Friday, 30 December 2016

CARROT HALWA


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

INGREDIENTS
Carrot  -  500 gms
Clarified butter  -  2 tbsp
Cardamom powder  - 1/4 tsp
Milk powder  -  1 cup
Sugar  -   4 tbsp
Raisins  -  1 tbsp
Crushed almonds  -  1 tbsp
Crushed cashew nuts  - 1 tbsp

METHOD
Wash peel and grate the carrot.
Heat clarified butter in a pan.
Add grated carrot and stir continuously.
When water absorb it add cardamom powder and mix well.
Add sugar and stir continuously.
Add milk powder and mix well.
Cook in a slow flame till thick consistency..
Garnish with almonds,raisins and cashew nuts
.

Thursday, 29 December 2016

MAKKI KA METHI PARATHA


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

INGREDIENTS
Maize flour/makki ka atta  -  1.5 cup
Finely chopped methi leaves  -  1 cup
Boiled n mashed potato  -  2
Curd  -  2 tbsp
Clarified butter  -  4 tbsp
Finely chopped green chilly  -  1 - 2
Grated ginger  -  1/2 tsp
Salt  -  to taste

METHOD
In a kneading bowl mix maize flour/makki atta,methi leaves,green chillies,salt,boiled n mashed potato grated ginger,curd and mix well.
Dont use water if necessary you can use curd.
Divide the dough into balls.
Place the plastic sheet over that place a ball of dough is cover with other plastic sheet and then roll tightly this will ensure that it does not break and steak.
Grease a pan with little clarified butter/ghee and heat on a medium flame.
Makki ki methi paratha is ready to eat.
Serve with butter.





Wednesday, 28 December 2016

KHOYA MATAR PANEER


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

INGREDIENTS
Mawa/whole dried milk  -  2 tbsp
Cottage cheese /paneer  -  200 gms
Blanch green peas/ matar  -  1 cup
Milk  - 1/2 cup
Red chilly powder  - 1 tsp
Black cardamom  - 1
Bay leaf - 2
Kasuri methi - 1 tsp
Almond,cashew nuts
and poppy seeds paste   -  2 tbsp
Blanch n mashed tomato  - 1
Turmeric powder  -  1/2 tsp
Salt  - to taste
Oil  -  4 tbsp

METHOD
Heat oil in a pan.
Add black cardamom and bay leaf to crackle.
Add blanch and mashed tomato and saute for one mins.
Add red chilly powder,turmeric powder and 2 tbsp water and mix well.
Add almond,cashew nuts and poppy seeds paste,whole dried milk/mawa and crumble paneer and mix well.
Add milk and paneer cubes and cover it and cook for 5 mins in a low flame.
Add salt and kasuri methi and m ix well.
Serve hot.




PANEER JALFREZI


Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 4

INGREDIENTS
Cottage cheese/paneer  -  400 gms cut in cubes
Onion  - 1 cut in cubes
Capsicum  - 1 cut in cubes
Tomatoes  -  1 cut in cubes
Ginger julienne  -  1 tsp
Chopped green chilly  -  1 - 2
Lemon juice  -  1 tsp
Whole red chilly  - 2
Red chilly powder  - 1 tsp
Turmeric powder  -  1/2 tsp
Garam masala powder  - 1/2 tsp
Salt  - to taste
Oil  -  2tsp

METHOD
Heat oil in a pan.
Add cumin seeds to crackle.
Add ginger julienne and whole red chilly and saute for one mins.
Add onion cubes and stir fry for one mins.
Add capsicum cubes tomato cubes and cottage cheese/paneer cubes and mix well.
Add red chilly powder,turmeric powder,garam masala powder,green chilly and salt.
Pour lemon juice and cover it and cook for two mins.
Serve with rice or chapati.




Tuesday, 27 December 2016

DATE CHUTNEY / KHAJUR CHUTNEY


Prep Time  : 10 mins
Cooking Time : 15 mins
Serve : 4-6

INGREDIENTS
Date /khajur   -  1 bowl
Jaggery / gur  - 4 tbsp
Tamarind water/imli ka pani  -  4 tbsp
Black salt  -  1/4 tsp
Salt - to taste
Chilly flex  - 1/4 tsp
Whole black pepper  - 4 - 5
Green cardamon  -  1/4 tsp
Roasted cumin seeds powder  - 1/2 tsp
Carom seeds powder  -  1/4 tsp
Dry ginger powder  -  1/4 tsp

METHOD
Remove the seed of the dates and cut in slices.
Take to dates in a pan and add some water.
Add all the spices,jaggery and tamarind water and mix well.
Cook in a low flame for 5 mins.
Let it cool.
Sweet date chutney is ready to serve.



PIZZA POCKET


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

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  - to taste
Oil  -  1 tbsp
For stuffing
Grated cabbage   -  1 cup
Diced onion  -  1 medium size
Diced capsicum  -  1 cup
Grated processed cheese  -  1/2 cup
Oregano  -  1/4 tsp
Salt  -  to taste
Soya sauce  -  1 tbsp
Oil  -  4 tbsp

METHOD
Take a large bowl add wheat flour,carom seeds,onion seeds,salt and oil and mix well.
With the help of water to make a soft dough.
Cover the dough and keep aside for 15 mins.
Heat one tbsp oil in a pan.
Add onion,cabbage and capsicum and stir fry for one mins. till crunchy texture.
Add salt,,oregano and soya sauce and mix well.
Turn off the flame.
Divide the dough into equal size balls.
Roll them and stuff the filling and wrap it.
Grease a pan with some oil and heat on a medium flame.
Sprinkle the oil and flip when done on one side.
Serve hot with sauce.







Sunday, 25 December 2016

SPINACH PARATHA / PALAK PARATHA


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

INGREDIENTS
Chopped spinach  -  250 gms
Wheat flour  -  1 cup
Grated ginger  -  1 inch stick
Chopped green chilly  -  1/4 tsp
Curd  -  2 tsp
Carom seeds  - a pinch
Cumin seeds  -  a pinch
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Wash and chop spinach.
Heat one tbsp oil in a pan.
Add cumin seeds to crackle.
Add green chilly,ginger and spinach and saute for one mins.
Turn off the flame.
In a kneading bowl,mix wheat flour,spinach,curd,carom seeds and salt.
Make a soft dough with the help of little water.
Keep aside for 15 mins.
On a heated pan,make parathas applying.
Once both the sides are cooked and golden brown in color.
Serve hot with pickles or sauce.




Saturday, 24 December 2016

FRUIT CAKE


Prep Time  : 15 mins
Cooking Time : 35 mins
Serve : 6 - 8

INGREDIENTS
All purpose flour/maida  - 1.5 cup
Hung curd  -  1/2 cup
Fresh cream  -  1/2 cup
Milk  - 1/2 cup
Sugar   - 1/2 cup
Dry fruits  -  1 cup
Baking powder  -  1 tsp
Vanilla essence  -  4 - 5 drops

METHOD
Preheat oven to 150.c.
Grease and dust a 9 inches round baking dish.
Sieve baking powder and all purpose flour together.
Take a mixing bowl add fresh cream,sugar,milk and hung curd.
Mix until creamy and fluffy.
Add all purpose flour and baking powder.
Add vanilla essence and mix well.
Pour the batter into the baking dish.
Take a plate add cashew nuts,almonds,walnut and raisins.
Add one tbsp all purpose flour and mix well.
Add this dry fruits o
n the top of the cake batter.
Bake for 35 mins in the preheated oven.
Now the delicious fruit cake is ready to eat
Enjoy.



Friday, 23 December 2016

HYDERABADI CHANE KI DAL /BENGAL GRAM


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

INGREDIENTS
Chana dal /Bengal gram  -  250 gms
Lemon juice  -  1 tbsp
Crushed black pepper  -  1/4tsp
Salt  -  to taste
Crushed green chilly  -  1 - 2
Finely chopped mint leaves  -  1 tbsp
Finely chopped coriander leaves  - 1 tbsp
Turmeric powder  -  1/2 tsp
Oil  -  2 tbsp

METHOD
Soak chana dal/Bengal gram  for 5 - 6 hours and strain it.
Heat oil in a pan.
Add chana dal/Bengal gram and saute for one to two mins.
Add crushed black pepper,crushed green chilly ,salt,mint and coriander leaves and mix well.
Add 1/2 cup of water.
Cover and cook till dal/lentil is done or half crunch.
Pour lemon juice and mix well.
Garnish with coriander leaves an d serve.


INSTANT WHEAT DOSA


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

INGREDIENTS
Wheat flour  -  1/2 cup
Rice flour  -  2 tbsp
Curry leaves  -  8 - 10
Cumin seeds  - 1/4 tsp
Finely chopped onion - 1 medium size
Finely chopped green chilly - 1/4 tsp
Salt  -  to taste
Oil - 4 tbsp

METHOD
Take a bowl add wheat flour,rice flour and salt and mix well.
Add one cup of water and make dosa batter.
Rest for 20 mins.
Heat oil in a pan.
Add cumin seeds to crackle.
Add curry leaves and onion and fry till light brown.
Add in the dosa batter.
Grease the oil in a non stick pan.
Add one tbsp dosa batter and spread it.
Drizzle one tbsp oil.
Flip it and cook both the sides.
Serve hot.




Thursday, 22 December 2016

PUNJABI SAMOSA


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

INGREDIENTS
All purpose flour / maida  - 1 cup
Clarified butter / ghee  -  2 tbsp
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Oil  -  for frying
For stuffing
Boiled potatoes  -  4 big size
Green peas / matar  - 1/4 bowl
Chopped cashew nuts -  4 - 5
Raisins  -  1 tbsp
Chopped green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Coriander powder  -  1 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/maida,clarified butter,carom seeds,onion seeds ans salt an d mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Boil potatoes and peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add matar/green peas and cover the pan and cook for 3 - 4 mins in a low flame.
Then add ginger garlic paste,green chilly,coriander powder,red chilly powder and turmeric powder and mix well.
Add boiled and crushed potatoes,salt and roasted cumin seeds powder and saute for one mins
Dont mash the potato completely just crumble it with hand.
Add cashew nuts and raisins and mix well.
Add coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a small dough just like chapati.
Cut it in two halves.
Apply water to half of cut shape it cones press it.
Stuff the potato filling.
Seal the edges of samosa.
Heat enough oil in a pan.
Place the samosa,lower the heat and fry till light brown.
Serve hot samosa with tea.
Enjoy.