Friday, 23 February 2018

SPINACH CAKE


Prep Time : 15 mins
Cooking Time : 20 mins
Serve  : 4

INGREDIENTS
Spinach puree  -  1/2 bowl
Wheat flour  -  1 cup
Sugar powder  -  1 cup
Salt  -  a pinch
Baking powder  -  1 tsp
Egg  -  1
Milk  -  1.5 liter
Vanilla essence  -  1 tsp
Chopped walnuts  -  1 tbsp
Cooking oil  -  1/2 cup
Vinegar  -  2 tbsp

METHOD
Boil one liter milk,when it boiled turn off the flame.
Add vinegar and cover the milk,after few mins milk is fully curdled.
We get soft paneer.
Boil spinach leaves for five mins, add a pinch salt and sugar then grind to make a puree.
Sieve wheat flour,baking powder and salt .
Take a blender add spinach puree,sugar powder,1/2 cup milk,cooking oil,egg and paneer and blend to mix until creamy and fluffy.
Add vanilla essence,wheat flour and baking powder
Make a smooth batter.
Preheat oven for 180 .c
Pour the cake batter into grease dish.
Add roughly chopped walnuts and bake for 20 mins.
Now delicious spinach is ready









Thursday, 22 February 2018

KUNG PAO CHICKEN


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

INGREDIENTS
Boneless chicken  -  500 gms
Soy sauce  -  2 tbsp
Corn flour  -  2 tbsp
Grated ginger  -   1 tsp
Finely chopped garlic  -  1 tsp
Vinegar  -  1 tbsp
Whole red chilly  -  5
Dry roasted peanuts powder  -  2 tbsp
Sesame oil  -  4 tbsp
Salt  -  to taste
Sugar  -  1 tsp
Black pepper powder  -  1/4 tsp
Chopped capsicum  -  1
Chopped onion  -  1

METHOD
Marinate chicken with soy sauce,corn flour,salt one tbsp oil and vinegar and sugar for half an hour.
Heat oil in a pan,add whole red chilly and saute for few seconds.
Add chopped garlic and grated ginger and saute for one mins.
Add capsicum and chopped onion and stir fry till crunchy.
Add marinated chicken and saute for two to three mins
Add roasted peanuts powder and mix well.
Take a bowl add one tbsp soy sauce,corn flour and black pepper powder mix with half cup of water and add in the pan.
Cover it and cook for five mins in a slow flame
Serve hot with chapatis.




Wednesday, 21 February 2018

MOONG DAL CHEELA


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

INGREDIENTS
Split moong dal  -  1 cup
Green chilly -  1
Ginger  -   1 inch stick
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Finely chopped carrot  -   1/2 cup
Finely chopped capsicum  -  1/2 bowl
Finely chopped cabbage   -  1/2 bowl
Grated cheese  -   2 tbsp
Finely chopped coriander leaves  -  1 tbsp
Black pepper powder  -  1/4 tsp
Turmeric powder
Oil  -  4 tbsp


METHOD
Soak yellow moong dal for 4 - 5 hours,drain and add green chilly and ginger to make a fine paste.
Add salt cumin seeds, coriander leaves and one cup of water to make a batter of cheela.
Heat two spoon oil in a pan,add carrot,capsicum and carrot  and saute for one to two mins till crunchy.
Add turmeric powder,black pepper powder and salt and saute for one mins and turn off the flame.
Add grated cheese and mix well.
Now stuffing is ready.
Heat oil in a pan.add two spoon moong dal batter and spread it.
Drizzle one tbsp oil.
Flip it and cook both the sides.
Add stuffing in it and fold it
Serve hot









Tuesday, 20 February 2018

CHESTNUT FLOUR BURFI/SINGHARA ATTA KI BURFI



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

INGREDIENTS
Chestnut flour  -  1 cup
Sugar  -  1 cup
Clarified butter  -  1/4 cup
Milk  -  1.5 cup
Cardamom powder  -  1/4 tsp
Crushed cashew nuts  -  1 tbsp
Raisins  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Add chestnut flour in a low flame till it turns brown and gives out the fragrance.
Heat sugar and milk in a pan,keep it medium flame for 10 mins.
When it gets sticky means syrup is ready.
Add roasted chestnut flour and cardamom powder and mix well.
Add crushed cashew nuts and raisins and mix well.
Grease a plate and pour the mixture
Garnish with cashew nuts and cut into diamond shape.







TRI COLOR FRUIT CREAM


Prep Time : 15 mins
Total Time  : 15 mins
Serve : 2

INGREDIENTS
Hung curd  -  1/2 cup
Fresh cream  -  1/2 cup
Brown sugar  -  2 tbsp
Chopped papaya  -  1/2 cup
Sliced banana  -  1
Grapes  -  1/2 bowl

METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then we get hung curd.
Add brown sugar in the hung curd and blend in the blender.
Add fresh cream and again blend it and keep in the fridge for half an hour.
Take a serving glass add grapes and now add hung curd and sliced banana.
Again add hung curd and at the top add chopped papaya and serve.


TRI COLOR BREAD PAKORA


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

INGREDIENTS
Bread  -  2 slice
Green chutney  -   1 tbsp
Tomato sauce   -  1 tbsp
Cheese slice   -  1
Gram flour  -  2 tbsp
Rice flour  -   1 tbsp
Salt  -  to taste
Oil  -  for frying

METHOD
Take a bread slice spread green chutney in one slice and tomato sauce in other slice.
Place the cheese slice on the top of the chutney slice and cover with the sauce slice.
Take a large bowl add gram flour,rice flour and salt and make a thick batter with the help of water.
Heat oil in a pan.
Coat the bread slice with gram flour batter and deep fry in hot oil until brown and crispy.
Drain and cut into four pieces.
Serve hot with tea.





Saturday, 17 February 2018

MOONG DAL POTLI


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

INGREDIENTS
Split moong dal  -  1 cup
Green chilly -  1
Ginger  -   1 inch stick
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Finely chopped carrot  -   1/2 cup
Finely chopped capsicum  -  1/2 bowl
Finely chopped cabbage   -  1/2 bowl
Grated cheese  -   2 tbsp
Finely chopped coriander leaves  -  1 tbsp
SoakBlack pepper powder  -  1/4 tsp
Turmeric powder
Oil  -  4 tbsp
Green garlic leaves  -  2

METHOD
Soak yellow moong dal for 4 - 5 hours,drain and add green chilly and ginger to make a fine paste.
Add salt cumin seeds, coriander leaves and one cup of water to make a batter of cheela.
Heat two spoon oil in a pan,add carrot,capsicum and carrot  and saute for one to two mins till crunchy.
Add turmeric powder,black pepper powder and salt and saute for one mins and turn off the flame.
Add grated cheese and mix well.
Now stuffing is ready.
Heat oil in a pan.add two spoon moong dal batter and spread it.
Drizzle one tbsp oil.
Flip it and cook both the sides.
Add stuffing in it and make potli and tie with green garlic leaves.
Serve hot.