Friday, 18 August 2017

GUAVA LEMONADE


Prep Time  : 10 mins
Total Time  : 10 mins
Serve  : 2

INGREDIENTS
Guava pulp  -  1 cup
Sugar  -  2 tbsp
Black salt  -  a pinch
Lemon juice  -  1 tbsp
Ice cubes  -  1 cup
Water  -  1/2 cup

METHOD
Wash and chop guava.
Take a blender add guava pulp,sugar,black salt,lemon juice and half cup of water and blend it.
Pour the mixture into the glass.
Garnish with ice cubes and serve.


Thursday, 17 August 2017

USAL PAV


Prep Time  : 10 mins
Cooking Time  : 25
Serve  : 2

INGREDIENTS
Green moong sprout  -  1 cup
Chopped onion  - 1
Chopped tomato  -  1
Ginger garlic paste  - 1 tsp
Red chilly powder  -  1/4 tsp
 Turmeric powder  -  1/4 tsp
Garam masala powder  -  1 tsp
Lemon juice  -  1 tbsp
Rai/black mustard seeds  - a pinch
Salt  - to taste
Green chilly  -  1
Oil  - 2 tbsp
Chopped coriander leaves  -  1 tbsp
Pav  - 2

METHOD
Heat oil in a pan.
Add rai/black mustard seeds to crackle.
Add chopped onion and saute for one mins.
Add ginger garlic paste,red chilly powder.turmeric powder,garam masala powder and salt and saute for 3 - 4 mins.
Add chopped tomato and mix well.
Add green moong sprout and one cup of water.
Cover it and cook for 10 to 15 mins in a low flame.
Pour lemon juice and turn off the  flame
Garnish with coriander leaves.
Heat butter in a pan.
Place the pav and cook for one mins.
Serve the usal pav with raw onion.



Tuesday, 15 August 2017

BANANA BURFI/KELE KE BURFI


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

INGREDIENTS
Ripe mango pulp  -  1 cup
Sugar  -  1 cup
Milk  -  1/2 liter
Grated coconut  -  2 tbsp
Green cardamom powder  -  1/4 tsp
Crushed cashew nuts n almonds  -  2 tbsp
Raisins  -  1 tbsp

METHOD
Heat milk and ripe mango pulp in the pan until milk absorb.
Heat clarified butter in other pan.
Add ripe mango and milk mixture in the pan and stir continuously till thick and clarified butter leaves the pan.
Add sugar and cardamom powder and mix well.
Add raisins and crushed almonds n cashew nuts and mix well.
Pour the mixture  in the grease plate and garnish with almonds,cashew nuts and raisins.
Cut into diamond shape.




Monday, 14 August 2017

KASHMIRI MURGH TIKKA


Prep Time  : 120 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Chicken pieces  - 500 gms
Ginger garlic paste  -  1 tsp
Egg  -  1
Cashew nut paste  -  1 tbsp
Cream  -  2 tbsp
Green chilly paste  -  1 tsp
White pepper powder  -  1 tsp
Green cardamom powder  -  1/2 tsp
All purpose flour  -  1 tbsp
Hung curd  -  1 cup
Vinegar  - 1 tsp
Salt  -  to taste
Butter  -  100 gms

METHOD
Marinate chicken with all above listed ingredients except butter.
Keep in the fridge for two hour.
Melt butter in a pan.
Place chicken pieces and roast it on low flame.
Every three mins turn the side of the chicken pieces.
Serve hot with onion rings

Sunday, 13 August 2017

KHASTA NAMKEEN


Prep Time  : 15 mins
Cooking Time  :25 mins
Serve  : 4

INGREDIENTS
All purpose flour  -  1 cup
Semolina/suji  -  1/2 cup
Clarified butter  -  2 tbsp
Rice flour  -  2 tbsp
Baking powder  -  1/4 tsp
Carom seeds  -  a pinch
Onion seeds  -   a pinch
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add all purpose flour,semolina/suji,clarified butter,baking powder,carom seeds,onion seeds and salt to get crumble texture.
Make a dough with little water.
Keep aside for 30 mins.
Make two balls out of it.
Roll down ball to chapati shape.
Take a bowl add 2 tbsp rice flour and 2 tbso oil and mix well and make a batter.
Spread this rice flour batter on the chapati.
Then from one end roll it cylinderical to other end.
Press it slightly close end by pressing.
Then with a knife cut into small pieces.
Now roll the small pieces.
Heat enough oil  and deep fry at low flame until light brown.
Serve with tea.





Thursday, 10 August 2017

SURAN KA AACHAR


Prep Time  : 45 mins
Total Time  : 45 mins
Serve  : 25 - 30

INGREDIENTS
Suran  -  2 kg
Ginger  -  1/2 kg
Garlic  -  1/2 kg
Carom seeds  -  1 tbsp
Onion seeds  -  1 tbsp
Red chilly powder  -  100 gms
Kashmiri mirch powder  -  1tbsp
Roasted fenugreek seeds  -  100 gms
Roasted coriander powder  -  2 tbsp
Salt  -  to taste
Asafoetida  -  1/2 tsp
Mustard oil  - 200 gms

METHOD
Wash and peel the raw mango and grate it.
Add 2 tbsp salt and mix well.
Reserve the raw mango and salt water/
Wash and peel ginger and garlic and crush in the mixer to add little amount of raw mango reserve water
Wash and peel the suran and grate it.
Immediately mix in the grated raw mango.
Add crushed ginger garlic and mix well.
Dry roast the fenugreek seeds,asafoetida and coriander powder and grind in the blender.
Add roasted fenugreek powder.roasted asafoetida,roasted coriander powder,red chilly powder.kashmiri mirch powder.carom seeds,onion seeds and salt and mix well.
Add mustard oil and mix well
Dont use turmeric powder.
Keep in the sunlight for 3 - 4 days.
Now your suran pickle is ready to use.





Wednesday, 9 August 2017

CHILLY CHEESE SANDWICH



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

INGREDIENTS
Bread  -  6 slice
Finely chopped capsicum  -  4 tbsp
Finely chopped onion  -  4 tbsp
Grated processed cheese  -  50 gms
Hot n sweet chilly sauce  -  2 tbsp

METHOD
Spread hot n sweet chilly sauce on the one side of the bread slice.
Add capsicum and onion on the top of the hot n sweet chilly sauce.
Now add grated cheese n black pepper powder on the top of the onion and capsicum.
Cover this stuffed slice with other slice.
Now add capsicum and onion on the top of the bread.
Spread cheese and black pepper powder on it.
Now spread hot n sweet chilly sauce on one side of the bread and cover with this slice.
Grease with butter and place the sandwich on medium flame and grill it.
Spread the butter both the sides get golden brown.
Cut into two pieces.