha into it as well and grind finely.
6.Take out the urad dal and poha mixture in same bowl and mix all ingredients really well. Add ginger, asafoetida, turmeric powder, green chilly, salt and half the amount of red chilly powder. Mix all ingredients nicely. Also add 2 tsp oil in the batter (the consistency of batter should be similar with dhokala batter). If batter appears to be thick add 2-3 tbsp water into it.
  For making surti locho in steam take any steamer
7.Grease the containe with oil to be used for making surti locho. After doing all preparations add eno fruit in the batter and mix. Pour the mixture in container. Pat the container on the surface so that mixture gets even. Sprinkle red chilly and black pepper on the top of mixture.
  When water and steam starts forming, place the batter filled utensil on the wire stand. Cover the big utensil and cook surti locho for 20 minutes in steam. Surti locho appears to be puffy and cooked. Insert a knife, if batter doesn't stick to knife then surti locho is ready.

How to serve Surti Locho:-
Take out piping hot surti locho in a plate with help if a spoon.
Splatter the surti locho from center and spread ii thinly.
Place 1 tsp oil all around, 1 tsp lemon juice, 1-2 tsp chutney, green coriander and 2-3 tbsp sev. Serve green chilly,onion,butter etc. Surti locho plate for serving is ready.

SABUDANA KHICHDI

Ingredients-

•Sago (sabudana)  -1 1/2 cups
•Peanuts 1/4 cup
•Green chillies 4-5
•Potato 1 medium
•Ghee 3 tablespoons
•Curry leaves 1 sprig
•Cumin seeds 1 teaspoon
•Salt  to taste
•Lemon juice 1 teaspoon
•Fresh coconut scraped 2 tablespoons
•Fresh coriander leaves  a few sprigs

Method:-
1.Wash sabudana two to three times and then soak in one-cup water for three to four hours.
2.Sabudana grains should be separate and moist.
3.Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
4.Wash green chillies,
5.remove stem and then chop finely.
6.Peel and wash the potato and cut into half cm. cubes.
7.Wash and chop coriander leaves. Heat ghee in a pan,
8.add curry leaves, cumin seeds and chopped green chillies.
9.When cumin seeds crackle add the potato cubes. Cook till the potatoes are done.
10.Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well.
11.Sprinkle a little water, add salt and lime juice. Mix well.
12.Remove from heat. Sprinkle chopped coriander leaves.
Serve hot.

*HOMEMAD COCONUT ICE CREAM*

INGREDIENTS :-

2 cups mango juiced
4 tbsp mango crused
4 tbsp amul cream
4 tbsp coconut powder.

GARNISH :-

*Coconut powder
*mango crused
*cashewnut (kaju)
*raisins ( kismis)
*almod (badam )

METHOD :-

1. In lage bowl ,
2. 2 cups mango juiced with add 4 tbsp mango crused , 4 tbsp coconut powder ,add cream milk .mix it well.
3.pack the mango ice cream in air tight plastic container or different type of mold and place in the freezer for 4 -5 hrs .
4.removed form 10 minutes before serving .

Garnish with the coconut powder,mango crushed and mint, cashewnut (kaju),raisins ( kismis ),almod(badam),spring if desired.

EGGLESS * CUP CAKE *

INGREDIENTS :-

1/2 ( 200 grams) condensed milk )
140 gms self raising flour
1tsp baking powder
1/2 tsp backing soda
60 ml melted butter
1tsp vanilla essence

METHOD :-

1.Sieve the flour, baking powder and soda bicarbb together.
2.mix the flour mixture ,condensed milk,melted butter ,essence and 75 ml water and beat well
3. pour the mixture into a greased and dusted 150 mm
4.back in a hot oven at 180 degree for 20 minutes
5.the cack is ready when it leaves the sides of the tin and springly to touch .whenready take out from the oven and leave for 1 minute,invert the tin over and tap sharply to remove.
6.cool the cack.

Garnished with red cheery and white chocklet .

MANGO ICECRMEAM

INGREDIENTS :-

2 cups mango juiced
4 tbsp mango crused
4 tbsp amul cream

GARNISH :-

*Coconut powder
*mango crused
*cherry

METHOD :-

1. In lage bowl ,
2. 2 cups mango juiced with add 4 tbsp mango crused , add cream milk .mix it well.
3.pack the mango ice cream in air tight plastic container or different type of mold and place in the freezer for 4 -5 hrs .
4.removed form 10 minutes before serving .

Garnish with the coconut powder,mango crushed and  cherry.

RAVA SHEERA RACIPES

RAVA SHEERA RACIPES

INGRIDIENTS :-

1 Cups Rava
1 Cups Milk
2 Tbsp ghee
1 Tbsp chopped cashewnuts ( kaju)
1 Tbsp chopped cardamom (elachi powder)
1 Tbsp copped raisins ( kismis)

FOR THE GARNISH :-

1 tbsp chopped ccashewnut ( kaju)
1 tbsp chopped raisins ( kismis )

METHOD :-

1. Rost rava in the ghee till light brown colour.
2. Heat milk & lower flame.
3.Add rosted rava.
4.Add chopped sugar & blend well.
5.Cover & cook on a slow flame for 5-7 minutes while stirring
6.Served immediately garnished with cardamom powder,raisins,cashewnuts.

MANGO THICK SHAKE WITH ICE CREAM

Serving - 1

Ingredients:

Milk , Frozen - 100 ml
Vanilla Ice Cream - 100 ml
Mango Pulp - 3 to 4 Tablespoon

Method:

1Take one blender, add frozen milk, vanilla ice cream, 3 tablespoons mango pulp,  blend well.

2.Take one serving glass, pour 2 tablespoons mango pulp. pour thick shake.

Garnish with Tutty fruity and ice cream

IDLI AND CAPSICUM SATAY STICKS

iIngredients:
1½ cups mini  idli
2 Green Capsicums, cut into 1-inch square
1 medium Onion, cut into 1-inch chunks
1 medium cup tomatto
1½ teaspoons Ginger-Garlic Paste
1/2 teaspoon Red Chilli Powder
1/4 teaspoon Garam Masala
1/2 teaspoon Kasuri Methi (dried fenugreek leaves)
1 teaspoon Coriander Powder
1 teaspoon + 1 teaspoon Chaat Masala
1½ tablespoons Oil
Salt
1-2 teaspoon Lemon Juice
1 medium Onion, thinly sliced (for garnishing)


Directions:
1.Take mini idli in a big bowl . Add ginger-garlic paste, red chilli powder, garam masala, kasuri methi, coriander powder, 1-teaspoon chaat masala and salt in it. Mix well.

2.Add capsicum and onion, mix gently to coat all added ingredients.

3.Arrange capsicum, onion, mini idli,tomatto in given order on small wooden toothpick/ skewer.

4.Heat non-stick griddle or tawa, spread 1½ tablespoons oil on it. When tawa is hot enough,then add musturd seed( rai) and cumin seeds (jira) shallow fry skewered mini idli and vegetables over medium heat.

5.Cook each side by turning toothpick/ skewer until all sides are light brown. This will take approx 3-4 minutes.

serve immediatly