ROASTED MASALA PEANUTS

INGREDIENTS
Peanuts     -  250 gms
Red chilli powder  -   2 tsp
Asafoetida / hing   -  a pinch
Gram flour     - 2 tbsp
Black salt   -  a pinch
Salt   -    to taste
Turmeric powder    -  1/2 tsp

METHOD
Wash peanuts in a fresh water and drain extra water in it.

Add red chilli powder,salt,black salt and asafoetida /hing and mix well.

Covered it and keep in the freeze for 2 hours.

After two hours add gram flour / besan into the peanuts and mix well.

Keep it in the microwave on high for two minutes.
Mix well and again keep in the microwave for one mins.
Again mix well and keep in the microwave for one mins.

Crispy masala peanuts are ready to eat.

MAKHANA / LOTUS SEEDS KHEER

INGREDIENTS
Milk     -    1 ltr
Lotus seeds / makhana  -  4 tbsp
Sugar     - 4 tbsp
Cardamom powder  - a pinch
Raisins    - 1 tbsp
Crushed almonds   - 1 tbsp
Ghee      -  1 tsp

INGREDIENTS
Heat ghee in a wok,add lotus seeds /makhana and stir fry on low flame.
After they turn light brown and crispy switch off the gas.
Once cooled, grind lotus seeds coarsely.
Keep aside.

Boil milk

in a heavy bottom vessel.
Once boiled keep in a low flame.Add lotus seeds powder.
Stir in between thickening the milk.
The more thicker the milk the more tastier the kheer.
Cook well till it gets thick and lotus seeds mix  in the milk.
Add sugar and mix well.
Add cardamom powder,crushed almonds and raisins.
Serve it.

GRAM FLOUR / BESAN HALWA

INGREDIENTS
Gram flour / besan     -   1 cup
Sugar          -   1/2 cup
Water        -    2 cup
Ghee     - 1/2 cup
Cardamom powder   -  a pinch
Crushed almonds      -  1 tbsp
Raisins        -   1 tbsp

METHOD
Heat the ghee in a wok.
Roast the besan /gram flour on medium heat until light brown in colour and give out fragrance.

After stiring  further for 10 - 15 mins. add sugar and water.
The besan /gram flour absorb the water,stir properly otherwise lumps.

The whole mixture cook for 7 - 8 mins..
The gram flour / besan halwa is ready.
Serve gram flour /halwa  hot.

MIX VEGETABLE PARATHA

INGREDIENTS
Wheat flour                           -                                1 cup
Gram flour/besan                    -                               1/4 cup
Peas/matar                              -                               2 tbsp
Finely chopped cabbage           -                               2 tbsp
Finely chopped potato              -                              1/2 cup
Finely chopped carrot               -                              2 tbsp
Finely chopped ginger              -                             1 inch stick
Finely chopped green chillies    -                             3 - 4
Finely chopped coriander leaves -                            1 tbsp
Red chilli powder                      -                            2 tbsp
Garam masala                           -                             1/2 tsp
Cumin seeds/jeera seeds            -                             1/2 tsp
Oil                                          -                             1/2 cup
Salt                                         -                             to taste

METHOD
Blanch all the veggies.Heat one tbsp oil in a pan,add ginger,green chillies and cumin seeds to crackle.
Add all the veggies n saute for one mins.
Add salt ,garam masala and one tsp red chilli powder n saute for five mins.
Now stuffing is ready.
In a kneading bowl mix gram flour,wheat flour,salt ,one tbsp red chilli powder and 1 tbsp oil.
Make a soft dough with the help of a water.
Now fill the stuffing inside a dough ball
Roll out paratha,place the paratha over the hot tawa,as soon as looks like brown.
Flip over and cook on the other side till brown.
Take off the tawa and serve hot.

ORANGE KHEER

INGREDIENTS
Milk    -   1 ltr
Orange cut into
small pieces
(removing the outer
thick skin,inner thin
skin and the seeds)       -      1
Sugar        -  2 tbsp
Crushed almonds         -        1 tbsp
Cardamom powder       -        a pinch

METHOD
Boil milk in a thick bottom vessel.
Once boiled keep it on low flame and stir in between thickening the milk.
The more thicker the milk the more tastier the kheer.
Add sugar in the kheer.
Remove the vessel from the gas.
Add cardamom powder and mix well.
Keep it in the freeze for two hours.
Keep the cut pieces of orange in freeze too.
Once the milk is completely cold, mix the orange pieces in the cold thickened milk.
Add crushed almond in it.
Yummy orange kheer is ready to serve.

BANANA MUFFINS

Today i am posting my 200 post to my blog.I wanted to celebrate this special day with something sweet.A super moist and tasty banana muffins.

INGREDIENTS

Butter                                 -                        50 gms
Egg                                    -                         1
Vanilla essence                   -                         3 -4 drops
Mashed banana                   -                          1
All purpose flour/maida       -                         3/4 cup
Sugar powder                     -                         3/4 cup
Baking powder                   -                         1/4 tbsp
Baking soda                       -                          a pinch
Crushed walnuts                 -                         1 tsp
Crushed almonds                -                         1 tsp
Cooking choclate                -                         3/4 cup

METHOD
In a large bowl add mashed banana,butter,egg and vanilla essence and mix well.
In another bowl add all purpose flour,sugar powder,baking powder and baking soda and mix well.
Mix all the dry ingredients bowl in a butter n egg bowl.
Now batter is ready.
Grease aluminium tin.After greasing dust it.
Now pour the batter into the dish.
Back for 15 - 20 mins in the 150 degree in the pre heat oven.
Now the delicious banana muffins is ready.

ACHARI PANEER/COTTAGE CHEESE

INGREDIENTS
Cottage cheese/paneer                      -                  250 gms
Turmeric powder                             -                   1/2 tsp
Red chilli powder                            -                   1 tsp
Black salt                                       -                   1/2 tsp
Curd                                              -                   3/4 cup
Maida/all purpose flour                    -                  1 tsp
Salt                                                -                  to taste
Black mustard seeds                        -                  1/4 tsp
Fenugreek seeds/methi seeds            -                  a pinch
Cumin seeds/jeera seeds                  -                  a pinch
Nigella seeds/kalonji                       -                  a pinch
Fennel seeds/sauf                            -                 a pinch
Asafoetida/sauf                               -                 a pinch
Finely chopped onion                      -                  1
Finely chopped coriander leaves       -                   1 tbsp

METHOD
Heat oil in a pan.Add fennel seeds,black mustard seeds,fenugreek seeds,cumin seeds,nigella seeds and asafoetida to crackle.
Add onion n saute

until golden in color.
Add turmeric powder,red chilli powder and black salt and mix well.
Add curd,all purpose flour,salt n saute for 2 - 3 mins.
Add cottage cheese and mix well.
Add coriander leaves and switch off the gas.

PANCHRATAN DAL/LENTILS

INGREDIENTS
Dhuli moong dal/lentils                -                      1 tbsp
Dhuli masoor dal/lentils               -                      1 tbsp
Dhuli urad dal/lentils                   -                      1 tbsp
Chana dal/gram lentils                 -                      1 tbsp
Tuar dal/lentils                           -                       1 tbsp
Ghee                                          -                       2 tbsp
Cumin seeds                               -                       1/2 tsp
Finely chopped onion                   -                       1
Coriander powder                         -                      1 tsp
Red chilli powder                         -                       1/2 tsp
Turmeric powder                          -                       1/2 tsp
Salt                                             -                       to taste

For the tempering
Butter                                         -                         2 tbsp
Finely chopped french beans         -                         2 tbsp
Garam masala                              -                        1/2 tsp
Black cardamom powder               -                        a pinch
Red chilli powder                        -                         1/2 tsp
Chopped green chillies                 -                         1 - 2
Chopped coriander leaves             -                         1/4 cup
Curd                                          -                         1/2 cup
Finely chopped tomatoe                -                         1

METHOD
Wash and soak the dal for two hours.
Heat ghee in a wok.Add cumin seeds to crackle.
Add onion n saute until golden in color.
Drain extra water and add lentils in a wok.Saute for 4 - 5 mins.
Add coriander powder,red chilli powder,turmeric powder and salt and mix well.
Add 3 cup of water and boil the lentils in low flame.
Covered it and cook in a low flame for half an hour.

For the tempering
Heat butter in a pan.Add beans,tomato,garam masala and curd n saute in a medium flame.
Add cardamom powder,red chilli powder in a pan.
Add in a cooked dal/lentils and cover it for 2 - 3 mins.
Garnish with butter and green chillies.

GOBI BAHAR

INGREDIENTS

Small cauliflower florets                    -                         1 cup

Ginger garlic paste                             -                        1 tsp

Turmeric powder                               -                        1/2 tsp

Chopped green chillies                       -                         2

Chopped coriander leaves                   -                         1 tbsp

Red chilli powder                              -                         1/2 tsp

Gram flour/besan                              -                          2 tbsp

Lemon juice                                     -                          1 tsp

Salt                                                 -                          to taste

Oil                                                  -                          1/2 cup

Sugar                                              -                          1/2 tsp

METHOD

Wash and cut cauliflower florets into pieces.

Blanch cauliflower florets in turmeric powder and salt water.

In a bowl combine all the ingredients except oil.

Marinate well and keep in the freeze for 15 mins.

Heat oil in a wok and deep fry all the pakora in hot oil until golden in color.

Cook in medium flame until done.

Serve with sauce.

FRUIT CREAM

INGREDIENTS
Sliced ripe banana                               -                             2
Grapes                                               -                             1 cup
Rasbhari/cape gooseberry                    -                             1 cup
Skin remove orange                            -                             1
Raisins                                              -                            1 tbsp
Fresh cream                                       -                            1 cup
Sugar powder                                     -                           1 tbsp

METHOD
Wash all fruits and chop it.
In a large bowl add fresh cream and sugar and mix well.
Add all fruits and raisins and mix well.
Serve chilled.

FRUIT CHAT

INGREDIENTS
Finely chopped ripe banana                       -                             2
Grapes                                                    -                            1 cup
Rasbhari/cape gooseberry                         -                            1 cup
Skin removed orange                               -                             1
Red chilli powder                                    -                             1 tsp
Chopped green chillies                             -                             2
Black salt                                                -                             to taste
Sugar                                                      -                             1 tsp
Chat masala                                             -                             1 tsp
Lemon juice                                             -                             1 tsp

METHOD
Wash all fruits and chop it.
In a bowl combine all the fruits,green chillies and coriander leaves.
Sprinkle chat masala,red chilli powder,black salt and sugar and mix well.
At the end squeeze of lime juice.

Serve chilled.

NAMKIN MURMURE/PUFFED RICE

INGREDIENTS
Murmure/puffed rice                        -                          2 cup
Roasted black gram                          -                          2 tbsp
Peanuts                                           -                          2 tbsp
Green chillies                                  -                          3 - 4
Turmeric powder                             -                           1 tsp
Red chilli powder                            -                           1 sp
Mustard seeds                                 -                           a pinch
Black salt                                       -                           to taste
Sugar                                             -                           1 tsp
Curry leaves                                   -                           8 - 10
Chat masala                                   -                            1 tsp
Oil                                                 -                           2 tbsp

METHOD
Heat oil in a wok.
Add peanuts and deep fry till light brown.
Drain extra oil and keep aside.
Again deep fry roasted gram till light brown.
Drain extra oil and keep aside.
Again deep fry green chillies and keep aside.
To the remaining oil add mustard seeds to crackle.
Add curry leaves and turmeric powder n saute for few mins.
Add puffed rice and mix well,cook for two to three mins.
Add roasted black gram,peanuts and green chillies and mix well.
Sprinkle red chilli powder,black salt,sugar and chat masala and mix well.
Enjoy with tea.

SABUDANA KHEER

INGREDIENTS
Milk                                    -                                     1 ltr
Sabudana/sago                      -                                     1/4cup
Sugar                                   -                                     2 tbsp
Cardamom powder                -                                     a pinch
Raisins                                -                                      1 tbsp
Crushed almonds                  -                                     1 tbsp

METHOD
Soak sago for 3 - 4 hours.
Boil milk in a heavy bottom vessel
Once boiled, keep it in a low flame.
Drain extra water from the sago.add in the milk.
Stir occassionaly for thickening the milk.
The more thicker the milk the more tastier the kheer.
Cook well till it gets thick and sago mix in the milk.
Add sugar and mix well.
Add cardamom powder, crushed almonds and raisins.
Serve it.

EGGPLANT/BAINGAN BADHI SUBZI

INGREDIENTS
Eggplant/baingan                        -                        1
Spinach/palak                             -                         250 gms
Potatoes                                     -                         2
Badhi                                        -                         10 nug
Chopped onion                           -                          1
Ginger                                       -                          1 inch stick
Garlic cloves chopped                 -                          2 - 3
Chopped green chillies                -                          2 - 3
Salt                                            -                         to taste
Oil                                             -                         1 tbsp
Turmeric powder                         -                        1/2 tsp
Cumin /jeera seeds                       -                        a pinch

METHOD
Wash and clean spinach,cut into pieces.
Also  wash and cut eggplant  and potatoes into small pieces.
Blanch it all the vegetables.
Heat oil in a pan,stir fry the badhi till dark brown.
Strain in a paper napkin.
Heat oil in a pan,add cumin seeds to crackle.
Add onion n saute until golden in color'
Add chopped ginger,garlic and green chillies
 and turmeric powder n saute for one mins.
Add blanched veggies ,badhi and salt and mix well.
Serve with roti or rice.