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Wednesday, April 29, 2009

Chocolate Icecream

CHOCOLATE ICE-CREAM
Ingredients: 2 cups milk 1 cup milk powder 1 cup - cream Chocolate bar 1 cup powered sugar 1 teaspoon vanilla essence Method:
  • Take the milk in a bowl. Put the milk powder and half cupful of the sugar in a bowl and beat the mixture.
  • Put this mixture on a double boiler and beat it till the mixture becomes light.(approx: 10 minutes)
  • Scrape the chocolate, and put it in a small saucepan. Add threetablespoonfuls of sugar, 1 tablespoon of hot milk and two tablespoonfuls of hot water.
  • Stir over a hot fire until smooth and glossy. Add this to the cooking mixture. And mix well and cook it on a double boiler for another 5 minutes.
  • Whip the cream over a bowl of ice till the cream becomes thick
  • Add the whipped cream over the milk mixture and mix it well.
  • Remove the mixture from double boiler.
  • Cook the mixture for twenty minutes stirring continuously with the help of a beater.
  • When the mixture cools divide this mixture into 2 equal parts and churn both separately in a blender.
  • Pour into a aluminum container. Cover and freeze till it is semi-set
  • Churn in a blender again and transfer into a container. Cover and freeze till it is firm. Scoop and serve
  • Your ice cream is ready..
Chocolate Fudge Ingredients:
  • Ice-cream (that you have just prepared)
  • 1/2 cup chocolate sauce
  • 1 tbsp. chopped nut (almonds and cashews)

Method: ·

  • Heat the sauce till it becomes thick.
  • Add 2 scoops of ice-cream in a bowl, pour the sauce. As per taste
  • Sprinkle chopped nuts.
  • Serve instantly

Tuesday, April 28, 2009

SERVINGO IDEAS

I. Chinese FOOD Type:Chinese Welcome Drink:
  • Soup
Starters
  • Wanton
  • Spring रोल
MAIN COURSE:
  • Fried Rice
  • American Chopsuey
  • मंचूरियन
  • Hakka नूडल्स
SWEET-Dish

  • Fruit Ice-cream
  • Honey Noodles

Monday, April 27, 2009

SERVING IDEAS

II. UP/MP/North India FOOD TYPE: UP/MP/North India
Welcome Drinks:
  • Fresh Juice,
  • Mock tail,
  • Jal Jeera,
  • Panna
Starters:
  • Hara Bhara Kababs
  • Panner Pakoda
  • French Fries
  • Mix Pakoda
MAIN COURSE:
  • रोटी /पुरी /आलू की काचौरी
  • आलू टमाटर की सब्जी ,बैगन आलू की सब्जी
  • मिक्स दाल , Fry
  • पनीर की सब्जी,मलएई कोफ्ता
  • बूंदी का रायेइता,
  • पुलाओ , जीरा राइस , सिंपल राइस
  • सलाद
SWEET-DISH:
  • खीर
  • गुलाब जामुन
  • बेसन का लड्डू
  • आता का लड्डू
  • कलाकंद
II.Punjabi FOOD TYPE: Punjabi Welcome Drinks:
  • Fresh juice
  • Mock tail
  • Sweet Lassi
  • Lassi
  • Jal Jeera
  • Thandai
Starters:
  • Hara Bhara Kababs
  • Panner Pakoda
  • French Fries
  • Mix Pakoda
MAIN COURSE:
  • राजमा /छोले /कला चना /दाल मखानी /काली उरद दाल /
  • मक्के की रोटी /सरसों का साग
  • चना भातुरा
  • तंदूरी चिक्केन
  • पुलाओ
  • तंदूरी रोटी /कुलचा/लच्छा पराठा/नॉन
  • सलाद
स्वीट -डिश:
  • जलेबी विद रबरी
  • रबरी
  • Mawa ki मिठाई
  • खीर
III. Rajasthani FOOD TYPE: Rajasthani
Welcome Drinks:
  • Fresh juice
  • Mock tail
  • Jal Jeera
  • Thandai
Starters:
  • Hara Bhara Kababs
  • Panner Pakoda
  • French FriesMix Pakoda
MAIN COURSE:
  • दाल बाटी
  • कचौरी /मिस्सी रोटी
  • गत्ते की सब्जी /राजस्थानी कड़ी ,
  • पापड़ की सब्जी
  • गुवार्फाली की साग
  • गत्ते का पुलाओ
स्वीट -डिश:
  • चूरमा
  • चूरमा की लड्डू
  • मूंग दाल का हलवा
  • मालपुआ विद रबरी
  • बालूसाही
  • घेवर
IV. Gujarati
Food Type:Gujarati
Welcome Drinks:
  • Fresh juice
  • Mock tail
  • Jal Jeera
  • Thandai
  • Panna
Starters:
  • पात्रा
  • खांडवी
  • ढोकला
  • समोसा
  • Vegetable मुठिया
  • Batata Wada
  • Papdi
  • cholafali

MAIN COURSE :

  • पूरनपोली
  • तुवर की स्वीट दाल
  • राइस
  • पापड़
  • अचार
  • Baigan का bharwa सब्जी/ दम आलू , आलू Gobi, आलू मटर /सेव तमेताणु शक/Khati meethi Kadhi/Khattai-Aalu
  • चपाती , Bajri Rotla, Buscuit/ Lilva Kachori
  • Yoghurt/बतर मिल्क
  • सलाद
  • Chutney

स्वीट -डिश:
  • श्रीखंड
  • बासुंदी
  • मूंग दाल हलवा
  • रसमलाई

Thursday, April 23, 2009

Recipes From Pratibha's kitchen: SOYA KABAB

SOYA KABAB
Ingredients:
Soya Chunks: 2 cups
Rawa: ½ cup
Sabudana: ½ cup (Sago)
White Flour: ¼ cup
Onion: 1 (chopped finely)
Green chillies: 2-3 (finely chopped)
Coriander leaves: finally chopped
Red Chillies Powder: ½ tsp
Ginger: 1” inch (chopped finely)
Black Pepper Powder: ½ tsp
Garam Masala Powder: 1tsp
Chat Masala: 1 tsp
Salt: as per taste
METHOD:
  • Soak Soya chunks in warm water for about 15-20 minutes.

  • Soak Sabunda in cold water for about 30 minutes. ·

  • Soak Rawa in water for 15 minutes.

  • Squeeze the water from Soya chunks.

  • Coarsely grind the Soya chunks. ·

  • In a bowl take grinded Soya chunks,add soaked Rawa, Sabudana, white flour, chopped onions, green chillies, coriander leaves, ginger, red chillies powder, black pepper powder, garam masala Powder, chat Masala and salt and mix it well.

  • Divide the mixture into sixteen equal portions and shape them into round kababs.

  • Heat sufficient oil in a frying pan.

  • Gently lower the kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides.

  • Drain on absorbent paper.

  • Serve hot with Tomato Ketchup

MANGO & WATERMELON SHAKE


Ingredients:




Mango: 1 (Ripe)
Water melon: 1 cup (seeded, sliced)
Milk: 1 glass
Fresh Cream: 2tsp
Sugar: 8-10 table spoon
Ice Cubes: 4-5


Method:


  • Peel and cut the mango In a blender take mango and watermelon; blend it to a smooth paste.
  • Add milk, cream, sugar, ice cubes and blend it once again for 1 minute.
  • Take out it in a glass
  • Serve chill


Preparation Time: 5 minutes


Cooking Time: 2-3 minutes


Serves: 2

Wednesday, April 22, 2009

POTATO CURRY

POTATO CURRY
Ingredients: Potato: 5 Tomato: 3 (finely chopped). Mustard Seeds: ½ tsp Cumin Seeds: ½ tsp Saunf: ½ tsp Turmeric Powder: 1 tsp Coriander Powder: ½ tsp Cumin Powder: ½ tsp Saunf Powder: ½ tsp Garam Masala: ½ tsp Green Chilles paste: 1 tsp Sugar: 2 tsp Water: 2 cups Salt: as required Oil: for cooking METHOD:
  • Half boiled the potato. Cut them into dices
  • Heat oil in a pan, add cumin seeds, mustard seeds, saunf.Once they start crackling add chopped tomatoes and cook it covered for 2-3 minutes.
  • Add sugar, salt and ½ cup of water and cook till the tomatoes are well cooked.
  • Add all the masalas and cook till oil separates from the gravy.
  • Add the potatoes and mix well so that the masala are coated all over the potatoes.
  • Fry it on a high flame for 1 minute
  • Add the remaining water. Cover the lid and cook on a low flame for about 15 minutes.
  • Remove the lid and cook for another 5-8 minutes or till the potatoes are done.
  • Garish With cream.
  • Serve with rice or chapatti Serves: 4-5 Preparation time: 10 minutes Cooking time: 20-25 minutes

Tuesday, April 21, 2009

RAJASTHANI THALI RECIPES

RAJASTHANI THALI
I.Shahi Gatte Curry Ingredients: For Gatte: Besan / Gram flour – ½ cupChili powder - 1/2 tsp Turmeric powder: ½ tspCoriander powder - 1/2 tsp Cumin seeds: ½ tsp Water: 2 cupsGhee - 1 tspSalt to taste For the curry: Curds / Yogurt – 5-6 tsp Onion: 1 (finely chopped) Ginger-garlic paste: ½ tsp Tomato: 1(finely chopped) Cumin seeds: 1tsp Ajwin: ½ tsp Asafoetida: ½ tsp Chilli powder - 3/4 tsp Coriander powder - 3/4 tspTurmeric Powder ½ tspOil: 1tsp & for fryingSalt to taste METHOD: For the gattas: Mix Besan with chilli powder, coriander powder, turmeric powder, oil and salt. Add water to get smooth batter.The batter should look like: Heat 1 tsp oil in a pan, add cumin seeds, Ajwin, asfotedia.Once start crackling add the batter of Besan Stir continuously till the batter becomes thick and no lumps are found. Grease a thali with oil add the Besan which we have thickened. Allow it to cool for 15 minutes Cut it into the desired shape. Deep fry these gattas. Your gattas are ready.
For the Curry: Strain the curd through a strainer. Add salt, chili powder, coriander powder and turmeric powder. Stir it well. Heat oil in a kadhai. Put cumin, green chillies. Once start crackling add onions and ginger garlic paste When onion becomes transparent add tomatoes and cook till the tomatoes are done. To this add the curd mixture. And stir continuously. Add water and allow it to boil and cook it for 5 minutes while stirring continuously. Add the gattas Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
Your sahi besan gatta is ready.
II. PAPAD KI SABJI Ingredients: Papads: 3-4 Ghee: 1 tsp Small onion - 2 (finely chopped) Green chillies: 2-3 Mustard seeds - 1/4 tsp Cumin seeds - 1/4 tsp Asafoetida powder - 1/4 tsp Chilli powder - 1/4 tsp Turmeric powder - 1/4 tsp Sattu: 4 tsp Ghee - 1 tsp Water - 1/2 cup Salt - as required Coriander leaves - for garnishing Method: Heat ghee in a pan, add mustard seeds and when it splutters add cumin and asafoetida powder. Add onions and fry until light brown. Add chilli powder, turmeric powder and salt. Dissolve Sattu in 1 cup of water and add it to the kadhai and bring it to boil. Break the fried (deep fried in oil) or toasted papads into small pieces. Add to the water and boil for 5 more minutes. Garnish it with the coriander leaves
III.GATTE KA PULAO Ingredients: For gatte: Besan – ½ cup Red Chilli powder – ½ tsp Turmeric Powder: ½ tsp Cumin seeds – ½ tsp Ajwin- ½ tsp Curd - 1 tbsp Salt - as required Asafoetida - 1/4 tsp Oil - for frying For Pulao: Rice - 1 cup Onion – 1 sliced Cardamom - 2 crushed Cloves - 2 crushed Cashews - few Sugar: 1 tsp Bay leaf: 1 Keasr: 3-4 strings (dissolved in Milk) Cumin seeds - 1/2 tsp Asafoetida - 1/4 tsp Chilli powder - 1/2 tsp Turmeric powder - 1/2 tsp Garam masala - 1/2 tsp Garlic, Green chilli, Ginger paste - 1 tsp Oil - 1 tbsp Ghee - 1 tsp METHOD: For Gattas: Boil water in a large pan. Add 1 tsp oil and salt. Mix all the ingredients together and by adding very little water, make stiff dough. Divide the dough into equal portions. Shape into a thin cylinder. Drop into the boiling water and cook for about 15 minutes. Drain and let it cool. Once cooled, cut into small bits and deep fry in oil.
For Pulao: Cook rice with right amount of water. Let it cool. Heat ghee in a kadhai; add cardamom, cloves, cashews, bay leaf and cumin. When it turns light brown, add the sugar When sugar gets dissolved in oil add the onion and the chilli-ginger-garlic paste and saute for 5 minutes. Add the asafoetida, chilli powder, and turmeric powder and Garam masala. Saute for a while. Add the gattas and salt. Mix well. Add cooked rice and cook it for 4 minutes. Add kesar dissolved in milk. Cook it covered for 2-3 minutes. Your gatte ka Pulao is ready.
IV. MISSI ROTI
Ingredients: Wheat flour (Atta) – ½ cup Besan (Gram flour)- 1 cup Onion: 1 (small, finely chopped) Green Chillies: 2-3 (finely chopped) Coriander Leaves: 3-4 table spoon (finely chopped) Turmeric Powder: ½ tsp Red chilli powder – ½ tsp Coriander powder – ½ tsp Chat Masala: ½ tsp Salt - as required Ghee - for brushing Ghee - 3 tsp Oil: to roast Butter: as required Method: Combine all the ingredients except ghee in a bowl. Make into stiff & soft dough by adding little water. Once the dough is done let it rest for 15 minutes. Divide the dough into equal portions and form them into evenly sized balls. Grease the tabletop and keep dough on it. Press a little bit. Roll it into small and thick rotis of six inches diameter. Heat a tava, add the rotis and cook on both sides. Brush little ghee on the rotis. Once cooked on both sides, place it on the serving plate, apply little butter. Serve hot.

Monday, April 20, 2009

CORN-PEANUT FRITTERS


CORN-PEANUT FRITTERS



Ingredients:




Fresh Corn: 1/3 cup
Bread slices - 3 to 4 slices
Semolina: ¼ cup
Peanuts- ¼ cup.
Chana dal- ¼ cup.
Potatoes – 2 (small)
Coriander leaves - 3 to 4 table spoons (finely chopped)
Green chillies - 3 to 4 (finely chopped)
Ginger - 1 inch piece,(finely chopped)
Onions: 1 (finely chopped)
Lemon juice - 2 to 3 tsps
Chat masala: ½ tea spoon
Red chilly Powder: ½ tea spoon (optional)
salt - to taste
Oil - for frying


Method:


  • Soak the corn for at least 4-5 hrs in water
  • Pressures cook the corn with little salt till the corn becomes soft. Grind it coarsely
  • Roast the peanuts and Chana dal. Grind the roasted peanuts and Chana dal to a coarse mixture.


  • Take it in a bowl; add corn mixture, semolina, onion, boiled & mashed potato, chopped chillies, ginger, coriander leaves, red chilly powder, salt, chat masala and lemon juice.


  • Dip the bread pieces in water and squeeze out any excess water and add it to the mixture.


  • Add salt to taste. Mix well and then roll them in to balls flatten a little bit and deep fry these in a pan.


  • Take out it in a bowl, springle chat masala and red chilly powder on the top.


  • Garnish with cheese and coriander leaves.


  • Serve it hot with ketchup or chutney


Serves: 2-3


Cooking Time: 15-20 minutes

Saturday, April 18, 2009

RAGDA PATTIES

RAGDA PATTIES
Ingredients: For Patis: 4 large boiled potatoes 3-4 slices of white bread ¼ cup finely chopped onion ¼ tea spoon coriander powder ¼ tea spoon cumin powder ½ tea spoon Red Chilly Powder. Oil: for frying Salt: METHOD: Boil potato and mashed it Soak white bread in water and squeeze off excess water. Add the bread into the mashed potato and mix well. Mix all other ingredients. Make small balls of it; flatten on the palm of your hand and shallow fry them from both sides. For Ragda: 1 cup dry green peas soaked overnight or about 5-6 hours Turmeric Powder: ½ tspSalt: as per taste Amoohar Powder: ½ tsp Asafoetida: a pinch Oil: 2 table spoon Onion (finely chopped): 5 table spoon Green chillies: 2-3 (finely chopped) Cumin Seeds: ½ tea spoon Mustard Seeds: 1/ tea spoon Method: Pressure cook the peas with turmeric and salt till they are soft and mushy. Prepare the tempering by heating the oil; add the mustard seeds, cumin seeds Once they start crackling add green chillies, onion and asafoetida. Add the cooked peas, amoohar powder and more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker. Simmer for 10 minutes and keep aside. DRY MASALA: Chat masala: ½ tea spoon Red chilly Powder: ½ tea spoon Black salt: ½ tea spoon Roasted cumin powder: ½ tea spoon. Method: In a bowl Mix black salt, cumin powder, red chilly Powder and chat masala and keep aside.
For Green chutney:
Chopped coriander leaves: 1cupGreen chilies: 6-8 Tomato: 1 (small)
Ginger chopped: 1 table spoon Galic chopped: 1 table spoon
Lemon juice: ½ table spoonSalt Method:
Grind all together with minimum amount of water to a smooth paste
For Sweet chutney: Jaggery: 2 table spoon Tamarind paste : 1 table spoon Sugar: 1 table spoon Water : 1 cup Red chilly Powder: ½ tea spoon Cumin Powder: ½ tea spoon Salt: ½ tea spoons Method: Take jaggery and 1/4 cup water in a pan and cook till jaggery is completely dissolved. Add tamarind mixture, red chilly Powder, Cumin Powder and salt to boiling jaggery Allow cooking for 5mins till the chutney becomes thick.
For Garnishing: 8-10 puris used for Pani Puri
finely chopped onion: ½ cup
Chopped coriander leaves: 1/2 cup
Lemon juice: 1-2 table spoons
Sprouted moong: 1-2 table spoon
Sev: ½ cup Method: In a serving bowl, take hot Ragda, mix all dry masalas. Add sweet and spicy chutneys depending on taste. Mix well. Now add a Patis, such that it soaks Ragda. Add chopped onions, lemon juice, chopped coriander leaves, Sev and crushed puris.

Sweet Corn Soup


SWEET CORN SOUP
Ingredients:
Fresh Corn: 1½ cup 1 carrot finely chopped
Cabbage finely chopped: 1/4 cup
1 spring onion finely chopped 2 tsp finely chopped Onion ½ tsp finely chopped garlic ½ tsp finely chopped ginger.1/2 tsp.
sugar: 1/2 tsp.
Green chilly sauce: 1/2 tsp
Soya sauce: ½ tsp
Tomato Sauce: 1/2 tsp Salt: to taste
5 cups water


Method:

  • Pressures cook the fresh corn till tender and keep some corn separately.


  • Grind the remaining corn with little water.


  • Heat Butter in a frying pan. Add onion, garlic, carrot, cabbage, spring onion, boiled corns and saute it for 3-4 minutes.


  • Add water, salt, sugar, and all three types of sauce.


  • Mix well and put to boil. Once boiling, add corn paste and stir continuously.


  • Keep stirring till the soup is thick and clear.


  • Serve hot

Wednesday, April 15, 2009

PANEER MAHARANI


PANEER MAHARANI




Ingredients:


Paneer: 250 Gms
Khoya: ½ cup
Cashew-nut and almond paste: 5 tsp
Sliced Cheese: 1 Boiled Onion: 2
Boiled Tomato: 2 Green Capsicum: 1
Carrot: 1
Boiled Green Peas: ½ cup
Ginger-garlic Paste: 1 tsp
Cumin Seeds: ½ tsp
Mustard Seeds: ½ tsp
Coriander Seeds: ½ tsp
Red Chilly Powder: 1 tsp
Sugar: 1tsp
Milk: ¼ cup
Bay leaves: 1
Water: for cooking
Turmeric Powder: ½ tsp
Garam Masala: 1 tsp
Coriander Powder: ½ tsp
Cumin Powder: ½ tsp
Oil: for cooking
Salt: As per taste


For Garnishing:

Fresh Cream: 3-4 tsp
Green Chillies: 1(finely chopped)
Red Chillies: 1 (finely chopped)
Ginger: ½” (Finely chopped)
Coriander Leaves: Finely
Chopped Kasturi Methi: Finely Chopped

Method:

  • Grind onion and tomato to a smooth paste.






  • Heat oil in a pan. Once oil is done add sugar.







  • Once sugar gets dissolve in oil add cumin seeds, Mustard Seeds, Coriander seeds.







  • Once they start crackling add Bay leaves and cook for few minutes.







  • Add onion paste and ginger garlic paste and cook till oil separates.







  • Now add cashew-almond paste, tomato paste turmeric Powder, Coriander Powder, Cumin Powder and fry for 5-10 minutes.







  • Add finely chopped Capsicum,and carrot. Mix it well







  • Add khova, sliced cheese and mix well and cook till oil separate from the gravy.







  • Now add milk and cook till milk start boiling.







  • Now add boiled green peas. Mix the gravy well.







  • Once the gravy gets thicken add red chilly Powder and Garam Masala.







  • Cook for 5 minutes.







  • Add Fried Paneer, salt and water.







  • Cook on a higher flame till water start boiling.







  • Lower the flame and cook till gravy gets thicken.






For Garnishing:

  • In a bowl take fresh cream, beat it well.







  • Now add red chillies, green chillies, coriander leaves, Kasturi Methi, ginger and mix it well.







  • Pour this over your ready vegetable.







  • Serve hot with naan, kulcha or Chapatti.





Preparation Time: 20-25 minutes

Cooking time: 35-40 minutes

Serves: 4-5

Monday, April 13, 2009

SOYA DHOKLAS

SOYA DHOKLA Ingredients: Soya Chunks: 1 Cup Moong dal: ½ cup Chana Dal: 4 tsp ENO: 1 pouch Baking Powder: 1 tsp Sugar: 1 tsp Red chilly powder: ½ tsp Haldi Powder: ½ tsp Amchoor powder: 2 tsp Lemon Juice: 2-3 tsp For Tampering: Few Curry leaves:1tsp Mustard Seeds:2tsp Oil: 1 tsp Coriander leaves (chopped): 2-3 tsp green chilies (vertically slit): 2-3 METHOD: Soak Moong and Chana dal in water for 3 hours. Grind the dal into a smooth paste. Add baking powder, Haldi powder and mix it well. The batter should be of thick consistency. Keep the batter for 4 hours covered with a lid. Now Soak Soya chunks in warm water for 20 minutes and then grind it well. Add this mixture to the batter and mix it well Now in small bowl take Eno, amoohar Powder, sugar, chat Masala, Salt, red chilly Powder, 1tsp oil and lemon juice and mix well. Add this to the batter and mix well Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Pour the batter into the greased pan and steam for 20-25 minutes or till done. Cool for sometime and cut into big cubes. Heat little oil in a small pan and add mustard seeds, green chillies, coriander leaves and curry leaves allow to splutter. Remove and pour it over dhoklas. Garnish the Soya dhoklas with coriander leaves. Serve with amoohar chutney. Serves: 3-4 Cooking Time: 30-35 minutes

EGGLESS CHOCOLATE CAKE


EGGLESS CHOCOLATE CAKE
Ingredients Maida: 1 Cup Powdered Sugar: ½ cup Milk Powder: ½ cup Baking soda: ½ tsp Sugar: 1tsp Chocolate: 1 (Dairy Milk or any milk chocolate) Soda bi-carb: A Pinch Butter: 50 Gms Milk: ½ Cup Method Take Maida, Sugar and Milk Powder, Baking Powder, Soda bi-carb in a bowl and mix it. Sieve the flour, Milk Powder baking powder and soda bi-carb together for 2-3 times. Grease the cake mould with oil and Maida In a separate bowl melt the butter, chocolate in double boiler. Once again remove it from fire and add 1 tsp sugar, 6 tsp milk and with the help of beater till thick consistency is formed. Add this mixture into the flour mixture and mix it well Add the remaining Milk into the mixture. Add the Vanilla Essence. Beat the mixture well for 2-3 min. Transfer the content into the greased bowl. Preheat the oven at 220 0C for 45 minutes. Keep the cake mould into it. Bake the cake mixture at 180 oC for 30-45 minute or Bake till toothpick or knife inserted in center comes out clean Let the cake to be cool for 5 min inside the oven only. Your cake is ready. Decorate the cake with your favourite icing

SOYA KABAB

SOYA KABAB
Ingredients: Soya Chunks: 2 cups Rawa: ½ cup Sabudana: ½ cup (Sago) White Flour: ¼ cup Onion: 1 (chopped finely) Green chillies: 2-3 (finely chopped) Coriander leaves: finally chopped Red Chillies Powder: ½ tsp Finger: 1” inch (chopped finely) Black Pepper Powder: ½ tsp Garam Masala Powder: 1tsp Chat Masala: 1 tsp Salt: as per taste METHOD: · Soak Soya chunks in warm water for about 15-20 minutes. · Soak Sabunda in cold water for about 30 minutes. · Soak Rawa in water for 15 minutes. · Squeeze the water from Soya chunks. · Coarsely grind the Soya chunks. · In a bowl take grinded Soya chunks. · Add soaked Rawa, Sabudana, white flour, chopped onions, green chillies, coriander leaves, ginger, red chillies powder, black pepper powder, garam masala Powder, chat Masala and salt and mix it well. · Divide the mixture into sixteen equal portions and shape them into round kababs. · Heat sufficient oil in a frying pan. Gently lower the kababs in the oil, a few at a time, and shallow fry till evenly golden brown on both the sides. Drain on absorbent paper. · Serve hot with Tomato Ketchup

Tuesday, April 07, 2009

CASHEWNUT & PANEER MASALA

Cashewnut & Paneer Masala Recipes
Ingredients: Paneer: 200 gms Whole Cashew nuts- ½ cup Sweet less khova- 1 cup Ghee- 2 table spoon Milk:1/2 cup Onions- 2 Ginger-garlic-green chillies paste: 1 tsp Salt- as required Saunf: 1 tsp Sugar- ½ tsp Garam Masala: 1 tsp Red Chilly Powder: 1 tsp. Almonds- 6 (Soak in water for 15 minutes) Oil: For Cooking Corinder Leaves: for Garnishing Cream: for garnishing METHOD: Fry cashew nuts separately in ghee until golden and keep aside. Fry Paneer till golden. Grind onion to a smooth paste Grind almond also to a smooth paste. Heat ghee and fry khova to golden brown color. Remove and keep separately In pan heat oil, add saunf. When saunf starts crackling add onion paste and cook till oil separates. Add gnger-garlic-green chillies paste, almond paste, sugar and mix well. Cook till oil separates. Add milk and mix well. When milk get start boiling add khova. Add Garam masala and salt and fry till it smells good. Cook till gravy thickens.Add paneer and cashew nut and mix well. Now simmer it uncovered for 3-4 minutes. Serve hot garnished with the cream and coriander leaves

Sunday, April 05, 2009

DAL BATI

DAL BATI
Ingredients for Bati

Whole wheat flour: 2 cups
Semolina (Sooji):1/2 cup
Ghee, melted : ½ cup
Jeera:1/2 tsp
Ajwin:1/2 tsp
Baking Powder: a pinch
Salt to taste
Water for Kneading

Ingredients for Dal

Arhar dal: 1/2 cup
Chana dal:1/2 cup
Moong Dal: 1 cup
Jeera:1 tsp
Onions, chopped finely : 1cup
Tomatoes, chopped finely : 3/4th cup
Ginger-garlic paste : 1 tsp
Garam Masala powder : 2 tsp
Red Chilly powder : 2 tsp
Turmeric powder : 1 tsp
Green chilies, finally chopped: 2 tsp
Coriander leaves, chopped finely : ½ cup
Ghee : 4 tsp · Oil
Salt to taste

METHOD

  • Knead a soft dough with flour, semolina, ghee, Ajwin, Jeera, baking powder salt and just enough water
  • Roll into lemon-sized balls. Cover and keep for 15 minute.
  • Heat the electronic tandoor for 5 min
  • Now roast these baatis in batches in tandoor till puffed and golden outside and spongy inside for 15-20 min. keep hot.
  • Arrange the baatis on a serving plate break and pour melted ghee on the baatis
  • Soak the three dal for 2 hours seperately. 
  • Take dal in pressure cooker; add water, turmeric powder and salt.
  • Pressures cook the dal till it becomes soft.
  • In a blender take tomato, green chilies, ginger and blend it to a fine puree.
  • Heat 4 tbsp oil. Add Jeera, onions. Brown them.
  • Add ginger-garlic paste and tomatoes puree.
  • Fry and add all the masalas, beans salt. Simmer till well blended. The gravy should be thick.
  • Add cooked dal and mix it well and allow it to simmer for few more minutes.
  • Your dal is ready.
  • Garnish it with coriander leaves.
  • Dip hot baatis in the dal while eating

Thursday, April 02, 2009

EGGLESS CAKE


EGGLESS CAKE

Ingredients

Maida:1 Cup
Powdered  Sugar:1/2 cup
Milk Powder: ½ cup
Baking soda:1/2 tsp
soda bi-carb: A Pinch
Butter: 50 gms
Milk: ¼ th Cup


Method


  • Take maida,sugar and milk powder, baking powder, soda bi-carb in a bowl and mix it.


  • Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together for 2-3 times.


  • Grease the cake mould wih oil and maida


  • In a separate bowl melt the butter in double boiler. Add the butter into the mixture and mix well. Add the Milk to the mixture. Add the Vanilla Essence. The mixture should look like:


  • Mix well for 2-3 min. Transfer the content into the greased bowl. The mixture will look like Heat the pressure cooker for 2-3 min min.


  • Keep the cake mould into it. Cover the lid without whistle.


  • Keep it for 30-35 minutes. Your cake is ready.


  • Let the cake to be cool for 5 min.

VEG MATAR KEEMA


VEG MATAR KEEMA
 (For 2-4 people)

Ingredients:

Groundnuts: 250 gms
Boiled Peas: 1/2 Cup
Boiled Carrot: 2
Onions: 2
Tomatoes (Finely Chopped): 1
 Ginger: 1” inch
Garlic: 6 flakes
Green Chilies; 2-3
Haldi Powder: 1 tsp
Coriander Powder: 1/2 tsp
Garam Masala Powder: ½ tsp
Coriander Leaves
Salt: to taste
Oil: for cooking
Cream for Garnishing.

METHD:

  • Grind Coarsely Groundnuts without removing the coating.
  • Roast the powder for a while. (approx 1-2 min). Grind onions, green chillies, ginger, and garlic to make it into a smooth paste.
  • Cut boiled carrots into small pieces.
  • Heat oil in a frying pan.
  • Add the onion paste to it; cook till onions start leaving oil from behind.
  • Once onion is done add all masalas, finely chopped tomatoes and little water to it.Cook till done.
  • Once the tomatoes are well cooked add ground nuts, boiled green peas and carrots to it. Mix well and add ½ cup water and allows it to simmer it for 5 min.
  • Add coriander leaves and mix well. Allow it to cook uncovered for 2-3 min.
  • Garnish with Cream and coriander leaves. Serve hot with phulkas.

MOONG AUR HARE MATAR KI SABJI


MOONG AUR HARE MATAR KI SABJI

MOONG DAL AUR HARE MATAT KI SABJI

Ingredients:
 Moong Dal: 250 gms
Hare Matar: 500 gms
Hing: A pinch
Bay Leaf: 2-3
Sliced Onions:2
Onion Paste: 1 onion
 Ginger-Garlic Paste: 2-3 Tsp
Sliced Green Chillies: 2
Cumin Seeds: 1tsp
Haldi Powder: 1/2 tsp
 Red Chilies Powder: 1/2 tsp
Garam Masala: 1 Tsp
Salt: As per taste
Oil for Cooking

Method:

  • Soak Mong dal for at least 2 hour. After that grind the dal to make into a smooth paste.

  • Heat 2 tsp oil n a non stick pain add hing,haldi powder and then add dal paste and fry the dal till it changes its colour.Take out the dal in another utensil.

  • Heat oil in another pan. Add cumin seeds,green chilles,bay leaf, sliced onions and cook till onion becomes transparent.

  • Add ginger-Garlic paste and onion paste and fry till done. Add Haldi powder, red chilies powder and Garam masala and mix well.

  • Add water. Cook till masalas are done.

  • Add boiled peas and fried dal. Cook in on a medium flame for about 5 minutes.

  • Add salt according to taste Garnish with Lemon and onion.

QUICK RECEPIES IDEAS

QUICK RECEPIES IDEAS
  • दही में सुगर और नमक मिलाये.अब इसे मठरी या वेफ्फेर्स पर डाले। ऊपर से चाट मसाला और भुना जीरा बुरकें।
  • उबले हुए लाल चने में बारीक़ कटे प्याज, खीरा, हरा मिर्च, हरा धनिया, टमाटर, आलू, निम्बू का रस,चाट मसाला,लाल मिर्च पाउडर डालकर मिलाये। चना चाट रेडी है।
  • Take a bread Slice. Apply butter over it. Now add finely sliced onion, capcicum, mushrooms, carrot, cabbage over the bread.Add grated cheese to the toppings. Bake it in a oven Your bread pizza is ready to serve.
  • In a bowl take water soak bread in it. take out bread. Heat oil in a pan.Add onion,potato,tomato and mix well. Now add mashed bread over it. Mix well and add salt,sugar,lemon juice. Mix well. Garnish with corinder leaves.
  • In a dahi add salt,sugar, onion,green chillies,corinder leaves and mix well.Apply this mixture on a bread slice,Cover it with another slice.. Take tawa add butter. add mustard seed.When mustard seeds starts crackling add bread. cook till bread becomes golden brown.
  • In a boiled potato add chat masala, salt,garam masala। corinder leaves,green chillies and mix well. अब ब्रेड को पानी में भिगो कर निकल ले और आलू का पेस्ट भर कर रोल कर के deep fry कर लें
  • ब्रेड के साथ उबले हुए आलू और बारीक़ कटी हुई सब्जी जैसे की गाजर ,फ्रेंच बेंस, पता गोभी मिला लें.अब इस में नमक,लाल मिर्च पाउडर हरा धनिया, हरी मिर्च अदरक मिलाये। अब इसके छोटे-२ रोल बना कर फरइ करें
  • ब्रेड को गोल गोल तुकरों में काट कर । अब इनके ऊपर आलू नमक, हरी मिर्च,हरा धनिया और चाट मसाला का mixture रखें। maida ka patla ghol tayar karein. अब ब्रेड के आलू लगे साइड को मैदा में लपेट कर deep fry करें। गोल्डन coins is ready to serve.
  • ब्रेड के गोल ठुकरे कर लें। अच्छी तरह से मथे हुए दही में नमक भुना जीरा पाउडर ,लाल मिर्च पाउडर मिला लें। अब इस में ब्रेड के स्लाइस डालें । जब यह ब्रेड दही सोक लें तो प्लेट में सर्वे करें.भुना जीरा, काला नमक और इमली की चटनी डालें। ब्रेड दही वारा is ready to serve।
  • बची हुई रोटी को गोल में कटें और बेसन के घोल में लपेट कर deep fry करें