Thursday, 22 June 2017

RADHABHALLAVI PURI


Prep Time  : 25 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
All purpose flour  -  1 cup
Split urad dal  - 1/2 cup
Split moong dal  -  1/4 cup
Gram flour  - 2 tbsp
Ginger paste  -  1/4 tsp
Fennel seeds  -  1/4 tsp
Green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/tsp
Asafoetida  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl add all purpose flour,salt,sugar,2 tbsp oil and mix well.
Make a soft dough with the help of water.
Soak split urad dal and split moong dal for 3 - 4 hours.
Drain and make a paste.
Heat oil in a pan.
Add asafoetida and gram flour and roast it.
Add split urad dal paste,ginger paste,fennel seeds,red chilly powder,green chilly and salt and stir fry for 4 - 5 mins.
Now stuffing is ready.
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or low.
Now divide the dough into equal size balls.
Now  flatten the balls with your palm.
Place a small ball of stuffing in the center and seal it properly.
Now roll the balls.
It should be thick.
Place the puri into the hot oil for frying
Fry in small batches.
Deep fry in medium hot oil until golden n crispy.
Drain and serve.

HOT CHOCOLATE FRENCH TOAST


Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Bread  -  4 slice
Milk  -  1 cup
Corn flour  -  2 tbsp
Cocoa powder  -  2 tbsp
Sugar powder  -  3 tbsp
Butter  -  50 gns
Chocolate sauce  -  2 tbsp

METHOD
Take a large bowl add milk,cocoa powder,sugar powder,corn flour and mix well.
Grease  the pan and dip the bread into a cocoa milk and place into the hot pan.
Cook in a high flame.
When cook in one side turn the bread.
Serve with chocolate sauce.


Wednesday, 21 June 2017

HOT DOG


Prep Time  : 15 mins
Cooking Time  ; 25 mins
Serve : 2

INGREDIENTS
Hot dog  -  2
Butter  -  50 gms
Cumin seeds  -  1/4 tsp
Finely chopped onion  -  2 tbsp
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Coriander powder  -  1 tsp
Salt  -  to taste
Lemon juice  -   1 tsp
Boiled n mashed potato  -  1/2 bowl
Grated processed cheese   -   1 cube
Coriander leaves  -   1 tbsp
Chopped green chilly   -   1/4 tsp
White pepper  -  1/4 tsp
Tomato sauce  -  1 tbsp
Green garlic chutney  -  1 tbsp
Grated cabbage  -  2 tbsp

METHOD
Heat butter in a pan.
Add cumin seeds to crackle.
Add onion and stir fry for 3 - 4 mins.
Add ginger garlic paste,coriander powder,red chilly powder,turmeric powder,green chilly and 2 tbsp water and mix well.
Add grated cabbage and boiled n mashed potato and mix well.
Add tomato sauce,green garlic chutney ,white pepper and lemon juice and mix well.
Now stuffing is ready.
Cut the hot dog buns in the middle.
Stuff the filling in the hot dog bun.
Grease the pan with butter and place the hot dog bun and stir fry from both the sides
Garnish with grated cheese and serve hot.


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Tuesday, 20 June 2017

AMIYA MURGH /MANGO CHICKEN


Prep Time  : 15 mins
Cooking Time  : 35 mins
Serve  :  2

INGREDIENTS
Chicken  -  500 gms
Sliced onion  -  2
Ginger garlic paste  -  1 tbsp
Coriander powder  -  1 tbsp
Raw mango puree  -  1 small mango pulp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Green chilly paste  -  1 tsp
Garam masala powder  -  1/2 tsp
Finely sliced raw mango  -  1 small size
Salt  -  to taste
Oil  -  1/2 cup
Cloves  -  3 - 4
Chopped coriander leaves  -  1 tbsp

METHOD
Marinate chicken with 1/2 tsp ginger garlic paste,1/2 tsp coriander powder,1/4 tsp turmeric powder,1/2 tsp red chilly powder,1/2 tsp green chilly paste,1 tbsp raw mango puree,salt and garam masala powder.
Heat oil in a pan.
Add cloves to crackle.
Add onion and stir fry one to two mins.
Add 1/2 tsp ginger garlic paste,1/2 tsp green chilly,1/2 tsp red chilly powder,1/2 tsp coriander powder,1/4 tsp turmeric powder and 1/2tsp garam masala powder.1/2 tsp raw mango puree.
Stir fry for 3 - 4 mins.
Add marinated chicken,sliced mango and one cup of water and cover it.
Cook in a slow flame for 10  - 15 mins.
Add green coriander leaves and serve hot.



RICE PAPAD


Prep Time  : 10 mins
Cooking Time  :  5 mins
Serve  :  5 - 6

INGREDIENTS
Rice flour  -  1 cup
Water  -  2 cup
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil   -  1 tbsp
Oil  -  for frying

METHOD
Take a large bowl add rice flour and water and mix well.
Stir continuously till the lumps dissolves.
Add salt and cumin seeds and mix well.
Make a smooth batter.
Keep aside for 10 mins.
Heat water in a vessel and cover with a plate.
Grease the plate.
Add one tbsp batter on the plate and cover it.
After 3 - 4 mins the color of the rice papad is change.
With the help of knife place the papad on the plastic sheet.
Again grease the plate and the same process is repeated.
Keep in the sunlight for 1 - 2 days.
Heat enough oil in a pan.
Deep fry the rice papad  till crispy.
Enjoy with tea.






Monday, 19 June 2017

MEETHA SHAKARPARA


Prep Time  : 15 mins
Cooking Time  : 30 mins
Serve  : 4 - 6

INGREDIENTS
All purpose flour  -  2 cup
Semolina  -  1/2 cup
Sugar  -  1/2 cup
Clarified butter  -   4 tbsp
Fresh cream   -  2 tbsp
Green cardamom powder  -  1 tsp
Oil  -  for frying

METHOD
Take a large bowl add all above listed ingredients. and mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Divide the dough two part.
Now roll a dough and cut into diamond shape.
Heat enough oil in a pan.
Place the sweet shakarpara  for frying.
Fry in small batches.
Deep fry in medium heat oil until golden n crispy.
Drain and serve.



RASGULLA PUDDING

Today i am posting my 1000 post to my blog.I wanted to celebrate this special day with something sweet rasgulla pudding.

Prep Time : 20 m ins
Total Time  : 20 mins
Serve  : 4

INGREDIENTS
White rasgulla   -   8
Vanilla ice cream  -  1 brick
Grated dark chocolate   -  1 bar

METHOD
Squeeze the sugar syrup of rasgulla and place in the bowl.
Add melted vanilla ice cream at the top of the rasgulla.
Sprinkle dark chocolate at the top of the  vanilla ice cream.
Keep in the freeze for an hour.
Serve chilled.