Wednesday, 24 May 2017

MOONG DAL PURI


Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Yellow moong dal/lentil  -  1/2 cup
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add wheat flour and water.
Make a simple wheat flour dough.
Keep rest for 30 mins.
Soak moong dal/lentil for 3 - 4 hours.
Grind it without water to make a fine paste.
Add red chilly powder and salt and mix well.
Divide the dough into equal size balls.
Roll the ball to make a puri
Spread the moong dal/lentil paste on one side of the puri.
Hot enough oil in a pan.
Place the puri in a pan and fry crispy on a low flame.
Moong dal surface of the puri is on the top of the pan.
Serve hot.






Tuesday, 23 May 2017

TASTY CHOCOLATE CAKE


Prep Time  - 15 mins
Cooking Time  -  30 mins
Serve  :  6 - 8

INGREDIENTS
All purpose flour  -  2 cup
Sugar  -  1 cup
Water  -  1 cup
Condensed milk  -  1 cup
Baking powder  -  2 tsp
Butter  -  50 gms
Cocoa powder  -  4 tbsp
Crushed walnuts  -  1 tbsp

METHOD
Preheat oven to 180 c.
Grease and dust the baking pan.
Take a large bowl whisk the sugar and water.
Add condensed milk and butter and mix well.
Mix until creamy and fluffy.
Shieve baking powder,cocoa powder and all purpose flour together
Mix the dry ingredients into wet ingredients and mix well
Pour the batter into the dish.
Spread the walnut on the top of the cake.
Bake for 25 - 30 mins. in pre heat oven.
Now the tasty chocolate cake is ready.
Check by inserting the knife if it comes out clear it done.


Friday, 19 May 2017

LASOONI TAWA NAAN




Prep Time- 15 mins
Cooking time- 25 mins
Serve- 2

INGREDIENTS
All purpose flour- 1 cup
Sugar- 1/2 tsp
Salt- to taste
Baking powder- 1/4 tsp
Baking soda- 1/4 tsp
Clarified butter- 1 tbsp
Curd- 1/4 cup
Crushed garlic- 2 tbsp
Chopped coriander leaves- 2 tbsp
Butter- 50 gms

METHOD
In a kneading bowl, mix together all purpose  flour, salt, sugar, clarified butter, baking soda, baking powder, curd and crushed garlic cloves.
Add water and make a soft dough. Keep aside for an hour. Now take some dough and make medium balls. Now, roll the balls and make naan out of it.
Add crushed garlic cloves and green coriander leaves and sprinkle some dry flour over it and make a roll of it.
Now heat tawa in a high flame. Sprinkle some water on the other side of the naan in order to stick it to the tawa and cook it for a minute on a high flame.
After a minute, turn the tawa and cook on high flame till it gets golden brown.
Apply some butter over the hot and serve hot!





Thursday, 18 May 2017

AMRAKHAND ICECREAM




Prep time- 15 mins
Total time- 3 to 4 hours
Serve- 4

INGREDIENTS
Hung curd- 2 cup
Ripe mango- 2
Saffron- few strands
Milk - 2 tbsp
Cardamom powder- 1/4 tsp
Sugar- 4 to 5 tbsp

METHOD
Wash, peel and chop the mangoes. Soak the saffron in cold milk. Now, place the curd in a muslin cloth. Hang it minimum for 4 to 5 hours to drain the whey.
Take a blender and add curd, mangoes, saffron, cardamom powder, sugar into it and mix it well.
Now pour the mixture in a air tight container and keep it in the freezer for 4-5 hours. Serve chill.

Wednesday, 17 May 2017

RAW MANGO KHEER





Prep Time- 20 mins
Cooking time- 30 mins
Serve- 2

INGREDIENTS
 Milk- 1/2 litre
Sugar- 4 tbsp
Grated raw mango- 1
Raisins- 1 tbsp
Crushed cashew nuts- 1 tbsp
Crushed almond- 1 tbsp
Cardamom powder- 1 tsp
Clarified butter- 1 tbsp

METHOD
Boil milk in a heavy bottom vessel till thick.
Add sugar and cardamom powder and mix well. Peel and grate the raw mango.
Heat 1 tbsp clarified butter in a pan. Add the grated raw mango into it and stir fry till the water absorbs it.
Add mango to the cool kheer and mix well. Garnish with raisins, cashewnuts and almonds. Serve chill!

Tuesday, 16 May 2017

PAANIPURI/GOLGAPPA KA PAANI







Prep Time- 15 mins
Total time- 15 mins
Serve- 4 to 6

INGREDIENTS
Mint leaves paste                    -    1 tbsp
Tamarind water                      -    6 tbsp
Black pepper powder             -    1/4 tsp
Roasted cumin seeds powder -    1 tsp
Asafoetida/Hing                     -    1 tsp
Sugar                                      -    1 tbsp
Salt                                         -    to taste
Black salt                               -    1/2 tsp
Water                                      -    10 glass


METHOD
Take 10 glass of water and add mint leaves paste, black pepper powder, tamarind water, sugar, salt, black salt, roasted cumin seeds powder, asafoetida and mix it well.
Paanipuri ka paani is ready. Serve it with paanipuris!


INSTANT DHOKLA



Prep Time- 10 mins
Cooking time- 15 mins
Serve- 4 to 6

INGREDIENTS
Gram flour/besan                           -                      1 cup
Semolina                                       -                       1 cup
Yogurt                                          -                        1 cup
Sugar                                            -                        1 tbsp
Salt                                               -                        to taste
Water                                            -                       1 cup
Oil                                                -                       2 tbsp
Lemon juice                                   -                       1 tsp
Eno fruit salt                                  -                       1 tsp

For tempering
Black mustard seeds                       -                       1 tsp
Curry leaves                                   -                        8 to 10
Green chillies                                 -                       5 - 6
Oil                                                 -                         1 tbsp


METHOD
In a bowl mix together gram flour, semolina, yogurt, sugar, salt,  lemon juice, oil and water to make a smooth paste.
Keep aside for 15 minutes.
Add eno fruit salt in the dhokla mixture just before making dhokla and mix well.
Pour the batter in a greased plate and steam it for 10 mins.
Heat oil in a pan for tempering and add mustard seeds , curry leaves, green chillies.
Pour it over the dhokla and cut in cubes.




AAM KA PULAO





Prep Time- 15 mins
Cooking time- 25 mins
Serve- 2

INGREDIENTS
Boiled rice                                 - 1 cup
Mustard seeds                           - 1/4 cup
Roasted peanuts                        - 1/2 tbsp
Roasted gram                            - 2 tbsp
Red chilly powder                     - 1/2 tsp
Turmeric powder                      - 1/4 tsp
Lemon juice                             - 2 tbsp
Sugar                                        - 1 tsp
Oil                                            - 2 to 3 tbsp
Ginger (slit)                              - 1/2 tsp
Curry leaves                             - 8 to 10
Green chilly (slit)                     - 2
Raw mango (finely chopped)  - 2
Fresh coconut                          - 1 cup
Salt                                          - to taste

METHOD
Heat oil in a pan.
Add mustard seeds to crackle. Add roasted peanuts, roasted grams and fry it. Now, add curry leaves, ginger, turmeric powder, red chilly powder, green chilly and 1 tbsp water and mix it well.
Add mango into the above mixed ingredients and cook it till done.
Lastly, add fresh coconut, sugar and salt and boiled rice. Cover all these ingredients in the pan and let it get cooked. Mix the lemon juice once the pulao is done. Serve hot.



MIRCHI MURG / JALAPENO CHICKEN


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

INGREDIENTS
Chicken  -  500 gms
Achari mirch/jalapeno  -  250 gms
Fennel seeds  -  1 tsp
Fenugreek seeds/methi seeds  -  4 - 5
Onion seeds  -  1 tsp
Black mustard seeds  - 1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  1 tsp
Red chilly  powder - 1 tsp
Hung curd  -  1/2 cup
Ginger garlic paste  - 1 tsp
Onion  -  3 cut in  cubes
Oil  - 1/2 cup

METHOD
Dry roast the black mustard seeds,fenugreek seeds,fennel seeds and onion seeds and make a powder.
Marinate chicken with 1 tbsp roasted powder,turmeric powder,hung curd,salt and keep aside for one hour.
Heat oil in a pan.
Add onion and stir fry till it gets transparent.
Add ginger garlic paste,red chilly powder,coriander powder and jalapeno and mix well.
Now add the marinated chicken and 1 tbsp roasted powder.
Add 1/2 cup of water and cook in a high flame till chicken is done or 8 to 10 mins.
Serve with chapatis or rice.



Saturday, 13 May 2017

CHATPATA PANEER/COTTAGE CHEESE


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

INGREDIENTS
Cottage cheese/paneer   -  500 gms
Clarified butter  -  4 tbsp
Asafoetida/hing  - 1/4 tsp
Fried onion  - 2 big size
Ginger garlic paste  - 1 tbspH
Kashmiri mirch powder  -  1/2 tsp
Garam masala powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Fennel seeds powder  -  1/2 tsp
Roasted cumin seeds powder  -  1/4 tsp
Red chilly  -  2 - 4
Dry mango powder/amchur  -  1/2 tsp
Roasted coriander seeds  -  1 tsp
Curd  - 2 tbsp
Cream  -  2 tbsp
Kasuri methi  -  1/2 tsp
Water  -  1/2 cup
Salt  -  to taste
Chopped coriander leaves  -  2 ybsp
Chopped green chilly  -  1 - 2

METHOD
Heat clarified butter in a pan.
Add cottage cheese/paneer and stir fry,keep aside.
Heat clarified butter in the same pan.
Add asafoetida,ginger garlic paste,kashmiri red chilly powder,garam masala powder and fried onion and saute for 1 - 2 mins.
Add turmeric powder,roasted cumin seeds powder,fennel seeds powder,roasted n crushed coriander seeds,red chilly.dry mango powder and curd and mix well.
Add cream,salt,green chilly,kasuri methi and coriander leaves.
Add fried cottage cheese and 1/2 cup of water and cover it.
Cook in a low flame for 1 - 2 mins.
Serve with chapatis.
.


BREAD SPRING ROLL





Prep Time- 15 min
Cooking time- 30 mins
Serve- 2

INGREDIENTS
Bread- 4 slices
Butter- 50 gms
Chopped onions- 2 tbsp
Grated cabbage- 2 tbsp
Capsicum (thinly striped)- 2 tbsp
Grated Carrot- 2 tbsp
Chopped ginger garlic- 1/4 tsp
Chopped green chilly- 1/4 tsp
Chopped french beans- 2 tsp
Tomato sauce- 1 tbsp
Soya sauce- 1/2 tsp
Red chilly sauce- 1 tsp
White pepper- 1/2 tsp
Salt- to taste
Boiled noodles- 1 bowl
Oil- 2 tbsp

METHOD
Heat oil in a pan.
Add onions, cabbage, capsicum, carrot, french beans and stir fry for 1 to 2 mins.
Add ginger garlic paste, green chilly and mix well.
Add boiled noodles, soya sauce, tomato sauce, red chilly sauce and salt and mix well.
Now, the noodles stuffing is ready.
Take a fresh bread slice and roll it. Add 2 tbsp noodles stuffing and fold it.
Heat butter in a pan, press the bread spring roll on medium flame and grill it.
Spread the butter both the sides till it gets golden brown.
Hot bread spring roll is ready. Serve with tea.





Friday, 12 May 2017

PALAK MURG KABAB


Prep Time  : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Boneless chicken  -  500 gms
Hung curd  -  2 tbsp
Blanch palak/spinach  -  1/2 cup
Ginger garlic paste   -   1 tbsp
Garam masala powder  -  1 tsp
Green chutney  -  1 tsp
Chopped green chilly  -  3 - 4
Lemon juice  -  2 tbsp
Grated processed cheese  -  1/2 cup
Butter  -  4 tbsp
Salt  -  to taste

METHOD
Add spinach in a boiled water and strain it.
Take a large bowl marinate chicken with hung curd,ginger garlic paste,garam masala powder,green chutney,green chilly,blanch spinach,lemon juice and salt.
Keep aside for 15 mins.
Heat butter in a pan.
Add marinated chicken in full heat flame.
Cover it for one  to two mins. and cook in a high flame.
Switch off the gas and add grated cheese.
Serve hot.

Thursday, 11 May 2017

KOSHAMBIR CARROT SALAD


Prep Time  : 10 mins
Cooking Time  : 10 mins
Serve  : 3

INGREDIENTS
Carrot  -  2
Roasted n crushed peanuts  -  1 tbsp
Jaggery/gur  -  1 tbsp
Tamarind pulp/imli ka pulp  - 1 tbsp
Chopped green chilly  -  1/4 tsp
Roasted black mustard seeds /rai  -  1 tsp
Asafoetida  -  a pinch
Salt  -  to taste

METHOD
Dry roast the black mustard seeds and asafoetida.
Add 2 tbsp water in a jaggery and tamarind pulp mixture.
Now dressing is ready.
Add black mustard seeds and asafoetida in the dressing and mix well.
Grate the carrot.
Add the dressing,salt green chilly,black mustard seeds and asafoetida and mix well.
Serve in a normal temperature.

Wednesday, 10 May 2017

MASALA PAPAD CHAT


Prep Time  : 10 mins
Cooking Time  : 5 mins
Serve  : 2

INGREDIENTS
Fried papad   -  2
Finely chopped onion  -  1
Finely chopped tomato  -  1
Finely chopped green chilly  -  2
Chat masala  -  1/2 tsp
Black pepper powder  -  1/4 tsp
Lemon juice  -  1/2 tsp
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Deep fry the papad and crush it.
Take a large bowl add tomato,onion,green chilly and crushed papad.
Add chat masala,black pepper powder,coriander leaves and lemon juice and mix well.
Serve immediately.

PANCH PHORAN BHINDI / LADY FINGER


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

INGREDIENTS
Chopped lady finger / bhindi   -  500 gms
Finely chopped tomato  -  300 gms
Panch phoran masala(cumin seeds,
black mustard seeds,onion seeds
fennel seeds,fenugreek seeds)      -   1 tbsp
Crushed garlic cloves   -  4
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Cumin seeds powder  -  1 tsp
Garam masala powder  -  1/2 tsp
Oil  -  4 tbsp
Salt  -  to taste
Chopped coriander leaves  -  2 tbsp

METHOD
Dry roast the cumin seeds,fennel seeds,black mustard seeds, onion seeds and fenugreek seeds..
Now panch phoran masala is ready.
Heat one tbsp oil in a pan.
Add ladies finger/bhindi and cover it and cook in a low flame till tender and keep aside.
In the same pan heat 2 tbsp oil.
Add panch phoran masala to crackle.
Add crushed garlic clove and cook till brown.
Add tomatoes and stir fry for 1 - 2 mins.
Add coriander powder,red chilly powder,turmeric powder and 2 tbsp water and mix well.
Add fried bhindi/lady finger and salt and cook for two to three mins in slow flame and cover.
Garnish with coriander leaves and serve with rice or chapatis.




Tuesday, 9 May 2017

PAPAYA BANANA SMOOTHIE


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

INGREDIENTS
Chopped papaya  -  1 cup
Chopped ripe banana  -  1
Chilled milk  -  3/4 cup
Honey  -  1 tbsp
Ice cubes  -  5 - 6

METHOD
In a blender add all the listed ingredients and churn it.
Pour the papaya mixture in the glass.
Serve immediately.