Monday, 30 April 2018

KADUBALE


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 6

INGREDIENTS
Rice flour  -   1 cup
All purpose flour  -  1/4 tsp
Rava  -  1/4 tsp
Fresh grated coconut  -  1 cup
Whole red chilly  -  2
Cumin seeds   -  1/4 tsp
Curry leaves  -   8 - 10
Asafoetida  -  a pinch
Salt   -  to taste
Hot oil  -  2 tbsp
Oil  -  for frying

METHOD
Grind curry leaves,coconut,whole red chilly and one tbsp water into thick paste.
Mix in the rice flour,all purpose flour,rava,cumin seeds,asafoetida,salt and 2 tbsp hot oil and make a slightly soft dough with the help of little water
Heat oil in a pan.
Roll a small lemon size dough between your palm into long cylinderical shape.
Joint the end and press.
Fry in a low flame.
Drop the raw kadubale one by one
Fry till both sides
Fry till both side turn brown and crispy.
Kadubale is ready to serve







PAPAYA ICE CREAM


Prep Time : 25 mins
Cooking Time : 4 - 5 hours
Serve : 2

INGREDIENTS
Papaya pulp  -   1 bowl
Fresh cream  -  1 bowl
Condensed milk  -  1 bowl

METHOD
We take all the three ingredients in equal quantity.
In a blender we blend all the  ingredients.
Pour the papaya ice cream in the air tight container.
Keep it in the freezer for 3 - 4 hours.
Take it out and churn the papaya ice cream mixture and freeze it.
After two hours it would have completely formed.
Yummy papaya ice cream is ready.



Sunday, 29 April 2018

CHANGEZI CHICKEN


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

INGREDIENTS
Chicken pieces  -   500 gms
Ginger garlic paste  -  2 tsp
Sliced onion  -  1
Soaked cashew nuts  -  1 tbsp
Turmeric powder  -1/4 tsp
Kashmiri red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Garam masala powder  -  1 tsp
Tomato puree  -  2 tbsp
Thick curd  -  2 tbsp
Lemon juice  -  1 tbsp
Chat masala  -  1 tsp
Salt  -  to taste
Cream  -  1 tbsp
Oil  -  1 tbsp
Clarified butter  -   2 tbsp

METHOD
Wash and marinate chicken with one tsp ginger garlic paste,turmeric powder,kashmiri mirch powder,garam masala powder,curd,lemon juice and salt and mix it well.
Keep aside for 30 mins.
Heat oil in a pan and fry the sliced onion until pink.
Once cooled,make the paste of fried onion and soaked cashew nuts.
Now heat clarified butter in a pan.
Add one tsp ginger garlic paste and saute for one mins.
Now add tomato puree,coriander powder and mix well
Add marinated chicken pieces and mix it well.
Now add cream, cashew nuts and fried onion paste and mix it well.
Add one cup of water and let it boil cook until the oil seperates.
Mix chat masala and turn off the flame.

Serve hot with rice or chapati.


NOLEN GURER RASGULLA


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

INGREDIENTS
Milk - 1 ltr
Sugar - 100 gms
Khejur gur - 1 cup
Lemon juice - 2 tbsp
Water - 3 cup
Cardamom powder - a pinch

METHOD
Boil the milk in the gas
.When it boiled add the lemon juice and cover the milk.
.After few mins milk fully curdled.
Strain the cheena in a muslin cloth and wash in a fresh water for 2 - 3 times
.Hang the cheena in a muslin cloth for half an hour
.Now we get soft paneer
We mash the paneer very well and make a soft and smooth dough.
Divide the dough in 12 equal size balls.Roll each balls between your palms.All the balls are made in the same way.
Now we take pressure cooker and add sugar.three cup of water,one cup khejur gur and also add the paneer balls.
Steam it.
When cooker release the whistle simmer the gas for ten mins.
Once cooled,we open the cooker lid.
The rasgulla should be floating on the syrup and its size should be double.
Serve chilled.



RASGULLA


Prep Time : 25 mins
Cooking Time : 15 mins
Serve : 6
INGREDIENTS
Milk - 1 ltr
Sugar - 1 cup
Water - 3 cup
Lemon Juice - 2 tbsp
Cardamom powder - a pinch
METHOD
Take milk in a vessel and put it for boiling, once boiled add lemon juice and cover the vessel. When the milk is fully curdled, strain it in a muslin cloth and wash in fresh water 2-3 times, whatever obtained is soft paneer or chenna, put it up for drying by hanging it in the muslin cloth for around 30 min.Mash the paneer well in order to get a smooth dough, divide the dough into 20 equal size balls, roll these balls in between your palm to get the shape of a rasgulla.
Now take a pressure cooker, add sugar, water and the prepared chenna balls and steam it. Simmer the gas for 15 minutes after first whistle of the cooker. After a while open up the cooker and you will find your chenna balls double in size and floating on the syrup.
Add cardamon powder and here your Rasgullas are ready. Tastes best when served chilled.

Saturday, 28 April 2018

WATERMELON LEMONADE


Prep Time : 15 mins
Serve : 2

INGREDIENTS
Chopped tarbooz /watermelon    -  2 bowl
Black salt  -  1/2 tsp
Lemon juice  -  1 tsp
Crushed ice  -  8 - 10
Mint leaves  -  1 tbsp

METHOD
In a blender add  all the above listed ingredients and blend it.
Pour the mixture on the glass.
Garnish with mint leaves
Serve chilled.


KADHI BARI


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

INGREDIENTS
For Bari
Besan  -  1 cup
Salt  -  to taste
Oil  -  1/2 cup
Water  -  1/4 cup
For kadhi
Besan  -  2 tbsp
Curd  -  1/2 cup
Water  -  3 cup
Turmeric powder  -  1/2 tsp
Red chilly powder  -  1/4 tsp
Garlic paste  -  1 tsp
Whole red chilly  -  1
Asafoetida  -  a pinch
Oil  -  2 tbsp
Cumin seeds  -  1/4 tsp
Salt  -  to tast

METHOD
Take a bowl add besan and 1/4 cup of water and mix well.
Make a smooth batter with whisk.
Heat oil in a pan and pour one tbsp batter in the hot oil
Deep fry all bari in hot oil until golden n crispy.
Simmer after we dropped all the bari and cook in medium flame until done.
Now bari is done.
For kadhi
We  take besan,curd,turmeric powder,red chilly powder and garlic paste,salt and enough water and mix well.
Heat oil in a pan and add besan curd mixture cook on medium flame till the gravy become thick
Cook for 8 - 10 mins.,now kadhi is ready add the fried bari to this kadhi
Heat oil in a pan,add asafoetida,whole red chilly and cumin seeds to crackle
Add in the kadhi bari and serve with steamed rice.





Friday, 27 April 2018

OATS IDLY


Prep Time :15 mins
Cooking Time : 3 mins
Serve : 2

INGREDIENTS
Oats  -  1 cup
Curd  -  200 gms
Mustard seeds  - 1/2 tsp
Urad dal/lentil  -  1/2 tsp
Chana dal  - 1/4 tsp
Oil  -  1/2 tsp
Green chilly  -  1
Grated carrot  -  1/2 cup
Coriander leaves  -  1 tbsp
Salt  -  to taste
Eno fruit salt  -  1/2 tsp

METHOD
Dry roast the oats and make a powder.
Heat oil in a pan,add mustard seeds to crackle
Now add chana dal,urad dal and fry till brown.
Add in the oats powder and curd.
Add little water and salt now the idly batter is ready(neither too runny nor to thick) mix it well.
Keep aside for 15 mins
Now add eno fruit salt just before making idly and again mix it well.
Grease the idly plate and add grated carrot and coriander leaves and now pour the idly batter into the idly plate and microwave in high for three mins.
Enjoy oats idly with sambar







TRADITIONAL THALI


Prep Time : 60 mins
Cooking Time : 60 mins
Serve : 2

Steamed rice with chana ki dal,lauki ki subji,charchari,palak ki saag,lobia ki phali,banana raita,papad,aam ka achar,sprout salad,green chilly,murabba,banana raita and glass of water
Chana ki dal
INGREDIENTS
Bengal gram/chana dal  -  1 cup
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Finely chopped onion  -  1
Grated ginger  -  1/2 tsp
Finely chopped coriander leaves  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Garam masala powder  -  1/4 tsp
Finely chopped tomato  -  1
Oil  -  2 tbsp

METHOD
Boil chana dal with salt and turmeric powder and three cup of water in a pressure cooker
Heat oil in a pan.
Add onion ginger and tomato and saute for 2 - 3 mins.
Add green chilly and coriander leaves and mix well.
Add boiled chana dal and cook for five mins.
Add garam masala powder and turn off the flame.
Lauki ki subji
INGREDIENTS
Bottle gourd  -  500 gns
Chopped onion  -  1 middle size
Ginger garlic paste  -  1 tsp
Turmeric powder  -  1/4 tsp
Whole red chilly  -  1
Cumin seeds  -  1/4 tsp
Fenugreek seeds  -  a pinch
Salt  -  to taste
Oil  -  2 tbsp

METHOD
Peel and chop bottle gourd/lauki in diced.
Heat oil in a pan.
Add cumin seeds,fenugreek seeds and whole red chilly to crackle.
Add onion and ginger garlic paste and saute till light brown.
Add lauki/bottle gourd and turmeric powder and mix well.
Then cover it and simmer the flame till the veggies are cooked.
Add salt and saute for 5 - 6 mins.
When water get absorb in the lauki/bottle gourd turn off the flame.
Serve with chapatis.
CHARCHARI
INGREDIENTS
Diced potato                                     -                               1 large
Chopped eggplant                            -                               1 cup
Chopped pumkin                              -                               1 cup
Chopped beans                                 -                               1 cup
Chopped ginga /ridge gourds           -                               1 cup
Chopped poi ki saag                         -                               1 cup
Chopped onion                                  -                              1 middle size
Ginger garlic paste                            -                              1 tsp
Panch phoron                                     -                             1/2 tsp
Coriander powder                              -                             1 tsp
Turmeric powder                               -                             1/2 tsp
Red chilly powder                             -                             1 tsp
Salt                                                    -                              to taste
Sugar                                                 -                              1/2 tsp
Oil                                                      -                             2 tbsp

METHOD
heat one tbsp oil in a pan.
Fry all the veggies in batches and strain it.
Again heat one tbsp oil in a pan.
Add panch phoren to crackle.
Add onion and stir fry 2 - 3 mins.
Add ginger garlic paste and saute for 1 mins.
Add all fried veggies and mix well.
BANANA RAITA
INGREDIENTS
Hung curd    -  1 cup
Sugar powder  -  2 tbsp
Finely choped banana   -  1/2 bowl
Black salt  -   a pinch
Red chilly powder
METHOD
Hung the curd in a muslin cloth for 3 - 4 hours an d then we get thick curd.
Whisk the hung curd.
Add sugar powder,black salt and red chilly powder and mix well.
Add finely chopped banana and mix well.
Serve chilled.
STEAMED RICE
Wash the rice and soak for half an hour.
Pressure cook the rice with two cups of water
After three whistles switch off the flame.



Wednesday, 25 April 2018

CLUB PARATHA


Prep Time : 30 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Chapati  -   4
Grated cheese  -  2 tbsp
Finely chopped capsicum  -  2 tbsp
Grated carrot  -  2 tbsp
Finely chopped capsicum  -  2 tbsp
Finely chopped onion  -  2 tbsp
Soy sauce  -  1 tb sp
Boiled n mashed potato  -  2
Coriander powder  -  1 tsp
Red chilly powder  - 1/4 tsp
Turmeric powder  -  1/4 tsp
Ginger garlic paste  -  1/2 tsp
Salt  -  to taste
Oil  -   2 tbsp
Butter  -  2 tbsp
Chopped coriander leaves  -  1 tbsp
METHOD
Heat one tbsp oil in a pan.
Add 1 tbsp onion and saute for one mins.
Add carrot,capsicum,green chilly and mix well.
Now add salt and soy sauce and turn off the flame.
Now again heat one tbsp oil in a pan.
Add one tbsp oil and saute for one mins,
Add boiled n mashed potato,coriander powder,red chilly powder,turmeric powder,red chilly powder and salt and mix well.
Saute for 2 - 3 mins in a low flame.
Add coriander leaves and turn off the flame.
Take one chapati spread carrot and capsicum mixture and cover with other chapati.
Now spread grated cheese and cover with other chapati.
Now spread boiled n mashed potato mixture and cover with chapati.
Grease the pan with butter and place the stuffed chapati.
Applying butter both the sides,cook in a low flame till crispy.
Cut into four pieces
Serve hot with sauce.

















WATERMELON SHAKE


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

INGREDIENTS
Watermelon pieces  - 2 cup
Milk  -  1/2 cup
Fresh cream  - 2 tbsp
Sugar  -  2 tbsp

METHOD
Take a blender add all above listed ingredients and blend it.
Pour the mixture in the serving glass and serve chilled.



Tuesday, 24 April 2018

IDLY BURGER


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

INGREDIENTS
Idly  -  4 pieces
Boiled n mashed potatoes  -  2
Grated carrot  -   2 tbsp
Finely chopped green chilly  -  1
Finely chopped coriander leaves  -  1 tbsp
Cumin seeds powder  -  1/2 tsp
Red chilly powder  -  1/4 tsp
Salt - to taste
Ginger garlic paste  -  1/2 tsp
Bread crumbs -  2 tbsp
Oil  -  2 tbsp
Tomato sauce -  2 tbsp

METHOD
Take a large bowl add boiled n mashed potato,carrot,red chilly powder,ginger garlic paste,green chilly,coriander leaves,salt ,cumin seeds powder and bread crumbs and mix well.
Divide the dough into equal size balls.
Shape each ball to flat patties of medium thickness like idly size.
All the balls are made in the same way.
Heat oil in a pan and shallow fry the the potatoes tikki in a medium flame
Cut the idly into  the middle and shallow fry it.
Place the onion slice,capsicum slice and potato tikki and one spoon tomato tikki and now cover with idly pieces and serve hot.