Google+ Badge

Saturday, December 26, 2009

Super Veggie Pizza

Super Veggie Pizza



Ingredients:

Ready Made Pizza Base: 2
Butter or olive oil: for brushing the pizza base
Cheese: 1/2 cup
Mayonnaise: 4 tbsp

For the Pizza Sauce:

Tomatoes: 3 (blanched & chopped finely
Tomato Puree: 1/2 cup
Garlic: 4-5 flakes (crushed & finely chopped)
Vinegar: 1 tsp
Freshly ground Black pepper: 1/2 tbsp
Sugar:1/2 tsp
Salt: to taste

For the Toppings:

Onion: 2 (Firstly cut them into halves & then cut them into rounds
Pickled Green Chillies: 2-3 slices (Cut them into thin strips)
Cooked Green Peas: 1/3 cup
Paneer( cut into cubes): 1/2 cup
Capsicum:1 (Cut them into thinly widthwise to get thin strips)
Cooked Corn: 1/2 Cup
Mozzzarella or pizza cheese: 250 gms (grated)
Olive oil: 3-4 tbsp

Note: I have used frozen corns and forzen green peas, if you want you can se fresh corn or tinned corn kernels and you can also use fresh genn peas.


Method:

  • Brush pizza base with butter or olive oil. Place it on a wire rack .Microwave it for 1 minute at 60% power.
  • For the pizza sauce. heat oil in a pan.Ad crushed garlic.Stir for 1 minute and add all other ingeridents of the sauce. Bring it to boil.Lower the heat and allow it to simmer on low heat for about 5-6 minutes.Stirring occasionally.
  • Let the sauce cook by itself untill it becomes thick enough and have reduced in its quantity.
  • Mix all the toppings in a bowl, add salt and black pepper. Mix it well. Microwave the topping in a microwave safe bowl for 2 minutes at 80% power.
  • Spread 1 tbsp of butter or olive oil all over pizza base , so that it cover its edges.
  • Add 2 tbsp of mayonnaise and pizza sauce over the one of the pizza base,leaving 1/2" all around the edges.
  • With the help of a spatulla spread the mayonnaise and sauce all over the base..
  • Sprinkle onion,capsicum, corn, pickled green chillies, paneer cubes and peas.
  • Sprinkle left over grated cheese .
  • Drizzle some olive oil on the top.
  • Microwave it at 6-7 minutes at 80 power ao untill the base becomes golden and crisp. and cheese melts.

Thursday, December 17, 2009

ORANGE EGGLESS CAKE

ORANGE EGGLESS CAKE




Ingredients:

Powdered Sugar – ½ cup tumbler (very fine powder)


Milk –4-5 tsp

Maida – 1 cup

Refined Oil – 1/4 cup

Vanilla Essence – a few drops

Baking Powder – 1/2 tablespoon

Baking Soda – 1/4 teaspoons

Butter – 2 tablespoons (full)

Orange juice-1/2 cup

Yoghurt: 1 tbsp

Honey: 1/4 tsp
Method:

  • Sieve the maida with baking powder and baking soda atleast 3-4 times.
  • Grease the cake mould with refined oil and maida.
  •  Beat together Refined oil, sugar, butter, Yoghurt and honey with the help and beater or a spoon well till the mixture becomes light and fluffy.
  • To this mixture maida one table at a time.Mix well.
  • Add orange juiice to the above mixture.Also add the milk.
  • Add Vanilla essence to the mixture.
  • Beat the mixture for about 10 minutes only on one direction.
  • Transfer the mixture into a greased cake mould.
  • Heat the cooker forabout 8-10 minutes.
  • Keep the cake dish inside. Remove the whistle and rubber from the lid.
  • Cover the cooker with its handle after removing whistle and the rubber.
  • Bake the cake for 35-40 minutes on a low heat
  • The cake is ready when it leaves the sides of the mould and inserted toothpick comes out clean.
  • When ready, take out from the cooker and leave for cooling for 2-3 minute.
  • Invert the tin over a plate and cut them into desired shape.






If the juice is over start adding milk. When the mixture is done it falls in folds.You can add cold water if needed. Pour it in a greased baking dish and bake.

Monday, November 23, 2009

Dahi Vada

Dahi Vada



For Wada:


Urad daal: 1 Cup
Channa Dal: 2 tbsp
Salt to taste
Asfotedia (hing): a pinch
Oil to deep fry

For Dahi :

Dahi (yogurt): 1 cup
Grated Ginger: 1/4 tsp
Sugar: 1 tsp
Green Chillies: 1 (finelly chopped)
Salt to taste
Roasted cumin(jeera)powder: 2 tsp
Red chili powder: 1/2 tsp
Black Saly: a pinch
Chat Masala: 1/2 tsp

Method:
 
For Bada:
 
  • Clean, wash and soak the daal overnight or for about 7-8 hour. 
  • Grind it into smooth paste.
  • Add salt and asfotedia.
  • Beat this batter well with the help of spoon, so that there are no lumps.
  • Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
  • Deep fry the vadas and keep them on a blotting paper to remove excess oil.
  • Your Vada is redy.

  • Now put the vada  warm salted water to extract their oil for few minutes.
  • Now squeeze out the water from vadas and keep them asid
For Dahi :

  •  Blend the curd (yogurt) and little water until it is smooth.
  • Add Sugar, salt, red chili powder, black salt, green chillies, Ginger and cumin powder.
  • Mix well

Serving:

  • In a deep dish arrange wada and pour dahi over them.
  • Now add imli (tamarind) chutney and green chutney.
  • Sprinkle roasted cumin powder on top
  • Serve the dahi vadas chilled.
  • Dahi Vada is ready to serve.

Besan Ladoo

Besan Ladoo






Ingredients:

Gram flour (besan): 2 cups
Powdered Sugar: 1 & 1/2 cup
Ghee: 1 cup
Powdered Caradamon: 1 tsp
Almonds: 1 tsp(finely chopped)
Cashewnut:1 tsp (finely chopped)
 
Method:
 
  • Sieve besan through a fine sieve and set aside
  • In a kadhai heat the ghee in a pan. 
  • Add the gram flour and fry it on a low flame stirring continuously to any  avoid lumps.
  • When it releases smell  and the Gram Flour start changing its colot. turn off the burner..
  • Remove from the heat and allow it to cool by itself
  • Add sugar, cardamon powder  and nuts to the gram flour and mix thoroughly.
  • Shape into walnut-sized shaped ladoos and store in an airtight container
  • Besan Laddoo are ready to be served.


.

Saturday, November 21, 2009

Chatpatta Allo

ChatPatta Allo




Ingredients:


Potatoes : 4 (Medium Sized)

Gram Flour (Besan): 2 tbsp
Semolina (Suji) :  tsp
Mango Powder :1 tsp

Red Chili Powder:1 tsp
Turmeric Powder: a pinch
Garam Masala: 1/4  tsp
Black Pepper Powder: a pinch
Salt: To taste
Oil: To Deep Fry
Chaat Masala: 1 tsp

Method:


  • Wash and peel potatoes.
  • Chop potatoes in long strips (like French Fries) in a bowl.
  • Roast suji in a pan till it become very light golden in color. For about 2-3 minutes.
  • .Now take besan in a bowl.
  • Add red chili powder, garam masala,Black pepper Powder, Turmeric Powder amchoor and salt. Mix well.
  • Add little water in besan and make a thick paste.
  • Now add the suji in a besan mixture and mix well.
  • Heat oil in a pan.
  • Dip chopped potatoes in a besan mixture and put them in hot oil to fry. Dip potatoes one by one in besan mixture.
  • Fry on a medium flame till they become golden brown in color and crispy.
  • Flip them after a while so that they can achieve same golden brown color all over them.
  • our spicy snack is ready to eat. Now sprinkle Chat Masala on your hot potatoes. Mix well
  • Serve hot with Green Chutney and Tomato sauce.


Friday, November 20, 2009

Tasty Dalia Idli

Tasty Dalia Idli




Ingredients:

Dalia: 1 cup
Curd: 2 cups
Carrot: 1/2 cup( peeled & grated)
Onion: 1 (small finely chopped)
Corn: 1/4 cup
Cabbage: 1/4 cup (finely chopped)
Green Chilly: 2-3 (finely chopped)
Coriander Leaves: 2-3 tbsp
Turmeric Powder: 1/2 tsp
Red Chily Powder: 1/2 tsp
Cuirry Leaves: 1 tbsp
Mustard Seeds: 1 tbsp
Eno: pinch
Oil: for greasing & cooking

Method:


  • Dry roast the dalia


  • Soak the roasted dalia in curd for about 4-5 hour.


  • Heat oil in a pan, add mustard seeds and curry leaves.


  • When they start crackling add onion, green chilly, carrot, cabbage and saute it for 2 minutes.


  • Add Turmeric Powder ,Red Chilly powder and salt and mix it well.


  • Allow it to cook for one more minutes. and turn off the flame.


  • Mix this mixture to the dalia batter and mix it well.


  • Keep it aside for 10 minutes.


  • Grind this batter into a smooth mixture.


  • Add eno


  • Add salt if required.


  • Grease the idle mould well and fill each of thm with 3/4th full of batter.


  • Steam cook idlis on medium flame for about 10-15 minutes or until done.


  • Use a butter knife to remove the idlis.


  • Your idlis are ready


  • Serve them with chutney.



Tuesday, November 17, 2009

BABY CORN CHILLY

Baby Corn Chilly





Ingredients:

Baby Corn: 200gms
Onion: 2 (finely chopped)
Tomato: 1 (Small finely Chopped)
Capsicum: 1 (finely chopped)
Ginger: 1 tsp (finely chopped)
Garlic: 1 tsp (finely chopped)
Black Pepper Powder: 1/2 tsp
Green Chilly: 3-4 (finely chopped)
Vinegar: 1 tbsp
Soya Sauce: 2 tbsp
Tomato Sauce: 2 tbsp
Green Chilly Sauce: 1 tbsp
Salt : to taste
Sugar: 1 tsp
Oil: 3 tbsp

For the Batter:

Corn Flour: 4 tbsp
Maida: 1 tbsp
Soya Sauce: 1 tbsp
Tomato Sauce: 1/2 tbsp
Green Chilly Sauce: 1/2 tbsp
Black Pepper Powder: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Ginger Garlic Paste: 1/2 tsp
Water: 1/4 cup
Salt: to taste
Oil: for deep frying

Method:

  • Cut the baby corn into three equal parts.
  • In a bowl take Cornflour,Maida, Salt, all three types of Sauce,Red Chilly Powdee, black pepper powder, Ginger-Garlic paste and mix it well. Add a little water to make a thick batter.
  • Add baby corn to the above batter. Keep it aside for 30-45 minutes
  • Heat the oil and fry the baby corn until the color turned golden brown.
  • In another pan , heat oil & add chopped garlic, ginger, green chillies and saute it over medium heat for about 2-3 minutes or until the good smell come out.
  • Add the capsicum, onion, tomatoes and cook for about 4 minutes in medium flame
  • Add the soya sauce, tomato sauce,Vinegar, Chilly Sauce, sugar and salt, mix well
  • Add the fried baby corn and mix well
  • Garnish with Coriander leaves and serve it hot



 

Sunday, November 15, 2009

Makki ki Roti aur Sarson ka Saag

Makki ki Roti aur Sarson ka Saag


A typical Indian Punjabi meal comprises of Sarson ka saag and makke di roti .Sarson ka Saag, is originally a Punjabi dish but now its gaining popularity all over North India. It is prepared with mustard leaves and often accompanied with makki de Roti. The luscious green sarson ka saag tastes fabulous with makki de roti and a dollop of butter




Makki Ki Roti:

Ingredients:

Maize flour: 2 cups


Plain flour: 1 Cup

Oil: 2 tbsp

Salt to taste

Water to knead

Method:
  • Mix together maize flour,Plain Flour, oil and salt.
  • Knead in a soft dough, adding very little water at a time.
  • When the dough is very smooth and soft, shape into a ball, flatten and pat with palm, to make a thin roti.
  • Roll with a rolling pin. If it is getting diffcult you can use your Hands and keep adding dry Maize atta to roll the roti to a size we want (not very big) .
  • Heat the tawa or a griddle and put the rolled roti on it on a slow flame
  • Once it is slighty cooked from one side turn it and then add some ghee or oil to shallow fry the paratha
  • Once done from Both sides you can remove it gently and place it on the plate.
  • Cover and line with napkins to keep warm.
  • Drizzle with ghee or butter if desired.
  • Serve hot with Sarson ka saag.
Saarson Ks Saag

Ingredients:

Mustard Leaves:500 gms(finely chopped)

Spinach: 200gms (finely chopped)
Onion:1 (small finely chopped)
Maize Flour: 2 tbsp
Water : 1 cup
Red chilies : 2
Garlic cloves :3
Ginger: 1 inch
Green chilly: 2 (fiely chopped)
Salt To Taste
Butter : 1 tbsp
Ghee
Asafoetida: a pinch
Red chilli powder:1 tsp
Turmeric powder: 1/2 tsp

Method:

  • Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
  • Chop ginger, garlic cloves and chillies.
  • Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
  • Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
  • Add the ground saag and simmer the flame. Cook for few minutes.
  • Add the maize flour, red chilli powder, sugar and stir well.
  • Serve it with makki ki roti.

Thursday, November 12, 2009

Paneer Pasanda

Paneer Pasanda




Ingredients:

Paneer: 400 grams


Green chillies 3

Onions 2 (large )

Ginger-Garlic Patse: 1 tbsp

Almonds:-5-6

Cashewnuts 10-12

Raisins 15-20

Black Pepper Powder :1/2 teaspoon

Salt to taste

Cornflour: 1/2 cup

Oil 2 tablespoons + to deep fry

Bay leaf 1

Cloves 4-5

Cinnamon 1 inch stick

Green cardamoms 4-5

Black peppercorns 6-8

Milk Powder: 2 tbsp

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Coriander powder 1 teaspoon

Tomato: 1 (Large)

Sugar 1 tablespoon

Fresh cream 1/2 cup


Method

  • Mash one-fourth quantity of paneer and cut the rest into one and a half inch sized squares with half a centimetre thickness.  
  •  Peel, wash and cut onions into quarters. Boil in half a cup of water. Drain excess water and grind to a fine paste. 
  • Grind the tomatoes to a fine puree.
  • Soak half the cashewnuts and almonds  in half a cup of warm water for fifteen minutes. Drain and grind to a paste.
  • Mix milk Powder in 1/2 cup of warm Water and keep it aside
  • Chop the remaining cashewnuts. Wash, pat dry and chop raisins.
  • Mix mashed paneer with chopped cashewnuts, raisins, chopped ginger, Black pepper powder and season with salt.
  • Keep two tbsp of this mixture aside to add into the gravy.
  • Mix well and stuff this mixture between two slices of paneer.
  • Prepare a thick batter of cornstarch, salt and water.
  • Heat sufficient oil in a kadai, dip stuffed paneer pieces in the batter and deep fry till crisp and golden.
  • Drain onto an absorbent paper.
  • Heat two tablespoons of oil in another kadai. Add bay leaf, cloves, cinnamon, green cardamoms and peppercorns.
  • Add boiled onion paste. Cook for two minutes.
  • Add chopped green chillies, ginger-garlic paste, red chilli powder, turmeric powder and coriander powder. Cook for a minute.
  • Add tomato puree and bring to a boil.
  • Add cashewnut paste dissolved in a little water. Cook for five minutes stirring continuously.
  • Add salt and milk Powder dissolved in warm water. Bring it to boil.
  • Add the stuffing mixture.
  • Add one cup of water and sugar. Bring to a boil.
  • Add fried paneer pieces and fresh cream and mix.
  • Garnish with Fresh Cream and Coriander Leaves.
  • Serve with Phulkas

Tuesday, November 10, 2009

DHOKLA

DHOKLA



Ingredients:

For Batter:


Bengal gram flour/besan: 1 Cup

Sooji: 1/3 cup

Curd: 1/2 cup

Water: 1/2 cup

Baking soda : a pinch

For seasoning to be mixed to the batter (to be added just before cooking):

Oil : 2tbso

Turmeric Powder:a Pinch

Green chilli paste: 1 tbsp

1 tsp - sugar

Lemon juice: 1/4 tsp

Eno: 1 packet 1&1/4 tsp some more for sprinkling on the plate

For tempering:

Mustard seeds

Curry leaves

Coriander leaves

Sugar Dissolved in 1/4 cup of water + oil to be topped on dhoklas

Method:
 
 
  • Mix first 1/2 cup curds with 1/2 water.
  • To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter,
  • Slowly add more water if needed else, add the soda. Keep it aside to rise for 2 hour.
  • Keep the steamer or cooker ready on gas.
  • To the batter mix in the Eno, oil, salt, sugar, green chili paste and turmeric powder. Mix well.
  • This has to be done just before pouring to the plate.
  • Meanwhile have the pan on stove, and let the water start boiling.
  • When the water reaches the boiling stage,can mix the eno to the batter.
  • Dust or sprinkle the plate with eno. Then immediately pour the batter to the plate.
  • Pour the batter into the greased pan and steam for 10-12 minutes or till done.
  • Place a toothpick or knife and if the knife comes out clean and does not have any batter sticking, then its done.
  • Cover back and let it remain on flame for 1 min and switch off the gas and allow it for 5 minutes.
  • In a bowl, mix 3 tsp of water along with a tsp of oil and sugar. Remove the plate from the pan, pour the water and oil mix over the top.
  • For seasoning, heat a pan with oil, add curry leaves, mustard seeds and finely chopped green chillies.
  • When mustard starts popping, remove and pour over the dhokla 
  • Garnish the besan dhokla with coriander and slited green chilies. 
  •  Serve with chutney
     




    NOTE: Dont use flavoured ENO. Always use plain ENO

Friday, November 06, 2009

Marble Cake

Marble Cake





Ingredients:

Maida: 2 cups
Baking Powder: 1 tsp
Baking Sosa: 1/2 tsp
Milk Maid: 1/2 cup
Butter: 1/3 cup
Powdered Sugar: 1 cup
Water: 1/2 cup
Milk: 8 tbsp
Cocoa Powder: 2 tbsp
Cashew Nuts: 1/4 cup
Almonds: 1/4 cup

Method:

  • Sieve together maida, baking Powder,Baking Soda together 3-4 times


  • Grind Cashew Nut and Almonds seperately to a powder form. Keep it aside.


  • In a bowl take Powderd Sugar and butter and beat till the mixtut\ure becomescreamy


  • Add Milk Maid and beat the mixture becomes fluffy and creamy.


  • Gradually add the maida to the above mixture . [ 1 tbsp at a time.]


  • MIx well and beat the mixture in one direction only till the mixture attains thin ribbon consistency.


  • Divide the above mixture into 3 equal parts


  • In one part add Cashew Nut Powder. In second ad Cocoa Powder and in the 3rd part add Almond Powder.


  • Grease a cake mould.


  • Apply one layer of Cashew Nut Mixture. Above this add Cocoa Powder mixture and to the top add Almond mixture.


  • Heat a pressure cooker for about 5 minute. Remove the whistle and from the lid


  • Place the cake mould in it and bake on low flame for about an hour.


  • Remove when a toothpick comes out clean when inserted in the cake.


  • Allow it to cool and cut them into pieces and serve with tea or coffee


Wednesday, November 04, 2009

Corn Pizza

Corn Pizza




Ingredients:

Pizza Base: 2
Pizza Cheese(grated): 1 cup
Black Pepper: 2 tsp (crushed)
Oregano: 1 tsp

For the Pizza Sauce:

Tomatoes:1 (finely chopped)
Tomatoes Sauce: 1/2 cup
Onion: 1(small finely chopped)
Garlic: 2 cloves (minced)
Sugar: 1 tsp
Salt: a pinch
Olive Oil: 2 tbsp
Water: 1/4 cup

For the Toppings:

Corn: 1 cup
Onions: 2 (Medium finely chopped)
Tomatoes: 1 (Small finely chopped)
Capsicum: 1 (Finely chopped)


Method:

For the Pizza Sauce:


  • Over medium heat, saute onion in olive oil until light brown.


  • Stir in remaining ingredients and bring to boil.


  • Lower heat and simmer until desired thinkness.


  • Your pizza sauce is ready





For The Toppings:


  • In a microwave safe bowl, heat butter and add all the igredints of the toppings.


  • Add salt and black pepper and mix it well


  • Microwave it for 2-3 minutes at micro 60 power


  • Keep the toppings aside

For the Pizza:

  • Apply buuter all over the pizza base and heat these bases on a tawa for 1 minute.


  • Spread sauce over pizza crust.


  • Top the sauce with the toppings just prepared


  • Sprinkle blcak pepper and Oregano on top of the toppins.


  • Press lightly.


  • Sprinkle grated Cheese on top.


  • Preheat oven to 200° C


  • Bake the pizza for 20 to 25 minutes, or until crust is brown




Tuesday, November 03, 2009

Peanut Butter Cookies


Peanut Butter Cookies




Ingredients:

Flour (Maida): 2 cups


Baking soda: 1 tsp

Baking powder: 1 tsp

Salt: 1/4 tsp

Butter, softened (kept at room tempeature): 3/4 cup

Powdered sugar: 1 cup

Vanilla Essence: 1/2 tsp

Cocoa powder: 1/4 cup

Peanut butter: 1/3 cup

Milk: 1/2 cup

Method:
 
  • Sift together flour, baking soda, baking powder, and salt. Set aside.

  • Cream together butter, sugar  in a large bowl. Mix in vanilla essence and cocoa powder.

  • Add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended.

  • Pour milk into dough, and stir until fully combined.

  • Keep the mixture in a refrigator for about 2 hour.

  • Take marble sized portions, roll them into balls and press it lightly.

  • Place these on the ungreased baking tray keeping sufficient distance between each

  • Bake in the preheated oven for about 12 minutes
\
  • Turn them onto a wire rack to cool. Store in airtight tin


Green Island Mocktail

Green Island Mocktail



Ingredients:

Khus Syrup: 3 tbsp
Sprite:to top up the glass
Lemon Juice: 3 tbsp
Blac Salt: a pinch
Jal Jeera: 1/4 tsp
Crushed Ice

Method:

  • Take a tall Mocktail glass


  • Add Crushed ice into the glass


  • Pour 3 tbsp of khus syrup over the ice.


  • Add jal jeera,black salt and lemon juice. Stir it for a minute


  • Pour Sprite over it just before serving.


  • Serve immediately.

Wednesday, October 28, 2009

Cashew Nut Cookies

Cashew Nut Cookies




Ingredients:

Maida: 2 cups
Baking Soda: 1/2 tsp
Powdered Sugar: 1 cup
Butter(soften): 2/3 cup
Cashew Nut: 1 cup
Milk Powder: 1/4 cup
Milk: 1/4 cup

Method:


  • Sieve Maida and together Baking soda for 2 times


  • Grind Cashew Nut to Powder


  • Add Cashew nut Powder to maida and mix well. Keep it aside.


  • Beat sugar and butter together till they becomes fluffy.


  • Add Milk Powder and milk to it and mix well.


  • Slowly add the maida and cashew nut mixture to the above mixture and make a soft dough


  • Keep the dough aside for 2-3 hours.


  • Shape into 6 or 7 lemon-sized balls.
  • Arrange 3 inches apart on ungreased baking sheet.

  • Using palm of hand, flatten each cookie to 1/2-inch thickness.

  • Preheat the Oven at 180 degree for 15 minutes


  • Bake cookies until faintly browned at edges, about 25minutes.
  • Remove from oven; let cool on wire rack.




    Recipes From Pratibha's kitchen: MALAI CAKE

    Recipes From Pratibha's kitchen: MALAI CAKE

    MALAI CAKE

    MALAI CAKE




    Ingredients:

    Fresh Malai: 1 cup
    Powdered Sugar: 1 cup
    Maida: 1 & 1/2 cup
    Baking Powder: 1/4 tsp
    Baking Soda: 1/4 tsp
    Vanilla Essence: 2-3 drops
    Honey: 1 tbsp
    Milk:1/3 cup

    Method:


    • Beat fresh Malai, sugar togetrhe till the mixture gets creamy and fluffy.


    • Sieve Maida,Baking Powder and Baking Soda together for 2 times.


    • Grease the cake mould with refined and maida.


    • Add Vanilla Essence and Honey to the malai mixture. Mix well.


    • Slowly add maida to this mixture. (One tablespoon at a time.)


    • Mix well and beat the mixture till it gains ribbon-loke consistency.


    • Transfer the mixture into the greased cake mould


    • Preheat the Oven at 250 degree for 30 minutes.


    • Bake the cake at 220 degree for 5 minutes.


    • You cake is readt. cut them into pieces. Serve hot or cold according to your choice.




    Wednesday, October 07, 2009

    Eggless Cocunut Cake

    Eggless Cocunut Cake








    Ingredients:

    Bread crumbs: 1 cup
    Plain flour: 2 cups

    Sugar: 1 cup(Powdered)

    Dessicated coconut powder: 1 cup

    Cocoa Powder: 1 tbsp
    Refined Oil: 8 tbsp

    Fresh curds: 1/2cup

    Milk: 10 tbsp

    Vanilla essence: few drops

    Baking powder: 1 tsp

    Baking soda: 1a pinch

    Dry Fruits: 2 tbsp

    1 tbsp - cashew nut pieces,(dust with a pinch of maida)


     
    Method




    • Sieve maida, coooa Pwder, baking Powder and Baking Soda 3-4 times.

    • Add coconut powder and bread crumbs, mix thoroughly and keep aside

    • In an another bowl mix milk, powdered sugar, curd, oil, blend well till it becomes creamy.

    • Keep the mixture aside for 5 min

    • Add maida mixture, spoon by spoon to the above milk mix.

    • Stir continuously in one direction without forming lumps, (You use hand or electric blender for better results)

    • Add Vanilla essence, dry fruits & mix well

    • Pour the batter into a greased microwave safe tray

    • Spread cashew over the batter and bake on micro high for 4-5 min

    • Check once and bake again for 3 to 4 min ar micro power 60

    • Insert a knife to check if baking is complete

    • When it is done, cool and cut into pieces


    Tuesday, October 06, 2009

    VEGETABLE MICROWAVE BIRYANI

    VEGETABLE MICROWAVE BITYANI




    Ingredients:

    Basmati Rice: 350 gms
    Potatoes: 200 gms
    Carrot: 200 gms
    Onion: 150 gms
    Green Peas: 1 cup
    French Beans: 125 gms
    Cauliflower: 1/2 cup
    Green Chiily: 4
    Ginger: 30gms
    Garlic: 20 gms
    Cardamon: 4
    Cinnamon: 3
    PeeperCorns: 1 tsp
    Cloves 4-5
    Red Chilly Powder: 1 tsp
    Birayani Masala: 4 tbsp
    Turmeric Powder: 1/2 tsp
    Coriander Powder:  1 tbsp
    Garam Masala Powder: 1/2 tsp
    Cumin Powder: 1/2 tsp
    Curd: 1 cup
    Saffron: 1 tbsp
    Milk: 1/2 cup
    Mint: 1/3 cup
    Coriander Leaves: 1/3 cup
    Rose Water: 2 tsp
    Cashewnut: 50 gms
    Raisins: 50 gms
    Almond: 50 gms
    Ghee or Refined: 120 gms
    Salt: to taste

    Method:


    • Wash and soak rice in 2 cups of water for half an hour.Drain the Water.


    • Cook the rice with all garam Masala viz cloves, caradamon, cinnamon stick till done.


    • Allow the rice to cool down slightly. Wash the rice in running water and keep aside.


    • Divide the curd into two equal parts.


    • Chopped the mint leaves and coriander leaves. Add these toone part of curd.


    • Add saffron into a warm milk and keep it aside.


    • Soak the almond for half-anhour in water and chooped it. Also chopped the cashew nuta.


    • Peel potatoes, carrots .Wash and dice them


    • Sliced the onion and green chilly.


    • Peel ginger,grlic and chopped them finely


    • Heat oil in a pan, add the remaining garam masala.Saute it over medium heat


    • Add onion and fry till it becomes brown.Add Ginger,Garlic and Green chillies. Mix well.


    • Add all the masala viz turmeric Powder,Red chilly Powder,Coriander Powder,Cumin Powder,Biryani masala and mix well and fry these for 2 minutes.


    • Add salt to taste. Mix well


    • Add plain curd. Stir it and add 2/3 cup of water. Bring it to boil. and simmer it till the vegetales are done.


    • Add the nuts viz cashewnut,almonds and raisins.Mix well


    • Take the cooked vegetables in a bowl.






    • In a microwave safe dish place one  layer of cooked rice, Apply one layer of cooked rice. one layer of curd with mint and coriander leaves and 3 tsp of saffron dissolved in milk.




    • Repeat the step once more.


    • Microwave for 5 minutes at 100% power. Allow it to stand for 5 minutes.


    • Take out in a serving dish. Mix well


    • Serve hot with Raita

    • Alternatively, you can do these same steps in an handi.


    • In an handi  place one layer of cooked rice, vegetables, curd with coriander and mint leaves and saffron dissolved in milk. Repeat the same process once again


    • Cover the lid.Apply the atta dough all around the dough. Press it lightly


    • Cook it on a low flame for about 20-25 minutes


    • Take out in a serving plate.Mix well


    • Serve hot with raita


    Monday, October 05, 2009

    GUR KI SHIKANJI

    GUR KI SIKANJI




    Ingredients:

    Jaggery: 5 tsp (Powdered)
    Sugar: 2 tsp
    Black Salt: 1 tsp
    Jal Jeera: 2 tsp
    Roasted Cumin Powder: 2 tsp
    Lemon Juice: 1/2 cup
    Salt: a pinch
    Ice cubes: 5-6
    Water: 3 cups

    Method:


    • In a tumbler take jaggery, sugar .add water and mix till sugar and jaggery dissloves in water.


    • Add black salt, jal jeera, roasted cumin powder, lemon juice and a pinch of salt.Mix well


    • Your sikanji is ready




    • In a glass add ice cubes add sikanji.


    • Garnish with mint leaves and lemon.


    • Serve immediately.







    Monday, September 28, 2009

    NAVRATRI SPECIAL NARIYAL LADOO





    Ingredients:


    Desiccated coconut: 200 gms

    Milk: 2 cups

    Khowa: ½ cup

    Almond: 10

    Cashewnut: 10

    Ghee: 3 tsp

    Raisins (Kismis): 1 tsp

    Powdered Sugar: 5-6 tsp


    Method:




    • Grind Almonds, cashenuts and raisins to a fine powder

    • In a kadhai heat ghee. Once ghee is done add desiccated Coconut Saute it for 1 minutes.

    • Add Grinded dry fruits powder, Powdered sugar and sauté it the coconut changes its colour to slightly pink in color.




    • Remove from fire and allow it cool by itself.

    • In the same kadhai boil 2 cups of milk.When milk starts boiling add the coconut powder and mix well.

    • Add khowa and mix well on fire for about 2 minutes.

    • Remove from fire. Allow it to cool

    • Shape into laddoos(small round balls).



    Tuesday, September 22, 2009

    CHEESE BALLS

    CHEESE BALLS




    Ingredients:



    Paneer(Crushed): 1/2 cup
    Cheese: 1 cup(Grated)
    Potatoes:2-3 (boiled and mashed)
    Black Pepper: 1/2 tsp
    Sugar ; 1/2 tsp(Optional)
    Cornflour: 1/2 cup
    Red Chilly Powder: 1/2 tsp
    Green chillies: 1-2 (Chopped finely)
    Coriander leaves: 2 tsp (chopped finely)
    Oil: for deep Frying

    METHOD:

    • In a bowl mix together crushed Panner, frated Cheese and boil & mashed potaoes.Mix well.


    • Add all the other ingredients except oil


    • Make round balls out of it.


    • Keep it in the Refigrator for about 10-15 minutes







    • Deep fry the balls into it changes its color to golden brown.


    • Take out the balls into kitchen towel


    • Serve immediately with sauce




    DAHI KABAB

    DAHI KABAB



    Ingredients:

    Hung Curd: 2 cups
    Makhana (Lotus Seeds): 2 cups
    Carrot: 1 (peeled & Grated)
    Paneer: 1/2 cup (Crushed)
    Onion: 1 (Medium, chopped finelly)
    Coriander Leaves: 4 tsp
    Green Chilly: 2 (chopped finely)
    Jal Jeera: 1 tsp
    Black salt: 1/4 tsp
    Chat Masala: 1/4 tsp
    Garam Masala: 1/4 tsp
    Red chilly Powder: 1/4 tsp
    Black Pepper Powder: 1/4 tsp
    Raisins: 1 tsp
    Salt: if required
    Oil: For deep Frying

    Method:


    • Grind the Makhana into powder in a Grinder.



    • In a bowl take Hung Curd, Powdered Makhana and mix well



    • Add all the other ingredients except oil and make it into a soft dough



    • Keep it aside for 5 minutes


    • Shape them into small kababs


    • Heat oil in a kadhai


    • Deep fry these kabas


    • Serve hot with tea