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.




Sunday, 18 June 2017

MANGO KHEER


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

INGREDIENTS
Milk  -  5 cup
Ripe mango pieces  -  1 cup
Sugar  -  4 tbsp
Green cardamom powder  -  1/4 tsp
Crushed almonds  -  1 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled ,keep in the low flame.
Add sugar and cardamom powder and mix well.
Keep stirring in between till thick.
Add ripe mango pieces to the cool kheer and mix well.
Garnish with crushed almonds and ripe mango pieces




Saturday, 17 June 2017

PIN WHEEL SAMOSA


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

INGREDIENTS
All purpose flour/maida   -  1 cup
Semolina/suji  -  2 tbsp
Clarified butter  -  2 tbsp
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying
For stuffing
Boiled n mashed potato  -  4 big size
Chopped green chilly  -  1/4 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Roasted cumin seeds powder  -  1/2 tsp
Salt  - to taste
Cumin seeds  -  a pinch
Chopped coriander leaves  -  1 tbsp

METHOD
Take all purpose flour,semolina,clarified butter,carom seeds,onion seeds and salt and mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Boil potatoes,peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add ginger,garlic paste,green,coriander powder,red chilly powder, and turmeric powder and mix well.
Add boiled n crushed potatoes  and salt and roasted cumin seeds powder and saute for one mins.
Add coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a dough just like chapati.
Spread the potato stuffing and roll it and seal the edges.
Keep in the fridge for one  hour
Heat enough oil in a pan.
Cut the pin wheel samosa into small pieces
Place the samosa,lower the heat and fry till light brown.
Serve the pin wheel samosa with tea.
Enjoy.






POHA DOSA


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

INGREDIENTS
Rice  -  1 cup
Split urad dal  -  2 tbsp
Poha  -  1/2 cup
Curd  -  1/2 cup
Salt  -  for taste
Baking soda  -  1/2 tsp
Oil  -  2 tbsp

METHOD
S.oak rice and split urad dal in water for 3 - 4 hours.
Grind to make a soft batter.
Soak poha for half an hour.
In a blender add soaked poha and curd to make a fine batter and add this batter in the rice batter.
Add salt and baking soda and mix well.
Grease non stick pan with oil
Add one tbsp dosa batter and spread it.
Drizzle one tbsp oil.
Flip it and cook both the sides.
Serve hot with coconut chutney.







Thursday, 15 June 2017

HYDERABADI DAHI VADA


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

INGREDIENTS
Split urad dal   -  1 cup
Ginger paste  -  1 tsp
Green chilly paste  -  1/4 tsp
Coconut paste  -  1tbsp
Butter milk  -  2 cup
Salt  -  to taste
Oil  -  for frying
For tempering
Rai/black mustard seeds   -  1/2 tsp
Curry leaves  -  8 - 10
Whole red chilly  -  1
Oil  -  1 tbsp

METHOD
Wash and soak the split urad dal for 3 - 4 hours and grind to make a fine paste.
Beat the batter very well till light and fluffy.
Add salt in the batter.
Heat oil in deep frying pan.
Make equal size balls and deep fry in hot oil until golden in color.
Simmer it after we put all the vadas and cook in a medium flame until done.
Now take out the vadas and done into a bowl of buttermilk and let them soak for 4 - 5 hours.
Add green chilly,ginger paste,salt and coconut paste in the buttermilk.
Now to make tempering.
Heat one tbsp oil in a pan.
Add rai/black mustard seeds let them crackle,then add curry leaves and whole red chilly.
Now add this tempering to butter milk mixture and mix it well.
Serve them.


Tuesday, 13 June 2017

LYCHEE SENSATION

Mocktail

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

INGREDIENTS
Lychee juice  -  100 gms
Carissa cardndos/karonda  juice  -  100 gms
Lemon juice  -  2 tbsp
Ice cubes  -  8 - 10

METHOD
Take a glass add lychee juice ,lemon juice and ice cubes.
Lastly we add karonda juice mix well and serve immediately.

Monday, 12 June 2017

BOTTLE GOURD ICE CREAM/LAUKI ICE CREAM


Prep Time  : 25 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Bottle gourd/lauki   -   250 gms
Milk  -  500 gms
Sugar  -  4 tbsp
Clarified butter  -  1 tbsp
Green cardamom powder  -  1/4 tsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Fresh cream  -  1/2 cup

METHOD
Wash peel and grate the bottle gourd.
Heat clarified butter in a pan.
Add grated bottle gourd/lauki and stir fry for 4 - 5 mins. till water evaporates
Boil milk in a heavy bottom vessel.
Once boiled,keep it in the low flame.
Add stir fry bottle gourd/lauki.
Add sugar and cardamom powder.
Stirring continuously till milk reduced to half.
Once cooled, pour the mixture in the blender and blend it.
Add fresh cream and again churn it.
Add raisins and crushed almonds and mix well.
Pour the mixture in the air tight container.
Keep in the freezer for 4 - 5 hours.
Yummy bottle gourd ice cream is completely formed.