Monday, 18 June 2018

JAU KI KHICHDI /BARLEY KHICHDI

Low calory food


Prep Time : 10 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Barley/jau  -  1/2 cup
Olive oil  -  2 tbsp
Cumin seeds  -  1 tsp
Chopped onion  -  1/2 cup
Chopped tomato  -  1/2 cup
Chopped capsicum  -  1/2 cup
Broccoli florets  -  1/2 cup
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Finely chopped green chilly  -  1/2 tsp
Coriander leaves  -  1 tbsp

METHOD
Pressure cook the jau/barley along with 1.5 cup of water.
After two whistle switch off the flame.
Heat olive oil in a pan add cumin seeds to crackle.
Add onion and saute for one to two mins in a medium flame.
Add tomato and saute for one mins.
Add all veggies and cook for two to three mins.
Add boiled jau/barley,green chilly,salt and coriander leaves and mix well.
Cook for five mins in a medium flame.
Serve hot.


MANGO KI CHATPATI CHUTNEY


Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Raw mango  -  250 gms
Sugar  -  250 gms
Asafoetida/hing   -  a pinch
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/4 tsp
Black salt  -  1/4 tsp

METHOD
Wash and peel the skin of the mango and grate it.
Add sugar and mix well.
Stir continuously until sugar melt it and mix in the mango.
Add asafoetida,turmeric powder,red chilly powder and black salt and mix well.
Heat pan and add this mango chutney and cook in a low flame till thick.
Don`t over cook
A finger licking chutney is ready to eat





Friday, 15 June 2018

RUSSIAN SALAD



Prep Time  : 20 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Capsicum  - 2 tbsp
Boiled potato  - 1
Boiled carrot   -  2 tbsp
Boiled beans  - 2 tbsp
Grated cabbage - 2 tbsp
Mayonnaise sauce - 4 tbsp
Black pe;pper powder - a pinch
Salt    -  to taste
Oregano   - 1/4 tsp
Herb  -  1/4 tsp
Tomato  -  for garnishing

METHOD
Cut all the veggies in square shape.
Boil in a pressure cooker for five mins
Take a bowl combine all the veggies,mayonnaise sauce,black pepper powder,salt,oregano ,herb and  salt and mix well.
Yummy healthy salad is ready to eat.
Serve chilled.






Thursday, 14 June 2018

SPINACH RIVOLI WITH TOMATO CREAM SAUCE


Prep Time : 30 mins
Cooking Time : 20 mins
Serve  : 2

INGREDIENTS
Wheat flour   -   1 cup
Rava /semolina  -  2 tbsp
Spinach  -  250 gms
Salt  -  to taste
Oil  -  1 tbsp
For stuffing
Finely chopped capsicum  -  2 tbsp
Finely chopped cabbage   -   2 tbsp
Finely chopped onion  -  2 tbsp
Grated paneer  -   100 gms
Salt  -  to taste
Oil  -  1 tbsp
Black pepper powder  -  1/4 tsp
Oregano  -  1/4 tsp
Chilly flax  -  1/2 tsp
For tomato cream sauce
Tomato  -  2 big size
Garlic  cloves  -  2 - 3
Sugar  -  1/2 tsp
Salt   -  to taste
Red chilly powder  -  1/2 tsp
Fresh cream  -  2 tbsp
Olive oil  -  1 tbsp

METHOD
Add spinach into hot water with salt for one mins.
Once cooled,to make a puree.
Take a large bowl add wheat flour ,rava ,spinach puree salt and one tbsp oil  and mix well.
Make a soft dough ,keep aside for 30 mins.
Heat one tbsp oil in a pan
Add onion and saute for one mins.
Now add veggies and cook for two mins till crunchy.
Add salt,black pepper powder,oregano and chilly flax and turn off the flame.
Now add grated paneer and mix well.
Now stuffing is ready.
Divide the dough into equal parts and roll out thin chapati..
Cut into round shape with cookie cutter.
Stuff the filling and cover it with other rivoli sheet.
Seal the edges with fork.
Make all rivoli with same method and steam for five mins.
For tomato cream sauce
First grind the tomato to make a puree.
Heat one tbsp olive oil and add crushed garlic and cook for one mins.
Now add tomato puree,salt,sugar and red chilly powder and cook for two mins.
Add fresh cream and mix well and turn off the flame.
Serve with rivoli.



















Wednesday, 13 June 2018

ALMOND STUFF LYCHEE


Prep Time : 25 mins
Cooking Time : 25 mins
Serve  : 4

INGREDIENTS
Lychee  -  20 - 25
Soaked almond  -  20 - 25
Milkmaid  -  100 gms
Grated paneer  -  250 gms
Saffron   -  few strands
Fresh cream  - 200 gms
Silver vark  -  2 - 3
Rose water  -  2 tbsp

METHOD
Remove the skin and seed of the lychee.
Soak the almond in rose water for one hour and remove the skin and stuff in the lychee.
Cover the lychee with silver vark and keep in the fridge.
Whisk the fresh cream till light and fluffy.
Add saffron rose water and grated paneer and mix well.
Add condensed milk  and mix well.
Pour the mixture in the serving bowl and add grated paneer
Now at the top  add the silver coated lychee.
Serve chilled.





OMANI KHABEESA

Middle East dessert


Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Suji   -  1/2 cup
Milk   -   1.5 cup
Milkmaid  - 100 gms
Clarified butter  -   2 tbsp
Rose water  -   2tbsp
Saffron  -  few strands
Cashew nut   -   1 tbsp
Raisins  -   1 tbsp
Cardamom powder  -  1/4 tsp
Silver vark  -   For garnishing

METHOD
  Heat clarified butter in a pan.
Roast the suji on medium flame until light brown in color and give out the fragrance.
Add milk little by little and mix well.
Now add milkmaid,rose water,saffron strands and cardamom powder and stir for 2 - 3 mins and turn off the flame.
Garnish with cashew nuts and raisins or pour the mixture into the grease plate.
Once cooled garnish with silver vark and cut into pieces.
















Tuesday, 12 June 2018

MANGO AFZA


Prep Time : 30 mins
Total Time : 30 mins
Serve : 2

INGREDIENTS
Raw mango pulp   -   1 mango
Ripe mango pulp   -    1 mango
Roasted cumin seeds -  1 tsp
Chat masala  -   1 tsp
Mint leaves   -  6 - 7
Salt  -  to taste
Sugar   - 4 tbsp
Ice cubes  -  8 - 10

METHOD
Take a blender add raw mango pulp.ripe mango pulp,roasted cumin seeds powder,chat masala,one cup of water,,salt and sugar and blend it.
Pour the mixture in the serving glass.
Add ice cubes and garnish with mint leaves.
Serve chilled sweet and tangy mango  afza