Tuesday, 25 September 2018

APPLE HALWA


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

INGREDIENTS
Grated apple   -  3
Clarified butter  -  2 tbsp
Cinnamon powder  -  1 tsp
Vanilla extract - 1 tsp
Sugar  - 4 tbsp
Almonds  - 2 tbsp
Cashew nuts - 2

METHOD
Heat clarified butter in a pan
Add grated apple and saute for five mins
Lower the heat and cook the apple till thick.
Add sugar,vanilla extract and cinnamon powder and mix well.
Cook for five mins stirring continuously till all water evaporates
Garnish with almonds and cashew nuts and serve hot



BOTTLE GOURD SOUP/LAUKI SOUP


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

INGREDIENTS
Chopped bottle gourd/lauki   -   1 cup
Chopped onion  -  1
Garlic pods  -  3 - 4
Ginger  - 1 inch stick
Lemon juice - 1 tbsp
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Butter  -  1 tbsp
Corn flour  -  1 tsp
Fresh cream  -  1 tbsp
Water  -  3 cup


METHOD
Heat butter in a cooker add corn flour and saute for one to two mins.
Add chopped bottle gourd,onion,ginger,garlic and saute for one mins
Now add three cup of water and salt and pressure cook for five mins
Once cooled,strain it and blend in the blender
Add in the serving bowl and pour lemon juice and black pepper powder and mix well.
Garnish with fresh cream,coriander leaves and roasted cumin seeds









Monday, 24 September 2018

DABELI


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

INGREDIENTS
Boiled n mashed potato  -  2
Finely chopped onion  -  1
Dabeli masala  -  1 tbsp
Asafoetida  -  a pinch
Cumin seeds  -  1/2 tsp
Tamarind chutney  -  2 tbsp
Pomegranate seeds  -  1/2 cup
Coriander leaves  -  1 tbsp
Salt  -  to taste
Oil  -  2 tbsp
Sev  -  2 tbsp
Bun  -  2
Roasted peanuts  -  2 tbsp
Butter  -  2 tbsp

METHOD
Heat oil in a pan.
Add cumin seeds and asafoetida to crackle.
Add boiled n mashed potato,dabeli masala and salt and mix well.
Now add tamarind chutney and turn off the flame.
Take a bun and cut into two pieces.
Now spread tamarind chutney on the bun,add potato masala,chopped onion,coriander leaves,roasted peanuts,zero size sev and pomegranats seeds and cover with other bun.
Heat the pan on medium heat.
Add butter and place the dabeli.
Garnish with pomegranate seeds and serve hot










DAHI PANEER KI SUBJI


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

INGREDIENTS
Curd  -  3/4 cup
All purpose flour  -  1 tsp
Fennel seeds  -  1 tsp
Rai/black mustard seeds  -  1 tsp
Methi dana  -  1/4 tsp
Onion seeds  -  1 tsp
Cumin seeds  -  1/4 tsp
Asafoetida  -  1/2 tsp
Oil  -  2 tbsp
Chopped onion  - 2 tbsp
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1/2 tsp
Black salt  - 1/2 tsp
Salt  -  to taste

METHOD
Take a bowl add curd and all purpose flour and mix well.
Heat oil in a pan.
Add cumin seeds,rai,black salt,fennel seeds,methi dana,onion seeds and as asafoetida to crackle.
Add onion and saute until golden brown.
Add turmeric powder,red chilly powder and black salt and mix well.
Now add curd and salt and stir continuously.
Add paneer cubes and salt and cook for five mins.
Garnish with coriander leaves and serve





Sunday, 23 September 2018

KELA PURI/BANANA PURI


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

INGREDIENTS

Ripe banana  -  1
Wheat flour  -  1 cup
All purpose flour  -  1 cup
Grated coconut  - 2 tbsp
Cinnamon powder  -1/2 tsp
Cardamom powder  -  1/4 tsp
Sugar  -  2 tbsp
Clarified butter  -  2 tbsp
Clarified butter  -  for frying

METHOD
Cut the ripe banana in pieces and blend to make puree.
Take a large bowl add above listed ingredients of banana puri.
With the help of little chilled water  to make a dough.
Keep aside for thirty minutes
Divide the dough into balls and roll it.
Heat enough oil in a pan.
Deep fry the puri in hot oil until golden and crispy.
Serve hot with  potato and black gram subji











BATI


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


INGREDIENTS
Wheat flour - 1 cup
Suji/semolina - 50 gms
Carom seeds - a pinch
Onion seeds - a pinch
Baking powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1tbsp
Clarified butter - 1 cup
For stuffing
Roasted gram flour/sattu - 100 gms
Finely chopped onion - 2 tbsp
Finely chopped green chilly - 1/4 tsp
Finely chopped garlic cloves - 1/2 tsp
Mustard oil - 1 tbsp
Salt - to taste
Lemon juice - 1 tsp
Chopped coriander leaves - 1 tbsp
Water - 4 tbsp

METHODTake a large bowl add wheat flour,semolina,baking powder,carom seeds,onion seeds,salt,turmeric powder and oil and mix well.
Make a stiff dough with the help of water.
The texture should be crumbly keep aside for 30 mins.
Take a large bowl add above listed stuffing ingredients and mix well.
Now stuffing is ready.
Divide the dough into equal size balls.
Stuff the filling in the dough.
Wrap up the dough pieces and close from all sides.
Preheat oven for 10 mins. in 250,c
Grease oven wire with oil.
Place the bati in preheated oven for 5 mins.
Flip it over till brown.
Deep in the clarified butter and serve hot. with dal



Saturday, 22 September 2018

MISSI ROTI



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


INGREDIENTS
2 Cup Missi roti flour
1Large chopped onion
2 Chopped green chilly
1 Tsp cumin seeds
1 Tsp crushed coriander seeds
 1 Tbsp coriander leaves
Salt to taste
2 Tbsp oil for kneading the dough
4 Tbsp oil for shallow frying

METHOD
In a kneading bowl mix together all the ingredients with the help of water.
To make a stuff dough.
Divide the dough into equal size balls.
Flatten the balls into thick round paratha.
Roll like paratha and place the parathsa over the hot tawa,as soon as look like brown.
Applying oil on both sides.
Take off the pan and serve hot.









CURRY LEAVES CHUTNEY













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

INGREDIENTS
Curry leaves  -  1 cup
Roasted peanuts  -  1 cup
Garlic pod  -  8 - 10
Salt  -  to taste
Amchur powder  -  1/4 tsp
Roasted cumin seeds  -  1/2 tsp
Red chilly powder  -  1 tsp
Oil   -  2 tbsp

METHOD
Wash and pet dry the curry leaves.
Heat oil in a medium flame and fry the curry leaves until crispy and strain it.
Again heat oil in the same pan and fry the garlic pods and now add the red chilly powder,amchur powder,and roasted cumin seeds and saute for one mins.
Once cooled,take a blender add fried curry leaves,garlic cloves with all spices,roasted peanuts and salt and blend it to make a smooth paste.
Now curry leaves chutney is ready to eat.




Friday, 21 September 2018

BAKED YOGURT


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

INGREDIENTS
Hung curd    -  1/2 bowl
Cottage cheese / paneer  -   2 tbsp
Fresh cream    - 2 tbsp
Sugar powder    -  2 tbsp
Pomegranate seeds    -    2 tbsp                                           
Silver balls   -  2 tbsp
Vanilla extract  -   2 tsp
Cheery  -  1

METHOD
Hung the curd in a muslin cloth for 2 - 3 hours and then prepare baked yogurt
Add fresh cream,cottage cheese/ paneer ,sugar powder and vanilla extract and mix well.
Bake 160` c for 30 seconds
Garnish with cherry,silver balls and pomegranate seeds